Sharing Plate – Your Cooking Coach |

I have recently started writing for the Patch- which is a online blog owned by AOL. Most towns around Maplewood have their own local patch.

I recently did a restaurant review for the Chatham patch and talked about a restaurant called Taste of Asia. We had a really nice meal and I decided to replicate a dish called jungle shrimp. It was delicious at the restaurant and I came home and did a lot of research to figure out the ingredients. It turned out it had a lot of Thai flavors. I went shopping to Whole Foods and bought some kaffir leaves, lemongrass and palm sugar. I made a sauce out of orange juice, tamarind and fish sauce etc.

I sauteed the shrimp with some sweet peppers and onions and added the sauce. The dish was delicious- not the same as what we had at the restaurant but very enjoyable.

I loved the complex flavors of the sauce with the tamarind and the palm sugar. I served the dish with some fried rice to make it a complete meal.

If you are able to get all the exotic ingredients- no problem. You can substitute the palm sugar with honey, tamarind with lime juice, kaffir limes with lime zest, etc. The idea is to get a similar flavor- it doesn’t have to be exact. I would highly recommend it!
Click here for the recipe… »

Since the beginning of the New Year, I have been very good about eating healthy and incorporating the right things during the day. I started a month long cleanse which will be coming to an end soon- I am glad I did it- I feel good and it motivates me to eat properly and exercise.

One of the things I am trying to eat more of is protein- especially the good kind. Salmon is the best way to get your protein- but the problem is that my husband and my daughter don’t enjoy eating the fish at all. I mostly end up eating it for lunch since neither of them are home.

I have been buying wild smoked salmon from Trader Joes. I usually make a sandwich or recently have started adding it to scrambled eggs. I beat two eggs and add sliced salmon and cook up the whole thing. I find the combination very satisfying, especially if I top it with some hot sauce- yum!

The other day, I bought some fresh, local pesto. I brought it home and started thinking about some yummy pasta dish I would use it in- but then I remembered I am trying to eat less pasta. So, instead I used it in the salmon and egg concoction. I just added a tablespoon to the beaten eggs and salmon. I then cooked it the same way I did before.

It was absolutely delicious. It brought the simple dish to a whole new level. I loved the sweet basil taste with the salty parmesan kick with the nutty pine nuts.

It is now a staple lunch for me – at least 2 to 3 times a week. It is very filling and satisfying. Try some pesto scrambled eggs with smoked salmon next time you are looking for a healthy lunch.

• 2 eggs, beaten with 1 teaspoon water and ½ teaspoon salt
• 1 teaspoon extra light olive oil
• 1 tablespoon basil pesto
• 2 to 3 ounces smoked salmon, sliced thin

Beat the eggs and add the pesto and salmon. Mix well. Heat a non-stick pan with the olive oil on medium high heat. Add the eggs and lower the heat to medium. Stir continuously with a wooden spoon till the eggs begin to set. Turn the heat off and the eggs will continue to cook. Serve with a salad or wheat toast.

I was in Whole Foods and noticed pink Maine shrimp on sale. I immediately went to the fish counter and asked for a pound. I asked if I could get the shrimp cleaned. The guy informed me very politely he was very busy and apologized. I expressed my concern about the amount of time it will take me to clean the shrimp. He told me this kind only needs to have the shell taken off. I decided to take it home and he was right- it took me all of 15 minutes to take the shells off and I was done.

I got in the mood to make a delicious shrimp curry. I usually make one that has a variety of dry spices including cumin, peppercorns and fenugreek seeds. They are roasted and ground and used as the curry base. Coconut milk is added for the sweet nutty flavor.

We all love that particular dish but I wanted to make something different. I decided to make a paste out of white and green onions, garlic, cilantro and mint. I added mustard seeds and curry leaves- by far, my favorite flavors.

I quickly sauteed the pink shrimp – literally for a minute on each side and took them out. I like to leave the shrimp half done so they can cook up just right once I add them back into the curry. I sauteed the green paste with the mustard seeds, coriander seeds and curry leaves and added the coconut milk.

I made lemon rice with it and dinner was a bit hit. My daughter initially was not happy with the green colored gravy. Once she tasted it, she changed her mind- she had two bowls full with plain rice.

Overall- it was a successful attempt at a green coconut curry… I was very satisfied.

• 1 pound medium sized shrimp, cleaned
• 2 tablespoons extra light olive oil

Green Curry

• 1 cup cilantro, chopped
• ½ cup mint, chopped
• 2 green onions, chopped
• 1 medium white onion, chopped
• 3 garlic cloves
• 1 inch ginger
• 1 serrano chili, chopped
• ¼ cup water

Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.

• 3 teaspoons coriander seeds, toasted and ground
• 2 teaspoons mustard seeds
• 10 to 15 curry leaves, chopped
• 1 (14 ounces) light coconut milk
• Salt
• Juice of one lemon

Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.

Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.

This meal is ideal to if you are trying to be healthy for the new year. I recently wrote and article for the New York Times Local blog and featured this recipe. I was trying to follow a few new eating habits for the New Year and this recipe was a fabulous way to begin.

I tried using brown rice pasta for the first time and it was a big hit. The consistency is a bit different- it is much softer, mushier and so you have to be careful while cooking. You need to use ample water when cooking the pasta. My husband and daughter were thrilled to eat this spaghetti. I thought the taste was different and I have to say, I missed the ‘pasta’ taste but since I had covered the pasta with some delicious homemade tomato sauce- it was just fine.

The mound of pesto covered arugula was a genius idea- yes I am not very modest… Anyway, the greens on top of the pasta looked beautiful and tasted even better. Since arugula is tough enough to be cooked, I placed the simply cooked piece of fish right on top. It looked like a fancy meal served at an expensive restaurant.

I was very pleased with myself. The best part was that I didn’t feel grossly full after eating the meal. I skipped the wine and had a glass of water.

Try the sauteed cod with the brown rice pasta with healthy arugula on top- it is outstanding.

• 3 to 4 cod fillets, about 5 ounces each
• Salt
• Pepper
• 2 tablespoons olive oil

Heat the olive oil in a wide, non-stick frying pan. Add the fish filets and sprinkle salt and pepper. Cook 3 to 4 minutes on each side on high heat or, till the fish is opaque and flaky. Keep warm.

• Half pound brown rice spaghetti, cooked al dente
• 2 cups fresh or store bought tomato sauce
• Heat the tomato sauce in a wide saucepan. Add the cooked pasta in the sauce and mix well. Keep warm.
• 3 to 4 cups fresh arugula (depending on how many fish filets you have)
• 4 tablespoons basil pesto
• 1/3 cup pecorino romano cheese, grated (with a vegetable peeler)

Add the arugula in medium bowl. Add the pesto and mix well. Sprinkle with the cheese.

Serve the dish by placing a serving of spaghetti in a wide bowl. Top the pasta with a cup of arugula mixed with pesto and cheese. Then, top with the cod fillet.

I find fried rice and quesadillas a great way to use up left overs. The quesadillas can be stuffed with virtually anything as long as shredded cheese in involved. As far as fried rice is concerned- same rules apply- anything and everything can be added to it. I think the key is to have a well stocked pantry- it always comes back to that, doesn’t it? In this case I had eggs in the fridge, broccoli and shrimp in the freezer, tamari in the cabinet, garlic and onion in the basket.

I had a cup of cooked brown rice in the fridge and didn’t have any plans for dinner- what was I going to feed my always hungry daughter?? I have never made fried rice out of brown rice but why not?? In fact, I thought with all the loud flavors going on in fried rice, I could totally get away with using brown rice instead of white. so, that is what I did- I chopped some onion and garlic, took out some frozen broccoli florets and 3 frozen raw jumbo shrimps. It was the quickest meal I have ever made. I minced everything and sauteed it with lots of tamari. That is all it took and it was delicious!

My daughter couldn’t stop eating it- and when she told my husband on the phone what she ate- he got very excited as well. I had to disappoint him by telling him I had just enough for her. Don’t worry I didn’t leave him hungry- we ate leftovers from the day before- which were delicious as well.

Everyone was happy..

• 1 cup cooked brown rice

• 3 raw jumbo shrimp, cleaned and deveined and chopped
• ½ cup frozen or fresh broccoli, chopped
• 1 tablespoon olive oil
• ¼ white onion, minced
• 1 garlic clove, minced
• 1 egg, beaten with a pinch of salt
• 1 to 2 tablespoons tamari (depending on how seasoned you like the rice)

Heat a wok like saucepan and add the oil. Add the onion and garlic and sauté on high heat for two minutes. Add the broccoli and sauté for a minute. Add the egg and stir until the egg is cooked. Add the raw shrimp and sauté for another minute. Add the rice and tamari. Stir well until heated through.