This Blog is About Food—with Recipes!

Greetings! I’m Carol Keller coming to you from sunny California. I moved to LA 17 years ago for a work transfer and the weather. Before that I was living in Nebraska and on HHD with a Fresenius H machine and water system. Knowing that I would have less space in LA, I decided to switch to a NxStage System One machine. My home unit in Nebraska provided NxStage training before I moved, so I was ready to change my life! My access is a sub-clavian line after multiple failed fistulas and clotted grafts in my arms. The NxStage machine is amazing and I have my own travel box, which is covered in stickers stating that it’s heavy. Over the years I have traveled around the country for business and vacations with my machine. I’ve been to all of the 48 contiguous states. When I travel I plan stops at restaurants of varied cuisines. I’d describe myself as an adventurous eater. Food is definitely my passion! That’s a little background and I will share more in future posts.

Learning to Cook

Speaking of meals, this blog is about food! I love to cook, create recipes and entertain. When I was 5, I started cooking at home making omelettes, both French and American styles. At age 7, I joined a 4-H club as I wanted to be a competitive figure skater. The only lessons in town were through 4-H. Eventually I did achieve some success as a figure skater, but unfortunately I had to end my skating career when I was diagnosed with kidney and bone diseases and the risk of falls was too great.

My 4-H experiences also got me involved with cooking and gardening. I entered my food creations and perfectly matched produce at the County and State fairs. Much to my surprise and delight I won multiple ribbons and awards from grade school through high school. In 1972, I won the Honey Baking Championship for my Honey Drop cookies at the Douglas County, Nebraska Fair. That recipe will be shared soon! In 1976, I won the County Food Championship and the State Fair Bicentennial Food Championship. That summer I was still an in-center dialysis patient awaiting my first transplant. Back then, the diet was extremely restrictive. Instead of cooking for myself I cooked in competitions and for my family and friends.

My goal for this blog is that you will appreciate the stories of my life as a patient for over 50 years and the recipes and tips I provide. Please send me questions and ideas for recipes. I have thousands of recipes I’ve made that are proven successes. The recipes I share will be fairly simple and budget friendly with ideas for a splurge now and then. To start, what else but appetizers!

Next time, soups and breads!

Baked Won Ton Cups

A recipe originally shared by my brother, a retired professional chef.

Ingredients

• One 12 ounce package Won Ton Wrappers (found in the refrigerated section)

• 1 cup sesame oil or vegetable oil

Equipment

• Mini Muffin Tins

• Baking Sheet

• Baking Brush

• Wire Cooling Rack

1. Preheat oven to 350 degrees.

2. Place muffin tins upside down on baking sheet.

3. Separate won ton wrappers and lightly brush each side with oil.

4. Press each wrapper around the bottom of a tin.

5. Bake 10-12 minutes until golden brown and crunchy.

6. Cool on a rack and store in an airtight container or zippered bags with paper towels to absorb any excess oil.

7. When ready to use, fill just before serving with your favorite fillings for an appetizer, vegetable, protein or dessert. A few filling ideas are below.

Green Bean Great Surprise

When you want something different.

Ingredients

• 1 pound fresh Green Beans, ends trimmed, cut into 1” pieces

• 1 hard boiled egg, finely chopped or run through a sieve

• 1 Lemon, 2 Tbsp. juice and 2 tsp. zest

• 2 Tbsp. fresh Parsley, minced

• 2 tsp. fresh Chives, finely chopped

• Freshly ground Black Pepper

1. In a pot of unsalted water or a steamer basket, steam green beans until tender, about 3-5 minutes.

2. Immediately drain and run under cold water or place in an ice bath.

3. Drain and dry.

4. In a bowl, mix lemon juice and zest, parsley, chives and pepper. Add beans and eggs. Toss to coat.

5. Place in Won Ton cups or double recipe and chill for a salad.

Cheesy Peasy

Easy and quick for an appetizer or salad.

Ingredients

• 2 cups fresh or frozen Green Peas, thawed if frozen

• ¼ cup Plain Yogurt

• Freshly Ground Black Pepper, to taste

• ¼ cup Feta or Goat Cheese (whole, not crumbled), save extra for another dish

• Fresh Dill Sprigs, chopped (Leave a few for garnish)

1. In a bowl, place peas and yogurt.

2. Mix gently to blend, adding black pepper to taste.

3. Lightly blend in cheese and dill.

4. Place in Won Ton cups just before serving. Or, double the recipe for a salad.

Sweet and Spicy Carrots

A modern twist with a Moroccan touch.

Ingredients

• 1 pound fresh Carrots, cut into ½” dice

• 2 Tbsp. Olive Oil

• 1 Tbsp. ground Cinnamon

• ½ tsp. ground Ginger

• ½ tsp. ground Cumin

• ½ tsp. Paprika

• ¼ cup Honey

• ¼ cup slivered Almonds

1. In a pot of unsalted water or a steamer basket, steam carrots for 4 minutes. Drain.

2. In a skillet over medium heat, heat oil, add cinnamon, ginger, cumin and paprika. Stir to combine and bring out flavor of spices.

3. Add carrots, stirring and cook until tender.

4. Lastly, add honey and almonds to warm.

5. Place in Won Ton cups or double the recipe for a side dish.

Spin Art Dip

A new twist on an old favorite. Think of the art project where paint spins.

Ingredients

• One 12 ounce package frozen Chopped Spinach, thawed & drained

• One 12 ounce package frozen Artichoke Hearts, thawed & drained (usually sodium free!) Substitute jarred or canned if you wish and drain before using

• 1 cup + 3 Tbsp. reserved Roasted Red Peppers, drained and diced into ¼” pieces

• ½ cup Parmesan Cheese, grated*

• cup (divided) Mozzarella Cheese, shredded*

• ½ cup White Cheddar Cheese, shredded*

• 1 cup Mayonnaise

• *Hand grating and shredding of cheese is recommended

Equipment

• 1 quart baking dish

1. Preheat oven to 350 degrees.

2. In a large bowl mix spinach, artichoke hearts and peppers.

3. On a piece of parchment or waxed paper toss cheeses.

4. Add cheeses to vegetables and mix.

5. Add mayonnaise to mixture and stir to evenly combine.

6. Place mixture into a greased 1 quart baking dish.

7. Top with reserved cheese and add peppers displayed in a circular spinning pattern.

8. Bake for 15 – 18 minutes until cheese is melted.

9. Serve with Won Ton cups or raw vegetable dippers or crackers.