 Such a nice looking meal and somewhat economical for a filet meal for 2, smile. Yep, you can do it and you deserve it. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $24.15 or $12.07 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the filets: Filet mignon steaks ($16.00) Salt and pepper to-taste (.10) 1 tbsp. Angie’s basting olive oil (.25) Ingredients for the Mushroom Sauce--Plus: 5 large garlic chopped (.25) 6 Baby Bela mushrooms, sliced, cleaned, bottoms removed ($1.25) 1 ½ tbsp. Angie’s basting olive oil (.40) Salt and pepper to-taste (.10) 1 ½ to 2 c. Beef broth or stock (I used my homemade-free) ($1.25) 1 ½ tbsp. cornstarch to thicken the sauce Mixed herbs, sage and chives, chopped (.50) 1 box Goya cooked sweet plantains ($2.80) 1 avocado ($1.50) Directions Clean and season the filets, refrigerate. Chop the garlic and mushrooms, then Sautee in olive oil until golden brown, remove from skillet, set aside. In the same skillet, prep. the sauce by adding the beef stock mixed with the cornstarch and herbs. Bring to a simmer and then add the mushrooms mix that you sautéed earlier. The sauce should look smoothly thick, however, runny. You can simmer until your desired thickness. Finally, sauté the filets until golden brown and med well or your doneness choice. Time to plate and enjoy your meal. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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 Guess what? I go visit my lovely twin daughter Suzy in Minnesota and enjoyed seeing her summer veggies garden, (well, I call it her mini farm, is huge). It is so adorable and the family have so many veggies. So on my way home, she gave me as many cherry tomatoes as she had at home, so to honor her, I made this cute recipe; “Suzy’s Cod-Cherry Tomatoes Dish” Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $10.85 or $5.43 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 cod filet ($3.70) 2 tbsp. Angie’s basting olive oil (.50) 1 tbsp. Roasted Garlic and Herbs (.15) 2 c. cherry tomatoes (mine were free, and organic, smile) ($3.00) 3 c. clean, pat dry, rib removed and chopped kale ($2.00) 1 avocado ($1.50) Directions Prep. The kale, rinse and pat dry the tomatoes. Set aside. Season the cod with 2 tbsp. Angie’s basting olive oil and 1 tbsp. Roasted Garlic and Herbs. Briefly sauté the kale in 1 tbsp. of my basting olive oil, remove and set aside. In the same skillet, add the cod filets in their seasoned oil and tomatoes to roast until golden. Remove the cod to not overcook it and leave the tomatoes to cook until they burst. Rinse, pat dry, slice the avocado and you are now ready to plate. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Ok friends, I make hummus weekly and by now, I eyeball all the ingredients. It is all about what you like and this is what I like. Category: Hors d” oeuvres Approximate Prep and Cooking Time: 15 minutes Approximate Cost: $2.80 per 1 cup Difficulty Level: X Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 1 cup Ingredients 1 (15 oz.) can of chickpeas (reserve half the liquid, discard the rest), rinse and drain the peas ($1.00) 3 large garlic cloves (.15) ½ tsp. salt and ½ tsp. pepper (.20) 3 tbsp. Tahini Sauce (.40) 2 ½ tbsp. of my basting olive oil (.40) 1 the juice of 1 lemon or 2 tbsp. lemon juice (.65) Smoked Paprika (Optional) Directions
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I feel that salmon is one of the healthiest and most eaten seafood today. Yes, shrimp, crabs, etc. delicious indeed; however, not as packed with healthy nutrients to help us live longer. Don’t get me wrong, I eat them but in moderation. Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $8.15 or $4.07 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($5.00) 2 tsp. Turmeric (.15) 2 tsp. Roasted Garlic and Herbs (.15) 2 ½ tbsp. Angie’s Basting Olive Oil (.50) 1 lemon, sliced (.60) 6 to 7 large cloves of garlic, chopped (.35) 1 avocado ($1.40) Directions Clean, pat dry the salmon filet and season with my basting oil, Turmeric and garlic herbs. Refrigerate. Rinse pat dry and slice lengthwise the eggplant, season with 1 tbsp. of basting oil, 1 tsp. Turmeric and 1 tsp. Roasted Garlic and Herbs. Roast in the oven at 375 degrees for 30 to 40 minutes, depending on your oven, maybe before or after that time. Peel and chop the garlic, also rinse pat dry, peel and slice the avocado. Close to the time the eggplants are done, sauté the salmon and garlic until golden brown. Plate by adding a slice of eggplant at the bottom of the plate, the salmon on top and the brown garlic sprinkled all over. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  This is my three plus chocolate combinations to finish this Torta; dark chocolate cocoa, milk chocolate chips, Godiva Chocolate Liquor and chocolate syrup to drizzle over the ice cream at serving to garnish. If you want to go crazy, then use chocolate ice cream, smile. I hope that you like it. Approximate Prep and Cooking Time: 40 minutes Approximate Cost: $6.57 or $1.10 per serving Difficulty Level: Easy Allergens: (PLEASE, USE GF FLOUR TO MAKE THIS GF TORTA) Servings: 6 to 8 Ingredients ½ c. Butter (.65) 2 Eggs (.32) 1 c. Granulated Sugar (.50) 1 tsp. vanilla (2.00) 1 tsp. almond Extract (.10) ½ c. Flour (.45) ¼ tsp. salt (.15) ¼ tsp. baking powder (.20) 1 c. Milk chocolate chips (.55) 1/3 c. Hershey’s Dark Chocolate Cocoa Powder (.55) Ice cream and chocolate syrup to garnish ($1.10) Directions for the Chocolate Torta: Preheat oven at 350 degrees and spray with cooking oil a round 8 or 9” pan. Melt the butter and add it to a large bowl. Add the sugar, eggs, almond extract and vanilla, beat. Add the cocoa powder, flour, salt, baking powder, beat to mix, then add chocolate chips. Pour batter into your prepared baking pan. Bake for about 25 to 30 minutes. The cake is done when you insert a toothpick in the middle and it comes out clean. Let the Torta cool down before slice it and serving.  As I promised yesterday, today I want to share with you my basic dry seasoning. Cooking for me is the perfect time to relax, be creative and forget about the stress of the day. The one thing that I learned early on in my life was that food tastes better when it is seasoned well. That is the reason why I am bold when it comes to marinates, dry seasonings and salad dressing, among other things. I occasionally use salt and pepper but that is on filet mignon and grill steaks only. This is one of my favorite seasoning combinations. You can try to make your own as well. Enjoy it. Ingredients: You will need a glass jar with a lid mix the following spices: 1 tsp. cumin 1 tsp. curry 2 tbsp. sweet smoked paprika 1 tsp. ground dry rosemary 1 tsp. dry thyme 1 tsp. dry oregano 1 tbsp. dry granulated garlic 1 tsp. onion powder 1 tsp. Old Bay Seasoning ½ tsp. chili powder ½ tsp. turmeric powder 1 tsp. chopped dry basil leaves 1 tbsp. kosher salt 1 tsp. ground pepper 1 tsp. brown sugar (optional) HACK: How to use it with Chicken, Meat, Pork and Seafood: To clean the protein, remove all visible fat and pat dry with a paper towel. Move to a glass container, add a couple of tablespoons of olive oil and rub well. Sprinkle a generous amount of my seasoning on meat. Refrigerate for 30 minutes or longer and your meat will be ready to cook. (or better yet, overnight) DONE!  The one thing that I learned early on in my life was that food tastes better when seasoned well. That is the reason why I am bold when it comes to marinates, seasonings and salad dressing, among other things. I occasionally use salt and pepper but that is on filet mignon and grill steaks only. This is just one of my favorite seasoning combinations. You can try to make your own as well. Spices provides flavor to your meals, since salt and pepper alone will never produce the same end result. I always try my best to get new combinations of spices to obtain a variety of flavors. Hey, who doesn’t eat Italian foods? Well, here is a gift to you! Category: ANGIES HOMEMADE DRIED SEASONINGS SERIES Approx. Prep and Cook Time: 10 Minutes Approximate Cost: .90 cents Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Multiple (If you prefer a larger amount, just double the recipe.) Ingredients 1 tbsp. Dried Oregano (of course) (.10) 1 tbsp. Dried Basil (.10) 1 tbsp. Dried Parsley (.10) 1 tsp. Dried granulated Rosemary (.10) 1 tsp. Black Pepper (.10) 1 ½ tbsp. Granulated Garlic (.10) 1 tsp. Ground Cumin (.10) 1 ½ tbsp. Smoked Spanish Paprika (.10) Sea Salt and Pepper to taste (.10) Directions In a glass jar with a lid mix all the aforementioned spices. Done, Enjoy! Tomorrow: My “New-2022” Regular Dry Seasoning! THE FLAVOR SERIES WEEK-PART #2: MORE OF MY ACHIOTE OIL TO MAKE YOUR MEALS DELICIOUSLY GOLDEN!8/30/2022  Achióte is a natural food coloring spice, obtained by simmering the Achióte (Annatto) seeds in oil, strain them and then, discard the seeds. You can compare it with saffron, which is extremely expensive or to other similar options that are affordable such as; ground cumin, paprika, turmeric or those little coloring packs called Sazón, smile. The Achióte seeds are deep red, they grow inside some hairy pods. They also come from a tree that grows only in tropical areas like the Caribbean. Once you simmer the seeds in oil, they infuse the oil with this rich orange, reddish kind of color. Furthermore, it adds flavor and is also sweet-smelling. You can use it as you would any other cooking oil to cook your meals. In Puerto Rico Achióte oil is used a lot and my favorite use is to provide color and flavor to the famous Pasteles de masa, or dough! Smile. Love it! You can purchase Achióte Seeds in any Latin or Asian Market where you live. Category: NATURAL ORGANIC FOOD COLORING Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $3.00 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 1 C. Ingredients 1 c. olive oil ($2.00) ½ c. Achióte seeds ($1.00) Directions In a saucepan over med-low heat, combine the oil and Achióte seeds. Simmer for about 10 to 15 minutes until you see the oil colored by the Achióte. Remove from stove, drain, discard the seeds and allow to cool. Pour into a glass container with lid and use to provide amber color to meals such as yellow rice, or simply use it as you would your oil for cooking. Refrigerate if you want, however, it doesn’t need to be refrigerated.  Ok friends, you got to have my Basting Oil in your fridge. I have been cooking almost everything that calls for oil with it. Plain olive oil taste good; however, if you infuse the oil with dried herbs and garlic, then you elevate it to another level. That’s what I am talking about, FLAVOR! I purchased several brands in the past but at the end of the day, I decided to develop my own by using the flavors that I like in my meals. I am giving you 2 options today, one with Rosemary, and one without. However, you can use any herbs that you want or that you have in your pantry or garden to make this recipe. Then, alternate every time you run out of it, smile. So Good! Prep Time: 10 minutes Approximate Cost: $4.54 Serve: Multiple Servings Ingredients 8 oz. Olive Oil (Kirkland Organic EVOO-8 oz. = $3.49) 1/2 tsp. Parsley Flakes (.15) ¼ tsp. Cilantro Flakes (.15) ¼ tsp. dried Oregano (.15) ¼ tsp. dried Thyme (.15) ¼ tsp. dried Basil Leaves (.15) ¼ tsp. of Garlic Powder (.15) ¼ tsp. Rosemary (optional) (.15) Directions Get a clean 8 to 10 oz. glass bottle. Add all the her- ingredients and shake well. Fill the bottle with olive oil (or your preferred oil; canola, vegetable, sunflower, peanut oil…) Shake well and leave it at room temperature for few hours. Then Refrigerate if you do not use it often, I never refrigerate it since i run out of it often. Shake well before using. HACK: Drizzle my basting oil on meats, pork, chicken, fish, shrimp, scallops, lamb, and anything that you want to grill such as veggies. You can also use it on fried eggs, and to sauté mushrooms. I use it a lot when I oven roast mixed veggies together such as beets, carrots, sweet potatoes and Brussel sprouts. The sky is the limit.  This is really a quick meal to make, especially over the weekend. Time to treat yourself for the prior week hard work in a “fancy”, super healthy and delicious way, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $22.15 or $11.13 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 Filet mignon steaks ($16.00) Salt and pepper to-taste (0) 1 garlic head peeled (.80) 2 c. kale ($1.15) 8 Mapén Tostones (plantains) ($1.45) ¼ c. Angie’s basting olive oil (2 tbsp. to season & sauté filets, 2 tbsp. to fry Mapén 1 tbsp. sauté kale and garlic) ($1.50) 1 avocado ($1.35) Directions Season the filets with 2 tbsp. of my basting olive oil, and salt and pepper to taste. Refrigerate. Add 2 tbsp. of my basting olive oil to a cooking pan, sauté the garlic until golden brown. Add the kale and wait until it wilts. Set aside. In a skillet with 2 tbsp. of my basting olive oil, cook the Mapén-Tostones until golden. Remove and set aside. In the same skillet sear the filet, add the cooked kale-garlic to warm up, slice the avocado and you are ready to start plating. Angie’s Basting Olive 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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