Green Curry Soup

by Cindy Yanasha Angulo in , , , ,

Just what you need on a cold night!  Some Thai Green Curry Soup!

 

Time: 30 - 40 mins

Ingredients:

  • 1 pack chicken tenders 
  • 1 tablespoon soy sauce
  • 1 teaspoon fish sauce (optional)
  • 3 gloves of chopped garlic
  • 1/4 cup chopped red onion (or yellow, I had red on hand)
  • 1/4 cup chopped ginger
  • 1 head bok choy
  • 1 can coconut milk
  • 1 tablespoon Thai green curry paste
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 or 2 whole green chilies

Recipes:

  1. Cut chicken tenders into cubes & tossed them in soy sauce
  2. Sautée chicken pieces in olive oil with chopped garlic & chopped onion & chopped fresh ginger
  3. When the chicken is browned, added salt, green curry paste, fish sauce & a can of coconut milk
  4. Let it simmer 5 mins then add in the bok choy until it's wilted
  5. Add chili powder & some fresh chili's to make it more spicy
  6. Serve with some cooked basmati rice or add in some noodles and drink it as a soup!

Crispy-Skin Salmon with Tamarind Basmati Rice

by Cindy Yanasha Angulo in ,

Trying to stay fit this holiday season?  Me too.  Fish too bland for your liking?  I hear ya!  

This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection!  You'll forget you're on a diet!

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Time: 1 hour

Ingredients:

Salmon:

  • 1 salmon fillet - with the skin on
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • salt/pepper to taste

 

Rice:

  • 1 cup basmati rice boiled in 1 teaspoon salt
  • 1/2 pack Goya Sazon
  • 2 - 3 tamarind pods, de-shelled and broken into individual seeds
  • 1 tablespoon butter (you can sub with olive oil)
  • 1 teaspoon ground cumin

 

Recipe:

  1. Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
  2. Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
  3. Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
  4. Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
  5. While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
  6. Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
  7. Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
  8. Serve rice and salmon on a plate & enjoy! 

Kale Chips

by Cindy Yanasha Angulo in , ,

Simple, healthy snacking: KALE CHIPS! 

Time: 40 mins

Ingredients:

  • 1 head of kale  
  • 1 teaspoon olive oil
  • 1-2 teaspoons sea salt (or to taste)

Recipe:

  1. Before making, ensure the kale is washed & dried completely (preferably left out to dry overnight). 
  2. Preheat oven to 275 F.
  3. Cut the veins & stems off the kale so only the leaves are left.
  4. Toss kale leaves with olive oil & salt on a cookie sheet. 
  5. Bake on 275 for 30 mins, turning at least once midway. Leave in a little longer if the kale isn't crispy yet! 

 

Smoked Salmon Crostini

by Cindy Yanasha Angulo in , ,

Perfect for breakfast, brunch, or appetizer!  These simple smoked salmon crostini taste like a lot of work, but they're very simple to make!

Time: 15-20 mins

Ingredients:

  • 1 pack smoked salmon (I use Nova)
  • 1 container cream cheese - I use unflavored but you can use flavored if you want, Chives and Onions flavor works really well with this!
  • 1 French baguette 
  • 1/4 cup grape or cherry tomatoes
  • 2 tablespoons capers
  • salt/pepper to taste

Recipe:

  1. Cut baguette into 1/4 inch diagonal slices - bake on 400 for about 10 mins until the slices are crispy
  2. Slice tomatoes thinly
  3. Spread cream cheese on all slices
  4. Top with slices of tomatoes, smoked salmon, and capers
  5. Sprinkle salt and pepper
  6. Enjoy!

 

Hashbrown Breakfast Nests

by Cindy Yanasha Angulo

Looking for a fun way to change up your typical bacon, eggs, & hash browns breakfast? 

Try these hashbrown breakfast nests!  Loaded with flavor and fun to create!  

Time: 30 - 45 mins

Ingredients:

  • Eggs
  • Turkey bacon
  • 2-3 potatoes depending on how many you're making
  • Salt/pepper
  • Olive oil - amount will vary depending on how many you're making

Recipe:

  1. Preheat oven to 425 degrees F
  2. Wash & shred potatoes using a mandoline slicer - squeeze them dry using a paper towel
  3. In a medium-sized bowl, mix about a tablespoon of olive oil with the shredded potatoes and press handfuls into a greased muffin tin.  You want to form a nest inside of each muffin hole - so that your hashbrowns can hold the eggs and bacon.
  4. Then, put them in the oven for about 15 mins until golden brown. 
  5. Take the hashbrown nests out of the oven - crack one egg into each nest
  6. Break apart pieces of turkey bacon and scatter them on top of the eggs
  7. Sprinkle with salt and pepper
  8. Bake for an additional 15 mins - or until the eggs are cooked through and the bacon is browned
  9. Garnish with some dried parsley if desired
  10. Enjoy!

Chicken Corn Dogs

by Cindy Yanasha Angulo in , , ,

I always try to find corn dogs in the grocery store frozen food section - and they all have beef in them somehow!  Even the ones with chicken have some beef!  Well, I don't eat beef so I decided to make my own corn dogs - with JUST chicken! 

Time: 30 mins

Ingredients:

  • 1 pack chicken hot dogs
  • 1.5 cups corn meal
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 large egg
  • 1.5 cups vegetable oil
  • Skewer sticks for holding and frying corn dogs

Recipe:

  1. Heat saucepan with vegetable oil on medium heat
  2. Mix all ingredients in a bowl (except the hot dogs and vegetable oil, of course)
  3. Stick skewers into hot dogs until you have almost reached the top of the hot dog
  4. Coat thoroughly in the mixture
  5. Dip into hot oil until each corn dog is golden brown - about 2-3 mins
  6. Enjoy!

Eggless Eggplant Parmesan

by Cindy Yanasha Angulo in , , , ,

GREAT for my Meatless Mondays! 

Eggplant Parmesan is vegetarian, but most recipes require you to use egg to coat the eggplant before adding bread crumbs.  I don't eat meat or eggs on Mondays so I thought up this recipe.  Enjoy!

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Time: 1.5 hours

Ingredients:

  • 1 large eggplant
  • 1 cup grated Parmesan cheese
  • 1 log herbed goat cheese
  • About 3 tablespoons salt
  • 1 bottle marinara sauce
  • 3 cloves garlic
  • 1/4 cup olive oil or as needed to coat the pan
  • 1 cup bread crumbs (you can use flavored or unflavored - I used Italian flavored).  You can also sub regular bread crumbs with Panko
  • 1 tablespoon crushed red peppers
  • Black pepper to taste

Recipe:

  1. Cut the eggplant into 1/4 inch rounds - salt both sides and let them sit for 5 mins (so the salt absorbs some of the moisture, and doesn't make your eggplant brown or soggy)
  2. Next, coat the bottom of a non-stick skillet with olive oil, amount will vary based on how big your pan is.  Get the oil to medium heat.
  3. Fry each eggplant round in the olive oil for about 1-2 mins on each side.   You want the cooking to start, but not completely cooked through. 
  4. While the eggplant is still hot, lay them out on a plate or napkin and drop about 1 teaspoon or 1/2 teaspoon of goat cheese on top so it can melt - then spread evenly. 
  5. After the goat cheese is spread on one side, immediately coat with breadcrumbs. 
  6. Turn each round over and spread the other side with goat cheese, coat it with breadcrumbs as well.
  7. Preheat oven to 350.
  8. Place the coated eggplant rounds back into the skillet and fry them until they are golden brown on both sides.   You may need to add more olive oil to the pan before this step. 
  9. Lay eggplant rounds side by side into your baking pan.
  10. Take your 3 cloves of garlic, chop them up and add them to a sauce pan or pot with a little olive oil.
  11. After the garlic is golden brown, add marinara sauce, black pepper and crushed red pepper.
  12. Let this mixture simmer for about 10 mins then pour over your eggplant.
  13. Sprinkle your grated Parmesan cheese on top of this.  Bake on 350 for about 15 - 20 mins or until cheese is melted.  
  14. Serve hot & enjoy :)

Photo credits to Anand Bahadur, JR:  https://www.facebook.com/abpdphotography

Another serving suggestion:  If you don't have marinara sauce on hand, you can also serve the eggplant fried in goat cheese & breadcrumbs as an appetizer or snack!  Just add some additional seasoning in the breadcrumb mixture (i.e. some dried oregano or basil). 

Healthier Birthday Cake Bites

by Cindy Yanasha Angulo in , , ,

This is a variation of my raw cookie dough bites - but with some chocolate syrup and sprinkles!  Surprise your favorite birthday girl or boy with these delicious homemade Birthday Cake Bites!

Time: 15 mins

Ingredients:

  • 1 cup almond butter
  • 1/4 cup rice flour
  • 1/2 cup old fashioned oats
  • 3 tablespoons agave nectar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup vegan dark or semi-sweet chocolate chips
  • 1/4 cup coconut oil + additional 1/4 cup vegan chocolate chips (for the chocolate syrup)
  • Sprinkles

Recipe:

  1. In a food processor, combine almond butter, rice flour, oats, honey, agave nectar, cinnamon & nutmeg
  2. Remove from food processor and fold in semi-sweet chocolate chips
  3. Form cookie dough balls
  4. Mix coconut oil with additional chocolate chips and melt (using a double boiler or microwave on low heat for 20 seconds)
  5. Drizzle the balls with the chocolate syrup mixture, add sprinkles & enjoy!

Serving suggestions:

  1. Store in a refrigerator or freezer
  2. Add lollipop sticks to create cake pops

No-Bake Coconut Chocolate Bars

by Cindy Yanasha Angulo in , ,

Fabulously easy!  Try this fast, no-bake recipe for your next chocolate fix!

Time: 20 mins

Ingredients:

  • 1 cup shredded unsweetened coconut flakes
  • 5 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsweatened cocoa powder
  • 1/4 cup coconut oil

Recipe:

  1. Pulse shredded coconut, honey, ground cinnamon & vanilla extract in a food processor.
  2. Form bars whatever shape or size you like - you have to squeeze them together with your hand so the shape holds.  Let them freeze for at least 10 mins.
  3. Mix unsweetened cocoa powder with coconut oil in a bowl. (Tip: you can use margarine or butter instead).  *Add more coconut oil if the mixture is too thick - you want it to be thin enough so you can dip the bars in without them breaking apart*
  4. Take bars out of the freezer and dip them into the chocolate mixture, then set them on parchment paper.
  5. Dust with cocoa powder & set in the refrigerator for at least 15 mins before devouring.
  6. Enjoy!

No-Bake Coconut 'Chocolate Chip Cookie Dough' Bites

by Cindy Yanasha Angulo in ,

Vegan. Healthy. Chocolate. Cravings. Try my No-Bake Coconut Chocolate Chip Cookie Dough Bites!

These are sooo delicious and a healthier way to snack!  They look/taste just like cookie dough!  I experimented with a bunch of ways to do raw cookie dough bites and I think this is my fave variation. 

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Time: 15 - 20 mins

 Ingredients:

  • 1 cup old fashioned oats
  • 1/4 cup rice flour
  • 2 tbsp melted honey
  • 1 tbsp water
  • 1/4 cup shredded coconut flakes
  • 1/4 teaspoon vanilla extract
  • Ground cinnamon to taste
  • Pinch of sea salt

Recipe:

  1. Pulse oats & flour in a food processor until oats are ground
  2. In a medium bowl, combine flour mixture, melted honey, water, shredded coconut, salt, cinnamon & vanilla
  3. Mix until dough forms
  4. Roll mixture into 1" balls
  5. Press chocolate chips in
  6. Sprinkle sea salt (optional)
  7. Enjoy!

Baked Cassava Fries

by Cindy Yanasha Angulo in , , ,

This recipe originated from me craving fish n chips!  I ended up having no potatoes to make fries, and I was on a "healthy" kick - in comes Baked Cassava Fries with Baked Flounder!

It's amazingly satisfying and very easy to create. 

Time: ~45 mins + time for water to boil

Ingredients:

  • 1 cassava

  • 1 - 2 tablespoons olive oil

  • Salt & pepper to taste

Recipe:

  1. Peel & cut cassava 
  2. Boil until tender (~ 15 mins)
  3. Spread cassava on cookie sheet
  4. Drizzle with olive oil, salt & pepper 
  5. Bake on 425 for 20 mins
  6. Enjoy!

Serving suggestion: 

I made this with a Baked Flounder Fillet:

Time: 20 - 25 mins

Ingredients:

  • Flounder fillet
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • Salt/Pepper
  • Fresh dill (optional)

Recipe:

  1. Sprinkle flounder fillet pieces with lemon juice
  2. Drizzle the top with olive oil
  3. Sprinkle with salt and black pepper
  4. Bake on 350 for about 15 mins (or until golden brown)
  5. Optional: garnish with some fresh dill!
     
 

Lamb Burgers

by Cindy Yanasha Angulo in , ,

Add these burgers to a sandwich or use them without bread for a simple scrumptious lunch salad!   

Time:  30 mins

Ingredients:

  • 1 pack ground lamb (~2 lbs)
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder (or more if you like things garlicky)
  • 1/4 cup chopped red onion
  • 1.5 teaspoon ground cumin
  • 1 teaspoon dark chili powder  
  • Salt/pepper to taste

Recipe:

  1. Mix all the above ingredients together in a medium bowl.
  2. Form burger shapes with your hands - you will need to push a little dent in the middle of each patty with your thumb, so they cook evenly as a patty and don't have a mountain in the middle when they're on the grill.
  3. Grill or pan-sear the burgers for about 3 mins on each side or until rare to your liking.
  4. Enjoy!

Spiced Butternut Squash

by Cindy Yanasha Angulo in , , ,

Looking to squash some extra belly fat while still having a flavorful meal?  Try out my spiced butternut squash recipe!  I used spices that remind me of the holidays - and my apartment smelled amazing while this was cooking. 

This recipe is great as a snack, side dish, or even throw it into a salad for lunch!  I actually had it as a full meal for dinner last night! 

roastedbutternutsquash.jpg

Time: 30 - 35 mins

Ingredients:

  • Small/medium sized butternut squash
  • About 1-2 tablespoons of olive oil depending on the size of your squash
  • Salt/pepper to taste
  • Smoked paprika to taste
  • Ground cinnamon to taste

Recipe:

  1. Peel and cut the butternut squash into small bite-sized cubes
  2. Lay the cubes out on a cookie sheet that's covered with foil
  3. Drizzle olive oil over the top of the squash pieces
  4. Sprinkle desired spices - I used smoked paprika, ground cinnamon, and salt & pepper
  5. Bake on 400 degrees for about 20 - 25 mins or until the tops are golden brown and you can easily stick a fork into the pieces. 

Enjoy!

FYI - there are several health benefits of butternut squash.  These gourds are high in Vitamin A and B-complex.  They have no saturated fats or cholesterol and are a rich source of dietary fiber.  They are also great for controlling your cholesterol and weight. Read more about their benefits here: http://www.nutrition-and-you.com/butternut-squash.html

TIP: Save the seeds!  Butternut squash seeds are also really high in fiber!  Wash them thoroughly after scooping them out of the squash and roast them (try my roasted pumpkin seed recipe with these seeds, use whatever spice you like!)

 

Pear Pie

by Cindy Yanasha Angulo in , ,

Put this on your holiday dessert list!  

Time: about 1.5 hours total

Ingredients:

  • 2 Pears
  • 2 sticks of unsalted butter or margarine (1 stick = 1/2 cup)
  • 2 cups all purpose flour
  • 2 teaspoons of salt
  • 3 tablespoons ground cinnamon
  • 1/2 cup brown sugar
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground ginger

Recipe:

  1. Preheat oven to 425° F
  2. In a food processor, pulse 1 stick of cold butter (cut into cubes) with 1 cup all purpose flour & 1 teaspoon salt until dough forms (you will likely have to finish forming dough with your hands after you take it out of the food processor).
  3. Roll dough out with a rolling pin so that it's wide enough to cover the bottom of your round pie pan, and have room to press up the sides of the pan (like a crust).
  4. Press dough into the bottom of the pan and around the sides, ensure all around the pan is coated with the crust. 
  5. This step is optional:  I sprinkled some ground cinnamon into the pie crust so that it's a little more flavorful.  I fully believe in cinnamon.... on everything.
  6. Bake crust alone for about 20 mins or until slightly browned.  
  7. Filling: Slice pears very thin (I used a mandoline slicer, but you can just do this with a utility/paring knife). Remove any seeds.
  8. In a medium bowl, coat sliced pears with brown sugar, remaining ground cinnamon, gloves, and ginger.  Add a little salt if you'd like. 
  9. Remove bottom crust from the oven and fill it with the above mixture.
  10. Top crust:  Repeat steps 2-4.   Roll dough out over the pie filling with your hands (to cover the pie) and gently tuck in the corners using the excess dough (you may have to pinch a little to ensure that the top crust stays on!)
  11. Cut two slits on the top so the filling has room to breathe
    TIP:  wiggle your knife so the slits are a little wide, since the dough will expand a little as it cooks.
  12. Put pie into the oven first, then lower the degrees to 350° F and bake for about an hour or until the top crust is golden brown! 
  13. Enjoy!

 

 
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Bowtie Pasta Salad

by Cindy Yanasha Angulo in ,

Simple lunch recipe bursting with flavor!

 

Time: 30 mins + time for water to boil

Ingredients:

  • 2 cups boiling water
  • 1 cup farfalle (bowtie) pasta (from a box, dried)
  • 1/4 cup sliced black olives
  • 1/4 cup diced cucumbers (peeled)
  • 1/4 cup asiago cheese cubes
  • 1/4 cup grape/cherry tomatoes (or as many as you like)
  • 3 tablespoons olive oil
  • Bunch of fresh or dried basil leaves (if fresh, break them apart to smaller, bite-sized pieces)
  • Bunch of fresh cilantro leaves 
  • Salt/Pepper to taste

Recipe:

  1. Boil water with about 2 teaspoons of salt
  2. Add pasta and cook until al dente (not mushy but cooked through)
  3. While the pasta is cooking, mix all other ingredients together in a bowl (except the salt, pepper, and cilantro) - the olive oil will help incorporate everything. 
  4. Strain pasta and it to the bowl of mixed ingredients
  5. Sprinkle salt/pepper and fresh cilantro if desired.
  6. Enjoy!

Truffle Oil Veggie Burger with Homemade Fries

by Cindy Yanasha Angulo in ,

Disclaimer: the burger is not homemade - it's Gardenburger brand (I'll post a homemade veggie burger recipe soon!) but this twist on your typical burger & fries is decadent and EASY!  Thanks to this recipe, I'm obsessed with truffle oil! 

 

Time:  ~30 mins to depending on if your toppings are pre-sliced.

Ingredients:

  • 2 Gardenburger brand veggie burgers (original or flavored, I used original)
  • 2 Sesame buns
  • 1 tablespoon truffle oil
  • 2 slices of pepper-jack cheese (or cheese of your choice)
  • Toppings of your choice, I used:
  • Baby argula
  • Sliced grape tomatoes
  • Sliced pepperoncinis
  • Salt/pepper to taste

Recipe:

  1. Grill burger patties (I used a stovetop grill, you can pan-sear them)
  2. When the burgers are almost done, add sliced pepper-jack cheese and allow it to melt before removing from the grill. 
  3. Brush truffle oil on all sides of the bread, and lightly toast them.
  4. Place burgers on buns, layer with your toppings. 
  5. Enjoy!

 

Homemade Fries


Time: 30 mins

Ingredients:

  • 2 potatoes, washed and patted dry
  • 1 cup vegetable oil
  • Salt/pepper to taste

Recipe:

  1. Slice potatoes on a mandoline with the skinny blades (TIP: slice them long-ways so they look like fries!)  You can use a knife to cut the potatoes, just ensure that they are thin pieces so they cook fast and crispy.
  2. Heat oil to medium ~350 and fry the potato slices until almost golden, but just cooked through
  3. Strain potatoes out of the pot, let them sit to cool as you fry more.  
  4. After about 10 mins, put the fries back in the fryer and raise the heat to medium-high.  The fries will be golden and crispy on the outside, but amazingly soft and delicious on the inside! 
  5. Toss with salt and black pepper if desired - you can also add some grate Parmesan cheese if you're feeling adventurous!
  6. Enjoy!