Recipes by Natasha Cardinez-Singh (Page 4)

United States Chef

	Arugula with Caramelized Pumpkin and Zucchini - a Thanksgiving Salad by Natasha Cardinez-Singh I made caramelized pumpkin for the first time a couple years ago when it was used as a topping for my pumpkin risotto. This year, I'm using it as a main ingredient in this thanksgiving salad. Also featured here is lightly grilled zucchini ribbons. Of…	1 vote 328 views
	Trinidad Coconut Bake by Natasha Cardinez-Singh Coconut bake is made in practically every household in Trinidad. I was taught how to make it by my mother but my earliest memory of this uniquely Trinidadian bread was my paternal grandmother's. It was part of her weekend baking lineup. A savory bread that's made with freshly grated coconut, it is usually served for breakfast with…	1 vote 317 views
	Zucchini and Potato Pancakes with Roasted Red Pepper Cream by Natasha Cardinez-Singh This morning, I got inspired to make a special breakfast. It is not very often that the hubby and I get to share breakfast together on a weekday. So for our special breakfast "date", I decided on these pancakes. Potato pancakes, in general, are delicious on their own but I added some shredded bits of zucchini for added fiber and…	1 vote 313 views
	Incredibly Rich Chocolate Brownies by Natasha Cardinez-Singh Typically, I am not a brownie person. It is not something that is made often in our home nor is it something that I think about when I think of desserts. Cakes, pies, puddings (did someone say bread pudding?), tiramisu - yes. Not brownies. I am also not very good at making them which is probably why I'm not a brownie person in the…	1 vote 285 views
	Baked Sweet Potato Fries by Natasha Cardinez-Singh I would chose sweet potato fries over regular fries any day. Sweet potatoes are so much more delicious and definitely more wholesome than regular potatoes, with significant amounts of vitamins A and C, beta-carotene and fiber.To makes these fries, all you need are a some sweet potatoes (of course), some vegetable oil and some…	1 vote 308 views
	Fresh Tomato Pizza by Natasha Cardinez-Singh If you are what you eat, I might soon turn into a giant tomato. Exactly what kind of tomato is a good question. This summer, we experimented with growing tomatoes in pots, on the deck (up high and safe from our resident critters.) Four varieties: roma, beefsteak, cherry, and heirloom. Truth be told, we half-expected that they would…	1 vote 501 views
	Sweet Corn Salsa by Natasha Cardinez-Singh If you were to ask a cross-section of farmers market patrons, you would likely get two general responses on how they shop the market. Some go with lists which they seldom deviate from, while others peruse the stalls and buy whatever looks goods. I am a combination of both, usually going with a list but not afraid to try something…	1 vote 434 views
	Watermelon Agua Fresca by Natasha Cardinez-Singh Today we are hosting a backyard barbecue where we will be serving this watermelon agua fresca. Watermelon beverages epitomize summer so we tend to try a new watermelon-based recipe every year. This drink is light and refreshing and as simple as pureeing watermelon with some water and agave, and pouring over glasses filled with ice…	1 vote 262 views
	Spaghetti Squash with Sausage and Peas by Natasha Cardinez-Singh I read an article recently about foods that we should "break up" with. Some are quite obvious, such as white flour and processed meats. White flour because it lacks any nutrients and causes a spike in blood sugar levels. Processed meats because they contain saturated fats and unsavory fillers. Others are not too obvious, for example,…	1 vote 441 views
	Kale Flatbread by Natasha Cardinez-Singh	1 vote 270 views