Latest news with #KatieO'Malley
CBS News
14-05-2025
- Entertainment
- CBS News
Curried Chicken and Couscous Salad recipe
Rania Harris is continuing her salad series for spring! She's showing Katie O'Malley has to mix up a Curried Chicken and Couscous Salad. Curried Chicken and Couscous Salad (Photo Credit: KDKA) Ingredients Curried Couscous: 1 ½ cups water 1 teaspoon curry powder One 1-inch piece fresh ginger, grated 2 teaspoons olive oil 1 cup uncooked plain couscous Curry Yogurt Dressing: 1/3 cup plain yogurt ¼ cup chopped fresh cilantro 3 tablespoons mayonnaise ¼ - ½ cup mango chutney (the amount of chutney is a matter of taste – I like a lot of chutney in my dressing) 1 teaspoon curry powder ½ teaspoon ground ginger 2 tablespoons water Salad: 12 ounces cooked boneless and skinless chicken breast, chunked 1 ¼ cups halved red or green seedless grapes 1 ¼ cups diced fresh pineapple (use drained canned if you cannot find fresh) 1 ¼ cups diced fresh mango 1 cup chopped celery 2 heads Boston lettuce, leaves separated ¼ cup chopped green onions To make the couscous: Bring the water, curry powder, ginger, and oil to a boil in a small saucepan. Add the couscous; remove from the heat and let stand, covered, until the water is absorbed and the couscous is tender, about 5 minutes. Transfer the couscous to a large bowl and fluff with a fork to separate the grains; place in the refrigerator for a few minutes to chill slightly. To make the dressing: In a small bowl, whisk together the yogurt, cilantro, mayonnaise, chutney, curry powder, ginger, and water until blended. You can also make this in the food processor. Pour over the couscous; toss to evenly coat. To assemble the salad: Add the chicken, grapes, pineapple, mango, and celery to the couscous mixture; gently toss to mix and coat. To serve, line each of 4 plates with 3 lettuce leaves and divide the couscous mixture among the plates. Sprinkle each serving with 1 tablespoon green onions. Serves: 4
CBS News
30-04-2025
- Lifestyle
- CBS News
Bruschetta with Herbed Ricotta and Spring Green Salad recipe
Rania Harris is back in the kitchen with Katie O'Malley making something fresh for springtime! Bruschetta with Herbed Ricotta and Spring Green Salad (Photo Credit: KDKA) Ingredients 2 cups whole milk ricotta, at room temperature 3 tablespoons minced scallions, white and green parts 2 – 3 tablespoons minced fresh dill 1 tablespoon minced fresh chives (or more to taste) Sea salt and freshly ground black pepper to taste 1 tablespoon Greek olive oil 1 round sourdough bread Greek olive oil Large clove of garlic – cut in half Spring green salad (see recipe below) Optional garnish for the bruschetta: Tomato Jam Directions: Place the ricotta in fine sieve lined with cheesecloth over a bowl and allow to drain for about 30 minutes. Transfer the drained ricotta to a bowl and add the scallions, dill, chives, sea salt and freshly ground black pepper to taste. Drizzle in a small amount of olive oil and adjust seasoning, if necessary. Cut the bread round in half and cut each half into 6 thick slices to make 12 slices in total. Line a half sheet pan with parchment paper. Brush the bread with oil, place the bread slices on the parchment lined pan and toast in a 350 degree oven until lightly browned and crisp. Rub the cut side of the garlic on the hot bread. Season with sea salt and freshly ground black pepper to taste. Top each piece of the toasted bread evenly with the herbed ricotta and a small dollop of tomato jam (if desired). Serve 2 warm slices per person with the spring green salad on the side. Serves: 6 Spring Green Salad: 8 – 10 cups spring greens ¼ cup (or more to taste) freshly squeezed lemon juice ½ cup Greek olive oil Sea salt and freshly ground black pepper to taste Directions: Place the salad greens in a large bowl In a small bowl, whisk together the lemon juice, olive oil, sea salt and freshly ground black pepper to taste. Dress the greens lightly with enough of the dressing to moisten and toss gently. Serve immediately.
CBS News
26-03-2025
- General
- CBS News
Linguine with Clam Sauce
Rania Harris is back in the kitchen with Katie O'Malley to wrap up her March seafood series for Lent! Linguine with Clam Sauce Ingreidents Garlic Clam Sauce: Directions: In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente. To make the sauce: In a deep skillet, heat the olive oil over medium high heat. Sauté the garlic for about 30 seconds or until just softened and aromatic. Add the wine, broth or stock, and butter and bring to a boil. Add the clams, cover and cook until just cook through, 2 to 3 minutes. Add the tomatoes, lemon zest, parsley and red pepper flakes and stir to combine. Taste to adjust seasonings. Drain the pasta, reserving a small amount of the pasta water. Add the pasta and a little of the pasta water to the sauce, tossing with tongs. Serving immediately in shallow pasta bowls. Serves 4 to 6
CBS News
25-02-2025
- Entertainment
- CBS News
Delighting in PTL Diner Week 2025. Our map pinpoints the most savory spots in Pittsburgh area.
By / CBS Pittsburgh Pittsburgh Today Live is bringing back one of our most popular weeks of the year. It's Diner Week, when we feature the best eateries around Western Pennsylvania that are flipping flapjacks and serving up savory sandwiches. Keep track of where we've been and where we're headed here. 5m ago Christy's Family Restaurant Daisy Jade visits Christy's Family Restaurant in Ellwood City, Beaver County. This family run gem has been serving up comfort food with a side of community for nearly 40 years. Here's our visit to Christy's. Put a pinpoint on the map in Ellwood City! We're so glad we finally got to check this place out. For more information, visit their Facebook page here. 10m ago V&V Scratch Kitchen Our first stop took Katie O'Malley and PTL videographer Jeff Roupe to the talk of Finleyville, Washington County. Here's our visit to V&V Scratch Kitchen. Put a pinpoint on the map in Finleyville! This place is absolutely delicious. For more information, visit their website here.
