Yep! This time is my Coconut-Amaretto Flan and grapes. Strange combination, however works perfectly. (I have a little confession to make.) This flan did not have the texture I wanted and I found out the reason. I was distracted when making it and instead of the coconut cream, I opened my coconut milk can. Oh Lord! it was not bad at all but a reminder to us all:
Whenever we are baking, do not get distracted.
 
Category:  Dessert
Approx. Prep and Cook Time:  60 Minutes
Approximate Cost:    $7.10 or $1.18 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 6 to 8
 
Ingredients
5 eggs at room temperature ($1.00)
1 (12 oz.) can coconut CREAM ($1.35)
1 can condensed milk ($1.45)
1 ½ tbsp. Amaretto Liqueur (.90)
1 ½ tbsp. CocoRibe Liqueur (.90)
1 tbsp. vanilla ($1.00)
 
1 cup of sugar for the caramel (.50)
 
(grapes or any other fruit you like to garnish)
 
Directions
Preheat the oven at 350 degrees.
Add the sugar to a skillet on med high until the sugar melts and turn into caramel. (Don’t burn it)
Carefully, pour the caramel into a mold of your choice, set aside.
Place the mold inside a larger mold, pour hot water and place the caramel mold in the middle. (This is called Baño de Maria or/ bain-marie or/ double boiler) Set aside.
Add all the ingredients in the order they are listed to a blender and then blend.
Add the blender custard mixture into the caramelized mold.
Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. Remove from the oven and let it cool completely.
The flan will jiggle. Refrigerate to serve it cold. To plate it, make sure that the Flan is completely detached from the sides. Place a larger plate over the flan mold and making sure the flan is 100% detached, carefully turn it upside down to remove from the mold.
 
This flan combination is delicious. Why not serve it with your favorite ice cream! Smile.
 

These beans are so good they can be eaten alone, like a soup/stew, smile. I usually make this dish and serve it with parboiled rice, placing the beans either on top or on the side of the rice. As an option, you can also add sautéed ham or sausages to the beans while cooking them. Remember that they are dry beans and needs to be soften before cooking them.
 
Category:  SIDE
Approx. Prep and Cook Time:  30 Minutes
Approximate Cost:    $5.99 or .60 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 10+
 
Ingredients
1- 16oz. of dry great northern beans softened ($3.99)
1 tsp. Angie’s dry seasoning (.20)
1 tsp. Adobo Bohio (.20)
1 tsp. Sazón (.20)
2 Sofrito cubes (.50)
2 tbsp. Angie’s Achióte (See the recipe below) (.40)
¾ c. Tomato sauce (or more to-taste) (.50)
 
Directions
To soften the bean, follow the package directions. It is important to bring the beans and water to the first boil, then, discard the water, add fresh water and place back in the stove to soften.
Then, when they are softened, in a medium size pot add the Achióte oil, softened beans, my dry seasoning, Adobo Bohio, Sazón, 2 Sofrito cubes and tomato sauce.
Add some of the beans water to cover the beans about an inch higher.
Bring all to a boil, reduce the heat to low and cook for about 15 minutes.
The beans sauce should be thicker now. DONE!
 
 NOTE:
In this recipe I am only using half of the softened beans and freezing the other half to cook in another time.
Also, I am using a quick version of my long beans recipe, therefore, I am skipping the sautéing the onion, garlic, smoked ham, pumpkin or, potato cubes …etc.
Instead, I am using my Sofrito cubes, Achióte and Sazón all in one pot with the beans.
 
 ACHIOTE TO BOOST COLOR and FLAVOR NATURALY without ADDITIVES RECIPE!
Achióte (or Annatto) is a natural ingredient found in the pulp that covers the seeds of a native Caribbean tree.
 
Ingredients
1 c. Extra Virgin Olive Oil (or my Basting Olive Oil)
½ c. Achióte seeds
 
Directions
Simmer the oil with the seeds for about 4 to 5 minutes. Allow it to cool.
Strain the oil and discard the seeds. Place in a glass container and use the amount that you typically would use (oil) in your savory meals to add color. For instance, use it to color rice, beans, stews, orzo, seafood, well, anything you want to add that golden color to.
 
NOTE: You can find the Achióte seeds at any Spanish market, or Walmart, well, plenty of places or on-line.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

If you are like me, I purchase some items at COSTCO. We all know that almost everything from there comes in huge quantities. Case in point, the boneless-skinless chicken breasts package that comes with 6 single packs, each containing 2 large chicken breast. This packs sell by the pound, so look for price options. I take one single package at a time, clean any visible fat and prepare it like I did in this post. Then, I freeze the other 5 packages for when I need them. It works perfectly. I make tacos, fajitas, stir fry, pan roasted, well, the sky is the limit.
 
Category:  HACK
Approx. Prep and Cook Time:   20 Minutes
Cost: The value of this 6-piece Pack was $22.48 which translate to $3.75 each individual piece.
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 1 pack = 4 servings (2 stuffed chicken breast & 2 strips portions for tacos, salads or Asian Stir Fry.)
 
Ingredients
1 (2 large chicken breast pack from COSTCO or any place else $3.75
 
Directions
Fallow my photo montage below
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

It can’t be easier than this. Place all the ingredients in a saucepan or medium size pot, bring to a boil, reduce the heat to low, cover and cook for 20 minutes. Boom, your side is done.
 
Category:  SIDE
Approx. Prep and Cook Time:    20 Minutes
Approximate Cost:    $4.00 or $1.00 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 4
 
Ingredients
2 c. Quinoa ($1.00)
4 c. beef or chicken stock ($2.00)
½ c. dry Shitake Mushrooms (.40)
1 ½ tsp. Angie’s dry seasoning (.20)
1 ½ tsp. Angie’s basting olive oil (.40)
 
Directions
Place all the ingredients in a saucepan or medium size pot.
Bring to a boil, then reduce the heat to low.
Cover and cook for 20 minutes. DONE!
 
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

I love to add tons of flavor to my meals. It’s not difficult but at times, I want to taste, (in this particular case,) the amazing flavor that this herb provides to my meals. Yes, I have done all kinds of herbs combinations but today, I wanted these 3-flavors in my stew and also, my rice with pigeon peas (Gandules). Just to bring back memories from my cultural foods in Puerto Rico. Any leftover, I will freeze in cubes to use whenever I wanted.
 
Category:  FLAVOR FOR YOUR MEALS
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $2.60
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: TONS OF IT. (At least more than 10)
 
Ingredients
1 bunch of Culantro herb (rinsed, pat dry and chopped) ($1.40)
1 med size yellow onion, peeled and cut in small pieces (.50)
10 peeled garlic cloves (.70)
¼ c. water to allow the blender to run smoothly (0)
 
Directions
Follow the instructions that I provided above under ingredients.
Process until all ingredients are chopped. Then, place in ice cube trays, freeze.
When frozen, remove, place in a glass container and re-freeze until use.
Use in your stews, beans, soups, etc. Enjoy!
 
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

This was so delicious! Is a no-brainer, my simple recipe to make fresh homemade salmon cakes from scratch and then combined with my 2-ingredients biscuits is awesome. Eat them separate or as burgers!
 
Category:  Entrée 
Approx. Prep and Cook Time:  35 to 40 minutes
Approximate Cost:    $14.15 or $7.08 per serving
Difficulty Level:  Intermediate
Allergens, Other: (For Gluten Free please use instead GF flours and Panko)    
Servings: 4 (+2 bay salmon balls)
 
Ingredients for the salmon cakes
2 standard size salmon steaks cut in small bite size pieces ($6.00)
2 ½ tbsp. Angie’s basting oil (1 to marinate the cakes, and 1 ½ to cook them) (.40)
½ tsp. Angie’s dry seasoning (.30)
1 tbsp. Lemon pepper (.20)
1 tsp. crushed black pepper (.10)
1 tbsp. Granulated garlic (.20)
½ to ¾ c. of PANKO (.30)
2 tbsp. Dry onion flakes (.30)
2 tbsp. chopped cilantro (.30)
1 egg (.20)

1 lemon or lime (for juice and for garnish) (.50)
2 spinach (.75)
1 med-size tomato, sliced (.30)
1 avocado, sliced (Optional) ($1.25)
½ small red onion, sliced (.20)
1 small jalapeno, sliced (.25)
1 peach to garnish (.80)
To-Taste: Tzatziki, mayonnaise, butter or Humus to spread on the biscuits) (.35)
½ of the 2-ingredient biscuit recipe as follows (for a full recipe, double the ingredients):
 
Ingredients for my 2-ingredients biscuit
1 c. self-rising flour (.30)
¾ c. Heavy Whipping Cream ($1.00)
​
(NOTE: If you don’t have it at home, to make Self-Rising flour, add these to a bowl:1 c. ALL-PURPOSE FLOUR, 1 ½ tsp. BAKING POWDER, ¼ tsp. SALT and mix well before adding the heavy whipping cream) 

Directions
First, prepare the biscuit mix by adding the flour to a bowl and gradually, adding the heavy whipping cream. The dough will be sticky but as you start knead it, it will become clean and manageable. Flour your counter top area, drop the sticky dough and knead it until it is no longer sticky. Then flat the dough into at least 1” thick or more, cut the biscuits with a round biscuit cutter dipped in flour, and place them in an oil sprayed baking pan making sure they are close enough to touch each other. Brush with egg wash briefly and bake them at 400 to 450 degrees for 15 minutes. (Depending on your oven calibration)
 
Clean the salmon filets and cut them in very small cubes. (I discard the skin)
Place the salmon pieces in a bowl and season it with 1 ½ tbsp. basting oil, ½ tsp. my dry seasoning, 1 tbsp. Lemon pepper, 1 tsp. crushed black pepper, 1 tbsp. Granulated garlic, ½ to ¾ c. of PANKO, 2 tbsp. dry onion flakes, 2 tbsp. chopped cilantro and 1 egg-whisked. Mix all well and put in the freezer for about 4 to 5 minutes.
 
After the 5 minutes are over, take the salmon mix from the freezer and mix well again.

To obtain even sizes, scoop each salmon cake with an ice cream scooper and/or shape it with your wet hands.

Add 1 tbsp. of my basting oil to a skillet in med. high and cook your cakes until golden brown.
 
You are now ready to build your salmon cakes as burgers or just serve them as steaks with the fixings on the side. Spread a small amount of Tzatziki or humus on the buns, add the tomato, onion and greens. Done!

Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

YES, again! Since you need to eat your veggies every week, smile! It pays to prepare in advanced and then have your sides/salads ingredients ready with minimal time to warm up and serve.
 
Category:  VEGGIES-SIDES
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost:    $6.99 or $2.33 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   _X_   Vegetarian _X_ 
Servings: 3 total (and ribbon carrots for salads.
 
Ingredients
1 bag of organic rainbow carrots peeled ($3.50)
1 bunch (3 count) beets peeled and cut in cubes 1” size ($2.99)
3 Tbsp. Angie’s basting olive oil to drizzle over the beets and carrots to-taste (.50)
 
Directions
Follow the prep instructions given under Ingredients above.
Place the carrots in a baking pan and the beets in a separate baking pan.
Cover the baking containers and cook at 375 to 400 degrees for 30 minutes depending on your oven. (Check about 15 minutes from start to test the veggies tenderness)
 
Done! Enjoy.
 
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

When you have time available and want to make something special for dinner, I recommend you to keep this recipe, SMILE!
 
Category:  Entrée  
Approx. Prep and Cook Time: 45 Minutes
Approximate Cost:    $13.20 or $6.60 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients for the ESCABECHE ($4.70)
1 med. size Onion (.40)
10+ peeled and sliced garlic cloves (.70)
2 c. Angie’s basting olive oil ($2.50)
½ c. White vinegar (or to-taste) (.10)
4 Bay Leaves (.10)
2 tbsp. chopped and drained roasted bell peppers (.40)
2 tbsp. Capers (.30)
½ tsp. Black peppercorns (.10)
 1 ½ tsp. Adobo seasoning (or to-taste) (.10)
 
Ingredients for the SALMON ($5.50)
2 large salmon steaks, pat dry, skin removed and cut in cubes. ($5.00)
1 ½ tsp. Angie’s dry seasoning (or the seasoning of your choice) (.10)
2 tbsp. Angie’s basting olive oil (.40)
 
OTHER ($3.00)
1 large sweet potato, rinse, pat dry, cut lengthwise, rub with my basting oil and place in a baking tray.  ($1.50)
2 c. organic spinach ($1.50)
 
Directions
Turn your oven to 350 to 375 degrees (depending on your oven) and roast the sweet potato half’s until soft and golden, approximately 25 minutes)
 
Meanwhile, season the salmon cubes and refrigerate.
In a med. size skillet or pan, warm the olive oil. Then add 1 med. size Onion, sliced garlic cloves, black peppercorns and Bay leaves.
Pour in the white vinegar and stir. Add the seasoning, drained roasted bell peppers, capers and cook over low heat for about 10 minutes, stirring occasionally.
 
In a separate skillet, sauté briefly the salmon cubes and then add them to the Escabeche sauce you just made. Stir briefly not to break the salmon cubes.
 
Finally, to plate, take a cup of spinach, spread it into a plate, place the roasted sweet potato on top and then, add the Escabeche sauce all over it. Done.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

Simple but so refreshing and of course, healthy. You can find figs in your grocery store, not all over but some like Trader Joes, Wegmans, Whole Foods, etc. They are not cheap, however, are worth it. If you are lucky, maybe a neighbor has a tree and you can ask for few figs to share in a salad. Trust me, the trees are big and packed with fruits this time of the year, at least in the Washington Metro Area, smile.
 
Category:  Salad
Approx. Prep and Cook Time:    10 Minutes
Approximate Cost:    $3.25 or $1.63 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 2
 
Ingredients
3 large figs, quartered (these were free from a nice neighbor who gave them to me)
1/2 c. of cherry tomatoes, rinsed, pat dry and sliced ($1.00)
1/4 c. of Tart Cherries (.75)
2 c. Organic Spinach ($1.50)
 
Directions
Place the spinach in a bowl.
Add the aforementioned ingredients as listed.
Add your favorite salad dressing.
 
Done. Time to eat this salad for lunch or as a side dish.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce

As I indicated in my post yesterday, I do not find orange cauliflower quite often, but when I do, I take enough time to think about how I will cook it and what I will pair it with. This time it was cod. So, I took advantage of roasting the cauliflower steaks in the oven, then added the cod stakes towards the end and finally, use the juices of the curry cod as the sauce for the meal. Brilliant!
 
Category:  Entrée 
Approx. Prep and Cook Time:    Under 30 Minutes
Approximate Cost:    $7.99 or $3.99 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 orange cauliflower stakes from my yesterday post ($2.49)
2 cod filet ($4.00)
1 ½ tsp. Angie’s dry seasoning (.30)
1 ½ tsp. Curry powder (.10)
1 ½ tsp. Dill flakes and Cilantro leaves (.10)
3 tbsp. Angie’s basting olive oil ($1.00)
 
Directions
Start your oven to 425 to 450 degrees (depending on your oven calibration). This is the temperature that you are using if you are roasting the cauliflower stakes today. The point also is to take advantage of the oven heat towards the end to also roast the cod.  You will roast the cauliflower for about 25 minutes, however, if you are roasting just the cod, roast it for about 10 to max. 15 minutes depending on the thickness of your cod. You will know it’s done when it starts to break apart.
Spray a small baking tray with olive oil, or use parchment paper or a baking liner and place the cod on the tray. Set aside.
In a small bowl, whisk the seasoning listed under my ingredients with the olive oil, then brush both sides of the cod.
When done, remove from oven and start plating your meal.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce