Name: Parsnip and Parmesan Bruschetta with Arugula
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 1 long French baguette; 2 tablespoons butter; 3 - 4 large parsnips; 2 tablespoons water; 1 garlic clove - chopped; salt and pepper; 1 cup baby arugula leaves; 1/2 cup parmesan (shaved); 4 tablespoons EVOO; Aleppo pepper (or paprika)

Parsnip and Parmesan Bruschetta with Arugula

Posted on July 15, 2023 by Mark KarneyJuly 15, 2023

This unique appetizer is absolutely wonderful. It makes use of the underused and somewhat unknown vegetable, parsnips. I started using parsnips in my cookery several years ago. The first time I served this appetizer was several people’s first exposure to parsnips. Parsnips have a mild flavor reminiscent of carrots but with a creamy spiciness. I often add them to mashed potatoes, include them in roasted vegetable medleys, and use them in soups. I wanted to feature them in an appetizer and found a recipe on the web that I modified to my taste and simplified. When I tasted the first bruschetta, I knew we had a keeper.

Parsnip and Parmesan Bruschetta with Arugula

July 15, 2023

by Mark Karney

Ingredients

1 long French baguette
2 tablespoons butter
3 – 4 large parsnips
2 tablespoons water
1 garlic clove – chopped
salt and pepper
1 cup baby arugula leaves
1/2 cup parmesan (shaved)
4 tablespoons EVOO
Aleppo pepper (or paprika)

Instructions

Cut the French bread at an angle into 24 x 1/3-inch slices.
Spray with Olive Oil and then sprinkle with white pepper.
Bake at 350° until lightly browned on the edges. About 8 – 10 minutes.
Top and tail the parsnips then peel them and cut them in quarters lengthways. if they have very white woody center, remove this then cut the parsnip into 1/2 inch pieces.
Microwave the parsnips in a little water for 4 minutes, stir and then for another 4 minutes or until soft.
Heat the butter and 1 tablespoon olive oil in a large pan, add the parsnips and the garlic clove. Season generously with salt and pepper. Add in the water and cook over a medium heat for 5 minutes.
Remove the parsnips from the heat and add them to a food processor along with the 3 tablespoons of EVOO. Puree to a smooth spread. Check your seasoning. Allow to cool.
Remove the stems from the arugula and toss with a little olive oil to coat.
Spread the toast with a generous layer of the parsnip spread. Add 3 or 4 arugula leaves.
Then top with shaved Parmesan cheese, and finish with a sprinkle of Aleppo pepper.

Notes

You can substitute Paprika for the Aleppo pepper, they are similar in taste. The Aleppo pepper is more granular and I think provides better visual appeal.

Red Currant Crostini with Goat Cheese

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

When we bought our current house, there was a currant and a gooseberry bush on the edge of the garden, and these bushes are still there and producing a crop of berries every year. I never really used them for anything other than eating a few off the bush when I walked by. After 36 years, I thought it might be nice to do something with the currants, so I came up with this delicious recipe. Maybe I’ll figure out something for the gooseberries one of these days.

Red Currant Crostini with Goat Cheese

June 12, 2023

by Mark Karney

Ingredients

½ cup fresh red currants , berries removed from stems, washed and gently patted dry
9 pieces sourdough bread , about 3.5-inch x 2-inch each piece
2 tablespoons olive oil
White pepper
4 ounces goat cheese (about 113 grams)
1 tablespoon minced fresh rosemary (leaves only)
1 tablespoon minced fresh chives
2 tablespoons honey

Instructions

Preheat oven to 400 degrees Fahrenheit.
Place pieces of bread onto a sheet pan and brush the bread with olive oil. Sprinkle white pepper over the bread.
Bake until bread is lightly browned (but still is a bit chewy).
Spread goat cheese on all the slices of bread.
Top with currants (lightly press them into the goat cheese so they stick into place, but don’t burst them), rosemary, chives, and drizzle of honey. Serve immediately. Enjoy!

Amount Per Serving:
Calories		164.73 kcal
% Daily Value*
Total Fat 6.45 g		9.2%
	Saturated Fat 2.42 g	10%
	Trans Fat 0.0 g
Cholesterol 5.78 mg		1.7%
Sodium 250.64 mg		10.4%
Total Carbohydrate 21.37 g		7%
	Dietary Fiber 1.02 g	4%
	Sugars
Protein 5.9 g

Vitamin A 37.29 µg		Vitamin C 2.81 mg
Calcium 37.49 mg		Iron 1.61 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Spicy Cocktail Nuts

Posted on June 12, 2023 by Mark KarneyJuly 15, 2023

I got the original recipe from my friend Paul Kalmes and modified it as I usually do. (I can’t help myself!) I have rosemary growing in my herb garden about 8 or 9 months out of the year, so this gets made often.

Spicy Cocktail Nuts

June 12, 2023

by Mark Karney

Ingredients

2-1/2 cups Salted Mixed Nuts – Costco (Remove Brazil Nuts)
1/2 cup walnuts
2 tablespoons real maple syrup
1 tablespoon brown sugar
2 tablespoons finely chopped fresh rosemary
1-1/2 Teaspoons Smoked Sweet Paprika
1/2 Teaspoon cayenne (more if you like it hot)
1 tablespoon melted butter
1 teaspoon Diamond Crystal kosher salt

Instructions

Preheat oven to 350°.
Roast nuts for 10 min on parchment lined baking sheet.
Whisk together other ingredients in large bowl.
Add the warm nuts tossing to coat.
Dump the nuts back on the parchment lined tray and bake for another 10 minutes.
Remove the parchment & nuts from the cookie sheet and place on a cooling rack until crispy and cool.

Amount Per Serving: 2 Tablespoons
Calories		118.37 kcal
% Daily Value*
Total Fat 11.44 g		16.9%
	Saturated Fat 2.69 g	10%
	Trans Fat 0.0 g
Cholesterol 1.27 mg		0.3%
Sodium 44.91 mg		1.8%
Total Carbohydrate 3.58 g		1%
	Dietary Fiber 1.29 g	4%
	Sugars
Protein 2.4 g

Vitamin A 8.6 µg		Vitamin C 0.19 mg
Calcium 27.63 mg		Iron 0.46 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Butter Bean Appetizers

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

I’ve been trying to work more beans into our diet as they are a very healthy source of both protein and fiber. This appetizer was inspired by a Jacques Pepin recipe. It went over very well when I made it for our Friday Night group. It has been made quite often since then.

Butter Bean Appetizers

June 12, 2023

by Mark Karney

Ingredients

1 15 ounce can butter beans, drained
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons finely chopped red onion
2 cloves minced garlic
3 tablespoons EVOO
1/2 teaspoon salt
1/2 teaspoon black pepper
1 long French baguette
3 tablespoons finely chopped chives or parsley
2 small jars pimentos

Instructions

Mix everything but the parsley or chives and pimentos together.
Use a potato mashes to coarsely mash the beans.
Spoon onto 1/3 inch thick baguette slices.
Spread each with a couple teaspoons of the mixture.
Garnish with chives or parsley and pimento.

Amount Per Serving: 1 piece
Calories		69.0 kcal
% Daily Value*
Total Fat 2.1 g		3.1%
	Saturated Fat 0.33 g	0%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0%
Sodium 90.69 mg		3.8%
Total Carbohydrate 10.26 g		3.3%
	Dietary Fiber 1.27 g	4%
	Sugars
Protein 2.59 g

Vitamin A 9.55 µg		Vitamin C 9.07 mg
Calcium 14.09 mg		Iron 1.13 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Spinach Balls

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

This is one of our oldest appetizer recipes and dates to the first years of our marriage. It’s still a great appetizer.

Spinach Balls

June 12, 2023

by Mark Karney

Ingredients

2 (10 ounce) packages frozen spinach, thawed & well drained
2 1/4 cups Pepperidge Farm Herb Stuffing (crushed)
1 medium onions (chopped)
4 eggs, beaten
3⁄4 cup grated parmesan cheese
1 teaspoon garlic
1 teaspoon pepper
1/2 cup melted butter

Instructions

Mix all ingredients together.
Let stand for 20 minutes.
Roll into balls the size of walnuts.
Bake at 350 degrees for 20 minutes.

Amount Per Serving: 1 piece
Calories		106.68 kcal
% Daily Value*
Total Fat 8.03 g		12.3%
	Saturated Fat 3.75 g	15%
	Trans Fat 0.39 g
Cholesterol 39.99 mg		13%
Sodium 174.24 mg		7.3%
Total Carbohydrate 5.13 g		1.7%
	Dietary Fiber 0.78 g	0%
	Sugars
Protein 3.86 g

Vitamin A 185.64 µg		Vitamin C 7.01 mg
Calcium 90.8 mg		Iron 1.01 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

These may be frozen after baking. Let thaw for 20 minutes before warming in a 350° oven.

Ukrainian Stuffed Cabbage

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

It seems like every country in Eastern Europe has its own version of stuffed cabbage. Natalie learned this from her mother, who we think got it from her dad’s mother, who, of course, was Ukrainian. It’s a bit different from the Hungarian stuffed cabbages that I grew up with, but again, Izabella’s mom, Edith, makes Hungarian stuffed cabbages that are different from my mother’s. So it is with regional cookery. In any case, these are delicious.

Ukrainian Stuffed Cabbage

June 12, 2023

by Mark Karney

Ingredients

1 pound of ground beef
1 pound of ground pork
1 large onion, chopped
2 cups rice
1 head of cabbage
2 teaspoons Mrs. Dash (to taste)
2 teaspoons salt (to taste)
1 teaspoon black pepper (to taste)

Instructions

Par-cook the rice until it just starts to soften. Drain.
Boil the cabbage leaves until softened and trim the large vein.
Mix the meat, rice, chopped onion, and seasonings.
Fill cabbage leaves with the meat mixture, roll, and tuck the ends in.
Put cabbage rolls in a large pot with water about halfway up and simmer for 45 minutes, uncovered.
Then place the rolls in a shallow pan, cover with foil, and bake for 40 minutes at 350°.
Remove the foil and bake for 20 more minutes to brown.

Amount Per Serving: 1 Cabbage Roll
Calories		253.41 kcal
% Daily Value*
Total Fat 11.9 g		16.9%
	Saturated Fat 4.45 g	20%
	Trans Fat 0.33 g
Cholesterol 40.54 mg		13.3%
Sodium 336.96 mg		14%
Total Carbohydrate 23.77 g		7.7%
	Dietary Fiber 1.69 g	4%
	Sugars
Protein 12.16 g

Vitamin A 4.73 µg		Vitamin C 22.69 mg
Calcium 38.22 mg		Iron 1.31 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Natalie’s Sloppy Joes

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

Natalie’s Sloppy Joes

June 12, 2023

by Mark Karney

Ingredients

1 pound of ground beef
1 large onion, chopped
1 large green pepper, chopped
1 14-ounce can of tomato sauce
2 tablespoons prepared mustard
2 tablespoons vinegar
2 tablespoons sugar
2 tablespoons Chili sauce
1 tablespoons Worcestershire Sauce
1 teaspooin. salt

Instructions

Brown the ground beef in a deep pan. Then add the onion and green pepper and cook until the onion is translucent.
Add the remaining ingredients and simmer 1-hour.
Serve on hamburger buns.

Amount Per Serving: 1/8 Recipe
Calories		188.18 kcal
% Daily Value*
Total Fat 11.68 g		16.9%
	Saturated Fat 4.35 g	20%
	Trans Fat 0.67 g
Cholesterol 40.26 mg		13.3%
Sodium 401.63 mg		16.7%
Total Carbohydrate 9.94 g		3%
	Dietary Fiber 1.67 g	4%
	Sugars
Protein 10.98 g

Vitamin A 18.62 µg		Vitamin C 22.31 mg
Calcium 29.35 mg		Iron 1.9 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Natalie’s Meat Loaf

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

This is my “gold standard” for meatloaf. That, and a pile of mashed potatoes, and I am happy.

Natalie’s Meat Loaf

June 12, 2023

by Mark Karney

Ingredients

2 pounds of ground beef
1 medium onion, chopped
1 cup soft bread crumbs
1 egg
¼ cup chili sauce
4 Tablespoons Tomato paste
1 Tablespoon Worcestershire sauce
1 teaspoon. Mrs. Dash
1/8 teaspoon black pepper
2 bay leaves

Instructions

Mix all ingredients except the bay leaves.
Shape into a loaf in a shallow baking pan.
Tuck a bay leaf under each end of the loaf.
Spread some tomato paste on the top of the loaf.
Bake 1 hour at 350° or until brown.
Discard the bay leaves before serving.

Amount Per Serving:
Calories		659.27 kcal
% Daily Value*
Total Fat 46.86 g		70.8%
	Saturated Fat 17.63 g	85%
	Trans Fat 2.68 g
Cholesterol 201.02 mg		67%
Sodium 622.26 mg		25.9%
Total Carbohydrate 14.54 g		4.7%
	Dietary Fiber 1.89 g	4%
	Sugars
Protein 42.61 g

Vitamin A 45.68 µg		Vitamin C 9.04 mg
Calcium 82.53 mg		Iron 5.95 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Crown Roast of Lamb

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

Jared always makes this for Easter. It is one of several main dishes on our Easter table.

Crown Roast of Lamb

June 12, 2023

by Mark Karney

Ingredients

1/4 cup chopped fresh rosemary
12 garlic cloves, minced
2 tablespoons chopped fresh oregano
1 tablespoon salt
2 teaspoons ground black pepper
2 crown roasts of lamb, each consisting of 14 chops (which are two 7-rib racks of lamb tied together)
Olive oil

Instructions

Preheat oven to 450°F.
Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush lamb all over with olive oil. Rub herb mixture all over lamb. Cover bones loosely with sheet of foil.
Roast lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F for rare, about 20 minutes (or 130°F to 135°F for medium-rare, about 30 minutes; or 135°F to 140°F for medium, about 35 minutes).
Transfer lamb to platter; let stand 5 to 10 minutes.
Remove foil and string. Cut lamb between ribs into chops and serve.

Amount Per Serving: 2 chops
Calories		139.16 kcal
% Daily Value*
Total Fat 11.93 g		16.9%
	Saturated Fat 5.09 g	25%
	Trans Fat 0.0 g
Cholesterol 24.75 mg		8%
Sodium 94.84 mg		3.9%
Total Carbohydrate 2.91 g		0.7%
	Dietary Fiber 0.78 g	0%
	Sugars
Protein 5.23 g

Vitamin A 2.32 µg		Vitamin C 1.84 mg
Calcium 33.95 mg		Iron 0.99 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Zucchini Pasta with Pecorino

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

I love this recipe because it lets the flavor of garden-fresh zucchini shine through. I usually make this in summer when I have fresh zucchini from the garden. It is a wonderful summer meal.

Zucchini Pasta with Pecorino

June 12, 2023

by Mark Karney

Ingredients

2 cloves of garlic
2 medium zucchini, thinly sliced lengthwise with a potato peeler
1/4 cup Fresh Basil (packed)
3 Tbsp. Fresh Mint (packed)
1/2 cup grated Parmigiano-Reggio
1/2 cup grated pecorino
3 Tablespoons EVOO
1-1/2 tablespoons Anchovy Paste (optional)
Hot pepper flakes (optional)
Kosher salt
8 ounces pasta

Instructions

Cook the pasta in salted water and reserve 1 cup of the cooking water.
Place ribbons (about 5 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon Kosher salt. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
Saute the garlic, anchovy paste, and hot pepper for a bit and then add the Zucchini. Saute for a couple of minutes and add 1/4 cup of the pasta water. Cook until zucchini is tender, about 5 minutes. Add 1/4 teaspoon of salt, the mint, and half of the basil.
Add the pasta and 1/2 cup of cooking water. Cook until the water is absorbed and then add the cheese and remaining basil. Stir and serve.

Amount Per Serving: 1/4 Recipe
Calories		469.69 kcal
% Daily Value*
Total Fat 20.89 g		30.8%
	Saturated Fat 7.32 g	35%
	Trans Fat 0.0 g
Cholesterol 33.63 mg		11%
Sodium 634.06 mg		26.4%
Total Carbohydrate 48.04 g		16%
	Dietary Fiber 3.24 g	12%
	Sugars
Protein 22.18 g

Vitamin A 80.34 µg		Vitamin C 27.99 mg
Calcium 447.14 mg		Iron 2.29 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Avocado Salad Dressing

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

I came up with this dressing for a shrimp salad, but it would work on a variety of salads. It’s a heavy dressing and ideal for a main-dish salad.

Avocado Salad Dressing

June 12, 2023

by Mark Karney

Ingredients

Juice of one lime
3 Tbsp. extra-virgin olive oil
1 Avocado
Cilantro (About1 cup, loosely packed)
2 tsp. sugar
1 tsp.Chili powder
1 tsp. sweet paprika
1 clove of garlic
Black pepper to taste
1/2 tsp. salt (to taste)
Water Approx. ¼ cup

Instructions

Combine all ingredients except water in food processor until smooth
Add water and process until desired thickness is achieved.

Amount Per Serving: 1/4 Recipe
Calories		188.65 kcal
% Daily Value*
Total Fat 17.73 g		26.2%
	Saturated Fat 2.51 g	10%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0%
Sodium 226.2 mg		9.4%
Total Carbohydrate 9.26 g		3%
	Dietary Fiber 4.39 g	16%
	Sugars
Protein 1.39 g

Vitamin A 31.33 µg		Vitamin C 10.4 mg
Calcium 19.08 mg		Iron 0.73 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Quick Caesar Dressing

Posted on June 12, 2023 by Mark KarneyJune 12, 2023

Nothing beats a well-made Caesar Salad dressing. Authentic recipes are often made in the salad bowl with fresh egg yolks. Since I think it is wise not to eat raw eggs and since I don’t usually have pasteurized eggs on hand, I came up with this recipe that I think rivals some of the best Caesar dressings that I have had. You can whip this up in less than 10 minutes. There is enough dressing in this recipe for a family-sized salad.

Quick Caesar Dressing

June 12, 2023

by Mark Karney

Ingredients

3 garlic cloves, pressed
1 tablespoon Anchovy paste
1 tablespoon Dijon mustard
Juice and Zest of 1/2 lemon
1 cup Hellman’s Olive Oil Mayonnaise
1/3 cup parmesan cheese, grated
Fresh ground Black Pepper
Kosher salt

Instructions

Mix garlic, anchovy paste, mustard and half of the lemon juice in a bowl. Blend well.
Add mayo and cheese and mix well. Season with black pepper.
Add salt and more lemon juice to taste to balance flavor if necessary. Might need more or less if you use a different Mayo.

Amount Per Serving: 1/6 recipe
Calories		171.06 kcal
% Daily Value*
Total Fat 15.2 g		23.1%
	Saturated Fat 3.06 g	15%
	Trans Fat 0.0 g
Cholesterol 7.32 mg		2.3%
Sodium 482.05 mg		20.1%
Total Carbohydrate 4.26 g		1.3%
	Dietary Fiber 0.38 g	0%
	Sugars
Protein 4.17 g

Vitamin A 17.59 µg		Vitamin C 4.19 mg
Calcium 109.09 mg		Iron 0.29 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Smoked Salmon & Cucumber Appetizer

Posted on January 7, 2023 by Mark KarneyJanuary 29, 2023

I make a lot of smoked salmon appetizers, especially in the summer, and another go-to for us is Smoked Salmon Spread with fresh slice baguettes. But an occasion came up where I needed an appetizer that was gluten and dairy free. So I eliminated the cream cheese and built a recipe based on my Quick Aioli recipe. Click on the words Quick Aioli in the recipe to get to that recipe. This recipe received many compliments, and thus it earned a place on the website. It’s not difficult to make, but the assembly takes a little time.

Smoked Salmon & Cucumber Appetizer

January 7, 2023

by Mark Karney

Ingredients

2 English cucumbers
8 ounces Nova Lox smoked salmon
1/4 red onion diced fine
1/2 bottle non-pareil capers – rinsed
1/2 cup Quick Aioli

Instructions

Prepare the Quick Aioli recipe.
Peel alternate 1/4-inch strips from the cucumber.
Slice the cucumber at an angle into oval 1/4-inch slices.
Slice each piece of salmon into cucumber-sized rectangles.
Place a piece or two of salmon on each slice of cucumber using all of the salmon.
Spread about 1/2 teaspoon of the aioli on each piece of salmon.
Top each piece with a little red onion and a few capers, pressing them into the aioli.

Amount Per Serving: 1 Piece
Calories		30.44 kcal
% Daily Value*
Total Fat 2.53 g		3.1%
	Saturated Fat 0.4 g	0%
	Trans Fat 0.0 g
Cholesterol 2.43 mg		0.7%
Sodium 183.12 mg		7.6%
Total Carbohydrate 0.89 g		0%
	Dietary Fiber 0.26 g	0%
	Sugars 0.31 g
Protein 1.27 g

Vitamin A 2.61 µg		Vitamin C 0.71 mg
Calcium 5.39 mg		Iron 0.18 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

You can use zucchini instead of cucumbers.

Linguine With Clam Sauce

Posted on October 22, 2022 by Mark KarneyJuly 15, 2023

Parsnip and Parmesan Bruschetta with Arugula

July 15, 2023

by Mark Karney

Ingredients

1 long French baguette
2 tablespoons butter
3 – 4 large parsnips
2 tablespoons water
1 garlic clove – chopped
salt and pepper
1 cup baby arugula leaves
1/2 cup parmesan (shaved)
4 tablespoons EVOO
Aleppo pepper (or paprika)

Instructions

Cut the French bread at an angle into 24 x 1/3-inch slices.
Spray with Olive Oil and then sprinkle with white pepper.
Bake at 350° until lightly browned on the edges. About 8 – 10 minutes.
Top and tail the parsnips then peel them and cut them in quarters lengthways. if they have very white woody center, remove this then cut the parsnip into 1/2 inch pieces.
Microwave the parsnips in a little water for 4 minutes, stir and then for another 4 minutes or until soft.
Heat the butter and 1 tablespoon olive oil in a large pan, add the parsnips and the garlic clove. Season generously with salt and pepper. Add in the water and cook over a medium heat for 5 minutes.
Remove the parsnips from the heat and add them to a food processor along with the 3 tablespoons of EVOO. Puree to a smooth spread. Check your seasoning. Allow to cool.
Remove the stems from the arugula and toss with a little olive oil to coat.
Spread the toast with a generous layer of the parsnip spread. Add 3 or 4 arugula leaves.
Then top with shaved Parmesan cheese, and finish with a sprinkle of Aleppo pepper.

Notes

You can substitute Paprika for the Aleppo pepper, they are similar in taste. The Aleppo pepper is more granular and I think provides better visual appeal.

Roasted Delicata Squash

Posted on November 28, 2019 by Mark KarneyApril 18, 2022

The roots of this recipe are from a Masterclass I took online from Alice Waters. Delicata squash is a wonderful light winter squash. It doesn’t keep as well as other winter squashes so the availability is usually limited. If you find it at the grocery store or your farmer’s market, it’s worth a try. Grab it when you see it because it will be gone soon.

Roasted Delicata Squash

November 28, 2019

by Mark Karney

Ingredients

1 Delicata Squash
Olive Oil
Salt
White pepper
Nutmeg

Instructions

Cut off the ends and peel the skin a bit—but don’t worry about getting into the crevices; the skin is edible. Cut in half lengthwise and scrape out the seeds.
Slice into crescents of even thickness, about 1 inch, for even cooking.
Toss with olive oil, salt, nutmeg and white pepper,
Spread evenly on a baking sheet and roast at 375°F for 40 minutes, until tender and lightly browned, stirring occasionally.

Notes

An online cooking class from Alice Waters introduced me to this delicious vegetable. The spices are my own choice, based on some of the same spices I use in my Butternut Squash Soup.

St. Louis Seasoning

Posted on June 21, 2019 by Mark KarneySeptember 4, 2020

When Natalie and I go to St. Louis to visit Kevin, Katy, Evan, and Nicholas, we usually have breakfast at one of the First Watch restaurants. They are a breakfast/lunch-only restaurant and their menu is unique with fresh and healthy foods cooked with care. On a recent visit there, I discovered they had a cookbook, which I bought. Included was a recipe for their seasoning used in much of their cooking, First Watch seasoning. But, of course, I always adjust and modify recipes. (I can’t help myself.) I increased the spices a bit and added the smoked paprika.

So here’s my version which I call St. Louis Seasoning in order to avoid any copyright and trademark issues.

St. Louis Seasoning

June 21, 2019

by Mark Karney

Ingredients

1 cup Diamond Crystal Kosher Salt*
1/3 cup ground black pepper
1 tablespoon granulated garlic
1 teaspoon onion powder
1 tablespoon sweet Hungarian paprika
2 teaspoons smoked sweet paprika

Instructions

Mix all of the ingredients together thoroughly. Store in a tightly sealed container.
Keep it on your counter, you’ll use it a lot.

Amount Per Serving: 0
Calories		0
% Daily Value*
Total Fat 0		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium 0		0
Total Carbohydrate 0		0
	Dietary Fiber 0	0
	Sugars 0
Protein 0

Vitamin A 0		Vitamin C 0
Calcium 0		Iron 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

*If you decide to use Morton Kosher Salt or regular salt, cut the amount of salt in half.

Beware Kosher Salt!

Posted on April 20, 2019 by Mark KarneySeptember 4, 2020

Now, there is really nothing wrong with Kosher Salt except for the fact there are two distinctly different types, and if you use the wrong kind you will really mess up your recipe.

When we so to St. Louis to visit Kevin, Katy and Evan we will almost always eat breakfast at a restaurant names First Watch. I had always thought it was a small local chain, but recently found out it is a relatively large US chain.

We love the breakfasts at First Watch. They are healthy, they use the freshest ingredients, and do a superb job of providing an alternative to the sugary, fat-laden breakfasts that are typical in most places.

We went there the last time we were in St. Louis and I was delighted to find out that they have published a cookbook, which I immediately purchased.

The next week, I mixed up some special First Watch seasoning from the cookbook and proceeded to use it to re-create their fabulous roasted potatoes. With great anticipation of the potatoes on my plate, I tasted them and found that they were so salty, they were inedible.

Terribly disappointed I checked my recipe against the book and determined that I had followed the book correctly. Was it a misprint? Did they print Tablespoons for the amount of salt when they really meant teaspoons? I assumed that there was a misprint and was planning on contacting the publisher, but as usual got sidetracked with all the other demands of life.

A few weeks later, I was reading Samin Nosrat’s bestseller, Salt Fat Acid Heat, and got my answer. True Kosher salt is dried by a process that forms light, flaky crystals of salt that dissolve easily. The brand that most restaurant kitchens have is Diamond Crystal Kosher Salt. On the other hand, Morton Kosher Salt (the kind I had) is formed of large cubical crystals. A tablespoon of Morton Kosher Salt weighs almost twice as much as a tablespoon of Diamond Crystal Kosher Salt and thus is twice as salty. They are both pure salt, but because the Morton variety is much denser, it is twice as salty as the same volume of Diamond Crystal Kosher salt.

The problem is not in the salt, but the way we measure. If we measured by weight (grams), it wouldn’t matter which kind of salt you used. One gram of either would have the same saltiness. But, since we in the states typically measure by volume, (cups, tablespoons, teaspoons) we find that a tablespoon of Morton Kosher salt weighs almost twice as much as a tablespoon of Diamond Crystal Kosher Salt. This makes a good case for measuring by weight rather than volume and is especially important in things like pickling, canning and baking.

I am assuming that most recipes that specify Kosher Salt imply a light salt like Diamond Crystal Kosher salt because that seems to be what most chefs use. It is also better to err by using a less salty product like Diamond Crystal Kosher salt because you can always add more salt if the dish isn’t salty enough. If you oversalt, there is usually no easy fix.

New Section on Tips & Techniques

Posted on April 20, 2019 by Mark KarneySeptember 4, 2020

I decided to depart from the “recipes only” format and add a section on cooking tips and techniques. Now, that the kitchen remodeling is done and we have a nice new kitchen, I am spending more time honing my cooking skills and enjoying it immensely.

Newly remodeled kitchen. — Our new kitchen.

I’ve been taking some online classes from famous cooks at MasterClass.com and learning some interesting ideas. I have also read Samin Nosrat’s bestseller, Salt Fat Acid Heat, and it’s the first book that I have read that talks in depth about balancing flavors in food.

So, I’ll periodically post some of the most useful gems that I find in this material.

Huevos Whatever

Posted on February 1, 2019 by Mark KarneySeptember 4, 2020

We were caught in a January Polar Vortex with temperatures in the minus range and I needed to drive Natalie to work since her car wouldn’t start. I knew I had part of a loaf of multigrain bread left for a quick breakfast of toast and coffee. I went to slice the bread, but mold had beat me to it. Panic! I looked in the refrigerator and the closest thing I had to bread was a package of corn tortillas, but toasted tortillas wouldn’t cut it for breakfast. So. in a few minutes, this is what I came up with. Usually desperation cooking produces OK results, this one turned out superb, so it made the website. Unfortunately, my Spanish vocabulary is very limited.

Huevos Whatever

February 1, 2019

by Mark Karney

Ingredients

3 eggs
1/2 medium onion
2 medium Jalapeno peppers
1 teaspoon olive oil for frying
1/2 teaspoon fresh ground black pepper
4 corn tortillas, 6 inch
1/2 cup Mexican cheese blend
2 cups arugula
1/3 cup prepared salsa
1/3 cup guacamole or avocado

Instructions

Dice the onions and Jalapeno and fry in the oil until they start to brown.
Beat the eggs with a whisk and add the black pepper to the mix.
Add the eggs to the skillet and scramble. Add 1/2 of the cheese to the mixture and remove from heat.
Preheat your broiler.
Wrap the tortillas in a damp paper towel and microwave for 15 or 20 seconds.
Line a small sheet pan with foil or parchment. Divide the eggs into four parts. Fill half of each tortilla with eggs and then fold over the other half of the tortilla. Put them on the sheet pan and hold it closed with a couple of toothpicks.
Sprinkle the rest of the cheese over and put them under the broiler until the cheese melts and starts to brown.
Put a layer of Arugula on each plate and then top with the filled tortillas. Remove the toothpicks and top with the salsa. Serve a small scoop of guacamole on the side.

Amount Per Serving: 2 Tortillas
Calories		405.91 kcal
% Daily Value*
Total Fat 23.28 g		35.4%
	Saturated Fat 8.61 g	40%
	Trans Fat 0.36 g
Cholesterol g		0
Sodium 609.48 mg		25.4%
Total Carbohydrate 31.98 g		10.3%
	Dietary Fiber 6.84 g	24%
	Sugars 4.77 g
Protein 19.82 g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

You can add whatever you want to the scrambled eggs depending on your preferences. If you don’t have guacamole, diced avocado with a squeeze of lemon or lime can be served on the side.

Fritatta with Avocado, Cucumber and Arugula

Posted on January 25, 2019 by Mark KarneySeptember 4, 2020

When Natalie and I travel we often stay at Marriott Couryard’s and usually have breakfast in their Bistro. My favorite item on the breakfast menu was their eggwhite frittata. They have changed their menu and still offer the frittata, but it isn’t the same as the original one. Here’s my take on their original frittata, which is a healthy way to begin the day.

Fritatta with Avocado, Cucumber, and Arugula

January 25, 2019

by Mark Karney

Ingredients

2 eggs
1 teaspoon Olive oil
1/2 avocado, diced
1 small lemon wedge
1 baby cucumber halved lengthwise and diced
1 cup Arugula
2 tablespoons shredded Mexican cheese
3 tablespoons Mexican salsa

Instructions

Warm up a warming drawer, or heat your oven to about 140° F and then turn off. Put your plate(s) in the oven to warm.
Peel and dice the avocado into 3/4 inch cubes and squeeze the lemon juice over them.
Halve the cucumber lengthwise, and dice into 3/8 inch pieces.
Beat the egg(s). Heat a non-stick skillet and pour in the egg, spreading it over the pan as you would a crepe.
Sprinkle the cheese over the egg. When the egg is done and cheese begins to melt, slide the egg carefully onto the plate and return the plate to the oven or warmer.
Put 1 teaspoon of olive oil in the pan and saute the arugula in the pan until it begins to wilt.
Remove the plate from the oven and top with the arugula. Arrange the pieces of avocado and cucumber over the arugula and top with salsa.
Serve immediately.

Amount Per Serving: Recipe
Calories		485.35 kcal
% Daily Value*
Total Fat 38.14 g		58.5%
	Saturated Fat 11.46 g	55%
	Trans Fat 0.39 g
Cholesterol 351.21 mg		117%
Sodium 715.03 mg		29.8%
Total Carbohydrate 18.09 g		6%
	Dietary Fiber 8.67 g	32%
	Sugars 5.41 g
Protein 22.24 g

Vitamin A 29.68 %		Vitamin C 21.85 %
Calcium 33.3 %		Iron 16.4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

This is not a difficult recipe to make, once you get the hang of it. The heated plate is important as the thin egg pancake will cool quickly on a cold plate.
Amounts are approximate, so adjust them to your liking. You can substitute egg whites for the eggs if you desire. I prefer a salsa that has lemon or lime juice in it rather than vinegar, so read your ingredients when you buy the salsa.
If you are cooking for more than one, it might be easier to have a separate skillet to saute the arugula.

Summer Potato Salad With Tomatoes and Olives

Posted on July 14, 2018 by Mark KarneySeptember 4, 2020

Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea on Food Network and modified it for my tastes. It features Castelvetrano olives which have become a favorite with me.

Summer Potato Salad With Tomatoes and Olives

July 14, 2018

by Mark Karney

Ingredients

2 pounds small red-skinned or multi-colored potatoes, cut into bite-sized pieces.
1 ¾ pounds Roma tomatoes, seeded and chopped
4 stalks celery, diced
1 cup Castelvetrano olives, pitted and quartered lengthwise,
½ red onion, sliced thin
1/2 cup extra-virgin olive oil
1/4 cup Champagne or white wine vinegar
1/4 cup fresh basil, coarsely chopped
1/3 cup chopped fresh chives
Kosher salt
Freshly ground pepper

Instructions

Place the potatoes in a large pot; cover with water and bring to a boil. Reduce to a simmer and cook until the potatoes are tender, about 10 more minutes. Drain the potatoes and rinse; let cool 15 to 20 minutes.
Whisk the olive oil, vinegar, 1 teaspoon salt and several generous grinds of pepper in a medium bowl.
Mix the potatoes, tomatoes, onion, olives, and diced celery in a large bowl and drizzle with the vinaigrette.
Scatter the basil and chives over the salad and season with salt and pepper to taste.

Notes

Castelvetrano olives are a lighter, buttery flavored olive, and I would advise that you use ones from the olive bar rather than bottled. Castelvetrano olives are key to the recipe, but if you need to substitute another type of green olive, I would advise cutting back on the amount in the recipe.

Grandma Jeanne’s Calico Beans

Posted on June 9, 2018 by Mark KarneySeptember 4, 2020

We have been blessed to live in a friendly and loving neighborhood since the boys were very young, and participated in many picnics and parties with our neighbors. Everyone had their specialty item, and Charlotte Welch always made a pot of Calico Beans, which several of us guys referred to as “Beans to die for.” There were never any leftovers on the beans.

When Char moved to Santa Fe, there were no more beans until she graciously gave us the recipe, which she got from her sister, Jeanne. Char always doubled the recipe, and there were still no leftovers, and I would recommend you do the same.

Now, I’ve never met a recipe that I wouldn’t mess with, and this one is no exception, thus the optional Jack Daniels. I’ve been adding Jack Daniels to my barbecues sauces for years since I picked up the Jack Daniel’s Old Time Barbecue Cookbook while driving through Tennessee, many years ago. It seemed appropriate for this recipe, too.

Grandma Jeanne’s Calico Beans

June 9, 2018

by Mark Karney

Ingredients

½ pound Bacon (diced)

½ pound ground beef

½ cup chopped onions

1 (15 ounce) can kidney beans (light or dark)

1 (15 ounce) can baked beans

1 (15 ounce) can butter beans (drain half liquid)

1 tablespoon vinegar

½ cup catsup

1 teaspoon prepared mustard

¼ cup brown sugar

¼ cup Jack Daniels Whiskey (optional)

Instructions

Cook the bacon in a frying pan, and drain all but a little grease when done.

Add the beef and onions and cook until browned.

Put the browned meat and onions in a bean pot with the beans, draining half the liquid from the butter beans only.

Add the vinegar, catsup and mustard and brown sugar. (Optionally, add ¼ cup Jack Daniels Whiskey)

Bake covered at 350 for 1 hr. Remove the cover about halfway through if the beans are too wet.

Nutrition Facts

Grandma Jeanne’s Calico Beans

Serves: 12 Servings

Amount Per Serving:
1/2 cup

Calories 266.24 kcal

% Daily Value*

Total Fat 11.96 g 16.9%

Saturated Fat 4.1 g 20%

Trans Fat 0.25 g

Cholesterol 25.89 mg 8.3%

Sodium 463.35 mg 19.3%

Total Carbohydrate 26.37 g 8.7%

Dietary Fiber 4.87 g 16%

Sugars 9.53 g

Protein 11.78 g

Vitamin A 1.2 % Vitamin C 10.69 %

Calcium 4.64 % Iron 13.74 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

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Towne Shoppe’s Hamburger Soup

Posted on February 18, 2018 by Mark KarneySeptember 4, 2020

Years ago, there was a Soda Fountain/Magazine Shop in downtown Barrington called the Towne Shoppe. I think it had been there forever. There was the typical long counter that you would find in a Soda Fountain along with the requisite round stools attached to the floor with red vinyl cushions. The food was simple, bagels in the morning, soup and sandwiches the rest of the day. I went in almost every morning for a bagel and tea, and would sometimes pick up soup for lunch since it was only a short block away from my studio. My all-time favorite soup was one that they had only occasionally, and that was hamburger soup. It was unique as it was not tomato based, and it wasn’t overly flavored with beef broth as you might find in a beef-barley or beef vegetable soup.

Recently, I was preparing soup for a dinner with friends and thought I would try and replicate it from my 20-year old memory. Unlike my normal cooking experiences when I try to replicate an unknown recipe, which usually requires many attempts and adjustments, I hit this one on the first try. The soup matched my memory of the Towne Shoppe’s soup and my friends raved about it. This recipe will serve at least 12, and you can adjust the amounts of the ingredients to your liking. Enjoy!

Towne Shoppe's Hamburger Soup

February 18, 2018

by Mark Karney

Ingredients

2 pounds lean ground beef
Black pepper to taste
3 Tbsp. olive oil
1 large white onion. diced
1 pound of carrots, cleaned and diced
3 stalks of celery, diced
1 large sweet red pepper, diced
3 cloves of garlic, chopped fine
3 tablespoons. white flour
4 pounds of waxy potatoes (Red or Yukon Gold), diced
32 ounces beef stock or broth
64 ounces chicken or vegetable stock or broth
1 pound frozen corn
2 teaspoons thyme (French thyme if you have it)
Salt (to taste)

Instructions

Brown the hamburger in a skillet, sprinkle liberally with black pepper, drain any excess grease, and transfer to the soup pot.
Add the oil to the skillet and then add the onion, carrots, celery, pepper, and garlic. Sprinkle with black pepper. Saute the vegetables over medium heat until they start to soften and the onions become translucent.
Lower the heat, and sprinkle the flour over the vegetables and mix in with your spatula. Keep scraping the bottom of the pan to keep the flour from burning.
When the flour starts to brown and is absorbed into the oil, add the vegetable mixture to the soup pot.
Return the frying pan to the heat, turn it to medium-high, and deglaze the pan with about a cup of broth. Scrape the pan to remove the fond and add the mixture to the soup pot.
Add the potatoes to the soup pot, and then the broth. Turn the heat under the soup pot to high and bring it to a boil, stirring frequently. When it boils, lower the heat to a simmer.
Set the bag of corn out to thaw a bit. While the soup is cooking, add a little oil to the frying pan and lightly brown the sausage.
When the potatoes are almost done (about 20 minutes) , add the corn, sausage, and the thyme.
Taste the soup and add 1 tsp. salt at a time until it has the desired saltiness.
Adjust the other seasonings if necessary.
Serve when the corn and sausage are heated through.

Amount Per Serving: 2 cups
Calories		356.1 kcal
% Daily Value*
Total Fat 15.79 g		23.1%
	Saturated Fat 5.14 g	25%
	Trans Fat 0.67 g
Cholesterol 43.66 mg		14.3%
Sodium 999.87 mg		41.6%
Total Carbohydrate 36.95 g		12%
	Dietary Fiber 4.77 g	16%
	Sugars 5.98 g
Protein 17.7 g

Vitamin A 29.03 %		Vitamin C 44.89 %
Calcium 5.59 %		Iron 15.82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Pureed Celery Root

Posted on December 22, 2017 by Mark KarneySeptember 4, 2020

We are always looking for new vegetables and interesting ways to serve them. Celery root or celeriac is a root vegetable that probably most people aren’t familiar with. It is rich in fiber and vitamins and has less than half the carbohydrates of a comparable amount of potato.

In the past, Natalie and I have attended the Food and Wine Festival at Disneyworld’s EPCOT. You can literally eat your way through EPCOT sampling wines and small plates of food from many different countries and different regional American cuisines. This last time, we tried a dish of seared scallops served over pureed celery root with sauteed mushrooms. It was exquisite.

A month or so after that I was wandering through the produce department of my local grocery store looking for something different and saw some large beautiful celery roots, so I bought one with that dish from the Food and Wine Festival in mind. When I got home, I consulted my copy of The Flavor Bible, a book by Karen Page and Andrew Dornenburg which is my most-used cooking resource and it indicated that celery root pairs well with seafood. It also listed mayonnaise, mustard, and lemon as a favored combination with celery root. After a bit of tasting, I worked out this recipe. It paired well with salmon, and I served it several times thereafter.

I hope you will try it and enjoy it

Pureed Celery Root

December 22, 2017

by Mark Karney

Ingredients

1 large celery root, 1 ¾ pound. peeled and cleaned
1 large Russet potato (1/2 lb.)
5 tablespoons Mayonnaise (use vegan mayo for a totally vegan dish)
3 teaspoons Dijon mustard
Juice of 1/6 of a lemon
Salt to taste (if needed)

Instructions

Peel the celery root and dice into 1-inch cubes.
Peel the potato and dice into 1-inch cubes.
Put the potato and celery root into a pan of water and bring to a boil, continue cooking until done.
Add the next three ingredients and puree in a food processor.
Add salt to taste if necessary. There is usually enough in the mayo and the mustard.

Amount Per Serving: 6 ounces
Calories		119.61 kcal
% Daily Value*
Total Fat 8.23 g		12.3%
	Saturated Fat 1.25 g	5%
	Trans Fat 0.0 g
Cholesterol 4.02 mg		1.3%
Sodium 259.01 mg		10.8%
Total Carbohydrate 10.64 g		3.3%
	Dietary Fiber 1.61 g	4%
	Sugars 1.25 g
Protein 1.59 g

Vitamin A 0.01 %		Vitamin C 8.15 %
Calcium 3.29 %		Iron 3.94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

Most of the calories are coming from the mayonnaise, so you can cut back on that to reduce the calories even further.
The dish can be made ahead and reheated.

Pureed Celery Root

December 22, 2017

by Mark Karney

Ingredients

1 large celery root, 1 ¾ pound. peeled and cleaned
1 large Russet potato (1/2 lb.)
5 tablespoons Mayonnaise (use vegan mayo for a totally vegan dish)
3 teaspoons Dijon mustard
Juice of 1/6 of a lemon
Salt to taste (if needed)

Instructions

Peel the celery root and dice into 1-inch cubes.
Peel the potato and dice into 1-inch cubes.
Put the potato and celery root into a pan of water and bring to a boil, continue cooking until done.
Add the next three ingredients and puree in a food processor.
Add salt to taste if necessary. There is usually enough in the mayo and the mustard.

Amount Per Serving: 6 ounces
Calories		119.61 kcal
% Daily Value*
Total Fat 8.23 g		12.3%
	Saturated Fat 1.25 g	5%
	Trans Fat 0.0 g
Cholesterol 4.02 mg		1.3%
Sodium 259.01 mg		10.8%
Total Carbohydrate 10.64 g		3.3%
	Dietary Fiber 1.61 g	4%
	Sugars 1.25 g
Protein 1.59 g

Vitamin A 0.01 %		Vitamin C 8.15 %
Calcium 3.29 %		Iron 3.94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

Most of the calories are coming from the mayonnaise, so you can cut back on that to reduce the calories even further.
The dish can be made ahead and reheated.

Chili Cheese Balls

Posted on December 16, 2017 by Mark KarneySeptember 4, 2020

We made this recipe quite often in the past and recently made it again and remembered how good these cheese balls were. This is a relatively easy recipe to make and a bit different than the usual fare. They are a nice addition to any holiday platter.

Chili Cheese Balls

December 16, 2017

by Mark Karney

Ingredients

3 cups Monterey Jack cheese, grated
1 cup Fontina cheese, grated
1 (3-ounce) package cream cheese at room temperature
4 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
4 teaspoons chili powder

Instructions

Combine the first six ingredients with 2 tsp. of the chili powder and mix until well blended.
Roll into bite-sized balls.
Sprinkle the remaining chili powder into a large bowl, add the cheese balls and toss gently until they are coated.
Chill before serving.

Amount Per Serving: 3 balls
Calories		233.35 kcal
% Daily Value*
Total Fat 19.24 g		29.2%
	Saturated Fat 11.76 g	55%
	Trans Fat 0.0 g
Cholesterol 59.91 mg		19.7%
Sodium 432.99 mg		18%
Total Carbohydrate 1.7 g		0.3%
	Dietary Fiber 0.47 g	0%
	Sugars 0.83 g
Protein 13.82 g

Vitamin A 17.79 %		Vitamin C 0.1 %
Calcium 38.19 %		Iron 3.37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Asian Turkey Burgers

Posted on September 8, 2017 by Mark KarneySeptember 4, 2020

When we went to St. Louis to view the 2017 eclipse, Kevin and Katy built a party around the event and served these luscious Asian Turkey Burgers. They reminded us of our Porkies (Barbecued Pork Patties) on this site, but are probably a bit healthier. We made them for a group of friends and they were a real hit.

Asian Turkey Burgers

September 8, 2017

by Mark Karney

Ingredients

1 pound ground turkey
2 shallots, finely chopped
2 cloves garlic, minced
2 teaspoon fresh ginger, finely chopped
1 cup cilantro, chopped
1 teaspoon Sriracha
4 teaspoons light soy sauce
Salt
Pepper
1/2 cup mayonnaise
4 hamburger buns

Instructions

Preheat the oven to 450 degrees.
In a large bowl, combine the ground turkey, shallot, ginger, garlic, 1/2 cup cilantro, 1 teaspoon sriracha, and 4 teaspoons soy sauce.
Season with salt and pepper.
Form the mixture into 4 patties (The mixture will be very soft, finish forming them once they are in the pan.)
Heat a little oil in a large frying pan over medium high-heat. Season the burgers liberally with salt and pepper. Add the burgers to the pan and cook for 2-3 minutes per side, until browned.
Transfer the burgers to a foil-lined cookie sheet in the oven to finish cooking for 5-7 minutes.
Meanwhile, In a small bowl, combine the mayonnaise and as much sriracha as you like. Season to taste with salt and pepper.
Split the buns and place in the oven to toast for 2-3 minutes.
Assemble the burgers: Spread a little sriracha mayo onto each bun, then top with a turkey burger and some of the remaining cilantro.

Amount Per Serving: 1 burger
Calories		513.9 kcal
% Daily Value*
Total Fat 32.6 g		49.2%
	Saturated Fat 6.01 g	30%
	Trans Fat 0.12 g
Cholesterol 89.51 mg		29.7%
Sodium 610.2 mg		25.4%
Total Carbohydrate 27.53 g		9%
	Dietary Fiber 2.19 g	8%
	Sugars 5.1 g
Protein 27.85 g

Vitamin A 4.04 %		Vitamin C 5.01 %
Calcium 11.5 %		Iron 18.11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

Ground turkey does not hold it's shape well, so it is essential to pan-fry the burgers. They would probably not work well on the grill.

Oven Dried Tomatoes

Posted on August 27, 2017 by Mark KarneySeptember 4, 2020

Oven Dried Tomatoes going into the oven.

Dried Plum Tomatoes are absolutely luscious. The drying process intensifies the flavor and sweetness. These dried tomatoes freeze well and pulling out a package in the dead of winter, returns you instantly to the taste of fresh tomatoes from the garden. They are great in salads and can be used wherever sun-dried tomatoes are called for. It’s also an easier process than canning, and when the peak yield of tomatoes hits in late summer, this is a way to enjoy the crop later in the year, long after the tomato plants have been pulled up

Oven Dried Tomatoes

August 27, 2017

by Mark Karney

Ingredients

Fresh Roma tomatoes
Olive oil
Granulated garlic
Black pepper
Salt

Instructions

Wash and dry the tomatoes.
Cut in half lengthwise, And remove the stem.
Coat with olive oil, place on foil lined cookie sheet, cut side up.
Sprinkle generously with black pepper and granulated garlic, and a little salt if desired.
Put in 225 degree oven, with convection if possible. Drying time is approximately 6 hours. You want the tomatoes to be somewhat leathery, not totally dried out.

Amount Per Serving:
Calories		0
% Daily Value*
Total Fat 0		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium 0		0
Total Carbohydrate 0		0
	Dietary Fiber 0	0
	Sugars 0
Protein 0

Vitamin A 0		Vitamin C 0
Calcium 0		Iron 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

It is probably best to separate the tomatoes into batches of larger and smaller sizes as the smaller ones will be done quicker. If the small ones are on their own cookie sheet, this will make your job easier.
For later use, I freeze the tomatoes on the cookie sheets and when they are frozen put them into small freezer bags which should keep in the freezer for at least a year.

Tortellini with Castelvetrano Olives, Grape Tomatoes, & Basil

Posted on April 30, 2017 by Mark KarneySeptember 4, 2020

Castelvetrano olives are a real joy. I discovered them in the Olive Bar at our local Heinan’s grocery store and have become addicted. They are buttery in flavor and not overly salty. They are great for snacking or in recipes. (Buy from the olive bar, the bottled ones are a little too briny.) So here’s a recipe I came up with to use them for a quick, but elegant dinner. I’ve made this 4 or 5 times in the past couple of months, so it’s time to add it to the website.

Tortellini with Castelvetrano Olives, Grape Tomatoes, & Basil

April 30, 2017

by Mark Karney

Ingredients

Pasta - 20 oz. fresh cheese tortellini
1 large shallot, finely diced (about ¾ cup)
2 large Jalapeno peppers, finely diced
3 large cloves garlic, finely diced
1 10 ounce package grape tomatoes, halved
1 ½ cups Castelvetrano olives, pitted and quartered
1 cup Parmesan cheese, grated
1.5 ounce fresh basil, chopped (About 1 cup loose)
¼ cup extra-virgin olive oil

Instructions

Cook pasta. Reserve ½ to 1 cup of water.
Saute shallots, jalapeno peppers, and garlic in olive oil until translucent and slightly brown.
Add halved grape tomatoes and pitted and quartered Castelvetrano olives and saute just a little bit.
Add pasta water and parmesan and mix until slightly thickened.
Mix with pasta and fresh chopped basil and serve.

Amount Per Serving: 2 cups
Calories		896.0 kcal
% Daily Value*
Total Fat 30.92 g		46.2%
	Saturated Fat 9.11 g	45%
	Trans Fat 0.0 g
Cholesterol 25.28 mg		8.3%
Sodium 899.59 mg		37.5%
Total Carbohydrate 120.59 g		40%
	Dietary Fiber 8.55 g	32%
	Sugars 8.97 g
Protein 34.3 g

Vitamin A 16.62 %		Vitamin C 29.18 %
Calcium 56.04 %		Iron 27.2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Croutons (For Soup or Salad)

Posted on April 9, 2017 by Mark KarneyJune 12, 2023

There is nothing like freshly made croutons to add the perfect finishing touch to a soup or a salad. I’ve been making these for a while and never thought much of it. I recently made them with soup for my friends Danielle and Bill. When they called me for the recipe, I knew it was time to add it to the website, so here we go. The trick is to use a good-quality bread and extra-virgin olive oil.

My friend Adrienne had a good idea. When you have leftover ends of loaves or bread that are going stale, cube the bread and put it in a zip-lock bag in the freezer. After a while, you’ll have a good supply of pre-cubed bread to make croutons quickly. No thawing needed! Just throw them in the pan.

Croutons (For Soup or Salad)

April 9, 2017

by Mark Karney

Ingredients

Good quality bread, a bit stale is OK
Extra-Virgin Olive Oil
Granulated garlic
White pepper, preferably freshly ground
Salt (If Desired)

Instructions

Start with a good quality bread, Italian, French, Multi-Grain or any combination thereof. It’s OK if the bread is a few days old and a good way to get rid of the ends of loaves. Slice the bread and dice into approximately 1 inch cubes.
Heat a generous amount of olive oil,several tablespoons (Use a really good quality of oil) in a large frying pan over medium heat and throw in the bread cubes. Toss until coated with olive oil.
Toast the bread for a few minutes and then sprinkle generously with granulated garlic, white pepper and a bit of salt if desired.
Spray the tops of the cubes with more olive oil, and keep turning every few minutes until the cubes are browned. Adjust the heat so you don’t burn the cubes. Fresh bread will take longer than stale bread.
Remove from heat and enjoy! The cubes should be crisp on the outside but soft on the inside.

After you have made this a couple of times you’ll figure out the amounts and how much heat to use. Really, it’s pretty hard to screw up unless you aren’t keeping an eye on it while it is toasting. Again, use a good quality bread (Avoid sandwich bread if possible) and your best extra-virgin olive oil.

Notes

A time and money-saving idea is when you have leftover bread ends or bread going stale, chop it into cubes and put it in a zip-lock bag in the freezer. Then all you will need to do is pour some pre-cubed bread to your frying pan and you are ready to go. You are also not wasting the ends of a loaf of bread.

Apple Bran Nut Muffins

Posted on January 19, 2017 by Mark KarneySeptember 4, 2020

This is one of my favorites for a quick, healthy breakfast. I developed this recipe when the boys were young to try and come up with a muffin that wasn’t loaded with sugar, saturated fat and empty calories. It has reduced sugar, no trans-fat and lots of fiber and all the nutrients from apples and nuts.

As with many others, I’ve updated the recipe with Vegan options and have fun testing out these recipes on my Vegan friends. There are probably other Vegan substitutions, but this is the one I have tested.

Apple Bran Nut Muffins

January 19, 2017

by Mark Karney

Ingredients

1 cup flour
2/3 cup sugar
½ cup canola oil
1 whole egg (1 Tbsp. ground chia and flax seeds & 3 Tbsp. water for Vegan)
¾ cup milk (Almond milk for Vegan)
1 ½ cup Kellogg's All-Bran Original cereal
2 apples – sliced, peeled & chopped. Granny Smith apples are best.
¾ cup walnuts or pecans (chopped)
1 Tbsp. baking powder

Instructions

Mix all ingredients together until well blended.
Spoon into paper baking cups in a muffin tin. You'll need to heap the batter up over the top of the cups.
Bake at 375° until done. (About ½ hour)

Amount Per Serving: 1 Muffin
Calories		Calories: 250
% Daily Value*
Total Fat		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate		0
	Dietary Fiber	0
	Sugars
Protein

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Karney Family Recipes

Notes

This is a very stiff batter that seems to be mostly apples, so you will need to heap it up over the top of the cups. This is OK, it will hold it's shape and just raise up a little bit.