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Brown Rice with Tomatoes and Beans

Brown Rice with Tomatoes and Beans

May 27, 2015

This is a perfect accompaniment with yesterdays chili.. and it is healthy and delicious!! No one will be able to tell brown rice was used…

  • 2 cups brown rice, rinsed
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • Juice of half a large lemon
  • 5 cups water or chicken broth

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt, lemon juice and liquid. Bring to a boil and lower the heat to a simmer and cook partially covered for about 20 minutes. Once the liquid is cooked off from the surface, lower the heat and cover with lid. Cook an additional 20 minutes or so, or till the rice is cooked through.

Tomatoes and Beans

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 14 ounces can diced tomatoes with chili
  • 1 14 ounces can black beans, drained and rinsed
  • ½ cup cilantro, chopped
  • Salt

Heat a large saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the cumin and ancho chili powder. Saute for another minute. Add the tomatoes and sauté for 2 to 3 minutes. Add the black beans and cilantro. Add the mixture to the cooked rice. Mix well and add salt to taste. Serve warm.

 

 

 

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Beef Chili with Chicken Chorizo

Beef Chili with Chicken Chorizo

May 26, 2015

This is a delicious chili cooked with chorizo- which has immense flavor…

  • 2 tablespoons olive oil
  • 1 pound grass fed ground beef
  • 4 chorizo links, casings taken off and crumbled
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 yellow pepper, chopped
  • 1 teaspoon ancho chili powder
  • 1 teaspoon smoked paprika
  • 1 14 oz can diced tomatoes with chili
  • 1 14 oz can black beans, rinsed
  • 1 cup water
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Heat a saucepan with olive oil. Add the beef and chorizo and sauté on high heat for 5 to 6 minutes while separating the meat with the back of a wooden spoon. Add the onion, garlic and pepper and sauté for 3 to 4 minutes. Add the spices and tomatoes. Saute for another 2 to 3 mintues. Add the black beans, water and salt. Bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes, while stirring occasionally. Take the lid off and cook for another 15 minutes on a low heat, or until the desired consistency is achieved. Check for seasonings and garnish with cilantro. Serve warm.

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Harissa Roasted Chicken with Vegetable Couscous

Moroccan Style Chicken with Vegetable Couscous

May 26, 2015

I love, love harissa- it is a Moroccan style sauce with lots of flavor including some spice and sweet red peppers. It is a great way to infuse loads of flavor if roasting or grilling meats, poultry or seafood…

  • 4 to 6 chicken thighs, bone in with skin on
  • 2 tablespoons harissa
  • 1 tablespoon extra virgin olive oil
  • 1 preserved lemon, chopped fine
  • 1 teaspoon salt

Mix the harissa, oil, preserved lemon and salt in a small bowl and marinate the chicken with the mixture for 2 to 3 hours.

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped into 1 inch squares
  • 1 large red pepper, chopped into 1 inch squares
  • Salt

Preheat oven to 350 degrees F

Heat a large frying pan with the butter and olive oil. Brown the chicken pieces on high heat with skin side down- approximately 3 to 4 minutes on each side. Take the chicken out and add the chopped vegetables and 1 teaspoon salt. Mix well and turn the heat off. Place the chicken pieces on top of the vegetables and roast in oven for 30 to 35 minutes or till chicken is cooked through. Take the chicken pieces out onto a platter and cover to keep warm. Take the vegetables out and chop roughly and keep aside. Take all the liquid out of the frying pan and separate the fat and keep aside. Use the remaining liquid for the chicken before serving- it’s full of yummy flavor!

Couscous

  • 2 remaining fat from the frying pan
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon harissa
  • 1 ½ cups whole wheat couscous
  • Salt
  • 1 ½ cups chicken broth
  • ½ cup cilantro, chopped
  • ¼ cup fresh mint, chopped

Reheat the same frying pan with the fat and olive oil. Add the chopped vegetables and the harissa. Saute on medium heat for 2 to 3 minutes. Add the broth and a teaspoon of salt. Bring to a boil and add the couscous. Cover with lid and turn heat off and let the pan sit for 10 minutes. Take lid off and fluff couscous with fork. Garnish with cilantro and mint. Serve warm with chicken on top and a drizzle of the chicken liquid!

 

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Roasted Jalapeno Burgers

Jalapeño Fontina Cheese Burgers

May 20, 2015

These are the most delicious burgers ever! Perfect for the upcoming long weekend…

  • 1 pound ground beef

Preheat oven to 400 degrees F.

  • 3 large jalapenos, sliced in half and deseeded
  • 4 to 5 garlic cloves, with skin on, wrapped in aluminum foil
  • Drizzle of olive oil
  • Salt
  • ½ cup cilantro

Add the jalapenos cut side down onto a lined cookie sheet. Add the wrapped garlic cloves. Drizzle the olive oil over the peppers and sprinkle some salt. Roast for 20 to 30 minutes until the peppers are soft. Take out of oven and let cool. Scrape the skin off the peppers. Squeeze the garlic out of the skins and add to small processor. Add the peppers and cilantro. Process till smooth. Add to the ground meat. Add some salt and mix well. Form into four patties and let sit for an hour or so.

  • 4 slices Fontina cheese
  • 4 ciabatta rolls

Jalapeno Mayonnaise

  • ¼ cup non-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 to 4 tablespoons chopped pickled jalapenos

Add the yogurt, mayonnaise, garlic powder, salt and jalapenos in a small bowl. Mix well and serve with burgers and rolls.

Assemble the cooked burgers with melted fontina onto the toasted buns with the jalapeno mayonnaise.

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Filet Mignon with Blood Orange Glaze

Filet Mignon with an Orange Glaze

May 20, 2015

This is a great way to eat a filet- with an orange glaze. I am a bit crazy about blood oranges.. they are now out of season but I bought some blood orange juice cartons and froze them.. so if you are not as crazy, just use regular orange juice.. it will be just as good. I served the steak with sautéed mushrooms and roasted potatoes in liquid gold.. er.. I mean duck fat!!!

  • 3 to 4 filets
  • Salt
  • Pepper
  • 2 tablespoons extra virgin oil
  • 1 large shallot, sliced
  • 1 cup blood orange juice or regular
  • 1 to 2 teaspoons honey
  • Salt
  • ¼ cup parsley, chopped
  • 1 tablespoon butter

Sprinkle generously with salt and pepper and marinate for 2 to 3 hours. In the meantime heat a small pan with the oil and add the shallot. Saute on medium heat for 3 to 4 minutes. Add the blood orange juice and honey. Bring to a boil and lower the heat to a simmer and reduce the juice to about 3/4 cup. Check for seasonings and add salt and parsley. Keep aside.

Heat a heavy pan with one tablespoon oil and brown the steaks on both side for a minute each. Lower the heat to a simmer and add the blood orange juice. Bring to a boil and cover with lid and cook for 4 minutes on each side or until desired doneness. Take the steaks out to rest and reduce the sauce more if needed. Check for seasonings and serve on top of steaks.

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Szechuan Pepper Shrimp

Szechuan Pepper Sweet and Sour Shrimp

May 18, 2015

Yummy, yummy is all that comes to mind when I read this recipe.. it is a bit involved but so worth making at home and not ordering the sticky sweet stuff from a take out restaurant…

  • 1 pound small shrimp, cleaned
  • 1 tablespoon Szechuan peppers
  • 1 teaspoon salt
  • 2 garlic cloves, roughly chopped
  • 1 inch fresh ginger, roughly chopped
  • 1 jalapeno pepper, deseeded and chopped

Roast the Szechuan peppers in a small pan for 2 to 3 minutes. Take out and grind to a powder.

Transfer the ground pepper, salt, garlic, ginger and jalapeno pepper to a mortar and pestle. Pound till a paste is formed and marinate the shrimp for 2 to 3 hours and keep aside.

  • 3 tablespoons peanut oil
  • 1 cup pineapple, cut into small chunks
  • 1 red pepper, cut into 1 inch squares
  • 1 orange pepper, cut into 1 inch squares
  • 1 large yellow onion, cut into 1 inch squares
  • 1 cup blood orange or regular orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • ½ cup cilantro, chopped
  • 2 green onions, chopped

Transfer the pineapple, red pepper, orange pepper and onion chunks to a lined cookie sheet. Broil on high for 7 to 8 minutes till the veggies are a bit charred. Keep aside.

Mix the orange juice, vinegar, honey, soy sauce and cornstarch in a small bowl, test for seasonings and keep aside.

Heat a wok like pan with the peanut oil. Add the marinated shrimp and cook for about 5 minutes on high heat. Add the charred vegetables and mix well. Add the sauce and bring to a boil. Cook for another 2 to 3 minutes and garnish with cilantro and green onions and serve with brown rice.

 

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Pistachio Pesto Pasta with Mushrooms

Pasta with Pistachio Pesto and Mushrooms

May 17, 2015

Here is a yummy pasta for Meatless Monday! Delicious pistachio pesto is added for a nutty flavor and the mushrooms add an amazing earthy taste…

Pistachio Pesto

  • 1 cup roasted unsalted pistachios
  • 2 garlic cloves
  • ¼ cup mint, chopped
  • ½ cup parsley, chopped
  • ½ cup extra virgin olive oil
  • ½ cup Parmigiano Reggiano cheese, grated
  • Salt

Transfer the pistachios and garlic to a food processor. Pulse for 30 seconds. Add the mint and parsley. While the processor is on, drizzle the oil in. Add the cheese and salt to taste. Keep aside.

  • 3 tablespoons extra virgin olive oil
  • 3 cups Cremini mushrooms, cleaned and sliced
  • 2 garlic cloves, minced
  • ½ pound pasta cooked al dente, ½ cup pasta water spare
  • Salt
  • ½ cup Parmigiano Reggiano cheese, grated

Heat a large frying with the olive oil. Add the mushrooms and sauté on high heat, stirring constantly for 4 to 5 minutes or till they are golden brown. Add the pasta and stir well. Start by adding ½ cup of the pesto and adjust as needed. Add salt to taste. Garnish with cheese and serve.

 

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