Sharing Plate – Your Cooking Coach |

I just made this and decided to post it right away. Usually I make a dish, write the recipe and schedule the post. It is kind of a long process. Sometimes, I like the dish so much that I decide to post it right way.

As most of you know, I have been eating GG crackers for breakfast and snack on a daily basis. For those who have tried these crackers- you know how dry they are. You definitely need something on top to make them delectable.

The other day, I was listening to Joan Hamburg on WOR and she was interviewing some dietician who spoke about a low fat hummus she made with yogurt. A light bulb turned on in my head as I heard the interview. I had been spreading a bit of it everyday on my crackers and thought about the fat in a usual tub of hummus. I decided to make my own.

I experimented last week with one batch- it was good but not post worthy. I made the second batch today and it is super delicious.

I roasted some jalapenos (took the seeds out first) and garlic. I added non-fat Greek yogurt, lemon juice and a bit of tahini and olive oil to get the flavor but not too much of the fat. The result was really good. I had some with my crackers today and it was delicious and healthy since I am getting more protein than usual as the yogurt as tons of it.

Definitely make this and keep in your fridge- although it won’t last for too long….
Click here for the recipe… »

This is a perfect spring/summer salad. I used golden beets instead of the regular red ones- there isn’t much taste difference but I love the way they look. They are a tad bit milder than the other ones. I paired them with a lovely bunch of asparagus.

I individually wrapped the beets and roasted them in the oven. I like them roasted the best- they become nuttier and sweeter. Half way through, I roasted the asparagus in the same oven and I was done.

The rest was easy- I made a vinaigrette with mustard, olive oil and some white wine vinegar. I love a big burst of salt – so, decided to add some crumbled feta and kalamata olives.

The salad was delicious. This will be perfect with any grilled meal you decide to make this weekend. Enjoy!
Click here for the recipe… »

I loved making these enchiladas- what a great way to use up my leftovers. I feel like a champion when I come up with a completely different preparation to use up stuff in the fridge.

I had the Mexican pork chili in the fridge and wasn’t in the mood to cook a whole new meal. I always have all kinds of tortillas and cheeses in the fridge. So, I immediately thought of enchiladas. I had enough to make 3 to 4 enchiladas which was perfect for my husband and I. A big salad with the enchiladas was perfect for a healthy, delicious dinner.

I separated the meat from the sauce and then shredded the pork with my fingers. I then placed the sauce in a flat platter so I can dip the tortillas in there to make them soft and pliable. I stuffed the tortillas, placed them in a shallow platter and then topped the whole thing with a mixture of Mexican cheeses- how easy was that!

This method can be used for any kind of leftover. Even if your leftover has no sauce, you can use a jar of your favorite salsa or tomato sauce and bake your enchiladas to perfection.

Dinner was delicious and didn’t look like old, boring leftovers…
Click here for the recipe… »

If I could, I would make sure I have these on hand all the time. These treats are always so delicious and the fact that they are healthy, makes me love them even more.

Most of all, my daughter thinks these are the best things she has ever eaten. I do love making them as well, especially because they are so easy to make.

My daughter has been reminding me everyday to make these jelly filled duffins- and finally I did. I made them while she was skiing with her Daddy and was gone all day. When she came back, she sniffed her way into the kitchen and discovered these on the counter. Although she was extremely tired, she still found the energy to eat her dinner and devour a duffin.

I used raspberry jam but of course any flavor will be fabulous as a filling. The key is to make sure the filling is added in the middle of the duffin mixture. I added about two tablespoons of the mixture and then added a teaspoon of filling before covering the filling with the rest of the mixture.

A duffin is perfect snack to give your kids, especially with a tall, cold glass of milk. My daughter has it as a snack after school with some fruit on the side. It is keeps her going until dinner and I feel good about giving her something homemade and not processed.

Make these treats for your kids..
Click here for the recipe… »

I made these potato cakes for get together a friend was having. She was expecting about 7 to 8 women and wanted me to make some snacks for the ladies. My initial thought was to make some chicken tikkas but then we realized some of the women were vegetarian. Instead of making two separate dishes, I decided to do a vegetarian one.

After doing a lot of thinking, I came up with these potato cakes. I grew up eating these on the streets of Delhi, India. They are called ‘Aloo Tikki‘(aloo means potatos and tikki is like a cutlet or croquette). The typical ones include boiled potatoes, onions, cilantro, etc and are served with a green chutney.

I decided to make a potato mixture with onion, ginger, green chilies as well as some bread crumbs and a sharp cheddar cheese. The cheese made the cakes soft and gooey on the inside. I also added flavorful dill and cilantro into the mix.

These cakes are great to serve as appetizers or a light meal. A nice salad and green chutney on the side is an ideal lunch.
Click here for the recipe… »