Your Cooking Coach
Show MenuHide Menu

Tag: fresh cilantro

Moroccan Vegetable Tagine

January 6, 2019

Vegetable Tagine

Great healthy way to start off the new year!

Spice Mix

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper

Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 3 to 4 garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon harissa
  • 3 to 4 medium yellow potatoes, cut into 1 inch pieces
  • 2 medium turnips, cut into 1 inch pieces
  • 3 to 4 large carrots, peeled and cut into 1 inch pieces
  • 1 can chickpeas, drained and rinsed
  • 4 cups chicken or vegetable broth
  • Salt
  • 1 cup green olives, sliced
  • ½ cup dried apricots, sliced
  • ½ cup slivered almonds
  • ½ cup fresh cilantro, chopped
  • ½ cup fresh parsley, chopped
  • 2 tablespoons dried mint, crushed

Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.

Minted Mushy Peas

October 9, 2016

This is a great side dish with the fried fish.. I made it special with yummy mint, cilantro and green onions. Try this one- it is simply delicious…

  • 2 tablespoons extra light olive oil
  • 3 green onions, chopped
  • ¼ cup fresh mint, chopped
  • 1/3 cup fresh cilantro, chopped
  • 1 pound frozen petite peas
  • 2 teaspoons butter
  • Salt
  • Pepper

Heat a frying pan with olive oil. Add the green onions, mint and cilantro. Sauté for a minute. Add the peas, salt and pepper. Mix well and reduce the heat to low and cover with lid. Steam for about ten minutes or till the peas are cooked through. Mash with a potato masher and add butter. Taste for seasonings and serve.

Fresh Smoked Paprika Tomato Salsa

April 11, 2011

 Smoked Paprika Salsa This recipe is a continuation of yesterdays dinner idea. I talked about the amazing meal I had in Mexico- I would love to go back and eat the same exact meal but here I am, in my kitchen- all I can do is replicate the flavors…

Anyway, one of the key things in Mexican food are all the salsas. Most of us buy bottled ones from our supermarkets and no matter how much you pay for them- they don’t taste as good as the ones you can make at home.

Salsas are very easy to make and don’t really require any special ingredients. That being said, you can definitely improve upon a plain old salsa. In this case, I used the usual ingredients for a tomato salsa including, onion, garlic, cilantro but I added an extra component to this recipe which elevated it to a completely different level- in my humble opinion. I added my favorite ingredient- smoked paprika. I think if I ever was stranded on a deserted island, I would have to take smoked paprika with me. It makes everything delicious.

Try this salsa with the pulled chicken tacos or just with tortilla chips and a cold beer- well, some wine in my case but either way it is really good…
read more …

Mango and Rice Salad

July 7, 2010

Rice and Mango Salad I love, love this salad. I utilized our favorite fruit in the house-mangoes. I make everything with this delicious fruit- entrees, appetizers, salads and dessert, oh, and some delicious drinks as well. I needed to serve a side dish with the shrimp curry I posted yesterday. I wanted to make some kind of a starch and also vegetables. I decided to make a rice salad (never made one before) and use mangoes, red peppers, green onions, cilantro and mint. How can you go wrong with all those delicious ingredients??

I made a fabulous dressing consisting of rice vinegar, honey and olive oil. It is amazing to me how just the right ingredients can make such a big difference in a dish. The tangy dressing made the rice salad absolutely delicious and it went perfectly with the shrimp curry.  We ate the rice salad a few days even after the curry was finished. It tasted better the next day.

This salad will be perfect with any grilled entree like hamburgers, hot dogs or even steak.  This will be a staple in our house for the summer.
read more …