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Avocado & Cucumber Guacamole

May 13, 2013

I love making guacamole, especially with any Mexican food I make. This one is a bit different as it has a nice crunch which guacamole desperately needs. I added half of an English cucumber. Why an English cucumber, you ask? Well, I like it better than the regular one as it is sweeter and with less seeds. Try this recipe next time you want to make a delicious guacamole!

  • 2 avocados, chopped
  • ½ English cucumber, chopped
  • 1 garlic clove, chopped
  • ½ cup cilantro chopped
  • 1 to 2 teaspoons salt
  • Juice of a large lemon or lime


Mix all the ingredients and serve with tacos.

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Fish Tacos

May 12, 2013

I love making fish tacos with all different varieties of fish. This one in particular is quite delicious. My husband’s favorite fish is black cod, also known as sable fish. It is super buttery and very flavorful- not fishy at all- which he doesn’t like. I usually cook this fish marinated in miso.. but this preparation is very different. I felt like eating fish tacos and I had this fish in my freezer and decided to use it. The tacos came out really well, especially topped with the yummy salsa- enjoy!!

  • 1 pound black cod or any other fish of choice, cut into fillets
  • 2 teaspoons chipotle in adobo sauce
  • 1 teaspoons chipotle powder
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • Juice of half a lemon

Mix the adobo sauce, chipotle powder, olive oil, salt and lemon juice in a small bowl. Marinate the fish with the mixture for 2 hours.

Place on a lined cookie sheet and broil in oven for 4 to 5 minutes till the fish is just cooked through (cooking time will vary according to the fillet size).

  • 1 cup cherry tomatoes, cut in half
  • 1 small shallot, chopped
  • 1 garlic clove, chopped
  • Juice of one lemon
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon chipotle powder
  • ¼ cup cilantro, chopped
  • Small corn tortillas

Heat the tortillas and place the cooked fish fillets and top with tomato salsa.

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Mediterranean Meatballs

May 8, 2013

Here is another delicious recipe for one of our favorite things to eat. I am afraid, I will be running out of ideas soon for making different kinds meatballs. I realize I can use different kinds of meats, etc but I do love using turkey meat as it is so healthy to eat, especially since I am trying to reduce the amounts of red meat I feed my family.

This particular one has a mixture of sundried tomatoes, garlic, pine nuts and basil. The mixture adds a delicious flavor to the meatballs as well as the sauce. The trick to soft meatballs is the panko breadcrumbs soaked in milk. The meatballs come out melting in the mouth. The sauce is made with fresh cherry tomatoes- super simple to make and the most delicious as well.

Overall, it is a fabulous meal to make. I also made a warm spinach salad and served red wine with dinner- yum!!

  • 1 pound ground turkey (dark meat)
  • 4 to 5 sundried tomatoes, chopped
  • 3 garlic cloves, chopped
  • 1/3 cup pine nuts
  • 1 cup basil, chopped

Add the shallot, garlic, into a food processor and process till smooth. Add the sundried tomatoes and basil. Process till smooth and take out into a medium bowl with the turkey.

  • ½ cup panko crumbs
  • ¼ cup milk

Soak the breadcrumbs in the milk for 15 minutes.

  • 1 egg
  • 2 teaspoons salt

Add the soaked breadcrumbs, egg and salt into the turkey mixture. Mix with both hands. Keep aside.

Marinara Sauce

  • 1 can (28 oz) cherry tomatoes (or any other)- put through the food mill
  • 1 small yellow onion, grated
  • 2 garlic cloves, grated
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 tablespoons extra virgin olive oil
  • Salt
  • A pinch of sugar

Heat a heavy, wide saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce, thyme, basil, salt and sugar. Mix well and bring to a boil. Lower the heat and cook for at least 20 minutes.

In the meantime form meatballs (the mixture makes about 14 meatballs). Drop the meatballs into the simmering sauce as you form them. Once all the meatballs are in the saucepan, simmer covered for 15 minutes. Check for seasonings and serve with spaghetti.

1 pound spaghetti, cooked al dente
2 tablespoons extra virgin olive oil
2 teaspoons dried basil
2 teaspoons salt

Once the pasta is done, drain it well and place it back into the pan. Add the oil, basil and salt. Mix well and keep ready for the meatballs.

Serve the meatballs on top of the seasoned spaghetti.

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Mexican Chicken Stew with Chorizo

May 7, 2013

This dish reflects my obsession with smoked paprika- yet again. I also love Mexican and Latin flavors. They are very similar to Indian and Thai flavors- loud and flavorful. That is what I love. Don’t get me wrong, I do love the subtle dishes as well but I find myself craving the spicy, flavorful foods- preferably the kind I churn out in my kitchen. I can control the fat, sodium and honestly make it more tasty than what we get outside.

This one starts with chicken thighs- my favorite cut to cook with.. they are very forgiving and super flavorful. I then added my other other favorite ingredient- chorizo which provides immense flavor to any dish. I love eating it on it’s own…

A mixture of green onions, carrots, tomatoes and chipotle sauce makes this stew really delicious. I served it hot with hot corn tortillas and fresh guacamole. My husband had a cold beer and I enjoyed a glass of red wine. It was absolutely delicious…

  • 1 pound skinless thighs
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt

Sprinkle the chicken thighs generously with the paprika and salt. Keep aside.

  • 1 tablespoon extra virgin olive oil
  • 1 cup carrots, chopped
  • ½ cup green onions, chopped
  • 1 link chorizo, casing removed and chopped
  • 1 to 2 teaspoons chipotle sauce
  • 1 cup chopped tomatoes
  • 2 cups chicken broth
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the chicken thighs on both sides on high heat in two batches and keep aside. Add the chorizo to the pan and sauté on medium heat for 2 to 3 minutes. Add the carrots and green onions. Saute for another 2 to 3 minutes and add the chipotle sauce, chopped tomatoes and chicken broth. Bring to a boil and add the chicken thighs. Bring to a boil and lower heat to a simmer and cover with lid. Let it cook for at least 45 minutes. Take the lid off and cook on a simmer for another half an hour until the meat is falling off the bone. Check for seasonings and add salt. Garnish with cilantro and serve with guacamole and tortillas.

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Pasta with Chicken and Zucchini

May 6, 2013

I love making roast chicken for many reasons. One reason is the leftovers. I like coming up with something completely different with yesterdays leftovers.

In this case, I had about a cup of shredded chicken from the delicious roast chicken. I also always keep fresh tomato sauce in my fridge all the time. Once a week I buy fresh tomatoes and make a quick fresh sauce. I wanted to add some vegetables and noticed a zucchini in my fridge. I then remembered my daughter’s look every time I serve zucchini- so I decided to peel it, chop it and add it to the mix with some carrots- she noticed the carrots but not the zucchini. The chicken and tomato sauce mixture was delicious. I quickly boiled some pasta and we had a delicious, quick and healthy meal.
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Swiss Chard Pasta with Sausage

May 2, 2013

Swiss chard is my new favorite greens to buy. For a very long time, I would walk by it in the super market and not think about it.

After I took part in a farmer’s market program sponsored by my daughter’s school- I found myself convincing kids to pick up the Swiss chard to take home. I did the same myself and forced myself to come up with recipes using this delicious green.

When I made this pasta with sausage and Swiss chard, my daughter asked me what the green was- I told her it is like spinach and served her a big portion. She loved it!

This dish is very simple with homemade tomato sauce and a pack of chicken sausages- both are a staple in my house. I had the pasta cooked in no time and again, this is a one pot meal- yay!!

  • 1 bunch Swiss chard, stalks trimmed and chopped, kept aside; the leaves cut into 2 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 medium yellow onion, chopped
  • 4 to 5 chicken sausage links, casings off and crumbled
  • 2 cups fresh or store bought marinara sauce
  • Salt
  • ½ to ¾ pound pasta, cooked al dente

Heat a wide frying pan with the olive oil. Add the stalks, onion and garlic. Saute on medium heat, stirring constantly for about 4 to 5 minutes. Add the sausage and sauté for another 5 minutes. Add the tomato sauce and salt. Add the cooked pasta and taste for seasonings. Fold in the greens and serve right away.

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Meyer Lemon Vinaigrette

April 29, 2013

Spring is finally here, and even though the weather has been quite sketchy- spring produce is everywhere! One of my favorite things is Meyer lemons. Native to China, this citrus usually shows up in the beginning of Spring. I love making desserts and salad dressings with the juice. It is great for cocktails as well. I made this very simple vinaigrette to keep in my fridge and top it on my salads everyday.. the clementines provide a yummy sweetness…

  • 4 large Meyer lemons, juiced
  • 2 to 3 Clementines, juiced
  • ½ cup extra virgin olive oil
  • ½ teaspoon salt
  • 2 teaspoons agave

Transfer all the ingredients to an airtight container and mix well till incorporated.

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