Author: cathysmaha

I am a country girl, born and raised on a farm in Central Iowa. I am the youngest of three children by 9 and 14 years….I was the OOPS! Being younger had its advantages in that I was an Aunt at age 7 and grew up with my niece and nephews. My Father died from a farm injury when I was 12, which forever changed my life and strengthened my bond with my Mother. I tagged along with my Mother to visit older people in our community and learned about their lives in the early 1900s, enjoying the many wonderful traditional foods and family stories. I graduated from a class of 25, which gave me the advantage of being involved in sports and clubs that would not have been possible in a large High School. At that time, Home Ec was still an elective and I loved the cooking lessons (not so hot on the sewing classes). While at the University of Northern Iowa, I began to collect and read cookbooks. Perhaps it was the absence of Mom’s home cooking that drew me to dream about cooking (and eating) wonderful food. After college I moved to St. Joseph, MO and then to Scottsdale, AZ and began to experiment with traditional recipes and discovering those of my own. It was such an adventure to discover new dishes and restaurants in historic St. Joseph, Kansas City, then Scottsdale, Phoenix, San Diego…and the list goes on. In the early ‘80s, I moved to Denver, got married, started my telecommunications sales career and discovered the fabulous restaurants in Denver and Aspen. My career took me to cities never before experienced and the seafood in San Francisco, Cajun fare in New Orleans, Tex-Mex in Dallas, Italian in New Jersey, etc. are experiences I will cherish. In 1986 our first daughter, Megan, was born and then Sarah in 1988. Instead of indulging in dinners out, we were cooking more at home and seeking ways to have good meals with limited time. Dinners went from adult gourmet to more kid friendly meals. Megan’s tastes were more basic while Sarah adopted a gourmet palate at an early age. At age 6 her favorite meal was steamed artichokes and crab legs with drawn butter…still her favorite. Megan’s tastes expanded rapidly when she went to college and started cooking for her roommates and now loves to whip up gourmet dishes. I am blessed to have many gal pals that also share my passion for good food. I love to try new restaurants and look forward to the ‘pot luck’ feasts at our book club meetings and other gatherings. It isn’t just the good food that brings us to together, but the great love and admiration we all have for each other. We are addicted foodies…but we try to remember our 12-step foodie program is needed. God grant me the serenity to only eat the food that I LOVE, the courage to walk away from junk food, and the wisdom to recognize the difference. Oh YEAH!
Breads · Garden

Delicata Squash and Sage Biscuits

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This recipe has been in my ‘must try’ stack for two years. Finally, I had the delicata squash and the motivation to make them and I was not disappointed. Oh my gosh, they are so flaky and delicious. My garden sage was plentiful, so it was the perfect time. Wouldn’t these be wonderful for the Thanksgiving table?

Delicata Squash and Sage Biscuits

INGREDIENTS:
  • 1 medium-small delicata squash (½ cup squash purée)
  • 2 cups unbleached white flour
  • 2 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 Tbsp. cane sugar
  • 1 tsp. salt
  • 6 Tbsp. unsalted butter, chilled
  • 1 small bunch of fresh sage (1 ½ tsp. chopped and 10 whole leaves for garnish)
  • ¾ cup heavy cream
  • For the egg wash:
    • 1 small egg
    • 1 Tbsp. milk
DIRECTIONS:
  1. Slice the delicata squash in half, lengthwise. Remove all the seeds and stringy pulp around the seeds. Place the squash halves cut-side facing down on a baking sheet. Roast in a 400F oven for about 30 minutes or until a knife pierces the flesh like soft butter. Remove from the oven and allow to cool a bit. Scoop out the roasted flesh and discard the skins. Mash by hand with a potato masher, or if you wish, purée with a hand blender until smooth. Measure out 1/2 cup of squash purée. Chill the purée in the fridge.
  2. 2In a medium bowl, whisk the flour, sugar, salt, baking powder, and baking soda. Using a box grater, grate the cold butter into the flour mixture. Place this mixture in the freezer while you prepare the wet ingredients (about 5 to 10 minutes).
  3. 3In another bowl, mix the chilled cream, squash purée, and finely chopped sage. Whisk together until smooth. In another smaller bowl, make the egg wash by beating the egg and 1 Tbsp. of milk together.
  4. 4Remove the dry ingredients from the freezer. With a pastry cutter or your hands, make sure the grated butter is fully incorporated into the flour (it should look like bread crumbs). Gently add the squash and cream mixture to the dry ingredients, stirring just until the dough starts to come together. Using your hands, lightly knead the dough in the bowl, until uniform, but avoiding overhandling it.
  5. 5Lightly dust a clean work surface with flour and either roll or simply press the dough out to 3/4 inch thickness. Using a 2 1/2 inch round or square cookie cutter, cut out the biscuits. Brush the tops with egg wash and gently press a whole sage leaf on top of each biscuit. Place on a lightly buttered baking sheet. Bake for 12 to 15 minutes in a 400F oven, until golden on top. Transfer the biscuits to a cooling rack and serve warm.

Recipe from PBS Food Recipes

Soups and Stews

Tuscan Style Chicken Soup

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Tuscan Style Chicken Soup is hearty soup for those cold fall and winter days. If is easy to put together and I had the ingredients on hand, always a win.

Tuscan Style Chicken Soup

INGREDIENTS:
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1 stick of celery sliced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g (14 oz) cooked cannellini beans washed and drained
  • 2 skinless cooked chicken breasts shredded
  • 100 g (3.5 oz) chopped kale
  • small bunch fresh parsley chopped
  • 2 tbsp finely grated parmesan
  • sprinkle of fresh thyme
  • serve with toasted granary or hearty bread
DIRECTIONS:
  1. Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  2. Add the garlic and thyme and cook for a further 2 minutes.
  3. Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
  4. Add in the drained cannellini beans and cook for a further 5 minutes.
  5. Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  6. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with toasted granary bread.

Recipe from KitchenSanctuary

Appetizers · Candy · Holidays

Microwave Caramel Popcorn

cathysmahaLeave a comment

Microwave Caramel Popcorn is an old recipe from my Mother’s recipe box. I haven’t made it in years but decided this would be a good family treat for my kids’ families instead of commercial candy. It reminds of my childhood and trick or treating in the rural community, going from farmhouse to farmhouse. We would often get homemade goodies, far better than commercial candy. Those days are gone but we can treat our families!

Microwave Caramel Popcorn

INGREDIENTS:
  • 1 cup brown sugar
  • 1 stick butter
  • 1/4 cup white karo
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2-4 quarts of popped popcorn
DIRECTIONS:
  1. Pop the popcorn and place in a brown paper grocery bag.
  2. Combine all ingredients, except popped corn and baking soda, in a 1.5 to 2 quart microwave-safe bowl. Melt the butter and sugar together, stirring occasionally, then bring to a boil and cook on high for 2 minutes. Remove from the microwave and stir in baking soda.
  3. Pour the caramel over the popcorn. Close the bag and shake to coat the popcorn. You can also take a large spoon to stir to assure you get the popcorn coated.
  4. Close the bag and microwave on high for 1.5 minutes. Remove from the microwave and shake. Mine was done after 1.5 minutes but if you can add another 1-1.5 minutes if necessary.
  5. Pour the caramel corn into a cool baking sheet. Cool and break apart. Store in an airtight container.

My Mom’s recipe box

Soups and Stews

Creamy Butternut Squash and Sausage Soup

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This 30 minute, one pot soup is easy and delicious. I love a recipe that comes together so easily and delivers the flavor!

Creamy Butternut Squash and Sausage Soup

INGREDIENTS:
  • 15 oz spicy Italian sausage crumbled
  • 1 teaspoon Italian seasoning or Herbs from Provence
  • 1 tablespoon fresh thyme (no sprigs, just leaves)
  • red pepper flakes to taste (if sausage is spicy, you may want to skip the pepper flakes)
  • 1 cup orzo uncooked
  • 4 cloves garlic minced
  • 5 cups chicken stock
  • 10 oz butternut squash peeled and cubed
  • 5 oz fresh spinach
  • ½ cup heavy cream (I used half and half)
  • ⅓ cup Parmesan cheese shaved, shredded, or grated (for garnish)
DIRECTIONS:
  1. Add crumbled Italian sausage, Italian seasoning, a generous amount of fresh thyme (no sprigs, just leaves), and red pepper flakes to a large saucepan. Cook on medium heat, regularly stirring to break the sausage.
  2. Once the sausage released juices and is half cooked, add 1 cup of uncooked orzo and minced garlic, and cook, constantly stirring, for about 2 minutes on medium heat to brown the orzo.
  3. Add 5 cups of chicken stock and cubed butternut squash, stir everything well, cover with the lid, bring to a boil, reduce to visible simmer, and cook for about 5 or 10 minutes until the orzo and butternut squash is cooked.
  4. Add spinach to the soup, cover with the lid and let it wilt on low heat, occasionally stirring.
  5. Once the spinach has wilted, remove the soup from the heat and add heavy cream. Stir everything and season with salt and pepper. Add more chicken stock (or water) if the soup is too dense. Add more red pepper flakes, if you like. Top with Parmesan cheese (shaved, shredded, or grated) and fresh thyme.

Recipe from JuliasAlbum

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

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Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Salads

Carmel Forest Spa Celery Salad

cathysmahaLeave a comment

Celery Salad has been trending and I had to try it. This salad did not disappoint. The author of the recipe talks about this being a cross between a Caesar and a Waldorf Salad and I think that accurately describes it. The crunch of the celery along with the sweetness of the dates and the pecans make it a real treat. The dressing is also surprising but so good. The salad is best served immediately. I ate leftovers the next day and they were pretty good but I wouldn’t try beyond one day.

Carmel Forest Spa Celery Salad

INGREDIENTS:
  • 1 bunch celery
  • 1 large honeycrisp apple, diced
  • 1 large cucumber, diced
  • 1 bunch fresh parsley, chopped fine
  • Handful micro greens (I used small mixed greens chopped)
  • 8-10 medjul dates, chopped
  • 1/2 cup chopped pecans
  • Dressing:
    • 1.5 cups shaved (or grated) Parmesan cheese
    • 1 bunch freshly chopped dill
    • 2-3 large lemons, juiced
    • 1/2 cup mayonnaise
    • 1/4 cup avocado oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 2 cloves garlic, minced
    • 2 tsp. maple syrup
DIRECTIONS:
  1. Add all of your salad ingredients into a bowl.
  2. Mix together all the dressing ingredients in another bowl till smooth.
  3. Pour over salad and toss.

Recipe from sarah_lasry

Appetizers · Vegan · Vegetables

Pickled Red Onions

cathysmahaLeave a comment

Pickled red onions are delicious by themselves or try them on salads, tacos, potato salad, egg salad, fish and chips, a sandwich and more. This is such an easy recipe and does not use refined sugar.

Pickled Red Onions

INGREDIENTS:
  • 2 red onions, thinly sliced
  • 80 ml (1/3 cup) apple cider vinegar
  • 170 ml (.70 cup) hot water
  • 1 tsp. salt
  • 1 tsp. black peppercorns
  • 1 garlic clove, sliced
  • 2 bay leaves
  • small sprig of fresh thyme (I used a pinch of dried thyme)
  • 1/2 tbsp. honey (or maple syrup)
DIRECTIONS:
  1. Thinly slice the red onions and place them in a clean glass jar or container.
  2. Add in the black peppercorns, sliced garlic, bay leaves, thyme and salt.
  3. Combine vinegar, hot water, and honey and pour over the onions, ensuring they are fully submerged.
  4. Let it cool to room temperature. (Optional to add honey now but I wanted it to dissolve in the hot water)
  5. Seal the jar or container and place in the fridge. They will be ready to enjoy after 2 hours.
  6. Store in the refrigerator for up to 7-10 days.

Recipe from Instagram thyme_4_cooking

Casseroles · Poultry · Vegetables

Tuscan Chicken and Spaghetti Squash

cathysmahaLeave a comment

Tuscan Chicken and Spaghetti Squash was an easy dish to put together and used things I had on hand. I thought the flavor was very good but a little too rich for me. Next time, I would either use half and half or substitute half of the cream with chicken broth. My spaghetti squash have produced well and I’m always looking for new dishes to try!

Tuscan Chicken and Spaghetti Squash

INGREDIENTS:
  • 1 medium spaghetti squash
  • 1 pound boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1 shallot (minced)
  • 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese (grated)
  • 3 ounces baby spinach
  • fresh parsley (optional, garnish)
DIRECTIONS:
  1. Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
  2. Season the chicken with salt, pepper and Italian seasoning.
  3. Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it’s no longer pink in the center, about 7 minutes.
  4. Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
  5. Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
  6. Mix in the sun-dried tomatoes and cook an additional minute.2 tablespoons sun-dried tomatoes
  7. Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
  8. Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
  9. Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
  10. Stir the squash into the cream sauce until evenly coated.
  11. Garnish with fresh parsley, if desired.

Recipe from DeliciousLittleBites

Fish

Zesty Shrimp and Avocado Rice Bowls with Cilantro Lime Sauce

cathysmahaLeave a comment

Zesty Shrimp and Avocado Rice Bowls are so easy to make and absolutely delicious. After making it, I’ll experiment by adding other ingredients such as cucumber, shredded carrot and perhaps mango. This is a great

Zesty Shrimp and Avocado Rice Bowls with Cilantro Lime Sauce

INGREDIENTS:
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Salt & pepper to taste
  • 2 cups cooked rice (white or brown)
  • 1 ripe avocado, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped Cilantro
  • optional: 1/2 cup shredded carrots, cucumber or mango
  • Cilantro Lime Sauce:
    • 1/2 cup sour cream or Greek yogurt
    • 1/4 cup chopped cilantro
    • 2 tablespoons fresh lime juice
    • 1 tablespoon water
    • 1/4 teaspoon salt
    • Pinch of black pepper
DIRECTIONS:
  1. Prepare the shrimp: In a medium bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, salt and pepper.
  2. Start cooking the rice. 1 cup rice and 2 cups water.
  3. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
  4. Make the cilantro lime sauce: In a small bowl, whisk together the sour cream (or yogurt), cilantro, lime juice, water, salt and pepper until smooth.
  5. Assemble the four (3 for a bigger serving) bowls: Divide the cooked rice among the bowls. Top with the cooked shrimp, diced avocado, halved cherry tomatoes, sliced red onion and chopped cilantro. (optional: shredded carrots, cucumber or mango).
  6. Drizzle with sauce: Drizzle each bowl generously with the cilantro lime sauce.
  7. Serve immediately: Enjoy your zesty and refreshing shrimp and avocado rice bowls.

Note: I ate the bowls leftover as well as fresh. They were good straight from the frig or microwaved for a few seconds to take the chill off.

Recipe from awesomefood

Salads

Sweet Corn Caprese Salad

cathysmahaLeave a comment

Sweet Corn Caprese Salad is an end of summer delight. The fresh sweet tomatoes from the garden, the fresh sweet corn from the market, fresh basil and yummy mozzarella. The salad is easy to make and such a delicious main dish or side.

Sweet Corn Caprese Salad

INGREDIENTS:
  • 8 oz fresh mozzarella cheese pearls, or an 8oz fresh mozzarella cheese ball cut into cubes
  • 2 cups raw sweet corn kernels, ~2 large ears
  • 1 pint cherry or grape tomatoes, sliced in half
  • 2 large green onions, sliced
  • 1/2 cup packed fresh basil, chopped
  • 1/2 cup Italian salad dressing, see notes
  • salt and pepper, to taste
DIRECTIONS:
  1. Add all ingredients to a large mixing bowl then toss to combine.
  2. Let sit for 15-30 minutes then serve. Can be made several hours ahead of time.
  3. Notes
  4. I recommend using my Homemade Italian Vinaigrette for this recipe, or your favorite bottled Italian dressing. (I used Newman’s Own Vinaigrette dressing)

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