Sharing Plate – Your Cooking Coach |

This is a very versatile side dish. I am always looking for new ways to cook vegetables. My daughter in not a big fan of zucchini. She doesn’t like the texture- well, it really depends how I cook it for her. It it is broiled or stir fried and cooked just a tad- essentially, she doesn’t like it when it goes all limp and I don’t blame her. I think she would love fried zucchini- but since I will not be doing that- I have to come up with other ways of feeding this green vegetable to her.

I usually cook it in a stir fry- with chicken, pork or beef. One of our favorite Chinese restaurant- Hunan Spring serves a chicken zucchini dish. It is one of my favorite dishes there- it is fairly healthy with lots of zucchini and white meat chicken. I ask them to make it extra spicy and it is fabulous. I try to replicate that at home and it comes out quite nice as well.

I already had some lentils made in the fridge and I was planning on making fresh rotis but I needed a veggie. I had a pack of zucchini from Trader Joes. I decided to cook it like a stir fry but with Indian spices. My daughter approved since the texture was not mushy. I finished the dish with a squirt of lemon juice which awoke all the flavors and made it yummy.

Sauteed zucchini will be ideal with roast chicken, pork tenderloin or even fish or shrimp.

• 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.

I made this on a busy Sunday late morning/early afternoon. I picture this being made the day after a big holiday dinner- especially if you have a big crowd.

I cooked it for the three of us but it can be made for a big crowd.

I had leftover homemade tomato sauce. I have to say, after returning from Italy- I am incapable of opening a can of San Marzano tomatoes to make marinara sauce, instead I have to buy fresh tomatoes and go through the lengthy process of making it at home. The taste difference is unbelievable- anyway, so that is what I had in the fridge. I also had a pack of chicken sausages in the freezer. I thawed them, took the casing out and chopped them up.

I sauteed them and added the tomato sauce. I cracked a few eggs and covered the pan and in a few minutes, brunch was done. I had some bake your own baguettes from Trader Joes. I baked one of them and made a big green salad.

The brunch was delicious! So easy- and the possibilities are endless… You can add all sorts of meats, or shrimp to this- or make it Mexican and serve it with guacamole, etc.

Definitely make this – it’s great!

• 4 chicken sausage links, take the casing out and chop into small pieces
• 1 tablespoons olive oil
• 1 cup homemade tomato sauce
• 3 or 4 eggs
• Salt
• Pepper

In a wide frying pan, heat the olive oil. Add the sausage pieces and sauté on medium heat for 5-6 minutes or till golden brown. Add the tomato sauce and heat for a minute or two. Crack each egg distributing them evenly in the pan. Cook covered for 3-4 minutes depending on how cooked you want the eggs. Sprinkle the eggs with salt and pepper.
Serve with a hot baguette and green salad.

I have used the same recipe for the brownie bites as before. The difference is that I used extra light olive oil instead of butter (I wanted to make it healthier), and I have used a small cupcake container to make these delicious tiny bites for the holiday season.

Peppermint definitely comes to mind when I think of this time of year. One of the things I like to do when I am at the mall is to visit Williams Sonoma. They always have some kind of sample- especially this time of year. I love eating their peppermint bark- it is simply delicious. I have never bought it since it is quite expensive but I do eat lots of samples while I am at the store.

When Trader Joes opened up in Millburn, I was of course ecstatic. During the holiday season they have a variety of treats and chocolates.

While I was thinking about making these treats, I was envisioning icing with crushed peppermint sticks. So, when I went shopping at Trader Joes for my ingredients, and I didn’t find the sticks, I decided to buy the peppermint bark instead. It was much cheaper than the one I sample in Williams Sonoma.

I brought it home and tried it- well, it was delicious as well! I crushed it in a food processor and added it to the icing. These bite sized brownies are delicious and ideal to make for the holidays- enjoy!

• 2 cups evaporated cane juice
• 1 cup extra light olive oil
• 1 teaspoon vanilla extract
• 4 eggs
• 1½ cups white whole-wheat flour
• ½ teaspoon baking powder
• ½ cup cocoa powder
• ½ teaspoon salt

Preheat oven at 350 degrees.
Line a small 24 cupcake pan with cupcake liners.

In a large bowl, blend the sugar, oil, eggs and vanilla extract well. Sift the flour, baking powder, salt and cocoa powder. Slowly add the dry ingredients mixing well in between. Pour the batter evenly into each small cupcake liner. Bake for 12 minutes if you like gooey brownies- a few minutes more if you like them more cake-like.

Peppermint Bark Icing

• ½ cup (4 oz) low fat cream cheese
• 1/8 teaspoon peppermint extract
• 1 cup sifted powdered sugar
• ½ cup crushed peppermint bark

In a mixer, add the cream cheese and begin beating until smooth. Sprinkle the powdered sugar and add the peppermint extract. Beat till the icing is smooth. Take out and add the peppermint bark. With a knife cover the top of each brownie bite.

The colors in this dish are very festive and remind me of the holiday season- which is good because that is what every one is looking for right now.

We all love scallops in my family and I cook them very often. I love pairing them with risotto. The creamy rice dish goes so well with the sweet scallops. Now, I know risotto is a bit labor intensive but if you make the scallops with it- which are very quick- it’s a nice combination.

I made the risotto with a bit of shallots and garlic. I slowly added the chicken broth and made the velvety risotto. I wanted to add asparagus and tomatoes. The colors make me happy. The flavors are fabulous- the asparagus with its fresh, grassy flavor and the tomatoes with the sweet and tart burst in your mouth.

The scallops, as I mentioned, are so easy and quick to make. A sprinkle of salt and pepper and a screaming hot pan- is all you need (okay, some oil as well). The trick to perfectly cooked scallops is to turn them as soon as they turn brown. About a minute or two on each side on a very very hot pan. That’s all it takes- very simple.

This dish would be great for an intimate Christmas dinner. The colors are so appropriate and you can’t beat the taste. I would serve a red wine with this- I know a white goes better with scallops but somehow I think of red when risotto comes to mind. The heartiness of the gooey and soft rice is heaven with a yummy glass of red wine.

Whatever you are making for your big holiday- make it with love and enjoy your family and friends.

• 1 cup Arborio rice
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 medium shallot, chopped
• 2 garlic cloves, chopped
• Salt
• 1 tablespoon unsalted butter
• ½ cup grated parmesan cheese

• 1 to 2 pint cherry tomatoes
• 1 bunch asparagus, end cut off and the tips cut into 2 inch pieces
• 1 tablespoons olive oil
• Salt
• Pepper

Preheat the oven at 400 degrees.

Place the vegetables on a lined cookie sheet. Drizzle with olive oil, salt and pepper. Bake for 20 to 25 minutes until the tomatoes begin to pop. Keep aside.

Heat the 4 cups of chicken broth in a medium saucepan. Bring to a boil and then place on simmer right next to the cooking risotto. In a wide frying pan, heat 2 tablespoons olive oil. Add the shallots and garlic. Saute for 2 to 3 minutes on medium heat. Add the rice and stir for a minute. Add a ladle of chicken broth (about a ¼ cup) to the risotto. Stir on medium heat constantly until the broth is soaked up. Keep adding the broth till the rice is soft and well cooked- it should take about 20 minutes and most of the chicken broth. Add the roasted vegetables and mix well. Taste for seasoning. Add the butter and cheese. Serve pan seared scallops on top.

Pan Seared Scallops

• 1 pound diver sea scallops, cleaned
• 2 tablespoons olive oil
• Salt
• Pepper
• Lemon Juice

In a wide non-stick frying pan, heat the olive oil till almost smoking. Add the scallops and cook for 2 minutes. Sprinkle salt and pepper. Flip the side and cook for another 2 minutes and sprinkle salt and pepper. Drizzle some lemon juice and serve on top of the risotto.

Are you done with your holiday shopping?? Well, if you are not- do consider making something at home for your family and friends.

Every year I bake a treat to give to my neighbors and friends. I love doing it because I love looking at their faces when I go to deliver the goods. It is definitely a very satisfying feeling.

This year I have a lot of family coming and so I am quite busy. I definitely wanted to make something but I needed it to be less time consuming. I thought of baking several cookies but I find them quite labor intensive.

I thought of granola- I have made it in the past several times and it is absolutely delicious. I have tweaked it over the years and have come up with this recipe. This year since I was making it for the holidays, I decided to add chocolate chips- wow it was off the charts.

I bought cellophane bags and fancy ties from Target and off to work I went. I made two batches and made about 12- 15 bags to give away. I loved giving it to people since it is healthy and absolutely delicious.

Please try it this year- it’s a fabulous idea.

• 3 cups old fashioned oats
• ½ cup flaxseed meal
• ½ cup wheat germ
• ½ cup oat bran
• ¾ cup sweetened shredded coconut
• ½ cup sliced raw almonds
• 1 cup chopped walnuts
• 1½ cups mixed dried blueberries, cranberries, cherries, etc
• 8 ounces semi-sweet chocolate chips

• ¾ cup extra light olive oil
• 1 cup honey
• ¼ cup maple syrup
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract

Preheat the oven to 325 degrees.

In a large mixing bowl add the oats, flaxseed meal, wheat germ, oat bran, coconut, almonds, walnuts and the dried fruit.

In a large measuring cup, add the olive oil, honey, maple syrup, salt, cinnamon and vanilla extract. Heat in the microwave for a minute to liquefy the mixture and mix well.
Add the liquid into the dry ingredients and mix well with a wooden spoon.

On a large lined cookie sheet or two small cookie sheets, spread the granola mixture, smoothing the surface evenly.
Bake for 20 minutes. Take out of the oven and separate with a fork while the mixture is still warm. Once the mixture cools off, add the chocolate chips. If you want the chocolate to melt all into the granola, add the chips while the mixture is still warm.
Eat with milk, coffee or on its own.