Sharing Plate

- Your cooking coach

Show MenuHide Menu
t f
Roasted Red Pepper and Basil Meatballs

Roasted Red Pepper and Basil Meatballs

July 29, 2015

How can I repost recipes and not include a meatball one??? This is particularly delicious!

  • 1 large red pepper
  • Drizzle of olive oil

Drizzle the olive oil on the red pepper and roast under a broiler until the skin is charred on all sides. Let cool and remove the skin and chop the pepper and keep aside. You can eliminate this step and use some jarred peppers instead- but nothing like fresh!

  • 1 pound ground turkey
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • ½ cup basil, chopped
  • 1 teaspoons salt
  • 1 egg, beaten
  • ½ cup panko crumbs soaked in ¼ cup milk
  • 4 cups marinara sauce

Transfer turkey, shallot, garlic, basil, red pepper, salt and egg into a medium bowl. Mix well and let it sit for 2 to 3 hours. Add the panko crumbs and mix well. In the meantime, add the tomato sauce to a medium saucepan and bring to a boil. Form the meatballs and add to the simmering tomato sauce. Cook the meatballs covered with a lid for about 20 minutes. Take the lid off and check for seasonings. Serve with spaghetti.

Share my recipes...
Greek Style Shrimp with Angel Hair Pasta

Greek Style Shrimp with Angel Hair Pasta

July 28, 2015

I had to repost this as it was scrumptious!  … I have been trying to replicate the delicious meals I had in Greece. This is inspired by all the delicious ingredients one gets to taste in Greek cuisine- like, garlic, dill, feta, etc.. The topping for this pasta is absolutely delicious…

  • tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pound medium shrimp, cleaned and deveined, sprinkled with salt
  • 2 cups fresh tomato sauce
  • Salt
  • ½ pound angel hair pasta, cooked al dente

Heat a frying pan with olive oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the shallot and garlic on medium heat and sauté for 2 to 3 minutes. Add the shrimp and brown on both sides for a minute each. Take out of pan and transfer to a plate. Add the tomato sauce and bring to a boil and simmer for about 15 minutes. Add the shrimp back to the sauce. Cook the shrimp for another minute or so and check for seasonings. Serve on top of angel hair pasta.

Topping

  • 3 green onions, chopped
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • ½ cup feta cheese, crumbled

Mix the green onions, parsley and dill in a small bowl and sprinkle over the pasta. Sprinkle the cheese and serve.

Share my recipes...
Chipotle Grilled Chicken

Grilled Chicken with Chipotle Sauce

July 27, 2015

Perfect recipe for a barbecue.. I made this last summer and it was a big hit!

Dry Rub

  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil
  • 2 smashed garlic cloves

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

  • 8 to 10 chicken drumsticks, skin removed

Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.

Chipotle Sauce

  • 1 cup tomato sauce, preferably fresh
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle in adobo (added a pepper in there as well)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.

Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.

 

Share my recipes...
Green and Yellow Beans with Dill

Green and Yellow Beans with Dill

July 26, 2015

I am revisiting some recipes… this is ideal for Meatless Mondays and there are loads of beans in the farmers market right now!!

  • 2 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds, crushed
  • 3 green onions, chopped
  • 2 inch fresh ginger, grated
  • 3 cups green and yellow beans, trimmed and chopped
  • Salt
  • ½ teaspoon cayenne pepper
  • 1/3 cup dill, chopped
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin and coriander seeds. Saute for a minute on medium heat and add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the green beans, salt and cayenne pepper. Saute on high heat for a minute, turn heat to medium and cover with lid and cook for 3 to 4 minutes- just enough time to cook the beans. Make sure not to overcook. Take the lid off and turn the heat on medium high and sauté for another 3 to 4 minutes, stirring constantly. Check for seasonings and add dill and cilantro. Mix well and serve.

Share my recipes...
Bulgur Pilad with Eggplant

Bulgur Pilaf with Red Pepper and Eggplant

July 14, 2015

This is a perfect accompaniment for the kebabs from yesterday’s post. I added delicious red pepper and eggplant to the grain and included harissa which is a Moroccan spicy condiment. It was a delicious dish!

  • 1/3 cup olive oil
  • 1 medium yellow onion, diced
  • 1 tablespoon harissa
  • 1 tablespoon tomato paste
  • 1 large red pepper, diced
  • 1 small eggplant, diced
  • 1 jalapeno, diced
  • 1 cup tomatoes, diced
  • 1½ cups bulgur wheat, washed and drained
  • 2 cups hot water
  • 2 to 3 teaspoons salt
  • 1 tablespoon dried mint

Heat a large saucepan with the olive oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the harissa and tomato paste. Saute for another 2 to 3 minutes.  Add the red pepper, eggplant and jalapeno. Saute for 3 to 4 minutes. Add the tomatoes, mix well and simmer on a medium low heat, covered for about 5 minutes. Take the lid off and add the bulgur and sauté for 3 to 4 minutes. Add the hot water, bring to a boil and simmer, covered for 15 minutes. Turn the heat off and let the bulgur rest for 20 minutes. Take the lid off, fluff with a fork. Add salt and dried mint. Check for seasonings. Serve warm.

Share my recipes...
Turkish Style Kebabs

Turkish Style Kebabs with Yogurt Sauce

July 13, 2015

One of our best vacations was in Istanbul- the food was out of this world.. These kebabs remind me of the amazing trip…

  • 1 cup panko breadcrumbs
  • ½ cup milk

Soak the breadcrumbs in the milk for about 10 minutes and keep aside.

  • 1 pound ground pork, beef or dark meat turkey
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • 1 teaspoon sumac
  • 1 teaspoon dried mint
  • 4 garlic cloves, chopped
  • 1 egg, beaten
  • ½ cup fresh parsley, chopped
  • 2 tablespoons olive oil

Transfer the soaked breadcrumbs, ground meat, salt, cumin, all spice, sumac, dried mint, garlic, egg and parsley to a large food processor. Process till a smooth mixture is achieved. Take out and let the mixture marinate for at least 2 to 3 hours. Form into meatballs or kebabs, about ¼ cup of mixture for each kebab. Heat a frying pan with the oil and cook the kebabs on a medium heat, turning every 2 to 3 minutes until all sides are brown. Cook till the kebabs are cooked through- about 10 to 15 minutes. Serve with yogurt sauce.

Yogurt Sauce

  • 1 cup full fat yogurt, whisked
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • ¼ cup fresh dill, chopped
  • Juice of half a lemon

Mix all the ingredients including the yogurt in a bowl. Serve with the kebabs.

 

Share my recipes...
Pistachio Pesto Pasta with Mushrooms

Pistachio Pesto Pasta with Mushrooms

July 12, 2015

I’m back from vacation and it is time to get back into healthy eating… so here is a great recipe for meatless Mondays… yummy pistachio pesto paired with sautéed mushrooms! Add a yummy green salad and a glass of red wine and you have a perfect meal!

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.

 

Share my recipes...