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Karista Bennett

Karista Bennett

Chef & Food Writer

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Strawberry Cake and Saying Goodbye

I wanted to post this Strawberry Cake with Lemon Rosemary Glaze before Mother’s Day. But that didn’t happen. You see, I’ve been busy helping my youngest daughter pack and organize her things for a move to another state. I’ve been cooking her favorite meals, and we’ve spent the last few weeks sitting on the patio, […]

Beef Kofta with Saag Aloo

Fragrant, flavorful and filled with the aromatics of Indian cuisine, Beef Kofta with Saag Aloo is elevated comfort food at its finest. Beef Kofta is a popular Indian dish and although it sounds fancy, I can easily create this at home. I prepare this recipe with something I always have in my freezer, ground beef. […]

Instant Pot Master Class

Have you ever taken out your Instant Pot and looked at it like it was a small alien and you weren’t exactly sure how to use it properly? Or you got it as a gift, but you’re terrified of pressure cooking? Well, I’ve got the perfect class for you. My friends over at Chop Secrets […]

Canned Tuna Cakes with Chipotle Lime Dipping Sauce

Raise your hand if you’ve got canned tuna in your pantry and you need a new way to use it! Canned Tuna Cakes with Chipotle Lime Dipping Sauce is the perfect remedy for canned tuna burnout. I haven’t posted in a while, so I thought I’d jump back in here with a useful recipe for […]

Vintage Chicken Cacciatore

Vintage Chicken Cacciatore is an easy, flavorful and tender chicken dish that tastes like it’s been slow-cooking all day. It’s also the first recipe I made this year. I titled this dish Vintage Chicken Cacciatore because it’s similar to the recipe my mom used to make when I was growing up (if I’m honest here, […]

Choosing My Word for the New Year

It’s a new year, a new journey and a newer version of me has the opportunity to emerge. I feel excited to know this new year awaits with endless possibilities. Like many people, I used to begin the new year with one or more new year’s resolutions. I worked hard to keep these resolutions alive. […]

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Karista Bennett

Chef, Food Writer & Author | Girl Mama and Cattle Dog Wrangler | Creating fresh ingredient recipes with a side of comfort Read More…

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This is probably one of my favorite cookie recipes This is probably one of my favorite cookie recipes. It’s simple, I almost always have the ingredients on hand and it includes sunflower seed butter, which I’m sort of obsessed with. 🤓

Sun Butter Chocolate Chip Cookies from my book, The Oregon Farm Table Cookbook. You can find the recipe in the book and the book is sold everywhere! So you’ll find it at your local bookshop or online. And you can always find a link on my website. But, you can also DM me and I’ll send the recipe to you. Happy Thursday! 🍪 
#cookies
#chocolatechipcookies 
#sunbutter
#oregonfarmtablecookbook
This silky RED CURRY CAULIFLOWER SOUP comes togeth This silky RED CURRY CAULIFLOWER SOUP comes together easily and makes the perfect light lunch or dinner. It becomes a bit heartier when paired with a grilled cheddar and apple sandwich. Sometimes the simplest meals make the coziest evening. 

Ingredients
2 tablespoons coconut oil, ghee or extra virgin olive oil
1 large head cauliflower (about 2-2 1/2 lbs) stemmed and chopped
1 large yellow onion, diced
3-4 cloves garlic, finely diced
1 teaspoon grated fresh ginger
½ teaspoon ground coriander 
2 cups vegetable broth
1 14oz can coconut milk (not light)
1 ½ tablespoons Thai red curry paste
½ teaspoon turmeric
Squeeze of lime juice to taste
Season with salt and pepper to taste
Garnish with sliced green onions or fresh chopped cilantro 
Directions
In a large pot heat the oil over medium heat. When it’s hot add the onion and sauté until
translucent. Then add the garlic, chopped cauliflower, fresh ginger, ground coriander and vegetable broth. Let the veggies and broth simmer on low for about 10 minutes or until the cauliflower is soft Next, stir in the coconut milk, Thai red curry paste and turmeric. Bring it back to a simmer. Let the soup simmer on low for another 5-10 minutes to bring all the flavors together.
With an immersion blender, blend the soup to a puree. If you don’t have an immersion blender, transfer the soup to a blender or vitamix and puree.
Then pour the soup back into the pot. If the soup feels too thick, add another ¼ cup veggie broth until you feel you have the right consistency.
Season with salt and pepper and then add a squeeze or two of lime juice to taste.
Garnish with sliced green onions or fresh cilantro.
#cozyfood #comfortfood #winterfood #soup #cauliflower #healthycomfortfood
I make a tuna salsa with packaged or canned wild a I make a tuna salsa with packaged or canned wild albacore tuna which is found off our beautiful Oregon coast. My brother first made this recipe for me about 20 years ago. It’s simple and flavorful and it’s become a staple in my kitchen. 

I made this tuna salsa last week but I decided I needed to go all out comfort food that day and so I made it into a tuna salsa melt. 🤓

It was delicious! I’m in sandwich mode for some reason. So this tuna salsa melt had to happen. Even Mr. B loved it. 

Here is the casual recipe. You can adjust ingredients to your taste or dietary needs. 

Tuna Salsa Melt
1 5-6 ounce package of tuna, drained 
1/3 cup chopped cilantro 
1/3 cup diced red onion
1 teaspoon lime juice 
1 small jalapeño, seeded and diced (I used pickled jalapeños)
Drizzle of olive oil
Salt and pepper to taste
Slices of your fave bread (I used Texas Toast)
Slices of pepper Jack or Monterey Jack cheese (cheddar would be good too)
A little Mayo
A little butter 

Mix together the tuna, cilantro, onion, lime juice, jalapeños, a drizzle of olive oil and season to taste with salt and pepper. 
Heat a griddle pan over medium low heat. Spread some butter on the outside of the bread and a little Mayo on the inside to help the tuna and cheese to stick. Add the tuna and cheese to the Mayo side of the bread slices. Then place the sandwich cheddar side down on the skillet and let the sandwich slowly toast. This part is not to be rushed. Then once it’s toasty and melted flip to the other side. 

If I make these for my family, I’ll place the sandwiches on a baking sheet and pop them in a warm oven until all the sandwiches are done. 

Serve with extra jalapeños and chips. Enjoy! 
#sandwichesofinstagram 
#tunamelt 
#oregonseafood
#comfortfood
You know how much I love the combination of bluebe You know how much I love the combination of blueberries and cardamom. So naturally, I had to combine these two enchanting flavors in my Blueberry Cardamom Baked Oatmeal.

This delicious and fragrant recipe couldn’t be easier or more satisfying. It’s prepared with sweet and healthy frozen Oregon Blueberries which make breakfast or brunch an absolute treat. ☺️

So grab a boost of blue and go make this recipe. 💙You’ll find the link to the recipe video and recipe in my profile. #oregonblueberries #grababoostofblue #howdoyoublueberry #bakedoatmeal #healthyfood #healthylifestyle #healthyliving #healthyeating
Yesterday I made these Crispy Rockfish Pub Burgers Yesterday I made these Crispy Rockfish Pub Burgers with Provolone and Special Sauce with my stash of rockfish from my good friends at @portorfordsustainableseafood . In a word... decadent! 

Crunchy, creamy, soft, and bursting with so much flavor, I found myself licking my fingers and tempted to lick my plate! 

These pub burgers turned out so delicious I had to post them on my website. I’ve posted the link to all the deliciousness in my profile. ☺️

This is not a sponsored post. I simply adore our Oregon food producers, fishing families, and farmers, so I like to share the recipes I create with their products. And you’ll find more information about Port Orford Sustainable Seafood (a Community supported fishery) in my book, The Oregon Farm Table Cookbook. 

Delicious Wishes this winter Wednesday! 😘#oregonseafood #oregonfishing #oregoncoast #portorford #pnwseafood #rockfish #fishsandwich #crispyfish #pubfood #fishrecipes
It’s cold and rainy here in the Willamette Valle It’s cold and rainy here in the Willamette Valley and it’s the perfect weather to serve this hearty, flavorful, but super delish Spinach Lentil Soup. 

This soup is almost like an Indian Dal but with a bit more soup consistency. The gorgeous Indian spices make this soup taste fancy but it really couldn’t be easier. 

I love to serve this soup with Garlic Naan or Socca, a chickpea bread. The recipe follows!

Spinach Lentil Soup
Serves 6
Ingredients
2 tablespoons ghee or coconut oil
1 large sweet onion, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon mace 
1/8 teaspoon cayenne 
1 14-ounce can whole tomatoes
1 tablespoon tomato paste
2-3 cups vegetable or chicken broth
2 cups yellow or green lentils, soaked overnight, drained and rinsed
1 6-ounce bag baby spinach
1 tablespoon fresh lemon juice
½ cup chopped fresh cilantro plus 1 tablespoon chopped cilantro for garnish
Salt and pepper to taste
Directions
In a soup pot over medium heat, add the ghee or coconut oil. When the oil is hot, add the onion and carrots and cook until soft, about 5-8 minutes. Then stir in the garlic and fresh ginger and 
cook one minute longer. 

Stir in the ground cumin, coriander, turmeric, mace and cayenne. Then add the tomatoes, tomato paste, lentils and at least 2 cups broth. Add more broth if needed. Bring the soup to a boil and then turn down the heat to a simmer. Simmer on low for about 15-20 minutes.
When the lentils are done, stir in the fresh baby spinach, lemon juice and cilantro. Season to taste with salt and pepper. Serve warm and garnish with additional cilantro. 
#wintersoup #winterfood #winterrecipes #winter #dinner #soup #indianfood #indianrecipes #easydinner
We’re going live on Instagram on Thursday, Janua We’re going live on Instagram on Thursday, January 14th at 4pm!! Join me and Chef @lauriepfalzer for a live recipe demo of her luscious Warm Citrus and Thyme Sauté which we will be pairing with a gorgeous piece of Pacific Black Cod. I’ll be demonstrating a few techniques for cooking seafood (and the black cod)so you don’t want to miss this! 

In the meantime if you don’t have Chef Laurie’s book, Simple Fruit, or my book, The Oregon Farm Table Cookbook, you can find both of them at your local bookshop or online wherever books are sold. 
Looking forward to seeing you all on Thursday! 😘
#oregonfarmtablecookbook #simplefruitcookbook #learnhowtocook #cookinglive #recipedemo #chefsofinstagram #cookbooks
I had planned on making these Crab Stuffed Mushroo I had planned on making these Crab Stuffed Mushrooms in December. But for some reason I just never got around to it. It was another busy holiday season, with birthday celebrations included, but certainly not so busy I couldn’t have made them. Actually, what most likely happened is I planned way too many recipes for the month and these little lovelies just kept getting pushed down the list. This is classic Karista. 🤓

The holidays have passed and things here at Casa Bennett have slowed down as they always do this time of year. I’m intentional when it comes to a winter pause. It’s my time to reflect, bask in the winter stillness and breathe a little deeper. 

And as well, an opportunity to make a few of the recipes that got left off the December list. 😉 I’ve listed the Crab Stuffed Mushroom recipe below. They make a delicious satisfying Saturday night nibble. 

Crab Stuffed Mushrooms 
Serves 6-8 / Makes 16-20 
Ingredients
16-20 cremini or white button mushrooms, stems removed
8 ounces cream cheese 
1 tablespoon chopped chives
1 tablespoon chopped Italian parsley 
2 cloves garlic, minced
1 tablespoon lemon juice
½ cup grated Parmesan cheese, divided
Salt and pepper to taste
6-8 ounces crabmeat 
¼ cup panko breadcrumbs
1 teaspoon chopped fresh parsley
Garnish with additional parsley and chives 
Directions
Pre-heat the oven to 350F and line a baking sheet with parchment paper. 
In a food processor, mix together the cream cheese, chives, Italian parsley, garlic, lemon juice and ¼ cup grated Parmesan. Season to taste with salt and pepper. Then stir in the crabmeat.
Place the mushrooms on the baking sheet and then fill each mushroom cap with the crab and cream cheese filling. 
Mix together the remaining ¼ cup Parmesan cheese, Panko breadcrumbs and 1 teaspoon of 
fresh chopped parsley. Top each mushroom with the Panko and Parmesan mixture and then 
place them in the oven for about 10 minutes, just until the mushrooms and cheese are warmed through. Serve immediately.
I’ve posted only a handful of social or politica I’ve posted only a handful of social or political items here on my feed over the last few years. It’s not that I don’t have an opinion, I do. Those of you who know me well, know that I  feel strongly about things in our country and this amazing world we inhabit. 

But I limit my personal opinions here because I want this space devoted to a place of deliciousness, comfort, inspiration, discovery, personal growth and love.  A space where my passion for feeding mind, body and soul is central. 

It’s not that I won’t ever post something socially important here ever again, because certainly, sometimes there are things that just need to be stated. But I feel this space is meant for one reason. You. 

That said, my only comment about events that unfolded yesterday is that it was horrific. It was shameful and makes my heart grieve. As I heard many say yesterday and wholeheartedly agree with, we are better than that. 

Please no rude or negative comments. As the old saying goes...if you can’t say anything nice, don’t say anything at all. 

Sending love and good health to you. The world certainly needs it today. 

I thought this recipe would be appropriate for this first Thursday of the new year. It’s my simple and nourishing black bean soup. You’ll find the link to this recipe in my profile. You’ll also find a fancier version of this soup in my book, The Oregon Farm Table Cookbook. 

Wishing you a warm and cozy day. 🙏🏻❤️

#thoughtsoftheday #soup #cozyfood #blackbeansoup
I wrote this ten years ago. It was a moment when i I wrote this ten years ago. It was a moment when it felt as if everything in my life was falling apart and I had no control. I’d walk into my kitchen and start cooking. It became sort of meditation practice. A way to process my thoughts and feelings, breathe deeply and then concentrate on preparing a delicious meal that would soothe my family and bring comfort to our souls. 

Now I practice meditation daily, but while sitting on my meditation cushion instead of wielding a knife. 😉 But the act of cooking, preparing something sumptuous with ingredients from the earth, still touches my soul and brings me a peace I will always relish. 

Time spent preparing the simplest of food is always time well spent. ❤️
#thoughtsoftheday #foodquote #thepoetryoffood #foodlove #quotesoflife #quoteoftheday
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