Your Cooking Coach
Show MenuHide Menu

Tag: dill

Quick Barley Salad

I thought I would post recipes this week that have lots of summer ingredients.. since you can still find all the fresh ingredients.. although this one can be made any time of year, but it is particularly delicious with some grilled fish or meat!

  • 1 cup barley (I used the quick cooking variety), cooked according to package directions. Instead of water, I used chicken broth, juice of half a lemon and 1 teaspoon salt to cook mine. Cool the barley and add to a serving bowl and let cool.
  • 1 cup flat leaf parsley, chopped
  • ½ cup mint, chopped
  • ¼ cup dill, chopped
  • 1 cup cucumber, chopped
  • 1 cup cherry tomatoes, cut in half or quarters
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • 2 teaspoons salt or to taste

 

Add the parsley, mint, dill, cucumber, tomatoes, lemon juice, oil and salt to the cooked barley and mix well. Let the salad sit at room temperature for at least an hour before serving.

Chicken and Potatoes

This is a delicious, quick, healthy meal to make through the week. Best of all, I made it a one pot meal.. I used my largest frying pan (14 inches), it was large enough to fit everything. In case you don’t have crazy large pans, just cook the ingredients in batches and put them together at the end.

  • 3 chicken breasts, skinless and boneless, cut into 2 inch pieces
  • ½ cup leftover tomato compote or tomato sauce
  • 3 garlic cloves, crushed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Marinate the chicken pieces with the tomato compote/sauce, garlic, oil and salt.  Mix well let sit for 2 to 3 hours in the fridge.

  • 3 Yukon gold potatoes, peeled and cut into 1 inch discs
  • 1 bunch green beans, trimmed

Place the potatoes discs in a medium pot and cover with water. Bring to a boil and let simmer for about 5 to 10 minutes or till the potatoes are tender but not mushy.  Add the beans while the potatoes simmer and blanch for 1 minute. Take the beans out with tongs while the potatoes are still cooking. Place the beans in cold water to stop the cooking. Drain and keep aside. Once the potatoes are cooked, drain and keep aside.

  • 3 to 4 tablespoons extra virgin olive oil
  • ½ cup crumbled feta cheese
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • Salt

Heat a large frying pan with 2 tablespoons olive oil. Add the chicken pieces and brown both sides, either together or in batches depending on the size of the pan. Take the chicken out and add more oil if necessary and add the potatoes. Brown both sides on medium heat. Move the potatoes aside and add the beans and toss them for 2 to 3 minutes. Add salt. Add the chicken back and finish cooking through. Top with feta, parsley and dill. Check for seasonings and add salt. Serve warm.

 

Greek Style Shrimp with Angel Hair Pasta

I had to repost this as it was scrumptious!  … I have been trying to replicate the delicious meals I had in Greece. This is inspired by all the delicious ingredients one gets to taste in Greek cuisine- like, garlic, dill, feta, etc.. The topping for this pasta is absolutely delicious…

  • tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1 pound medium shrimp, cleaned and deveined, sprinkled with salt
  • 2 cups fresh tomato sauce
  • Salt
  • ½ pound angel hair pasta, cooked al dente

Heat a frying pan with olive oil. Add the pancetta and sauté on medium heat for 2 to 3 minutes. Add the shallot and garlic on medium heat and sauté for 2 to 3 minutes. Add the shrimp and brown on both sides for a minute each. Take out of pan and transfer to a plate. Add the tomato sauce and bring to a boil and simmer for about 15 minutes. Add the shrimp back to the sauce. Cook the shrimp for another minute or so and check for seasonings. Serve on top of angel hair pasta.

Topping

  • 3 green onions, chopped
  • ½ cup parsley, chopped
  • 1/3 cup dill, chopped
  • ½ cup feta cheese, crumbled

Mix the green onions, parsley and dill in a small bowl and sprinkle over the pasta. Sprinkle the cheese and serve.

Green and Yellow Beans with Dill

I am revisiting some recipes… this is ideal for Meatless Mondays and there are loads of beans in the farmers market right now!!

  • 2 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds, crushed
  • 3 green onions, chopped
  • 2 inch fresh ginger, grated
  • 3 cups green and yellow beans, trimmed and chopped
  • Salt
  • ½ teaspoon cayenne pepper
  • 1/3 cup dill, chopped
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin and coriander seeds. Saute for a minute on medium heat and add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the green beans, salt and cayenne pepper. Saute on high heat for a minute, turn heat to medium and cover with lid and cook for 3 to 4 minutes- just enough time to cook the beans. Make sure not to overcook. Take the lid off and turn the heat on medium high and sauté for another 3 to 4 minutes, stirring constantly. Check for seasonings and add dill and cilantro. Mix well and serve.

Turkey Keema with Cauliflower and Dill (Ground Turkey)

This is one of our favorite things to eat – ground meat and cauliflower.. I made this one with lots of dill. It gives the dish an amazing earthy flavor…

  • 3 tablespoons ghee or butter
  • 1 pound dark meat ground turkey
  • 1 medium yellow onion, chopped
  • 2 inch piece ginger, grated
  • 3 garlic cloves, grated
  • 1 cup full fat yogurt
  • 1 cauliflower head, cut into florets
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 cup fresh dill, chopped
  • 1 cup fresh cilantro, chopped

Heat a heavy saucepan with the ghee/butter. Add the ground turkey and sauté on medium high heat while separating the meat with the back of a wooden spoon. Saute for 4 to 5 minutes till the meat is golden brown. Add the onion, ginger and garlic. Saute on medium heat for 2 to 3 minutes. Add the yogurt and sauté for another 2 to 3 minutes. Add the cauliflower, coriander, turmeric, cayenne pepper and salt. Mix well and add ½ cup each of the dill and cilantro. Mix well and lower heat to medium, cover with lid and cook for 20 minutes or till meat is cooked through and cauliflower is tender. Take the lid off and increase heat to medium high and sauté for 4 to 5 minutes. Check for seasonings and garnish with the remaining dill and cilantro.

Chicken, Shrimp and Beans with Brown Rice

Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….

  • 1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • ½ pound medium shrimp, cleaned
  • 2 tablespoons butter
  • 2 tablespoons extra light olive oil
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/3 cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 1 can black beans, rinsed
  • 1 teaspoon smoked paprika
  • 1 ½ cups brown rice
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped

 

Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.

Tomato Sauce

  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 2 garlic cloves, grated
  • 2 teaspoons smoked paprika
  • 2 cups tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.

Shredded Cabbage with Cilantro Dill Sauce

It is meatless Monday and St. Patrick’s Day is tomorrow.. so I have a cabbage dish for you- with a twist. Make it with your favorite corned beef!!!

  • 2 tablespoons extra light olive oil
  • 1 inch fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 cup cilantro, chopped
  • 1/2 cup dill, chopped
  • 1/2 cup water
  • 3 cups green cabbage, shredded
  • 2 teaspoons ground coriander
  • Salt
  • ½ cup cilantro, chopped

Transfer the cilantro, dill and water to a blender and blend till a smooth sauce is formed. Heat a medium saucepan with the oil. Add the ginger and cumin seeds. Saute for a minute on medium heat. Add the cilantro dill sauce and sauté for 2 to 3 minutes on medium heat. Add the cabbage, ground coriander and salt and sauté on high heat for 3 to 4 minutes, stirring constantly. Reduce to a simmer, cover with lid and cook for about 10 minutes. Take the lid off and sauté on medium heat for another 10 minutes or till the extra moisture cooks off. Check for seasonings and garnish with cilantro.

« older entries    newer entries »