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Tag: yellow onion

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.

Chicken and Chorizo Paella

December 11, 2018

Chicken and Chorizo Paella

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Crispy Tofu with Lemon Grass and Snow Peas

November 13, 2018

Crispy Tofu with Lemongrass

  • 1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
  • 3 tablespoons corn starch
  • 1 teaspoon salt

Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.

  • 2 tablespoons extra light olive oil

Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.

  • 4 stalks fresh lemon grass, tender part only, minced
  • 3 garlic cloves, minced
  • 1 large yellow onion, cut into 1 inch pieces

Sauce

  • 2 tablespoons tamari
  • 2 tablespoons fish sauce
  • 1 tablespoons chili paste
  • 2 tablespoons palm sugar (or 1 tablespoon honey)
  • Juice of one navel orange
  • 1 teaspoon corn starch

Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.

  • 2 tablespoons extra light olive oil
  • 2 cups snow peas
  • Juice of a lemon

Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.

Cauliflower and Yellow Pepper Stir Fry

October 14, 2018

Cauliflower and Pepper Stirfry

 

 

 

 

 

 

 

 

 

1 head of cauliflower, cut into florets

1 tablespoon olive oil

1 tablespoon tamari

Place the florets onto a lined cookie sheet. Drizzle olive oil and tamari. Mix well and broil under a high setting until the florets are golden brown for about 10 minutes.

1 yellow pepper, chopped

1 yellow onion, sliced

4 garlic cloves, chopped

2 tablespoons olive oil

½ cup cilantro, chopped

Sauce

¼ cup ketchup

2 tablespoons sweet garlic chili sauce

2 tablespoons tamari

1 teaspoon hoisin sauce

Mix the ketchup, garlic chili sauce, tamari and hoisin sauce and keep aside.

Heat a large wok like saucepan and add the olive oil. Add the onion and garlic cloves and sauté on medium high heat for 2 to 3 minutes. Add the cauliflower florets and sauté for 4 to 5 minutes. Add the sauce, mix well and cook covered on low heat for 7 to 8 minutes. Take the lid off, check for seasonings and top with cilantro.

Brown Lentils with Tomatoes & Onions

October 7, 2018

Lentils with Tomatoes and Onions

  • 1 cup brown lentils
  • 3 cups chicken broth
  • 1 medium yellow onion, chopped
  • ½ cup crushed tomatoes
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 1 tablespoon extra light olive oil
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 teaspoon garam masala

Add the lentils into a medium bowl. Add the chicken broth, onion, tomatoes, garlic, ginger, oil, salt, turmeric and cayenne pepper. Bring to a boil and simmer on medium low heat for 30 to 45 minutes – or till the lentils are soft and the consistency is between a soup and a stew. Add the garam masala. Check for seasonings and serve with rice.

Shrimp and Sausage Gumbo

October 3, 2018

Gumbo

  • 1 pound jumbo shrimp, cleaned
  • 2 teaspoons bay seasoning
  • Salt
  • 1 pound andouille sausage, casing taken off

Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.

  • ¼ cup extra light olive oil
  • ¼ cup all-purpose flour
  • 1 large yellow onion, chopped
  • 3 garlic cloves, chopped
  • ½ large green pepper, chopped
  • 1 celery stalk, chopped
  • 3 to 4 fresh thyme sprigs
  • 1 bay leaf
  • ½ cup white wine
  • 2 cups tomato sauce
  • 1½ cups chicken broth
  • 2 cups fresh or frozen okra
  • Salt
  • ½ cup parsley, chopped

Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.

Steak and Mushroom Tacos

August 21, 2018

Another delicious summer recipe…

  • 1 pound skirt steak
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder

Mix the salt, smoked paprika and garlic powder together. Sprinkle all over the steak and marinate for 2 to 3 hours.

  • 2 tablespoons extra virgin olive oil plus more
  • 2 cup shitake mushrooms, cleaned and sliced thin
  • 1 medium yellow onion, sliced
  • 2 garlic cloves, sliced
  • ½ cup orange juice
  • 2 teaspoons chipotle in adobo sauce
  • Salt

Heat a wide frying pan with the olive oil. Brown the steak on both sides on high heat. Keep aside. Cut into bit sized pieces. Add the mushrooms and add more oil if needed. Saute on medium high heat for a minute. Add the onion and garlic. Saute for 3 to 4 minutes on medium high heat, stirring constantly. Deglaze with orange juice and scrape the bottom of the pan. Add the adobo sauce. Mix well. Add the steak pieces and heat through. Serve on top of corn tortillas.