Your Cooking Coach
Show MenuHide Menu

Chicken Curry

January 14, 2020

Curry Chicken2

  • 1 pound chicken thighs, with or without bones, without skin
  • ½ cup non-fat Greek yogurt
  • 2 tablespoons half and half
  • 3 garlic cloves, minced
  • 2 inch fresh ginger, grated
  • Juice of one lemon
  • 2 teaspoons salt
  • 2 teaspoons garam masala

Mix the yogurt, half and half, garlic, ginger, lemon juice, salt and garam masala in a bowl. Add to a zip lock bag with the chicken and marinate in the fridge overnight or at least 2 hours. Keep aside.

  • 1 medium yellow onion, cut in half
  • 1 cup cherry tomatoes, washed
  • 1 cup chicken broth
  • 2 green cardamoms, crushed
  • 2 cloves

Add the onion, tomatoes, chicken broth, cardamom and cloves to a medium pan. Bring to a boil and simmer covered for 30 minutes or till everything is soft and mushy. Blend in a blender till smooth.

  • 2 tablespoons extra light olive oil
  • ½ cinnamon stick
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil and cinnamon stick. Add the blended onion mixture and sauté on medium heat for 10 to 12 minutes, stirring constantly. Add the chicken including the marinade. Mix well and cook on a medium heat covered for 20 minutes or till the chicken is cooked through. Take the lid off and turn the heat up to cook the extra moisture off, about 5 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Chicken Curry1

Easy Guacamole

January 13, 2020

Easy Guacamole

I have loads of guacamole recipes on this blog. I love guacamole and it doesn’t take much time or effort to make your own- homemade is a lot yummier than the store bought variety. Try it this year.. especially with the delicious tacos…

  • 4 to 5 avocados, cut in half and scooped out
  • Juice of 2 large limes
  • ½ cup cilantro, chopped
  • 3 garlic cloves, grated
  • 2 teaspoons salt

Transfer the scooped out avocados into a medium bowl. Add the lime juice, cilantro, garlic and salt. Mix well and serve!

Super Easy Tomato Salsa

January 12, 2020

Super Easy Tomato Salsa

This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!

  • 1 cup cherry tomatoes, chopped
  • 1 medium shallot, chopped
  • 2 serrano chilies, chopped
  • ½ cup cilantro, chopped
  • 2 garlic cloves, grated
  • Juice of one lime
  • 2 teaspoons salt
  • 1 tablespoons extra virgin olive oil

Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.

Chipotle Sweet Potato Soup with a Smoked Paprika Cranberry Compote

November 26, 2019

This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…

  • 4 to 5 medium sweet potatoes, skin pierce with a fork

Preheat oven to 400 degrees F.

Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 chipotle pepper, chopped
  • 2 tablespoons brown sugar
  • 3 cups chicken broth
  • Salt
  • ¼ cup half and half
  • ¼ cup milk
  • Zest of a lime
  • Juice of half a lime

Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.

Smoked Paprika and Cranberry Compote

  • 1 cup fresh cranberries
  • ¼ cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup brown sugar
  • ½ cup cilantro, chopped

Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.

Fig and Apricot Compote

November 25, 2019

Fig and Apricot Compote I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.

The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.

Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!

  • ½ cup dried mission figs, cut into thin strips
  • ½ cup dried apricots, cut into thin strips
  • 1 cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon salt

In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.

Moroccan Style Potato Gratin

November 24, 2019


1/3 cup finely grated Gruyere cheese
¼ cup finely grated Parmigiano Reggiano
2 cups heavy cream
2 medium garlic cloves, mined
2 tablespoons harissa
Salt
Pepper
4 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 tablespoons unsalted butter

Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and harissa to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
I modified this recipe from NYTimes.

Manchego and Smoked Paprika Mashed Potatoes

November 21, 2019
  • 4 pounds Yukon gold potatoes, peeled and cut into small squares
  • Salt
  • 3 garlic cloves
  • 4 tablespoons butter
  • ¾ to 1 cup half and half
  • 2 cups shredded Manchego cheese, grated
  • 1 teaspoon smoked paprika
  • Pepper
  • ½ cup green onion, chopped

Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.