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Category Archives: One Pot Meals

Ground Turkey White Chili

May 22, 2017
  • 2 tablespoons extra light olive oil
  • 1 pound dark meat ground turkey
  • 2 teaspoons cumin seeds, ground
  • 1 teaspoon Mexican oregano
  • 1 tablespoon chili powder
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 4 to 5 small tomatillos, husks removed and chopped
  • 1 4 ounces can of diced chilies
  • 2 teaspoons salt
  • 4 cups chicken stock
  • 1 14 ounces can cannellini beans
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the ground turkey and brown the meat on high heat while stirring constantly- for 4 to 5 minutes. Add the cumin, oregano and chili powder. Saute for another 2 to 3 minutes. Add the onion, garlic and tomatillos. Saute for another 5 to 7 minutes. Add the diced green chilies, salt and chicken stock. Bring to a boil and add the beans. Simmer on a medium heat with the lid partially on for 20 minutes, checking every 5 minutes to ensure enough stock is remaining. Take the lid off and check for seasonings. Garnish with cilantro and serve with corn bread.

Cauliflower and Sausage Pasta with Pesto

May 16, 2017
  • 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.

 

 

Garlicky Pasta with Broccoli Rabe

May 7, 2017

This is one of my favorite pastas to eat- I love the earthy, slightly bitter broccoli rabe and lots of garlic… plus it is a perfect Meatless Monday dish!!

  • 2 tablespoons extra virgin olive oil
  • 8 to 10 garlic cloves, sliced thin
  • ½ cup pine nuts
  • 1 bunch broccoli rabe, chopped with stems off
  • 1 to 2 teaspoons salt
  • ½ pound pasta of choice, cooked al dente with 1 cup pasta water
  • ½ cup cheese, a variety is ideal- I used a combination of Parmigiano, Asiago and Pecorino

Heat a wide frying pan with the olive oil. Add the garlic and nuts and cook on a low heat for 4 to 5 minutes. Add the broccoli rabe and cook on medium high heat till the greens wilt down. Add the cooked pasta and ½ cup pasta water. Mix well and add the cheese. Stir and check for seasonings. Add more salt and pasta water if needed. Serve warm.

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.

 

Chicken Paprikash

April 17, 2017

I saw Michael Symon make this recipe on some show and was reminded of a dish my Mom used to make for us… so I kind of blended the two and came up with my own version.. it is a great weekday, healthy meal to serve your family…

  • 5 to 6 chicken drumsticks, with skin
  • 1 tablespoon sweet paprika
  • 4 garlic cloves, grated
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Mix the paprika, garlic, oil and salt in a small bowl. Rub all over the chicken and marinate for 2 to 3 hours.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 large yellow onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon sweet paprika
  • 14 ounces crushed tomato
  • 2 cups chicken broth
  • Salt
  • 1 cup sour cream
  • 1 tablespoon all purpose flour
  • ½ cup parsley, chopped
  • ½ cup dill, chopped

Heat a heavy saucepan with the butter and olive oil. Brown the chicken pieces on medium high heat on all sides. Take out of the pan and keep the chicken pieces aside. Add the thyme, onion, peppers and paprika. Saute on medium heat for 5 to 6 minutes. Add the crushed tomato and sauté for another 4 to 5 minutes on medium heat. Add the chicken back to the pan with the chicken broth. Bring to a boil and simmer on lower heat, covered for 15 to 20 minutes. Take the lid off the take the chicken pieces out to take off the bone (you can leave on the bone if desired). In the meantime, add the flour to the sour cream, mix well and add to the pan. Mix well and add salt if needed. Add the parsley and dill. Mix well and serve with egg noodles.

 

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.

 

Roasted Tomato and Shiitake Mushroom Pasta

March 26, 2017
  • 1 pound cherry tomatoes
  • Drizzle of olive oil
  • Sprinkle of salt

Preheat oven to 400 degrees.

Transfer the tomatoes to a lined cookie sheet. Drizzle the oil and sprinkle the salt and mix well. Roast in oven for 30 minutes. Put the tomatoes through a food mill or a blender. Keep aside.

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 cups Shiitake mushrooms, sliced
  • ½ pound rigatoni, cooked with ½ cup pasta water to spare
  • Salt
  • ½ cup fresh parsley, chopped

Heat a large frying pan with the olive oil. Add the shiitake mushrooms and sauté on medium heat for 3 to 4 minutes. Add the onion and garlic, sauté on medium heat for 2 to 3 minutes. Add the roasted tomato sauce, cooked pasta and the pasta water. Mix well, season according to taste and garnish with parsley.