Udon

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


Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while. 

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Time: 2 hours (most of this is the mushrooms soaking)  

Ingredients

  • 1 pack udon noodles  
  • 1 pack shiitake mushrooms  (can be sliced or not)
  • water 
  • green onion  
  • soy sauce  
  • salt & pepper to taste  
  • egg if you'd like to add it to your udon

Recipe

  1. First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
  2. Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
  3. Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
  4. In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
  5. Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).  
  6. Add in the udon noodles and pepper if you like.  
  7. Crack an egg one by one into the pot so it poaches in the liquid (if you like).  
  8. Serve hot, garnish with green onion. Enjoy! 
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Bourbon Maple Pecan Brownie Cake

by Cindy Yanasha Angulo in , , , ,


Omg. Yep, that's the reaction I had too. I started out creating a brownie cake for my brother because he loves brownies. Then I had an idea to add bourbon, because he loves bourbon (who doesn't?). Then I decided the brownie cake looked too plain so I made my own icing... and you know the rest. So easy, so fabulous. 

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Time: 1 hour

Ingredients:

  • 1 box brownie mix (I used Ghirardelli dark chocolate)
  • 1/4 cup olive oil 
  • 1/3 cup vegetable oil
  • 1 tablespoon bourbon for the cake mix & another for the icing (I used Angels Envy, use your favorite)
  • 1/2 cup confectioners sugar 
  • 1 teaspoon maple syrup
  • 1 teaspoon cinnamon
  • 2 splashes of water
  • 1/4 cup crushed pecans

Recipe:

  1. In a large mixing bowl, whisk together the brownie mix, 1 tablespoon bourbon, olive oil & vegetable oil. The recipe on the brownie box will most likely call for 1 egg, I didn't want to use any eggs so I adjusted with more vegetable oil instead. The above measurements work!) 
  2. Pour the brownie mix into a round cake pan (or honestly whatever shape you want!). Bake 2-3 minutes less than the instructions (mine was 325 for 40 minutes). The reason I bake it a little less is so the cake is chewy / fudgy. You can test with a toothpick. 
  3. While the cake is baking, mix 1/4 cup of the confectioners sugar with the remaining tablespoon of bourbon, cinnamon & a splash of water. Once the icing is combined, add in crushed pecans. I bought the pecans for baking because they're already crushed, you can use any kind you have/like. 
  4. Once you stir in the pecans, the mixture will become closer to a spread than an icing.
  5. After the brownie cake bakes & cools, run a knife or spatula around the edges to loosen it up, then turn it over on a serving tray/plate. Now it's ready for icing! 
  6. Spread the pecan mixture on top of the brownie cake evenly.
  7. Mix the remaining confectioners sugar with another splash of water to make white icing. A little water goes a long way! Tip: I mixed it in a measuring cup so there's a spout for pouring)
  8. Once the icing is ready, hold the measuring cup about 6 inches above the brownie cake & drizzle in whatever design you like! I did zig zags all over my cake & then swirled the remaining on top. 
  9. Let the icing cool for about 20 minutes so it hardens before you cut the cake. Enjoy!

Portobello Pizzas

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


Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives!  Top it with whatever you want - the possibilities are endless!! 

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Time: 15 minutes

Ingredients:

  • 4 portobello mushrooms, stems removed
  • 2-3 medium sized tomatoes, diced
  • 1-2 handfuls of baby spinach, chopped
  • 5-7 kalamata olives, pitted
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 tablespoon of goat cheese
  • salt & pepper

Recipe:

  1. Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings). 
  2. Drizzle 1 tablesooon of the olive oil over the mushrooms. 
  3. Grill on medium-high heat for ~7 minutes.
  4. Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. Add in the goat cheese, crumbled. 
  5. Remove the mushrooms from the grill & drain any excess liquid.
  6. Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy! 
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Stuffed Acorn Squash

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


Fall is here!! Time for some fall recipes. Squash in particular :) When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!!  Fill them with whatever you like, they are so easy & delicious to make. 

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Time: 20 minutes 

Ingredients

  • 1 medium acorn squash
  • 1 tablespoon olive oil  
  • salt  
  • filling of your choice

Recipe:  

  1. Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
  2. Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender.  I used a grill mat for easier clean up!
  3. While the squash is grilling, you can prepare your stuffing mixture.  I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
  4. Remove the squash from the grill & flip over so the flesh side is now up.
  5. Scoop in your desired filling & enjoy! 
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Papaya Mango Habanero Jam

by Cindy Yanasha Angulo in , , , , ,


The yumminess is unbearable! Use the natural sweetness of mangoes & papayas for a quick & easy jam. I infused mine with a simple syrup with habaneros for a subtle kick!

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Time: 1.5 hours  

Ingredients

  • 3 ripe mangoes
  • 1 small ripe papaya  
  • 1/2 cup corn starch
  • 1/4 cup white sugar
  • 1 Habanero, chopped fine with seeds removed
  • 1 cup white sugar for the simple syrup
  • 2 cups water for the simple syrup  

Recipe:  

  1. Dice the mangoes & papaya into small cubes then add them to a large pot.  
  2. Slowly heat the fruit on medium so the cooled down. You don't need to add water because the fruit has its own juices. 
  3. After about 10 minutes, add the corn starch & sugar. Stir to combine.  
  4. Stir occasionally until the fruit boils down, sort of mushy.  
  5. After about 30 minutes, use an immersion blender to smooth out the fruit so it only has a few small chunks left.  
  6. In another small pot, make a simple syrup with the sugar, water & habanero. 
  7. Add the syrup in the pot with the jam & stir to infuse the jam with habanero.  
  8. Once the consistency is thick & jam-like, turn off the heat & let it cool.
  9. Refrigerate & enjoy for up to 2 weeks.  
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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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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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