august 2011

good to go

Post StormFood Safety

Back-to-SchoolOrganization

Getting to Know

Back to the Basics with

snack IdeasHealthy and Quick

cusneKaty

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Back-to-the-Basics with Back-to-school organization

Healthy and Quicksnack Ideas!

getting to Know...good to go

c ntents

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August 2011 3

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grill safely!

Healthy and Quicksnack Ideas!

Post storm Food safety

dining out with Kids

a Bite of Hamburger History

5 Reasons to shop Local

Recipe Corner

EDITORShannan Parker

Tel: 281.781.4727shannan@katycuisine.com

www.katycuisine.com

SalESShannan Parker

sales@katycuisine.com

DESIGNERFran Sherman314.275.2208

fran@shermanstudios.com

PhOTOGRPahERSShannan Parker

aDVERTISE WITh US!

281.781.4727SALES@KATYCUISINE.COM

VISIT US ONLINE: KATYCUISINE.COM

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oRganIzatIonBy CoLette RoBICHeau

Although most of us are enjoying a relaxing sum-mer break, the new school year is just around the corner. August is the time to get ready for back to school by preparing ourselves with the

proper supplies and organizational techniques. Follow these suggestions to create a less stressful year and to avoid that last minute scurry before the first day of school. Even if you don’t have children or aren’t attending school yourself, we can all benefit by using this time to readjust our schedules and routines.

Back-to-the-Basics with

August 2011 5

1) use CaLendaRsPrepare your calendar for the up-coming school year. Family members should have easy access to one central calendar at home. Keep one in your kitchen or den so everyone in your family can see what is on the agenda for the weeks ahead. Record important dates such as school closings, vacations, appointments or meetings. This will allow everyone to judge time accordingly for car scheduling and pick ups. Designate each family member a coloured marker to write activities to clearly see who has what coming up. In a

backpack, keep a daily planner and carry it at all times. Jot down ap-pointments or project deadlines right away before you forget. Don’t rely on memory – write it all down.

2) onLy Buy WHat you WILL use Organizing and prioritizing means making space in your room, home or office to store new school work and supplies. Don’t go overboard buying new supplies thinking this will help you be more organized. Rather, look at the basic items you use and only buy those. Make a list of the items you need and only purchase those

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items when shopping. By gathering your pre-existing supplies, you can judge more effectively what extra supplies you will need, and what has worked best for you in the past.

3) get RId oF tHe oLd to MaKe RooM FoR tHe neW Get rid of old books and papers that you no longer use. When you do come across important papers, have a spe-cific place to store them. A filing cabi-

net would be a great investment, and it keeps stacks of papers out of sight. Outdated magazines should be donated or recycled. If there are articles you like or don’t have time to read, tear them

out and keep them in a binder or file them by subject. This way you have all the articles that you enjoy together and can take it along with you while waiting for appointments or in between classes.

August 2011 7

If you enjoyed this article, please pass it along to others who would find it useful and sign up for our Organize Anything newsletter on our homepage at http://www.organizeanything.com.

4) KeeP aLL sCHooL suPPLIes In one aRea Designate one spot in your home for all your school supplies. Spend 15 minutes each night tidying up this area. This will save time in the morn-ing and avoid the panic of looking for misplaced items. Always have your backpack ready and your home-work finished the night before. Keep lunches prepared in the fridge and ready to grab.

5) donate oLd CLotHesEveryone wants to have a few new items of clothing for the first day of school. Before you go shopping, look at the clothes you already own to see how they will work for the fall season. Go through your closet and get rid of outdated clothes and those that don’t fit. If you haven’t worn items in months or years, chances are you do not need them. Getting rid of these articles of clothing will make way for your new fall ward-robe.

6) do It noW Start shopping early for back-to-school clothes and supplies. Don’t wait until the weekend before school starts. The stores will be crowded which may cause unneces-sary stress. Make shopping a leisurely and enjoyable ex-perience with your children or friends.

Back-to-school can mean a fresh start for your organizing routine. Prepare now to ensure you start the new school year on the right track.

katycuisine.com8I

Getting to Know...

August 2011 9

By jeFF PaRKeR

It’s 5 o’clock in the afternoon, the wife is running late at work and its now up to you to get home yourself, prepare a meal (unless

you need to clean the kitchen first) cook, and serve. Now obviously this can easily be turned the other way as well. What do you do?

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You are exhausted from working all day and now you need to make a meal and quick because your child has hockey practice at 7!

This is the type of day during the week that a lot of us go through. We find ourselves reaching for the quick meals and not really focus-ing on the healthy aspect of it or if it even goes together as a meal. To be completely honest, I am writing this knowing that my son actually does have hockey practice at 6:30, and the wife is still working.

Fellow parents relax!! We do not have to live like this anymore. New to Katy is Good To Go, a locally owned and operated new style to feed your family or yourself and still have time to get everything else done and re-lax. Good To Go is located on Cinco Ranch Blvd. and is available for catering or take out and it’s Healthy too! From salads and soups like the Carrot Ginger soup, made with in-house vegetable stock, fresh carrots, onions, ginger and amazing spices to Sautéed Red Snapper made on

August 2011 11

a bed of sautéed spinach topped with capers, red onion and grape tomatoes and a side of zucchini and red bell peppers. So we sat down with Tracy and asked her the famous questions that we ask all of our local chefs about their restaurants.

Katy Cuisine: “So Tracy, what do you love most about your business in Katy?”Tracy: “I love to cook and love the people in the area.”

And of course what is the hardest part of running everything you may

ask? Well for Tracy she says it is, “Trying to get in the groove of running a restaurant, managing employees, dealing with unexpected things that happen.” I am sure there are a lot of crazy things that happen when you are dealing with meals and the different tastes and styles that customers come to expect. Tracy loves to cook, and Katy residents should really give her a call to try some of these amazing dishes. One of the most interesting items on the menu has got to be the Grilled Peach Salad. This amazing dish is made with Arugula, fresh grilled peaches, pecans and goat cheese topped with a grilled chicken breast. Or maybe it is the Flatbread Pizzas made with an Arugula walnut pesto with roma tomato, grilled chicken and basil OR sun-dried tomato pine nut pesto, caramelized onion, roasted zucchini and crimini mushrooms. The menu is so refreshing and open to any-one’s taste buds that it really is hard to choose. A family could get just about anything they wanted for dinner or lunch and not even dirty one pan. Now when she is not making these dishes for our family, Tracy enjoys spending time with her own family, “ Nothing Bet-ter!”, she states.

Katy Cuisine: “ So what made you want to start a restaurant? One day you just said , I want to stand in front of a hot stove all day” or was there a differ-ent calling?”Tracy:” I wanted a kitchen that I could cater out of, but it was when, like everyone else, I came home one night not wanting to cook and asked my girls what they wanted for dinner and their

katycuisine.com12PHotogRaPHy By sonya seLLeRs

reply was “ Please mom, we want you to cook. We are so tired of the food around here. We want some-thing healthy.” I realized that there just wasn’t a healthy option to run out, pick-up food to come home and enjoy a meal around the table with my family or even have something delivered to the house for that matter. Good To Go was conceived out of that. A healthy option amongst so many unhealthy options. Fast food is killing this Nation. We sincerely needed a fast food “healthy” option.

We also needed a restaurant that cares about what goes into our bod-ies. I am SO over fattening foods!”

We could not agree more. When we asked Tracy what her favorite dish was…” Grilled Peach Salad”, she stated. Of course she did, it is absolutely phenomenal.

Good To Go is a dream come true for the dual working household, or even the regular house. It does not matter if you are a family of one or ten, The people at Good To Go will

August 2011 13

make sure all of you eat healthy, get a chance to relax instead of slaving over a stove (or microwave!), and most important, a chance to sit down as a family and reminisce about ev-erybody’s day. In todays hurry and wait lifestyle that we all live, Good To Go is making a point to not only feed us, but bring us back to good family table values at a great value.

So what about any upcoming events or specials? “Well, says Tra-cy, We love that we change our menu with the seasons. You can always look forward to change and fresh seasonal dishes. There is nothing worse than having the same items on a menu all the time. We are also involved with the Katy Culture and Arts Alliance and will be having our first mixer here on August 19th from 6 to 8 pm. We will be featuring the art of a local artist and providing some of our catering delights both gluten-free and delicious bites. The event is open and we invite anyone who has a love of art and food (definitely me !! ) We are calling it “ As Worlds Juxtapose”. One last question is Why? What makes your restaurant so different? Tracy replied,” We are an all gluten-free, sugar free restaurant. We make EVERYTHING in house from our condiments to our soup stocks. That way we can ensure that there is no gluten contain-ing ingredients in everything we do. We can also control

what type of sweetener is used (we use an all natural, diabetic friendly sweetener in our pastries, etc.) and sodium levels. I am NOT an advo-cate of the microwave so therefore we prepare your meal to order with the freshest ingredients and you re-ceive hot and ready to eat. We also cater. We can do anything from a cocktail, dinner party of any number to larger events. Our catering side can do diet specific menus to the most decadent appetizers, entrees and pastries. We also are globally responsible. All of our meals are packaged in Eco-Products. Our containers are compostable!!! Even our straws. We mean it when we say …..Doing Good to Our Bodies and Our Earth.”

So please make sure to give Good To Go a call the next time you are sitting in traffic or stuck at the office late. The menu is online and they can have it ready for you as you head home or even deliver. Nothing beats a home cooked meal and time with your family, except…. A home cooked meal made by Good To Go and no dishes waiting for you after-wards. Mentioned that you saw them in Katy Cuisine and Tracy will have something special for your order.

PHotogRaPHy By sonya seLLeRs

You can find Good To Go on the web at www.goodtogokaty.com , check out the menu and decide. Or you can save this number into your cell phone and dinner is just a moment away at all times so call them today at 281-712-2222. They are located at 23144C Cinco Ranch Blvd. in Katy, Texas.

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1. Bugs on a Log: They’ll love it just for the name! Simply spread peanut butter onto celery stalks, and then top with raisins (the bugs).

2. MeLon BaLLs: Show them that ice cream scoops can be used for more than just ice cream. Scoop the “meat” out of watermelon, honeydew, and cantaloupe and serve them on a tray with colorful toothpicks in each one.

ideas!Are you looking for a healthy and quick snack for

the kids? Here are a few yummy ideas that you can make together!

snackhealthy and quick

August 2011 15

ideas!3. QuesadILLas: You don’t have to drive to a Mexican restaurant to enjoy these melted treats. Simply sprinkle shredded cheese onto a tortilla. Fold the tortilla in half and microwave it until the cheese is gooey. Cut the quesadilla into triangle-shaped wedges and dip in salsa.

4. FRozen gRaPes: The entire family will enjoy this cool treat once summer arrives. Place a washed bowl of grapes into the freezer for an hour or so. Don’t forget to cut the grapes in half for smaller children and toddlers.

5. Peanut ButteR sQuaRes: Kids will eat just about anything that’s covered in yummy peanut butter! Spread peanut butter onto a cracker (or a rice cake). Add a couple of apple slices then top with another cracker to form a little cracker sandwich.

6. snaCKeRs deLIgHt: Children change their minds with the wind, so be prepared with a medley of their favorites! Fill each cup of a muffin tin with different treats such as nuts, raisins, cheese cubes, pretzels, carrot slices and sunflower seeds.

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post stormfoodsafety

August 2011 17

foodsafetyStorm-preparedness also

means knowing how to keep your family safe when the storm has passed and power is out.

To reduce the risk of illness caused by bacteria, frozen and refrigerated food should remain under 41 degrees Fahrenheit.

Remind the kids to keep the refrigerator and freezer doors closed; refrigerated food can

stay cold up to four hours if you don’t release the cool air. A full freezer will maintain its tem-perature as long as two days. Dry ice can keep food cold and safe to eat. Make sure to cook foods thor¬oughly to kill any bacteria that may exist. Refrig-erated or frozen food that has been stored above 41 degrees for more than two hours should be discarded.

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c rnerrecipe

QuicheLorraineIngredients1 recipe pastry for a 9 inch single crust pie12 slices bacon1 cup shredded Swiss cheese1/3 cup minced onion4 eggs, beaten2 cups light cream3/4 teaspoon salt1/4 teaspoon white sugar1/8 teaspoon cayenne pepper

Directions1. Preheat oven to 425 degrees

F (220 degrees C).2. Place bacon in a large skillet, and fry over

medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell.

3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell.

Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cut-ting into wedges.

August 2011 19

c rnerrecipe

QuicheLorraine

LemonMeringueIngredients1 cup white sugar2 tablespoons all-purpose flour3 tablespoons cornstarch1/4 teaspoon salt1 1/2 cups water2 lemons, juiced and zested2 tablespoons butter4 egg yolks, beaten1 (9 inch) pie crust, baked4 egg whites6 tablespoons white sugar

Source - allrecipeS.com

Grandma’s

Directions1. Preheat oven to 350 degrees F (175 de-

grees C).2. To Make Lemon Filling: In a medium

saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Pie

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c rnerrecipe

Seared ahi

August 2011 21

Seared ahi Tuna SteaksTuna Steaks Couscous:Ingredients2 (5 ounce) ahi tuna steaks1 teaspoon kosher salt1/4 teaspoon cayenne pepper1/2 tablespoon butter2 tablespoons olive oil1 teaspoon whole peppercorns

Ingredients2 1/4 cups water or chicken stock1/2 teaspoon salt2 teaspoons butter10 ounces couscous1 cup diced tomatoes1 cup crumbled feta cheese1/2 cup green onions

DirectionsSeason the tuna steaks with

salt and cayenne pepper.Melt the butter with the olive

oil in a skillet over medium-high heat. Cook the pep-percorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

DirectionsCombine water or chicken

stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced toma-toes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

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c rnerrecipe

Easy BakedIngredients2/3 cup olive oil1.5 lbs. Roma tomatoes, sliced lengthwise¼ c. grated Romano cheese¼ c. dry breadcrumbs3 cloves garlic, chopped1 tsp. dried oreganoSalt and pepper to taste

DirectionsCover baking dish bottom with oil, dip cut

sides of tomatoes, then place cut side up, close together. Combine other ingredients, sprin¬kle them over tomatoes, and bake for 40 minutes at 425°. Fabulous over spaghetti, even better tossed with penne pasta.

Serve with an Italian table wine and expect everyone to want to come back for more.

Tomato Sauce

August 2011 23

advertisebusiness

your281.781.4727 • SALES@KATYCUISINE.COM

22 | www.katycuisine.com

MANGO SMOOTHIE

1 1/4 cups Yogurt1/2 tsp Lemon juice1/2 cup Fresh mango pulp1/3 cup Cold waterSugarIce cubes

Method:Peel the mango and remove flesh from pit and cut into small pieces.

In a blender, add yogurt, lemon juice, mango pulp. water, and sugar.Blend approximately 2 to 3 minutes or until you see a little forming in the mixture.

Add the ice and blend until frothy.

Where Every Pet Loves to Go!Doggie Daycare • Grooming & Styling • Lodging • Training

281.693.768724250 Kingsland Blvd,

Katy, TX 77494(2 blocks from Katy Mills Mall)

www.roveroaks.com

Your first night of lodging is

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Offer expires May 31, 2011. Cannot be combinedwith any other offer.

Doing Good to Our Bodies and Our Earth

281-712-2222 goodtogokaty.com

23144C Cinco Ranch Blvd.

Easy BakedTomato Sauce

katycuisine.com24

5You know how much of your hard earned money you’re

spending. But do you know where that money is going? Shopping locally is matter of economics. And a lot more. Economic impact studies show that on average, for every $100 spent at a locally owned store, $45 stays in the commu-

nity. Shopping at a chain store leaves only $13. Need more reasons to shop locally? Here are HOO’s top 5!

5. entRePReneuRsHIP Entrepreneurship fuels America’s

economic innovation and prosper-ity, and serves as a key means for families to move up. Mentoring and other inspirational roles help give our children reasons to pursue profes-sional careers and aspirations.

4. PuBLIC BeneFIts and Costs Local stores usually require little in-

frastructure and make more efficient use of public services.

3. envIRonMentaL sustaInaBILIty

Shopping locally helps sustain vibrant, compact, walkable town centers. With that we reduce urban sprawl, automobile use, habitat loss, and air and water pollution.

2. CoMPetItIon A marketplace of tens of thousands

of small businesses is the best way to ensure innovation and low prices over the long-term. When you buy locally, you’re buying service.

and tHe toP Reason Is...1. PRoduCt dIveRsIty

A multitude of small businesses, each selecting products based on their own interests and the needs of their customers– and not on national sales goals– guarantees a broader range of product choices and more unique choices. Not one of many but one of a kind!

reasons to

localshop

August 2011 25June 2011 | 21

281.391.4167

832.437.4062www.3oliveskaty.com

ALL THREE LOCATIONS ARE LOCATED INTHE VILLAGIO TOWN CENTER •

22764 Westheimer Pkwy @ Peek • Katy, Texas 77450

The Food, the Music and the International Tapa Culture has arrived in Katy!!

We have Karaoke, Live Entertainment & Great Food

Have your next Party or Networkingevent at Babaloo!

3 olives is a freestyle Italian restaurant in the heart of Cinco Ranch, Katy!

www.babaloocafe.net

For Reservations: 281-646.0829www.bistrokaty.com

Bistro 829 IS BACK!!In the Villagio Town Centerlocal

shop

katycuisine.com26

Hamburgers trace their origin to a cook in Ham-burg, Germany, who would butter and lightly toast two pieces of bread, then place a siz¬zling ground sausage beef patty topped with a fried egg, pickles and a dollop of mustard between them.

hamburgerhistory

a bite of

August 2011 2712 | www.katycuisine.com

Colourful Waterplay Now here’s one of those activities for kids that is fun but

a bit messy so kids must play it outdoor with an apron. Head outside with bottles of water and a variety of food colorings. Then let your kids mix and match the colors until everyone has the same uniform color in each bottle.

Bookworms If you’re thinking of activi-ties for kids that are not only fun but also enrich-ing, then consider reading books to them. And yes, books aren’t just read in your bedroom. A shaded part in your yard can be a perfect place to enjoy a book with your child. Spread a rug and take out those books.

Be Sandy Let your little ones go wild in their imagination by making anything such as pizza, cake and even castles using sands. Just supply them with small buckets, your old kitch-en utensils, and biscuit cutters. This is indeed one of those activities for kids that can bring out the best in them.

Hidey-Hole And when you think you’re running out of ideas of fun activities for kids, here’s one you should really try make an outdoor home using a sheet and some chairs.

Let Your Young Artist Shine Make the most out of a sunny day, by setting a table outside. Next, arrange an easel, spread the cray-ons, the glitter glue and encourage your kids to be crafty.

My list of fun activities for kids ends here. Actually, the list can be endless if you just add your own activities in this list or even make your own variations. What is most important is that you and your kids will have fun!

www.thepublichousekaty.com

HAPPYHOUR

Daily Until7:00PM

22758 Westheimer Pkwy,(At Westheimer & Peek) Suite 270 Katy, TX, 77450

281-395-3473

• Free WiFi • Non-smoking facility • Full Menu• Buzz Time Trivia • 9 high-definition TV’s• ‘No Label’ Brewery on tap!•LIVE MUSIC Saturday Nights

Mon - Thurs:4PM - 2AM

Fri - Sat: 11AM - 2AM

Sun: 11AM - 12AM

CRAWFISHBOIL

SundayJune 12th

hamburgerSailors of the late 19th century

loved the sandwich, especially with a stein or two of beer.

Hungry sailors are respon¬sible for bringing the recipe to New York.

The St. Louis Exposition of 1904, the fair famous for launching ice cream cones, introduced hamburg-

ers and hot dogs to the gen-eral public, and received

rave reviews. In the early 20th century,

ketchup

katycuisine.com28

Grilling up dinner for family and friends? Barbe-cue season is upon us. But don’t fire up your grill until you do a thor¬ough safety inspection.• Look for holes or leaks in gas hoses on propane

grills.• Make sure the grill is a safe distance from your

house, garage and leaf or wood piles. • Keep a bucket of water or hose nearby for emer-

gencies.

grillsafely!

August 2011 29

shweiki ad

June 2011 | 25

2001 Katy Mills Blvd. • Ste. A • Katy, TX 77494281.644.6000 • www.antonias.us

Homemade Fresh Italian Cuisine

Your Family Owned Authentic Italian Restaurant

Take Out & Catering Available

POTATO-SPINACHCASSEROLE....

POTATO-SPINACH CASSEROLE

6 to 8 lg. potatoes, peeled, cooked and mashed

1 c. (8 oz.) sour cream

2 tsp. salt

1/4 tsp. pepper

2 tbsp. chopped chives or green onion tops

1/4 c. butter

1 (10 oz.) pkg. frozen chopped spinach,

thawed and well drained

1 c. (4 oz.) shredded Cheddar cheese

In a large bowl, combine all

ingredients except cheese.

Spoon into a greased 2 quart

casserole. Bake, uncovered, at 400

degrees for 15 minutes.

Top with cheese and bake 5 minutes

longer. Yield: 6-8 servings.

In Katy:20940 Katy Freeway

(281) 398-3658

In sugarland:15830 Southwest Fwy

next to Whole Foods Market(281) 565-7277

Choose your IngredIents, and let us Create a

CulInary masterpIeCe before your eyes!

grillsafely!

katycuisine.com30

kidsdining out with

It’s not impossible to teach young children res-taurant etiquette, so that you can enjoy dinners out with the whole family. Don’t worry about which fork they use. Not yet.

Pick a restaurant where both you and the kids will be comfortable, like a casual family dining res-taurant or a buffet. Make sure there’s something on the menu the kids will enjoy.

Bring along a bag of quiet toys, such as coloring books and games, to keep children busy during dinner.

Visit restaurants during “off-hours.” A less-crowded restaurant is not as overwhelming to a young child, and you may have the op¬portunity to pick a table in an area that is somewhat secluded from other diners.

As children grow accustomed to eating out, they will learn appropri¬ate restaurant behavior.

When parents and kids can enjoy dinner out together without mis¬haps and meltdowns, every-body’s having fun!

August 2011 31June 2011 | 13

www.thepublichousekaty.com

HAPPYHOUR

Daily Until7:00PM

22758 Westheimer Pkwy,(At Westheimer & Peek) Suite 270 Katy, TX, 77450

281-395-3473

Mon - Thurs:4PM - 2AM

Fri - Sat: 11AM - 2AM

Sun: 11AM - 12AM

CRAWFISHBOIL

SundayJune 12th

Get �t, eat fresh

www.fitnfreshgourmet.com • 281.394.2494Healthy Meals for Busy Lifestyles!

Mon - Fri 7am to 8 pmSaturday 8am to 8 pm

Sun 10am to 6 PM