Thursday, August 13, 2015
One of these days I had a mini calabaza squash at home and I wanted to make something with it. It was the first time ever I cooked this kind of squash and I gotta say it tasted delicious. It is not easy to find this kind of squash around in NY state ( at least not where I leave), but this recipe goes really well with butternut squash too if you want to substitute it.
This squash recipe goes really well with the roasted beef recipe I posted before, or if you feel like going vegetarian just have the squash as an appetizer as it is good by it self.
1 mini calabaza squash (or one small butternut squash)
2 golden potatoes
1 chili pepper (no seeds and chopped small)
3 gloves of garlic
Pre-heat the oven at 350ºF. Chop the squash and potatoes into medium cubes, and then chop the chili pepper into small pieces taking out the seeds. Add the potatoes and squash and chili pepper into a wide pan, then add a good amount of olive oil, salt, black pepper, the gloves of garlic (without the skin), a little thyme, cumin and basil. Shake everything well so it season well the squash and potatoes.
Then put it to roast for around 15 minutes, then take it out, give it a little shake so the squash and potatoes don't stick to the pan, add some parmesan cheese over it and get it back to the oven for more 20 minutes or until the squash feels soft inside. Depending on your oven it can take a little longer for the squash feel soft.
Tuesday, August 11, 2015
Today I'm going to post one of my favorites recipes ever. I really like spicy food and even more it is Indian style. This is a curry vindaloo style, it is so full of flavor and delicious you will get addicted to it. This recipe takes a little bit longer then the usual recipes I post here in the blog, but trust me, it is worth every minute you invest in it. I love it and cook it at least 3 times in a month.
Please let me know what you guys think of it in the comments!
2 medium onions
4 garlic gloves
1 chili pepper
Fresh ginger (the size of your little finger)
Handful of Parsley
1 table spoon of butter
2 boneless and no skin chicken breasts
4 table spoons of curry
1 vegetable cube stock
1 table spoon of corn starch
5 table spoons of balsamic vinegar
1 table spoon of honey
1 1/2 cups of water
What takes longer in this recipe is to chop everything up, so get it prepared and then the rest is easy. Chop everything in small pieces, except the tomato and the chicken that you will cut in medium cubes.
In a large pan in medium heat, add the butter and a little olive oil. Cook the onion with the garlic, chilli pepper, ginger and parsley. Let it cook for around 10 minutes or until the onions get golden. Don't forget to keep steering so it doesn't burn.
Add the chicken in the pan and let it cook until it start get all white color, at this point, add the curry, vegetable cube stock, corn starch, salt and black pepper. Let it cook a little bit more, steering constantly so it doesn't burn in the bottom until golden.
Once you notice everything is well done, add the balsamic vinegar, tomatoes, honey and the water - the water should be enough to cover the chicken, in case it is not enough add a little bit more of water. Let the pan start to boil and then change the heat to low heat. and let it cook for around 45 minutes steering occasionally so the curry doesn't get stuck in the bottom of the pan and burn. In case the sauce start to dry out with the time, add more water to level it up.
Try the sauce once is done just to make sure you have enough season to it, if yu need add more pepper or salt.
This recipe goes perfect with some good white rice. Trust me, you will cook it again in the future, it is addicting and plus leave an awesome scent in the house. <3
Monday, August 10, 2015
Feeling like having something healthy today? This is a good recipe for a healthy salad that goes really well aside of a delicious chicken recipe or a good barbecue ribs. It is super easy and fast recipe with mainly carrots, which makes it cheap and at the same time delicious. Try it out!
2 medium carrots
1 table spoon of lemon juice
Peel the carrots and then shred it - not too small, I used the medium size on my shredder. Put the shredded carrot in a bowl, then chop the basil and scallions and add it to the bowl. Now it's time to season it with the lemon juice, olive oil, salt, black pepper. Mix everything really well.
To finish add some fresh mozzarella pieces over it! Now enjoy it!
Wednesday, April 8, 2015
You know when you are feeling like having something sweet but want to stay on your diet? This is the best dessert you can make and eat without feeling bad and your body will say thank you! It is basically roast banana. But with the addition of cinnamon, that is a really good ingredient to reduce your craving for sweets.
This recipe is so fast with no joke, it only took me 10 minutes to have this delicious bananas ready. And it does give a extra delicious taste for the banana. Give it a try and let me know what you think.
Thursday, April 2, 2015
Did you know that lemon and potatoes goes well as a sunny day and a cold drink? This was something I learned when I made this recipe from Jamie Oliver of boil potatoes. It is very simple to do and incredible delicious and it goes just perfect with a steak.
I change the recipe a little bit from the original that you can find on his website, so this is my version of it. Oh and in the photos doesn't show but try to finalize these potatoes with some mozzarella cheese in little pieces over it, it is just perfection!
Now let's go check how potatoes and lemons are best friends!
1lb (405g) Baby potatoes
2 table spoon of olive oil
2 table spoon of lemon juice
2 table spoon of heavy cream
Some scallion fine chopped
1/2 chili pepper
Water to boil the potatoes
Mozzarella cheese pieces for decoration.
Saturday, March 28, 2015
Today's recipe I learned from Jamie Oliver's book, it is so delicious that just by remembering it's taste I feel like making some more! lol
The good thing about this recipe is that, if you want to make it healthier, instead of frying like I did, cook it in the oven for about 20min or until it looks golden and it will be delicious as the fried one =] Oh and by the way, in this recipe I only made 2 chicken breast fillet, but in case you want to make more just double the amount of everything, just stick to one egg, I think it is enough to make around 4 fillets or maybe 5 depending on the size of the fillets.
2 garlic gloves
1/2 Lemon zest (I only had lime at home when I took the photos, but the recipe tastes better with lemon)
6 cream crackers (or saltine crackers)
1 table spoon of butter
Salt and black pepper
2 table spoon of flour
2 chicken breast fillet
Friday, March 27, 2015
Today I'm going to teach you a quick golden recipe. It's really good for those who are sick of having the same old tomato sauce pasta and want to vary a little. This is a delicious recipe, but go easy on it because it is really heavy and your gym instructor will not like if you eat this too much. lol But once in a while won't hurt! =D
The good thing about this recipe is how quick it is to make it. It's not always that I have ready pesto from store at home, so when I do I like to enjoy it as much as I can with this pasta and with my other recipe Healthy Chicken with pesto which is amazing as well.
Now let's dive into some basil!
4 handful of penne cooked according to package instructions
300g of parmesan cheese
3 table spoon of pesto
A handful of fresh basil (or a little dried basil in case you don't have fresh)