Kathryns' profile page
Recipes
Mexican Wedding Cookies - Traditional
By kathryns
put the powdered sugar in a plastic storage bag, drop in 2 or 3 cookies and turn the bag over in my hands a couple...
- 1 cup butter, softened
- 1 ⁄2 cup powdered sugar
- 1 teaspoon vanilla
- 2 1⁄4 cups sifted flour
- 1 ⁄4 teaspoon salt
- 3 ⁄4 cup chopped walnuts or 3⁄4 cup pecans
- powdered sugar (for rolling baked cookies in)
Slow-Cooker Marrakech Chicken Stew With Preserved Lemon and Olives
By kathryns
This pungent, fragrant chicken stew is not for the weak of palate
- 1 tablespoon cumin seed
- 2 teaspoons coriander seed
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 pounds chicken pieces, or 1 cut-up chicken, skin removed
- 2 tablespoons extra-virgin olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- Juice and finely grated zest of 1 lemon
- 1 preserved lemon, homemade or purchased, finely chopped
- 1/4 cup chopped fresh Italian (flat-leaf) parsley
- 1/2 cup pitted kalamata olives
- 5 –6 quart slow cooker
Candied Orange Peel
By kathryns
can be made up to three weeks ahead; store it with the syrup in an airtight container in the refrigerator
- 3 oranges
- 1 cup sugar
Sausage-Cheddar Balls
By kathryns
Depending on the fat content of the pork, these can be eaten with fingers or toothpicks
- 1-1/4 c All Purpose Flour
- 1/2 tsp coarse salt
- 1/4 tsp ground pepper
- 1/2 tsp cayenne pepper
- 2 c grated cheddar (1/2 lb)
- 1 lb bulk breakfast sausage
- 1/2 large yellow onion, grated
- 3 TB unsalted butter
Herbed Chickpeas
By kathryns
Serve with sauteed greens and fried egg; pasta, meats, etc
- 2 15.5-ounce cans chickpeas, rinsed, patted dry
- 4 garlic cloves, crushed
- 1/3 cup olive oil
- Kosher salt, freshly ground pepper
- 2 1/2 cups chopped mixed tender herbs (such as parsley, cilantro, chives, and/or basil)
Mango-Mint Salsa
By kathryns
Combine all ingredients in bowl
- 1 mango, peeled, pitted, and cut into 1/4-inch pieces
- 1 shallot, minced
- 3 tablespoons juice from 2 limes
- 2 tablespoons chopped fresh mint
- 1 jalapeño chile, stemmed, seeds reserved, and minced
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon sal
Salmon Steaks Grilled with Lemon-Caper Sauce
By kathryns
Before eating, lift out the small circular bone from the center of each steak
- 4 (10-ounce) salmon steaks, 1 to 1 1/2 inches thick
- Salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon grated lemon zest and 6 tablespoons juice (2 lemons)
- 1 shallot, minced
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1 tablespoon capers, rinsed
- 2 tablespoons minced fresh parsley
- 1 (13 by 9-inch) disposable aluminum roasting pan
Pad Thai Classic Stir-Fried Noodles
By kathryns
Toss pork with sugar in a small bowl to mix
- 2 ounces boneless pork loin, cut into 1/4-inch slices, then into 1 1/2-inch pieces
- 1 teaspoon sugar
- 2 tablespoons tamarind concentrate
- 2 tablespoons soy sauce
- 2 tablespoons Thai fish sauce
- 4 tablespoons peanut or safflower oil
- 2 to 3 garlic cloves, minced
- 2 to 3 ounces pressed tofu, cut into 1/4-inch slices, then into 1 1/2-inch pieces
- 3 large eggs, lightly beaten
- Coarse salt
- 8 ounces dried rice stick noodles
- 8 ounces bean sprouts, rinsed and drained (about 4 cups)
- 3 scallions, trimmed, flattened with the side of cleaver, and cut into 1 1/2-inch pieces
- 1 tablespoon dried shrimp, chopped
- 1 tablespoon salted radish (optional)
- 1 cup dry-roasted peanuts, coarsely chopped
- 1/2 cup fresh cilantro leaves
- Condiments, such as cayenne pepper, sugar, thinly sliced English cucumber, lettuce leaves, lime wedges and Thai Chile-Vinegar Sauce, for serving
Chocolate Soufflés with Orange Sauce
By kathryns
Can also serve cold. Unmold when warm upside down on plate
- For the Chocolate Soufflés:
- 1/2 tablespoon unsalted butter, softened
- 1/4 cup sugar, divided
- 4 ounces bittersweet chocolate (60 percent), cut into 1/2-inch pieces
- 3/4 cup heavy cream
- 4 egg whites
- Confectioners' sugar, for garnish
- For the Orange Sauce:
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tablespoon sugar
- 1 teaspoon orange zest
- 1 teaspoon confectioners' sugar
Tostada Chilaquiles
By kathryns
In a large saucepan, combine the tomatillos and jalapeño and add 8 cups of water
- 4 pounds tomatillos, husked and rinsed
- 1 large jalapeño, stemmed
- 2 cups (packed) chopped cilantro leaves and stems, plus small sprigs for garnish
- 1/4 cup garlic cloves
- Kosher salt
- Pepper
- 1/4 cup canola oil
- 1 small onion, thinly sliced
- Twelve 6-inch tostadas
- 4 large eggs
- One 15-ounce can black beans—rinsed, drained, warmed and seasoned with salt
- Sliced radishes, sliced jalapeños and crumbled queso fresco, for garnish