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White Bean Burgers

Cannellini Bean Burgers with Roasted Jalapeños

May 24, 2016

A great vegetarian option for this upcoming long weekend- it’s like having falafel burgers!!!

  • 4 jalapeno peppers, cut in half and deseeded
  • 4 green onions, cleaned
  • Drizzle of olive oil
  • Salt

Preheat oven to 400 degrees.

Place the peppers and the green onions on a lined cookie sheet and drizzle with olive oil and sprinkle some salt. Roast in the oven. Take the green onions out after 15 minutes and continue to roast the peppers for another 20 minutes or till the skin is charred. Take out and let cool and scrape the skin off the peppers. Keep aside.

  • 2 cans cannellini beans, rinsed and drained
  • 2 eggs, beaten
  • 1 cup parsley, chopped
  • 2 teaspoon salt
  • 3 garlic cloves

Place all the ingredients including the roasted vegetables in a large processor and process all ingredients till smooth. Take out in a large bowl.

  • 1 cup panko breadcrumbs

Add the breadcrumbs to the processed mixture and mix well and refrigerate for at least an hour. Take out of fridge and form 4 to 6 patties (depending on size).

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil

Heat a large frying pan with the butter and olive oil and place the patties and cook for about 3 to 4 minutes on each side on medium heat or till both sides are golden brown. Top with cheese and serve on toasted ciabatta rolls.

 

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Chicken Paprikash

Chicken Paprikash

May 23, 2016

I saw Michael Symon make this recipe on some show and was reminded of a dish my Mom used to make for us… so I kind of blended the two and came up with my own version.. it is a great weekday, healthy meal to serve your family…

  • 5 to 6 chicken drumsticks, with skin
  • 1 tablespoon sweet paprika
  • 4 garlic cloves, grated
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Mix the paprika, garlic, oil and salt in a small bowl. Rub all over the chicken and marinate for 2 to 3 hours.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 large yellow onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon sweet paprika
  • 14 ounces crushed tomato
  • 2 cups chicken broth
  • Salt
  • 1 cup sour cream
  • 1 tablespoon all purpose flour
  • ½ cup parsley, chopped
  • ½ cup dill, chopped

Heat a heavy saucepan with the butter and olive oil. Brown the chicken pieces on medium high heat on all sides. Take out of the pan and keep the chicken pieces aside. Add the thyme, onion, peppers and paprika. Saute on medium heat for 5 to 6 minutes. Add the crushed tomato and sauté for another 4 to 5 minutes on medium heat. Add the chicken back to the pan with the chicken broth. Bring to a boil and simmer on lower heat, covered for 15 to 20 minutes. Take the lid off the take the chicken pieces out to take off the bone (you can leave on the bone if desired). In the meantime, add the flour to the sour cream, mix well and add to the pan. Mix well and add salt if needed. Add the parsley and dill. Mix well and serve with egg noodles.

 

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Pasta Arrabiata with Breadcrumbs

Pasta Arrabbiata with Herbed Breadcrumbs

May 22, 2016

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

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Miso-Ramen

Miso Ramen with Pork Broth

May 10, 2016

This dish is definitely a labor of love. I love eating a steaming hot bowl of ramen noodles and love to go eat it at Ippudo in NYC. It is the ultimate comfort food for me. Well, I got it in my mind to replicate the dish… it was quite an adventure from going to the Asian store and getting all the ingredients to finding pork bones… I went to three different stores to find the neck bones… it was all worth it as in the end I had a delicious broth and a yummy bowl of ramen. I made extra broth and froze the rest…

Pork Broth

  • 1 to 2 pounds pork neck bones
  •  Preheat oven to 400 degrees F, preferably on convection heat.
  • 2 teaspoons instant dashi granules
  • 1 tablespoon tamari
  • 4 tablespoons red miso paste

Transfer the bones to a line cookie sheet and roast in oven for 45 minutes to an hour or till the bones are golden brown. Transfer to a stock pot and cover with water, at least 10 to 12 cups. Bring to a boil and simmer for 3 to 4 hours, adding water as needed. Skim any brown stuff that comes up to the surface. Turn the heat off and take all the bones out and let cool. Strain the broth and return to the stock pot, you should have about 8 cups broth. Bring to a boil and add the dashi granules, tamari and miso. Mix well and simmer for 10 minutes. Taste the broth and keep aside.

Take the meat off all the bones and shred and keep aside.Miso Ramen2

  • 4 eggs

Place the eggs in a small saucepan and cover with the eggs with water. Bring to a boil and cover with the heat off. Let sit for 5 minutes and take the eggs out and place under cold running water. Un peel and keep aside.

  • 1 bunch Chinese Broccoli, stems chopped off and chopped
  • 2 tablespoons extra light olive oil
  • 3 cloves garlic, chopped fine
  • Salt

Heat a wide frying pan with the oil. Add the Chinese broccoli and sauté on high heat for minute. Add the garlic and salt and continue sautéing for 5 to 6 minutes. Check for seasonings and keep aside.

  • Dried ramen noodles, enough for 4 people, cooked according to package directions.
  • 4 green onions, chopped
  • ½ cup cilantro, choppedMiso Ramen1
  • 1 bunch enoki mushrooms, end cut off
  • Nori strips (dried seaweed)

Place the noodles in all four bowls. Top with enough of the very hot broth. Cut the eggs in half and place on top, sprinkle with a bit of salt. Add a bit of pork meat in all. Add the Chinese broccoli, the green onions, cilantro and mushroom in all the bowls. Top with cilantro and serve.

 

 

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Stir-Fry-Noodles-with-Steak-and-Mushrooms

Stir Fried Noodles with Steak and Mushrooms

May 9, 2016

Another one pot meal! This is a yummy dish filled with noodles, steak and mushrooms. It is flavored with one of my favorite Chinese spices- Szechuan peppercorns!!

  • 10 ounces Chinese noodles, cooked according to directions, keep aside
  • 1 rib eye steak, sliced thin
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Roast the peppercorns and cumin seeds in a pan for 2 to 3 minutes. Let them cool and grind till a powder is formed. Marinate the steak slices with the spice mixture and salt for 2 to 3 hours.

  • 3 tablespoons peanut oil
  • 10 ounces Cremini mushrooms, sliced
  • 4 ounces Shiitaki mushrooms, sliced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, grated
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with the oil. Brown the steak on high heat for 2 to 3 minutes. Take out of the pan and add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the onion and garlic. Saute for a minute and add the cooked noodles, steak slices and the sauces. Mix well and check for seasonings. Garnish with cilantro.

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Shrimp and Mushroom Laksa

Shrimp and Mushroom Laksa

May 8, 2016

Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!

  • 1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
  • 1 medium yellow onion, cut in half
  • 2 carrots, sliced in one inch pieces
  • Salt

In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.

Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.

Paste

  •  2 large shallots, cut in quarters
  • 3 green onions, trimmed and chopped
  • 2 inch fresh ginger, peeled and chopped
  • ¼ cup slivered almonds
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric
  • 2 tablespoons fish sauce
  • 2 tablespoons peanut oil
  • 2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length

Transfer all the ingredients to a food processor and puree until smooth. Keep aside.

  • 2 tablespoons peanut oil
  • 1 10 ounces Cremini mushrooms, sliced
  • One 14 ½ ounce can unsweetened coconut milk
  • 1 to 2 tablespoon honey
  • 2 tablespoons fish sauce
  • 1 pound Thai flat rice noodles, cooked according to package instructions
  • Juice of a lime
  • 2 tablespoons soy sauce
  • 1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups

Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.

Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.

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Mexican Style Burgers

Mexican Flavored Cheeseburgers

May 4, 2016

This is yummy and very appropriate for this week of cinch de mayo…

  • 1 cubanelle pepper, sliced in half and seeded
  • 1 poblano pepper, sliced in half and seeded
  • 3 to 4 garlic cloves with skins on
  • 3 to 4 green onions, cut into quarters
  • Drizzle of olive oil
  • Salt
  • ½ cup cilantro, chopped

Place the peppers, garlic and green onions on a lined cookie sheet. Drizzle olive oil and sprinkle salt. Roast in oven for 15 to 20 minutes on 350 degrees F. Add the roasted vegetables in a blender with the cilantro. Blend till smooth. Keep aside.

  • 1 pound grass fed ground beef
  • 2 teaspoons salt
  • 1 egg, beaten

Mix the ground beef, salt and egg with the green mixture. Divide the mixture into 6 patties. Keep aside.

  • 6 buns
  • 6 slices of cheddar cheese
  • 1 large or 2 medium tomatoes, sliced

Mayonnaise

  • 2 tablespoons mayonnaise
  • ¼ cup non-fat Greek yogurt
  • 1 teaspoon smoked paprika
  • Juice of half a lime
  • 1 teaspoon salt

Mix the mayonnaise, yogurt, smoked paprika, lime juice and salt in a small bowl and keep aside.

Cook the patties and assemble the burgers with the mayonnaise and tomato slices. Serve with oven fries.

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