Kelly’s Cookings

06/13/2024

Day break from the kitchen ☺️

06/07/2024

Life lately

03/05/2024

Learn how to make Farfalle pasta at home! It’s surprising easy but of course comes out wayyyy better than boxed pasta! 👇🏼👇🏼👇🏼👇🏼

* Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won’t stay firm and “al dente” during the cooking process

Ingredients:
2 ½ cups durum wheat semolina flour

1 pinch salt

1 cup water, or as needed, at room temperature

Steps:
1. Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
2. Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough
3. Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center (10 mins)
4. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using
5. Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again
6. Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency
7. Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour
8. Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter
9. Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water
10. Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking

02/29/2024

Tried my hand at re-creating this dish from and think I did alright - even if my photography skills aren’t 😂 based solely off of the last picture. What do you think 🤔?

02/27/2024

Why does she always add soy sauce to rice every. time. 😅 even if it ruins the dish. I swear it drives me crazy haha

01/16/2024

This Creamy Chickpea Soup is a MUST TRY ! Even if you don’t like chickpeas- this will change your mind and have you fall in love 😍 recipe below 👇🏼

Ingredients:
- 3 cups cooked chickpeas
- 2 tbsp olive oil
- One bunch scallions
- Salt and pepper
- 4 cups vegetable broth
- 2 tbsp tahini
- 2 cups fresh spinach
- Fresh dill (I used 2 tbsp
- Juice of 1 lemon
- Red pepper flakes to top

Recipe:
Heat oil in a large pot and add the scallions (medium heat) and some salt/pepper. Cook for 2 mins or until soft but still bright in color!
Add 3 cups of the broth and 1 2/3 cups of the chickpeas. Simmer for 15 mins
Combine the rest of the chickpeas and broth and add the tahini to a food processor or blender and blend until smooth
Stir into soup pot and cook on low heat for 3 mins
Add the lemon, spinach and dill and cook until spinach is wilted. Season with salt and pepper l
Serve and top with some olive oil and red pepper flakes. Serve with bread!

01/07/2024

I realize self love is more important ❣️ so I’ll just love myself from now on

10/23/2023

Download the app and join “Starting Off Fresh” to check out their site on the go and stay updated with the latest news, offers and more.

08/18/2023

Okay my Lebanese gnocchi is a hit 🔥🔥 you can order now if you’re in the Bay Area 📍

08/04/2023

Check out my newest blog post! Learn how to make Shakshuka!

Welcome to a culinary journey through the sun-drenched lands of North Africa, where vibrant spices, rich flavors, and communal feasting come together to create a dish that embodies the essence of the region. Say hello to Shakshuka, an egg dish that has captured the hearts and palates of food enthusi...

08/04/2023

Want to learn step by step how to make my Nigvziani Badrijani? Join my live tonight @ 6:30pm PST 🔥 and subscribe to be able to watch it afterwards and make it at home!

07/27/2023

Check out my blog post!

Introduction: Welcome, adventurous foodies and culinary enthusiasts, to a journey that will tantalize your taste buds and ignite your senses! Today, we're delving deep into the heart of Ethiopian cuisine to explore one of its most iconic and beloved dishes - Doro Wat. Prepare to be enthralled by the...

07/26/2023

I may not have won FavChef2023 but I’m so appreciative of this experience and even getting this far! For my first year running I’d say this is a success! 🙌🏻🙌🏻 Thank you to everyone who has been supporting my dream of culinary arts and starting my small business then 3 weeks ago officially! 💕

We may not have gotten the funds to pursue IVF but we are excited to see what comes next for us 🥰

07/26/2023

My July and August menu on Shef.com is up and here they are! Order for delivery in the Bay Area 📍