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Category Archives: One Pot Meals

Udon Noodles with Sausage and Shrimp

June 10, 2019
  • 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.

 

Cauliflower and Sausage Pasta with Pesto

June 9, 2019
  • 1 cauliflower head, cut into florets
  • Olive oil
  • Salt
  • 2 to 3 sausage, crumbled
  • 1 medium yellow onion, sliced
  • ½ pound cooked pasta with 1 cup pasta water spared

Transfer the cauliflower florets to a lined cookie sheet. Drizzle salt and olive oil. Roast under a hot broiler till all sides are golden brown- about 10 minutes on each side. Take out and keep aside.

Pesto

  • 1 full cup fresh basil
  • 1 garlic cloves
  • ¼ cup pistachios
  • 2 anchovy fillets
  • 1/3 cup extra virgin olive oil
  • ¼ cup Parmigiano Reggiano cheese, grated
  • Juice of half a lemon
  • Salt

Add the garlic and pistachios to a food processor. Pulse till chopped. Add the basil, anchovy fillets, start pulsing and drizzle the olive oil and proxess till a smooth sauce is formed. Take out of the processor, add the cheese, lemon juice and salt to taste. Keep aside.

Heat a wide frying pan and add 1 tablespoon olive oil. Add the crumbled sausage and sauté on medium heat for 4 to 5 minutes. Add the onion and ½ teaspoon salt and sauté for another 4 to 5 minutes. Add the cooked pasta and ½ cup of the pasta water. Add the pesto, mix well and check for seasonings. Add more pasta water if necessary. Serve warm.

 

 

Moroccan Style Vegetable Stew with Olive Gremolata

June 2, 2019

This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…

  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • 4 dates, pitted and chopped
  • 1 tablespoon harissa paste
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour
  • 2 large carrots, chopped
  • 1 large yellow pepper, chopped
  • 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
  • 1 cauliflower head, cut into small florets
  • 1 14 ounces can of chickpeas, rinsed and drained
  • 3 to 4 cups water or vegetable broth
  • Salt

Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.

Gremolata

  • ½ cup green olives, chopped (I used olives stuffed with garlic)
  • ½ cup parsley, chopped
  • ¼ cup golden raisins, chopped
  • Zest of one large lemon

Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.

 

Roasted Pesto Chicken with Potatoes and Cauliflower

April 28, 2019

Baked Pesto Chicken1

  • 4 full chicken legs (skin off)
  • 1 pound small yellow potatoes (skin off)
  • 2 cups cauliflower florets
  • ½ cup fresh or store bought pesto
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat a 350 degrees F.

Line a large baking pan with aluminum foil.

Place the cauliflower florets and potatoes to the bottom of the pan. Add half of the pesto, salt, pepper and one tablespoon of the olive oil. Mix well with your fingers. Place the chicken pieces on top of the vegetables. Add the rest of the pesto and olive oil. Rub all over the chicken. Add salt and pepper. Roast in the oven for an hour. Change the setting to high broil and brown for 5 to 10 minutes till the chicken and the potatoes turn golden brown. Serve with crusty bread.

Chicken Adobo

April 1, 2019

I love trying different cuisines- this is my first time trying this Filipino classic.. of course, I put my own spin on it. It’s yummy!

  • 4 to 5 chicken thighs with skin and bone in
  • ½ cup white vinegar
  • ½ cup soy sauce
  • 6 to 8 garlic cloves, smashed
  • 1 teaspoon whole black peppercorns
  • ½ cup orange juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • ½ cup cilantro, chopped
  • 3 to 4 scallions, chopped

Place the soy sauce, vinegar, soy sauce, garlic, peppercorns and orange juice in a large sauté pan. Place the chicken thighs, skin side down. Bring the liquid to a boil over high heat and then cover and simmer over low heat for about 20 minutes. Turn the chicken over and cover and simmer for another 10 minutes.

Uncover the pan and increase the heat to high and return the sauce to boil while turning the chicken occasionally and basting at the same time. Take the chicken out after about 3 to 4 minutes and add the cornstarch. Bring to a boil and let the sauce thicken. Check for seasonings and turn the heat off.

Let the chicken pieces cool, take the skin off and take all the meat off the bone with a fork. Return the shredded chicken to the sauce, check for seasonings and garnish with cilantro and scallions.

Quick Chicken Curry with Curry Leaves

March 10, 2019
  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces

Marinade

  • Juice of a large lime
  • 1 teaspoon salt
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper

Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.

  • 2 tablespoons coconut oil
  • 2 teaspoons fennel seeds, crushed
  • 10 to 12 curry leaves
  • 2 medium yellow onions, sliced
  • 1 serrano pepper, slice in half
  • 3 to 4 garlic cloves, grated
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.

 

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.