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Tag: Food Blog

Turkey and Mushroom Meatballs

October 7, 2019

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons fresh thyme, chopped
  • 5 ounces Cremini mushrooms, chopped
  • 1 pound ground turkey meat
  • ½ cup panko bread crumbs soaked in 1/3 cup of milk
  • ½ cup burrata cheese, torn into chunks
  • ½ cup grated Parmigiano Reggiano cheese
  • 1 egg, beaten
  • Salt
  • 4 cups store bought or homemade marinara sauce

Heat a medium frying pan with the olive oil. Add the mushrooms and sauté on a medium high heat for 5 to 6 minutes, stirring constantly. Add the onion, garlic and thyme and a sprinkle of salt. Continue to sauté for another 4 to 5 minutes. Turn heat off and cool completely.

Add the turkey meat to a medium bowl, add the cooled mushroom mixture, both the cheeses, egg, 1 to 2 teaspoons salt and the soaked breadcrumbs. Mix well and keep the mixture aside for about an hour in the fridge for the flavors to marinate.

Heat the marinara sauce in a large saucepan. Form medium sized balls from the turkey meat and gently drop into the simmering tomato sauce. Once all the meat used up, bring the sauce and meatballs to a gentle boil, reduce the heat, cover with lid and cook for 20 minutes. Serve with spaghetti!

Coconut Rice with Shrimp

October 1, 2019
  • 1 pound jumbo shrimp, tails taken off
  • Salt
  • 2 tablespoons extra virgin olive oil
  • ½ cup chimichurri sauce
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 cup rice
  • Salt
  • 1 cup frozen petit peas, thawed
  • Juice of one lemon
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.

Apple Cake with Pumpkin Whipped Cream

September 30, 2019

Another favorite…

  • 1/3 cup plus ½ cup cane sugar
  • ¼ cup apple cider
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 2 large Honey Crisp apples, peeled, cored and sliced
  • 1 cup white whole-wheat flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 large egg
  • ½ cup apple cider
  • ½ cup extra light olive oil
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)

Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.

Pumpkin Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup confectioners sugar
  • ½ cup pumpkin puree

Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.

Honey Orange Walnut Cake- Great for Rosh Hashanah

September 29, 2019

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Apple Cranberry Bread with Orange Zest

September 24, 2019

Apple Cranberry Bread with Orange Zest

  • 1½ cups white whole-wheat flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup extra light olive oil
  • ¾ cup turbinado sugar
  • 2 large eggs
  • 2 cups grated apples
  • 1 cup dried cranberries
  • 2 teaspoons fresh orange zest

Heat oven at 350 degrees F. Grease a loaf pan and keep aside.

In a medium mixing bowl, sift the flour, baking powder, baking soda and cinnamon. Keep aside. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add the grated apples, cranberries and orange zest and mix well. With a rubber spatula mix in the flour mixture until just incorporated.
Transfer the batter into the loaf pan and bake for about 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Pork Ragu with Penne

September 23, 2019

Pork Ragu with Penne

  • 1 pound ground pork
  • 1 tablespoon extra virgin olive oil
  • ¼ cup pancetta, chopped
  • ½ cup shredded carrots
  • ½ cup white onion, chopped
  • 2 garlic cloves, minced
  • 2 cups beef broth
  • ½ cup half and half
  • Salt
  • ½ pound penne, al dente- ½ cup spare pasta water
  • 2 tablespoons truffle paste or 1 tablespoon truffle oil

Heat the olive oil in a large frying pan. Add the pancetta and sauté for 4-5 minutes on medium heat. Add the carrots, onions and garlic. Saute for 2-3 minutes on medium heat. Add the pork and separate with the back of a wooden spatula while sautéing the meat on medium high heat about 2-3 minutes. Add the beef broth and cook on medium low heat for 20 to 25 minutes, till a thick sauce is formed. Add salt and half and half. Add the truffle paste or oil. Mix well and add the cooked pasta and pasta water. Check for seasonings and serve.

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.