Cooking

Cooking Videos

Join Kathy as she cooks her way through quarantine!

Discover new recipes, healthy meals, and a little motivation to make something delicious.

Southwest Chicken Salad

1 large head Romaine
1 can black beans
1 can corn
1/2 red pepper
3-4 green onion or 1/2 red onion

Dressing:
1 cup cilantro leaves
1/2 avocado
2 tablespoons fresh lime juice
2 garlic cloves
Splash of red/ white wine vinegar
Salt and pepper to taste

About 3 tablespoons of water Blend all dressing ingredients together. Top salad with grilled chicken, fish, or feta cheese. Pour dressing over the top. Enjoy!!

Crepes

2 eggs
1 cup + 2 tablespoons milk
2 tablespoon melted butter
2 teaspoon sugar
1 cup flour
Pinch salt

Place all ingredients in blender, and blend for 30-45 seconds. Heat up a medium skillet with a medium flame. Using a paper towel, Coat the pan with a little oil or melted butter. Place 1/4 or 1/3 cup of mixture (depending on the size of the pan) and swirl the batter all around the bottom of the pan. Watch the crepes and when they start pulling away from the sides of the pan, flip over and cook the other side for 20 about seconds. Fill the crepes: Nutella, bananas, strawberries, butter & sugar, cheese + tomato +basil & balsamic vinegar, cheese & zaatar. Enjoy!!

French Toast

Any leftover buns, hot dog or hamburger
2 eggs
1/2 cup milk
2 teaspoon sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Combine the eggs, milk, sugar, cinnamon, and vanilla. Dip buns into the mixture and place onto a hot griddle until eggs have firmed and the bread is a golden color. Enjoy!

Stuffed Poblano Peppers

please be careful when handling these peppers, as they can cause a reaction. USE GLOVES.

4 poblano peppers (fire roasted, instructions below)
2 cups cooked brown rice
1 package soy crumbles
1 small red onion chopped
3-4 garlic cloves chopped
1/2 can black beans
2 tablespoon tomato paste
1/2 teaspoon each onion powder, garlic powder, paprika, spicy paprika, cumin, chili powder, cayenne pepper
1/2 cup water

Char peppers in the stove till blackened and place in a covered bowl till cook. Use gloves to remove skin and peel thoroughly. Sauté onion and garlic. Add the soy crumbles, spice mixture, tomato paste, and black beans. Combine all together. Slice peppers and place in a dish. Full with brown rice and soy mixture. Top with cheese and bake at 350 for 20-25 mins. Enjoy!! Top with a taco sauce or enchilada sauce. *use taco shells or tortillas instead of the peppers.

Roasted Vegetable Quinoa Salad with Citrus Honey Vinaigrette

Salad:
1 cup quinoa, cooked according to package instructions (add a pinch of salt and a pinch of onion powder)
1 cup butternut squash, cubed small and roasted with olive oil, salt, and pepper
1 cup string beans, roasted with olive oil, salt, and pepper 
2 handfuls kale, chopped
1/2 red onion, finely chopped
1/4 pepitas (pumpkin seeds)
1/4 cup dried cranberries

Dressing:
Juice of 1 lime, 1 lemon, 1 orange, and 1 grapefruit
2 tablespoons honey
1/4 cup olive oil
Salt and Pepper
* may make more dressing than needed, reserve the rest in the fridge

Mix all salad ingredients together. Combine all dressing ingredients and pour dressing over the top.

Lemon Poppy Muffins

1 cup almond flour
1/3 cup oat flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1/4 cup almond milk
Zest of 1 lemon
1/4 cup lemon juice
2 eggs
1/4 cup maple syrup
1 tablespoon melted coconut oil
1 teaspoon vanilla
1 tablespoon poppy seeds

Mix all ingredients together. Place in sprayed baking cups. Bake at 350 for 20-25 minutes. * for regular size muffins, double the recipe. Enjoy!

Philly “Cheese” Steak

2lbs steak sliced very thin
1 large onion
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/2 orange pepper
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce

Brown the onions on medium high flame, add the sliced peppers and set aside once peppers begin to soften. Not too soft, I want them to keep their color.

Slice semi frozen steak into thin strips and let sit in the mixture of soy sauce, ketchup and Worcestershire sauce. Place all the steak slices into the hot pan and cook through.
Place into a roll, tortilla or serve along side rice.
If using parve cheese, place filled roll with price cheese on top and broil for 2-3 minutes. Enjoy!!

Banana Nut Pancakes

1 overripe banana
1 cup whole wheat flour
1.5 teaspoon baking powder
1 teaspoon cinnamon
1/4 chopped walnuts or pecans
1 cup almond milk
1 egg
1 teaspoon vanilla
Pinch of salt
*chocolate chips optional

Combine all ingredients until well incorporated. Heat a medium skillet on medium heat, place 1/4 cup of batter into the pan at a time. Watch for bubbles, flip over, and cook the other side. Top with maple syrup, almond butter, or chocolate. Enjoy!!

No-Bake Cheesecake

8 oz cream cheese
1/2 cup sugar
8 oz cool whip
1/2 teaspoon vanilla

Cream together cream cheese, vanilla, and sugar until fully incorporated. Gently fold in cool whip till combined. Place cheesecake in a pre-made pie shell, atop cookies, or individual cups. Top with any toppings. Enjoy!!!

 

Cauliflower Steaks

1 whole cauliflower
5-6 garlic cloves minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
1 teaspoon hot paprika
1 teaspoon smokey paprika
1 teaspoon cumin
1 teaspoon chili powder
Salt & pepper
1/4 cup olive oil

Slice the cauliflower into at least 1 inch thick slices. Combine garlic and all spices with oil and make a paste. Thin out the paste with drops of water. Spread the paste over the steaks and roast in the oven at 350 for 30 mins till brown and crispy. Enjoy!

Chicken Lettuce Wraps

1 lb ground chicken breast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon turmeric
Salt & pepper

Using a non stick skillet, Heat up a teaspoon of olive oil and add the ground chicken and the spice mixture. Continue mixing until fully cooked through. Place your ground chicken into any lettuce cup. This works great with Bibb lettuce (also called, Boston or Butter) or iceberg too. Enjoy!!

Vanilla Almond Granola

1 cup rolled oats
1/2 cup chopped almonds
1/4 cup chopped pecans
1/4 cup unsweetened coconut
1 tablespoon vanilla extract
1 tablespoon melted coconut oil
1/4 cup maple syrup
*1/2 teaspoon cinnamon (optional)

Mix all ingredients together. Spread out on a line baking sheet. Bake at 350 for 10 mins and toss, place back in the over for another 10-15 mins. Be careful not to burn the nuts! Enjoy!

Butternut Squash Soup

1 small onion
3-4 garlic cloves
3 stalks celery
1 medium carrot
3 sprigs thyme
2 cups butternut squash, cubed
1 teaspoon onion powder
1 teaspoon garlic powder
1 cinnamon stick
2 bay leaves
Salt and pepper

Sauté onion, garlic, celery, and carrot till they start to color. Add in the squash, spices, bay leaves, and cinnamon stick. Add water just to cover the squash. Bring to a boil, lower, and cover for 1-1 1/2 hours. When cooled, remove thyme, cinnamon stick, bay leaves and blend the soup with an immersion blender. Taste for salt and pepper. Enjoy!!

FRIED RICE

2-3 cups of leftover rice
1 small onion, sliced
2-3 garlic cloves
1 carrot, julienned (or peeled into strips)
1/4 cup chopped scallions or chives
1 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
2 eggs

Sauté onions and garlic till they start to brown. Add rice and incorporate well. Add sesame oil, soy sauce, spices, carrots, and green onion. Mix all ingredients together very well and make a well in the center of the pot. Whisk 2 eggs and pour into the center well. Scramble the eggs and incorporate them into the rice. Enjoy!!

MINI KABOBS

1 lb ground beef
1/2 medium red onion, chopped
Large handful parsley chopped
1-2 cloves garlic, minced
1 Tablespoon shawarma spice seasoning
Salt and pepper to taste

Combine all ingredients together. Shape into finger size kabobs. Place in oven at 375 F for 15-20 minutes. Top with tehine. Enjoy!

GREEN SCHUG

4-5 cloves garlic
1 bunch cilantro
2 jalapeño peppers
1 serrano pepper
3 tablespoons lemon juice
1/4 cup olive oil
Salt & pepper
* wear gloves when handling spicy peppers.

Rough chop all ingredients and add to the food processor with lemon juice, oil, and spices. Blend until you reach desired consistency.

ITALIAN MEATBALLS

1 lb ground beef
1/2 medium red onion, chopped
Large handful parsley chopped
1-2 cloves garlic minced
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon paprika
Salt and pepper to taste
1 egg
3-4 tablespoons bread crumbs

Combine all ingredients together. Shape into medium meat balls. Place in oven 375 for 15-20 mins. Serve over spaghetti, your favorite tomato sauce, or in a hero sandwich. Enjoy!!

ASPARAGUS

1 bunch and Asparagus trimmed
2 teaspoon Dijon mustard
2 tablespoon balsamic vinegar
2 teaspoon honey
2 tablespoons olive oil
Salt & pepper to taste

Boil the asparagus for 3 to 4 minutes till tender. Place immediately in ice water for few minutes and drain.

Combine all dressing ingredients and spoon over the top. Enjoy!

Variations: after cooking, roast in the oven. Add Parmesan cheese and cook till crispy

SHAKSHUKA

2-3 cloves garlic
1/2 medium onion
2-3 sprigs fresh thyme
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 jar marinara sauce
Salt & pepper
6 eggs

Sauté garlic and onions til slightly brown. Add tomato sauce, spices and thyme. When the sauce starts to boil, make a hole in the sauce for the egg. Gently place the egg into the pan. Leave on a low fire for 20-25 mins till done. Enjoy!!

Laffa Bread

1 1/2 teaspoons active dry yeast
1 cup warm water
2 teaspoons sugar
2 1/2 cups flour
1 teaspoon salt
3 tablespoons olive oil

Combine yeast, sugar and water, and set aside for 5 mins till activated. Combine flour and salt in a bowl. When the yeast is ready add it to the bowl with the olive oil. Mix all the ingredients together till the dough comes together. Allow to rest in a greased bowl for 1 hour. Cut the dough into equal portions. Flatten out each portion and place on a heated skillet for 2-3 mins till brown, and flip over. Enjoy!!

STEAK & MUSHROOMS

1 lb of steaks (boneless rib steak, boneless flank steak, London broil, split minute roast)
1-2 packages baby Bella mushrooms
2 tablespoons Worcestershire sauce
1/4 cup red wine

Season steaks with salt and pepper or Montreal Grill Seasoning (Montreal is heavily flavored with salt and pepper so if you using both, be careful not to use too much of either.)

Sear steaks on both sides til brown add mushrooms, Worcestershire sauce and wine.

Bring to boil, and cook on the stove on low for about an hour. Transfer to oven for another hour on 275. Enjoy!

KALE SALAD

1 bunch Kale, washed, stemmed, and rough chopped
Large handful chopped pecans/walnuts
Large handful dried cranberries/cherries
3-4 tablespoons olive oil
Juice of 1 lemon
Salt
Freshly ground black pepper
1/4 cup freshly grated Parmesan

Massage all ingredients together and enjoy!

ASIAN STIR-FRY CHICKEN

1 package chicken cutlets, cut into strips or cubes
1/4 cup soy sauce/Tamari
3 cloves garlic, crushed
1 teaspoon crushed ginger
1 package frozen broccoli, thawed

Marinate chicken with soy sauce, ginger & garlic for at least an hour.
Heat 2 teaspoons of oil in a pan, you can add a drop of sesame oil as well. Stir-fry the chicken until cooked through. Try not to overcook as the chicken can get dry.

Once cooked add the broccoli and heat through. Enjoy!

ROASTED POTATOES

3 potatoes
3 sweet potatoes (Any variation of potatoes)
1 medium red onion
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon Hot Paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons salt
1/4 teaspoon black pepper
(Use your desired amount of spices, omit whatever you don’t like)
3-4 tablespoons oil

Toss all spices, potatoes, onions & oil together. Place in a baking tin, and drop some water over the potatoes (about 2 tablespoons). Cover with foil, bake at 350 for 30 mins, uncover until very crispy. Enjoy!

LAMB SHANK

1 large Lamb Shank (nice and meaty)
3 cloves garlic chopped
3 sprigs thyme
1 large sprig rosemary
1 tablespoon olive oil
Salt
Fresh black pepper
1 cup red wine
2 bay leaves

Rub the meat with olive oil salt, pepper, garlic and herbs. Roast uncovered on 350 for 45 mins. Add the wine and the bay leaves and cover. Return to the oven for 3 hours. Enjoy! Hag Sameah!

Almond Flour Galette

2 1/4 Cup almond flour
1/3 cup sugar or sweetener of choice
1/4 teaspoon salt
3 tablespoons coconut oil, melted
1 large egg
1 teaspoon vanilla

Fruit filling of your choice

Combine all dough ingredients together until fully incorporated. Let it sit in the fridge for 1/2 hour, or freezer 10-15 mins.

Roll out the dough between 2 pieces of parchment. Fill the center of the dough leaving 2.6 around the edge. Fold over the edges to form the shape and bake at 350 for 20 -25 mins.
Enjoy!!

Haroset

3 lbs Mejdool dates
1/2 cup raisins (optional)

Cook dates and raising till broken down. Blend with water/wine till desired consistency.
Optional: add walnuts

Pasta Dough

1 3/4 Cups Flour
1/4 teaspoon salt
2 eggs
2 Tablespoons water

(This recipe is enough for about one large meal, double recipe for more pasta)

Place all ingredients in a mixer till fully combined and let it continue kneading for 2 mins. Take it out of the mixer, wrap the ball in plastic wrap and leave in the fridge for 1/2 hour.
Divide the dough, and work through pasta machine or roll out by hand. Cut it various shapes, boil in salted water till tender and enjoy with your favorite sauce! Enjoy!!

Almond Joy Macaroons

1 Egg White
1/3 Cup Sugar
1 Cup Coconut (various shreds)
1/2 Teaspoon Vanilla (or other flavor extract)

Beat egg white till frothy, add sugar and vanilla and beat till duly combined.
Add coconut and incorporate fully.
Drop into a cookie sheet and bake at 350 for 15 mins.
Decorate and enjoy!

Mushroom & Farro Soup

1 medium red onion
5-6 cloves garlic
Handful of fresh thyme sprigs or 1 teaspoon dry
1-2 packages mushrooms
Handful of dry mushrooms reconstituted into 2 cups hot water
2 tablespoons oil
1 teaspoon EVOO
1 cup Farro
1 tablespoon salt
1-2 bay leaves
Freshly ground black pepper

Heat oil and sauté onion and garlic for few mins, add sliced mushrooms and thyme springs and cook down till mushrooms reduce.
Chop reconstituted mushrooms and add them to the pot with the 2 cups of water. Add additional 6 cups of water for total of 2 quarts.
Add the Farro. Bring to a boil and lower the flame. Let the soup cook for about 2 hours till thickened.
Enjoy!

Bread Pudding

1/2 stick Butter/ Margarine
3/4 Cup sugar
Cream together
2 teaspoons vanilla
2 eggs
Mix together
2 cups milk (almond milk for parve)
About 3 cups any bread broken up into pieces.

If your mixture is watery add more bread. If you’ve added to much bread, add a little more milk.
Place in a greased pan and top with cinnamon. Let it rest in the fridge for at least 30 mins.
Bake at 350 for one hour.
Enjoy!!

No Rise Pizza Dough

1 package active dry yeast
1 teaspoon white sugar
1 cup warm water (Dissolve yeast and sugar in the water and let sit for 5 mins)
2 1/2 cups flour
2 tablespoons oil
2 teaspoons salt

Funnel Cake

1 1/2 cups flour
3 teaspoon baking powder
1 teaspoon salt
2 tablespoon sugar
1 1/4 cup milk or water
1 egg
3 tablespoons melted butter or oil
1 teaspoon vanilla