Eggless Cauliflower Pizza

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


First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work.  Actually, it did. 

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Time:  1.5 hours

Ingredients

  • 1 head cauliflower 
  • 1 can chickpeas 
  • 1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano  
  • 1 teaspoon dried basil
  • salt & pepper to taste  
  • toppings of your choice  

Recipe

  1. Preheat oven to 425, put your pizza stone in there to heat up. 
  2. Strain & rinse the can of chickpeas.  
  3. Put the cauliflower florets into a large food processor, pulse until fine grains form.  
  4. Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.  
  5. Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas. 
  6. After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.  
  7. Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick. 
  8. Place the crust in the oven & bake for 20 minutes.  
  9. Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.  
  10. Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden. 
  11. Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!
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Hasselback Potatoes

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


A classy, sophisticated side dish that is so easy to make! Here's my take on it. 

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Time: 1 hour  

Ingredients

  • 4 rustic potatoes  
  • 5 tablespoons butter, melted
  • 3 cloves garlic, crushed
  • 1 cup panko breadcrumbs  
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika  
  • salt & pepper to taste
  • Cooking oil spray for the pan

Recipe : 

  1. Preheat oven to 425. Cover a glass Pyrex dish with foil & spray to coat with cooking oil.
  2. Put the garlic cloves inside the butter so they begin to infuse. 
  3. Wash & dry potatoes, then take them one by one to cut on a cutting board. You're going to want to lay 2 chopsticks on either side of the potato to avoid cutting straight through the bottom (so the potatoes fan out like the picture above).  
  4. Cut about 1/4 inch thick slices through the entire potato (until your knife hits the chopsticks). Do the same for all 4 potatoes. 
  5. Place the potatoes into a bowl of cold water as they are finished being cut. This will wash out some of the starch from inside the potato before you bake it. Make sure they are dry before baking, though. 
  6. Arrange the potatoes in the Pyrex dish & fan them out slightly with your hands. Sprinkle salt & black pepper as desired.  
  7. Brush the garlic butter mixture on top of each potato. Cover with aluminum foil & bake for 35 mins. 
  8. Take the potatoes out of the oven, uncover them, then brush more of the butter mixture on them. 
  9. Sprinkle the breadcrumb mixture on top of each potato, trying to get some inside the little slits.  
  10. Brush with more butter & bake again UNCOVERED for another 10-15 minutes or until the potatoes are golden, cooked through.  

Enjoy as a side dish or a meal!  

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Pancit Bihon

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


Vegetarian pancit bihon! Loaded with crunchy, filling veggies, these noodles are an amazing match for veggie dumplings on meatless Monday!

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 Time: 30 mins  

Ingredients

  • 1 pack pancit bihon noodles
  • 1/2 cup soy sauce
  • 1/2 large white onion, diced
  • 3 cloves garlic, roughly chopped
  • 1 cup hot water  
  • veggies of your choice (I used chopped bok choy, carrots, & purple cabbage)
  • 1 tablespoon vegetable oil  

Recipe:  

  1. Heat the onion in the vegetable oil until translucent (I used a wok, about 1 min on medium heat) 
  2. Add the garlic, sauté for 30 seconds then add in the carrots & bok choy.  
  3. Allow the mixture to simmer for about 1 minute before adding the soy sauce.  
  4. Add the hot water & bring it to a boil, then pour in the noodles.  
  5. Cover the wok so the steam captures the noodles for about 3-4 minutes.
  6. Add the cabbage & stir to combine all of the ingredients.   If the noodles seem stiff still, add more hot water & cover again to steam. 

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!  


Salara (Coconut Roll)

by Cindy Yanasha Angulo in , , , , ,


MmmmMmm!! This Guyanese classic will make your whole house smell like sweetened coconut! So flaky, soft, slightly sweet, simply delicious. My recipe caters to certain allergies - it is eggless & dairy free. Enjoy!

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Time: 1.5 hours  

Ingredients:  

Dough:  

  • 3 cups all purpose flour  
  • 1.5 teaspoons salt
  • 1/4 cup warm water
  • 1 packet yeast  
  • 1 cup warm Lactaid (can use milk if you want)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon apple sauce (this replaces the egg)  
  • 1/4 cup shortening  
  • 1/4 cup  + 1 teaspoon  white sugar 
  • 1 tablespoon I Can't Believe it's not Butter, melted

Filling: 

  • 2 cups dried coconut flakes
  • 1/4 cup brown sugar  
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract  
  • 2-3 spoons water  
  • 5-6 drops red food coloring  

Recipe:  

  1. Disolve the yeast in 1/4 cup water & the teaspoon white sugar.  
  2. Place it in a dark warm area to activate for 10 minutes (I put mine in the microwave with it turned off).  
  3. In a large bowl, combine the flour, 1/4 cup white sugar, salt, & cinnamon. Once the flour mixture is combined, cut the shortening in (until no chunks remain). 
  4. After the yeast activates, add the warm Lactaid, yeast mixture & applesauce to the flour. Knead to form a dough. 
  5. Place the dough in a greased basin  (I used vegetable oil to grease mine) covered with foil for 1 hour. Dough will double in size.
  6. While the dough is rising, you can make the filling. Combine all of the filling ingredients and mix well so the food coloring is absorbed by all of the coconut. You may need to add more water, you don't want the filling to be very dry.  
  7. Once the hour is up & the dough has risen, punch it in the middle so the air comes out. Then, split the dough into 2 equal parts (you'll be making 2 rolls). 
  8. Use a rolling pin & a light dusting of flour to roll out each dough to a rectangle.  
  9. Scoop half of the filling into each rectangle & spread to distribute evenly. Make sure the filling is all around the edges so you get a really good design!  
  10. Bake on 350 for 10 minutes, then brush on some of your melted I Can't Believe it's not Butter, and bake again for another 5-10 minutes until golden brown.  

Let cool completely before cutting into slices.  

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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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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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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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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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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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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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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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