Sharing Plate

- Your cooking coach

Show MenuHide Menu
t f
Chicken and Bean Stew

Chicken and Bean Stew

January 25, 2015

So my daughter just got a full set of braces- so she has to eat all soft stuff for a bit. I decided to make a play on pasta fagioli- I changed it by making it a stew instead of a soup. I also added chicken to it as I wanted more protein in the dish and I thought a one pot meal would be a lot easier to make. This is a great dish to make today- especially with all the snow coming…

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

Share my recipes...
Shepheards Pie1

Cilantro Chicken Shepherds Pie with Brussels Sprouts

January 21, 2015

I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!

  • 2 tablespoons butter
  • 2 cups shredded Brussels sprouts
  • 2 cups of leftover cilantro chicken, shredded with gravy
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • Salt
  • 4 to 5 medium yellow potatoes, peeled and 2 inch pieces
  • ½ cup half and half
  • 1 tablespoon butter
  • 1 egg yolk
  • Salt
  • Pepper

Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.

In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.

Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.

Shepheards Pie

Share my recipes...
Chicken with Cilanro and Dill Sauce

Chicken with Cilantro and Dill Sauce

January 20, 2015

This is one of my favorite chicken recipes- its my Grandfathers. It is simple and delicious…

  • 2 pounds bone-in chicken thighs
  • 3 teaspoons ground coriander
  • 2 teaspoons salt

Marinate the chicken pieces with the coriander and salt for 2 to 3 hours.

  • 1 small yellow onion, chopped
  • 6 garlic cloves, peeled
  • 1 cup dill, chopped
  • 1 cup cilantro, chopped

Process the onion, garlic, dill and cilantro. Keep aside.

  • 2 tablespoons ghee or butter
  • 1 tablespoon extra light olive oil
  • 1 half inch cinnamon stick
  • 3 cloves
  • 2 cups chicken broth
  • Salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds

Heat a heavy saucepan with the ghee and oil. Brown the chicken pieces on both sides on high heat, 2 to 3 minutes each. Keep aside. Add the cinnamon stick and cloves. Saute for 20 seconds and add the cilantro mixture. Saute on medium heat for 10 minutes, stirring constantly. Add the chicken and chicken broth and salt. Bring to a boil and simmer for half an hour covered. Take the lid off and turn the heat up and cook off the sauce until it thickens a bit. Check for seasonings.

Grind the spices in a coffee grinder and sprinkle on top of the curry. Mix well and let simmer for ten minutes. Serve warm.

 

 

 

Share my recipes...
Sweet and Sour Shrimp

Sweet and Sour Shrimp

January 13, 2015

I saw a version of this recipe somewhere on tv.. I can’t remember where or exactly what it was.. I think it was a Filipino recipe. It looked fantastic with a fried egg served on top. I made a brown fried rice to serve with this delicious dish.. recipe coming up tomorrow!

Sauce

  • ¼ cup ketcup
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon tamari
  • 1 tablespoon mirin
  • 1 tablespoon sweet and hot garlic sauce
  • 2 to 3 tablespoons water or broth

Mix everything in a bowl and keep aside.

  • 1 pound medium shrimp, shelled and deveined
  • 2 to 3 tablespoons cornstarch
  • Salt
  • Pepper
  • ¼ cup peanut oil

Place the shrimp onto a flat platter. Sprinkle cornstarch, salt and pepper all over the shrimp. Heat a frying pan with the oil and brown the shrimp in batches on both sides on high heat briefly. Take out and keep aside.

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh ginger, grated
  • 4 to 5 green onions, chopped
  • 1 red jalapeno pepper, deseeded and finely chopped
  • 1 large orange pepper, cut into 1-inch squares
  • ½ cilantro, chopped

Heat a wok like pan with the oil. Add the ginger, green onions and jalapeno. Saute on medium high heat for 2 to 3 minutes. Add the orange pepper and sauté for another 2 minutes. Add the shrimp, sauté for a minute and add the sweet and sour sauce. Mix well and bring to a boil and simmer until shrimp are cooked through but not over done. Garnish with cilantro and serve with rice. Add an egg if desired.

 

Share my recipes...
Garlic Fried Rice

Garlic Fried Brown Rice

January 12, 2015

I served this rice with sweet and sour shrimp- coming up tomorrow. This fried rice is really yummy especially if you love garlic like I do and best of all, it is healthy!

  • 1 cup brown rice, rinsed
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter
  • 3 cups water
  • 1 teaspoon salt

Add the oil and butter to a saucepan. Add the rice and sauté over medium heat for 2 to 3 minutes. Add the water and salt and bring to a boil. Simmer for 20 minutes on medium heat with lid half on. Turn the heat down and cover with lid and continue cooking for another 20 minutes or till the rice is cooked through. Take out of the pan and let cool. Keep aside.

  • ¼ cup rice vinegar
  • 1 tablespoon fresh garlic, grated
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt

Mix the ingredients in a bowl and keep aside.

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh garlic, grated
  • 3 to 4 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the garlic and green onions. Saute on medium heat for 2 to 3 minutes. Add the rice and sauté for another 2 to 3 minutes. Add the rice vinegar mixture and mix well and sauté for another 2 to 3 minutes. Garnish with cilantro and serve.

Share my recipes...
Keema with Brussels Sprouts

Keema (Ground Meat) with Brussels Sprouts

January 11, 2015

Keema is kind of the Indian version of chili.. well, a loose interpretation of it- there are no beans in keema.. usually some veggie. I decided to pair, my favorite, Brussels sprouts. Why not, I thought… and it was delicious…

  • 2 tablespoons ghee or butter
  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 2 inches fresh ginger, grated
  • 1 pound ground turkey or any meat desired
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • ½ cup full fat yogurt
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 cups shredded Brussels sprouts
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped

Heat a heavy saucepan with ghee and oil. Add the onion and ginger and sauté on medium heat for 3 to 4 minutes. Add the ground meat and cook while separating with the back of a wooden spoon on medium heat. Saute for 6 to 7 minutes. Add the yogurt, coriander, cayenne pepper and salt. Saute for another 5 minutes. Add the sprouts, mix well and cook with lid on for 20 minutes. Take the lid off and cook for another 10 minutes, checking for seasonings. Garnish with cilantro and dill. Serve warm.

Share my recipes...
Mexican Rice Taco Night

Taco Night- Mexican Rice

January 6, 2015

There has to be delicious rice for taco night- it would be better if the rice is healthy… so I made it out of brown rice.. no one was able to tell we were having brown rice. It was so yummy and flavorful that no one noticed.. I used the same ground coriander and ancho chili powder…

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup brown rice, rinsed well
  • 3 cups chicken or vegetable broth

Heat a saucepan with butter, oil and salt. Add the brown rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer partially covered for 20 minutes. Turn the heat down and with lid on. Cook for another 20 minutes. Keep aside once cooked.

  • 2 tablespoons extra virgin olive oil
  • ½ large red bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup tomato sauce
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chili powder
  • 2 teaspoons salt
  • 1 cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the red pepper, onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce, ground coriander, ancho powder and salt. Saute for 3 to 4 minutes. Turn the heat off and add the mixture to the cooked rice. Mix well and check for seasonings. Add the cilantro and mix well and serve with the tacos.

Share my recipes...