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Garlic and Cilantro Shrimp with Soba Noodles

   

Garlic and Cilantro Shrimp with Soba Noodles

  • 1 pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, smashed
  • 1 teaspoons salt
  • ½ cup cilantro, chopped
  • 3 tablespoons extra virgin olive oil

Add the garlic and salt into a mortar and pestle. Pound till the garlic and salt are mixed well. Add the cilantro and oil and pound and mix till a paste is formed (this can be done in a food processor). Spread the paste all over the shrimp and marinate for 4 to 5 hours in the refrigerator.

  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, smashed
  • 3 cups Soba noodles, cooked
  • 5 cups spinach or Chinese greens
  • 3 tablespoons tamari
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons sweet chili sauce
  • ½ cup cilantro, chopped

Heat a large wok like pan with the oil. Add the onion and garlic and sauté on medium heat for 2 minutes. Add the soba noodles and greens. Saute for another minute and add the tamari, Worcestershire sauce and sweet chili sauce. Mix well and check for seasonings.

Preheat oven to broil.

Skewer the shrimp and broil in the oven 3 to 4 minutes on each side or till done. Careful not to over cook the shrimp. Take shrimp off the skewers and serve on top of the noodles.

Garlic Cilantro Shrimp

   

Garlic Cilantro Shrimp

I adapted this recipe from Saveur magazine. We had some friends over for a tapas party and I made this dish. It is a bit involved but so worth the extra work. The good thing is that the sauce can be prepared ahead of time. It worked out very well, as I was able to attend to my guests and cook the shrimp right before serving. Try this dish next time you want to have garlic shrimp.

  • 1 to 2 pounds medium shrimp, shelled and deveined
  • 1 to 2 teaspoons salt

Sprinkle the salt on the shrimp and let sit for 1 to 2 hours.

  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, smashed
  • 2 two inch baguette slices
  • 4 garlic cloves, grated
  • ½ cup slivered, blanched almonds
  • ½ cup parsley, chopped
  • ½ cup cilantro, chopped
  • 2 cups fish stock (2 tablespoons separate)
  • 1 bay leaf
  • Salt

Add olive oil and garlic cloves to a medium saucepan and cook on medium heat for 3 to 4 minutes, making sure the garlic cloves don’t burn. Take out the garlic and discard. Turn the heat up and fry the bread slices 1 to 2 minutes on each side. Take out and place on a paper towel. Turn the heat off.
Transfer the fried slices, garlic, almonds, parsley, cilantro and 2 tablespoons of fish stock. Process till smooth.
Add the remaining fish stock to the garlic olive oil. Turn the heat on and bring to a boil. Add the bay leaf and cook for 5 to 7 minutes. Add the processed mixture and bring to a boil and cook on a simmer for 10 minutes. Add the shrimp and gently cook till they are cooked. Serve immediately.

Golden Beets and Asparagus Salad with Kalamata Olives and Feta Cheese

   

Golden Beets and Aspargus Salads

  • 4 to 5 golden beets, ends cut off and wrapped in aluminum foil
  • 2 bunches asparagus, ends cut off and washed
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 375 degrees F.

Roast the beets for an hour in the oven. Take the foil off and peel the beets and cut into one-inch pieces. Keep aside.

Place the asparagus tips onto a lined cookie sheet. Drizzle the oil, salt and pepper. Mix well and roast in the same oven for 30 minutes or till the asparagus is soft and golden brown. Keep aside.

  • ½ cup feta cheese, crumbled
  • ½ cup kalamata olives, sliced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon white wine vinegar
  • Pepper

Add the mustard to a small bowl. Add the white wine vinegar and pepper. Drizzle the olive oil while whisking well.

Place the beets and asparagus in a serving bowl. Pour the mustard sauce and mix well. Add the cheese and olives. Serve room temperature.

Shrimp Asparagus Bok Choy with Sweet Chili Sauce

   

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.

 

Corn and Green Bean Pappardalle with Herbed Ricotta

   
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup fresh or frozen corn
  • 1 cup green beans, chopped and rinsed
  • Salt
  • ½ cup fresh basil, chopped
  • 2 cups homemade or bottled marinara sauce
  • ½ pound cooked pasta (I used pappardelle) with ½ cup pasta water to spare

Heat a wide frying pan with olive oil. Saute the onion and garlic on medium heat for 3 to 4 minutes. Add the corn and green beans. Sprinkle a teaspoon of salt. Saute on medium heat for 3 to 4 minutes. Add the basil and check for seasonings. Add the marinara sauce, bring to a boil and then add the cooked pasta with the pasta water. Mix well, bring to a boil and check for seasonings.

Herbed Ricotta

  • 1 cup fresh ricotta
  • 2 garlic cloves, grated
  • Zest of one lemon
  • 1 teaspoon salt
  • ½ cup basil, chopped
  • 1/3 cup parsley, chopped

Mix everything together in a large bowl. Check for seasonings and serve with a dollop of ricotta on a serving of pasta.

Turkish Style Bulgur Pilaf

   

Healthy and delicious!!

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon Turkish tomato paste (or use regular tomato paste)
  • 1 cup bulgur wheat (I used quick cooking bulgur from Trader Joes)
  • 2 cups chicken or vegetable broth
  • 2 teaspoons salt

Heat a medium saucepan with the olive oil. Add the tomato paste and cook on medium heat for a minute or two. I bought some Turkish tomato paste from Istanbul. I got the spicy kind, which has chilies in it- but regular tomato paste can be substituted. Add the bulgur and stir. Add the broth and salt and bring to a boil. Lower the heat, cover and let cook for 10 minutes. Turn heat off, fluff with fork and let sit for another 5 minutes. Check for seasonings and serve.

Turkish Style Kebabs with Yogurt Sauce

   

One of our best vacations was in Istanbul- the food was out of this world.. These kebabs remind me of the amazing trip…

  • 1 cup panko breadcrumbs
  • ½ cup milk

Soak the breadcrumbs in the milk for about 10 minutes and keep aside.

  • 1 pound ground pork, beef or dark meat turkey
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground allspice
  • 1 teaspoon sumac
  • 1 teaspoon dried mint
  • 4 garlic cloves, chopped
  • 1 egg, beaten
  • ½ cup fresh parsley, chopped
  • 2 tablespoons olive oil

Transfer the soaked breadcrumbs, ground meat, salt, cumin, all spice, sumac, dried mint, garlic, egg and parsley to a large food processor. Process till a smooth mixture is achieved. Take out and let the mixture marinate for at least 2 to 3 hours. Form into meatballs or kebabs, about ¼ cup of mixture for each kebab. Heat a frying pan with the oil and cook the kebabs on a medium heat, turning every 2 to 3 minutes until all sides are brown. Cook till the kebabs are cooked through- about 10 to 15 minutes. Serve with yogurt sauce.

Yogurt Sauce

  • 1 cup full fat yogurt, whisked
  • 2 teaspoons salt
  • 1 teaspoon dried mint
  • ¼ cup fresh dill, chopped
  • Juice of half a lemon

Mix all the ingredients including the yogurt in a bowl. Serve with the kebabs.