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Category Archives: Holiday Ideas

Easy Indian Recipe: Cauliflower and Peas- Gobi Mattar

July 22, 2018

Gobi Mattar

1 cauliflower head- florets cut into ½ inch pieces

1 cup frozen peas

3 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 inch ginger, chopped

2 serrano chilies, deseeded and chopped

1 teaspoon cumin seeds

1 cup cilantro, chopped and divided in half

2 teaspoons salt

½ teaspoon turmeric

2 teaspoons coriander powder

1 teaspoon garam masala

In a large wide saucepan, heat the olive oil. Add the onions, ginger and green chilies. Saute on high heat for a minute and add the cumin seeds. Saute for 4-5 minutes on medium high heat. Add the cauliflower florets and half cup cilantro. Add the salt, turmeric and coriander powder. Saute for 4-5 minutes, stirring constantly. Lower the heat and cover for about 10 minutes or till the cauliflower is cooked. Take the lid off and add the peas. Mix well and cook for a few minutes till the peas are warmed through. Add the remaining cilantro and garam masala. Check for seasonings.

Mushrooms and Cannellini Bean Burgers

June 24, 2018

I’ll be posting burgers this week to get ready for 4th of July!!

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 garlic cloves

2 teaspoons salt

2 cups Cremini mushrooms, sliced

1 cup cooked brown rice

1 14 ounces cannellini beans, drained

¼ cup cilantro, chopped

¼ cup dill, chopped

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ cup panko bread crumbs

Heat 2 tablespoons of oil in a large skillet over medium high heat. Add onion, garlic, salt and cook until the onion is translucent about 2 to 3 minutes. Add the mushrooms and cook until soft, 5 to 10 minutes. Transfer the veggies to a food processor with the rest of the ingredients. Pulse 5-10 times to combine- careful not to overdo it… you don’t want a paste.

Press mixture between fingers- if you can form a patty with it, you are good, if it is too crumbly, add some water 1 tablespoon at a time until it sticks together. If the mixture is too wet, add more breadcrumbs 1 tablespoon at a time until the right consistency.

Form the mixture into 8 patties (about 1/3 cup of the mixture each) and place on a baking sheet lined with parchment paper. Refrigerate uncovered for 30 minutes.

When ready to cook, heat 1 tablespoon oil in a large non stick skillet over medium high heat. Cook 3 to 4 patties at a time until brown, 3 to 4 minutes on each side. Add sliced cheese on top if desired. The left overs can be frozen. Serve in ciabatta rolls with tomato and cucumber relish and cumin mayo!

Tomato and Cucumber Relish

  • ½ cup cherry tomatoes, chopped
  • ½ cup cucumbers, chopped
  • 1 teaspoons salt
  • Juice of half lemon

Mix all the ingredients and let sit for ½ an hour before serving with burger.

Cumin Mayonnaise

  • ½ cup mayonnaise
  • ½ cup whole milk yogurt
  • Juice of half lemon
  • 1 teaspoon salt
  • 1 teaspoon cumin

Mix all the ingredients and serve with the burgers.

 

Sauteed Zucchini with Mustard Seeds and Curry Leaves

March 18, 2018

Sauteed Zucchini with Mustard Seeds

 

  • 3 medium zucchini, cut into ½ inch slices
  • 2 teaspoons mustard seeds
  • 10-12 curry leaves
  • 2 tablespoons extra light olive oil
  • Salt
  • 1 teaspoon coriander powder
  • 1/3 teaspoon cayenne pepper
  • Juice of half a lemon

In a large frying pan, heat the olive oil and add the mustard seeds and curry leaves. Saute for 30 seconds on medium high heat or till the seeds begin to sizzle. Add the zucchini slices and sauté on high heat 5-6 minutes, till the slices begin to brown. Add the salt, coriander powder and cayenne pepper. Mix well and turn the heat off. Add the lemon juice and check for seasonings before serving.

Irish Soda Bread

March 14, 2018

3 cups all purpose
¼ cup evaporated cane juice (sugar)
1 teaspoon salt
1 teaspoon baking soda
1 cup mixture of raisins, cranberries and currants, chopped
2 tablespoons orange zest
1 tablespoon fennel seeds, crushed or powdered
4 tablespoons super cold butter, cut into little pieces
1 ¼ cups buttermilk
1 egg, beaten

Preheat oven to 400.
Grease a large cast iron skillet or a 10 inch cake pan.

Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together. Add the butter and mix briefly with fingers, incorporating the butter. Add the raisins mixture, zest and fennel seeds and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form an 8 inch round loaf and transfer to the cast iron skillet or cake pan. Mark the top with an ‘X’ with a knife about ½ inch deep.
Bake for 20 minutes in the oven and check if the top is getting too brown. If it is, then top with aluminum foil and bake for another 20 to 25 minutes. Take out of oven and keep the foil on till it cools off.

Apple Cake with Pumpkin Whipped Cream

December 19, 2017

Another favorite…

  • 1/3 cup plus ½ cup cane sugar
  • ¼ cup apple cider
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 large Honey Crisp apples, peeled, cored and sliced
  • 1 cup white whole-wheat flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 large egg
  • ½ cup apple cider
  • ½ cup extra light olive oil
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)

Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.

Pumpkin Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup confectioners sugar
  • ½ cup pumpkin puree

Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.

Apple Cardamom Trifle

December 18, 2017

I thought I would do a bunch of desserts for the upcoming holidays.. this is one of my favorites…

Apple Filling

  • 3 tablespoons unsalted butter
  • 4 large apples, Pink Lady and Honey Crisp, peeled and cut into 1 inch pieces
  • 1 cinnamon stick
  • 3 cardamom pods, seeds taken out and crushed
  • ½ cup sugar
  • ½ cup apple cider
  • Juice of half a lemon

Place the butter in a large frying pan. Add the apple pieces, cinnamon stick, cardamom seeds and sugar. Stir constantly until the butter melts on a medium heat. Add the cider and lemon juice and bring to a boil. Lower the heat and cover with lid for ten minutes or till the apple pieces are soft but not mushy. Bring to room temperature and refrigerate. Take out of fridge a few hours before assembling. Divide into two portions.

Vanilla Custard (Gale Gand Recipe)

  • 2 cups 2% milk
  • ½ vanilla bean, split lengthwise
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • ¼ cup cornstarch
  • 1 tablespoon unsalted butter

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium high heat, whisking constantly, until thickened and slowly boiling. Removed from and heat and stir in butter. Transfer to a storage bowl. Cover with plastic wrap to eliminate skin forming. Refrigerate overnight. Divide into two portions.

Cinnamon Whipped Cream

  • 8 oz Mascarpone cheese
  • 1 cup whipped cream
  • 2-3 tablespoons powdered sugar
  • 1-2 teaspoons powdered cinnamon

Whip the mascarpone cheese, whipped cream, sugar and cinnamon till stiff peaks form.

One pound cake, sliced, divided into two layers
One trifle bowl

Assemble the trifle by starting with a layer of pound cake at the bottom. Cover with one portion of the apples and then the custard. Repeat the process one more time and top with cinnamon whipped cream. Refrigerate for at least 4 to 5 hours before serving.

Applesauce Chocolate Cake with a Spiced Icing

December 17, 2017

Great dessert for the holidays…

  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered nutmeg
  • 2 ounces unsweetened chocolate, melted
  • ½ cup extra light olive oil
  • 1 cup turbinado sugar
  • 2 eggs
  • 1 cup homemade or store bought applesauce
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.

In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl of a mixer, add the melted chocolate and the oil. Add sugar and beat until mixture is creamy. Beat in eggs, one at a time, then add the applesauce and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the spiced icing.

Spiced Icing

  • ¾ cup confectioner’s sugar (powdered sugar)
  • ¼ unsweetened cocoa powder
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered nutmeg
  • 5 tablespoons milk

In a small mixing blow, combine the sugar, cocoa, cinnamon, nutmeg and milk. Whisk well until all ingredients are incorporated and smooth. Add more milk if needed to reach the desired consistency.

Pour on top of the the cake and spread to the sides evenly.

Chocolate Applesauce Cake