 I like spicy (not hot) meals to enjoy the flavors and avoid suffering, smile. I always make my chili with a mix of seasonings, leaving the “hot” element to be added to-taste. I also use all kinds of beans; red, pink, garbanzo, Cannellini, Great Northern, etc. This chili was amazing! Category: Entrée Approx. Prep and Cook Time: 20 minutes Approximate Cost: $5.44 or $1.81 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 1 can Cannellini beans (.99) 1 Sazón envelope (.25) 1 tbsp. Angie’s basting oil (.40) 3 med size boneless country style ribs, cubed ($2.35) 1 tbsp. roasted garlic and herbs (.30) 2 c. chicken stock ($1.25) 1 ½ tbsp. chopped dry onions (.25) 1 frozen sofrito disk (.30) Hot sauce to-taste (.10) 1 avocado ($1.25) Brown rice (Optional) Directions Clean and season the pork with 1 tbsp. of my basting oil and roasted garlic and herbs seasoning. Set aside. Rinse the beans thoroughly, drain, set aside. In a saucepan over med-high, sauté the pork in its marinade until golden. Add the drained beans, chopped dry onion, Sazón, sofrito and chicken stock. Bring it to a boil, then reduce the heat to low, cover and cook for about 5 to 8 minutes. My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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 It’s for you to decide when do you want to eat this salad; as lunch or as a side for dinner. Either way is a win-win situation. First, is so easy to make and I am sure that you have all the ingredients at home. Furthermore, it’s so delicious that you may want to go for more. Yep! Category: Lunch or Side Dish Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $3.95 or $1.32 per serving Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: 3 Ingredients 2 c Baby spinach ($1.50) 1 small container of Mandarins (.30) 4 grapevine tomatoes ($1.00) 1 handful of 50% less sugar Craisins (.20) 2 tbsp. Salad Olives (.25) 1 tbsp. Balsamic vinegar (.30) 2 ½ tbsp. Olive oil (.35) Salt and pepper to taste 0 Directions Rinse and pat dry the tomatoes (and the spinach if it’s not pre-washed). Add to a med-size bowl the spinach. Add all the ingredients listed. Whisk the olive oil, vinegar and salt and pepper together. Add to the salad and serve.  The days of just having a knife, a ladle, a spoon and a spatula are gone. Today we enjoy the advanced gadgets that have been created to make our kitchens look and function 100% better than our grandmothers. Take a quick look at these life savers and if there’s one you don’t have, run to the shops and get them, smile. Vegetable peelers Grater and Micro blades Good set of knifes Kitchen shears Garlic press Salad Spinners Can openers Ground Meats Chopper, Smasher and Masher Tool Food Thermometer Avocado Slicer Cutting boards Wooded spoons Wire Whisk Saucepans, Skillets and Stock Pot Pot Holders Slotted Spoons Spatulas Colanders  Yesterday’s post was all about roasting your veggies to use as sides for some of your meals. If you are cooking for 2, the veggies can last few days. One day use the carrots, another day the sweet potatoes etc. Today’s post is a main course idea to use with the veggies. Seafood, pork, chicken, the sky is the limit. Just do the veggies ahead and half your work will be done for the week. Category: Entrée Approx. Prep and Cook Time: 15 Minutes for the salmon and veggies warming Approximate Cost: $8.90 or $$4.45 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($4.50) 1 tbsp. Angie’s basting oil (.40) 1 tbsp. Roasted garlic and herbs (.25) 1 avocado ($1.25) 2 sides of assorted oven roasted veggies (from yesterday post) ($2.50) Directions Pat dry and season the salmon with 1 tbsp. of my basting oil and 1 tbsp. of Roasted garlic and herbs. In the skillet over med high, sauté the salmon filet until golden brown and cooked through. Remove and set aside to rest. Add the mixed veggies you are using to the skillet to warm them up and stir well. Plate the salmon with the veggies, avocado and add a slice of lemon. Done. My Links: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  HEALTHY VEGETARIAN TODAY! If you follow my blog, you know that I make oven roasted veggies all the time, basically, every week. I plan different combinations of veggies to keep my life interesting, smile. Today, I decided on Brussels sprouts, rainbow carrots and sweet potatoes. I will be using half of these veggies in a seafood recipe tomorrow, therefore, don’t miss it, smile. Category: Side Dish Approx. Prep and Cook Time: 45 minutes to 1 hour Approximate Cost: $5.00 or $1.25 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4 Ingredients 1 c. Brussels sprouts ($1.15) ½ bag of Organic Rainbow Carrots (@ $2.50/bag = $1.25) 1 large Sweet potatoes ($1.15) ¼ c. Angie’s basting oil ($1.25) 1 tsp. Roasted garlic and herbs (.20) Directions Preheat oven at 375 degrees. Peel the carrot and set aside. Rinse, pat dry the sweet potato and cut in 1” cubes. Remove all the Brussels sprouts outer leaves and discard. Place all these veggies by group in a foil baking pan. Pour ¼ cup of my basting oil (or the oil of your choice) over the veggies. Cover and cook for about 40 minutes until tender. (Remember, check them before the 40 minutes, all oven's work differently) Remove the cover and continue cooking until all the veggies are tender and have that roasted color lightly. My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Tembleque is one, or perhaps, the favorite dessert of one of my nietas; Siennita. She is 11 years old and recently went to vacation in Puerto Rico, and came back in love with this traditional dessert. Therefore, since she loves it so much, I decided to create my own version of Tembleque, especially for her to make it and eat it as much as she want whenever she wants. Smile! Category: Dessert Approx. Prep and Cook Time: 15 Minutes and approx. 4 hour of refrigeration Approximate Cost: $5.59 or $1.12 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 5 Ingredients 1 can cream of coconut ($1.25) 1 (13.5) can of Goya Coconut Milk (reserve ¼ c. to dissolve the cornstarch) ($1.99)) 1/3 c. Cornstarch (.35) 1/3 c. organic sugar (.50) Pinch of salt (0) 2 cinnamon stick (.15) ¼ tsp. ground Nutmeg (.15) ¼ tsp. ground Ginger (.15) 1 tbsp. Cocoribe Liqueur (Optional) (Remember, the alcohol evaporates when it cooks. Kids can eat it) (.90) ½ tsp. ground Cinnamon to sprinkle over (.15) Directions
 Since I was born and raised in an island, (Puerto Rico) I am not a picky seafood eater. (I tell you a secret, I eat everything edible but I hate Chayote, also known as Mirliton. Yeah, is not seafood but I hate it) Smile. Category: Entrée, Seafood Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $9.62 or $4.81 per serving Difficulty Level: Easy Allergens, Other: Contains wheat Servings: 2 Ingredients 2 Mahi-Mahi filet ($3.98) 2 tsp. Roasted Garlic and Herbs (1 for the fish and 1 for the orzotto as needed) (.35) 2 ½ tsp. Angie’s basting oil (1 ½ for the fish and 1 for the orzotto as needed) (.50) 1 c. Broccoli florets ($1.00) ½ lb. asparagus ($1.74) 1 c. Orzo (.50) 2 c. beef broth ($1.25) 1 small lemon and fresh oregano or thyme leaves to garnish (.30) Directions Season the fish with 1 tsp. roasted garlic and herbs and 1 ½ tsp. of basting oil. Rinse and pat dry the asparagus and broccoli. Set aside. Start the orzotto by adding 1 tsp. of basting oil to a saucepan to sauté the grain. When it is all covered in the oil and a bit dark in color, add the 1 c. of beef broth and the garlic/herbs seasoning. Cook in med-low and keep adding broth until the grain is done and creamy. (Or you can cook it in low, covered, checking every few minutes for tender and adding as much broth as needed if it dries out. You are looking for a creamy texture.) Meantime, briefly sauté the fish in its marinate for few minutes. Remove from skillet and set aside. In the same skillet, add the asparagus and broccoli to sauté and stir until tender. As soon as the orzotto is done, add the broccoli, asparagus and fish to the skillet and mix only to combine all the ingredients, be careful not to break down the fish. To plate, scoop a generous amount unto a plate, garnish with oregano leaves and a lemon slice. Done!  I always try to get the most colorful veggies to cook, since they are the ones with higher concentration of nutrients and on top of that, they taste great. Cabbage is kind of boring; however, when I get the red type and combine it with non-traditional slaw ingredients, suddenly the veggie becomes alive and interesting. Smile. Category: Side Dish Approx. Prep and Cook Time: Under 15 minutes Approximate Cost: $2.10 OR $1.05 per serving Difficulty Level: Easy Allergens, Other: Gluten Free - X Vegetarian - X Servings: 2 Ingredients 1 small red cabbage head cored and shredded ($1.00) ½ small red onion, chopped (.20) 1 tsp. Roasted Garlic and Herbs (.20) 1 tbsp. Tzatziki (.20) 1 tbsp. Angie’s basting oil (.30) ½ lemon for juice (you need about 1 tsp. of juice) (.20) Directions Clean, detach all the outer cabbage leaves and discard. Shred the cabbage and onion together and ad to a bowl. Add the Roasted Garlic and Herbs, Tzatziki, Angie’s basting oil and lemon juice. Mix it all well to incorporate and refrigerate until time to serve it. DONE!  One of my favorite comfort food is anything using garbanzo beans. They are creamy yummy and super nutritional. I usually make a couple of entrée dinners using this great bean every week. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $11.29 or $5.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 ½ c. of pork tenderloin (after is cut in 1” pieces) ($3.25) 1 c. Basmati Rice Medley ($2.00) 1 can 15.oz. chickpeas (.99) 1 shallot (.25) 4 large garlic cloves (.15) 2 tsp. AdoboChón (1 for the rice and ½ for the pork, ½ for chickpeas) (.25) 1 Sazón envelope (.25) 1 c. Basmati Medley Rice (.80) 3 c. Chicken stock (2 c. for the rice and 1 c. for the garbanzo) ($1.50) 2 tbsp. Angie’s basting oil (1 for the rice and 1 for the pork) (.60) 1 avocado ($1.25) Directions Season the pork tenderloin pieces with ½ tsp. AdoboChón, 1 tbsp. of basting oil, the chopped shallot and garlic. Stir well, refrigerate. Meantime, to cook the Basmati Rice Medley, combine 2 c. chicken stock, 1 tsp. AdoboChón, and 1 tbsp. of my basting oil in med-size saucepan. Bring to a boil, stir to blend, cover, reduce the heat to low and cook for 20 minutes. While the rice cooks, briefly pan-sear the pork tenderloin pieces in a med-size skillet, in their own marinate over medium, do not over cooked. Add the garbanzo beans, Sazón, ½ tsp. AdoboChón and 1 c. chicken stock. Cover, reduce heat to low and cook for 10 minutes. To plate this meal, slice the avocado and garnish with ½ tsp. of crushed dry basil. Enjoy! My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I love pesto, especially when I make it at home. However, sometimes if I am in a hurry, I purchase it, freeze what I am not using in small Mason jars, and stick a label with the expiration date. This hack helps me to use food effectively and not waste a drop of it. Boom! Category: Entreé Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $11.55 or $5.76 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon filet ($4.50) 1 ½ Angie’s basting oil (1/2 to drizzle over the broccoli & sweet potato) ($1.15) 1 ½ tsp. Angie’s dry seasoning 1 for the fish and ½ for the veggies) (.35) 2 large corn (.60) 2 small broccoli crowns ($1.40) 2 small sweet potatoes ($1.20) 3 tbsp. Tzatziki as dip (.60) 1/3 c. pesto as dip ($1.75) Chopped chives to garnish (0) Directions Wash well pat dry and cut the sweet potatoes in about ½ inch slices. Season the salmon with 1 tbsp. of basting oil and 1 tsp. of my dry seasoning. Refrigerate. Bring water with a pinch of salt to a boil and add the cleaned corn, cook until tender, about 6 minutes. Remove, set aside. In the same water you boiled the corn, add the sweet potatoes and cook briefly until tender, maybe under 5 minutes. Pan-sear the salmon filet in their own marinate until golden brown. Plate the fillets on one side of the plate, add the pesto on top, the sweet potatoes on sides and broccoli, then drizzle basting oil over the veggies. Garnish with chopped chives. Done! My Links: Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
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