HEALTHYISH OATMEAL CHOCOLATE CHIP BARS

These one-bowl healthyish oatmeal chocolate chip bars are the perfect way to indulge without remorse. The bars come with a little less guilt than average cookies as they are made with oats, almond flour, coconut oil and olive oil, and less sugar than most cookie recipes. They are also ‘baking haters’ friendly as they require very little effort and are practically impossible to screw up.

One-bowl healthyish oatmeal cookie bars

A couple of notes:

I used 1/2 of olive oil and 1/2 coconut oil because quarantine times calls for whatever you have handy. Any kind of oil or even butter will work here but if you opt for butter the cookie bar will loose it’s “healthyish” status. Just sayin’.

Same goes for the flour. I used almond flour for balance but if you don’t have it handy you can totally use regular all purpose flour or even whole wheat flour.

Healthyish Oatmeal Chocolate Chip Bars

These one-bowl healthyish oatmeal chocolate chip bars with dark chocolate chips and a sprinkle of flaky sea salt come with a little less guilt than cookies as they are made with oats, almond flour, coconut and olive oil, and less sugar than the average cookie.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Snack
Cuisine American

Ingredients
  

  • 2 cup quick or old fashion oats
  • 1 cup all purpose flour
  • 1 cup almond flour
  • 1/2 cup regular sugar
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 2 eggs
  • 1/2 cup olive oil
  • 1/2 cup coconut oil
  • 1 cup dark chocolate chips or chunks

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish or line with parchment paper. 
  • In a large mixing bowl or the bowl mix the oatmeal, flours, sugars, baking powder, salt, coconut oil, eggs, and vanilla- in that order. Mix until all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks. 
  • Press the dough into the baking dish. Bake 18-20 minutes or until the edges are set and the dough is golden. Sprinkle with flaky salt (not optional haha). Let it cool and cut into bars. 
Keyword cookie bar, healthy bar, healthy cookie bar

SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER)

Crazy Cake or Wacky Cake or Depression Cake has a new name now: Quarantine Cake!  No eggs, milk or butter and you don’t even need a bowl. Everything is mixed in the baking dish! This Snickerdoodle Crazy Cake is super easy to make, moist and fluffy!

Start by reheating the oven to 350 degrees F. Spray an 8″x 8″ baking dish with cooking spray or coat it with oil using your finger.

Mix the dry ingredients (flour, sugar, brown sugar, cinnamon, baking soda, and salt) in the baking dish until well blended.  Make 3 depressions in the mixed dry ingredients. Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression. Mis slightly then pour the water over. Mix well until smooth. Do not over mix.

Bake for approximately 35 minutes. While the cake is baking, mix the cinnamon and sugar for the topping. Once cake is done and still warm, sprinkle the cinnamon sugar mixture over the top.

You can also check the step-by-step instructions here https://www.instagram.com/stories/highlights/17953924447323114/

SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER)

SNICKERDOODLE CRAZY CAKE (NO EGGS, MILK OR BUTTER)

Crazy Cake or Wacky Cake or Depression Cake has a new name now: Quarantine Cake!  No eggs, milk or butter and you don’t even need a bowl. Everything is mixed in the baking dish! This Snickerdoodle Crazy Cake is super easy to make, moist and fluffy!
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 5 tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1 tbs apple cider vinegar
  • 1 cup water

For the Cinnamon Sugar

  • 1 tbsp sugar
  • 1 tbsp cinnamon
  • 1 pinch salt

Instructions
 

  • Preheat oven to 350 degrees F.  Spray an 8″x 8″ baking dish with cooking spray or coat it with oil.
  • Mix dry ingredients in the prepared baking dish.  Make 3 depressions in dry ingredients (see photo). Add the vinegar in one depression, vanilla in the other and the vegetable oil in the third larger depression. Mix everything slightly and then pour water overall. Mix well until smooth. Do not over mix!
  • Bake for proximately 30 minutes or until cake is done (you can use the toothpick method but I like to push the center of the cake slightly with my fingers. If fluffy and it pushes back cake is done)
  • Mix the cinnamon and sugar for the topping and pour evenly over the still warm cake.
  • Allow to cook or NOT! We won't judge!

Apple cider baked donuts with whisky butter

Coated in whisky butter and cinnamon sugar, these apple cider baked donuts have become a staple on our fall table

I’m wasting no time here telling you why it has been a while since I last posted a recipe. Time is such commodity these days. Although I have lots of recipes saved to be developed and published here, I’m choosing to skip them all and go straight to this apple cider baked donuts recipe. I made them yesterday and I needed to share the recipe right away before fall is over! Go make them. You can thank me later.

These apple cider baked donuts are somewhat dense and very muffin-like but once you coat them with the whisky+butter mix they become a little heavier with a moister crumb. Apple, cinnamon, spice and boozy butter taste all over.  They taste and look like they’re straight from a bakery but with the ‘booze’ benefits.

Jump to Recipe

The trick to these apple cider baked donuts is to flavor and moist them with the whisky butter – I used Crown Royal salted caramel whisky for even more flavor. It locks in the moist and brings these light but full of spice donuts to another level. But, if you are not into booze in your donuts, the whisky can be replaced for maple syrup, honey or nothing at all. Butter with a pinch of salt will do!  

These couldn’t be easier to make– and less messy than fried donuts! Here are some notes about the recipe:

  • As mentioned, you can replace the “booze” for maple syrup, honey, or simply use the melted butter with a pinch of salt.
  • You can use regular apple cider but I recommend using a hard cider. The fermentation in the hard cider reacts with the baking powder creating a creamier but fluffy donut batter. There are a lot of hard ciders out there, but I like the semi-sweet and deep flavor of Samuels Smith’s Cider. Plus, I sip on whatever is left after mixing the batter. Win win!

Apple cider baked donuts with whisky butter

Coated in whisky butter and cinnamon sugar, these apple cider baked donuts have become a staple on our fall table.
Print Recipe Pin Recipe
Cook Time 1 hour
Course brunch
Cuisine American
Servings 12 donuts

Equipment

  • four 6-cavity donut pans and piping bag (or large zip-close bag with a corner snipped off)

Ingredients
  

  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp lemon zest
  • 1 1/2 tsp baking powder
  • 1/3 cup hard apple cider or regular apple cider (see above)
  • 1/4 cup buttermilk or plain yogurt
  • 1 tsp vanilla extract
  • 1/2 cup broen sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 4 ounces unsalted butter (1 stick)

For the whisky butter

  • 2 ounces unsalted melted butter (1/2 stick)
  • 2 tbsp Crown Royal Salted caramel or whatever whisky you have available

Cinnamon sugar coating

  • 1 cup granulated sugar mixed with 1 1/2 teaspoon of cinnamon

Instructions
 

  • Preheat the oven to 350 degrees F. Spray four 6-cavity donut pans with nonstick baking spray (be generous.)
  • In a large mixing bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and lemon zest. Whisk it all together.
  • In a liquid measure cup, combine the cider, buttermilk or yogurt and vanilla.
  • In the bowl of a stand mixer fitted with the paddle attachment combine the butter, brown sugar, and granulated sugar. Mix on high until fluffy. Scrape down the bottom and sides of the bowl.
  • Add the eggs, one at a time, mixing well between each addition. Scrape the bottom and sides of the bowl again and again.
  • With the mixer on low, add a little bit of the flour mixture and then half of the cider mixture. Continue alternating between the two until the batter is combined. Remove the bowl from the stand mixer and, using a spatula, fold the batter a few times to make sure the ingredients are well distributed.
  • Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into two of the donut pans. If you don't have two (just like me) bake one tray at a time but make sure you re-spray the pan with non-sticking baking spray.
  • Bake until the cake just springs back when gently touched, 15 to 20 minutes.
  • While the donuts bake, mix the melted butter and whisky. Reserve.
  • Turn the donuts out onto a cooling rack; immediately brush with whisky butter, then dip in the cinnamon sugar both sides.
Keyword brunch, fall

Grapefruit marmalade crepes with whipped citrus ricotta

I don’t know about you, but we don’t do a whole lot for Mother’s Day. As in, I refuse to go out to brunch, lunch, dinner or whatever because we have learned that lesson the hard way. It’s CHAOS!

Call me a Mother’s Day party pooper but I’m all in for “at-home-Mother’s Day” and I won’t be mad if starts with crepes…with these grapefruit marmalade crepes with citrus whipped ricotta ‘specifically’!

The great news about this recipe is that it is super easy to make. The batter can be made up to one day ahead of time. Even better news: the crepes cook and taste better the longer the batter sits. Which means you (or the kids, and/or the significant other) can do most of the recipe prep ahead of time, including whipping up the ricotta.

Although I used grapefruit marmalade for the filling, you can make these crepes with your favorite marmalade or jam. The grapefruit zest and juice in the whipped ricotta can be replaced for any other citrus.

Here it is the quick video for the steps on how to make these grapefruit marmalade crepes with whipped citrus ricotta.

Happy Mother’s Day to all the mamas out there. May our day be filled with love and deliciousness!

Grapefruit marmalade crepes with whipped citrus ricotta

These easy grapefruit crepes are served with a dollop of whipped citrus ricotta. They are just as perfect for breakfast or brunch as they are for dessert!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast, brunch, Dessert
Servings 4

Ingredients
  

For the crepe

  • 3 eggs
  • 2 tbsp melted butter
  • 1 1/4 cup milk
  • 1/4 cup powder sugar
  • 1 1/3 cup flour
  • pinch of salt
  • Grapefruit marmalade (I used Trader Joes) or any jam/jelly of your choice

For the whipped citrus ricotta

  • 2 cups whole fat ricotta (16 ounces)
  • 1/2 cup powder sugar
  • 1 tbsp grapefruit zest
  • 1/2 tbsp vanilla extract
  • 1/4 cup grapefruit juice

Instructions
 

For the crepes

  • Combine all crepe ingredients in a blender. Process until smooth. Chill for at least 1 hour.
  • Heat an 8-inch nonstick crepe pan or skillet over medium heat. Coat pan lightly with butter or cooking spray. Pour about 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 2 minutes. Carefully lift the edge of the crepe with a spatula to test for doneness. Turn crepe when it can be shaken loose from the pan and the underside is lightly browned; cook 1 minute or until center is set.
  • Place crepes on a plate and let it cool completely. Stack crepes between single layers of wax paper to prevent sticking.

For the whipped citrus ricotta

  • Combine the ingredients listed for the whipped citrus ricotta in the bowl of a food processor. Process for 10 to 15 seconds until smooth. Refrigerate until it is time to assemble and serve the crepes.

Assembling the crepes

  • Place 1 crepe on a small dessert plate; spread a thin layer of marmalade over each crepe. Fold each into a triangle. Top each serving with a dollop of the  whipped citrus ricotta. Sprinkle crepes evenly with powdered sugar. Garnish with grapefruit slices and mint sprigs, if desired.
Keyword citrus, crepes

Brazilian carrot cake (Bolo de cenoura)

This is a simple and easy cake most of us Brazilians grew up eating – and also making! It is a light and fluffy carrot cake, dressed with a rich-gooey chocolate glaze.

At first glance, you may think this is not really a carrot cake because it has nothing to do with the chunky-moist-spice cake with thick cream cheese frosting that we loved here in America. This cake has no nuts, spice, raisins, or coconut but shares one defining trait with America’s loved carrot cake: the carrots!

In this Brazilian carrot cake whole chunks of raw carrot go straight into the blender with eggs, oil, and sugar to transform into a bright colorful batter.

You won’t spend more than 40 minutes from start to finish to make this carrot cake. First you blend the wet ingredients and carrots in the blender and then you pour the mixture into the dry ingredients. Mix everything well, bake for 25-30 minutes, make the glaze, wait for the cake to cool off (definitely the hardest part of this recipe), and drizzle the glaze all over.

The chocolate glaze purposely adds a hint of bitterness to this somewhat mellow cake. If you not into bitter chocolate, you may change your opinion after trying this chocolate glaze and carrot cake together. It is ‘muito bom’!

Brazilian carrot cake – Bolo de cenoura

This is a simple and easy bundt cake most of us Brazilians grew up eating – and making! It is a light and fluffy carrot cake, dressed with a rich-gooey chocolate glaze. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine Brazilian
Servings 12

Ingredients
  

  • 3 medium raw carrots – aprox. 2 cups – washed, peeled, and roughly chopped.
  • 3 eggs
  • 1 cup oil (canola, vegetable oil, grape seed oil)
  • 1 1/2 cup sugar
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 pinch salt

For the glaze

  • 2 tbsp butter
  • 1/2 cup chocolate powder
  • 1/4 cup sugar
  • 1/3 cup water
  • 3 tbsp heavy cream

Instructions
 

  • Heat the oven to 350°F with a rack in the center. Spray a 10-inch (25cm) Bundt pan and dust with flour, tapping out the excess.
  •  Sift the flour, baking powder and salt in a large bowl. Reserve. Pile the carrots, oil, eggs, and sugar in the blender. Blend until completely smooth. Pour the mixture into the bowl with dry ingredients. Fold in the dry ingredients with a spatula until no traces of flour remain.
  • Pour the batter into the prepared pan and bake for 20- 30 minutes or until a toothpick stuck in the middle comes out clean.
  • Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed baking sheet to finish cooling.

Make the glaze

  • Add all ingredients for the glaze in a saucepan. On medium heat, bring glaze into a simmer, with a rubber spatula, until the glaze is well-melted and smooth. Remove from heat and let it cool off for 5 minutes. Add heavy cream and mix well.
  • Spoon the glaze over the cake and leave it to set a bit before slicing and serving.

Veggie Szechuan noodles

This veggie Szechuan noodles is perfect for those nights when all you can think is noodles, but don’t want to wait for take-out. Indo Chinese Szechuan noodles with sweet-tangy chili sauce, plenty of vegetables, and perfect texture noodles. These quick and healthy vegetable loaded noodles can be made and ready in just about not 30 but 33 minutes. These veggie Szechuan noodles taste better than my go to Chinese take-out!

For a family that loves Chinese food like ours, we don’t have it that often. Our go to Chinese restaurant and take-out is not exactly a bucolic hole-in-the-wall family owned chow-chow place. The food is ok, and the price has gone up recently. The last time we ordered from them I promised myself never ever do it again. That was almost a year ago!

I’ve decided not to break that promised and, since we haven’t found a Chinese take-out place we like, I make some Chinese dishes here and there. And because we normally crave Chinese take-out when we are overly hungry, I end up making Chinese dishes that are quick and easy to throw together.

These Szechuan noodles are seriously the easiest thing ever to make, especially if you have all the ingredients on hand.

Here’s what I did: cooked the noodles to a perfect bite and soaked them in cold icy water so they won’t get soggy. Made the Szechuan sauce in a large wok and reserved it. Lightly fried the veggies in the same wok, drained the noodles, and sautéed with the veggies for about 3 minutes. Seasoned with the Szechuan sauce mixing really well, added chopped green onions, and ATE them! Done and done!

Note: Check my Instagram highlights to see the making of these Szechuan noodles. I hope you try this recipe and if you do, be sure to leave a comment here or on the Instagram post!

Veggie Szechuan noodles

Veggie Szechuan Noodles for those nights when all you can think is noodles, but don’t want to wait for take-out. Indo Chinese Szechuan noodles with sweet-tangy-sesame spicy sauce, plenty of vegetables, and perfect texture noodles. These quick and healthy vegetable loaded noodles can be made and ready in just about not 30 but 33 minutes. 
Print Recipe Pin Recipe
Prep Time 13 minutes
Cook Time 20 minutes
Total Time 33 minutes
Course Entree
Cuisine Chinese
Servings 4 servings

Ingredients
  

For the Szechuan sauce

  • 2-3 tbs vegetable or canola oil
  • 3 cloves garlic, chopped or smashed
  • 1 tbsp grated fresh ginger
  • 1 tbsp sesame seeds
  • 3-4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1-2 tbsp red chili paste
  • 3 medium green onions (used only the white bulb (chopped) for the sauce and reserve the green for garnish)
  • 1 large celery stalk finely chopped
  • sal to taste

For the noodles

  • 12 ounces Chinese egg noodles OR spaghetti
  • 1 tbsp vegetable or canola oil
  • 1 small red onion, sliced
  • 3-5 cups chopped spinach or baby spinach
  • 1-2 cups sweet peas
  • 3 green onions chopped (the green part unused in the sauce)
  • 2 medium carrots, julienned
  • red chili flakes to taste

Instructions
 

For the Szechuan sauce

  • Start by mixing the soy sauce, vinegar, chili paste, and sugar in a separate container. Heat a large skillet or wok over medium heat. Add the oil, garlic, ginger, and green onion whites. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds and celery, cook 30 seconds more. Add the liquid mix to the wok, stir for 20 seconds, and reserve in the same container you first prepared the liquid mix.

For the noodles

  • Meanwhile, cook the noodles according to package directions. Drain and rinse well with cold water. Soak noodles in icy water if necessary, to avoid overcooking.
  • Return empty wok/skillet to medium-high heat. Heat the oil until smoking and flash sauté the vegetables 2 minutes. Stir in the noodles, turn heat down, and pour in the sauce mixture. Bring the mixture to a simmer and cook until the sauce coats noodles, about 2 minutes. 
  • Remove from the heat. Serve the noodles warm, topped with the green onions. Enjoy! 
Keyword Chinese, Indo Chinese, Szechuan Noodles

Carrot cake rolls with dulce de leche frosting

Hello Spring! These carrot cake rolls are a delicious Spring twist on a classic breakfast treat. Loaded with fresh grated carrots, raisins, walnuts, spice, and slathered in ‘dulce de leche’ frosting (yup that’s right) these carrot cake cinnamon rolls will sure make your Spring mornings even sweeter.

Now, the ‘dulce de leche’ frosting was nothing but a lazy moment when I realized I had no cream cheese in the fridge and no desire to get out of my pajama pants to hit the grocery store. I remembered I had a lonely can of dulce de leche in the pantry waiting to meet its destiny; dulce de leche meets carrot cake rolls. The End!

If you happen to try this recipe, feel no pressure to choose dulce de leche as frosting, but know that it is one of the most delicious and perfect combos ever. I highly recommend it!

Carrot Cake Roll with Dulce de Leche Frosting

These carrot cake cinnamon rolls are a delicious Spring twist on a classic breakfast treat. Loaded with fresh grated carrots, raisins, walnuts, spice, and slathered in ‘dulce de leche’ frosting these carrot cake cinnamon rolls be sure to make your Spring mornings even sweeter.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 1 hour
Course Breakfast
Servings 4

Ingredients
  

For the dough

  • 1 cup whole or 2% milk
  • 1 package (2 1/4 teaspoon) active dry yeast
  • 1 tsp white sugar
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 3 1/2 cups all purpose flour and extra to work the dough
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2 tsp pumpkin spice
  • 1/2 tsp grated nutmeg
  • 1/2 tsp ginger powder
  • 1 1/2 cup grated carrots
  • 1/2 cup grated coconut (optional)

For the filling

  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 1/2 tbsp cinnamon
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts

Instructions
 

Making the dough

  • Warm the milk slightly. Sprinkle the yeast over the warm milk and add a pinch of sugar. Stir to combine. Let it rest and activate for 8 minutes.
  • After the mixture foams, whisk in the melted butter (make sure the butter is not hot), beaten egg and vanilla extract.
  • Using a regular bowl if you plan to knead the dough by hand OR using a stand mixer fitted with a dough hook, stir together the flour, brown sugar, salt, and spices. Add the wet ingredients all at once to the dry ingredients and use a spatula to just combine. Knead on the dough by hand or with the mixer hook for 4-6 minutes. Add more flour as necessary to create a smooth dough. The dough still will be sticky. Add shredded carrots near the end of the kneading and knead for 2 more minutes.
  • Leave the bowl in the same bowl, cover with plastic wrap, and allow to rest for 1 1/2 to 2 hours, until doubled in size.
  • While the dough rests, assemble the filling.

Mixing the filling

  • In a small bowl toss together sugar, spices, and salt until thoroughly combined.

Making the rolls

  • To assemble the rolls, dump the risen dough onto a lightly floured work surface. Knead for a few turns. Use a floured rolling pin to roll to a 1/4 inch thickness. Spread it about 10-inches long and 8-inches tall. Drizzle with melted butter, sprinkle with sugar and spice mixture, and sprinkle with raisins and walnuts. Starting from the long end of dough, roll into a tight coil. Slice into 8 even slices. Transfer to a greased round deep cake pan and cover with plastic wrap, allowing the rolls to rise for 30-45 minutes.
  • Preheat the oven to 350 degrees F. When rolls have risen, remove the plastic wrap and bake for 20 to 30 minutes, until baked though, golden and bubbling.
  • Remove from the oven and allow to cool for at least 15 minutes before frosting.
  • Frost generously with dulce de leche or cream cheese frosting and serve warm.

Beyond the avocado toast: California appetite for international food.

Although a lot of people may think the contrary, I believe there is no place that welcomes the food of other countries with more enthusiasm than California. Since I moved here from Brazil more than 20 years ago, I have seeing and experienced an insatiable appetite for international ingredients, foods, and cuisines.

A walk along any neighborhood could offer everything from sushi to tacos and pizza to Korean. Some of this food comes from chain restaurants with global presence, but for the most part it is the product of small restaurants and food shops run by immigrant families that have come here and set up shop. Let me tell you before you are even able to make any assumptions or judgment. This is NOT about politics, walls, laws, or any immigration advocacy. This is FOOD I’m talking about. Food from other cultures and places. It’s the access to these foods and experiences I wholeheartedly celebrate and want to write about today.

California, and especially Los Angeles, is one of those unique places where you can get your hands on a warm, freshly baked roti or stuff your face with Dim Sum in the same area or even in the same street.

Now don’t expect the same in Florence or Madrid. There will be little food available that isn’t local. Certainly, there will be sections of each city with a particular culinary flavor, but there won’t be anything like the concentrated array of nationalities there is in California. No one, it seems to me, has embraced the international cuisines like the Californians.

We, the Californians, are mostly a bunch of adventurous eaters. Our appetites are open-minded, our plates ever happy to hold something unique. We should not be considered snob hippies who eat anything that has a ‘high price tag’ and an ‘Instagram hashtag’, but rather culinary driven people who pick up the best available. To restrict ourselves from predictable food, however good they are, would be to miss out on some delicious eating experience.

Our appetite for international flavors is not confined to restaurants either. We do it at home too.  Our own home cooking of Italian or Thai recipes may not be authentic, but that only proves our willingness to adapt the ideas of others and make them our own- thus ‘fusion California cuisine. This may horrify those who live by “authenticity” but suits most of us  who just want something more extraordinary to eat.

I love us Californians. Call us foodies, vegan snobs, avocado crazies, or else. We don’t care.  We celebrate ingredients, recipes and dishes that have found their way to our table, mostly with those who have moved here from other countries. Each flavor, each ingredient, each fusion, has a story to tell and we love them ALL.

Chana Masala

This Chana Masala recipe defines almost entirely the purpose of this blog; to make and spread easy, healthy, flavorful, and $reasonable$ meals. I know, I know…adjective overload but let me break it down for you.

Easy: I’m constantly scouting for meals that can be made ahead and simply re-heated for those busy weeknights. This Chana Masala is easy to make under 40 minutes, takes almost no effort, and tastes even better after a couple a days.

Heathy: Chana Masala’s main ingredient is chickpeas which are naturally low in fat, high in fiber, and rich in vitamins and minerals. Need say NO MORE!

Flavorful: The sauce is beyond good. It’s a perfect blend of spices, tomato, cream, and butter. Silky, tangy, and spicy. And it works perfectly with chickpeas.

Reasonable: Either you choose to buy them uncooked or in a can, Chickpeas are cheap. It is definitely a great deal for the amount of protein and nutrition that they offer.

Ok, so here are some notes about this recipe.

I used dry chickpeas, which I soaked in water overnight, rinsed and drained, and continued to rinse until it was time to cook them. Soaking reduces the cooking time and helps with digestion as it removes anti-nutrients common in legumes. But, of course, this recipe works with can chickpeas as well which eliminates those steps.

There are cleaner and healthier Chana Masala recipes out there. This one is as clean as my family and I can handle. YES I used heavy cream and butter and NO I don’t know if alternatives could provide the same deliciousness.

If you are crazy busy and want a meal to come home to, I would use the slow cooker. Just add in all the ingredients to the slow cooker in the morning (except for the cream that you can add right before serving.)

Chana Masala

This spicy and hearty Chana Masala recipe is easy to make and perfect as a make-ahead meal. 
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Indian

Ingredients
  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, chopped
  • 1-2 garlic cloves, minced
  • 30 ounces cooked chickpeas or two 15- to 16-ounce cans chickpeas, drained and rinsed
  • 1 medium potatoes (cubed)
  • 2 tsp garam masala powder
  • 1/2 tsp turmeric
  • 1 tbsp grated fresh ginger
  • 1 can of stewed tomatoes (whole or diced and NOT drained)
  • 1/4 cup heavy cream
  • salt to taste
  • Hot cooked grain (rice, quinoa, or couscous), optional
  • Minced fresh cilantro to taste

Instructions
 

  • Melt butter with the oil in large pot (or saucepan) over medium-high heat. Add onions, a pinch of salt, and sauté for about 5 minutes, until translucent, stirring every so often. Add garlic and sauté for 1 minute, until fragrant.Add ginger and all the spices and sauté for 30 seconds. 
  • Add the can of diced tomatoes and chickpeas. Bring to a low simmer, and cook for 10-12 minutes, stirring every now and then until liquid evaporates a bit. Remove from heat.
  • Add the heavy cream and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
  • Take a taste and adjust seasoning as needed.
  • Sprinkle with chopped fresh cilantro (or parsley) and serve on its own or over hot cooked grain.
Keyword clean, makeahead, quickmeal, vegetarian

Cuban Picadillo

This Cuban Picadillo recipe is one of my family’s favorite! It’s really quick and easy to make, and if you are lucky enough to have any leftovers you can serve this Picadillo in tacos, empanada filling, baked sweet potatoes or regular potatoes, and just about anything you can think of!

Cuban Picadillo is a saucy, sweet and savory dish that pairs perfectly with a bowl of ANY kind of rice- white, brown, cauliflower rice. It’s so good! If you’ve never heard of picadillo then let’s get you up to speed before you run to the kitchen.

Cuban Picadillo can be made with ground pork or beef or sometimes both. I opted to use ground bison because I’m a huge fan! Did you know that bison meat is much more likely to be grass-fed and organic than beef? It’s true. That’s because bison live freely in the wild, not on factory farms like most of cattle do.

There is not a lot of technique involved in the making of Cuban Picadillo. As for the ingredients, I recommend not passing on the raisins and olives. It gives this dish its sweet and savory staple flavors.

Note: I made this dish ahead to serve it on our busiest night of this week. It’s easy to reheat and serve on top of rice (possibly cauliflower rice this time) with a side of salad. *Top it with chopped hard-boiled eggs to keep up with the traditional Cuban Picadillo

Cuban Picadillo

Another one of my family’s favorite! This Cuban Picadillo recipe is easy, versatile, and perfect as leftovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Entree
Servings 6

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow or white onion, finely chopped
  • 3 garlic cloves, minced
  • 1 small red bell pepper, cored and seeded, chopped
  • 2 tbsp tomato paste
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • Kosher salt and freshly ground black pepper
  • 1 1/2 pounds ground beef (90% lean) I used Bison because why not. See note on post.
  • 2 small diced tomatoes (any type)
  • 1/3 cup raisins
  • 2 small diced tomatoes (any type)
  • 1/2 cup pimento stuffed olives plus 2 tablespoons brine
  • 2 hard boiled eggs, chopped (for garnish)
  • 1/2 cup cilantro, chopped

Instructions
 

  • Heat oil in large skillet over medium-high heat until shimmering. Add onion and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add tomato paste, garlic, cumin, oregano, 1 1/2 teaspoons salt, 1 teaspoon pepper, and cook until fragrant and tomato paste darkens in color, about 2 minutes. Add 3/4 water and let it simmer.
  • Add meat and cook, stirring and breaking up chunks, until no longer pink, 5 to 7 minutes. Stir, raisins, olives, and brine. Reduce heat to medium-low, and cook until most of the liquid evaporates.
  • Turn heat off, add chopped tomatoes and cilantro. Serve with white rice.
Keyword Bison, Cuban cusine, Family Dinner, Keto, Paleo
J J