Pulled Chicken

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


Who’s excited for football season to start?? Not me haha I don’t follow football but my husband does & he’s a huge Steelers fan. In honor of kickoff tonight, I slow roasted chicken thighs with a ton of seasoning in order to make pulled chicken sandwiches with baked fries for dinner!  So full of flavor & so easy! I just seasoned the chicken with all of the ingredients for my homemade bbq sauce & let those flavors cook into the meat for 6.5 hours. Using the slow cooker is the best way to get this done, it’s ready by the time you come home. 

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Time: 10 mins prep, 6.5 hours cook time, 5 mins assembly  

Ingredients:  

  • 4 chicken thighs, skin removed 
  • 2 tablespoons ketchup
  • 1 tablespoon coconut nectar
  • 1 teaspoon granulated garlic  
  • 1 teaspoon granulated onion  
  • 1 teaspoon chili powder
  • 1 teaspoon ground cinnamon  
  • 1 teaspoon smoked hot paprika  
  • 1 teaspoon salt  
  • 1 teaspoon ground mustard
  • 1 teaspoon black pepper
  • 2 teaspoons white vinegar  
  • 1 teaspoon liquid smoke  

Recipe:  

  1. Put the chicken thighs in your slow cooker & pour all of the above ingredients on top of them. 
  2. Turn the slow cooker on low for 6.5 hours & cover it. If you can, use tongs to turn the chicken over every 2 hours or so, so that the sauce coats evenly around the meat. It’s not necessary if you’re not home to do this step.
  3. When the time is up, use tongs to remove the bones. The meat should break apart very easily, just use the tongs or two forks to break it. You should be able to mix it around so it gets coated in the sauce from the bottom of the slow cooker. 

That’s literally all it is to it! Make a sandwich, little sliders, whatever you want. 

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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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Spatchcock Chicken

by Cindy Yanasha Angulo in , , , , ,


Ok so here’s the deal with this one: you can cook a whole chicken, incredibly juicy & tender, in 45 minutes. Whole chicken. On a weeknight. Yep! You’ll even have time for seconds. 

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Time: 1 hour 

Ingredients:  

  • 1 whole chicken, about 6lbs  
  • 2 tablespoons softened (not melted!) butter  
  • 1-2 teaspoons salt  
  • herbs of your choice, I used sage, thyme & rosemary  
  • lemon slices (about 6) 
  • veggies for roasting (optional)  

Recipe: 

  1. Wash the whole chicken, remove the gibblets & pat dry with a paper towel.  
  2. Lay the chicken out on a cutting board so that the backbone is facing up. 
  3. Starting at the tailbone, use kitchen sheers to cut along one side of the backbone first, all the way to the top of the neck. Repeat on the other side.  
  4. Pull out the back bone, you can make an extremely flavorful stock with this! Or just discard. 
  5. Turn the chicken over so the belly side is up.  
  6. Press your palms on the chest of the chicken & press down hard. The chicken should flatten slightly.  
  7. Use the kitchen sheers to cut off the tips of the wings. The wing tips cook faster & will burn if you leave them on. 
  8. Mix the butter with the herbs & salt.  
  9. Lift up the skin and slide your hand in there to make room for the lemon slices. Then, slide in a lemon slice with a little of the seasoned butter under the skin for the breasts and thighs.  Rub any leftover lemon around the skin on the outside of the chicken. Same with any extra butter. 
  10. Use a large cast iron pan (or roasting pan if you don’t have a cast iron).  Lay your chicken in the pan with the belly side up.  Sprinkle with sea salt. 
  11. Place the chicken in a preheated oven at 450 for 30-40 minutes.  Make sure the internal temp of the chicken is at 165 degrees before you eat it!  
  12. If you’re adding in vegetables, keep an eye on the timing. Add them when the chicken has already cooked for 15-20 minutes, depending on what veggies you’re using/how long they take to roast.  
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Vegetable Raclette

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


What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection. 

Time:  1 hour 

Ingredients

  • 2 large zuchini  
  • 2 summer squash  
  • 1 pack portobello mushrooms
  • 1 serrano pepper  
  • 1 cup shredded carrots (or diced) 
  • 1/2 cup shredded gruyere cheese  
  • salt & pepper to taste  
  • 1-2 tablespoons olive oil  

Recipe

  1. Dice the zuchini & summer squash, roughly chop the mushrooms. 
  2. Slice the serrano pepper & set it aside. 
  3. Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy. 
  4. Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper. 
  5. Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.   

Enjoy as a main, side, or in tacos!  

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Spinach Artichoke Dip

by Cindy Yanasha Angulo in , , , , ,


Who else loves the hearty, creaminess of Spinach & Artichoke dip? Want an eggless version? Look no further!! This recipe will take you 20 mins tops & has 5 simple ingredients.  

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Time: 20 mins

Ingredients:

  • 1 box frozen spinach
  • 1 can artichoke hearts
  • 1/2 cup plain unflavored yogurt (can sub sour cream) 
  • 1/3 cup cream cheese
  • 1/4 cup grated parmesan cheese

Recipe:

  1. Strain the spinach in two layers of towels, you want as much moisture out of it as possible. 
  2. In a large bowl, mix the cream cheese, yogurt, cheese, and the spinach. You don't need to add salt because the cheese is salty.  
  3. Pour the mixture into an oven safe bowl & bake on 375 for 15 - 18 minutes.

Sprinkle paprika if you want but it's delicious without it! Enjoy with tortilla chips, pita bread, plantain chips, whatever you like with your dip! 


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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Fresh Oysters

by Cindy Yanasha Angulo in , , , ,


It may be September but summer isn't over yet. Not until the 22nd. So today we hunt for fresh oysters. 

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Did you know Wegman's in East Hanover stocks Kumamoto's? Kind of expensive, $2.25 a piece, but well worth it. However, for 6 of them, we paid the same amount as a dozen Bluepoints from Freeman's!  

 Freeman's Fish Market is in Maplewood, right down the street from where I get acupuncture :) and their seafood is incredible. I make a lot of dishes but this post is dedicated to the non-cooked seafood: oysters.  Head to Freeman's and pick up your dozen, fully shucked, fresh Bluepoints on the half shell for $14.99 a dozen. 

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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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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!  

Baked Clams

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


An amazingly fancy appetizer that is sure to impress your guests! Baked clams has been a favorite of mine since I was a little girl. I remember my mom making them for special occasions / family parties. I'm excited to have my own recipe to share with you all! 

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Time: 1 hour  

Ingredients

  • 1 dozen cherry stone clams (can use little necks) 
  • 1 cup panko
  • 2 tablespoons melted butter  
  • 1 teaspoon chili powder  
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley  
  • salt & pepper to taste  
  • 1/2 cup white wine  
  • 1 teaspoon dried oregano
  • juice of 1/2 a lemon  

Recipe:  

  1. Scrub the clams under cold water to remove any sand. 
  2. In a large pan, bring the wine to a boil, then add the clams & cover the pan. Reduce the heat to a simmer.  
  3. Allow the clams to cook just enough to open up, about 7 minutes.  
  4. Remove the clams from the heat, remove the meat from the shells, and set the shells aside.  
  5. Use a knife to chop the meat into smaller chunks. 
  6. Peheat oven to 450. 
  7. Transfer the meat to a mixing bowl & add in all the other ingredients above. Mix to combine. Tip: use whatever you feel like using to spice this up! I added chopped Jalapeño slices for a little kick.
  8. Fill the half shells with the mixture, then place them on a cookie sheet & bake for 10 mins or until the filling is golden brown. Voila! 
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French Macaron

by Cindy Yanasha Angulo in , , , ,


Oh em gee... probably my favorite dessert ever! And I finally built up the confidence to try making it. The process for macarons is tedious because you need to be really precise & careful at every stage or you'll mess them up. But, if you do follow the process correctly, you'll end up being so happy with the results! Here's my take, enjoy!

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Time: 1 hour total for about 25-30 macarons 

Ingredients

  • 1 cup powdered sugar
  • 3/4 cup almond flour, finely ground  
  • 1/4 cup granulated sugar  
  • 3 medium egg whites (or 2 large)
  • food coloring if desired  

Recipe:  

  1.  Combine the powdered sugar & almond flour then sift them together into a bowl. Set the mixture aside.
  2. Mix the egg whites in a mixer on medium speed for 30 seconds.
  3. Increase the speed to high then add in the sugar, half at a time. If you are using food coloring, pour that in now. I used 3-4 drops of color for mine. 
  4. Leave the mixer on high until you see stiff peaks start forming. Stop the mixer. 
  5. The wet ingredients are ready when you can take some into a spatula & the batter falls off in the consistency of lava.  
  6. Slowly, half at a time, mix in the dry ingredients. Fold them in slowly, careful not to over mix. After half the mixture is incorporated, add in the second half and do the same folding.  
  7. Once the mixture is combined, you can scoop it into a piping bag.  
  8. Pipe the batter into a cookie sheet lined with parchment paper, using a macaron template (I got mine on Amazon with a silicon piping bag)  or just average about a quarter size for each round. You want to give them enough room to expand slightly as the batter settles. 
  9. Once all of the rounds are piped out, lift the cookie sheet & drop it down hard, so it bangs on the countertop a few times, turning it on each bang. This will get rid of any excess air bubbles.   
  10. Leave the macarons out for 15-30 minutes until a slight shell appears over them. To test this, gently press your finger on one of them and if no batter comes off onto your finger, they're ready to go!  
  11. Bake on 300 for about 12-15 minutes or until the cookies are hard but not browned.  
  12. Allow the macarons to cool for 20 minutes before moving them to a cooling rack. Then, let them cool completely on a cooling rack before filling them. 
  13. For the filling, I made salted caramel, dark chocolate ganache, cream cheese icing, and a pistachio filling made by boiling butter, half & half, ground pistachios, and confectioners sugar.  

 

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Ratatouille

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


One of my favorite movies ever!! Ratatouille is incredibly beautiful, healthy, & delicious! Contrary to how it looks, it's actually not difficult to make! Just takes a little patience, and a mandolin slicer.  Here's my take on it.

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Time: 1 hour, 15 mins  

Ingredients:  

  • 1 zucchini 
  • 1 yellow summer squash
  • 1 Italian eggplant
  • 3 almost ripe Roma tomatoes  
  • 1 cup tomato sauce  
  • 5 basil leaves (fresh)  
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme  
  • 2 tablespoons olive oil  
  • 1 small yellow onion, diced
  • 3 cloves garlic, chopped  
  • salt & pepper to taste

Recipe:  

  1. In an oven safe pan, heat 1 tablespoon of olive oil & the diced onions for about 30 seconds-1 minute. Use medium-low heat so it doesnt burn. Then, add the garlic. 
  2. Wait 30 seconds before pouring in the tomato sauce. Cook for another 2 minutes then tear up the basil leaves & drop them in.  
  3. Use a mandolin to slice the zucchini, squash, eggplant & tomatoes very thin.  
  4. Arrange them around the pan that the sauce is in, so that the slices alternate between each vegetable. Continue all the way around the pan, until you run out of slices.  
  5. Drizzle the last tablespoon of olive oil over the top. Sprinkle the oregano, thyme, salt & black pepper on top. 
  6. Cover with parchment paper & bake on 375 for 45 minutes.  
  7. Remove the parchment & bake for another 10 minutes. Enjoy!  
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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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Succotash

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


Weird to try making something you never ate before! What can I say, I'm adventerous! And I'm glad I tried it. Succotash just might be the perfect side dish for Spring (if it ever shows up!) 

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 Time: 40 mins 

Ingredients

  • 1 can lima beans 
  • 2 cups corn kernels (I used frozen)
  • 1/2 white onion
  • 3 cloves garlic
  • 1 teaspoon dried thyme  
  • 1/3 red onion, diced
  • 2 cups grape tomatoes 
  • 1 tablespoon olive oil  
  • 1 tablespoon red wine vinegar  
  • Salt & pepper to taste  

Recipe:  

  1. Pour the lima beans, 1/2 onion, garlic cloves & some salt and pepper into a medium sized pot. Cover with water. 
  2. Bring the water to a boil then cover the pot & lower the heat to a simmer. Let simmer for 20 mins.
  3. Once the 20 minutes are over, reserve about 1 cup of the liquid, then strain the rest. Remove the garlic cloves & half onion. 
  4. In a large skillet, add the olive oil & the red onion. Sauté for 1 min on medium heat.  
  5. Add the tomatoes, thyme & the corn to the skillet.  
  6. After about 3 minutes, add the lima beans, red wine vinegar & reserved liquid to the skillet.  Add salt & pepper now as well. 
  7. Toss the mixture to combine, then remove it from heat & serve! 

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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Hasselback Potatoes

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


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

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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!  

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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. 

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 :) 

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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. 
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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! 

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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!

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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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