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Drunken Noodles

September 17, 2019

Sauce

  • ¼ cup fish sauce
  • ¼ cup sweet soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons chili garlic sauce
  • 2 teaspoons corn starch

Mix all the ingredients into a small bowl with the corn starch. Keep aside.

  • 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
  • 2 tablespoons peanut oil
  • ½ pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, minced
  • 1 serrano chili, sliced, optional
  • 1 large yellow onion, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 cup Thai basil, leaves only, chopped
  • 2 packs of baby bok choy, trimmed and sliced in half
  • 2 eggs, room temperature

Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.

Herbed Ricotta and Potato Gnocchi

September 16, 2019
  • 1 one pound russet potato
  • ½ cup whole milk ricotta cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon fresh ground nutmeg
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh chives
  • 1 egg, beaten
  • ½ cup freshly ground Pecorino Romano
  • 1 cup plus more flour

Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.

Gnocchi1

 

 

 

 

 

 

 

Marinara Sauce

  • 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • Salt
  • Pepper

Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.

Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese

Cauliflower and Potatoes Sauteed with Tomatoes

September 15, 2019

Cauliflower and Potatoes Sauteed with Tomatoes1

  • 1 cauliflower head, cut into florets
  • 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain (carom) seeds
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 2 inch ginger, chopped
  • 4 garlic cloves, chopped
  • 1 cup fresh tomatoes, chopped
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.

Pumpkin Apple Bread with Streusel Topping

September 10, 2019

All I can say is, yum, yum!

 

 

 

 

 

 

 

 

 

  • 1½ cups white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1 cup raw sugar
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup apple cider
  • 1 large Pink Lady apple, chopped

Streusel

  • 1 tablespoon all purpose flour
  • 2 tablespoons turbinado sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Mix the flour, sugar, cinnamon and butter with a fork in a small bowl. Keep aside.

Preheat oven to 350 degrees F.

Butter and flour a 9X5 pan.

Mix the flour, baking soda, salt and cinnamon powder in a medium bowl. Whisk well and keep aside. In the meantime in a mixer, add the sugar and butter. Beat till the mixture is creamy. Add the eggs, vanilla extract and apple cider. Beat well and slowly add the flour mixture. Mix well and fold the diced apple. Transfer the batter to the pan and top with the streusel mixture. Bake for 50 to 60 minutes till the cake is done.

Spiced Pumpkin Chocolate Bread

September 9, 2019

Pumpkin Bread

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ cup extra light olive oil
  • 1 cup canned pumpkin puree
  • ½ cup toasted walnuts
  • ½ cup chopped dark chocolate

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and chocolate and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Pumpkin Bread 1

Pumpkin Bread with Cranberries

September 8, 2019

Lets do a pumpkin week- here is the first one.

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 1/3 cup chopped dried cranberries
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Cheese Buldak

August 20, 2019

This is a delicious recipe- a Korean version of chicken parm.. kind of- it has Korean rice cakes mixed with tomato sauce and the iconic Korean pepper paste, gochujang! If you like Korean food and want to try something at home, this is a great way to experiment. I have made the recipe more accessible and not as spicy.

¼ cup gochugaru (Korean red-pepper flakes)

2 tablespoons gochujang (Korean red-pepper paste)

3 tablespoons light brown sugar

3 cloves garlic, peeled and minced (about 2 tablespoons)

1 (1-inch) piece ginger, peeled and minced (about 1 tablespoon)

1 tablespoon soy sauce

½ teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes

2 tablespoons neutral oil, such as canola or peanut

4 ounces sliced Korean rice cakes (optional)

6 to 8 ounces low-moisture mozzarella, thinly sliced

2 scallions, sliced, for garnish

 

Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.

If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.

Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, stirring in the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.

Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.