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Category Archives: Appetizers/Snacks

Easy Guacamole

January 13, 2020

Easy Guacamole

I have loads of guacamole recipes on this blog. I love guacamole and it doesn’t take much time or effort to make your own- homemade is a lot yummier than the store bought variety. Try it this year.. especially with the delicious tacos…

  • 4 to 5 avocados, cut in half and scooped out
  • Juice of 2 large limes
  • ½ cup cilantro, chopped
  • 3 garlic cloves, grated
  • 2 teaspoons salt

Transfer the scooped out avocados into a medium bowl. Add the lime juice, cilantro, garlic and salt. Mix well and serve!

Super Easy Tomato Salsa

January 12, 2020

Super Easy Tomato Salsa

This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!

  • 1 cup cherry tomatoes, chopped
  • 1 medium shallot, chopped
  • 2 serrano chilies, chopped
  • ½ cup cilantro, chopped
  • 2 garlic cloves, grated
  • Juice of one lime
  • 2 teaspoons salt
  • 1 tablespoons extra virgin olive oil

Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.

Fig and Apricot Compote

November 25, 2019

Fig and Apricot Compote I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.

The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.

Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!

  • ½ cup dried mission figs, cut into thin strips
  • ½ cup dried apricots, cut into thin strips
  • 1 cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons honey
  • ¼ teaspoon salt

In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.

Apple Cranberry Bread with Orange Zest

September 24, 2019

Apple Cranberry Bread with Orange Zest

  • 1½ cups white whole-wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup extra light olive oil
  • ¾ cup turbinado sugar
  • 2 large eggs
  • 2 cups grated apples
  • 1 cup dried cranberries
  • 2 teaspoons fresh orange zest

Heat oven at 350 degrees F. Grease a loaf pan and keep aside.

In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Warm Indian Potato Salad

August 11, 2019

A few more weeks of August left- might as well take advantage of the grilling season and make some delicious sides! Potato salad is always a winner- this one is a bit different with Indian flavors…

warm-potato-salad

  • 1 pound yellow potatoes boiled and cut in 2 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 3 scallions chopped
  • 1 serrano chili deseeded and chopped
  • 1 lemon juiced
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • ½ cup chopped cilantro

In a wide skillet heat the olive oil and add the mustard and cumin seeds. Add the chopped potatoes once the spices begin to sizzle. Saute on high heat to brown the potatoes about 10 minutes. Once the potatoes are golden brown add the scallions and the serrano chili. Then add the lemon juice, cayenne pepper, garam masala and salt. Garnish with the cilantro.

Haryali Kebab with Mango Salsa

May 13, 2019

 

  • 1 pound chicken, boneless and skinless, cut into 1 inch pieces

Marinade

  • ¾ cup Greek yogurt
  • 1 cup cilantro, chopped
  • ½ cup mint, chopped
  • 2 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 teaspoons salt
  • 2 teaspoons ground coriander

Transfer the yogurt, cilantro, mint, garlic, ginger, salt and coriander to a blender. Blend till smooth and marinate the chicken in the marinade overnight or at least 2 to 3 hours. Place on skewers and cook under a broiler or on the grill.

Mango Salsa

  • 1 large or 2 medium mangos, diced
  • Juice of one lime
  • 2 green onions, chopped
  • 1 serrano chili, chopped
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt

Mix all the ingredients and garnish the chicken with the mango salsa and serve.

Grainless Granola

February 24, 2019

If you are gluten free or just want to cut back on grains, etc, this is a delicious granola to have on hand all the time. I was buying a really delicious one from Whole Foods but it was expensive and so I thought why not make it at home!! I am not gluten free but I like to cut back on grains, etc where ever I can… so my usual lunch of yogurt and fruit is delicious with a handful of crunchy, yummy granola!

  • 1 cup raw sliced almonds
  • 2 cups raw walnuts, chopped
  • 1 cup raw pistachios, chopped
  • ½ cup shredded unsweetened coconut
  • 2 tablespoons coconut sugar

Mix all the ingredients in a large bowl and keep aside. Preheat oven to 325 degrees F.

  • ¼ cup maple syrup
  • 2 teaspoons ground cinnamon
  • 3 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Add all the ingredients to a glass measuring cup and microwave for a minute. Mix well and add to the nuts. Transfer the ingredients to a large lined cookie sheet. Spread and bake for 20 minutes.

½ cup raw pumpkin seeds

Take the granola out and add the pumpkin seeds, mix well and return to the oven and bake for another 5 to 6 minutes. Take out of the oven and let cool. Store in an airtight container and enjoy!