Kacey Tess

Good Things Utah

I went on Good Things Utah today to make sweet potato quesadillas. I get so nervous to be on TV but everyone there is so sweet it makes it a lot easier! I love quesadillas but wanted a little healthier option. You get a lot of veggies from these and even more if you make the cauliflower salsa. If you have any picky eaters serve them with s dipping sauce, I actually like bbq sauce with these. Click the link below to watch the tutorial on how to make these.
http://www.good4utah.com/good-things-utah/gtu-recipes/sweet-potato-quesadillas-with-cauliflower-salsa

Cauliflower Salsa

I love salsa! I put salsa on everything, well almost everything. This colorful alternative to tomato salsa can add some variety to your meals. You can put this on top of any type of fish, toast, potatoes or dip chips or pita into it.

Ingredient List:

1 C cauliflower florets chopped finely ( I used purple cauliflower but any color is okay)

1 C olives chopped ( I used a blend of black, green and kalamata)

1/4 C chopped parsley

1/2 pear chopped finely

1/2 lemon (juice)

1 tsp sea salt

1 tsp olive oil

Method:

Combine all ingredients in a medium bowl, add more oil if needed

Enjoy!

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One Pan Roasted Sea Bass + Veggies

I love cooking, but I hate dishes. One pan or pot recipes make me so happy, especially when they taste this good! This is the perfect weekday meal and you can substitute sea bass for any thick fish filet.

Ingredient List:

1 lb Sea Bass

3 tbsp olive oil

1 head of broccoli cut into florets

1 C cherry tomatoes halved (I used brown cherry tomatoes I found at Sprout’s)

1 shallot sliced

2 tsp minced garlic

1 tbsp capers (optional)

10 pitted green olives sliced

Sea Salt

Black Pepper

Method:

Prepare a greased baking sheet

Turn oven on low broil

Toss broccoli florets with 1 tbsp olive oil, spread out on 3/4 of baking sheet and sprinkle with salt and pepper

Bake for 5 minutes

In a medium bowl combine remaining 2 tbsp oil, tomatoes, shallot, garlic, capers and olives

Remove broccoli from oven

Place sea bass on baking sheet

Sprinkle with sea salt and pepper

Pour tomato mixture on top of fish (most of it will fall to the sides)

Sprinkle with sea salt and pepper again

Place pan back in oven and broil for 15-20 minutes (I had an extra thick piece of fish, it took 20 minutes to cook through)

Your fish is done when flakey and opaque

Enjoy!

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Thai Quinoa-Broccoli Salad

Ingredient List:

Salad:

1 C quinoa

2 C water or stock

1 head of broccoli chopped into bite size pieces

1/4 C carrots cut into thin peices

1/4 C red onion chopped

1 bunch of cilantro chopped finely

Dressing:

2 tbsp Tamari or soy sauce

2 tbsp rice vinegar

1 lime (juice + zest)

2 tbsp olive oil

1 tsp peanut butter

Method:

Cook quinoa according to package

(for additional flavor add 1 tsp Better than Bullion to cooking water)

Let cool

In a bowl whisk together Tamari, vinegar,

lime, oil + peanut butter

Mix quinoa with all other veggies

Pour dressing over quinoa mixture

Enjoy!

Dried Fig + Apricot Pies

Why are things so much better bite sized? These are the perfect addition to any holiday party and are easy to make, but no one has to know that! They look beautiful on any serving dish and pack a lot of flavor into that bite. I hope you enjoy these as much as my family and I did.

Ingredient List:

1 C dried figs chopped roughly

1 C dried apricots chopped roughly

1/4 C shredded carrots

1/2 apple chopped ( I used honey crisp)

1 Lemon juice + peel grated

1 orange jucie + peel grated

1 tsp grated ginger

2 tsp all spice

1/4 C honey (I used solid local honey and heated it until runny before I added it)

2 pie crusts (I used store bought)

1 egg white

Brown sugar

Fresh whipped cream (if wanted)

Method:

Pre-heat oven to 375

Grease a mini muffin pan

In a large bowl combine figs, apricots, carrots, apple, lemon, orange, ginger, all spice + honey

Roll out pie dough on a floured surface

Cut out 1” circles from the pie dough

Press firmly in the bottom of each mini muffin spot

Spoon 1 tsp of fig mixture into each muffin spot

Top with another 1” circle of pie dough

Brush with egg whites

Sprinkle with brown sugar

Bake for 20-25 minutes at 375 (mine were done at 25 minutes)

Top with fresh whipped cream if wanted

Enjoy!

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Fig + Apricot Pie

Open face egg sandwich

I always find myslef making the same thing for breakfast: toasted english muffin + smoked salmon + egg + capers + whatever veggies I happen to have in the fridge. I happened to have asparagus and pickeled onions today. There is nothing better than a runny yolk soaking into the muffin. I pan fried my asparagus for a few minutes in olive oil and added some lemon flavored balsamic before I turned the heat off. I always fry my eggs over easy, but do them to your liking. I spead chive cream cheese on the muffin and then layered all this goodness together. I make a version of this at least once a week. Avacado would be a great addition but I didn’t have any on hand.

I was so happy when I stumbled upon these dishes at Capital City Antiques in Salt Lake City. I love buying things that have history and these two went together so well. I found a few great pieces that I am excited to share with you over the next few weeks!

Brunch

Homemade Pickles

I love anything sour or pickled! I have tried a lot of pickling reciped and have never found one I absolutely loved, until now. I am so happy with this recipe and the great thing about it is they taste great just a few hours after making them and last up to 3 months (although they would never last that long at my home). They have a little heat but if you don’t like heat just leave the jalapeno’s out. I used cucumbers, geen beans, pearl onions and carrots in mine, but throw in anything you have. I will add cauliflower next time. I hope you enjoy these as much as I do!!

Ingredient List:

4 C water
2 C white vinegar
8 garlic cloves peeled
3 tbsp pickling or kosher salt 1 tsp mustard seeds
1 tsp coriander
1 tsp peppercorns

1 tsp crushed bay leaves
(alternatively you could use 4 tsp of pre made pickling spice)

1/4 C fresh dill

2 large cucumbers halved and then quartered2 carrots sliced
2 C green beans trimmed 5 pearl onions peeled
2 jalapeños sliced

Method:

Bring 4 C water to a boil

Add 2 C vinegar and reduce heat to simmer

Add garlic cloves and salt and simmer for 5-10 minutes

In a large air tight container place all of your spices and dill

Add all cut up veggies

Pour the hot liquid over the veggies until jar is full

Let cool

Refrigerate for at least 3-4 hours and enjoy up to 3 months!

Make a Box Cake Better

Almond-Caramel Devils Food Cake

I love cooking but I am not the best baker! I like using box mixes, they’re just so easy, but I like dressing them up a little. To make this box Devil’s Food Cake better I melted 1 stick of butter in a sauce pan, added 1/4 C of whipping cream and 3/4 C of light brown sugar. I split the mixture between 2 8″ greased baking pans and then sprinkled crushed almonds over the caramel mixture. I prepared the box cake mix according to the directions and then poured the cake mix over the almond-caramel. I baked them for 35 minutes at 350, removed them from the oven and let them cool on a rack. I whipped the left over whipping cream I had with 1 tsp of vanilla and a little sugar. I spread some of the whipped cream inbetween to two layers and topped it with a little additonal. Everyone loved it!! Next time you make a cake, think about doing this!

Baked Cauliflower Bowl

Baked Cauliflower Bowl with Squash Puree

Ingredient List:

1 package of cubed butternut squash

1/4 C water

1/4 C almond milk

1 Tbsp fresh sage

1 tbsp fresh chive

1 Tbsp olive oil

1 lemon (juice)

Sea salt

1 tsp Black pepper

1 Tbsp curry

1 head of cauliflower cut into florets

5 carrots cleaned and cut in half

1 C quinoa

Mixed greens

Olive oil + vinegar for dressing the greens

Method:

Pre-heat oven to 425 and prepare a lined, greased baking sheet

Cook quinoa according to instructions on box

Place cubed squash and water in a microwave proof bowl

Cook until soft, about 8 minutes

Put softened squash in a blender with almond milk, sage, chive and 1/2 tsp sea salt and 1/2 tsp black pepper

Blend until smooth and set aside

In a large bowl combine 1 Tbsp olive oil, lemon juice, 1 tsp sea salt + curry

Add cauliflower and carrots, mix until all veggies are coated

Pour on to the prepared baking sheet

Bake for 20-25 minutes until cauliflower is starting to brown

Place greens dressed with oil + vinegar at bottom of bowl, add quinoa, squash puree and top with cauliflower and carrots

Enjoy!

Baked Cauliflower Bowl

Vegan Corn Chowder

Ingredient List:

2 tbsp olive oil

1 large onion chopped finely

1 jalapeno seeded and sliced thinly

2 bell peppers seeded and chopped

3 carrots sliced into 1/4” pieces

1/2 head of cauliflower roughly chopped

4 potatoes (I used 2 sweet and 2 purple) cleaned and chopped

1 tbsp dried thyme

1 tbsp dried basil

3 C unsweetened almond milk

4 C vegetable stock

4 C corn

1 C green beans trimmed and chopped roughly

Sea salt and ground black pepper to taste

(Use whatever veggies you have on hand!)

Method:

In a large stock pot heat olive oil over medium

Add onion and peppers

Cook until onions have softened about 5 minutes

Add carrots, cauliflower, potatoes, thyme + basil

Pour in milk + stock (alternatively use 3 C water and 3 tsp bullion paste or cubes)

Bring to a boil

Reduce heat and simmer for 10 minutes

Add corn

Using an emersion blender blend for a few seconds, don’t over-blend. Leave a lot of chunks

Add green beans and cook for an additional few minutes

Taste, add salt and pepper if wanted

Enjoy!

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