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!  


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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Quick Kimchi

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


I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.  

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 Time: 20 mins

Ingredients:  

  • 1/2 head of cabbage, chopped 
  • 1/4 cup water
  • 1 teaspoon salt  
  • 1 teaspon sugar
  • 1 teaspoon fresh chopped ginger  
  • 1 teaspoon sesame oil  
  • 1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)  
  • 2 tablespoons white vinegar  
  • 1 teaspoon minced garlic

Recipe:  

  1. In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
  2. Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl. 
  3. Add all of the remaining ingredients to the cabbage & mix to combine.
  4. Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!  
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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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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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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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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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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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Soup Dumplings

by Cindy Yanasha Angulo in , , , , , ,


Dim Sum at home! One of my fave Asian appetizers is soup dumplings. If you've never had them, get on it! Picture dumpling dough steamed & filled with incredibly delicious soup! The first thought is, how do they get the soup in there without the dumpling dough breaking?! So I looked up a bunch of recipes & came up with my own, based on my favorite flavors. Not the fastest recipe but it is easy & delicious. You'll feel really accomplished after, I promise. Enjoy!  

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Time: 30 minutes for the soup, 10 minutes for the dough, 15 minutes to steam the dumplings, & about 4 hours for everything to set  

Ingredients:  

  • 1 pack ground meat, I used lamb
  • 1/2 diced red onion or shallots  
  • 1 teaspoon chopped chives 
  • 3 cloves garlic, minced  
  • 2 teaspoon grated or chopped fresh ginger  
  • 1 celery stick, chopped  
  • 2 cups water  
  • 1 chicken boullion cube  
  • 1 teaspoon vegetable oil  
  • 1 chili pepper finely chopped   (optional)
  • salt/pepper to taste  
  • 2 tablespoons low sodium soy sauce + more for dipping the dumplings in   

 Dough ingredients

  • 3 cups all purpose flour 
  • 1.5 cups warm / almost hot water
  • 1 teaspoon vegetable oil  

Recipe

  1. In a large basin, combine the flour, some salt, vegetable oil & hot water to make the dough. Knead well then cover it with plastic wrap & leave it to set until use. 
  2. In a large pot, heat the vegetable oil, garlic, ginger & onion for 1 minute. Add the ground meat & let it brown, breaking up the meat. 
  3. Add the water, chicken boullion cube, celery & chives. You can also add the salt & pepper at this time, and the chili pepper if you like. 
  4. Let simmer for another 15 minutes then turn off the heat & let it cool.  
  5. Put the soup in the fridge for at least 4 hours, you want it to turn jelly-like in texture.  
  6. After the soup is the right consistency, you can start breaking off the dough for the dumplings. 
  7. Use a large, clean, flat surface sprinkled lightly with dry flour. Break of pieces of dough, slightly smaller than a golf ball. 
  8. Roll out each piece to about 1mm thick, and round.  
  9. Fill each dough round with about 1.5 teaspoons of the jelly soup mixture.  
  10. Fold up the edges to close the dumplings, twisting & pinching the top so they seal well.  
  11. Place them on a lightly floured cookie sheet so they won't stick to the pan, & put them back in the fridge so the soup mixture doesn't melt. This is very important or your dough will get soggy! 
  12. Use a large pot filled 1/4 way with water. Cover it with a sheet of aluminum foil, poking it with a fork to create holes for the steam. Ensure the foil is securely tight around the edges of the pot so it won't sink in when you add the dumplings. Spray the foil with Pam or cooking spray. 
  13. Bring the pot to a boil, and place a few of the dumplings on the foil. Cover the pot with the pot cover & let them steam! 
  14. Enjoy with a mixture of ginger soy sauce.

Tip: Freeze the extra dumplings for a quick dim sum another night!  

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Garlic Knots

by Cindy Yanasha Angulo in , , , , ,


Garlic, olive oil & bread = happiness! It seemed a little ambitious to make my own garlic knots but it turned to be really easy! I used my standard pizza dough recipe & tweeted it to be more garlicky!  

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Time: 20 minutes + time for the dough to set Ingredients:

  • 2 cups all purpose flour
  • 1 packet yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons dried parsley
  • 1 tablespoon Italian seasoning
  • 1/4 cup olive oil + 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup warm water
  • 1 tablespoon garlic powder
  • Salt to taste

Recipe:

  1. Fill a measuring cup with 1 cup warm water, the packet of yeast & sugar
  2. Stir & set aside in a dark place for 15 minutes (I put mine inside the microwave & closed the door)
  3. Put the flour, garlic powder, salt, & 1/4 cup olive oil in a basin. 
  4. After waiting 15 minutes for the yeast to rise in the measuring cup, pour the mixture into the basin. 
  5. Mix with your hands & knead into a dough. You might need to add some more warm water.
  6. Cover the dough with a clean kitchen towel & put a plate over it to keep it dark. Set it aside in a warm place for at least 1 hour so the dough can rise.
  7. After the dough rises, break 2-3 inch pieces of the it & roll it into a log with your hand, then tie it into a knot shape.
  8. Preheat the oven to 425 F.
  9. Place the knots on a greased cookie sheet, bake for 10 minutes or until golden brown. 
  10. While the garlic knots are baking, mix the 2 tablespoons of olive oil with the minced garlic & dried parsley. 
  11. Take the knots out of the oven & brush on the olive oil mixture.
  12. Sprinkle salt over the garlic knots if desired. Enjoy!
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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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Paneer Makhani

by Cindy Yanasha Angulo in , , , ,


Someone was feeling a little ambitious today!  I took a stab at creating a recipe for my most favorite Indian dish: paneer makhani. Paneer Makhani is made with an incredible, creamy, spicy tomato sauce surround cubes of cottage cheese. It's amazing with basmati rice or with naan!  There are a lot of ingredients in the sauce, but it doesn't take a long time to make & it is sooo worth it. 

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Time: 1 hour 

Ingredients:  

  • 1/2 pack paneer, diced (or how much you prefer) 
  • 1 can tomato sauce (no flavor, just plain puréed tomatoes) 
  • 1/2 cup heavy cream 
  • 1 tablespoon chopped onion or sliced onion
  • 4 cloves garlic, minced
  • 2 chili peppers, diced
  • 1 teaspoon Garam masala  
  • 3 teaspoons ground cumin
  • 1 tablespoon cumin seeds  
  • 2 teaspoons ground coriander
  • 2 teaspoons tumeric  
  • 1.5 teaspoons ginger powder  
  • 3 teaspoons chili powder  
  • 1 tablespoon dried methi leaves (fenugreek leaves)
  • 2-3 whole chili peppers if you like it extra spicy  
  • Salt to taste  

Recipe

  1. Use a large pan, wok, or pot to heat the the onion, garlic, chili peppers & all of the spices just until lightly cooked (about 30 seconds). Mix to combine.  
  2. Pour the tomato sauce or purée & the methi leaves into the pot. Let simmer for about 5-7 minutes.  
  3. Add the heavy cream (room temperate). Mix well to combine.  
  4. Add salt as desired then taste & add more spices if needed.
  5. Important: turn off the heat! Then add the paneer & toss until it is well coated. Leave the stove on for just a few minutes so the paneer heats up.

Serve with naan or over basmati rice. 

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