KathyCooks' profile page
Recipes
Pretzel Parker House Rolls
By KathyCooks
Everyone should have a great recipe in their arsenal for Parker House rolls, which are easily the most perfect lit...
- Rolls:
- 3/4 cup plus 2 tablespoons milk
- 1 1/2 tablespoons granulated sugar
- 1 1/4 teaspoons (half a 1/4-ounce or 7-gram packet) active dry yeast
- 3 tablespoons unsalted butter, melted, plus extra to coat bowl
- 2 cups flour, either all-purpose or bread flour, or a mix thereof, plus extra for dusting
- 1 teaspoon fine sea or table salt
- To finish:
- 1/2 cup water
- 1 1/2 teaspoons baking soda or food-grade lye (see Notes below)
- 1 egg, beaten with 1 teaspoon water
- Pretzel salt, coarse salt or sesame seeds
Balsamic Green Beans
By KathyCooks
• 1. Cook green beans in boiling salted water to cover 5 to 6 minutes or until crisp-tender; drain
- 1 pound tiny green beans (haricots verts), trimmed
- 2 tablespoons balsamic vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon Dijon mustard
- 2 shallots, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cauliflower Crust Pizza
By KathyCooks
Recipe by Paula Deen
- 2 cups cauliflower, grated (about 1/2 a large head)
- 1 large egg, lightly beaten
- 1 1/2 cup part skim mozzarella, shredded and divided
- 2 tablespoons Parmesan cheese, grated
- 1/4 cup tomato sauce, homemade or store bought
- 1 cup grape tomatoes, sliced in half
- 2 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes, crushed
- 1/4 cup basil leaves, for garnish
RICE SALAD WITH ARUGULA, PINE NUTS AND OLIVES
By KathyCooks
Bring 3 cups chicken broth to boil in heavy medium saucepan
- 1-1/2 cups canned chicken broth
- 1 cups long-grain rice
- 2 tablespoons olive oil
- 1/3 cup slivered, pitted Kalamata olives
- 1 tablespoon fresh lemon juice
- large handful of fresh arugula, stemmed, chopped
- 1 green onions, minced
- 1/4 cup pine nuts, toasted
- 1/4 cup freshly grated Romano cheese
Kathy’s Vegetarian Slow Cooker Chili
By KathyCooks
1. Sautee onions, garlic, carrots, celery & green beans in olive oil 2
- 1 tablespoon olive oil
- 1 heaping cup chopped onions
- 3 large cloves garlic, minced
- 1 1/2 cup sliced carrots
- 1 cup sliced celery
- 1 cup green beans cut to 1” pieces
- 1 pepper (red, yellow or orange)
- 3/4 cup bulgur wheat soaked in hot water for 15 minutes
- 1 28-oz can chopped tomatoes, drained
- 1 15-oz can puree or sauce
- 2 cans beans, drained (pinto, kidney or mix)
- 2 tablespoons brown sugar
- 1 tablespoon mild chili powder
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- salt to taste
Deb’s Kale Salad with Apple, Cranberries and Pecans
By KathyCooks
1. Preheat the oven to 350 degrees and spread the pecans on a baking tray
- Salad
- 1/2 cup pecans
- 8 ounces kale
- 4 to 5 medium radishes
- 1/2 cup dried cranberries (or cherries)
- 1 medium Granny Smith apple
- 2 ounces soft goat cheese, chilled
- Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons honey
- Sea salt and freshly ground pepper, to taste
FRESH SPINACH MUSHROOM FRITTATA
By KathyCooks
Melt butter in an oven proof skillet
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1⁄2 cup onion, sliced
- 8 ounces mushrooms, quartered
- 2 cups fresh spinach, chopped
- 6 eggs
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1⁄2 cup grated parmesan cheese
Auntie Kris' Mandel Bread
By KathyCooks
Oil 3 8x4 foil pans. Mix all ingredients
- 1 cup butter
- 1 cup sugar
- 4 eggs
- 2 cups flour
- 1/2 tsp. baking powder
- 2 tsp. vanilla
- 3 cups chopped Pecans
CAULIFLOWER STEAKS WITH OLIVE RELISH AND TOMATO SAUCE
By KathyCooks
PREPARATION Remove leaves and trim stem end of cauliflower, leaving core intact
- 1 large head of cauliflower
- 1/2 cup pitted oil-packed black olives, finely chopped (I use premade tapenade with capers)
- 3 sun-dried tomatoes, thinly sliced
- 3 1/2 tablespoons olive oil, divided, plus more
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 garlic cloves
- 2 plum tomatoes, cored, quartered
Carrot Cake Cupcakes
By KathyCooks
1. Preheat oven to 350 degrees
- 2 eggs
- 1/2 cup and 2 tablespoons vegetable oil
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1-1/2 cups grated carrots
- 1/2 cup chopped pecans
- 1/4 cup butter, softened
- 1/4 pound cream cheese, softened
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract