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Cauliflower and Chickpea Stew with Olive and Cilantro Gremolata

Cauliflower & Chickpea Stew with Olive, Raisin and Cilantro Gremolata

July 28, 2014

This is a fabulous dish to impress your vegetarian friends. I made this Moroccan style stew with delicious quinoa. I also topped the goodness with a mixture of green olives, raisins and cilantro.

  • 1 cauliflower head, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons roasted cumin seeds, crushed
  • 1 cookie sheet, lined with aluminum foil

Preheat oven to broil.

Place the cauliflower florets onto the cookie sheet. Add the oil, salt and cumin. Mix well and roast for 30 minutes till the florets are golden brown. Keep aside.

  • 2 tablespoons olive oil
  • 1 large yellow onions, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • Salt
  • 2 cans chickpeas, washed and drained

Heat a large saucepan with olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and bring to a boil. Add the flour and sauté for a minute. Add the chicken broth and chickpeas. Bring to a boil. Add the cauliflower and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Check for seasonings and add salt as necessary. Garnish with gremolata and serve with quinoa.

Olive Gremolata

  • ½ cup green olive (I used the ones that are stuffed with garlic), chopped
  • ¼ cup golden raisin, chopped
  • ½ cup cilantro, chopped

Mix the olives, raisins and cilantro in a small bowl. Sprinkle on the stew and serve.

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Mushroom and Broccoli Rabe Lasagna1

Mushroom Lasagna with Broccoli Rabe and Parsley Pesto

July 27, 2014

Another way to use the delicious pesto- a yummy, vegetarian lasagna with mushrooms! This was a bit hit!!!

  • 20 ounces Cremini mushrooms, sliced
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • Salt

Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes, till golden brown. Add the garlic and salt and sauté on medium heat for 1 to 2 minutes. Turn heat off and keep aside.

  • ½ cup full fat ricotta cheese
  • ½ cup parsley and broccoli rabe pesto (recipe below)
  • 1/3 cup grated Parmigiano Reggiano
  • 1 egg, beaten
  • 1 teaspoon salt

Mix all the ingredients in a medium bowl and keep aside.

  • 3 cups homemade tomato sauce
  • 9 lasagna noodles (I use no-boil but the regular ones can be first cooked and used as well)
  • ½ cup mozzarella cheese, grated
  • 1 8X8 oven-proof dish

Preheat oven to 350 degrees F.

Spoon ½ cup tomato sauce onto the bottom of the dish. Dip and place three lasagna noodles on top of the sauce. Add half of the ricotta mixture and evenly distribute on top of the noodles. Add half of the mushroom filling and top with three more noodles. Spoon ½ cup tomato sauce on top of the noodles, spreading it evenly. Repeat a layer of the remaining ricotta filling and mushrooms. Top with three more noodles and the remaining sauce. Top with the cheese and cover with aluminum foil. Bake for 40 minutes in the oven and take the top off. Bake for another 10 minutes and serve after resting the lasagna for 10 minutes.   Mushroom and Broccoli Rabe Lasagna

Broccoli Rabe and Parsley Pesto

  • 2 garlic cloves
  • ½ cup slivered almonds, toasted
  • ½ cup Pecorino Romano, grated
  • 2 cups broccoli rabe, the leaves taken off and chopped
  • 2 cups parsley, chopped
  • Juice of half a lemon
  • ½ cup extra virgin olive oil
  • Salt

Transfer the garlic, almonds and cheese to a food processor. Pulse this the garlic and almonds are chopped. Add the broccoli rabe, parsley and lemon juice. Process till everything is chopped well. Slowly drizzle the olive oil while processing the mixture. Take out of the processor and transfer to bowl. Check for seasonings and add salt. Serve on top of any meat, fish or mixed with pasta.

 

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Shrimp Asparagus with Sweet Chili Sauce

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

July 23, 2014

A yummy Chinese inspired recipe with delicious asparagus!

Sweet Chili Sauce

  • ½ cup rice vinegar
  • 1 cup water
  • 1 tablespoon sugar or honey
  • 3 garlic cloves, grated
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons Shao Hsing Hua Tiao cooking wine (cooking sherry will do)
  • 2 tablespoons fish sauce

Transfer the vinegar, sugar, garlic, pepper flakes, cooking wine and fish sauce to a small saucepan. Bring to a boil and simmer on a lower heat for about 7 to 8 minutes until the mixture is reduced by half. Check for seasonings and keep aside.

  • 1 pound medium shrimp, cleaned and deveined
  • 2 teaspoons salt
  • 1 tablespoon cornstarch
  • 3 tablespoons extra light olive oil
  • 1 bunch bok choy, chopped
  • 1 bunch asparagus, trimmed and cut in 2 inch pieces
  • 3 garlic cloves, grated
  • 1 inch ginger, grated

Sprinkle the cornstarch and salt all over the shrimp. Mix and heat a wok like pan with the oil. Brown the shrimp on both sides in 2 to 3 batches- briefly. Take the shrimp out and set aside. Reheat the pan and add the garlic and ginger. Saute on medium heat and add the vegetables. Saute for 3 to 4 minutes. Add the shrimp and the chili sauce. Bring to a boil and simmer till the shrimp is cooked through. Serve with brown rice.

 

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Green and Yellow Beans with Dill

Green and Yellow Beans with Dill

July 22, 2014

Another delicious vegetarian dish to enjoy in the summer..

  • 2 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds, crushed
  • 3 green onions, chopped
  • 2 inch fresh ginger, grated
  • 3 cups green and yellow beans, trimmed and chopped
  • Salt
  • ½ teaspoon cayenne pepper
  • 1/3 cup dill, chopped
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin and coriander seeds. Saute for a minute on medium heat and add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the green beans, salt and cayenne pepper. Saute on high heat for a minute, turn heat to medium and cover with lid and cook for 3 to 4 minutes- just enough time to cook the beans. Make sure not to overcook. Take the lid off and turn the heat on medium high and sauté for another 3 to 4 minutes, stirring constantly. Check for seasonings and add dill and cilantro. Mix well and serve.

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Pea Pesto

Pea Pesto with Rice

July 21, 2014

This is a delicious way to give your kids vegetables. I made a pesto with peas and then mixed it with cooked rice- it was absolutely delicious…

  • 1 ½ cups frozen peas, blanched in boiling water for a minute and drained
  • 1 garlic clove, smashed
  • ½ cup cilantro, chopped
  • 2 green onions, chopped
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • 3 cups basmati rice, cooked al dente

Place the blanched peas, garlic, cilantro, green onions, oil and salt in a food processor and process till smooth. Take out and check for seasonings. Add to warm, cooked rice. Mix well and serve.

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Chipotle Grilled Chicken

Grilled Chicken with Chipotle Sauce

July 20, 2014

Perfect recipe for a barbecue!

Dry Rub

  • 1 tablespoon chipotle powder
  • 1 tablespoon garlic powder
  • 2 teaspoons cumin seeds
  • 2 teaspoons salt
  • ¼ cup extra virgin olive oil
  • 2 smashed garlic cloves

Mix all the ingredients in a small bowl and keep aside.

  • 8 to 10 chicken drumsticks, skin removed

Score the drumsticks a couple of times and marinate them in the chipotle mixture in a zip lock bag over night or for at least 2 hours.

Chipotle Sauce

  • 1 cup tomato sauce, preferably fresh
  • 2 tablespoons brown sugar
  • 1 tablespoon chipotle in adobo (added a pepper in there as well)
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt

Bring all the ingredients to a boil and simmer for 10 minutes. Taste for seasonings and set aside.

Grill the chicken till done and baste with half of the chipotle sauce. Use the rest of serving on the side. Serve the chicken with a salad.

 

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Greek Style Shrimp with Angel Hair Pasta

Greek Style Shrimp with Angel Hair Pasta

July 16, 2014

Another pasta dish for you.. I have been trying to replicate the delicious meals I had in Greece. This is inspired by all the delicious ingredients one gets to taste in Greek cuisine- like, garlic, dill, feta, etc.. The topping for this pasta is absolutely delicious…

  • tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pound medium shrimp, cleaned and deveined, sprinkled with salt
  • 2 cups fresh tomato sauce
  • Salt
  • ½ pound angel hair pasta, cooked al dente

Heat a frying pan with olive oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the shallot and garlic on medium heat and sauté for 2 to 3 minutes. Add the shrimp and brown on both sides for a minute each. Take out of pan and transfer to a plate. Add the tomato sauce and bring to a boil and simmer for about 15 minutes. Add the shrimp back to the sauce. Cook the shrimp for another minute or so and check for seasonings. Serve on top of angel hair pasta.

Topping

  • 3 green onions, chopped
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • ½ cup feta cheese, crumbled

Mix the green onions, parsley and dill in a small bowl and sprinkle over the pasta. Sprinkle the cheese and serve.

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