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!
Beverages

Homemade Peach Infused Vodka

cathysmahaLeave a comment

Palisade Peaches are a Colorado gem! Last year I decided to try Peach Infused Vodka and it is delicious. Next time I would add even more peaches. I’ve made cocktails using lemonade, ginger beer and lime, and tonic water and lime. My favorite, bar none, is with lemonade! It’s a light refreshing peach lemonade.

Homemade Peach Vodka

INGREDIENTS:
  • 2 fresh peaches
  • 3 cups good-quality vodka
DIRECTIONS:
  1. Wash the peaches thoroughly and pat dry with a clean cloth or paper towel.
  2. Remove the pits and slice the peaches into small chunks, allowing the fruit to easily release its flavors into the vodka.
  3. In a large glass jar, combine the chopped peaches with the vodka. Make sure the fruit is fully submerged in the liquid.
  4. Seal the jar tightly and give it a gentle shake to mix the ingredients.
  5. Store the jar in a cool, dark place for at least 4-7 days, shaking gently once a day to encourage the infusion process.
  6. As soon as the desired flavor is achieved, strain the infused vodka through a fine mesh sieve, removing the fruit solids. Note: I strained the vodka through a fine cotton cloth. Store the peach vodka in a clean bottle or jar. (Fork-Lore Note: I chose to refrigerate the vodka after straining to assure preservation).

Inspired by mixerupper.com

Salads

Salad with Peaches, Blackberries & Basil Vinaigrette

cathysmahaLeave a comment

What a delicious summer salad! I love a salad with fresh fruit, nuts and cheese and this one did not disappoint. I took a few liberties with the recipe using endive instead of salad greens and fig goat cheese instead of feta. That’s the beauty of a salad, you can make it your own! I served this with a grilled steak and it was delicious!

Salad with Peaches, Blackberries & Basil Vinaigrette

INGREDIENTS:
Basil Vinaigrette:
  • 3/4 cup olive oil, extra virgin
  • 1/2 cup white balsamic vinegar
  • 1 lemon, juiced
  • 3 tablespoons minced fresh basil
  • 1 teaspoon salt or to taste
Salad:
  • 10 ounces salad greens (I used endive)
  • 1 cup crumbled feta cheese or any blue cheese (I used fig goat cheese)
  • 1/2 cup pecans (halves or pieces)
  • 1/2 pint fresh blackberries
  • 3 peaches, sliced and tossed with citus/water mixture
DIRECTIONS:
  1. Shake all ingredients in tightly closed jar, or whisk in bowl until emulsified.
  2. Peel peaches, if desired.
  3. Slice peaches and let sit in a bowl with water and about 2 tablespoons of any type citrus juice (lemon, orange, etc.) while preparing the rest of the salad. (I skipped this step since the salad would be immediately consumed).
  4. Toss greens, blackberries, and pecans together. Top with peach slices and cheese.
  5. Pour dressing over salad and toss gently.

Recipe from biscuitsandburlap

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Asian Dishes · Salads · Vegetables

Cucumber Edamame Salad with Sesame-Ginger Dressing

cathysmahaLeave a comment

This salad! Wow! I made it expecting it to be good but it was amazing! I shared the salad with my two daughters, who agree this is a winner. The dressing is amazing and I will have on hand most of the summer for other salads as well. For leftovers, perhaps omit the avocado and serve it fresh with the salad to avoid brown avocado bits the next day. We are planning a family dinner with other Asian dumplings and dishes to serve with this new favorite, refreshing summer salad.

Cucumber Edamame Salad with Sesame-Ginger Dressing

INGREDIENTS:
  • Sesame-Ginger Dressing
    • 3 Tbsp. avocado oil (or grapeseed oil)
    • 3 Tbsp. rice vinegar
    • 2 Tbsp. toasted sesame oil
    • 2 tsp. lower-sodium tamari or soy sauce
    • 1 1/2 tsp. freshly grated ginger
    • 1 garlic clove, grated or minced
  • Cucumber Edamame Salad
    • 1 lb. English or Persian cucumbers, thinly sliced
    • 1 cup shelled edamame
    • 1 large avocado, cut into cubes
    • 1/2 cup thinly sliced green onion
    • 2 Tbsp. toasted sesame seeds
    • A pinch of Aleppo pepper flakes (optional)
DIRECTIONS:
  1. Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
  2. In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
  3. Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.

Recipe from DishingOutHealth.com

Asian Dishes

Potsticker Noodle Bowl

cathysmahaLeave a comment

Who doesn’t love Potstickers and this Noodle Bowl version is delicious. A big shout out to IowaGirl Eats for her wonderful recipes and this one certainly is delicious. I subsituted or made a couple of the ingredients since I didn’t have the recommended ingredients on hand and it turned out well. I wanted a little sweetness and kick to the bowl so I added Sweet Chile Sauce to the top of my bowl. Sweet and sour sauce would be delicious as well.

I enjoyed the leftovers straight from the frig, a refreshing dish on a hot Colorado day!

Potsticker Noodle Bowl

INGREDIENTS:
  • 1lb. ground pork
  • pinch white pepper or black pepper
  • 1/2 cup + 1 Tablespoon low sodium gluten free Tamari, divided (Fork Lore: I used soy sauce)
  • 1/4 cup low sodium chicken broth OR water
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon ginger paste (Gourmet Gardens recommended) (Fork Lore: I made my own of 1 T. grated fresh ginger and a drop or two of olive oil)
  • 2 teaspoons sesame oil
  • pinch red chili pepper flakes, optional
  • 8oz stir fry rice noodles (Thai Kitchen brand recommended)
  • 14oz bag coleslaw mix
  • 1 bunch green onions, green parts chopped into 2″ pieces, white and light green parts sliced
  • 4 cloves garlic, pressed or minced
  • Optional: Fork Lore suggestion to sprinkle a bit of Thai Kitchen Sweet Red Chile or Sweet and Sour Sauce as a condiment when serving.
DIRECTIONS:
  1. Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
  2. To a small mixing bowl add remaining 1/2 cup gluten free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
  3. Prepare rice noodles according to package directions. The Thai Kitchen brand I recommend instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water – I like to boil the noodles until they’re al dente vs on the more firm side.
  4. While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
  5. Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
  6. Let dish cool for at least 10 minutes before scooping into bowls and serving – you’ll taste the flavors so much better when the food isn’t piping hot!

Recipe from IowaGirlEats

Asian Dishes · Salads

Special Rice Noodles

cathysmaha1 Comment

The official name of this dish is ‘My Brother’s Special Rice Noodles’, but since this wasn’t from MY brother I felt weird saying that. Ha! This is such a refreshing salad and I love the combination of flavors. I’m a big an of cilantro (and it doesn’t taste like soap to me) so I add a handful to the salad. You could easily add a protein to the salad, if you desire.

Special Rice Noodles

INGREDIENTS:
  • For the Noodles:
    • 1 tbsp. Avocado Oil
    • 3 cloves garlic, minced
    • 1/2 large yellow onion, sliced in strips
    • 6 small shitake mushrooms, sliced
    • 8 oz. pad Thai rice noodles
    • 1 cup red cabbage, sliced in thin strips
    • 1 cup cucumber, sliced in thin strips
    • 3 scallions, sliced
    • 2 tbsp. peanuts, chopped
    • fresh cilantro leaves for serving or in salad (optional)
    • sliced Fresno chili for serving (optional)
    • salt & pepper
  • For the Sauce:
    • 1 lime, juiced
    • 1 tbsp. white vinegar
    • 1 tbsp. Tamari or soy sauce
    • 1 tbsp. chili garlic sauce
    • 2 tbsp. sesame oil
    • 1 tbsp. maple syrup (I used agave)
DIRECTIONS:
  1. Bring a pot of salted water to boil for the noodles.
  2. Mix together the ingredients for the sauce and set aside.
  3. In a large pan over medium heat, sauté the garlic and onions in 1 tbsp. avocado oil with a sprinkle of salt and pepper until onions are mostly tender (3-4 minutes) then add the mushrooms and sauté until tender (3-4 minutes).
  4. Boil noodles according to package directions, then add to the pan with the veggies; mix together, then turn off the heat and mix in the cabbage, cucumber, scallions, peanuts and sauce.
  5. Garnish with cilantro and red Fresno chili slices and enjoy!

Recipe of My brother’s special noodles from MaxisKitchen

Salads · Vegan · Vegetarian

Thai Butternut Squash Quinoa Salad

cathysmahaLeave a comment

Thai food is a favorite of mine and this salad is amazing. I didn’t serve with avocado in the first serving but added to leftovers and it was delicious. The salad ingredients could easily be switched up to include pea pods, onion, or whatever your heart desires. Next time, I would add even more peanut butter/tahini to the dressing. Chop additional peanuts to top each serving.

Thai Butternut Squash Quinoa Salad

INGREDIENTS:
  • 4 heaping cups peeled and cubed butternut squash
  • 2 Tbsp. extra-virgin olive oil
  • ½ tsp. kosher salt, divided
  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 2 packed cups kale, stemmed and roughly chopped (lacinato or green curly kale)
  • 1 ½ cups shredded red/purple cabbage
  • 1 cup matchstick carrots
  • 1 red bell pepper, thinly sliced (optional)
  • ⅓ cup roasted peanuts, roughly chopped
  • 3 Tbsp. fresh chopped basil leaves
  • 1 avocado, peeled and sliced or cubed (optional)
  • Creamy Ginger Dressing
    • 2 Tbsp. tahini (or peanut butter)
    • 2 Tbsp. lime juice
    • 2 Tbsp. sweet red chili sauce (I use Thai Kitchen brand)
    • 1 Tbsp. honey or maple syrup
    • 2 tsp. fish sauce (or soy sauce)
    • ½ tsp. freshly grated ginger
    • ¼ tsp. kosher salt
    • ¼ cup extra-virgin olive oil
DIRECTIONS:
  1. Preheat oven to 400ºF. Toss squash in 2 Tbsp. oil ¼ tsp. salt; spread evenly on a rimmed baking sheet. Place in the oven and bake for 25 to 35 minutes, tossing once halfway through, until the squash is tender and lightly browned.
  2. Meanwhile, combine quinoa and broth in a small saucepan. Bring mixture to a boil, cover, reduce heat, and gently simmer until liquid is absorbed and quinoa is fluffy, about 15 minutes. Transfer to a large bowl.
  3. Prepare Creamy Ginger Dressing by combining all ingredients except olive oil in a small bowl; stir to combine. Gently stream in olive oil, whisking constantly, until dressing is smooth.
  4. Add kale to bowl with quinoa, and toss to combine (the residual heat of the quinoa will help soften the kale leaves). Add cabbage, carrots, bell pepper (if using), and butternut squash. Season with remaining ¼ tsp. salt. Add dressing and gently toss to combine. Stir in peanuts and fresh basil, and garnish with avocado (if using).
  5. Notes
    • This salad can be enjoyed warm, chilled, or at room temperature. Enjoy as a stand alone meal, or paired with tofu, salmon, or chicken. 
    • Leftovers can be refrigerated for up to 3 to 4 days.

Recipe from DishingOutHealth

Breakfast

Mini German Pancakes

cathysmahaLeave a comment

Mini German Pancakes remind me of the Dutch Baby Pancakes we make all summer. These are made in a greased muffin tin, but I had extra batter and made a 6″ pancake as well. They were delicious with our fresh peaches, but the grandkids enjoyed them with powdered sugar or maple syrup…or both. Try any fruit combination. Strawberry, raspberry, etc. The grandsons gobbled them up, so no leftovers for Grandma!

Mini German Pancakes

INGREDIENTS:
  • ¾ cup all-purpose flour
  • ½ tsp kosher salt
  • ½ tsp cinnamon
  • ⅔ cup milk
  • 6 eggs
  • 4-5 tablespoons butter
  • Toppings: powdered sugar, maple syrup or fruit
DIRECTIONS:
  1. Preheat the oven to 400°F. Whisk together flour, salt, and cinnamon. Add the milk and whisk smooth. Add the eggs and whisk again. Slice the butter into tiny pieces (a little less than a teaspoon each)
  2. Place a small piece of butter (see Cook’s Note) in each muffin time and then melt the butter in the hot oven, about 2 minutes. When the butter has melted, remove from the oven and pour about 3 tablespoons of the egg mixture (I used a scant 1/4 cup size scoop) into each muffin tin.
  3. Bake for 12 minutes, until hugely puffy and slightly browned around the edges. Remove from the oven. The pancakes will fall immediately after removing them from the oven. Use a spoon to scoop out each pancake. Sprinkle with powdered sugar, drizzle with syrup, or top with fruit.

Recipe from barefeetinthekitchen.com

Asian Dishes · Fish

Spicy Shrimp Tacos

cathysmahaLeave a comment

Our family loves to cook together and this recipe was on our list. The flavor was delicious and the slaw was yummy enough to serve by itself. The rice paper shells were fun to watch crisp-up in the oil. The shells quickly get saturdated with the moisture from the slaw and the shrimp, so a fork and knife may be needed.

The next day I ate the leftover shrimp and slaw with rice and it was equally delicious.

Spicy Shrimp Tacos

INGREDIENTS:
  • 1/2 pound cooked shrimp, finely chopped
  • Spicy Mayo:
    • 3 tbsp. mayonnaise
    • 2 tsp. Green yogurt
    • 1-2 tbsp. Siracha (or to your taste)
    • 1 tbsp. honey
    • 1 tsp. soy sauce
    • 1/2 tsp sesame oil
  • Slaw:
    • 2 cups shredded purple cabbage
    • 3 tbsp. fresh chopped cilantro
    • 3 tbsp. rice vinegar
    • 1 tsp. sesame oil
    • 2 tsp. honey
  • Rice Paper Shells
  • Optional: chopped avocado, green onions, black sesame seed
DIRECTIONS:
  1. Cook shrimp. Cool. Chop as directed
  2. Mix together all ingredients of spicy mayo. Pour over cooled shrimp. Mix to combine. Refrigerate until ready to use.
  3. Shred purple cabbage (I used a food processor). Add chopped cilantro. Mix together rice vinegar, sesame oil and honey. Pour over cabbage and stir to mix. Refrigerate until ready to use.
  4. Heat enough oil (about 2″ deep) in a shallow pan until sizzling. Place a rice paper into the oil and press down in the middle. Quickly add a piece of nori and once it crisp up, fold it over and remove. Note: make sure the oil is really hot. The rice paper puffs up instantly so be prepared to do this quickly.
  5. Spoon slaw and shrimp into shell. Top with avocado and green onions if desired. Eat as soon as you make as the rice shell absorbs the juices. You could also just eat this in a flour tortilla.

Recipe slightly adapted from Caitlin Greene on Instagram

Vegetables · Vegetarian

Veggie Sweet Potato Boats

cathysmahaLeave a comment

Veggie Sweet Potato Boats are delicious, healthy and makes for delicious leftovers. As I get older, I tend to enjoy vegetable dishes more and more. The cabbage slaw as delicious by itself and, as suggested, would be great served on tacos.

Veggie Sweet Potato Boats

INGREDIENTS:
  • 2 medium sweet potatoes, cut in half
  • 1 tbsp. extra virgin olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 1 cup shredded Monterey jack, pepper jack, or cheddar cheese
  • Salad:
    • 1/4 head red cabbage cored and thinly sliced
    • 1 red pepper, diced
    • 15 oz. can black beans, drained and rinsed
    • 1/3 cup chopped, fresh cilantro
    • 3 scallions, thinly sliced (white and green parts)
  • Dressing:
    • zest and juice of one lime and wedges for individual servings
    • 1 tbsp. extra virgin olive oil
    • 1/2 tsp. kosher salt
    • black pepper
  • 1 avocado, diced
  • Toasted pepitas and hot sauce, for serving (optional)
DIRECTIONS:
  1. Heat oven to 425 degrees.
  2. Whisk 1 tbsp. oil with the chili powder, cumin, salt and black pepper. Brush over the sweet potatoes. Place sweet potatoes cut side down on baking sheet and roast until tender, about 25-30 minutes.
  3. Meanwhile, make the slaw: Combine cabbage, red pepper, black beans, cilantro, and scallions in a bowl.
  4. Combine the lime zest and juice, 1 tbsp. olive oil, salt and pepper. Pour over the slaw. Stir to combine. Add more to salt and lime juice as needed.
  5. When sweet potatoes are tender, smash in the individual skins, top with cheese and return to the oven until the cheese is melted.
  6. Top sweet potato half with a generous serving of slaw, chopped avocado, pepitas, and hot sauce.
  7. Can use the extra slaw for tacos.

Recipe slightly adapted from GraceElkus