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Sauteed Zucchini with Mustard Seeds and Curry Leaves

March 18, 2018

Sauteed Zucchini with Mustard Seeds


  • 3 medium zucchini, cut into ½ inch slices
  • 2 teaspoons mustard seeds
  • 10-12 curry leaves
  • 2 tablespoons extra light olive oil
  • Salt
  • 1 teaspoon coriander powder
  • 1/3 teaspoon cayenne pepper
  • Juice of half a lemon

In a large frying pan, heat the olive oil and add the mustard seeds and curry leaves. Saute for 30 seconds on medium high heat or till the seeds begin to sizzle. Add the zucchini slices and sauté on high heat 5-6 minutes, till the slices begin to brown. Add the salt, coriander powder and cayenne pepper. Mix well and turn the heat off. Add the lemon juice and check for seasonings before serving.

Irish Soda Bread

March 14, 2018

3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten

Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.

Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.

Asian Meatballs

March 12, 2018

Going with the Asian theme this week…
Asian Meatballs









  • 1 pound ground turkey, dark meat preferable
  • ½ cup panko breadcrumbs
  • 1 teaspoon sesame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tamari
  • 1 egg, beaten
  • Salt
  • 2 green onions, chopped
  • 1 inch ginger, chopped
  • 3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

  • 2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.

Asian Style Coconut Chicken Curry with Noodles

March 11, 2018

I am obsessed with noodles and noodle bowls.. so I am always looking for different flavors and cuisines that can lend themselves to delicious bowls of yummy noodles. This is a great example:

2 tablespoons peanut oil
1 pound chicken thighs with bone, skin off
1 teaspoon ground cumin
1 teaspoon ground coriander
4 green onions
4 garlic cloves
1 inch fresh ginger, peeled
½ cup chicken broth
1 large onion, sliced
10 to 12 curry leaves, chopped
3 ½ cups chicken broth
1 13.5 ounces can coconut milk
1 tablespoon fish sauce
Juice of one large lime
1 teaspoon honey
12 ounces any kind of noodles, cooked according to directions
10 ounces baby spinach, chopped

Heat a large saucepan with the peanut oil. Sprinkle the chicken pieces with 1 teaspoon salt, cumin and coriander. Brown the chicken on both sides on medium heat for 5 minutes each. Take the chicken out and add the sliced onion and curry leaves. Saute for 5 to 6 minutes on medium heat. In the meantime, transfer the green onions, garlic, ginger and ½ cup chicken broth to a blender. Blend well and add to the pan. Add the chicken broth and the browned chicken. Bring to a boil and simmer on a low heat, covered with a lid for 20 minutes. Take the chicken pieces out and let cool. Shred the meat off the bones and keep aside. In the meantime, add the coconut milk, fish sauce, lime juice and honey. Simmer on medium heat for 10 minutes, check for seasonings. Add the shredded chicken and cooked noodles. Bring to a boil and check for seasonings again. Simmer for about 5 minutes. Serve with a wedge of lime.

Korean Style Noodles with Sausage and Bok Choy

March 6, 2018

We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!

  • 12 ounces any style noodles, cooked according to package directions, keep aside
  • 2 tablespoons peanut oil
  • 4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
  • 2 cups Cremini and Shitake mushrooms, sliced
  • 4 to 5 baby bok choy, chopped, with the whites and greens separated

Gochujang Sauce

  • 2 tablespoons gochujang paste (Korean spicy paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 2 tablespoons water
  • 3 to 4 eggs

Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.

Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.

Korean style Noodles with Sausage

Stir Fried Noodles with Steak and Mushrooms

March 5, 2018

I love a one pot meal! This is a yummy dish filled with noodles, steak and mushrooms. It is flavored with one of my favorite Chinese spices- Szechuan peppercorns!!

  • 10 ounces Chinese noodles, cooked according to directions, keep aside
  • 1 rib eye steak, sliced thin
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Roast the peppercorns and cumin seeds in a pan for 2 to 3 minutes. Let them cool and grind till a powder is formed. Marinate the steak slices with the spice mixture and salt for 2 to 3 hours.

  • 3 tablespoons peanut oil
  • 10 ounces Cremini mushrooms, sliced
  • 4 ounces Shiitaki mushrooms, sliced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, grated
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with the oil. Brown the steak on high heat for 2 to 3 minutes. Take out of the pan and add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the onion and garlic. Saute for a minute and add the cooked noodles, steak slices and the sauces. Mix well and check for seasonings. Garnish with cilantro.

Soba Noodles with Mushrooms and Red Peppers

March 4, 2018

Meatless Mondays have never been yummier! These easy to make soba noodles are a crowd pleaser- no one will notice how healthy they are! I would eliminate the dashi to make it a 100% vegetarian!


  • 1 cup vegetable broth, warm
  • 1 ½ teaspoons dashi
  • 2 tablespoons tamari
  • 2 tablespoons shaoxing wine
  • 1 teaspoon corn starch

Mix all the ingredients in a small bowl and keep aside.

  • 2 tablespoons peanut oil
  • 1 cup mushrooms, sliced, any variety
  • 1 cup green beans, chopped
  • 1 large red pepper, sliced
  • 1 pound fresh or dried soba noodles, cooked to package instructions, drained and rinsed with cold water
  • Salt
  • Pepper
  • 3 green onions, sliced on a bias

Heat a wok like pan with the peanut oil. Add the mushrooms, green beans and red peppers and sauté on high heat for 3 to 4 minutes. Add the cooked and drained noodles and sauté for another 2 minutes. Add the sauce and bring to a boil and mix well. Taste for seasonings and add salt and pepper accordingly. Garnish with green onions and serve.