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Cooking with Karen

Cooking with Karen Cooking with Karen: A Wellness at Work Experience Cooking with Karen (CWK) offers healthy cooking workshops to businesses, nonprofits and government agencies in the DC Metro Area.

Our workshops serve up:

Healthy cooking skills: We take a one room schoolhouse approach to teaching the class. From the rookie to the foodie, everyone will leave the class with tips and techniques to aid them at home. Confidence: Many people don’t trust themselves without a recipe, their mom’s number on speed dial and the TV permanently on the Food Network. Our goal is to teach people to cook wi

Our workshops serve up:

Healthy cooking skills: We take a one room schoolhouse approach to teaching the class. From the rookie to the foodie, everyone will leave the class with tips and techniques to aid them at home. Confidence: Many people don’t trust themselves without a recipe, their mom’s number on speed dial and the TV permanently on the Food Network. Our goal is to teach people to cook wi

Operating as usual

Karen and her kids will be on CNN tonight for a story about raising healthy eaters. Look for the segment around 6 pm on ...
03/21/2013

Karen and her kids will be on CNN tonight for a story about raising healthy eaters. Look for the segment around 6 pm on The Situation Room with Wolf Blitzer.

A lecture series I could definitely get behind!http://bit.ly/Ubo3u9
12/27/2012
UC Berkeley’s Edible Education: Stories, revelations

A lecture series I could definitely get behind!
http://bit.ly/Ubo3u9

In one Edible Education lecture at UC Berkeley, guests on stage included (l to r): Harold McGee, world-renowned authority on the chemistry of foods and cooking, Jerome Waag, Executive Chef of Chez Panisse Restaurant and performance and visual artist, Charlie Hallowell, chef and owner of Pizzaiolo an...

We get a lot of questions about the importance of eating organic food. This gets into some of the science that's been mo...
12/24/2012
Pesticides: Now More Than Ever

We get a lot of questions about the importance of eating organic food. This gets into some of the science that's been mounting lately:
http://nyti.ms/U7x4DA

A half century after "Silent Spring," the use of chemicals in agriculture has actually risen.

What's old is new again. The era of food market halls--before supermarkets existed--is so fascinating. First up, a histo...
12/19/2012
How Markets Grow: Learning From Manhattan’s Lost Food Hub | Project for Public Spaces

What's old is new again. The era of food market halls--before supermarkets existed--is so fascinating. First up, a history of markets in NYC:
http://bit.ly/Wnt55g

How Markets Grow: Learning From Manhattan’s Lost Food HubBy Patra Jongjitirat on Nov 25, 2012 | 1 CommentThis slideshow charts the rise and fall of the Washington Market, from its earliest days to its destruction in 1960. Click the arrow to the right to advance to the next image.An early view of the...

12/19/2012

FYI, from a recent issue of "Health Affairs" (a health policy journal):
"For more than four decades, starting in the late 1960s, a sometimes furious battle has raged among scientists over the extent to which elevated salt consumption has adverse implications for population health and contributes to deaths from stroke and cardiovascular disease. Various studies and trials have produced conflicting results. Despite this scientific controversy over the quality of the evidence implicating dietary salt in disease, public health leaders at local, national, and international levels have pressed the case for salt reduction at the population level. This article explores the development of this controversy. It concludes that the concealment of scientific uncertainty in this case has been a mistake that has served neither the ends of science nor good policy. The article poses questions that arise from this debate and frames the challenges of formulating evidence-based public health practice and policy, particularly when the evidence is contested."

12/12/2012

Ahhhh, dinner's in the slow cooker: chicken legs seasoned with adobo and smoked paprika on a bed of onion and garlic. We shall see how it turns out!

Buckled under pressure to get dinner on the table tonight at a reasonable time, got pizza instead. So now making an effo...
12/10/2012

Buckled under pressure to get dinner on the table tonight at a reasonable time, got pizza instead. So now making an effort for tomorrow night's dinner by cooking ahead!

12/07/2012

The low-down on substituting for milk or cream in a recipe
http://bit.ly/YJ5bqj (Thanks, Cooks Illustrated!)

Preserving the last of summer's herb bounty: oregano is ready; next up, mint and tarragon.
12/02/2012

Preserving the last of summer's herb bounty: oregano is ready; next up, mint and tarragon.

If you're going gluten-free (or even if you're not): these look like a tasty treat! http://t.co/3xjxRgdr
11/29/2012
Gluten-Free Girl’s Raisin-Walnut Muffins | Healthy Eats – Food Network Healthy Living Blog

If you're going gluten-free (or even if you're not): these look like a tasty treat! http://t.co/3xjxRgdr

These whole-grain muffins have the healthful aspects of bran muffins, without the wheat. Sorghum and buckwheat flour both have a slightly nutty flavor while being packed with protein and nutrients. The arrowroot flour helps bind the muffins together, resulting in a healthy muffin that’s light in tex...

Eliminating (or reducing) processed food in our diets is a great first step; here's a next step for those of you who hav...
11/28/2012
Is Your Unprocessed Food Ethical?

Eliminating (or reducing) processed food in our diets is a great first step; here's a next step for those of you who have mastered that already
http://t.co/9HispyEz

There is no doubt eating unprocessed does wonders for our health. Ingredients, however, are not the only things we should focus on in our quest to eat better. An overhaul of our food choices also requires that we consider their environmental and human impact.

11/27/2012
J.R. Ewing And A Found Recipe For Poppy Seed Cookies : NPR

There's something so charming about the idea of these poppy seed cookies and "found" recipes:
http://t.co/GiTWyTG1

It's not morbid! Cookbook authors the Brass Sisters want you to ask your elders for recipes this holiday season, before it's too late and they're gone. And also, try their Aunt Ida's tasty Poppy Seed Cookies.

Gobble gobble. Happy Thanksgiving to you and yours!
11/22/2012

Gobble gobble. Happy Thanksgiving to you and yours!

11/20/2012

As the holidays ramp up, I need go-to "recipes" more than ever. My favorite recently? Olive oil, salt, and smoked paprika on just about anything that's ready to roast. Works great on chicken, brussels sprouts... Wanna share one of your go-to recipes in the comments?

11/19/2012

Transitioning from one CSA to another, with a couple weeks of overlap. Started the weekend with a fridge full of greens--six produce bags stuffed with collards, kale, and mustard--and after a whirlwind of de-stemming, blanching, draining and chopping, ended up with three half-full quart-sized bags to go in the freezer. Bounty now = plenty later.

11/09/2012
Creating “Food Porn”: How “Top Chef” Makes Viewers Love Food They Can’t Taste

Lest you ever feel bad that your homemade cooking doesn't always come out looking perfect:
http://www.fastcocreate.com/1681880/creating-food-porn-how-top-chef-makes-viewers-love-food-they-cant-taste#1

There isn’t much doubt that Top Chef is one of the most acclaimed reality competition shows of all time. Since its debut six years ago, it’s helped shape foodie culture and made dozens of up-and-coming chefs, and the veterans who judge them, into stars. It’s spawned two spin-offs and won an Emmy. An...

Recently started making homemade chicken broth in the slow cooker with leftover bones (see similar method here http://bi...
11/07/2012
Homemade Chicken Stock in the Crock Pot - GOODEness Gracious

Recently started making homemade chicken broth in the slow cooker with leftover bones (see similar method here http://bit.ly/XklBmR). Easy peasy. And with a little lemon juice and salt, it's a great soup for lunch!

I apologize for the "specimen" look of my freezer jars as one reader pointed outThese are 4 Cup Ball Freezer Jars which work great for portioning out your stock and freezing it for soups.

11/05/2012

As I'm sure you've been reminded (many, many a time) tomorrow is Election Day. If you can, bring a treat or a kind smile to surprise your poll workers tomorrow. Or, just make sure to vote.

10/31/2012
What to feed kids before they go trick-or-treating . Kitchen Explorers . PBS Parents | PBS

May be a bit late in the day to start making chili, but what other ideas can we share to fill bellies before trick-or-treating tonight?
http://to.pbs.org/TUh3wQ

Fill your families’ bellies with a warm and nutritious meal such as this fragrant Cincinnati Chili before they hit the streets on October 31st for trick or treating. A healthy meal can help counteract all the candy they’ll consume later that night.

Move over, Pecan Sandies! Pumpkin Chocolate Chip Cookies are here to chase away the hurricane blues!
10/29/2012

Move over, Pecan Sandies! Pumpkin Chocolate Chip Cookies are here to chase away the hurricane blues!

10/29/2012

Wishing everyone safety and health through the worst of Sandy...

10/25/2012

Tonight's experiment: coconut-lime meatballs...

10/24/2012
Docs Say Choose Organic Food To Reduce Kids' Exposure To Pesticides : NPR

AAP: Choose organic to reduce pesticides in kids. Pretty noteworthy, particularly after the Stanford study released a few weeks ago.
http://n.pr/SgiRDj

It's important for kids to eat a variety of fruits and vegetables, America's pediatricians say, but there are fewer pesticides and a potentially lower risk of exposure to drug-resistant bacteria in organic produce, if you can afford it.

10/23/2012
Food Day

Tomorrow is Food Day! How do you plan to celebrate? http://www.foodday.org/

Food Day is a nationwide celebration and a movement for healthy, affordable, and sustainable food.

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Montgomery County
Potomac, MD
20854

Telephone

(240) 477-0589

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Comments

Totally random question unrelated to cooking- did you call in to the Jack Diamond in the Morning show today? Heard someone who I thought might have been you (but I could be totally wrong, and if so, my apologies!).
What would you do with extra cucumbers that need to be used? I'm looking at refrigerator pickles: http://www.marthastewart.com/317530/refrigerator-pickles or lemon cucumber noodles with cumin: http://civilizedcavemancooking.com/sidessoupsdrinks/lemon-cucumber-noodles-with-cumin/
Even man's best friend likes vegetables...I cracked up watching this video!
Will you Cook for Julia this Sunday? http://familyfoodie.com/julia-child/
Hey Karen. Are you thinking of doing a camp session this summer?
hey karen you look greeeeeeaaaaat
I made Ryan's Rainbow Joe for my family over Thanksgiving and they all LOVED it, so much that they all asked for the recipe! (Can't wait to see the pumpkin mac and cheese recipe. . . yum.)
Hey! Thought you might like this post... food safety tips for Thanksgiving that apply to every day cooking!
I tried your beet and carrot salad last night - it was QUITE a hit!!
Do you have any ideas for what to do with the insides of a pumpkin (not the seeds, just the meat)?
Also made your Apple, Beet & Carrot Salad and Acorn Squash recipes tonight - delicious! Thank you.
Had a fabulous supermarket tour with Karen and out of it came this prepared ahead of time, easy, delicious chicken that my 3 year old had 3 serving of! Highly recommend!