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Sausage Basil Dumplings

   

This is a great way to keep kids busy after school. These are delicious dumplings with yummy Italian flavors… serve it with marinara sauce!

  • 3 sausage links, squeezed out of the casings (any kind of sausages)
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, chopped
  • 1 medium shallot, chopped
  • ½ cup basil, chopped
  • 1 cup marinara sauce
  • 1 pack wonton skins
  • Small bowl with water

Heat a non-stick pan with the olive oil. Add the meat from the sausages and brown for 2 to 3 minutes while separating the meat with the back of a wooden spoon. Add the shallot and garlic. Saute for 4 to 5 minutes on medium heat. Turn heat off and cool for 10 minutes. Add the chopped basil and keep aside.

Take one wonton skin, wet the edges with a finger. Place one to two teaspoons of filling in the middle.  Fold the wonton skin in half and seal the top while pleating at the same time. Repeat the process using up the remaining filling.

  • ¼ cup olive oil

Heat a frying pan with 1 teaspoon oil. Add enough dumplings making sure not to over crowd. Brown the dumplings on both sides on a medium heat. Add ¼ cup of water to the pan and cover with a lid. Cook the dumplings on medium heat for 3 to 4 minutes. Take the lid off and cook any excess moisture. Transfer the dumplings to a platter and cook the remaining dumplings. Serve with marinara sauce.

 

Mango Coconut Green Chicken Curry

   
  • 2 + 1 tablespoons coconut oil
  • 1 inch ginger, grated
  • 3 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 teaspoon coriander powder
  • 2 cups mango chunks
  • 1 can coconut milk (13 ½ ounces)
  • 2 teaspoons fish sauce
  • Juice of one lime
  • 1 cup Thai basil, chopped and divided in half
  • 1 medium yellow onion, sliced
  • 1 large red pepper, sliced
  • 1 pound chicken breast, sliced thin
  • Sugar to taste
  • Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

 

 

Roasted Tomato and Shiitake Mushroom Pasta

   
  • 1 pound cherry tomatoes
  • Drizzle of olive oil
  • Sprinkle of salt

Preheat oven to 400 degrees.

Transfer the tomatoes to a lined cookie sheet. Drizzle the oil and sprinkle the salt and mix well. Roast in oven for 30 minutes. Put the tomatoes through a food mill or a blender. Keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Shiitake mushrooms, sliced
  • ½ pound rigatoni, cooked with ½ cup pasta water to spare
  • Salt
  • ½ cup fresh parsley, chopped

Heat a large frying pan with the olive oil. Add the shiitake mushrooms and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic, sauté on medium heat for 2 to 3 minutes. Add the roasted tomato sauce, cooked pasta and the pasta water. Mix well, season according to taste and garnish with parsley.

Paella with Chorizo and Chicken

   

This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Cauliflower and Potatoes with Mustard Seeds

   

Nothing like starting the week with delicious and healthy cauliflower. If you follow my recipes- you know I make a lot of this cruciferous veggie and this one is especially easy and yummy….

  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 10 to 12 curry leaves, chopped
  • 1 medium onion, chopped
  • 1 inch fresh ginger, grated
  • 1 cup cilantro, stems cut up and chopped and separated from the leaves
  • 3 to 4 medium yellow potatoes, chopped into 1 inch dice
  • 1 cauliflower head, cut into small florets, about 1 inch
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 2 teaspoons salt
  • ½ teaspoon cayenne pepper

 

Heat a large saucepan with the coconut oil and add the mustard seeds, cumin seeds and curry leaves. Cook for 30 seconds on medium heat and add the onion, ginger and cilantro leaves. Saute for 3 to 4 minutes on medium heat. Add the potatoes and cook on medium heat, constantly stirring for 5 to 6 minutes or till golden brown. Add the cauliflower florets, turmeric, coriander powder, salt and cayenne pepper and sauté for another 5 to 6 minutes. Turn the heat down and cover for about 5 minutes or till the potatoes and cauliflower are cooked through. Turn heat down and check for seasonings. Garnish with cilantro leaves and serve.