Ginger Sage Butternut Squash Soup

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


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

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Time: 1 hour  

Ingredients:  

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

Recipe:  

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

by Cindy Yanasha Angulo in , , , , , ,


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

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

Ingredients:  

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

Recipe:  

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

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


Summer Squash Boats

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


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

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Time: 30 minutes

Ingredients:  

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

Recipe

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

by Cindy Yanasha Angulo in , , , , ,


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

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Time: 1 hour  

Ingredients:  

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

Recipe:  

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

Butterscotch Pecan Cookies

by Cindy Yanasha Angulo in , , ,


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

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Time: 1 hour 

Recipe:

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

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

by Cindy Yanasha Angulo in , , ,


Sinfully delicious... without the sin! I keep seeing people use medjool dates as a natural, healthy sweetner in desserts, but I could never imagine those desserts tasting so delicious!  This raw, vegan, glutenfree dessert will have you grabbing for more. A true guiltless pleasure! 

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 Time: 15 mins 

Ingredients

  • 1 pack medjool dates, pits removed
  • 1 cup chopped pecans - raw  
  • 1 tablespoon salt  
  • 1 cup candied pecans (optional) 
  • 1 cup semi-sweet chocolate chips  (vegan)
  • 1 cup coconut oil, melted  
  • 1 tablespoon ground cinnamon  
  • 1 cup shredded coconut flakes, unsweetened
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Recipe:  

  1. In a large food processor, pulse the dates, salt, cinnamon, 1/2 cup of the coconut oil & the chopped raw pecans until a smooth mixture forms.  
  2. In a large Pyrex, spread a thin layer of the coconut flakes.  
  3. Press the date mixture into the Pyrex so it forms a sheet layer of "fudge" over the coconut flakes.  
  4. Mix the chocolate chips & the rest of the coconut oil together until smooth (melt in the microwave for ~15 seconds if needed). 
  5. Pour the chocolate mixture over the date mixture & spread to coat evenly. 
  6. Sprinkle candied pecans over the chocolate if desired. 
  7. Refridgerate for at least 2 hours.  
  8. Cut into squares, serve & enjoy!  

Store in refrigerator for up to 2 weeks!  

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Drunken Chicken

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


Finally tried the beer-can chicken! It's a miracle recipe that really makes you want to eat chicken all day. Buh bye dry, boring chicken. This drunken chicken recipe will impress yourself & your guests with juicy, tender chicken using just a few simple ingredients.  

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Time: 1.5 hours

Ingredients

  • 1 whole chicken
  • 1 tablespoon garlic powder, onion powder, paprika, & chili powder
  • salt & pepper to taste
  • 1 whole lemon
  • 1 sprig fresh rosemary
  • 1 can of beer (with only half the beer in it)
  • 2 tablespoons vegetable oil
  • 1 tablespoon olive oil

Recipe:

  1. Remove all giblets from the center of the chicken. Pat it dry with a paper towel so all the water is removed. 
  2. Put the chicken in a large 13x9 Pyrex.
  3. Pour the vegetable oil around the chicken, flipping it over so it coats in the oil.
  4. Rub the rosemary around the chicken so that most of it sticks to the skin. Put any remaining rosemary leaves inside the cavity. 
  5. Make a spice rub with the spices, rub it all over the chicken. Add the salt & pepper at the same time. 
  6. Cut the lemon into slices, put some inside the skin if you can easily peel it away from the meat.
  7. Open the butt of the chicken & place it on top of the beer can. Ensure there's only about 1/2 the beer left in the can!
  8. Add any remaining lemons inside the chicken from the top, then pour the olive oil over it.
  9. Bake on 400 for ~1 hour & 15 minutes or until golden brown.
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Crown Roast of Lamb

by Cindy Yanasha Angulo in , , , ,


Can't think of a better dish to post on the season finale of Game of Thrones!! A delicious lamb dinner honoring the head of the thrown, the crown! This Crown Roast is so easy & so fancy looking. Ready...set...eat!

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Time: 1.5 hours or less depending on how long you marinate

Ingredients:

  • 2 racks of lamb, frenched (ask your butcher to do this for you or check out simple YouTube videos on how to!)
  • 2 tablespoons chopped mint, oregano, basil, cilantro (can sub a basic chimichuri sauce for a faster marinade!)
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • salt/pepper to taste
  • 1 tablespoon olive oil
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Recipe:  

  1. Bend each rack into a semicircle with the meat side facing in & fat side out.
  2. Use twine to tie them together like the picture above.
  3. Rub on the olive oil, garlic, chimichuri mixture, salt, pepper, chili powder & cumin.
  4. If you have one, put the crown in a bundt pan so that it holds its shape.  You can let this marinate for 30 minutes if you have time. If not, it's fine to cook right away.
  5. When ready, cook for 30 to 35 minutes on 375 degrees F depending on how rare you like your lamb.
  6. Let it rest 15 minutes then cut the strong & the lamb chops & enjoy! 
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Truffle Sage Gnocchi

by Cindy Yanasha Angulo in , , ,


I used to think making pasta from scratch was too ambitious - especially since I don't have any pasta extensions to help with the shape. Then I decided to try making gnocchi... so incredibly easy, fast & delicious! Plus you can season it however you want and explore all sauce options!   

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Time: 30-35 mins

Ingredients:

  • 2 brown potatoes, medium to large sized
  • 1.5 - 2 cups all purpose flour depending on the size of your potatoes
  • 1 large egg
  • 1-2 tablespoons truffle oil
  • 1-2 fresh sage leaves
  • Salt/pepper to taste

Recipe:

  1. Peel the potatoes & boil them in lightly salted water until soft & mashable. 
  2. Drain the potatoes & mash them until smooth. Add the flour & egg.
  3. Mix with your hands so the mixture becomes a dough.
  4. Lightly flour a cutting board or table top. Place your ball of dough on the surface & break off a golf ball size.
  5. Roll the dough ball into a log, about 1/2 inch thick. 
  6. Cut 1/2 inch pieces from the log. You can decorate them by lightly flouring the back of a fork & pressing it into the gnocchi to form a design. 
  7. Poach the gnocchi in salted water until the pieces float to the top.
  8. Drizzle the truffle oil on the mixture & sprinkle in pieces of the sage. You can add salt & pepper at this time.. maybe even some fresh thyme! 
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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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Chili Sage Butternut Squash Pasta Sauce

by Cindy Yanasha Angulo in , , , ,


Tired of tomato sauce with your pasta?  Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce!  I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!  

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Time: 1 hour  

Ingredients:  

  • 1/2 butternut squash, cubed
  • 1/2 cup water
  • 1/2 cup skim milk or Lactaid
  • 1-2 tablespoons vegetable oil
  • 2 spoons chopped onion  
  • 1 spoon chopped garlic  
  • 1 teaspoon ground cumin  
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt  
  • 1 teaspoon black pepper
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons chili powder  
  • 1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
  • 2 sage leaves, torn into smaller pieces  

Recipe:  

  1. Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic. 
  2. Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.  
  3. Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
  4. Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.  
  5. Meanwhile, boil pasta of your choice (I used penne). 
  6. Lower the heat & add the milk. Once the sauce is combined, test for salt etc.  
  7. Turn off the heat & sprinkle in the shredded cheese.  
  8. Toss the pasta in the pot so the sauce coats it. Enjoy!  
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Fast Homemade Bread

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


This is my fool-proof recipe for delicious homemade bread that's ready in about an hour! It is so impressive to make your own bread but with the craziness day to day life, it is tough to find time. Not anymore! The best part is most of these ingredients are usually already on hand, so there's no need to lug yourself to the grocery store to create the perfect loaf. Try this out next time you're craving fresh bread!

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Time: 1 hour  

Ingredients:  

  • 2 cups all purpose flour (or 1/2 cup whole wheat + 1.5 cups all purpose)  
  • 1 packet fast acting yeast  
  • 1 cup warm water
  • 1 tablespoon sugar  
  • 1 tablespoon basil or Italian seasoning (or spice of your choice really, you can omit this step if you don't want a flavor)  
  • 1.5 teaspoons salt  
  • 1/2 cup extra virgin olive oil  
  • Additional warm water if needed for the dough  

Recipe:  

  1. Use a large measuring cup to combine the warm water, sugar & yeast. Stir to dissolve the yeast. 
  2. Place the yeast mixture in the microwave (without turning it on!) so that it is kept in a warm dark place for at least 15 minutes.  Yeast will be bubbly when you take it out.  
  3. Preheat oven to 350 degrees.
  4. In a large basin, mix the flour, seasoning, & salt together.   
  5. Add in the olive oil & yeast, mix into the flour. Kneed until everything is combined. It's okay if you over-kneed for this dough, you want the gluten activated as much as possible.  
  6. Sprinkle some extra flour on a cookie sheet to avoid the dough sticking to the pan.  
  7. Add the dough on top of the flour & shape with your hands into a loaf. Hint: sometimes I need the bread to cook fast so I make 2-3 smaller loafs and use 2 cookie sheets to bake them in. 
  8. Use a sharp knife to make 3 small slits on top of the loaf.  
  9. Bake on 350 for about 20 - 30 minutes or until the top is crusty. Timing will depend on how tall / thick you made your loaf & how many loafs you split it into. This recipe can make 3 small/medium sized loafs in 15-20 minutes!   
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Roasted Lamb Loin Chops

by Cindy Yanasha Angulo in , , , , ,


Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.  

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Time: 1.5 hours & time for marinating 

Ingredients:  

  • 1 lamb loin with ~6-7 chops (trimmed & pre-cut)  
  • 1.5 tbsp of Harissa
  • 3 cloves garlic
  •  4 sprigs thyme
  •  1 bay leaf
  • 3 mint leaves, chopped
  • Salt/pepper to taste  

Recipe

  1. Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using. 
  2. Make a paste with the seasonings & the Harissa.  
  3. Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
  4. Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.  
  5. When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes. 
  6. Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes. 
  7. Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.  
  8. Cook on 275 for about 1 hour or until desired doneness. 
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Bloody Maria

by Cindy Yanasha Angulo in , , ,


Makeshift Bloody Maria because I didn't have Clamato juice or horseradish but honestly, who has those on hand? This delicious brunch cocktail is so much fun to make (and drink)!

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Time: 15 minutes

Ingredients:

  • 2-4 cans of v8 tomato juice depending on how tall your glasses are 
  • 1/2 jalapeño, sliced
  • 1 whole lemon
  • 1-2 tablespoons ground black pepper
  • 1 teaspoon wasabi paste
  • 2 shots really good tequila

Recipe:

  1. Dice a few slices of the jalapeño (I used 4) & split the pieces into 2 tall glasses.
  2. Halve the lemon & juice each half into each glass. 
  3. Add 1.5 teaspoons black pepper & the wasabi paste into each glass.
  4. Muddle the mixture in each glass so the wasabi paste dissolves. 
  5. Add the v8 & the tequila & mix to combine.
  6. Add ice if desired, then garnish with a lemon slice & a jalapeño slice, & olives if desired. I also added a fresh peperoncini as a garnish.

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Stuffed Mushrooms

by Cindy Yanasha Angulo in , , , , ,


What a delightful vegetarian appetizer!! Stuffed mushrooms are so easy to make & so impressive to serve. I came up with this recipe based on ingredients I had on hand, so  feel free to adjust the ingredients for stuffing based on what you have! 

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Time: 30 minutes  

Ingredients:  

  • 10-12 large stuffable mushrooms (can also use smaller ones for variety)  
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated parmesan cheese  
  • 8-10 green olives  
  • 1/4 cup bread crumbs  
  • 1 teaspoon minced fresh sage  
  • 1-2 teaspoons smoked paprika  
  • 1-2 tablespoons diced jalapeño

Recipe:  

  1. Carefully rinse the mushrooms or wipe them with a damp paper towel.  
  2. Pull out the stems & dice them, set them aside in a bowl.
  3. Dice the olives & add them to the bowl with the mushroom stems.  
  4. Add to the bowl the cheese, fresh sage, bread crumbs, & jalapeño.  
  5. Carefully place enough of the mixture into the mushrooms so that it doesn't spill over but are well-stuffed. 
  6. Place the mushrooms on a cookie sheet with cooking spray or parchment paper. 
  7. Sprinkle the smoked paprika on top & bake on 350 for ~20 minutes depending on the size of your mushrooms.  

Tip: when the mushrooms start to form a little moisture underneath, they're ready! 

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Oat Apple Pie

by Cindy Yanasha Angulo in , , , ,


Naturally glutenfree & vegan! And cinnamony & applely & yummy. Try this next time you're craving a warm, holiday dessert in the summertime. 

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Time: 1.5 hours

Ingredients:

  • 2 large apples, sliced thin (I used a mandolin)
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cinnamon
  • 2 teaspoons sea salt
  • 2 cups oats
  • 1/2 cup coconut oil 
  • 1 tablespoon agave nectar
  • 1/4 warm water if needed for the crust

Recipe:

  1. Grind the oats to a flour in a food processor.
  2. Add 1 tablespoon of the cinnamon, 1 teaspoon of the sea salt, the coconut oil, agave, & water if needed. Pulse until a dough forms. 
  3. Place the crush mixture on a table or cutting board & roll it out to fit your pie pan. You want the crust to be about 1/4 inch thick.
  4. Transfer the crust to a pan & press the edges down so it keeps its shape.
  5. Bake the crust on 425 for about 15 mins.
  6. While the crust is baking, mix the sliced apples, leftover cinnamon & salt, & brown sugar in a bowl. Lower the heat to 375.
  7. Fill the pie crust with the apple mixture & bake for another 20-30 minutes or until the apples are crisp & the crust is golden.
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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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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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