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Coconut Rice with Shrimp

August 14, 2018
  • 1 pound jumbo shrimp, tails taken off
  • Salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup chimichurri sauce
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup rice
  • Salt
  • 1 cup frozen petit peas, thawed
  • Juice of one lemon
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.

Sauteed Shrimp with Indian Pickling Spices

August 13, 2018

1 pound medium shrimp, cleaned and deveined

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 teaspoon onion seeds (nigella seeds)

¼ teaspoon fenugreek seeds

1 medium onion, sliced

1 serrano chili, chopped

2 tablespoons tomato puree

Salt

½ cup cilantro, chopped

Juice of half a lime

 

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.

Indian Style Fried Rice

August 12, 2018

3 cups basmati rice, cooked al dente

2 tablespoons peanut oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

10 to 12 curry leaves, chopped

1 medium onion, sliced

5 cups mixed greens (baby spinach, baby kale), chopped

2 to 3 tablespoons soy sauce

Salt

Juice of half a lemon

 

Heat a wok like pan and add the peanut oil. Add the mustard seeds, cumin seeds and curry leaves. Saute on medium heat for 30 seconds and add the onion. Saute on medium heat for 2 to 3 minutes. Add the cooked rice and sauté on high heat for 2 to 3 minutes and add the soy sauce and the greens. Saute till the greens are wilted. Add salt and lemon juice to fix the seasonings. Serve warm.

Fresh Peach Salsa

August 7, 2018

Peach Salsa

    • 4 to 5 medium peaches, chopped into ¼ inch squares
    • 4 green onions, chopped
    • 2 garlic cloves, minced
    • Juice of a large lime
    • 1 to 2 teaspoons honey
    • 1 teaspoon smoked paprika
    • 1 to 2 teaspoons salt
  • ½ cup cilantro, chopped

Add the peaches, onions and garlic in a small bowl. Add the lime juice, honey, paprika, salt and cilantro. Mix well and keep aside for at least an hour before serving.

Minced Chicken with Black Bean Sauce

August 6, 2018

Minced Chicken with Black Bean Sauce

  • 1 pound minced chicken (thighs)
  • 1 tablespoons tamari
  • 2 teaspoons rice vinegar
  • 2 teaspoons corn starch

Add the chicken to a medium bowl. Dissolve the corn starch in the rice vinegar and tamari. Add the corn starch mixture, mix well and marinate for 2 to 3 hours. Keep refrigerated.

 

 

Sauce

  • ¼ cup black bean sauce
  • 2 tablespoons sweet chili sauce

Mix the black bean and sweet chili sauce. Keep aside.

  • 2 to 3 bunches broccolini, cut the tops off and chop; cut the green stalks and chop, keep aside
  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, grated
  • 1 inch ginger, grated

Heat a wok like saucepan with the olive oil. Add the broccolini stalks, ginger and garlic. Saute on high heat for 2 to 3 minutes. Add the minced chicken and cook while separating on high heat. Add the broccolini greens and mix well. Add the black bean sauce and mix well. Bring to a boil and cook for another 2 to 3 minutes. Check for seasonings and serve with rice or noodles.

Tofu Stir Fry with Mushrooms and Bok Choy

August 5, 2018

Tofu and Bok Choy Stirfry

1 pack firm tofu, water drained and cut into ½ inch squares

2 bunches baby bok choy, the whites and greens chopped and separated

1 10 oz cremini mushrooms, sliced

4 garlic cloves, minced

1 inch ginger, grated

 

 

Sauce

2 tablespoons tamari

2 tablespoons rice vinegar

2 tablespoons honey

2 tablespoons sweet chili sauce

Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.

¼ cup chicken or vegetable broth

1 tablespoon corn starch

Mix the corn starch in broth and keep aside.

2 tablespoons extra light olive oil

Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.

Mango Nectarine and Avocado Salsa

July 31, 2018

Mango Nectarine and Avocado Salsa

  • 1 medium mango, cut into ½ inch dice
  • 1 large nectarine, cut into ½ inch dice
  • 1 ripe avocado, mashed
  • 3 green onions, chopped
  • 1 jalapeno, seeded and chopped
  • ½ cup cilantro, chopped
  • Juice of 2 limes
  • Salt

Add the mango, nectarine, avocado, green onions, jalapeno and cilantro in a small bowl. Mix well and add the lime juice and salt. Mix and let the salsa sit for about an hour. Serve with chips or an entrée.