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Category Archives: Vegetarian

Sauteed Okra with Onions

September 22, 2019

Bhindi

  • 10 ounces frozen chopped okra, thawed or fresh if you can find it
  • 2 tablespoon olive oil
  • 2 serrano chilies, cut and split in half
  • 1 large onion, sliced thin
  • 2 teaspoon salt
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon cayenne pepper
  • 1 teaspoon lemon juice or 1 teaspoon aamchoor

Line a large plate with a sheet of paper towel. Place the okra in one layer and microwave for 3 minutes. The reason for this step is to remove the wet slimy texture frozen okra has.
In a cast iron or non-stick frying pan heat the olive oil. Add the onions, serrano chilies and sauté over high heat. Add the okra. Stir constantly careful not to burn but brown evenly. Once the okra and the onions are dark brown and well sautéed, add the salt, turmeric, garam masala and cayenne pepper. Take off heat and add the lemon juice. Adjust seasoning and serve.

Herbed Ricotta and Potato Gnocchi

September 16, 2019
  • 1 one pound russet potato
  • ½ cup whole milk ricotta cheese
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon fresh ground nutmeg
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh chives
  • 1 egg, beaten
  • ½ cup freshly ground Pecorino Romano
  • 1 cup plus more flour

Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.

Gnocchi1

 

 

 

 

 

 

 

Marinara Sauce

  • 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • Salt
  • Pepper

Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.

Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese

Cauliflower and Potatoes Sauteed with Tomatoes

September 15, 2019

Cauliflower and Potatoes Sauteed with Tomatoes1

  • 1 cauliflower head, cut into florets
  • 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
  • 1 teaspoon cumin seeds
  • 1 teaspoon ajwain (carom) seeds
  • 2 tablespoons extra light olive oil
  • 1 medium yellow onion, sliced
  • 2 inch ginger, chopped
  • 4 garlic cloves, chopped
  • 1 cup fresh tomatoes, chopped
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons coriander powder
  • 1 teaspoon garam masala
  • ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.

Spicy Watermelon and Pineapple Salad

August 18, 2019

I got this recipe from NYTimes, one of my favorite sources for new ideas. I changed up the ingredients a bit and came up with this delicious summer salad- make it before all the yummy watermelon goes away!!


2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Juice and zest of one lime
1 tablespoons honey
1 serrano, sliced
½ teaspoon salt
1 teaspoon Trader Joes chili lime seasoning
2 green onions, chopped
1 cup fresh watermelon, chopped
1 cup fresh pineapple, chopped
½ cup crumbled feta
2 cups arugula
¼ cup cilantro sprigs
¼ cup mint

Make the dressing with the oil, vinegar, lime zest, juice, honey, Serrano, salt and the chili lime seasoning. Mix well and keep aside.
Transfer the watermelon and pineapple in a medium bowl and pour the dressing over the fruit, mix well and let marinate in fridge for at least an hour.
Right before serving, add the arugula, cilantro, mint and feta to a large bowl, add the marinated fruit, toss, check for seasoning and serve.

Moroccan Style Potato Salad

August 12, 2019

Potato Salad

  • 5 to 6 potatoes, skinned and cut into 1 inch squares, cooked in water till soft
  • Salt

Sprinkle some salt on the hot potatoes once they are drained well.

Dressing

  • 1 tablespoon tomato paste
  • 1 garlic clove, minced
  • 2 tablespoons boiling water

Add the tomato paste and garlic into a small bowl. Add the boiling water and mix and let sit for 5 minutes.

  • 1 tablespoon harissa sauce
  • 1 preserved lemon, chopped (zest of one lemon can be used instead)
  • 2 to 3 teaspoons lemon juice from the preserved lemons (or juice of a lemon)
  • 1 teaspoon roasted cumin- crushed
  • Salt
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • ½ cup chopped cilantro

Add the harissa, preserved lemon, juice, cumin, salt and honey. Drizzle the oil slowly, whisking the dressing constantly. Check for seasonings and add to the hot potatoes. Mix well and taste for seasonings and add more salt if needed. Top with cilantro and serve.

Warm Indian Potato Salad

August 11, 2019

A few more weeks of August left- might as well take advantage of the grilling season and make some delicious sides! Potato salad is always a winner- this one is a bit different with Indian flavors…

warm-potato-salad

  • 1 pound yellow potatoes boiled and cut in 2 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 3 scallions chopped
  • 1 serrano chili deseeded and chopped
  • 1 lemon juiced
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • ½ cup chopped cilantro

In a wide skillet heat the olive oil and add the mustard and cumin seeds. Add the chopped potatoes once the spices begin to sizzle. Saute on high heat to brown the potatoes about 10 minutes. Once the potatoes are golden brown add the scallions and the serrano chili. Then add the lemon juice, cayenne pepper, garam masala and salt. Garnish with the cilantro.

Watermelon Tomato Salsa

July 30, 2019

How can I forget watermelon when I am posting summer sides!!! This salsa is great with any grilled meat or seafood… or just plain with tortilla chips!

  • 2 cups watermelon, chopped
  • 2 yellow plum tomatoes, seeds taken out and chopped
  • 4 green onions, chopped
  • ½ cup cilantro, chopped
  • Juice of one lime
  • 1 teaspoon ancho chili powder
  • 2 teaspoons salt
  • 1 teaspoon honey

Mix all the ingredients together in a medium bowl. Let the salsa sit for at least an hour before serving with either tortilla chips or on top of any grilled meat or fish.