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Tag: all purpose flour

Fish and Chips- My Way!

October 10, 2016

Who doesn’t like a delicious plate of fish and chips?? It was my first try making this delicious English classic. It was a great attempt.. and healthier too.  I made a very flavorful batter and made my delicious oven fries. I paired it with a healthy tartare sauce and minted mushy peas… recipes to follow..

  • 4 cod fish fillets
  • ½ teaspoon smoked paprika
  • Salt
  • ¼ cup plain flour

Sprinkle the fish with paprika and salt. Dredge with flour and keep aside.

  • ¾ cup plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • 2 green onions, chopped
  • 1 small 8oz can club soda

Heat about 2 cups oil in a heavy saucepan.

Add the flour, baking soda, smoked paprika, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.

Oven Fries

  • 5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.

  • 3 tablespoon extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.

 

Cilantro Fried Fish with Oven Fries

August 17, 2015

This was an amazing dish- fish and chips Indian style. My daughter absolutely devoured it all…

  • 4 cod fish fillets
  • 2 teaspoons ground coriander
  • Salt
  • ¼ cup plain flour

Sprinkle the fish with coriander and salt. Dredge with flour and keep aside.

  • ¾ cup plain flour
  • 1 teaspoon ground coriander
  • 2 garlic cloves, grated
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • 2 green onions, chopped
  • 1 small 8oz can club soda

Heat about 2 cups oil in a heavy saucepan.

Add the flour, coriander, garlic, salt, cilantro and green onions to a medium bowl. Slowly add the club soda, while whisking with a whisk until you have a thick coating batter- you may have about a bit of soda left over. Dip the fish fillets into the batter completely and immerse into the hot oil. Cook for 6 to 8 minutes, depending on thickness of the fish. Take out the fish in a paper towel lined platter. Serve with hot oven fries.

Tartar Sauce

  • 1 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon cilantro chutney
  • 1 teaspoon salt
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon green onions, chopped

Mix all the ingredients and serve with the hot fish.

Oven Fries

  • 5 to 6 medium yellow potatoes, peeled and cut into small wedges

Transfer the wedges to a medium saucepan, cover with water. Bring to a boil and cook for a minute on a roaring boil. Drain the water and transfer wedges back to the saucepan and let them dry for ten minutes. Transfer to a lined cookie sheet.

  • 3 tablespoon extra virgin olive oil
  • 2 teaspoons salt

Preheat oven to 400 degrees F.

Drizzle the oil and salt all over the potatoes and toss well with fingers. Bake in the oven for 30 to 40 minutes or till the wedges are golden brown. Take out and check for seasonings. Serve hot with fish.

 

Chicken Stew with Spinach and Mushrooms

March 17, 2015

Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…

  • 1 pound chicken thighs, with or without bones, skinless
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 small bunch of fresh thyme
  • ½ cup pancetta, chopped
  • 1 10 ounces Cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 3 garlic cloves
  • ½ cup tomato sauce, homemade or store bought
  • 2 cups chicken broth
  • Salt
  • 6 ounces baby spinach
  • ½ cup fresh parsley, chopped

Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.

Roasted Corn Bread with Fresh Corn

October 21, 2014

This is a yummy recipe adapted from Michael Symon. The cornmeal is toasted and I added fresh corn, cilantro and some roasted chilies. It is delicious, especially with the cheddar cheese! Perfect with chili!

1 cup yellow cornmeal

1 cup all-purpose flour

1½ teaspoons baking powder

1½ teaspoons salt

½ cup cilantro, chopped

Fresh corn off a cob, chopped

½ cup shredded sharp cheddar cheese

¾ cup whole milk

1/3 cup honey

1 large egg, beaten

½ stick unsalted butter, melted

¼ cup canned roasted chilies

 

Preheat oven to 350 degrees. Oil a 8 by 8 inch pan.

 

In a medium frying, toast the cornmeal over medium heat, stirring constantly until browned, about 3 to 4 minutes. Transfer to a large bowl and whisk in flour, baking powder, salt, cilantro, corn and cheese. In a separate bowl whisk the milk, honey, egg and butter. Mix well and add the liquid to the dry ingredients and mix till smooth. Pour into the prepared pan and bake for about 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.

 

Scallop Scampi

March 5, 2014

My daughter loves shrimp scampi and scallops- so I made scallop scampi! Why not?? It was delicious…

  • 1 pound scallops, cleaned
  • Sprinkle of salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 4 garlic cloves, grated
  • 2 teaspoons capers, smashed
  • Juice of half a lemon
  • Zest of a lemon
  • ½ cup white wine
  • ½ cup chicken broth
  • 1 tablespoon all purpose flour
  • Salt
  • ½ cup parsley, chopped

Take one tablespoon butter and mix with one tablespoon flour. Mix well and keep aside.

Heat the olive oil and remaining butter in a non-stick frying pan. Brown the scallops about a minute each on high heat on both sides. Take out of the pan and keep aside. Reheat the pan and add the garlic, capers, lemon juice and white wine. Bring to a boil. Add the chicken broth and bring to a boil. Add the butter and flour mixture and mix well. Bring to a boil till the liquid becomes thick. Add the scallops and cook on a simmer for a few minutes till they are cooked- but not over cooked. Check for seasonings and garnish with parsley and lemon zest. Serve with pasta or garlic bread.

 

 

Chicken and Peas with Rice with Tomato Chipotle Sauce

March 2, 2014

I love me a good one pot meal… and this is a really good one. Perfect for company or a Sunday dinner!

  • 1 pound chicken thighs, boneless, skinless
  • ¼ cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper

Drizzle the chicken pieces with flour, salt and pepper, keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • ½ cup cilantro, chopped
  • 1 cup tomato sauce
  • 1 ½ cups white rice
  • 2 cups chicken broth
  • 2 teaspoon salt
  • 2 cups frozen peas

Heat a heavy saucepan with the oil and brown the chicken pieces on both sides about 4 minutes for each batch. Take out and add the onion, garlic and cilantro. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and rice. Saute for 30 seconds and add chicken broth and salt. Add the browned chicken pieces and bring to a boil. Simmer on a medium heat with lid half on for 15 minutes. Turn the heat down and cover completely with lid. Cook for another 15 minutes. Top with frozen peas and cover with lid again and let it cook for another 10 minutes. Take lid off and make sure the rice is fully cooked. Fluff with a large fork and serve.

Tomato Chipotle Sauce

  • 1 cup tomato sauce (fresh or canned)
  • 1 to 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon chipotle in adobo sauce

Bring the tomato sauce to a boil. Add the salt, sugar and chipotle sauce. Bring to a boil and simmer for ten minutes. Check for seasonings and serve with rice.

Chicken Piccata

September 15, 2013

I am amazed this is the first time I am making chicken piccata. It is quite easy to make and it felt nice to add another chicken dish to my repertoire. We are always looking for more, different chicken dishes to make for our families… well, here is a delicious one.I served it to my daughter with some whole wheat thin spaghetti. I had it just with the veggies and it was quite a substantial meal…

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons butter
  • ½ cup white wine
  • 1 cup chicken broth
  • 2 tablespoons capers
  • Juice of half large lemon
  • ¼ cup fresh Italian parsley, chopped
  • Salt
  • Pepper
  • 4 boneless, skinless chicken breasts, pounded thin into cutlets (or cutlets can be purchased from the store), sprinkled with salt and pepper
  • ½ cup all purpose flour
  • ¼ cup Parmigiano Reggiano, shredded
  • 1 teaspoon salt
  • 1 teaspoon pepper

Heat a large frying pan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes or till translucent. Take out with a slotted spoon and keep aside. In the meantime dredge the chicken cutlets into the flour. Add butter to the frying pan and brown the chicken cutlets for about 3 minutes on each side on medium high heat. Keep aside and cover with foil. Add the white wine, chicken broth, capers and lemon juice to the frying pan. Bring to a boil and scrape up the brown bits from the bottom. Add the shallot and garlic mixture. Return the chicken pieces back and bring to a boil. Lower to a simmer and cook for 3 to 4 minutes or till the chicken pieces are cooked through and the liquid has reduced by about one-third. Add the chopped parsley and check for salt and pepper. Serve hot with pasta, rice or salad.