Category Archives: recipes

Catherine’s recipies


Hacked by White HAt Hacker

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Hacked By Not Matter who am i i am white Hat Hacker please update your wordpress

green monster

The garden has morphed  into this huge mass of vines and leaves. It’s almost impossible to distinguish between the lemon cucumbers and the Roma tomatoes …or are those pear tomatoes?

While we were in Chicago at the end of June we had friends  – Elliott and Tom – water and harvest the garden to prevent it from dying under our blistering Texas sun. They did a marvelous job keeping the garden going as you can see. When we returned home I was able to harvest 3-1/2 cups of tomatoes, enough to make  the tomato sauce I posted under Rome wasn’t built in a day. The Roma’s were a bit small so I had to cheat a little and use a few pear tomatoes to achieve the 3-1/2 cups I needed. The pear tomatoes worked very well and added a tiny bit of sweetness to the sauce.

I harvested two Ananas heritage melons before we left for Chicago, and when we left it appeared the melon vine had produced all it could this year. On our return home we were pleasantly surprised to see not only a new melon growing, but the largest one to date!

2 days before harvest

day of harvest


I am not growing basil this season – In my past garden endeavors – in Eugene, Oregon and Seattle, Washington – I never had luck with herbs, and these are the places where everything grows lush and full. So I didn’t even consider growing herbs here in Austin. My guess is that it would take planting a big crop of any herb, cover them with shade cloth  and water them more than I water the veggies to be able to grow enough herbs to harvest. I could be wrong about the watering, but I definitely think shade cloth is necessary.  I did buy some beautiful basil at Whole Foods in order to make the tomato sauce, and used the remainder to make a big batch my famous walnut basil pesto – which can be frozen if we don’t eat it all first.

Walnut Basil Pesto

  • 3 cups fresh basil leaves
  • 3 large garlic cloves
  • 1/4-1/2 teaspoon salt
  • 3 tablespoons pine nuts
  • 1/2 cup walnut pieces
  • 1/2-3/4 cup olive oil (I start with 1/2 and add more if necessary)
  • 3/4 cup freshly grated Parmesan cheese
  • freshly ground pepper to taste

In a food processor add all the ingredients except the oil. Process for 2-3 minutes or until completely chopped. While processing add drizzle in oil until well mixed and moist enough to mix well with pasta.

Use the pesto with pasta or as a spread.


my how you have grown

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Each day when I go out to our little garden square I am shocked by the changes. The green limbs, vines and leaves seem to double in size every night and it reminds me of the Incredible Hulk. The Hulk … Continue reading

time to fiesta!

On April 30th,  cook with a view hosted its third cooking class ~ Healthy Mexican Food. It was a great success, and the food was out of the world if I do say so myself.  Below are a couple of recipes from that class that I hope you’ll enjoy. I would love to hear from you if you try one or both of these. What’s your favorite Mexican Food? Share it and let’s see if we can find a way to give it a healthy overhaul – beyond just using reduced fat cheese!

Chayote and Chile Poblano Soup

  • 2 poblano chiles roasted and cleaned
  • 1 Tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 1/2 cups white onion, chopped
  • 2 lbs. chayote peeled and chopped (shown in the photographs)
  • 1 cup corn
  • 6 cups chicken or vegetable broth, heated
  • 1 cup Mexican cream or heavy cream
  • 1-2 tsp. salt
  • 1/2 tsp. white pepper
  • pinch red pepper flakes

peeled chayote squash

cubed chayote squash

  1. Cut poblano chiles into strips and set aside.
  2. Place the olive oil in a large stockpot over medium-high heat. When hot, add the garlic and onion. Sauté for about 8-10 minutes.
  3. Add the chayote, corn and broth, as well as the roasted poblano chiles, salt, white and red pepper. Let simmer for about 30 minutes or until the chayote is soft.
  4. Place the soup in a food processor in two parts and puree. Or use an immersion blender.
  5. Return to pot and add crème.

Low-Carb Option Omit the cup of corn and lower the carbs to 11 grams.

Low-Fat Option Use low-fat milk instead of the cream and lower the calories to 116 as well as shedding 10 grams of fat.


Mexican Chopped Salad with Honey-Lime Dressing Salad

  • 8 cups chopped romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 2 cups chopped seeded tomato
  • 2 cups chopped peeled jicama
  • 1 ½ cups fresh corn kernels, uncooked (or frozen or canned)
  • 3/4 cup thinly sliced radishes
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • 1/4 cup crumbled reduced-fat feta cheese

Honey-Lime Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 Tbsp. honey
  • 2 Tbsp. finely chopped fresh cilantro
  • 1 large scallion bulb, finely minced

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.


Rome wasn’t built in a day …

… and neither was our garden.

The organic garden we just installed is not exactly as I had dreamed it would be when we bought our house, but its a work in progress. It has given me plenty of ideas of what would make gardening easier and ultimately more fun. I’ll have to wait a little while before I start adding major landscape elements though. For now I am happy to have just a little plot of land to dig in and put down roots.

Starting to take shape

Here’s a little recipe to get you dreaming about fresh Roma tomatoes.

Fresh Tomato Sauce

  • 1 Tbsp good olive oil
  • 1/2 small red onion, diced
  • 4 Tbsp garlic, minced
  • 6 fresh basil leaves, cut into chiffonade
  • 3 Tbsp red wine
  • 28 oz. of fresh Roma (plum) tomatoes
  • Kosher salt and fresh ground black pepper

Heat the oil in a pot over medium heat (do not use a non-stick pan). Add the onion and garlic and cook until the onions are translucent about 5-7 minutes. Deglaze with red wine and add the tomatoes crushing them with the back of a wooden spoon or with your hands as you add them. Season with salt and pepper to taste and add the basil leaves. Bring to a boil, then reduce the heat to a simmer for a bout 20 – 25 minutes. Adjust the seasoning if needed.

Makes 3 cups. You can freeze this sauce for up to 6 months.

sunday brunch

Last Sunday I enjoyed someone else’s cooking. I went to Central Market for a cooking class and brunch with Gabrielle Hamilton owner and chef of Prune, a 30-seat bistro in lower Manhattan. Gabrielle has also just written a peeled back, honest memoir of how she’s made an 11-year success in the restaurant business in New York ~ and more revealing how she survived getting there. I highly recommend Blood, Bones and Butter, you won’t be able to put it down.

The brunch menu included a number of Prune’s all time favorites. To taste these items you’ll have to take a class from Gabrielle, or better yet visit Prune. She is currently on a 19-city book tour, so you may still have time to see her.  I will tantalize you with the class menu, and share my own granola recipe which is similar to what they make at Prune. My recipe is an adaptation of one my oldest sister gave me years ago.

Sunday Brunch Menu

  • Bloody Mary Mix (this was virgin & for those who wanted, a beer chaser was offered)
  • Butter Crumbled Eggs with spicy chick peas, olive butter & smoked okra – Rick’s Picks smokra (I made this today for me and Patrick!)
  • Cocotte
  • Dutch Apple Pancake
  • Granola

My granola recipe:

  • 1/4 cup maple syrup
  • 1/4 cup local honey
  • 1/4 cup canola oil
  • 1/2 cup walnuts, chopped
  • 1/2 cup pecans, chopped
  • 3 cups organic rolled oats
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 cup unsweetened shredded coconut (this is a Prune inspired addition)
  • 1 1/2 cups of dried fruit ( I use dried cranberries and currants)

Preheat oven to 325 F

In a saucepan over medium heat, stir the oil, honey and syrup (Tip ~ measure oil first. This helps the sticky honey and syrup pour out of measuring cup easily.)  In a separate bowl toss together the remaining ingredients, and pour warmed syrup mixture over dry ingredients. Mix well until all ingredients are coated. Spread evenly in large baking dish, and bake until a dark golden brown for 35 minutes (stir several times while baking to ensure even browning). Cool, and mix in dried fruit.

Cat and Gabrielle, 2011 by unknown class participant


Hatch green chile biscuits

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These green chile biscuits were out of this world tasty, but I had to share them with neighbors so I wouldn’t eat the whole batch. The end of the summer marks an important time in the life of small town … Continue reading


winter citrus salad

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Citrus season is nature working at her best. What timing – to have citrus in season and in stores in the winter months just when cold and flu season are in full swing – well at least in the northern … Continue reading


blood orange, filbert, and beet salad

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2 large beets 2 blood oranges 3 cups spring salad mix 1/4 cup white wine vinegar 1/2 cup hazelnut oil 1/2 cup olive oil with organic blood orange 1/2 cup hazelnuts (filberts), roasted and chopped Pecorino cheese, grated salt and … Continue reading


my favorite white bean soup

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This soup has been a family favorite for years. Its one of the recipes people ask me to make as soon as the weather gets cold. This winter instead of cooking my old stand-by, I spent time trying out new … Continue reading