KathyCooks' profile page
Recipes
Carrot Halwa Recipe
By KathyCooks
Shredded carrots are cooked with sugar, raisins and cashews
- 4 cups grated carrots
- 2 cups milk
- 1 cup white sugar (I used 3/4 cup)
- 1 tablespoon butter
- 1/2 cup cashew halves (I used almond slices)
- 1/2 cup raisins
- 1 pinch ground cardamom (optional)
Honeydew-Mint Soup
By KathyCooks
Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and honey in a blender; p...
- 1 (2-pound) honeydew melon, peeled, seeded, and cut into
- 1-inch pieces
- 1/4 cup loosely packed fresh mint leaves
- 1/4 cup fresh lime juice (about 3 limes)
- 1 tablespoon honey
- 1/8 teaspoon salt
- 6 thin lime slices (optional)
- 6 thinly sliced fresh mint leaves (optional)
Indian Horchata
By KathyCooks
If you've tried horchata, that creamy, ultra-refreshing rice drink served at taquerias, just imagine it with an Ind...
- 1 cup rinsed white basmati rice
- 1 cinnamon stick
- 3 green cardamom pods
- 1/3 cup sugar
- 1 teaspoon vanilla extract
Quinoa Salad with Zucchini, Mint and Pistachios
By KathyCooks
This Quinoa Salad is served warm
- 1 cup quinoa, rinsed well
- 1 1/2 cups water
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium zucchini, thinly sliced, about 2 1/2 cups
- 1 clove garlic, thinly sliced
- 3 scallions, thinly sliced, about 1/2 cup
- 1/4 cup roasted salted pistachios, chopped
- Zest and juice of 1 lemon
- 1/2 cup packed fresh mint leaves, chopped, plus more for garnish
Tartine's Country Bread
By KathyCooks
Preparation 1. Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour
- For the starter and leaven:
- 1000 grams white-bread flour
- 1000 grams whole-wheat flour
- For the bread:
- 200 grams leaven
- 900 grams white-bread flour
- 100 grams whole-wheat flour, plus more for dusting
- 20 grams fine sea salt
- 100 grams rice flour
Greek Chicken Lemon Rice Soup
By KathyCooks
Welcome to What's KP Cooking? Here you can find recipes and cooking tips for healthy, easy to make food
- 6 cups low-sodium chicken broth
- 3/4 cup long-grain white rice
- 2 cups cooked chicken, diced (a rotisserie chicken works great for this)
- 2 large eggs, at room temperature
- 2/3 cup fresh lemon juice (do not use bottled)
Sous Vide Beef Brisket with Honey and Spices
By KathyCooks
Preheat water to 145. Generously season the brisket with salt and pepper
- 1 flat-cut beef brisket, 4 1/2 to 5 lb. (2.25 to 2.5 kg)
- Kosher salt, to taste, plus 2 tsp.
- Freshly ground pepper, to taste, plus 1/4 tsp.
- 3 Tbs. olive oil
- 1 Tbs. minced garlic
- 1 Tbs. tomato paste
- 2 Tbs. Hungarian paprika
- 1 tsp. ground cinnamon
- 1 Tbs. beef demi-glace
- 1 dried bay leaf
- 2 tsp. chopped fresh thyme
- 1 cup (8 fl. oz./250 ml) red wine
- 2 cups (16 fl. oz./500 ml) beef stock
- 1/4 cup (3 fl. oz./80 ml) honey
- 2 lb. (1 kg) cipollini onions, peeled
- 1 1/2 lb. (750 g) carrots, peeled and cut into large chunks
Baked Fish Sticks
By KathyCooks
1. Place flour and egg in separate shallow bowls
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon lemon-pepper seasoning
- 3/4 pound cod fillets, cut into 1-inch strips
- Butter-flavored cooking spray
Mom's Kale Quinoa Bake
By KathyCooks
Sautée chopped onions until carmelized add kale u til wilted
- Onion - 1 large
- Kale - 1 bunch
- Kobacha Squash medium
- Quinoa 1 cup cooked
- Black lentils 3/4 cup
- Olive oil 2 Tablespoons
- Granulated garlic
- Brags Aminos 1/4 cup
- Smoked paprika
- Ginger
- Lemon
- Hickory balsamic vinegar
- Onion - 1 large
- Kale - 1 bunch
- Kobacha Squash medium
- Quinoa 1 cup cooked
- Black lentils 3/4 cup
- Olive oil 2 Tablespoons
- Granulated garlic
- Brags Aminos 1/4 cup
- Smoked paprika
- Ginger
- Lemon
- Hickory balsamic vinegar
- Onion - 1 large
- Kale - 1 bunch
- Kobacha Squash medium
- Quinoa 1 cup cooked
- Black lentils 3/4 cup
- Olive oil 2 Tablespoons
- Granulated garlic
- Brags Aminos 1/4 cup
- Smoked paprika
- Ginger
- Lemon
- Hickory balsamic vinegar
Sous Vide Salmon
By KathyCooks
o prepare the brine, in a large container, combine the kosher salt, water and ice and stir to dissolve the salt
- For the brine:
- 1 1/2 cups kosher salt
- 1 quart water
- 2 lb. ice, crushed
- Fish:
- Salmon fillets
- 1 Tbs. extra-virgin olive oil
- 1 bay leaf
- Kosher salt, to taste (if not brining salmon)
- Coarsely ground pepper, to taste
- Olive oil for searing