Author: cookitkelly

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Roasted whole cauliflower

When I made this cauliflower the first time it came out so much better then I expected. I served it over cooked down caramelized onions and topped it of with pesto and crispy leeks. This time around I used my homemade arugula and parsley chimichurri. It’s great as a side or a starter, it’s so beautiful and so tasty. Vegan friendly. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

1 Whole cauliflower

1 Yellow onion

1 shallot

1cup veggie broth

1 tablespoon ground ginger

1 tablespoon turmeric powder

1 teaspoon Black paper

EVOO (olive oil)

pesto or chimichurri for garnish

Instructions

1. Preheat oven to 450 while you prep cauliflower.

2. Chop the onions and shallots in EVOO and add a little salt & pepper.

3. Cook in a skillet until they start to caramelized, mix it constantly.

4. Cut the stem off and get cut off the greens of the cauliflower.

5. In a bowl drizzle EVOO all over the cauliflower and add the turmeric and ginger and black paper. Use your hands to smother all spices all over the cauliflower.

6. Onions should be caramelized, add the cauliflower to the center of the skillet on top of the onions. Pour 1/2 cup of the veggie broth and place in oven to cook cauliflower.

7. Depending on how big your cauliflower is it will take about 30-40mins until it’s fork tender. Halfway throw pull out mix the onions and add the other 1/2 of veggie broth.

8. Once fork tender take out and let it rest for a few mins. To serve place the caramelized onions on a serving plate, place cauliflower and garnish with chimichurri sauce or pesto. Eat right away

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Huevos Rancheros

Who loves to go out to brunch? I do, but unfortunately I don’t do it often as I work weekends, but when I do brunch I do it right. I love to have all the yummies and no worries in the world. Huevos rancheros are usually my go to, they’re just so good and a burst of flavors. I woke up this past weekend with “snow storm” and my plans were to cook, eat & drink. I started of with just that !! These huevos rancheros came out soo good and it was so easy to make. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • Egg 2 fried eggs
  • Tomato 1 plum tomatoe
  • Yellow onion 1 quarter of onion
  • Garlic 3-4 gloves
  • Jalapeños 1/2 of jalapeños
  • Tortilla 2 fried tortillas
  • Queso frescos (or cojita cheese)
  • Cilantro bunch
  • Lime 1/2 lime juice
  • Salt & pepper to taste
  • Crema equal parts water & Greek yogurt ( you can use sour cream instead)
  • Hot sauce
  • Olive oil
  • Vegetable oil to fry tortillas
  • Avocado 1/2 of avocado for garnish
  • Beans 1/2 can either black or pinto

Directions

  1. Start by making your ranchero sauce. Chop up tomato, onion, garlic and jalapeño. Use sauce pan heat and cook on medium high. Heat up olive oil and cook it down. Add salt and pepper to taste. Reduce heat add 1/2 of lime juice & cilantro and about 2 tablespoon of water. Let it simmer for about 15-20mins.
  2. In another pan, heat up vegetable oil to fry your tortillas. On medium high once hot add in tortilla and fry 3-4 minutes on each set aside on paper towel to absorb excess oil.
  3. In the meantime cook your egg to your liking. (I must admit cooking a perfect sunny side egg is not my strongest lol. So I usually make my fiancée cook them for me). 
  4. Cook the beans in a sauce pan and set aside, slice the avocado and chop up a little extra cilantro for the garnish. Make your crema by mixing equal parts of water and Greek yogurt. I did about 3 tablespoons of each.
  5. Time to assemble the huevos rancheros .
  6. Tortilla, beans, fried egg, ranchero sauce, avocado , queso fresco , cream, hot sauce and cilantro in that order. It’s your dish you build it as you want of course. 
  7. Enjoy

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Garlic roasted shrimp

Cooking shrimp is one of the easiest thing to cook. One of my favorite is cooking them in the oven with plenty of garlic, olive oil, and chili flakes. I sometimes make it and just eat it with bread and dip the bread in the yummy olive oil. Or I throw them in a pasta for extra flavor. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • Shrimp 14-16 peeled and devined
  • Garlic 5-7 gloves
  • EVOO 1/4 cup
  • Salt & pepper to taste
  • Chili flakes to preference I usually do about 1tablespoon

Directions

  1. Preheat oven to 380F
  2. Peel and devein shrimp
  3. Add the shrimp and the rest of the ingredients in a skillet and mix well.
  4. Place in oven and cook for about 10-12 mins. The shrimp will turn red in color and that’s when you know they are ready.
  5. Add them to any dish, eat them with warm bread etc.
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Carrot Ginger Soup with curry yogurt crema

Who doesn’t love soup? I know I do and now that I can make them I enjoy them even more. Yes you read that right “now that I can make them” it was my 2020 goal which I accomplished. When I first started I couldn’t get the right consitancy but after a few fails I finally accomplished the art of making soup. Cooking is its own art my friends and its the only “art” I can say Im really good at. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Servings: 4 bowls Cook time: 30mins Prep time: 1hr

Ingredients

  • Carrot 8Lg
  • Onion 1/2cup
  • Shallots 1/2
  • Garlic 3 cloves
  • Ginger 4tablespoon
  • Salt to taste
  • Pepper to taste
  • Cumin 1tablespoon
  • Fennel seeds 2tablespoon (you can substitute for fresh)
  • Veggie broth 3cups
  • Coconut milk 1/3cup
  • EVOO 2tablespoons

Curry yogurt crema: 2tablespoon greek yogurt, 1tablespoon curry, 4tablespoon water and dash of paprika.

Mix all in a bowl until a liquid like consistency and set aside to garnish the soup.

Garnish: Walnuts & cilantro

Directions

  1. Start by chopping all your veggies, they don’t have to be in perfect or same size as you will blend it all together.
  2. Heat your pot with the olive oil, once its hot add in the onions, garlic, shallots and all your spices and cook for about 5-8mins until translucent.
  3. Add in your chopped carrots and cook for about 5mins, while you continue to mix all the veggies together. Add in your veggie broth and cover and bring to a high boil.
  4. Boil the soup on high for 15mins and then simmer until the carrots are fork tender.
  5. Pour everything into a blender or you can use a hand immersion and blend everything together. It should be a puree consistency, give it a taste and add more S&P or more fennel if needed. Trust your taste buds.
  6. Pour puree back to pot and add 1/3cup of coconut milk cover and let it simmer on low for another 10mins.
  7. In the meantime cut your cilantro & chop up your walnuts.
  8. Once ready to serve, grab a bowl. Add in soup, drizzle the yogurt cream, add in the chopped walnuts and top it off with cilantro. (These are my recommanded garnishes, you can do your own. Maybe mint vs cilantro or example).
  9. Enjoy!!

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Colombian Beans

I feel very lucky to be Colombian. The food is so delicious and theres so much wonderful culture. In the past few years I have lost some of my customs and the recent month I’ve been trying to bring it back to my life. Living in Colorado, finding Colombian food is very hard & I usually don’t cook it at home. I recently made these colombian beans and it gave me a taste of my childhood. These beans are made in a crock pot and are super easy to make. It will take time but good things always takes time! Total cook time is 5hrs, I hope you enjoy this recipe. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Servings: 4-6

Cooktime: 5hrs

Prep time: 1.5hrs

Ingredients

  • Dried red beans 1cup
  • Carrots 2Lg shredded
  • Tomatoes 2plum cubed
  • Scallions 1bunch chopped
  • Chicken bouillon 1cube
  • Green plantain 1 use spoon to cut into imperfect small pieces
  • Rice 1cup use cooking instructions
  • Add-ons avocado, sweet plantains, protiens i.e chuleta, steak, chorizo, chicharron

Guiso is a combination of tomatoes, scallions and sazon seasoning ( I use goya brand) cooked down in butter or oil. Its a burst of flavor that gives any dish a great taste of umami.

Directions

  1. Start off with soaking the beans in water overnight. This will help the beans cook evenly and cook faster without having to use a pressure cooker.
  2. Get your crock pot and put it on high. Drain the beans that have been in water overnight. Strain the water and add the beans to the pot and add 1cube of chicken bouillon. Cover the crock pot with enough water to cover all of the beans and a bit extra. Cook on high for 3hrs.
  3. In the mean time cut the green plantain into imperfect cubes, I usually use a spoon for this and not a knife. You don’t want the plantain to be perfectly cut cubes.
  4. At hour 3 add in the plantains and continue to cook on high for another hour. You might need to add a little more water at this time.
  5. While the crock pot is on its last high hour, start making your Guiso– grab another pan and cook down the tomatoes and scallion in butter(or oil) and one tablespoon of the sazon. Cook for 5-8mins and then add to crock pot.
  6. On hour 4 lower your crock pot to low and cook for one more hour. While this is happening cook your rice- follow cooking instructions and cook your extras & proteins as well. Some examples of the proteins you can have with the rice and beans is chuleta, chicharron, steak, chicken and as extras you can have sweet plantains, avocado or even a fried egg.
  7. Note: I didn’t add any extra salt as the sazon and the chicken bouillon already has so much salt. At the very end before serving taste and at this time you can add salt to taste.
  8. Just like any recipe, make it your own and have fun with it!!!
  9. Serve in a bowl and enjoy!

P.s I have added this to my highlights on my IG page @cookitkelly_ where you can follow along. As always, if you have have any questions reach out I’m always available 😀

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Fried Cauliflower Bites

Cauliflower is one of my favorites vegetables to cook with. There is so many things you can do with it like cauliflower rice, cauliflower pizza, cauliflower gnocchi to name a few. These recipe is fried cauliflower bites which can be tossed in a buffalo sauce and made into “cauliflower wings” or just dip them in your favorite sauce like pesto or marinara sauce. This recipe uses NO eggs which means its made vegan & you can sub out the bread crumbs for GF bread crumbs and make it a vegan/GF dish. So delicious and so easy to make. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 1 Large head of cauliflower
  • 2 cups bread crumbs
  • 3 cups all purpose flour
  • 1 1/3 cup almond milk
  • 2 tablespoon lemon juice
  • Oil for frying (vegetable or canola oil is the best, NEVER use olive oil)

Directions

  1. Combine almond milk and lemon juice in a bowl. Into two other bowls pour in bread crumbs in one and the other one the all purpose flour.
  2. Cut the cauliflower into florets and set aside.
  3. Get your pan with the oil and get it hot you’ll need about 2-3 cups.
  4. Starting dipping your cauliflower; flour, almond milk then bread crumbs in that order. Repeat until all the florets have all been coated.
  5. Once oil is hot, start frying your florets and use a paper towel or paper bag to absorb any extra oil.
  6. Pair with your favorite dipping sauce like a marinara or pesto.
  7. Enjoy!

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Guacamole

This recipes makes Guac for roughly two people with a little extra. Since it’s usually my boyfriend and I, I try to make what we’re actually going to eat as to not waste any food. If I’m having friends over, I usually double or triple it depending on how many people I’m having. It’s so easy to make and such a great snack to have in the fridge. Who doesn’t love some guac in their life! Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 1 avocado
  • 1 tablespoon red onion (diced)
  • 1 tablespoon jalapeno (diced)
  • 1/4 cup plum tomatoes (diced)
  • Juice of 2 limes
  • Salt & pepper (to taste)
  • Cilantro (optional)

Directions

  1. Use a bowl that you’ll be mixing, storing, and serving your guacamole.
  2. Start by chopping everything.
  3. Combine all in your mixing bowl add the S&P and lime juice. Mix it all together.
  4. Let it rest and marinated for a minimum of 30mins.
  5. Serve with your favorite tortilla chips.
  6. If you have left over, save the avocado pit and leave it in the mixing bowl. It will help to stop your guac from browning too quickly.

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Black Bean Dip

Who loves a good dip? Having friends over and need a few different easy dips to make? This one is such an easy one to make. Its hearty from the black beans, a little salty from the cheese with a wonderful crunch from the pepitas. Give this dip a try, eat it with tortilla chips or add it to your tacos or burrito bowls. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 1 1/2 can of black beans
  • 1/8 cup red onion
  • 1 clove of garlic
  • 1/4 cup tomatoes
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon EVOO
  • Salt & pepper (to taste)
  • Cotija cheese (garnish)
  • Pepitas (garish) also known as pumpkin seeds

Directions

  1. You will need a food processor.
  2. Cut your onion, garlic, and tomatoes in quarters.
  3. Combine all ingredients (except the cheese & pepitas) in the food processor. Continue to blend until you have a soft dipping consistency.
  4. Place in your serving bowl and garnish with the cheese and pepitas.
  5. Enjoy with tortilla chips or pita chips.
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Lasagna

Lasagna is one of my favorite things to make for so many reasons. You can make it different each time, use different proteins, make it vegatarien to name a few. This recipe is a ground beef and veggie lasagna. Leave out the ground beef and you’ll have yourself a delicious vegetarian option. Be sure to tag me if you try this recipe, I’ll love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 1 cup ground beef
  • 1 1/2 cup eggplant (cut into cubes)
  • 2/3 cup mushrooms (diced)
  • 2 tablespoon shallots (sliced)
  • 2 tablespoon garlic (minced)
  • 1 cup shredded mozzarella
  • Fresh mozzarella (optional)
  • 1 cup ricotta
  • 1 jar tomato sauce (I use Classico brand)
  • 1 teaspoon each: garlic powder , chili flakes , italian spices
  • Lasagna pasta

Directions

  1. In a big pot, start boiling your water for the lasagna – follow the cooking instructions on the box.
  2. In a large sauce pan, drizzle olive oil. Once the oil is hot, cook your garlic and shallots until translucent, about 3-5mins. Throw in the ground beef and cook with the garlic and shallots. At this time, add in all your spices and mix well. (If making your lasagna vegetarian, skip this step).
  3. Add in the eggplant and mushrooms and mix with all the spices for about 5-7mins. Add in your tomatoes sauce, covert pan and bring to a boil. Lower the temperature to low and let simmer for about 10mins. Always taste as you go add in a pinch of salt & pepper and any other spices you enjoy.
  4. Lasagna noodles should be ready- drain them and set aside. Pre-heat oven to 375F at this time while you start building the layers of your lasagna.
  5. Grab your lasagna pan. First layer will be the pasta noodle, then the tomato sauce with the veggies and ground beef, add in ricotta in teaspoon size all around and sprinkle the shredded mozzarella. Repeat until you run out of pasta should be about 3 layers high.
  6. If you are using the fresh mozzarella, add it to the top most layer.
  7. Cook lasagna for about 10-12mins. The cheese should begin bubbling at the top.
  8. Turn your oven to broil and leave your lasagna in for 5 mins! Keep an eye on it as it could burn. By broiling it, your cheese will cook a bit more and give the top layer more of a crisp bite.
  9. Take out of oven and let it cool for at least 5mins. Cut and serve
  10. Enjoy !
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Grilled Tomato Salad

Grilling season is finally here and I must say, I am so excited! I just got my grill and I couldn’t be more thrilled. It’s going to be a little challenging because things cook differently on the grill and I am looking forward to the challenge. This grilled salad is so delicious and absolutely vibrant dish. It’s a great way to use your tomatoes which also makes me excited for the garden I’m currently working on. Be sure to tag me if you try this recipe, I’d love to see what you guys come up with. #cookitkelly_ @cookitkelly_

Ingredients

  • 2 large plum tomatoes
  • Hand full of cherry tomatoes
  • 1 large vine tomato
  • 1/2 of a shallot
  • Hand full of scallions
  • 2 tablespoons of ricotta
  • 2 tablespoons EVOO
  • Salt & pepper to taste
  • Basil garnish
  • 2 tablespoons bread crumbs (optional)

This kind of salad has plenty of room to bring forth the ingredients you enjoy most. A bit more cheese, a bit less scallions. Make it your own and have fun doing it.

Directions

  1. In a large bowl, put in your all your tomatoes, scallions and shallots. Pour in your EVOO, salt and pepper. Mix everything and let it set aside for a bit to let it marinate in the Olive Oil.
  2. Turn on the grill and let it heat to 350 degrees. Place the tomatoes and scallions straight on the grill. Place the shallots on top of aluminum foil so that it doesn’t fall through the grill.
  3. Be careful with the scallions as they will charr quickly. Place charred scallions in bowl with the leftover EVOO.
  4. Start flipping the tomatoes being careful with the skin as it gets charred and could peel off. As soon as they are nice and charred all around, take them out and place them in the bowl you had them in before.
  5. Set everything aside and let it cool. This salad can be served lukewarm or fully cooled down.
  6. Once you are ready to serve, cut the tomatoes into quarters. Leave the cherry tomatoes full size.
  7. Place tomatoes on your severing plate, add the scallions whole on the middle of the plate and add the shallots.
  8. Top it off with your ricotta, spread it out all through the plate. Garnish with fresh basil and breadcrumbs if you’re using them. Finally, use the leftover EVOO you have in your bowl to pour over the whole salad. Add a pinch of salt and pepper if you would like.
  9. Enjoy!