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Elite Chef Service

LEARN COOK EAT

WE CURATE FOOD EXPERIENCES

Khepera means To Become. You are what you eat.

 

Khepera’s Kitchen is artisanal cooking at its best. We provide a unique sensory experience that includes the interplay of flavors, healthy and nourishing foods, and memorable tasty meals.

 

Khepera’s Kitchen is an elite chef service that offers a distinctive culinary style for crafting great meals. We pour our soul into every kitchen creation. We cater to those with discerning tastes! Even the pickiest eaters' appetite is satisfied with culinary delight!

 

ELITE CHEF SERVICES

Chef Taueret Khepera Thomas

Chef Taueret Khepera Thomas is a flavor guru whose food tastes like love in every bite. Food is her gift and is demonstrated in the heart and soul of her cooking – using seasonal ingredients, global spices and classical cooking methods. 


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PERSONALIZED MEAL PREP SERVICES

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Personal Chef Services

Select from 3 gourmet meal plans.  I will shop, cook and prepare all the food.

Contact me for your client assessment and pricing details

Gourmet Plan I - 6 Meals

Gourmet Plan II - 12 Meals

Gourmet Plan III - 20 Meals

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Boutique Catering
Call us for customized menus for your private event.

Potato Wedges

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SPECIALTY MEALS (PRE-ORDER ONLY)

PERSONAL COOKING INSTRUCTION


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LEARN COOK EAT

We love to cook for you! Try our Meal Prep Services. Contact us today...You will always expect food to taste this good.
Contact us by phone or email below.

410.961.0490

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Juneteenth Recipe
Black-eyed Peas and Collard Green Spring Rolls

 

2 cups very well drained fully cooked collard greens (can use frozen or can)

2 cups cooked blackeye peas (can use frozen or can)

1 onion, small diced

4 tablespoons olive oil

4 tablespoons garlic, minced

1 teaspoon red pepper flakes

1 cup vegetable or chicken broth

Salt and pepper (to taste)

Granulated garlic (to taste)

 

Sauté collard greens in olive oil on medium high heat in a saucepan or dutch oven.  Season with salt and pepper, minced garlic, granulated garlic, and red pepper flakes. Sauté diced onions in a separate saucepan on medium high heat until translucent. Add the blackeye peas, stir to combine. Season with minced garlic, salt and pepper, and granulated garlic. Add vegetable broth (start with ½ cup) and cook and reduce liquid until beans are softened.

 

When collard greens and blackeye peas are cooked. Let cool completely, then mix together in a bowl.

 

Place a spring roll wrapper on your work surface with one corner facing you, so the wrapper is positioned like a diamond (not a square). Brush water around the outer edges of the wrapper.

 

Spoon about 1 tablespoon of collard green and blackeye pea mixture into center of wrapper.

 

To Fold the Wrapper: Fold the corner closest to you over the filling. Fold the left and right corners to the center, over the filling. Tightly roll the filled end toward the remaining open top corner; gently press to seal. Repeat with remaining wrappers and bacon mixture. (You might mess up a few wrappers before you get the hang of it. If so, you are in excellent company.) Place the uncooked egg rolls on a baking sheet.

Pour vegetable oil to a depth of 3 inches in an electric skillet or a large heavy saucepan. Heat oil to 350 degrees F over medium-high heat.

 

Fry egg rolls in batches of no more than 4 at a time. Cook until egg rolls are deep golden brown, about 1 to 1 1/2 minutes per side. Drain on paper towels.

Client Testimonials

"... wonderfully-flavored meals that are hearty, nutritious and customized to my preference."

Dianne Smith, Silver Spring, MD

" I can tell you that the memory of how delicious your food was is fresh in my mind."

Mimi Youmans, Sandy Springs, MD

"You come up with amazing flavors..we love having such a variety."

Neil Alvanzo, Baltimore, MD

Chocolate Chip Cookies
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