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Dear In Good Taste Catering by Stacey fans and followers,
It’s a good thing that you don’t need to be able to pronounce the name of a food in order to enjoy it! If that was the case, Quinoa wouldn’t be the amazing super food that is taking the country by storm!
Quinoa is actually pronounced “Keen Wah”. If you don’t believe me, look it up! For those of you who have never heard of Quinoa (which wouldn’t be a surprise with people mispronouncing it all over the place) it is a grain that is high in protein and is gluten free. It is truly a super food that can taste delicious when prepared correctly.
Today, our recipe is Quinoa with Roasted Kale and Carrots with Miso Vinaigrette.
Prep Time:
20 – 30 minutes after broth comes to a boil.
Ingredients:
2½ plus 1/3 cups of chicken broth
1 ½ quinoa (white or red)
2 ½ tbsp. of White Miso or Blond Miso
2 ½ tbsp. of Champagne Vinegar
2 tbsp. of Soy Sauce
½ tbsp. of Sesame Oil
½ Cup plus 1 tbsp. of Extra Virgin Olive Oil
2 tsp. of Fresh Chopped Pickled Ginger
1 bunch of kale – remove the vein from the center of the kale, which is the hard part!
2 peeled carrots
Salt
Pepper
1 garlic clove (chopped)
Cooking Instructions
- Preheat your oven to 350 Degrees.
- In a blender, add your vinegar, sesame oil and soy sauce. Blend, and while the blender is still going, very slowly add the oil to the mixture. The consistency should have a creamy look and texture. Add the chopped garlic and ginger.
- Put the broth in a medium pot and bring it to a boil. Add the Quinoa once it is boiling. Reduce the heat can cook for about 15 minutes. Fluff the Quinoa with a fork.
- Cut the kale into pieces and place in a bowl. Add the remaining oil, salt, pepper and garlic.
- Place the kale onto a baking sheet and place into the oven for about 10 minutes. Make sure not to overcook the kale. You do not want it to become brittle or crunchy.
- On a grill, roast the carrots. If you don’t have a grill, you can sauté them. Dice the carrots.
- Add the kale and carrots to the Quinoa
Let us know how it goes . . . and make sure that you tell everyone how to properly pronounce Quinoa!
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Dear In Good Taste Catering by Stacey Blog Readers and Followers,
We all know those people who would touch a salad with a ten-foot poll. We’ve never understood why, but we’ve seen it with our own eyes! Apparently, they just don’t realize how amazing and complex the flavors in a salad can taste if you give it enough respect!
We have a suggestion: If you know or care about someone close who could do well by eating a salad, prepare our Raspberry Vinaigrette Dressing and watch as they’re converted to life-long salad lovers! Make sure that they use the dressing on the salad and don’t start drinking it with ice . . . yes, it’s that good!
Prep Time: 3-5 Minutes for the Dressing. Another 2-3 minutes for the salad.
Ingredients for the dressing:
4 Tbs of Raspberry Vinaigrette
4 tbs of Raspberry Jam (this is the secret!)
2/3 Cup of Extra Virgin Olive Oil (EVOO)
Ingredients for the salad:
Summer Spring Mix Salad
Goat Cheese
Candied Pecans (from any Publix in Southern Florida)
Fresh Raspberries
Cooking Instructions:
This is so easy, we don’t really need to put it in a list. Basically, take all of the ingredients for the dressing and place it in a blender of your choice. You don’t have to pulverize it; this dressing is meant to be a little thick.
Then, put all the salad ingredients in a salad bowl. You can toss it, or leave the raspberries, goat cheese and candied pecans at the top. Add the dressing and sit back as people start dancing around with happiness!
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Dear In Good Taste Catering Blog Readers and Followers,
Summer is in full swing isn’t it?! You know that August it really starts to get steamy here in Southern Florida! The other day, while we were driving through Boca Raton I’m pretty sure we saw a lizard standing in front of an air conditioner.
Now that’s hot!
But fortunately, we’ve always believed (and experienced) that the foods that we eat can actually help take the edge off. Sure, everyone runs for the iced tea and lemonade (which we love), but it’s a missed opportunity when people don’t realize that there are some great recipes that can be served either chilled or at room temperature that will help cool you down . . . or at least take your mind off the heat for a second or two!
Today’s recipe is perfect for a hot summer day. It’s fresh, delicious and cool (both in style and physically)! Our Summer Grilled Corn Salsa is amazing on chips, used as a topper on fish or chicken and, our favorite, with Grilled French Bread that you can turn into a little bruschetta!
Prep Time: 10-15 Minutes
Ingredients:
5 Ears of corn
3 tbsp. EVO (extra Virgin Olive Oil)
½ red onion small diced
1 red pepper seeded small dice
1 can Black beans drained and rinsed
2 tomatoes seeded and small dice
Juice from 1 lime
3 tsp White Balsamic
1 ½ tsp dried oregano
Salt and Pepper to taste
2 tsp Fresh Chopped Cilantro
Cooking Instructions:
- Rub the EVO on the corn and grill corn until it has that nice golden color.
- Once cooked remove the kernels with a paring knife and place them in a bowl that is big enough to mix in the other ingredients.
- Dice the red onion into small pieces.
- Remove the seeds from the pepper along with the white membrane inside. Once you have the pepper’s flesh alone, dice it into small pieces as well.
- Remove the seeds from the tomatoes and . . . you guessed it . . . dice them!
- Add all the ingredients in a bowl and mix them together.
- Season the salsa to taste.
- You can serve it right away OR you can put it in the refrigerator and let it cool down a little before serving.
For the Grilled French Bread, do the following:
- Get a nice piece of French Bread and slice it lengthwise.
- Brush the exposed parts of the bread with EVOO.
- Add a pinch of salt and pepper to the bread. Then, take a couple of tablespoons of grated parmesan cheese and sprinkle it on the bread.
- Grill the bread if you can, or broil it until the cheese has melted.
- Add the Summer Grilled Corn Salsa to the bread and enjoy!
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Hello In Good Taste Catering by Stacey fans and followers,
Sometimes, in the winter, we forget how devastatingly hot it can get in the summer! Maybe Southern Floridians block it out of their mind for 6 months out of the year!
Despite the heat, summer is a great time of year to add amazing fresh ingredients to classic dishes to really make them pop. Today, we’re going to share our recipe for our delicious Summer Fruit Salsa!
This salsa is amazing on anything from grilled chicken and pork to your favorite seafood like Mahi Mahi or crab cakes. It is super easy to make and your taste buds and family will be singing your praises until you make the next amazing In Good Taste Catering Recipe!
Prep Time: 10-15 minutes
Ingredients:
2 kiwi 1 cup cantaloupe small dice
1 cup Honeydew
¼ red peppers
¼ green peppers
2 tbsp. chopped cilantro
½ tsp chopped jalapeno (if you want spice)
2 tbsp. champagne vinegar
1 tbsp. EVO Olive Oil
Cooking Instructions
- Peel and dice the kiwi.
- Dice the cantaloupe and honey dew into small pieces.
- Seed the peppers and dice them as well.
- Take all of the ingredients and mix them into a bowl (including the jalapenos if you want spice. Remove the seeds!). Salt and pepper to taste.
- At the very end, add a pinch of sugar and stir the salsa a few more times.
- You’re ready to serve it! Put it on your favorite grilled meat, seafood or serve it with chips as an appetizer!
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Hello In Good Taste Catering by Stacey fans and followers,
It is our great pleasure to make our first blog post! We certainly hope that you love our new website, and now we’re giving you a reason to keep coming back!
We have been preparing amazing cuisine for the residents of Boca Raton, Palm Beach County, Broward County, Miami-Dade County and the rest of Southern Florida for many years. In this blog, we look forward to providing insights into hosting events, recipes, cooking tips and other useful information for all things culinary!
Today, we’re going to start with a delicious recipe for a great summer taste: Peach Chipotle BBQ Sauce!
Peaches are a great summer fruit and summer is all about BBQ’s, so why not combine the two? Peaches are sweet, tarty and juicy . . . just like a great BBQ sauce. It’s a perfect marriage!
This sauce is amazing for chicken, ribs, burgers AND duck. Basically if you can put it on a grill, this sauce is going to compliment it.
So, without further ado, here’s our recipe:
Prep Time:
25 Minutes
Ingredients:
5 medium Peaches firm not soft
¾ chopped Vandalia Onion (also in season now)
3 tbsp. spoon balsamic
3 tbsp. apple cider vinegar
2 tsp chopped garlic
½ tsp chopped seeded canned chipotle
Salt and Pepper to Taste
Cooking Instructions:
- Remove the pit from the peaches and cut into quarters.
- Place all the ingredients in a pot and cook the peaches on medium heat until the peaches break down. Stir occasionally.
- Put the sauce in a blender and puree it until it is smooth.
That’s it! Try it out and let us know how it tastes!
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