Tag Archives: coriander

Indonesian Grilled Chicken


If you are looking for a simple to make and yet an exotic tasting way to prepare chicken, then you are in for a real treat.  Indonesian grilled chicken is also called Ayam panggang or ayam bakar.  There are so many versions of it, ranging from sticky and sweet, to hot and spicy.  My version of Indonesian Grilled Chicken tends to be on the sweet side, for my chicken is marinated in sweet Indonesian soy sauce, ginger, garlic, coriander, turmeric and white pepper. It’s similar to my chicken satay recipe but without all the fuss of chopping and threading the meat onto bamboo skewers.  It’s super easy to make and tastes fantastic!  Serve with a scoop or two of steamed white rice, sliced cucumber and for those who love fiery food, add a teaspoon or two of sambal oelek in the marinade or serve it on the side.  Enjoy!  Tessa


  • 1 pound boneless skinless chicken thighs
  • 1/8 cup Kecap Manis (Indonesian Sweet Soy Sauce)
  • 2 tsp. ground coriander
  • 1 – 2 tsps. ground turmeric
  • 1 – 2 tsps. ground ginger
  • 1 tsp. or one clove minced garlic
  • 1/8 tsp. white pepper (or to taste)
  • 1 Tbsp. water (optional, to thin marinade)
  • 2 tsp. sambal oelek (optional)

Add all of the ingredients to a covered container and refrigerate the chicken mixture at least four hours or overnight.  Toss the chicken on a medium hot barbecue grill and discard the marinade.  Be watchful of the chicken, turning occasionally, being careful not to burn. Cook until the juices run clear or the internal temperature of the chicken reaches 170 degrees Fahrenheit. Makes 4 servings.

Grilled Blood Orange Chicken

OLYMPUS DIGITAL CAMERAGrilled Blood Orange Chicken

Grilling chicken has got to be one of my all time favorite ways to prepare dinner for my friends and family.  I generally prefer to use boneless skinless chicken thighs because they’re moister and more flavorful than a boneless skinless chicken breast.  My Grilled Blood Orange Chicken is easy to make and tastes great sliced on top of a fresh green salad, chopped up in warm soft tortillas garnished with crunchy cabbage, spicy salsa and lime or simply served with a side of rice and steamed vegetables.  Double or triple the recipe for some fantastic chicken leftovers!  Enjoy!  Tessa


  • 1 pound boneless skinless chicken thighs
  • 2 blood oranges, juiced (substitute any variety of orange if desired)
  • 1 1/2 tsp garlic paste
  • 1 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp salt (or to taste)
  • 1 pkg Sazon Goya Coriander and Annatto mix (found online or at a Latin grocery store)
  • fresh cilantro for garnish

Toss all ingredients in a covered container and let marinade in the refrigerator for at least 4 hours or overnight.  Toss any remaining marinade.  Place on medium hot barbecue grill or grill pan.  Turn chicken when halfway cooked.  Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit.  Pull from grill, let chicken rest for about 5 minutes covered. Place on serving plate and garnish with sprigs of cilantro. Makes 4 servings..

Easy Garam Masala

Garam Masala

Garam Masala is one of my favorite spice blends that I have in my pantry.  It is a deliciously aromatic mixture of cumin, coriander, cloves, cinnamon, cardamom, pepper and nutmeg that brings an exotic taste to many dishes.  Garam Masala is an essential ingredient in traditional Indian cooking.  I learned about Garam Masala only a couple of years ago and I have been a complete fan ever since.  Garam Masala is generally made with whole spices, toasted and ground but, this recipe is a good substitute if you are in a pinch.  It’s easy to make and can be made with ingredients you already have on hand.  Enjoy!  Tessa


  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground cardamom
  • 1 tsp ground black pepper
  • 1/2 tsp ground nutmeg

Mix all ingredients in a small bowl.  Transfer to an air tight container.  Makes about 1/4 cup.

Cauliflower Bisque

Cauliflower Bisque

There are times when I just want a bowl of soup.  Just soup…  No sandwich, no salad, not even crackers.  Just a bowl of something warm and soul soothing.  My easy to make cauliflower bisque was just the ticket.  It’s made with fresh picked cauliflower, onions, garlic, coriander and a bit of cream to give it a velvety texture.

While my cauliflower was cooking away on the stove, I grabbed my camera and headed outside.  I had only a few minutes before I needed to get back to my dish.  As soon as I opened my back door and stepped out on the patio, the smell of lilacs caught my attention…

Lilacs are some of my all time favorite flowers.  I love the light purple color and the sweet scent.  They are lovely in a vase.

Petunias in a hanging basket.  The gold color reminds me of sunshine…

My mother gave me this Dogwood tree a few years back…  Notice that the flower has only four petals?  I think that it is simply gorgeous…

I had only a few minutes to spare before my cauliflower was done so I stopped by my pot of fresh chives.  They are almost ready to bloom!  I snipped a few after I took this photo for garnish on my soup.  Now back to the kitchen…

My Cauliflower Bisque takes about a half an hour to make and is just delicious.  Garnish with fresh snipped chives and grated cheddar cheese.  Wrap your hands around a warm creamy bowl of my Cauliflower Bisque and enjoy!  Tessa


  • 1 1/4 pound cauliflower (chopped)
  • 1 quart vegetable stock
  • 1 cup chopped white onions
  • 1 tsp garlic paste
  • 1 tsp ground coriander
  • 1/4 tsp white pepper
  • 1/2 cup heavy cream
  • salt to taste
  • shredded cheddar cheese and fresh snipped chives for garnish (optional)

Begin by tossing all ingredients except for heavy cream, salt and garnishes in a covered saucepan.  Cook on medium low for about 20 minutes until the cauliflower is tender.  Take a hand blender and blend until smooth.  Add cream and salt to taste.  Ladle into bowls and garnish with shredded cheddar cheese and fresh snipped chives.  Makes about 4 servings.

Zucchini Basil Bisque

In my little garden I planted only one zucchini plant this year.  I have learned my lesson from prior years and I made sure that I did not grow any more zucchini than I needed this season.  Everything was going fine until I realized that I have generous friends with tons of zucchini in their gardens.  Lately, I have found bags of zucchini on my front porch, bags of zucchini on my back porch, my husband comes home with zucchinis from work, my sister even secretly shoved a couple of the zucchinis in my handbag the other night when we were at at her home for dinner.  Seriously, if everyone in this world planted just one  zucchini plant in their yard I believe that we would on the way to ending world hunger…

Here is a simple recipe for Zucchini Basil Bisque for those extra zucchinis that you may have grown or have been  gifted.  It’s light, tasty and is perfect with some crusty French bread or a grilled cheese.  It’s easy to make and it tastes fabulous.  Makes about 2 quarts or 8 servings.  Enjoy! – Tessa


  • 6 c. zucchini (chopped)
  • 1/8 c. shallots (sliced)
  • 1 Tbls. butter
  • 1/4 c. fresh basil leaves packed lightly
  • 1 quart chicken stock
  • 2 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1/4 tsp. mace
  • 1 tsp. cornstarch
  • 1 c. heavy cream

In a large saucepan saute the zucchini, shallots, and butter until tender, about 15-20 minutes.   Add remaining ingredients except heavy cream.  Grab an immersion blender and blend until smooth.  Cook for an additional 10 minutes and then add the heavy cream.  Cook for a few minutes more until heated through.   Taste and correct the seasoning if necessary.  Ladle into bowls or cups.  Garnish with fresh basil, zucchini threads or with finely chopped red bell peppers.