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Paneer Cheese Burgers with Cilantro Mayo

So, these are perfect for Meatless Mondays! I’ve been meaning to try vegetarian burgers and paneer (Indian cheese) is the perfect thing to use. I grated the cheese and added a lot of yummy flavorings, including, cilantro, mint and dill! So, go get paneer (usually at Whole Foods) or definitely at the Indian store and try these!

  • 1 pound paneer, grated
  • 2 eggs, beaten
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 3 green onions, chopped
  • 3 garlic cloves,
  • 1 cup grilled or regular frozen corn, chopped
  • 1 to 2 teaspoons salt
  • 1 teaspoon garam masala
  • Mix all the ingredients together and refrigerate it for an hour. Form 6 patties and keep aside.
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 6 slices cheddar cheese

Heat a large frying pan with the butter and olive oil. Brown the patties on both side on medium heat for 4 to 5 minutes each. Place sliced cheese, cover with foil for a minute or two and serve on buns with slices of tomato,  arugula and cilantro mayo.

Cilantro Mayonnaise

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • Juice of half a lime
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • ¼ cup cilantro, chopped

Mix all the ingredients together and serve on buns with the burgers.

 

Almond Flour and Agave Brownies

Brownies- take 3

  • 1/3 and ¼ cup agave
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup almond flour
  • ½ cup cocoa
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Heat oven to 350 degree F.
Grease an 8X8X2 pan.

Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.

Garlic Cilantro Naans

This will be a great addition to the Diwali dinner…

  • 1 cup all purpose flour
  • 2/3 cup full fat yogurt
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon oil
  • Extra all purpose flour
  • Cast Iron Pan

Garlic Topping

  • 1 tablespoon butter
  • 2 garlic cloves, grated
  • 1 tablespoon cilantro, finely grated
  • 1 teaspoon onion seeds (optional)
  • ½ teaspoon salt

Mix the all the ingredients in a small bowl and keep aside.

In a large bowl, mix the flour baking soda, baking powder, salt and sugar together. Add the yogurt and mix well to make a soft dough. Add more flour if necessary making sure it is still soft but not sticky. Clean the bowl and rub the oil and return the dough to rest covered with a damp towel for an hour.

Divide the dough into 3 even balls, cover with some flour and roll out with a rolling pin into a oval shaped naan. In the meantime, heat a wide cast iron pan on a medium high heat. Apply a bit of water on one side of naan and place it on the pan with the water side down. Brush a third of the butter mixture on top and cook on medium heat for 2 to 3 minutes or till the bottom part of the naan is golden brown. Take off the heat and place on a cookie sheet. Place the cookie sheet under a medium heat broiler. Cook under the broiler for 1 to 2 minutes or till the top of the nann is golden brown and cooked through. Serve warm.

Blood Orange Olive Oil Cake with Cardamom

My blood orange obsession continues with this yummy cake- I love citrus with cardamom, so I tried it in this recipe and it was a big success!

  • 1¼ cups all-purpose flour
  • ¾ cup raw sugar
  • 2 eggs
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 large blood orange
  • ½ teaspoon cardamom powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Confectioners sugar for dusting

Preheat oven to 350 degrees F. Grease, line with parchment paper, grease again and flour a 9- inch round cake pan.

Blend sugar and eggs in a standing mixer on medium speed until blended and light- about 2 to 3 minutes. Add olive oil, vanilla extract, blood orange juice and zest. Blend until light and smooth. Whisk together the flour, cardamom powder, baking powder, baking soda and salt in another bowl. Slowly add the dry ingredients to the mixer and mix on low to incorporate. Pour into the cake pan and bake for 30 minutes. Let cool and dust with confectioners sugar.

Blood Orange Compote

  • 4 blood oranges, peel and supreme (section into segments), juice included
  • 1 teaspoon honey

Add the orange segments, juice and honey to a small bowl. Let sit for an hour.

  • 1 cup whipped cream

Serve the cake with some blood orange compote and a dollop of whipped cream.

 

Seared Cod with Blood Orange Reduction

Blood oranges are in season right now- do take advantage of them. They are most delicious oranges you will ever taste and the color is fascinating!! I have been using them for salad dressings, sauces, desserts.. the list goes on…

  • 4 wild caught cod fillets
  • Salt
  • Pepper
  • 2 tablespoons extra light olive oil
  • 1 cup blood orange juice
  • 2 teaspoons white wine vinegar
  • 2 teaspoons honey
  • ½ cup blood orange segments
  • 3 to 4 green onions, chopped
  • ½ cup green and black olives, chopped

Sprinkle salt and pepper on to the fillets on both side. Keep aside. Heat a non stick pan with the olive oil. Sear the fillets on both sides for about 2 to 3 minutes each. Take out of the pan and transfer to a lined cookie sheet and finish off in a 350 degrees oven. The time will depend on how thick the fillets are. Careful not to overcook the fish.

In the meantime add the orange juice, vinegar, honey, orange segments, green onions and olives. Simmer on a medium heat and reduce by half. The sauce should be thickened and taste tangy and sweet. Pour over the fillets and serve.

Spiced Fig Compote

This is a great appetizer for the big dinner… I always start with a simple cheese plate with a bowl of fig compote. I made this one with a bit of ground coriander and cayenne pepper. It gave it great flavor. I served it with a log of goat cheese and some delicious crackers. I also served a side of sweet spicy nuts.

  • 1 cup dried figs, sliced
  • ½ cup orange juice
  • Juice of one lemon
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper

Transfer the figs, orange juice, lemon juice, honey, salt, coriander and cayenne pepper into a small saucepan. Bring to a boil and simmer on medium low heat for about 20 minutes till the figs are cooked down and the moisture has cooked away. Serve with cheese and crackers.

Fennel Apple and Endive Salad

I am always looking for salad ideas in the summer to serve with grilled meats. This is a great one…

  • 1 fennel bulb, core taken out, cleaned and sliced thin
  • 1 medium Pink Lady apple, core taken out, sliced thin
  • 1 green endive, cut in half and sliced thin
  • 1 red endive, cut in half and sliced thin

Transfer all the ingredients to a salad bowl.

Orange Dressing

  • Juice of 4 clementines
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Salt
  • Pepper

Add all the ingredients to an airtight container and mix really well until all the dressing is emulsified. Pour on to the vegetables and toss well. Add salt and pepper if necessary.