Thomas Veneklasen 2017-02-14 22:37:07
Kathy McCarthy of Kuisine by Kathy works closely with her clients to create personalized meals.
kathy McCarthy’s Midwestern heritage has always involved food. Her parents owned a local grocery store and bakery, which led to her lifelong interest in cooking. She has fond memories of getting up early to help her dad make the doughnuts for the bakery. Her grandmother also was a great mentor. Cooking became a hobby for Kathy, with a special interest in growing vegetables and then canning and preserving them.
After moving to Tucson, she began to pursue a career as a personal chef. Her service menu, which includes planning, shopping for the ingredients and preparing the meals, is valuable for seniors, single parents and those with special dietary needs.
The following recipe is a favorite of one of Kathy’s customers, as well as Kathy’s husband Kevin. “It’s simple, delicious and healthy,” she notes.
Thai Coconut Curry Sauce
1 1/2 tsp. dark sesame oil, divided (1 tsp. for sauce)
2 tsp. fresh ginger, minced
2 garlic cloves, minced
1 cup red bell pepper, finely chopped
1 cup green onion, finely chopped
1 tsp. curry powder
2 tsp. red curry paste
1/2 tsp. ground cumin
4 tsp. low sodium soy sauce
1 Tbsp. brown sugar
1/2 tsp. salt (divided)
1 can coconut milk (14 ounces)
2 Tbsp. fresh cilantro, chopped
1 lime, cut in four wedges
Directions
Preheat broiler for salmon.
Heat 1 tsp. Sesame oil in a large nonstick skillet over medium heat.
Add ginger and garlic; cook 1 minute.
Add peppers and onions; cook 1 minute.
Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk and bring to a simmer (but do not boil). Remove from heat and stir in cilantro.
Broiled Salmon
4 5-oz. Salmon fillets Brush fish with 1/2 tsp. Of the sesame oil and 1/4 tsp. Salt and place on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork.
Roasted Vegetables
4 cups of sliced summer squash and 1 large bunch of asparagus (ends removed). Toss with 2 Tbsp. Of olive oil, sprinkle with sea salt and cracked black pepper. Roast at 425 degrees for 10 minutes or until desired consistency.
Serve fish with sauce, three cups cooked wild rice and roasted vegetables. Garnish with lime wedges.
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