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Category Archives: Sides

Fresh Corn Salad with Fresh Lemon Dressing

September 10, 2017

Before corn goes away… make this yummy salad.. so easy and so delicious!

  • 4 ears of corn, taken off the cob
  • 4 cups mixed greens

Transfer the corn and green onto a salad bowl. Keep aside.

Dressing

  • 2 lemons, ends cut off, cut in half with the pits out
  • ½ cup extra virgin olive oil
  • 2 teaspoons honey
  • ¼ cup water
  • 1 teaspoon salt

Add all the ingredients into a blender (I used a vitamix) and blend till everything turns into a smooth sauce. Add more water or oil if needed. Check for seasonings.

Add half of the dressing to the corn and the greens, toss and add more if necessary. Serve immediately.

Greek Style Oven Fries with Oregano and Lemon Zest

August 30, 2017
  • 6 to 8 medium yellow skinned potatoes, cut into wedges
  • 1 large foil lined cookie sheet
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 375 degrees F convection for 400 degree F regular.

Add the potatoes to a large saucepan filled with water. Bring to a boil. Turn heat off, drain the water and return to the pan and let the potatoes dry.

Transfer to the lined cookie sheet. Add the olive oil and salt. Mix well and roast in oven for 45 minutes to an hour till the wedges are golden brown and crispy.

Topping

  • Zest of one lemon
  • 1 tablespoons fresh oregano, minced
  • 2 garlic cloves, minced
  • Salt

Transfer the hot potatoes into a large bowl. Add the lemon zest, oregano and garlic and toss well. Add more salt if needed. Serve immediately!

 

Pancetta and Green Onion Fried Rice

August 8, 2017

This rice recipe complements the chicken adobo from yesterday really well…

  • 2 cups jasmine rice, cooked al dente, cooled and kept aside
  • 2 tablespoons peanut oil
  • ½ cup pancetta, chopped
  • 6 to 8 garlic cloves, grated
  • 4 green onions, chopped
  • Salt
  • ½ cup cilantro, chopped

Heat a wok like pan with the oil. Add the pancetta and sauté on medium heat for 4 to 5 minutes. Add the garlic and green onions. Saute on medium heat for 30 seconds. Add the cooked rice and sauté on medium heat for 5 to 6 minutes. Add salt and cilantro. Check for seasonings and serve with the adobo chicken.

South Indian Style Tomato Rice

June 25, 2017

This is my version of a classic South Indian style tomato rice- mine is made with brown rice.  No one was able to tell which rice was used. It is a great side dish accompanied by a protein or it is a great main to eat with a fried egg on top… either way, it is delicious!

  • 1 cup brown jasmine rice, rinsed
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon oil

Bring the water, salt and oil to a boil. Add the rice and simmer on medium low heat with partial lid on for 10 minutes. Cover with lid and turn to low and cook for another 25 to 30 minutes. Fluff with fork once the rice is cooked and keep aside.

  • 2 tablespoons coconut oil
  • 1 teaspoons mustard seeds
  • 1 teaspoons cumin seeds
  • ½ inch cinnamon stick
  • 2 cloves
  • 8 to 10 curry leaves, chopped
  • 1 medium onion, chopped
  • 2 inch ginger, grated
  • 1 cup tomato sauce
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Salt

Heat a frying pan with the coconut oil. Add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves. Saute on medium heat for a minute. Add the onion and ginger and sauté for 3 to 4 minutes. Add the tomato sauce, coriander powder, turmeric and cayenne pepper. Saute on low heat for 5 to 6 minutes. Add the cooled rice, mix well and check for seasonings. Serve right away.

Cabbage and Pear Slaw

May 24, 2017

This is a yummy slaw that complemented the chicken tacos really well. The pears are delicious with the cabbage…If you can’t find pears any more, pineapple will be a delicious addition…

  • ½ cup plain kefir or buttermilk
  • 2 tablespoons mayonnaise
  • Juice of one lemon
  • 1 teaspoon honey
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoons salt
  • ½ small cabbage, shredded
  • 1 pear, julienned

Mix the kefir, mayonnaise, lemon juice, honey, cilantro and salt in a small bowl. Transfer the shredded cabbage and pear in a serving bowl. Add the kefir mixture and mix well. Check for seasonings and let it sit for half an hour before serving.

Brown Rice Vegetable Pulao

May 21, 2017
  • 1 tablespoon butter
  • 1 tablespoon extra light olive oil
  • 1 cup brown rice, rinsed
  • 2 ½ cups vegetable broth
  • 2 teaspoons salt

Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.

  • 2 tablespoons extra light olive oil
  • 1 teaspoon ground cumin
  • 1 yellow pepper, chopped
  • 1 cup green beans, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped

Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.

 

Irish Soda Bread

March 15, 2017

A friend who came to dinner last year brought me a homemade Irish soda bread. I was very touched and immediately put it away for safe keeping as I had no intentions of sharing it… and it was delicious!! This year, as St. Patrick’s Day approached, I started thinking of the yummy bread I ate… and immediately emailed my friend to request the recipe. I added and changed the recipe a a bit but it is mostly the same. I did use an unbleached non-white flour, so my bread is a bit darker… other than that, it is delicious, especially with some butter and tea!! Make this today- it is quite simple…. just a few things to keep in mind- don’t over mix even if it looks like a mess and make sure the buttermilk is cold (take it out of the fridge when you need them and not before). I’m thrilled to have homemade, yummy bread for my breakfast for a few days!!

  • 3 cups all purpose
  • ¼ cup evaporated cane juice (sugar)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup mixture of raisins, cranberries and currants, chopped
  • 1 tablespoon fennel seeds, crushed or powdered
  • 1 tablespoon orange zest
  • 1 1/4 cups buttermilk, cold
  • 1 egg, beaten

Preheat oven to 350.

Grease a 10 inch cake pan

Transfer the flour, sugar, salt and baking soda in a mixing bowl, whisk together and set aside. Add the raisins mixture, fennel seeds and orange zest and mix well. Mix the buttermilk and egg together in a small bowl and whisk well and refrigerate until needed (the key is to have this liquid as cold as possible) Add the liquid slowly to the dry mixture while mixing it with a fork. Once all the liquid is incorporated, gently mix everything with your fingers and form a round loaf and transfer to the cake pan. Mark the top with an ‘X’ and dust with flour if needed. (mine had enough flour on the top so I didn’t need to add any)
Irish Soda Bread

Bake for 45 minutes in the oven and immediately cover with foil so all the moisture stays inside. Serve once it is cooled off.
Irish Soda Bread1