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Karista Bennett

Chef & Food Writer

Karista

Strawberry Cake and Saying Goodbye

Beef Kofta with Saag Aloo

Instant Pot Master Class

Canned Tuna Cakes with Chipotle Lime Dipping Sauce

Vintage Chicken Cacciatore

Choosing My Word for the New Year

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A View to Delicious // Karista's Kitchen and VRAI Magazine premiere food issue Fall 2016

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Instagram @karista_bennett

I’m so excited to share with you this talented a

There is no doubt that food, however humble or gra

❤️ #blackouttuesday

❤️ #blackouttuesday

The heat is on and it’s time for something cool

The heat is on and it’s time for something cool to snack on. 🍓

These popsicles are luscious. I created them earlier this year for one of my fave clients and I love them so much I keep them in my freezer for a quick dairy-free evening treat.
They’re easy to prepare and I think they’d be a fun dessert for kids to make.
I’ve listed the recipe below! Wishing you a very happy and healthy weekend my friends. 😘

Strawberry and Coconut Milk Popsicles
Makes 8-10 popsicles
Ingredients
1-quart fresh strawberries, washed and hulled
1 15-ounce can whole fat coconut milk
8 ounces sweetened condensed coconut milk
1 teaspoon Vanilla
Directions
In a blender or food processor add the strawberries, coconut milk, sweetened condensed coconut milk and vanilla until thoroughly combined.
Add the mixture to popsicle molds with popsicle sticks and freeze for at least 24 hours. To serve, take them out of the freezer a few minutes prior to serving.
#foodwriter #recipedeveloper #strawberrypopsicles #strawberries #oregonstrawberries #homebydesignmagazine

For me, asparagus was an acquired taste. I think I

Lunch today. 😉 I had a craving for Cabbage Sal

Lunch today. 😉

I had a craving for Cabbage Salad with Buckwheat Noodles and so, that’s just what I made.
It was so delicious there wasn’t much left to take this photo. 😬

The easy casual recipe is this:
Equal parts Shredded green cabbage (I like Savoy) and Shredded red cabbage, I probably added 2 cups of each. Maybe a little less of the red cabbage.
2 or 3 carrots shredded
3 green onions sliced
Handful cilantro chopped
Maybe some chopped mint if you have it or fresh basil
Sesame or sunflower seeds for garnish
Handful or more of cooked buckwheat noodles
For The Dressing
1/2 cup tahini
3 tablespoons hoisin
3 tablespoons maple syrup
1 (or 2) cloves garlic minced
Juice of one lemon
Water if needed to thin
Salt as needed

Whisk together the dressing ingredients. Season to taste. Then add the salad ingredients to a large bowl, divide among plates and drizzle with dressing. Garnish with seeds.
I made enough salad for two (probably 3 or 4 now that I think about it) servings but the dressing could easily serve four.
Enjoy! 😘
#lunchideas #lunchvibes #workfromhomelife #almostsummer #springfood #saladrecipe #saladsofinstagram

Working from home definitely has its advantages, l

Working from home definitely has its advantages, like spending a little extra time in the kitchen this morning making this lovely tart for lunch. ☺️ Spring artichokes are showing up at my local co-op market and now I can’t stop thinking about artichoke recipes. I adore them simply roasted, grilled or steamed. But, for something a bit more indulgent, this artichoke and goat cheese tart is perfect. It’s one of my go to tart recipes because it’s so easy to make, especially for lunch or light dinner meal.
I’ve listed the recipe below. Wishing you a most delicious week! 😘

Artichoke and Goat Cheese Tart
Serves 8
Ingredients
1 sheet of puff pastry, thawed
3 large eggs
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried chives
2 cups marinated artichoke hearts, halved or quartered
4-6 ounces goat cheese, sliced or crumbled
1 egg whisked with 1 teaspoon water
3 tablespoons chopped fresh chive for garnish
Directions
Pre-heat the oven to 400F.
Roll out the puff pastry to fit a 9-inch tart pan or a quarter sized baking sheet (9x13) or a small Baking pan (7x11). However, don’t roll it too thin or it won’t puff nicely. Once you have the crust in the pan, poke holes in the bottom of the crust with a fork.
Layer the artichokes on the bottom of the puff pastry.
Wisk together the eggs, heavy cream, salt, pepper, thyme and chives. Pour this mixture over the artichokes.
Top the mixture with the goat cheese and then brush the pastry edges with the egg wash.
Bake in the pre-heated oven for about 20-25 minutes or until the pastry is golden brown and the center of the tart is done.
Remove from the oven and let it cool for about 10 minutes before slicing. Garnish with
chopped fresh chive. Serve warm.
#lunchideas #brunch #puffpastry #artichokes #tuesdayvibes #tarts #springfood

Remembering ❤️

Just in case you need an all-star side dish for th

It’s a holiday weekend and I’ve got all sort o

It’s a holiday weekend and I’ve got all sort of food plans. ☺️ Slow cooked ribs, my Hawaiian Macaroni Salad, grilled veggie skewers, cocktails and of course dessert!
This is my simple Skillet Cardamom Peach Crisp. It’s a recipe I’ve been making for summer barbecues, camping trips, backyard camping and sometimes just because I have a lot of summer peaches on my counter. 😉

If peaches aren’t in season, this dessert works just as well with frozen peaches. I love to top this with vanilla bean ice cream and serve it warm.
Wishing you all a lovely, and delicious, holiday weekend. Recipe is below. 😘
Skillet Cardamom and Peach Crisp
Makes 4-6 servings
Ingredients
1 tablespoon butter
2 pounds of peaches, sliced or 2 16-ounce bag frozen peaches, thawed (about 4 cups peach
slices)
2/3 cup dark brown sugar
1 tablespoon ground cardamom
½ cup rolled oats
½ cup all-purpose flour
½ cup dark brown sugar
½ cup (1 stick) butter, diced
Aluminum foil
10 -12 inch cast iron skillet
Directions
Spread the tablespoon of butter inside a cast iron skillet.
Add the peaches, dark brown sugar and cardamom to a large bowl and give it a good stir.
Then pour the peach mixture into the bottom of the skillet.
In the same bowl, add the rolled oats, flour and dark brown sugar and stir to combine. Add
the diced butter and stir. Or, stir with your hands while mashing the butter at bit into the
dry ingredients.
Pour the dry ingredients over the top of the peaches. Place a lid or aluminum foil over the skillet.
Place the skillet on the grate over the hot campfire coals (or on the grill) but not directly over active flames.
Or place the skillet on a grill over medium indirect heat. Cook for about 30-40 minutes,
turning the skillet 90 degrees every 10 minutes. Once the crisp is done, take it off the heat
and let it stand for about 10 minutes. Serve with whipped cream or ice cream or simply dig
in!

Note: you can also bake this in a 350 degree oven for about 25-30 minutes or until the top is golden brown and sides are bubbling.
#campcooking #weekendbarbecue #skillet #skilletmeals #dessert #peaches #campfirecooking #grillingseason #memorialdayweekend

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