Ginger Anise Chicken

by Cindy Yanasha Angulo in , ,


Holy flavor explosion! If you just started getting sick of chicken, pump up the bland & give this recipe a try.

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Time: 2.5 hours

Ingredients:

  • 1 whole young chicken
  • 1/2 cup grated fresh ginger (I peeled the ginger first then used a cheese grater)
  • 3-4 whole star anise
  • 1/2 cup unsalted butter, room temp
  • 1 habanero pepper, sliced thin (optional)
  • 5-6 cloves of garlic
  • Juice of 1/2 a lemon
  • Veggies to roast under the chicken
  • 1/4 cup olive oil
  • Salt & pepper to taste

Recipe:

  1. Grab a 13x9 Pyrex & start laying out your veggies for roasting. I used sliced potatoes, carrots, brussel sprouts, snap peas, & mushrooms. Sprinkle with salt & black pepper.
  2. Place a rack over the vegetables & spray it with cooking spray.
  3. Rub the lemon juice over the chicken & inside. Pat dry.
  4. Use your fingers to peel the skin away from the flesh & fill it with the butter, habanero slices, & fresh ginger. Do this all around the chicken under the skin.
  5. Fill the cavity with the garlic cloves & any remaining ginger pieces.
  6. Pour the olive oil over the vegetables & chicken & bake uncovered on 375 for 2 hours or until the chicken is golden brown.
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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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Meatloaf

by Cindy Yanasha Angulo in , , , ,


Time for all the hearty, filling dishes! The holidays are around the corner & if you're on a diet like me, you'll be craving like crazy! I made a low-fat meatloaf recipe that does the trick!

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Time: 1 hour 

Ingredients:

  • 1 pack ground chicken
  • 1/2 yellow onion diced
  • 3 gloves garlic, roughly chopped
  • A handful of shishito peppers, diced (can sub bell peppers)
  • 1 habanero pepper, diced (seeds removed)
  • 1 egg, beaten
  • Salt & pepper
  • 1/2 breadcrumbs

Recipe:

  1. In a large basin, put the ground chicken & all other ingredients together & incorporate with your hands. Careful not to over mix.
  2. Use a piece of wax paper or parchment paper on a cookie sheet. Place the mixture in the middle & form it into a loaf with your hands.
  3. Bake on 375 for about 45 minutes to 1 hour or until the loaf is brown on the outside & deliciously moist on the inside. 
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Ginger Spaghetti Squash Salad

by Cindy Yanasha Angulo in , , , , ,


How many of you are jumping on the spaghetti squash bandwagon? It's wonderful until you sadly realize that it's never really going to have the same flavor profile as spaghetti.  I started experimenting ways to make spaghetti squash pop on its own. Think fresh ginger slices, coriander & cumin, tossed with crunchy bites of zucchini... yes, you need this recipe!  

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 Time: 15 mins + time to soften/bake the spaghetti squash 

Ingredients:  

  • Filling from 1 spaghetti squash, seeds removed 
  • 1 zucchini  
  • 1 small piece fresh ginger (~ 2" length)  
  • 1.5 tablespoon vegetable oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt/pepper to taste 

Recipe

  1. Peel & dice the zucchini into small cubes. 
  2. Peel the outter skin off of the ginger & slice it into thin strips. 
  3. In a medium frying pan, heat oil to medium heat & add the zucchini, ginger, cumin, & coriander.
  4. Toss for a few minutes (~3) so the ginger infuses the zucchini.
  5. Add spaghetti squash, salt & pepper. Toss to incorporate all ingredients.
  6. Enjoy cool or warm, up to you!
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Cabbage Dumplings

by Cindy Yanasha Angulo in , , , ,


Ok so this is pretty much Asian-flavored stuffed cabbage... But calling them dumplings is way cuter! And makes me feel fuller somehow :) it's Glutenfree, low in fat, carbless & delicious! 

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Time: 45 mins

Ingredients:

  • 6 whole leaves of cabbage, washed & boiled ~2 mins to soften 
  • 1 pack ground turkey or ground meat of your choice
  • 1 tablespoon ground chili powder
  • 1.5 teaspoons salt
  • 1.5 teaspoons black pepper
  • 2 tablespoons ginger soy sauce
  • 1 tablespoon chopped scallions
  • 1 tablespoon vegetable oil

Recipe:

  1. In a medium sauce pan, pan-sear the ground meat in the vegetable oil with the salt, chili powder, & black pepper. Turn off when browned (~15 minutes)
  2. Let the meat cool for at least 15 minutes then stuff each cabbage leaf with 1.5 tablespoons of meat filling & about 2-3 pieces of chopped scallion.
  3. Fold each leaf from the two sides in, then from top to bottom, over (so it forms a cute little dumpling.) 
  4. Place the stuffed cabbage leaves with the seal-side down in a small Pyrex bowl.
  5. Pour the soy sauce over the dumplings & place them in the oven on 350 for 10 minutes.
  6. Serve alone (eat like tacos) or with your favorite side.

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Fish Cake

by Cindy Yanasha Angulo in , , , , , ,


Here's another Guyanese dish for you: fish cakes!  I love recipes that have multiple uses.  Fish cakes can be an appetizer, side dish, part of a whole meal for lunch or dinner, or a light snack!  It uses a few simple ingredients that you probably already have in your home.  This recipe can be multiplied for catering-sized trays or just stick to the portions below to feed a few family members.

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Ingredients:

  • 2 lb frozen whiting fish fillet, fully thawed
    Seasoning tip:  2 portions of the below ingredients are needed (1 portion to season the fish to fry and 1 portion to add to the fish after you fry it)
  • 1 tablespoon salt
  • 3 tablespoon chopped onion
  • 3 tablespoon minced garlic
  • 1 teaspoon red pepper flakes
  • ¼ cup veggie oil
  • 1 large egg
  • ¼ cup bread crumbs

Recipe:

  1. Heat oil in pan – medium heat
  2. Wash and pat the fillets dry
  3. Lightly season the fish with all of the above ingredients except the eggs and the bread crumbs
  4. Put fish in oil to fry until slightly brown on each side (about 2-3 mins)
  5. Take the fish out of the pan and put it in a medium-large basin
  6. Use a fork to break the fish apart, adding bread crumbs, egg and another round of the ingredients from above (then mix to incorporate)
  7. Form cake-like patties out of the mixture
  8. Re-heat the ¼ cup of oil to medium heat
  9. Place the fish cakes in the oil and fry until golden brown on each side
  10. Enjoy with brown rice, dhal, and mango chutney or pepper sauce of your choice!

Eggplant Boats

by Cindy Yanasha Angulo in , , , , , ,


Vegetarian, gluten-free, carbless & delicious! Basically no reason to not get up & make these right now.  

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Time: 30 min

Ingredients

  • 2 small/medium chubby eggplants
  • 1 medium tomato (I used a deep red heirloom) 
  • 2 cloves garlic
  • 2 tablespoons crumbled feta cheese  
  • 2 tablespoons olive oil
  • Salt/pepper to taste  
  • Glutenfree breadcrumbs (optional) 

Recipe

  1. Preheat oven to 450
  2. Wash the eggplants & cut them in half vertically  
  3. Use a spoon to hollow out the middle of the eggplant, place them in a greased Pyrex with the hollow side facing up 
  4. Slice the first clove of garlic & put a few slices at the bottom of each boat  
  5. Drizzle 1 of the teaspoons of olive oil over each boat
  6. Dice the tomato & fill each boat with some  
  7. Slice the other clove of garlic & sprinkle those pieces on top of the tomatoes 
  8. Sprinkle each boat with some crumbled feta cheese  
  9. Drizzle the last tablespoon of olive oil over the boats  & top with breadcrumbs if desired
  10. Bake for 20-25 mins or until the tops are golden & the eggplant cuts through easy  
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Fish Sinigang (Filipino Tamarind Soup)

by Cindy Yanasha Angulo in , , , ,


Here's another 20 minute meal for you!  A delicious, light, soury soup that is loaded with tamarind paste, meaty trout, crunchy summer squash and daikon radishes - and my personal addition: sliced habañero peppers!  You can tell I'm on a habañero craze :) 

Sinigang is served even during summertime in the Philippines.  It encompasses all of my favorite elements of a home-cooked meal: ethnic, healthy, fast, and delicious! 

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Time: 20 mins

Ingredients:

  • 1 lb rainbow trout or fish of your choice (tilapia or salmon work well) (cleaned and de-boned - cut into bite-sized pieces)
  • 2 packets tamarind stir-fry paste (or whatever tamarind paste you can find)
  • 1/2 of a fresh diakon radish, thinly sliced
  • 2 large tomatoes, diced
  • 1/2 cup summer squash, diced
  • 1 habanero pepper, thinly sliced with the seeds removed
  • 2-3 cups water
  • Salt/pepper to taste
  • 2 tamarind strings, cleaned, seeds pulled apart (optional)
  • Rice for serving (optional)

Recipe:

  1. Use a medium-large bowl to combine the tamarind paste and the water - you'll want to stir and have the paste dissolve a bit.
  2. In a medium pot, place the fish, squash, tomatoes and radish before turning on the heat.  Then, pour the tamarind mixture on top and turn the heat on medium. 
  3. Add the habanero and bring the mixture to a boil (you'll want to raise the heat for this). Cover the pot.
  4. Fish should cook in 5-7 minutes, then you can remove the pot from the heat and serve!  Traditionally this dish is served over rice but you can drink it as a soup if desired. 
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Creamy Habanero Shrimp

by Cindy Yanasha Angulo in , , , ,


Creamy with a kick! Hot habanero peppers, fresh garlic, meaty shrimp, young zucchini & tomatoes...I'm hungry again just thinking about it! This quick lunch recipe can serve as a dinner, snack, or appetizer too. 

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Time: 20 min

Ingredients:

  • ~10-15 large shrimp (peeled & deveined)
  • 5 garlic cloves (smashed)
  • Juice of 1 lemon
  • 2 small zucchini sliced into thin rounds
  • handful of cherry tomatoes
  • 1/2 habanero pepper sliced thin (or more if you like it really spicy!)
  • Salt/pepper to taste 
  • 3 broadleaf thyme leaves (minced)
  • 1 tablespoon EVOO
  • 1 tablespoon unsalted butter
  • 1 tablespoon mayonnaise

Recipe:

  1. Squeeze 1/2 lemon juice all over the shrimp.
  2. Heat EVOO to medium heat in a large pan, then add the garlic & thyme. 
  3. Throw in shrimp and the rest of the lemon juice. Cook for 2 mins on each side.
  4. Add the habanero & zucchini slices halfway through, with a tablespoon of butter. 
  5. Add cherry tomatoes & sprinkle on salt & pepper.
  6. Turn off the heat, pour mayonnaise over the ingredients & mix until well-coated.
  7. Enjoy over egg noodles, rice, or with steamed veggies! This would also go great in a sandwich.


Bruschetta

by Cindy Yanasha Angulo in , , , , , ,


A simple snack or appetizer using 4 amazing ingredients: tomatoes, garlic, basil & olive oil! I love making bruschetta during the summer using my homegrown basil leaves & my dad's homegrown tomatoes! Recipe below. 

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Time: 15 mins + 1 hour refrigeration time, serves 2

Ingredients:

  • 4-5 plum tomatoes (or quantity of whatever tomatoes you prefer!)
  • 2 teaspoons freshly chopped basil leaves (I grow the fine-leaf basil so I used more whole leaves)
  • 1 garlic clove, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fine seasalt
  • 1 teaspoon freshly ground black pepper
  • 1 baguette sliced diagonally for serving
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Recipe:

  1. Dice the tomatoes or just chop them into bite-sized pieces. Put them in a bowl.
  2. Add the chopped basil & garlic.  drizzle the olive oil over the mixture then sprinkle on the salt & black pepper. 
  3. Cover the bowl with clear plastic wrap and refrigerate for 1 hour so the flavors incorporate.
  4. Spoon the mixture onto piece of lightly toasted baguette & enjoy! 
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Miso-Ginger Glazed Rainbow Trout

by Cindy Yanasha Angulo in , , ,


My miso-ginger glazed rainbow trout recipe is so easy & fast to prepare for dinner. What I love the most is the burst of flavor you get in every bite! No bland fish in this house! 

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 Time: 30 mins

Ingredients:  

  • 2 rainbow trout, cleaned (got mine from BJs for $10! 
  • 4 tablespoons miso paste  
  • 3 tablespoons lemon juice  
  • 1 piece fresh ginger, peeled & chopped into bite-sized pieces (~1/2 cup) 
  • 1/2 cup water
  • 2 tablespoons honey
  • 1 teaspoon apple cider vinegar  
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Recipe:  

  1. Rinse the trout with cool water & drizzle 1 tablespoon of the lemon juice over & inside each piece. 
  2. In a small pot, add remaining tablespoon of lemon juice & all other ingredients above. Keep the heat very low, stirring to combine.  
  3. Get a frying pan ready on high heat.  Drizzle olive oil inside & pan-sear each trout for about 3-4 mins on each side or until cooked.  
  4. Plate the trout with a side of your choice, scoop some of the miso glaze inside & drizzle the remaining glaze over the top of each trout.  
  5. Enjoy!  
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Dijon Shrimp Kebabs

by Cindy Yanasha Angulo in , , , , ,


Summer is here! Time to whip out all the BBQ recipes & get to grillin!  Enjoy this super easy & fast shrimp kebab recipe.  

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Time: 20 mins + marinade time

Ingredients:

  • 1 pack jumbo shrimp (peeled & deveined)
  • 1/2 cup Dijon mustard
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1.5 teaspoon olive oil
  • 1 teaspoon white vinegar
  • 1 teaspoon lemon juice

Recipe:

  1. Rinse the shrimp with cold water & lemon juice. 
  2. Put the shrimp in a large freezer bag, pour all seasonings on top of it.
  3. Seal the freezer bag tightly ensuring little to no air inside, then mix the shrimp around the marinade until all the shrimp is evenly coated. 
  4. If you have time, let the shrimp marinade for at least 2 hours in the fridge. 
  5. Slide the shrimp onto skewers if desired (soak the skewers for 30 mins prior in water). Add vegetables as desired.
  6. Grill on medium heat until the shrimp is cooked through (~5 mins), turning so the shrimp is cooked on both sides. 
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Garlic Chili Hummus

by Cindy Yanasha Angulo in , , , , , ,


Who else is obsessed with hummus? I usually settle for store-bought hummus but I wanted to experiment with different flavors & create a homemade version.  So easy & so healthy for you! 

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Time: 10 mins  

Ingredients

  • 1 can chickpeas  
  • 3 cloves garlic
  • 1 teaspoon chili paste (I used Sambal Oelek from the Asian aisle!)
  • 1 teaspoon salt
  • 1 teaspoon tahini sauce
  • 1 teaspoon black pepper  
  • 2-3 tablespoons olive oil  
  • Juice of half a lemon  
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Recipe

  1. Open the can of chickpeas & rinse them in a strainer.
  2. Put all ingredients except the olive oil into a food processor (careful when juicing the lemon to not let seeds into the mix!)
  3. Pulse until smooth. 
  4. Drizzle 1 tablespoon of the olive oil into the food processor then pulse for another 15 seconds.  
  5. Scoop the hummus into a serving dish & drizzle with the remaining olive oil.  
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Chicken Meatballs

by Cindy Yanasha Angulo in , ,


Who doesn't love spaghetti & meatballs?! This recipe uses lean ground chicken, Parmesan cheese, tons of spices & croutons instead of breadcrumbs! #yum  

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Time: 30 mins

Ingredients

  • 1 pack lean ground chicken 
  • 1 egg  
  • 1-4 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 1.5 teaspoons smoked paprika  
  • 1.5 teaspoons cayenne pepper 
  • 2 teaspoons salt
  • 1/2 cup crushed croutons (can sub breadcrumbs) 
  • 1/4 cup grated Parmesan cheese  
  • 1 cup vegetable oil  

Recipe:  

  1. Put the ground meat in a large basin, add the entire list of ingredients above except the vegetable oil.
  2. Use your hands to mix the ingredients together until well combined.  
  3. Form ~ 1 inch balls with the meat.
  4. Heat the vegetable oil in a large pot to medium heat. 
  5. Place 6-8 meatballs in the pot & allow them to cook on all sides for about 8-10 minutes.  
  6. Remove the meatballs from the oil once they are cooked through & put them on a paper towel so the excess oil drains out.
  7. Strain the leftover oil out of the pot & put all of the meatballs back in.  
  8. Pour marinara sauce over the meatballs & stir carefully to coat them without breaking them up.  
  9. Serve with whole wheat spaghetti & enjoy!  
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Lobster Dinner

by Cindy Yanasha Angulo in , , ,


Feeling quite proud of my fast, DIY lobster dinner!  It's perfect when you crave fancy food & you're on a budget!  This lobstah dinnah is decadent, filling & won't make you feel guilty afterwords!  The best part?  You can get these live lobsters at Hong Kong Mart in Chinatown for $9.99/lb!! #greatdeal

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Time: 1 hour

Ingredients:

  • 2 live lobsters (~ 1.5 lbs)
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon dried parsley
  • 1 teaspoon smoked paprika + additional for the corn if you like
  • 1 whole lemon
  • Salt for boiling the lobster
  • Baguette to eat the lobster with (optional)
  • 2 whole ears of corn, shucked
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Recipe:

  1. Bring a large pot with water & salt to a boil (make sure it's large enough to fit each lobster completely submerged in water).
  2. Squeeze 1/2 the lemon juice in the water & add the garlic, paprika, coriander, and parsley. 
  3. Cut the rubber bands off the claws and add lobsters to the boiling water.
  4. Cook lobsters for about 11-12 mins depending on their size.
  5. When the second lobster goes in, wait 5 minutes before adding the corn.
  6. Use tongs to remove the lobsters and corn, set the corn aside in a plate
  7. Mix the melted butter, parsley & 1 teaspoon lemon juice together to create a sauce for the lobster meat.
  8. Carefully remove the lobster meat from the shell (there are several fun YouTube videos to help you with this! This is one of my faves: https://youtu.be/UuaXRqfhlcs)
  9. Plate the lobster meat with the corn and serve with the butter sauce & the baguette.  Enjoy! 
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Chickpea Wrap

by Cindy Yanasha Angulo in , , , ,


Another quick meal for Meatless Monday!   Seasoned chickpeas in a spinach wrap with spinach leaves and mango chutney = YUM! 

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Time: 20 mins

Ingredients:

  • 1 can chickpeas
  • 1 tablespoon taco seasoning
  • 2 spinach wraps
  • 1 tablespoon mango chutney
  • 2 handfuls spinach leaves

Recipe

  1. Open the can of chickpeas - rinse thoroughly.  
  2. In a medium frying pan, add chickpeas and taco seasoning - stir occasionally for about 3 minutes or until the chickpeas are warm.
  3. Lay out the spinach wraps and add the real spinach leaves or toppings of your choice. 
  4. Scoop the chickpeas in the middle of each wrap. 
  5. Pour mango chutney over both of them, wrap like a burrito and enjoy! 

Coriander Tuna Steaks with Tomato Cucumber Jalapeño Salad

by Cindy Yanasha Angulo in , , , ,


Trying to eat more fish & veggies this summer?  Tuna steaks are fantastic when seasoned and cooked properly.  They also have a really meaty flavor and texture that makes you forget you're eating fish!  And the best part: this whole meal is done in less than 30 minutes!! Try this recipe with a fresh tomato salad (recipe also below for the salad). 

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Time: 30 mins

Ingredients:

Tuna:

  • 2 tuna steaks
  • 1.5 teaspoons salt
  • 1.5 teaspoon black pepper
  • 1.5 teaspoons coriander powder
  • ~3 tablespoons of olive oil

Tomato Salad:

  • 10-12 grape tomatoes
  • 1 English cucumber (these are smaller and skinnier than regular cucumbers)
  • 1/2 jalapeño
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon balsamic vinegar

Recipe:

  1. Cut the tomatoes in half (or whatever shape you prefer)
  2. Slice the cucumbers into small rounds
  3. Slice the jalapeño along the middle (long-ways) and remove the membranes and seeds.  Dice it.
  4. Combine the tomatoes, cucumbers, and jalapeños in a bowl.  Sprinkle the salt, lemon juice, and balsamic vinegar on top and mix the ingredients lightly so they are well coated.  
  5. Scoop some of the salad onto each plate and set aside.
  6. Mix the coriander powder, black pepper, and salt together and coat each side of the tuna steaks.  
  7. Pour olive oil over the tuna steaks on both sides, and 1 teaspoon in the frying pan.
  8. Heat the frying pan to medium heat, then place one of the steaks down on top of the olive oil.  Let cook on each side for no more than 1 minute.
  9. Repeat for the other steak.  FYI, when you remove them from the pan you'll want to coat with olive oil again because the tuna will dry out fast. 
  10. Serve with the tomato salad and enjoy! 
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Braised Lamb Shank in Red Wine

by Cindy Yanasha Angulo in , ,


The days are getting warmer in New York City but we're still getting chilly nights!  Try this decadent and delicious meal to warm you up!  It's hearty, savory, and the meat is fork-tender!  Enjoy with a warm french baguette or vegetables, potatoes, whatever you crave!

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Time: 3 hours

Ingredients:

  • 1 lamb shank
  • 1.5 tablespoons of the following: ground cumin, chilli powder, salt, and black pepper
  • 1 cup dry red wine (Merlot)
  • 1.5 cups chicken broth (unsalted)
  • 3-4 asparagus roots (can use celery stalks or carrots)
  • 1/4 cup all purpose flour

Recipe:

  1. Heat a large pot (that can fit the whole shank laying down) to medium-high heat.  Don't add any oils if there's fat still on the shank.
  2. Place the lamb shank in the pot and let the fat melt off of it, searing all sides so it browns.  Use tongs to turn it.
  3. Sprinkle the dry seasonings on top, coating all sides (again use the tongs). 
  4. Pour the red wine over the shank, then the chicken broth.  
  5. Cut the asparagus into smaller pieces and place them in the pot around the shank.  
  6. Bring to a simmer.   If the liquid doesn't completely cover the shank, you can add some water. 
  7. Cover and let simmer for at least 2 hours.  
  8. After the lamb meat is fork-tender, remove it with tongs and set it aside.  
  9. Bring the liquid to a boil and slowly add 1/4 cup flour while whisking, so it doesn't clump.   This will help thicken your liquid into a sauce.  This will take about 15- 20 mins.
  10. Pour the sauce over the braised lamb meat, dip the baguette in the sauce, and enjoy!!

Jalapeño Chicken

by Cindy Yanasha Angulo in , ,


Are you tired of bland chicken? Spice it up with some jalapeños! This recipe is sooo fast & easy! You can use a whole chicken & split it into a few different meals because let's face it, you won't be able to get enough! 

Time: 1.5 - 2 hrs

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Ingredients:

  • 1 whole young chicken
  • Juice of half a lemon
  • 2 jalapeños
  • 2 tablespoons unsalted butter (room temp)
  • 1 additional teaspoon butter at room temp
  • 1 sprig fresh rosemary
  • Salt/pepper to taste

Recipe:

  1. Rub the lemon all around the chicken and squeeze the juice inside.
  2. Chop the jalapeño into slices and mix them up with the butter.
  3. Stuff the inside of the chicken with the jalapeno butter, & under the skin. Then rub the outside with the last teaspoon of butter.
  4. Salt & pepper the chicken on all sides.
  5. Tie the legs and wings with yarn, place on a wire rack over a Pyrex pan (13 x 9 works best)
  6. Put the chicken in a 350 degree oven for 1.5 hours or until golden brown and cooked through. 
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