Your Cooking Coach
Show MenuHide Menu

Tag: lemon juice

Wild Blueberry and Lemon Tea Bread

June 18, 2019

Wild Blueberry and Lemon Cake

  • 1½ all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • 1 teaspoon lemon zest
  • 1 cup evaporated cane juice (sugar)
  • 1/3 cup olive oil
  • 2 large eggs
  • Juice of one lemon
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 cup frozen wild blueberries

Preheat oven to 350 degrees. Grease and flour a loaf pan.
Mix the flour, salt, baking powder, cinnamon powder, nutmeg powder and lemon zest in a medium bowl. Whisk briefly and set aside.
In a mixer, add the sugar and olive oil. Mix for 2 to 3 minutes. Add one egg at a time, mixing in between. Add the lemon juice, vanilla extract and milk. Mix for 2 to 3 minutes till all ingredients are incorporated. Add the blueberries and mix. Add the dry ingredients and mix with the egg mixture, incorporating well. Add to the loaf pan and bake in the oven for approximately an hour or till the center comes out clean. Let cool and serve.

Wild Mushroom Risotto with Sauteed Scallops

June 17, 2019

Wild Mushroom Risotto2

  • 2 tablespoons extra virgin olive oil
  • 1 10oz pack of cremini mushroom, sliced
  • ¼ pound shitaki mushrooms, sliced
  • 3 to 4 sprigs of fresh thyme
  • Salt
  • 1 cup Arborio rice
  • ½ cup a dry white wine
  • 4 cups chicken or mushroom broth, heated in a saucepan
  • ¼ cup half and half
  • ½ cup shredded pecorino romano
  • 2 teaspoons white truffle paste

Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.

  • 1 pound large scallops, about 11 to 12
  • Salt
  • Pepper
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice

Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.

Bean Avocado and Shishito Pepper Salad

June 4, 2019

Shishito peppers are everywhere now.. they are these small Japanese peppers that can be quite mild or every once in a while, they can be a bit spicy.. this salad is delicious with black beans and avocados…

  • 1 can black beans, rinsed and drained
  • 1 avocado, chopped
  • 3 to 4 shishito peppers
  • 1 medium pepper, yellow or red, chopped
  • 2 green onions, chopped
  • ½ cup cilantro
  • Juice of a large lemon juice
  • 1 to 2 teaspoons salt
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil

Transfer the shishito peppers to a heated cast iron pan. On medium high heat, char the peppers on all sides- about 6 to 7 minutes. Transfer the peppers to a chopping board and let cool and then chop. Transfer the beans, avocado, charred peppers, sweet peppers, green onions and cilantro to a serving bowl. Add the lemon juice, salt, honey and oil. Mix well and taste for seasonings and adjust. Let it sit for at least half an hour before serving.

Memorial Day Recipes: Spicy Grilled Potatoes

May 22, 2019

Grilled Potato Salad2

  • 5 to 6 medium red skinned potatoes, peeled and sliced thin
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.

Dressing

  • 1 cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • Salt
  • 2 tablespoons extra virgin olive oil
  • Juice of half a lemon

Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.

Grilled Potato Salad

Memorial Day Recipes: Grilled Carrots with Orange Dressing

May 20, 2019

Grilled Carrot Salad with Orange Dressing1

  • 1 pound baby carrots, sliced (along the long side)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.

Dressing

  • ¾ cup fresh orange juice, reduced to ¼ cup
  • Juice of one lemon
  • 1 teaspoon honey
  • 1 teaspoon ground cumin
  • Salt
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil

Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.

Grilled Carrot Salad with Orange Dressing

Memorial Day Recipes: Moroccan Style Lamb Burgers with Harissa Sauce

May 19, 2019

Lamb Burgers2

  • 1½ pounds ground lean lamb
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon cumin powder
  • 4 garlic cloves, minced
  • 1 large shallot, grated
  • 2 tablespoons parsley, chopped
  • 4 tablespoons cilantro, chopped
  • 2 tablespoons harissa sauce

Put the lamb in a mixing bowl and add the paprika, salt, cumin, garlic, shallot, parsley, cilantro and harissa. Mix well and divide into 8 patties. Keep aside.

Grill the patties on high for 4 to 5 minutes on each side.

Lamb Burgers

Sun Dried Tomatoes Mayonnaise

  • ¼ cup sun dried tomatoes (in oil), chopped
  • ½ cup mayonnaise
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon salt
  • Juice of half a lemon

Mix the sun dried tomatoes, mayonnaise, cilantro, parsley, salt and lemon juice into a small bowl. Mix well and refrigerate till serving.

Sundried Tomatoes and Herb Mayo

To Assemble

  • 2 large tomatoes, sliced
  • 1 medium onion, sliced
  • Baby arugula
  • 2 baguettes, sliced and cut into 4 pieces each

Place a burger into a sliced piece of baguette. Spread some mayonnaise and add a tomato, some onion and arugula.

Lamb Burgers1

Parsley Pesto Pasta with Roasted Asparagus

April 7, 2019

When I think of spring, I think of asparagus and I think fresh green pesto. This pasta dish is a combination of both. I made a delicious parsley pesto which is very easy to make. I paired it with delicious roasted or grilled asparagus. It is a great side dish or a meal!

  • 2 cups fresh parsley
  • 2 garlic cloves
  • 1/3 cup pistachios
  • Juice of half lemon
  • ¼ to ½ cup extra virgin olive oil
  • 2 teaspoons salt
  • ½ cup grated Pecorino Romano

Transfer the parsley, garlic, pistachios and lemon juice to a food processor. Process till a smooth paste begins to form. With the top open, drizzle the oil till the pesto begins to form. Transfer to a small bowl and add the salt and cheese. Check for seasonings.

  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt

Preheat oven to 350 degrees F.

Cut the ends off the asparagus and cut the tops into 2 inch pieces. Transfer to a lined cookie sheet. Drizzle olive oil and sprinkle salt. Mix well and roast in oven for 30 minutes for till golden brown. Take out and keep aside.

  • ½ pound pasta, cooked al dente with 1 cup pasta water saved

Transfer pasta to a large frying pan. Add the pesto and the saved pasta water and stir over low heat till all the ingredients have come together. Fold in the roasted asparagus and check for seasonings. Serve with grated cheese.