Your Cooking Coach
Show MenuHide Menu

Category Archives: Entrées

Mushroom and Scallion Enchiladas

March 3, 2019
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 teaspoon ground cumin
  • 4 cups Cremini mushrooms, sliced
  • 2 garlic cloves, chopped
  • 1 bunch scallions, cut into 1 inch diagonal pieces
  • Salt

Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.

Sauce

  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 medium onion, chopped fine
  • 3 garlic cloves, chopped
  • 3 cups tomato sauce/passata, homemade or store bought
  • 1 cup water
  • Salt
  • Sugar
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.

  • 6 to 8 small corn tortillas
  • Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups

1 8X8 oven ready pan

Preheat oven to 350 degrees F.

Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)

Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.

Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.

 

Gluten Free Pasta Bake

February 26, 2019

Gluten Free Pasta Bake1

I wanted to experiment with gluten free pasta. I actually went shopping for lasagna noodles but couldn’t find the gluten free variety. The store had run out of them, due to their popularity. I instead bought some penne and planned on layering my dish like a lasagna using penne instead lasagna noodles. It turned out delicious!!

  • ½ pound gluten free penne (lasagna sheets will be great as well)

Cook 2 minutes short of package instructions. Drain and keep aside making sure
pasta doesn’t stick together.

  • 2 tablespoons extra virgin olive oil
  • 1 small medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 yellow squash, chopped
  • 2 small zucchini, chopped
  • 1 yellow pepper, chopped
  • 2 cups tomato sauce
  • Salt

Heat a wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the squash, zucchini and pepper. Saute on medium heat until the vegetables are golden brown (careful not to overcook them). Add the tomato sauce and salt. Bring to a boil and simmer for 3 to 4 minutes. Check for seasonings and keep aside.

Ricotta Filling

  • 1 cup low fat ricotta cheese
  • 2 garlic cloves
  • 1 cup basil
  • ½ cup parsley
  • 1 teaspoon salt
  • 1 egg, beaten
  • ½ cup shredded cheese

Preheat oven to 350 F degrees.

Place the garlic, basil and parsley in a food processor and process till chopped well. Place the ricotta in a medium bowl. Transfer the chopped herbs, salt and egg to the ricotta cheese. Mix well.

Layer like a lasagna starting with the vegetable mixture (divide into 3 parts). Top with half the pasta. Place half of the ricotta filling. Repeat the layering. Top with cheese and bake for 30 minutes.

Pasta Primavera with Rice Pasta

February 25, 2019

Pasta Primavera with Rice Pasta

Another gluten free, vegetarian recipe!!

  • 2 medium zucchini, chopped into ¼ inch pieces
  • 1 10 oz Cremini mushrooms, chopped into ¼ inch pieces
  • 2 medium shallots, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon rosemary, chopped
  • 2 tablespoons extra light olive oil
  • 2 cups homemade or store bought marinara sauce
  • ½ pound rice pasta, cooked
  • Salt
  • ½ cup Parmesan cheese

Heat a large frying pan with olive oil. Add the mushrooms and sauté on high heat for 2 to 3 minutes. Add the garlic, rosemary and shallots. Saute for another 2 to 3 minutes. Add the zucchini and sauté for another 2 minutes. Add the marinara sauce and mix well. Add the cooked pasta and mix well. Check for seasonings and top with Parmesan cheese.

Chicken Mushroom and Chorizo Stew

February 11, 2019
  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Sausage Mushroom Calzone

February 5, 2019

3 to 4 links sausage of choice, casings off and crumbled

1 tablespoon olive oil

 

Heat a frying pan with the oil and add the crumbled sausage. Saute on medium heat for 4 to 5 minutes till the sausage is golden brown. Turn heat of and keep aside.

 

10 ounces Cremini mushrooms, sliced

1 tablespoons olive oil

Salt

 

Heat a frying pan with the oil and add the mushrooms and cook on high heat for 4 to 5 minutes. Add salt and continue cooking till mushrooms have wilted and golden brown. Keep aside.

 

½ cup fresh ricotta cheese

1 teaspoon salt

¼ cup grated Parmigiano Reggiano

1 garlic clove, grated

 

Mix all the ingredients and keep aside.

 

1½ – 2 cups grated mozzarella cheese

1 egg, beaten

2 balls of store bought or homemade pizza dough, each divided into 4 parts

2 cups tomato sauce, homemade or store bought

 

Preheat oven to 375 degrees F.

 

Roll each quarter into thin circles on a lightly floured surface. Place 1 tablespoon of ricotta mixture on one half of the circle and spread with knife. Add 1 tablespoon of sausage mixture and mushroom mixture. Top with couple tablespoons of cheese and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and create a slit in the middle with a knife for the hot air to escape. Place on a lined cookie sheet and bake for 15 to 20 minutes till golden brown.  Serve with tomato sauce.

Gochujang Tofu Stir Fry

February 4, 2019

We love, love Korean cuisine- this one is a play on the Korean flavors…

4 tablespoons Gochujang

2 tablespoons soy sauce

2 tablespoons honey

3 garlic cloves, minced

2 tablespoons Mirin

1 teaspoon salt

 

Mix the ingredients in a small bowl and keep aside.

 

1 18 ounces firm tofu package, cut into 1 inch cubes

3 tablespoons corn starch

1 teaspoon salt

¼ cup peanut oil

 

Transfer the tofu into a medium bowl, add the corn starch and salt. Mix  well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside.  Save the peanut oil for stir frying the veggies.

 

1 medium onion, sliced

2 cups Cremini or any mushroom of choice, slices

1 large red bell pepper, sliced

4 cups Chinese broccoli, or bok choy or spinach

3 green onions, cut into 1 inch pieces

2 teaspoons black sesame seeds

 

Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.

 

 

 

Pork and Kale Chili

January 29, 2019

In spite of this dish having kale, this was a big, big hit. A great dish to make in this chilly weather.

  • 2 tablespoons olive oil
  • 1 pound good quality ground pork
  • 1 teaspoon ground cumin
  • 2 teaspoons ancho chili
  • 1 teaspoon Mexican oregano
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 14 ounces can chopped fire roasted tomatoes with chili
  • 4 cups chicken stock
  • 2 14 ounces can of any kind of beans (I used black and pinto), washed and drained
  • Salt
  • 10 ounces baby kale, chopped

Heat a heavy large pan with olive oil. Add the ground pork and cook on medium heat, separating the meat with the back of a wooden spoon. Add the ground cumin, ancho chili and oregano and continue cooking and browning for 5 to 6 minutes on medium heat. Add the onion and garlic and a teaspoon of salt. Saute for 3 to 4 minutes. Add the tomatoes and sauté for another 3 to 4 minutes. Add the chicken stock and beans and bring to a boil. Lower heat to a simmer and cover with lid and cook for 30 minutes, checking every 10 minutes to stir. Take lid off and add the kale and bring to a boil. Simmer for another 10 minutes until the kale is wilted and cooked through. Check for seasonings and garnish with cheese and serve.