Kathleen Daelemans' SMT Recipes - KLFY News 10

Kathleen Daelemans' SMT Recipes


Oatmeal with Plum Apple Jam

Makes 4 to 5 Cups


  • 6 cups plum wedges (about 8 large)
  • 3 cups peeled, cored, and sliced apples
  • ½ cup sugar (or a teensy bit more if plums are quite sour, can be made with no sugar)


  • Place plums and apples in a large microwave-proof bowl, sprinkle with sugar, and toss to coat
  • Microwave on high for 20 minutes
  • If you’re a paranoid cook or just don’t trust your microwave, check the plums after 10 minutes



Crunchy Granola

Makes 20 Servings


  • 1 cup firmly packed dark brown sugar
  • ½ cup water
  • 4 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 8 cups old-fashioned rolled oats
  • 2 cups chopped pecans, walnuts, or slivered almonds
  • Dried fruit (optional)



  • Preheat oven to 275 F
  • Line 2 cookie sheets with parchment paper and set aside
  • Combine brown sugar and water in a 4-cup microwave-proof glass measuring cup or bowl (no smaller or it could boil over)
  • Place in microwave on high for 5 minutes and cook until sugar is completely dissolved
  • Remove from microwave
  • Add vanilla extract and salt
  • Stir to combine until salt dissolves
  • Place oats and nuts in a bowl and pour brown sugar syrup over them
  • Stir until thoroughly mixed
  • Spread mixture on cookie sheets and bake 45 to 60 minutes, or until golden and crunchy
  • When mixture comes out of oven, it is still very pliable
  • You may choose to add dried fruit as a finishing touch at this time
  • When granola has cooled completely, store in an airtight container



Mom’s Quick Chicken Soup

Makes 4 Servings


  • 1 tablespoon olive oil
  • 1 cup diced onion
  • Coarse-grained salt and cracked black pepper
  • 6 to 8 cups canned chicken broth (the best you can afford)
  • One 10 to 12 ounce boneless, skinless chicken breast
  • 3 cups sliced carrots (about 4 medium)
  • 1 cup orzo or any other small pasta or noodles
  • 1 to 2 cups peas (frozen are fine or substitute with Edamame)
  • ½ cup loosely packed, roughly chopped flat-leaf parsley



  • In a medium soup pot, heat olive oil over medium-high heat
  • Add onion to pot and stir until evenly coated with oil
  • Season with salt and pepper
  • Cover, reduce heat to medium-low, and cook, stirring occasionally, until translucent, about 15 minutes
  • Add a splash of chicken broth or a teaspoon of water to pot if onions are ever in jeopardy of burning
  • When onion has completely softened, add chicken broth, chicken breast (left whole), and carrots to pot
  • Cook uncovered for 10 minutes, or until chicken breast is cooked through
  • Remove chicken breast and shred when cool
  • Meanwhile, add orzo to soup and cook 10 minutes, until al dente, then add peas
  • Cook for another 5 minutes
  • Return chicken to pot, along with the parsley
  • Taste and correct seasonings
  • Cook 1 minute more
  • Serve immediately



Swordfish with Olive Oil, Lemon, and Parsley

Makes 4 Servings


  • 1 pound skinless swordfish steak, cut 3/8 inch thick
  • Coarse-grained salt and cracked black pepper
  • Grated zest of 1 lemon (use the microplane grater)
  • ¼ cup loosely-packed flat-leaf parsley leaves
  • 2 teaspoons good-quality olive oil
  • 4 lemon wedges



  • Season fish with salt and pepper
  • Sprinkle both sides of fish with lemon zest
  • Press parsley leaves onto both sides of fish
  • The leaves will stick to the fish the way postage stamps stick to envelopes
  • Heat olive oil over medium-high heat in a large non-stick skillet
  • When oil is hot but not smoking, add fish to pan and cook, turning once, until golden and fork-tender, about 2 minutes per side
  • Serve with lemon wedges


(This can be served with the Black and White Bean Salad with Cumin Vinaigrette and a small lightly dressed arugula (olive oil and lemon dressing) or some other pretty greens. This is a very visual dish – sage leaves and lemon zest are pressed into the swordfish as it cooks so it’s very pretty.)



Black and White Bean Salad with Cumin Vinaigrette

Makes 4 Servings


  • 1/3 cup dried black beans, soaked overnight
  • 1/3 cup dried white beans, soaked overnight
  • 2 cups Chicken Stock, Vegetable Stock, or canned broth
  • 2 carrots, peeled and cut in half

For the Cumin Vinaigrette

·        ¼ cup apple cider vinegar

·        2 tablespoons olive oil

·        Juice of 1 orange

·        1 clove garlic, minced

·        Coarse-grained salt and cracked black pepper

·        ½ cup fresh corn kernels (about 1 ear)

·        ½ cup diced roasted red bell pepper

·        2 tablespoons coarsely-chopped cilantro or flat-leaf parsley



  • Place beans in separate pots and divide stock, carrots, celery, and onion equally between pots
  • Bring beans to a boil and immediately reduce to a steady simmer
  • Cook until tender, yet firm and still holding their shape, about 25 minutes
  • Remove from beat and cool in their cooking liquid
  • Don’t overcook
  • Prepare Vinaigrette
    • While beans are cooking, whisk together vinegar, oil, orange juice, garlic, cumin, salt, and pepper
    • Taste and adjust seasonings
    • Set aside
  • When beans have cooled completely, drain and discard carrots, celery, and onion
  • Transfer beans to a large bowl and add corn, red pepper, and cilantro or parsley
  • Pour vinaigrette over salad
  • Mix well
  • Serve at room temperature or chilled
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