SALTY
lemon caesar salad
May 16, 2022
If you love Caesar dressing but don't want the calories, this salad is for you! All you need is romaine lettuce, your favorite olive oil, lots of parmesan cheese, 1 lemon, salt and pepper to taste and croutons! Mix together and Enjoy! :)
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If you decide to recreate this Lemon Caesar Salad recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
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Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
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Happy Baking!
xoxo, Katherine
homemade pizza
December 26, 2021
Who doesn't love pizza! Homemade Pizza is easier to make than you think! Keep reading to discover more!
If you decide to recreate this Homemade Pizza Recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
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Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
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Happy Baking!
xoxo, Katherine
INGREDIENTS:
1 16 ounce ball of pizza dough
1 tablespoon olive oil, for rubbing dough
1 cup pizza sauce
3 ounces thinly sliced mozzarella cheese
1 handful of fresh basil
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INSTRUCTIONS:
Preheat your oven to 475 degrees F.
Prepare a work surface. I prefer to rub my counter with oil, but you can lightly dust it with flour if you have a very sticky dough.
Roll out the dough. Place your ball of pizza dough in the center of your prepared work surface and use your hands to press it down, starting from the center. Keep gently patting out the dough, moving the dough outward from the center.
Top your pizza. Leave the crust on the peel while you add your toppings. Add 1 cup of pizza sauce (I like to spread it around with a ladle). Add 3 ounces thinly sliced mozzarella, and then top with fresh basil.
Bake the pizza for about 30 minutes.
Remove your pizza! Let cool a couple minutes, then transfer to a cutting board. Slice into 8 pieces and devour!
super green summer salad
July 29, 2021
I'm in LOVE with this salad! SO easy, quick and truly delicious!
Plus, the best part... NO measures, taste as you go!
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I hope you enjoy this recipe! If you decide to recreate this Super Green Summer Salad recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
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Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
INGREDIENTS:
Base:
Super Green Mix
Tomatoes
Cucumber
Red Onion
Organic Chickpeas
Goat Milk Feta
Dressing:
Olive Oil
Garlic Salt
Pepper
Lemon
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INSTRUCTIONS:
Mix, Toss & Enjoy! :)
tofu power bowls
May 9, 2021
I'm obsessed with tofu lately, it's one of my favorites!! These Tofu Power Bowls are SO good! Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!
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I hope you enjoy this recipe! If you decide to recreate this Tofu Power Bowl recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
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Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Baking!
xoxo, Katherine
INGREDIENTS: The Base
1 cup farro
1 (16-ounce) package extra firm tofu
2 1/2 tablespoons cornstarch
1 1/2 teaspoons chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1 tablespoon plus 2 teaspoons olive oil, divided
2 cups shredded kale
1 1/2 cups shelled cooked edamame
2 carrots, peeled and grated
3/4 cup packed fresh cilantro leaves
1 lime, cut into wedges
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INGREDIENTS: The Peanut Sauce
1/4 cup creamy peanut butter
1 tablespoon reduced sodium soy sauce
1 tablespoon freshly squeezed lime juice
2 teaspoons dark brown sugar
1 teaspoon sambal oelek (ground fresh chile paste)
1 teaspoon freshly grated ginger
INSTRUCTIONS:
To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside.
Cook farro according to package instructions; set aside.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.
Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.
Serve with creamy peanut sauce, garnished with lime, if desired.
irish soda bread
March 17, 2021
Happy St. Patrick's Day! I love Irish Soda Bread! The texture is dense, yet soft and has the most incredible crusty exterior. Buttermilk and cold butter are the secret to its delicious flavor!
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I hope you enjoy this recipe! If you decide to recreate this Irish Soda Bread recipe, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your sweet treats!
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Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Cooking!
xoxo, Katherine
INGREDIENTS:
1 and 3/4 cups (420ml) buttermilk*
1 large egg
4 and 1/4 cups (515g) all-purpose flour (spoon & leveled), plus more for your hands and counter
3 Tablespoons (38g) granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons (70g) unsalted butter, cold and cubed*
optional: 1 cup (150g) raisins
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INSTRUCTIONS:
Preheat oven & pan options: Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
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Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
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Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
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Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
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Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storing.
watermelon summer salad
August 13, 2020
This Watermelon Summer Salad with Cucumber and Feta is super easy, refreshing and perfect to make this summer! Salty & refreshing, can't beat it!
I hope you enjoy this recipe! If you decide to recreate this Watermelon Summer Salad, tag me @katherinemcquade on Instagram and use the #KetchupWithKatherine! I would love the support and the opportunity to share your delicious dishes!
Don't forget donate to my program "Promoting Hope: Potholders for Pancreatic Cancer Awareness" and I will send you a set of personalized potholders to use in your kitchen! Email me at info@katherinemcquade.com for all the details!
​
Happy Cooking!
xoxo, Katherine
INGREDIENTS:
1 mini watermelon (approximately 4 cups), rind removed and cubed
2 Persian cucumbers (approximately 1 cup), sliced
3 ounces feta cheese, cut into cubes
1 tablespoon chopped mint
1 tablespoon chopped basil
1 lime, juiced
Kosher salt and fresh ground black pepper to taste
Olive oil to taste
INSTRUCTIONS:
In a large serving bowl add the watermelon, cucumber, feta, basil and mint.
Squeeze the lime over the salad, drizzle with olive oil and season with kosher salt and fresh ground black pepper. Stir to combine.
Taste for seasoning and serve.