Butter Chicken Masala

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


All I want when it’s cold outside is creamy, hearty, warm meals! I got sick of eating soup variations so I tried a recipe for Butter Chicken. It’s a little spicy, really creamy, packed with flavor, and I can have it with cauliflower rice which has been my new thing. Here’s my take! 

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Time: 30 mins plus time for the chicken to marinate  

Ingredients:  

  • 1 cup plain yogurt (I used Greek)
  • 1 tablespoon lemon juice
  • 2 teaspoons freshly sliced ginger
  • 2 teaspoons ground cumin
  • 3 teaspoons ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 skinless chicken thighs, chopped into bite-sized cubes
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped chili pepper, I used jalapeño
  • 2 teaspoons hot paprika
  • 1 teaspoon salt
  • 1 cup tomato sauce, unseasoned
  • 1 cup half & half (can use heavy cream)
  • 1 tablespoon water
  • 2 teaspoons corn starch (optional) 
  • cilantro for garnish (optional)  

Recipe:  

  1. Cut the chicken into cubes, removing any fat or skin, then add it to a large freezer / zip loc bag.
  2. Add the yogurt, lemon juice, 2 teaspoons of the cumin, cinnamon, cayenne, black pepper, fresh ginger and salt. 
  3. Close the bag removing any air, and use your hands outside of the bag to move the chicken around the mixture so it coats evenly. Refrigerate overnight.
  4. When you’re ready to cook the chicken, take it out of the bag with as little of the marinade as possible. Put it in a bowl & set it aside.
  5. In a pressure cooker, add the butter, garlic and jalapeno. Let it sauté for a bit so the butter melts & the garlic cooks. 
  6. In a small bowl, add 2 teaspoons cumin, paprika, salt, tomato sauce and heavy cream. Stir to combine.
  7. Pour the sauce over the chicken in the pressure cooker and cook for 5 mins. Let it release steam naturally for another 10 minutes before removing the lid. Hint: if you don’t have a pressure cooker, you can slow cook the mixture for 4 hours. 
  8. If using cornstarch to thicken the sauce, stir it into one tablespoon of water and add the mixture to the pressure cooker.
  9. Stir to combine.
  10. Garnish with cilantro and serve!
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Calabacitas

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


Here you are, folks! Another Meatless Monday miracle. I first tried calabacitas in Colorado last week, from this awesome restaurant, Kachina. They offer it as a side dish. It's really spicy so adjust the recipe to your taste!  Here's my take.

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Time: 20 mins 

Ingredients:

  • 1 zucchini 
  • 1 summer squash
  • 1 small onion
  • 2 red chilis
  • 1/4 cup corn (I used frozen)
  • 1 tablespoon shredded Romano cheese (or whatever you have on hand that will melt well)
  • 1 whole tomato
  • 1 tablespoon butter
  • salt & black pepper to taste

Recipe:

  1. Dice the zucchini, squash, tomatoes & onion.  
  2. In a medium skillet, heat the butter. Chop the chili peppers into little slices.
  3. Then add the onion when the butter is slightly melted.
  4. Sauté the onion for 1 min before adding in the chilis.
  5. Once the onion is slightly golden, add in the corn, tomatoes, squash & zuchini. Sprinkle with salt & pepper.
  6. Stir to combine then cover the pan, leaving the heat on low. You should check on it & stir every so often so nothing sticks to the bottom of the pan. 
  7. After about 10 mins, remove the cover & turn off the heat (the squash & zucchini should be cooked but not mushy). 
  8. With the heat off, sprinkle some cheese & stir it in while it melts. This will help offset the spiciness of the chilis & also give the calabacitas a creamy taste. 

Serve as a side dish or in tacos as a veggie filling!

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Methi Thepla

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


Theplas became one of my favorite Gujarati snacks when I started college & met my BFF. She is Guju & her mom would make her these divine, paper thin, loaded with flavor, incredibly complex tasting snacks. I learned that they are called theplas & they are not so complex to make!  The cooler thing is that they are pretty healthy because of the fenugreek (methi) leaves. Fenugreek is known to help lower blood sugar, so it's great for diabetics. 

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Heres my take, don't be afraid to try it at home!  

Time: 1.5 hours, yields 30 theplas

Ingredients:  

  •  2 cups whole wheat flour
  • 1/2 cup besan (gram flour) 
  • 3 tablespoons chopped fresh methi (fenugreek)  without the stems
  • 2 green chilis, sliced 
  • 1.5 teaspoons ground jeera (cumin)
  • 1.5 teaspoons chili powder
  • 1 teaspoon coriander  
  • 1.5 teaspoons haldi (turmeric)
  • ghee or butter for cooking 
  • 1 cup half & half (can use dahi / plain yogurt, or simply water) 
  • water for kneading  

Recipe

  1.  In a large bowl, add the dry ingredients & the methi leaves, mix to combine. 
  2. Add in the half & half slowly, kneading a bit at a time.  
  3. Add in the yogurt & knead until all of the dry ingredients are incorporated into the dough.  
  4. Wrap in plastic wrap & refrigerate for 15 mins.  
  5. Form golf ball sized pieces out of the dough, this mixture should give you about 30.  
  6. Roll out each piece with a rolling pin on a lightly floured surface. Sprinkle whole wheat flour down first to ensure the dough doesn't stick.  
  7. On a shallow pan or taawa, heat 1 teaspoon of butter or ghee. Use medium-low heat.  
  8. Place the round, flat thepla on the pan or taawa & butter the top side.  
  9. When you see a bunch of bubbles forming, flip the thepla over using tongs or a spatula. Let it brown slightly on the other side. 
  10. Put the cooked thepla in a container lined with paper towel to soak up the excess butter.  

Enjoy with achaar or spiced yogurt & chai!  

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Dal Makhani

by Cindy Yanasha Angulo in , , ,


When we visited London a few months ago, this amazing Indian restaurant had black dhal. The restaurant is called Dishoom and it is well worth the trip to London :)!  Anyway black dal one of my hubby's favorite Indian dishes to date & I had to try making it. Very excited with how it came out! Check it out below.

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Time: 1 hour 

Ingredients:  

  • 1 cup black dhal 
  • 1/2 cup half & half or cream
  • 3.5 cups water  
  • 1 handful methi leaves (fenugreek) 
  • 1 tablespoon chopped garlic
  • 1/2 onion, diced  
  • 1 can tomato purée  
  • 1 tablespoon chopped ginger or ginger paste
  • 1 teaspoon cumin seeds  
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground coriander
  • 1 teaspoon Garam masala  
  • 2 tablespoons vegetable oil  
  • 3-4 cloves freshly chopped garlic  
  • salt to taste  
  • 2-3 wiri wiri peppers (can use regular chili peppers as well) 

Recipe:  

  1. Soak the dal overnight in water.
  2. In a large, deep pan, heat 1.5 tablespoons oil & cumin seeds. Wait about 30 seconds before adding in the diced onion. Add the tablespoon chopped garlic as well.
  3. Add all of the spices  & sauté for another 30 seconds. 
  4. Pour in the tomato purée & the peppers. Let the mixture come to a boil then add in the black dal & the methi leaves. Add in 3 cups of water. Add the cream or half & half. Add salt. 
  5. At this step you can cover it & let it simmer so the dal softens. This will most likely take 2-3 hours depending on how high you set the heat. I kept mine on medium low. Alternatively, you can put all of the ingredients in a pressure cooker for 18-20 minutes! Super quick way to make it. 
  6. Once the dal softens, test for salt, etc. Add spices as needed. 
  7. If you have a gas stove: In a metal (don't use plastic!) ladle, add 1/2 teaspoon oil, the freshly chopped garlic cloves, & another pinch of cumin seeds.  Hold the bottom of the ladle over one of the burners  & allow the garlic to brown. 
  8. Next, carefully move the ladle & submerge it into the dal. When you do this, have the lid for the pan handy so you can use it as a shield as the dal might splatter & it will be hot. This step isn't necessary but it adds a burst of flavor to the dish! 

Enjoy your Dal Makhani with naan, roti, or rice! 

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Tabouleh

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


Gotta have a fresh side dish (or main!) for your summer outdoor table? Look no further! Tabouleh is light, fresh, refreshing, yet filling at the same time. It bursts of flavor leaving you wanting more & more.  Here's my take, enjoy!

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Time:  10 mins

Ingredients

  • 2 handfuls flat leaf parsley
  • 1 handful fresh mint leaves
  • 1 handful spinach  
  • 1 tomato
  • 1 slice red onion  
  • 1 small cucumber
  • Juice of 1/2 a lemon  
  • 1 tablespoon extra virgin olive oil  

Recipe

  1. Carefully remove the stems then roughly chop the mint, parsley & spinach. 
  2. Cut the tomato, cucumber & the slice of red onion into small dices. Add it to the greens. 
  3. Drizzle on the lemon juice & olive oil.  
  4. At this point you can add in couscous or any other grain if you like. Toss to combine, refrigerate for 10-15 mins if you like it chilled.
  5. Enjoy!  

Chana Masala (with Dosa!)

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


Classic flavors, easy to make, and really inexpensive too! My kinda meal! Tried making this for Meatless Monday & I'm really excited to have it be a regular on our list. Here's my take on it.  

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Time: 40 mins  

Ingredients:  

Chana Masala: 

  • 1 can chickpeas 
  • 1 red onion  
  • 2 tomatoes (medium sized or 2 Roma tomatoes will work) 
  • 1 teaspoon ground cumin
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander  
  • 1 teaspoon chili powder  
  • 1 teaspoon ground turmeric  
  • 1 teaspoon Garam masala
  • 1 tablespoon dried methi leaves (fenugreek leaves)
  • 1 teaspoon ginger paste  
  • 2 garlic cloves, minced  
  • salt & pepper to taste  
  • 1 medium potato, diced into bite-sized pieces  
  • 2 tablespoons vegetable oil  

Dosa: 

Tip: Indian grocery stores sell the batter already mixed in the refrigerator section. Easy peesy!  I've had it before and it's not bad!

  • 2 cups dry long grain rice (I used basmati) 
  • 1 cup dhal / split peas 
  • 1 tablespoon fenugreek seeds  
  • 1 teaspoon salt  

Recipe:  

  1.  Cut the red onion & tomatoes in halves, then add them to a small pot & fill with enough water to cover everything. Add about 1 teaspoon of salt. Cover & bring to a boil. 
  2. Strain the chickpeas & toss with turmeric, then set them aside.  
  3. After 20 minutes, pour the onion, tomatoes & boiling liquid into a food processor & pulse until smooth.  
  4. Using about 2 tablespoon of vegetable oil, lightly fry the cumin seeds for a few seconds at the bottom of the pot. Careful not to put the heat too high or they will burn. Add in the other spices as well, stirring to combine. Just allow them to fry for 10-15 seconds. 
  5. Pour the mixture back into the pot, stirring it to combine with the spices & oil. Add in the fenugreek leaves, garlic & ginger paste as well. 
  6. After about 2 minutes, add the chickpeas & potatoes. Cover & let boil for another 15 minutes or until the potatoes are cooked through. 
  7. Serve with rice, naan or dosa!  

To make the dosa:

  1. Soak all of the ingredients except the salt in 4 cups water for at least 6 hours (preferably overnight). Then, pulse the mixture with the soaking liquid (add in the salt as well) in a food processor until slightly grainy but mostly smooth. The mixture should be fairly thick.
  2. Next, pour 1/2 cup of the batter in the middle of a non-stick pan. You can pour a little vegetable oil down before to ensure it won't stick.  
  3. Wait about 5 seconds before using the bottom of a ladle or large spoon to spread the batter around, in a circular motion. Careful not to press too hard or you'll break the dosa.  
  4. After about 30 seconds, you'll notice it start to crisp slightly around the edges. You can add about 1 teaspoon of vegetable oil on it & spread it around with a spatula. Do not flip it. 
  5. Add the chana masala in the middle of the dosa, then gently lift up one side over the mixture, then roll it over to completely close the dosa, sealing it with the other side. Use the spatula to lift it off the pan & transfer to a serving dish or plate.

Enjoy! We used a delicious tamarind & date chutney to go with ours.  

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Paella

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


A gorgeous Spanish dish! Paella seems so intimidating. I tried making it for the first time yesterday and I have to say... it's really not that hard! If you have good quality ingredients & a good paella pan, you're golden. my take on it is a little spicy & packed with incredible flavor. 

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Time: 45 mins, serves 2

Ingredients

  • 2-3 cups jumbo shrimp, peeled & deviened, tail on
  • 2-3 cups cooked mussels  (can use uncooked but it's a pain to wash & takes longer to cook) 
  • 1 cup paella rice (can substitute any short grain rice) 
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 can Rotel diced tomatoes & green chilies  (this is where the spice comes in, if you don't want it spicy you can use plain canned diced tomatoes) 
  • 1 cup fresh parsley
  • 1 teaspoon saffron threads
  • 1/2 cup sweet green peas  
  • 3 cups chicken stock (can use 1 chicken boullion cube with 3 cups of water)  
  • 1 teaspoon smoked paprika  
  • salt & pepper to taste  
  • 1.5 tablespoons safflower oil (or any high-heat oil)  
  • 1/2 lemon  

Recipe:

Tip: The best way to do this is to get a Paella pan. To serve 2 people, I bought a 13.5 inch paella pan from Amazon. Worked wonders!   

  1. Heat the oil & onion in the paella pan on medium heat. After 30 seconds, add the garlic, then give it another 30 seconds before adding the tomatoes. 
  2. Pour in the paella rice & toss to combine.   
  3. Sprinkle on the smoked paprika & the saffron, then add the chicken stock. Bring the mixture to a boil, then cover. I used my pizza stone to cover the paella pan because I don't have a large enough pan cover. Reduce the heat to let the mixture simmer while it's covered. 
  4. After about 20 minutes, uncover the pan & use a spatula to stir. You may notice some rice sticking to the bottom of the pan, that's okay. Paella should have a nice crust at the bottom. Not a thick crust, but a nice crunchy layer. 
  5. Add in the seafood and green peas then cover to allow it to cook for 5 more minutes. Keep the heat on medium.  
  6. Once the seafood is cooked, add in the parsley & lemon wedges & serve!   Squeezing the lemon juice over the paella before eating it gives it a wonderful fresh taste! 
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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!

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 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. 

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!

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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.  

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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. 

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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! 
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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! 

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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!  

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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.  

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 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!  
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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!

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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!  

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Chicken Adobo

by Cindy Yanasha Angulo in , , , ,


Another incredibly easy Filipino dish that tastes like a fancy restaurant meal! Chicken Adobo has complex flavor profiles & will be ready in under an hour. This 6 ingredient meal will have your mouth watering. 

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Time: 40 minutes

Ingredients:  

  • 5-6 chicken thighs, skinless for a healthier option   
  • 5-6 cloves garlic, smashed
  • 1/4 cup low sodium soy sauce  
  • 1 teaspoon coarse ground black pepper or 5-6 black pepper corns
  • 1/3 cup white vinegar 
  • 1 bay leaf  
  • Optional: chili peppers for garnish / spice  

Recipe:  

  1.  In a large pan, heat the garlic on medium heat (with a little olive oil if desired) 
  2. Add the vinegar & soy sauce to the pan, along with the black pepper.  
  3. Place the chicken pieces & the bay leaf into the pan, turning the chicken pieces over once to get coated in the sauce. Then add enough water to cover the chicken. 
  4. Bring the sauce mixture to a boil & let simmer for about 20 minutes. 
  5. Take another pan, add a spoonful of the fat from the chicken (or vegetable oil) in it bring it to medium heat. Add the chicken pieces from the first pan & allow them to brown.  
  6. Reduce the sauce to about half, while the chicken is browning in the other pan.  
  7. Add the chicken back into the sauce pan & turn it so it is well coated. Serve with rice & enjoy!  
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Poached Tilapia Escabeche

by Cindy Yanasha Angulo in , , ,


A perfect, light, fresh dish to serve on a summery day! Traditionally, this dish in the Philippines would be served with whole fried fish rather than poached. This is my healthy take on Tilapia Escabeche. 

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Time: 15-20 minutes  

Ingredients:  

  • 2-3 pieces of tilapia fillet, cut into smaller bite size pieces
  • 1/4 cup water  
  • 2-3 tablespoons white vinegar
  • 1 tablespoon oyster sauce  
  • 1 tablespoon chopped fresh ginger  
  • 2 green chili peppers, sliced into smaller rounds  
  • 1/4 cup sliced onion  
  • 1 tablespoon minced garlic  
  • Salt / pepper to taste  
  • 2 tablespoons vegetable oil  

Recipe:  

  1. Heat the garlic, ginger & onion in the vegetable oil on medium-low heat.
  2. After the onions turn translucent, add the water & oyster sauce. Increase the heat to medium.  
  3. Add the vinegar & tilapia. If you are using chili peppers for a nice kick, add them at this time. Let simmer for a few minutes & flip the fish pieces over.  
  4. Allow the fish to cook through on the other side for another minute or two. 
  5. Serve with brown rice & sautéed veggies for a healthy dinner!  
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Mango Chow

by Cindy Yanasha Angulo in , , , ,


Finally some warm(ish) weather on the East Coast! Bring on the tropical fruit!! I got some mangos that weren't quite ripe yet. Well being the impatient woman that I am, I decided to make mango chow, instead of waiting for them to get ripe :) #fooddiva 

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Time: 20 minutes  

Ingredients:  

  • 4 large mangos (almost ripe but still hard)
  • Juice of half a lemon  
  • 1 scotch bonnet pepper, sliced with seeds removed  
  • 2 - 3 cloves garlic, sliced thin
  • Salt/pepper to taste  
  • 1 large handful cilantro, finely chopped

Recipe

  1. Peel & slice the mangos into chunks.
  2. Put all ingredients in a large basin & toss to coat the mango.  
  3. Refrigerate for at least 30 minutes so the flavors combine.  
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Soup Dumplings

by Cindy Yanasha Angulo in , , , , , ,


Dim Sum at home! One of my fave Asian appetizers is soup dumplings. If you've never had them, get on it! Picture dumpling dough steamed & filled with incredibly delicious soup! The first thought is, how do they get the soup in there without the dumpling dough breaking?! So I looked up a bunch of recipes & came up with my own, based on my favorite flavors. Not the fastest recipe but it is easy & delicious. You'll feel really accomplished after, I promise. Enjoy!  

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Time: 30 minutes for the soup, 10 minutes for the dough, 15 minutes to steam the dumplings, & about 4 hours for everything to set  

Ingredients:  

  • 1 pack ground meat, I used lamb
  • 1/2 diced red onion or shallots  
  • 1 teaspoon chopped chives 
  • 3 cloves garlic, minced  
  • 2 teaspoon grated or chopped fresh ginger  
  • 1 celery stick, chopped  
  • 2 cups water  
  • 1 chicken boullion cube  
  • 1 teaspoon vegetable oil  
  • 1 chili pepper finely chopped   (optional)
  • salt/pepper to taste  
  • 2 tablespoons low sodium soy sauce + more for dipping the dumplings in   

 Dough ingredients

  • 3 cups all purpose flour 
  • 1.5 cups warm / almost hot water
  • 1 teaspoon vegetable oil  

Recipe

  1. In a large basin, combine the flour, some salt, vegetable oil & hot water to make the dough. Knead well then cover it with plastic wrap & leave it to set until use. 
  2. In a large pot, heat the vegetable oil, garlic, ginger & onion for 1 minute. Add the ground meat & let it brown, breaking up the meat. 
  3. Add the water, chicken boullion cube, celery & chives. You can also add the salt & pepper at this time, and the chili pepper if you like. 
  4. Let simmer for another 15 minutes then turn off the heat & let it cool.  
  5. Put the soup in the fridge for at least 4 hours, you want it to turn jelly-like in texture.  
  6. After the soup is the right consistency, you can start breaking off the dough for the dumplings. 
  7. Use a large, clean, flat surface sprinkled lightly with dry flour. Break of pieces of dough, slightly smaller than a golf ball. 
  8. Roll out each piece to about 1mm thick, and round.  
  9. Fill each dough round with about 1.5 teaspoons of the jelly soup mixture.  
  10. Fold up the edges to close the dumplings, twisting & pinching the top so they seal well.  
  11. Place them on a lightly floured cookie sheet so they won't stick to the pan, & put them back in the fridge so the soup mixture doesn't melt. This is very important or your dough will get soggy! 
  12. Use a large pot filled 1/4 way with water. Cover it with a sheet of aluminum foil, poking it with a fork to create holes for the steam. Ensure the foil is securely tight around the edges of the pot so it won't sink in when you add the dumplings. Spray the foil with Pam or cooking spray. 
  13. Bring the pot to a boil, and place a few of the dumplings on the foil. Cover the pot with the pot cover & let them steam! 
  14. Enjoy with a mixture of ginger soy sauce.

Tip: Freeze the extra dumplings for a quick dim sum another night!  

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Lamb Shawarma

by Cindy Yanasha Angulo in , , , , ,


Goodbye Halal Guys cravings!! First time trying to make shawarma & I'm really excited to say it came out delicious! Warm spices marinaded over a leg of lamb for 4 hours then slow-roasted in the oven for 3.5 hours... this easy, no fail recipe will have you drooling after just smelling it! 

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Time: 4+ hours to marinade, 3+ hours to cook

Ingredients:  

  • 1 leg of lamb  
  • 1.5 - 2 tablespoons of the following: ground cumin, ground coriander,  ground allspice, ground tumeric
  • 1 teaspoon each of ground cloves & ground ginger
  • 1 tablespoon ground cardamom  
  • 1 shallot, diced
  • 2 tablespoons vegetable oil or canola oil
  • 1/4 cup dry red wine  
  • Salt to taste  

Recipe:  

  1. Butterfly the leg of lamb using a sharp knife, set aside in a large basin.
  2. Put all the rest of the ingredients into a food processor (including the onion) & pulse until a paste forms.  
  3. Rub the paste all over the lamb, getting it completely marinaded. Cover the basin with clear wrap & put it in the fridge to marinate for 4+ hours (overnight is best). 
  4. Let the lamb get to room temperature for about 20 minutes, then lay it into a pyrex flat.  Cover it tightly with foil & roast it on 300 degrees for at least 3.5 hours.  
  5. Serve with yellow rice spiced with cumin seeds, salad or in a pita!   

Try my homemade white sauce! Mix mayonnaise, a dash of white vinegar, salt, black pepper, & a splash of water together. Balances out the hot sauce if you're using it on this shawarma!  

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Lamb Meatball Pho

by Cindy Yanasha Angulo in , , , ,


A little twist on the classic Vietnamese soup!  Perfect for a cold, rainy night - just the right amount of spice, heartiness, and warm broth.  You can substitute most of these ingredients for what you have on hand - I'm sure it will still come out delicious! 

Time: 45 minutes

Ingredients:

  • 1 pack ground lamb (or meat of your choice)
  • 2 cups chicken or vegetable broth (can sub 2 cups water + 1 bullion cube)
  • 1 pack rice noodles (whatever noodles you have on hand will work)
  • 2 cloves garlic, minced
  • 1 thumb ginger, peeled and minced or sliced thin
  • 2 baby bok choy, chopped or broken apart with the leaves whole (can sub spinach or other greens)
  • 1 jalapeno (optional)
  • 2 scallions, chopped into small rounds with the white parts separated from the green
  • 1 lime (optional)
  • 1/4 cup panko
  • 1 tablespoon vegetable oil
  • 1-2 tablespoons chopped red onion
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt to taste
  • Fresh mint leaves for garnish

Recipe:

  1. Use a large basin or mixing bowl to combine the ground meat with the onion, garlic cloves, cumin, chili powder, panko and salt.  Mix just well enough to combine, don't over-mix.
  2. Form meatballs out of the mixture and lightly sear them in a wok or pot with the vegetable oil.
  3. Add the ginger and sautee for about a minute, then pour in the broth and noodles.
  4. Let the noodles cook for 2-3 minutes before adding the bok choy and the white parts of the scallions.  You can also add the jalapeno slices now if you're using them.
  5. Once the noodles are cooked through (about 5-7 minutes), serve hot garnished with the fresh mint leaves and green parts of the scallions!
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