Your Cooking Coach
Show MenuHide Menu

Tag: parsley

Potato Salad with Anchovies and Olives

August 13, 2019

Potato Salad with Anchovies and Olives

  • 5 to 6 red skinned potatoes, boiled and cut into ½ inch slices

Dressing

  • 3 to 4 anchovies
  • ¼ cup extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium red onion, chopped
  • ¾ cup kalamata olives, sliced
  • 1/4 cup red wine vinegar
  • ¾ cup parsley, chopped
  • 2 to 3 teaspoons salt

Heat a large non-stick frying pan with the olive oil. Add the anchovies and melt on a medium heat. Add the garlic and onions and sauté on medium heat for 4 to 5 minutes. Turn the heat off and add the olives and vinegar. Add the warm dressing to the hot potato slices. Mix well and check for seasonings. Add the salt and parsley. Can be made several hours ahead of time. Serve room temperature.

Great Recipe for the 4th of July: Rib Eye Steaks with Roasted Tomatillo and Mango Sauce

July 1, 2019

Grilled Dinner

  • 4 boneless rib eye steaks- about a pound and a half to two

Marinade

    • 2 teaspoons parsley, chopped
    • 1 teaspoon oregano, chopped
    • 3 cloves garlic, chopped
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon salt

Marinated Herbed Ribeye

Pound all the ingredients in a mortar and pestle till it forms a smooth thick sauce (The mixture can be processed as well). Marinate the steaks with the mixture and place them in a zip lock bag. Refrigerate for 5-6 hours.
Take the steaks out of the fridge an hour before grilling.
Preheat the grill.
Sprinkle the steaks with salt and pepper and place them on the grill. Cook on each side for 7-9 minutes or till desired. Cover with aluminum foil and rest for 10 minutes.
Roasted Tomatillo and Mango Sauce

Roasted Tomatillo and Mango Sauce

  • 4-5 medium tomatillos, husks removed and coarsely chopped
  • 2 medium mangoes, peeled and coarsely chopped
  • 2-3 medium spring onions, coarsely chopped
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Place the tomatillos, mangoes and spring onions on a grill pan. Mix the olive oil, salt and pepper. Grill till the vegetables are golden brown. Keep aside.

  • Juice of one lime
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/3 cup cilantro, chopped

Process the grilled vegetables till smooth. Take the sauce out in a medium bowl and add the lime juice, honey, salt, smoked paprika and cilantro. Mix well and keep aside.

Moroccan Style Vegetable Stew with Olive Gremolata

June 2, 2019

This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…

  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 3 garlic cloves, minced
  • 4 dates, pitted and chopped
  • 1 tablespoon harissa paste
  • 1 tablespoon tomato paste
  • 2 tablespoons all purpose flour
  • 2 large carrots, chopped
  • 1 large yellow pepper, chopped
  • 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
  • 1 cauliflower head, cut into small florets
  • 1 14 ounces can of chickpeas, rinsed and drained
  • 3 to 4 cups water or vegetable broth
  • Salt

Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.

Gremolata

  • ½ cup green olives, chopped (I used olives stuffed with garlic)
  • ½ cup parsley, chopped
  • ¼ cup golden raisins, chopped
  • Zest of one large lemon

Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.

 

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: 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

Pasta with Roasted Tomatoes, Asparagus & Broccolini with Toasted Breadcrumbs

April 8, 2019

Another pasta dish but completely different from yesterday… this has spring vegetables and is topped with the most delicious toasted breadcrumbs…

  • 1 lb plum tomatoes, cut in half and seeds scooped out
  • Drizzle of extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 250 degrees F.

Place the tomatoes face down on a lined cookie sheet. Drizzle the oil and sprinkle salt and pepper. Roast them for 3 hours until soft. Let cool and scrape off any lose skin. Chop the tomatoes and set aside.

  • 1 bunch asparagus, trimmed
  • 1 bunch broccolini, trimmed and sliced in half
  • Drizzle of extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Transfer the vegetables to a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper and roast for about 30 minutes. Take out and keep aside.

  • ½ pound cooked pasta plus 1 cup of pasta water, penne or any kind
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 2 garlic cloves, grated

Heat a large frying pan with the olive oil and butter. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and pasta water. Bring to a boil and simmer for a minute. Add the pasta and the vegetables. Mix well and season accordingly.

Toasted Breadcrumbs

  • 1 tablespoon extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • ½ cup parsley, chopped
  • 1/3 cup grated Parmigiano Reggiano cheese

Heat a medium frying pan with the olive oil. Add the breadcrumbs and garlic with the salt. Saute on medium heat, stirring constantly, making sure the breadcrumbs don’t burn. Saute for 3 to 4 minutes and keep aside and let cool. Once cool, add the parsley and cheese. Mix well and top the pasta before serving.

Beef Stroganoff

March 26, 2019

Beef Stroganoff1

  • 2 tablespoons extra virgin olive oil
  • 1 pound cremini mushrooms, sliced
  • 3 garlic cloves, minced
  • Salt
  • 1 pound tri-tip roast, sliced against the grain into small pieces
  • 2 tablespoons extra virgin olive oil, divided
  • 2 tablespoons extra virgin olive oil
  • ¼ cup light red wine like a pinot noir or white wine
  • 1 medium white onion, sliced thin
  • 1 tablespoon all purpose flour
  • 1 teaspoon tomato paste
  • 1 cup beef or chicken broth
  • ¼ cup crème fraiche
  • Salt
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • ¼ cup parsley, chopped

In a large frying pan, heat the two tablespoons olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes. Saute till the excess moisture evaporates and the mushrooms begin to turn golden brown. Add garlic and salt. Saute for another 3 to 4 minutes and take out of the pan and keep aside.

Reheat the pan with one tablespoon olive oil and brown the beef pieces in two batches on high heat using the remaining olive oil for the next batch. Saute on both sides for a minute or two. Take the pieces out of the pan and keep aside.

Reheat the pan with two tablespoons olive oil. Add the onions and sauté on a medium heat for 3 to 4 minutes till the onions are soft and translucent. Add the tomato paste and flour. Saute for a minute. Add the wine, scraping off all the bits from the bottom of the pan. Add the beef or chicken broth and whisk the liquid in making sure no lumps are formed. Add the mushrooms and beef pieces into the pan. Mix well and add the crème fraiche. Taste for seasonings and add salt in necessary. Garnish with dill and parsley.

Serve on top of a garlic toast.
Beef Stroganoff