Written by Chef Katherine


It’s been forever since I’ve written.  And, I’ve missed you!  Traveling hubby + 16-month old + busy work sched + cookbook #2 in the works + fundraiser chairing + life = something’s gotta give…and, in this case, it’s blogging as of late.

That being said, here’s proof that my firm belief in making time for what’s important is something that I really do believe.  I’m sitting here, while my baby takes her (measly) 1.5 hour nap of the day, when I should be working, and instead I’m writing… because this message is one that I love and that I want to share~

In the wake of what’s been a victorious week for some and a catastrophic one for others, I’m feeling thankful that there is, at the very least, one thing that unites us all: the connectivity that is created by sharing a meal together.  I want to celebrate that!  We prepare them with love, share them with love and, most importantly, cherish the beautiful memories that are made while enjoying them together.  What could be more uniting than that?!

With Thanksgiving just a couple weeks away, let’s give ourselves a rest from the stress and the negativity and breathe in the beauty of what unites us.  Sharing one of my favorite Fall recipes below and I hope you’ll enjoy creating and sharing it with love.  Let’s take this opportunity to show the world how much something as simple as food has the power to bring us together…and, may our hearts be grateful for our bounty of blessings.

I can do things you cannot, you can do things I cannot; together we can do great things – Mother Teresa


Pumpkin Curry

2 tablespoons coconut oil

1 yellow onion, thinly sliced

3 celery ribs, chopped

2 medium carrots, chopped

1 pound Campari tomatoes, quartered

1 inceh piece fresh ginger, minced

3 garlic cloves, roughly chopped

1 tablespoon ground turmeric

2 tablespoons Thai red curry paste

2, 8oz cans pumpkin puree

2, 8oz cans coconut milk

2 cups chicken stock

1 pound protein (chicken thighs chopped into 1″ cubes or wild shrimp)

salt and freshly-cracked pepper

1 lime, cut into quarters

Fresh cilantro leaves and toasted pepitas for garnish

In a large soup pot, melt the coconut oil over medium-high heat.  Add the onions, celery, carrots and ginger and sauté until soft and starting to caramelize, about 10 minutes.  Add the garlic, turmeric and red curry paste and sauté for 2 more minutes, until ingredients are combined.  Add tomatoes and stir until juices are released. Add sweet potatoes and stir until beginning to brown, about 5 minutes.  Add coconut milk and chicken stock and bring to a boil, then reduce to simmer.  Allow the curry to simmer for 30 minutes.  Season shrimp with salt and pepper and add to curry.  Allow the shrimp to cook through, about 5 minutes.  Season soup with salt and pepper to taste and serve with a wedge of lime, a few pepitas and fresh cilantro leaves.

Delish served over jasmin rice with a squeeze lime juice, a little lime zest and salt.

Bon Appetit!

Life Inspired by Food

You know how sometimes you work so hard and dream so big…you pray about it and think about it and pour your entire life into it, hoping that the stars will align and your dream might come true? This book was that dream for me. To see it in print, months ago, was the coolest. To have it go to a second print was, well, the coolest thing, ever.

For those of you who have so lovingly supported me over the last few months, THANK YOU from the bottom of my heart~ The overwhelming amount of books purchased has been humbling and really awesome.

I’m also happy to report that, for the month of May, 20% of book sales will be donated to The Hopeful Hearts Foundation. This organization is near and dear to me as CHD affects the families of quite of few of my sweet friends…one in particular, Terra Chez, whose family started the foundation…this loving family has supported Chef Katherine, Inc. for years and it is my pleasure to give back in this small way.

Hopeful Hearts Logo2

Read about this family and their incredible story, by clicking here:

Once you’ve read about Hopeful Hearts, you will OBVIOUSLY be so touched that you’ll want to purchase your books immediately. And you can do that by clicking here:

Bon Appetit!

The Cauliflower Chronicles

Well hello, food-loving friends!

Have to share my latest obsession…

I’m a little late to the “you can use cauliflower instead of flour to make bread, pizza dough and a variety of other delicious goodies” party.  But, now that I have arrived at the party, I want to stay!  I recently tested a cauliflower pizza crust recipe pretty thoroughly…read a bunch of recipes, added some of my favorite flavors, and voila!  This is fool-proof, SUPER tasty and low cal, low carb, low maintenance.  You gotta try it!

PS. It’s especially bomb if you’re trying to lose the remainder of your darn baby weight.  Satisfies your craving for indulgence but with literally none of the guilt!  You’re welcome :)


Cauli Crust Pizza
Prep time
Cook time
Total time
Low Cal, Low Carb, Low Maintenance. And super delicious!
  • 2 lbs riced cauliflower (Trader Joe's sells it already riced, frozen and organic! You would need 2.5 bags, in this case)
  • 1 egg, beaten
  • ⅓ cup goat cheese, room temperature
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon extra virgin olive oil
  • Salt and freshly-cracked pepper
  1. Bring a pot of water to a boil and add cauliflower. Boil, covered, for 5 minutes.
  2. Drain cauliflower in a colander and allow to cool and then pour into a large kitchen towel... ring the heck out of the towel until most of the water comes out of the cauliflower. The more water you can get out, the better!
  3. Pour cauliflower into a bowl ad mix with other ingredients. Get in there with your hands and mix it under well combined. Shape the cauliflower into a round crust, about ¾' thick, on a pan lined with parchment paper and bake at 400 degrees for 40 minutes.
  4. Remove from the oven and top with pizza sauce and your fave toppings. Return to the oven for an additional 10 minutes~
  5. Eat and ENJOY!!!!!!!



What came first, the chicken or the stock?

Hi, friends!  Happy Monday!

Back with another ressie for ya.

Once a month, I make stock.  Whether it’s chicken, beef, bone, dashi or seafood, homemade stock brings whatever you’re putting it in, to the next level.  It’s worth taking the time to make.  And the best part is, most stocks really don’t even take that long to make.  Win-win.

So first, I’ll tell you how to make easy-breezy, super good chicken stock and then I’ll give you a ressie for a heart warming chicken and vegetable soup that is totally bomb.  Bi-weekly staple in the Boucher home.  Simple, healthy and fab.

:: Chicken Stock ::

2 organic, free-range chickens

Couple of onions, quartered

Few carrots, peeled and quartered

Few celery stalks, peeled and quartered

10 whole garlic cloves

Handful of whatever herbs need picking from your garden or cleaned out of your fridge

Few peppercorns

Any other veggies that need to be used or tossed

*Throw everything in a pot, cover it with water, bring it to a boil, reduce it to s asimmer and let it bubble away for four hours. Skim the froth off the top of from time to time.

Strain it. Use it. Love it.

Freezes great too, for future use!


Chicken, Vegetable & White Bean Soup

tablespoon coconut (or your favorite cooking) oil

1 large sweet onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

5 garlic cloves, roughly chopped

2 cans organic cannellini or navy beans

1 tablespoon dried oregano

1 tablespoon dried thyme

2 quarts chicken stock

2 lbs. organic, boneless-skinless chicken thighs, diced

3 zucchini, largely diced

Any other veggies you love or have on hand

Salt and freshly-cracked pepp

Fresh herbs for garnish~

Sauté the onions, carrots and celery in coconut oil over medium heat, until softened, about 10 minutes. Add the garlic and sauté until fragrant, about 1 minute.  Add the beans with liquid, oregano, thyme and stock and bring to a boil.  Add chicken, zucchini and any other veggies and bring to another boil.  Reduce heat to a simmer and season with salt and pepp.  Let the soup simmer for about 45 minutes and finish with fresh herbs. ( Dill and chives are my fave garnishes for this soup but any herbs would be tasty)

Bon Appetit!