Mango Habanero Wing Sauce

by Cindy Yanasha Angulo in , , , , , ,


An incredibly easy wing sauce that will make you never default to Buffalo again!  Most of the work is done in the food processor (don't you just love those kinds of recipes?) and then slow simmered in a sauce pan. Enjoy!

FullSizeRender.jpg

Time: 30 mins

Ingredients:

  • 2 green mangoes, chopped
  • 1 Habanero pepper, sliced with seeds removed
  • 3 cloves garlic
  • 3 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 cup apple cider vinegar

Recipe:

  1. Place the mango, Habanero & garlic cloves in a food processor & pulse until finely ground 
  2. Pour the mixture in a small sauce pan on low heat, stirring to avoid burning.
  3. After about 1 minute, add the brown sugar.
  4. Once the brown sugar melts, keep stirring the mixture occasionally for 10 minutes so the garlic cooks.
  5. Add the apple cider vinegar & salt. Let the sauce simmer for another 10 minutes, stir if needed. 
  6. Toss hot wings in the sauce using a large bowl, enjoy!

FullSizeRender.jpg

Eggless Cauliflower Pizza

by Cindy Yanasha Angulo in , , , , , , , , ,


First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work.  Actually, it did. 

IMG_1612.JPG

Time:  1.5 hours

Ingredients

  • 1 head cauliflower 
  • 1 can chickpeas 
  • 1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano  
  • 1 teaspoon dried basil
  • salt & pepper to taste  
  • toppings of your choice  

Recipe

  1. Preheat oven to 425, put your pizza stone in there to heat up. 
  2. Strain & rinse the can of chickpeas.  
  3. Put the cauliflower florets into a large food processor, pulse until fine grains form.  
  4. Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.  
  5. Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas. 
  6. After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.  
  7. Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick. 
  8. Place the crust in the oven & bake for 20 minutes.  
  9. Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.  
  10. Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden. 
  11. Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!
FullSizeRender.jpg
FullSizeRender.jpg
FullSizeRender.jpg
IMG_1609.JPG
IMG_1611.JPG

Hasselback Potatoes

by Cindy Yanasha Angulo in , , , , , , , ,


A classy, sophisticated side dish that is so easy to make! Here's my take on it. 

IMG_1593.JPG

Time: 1 hour  

Ingredients

  • 4 rustic potatoes  
  • 5 tablespoons butter, melted
  • 3 cloves garlic, crushed
  • 1 cup panko breadcrumbs  
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika  
  • salt & pepper to taste
  • Cooking oil spray for the pan

Recipe : 

  1. Preheat oven to 425. Cover a glass Pyrex dish with foil & spray to coat with cooking oil.
  2. Put the garlic cloves inside the butter so they begin to infuse. 
  3. Wash & dry potatoes, then take them one by one to cut on a cutting board. You're going to want to lay 2 chopsticks on either side of the potato to avoid cutting straight through the bottom (so the potatoes fan out like the picture above).  
  4. Cut about 1/4 inch thick slices through the entire potato (until your knife hits the chopsticks). Do the same for all 4 potatoes. 
  5. Place the potatoes into a bowl of cold water as they are finished being cut. This will wash out some of the starch from inside the potato before you bake it. Make sure they are dry before baking, though. 
  6. Arrange the potatoes in the Pyrex dish & fan them out slightly with your hands. Sprinkle salt & black pepper as desired.  
  7. Brush the garlic butter mixture on top of each potato. Cover with aluminum foil & bake for 35 mins. 
  8. Take the potatoes out of the oven, uncover them, then brush more of the butter mixture on them. 
  9. Sprinkle the breadcrumb mixture on top of each potato, trying to get some inside the little slits.  
  10. Brush with more butter & bake again UNCOVERED for another 10-15 minutes or until the potatoes are golden, cooked through.  

Enjoy as a side dish or a meal!  

IMG_1594.JPG

Pancit Bihon

by Cindy Yanasha Angulo in , , , , , , , , , ,


Vegetarian pancit bihon! Loaded with crunchy, filling veggies, these noodles are an amazing match for veggie dumplings on meatless Monday!

IMG_1550.JPG

 Time: 30 mins  

Ingredients

  • 1 pack pancit bihon noodles
  • 1/2 cup soy sauce
  • 1/2 large white onion, diced
  • 3 cloves garlic, roughly chopped
  • 1 cup hot water  
  • veggies of your choice (I used chopped bok choy, carrots, & purple cabbage)
  • 1 tablespoon vegetable oil  

Recipe:  

  1. Heat the onion in the vegetable oil until translucent (I used a wok, about 1 min on medium heat) 
  2. Add the garlic, sauté for 30 seconds then add in the carrots & bok choy.  
  3. Allow the mixture to simmer for about 1 minute before adding the soy sauce.  
  4. Add the hot water & bring it to a boil, then pour in the noodles.  
  5. Cover the wok so the steam captures the noodles for about 3-4 minutes.
  6. Add the cabbage & stir to combine all of the ingredients.   If the noodles seem stiff still, add more hot water & cover again to steam. 

Creamy Potato Soup

by Cindy Yanasha Angulo in , , , , , , , ,


With hints of lemon, black pepper & celery... this soup is no where near bland.  Warm and hearty, creamy... oh and vegetarian :) 

IMG_1529.JPG

Time: 1 hour  

Yields: 2 servings  

Ingredients:  

  • 2 large potatoes
  • 1 small white onion
  • 2 tablespoons butter  
  • 1 stalk celery  
  • juice of 1/2 a lemon
  • 1 1/2 cup water
  • 1 vegetable boullion cube  
  • 1/2 cup Lactaid
  • salt & pepper to taste

Recipe

  1. Peel & cube the potatoes ~1 inch cubes.
  2. Dice the onion. 
  3. Slice the celery into thin slices.
  4. Warm the butter in a medium sized pot, add the onion.  
  5. After a minute, add the potatoes & celery. Stir in 1 teaspoon black pepper & 1 teaspoon salt.  
  6. Let the potatoes "fry" for about 3 minutes, stirring occasionally, then add in the vegetable boullion cube & the water. Bring to a boil. 
  7. Once the potatoes are boiling, cover the pot & lower the heat. Let sit for 15 minutes. 
  8. Uncover the pot & test the potatoes with a pot spoon, make sure they're soft enough to melt down.
  9. Turn off the fire & pour the soup mixture into a large food processor. Pour in the Lactaid (or milk) & pulse until smooth.  
  10. Pour the soup back into the pot & add in the lemon juice. Reheat, stir, & serve! You can add in fresh or dried parsley for garnish. 
IMG_1531.JPG
FullSizeRender.jpg
IMG_1528.JPG

Pea Soup

by Cindy Yanasha Angulo in , , , , , , , ,


Starting off the year right with some green! Pea soup with fresh ginger, spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad! 

IMG_1083.JPG

Time: 30 mins  

Ingredients:  

  • 2 cups frozen peas (can use fresh/canned)
  • 1 vegetable boullion cube
  • 2 cups water
  • 1 cup spinach  
  • 1 teaspoon fresh rosemary  
  • 1 large sage leaf, torn into smaller pieces
  • 1 small white onion
  • 1 teaspoon fresh garlic, minced
  • 1 inch fresh ginger, minced
  • salt & pepper to taste
  • 1 tablespoon vegetable oil  

Recipe

  1. Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
  2. Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted. 
  3. Add the peas, sauté for about 10 minutes, stirring occasionally. 
  4. Add the water, salt & pepper. Bring to a boil.
  5. After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted. 
  6. Pour the soup mixture into a food processor & pulse until the mixture is smooth.  

Serve warm, enjoy!  


Salara (Coconut Roll)

by Cindy Yanasha Angulo in , , , , ,


MmmmMmm!! This Guyanese classic will make your whole house smell like sweetened coconut! So flaky, soft, slightly sweet, simply delicious. My recipe caters to certain allergies - it is eggless & dairy free. Enjoy!

IMG_1068.JPG

Time: 1.5 hours  

Ingredients:  

Dough:  

  • 3 cups all purpose flour  
  • 1.5 teaspoons salt
  • 1/4 cup warm water
  • 1 packet yeast  
  • 1 cup warm Lactaid (can use milk if you want)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon apple sauce (this replaces the egg)  
  • 1/4 cup shortening  
  • 1/4 cup  + 1 teaspoon  white sugar 
  • 1 tablespoon I Can't Believe it's not Butter, melted

Filling: 

  • 2 cups dried coconut flakes
  • 1/4 cup brown sugar  
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract  
  • 2-3 spoons water  
  • 5-6 drops red food coloring  

Recipe:  

  1. Disolve the yeast in 1/4 cup water & the teaspoon white sugar.  
  2. Place it in a dark warm area to activate for 10 minutes (I put mine in the microwave with it turned off).  
  3. In a large bowl, combine the flour, 1/4 cup white sugar, salt, & cinnamon. Once the flour mixture is combined, cut the shortening in (until no chunks remain). 
  4. After the yeast activates, add the warm Lactaid, yeast mixture & applesauce to the flour. Knead to form a dough. 
  5. Place the dough in a greased basin  (I used vegetable oil to grease mine) covered with foil for 1 hour. Dough will double in size.
  6. While the dough is rising, you can make the filling. Combine all of the filling ingredients and mix well so the food coloring is absorbed by all of the coconut. You may need to add more water, you don't want the filling to be very dry.  
  7. Once the hour is up & the dough has risen, punch it in the middle so the air comes out. Then, split the dough into 2 equal parts (you'll be making 2 rolls). 
  8. Use a rolling pin & a light dusting of flour to roll out each dough to a rectangle.  
  9. Scoop half of the filling into each rectangle & spread to distribute evenly. Make sure the filling is all around the edges so you get a really good design!  
  10. Bake on 350 for 10 minutes, then brush on some of your melted I Can't Believe it's not Butter, and bake again for another 5-10 minutes until golden brown.  

Let cool completely before cutting into slices.  

IMG_1075.JPG
IMG_1070.JPG
IMG_1074.JPG
IMG_1073.JPG
IMG_1072.JPG
IMG_1071.JPG

Udon

by Cindy Yanasha Angulo in , , , , , , , , ,


Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while. 

FullSizeRender.jpg

Time: 2 hours (most of this is the mushrooms soaking)  

Ingredients

  • 1 pack udon noodles  
  • 1 pack shiitake mushrooms  (can be sliced or not)
  • water 
  • green onion  
  • soy sauce  
  • salt & pepper to taste  
  • egg if you'd like to add it to your udon

Recipe

  1. First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
  2. Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
  3. Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
  4. In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
  5. Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).  
  6. Add in the udon noodles and pepper if you like.  
  7. Crack an egg one by one into the pot so it poaches in the liquid (if you like).  
  8. Serve hot, garnish with green onion. Enjoy! 
IMG_1022.JPG

Bourbon Maple Pecan Brownie Cake

by Cindy Yanasha Angulo in , , , ,


Omg. Yep, that's the reaction I had too. I started out creating a brownie cake for my brother because he loves brownies. Then I had an idea to add bourbon, because he loves bourbon (who doesn't?). Then I decided the brownie cake looked too plain so I made my own icing... and you know the rest. So easy, so fabulous. 

FullSizeRender.jpg

Time: 1 hour

Ingredients:

  • 1 box brownie mix (I used Ghirardelli dark chocolate)
  • 1/4 cup olive oil 
  • 1/3 cup vegetable oil
  • 1 tablespoon bourbon for the cake mix & another for the icing (I used Angels Envy, use your favorite)
  • 1/2 cup confectioners sugar 
  • 1 teaspoon maple syrup
  • 1 teaspoon cinnamon
  • 2 splashes of water
  • 1/4 cup crushed pecans

Recipe:

  1. In a large mixing bowl, whisk together the brownie mix, 1 tablespoon bourbon, olive oil & vegetable oil. The recipe on the brownie box will most likely call for 1 egg, I didn't want to use any eggs so I adjusted with more vegetable oil instead. The above measurements work!) 
  2. Pour the brownie mix into a round cake pan (or honestly whatever shape you want!). Bake 2-3 minutes less than the instructions (mine was 325 for 40 minutes). The reason I bake it a little less is so the cake is chewy / fudgy. You can test with a toothpick. 
  3. While the cake is baking, mix 1/4 cup of the confectioners sugar with the remaining tablespoon of bourbon, cinnamon & a splash of water. Once the icing is combined, add in crushed pecans. I bought the pecans for baking because they're already crushed, you can use any kind you have/like. 
  4. Once you stir in the pecans, the mixture will become closer to a spread than an icing.
  5. After the brownie cake bakes & cools, run a knife or spatula around the edges to loosen it up, then turn it over on a serving tray/plate. Now it's ready for icing! 
  6. Spread the pecan mixture on top of the brownie cake evenly.
  7. Mix the remaining confectioners sugar with another splash of water to make white icing. A little water goes a long way! Tip: I mixed it in a measuring cup so there's a spout for pouring)
  8. Once the icing is ready, hold the measuring cup about 6 inches above the brownie cake & drizzle in whatever design you like! I did zig zags all over my cake & then swirled the remaining on top. 
  9. Let the icing cool for about 20 minutes so it hardens before you cut the cake. Enjoy!

Creamy Jalapeño Chicken

by Cindy Yanasha Angulo in , , , , , , ,


Ok it's been getting cold fast here in the tri-state area & to me that means give your food a little heat! Chicken thighs simmered in a creamy sauce of pulsed jalapeño peppers & coconut milk. Creamy with a kick! 

IMG_0725.JPG

Time: 1 hour

Ingredients:  

  • 1 pack chicken thighs, skinless (doesn't matter if it's boneless or not) 
  • 3-4 jalapeño peppers
  • 1 can coconut milk  
  • 1/2 yellow onion  
  • 2-3 cloves garlic  
  • salt & pepper to taste  
  • 1 tablespoon olive oil

Recipe:  

  1.  In a large skillet, brown the chicken thighs in the olive oil for ~2-3 mins before adding the onion & garlic. Lower the heat so it stays warm but doesn't burn. 
  2. Slice open each jalapeño pepper, remove seeds.  
  3. Use a blender or food processor to grind the jalapeño, coconut milk, salt & pepper unless smooth.
  4. If you'd like, dice a zucchini or any other type of vegetable & add it to the chicken, sauté for a minute.  
  5. Pour the sauce over the chicken thighs & raise the heat to medium, cover the pan.
  6. Let simmer for about 10-15 minutes or until the chicken is tender.  Garnish with fresh jalapeño slices if you like it spicy! 

Enjoy with vegetables or rice!  

IMG_0724.JPG
IMG_0723.JPG
IMG_0722.JPG
IMG_0721.JPG

Portobello Pizzas

by Cindy Yanasha Angulo in , , , , , , , ,


Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives!  Top it with whatever you want - the possibilities are endless!! 

IMG_0434.JPG

Time: 15 minutes

Ingredients:

  • 4 portobello mushrooms, stems removed
  • 2-3 medium sized tomatoes, diced
  • 1-2 handfuls of baby spinach, chopped
  • 5-7 kalamata olives, pitted
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 tablespoon of goat cheese
  • salt & pepper

Recipe:

  1. Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings). 
  2. Drizzle 1 tablesooon of the olive oil over the mushrooms. 
  3. Grill on medium-high heat for ~7 minutes.
  4. Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. Add in the goat cheese, crumbled. 
  5. Remove the mushrooms from the grill & drain any excess liquid.
  6. Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy! 
IMG_0435.JPG

Stuffed Acorn Squash

by Cindy Yanasha Angulo in , , , , , , , , ,


Fall is here!! Time for some fall recipes. Squash in particular :) When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!!  Fill them with whatever you like, they are so easy & delicious to make. 

IMG_0322.JPG

Time: 20 minutes 

Ingredients

  • 1 medium acorn squash
  • 1 tablespoon olive oil  
  • salt  
  • filling of your choice

Recipe:  

  1. Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
  2. Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender.  I used a grill mat for easier clean up!
  3. While the squash is grilling, you can prepare your stuffing mixture.  I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
  4. Remove the squash from the grill & flip over so the flesh side is now up.
  5. Scoop in your desired filling & enjoy! 
IMG_0325.JPG
IMG_0324.JPG
IMG_0323.JPG
IMG_0386.JPG

Quick Kimchi

by Cindy Yanasha Angulo in , , , , , , , ,


I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.  

IMG_0095.JPG

 Time: 20 mins

Ingredients:  

  • 1/2 head of cabbage, chopped 
  • 1/4 cup water
  • 1 teaspoon salt  
  • 1 teaspon sugar
  • 1 teaspoon fresh chopped ginger  
  • 1 teaspoon sesame oil  
  • 1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)  
  • 2 tablespoons white vinegar  
  • 1 teaspoon minced garlic

Recipe:  

  1. In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
  2. Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl. 
  3. Add all of the remaining ingredients to the cabbage & mix to combine.
  4. Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!  
IMG_0094.JPG

Papaya Mango Habanero Jam

by Cindy Yanasha Angulo in , , , , ,


The yumminess is unbearable! Use the natural sweetness of mangoes & papayas for a quick & easy jam. I infused mine with a simple syrup with habaneros for a subtle kick!

IMG_0143.JPG

Time: 1.5 hours  

Ingredients

  • 3 ripe mangoes
  • 1 small ripe papaya  
  • 1/2 cup corn starch
  • 1/4 cup white sugar
  • 1 Habanero, chopped fine with seeds removed
  • 1 cup white sugar for the simple syrup
  • 2 cups water for the simple syrup  

Recipe:  

  1. Dice the mangoes & papaya into small cubes then add them to a large pot.  
  2. Slowly heat the fruit on medium so the cooled down. You don't need to add water because the fruit has its own juices. 
  3. After about 10 minutes, add the corn starch & sugar. Stir to combine.  
  4. Stir occasionally until the fruit boils down, sort of mushy.  
  5. After about 30 minutes, use an immersion blender to smooth out the fruit so it only has a few small chunks left.  
  6. In another small pot, make a simple syrup with the sugar, water & habanero. 
  7. Add the syrup in the pot with the jam & stir to infuse the jam with habanero.  
  8. Once the consistency is thick & jam-like, turn off the heat & let it cool.
  9. Refrigerate & enjoy for up to 2 weeks.  
IMG_0141.JPG

Ginger Sage Butternut Squash Soup

by Cindy Yanasha Angulo in , , , , , , , ,


What a delicious start to Fall soup meals!! There's nothing better than a creamy healthy bowl of Butternut squash soup infused with fresh ginger, chili powder & sage! 

IMG_0100.JPG

Time: 1 hour  

Ingredients:  

  • 1 medium sized butternut squash 
  • 1/2 cup freshly chopped ginger
  • 1/4 cup chopped onion  
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 2-3 Sage leaves (sage is pretty strong so you don't need a lot) 
  • Salt & pepper to taste
  • water as needed
  • 1 tablesooon vegetable oil  

Recipe:  

  1. Peel & chop the butternut squash into small cubes. 
  2. Add the vegetable oil & onions to a large pot on medium heat. Let simmer until the onions are transparent, then add the ginger & garlic. Sauté for about 1-2 minutes. 
  3. Add the butternut squash, sage, & the chili powder (can add the salt & pepper at this time too). Stir to combine.  
  4. Once the squash is seasoned, add enough water to completely cover the top of the squash. You should raise the heat at this time to high so it boils.  
  5. Cover & let the squash boil for about 15-20 minutes (stirring & adding water as needed occasionally).  
  6. Once the squash is fork-tender, you can use an immersion blender to smooth it out. 
  7. You can test for salt at this time. Add fresh sage to garnish & serve!  
IMG_0101.JPG
IMG_0103.JPG
IMG_0102.JPG
IMG_0104.JPG

Garlic Naan

by Cindy Yanasha Angulo in , , , , ,


Crispy, fluffy, garlicky goodness! Naan seemed so untouchable before - the Indian bread that you can never replicate at home. But today I tried making it & I was pleasantly surprised! Really easy and really delicious!

IMG_0092.JPG

Time: 1.5 hours total  

Ingredients:  

  • 2 cups all purpose flour (plus additional for rolling out the naan) 
  • 1/2 cup plain yogurt (I used Greek) 
  • 1/2 cup warm water  
  • 1 packet yeast
  • 1 teaspoon sugar
  • 1.5 tablespoons granulated garlic  
  • 1 tablespoon olive oil  
  • 1 teaspoon minced garlic  
  • 2 tablespoons salted butter (melted) 
  • 1 teaspoon parsley flakes

Recipe:  

  1. Put the warm water in a measuring cup with the packet of yeast & the sugar. Stir to combine, then set aside for the yeast to activate.  
  2. Use a small bowl to melt the butter & combine with the minced garlic. Add parsley flakes also.  
  3. In a large mixing bowl, combine the flour, granulated garlic & some parsley flakes & mix to combine.  
  4. Once the yeast is bubbly (~10 minutes), add the olive oil & yogurt to it. Stir until the yogurt dissolves.  
  5. Pour the yeast mixture into the bowl with the flour & start kneading. Take more dry flour if you need to.  
  6. Once the dough is formed, cover the bowl with a paper towel & set it aside to rise. I put mine in a microwave (leave it off though).   Leave it to rise for about an hour. 
  7. Take the dough out & break pieces off a little larger than golf balls.
  8. Heat a large cast iron skillet on medium-high heat. 
  9. Roll out the naan using a rolling pin.  
  10. Pour a little vegetable oil in the skillet, then place the naan in the middle. Let it bubble up for about 30 seconds then flip.  
  11. Once you flip the naan, brush on the garlic butter mixture.  Use tongs to remove the naan once it's cooked on the other side.  
  12. Repeat with all the other naan.  

Enjoy with paneer makhani or your favorite curry!  

IMG_0091.JPG

Spicy Oven Fried Chicken

by Cindy Yanasha Angulo in , , , , , ,


Crunchy spicy goodness without the oily unhealthiness!  Dark meat brined in Guyanese pepper sauce and half & half, then coated in a seasoned flour - panko mixture that smells so divine, you almost don't want to wait for it to full cook! Almost. 

IMG_0041.JPG

Time: 1 hour (plus time for the meat to brine)  

Ingredients:  

  • 4-6 pieces of chicken meat, skin on, bone in (I used thighs & drumsticks)  
  • 1 cup half & half (regular milk will do) 
  • 1 tablespoon hot sauce (I used my uncle's homemade pepper sauce)  
  • 1 cup all purpose flour  
  • 2 tablespoons corn starch
  • 1 cup panko bread crumbs  
  • 1 tablespoon Italian season  
  • 1 teaspoon chili powder
  • 1 tablespoon onion powder  
  • 1 tablespoon granulated garlic  
  • Salt & pepper to taste  
  • PAM spray

Recipe:  

  1. Place the chicken in a freezer bag along with the half & half and the pepper sauce. Throw in a little salt if desired. Let brine for about 4-5 hours in the fridge. 
  2. Mix the dry ingredients together in a pie plate or deep dish (for easy dipping).  Add salt & pepper at this time too. 
  3. Place a wire rack on a cookie sheet & spray with PAM so the chicken doesn't stick.  
  4. Preheat the oven to 400F.  
  5. Take each piece of chicken out one by one & dip it in the flour mixture, coating all sides. Place the chicken on the wire rack skin side DOWN. 
  6. Spray the floured chicken pieces with PAM, then place in the oven to bake for 30 minutes. 
  7. After 30 minutes, use tongs to flip the chicken over so the skin side is up. Bake for an additional 20 minutes. This allows the chicken to crisp on both sides, but most importantly the skin will be super crispy! 
  8. I broiled mine for 1 minute after the 20 minutes was up, just because I like it super crunchy. You can just take it out after 20 minutes since the meat will be fully cooked. 

Enjoy with my garlic smashed potatoes & homemade pickled mangoes!!  


Summer Squash Boats

by Cindy Yanasha Angulo in , , , , , , , ,


Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is endless!  Go crazy. 

IMG_0040.JPG

Time: 30 minutes

Ingredients:  

  • 1 zucchini & 1 yellow summer squash (or whatever squash combos you have)
  • olive oil for drizzling  
  • salt & pepper to taste
  • half a bag of large shrimp, peeled & deveined  
  • 2 medium sized limes
  • 3-4 slices of habanero, seeds removed  
  • 1 tablespoon vegetable oil  

Recipe

  1. Cut the squash in half longways. 
  2. Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!) 
  3. Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.  
  4. Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.  
  5. While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.  
  6. Add salt & pepper to taste, then turn off the heat.  
  7. Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.  
  8. Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.   
  9. Remove the squash boats from the grill mats & serve on a platter. Enjoy!  
IMG_0039.JPG
IMG_0038.JPG

Creamy Vegetable Soup

by Cindy Yanasha Angulo in , , , , ,


It's gettin cold outside! Have no fear, my creamy vegetable soup will warm you right up! Soups are amazing because they're one-pot dishes that you can sort-of forget about after you throw the ingredients together! 

image.jpg

Time: 1 hour  

Ingredients:  

  • 2 cans unsalted tomato sauce  
  • 1.5 cups water  
  • 1 large potato, diced into bite sized chunks 
  • 1 can mixed vegetables (green beans, peas, carrots, corn, etc) 
  • 1/2 onion, diced
  • 3 cloves garlic, minced  
  • 1 tablespoon Italian seasoning  
  • 1/2 cup milk or lactaid
  • 1 can beans of your choice  
  • Salt & pepper to taste  
  • 1 tablespoon vegetable oil  

Recipe:  

  1. Heat the vegetable oil for 30 seconds in a large pot. Add the onions & sauté until translucent.
  2. Add the garlic & the potatoes, stir to combine.
  3. Add the tomato sauce quickly after (so the garlic doesn't have a chance to burn). 
  4. Then, pour in the water and raise the heat to high so the soup can start to boil. Feel free to add your cans of veggies at this time also. 
  5. Once the soup is boiling, add the seasoning and the beans then cover the pot. Lower to a simmer.  
  6. Let the soup simmer about 30-40 minutes for the ingredients to fully marry in their flavors, turning every so often so it doesn't burn.
  7. Turn off the heat. 
  8. Allow about 2 mins off the stove before you add in the milk. Slowly pour it in as you stir.  
  9. Feel free to garnish with Parmesan or your favorite cheese & enjoy!  

Butterscotch Pecan Cookies

by Cindy Yanasha Angulo in , , ,


So chewy, so good!!! A butterscotch cookie with a chewy, pecan crunch that makes you want more & more! The surprise is that these are eggless!

image.jpg

Time: 1 hour 

Recipe:

  • 3/4 cups all purpose white flour
  • 1.5 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon  
  • 1/ cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup butterscotch morsels
  • 1/2 cup crushed pecan 
  • 1 cup unsalted butter, softened
  • 1/3 cup fat free milk (I used Lactaid)
  • pinch of salt
image.jpg

Recipe:

  1. Preheat oven to 350 F.
  2. Mix all of the dry ingredients in a bowl.
  3. Add the vanilla extract, butter & milk.
  4. Mix all ingredients together until well combined.
  5. Add butterscotch morsels & pecan pieces.  Mix until evenly distributed.
  6. Form 1 inch balls of the dough & spread them out on cookie sheets lined with parchment paper, about 3" apart.
  7. Bake for 20-30 minutes or unit golden brown. 
image.jpg
image.jpg
image.jpg