Kathryns' profile page
Recipes
Kale, Carrot & Onion Pakoras
By kathryns
Pakoras are best eaten within a few minutes after they come out of the oil
- 2 cups (240 grams) gram flour (besan) or chickpea flour
- 1 teaspoon sea salt
- 1 teaspoon red chile flakes
- 1/2 teaspoon fresh black pepper
- 1/2 teaspoon carom seeds
- 4 cups canola oil for frying
- 1 cup shredded carrots
- 1 cup chopped dinosaur kale leaves
- 1 medium red onion, thinly sliced
- 1 serrano chile, minced (deseeded for less heat)
- Ketchup, to serve
Classic Lemon Cheesecake
By kathryns
Needs to cool at least one hour before serving
- 1 cup all-purpose flour
- 1/4 cup superfine sugar
- 7 tablespoons unsalted butter, chopped
- 3/4 pound cream cheese, softened
- 1 pound ricotta
- 4 eggs
- 1 1/3 cups superfine sugar
- 1/4 cup fresh lemon juice
- 2 tablespoons finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- 1 cup whipping cream, whipped
Mushrooms Stuffed with Bacon, Spinach, and Blue Cheese
By kathryns
Makes 24 stuffed mushrooms
- Filling:
- 24 large mushrooms , stems and caps separated and washed
- 2 TB olive oil
- Table salt and ground black pepper
- 6 oz bacon (about 6 slices), cut crosswise into 1/4 inch strips
- 1/2 medium red onion , minced
- 1 large clove garlic , minced
- 6 ounces fresh spinach , stems removed, washed thoroughly and chopped coarse
- 1/4 cup dry bread crumbs
- 3 TB ricotta cheese
- 2 oz blue cheese , crumbled
- Table salt and ground black pepper
Bourbon-Glazed Ham
By kathryns
Preheat oven to 350 degrees
- 1/2 fully cooked smoked bone-in ham (about 7 pounds), not spiral cut
- 3/4 cup packed light-brown sugar
- 1/4 cup Dijon mustard
- 2 tablespoons bourbon, cider, or water
Grilled Herb Shrimp
By kathryns
For 20 shrimp
- 3 tablespoons chopped fresh cilantro leaves
- 3 tablespoons chopped fresh flat-leaf parsley leaves
- 1 tablespoon minced jalapeno chile
- 1 tablespoon minced garlic (from about 3 cloves)
- 1 tablespoon grated fresh lemon zest
- 1/2 cup extra-virgin olive oil
- 1 pound jumbo shrimp, in shells (about 20)
Buckwheat Crepes with Creamy Leeks and Baked Eggs
By kathryns
Batter can be made 2 days ahead
- 3 large eggs
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 2 cups whole milk
- 3/4 cup all-purpose flour
- 1/2 cup buckwheat flour or all-purpose flour
- 4 tablespoons unsalted butter, melted, plus 1 room temperature
- 2 tablespoons olive oil
- 2 med.leeks,white and pale-green parts only,halved lengthwise,thinly sliced
- Kosher salt
- 1/2 cup heavy cream
- 1/4 teaspoon finely grated lemon zest
- 1/2 teaspoon fresh lemon juice
- Pinch of cayenne pepper
- 2 large eggs
- Chopped dill (for serving)
- Freshly ground black pepper
Pork with Parsnips and Sweet Potatoes
By kathryns
One baking sheet meal
- 1 large sweet potato, peeled, halved and sliced 1/2" thick
- 3 large parsnips, halved and cut into 2-inch pieces
- 1 TB finely grated fresh ginger
- 3 TB olive oil +
- 2 TB light brown sugar
- 1/4 tsp cayenne pepper
- 1 pork tenderloin (1 lb) excess fat and silver skin removed
- coarse salt
- 1 bu watercress, trimmed
- lime wedges for serving
- peppery greens
French Split Pea Soup
By kathryns
Really quick and delicious
- 2 c split peas
- 6 c water or chicken stock (of 1/2 and 1/2 ea)
- 1/2 yellow onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 1 smoked bone in pork chop
- salt
Salmon Cakes With Arugula Salad
By kathryns
Heat oven to 400°. Drain salmon and flake into a bowl; stir in breadcrumbs, 2 tablespoons mustard, mayonnaise, 1 ...
- 20 ounces canned skinless, boneless pink salmon
- 1/4 cup whole-wheat panko breadcrumbs
- 2 tbsp plus 1 1/2 tsp grainy mustard, divided
- 2 tbsp light mayonnaise
- 1½ tbsp chopped dill, divided
Broccoli and Feta Frittata for Two
By kathryns
This frittata can also be served warm or at room temperature
- 6 large eggs
- 2 tablespoons whole milk
- Salt
- 1-1/2 teaspoons extra-virgin olive oil
- 6 oz broccoli florets, cut into 1/2-inch pieces (2 cups)
- Pinch red pepper flakes
- 1-1/2 tablespoons water
- 1/4 teaspoon grated lemon zest plus 1/4 teaspoon juice
- 2 oz feta cheese, crumbled into 1/2-inch pieces (1/2 cup)