My Recipes

Keeping track of stuff I cook

Recipes

  • Ina Garten’s Raspberry Sauce

    Kathy Fragen
    Ina Garten’s Raspberry Sauce
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    Ina Garten’s Raspberry Sauce

    Cook Time4 minutes
    Total Time4 minutes
    Calories: 1624kcal
    Author: Ina Garten

    Equipment

    • food processor

    Ingredients

    • 1 pint half- package fresh raspberries
    • 1/2 cup granulated sugar
    • 1/4 cup water
    • 1 cup raspberry jam seedless or strain out seeds if they bother you
    • 1 tablespoon Framboise liqueur

    Instructions

    • Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the sauce through a strainer to remove seeds. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

  • Coconut Cilantro Lime Rice

    Kathy Fragen
    Coconut Cilantro Lime Rice
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    Coconut Cilantro Lime Rice

    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Calories: 352kcal

    Equipment

    • Instant Pot

    Ingredients

    • 1 cup white jasmine rice
    • 2 cups full fat coconut milk
    • 3 tablespoons lime juice
    • 1/2 cup packed cilantro roughly chopped
    • salt to taste

    Instructions

    Stove Top Coconut Cilantro Lime Rice

    • Rinse rice through running water a few times. I used a nut milk bag.
    • Combine rice, coconut milk, and salt in a saucepan. Cover with a lid and bring to a boil. Remove the lid and reduce heat to medium-low, and let simmer for 15-20 minutes or until desired doneness. 15 minutes rice will be more al dente and creamier, 20 minuets the rice will be softer and the liquid fully absorbed.
    • Stir in lime juice and cilantro. Enjoy!

    Instant Pot Coconut Cilantro Lime Rice

    • Rinse rice through running water a few times. I used a nut milk bag.
    • Combine rice, coconut milk, and salt in Instant Pot. Close lid and make sure it is locked and valve is set to sealed. Set to manual mode for 5 minutes. Let pressure release naturally for 10 minutes and then do a quick release for remaining pressure.
    • Stir in lime juice and cilantro. Enjoy!

  • Spicy Oven Roasted Okra

    Kathy Fragen
    Spicy Oven Roasted Okra
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    Spicy Oven Roasted Okra

    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Side Dish
    Cuisine: Indian
    Servings: 2
    Author: Antonet Roajer

    Ingredients

    • 15 no Okra Bhindi
    • 0.25 tsp Salt to taste
    • 0.50 tsp Red Chili Powder
    • 0.50 tsp Coriander Powder
    • 1 tbsp Oil

    Instructions

    • Pre-heat the oven to 400 degrees. Wash and pat the okras dry using a clean kitchen towel.
    • Cut the tops off okra and slice lengthwise. Add salt, coriander powder, red chili powder, oil and mix well to coat.
    • Grease the baking sheet with oil and arrange okras in a single layer. Bake in a pre-heated 400 degrees oven for 10 mins or until the color starts changing to golden brown.

  • Easy Roasted Carrots

    Kathy Fragen
    Easy Roasted Carrots
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    Easy Roasted Carrots

    Prep Time5 minutes
    Cook Time20 minutes
    Servings: 4
    Calories: 158kcal

    Ingredients

    • 1 lb Baby Carrots
    • 1/4 cup Brown Sugar
    • 1 tsp Cinnamon
    • 1 tsp Nutmeg
    • 2 Tbsp Butter melted
    • 2 Tbsp Maple Syrup
    • Salt and Pepper to taste
    • Parsley flakes if desired

    Instructions

    • Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.
    • In a small bowl, mix brown sugar, cinnamon, nutmeg, melted butter, maple syrup, salt, and pepper together until smooth.
    • Put baby carrots in a large bowl and pour glaze mixture over them. Mix to coat.
    • Spread baby carrots in a single layer on the baking sheet. Bake for 20 minutes or until desired tenderness. Turn the carrots halfway through cook time.
    • Garnish with parsley flakes, if desired. Serve warm.

    Notes

    You can substitute whole carrots for the baby carrots in this recipe. Slice or chop your carrots into similar sized pieces before roasting.

  • Crockpot Mongolian Beef

    Kathy Fragen
    Crockpot Mongolian Beef
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    Crockpot Mongolian Beef

    Prep Time10 minutes
    Cook Time2 hours
    Total Time2 hours 10 minutes
    Course: Main Course
    Cuisine: Chinese
    Servings: 6
    Calories: 330kcal

    Equipment

    • Crockpot

    Ingredients

    • 1 1/2 lbs thinly sliced flank steak 1/4 inch thick
    • 1/4 cup cornstarch
    • 1 Tbsp vegetable oil
    • 3-4 cloves garlic minced
    • 2 tsp fresh ginger minced
    • 3/4 cup water
    • 3/4 cup reduced sodium soy sauce
    • 3/4 cup light brown sugar packed
    • 1 – 2 tsp Sriracha sauce can substitute with red pepper flakes or cayenne instead – in whatever amount you prefer
    • 1 cup shredded carrots
    • 4-6 green onions thinly sliced
    • sesame seeds for garnish

    Instructions

    • Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well. This can be done in a large mixing bowl as well, but I find it’s less messy to do in a bag.
    • To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha sauce. Stir to combine.
    • Add in coated flank steak and carrots and stir again until everything is coated in the sauce.
    • Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.
    • Serve over white rice and garnished with green onions and sesame seeds if desired.

  • Spinach Casserole

    Kathy Fragen
    Spinach Casserole
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    Spinach Casserole

    Course: Side Dish
    Cuisine: American
    Servings: 6

    Ingredients

    • 3 Pkgs Frozen Chopped Spinach Thawed and drained
    • 1 Pt sour cream
    • 1 Package Onion soup mix
    • 1 1/2 Cups Grated Jack Cheese Plus some extra
    • 2 Large Cans of Mushrooms or a pack of fresh

    Instructions

    • Mix the spinach, sour cream and onion soup together. Mix in cheese and mushrooms. Put in a buttered casserole and top with the extra cheese.
    • Bake at 350° for 30-45 minutes.

  • Crockpot Chicken Marbella

    Kathy Fragen
    Crockpot Chicken Marbella
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    Crockpot Chicken Marbella

    Course: Main Course
    Cuisine: Italian
    Servings: 5

    Equipment

    • Crockpot

    Ingredients

    • 4-6 Garlic Cloves
    • 2 Tsp Dried Oregano
    • 2 Tbsp Red Wine Vinegar
    • 1/3 Cup Chopped Pitted Prunes
    • 1/4 Cup Chopped Stuffed Green Olives
    • 2 Tbsp Capers
    • 1/2 Tsp Salt
    • 1/4 Tsp Black Pepper
    • Bay Leaf
    • 1/4 Cup Brown Sugar
    • 1/2 Cup White Wine
    • 10 Skinless Chicken Thighs
    • Chopped Parsley or Cilantro for Garnish

    Instructions

    • In a large bowl, stir together garlic, oregano, vinegar, prunes, olives, capers, salt and pepper, bay leaf, brown sugar and wine. Add the chicken pieces and stir to coat. Cover and let marinat, refrigerated, overnight.
    • Place the chicken in slow cooker, then pour marinade over it. Set to high heat and cook for about 5-6 hours, or until chicken is tender.
    • Transfer chciken to a serving platter and spoon sauce over it. Sprinkle with parsley and cilantro.

  • Easy Spaghetti Bolognese

    Kathy Fragen
    Easy Spaghetti Bolognese
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    Easy Spaghetti Bolognese

    Prep Time15 minutes
    Cook Time4 hours 40 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 8

    Equipment

    • Slow Cooker/Crock Pot

    Ingredients

    • 6 oz. bacon slices cut into 1/2-inch pieces
    • 1 yellow onion diced
    • 1 1/2 tsp. kosher salt plus more, to taste
    • 3 garlic cloves minced
    • 2 lb. ground beef
    • 6 oz. tomato paste
    • 1 cup milk
    • 1/3 cup grated Parmigiano-Reggiano cheese
    • plus more for serving
    • Freshly ground pepper to taste
    • 1 lb. spaghetti cooked, water reserved

    Instructions

    • In the stovetop-safe insert of a slow cooker over medium-high heat, cook the bacon until crisp, 7 to 10 minutes. Spoon off all but 1 Tbs. of the fat. Add the onion and 1/2 tsp. of the salt and cook until tender, 5 to 7 minutes. Add the garlic and cook for 1 minute. Add the ground beef and the remaining 1 tsp. salt and cook, stirring occasionally, until the beef is no longer pink, about 5 minutes. Stir in the tomato paste, milk and the 1/3 cup cheese.
    • Place the insert on the slow-cooker base. Cover and cook on low according to the manufacturers instructions until the sauce thickens, about 4 hours. Skim the fat off the sauce. Adjust the seasonings with salt and pepper.
    • Add the cooked spaghetti to the sauce along with enough pasta-cooking water to loosen the sauce and toss to combine. Transfer to individual bowls and sprinkle with cheese. Serve immediately. Serves 6 to 8.

  • Shrimp Scampi

    Kathy Fragen
    Shrimp Scampi
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    Shrimp Scampi

    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: American
    Servings: 4

    Ingredients

    • INGREDIENTS:
    • 8 ounces linguine
    • 2 tablespoons unsalted butter
    • 1 pound medium shrimp peeled and deveined
    • 3 cloves garlic minced
    • 1/4 teaspoon crushed red pepper flakes or more, to taste
    • 1/4 cup white wine*
    • 1/4 cup freshly squeezed lemon juice
    • Kosher salt and freshly ground black pepper to taste
    • Zest of 1 lemon
    • 2 tablespoons chopped fresh parsley leaves
    • 1/4 cup freshly grated Parmesan

    Instructions

    • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
    • Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
    • Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
    • Serve immediately, garnished with Parmesan, if desired.

    Notes

    *Chicken stock can be used for white wine as a non-alcoholic substitute.

  • Creamed Spinach

    Kathy Fragen
    Creamed Spinach
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    Creamed Spinach

    Prep Time5 minutes
    Total Time15 minutes
    Course: Side Dish
    Cuisine: American
    Servings: 6

    Ingredients

    • NGREDIENTS
    • 20 oz. baby spinach
    • 2 tbsp. butter
    • 1/2 medium yellow onion finely chopped
    • 2 cloves garlic minced
    • 1/2 c. milk
    • 1/4 c. heavy cream
    • 4 oz. cream cheese
    • Kosher salt
    • Freshly ground black pepper
    • Pinch cayenne pepper
    • 1/4 c. freshly grated Parmesan

    Instructions

    • In large pot of boiling salted water, cook spinach for 30 seconds. Drain and place in a bowl of ice water. When cool enough to handle, drain and squeeze out as much excess water as possible.
    • In a large skillet over medium heat, melt butter. Add and onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
    • Add milk, heavy cream, and cream cheese to skillet. Simmer until cream cheese is melted. Season with salt, pepper, and a pinch of cayenne.
    • Add spinach and Parmesan and stir to combine.