Sharing Plate – Your Cooking Coach |

I love desserts. I am quite picky about what I will eat, though. I feel if I am going to ingest all those calories, it better be worth my while. Homemade treats are the best or if they are bought from a reputable store or eaten at a fabulous restaurant.

One of my favorite things to eat is trifle. I have made many versions over the years. I grew up with it and eating it invokes lots of good memories of childhood. My Mom made the basic version- cake, plain custard, strawberry jam and mixed fruit- and of course lots of freshly whipped cream. It was absolutely delicious! Somehow I can eat loads of it- I am not a big eater (well, my husband may disagree with that statement…). It is so light with the custard and the cream that it is very easy to keep eating.

I am always thinking of different variations of this yummy treat. I love mangoes and pineapple together- so I decided to pair them in a trifle. As I write – blackberries and mangoes are coming to mind- I think the next one will include the two fruits- yum!

It is deceivingly easy to make. When people look at the trifle bowl, they get very intimidated. The only thing that takes a little while to make is the curd- which can be made the day before. Shortcuts can be taken as well- store bought mango curd can be used – although I have never seen it. You can substitute lemon curd instead. The rest is just layering the ingredients- pineapple, whipped cream and the cake- very simple.

I would definitely make this for a holiday dinner. Absolutely delicious- money back guarantee….

Mango Curd

• 4 large egg yolks
• ¾ cup turbinado sugar
• 2 tablespoons cornstarch
• 1 cup mango puree
• ¼ cup butter
• 2 tablespoons lemon juice
• 2 teaspoon orange zest

In a large saucepan stir sugar, cornstarch, mango puree, butter, lemon juice and orange peel. Cook over medium heat till thickened and bubbly. Beat the egg yolks in a small bowl and add half of the thickened mixture to temper it. Return the egg mixture into the saucepan and bring to a gentle boil. Cook, and stir for 2 minutes more. Strain through a fine strainer and cover the surface with plastic wrap and chill. Yields about 2 cups.

• 1 11 oz store bought frozen plain pound cake, sliced thin
• 2 cups whipping cream beaten stiff with 2 tablespoons vanilla sugar
• 2 cups crushed pineapple including the juice
• 1 trifle bowl or any deep glass dish

Divide the cake into two portions. Add one portion of the sliced cake at the bottom of the trifle bowl, covering the entire bottom. Next, spread half of the crushed pineapple followed by half of the mango curd. Top the mango curd with half of the whipped cream. Repeat the process and set in the fridge for at least 4-5 hours before serving.

This is the most popular lentil dish on my Dad’s side of the family. I grew up eating it all the time- to the point that I don’t like to make it very often. Actually I do make it once in a while but I never  the way my Mom does.

She would cook the lentils in water, turmeric and salt. Sauteed onions were the most important part of the tempering. They were chopped and cooked on a medium fire with ghee until they turned chocolate brown. The lentils were topped with the onions and garam masala was sprinkled on top- thats it – that is how it was made every single time. Part of me understands looking forward to the same dish, made the same way every time- I do that- I have the same breakfast every day. Somehow with these lentils- I want a change but as you probably noticed, I did sprinkle the garam masala on mine as well- I love the flavor and it finishes the dish off really well.

I like making it with ginger while the lentils are cooking and then topping it with an onion and chili. It is quite similar to the one I grew up with but still a bit different. It is great with rice or as a side dish with a vegetable or a meat. It is even great as a soup!

• 1 cup moong dal
• 2 cups water
• 2 inches ginger, grated
• 1 teaspoon salt
• ½ teaspoon turmeric

Tempering

• 2 tablespoons olive oil
• 1 small onion- diced small
• 1 serrano chili- chopped
• 1 teaspoon garam masala
• ½ teaspoon cayenne pepper

Add the dal, water, ginger, salt and turmeric to a medium deep pan.
Bring to a boil and lower the heat to medium. Stir occasionally and cook till the lentils
are soft not too mushy, about 10-12 minutes.
In the meantime in a small frying pan, heat up the olive oil and add the onions and serrano chili. Stir and cook on medium heat till the oinions are golden brown. Add the onion and chili mixture to the lentil pan. Add the garam masala and cayenne pepper. Taste for salt. Serve with rice.

My Mom has been making this chicken dish for a very long time. She usually cuts up a whole chicken and uses all the parts- which is the right way to make a chicken curry of any sort… all the pieces in there are from the same chicken- what a concept?? We don’t do that any more… I end up buying a pack of chicken thighs or chicken breast to use for me daily cooking. I am not happy with the idea of using a bunch of different chickens in one dish- I guess I will start buying whole chickens – soon…

I had a pack of chicken thighs which I decided to cook with green beans. Its a one pot meal concept which I like so much. I started off with whole, skinless, boneless thighs which I shredded after they were cooked. I am not really sure why I did that- somehow it seemed like a good idea at the time. I guess my point is that you can do it either way- serve the thighs or breasts whole or shred them.

If you are using breast- I would suggest browning them in the beginning of the cooking process and then removing them to the side till the beans are almost done. Add the breast pieces at the very end and cook them for a few minutes and they will be perfectly tender.

This was a delicious meal with fresh, homemade rotis- yum! Nothing else was needed- thats right we didn’t have any wine with this meal. I had a small serving of a very spicy chili pickle- delicious!

This is a great dish to make for a crowd as well, enjoy!

• 1½ pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• ¾ pound green beans, chopped into an inch pieces
• Salt

• 1 medium yellow onion, roughly chopped
• 3 garlic cloves
• 3 inch piece ginger, roughly chopped
• ½ cup cilantro

Process the onion, garlic, ginger and cilantro into a smooth paste.

• 1 teaspoon cumin seeds
• 3-4 cloves
• ½ cinnamon stick
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon cayenne pepper
• 1 cup crushed tomatoes
• 1 teaspoon garam masala
• Salt
• 1 cup chicken broth

In a wide saucepan, heat the olive oil. Add the chicken pieces, sprinkle with salt. Brown the pieces on both sides for 5-6 minutes each on high heat. Lower the heat to medium and add the cumin seeds, cloves and cinnamon stick. Saute for a minute and add the processed onion mixture. Saute on medium heat for 5-6 minutes. Add the crushed tomatoes, coriander powder, turmeric and cayenne pepper. Saute for 4-5 minutes. Add the chicken broth and cover with lid. Lower the heat and cook for 13-15 minutes or till chicken pieces are cooked. Take the lid off and add the green beans. Place the lid back on the saucepan and cook for another 7-8 minutes, till beans are tender. Take the lid off and increase the heat. Cook the chicken and beans on high till the excess water has evaporated, about 3-4 minutes. Check for seasonings and serve.

I made this on a busy Sunday late morning/early afternoon. I picture this being made the day after a big holiday dinner- especially if you have a big crowd.

I cooked it for the three of us but it can be made for a big crowd.

I had leftover homemade tomato sauce. I have to say, after returning from Italy- I am incapable of opening a can of San Marzano tomatoes to make marinara sauce, instead I have to buy fresh tomatoes and go through the lengthy process of making it at home. The taste difference is unbelievable- anyway, so that is what I had in the fridge. I also had a pack of chicken sausages in the freezer. I thawed them, took the casing out and chopped them up.

I sauteed them and added the tomato sauce. I cracked a few eggs and covered the pan and in a few minutes, brunch was done. I had some bake your own baguettes from Trader Joes. I baked one of them and made a big green salad.

The brunch was delicious! So easy- and the possibilities are endless… You can add all sorts of meats, or shrimp to this- or make it Mexican and serve it with guacamole, etc.

Definitely make this – it’s great!

• 4 chicken sausage links, take the casing out and chop into small pieces
• 1 tablespoons olive oil
• 1 cup homemade tomato sauce
• 3 or 4 eggs
• Salt
• Pepper

In a wide frying pan, heat the olive oil. Add the sausage pieces and sauté on medium heat for 5-6 minutes or till golden brown. Add the tomato sauce and heat for a minute or two. Crack each egg distributing them evenly in the pan. Cook covered for 3-4 minutes depending on how cooked you want the eggs. Sprinkle the eggs with salt and pepper.
Serve with a hot baguette and green salad.

I have used the same recipe for the brownie bites as before. The difference is that I used extra light olive oil instead of butter (I wanted to make it healthier), and I have used a small cupcake container to make these delicious tiny bites for the holiday season.

Peppermint definitely comes to mind when I think of this time of year. One of the things I like to do when I am at the mall is to visit Williams Sonoma. They always have some kind of sample- especially this time of year. I love eating their peppermint bark- it is simply delicious. I have never bought it since it is quite expensive but I do eat lots of samples while I am at the store.

When Trader Joes opened up in Millburn, I was of course ecstatic. During the holiday season they have a variety of treats and chocolates.

While I was thinking about making these treats, I was envisioning icing with crushed peppermint sticks. So, when I went shopping at Trader Joes for my ingredients, and I didn’t find the sticks, I decided to buy the peppermint bark instead. It was much cheaper than the one I sample in Williams Sonoma.

I brought it home and tried it- well, it was delicious as well! I crushed it in a food processor and added it to the icing. These bite sized brownies are delicious and ideal to make for the holidays- enjoy!

• 2 cups evaporated cane juice
• 1 cup extra light olive oil
• 1 teaspoon vanilla extract
• 4 eggs
• 1½ cups white whole-wheat flour
• ½ teaspoon baking powder
• ½ cup cocoa powder
• ½ teaspoon salt

Preheat oven at 350 degrees.
Line a small 24 cupcake pan with cupcake liners.

In a large bowl, blend the sugar, oil, eggs and vanilla extract well. Sift the flour, baking powder, salt and cocoa powder. Slowly add the dry ingredients mixing well in between. Pour the batter evenly into each small cupcake liner. Bake for 12 minutes if you like gooey brownies- a few minutes more if you like them more cake-like.

Peppermint Bark Icing

• ½ cup (4 oz) low fat cream cheese
• 1/8 teaspoon peppermint extract
• 1 cup sifted powdered sugar
• ½ cup crushed peppermint bark

In a mixer, add the cream cheese and begin beating until smooth. Sprinkle the powdered sugar and add the peppermint extract. Beat till the icing is smooth. Take out and add the peppermint bark. With a knife cover the top of each brownie bite.