Katie Stew

A rich, simmering blend of my favorite things

September 12, 2013
by katie
0 comments

Black Beans

I love some good black beans. They are by far my favorite in the bean world. I almost always keep a batch cooked up in my fridge to go with tacos, eat on their own with rice, put in quesadillas, or serve up huevos rancheros style. They can also be made into fabulous black bean fried cakes for your vegetarian friends.

black beansSo what are huevos rancheros anyway? They are a traditional Mexican breakfast dish, translating to “rancher’s eggs”. They are usually a fried egg atop toasted tortillas with salsa. They are usually served with some kind of bean. Since fried eggs are one of my favorite things and these black beans are one of my favorite things, this is a killer combination in my mind at any time of day. black beans breakfastThis is a simple and healthy black bean recipe that can be a staple for you. Its uses are expansive and the flavors are the height of comfort. The ingredients are probably things you have sitting around your kitchen anyways. I always keep a few cans of black beans in my pantry, just in case. Feel free to change up the recipe to your flavors. Sometimes I add bacon, sometimes a dash of cumin and chili powder, or just some hot sauce. (If you are feeling particularly lazy, you can just heat up some Rotel and add the black beans.) But, this is a great base to work from. Get cooking!


Black Beans

  • olive oil
  • 1/2 onion, diced
  • 1 jalapeño, diced
  • 2 cloves garlic, diced
  • 3 roma tomatoes, diced
  • 2 cans black beans, drained and rinsed
  • salt and pepper
  • 2 Tablespoons cilantro, chopped

In a medium pan, drizzle some olive oil and heat over medium heat. Saute onion and jalapeno until soft and onions are translucent. Add garlic and cook until fragrant, about one minute. Then add tomatoes and cook until they start to break down. Once your base is formed, add the black beans. Turn heat to low and let all the flavors blend for 10-15 minutes. Season with salt and pepper. (Wait until the end to salt, in case the canned beans are saltier than expected.) Top with cilantro before serving.

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Photographs by Jessica Yager

Enjoy!

September 10, 2013
by katie
1,126 Comments

Chicken Fajitas

I love Mexican food. I know. You’re shocked to hear it. I don’t ever rant on and on about Mexican food and how awesome it is. And I certainly don’t ever talk about how sad the lack of good Mexican food in Seattle makes me. Nope. Not at all. Only all the time.

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Over the years, I’ve developed more and more recipes that help me get my fix for the good old Tex Mex that I love. Recently, I came up with a fajita recipe that is simple, quick, and delicious. fajita 2You gotta love fajitas. Spicy strips of juicy chicken and vegetables served up with salsa, cheese, beans, pico de gallo, or a million other toppings, based on your own preferences. Over the next few posts, I’m going to share some more recipes for toppings and accessories to your delicious fajitas. Because not only are fajitas a great, quick weeknight dinner for you and your family, but taco bars are one of the easiest and most fun set ups for casual dinner parties.

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So get ready, because we are entering Fiesta Time!


Chicken Fajitas

  • 2 bell peppers, cored and sliced
  • 1/2 onion, thinly sliced
  • 1 jalapeno, chopped
  • 1.5 pounds chicken breasts, sliced into fajita strips
  • 2 tsp cumin
  • 1.5 tsp chili powder
  • 1 tsp salt
  • black pepper
  • olive oil
  • 1 lime

Directions:

In a large bowl, mix chicken with cumin, chili powder, salt, and a few turns of your pepper mill. Drizzle with olive oil and let marinate on your counter while you do the next steps.
Fajita4Slice peppers, onion, and jalapeno. Mix together. In a large skillet, drizzle olive oil and turn heat to medium high. Add vegetables and saute until they are soft and carmalized in spots. Transfer vegetables to a serving bowl.

Add more oil to the pan and add chicken, be sure to scrape up all the carmelized bits left over from the vegetables. When chicken is cooked through, squeeze a lime over the top and move to a serving dish. Serve with the sauteed vegetables. Eat in a delicious soft taco shell.

Photographs by Jessica Yager

 

September 5, 2013
by katie
1,029 Comments

Ruby Red Grapefruit Margaritas

Tomorrow is my birthday. I will be turning 30 years old. (I can’t believe it! I’m only slightly freaking out.) I am looking forward to this new decade of my life. I find it slightly intimidating, but one thing I know, is that it calls for a serious party.

In celebration of this monumentous event, it behooves me to give you something special. This way, you can celebrate with me remotely, through the bonds of blended tequila drinks. I give you, Ruby Red Grapefruit Margaritas._MG_5516I love margaritas. In fact, I’ve shared on a previous occasion another recipe for Pink Margaritas. That gem came to me from the Barefoot Contessa and it is delicious. This one comes from Mr. Emeril Lagasse. They are similar in a number of ways, but different alcohols are involved with this one. Instead of an orange liquor, you use ruby red vodka. This cocktail is delicious and beautiful.

_MG_5495When I made these, with the delightful Jessica Yager, there was no ruby red grapefruit juice to be found that day. So, we used regular juice. I was disappointed with the color. They were delicious, but not vibrant. So, the drinks in these photos contain a teensy weensy bit of red food coloring. Trust me. Two drops will make these babies pop.

Have these at your next party. Have these tonight. Join me in celebrating my birthday. A toast to life.

Ruby Red Grapefruit Margaritas

Ingredients

1 wedge Ruby Red grapefruit
Coarse kosher salt or sugar- whichever you prefer to rim your glasses with
6 ounces tequila
1/3 cup Ruby Red vodka
1/4 cup simple syrup
1 cup Ruby Red grapefruit juice, freshly squeezed or from a carton
1/4 freshly squeezed lime juice
4 cups ice cubes

optional:

a few drops of red food coloring for a more vibrant hue
Grapefruit wedges for garnish
Directions
Use the wedge of grapefruit to rub the rims of 6 margarita glasses with grapefruit juice. Dip the rims in the kosher salt (or the sugar if you prefer) to coat. Set aside as you prepare the margaritas.

Place the tequila, vodka, simple syrup, grapefruit juice, lime juice and ice in a blender and puree until smooth. Divide the margarita between 6 glasses and garnish with the grapefruit quarters.

Enjoy!

Photographs by Jessica Yager

 

 

 

September 2, 2013
by katie
896 Comments

Sugar-rolled Brandy Grapes

Sugar- rolled Brandy Grapes. Doesn’t that just feel sweet on your tongue already?

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I don’t remember the first time I had these, but my mother has been making them for years. They tend to show up at birthdays and new years. Any festive occasion is an appropriate time for these gems. I started making this recipe in college for parties, they were dubbed the “boozy grapes”. I still have friends that make the boozy grapes on the other side of the country. These photos are from a batch my mother made when I was home for a party recently.

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There is nothing complicated about this recipe. But, this is a great party treat and it will be an unexpected hit at your event. I usually serve them on a platter in a glorious glittering pile. These are served on toothpicks with small cubes of swiss cheese. The cheese makes a nice compliment to the brandy and sweetness.

The grapes must start soaking the night before and rolled the day of.

Sugar-Rolled Brandy Grapes

This recipe can be made in any amount.

Wash a bag or container of red grapes. Place them all in a large ziplock bag. Place enough brandy in the bag so that when the bag is laying flat, the brandy covers them about half way. (Optional: Also add a splash of orange liquor.) Let the grapes soak overnight, flipping the bag once for even coating.

After the grapes have soaked, it is time to roll them in sugar! I used to get a bowl and fill it with sugar and roll them one at a time, placing them in a single level on a plate. But, when I made them with my mother, she had a better method. Get a cookie sheet and pour sugar on it. Then you can place all the grapes on the sheet at once and roll them around until covered. Then place the whole tray in the fridge until you are ready to serve.

The sugar sticks to the grapes and when it dries, it forms a sparkling crystal layer around them. Serve them and enjoy! But you might want to warn your guests about the alcohol before they eat the whole plate, or don’t and expect to have an even more interesting party.

 

 

 

August 22, 2013
by katie
850 Comments

Potstickers

1There is nothing surprising about what I am about to say, but I love food that comes in little pastry pockets. I have said it time and again. It is just about my favorite thing. So, needless to say, I love dim sum. A meal consisting mainly of pockets of delicious foods. I’m obsessed. In fact, I’ve been so obsessed lately that I thought I should try my hand at making my own potstickers. I make my own egg rolls, I figured, why not?

And rightly so. Sure, it is a little time consuming to pinch together a million little pockets, but let me tell you. It is worth it. These are a million times better than any frozen potstickers you’ll get from Trader Joe’s or Safeway or whatever brand of frozen ones you get. Trust me, I’ve tried a lot of them.
Not only are these better tasting, you can make a bunch of them and freeze them for future use. That is, if you don’t eat all of them first. I cooked two dozen the first night, thinking that it was more than enough for me and my boyfriend. But he crowed all night about how these might be the best potstickers he’s ever had and let’s just say that we made a much larger dent in the potstickers than I had imagined.

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I made two different kinds of potstickers. The ones above are the Ginger Pork. The filling was inspired by my favorite steamed dumpling at this dim sum place that we frequent most weekends. It is mostly pork with a healthy dose of ginger to really make them sing.

The second filling is a Chicken and Vegetable filling. It is more traditional potsticker filling with lots of cabbage and carrot in the mix. It was hard to pick a favorite. They are two sides of the delicious potsticker coin. Since we couldn’t choose, I’m considering them both winners.

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Continue Reading →

August 19, 2013
by katie
990 Comments

The Water is Wide

I love Pat Conroy. If I was having a fantasy dinner party with anyone in the world, he would be on my list. Right up there with Tina Fey, Julia Child, Frida Kahlo, and John Stewart. Now that would be a fun party.

I just finished his memoir, “The Water is Wide”. It is about about the year he spent teaching on Daufuskie Island, off the coast of South Carolina. In Conroy’s early twenties, he considered joining the Peace Corps, wanting to make a difference in the world. He was teaching at a high school at the time and the idea came to him to do his outreach closer to home. He heard about the terrible conditions in this remote, poor, predominately African American island school and decided that he could make a real difference there.

the water is wide

When he got to the school, he met with his class of 10-13 year olds and was appalled by the lack of education that the children had received. At the end of his first day, he had accumulated the following information about the children.

“Seven of my students could not recite the alphabet. Three children could not spell their names. Eighteen children thought Savannah, Georgia, was the largest city in the world. Savannah was the only city any of the kids could name. Eighteen children had never seen a hill- eighteen children had never heard the words integration and segregation. Four children could not add two plus two. Eighteen children did not know we were fighting a war in Southeast Asia. Of course, eighteen children had never heard of Asia. One child was positive that John Kennedy was the first President of the United States. Seventeen children agreed with that child. Eighteen children concurred with the pre-Copernican Theory that the earth was the center of the universe. Two children did not know how old they were. Five children did not know their birth dates. Four children could not count to ten. The four oldest thought the Civil War was fought between the Germans and the Japs.”

He says after learning all this information, “The job I had taken to assuage the demon of do-gooderism was a bit more titanic than anticipated.” Talk about an understatement.

The book documents the year he spent with the children and how he struggled to share with them the world beyond their island. He shared with them both classical and pop music, took them on field trips, brought people from all walks of life to the island to teach them, and generally tried to open their eyes and prepare them for the day when they would leave their island. The book is filled with stories that will make you laugh out loud and will bring a tear to your eye. The kids are funny, charming, and brave in the face of the world that has placed them in such poverty and ignorance and it is wonderful to see them grow throughout the book.

Conroy also shares the challenges presented to him by the system. The education system did not want to hear about the problems on the island and began to consider Conroy the problem for bringing them to light. After his first year, there were a series of political and legal fights that led to his permanent dismissal. It is a sad end to the story, to see a man getting pushed aside by the political machine, but overall, this is a story of hope and the ability of each of us to make a difference in the world.

By the time he left, none of the children were great writers or mathematicians. They weren’t poets or nobel laureates. But they might have been given a fighting chance in the world after his year there. They were certainly going to be less adrift in the sea of humanity they would face when they left their little island than they otherwise would have been. Pat Conroy undoubtably changed those children’s lives forever. Upon reading this book, he might just change yours too.

August 15, 2013
by katie
1,117 Comments

Sex Goat or a Sesso Capra if you’re classy.

Last summer, my friends and I first made this cocktail. And then we proceeded to drink it all summer long. Every summer get together became an opportunity to drink this drink. It is just what summer should taste like.

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I am happy to introduce to you, Sex Goat, or a Sesso Capra if you’re classy. The first time we came up with this drink was at a party. After everyone had their first, we said, this is a keeper. What should we call it? And then we proceeded to drink a few more. You know how you are talking to someone, and across the room someone is having another conversation that you only hear snippets of? Well, from across the room, I thought I heard a friend say “sex goat”. I had to stop what I was doing and ask, “did you just say sex goat?” Of course, that was nothing at all like what had been said, but the name stuck and we now call this a sex goat. 
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A month or so later, I was going home to visit family and bringing along friends to enjoy summer in Arkansas. We really wanted to drink this drink with the family, but I told them that I was not going to tell my parents that they were drinking Sex Goat. (I’m sorry mom. The cat is out of the bag now!) So, I thought, I bet this would sound much classier in another language. And so, the Sesso Capra was born. That is Italian for Sex Goat.

I mean really, doesn’t this drink look classy enough to be a Sesso Capra? IMG_1417Try this out this summer. It is just the perfect drink for hanging out on a boat, relaxing in your yard, and just being among friends. Classy friends.

Sex Goat/ Sesso Capra

Ice

2 oz gin

2 oz Limeade

2 oz San Pelligrino Blood Orange Soda

Fill a tall glass with ice and add the other ingredients. Stir. If you are using a short glass or want to fill a pitcher, just combine the three liquids in thirds.

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Enjoy!

August 12, 2013
by katie
1,082 Comments

Hot Mess Steak Sandwich

This picture makes me think that there should be a chorus of angels singing when you look at this sandwich. It is a magical sandwich indeed. IMG_1448But, this sandwich is also a hot mess. Literally. Hot and messy. And delicious. Did I mention delicious? Well, perhaps it is insinuated when you hear the angels singing.

Lately we have been a little obsessed with philly cheesesteak sandwiches in my household. It has become a fairly common occurrence for us to enjoy a cheesy steak sandwich for dinner. There are many variations on this idea. Some with lots of Mama Lil’s peppers, some have BBQ sauce, most are on hot dog buns, and they are all yummy. This is one that I threw together last week and just had to share. It makes for a fast and easy dinner and most of all, it is a serious crowd pleaser. Because really, what is not to like about this?

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And the best part? Other than marinating the steak, this whole thing comes together in about 15 minutes. When you slice the steak thinly, it cooks in no time.

Hot Mess Steak Sandwich

Makes 2-3 Sandwiches, depending on how meat-tastick you want them.

  • 1 lb trimmed Strip Steak
  • 3 TB Worcestershire Sauce
  • 2 TB soy sauce
  • 6 pieces provolone
  • Pickled jalepeno slices
  • mayonnaise
  • Siratcha
  • Brioche buns

Trim steak of excess fat and marinate in soy and Worcestershire for 2 hours or overnight. Slice the steak across the grain as thinly as you can. Toss steak in a hot skillet and cook until meat is nicely browned. Spread the meat in an even layer in the bottom of the pan and put the pieces of cheese across the top. Toss lots of jalapeño slices on top of the cheese. Turn off the heat and let the meat/cheese sit until melted.

Toast as many sandwich buns as you need. Spread a serious layer of mayonnaise on the top of the bun. Then squirt Siratcha on the mayo. (I think a combo of mayo and Siratcha is a magical thing indeed.) Pile the bottom of the bun up high with the steak/jalapeño/ cheese combination. Close the sandwich and eat it!

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Enjoy!

August 8, 2013
by katie
1,007 Comments

World War Z

I love science fiction. I think that it gives us a view into what could be, where our civilization could go if we continue down certain paths. Science fiction has opened ideas in our collective consciousness that every now and then, become reality.

I also tend to enjoy a good zombie story. There are many psychological theories out there about why zombies have become such a pop culture idea in the last few decades. What is America’s fascination? Where does it spring from? I think it is an extension of our fear of the diseases and pandemics that we hear about in the news all the time. Most mythical creatures such as vampires or werewolves are selective in how they are propagated. One of those creatures picks a particular individual to join in their select group. Not so with zombies. The scary thing about zombies is that they can get anyone. They aren’t selective. They are all encompassing. They are mindless and unending. They spread like a disease until everyone is infected. I think that is something that reaches a basic fear for many.

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Enough waxing philosophical though. About this book. World War Z: An Oral History of the Zombie War by Max Brooks is one of the best pieces of science fiction that I have come across in a long time. For me, I saw it and said, oh another book about zombies. It didn’t really inspire a lot of excitement, but I was about to get on a plane and thought it would be a entertaining read. Having read such trendy zombie books as Pride and Prejudice and Zombies (which was awful) made me go into this book with very low expectations. However, I was more than pleased. It is well written, thoughtful, and incredibly engaging. In fact, I’ve read it twice since purchasing. I never got around to writing this post after reading it the first time. I decided last week that I should go back and do a review and thought I would read a chapter or two before starting so that I could get the feel for the book again. I couldn’t put it down. Four days later, I had completed it all over and enjoyed it just as much the second time.

The premise for the book is that after the zombie war, the writer is working for the UN to collect data from all over the world. He is supposed to get statistics and figures of losses and gains made over the ten year battle. What he comes back with are stories, interviews with people all over the world. He gives the UN the statistics and puts the stories into this book. It is not told in a typical narrative, but through dozens of first person interviews. We talk to military commanders, veterans, common people, children, politicians, and scientists about their experiences with the zombie apocalypse. The one thing they all have in common is that they are survivors. The stories are graphic, tragic, shocking, and feel very, very real. You hear about the extreme things that people did to survive as well as what civilization has to do to rebuild. The stories from “The Great Panic”, when the news first broke and misinformation ruled are tragic. By the end of the Panic, the world is decimated. But it is also a story of hope, for humanity eventually takes back the planet. We learn, we adapt, we survive.

I really think this is one of the better scifi things I’ve read in a long time. One of the quotes on the book jacket is perfect: “Probably the most topical and literate scare since Orson Welles’s War of the Worlds radio broadcast.” Another person refers to him as “The Studs Terkel of zombie journalism”. I just love that comparison. The book is well written. It is hard to go so far as to say this book is fun, since it is dark and often disturbing, but it is entertaining. It feels real and makes you relate to the characters and experiences. It is certainly worth a read. I have not seen the movie yet, but read that it has very little to do with the book. So, think of them as two separate things. I can’t speak for the movie, but this book is sure to rock your world.