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Category Archives: Kid Friendly

Udon Noodles with Sesame Pork

April 18, 2017
  • 1 pound ground pork
  • 1 tablespoon tamari
  • 4 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 tablespoon Shaoxing wine

Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.

Sauce

  • 2 tablespoons tamari
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons oyster sauce
  • ¼ cup Asian sesame paste
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey

Mix all the ingredients and set aside.

  • 2 tablespoons peanut oil
  • 2 to 3 baby bok choy, chopped, whites and greens separated
  • ½ cauliflower head, chopped
  • 1 cup shiitake mushrooms, sliced
  • 1 teaspoon Szechuan peppercorns, ground
  • 1 pound Udon noodles, prepared according to package directions
  • 1 ½ cups chicken broth

Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.

 

Udon Noodles with Sausage and Shrimp

March 29, 2017
  • 1 pound udon noodles, prepared according to package directions
  • 2 tablespoons peanut oil
  • 3 sausage links, casings off and crumbled (I used Korean style sausages)
  • 1 large onion, sliced
  • 3 garlic cloves, sliced
  • 2 cups broccoli florets
  • ½ pound shrimp, deveined and cleaned
  • Salt

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon Worcestershire sauce
  • ½ cup chicken broth
  • 2 teaspoons corn starch

Mix all the ingredients for the sauce and keep aside.

Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.

 

Brown Rice Pilaf with Almonds and Currants

February 12, 2017

I’ve almost stopped cooking white rice… I am able to transform brown rice into so many different dishes, that I don’t end up missing white rice. Try this one and you will be surprised!

  • 1 tablespoon butter
  • 2 teaspoons salt
  • 2 cups brown rice, rinsed
  • 2 cups water

Heat a heavy saucepan with the butter, add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and salt. Bring to a boil and cook on a low medium heat with the lid mostly on the pan for 10 minutes or till the water has cooked off from the surface. Cover with lid and lower the heat to a very low and continue cooking for at least 20 minutes or till the rice is cooked through. Fluff the rice with a fork and let it cool.

  • 3 tablespoons olive oil
  • 4 to 5 green onions, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons ground cumin
  • ½ cup slivered almonds
  • ½ cup currants
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the green onions, garlic and cumin and sauté for 3 to 4 minutes on medium heat. Add the almonds and currants and sauté for a minute. Add the cooled rice and sauté on medium heat. Add salt, parsley and mint. Mix well and taste for seasonings. Serve warm.

 

Shrimp and Mushroom Laksa

February 6, 2017

Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!

  • 1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
  • 1 medium yellow onion, cut in half
  • 2 carrots, sliced in one inch pieces
  • Salt

In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.

Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.

Paste

  •  2 large shallots, cut in quarters
  • 3 green onions, trimmed and chopped
  • 2 inch fresh ginger, peeled and chopped
  • ¼ cup slivered almonds
  • 2 teaspoons ground coriander
  • ½ teaspoon turmeric
  • 2 tablespoons fish sauce
  • 2 tablespoons peanut oil
  • 2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length

Transfer all the ingredients to a food processor and puree until smooth. Keep aside.

  • 2 tablespoons peanut oil
  • 1 10 ounces Cremini mushrooms, sliced
  • One 14 ½ ounce can unsweetened coconut milk
  • 1 to 2 tablespoon honey
  • 2 tablespoons fish sauce
  • 1 pound Thai flat rice noodles, cooked according to package instructions
  • Juice of a lime
  • 2 tablespoons soy sauce
  • 1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups

Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.

Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.

Soba Noodles with Mushrooms and Red Peppers

February 5, 2017

Meatless Mondays have never been yummier! These easy to make soba noodles are a crowd pleaser- no one will notice how healthy they are! I would eliminate the dashi to make it a 100% vegetarian!

Sauce

  • 1 cup vegetable broth, warm
  • 1 ½ teaspoons dashi
  • 2 tablespoons tamari
  • 2 tablespoons shaoxing wine
  • 1 teaspoon corn starch

Mix all the ingredients in a small bowl and keep aside.

  • 2 tablespoons peanut oil
  • 1 cup mushrooms, sliced, any variety
  • 1 cup green beans, chopped
  • 1 large red pepper, sliced
  • 1 pound fresh or dried soba noodles, cooked to package instructions, drained and rinsed with cold water
  • Salt
  • Pepper
  • 3 green onions, sliced on a bias

Heat a wok like pan with the peanut oil. Add the mushrooms, green beans and red peppers and sauté on high heat for 3 to 4 minutes. Add the cooked and drained noodles and sauté for another 2 minutes. Add the sauce and bring to a boil and mix well. Taste for seasonings and add salt and pepper accordingly. Garnish with green onions and serve.

 

 

Chicken Fajitas with Cilantro Avocado Sauce

January 16, 2017

I love, love, Mexican flavors and this recipe is a great example of the food I love to cook and eat. I made this dish this past summer and served it with a nectarine salsa- you can substitute apples or some pineapple for the summer fruit…

  • 2 cups cilantro
  • 3 green onions
  • ½ cup chicken broth
  • Juice of 2 large limes
  • 1 to 2 teaspoons honey
  • 2 teaspoons salt

Transfer all the ingredients into a blender. Blend well until a smooth sauce is formed. Taste for seasonings and keep aside. Take out 3 tablespoons of the sauce and keep aside.

  • 1 pound chicken breast, sliced into strips
  • 1 large yellow onion, sliced
  • 1 green pepper, sliced
  • 1 orange pepper, sliced

Marinate the chicken in a bowl with half of the cilantro sauce. Marinate the onion and peppers in the other half of the cilantro sauce. Transfer them to a fridge and marinate for 2 to 3 hours. Take out an hour before cooking.

  • 1 medium avocado
  • ¼ cup full fat yogurt
  • Salt

Add the avocado and yogurt to the blender with the remaining cilantro sauce. Add a bit of water if needed and blend till smooth. Keep aside as a sauce for the fajitas.

  • 3 to 6 tablespoons oil
  • 4 to 6 corn tortillas

Heat a grill pan or regular pan with 2 tablespoons oil. Cook the chicken strips in 2 to 3 batches till golden brown and cooked through. Add more oil and cook the onion and peppers and add them to the cooked chicken.

Heat the corn tortillas and add some of the chicken and pepper mixture. Top with some avocado sauce and serve.

Vegetable Lasagna

January 11, 2017

This is a great way to get some veggies into your kids. They may not notice all the greens while they enjoy the yummy noodles, cheese and sauce. Eliminate the pancetta if you want to keep it vegetarian. If not then it is great way to infuse some great flavor without adding a lot of meat.

  • 9 to 12 lasagna noodles
  • 2 tablespoons olive oil
  • ½ cup pancetta, chopped (eliminate if making vegetarian)
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 10 ounces Cremini mushrooms, sliced
  • 1 10 ounces Shiitaki mushrooms, sliced
  • 4 cups mixed greens (I used a combination of kale, green cabbage, red cabbage & Brussels sprouts), shredded
  • 1 cup ricotta
  • 2 garlic cloves, grated
  • ½ cup parsley, chopped
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup shredded Parmigiano Reggiano, divided
  • ½ cup mozzarella cheese, shredded
  • 3 cups fresh tomato sauce, preferable homemade

Preheat oven to 350 degrees F.

Bring a large pot of water to a boil. Boil the lasagna noodles until they are soft and pliable, about 6 to 7 minutes. Remove the pasta and lay flat on a sheet tray to cool.

Add olive oil and pancetta to a large frying pan. Saute on medium heat for 2 to 3 minutes. Add the onion and garlic and continue to sauté for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 4 to 5 minutes, stirring constantly. Add the greens and cook for another 5 minutes until they are wilted. Check for seasonings and turn heat off and let cool.

In a small bowl, add the ricotta, garlic, parsley, salt, egg, and ½ cup of cheese. Mix well and keep aside.

In the bottom of a 8 by 8 baking dish, add a half cup of sauce. Spread evenly. Arrange three to four noodles to completely cover the sauce. Spread ½ of the ricotta mixture over the pasta. Add ½ of the mushroom mixture and spread evenly. Repeat with noodles, sauce, ricotta and mixture. Finally add the last batch of noodles and cover with sauce. Sprinkle with the remaining Parmigiano and all of mozzarella on top. Cover with foil. Place the lasagna on a baking sheet and bake in oven for an hour 15 minutes, removing the foil for the last 15 minutes. Let cool for 15 minutes before slicing.