Namaste ~ I am biKa. I work in Talent Support at Casting Networks. I am also a designer. I have my own swimwear line called @biKaSwimwear. I love designing pieces that incorporate my rich cultural background from India. Growing up in India, I was raised a strict vegetarian. I have cultivated my passion for culinary creativity and enjoy creating new recipes.
One dish that I created was a Veggie version of the traditional Indian “kebab” (normally made with ground beef). I altered the recipe to use no meat.
- 2-3 tablespoons Olive Oil
- 1 packet Morning Star* Ground Beef-less crumbles
- 1 large size red onion (chopped fine)
- 2-3 green chillies (chopped fine * per taste)
- 1 bunch cilantro (chopped fine)
- 2 big limes
- 1 egg (beaten)
- 2 slices brown bread (wet with water)
- Plain Bread Crumbs
- salt & pepper (to taste)
- 1/2 tsp Chaat Masala (available at any Indian grocery store)read more
Hey everyone! My name is Leanne and I’m a Customer Service Representative here at Casting Networks. I recently graduated from Western Michigan University and moved to L.A. to utilize my degrees in Communications and Spanish. In my spare time, I love to explore my new surroundings, volunteer, take and instruct Zumba classes, and most importantly: cook! When you grow up in the Midwest, comfort food is a way of life, so it’s not easy to pick a favorite recipe! In keeping with the season, I’ve decided to share one of my go-to meals, a delicious pasta dish which is sure to warm you up on a chilly fall night.
Chicken Bacon Ranch Pasta
- 1 lb mostaccioli or the pasta of your choice
- 6 strips of bacon, dried and crumbled
- 1 tablespoon butter
- 2 boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 packet ranch dressing mix
- 2 cups milk
- 1 cup shredded sharp cheddar cheese
- Salt and pepper to tasteread more
Hi, I’m Jay Mann. I work in Marketing at Casting Networks and I manage all of our social media and this blog — you’re welcome! In my free time, I love to play video games and go birding to photograph birds. You can see my bird photos (and other bird photos I find) on my bird blog.
I like to cook and try out new recipes. This is one that I’ve cooked recently that turned out quite nicely and is super simple.
Chicken and Red Wine Sauce
1-1/2 teaspoons olive oil
1-1/2 teaspoons minced garlic
1-1/2 pounds skinless, boneless chicken breast halves
1-1/2 teaspoons paprika
1/2 cup brown sugar
1/2 cup red wine
salt and pepper to taste
Hi everyone! I’m Erin – the Marketing Manager here at Casting Networks. Let’s talk about the most important meal of the day: BREAKFAST! If you’re anything like me, you lay in bed until the last possible moment and then run out the door to enjoy your 10-mile, hour-long commute. Since my morning routine doesn’t leave a lot of time, I like to plan ahead with things like breakfast casserole. Bake it and breakfast will be ready for the next few days, or invite guests over for a nice weekend brunch.
When I’m not oversleeping or making brunch for my friends, you can find me catching up on any show about vampires (Team Damon & Team Eric), busting a move at The Short Stop, drinking lots of coffee or tweeting the funny things I overhear around L.A. I also run the monthly LA Casting Mixers, so stop by and say “hello.”read more
Hi! I’m Alayna and I work in the Client Relations department at the Casting Networks Los Angeles office! I’m originally from a small town in northern New York and just recently graduated from Ithaca College. When I’m not working, I enjoy hiking, photography and trying all the awesome restaurants LA has to offer! Growing up, my family sat down for dinner together every night and talked about our day. It was a special time dedicated for us to all be together despite our busy schedules. My mom is a great cook who makes really easy and delicious meals, and this recipe that I chose is no exception! Enjoy!
- 1 (12oz) bag frozen broccoli florets
- 1 cup cooked chicken, cubed
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 teaspoon lemon juice
- 1/4 teaspoon curry powder
- 1/2 cup grated american cheese
- 1/4 cup bread crumbsread more
Super Simple Salmon Dish
Hey, sports fans!
I will keep this short and sweet: for those of us who sit in front of a computer all day, or behind the wheel of a car in traffic, or just slog through a commute that takes years off our lives and don’t have the schedule or the weather that allows us to hike through Runyon Canyon at 10:30am on a Tuesday and then catch a movie. I will offer a quick meal that is delicious and doesn’t involve a lot of carbs. Unless you’re going to work out after dinner, you probably won’t burn a slice of pizza, let alone the three slices and two beers that I would ingest :). So, without further adieu, my favorite super simple salmon dish (wild caught – never farm raised cause they feed those fishies cardboard and recycled chinese newspapers) from Bon Appétit magazine February 2010
- 2- 9-ounce bags spinach leaves
- 2 tablespoons olive oil, divided
- 2- 5-ounce salmon fillets with skin
- 1/3 cup chopped shallot (1 very large)
- 1/3 cup halved pitted Kalamata olives
- 1/3 cup golden raisins
- 3 tablespoons balsamic vinegar
- 1 tablespoon honeyread more
Hi! I’m Mickey Corporon and I work as a Talent Support Rep/Office Manager in the New York office! I moved to New York from Missouri 10 years ago and when I’m not working I love to take advantage of what the city has to offer! I love trying new restaurants (the all glassed-in one that overlooks Lincoln center is super cool!), seeing Broadway shows (Matilda is the best one so far this year), and seeing weird and cool things that are available here (Jim Hensons’ Muppet exhibit and the Terracotta warriors! They uncovered a whole Terracotta Warrior temple that was BURIED UNDERGROUND. WHAT?!…) My mom does not cook. In fact my mom has burner covers glued over the stove top burners with this really intricate floral display on top of it that would take 30 minutes to move. BUT she does bake like a demon! This Scramble mix is like Chex mix on steroids. She used to make it only at Christmas, but when I moved here she would eat a box of cereal, then make “Scramble”( as we call it) and fill the empty cereal box with it and mail it to me. Because she is awesome. It was always an amazing day and I would dole out handfuls to my friends who would start begging as soon as they saw the cereal box in my mail pile. And then I would eat the rest of the box in one hour. Try it once and you will be hooked for life!
Phyllis Corporons’ Scramble (DO NOT CALL IT CHEX MIX. CHEX MIX IS SO FAR BELOW THIS YOU CANNOT EVEN SEE IT FROM UP HERE.)read more
Halloumi and Quinoa Salad
Hi, my name is Karen. I work in the NY Casting Networks office in client relations. Some days the weather is really bad. It’s cold and rainy and everything’s going wrong. But it’s on those days that I give thanks that I am blessed to be neither lactose nor gluten intolerant, so I can partake in nature’s greatest gift: the grilled cheese sandwich. Of course, not everyone is so lucky, as a good friend of mine discovered while eating my famous Tomato Cobbler (like peach cobbler but with cherry tomatoes and blue cheese biscuits!). She went home doubled over in stomach pain and was diagnosed as celiac later that week. It was in the search for alternatives that I came across the greatest of all cheeses: Halloumi. Popular in Greece and the Middle East, halloumi is a firm cheese made with a mix of sheep and goat’s milk. Its higher than average melting point means that it can be placed directly on the grill, allowing for that same crisp but melty sensation you get in the best of grilled cheese sandwiches. I regularly bring it to BBQs as a meat alternative, but it can also be used to add some indulgence to an otherwise healthy salad, as in the recipe below…
Serves 2-4, depending on how hungry you are.read more
- Bell Peppers
- 1 Red Onion
- Large or Baby Portabella Mushrooms
- 1/3 cup Salsa (good quality without sugar)
- 1 Tsp Cumin
- 1 Tsp Chili Powder
- 1/2 Tsp of both salt and papper
- Lime Juice
Prepare Fajita Mix:
- Cut bell peppers into long strips
- Cut a red onion into strips
- Either chop large portabella mushrooms into smaller chunks or use cut “baby bellas”
- Throw all into a fry pan with a splash of olive oil
1/3 salsa (find a good quality salsa that doesn’t have sugar in it)
teaspoon of cumin
teaspoon of chili powder
1/2 teaspoon each of salt and pepper
juice of a lime
5. Add Fajita mix to vegetable mix.
Serve with sliced avocados