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Tag: one pot meal

Chicken Mushroom and Chorizo Stew

February 11, 2019
  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Pork and Kale Chili

January 29, 2019

In spite of this dish having kale, this was a big, big hit. A great dish to make in this chilly weather.

  • 2 tablespoons olive oil
  • 1 pound good quality ground pork
  • 1 teaspoon ground cumin
  • 2 teaspoons ancho chili
  • 1 teaspoon Mexican oregano
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 14 ounces can chopped fire roasted tomatoes with chili
  • 4 cups chicken stock
  • 2 14 ounces can of any kind of beans (I used black and pinto), washed and drained
  • Salt
  • 10 ounces baby kale, chopped

Heat a heavy large pan with olive oil. Add the ground pork and cook on medium heat, separating the meat with the back of a wooden spoon. Add the ground cumin, ancho chili and oregano and continue cooking and browning for 5 to 6 minutes on medium heat. Add the onion and garlic and a teaspoon of salt. Saute for 3 to 4 minutes. Add the tomatoes and sauté for another 3 to 4 minutes. Add the chicken stock and beans and bring to a boil. Lower heat to a simmer and cover with lid and cook for 30 minutes, checking every 10 minutes to stir. Take lid off and add the kale and bring to a boil. Simmer for another 10 minutes until the kale is wilted and cooked through. Check for seasonings and garnish with cheese and serve.

Coconut Rice with Shrimp

August 14, 2018
  • 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.

Vegetarian Tortilla Soup

June 17, 2018
  • 1 dried ancho chili pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 14 ounces fire roasted tomatoes with chili
  • 4 cups vegetable stock
  • 1 cup hominy, rinsed and drained
  • 1 14 ounces black beans, rinsed and drained
  • 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
  • Salt

For Garnish

  • Tortilla chips
  • 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
  • Crumbled queso fresco
  • Cilantro

Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.

Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.

Serve soup topped with avocado, tortillas chips, queso and cilantro.

 

ShanXi Noodles with Pork

October 31, 2017

I can eat noodles everyday, 3 times a day. I am always looking for different recipes… I really like this one. Very different flavored with cumin, coriander and ginger!

  • 12 ounces flat wide noodles (wide pasta noodles can be substituted), cooked according to package instructions. Drain and drizzle with some oil and keep aside.
  • ½ pound center cut boneless pork chops, sliced thin
  • Peanut oil
  • 1 + 2 tablespoon Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 1 tablespoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 inches fresh ginger, grated
  • 3 scallions, chopped with white and green parts separated
  • 5 garlic cloves, grated
  • 1 jalapeno pepper, seeded and chopped
  • 1 yellow onion, sliced thin
  • 2 celery stalks, diced
  • 1 tablespoon chili oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon tamari
  • ½ cup chicken broth
  • Salt
  • 6 to 8 baby bok choys, sliced in half
  • ½ cup cilantro, chopped

 

Combine the sliced pork with 1 tablespoon peanut oil, 1 tablespoon Shaoxing rice wine and 1 teaspoon cornstarch. Mix well and let it sit for at least an hour or up to 3 hours in the fridge.

In a small pan, roast the cumin and coriander seeds until fragrant, about 5 minutes. Coarsely grind the spices in a mortar and pestle and set aside.

Heat 3 tablespoons peanut oil and add the ginger and scallion whites and cook on medium heat for a minute. Add the garlic and jalapeno pepper and cook for another 30 seconds. Turn the heat up and add the pork. Stir fry till browned and add onion and celery. Stir fry for another 2 minutes and add 2 tablespoons Shaoxing rice wine, the spice mixture, chili oil, sugar, rice vinegar, tamari. Add chicken broth to deglaze to pick up all the brown goodies from the bottom of the pan. Add the bok choy, stir fry for 2 minutes and add the noodles. Mix well, check for seasonings and add salt and garnish with cilantro. Serve immediately.

Greek Style Chicken and Cauliflower Stew with Bread Crumbs

October 23, 2017
  • 1 small cauliflower, broken into small florets
  • 2 tablespoons extra virgin olive oil
  • Sprinkle of salt
  • Preheat oven to high broil.

Transfer the cauliflower florets onto a lined cookie sheet. Drizzle with olive oil and sprinkle with salt. Broil on high for 5 to 10 minutes, turning the florets over after 5 minutes so they are golden brown all over. Keep aside.

  • 2 tablespoons extra virgin olive oil + more
  • 4 to 6 chicken thighs, boneless, skinless, cut in half
  • Salt
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons, parsley stems, chopped
  • 1 tablespoon, dill stems, chopped
  • 1 tablespoon red wine vinegar
  • 1 bottle tomato pasata (tomato puree)
  • ½ teaspoon cinnamon
  • ½ cup kalamata olives, pitted and sliced

Heat a heavy saucepan with the olive oil. Add the chicken pieces, sprinkle some salt and brown in two batches, turning once. Take the chicken out and add more olive oil if needed. Add the onion, garlic, parsley and dill stems. Saute on medium heat for 4 to 5 minutes. Add the red wine vinegar, tomato sauce and cinnamon. Let cook and come to a boil and simmer for 10 minutes. Add the chicken pieces and let simmer with lid on for 15 minutes. Take the lid off and add the olives cooked cauliflower. Simmer for another 5 to 7 minutes. Check for seasonings and serve with a garnish of breadcrumbs.

Bread Crumb Topping

  • ½ cup panko bread crumbs
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 1/3 cup fresh dill, chopped
  • 1/3 cup fresh parsley, chopped
  • Zest of one lemon
  • ¼ cup pine nuts, chopped

Heat a small pan with the oil. Add the bread crumbs and garlic and sauté on medium low heat for 5 minutes. Turn heat off and transfer the bread crumbs to a medium bowl. Let cool. Add the dill, parsley, lemon zest and nuts to the bowl. Mix well and serve the stew with a sprinkling of the bread crumb mixture.

 

 

Greek Chicken with Potatoes & Feta

October 9, 2017
  • 1 to 1½ pounds chicken thighs and legs (bone in)
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano (1 teaspoon dry)
  • ½ cup kalamata olives (pitted)
  • Juice of half a lemon
  • 2 teaspoons salt

Transfer the garlic, oil, olive, oregano, lemon juice and salt into a mortar and pestle (or a processor). Take the paste out and add to a large zip lock bag with the chicken pieces. Marinate for 3 to 4 hours.

  • 3 to 4 medium yellow potatoes, peeled and cut into 1 inch pieces
  • 3 to 5 plum tomatoes, cut into 1-inch pieces and seeds squeezed out
  • 1 tablespoon extra virgin olive oil
  • Salt
  • ½ cup crumbled feta cheese

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil. Add the chicken with the marinade. Add the potatoes, tomatoes, oil and salt. Mix well and bake in oven for 40 to 45 minutes till the chicken is tender and potatoes are crisp. Take out of oven and garnish with feta. Serve with roast vegetables and couscous.