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Karista Bennett

Karista Bennett

Chef & Food Writer

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Sugar-Crusted Salmon with Avocado Peach Salsa… a Guest Post by Alaska From Scratch

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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
It’s Tuesday and rather than make my usual #taco It’s Tuesday and rather than make my usual #tacotuesday dinner I’ve decided to mix things up this first Tuesday of the new year. 

Fragrant, flavorful and filled with the aromatics of Indian cuisine, Beef Kofta with Saag Aloo is elevated comfort food. It couldn’t be more perfect for a Tuesday night! 

Find the recipe for this delicious dish on my website. The link is in my profile. 😘
#indianfood #indianrecipes #beefkofta #saagaloo #beef #meatballs #groundbeef #oregonbeef #oregonfarm
Cheers to a brand new year! We’ve got this! ❤️❤️❤️
#newyear #2021 #inspire
It’s winter strawberry season in Florida and @th It’s winter strawberry season in Florida and @the_chefsisters has created the most luscious cocktail! Head on over to their feed for their Strawberry G&T recipe. 🤩🤩🤩✨🙌
#cocktails #gin #ginandtonic #strawberrycocktail #mixology #sips
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