ANGIE'S LIFE HACKS
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ANGIE'S KITCHEN

PRACTICAL COOKING ADVICE I'VE GAINED OVER THE YEARS, FROM MY FAMILY TO YOURS.
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FRIENDS, IT’S TIME TO MAKE YOUR OWN SALAD DRESSING/VINAIGRETTE!

8/8/2022

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I believe that the most important thing that you need to know about making fresh vinaigrette is the ratio between the two basic ingredients. They are:
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3 parts of oil (I prefer extra virgin olive oil or avocado)
and
1 part of acid (I prefer fresh lemon juice or balsamic vinegar)
I will provide you with other options so you can make a salad dressing with the ingredients that you love.
 
Start with the following Basic Ingredients:
½ c. extra virgin olive oil (the oil, see oil list for your favorite as follows)
¼ c. vinegar of your choice (the acid, select from the acid list for your favorite as follows)
2 Crushed garlic (I love to add this)
Salt and pepper to-taste
 
NOW, SELECT YOUR FAVORITES FROM THE FOLLOWING LISTS:
 
ACID OPTIONS LIST  (Remember, 1 part of this)
Lime or Lemon juice
Balsamic Vinegar
White or Red Wine Vinegar
Apple Cider Vinegar
 
OILS OPTIONS LIST (Remember, 3 parts of this)
Avocado Oil
Peanut Oil
Coconut Oil
Canola Oil
Any other vegetable oil
 
OTHER MIX-IN LIST, this depends on the flavor that you intent to accomplish; Italian??? Greek??? Extra sweet, Tangy??? Etc.
Dry Herbs like: basil, cilantro, parsley, thyme, oregano, etc.…
Brown sugar, parmesan cheese, honey, mustard, chopped shallots, etc.
 
Finally, all you need now is a Mason Jar with a lid, an electric hand mixer or a whisker to combine the ingredients that you selected. Mix it all well and refrigerate. Done! Enjoy!
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Also, This is My Link to another one I made: Angie’s Vinaigrette:
http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars
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MY DECONSTRUCTED TURKEY-EGGPLANT BURGER, HEALTHIER and AWESOME!

8/5/2022

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What a nice meal. So tasty and healthy at the same time. To eat healthy, we do not need to sacrifice our desire to eat these kinds of meals. A burger? Yes, of course but this way. None of these ingredients will kill me, make me fat or unhealthy, smile. This recipe will take a bit more time to make but trust me, it is so worthy!
 
Category:  Entrée  
Approx. Prep and Cook Time: 45 Minutes
Approximate Cost:    $11.65 or $5.83 per burger serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free  
Servings: 2
 
Ingredients for the Burgers
1 large eggplant, rinsed and sliced in 1” pieces ($1.75)
½ lb. 99% fat free ground turkey ($2.50)
3 tbsp. Angie’s Basting Olive Oil (1 to season, 1 to sauté the burgers, 1+ to sauté eggplant) ($1.20)
1 tbsp. Roasted garlic and herbs (.10)
1 tsp. Paprika (.10)
1 ½ tsp. Turmeric (.10)
 
Ingredients for the Filling and Sides
1 tomato sliced (.50)
2 c. baby spinach ($1.50)
½ large onion, peeled, sliced and sauté in 1 tsp. basting oil (.40)
1 tsp. Angie’s Basting Olive Oil (.40)
2 c. broccoli florets ($1.75)
1 tsp. Roasted garlic and herbs (.10)
1 avocado ($1.25)
 
Directions
Rinse, pat dry, slice the eggplant in 1” rounds, salt briefly to allow to sweat, rinse and pat dry again.
Meantime, prepare the burgers with the ingredients listed, (except the eggplant). Refrigerate.
Prep the ingredients for the fillings and sides, set aside.
Brown the onions. Also, boil the broccoli briefly until bright green. Drain, and sauté in the onions skillet.
Cook the eggplant wheels until tender and golden brown. (they are your bread, smile).
Cook the burgers until golden brown, then add the tomato slices briefly.
Slice the avocado and start plating.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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MY YUMMY “PURPLE YAUTIA IN ESCABECHE”! SO GOOD.

8/4/2022

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The best part of any Escabeche is the amazing combination of flavors; i.e., tons of garlic, onions, vinegar, oils, well, that’s just some of it. So, keep reading below to get the recipe and then go to get some yummy Yautia to experience awesomeness!
 
Category:  Side
Approx. Prep and Cook Time:   15 Minutes
Approximate Cost:    $6.10 or $3.05 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   ___X___   Vegetarian __X__ 
Servings: 3+
 
Ingredients
1 large Yautia, about 1 ½ lb. ($2.50)
1 c. Angie’s basting olive oil ($1.50)
1 ½ tsp. Angie’s Dry Seasoning (.25)
½ c. Apple Cider Vinegar (.15)
6 garlic cloves, chopped (.40)
1 med size onion, sliced (.50)
3 Bay leaves (.10)
½ jar of fancy cooked red peppers, drained (.70)
 
Directions
Peel the Yautia, slice in ½ to 1” thick discs and boil in lightly salted water until tender.
Drain and set aside.
In a saucepan over med-heat, add the basting oil, garlic cloves and sliced onion. Cook for about 3 to 4 minutes and then add the vinegar, dry seasoning, and bay leaves. Simmer in low for about 15 to 20 minutes.
Finally, add the red peppers and cook for 2 minutes.
  
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
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GRAND DAUGHTER DECIDED TO MAKE BREAKFAST FOR ALL OF US!

7/22/2022

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Yes, Mareikita was sleeping over with her siblings in my home and was so sweet that she decided to make her mother’s coffee cake recipe, but on steroids, smile. She eyeballed just about everything and then added whatever else she wanted too. So, I am giving you the basic original recipe, smile. It was sooo gooood!
 
Category:  Breakfast
Approx. Prep and Cook Time:   30 TO 40 Minutes
Approximate Cost: $7.18 or .72 cents per serving
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free    
Servings: 10 generous slices
 
Ingredients
1 box of yellow or white cake mix ($1.50)
1 small box of Jell-O Vanilla Pudding ($1.00)
1 cup of butter milk (or regular milk with 1 tbsp. of lemon juice) (.90)
1/3 cup of vegetable oil (.90)
3 eggs at room temperature (.48)
1 tbsp. each of powder cinnamon, nutmeg, ginger and cornstarch (.45)
2 tbsp. brown sugar (.20)
½ cup chopped nuts (walnuts pecans, almonds, etc.) ($1.25)
 
Directions
Start the oven at 350 degrees and oil spray a 9x11 baking pan.
Mix the first 4 ingredients listed above with an electric mixer in a bowl.
Mix the last 3 ingredients in another bowl and set aside to sprinkle the coffeecake.
Pour half the batter in the rectangular baking pan, sprinkle with the cinnamon mix, then add what’s left of the batter on top.
Sprinkle again with the cinnamon mix left and swirl with a toothpick.
Bake for about 25 to 30 minutes, depending on the calibration of your oven.
Enjoy!
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BEST GUACAMOLE EVER by MY GRANDSON RYLAN CHAS, Assisted by his SISTER SASCHI!

7/21/2022

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​So, 3 of my 9 grandkids decided they wanted to sleepover their grandparents home without their own parents. (Yep, they wanted to be super pampered, like only grandparents can do, Smile!) And they are not little kids either, they are 16th 19th and 20 yrs. old. That fact is what make us so loved that our older grandkids want to spend quality time alone with us, their grandparents. Love it!
 
Category:  Hors d” oeuvres _√__ SIDE __√_
Approx. Prep and Cook Time:  15 Minutes
Approximate Cost:    $6.27 OR .78 CENTS PER SERVING
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 8
 
Ingredients
4 avocados ($5.12)
1 small onion, chopped (.30)
1 med size tomato, chopped (.30)
1 jalapeno, chopped (.25)
Lemon juice to-taste (.10)
Grind salt and pepper to-taste (.10)
Fresh cilantro, chopped (.10)
 
Directions
Rinse, pat dry, peel, slice the 4 avocados in half and discard the pits.
In a med-size bowl, add all the peeled avocados and mash.
Add salt and pepper, mix well.
Add the chopped tomatoes, onion and lemon juice, jalapeno, cilantro and mix well.
Garnish with a slice of jalapeno and chopped tomato.
Now is the best part, get some tortilla chips and/or plantain chips and enjoy.
WARNING, This Guac is so addictive that you can’t stop eating it. HA, HA, HA! 
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YES, MORE OF MY YUMMY OVEN ROASTED VEGETABLES TO USE AS SIDES!

7/19/2022

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The truth of the matter is that we must eat our veggies, the more the merrier and they do not have to be cooked to taste boring. So, it takes a little to add flavor. I just used my basting olive oil, tons of rosemary, a few sprinkles of Roasted garlic and Herbs and oven roasted them. Done!
 
Category:  Side
Approx. Prep and Cook Time: 45 minutes
Approximate Cost:   $13.94 or $3.49 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4+
 
Ingredients
1 cauliflower head, clean and florets detached ($2.89)
1 large broccoli head, rinsed, florets detached and core discarded ($1.50)
½ bag of organic rainbow carrots, peeled, ends cut (Trader Joe’s-@ $2.89/bag ($1.45)
1 ½ c. of Brussels sprouts, outer leaves removed, bottoms off and cut in 4 ($1.75)
1 large sweet potato, rinsed, peeled and cut in French fries’ style ($1.10)
3+ med-size beets, rinsed, peeled and cut in half ($2.50)
½ c. Angie’s basting olive oil (or the olive oil of your choice) ($1. 50)
1 large spring of Rosemary (from my garden or purchase to approx. $1.00)
1 ½ tsp. of Roasted garlic and Herbs (.25)
 
Directions (Note: Use one or 2 trays to roast all these veggies.
  • In a roasting pan or two, arrange some of the prepped veggies in rows, as I did.
  • Preferable, prep the beets and place them in aluminum foil to roast separated from other veggies.
  • Add a generous amount of my basting oil, or the one of your choice to the beets, the veggies tray(s) and rub well.
  • Sprinkle with Roasted garlic and Herbs to-taste.
  • Cover and refrigerate until time to roast them at 375 to 400 degrees (depending on your oven calibration) for 45 minutes. I usually start them covered and then uncover them after 30 minutes to get them brown.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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MY GROUND TURKEY-CURRY-SHITAKE MUSHROOMS and QUINOA POKE BOWL

7/15/2022

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I became familiar with the “Poke Bowls” meal style years ago and I must tell you that I can’t get enough of them. I can create any combination of ingredients that I want, put them all in a bowl and BOOM, it is always a hit and so delicious. Therefore, here is more POKE! Smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost:    $11.19 or $3.73 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3+
 
Ingredients
½ lb. Ground turkey ($2.80)
1 tsp. Curry (.10)
1 ½ tsp. Turmeric (1 for the turkey and ½ for the quinoa) (.10)
2 tsp. Roasted Garlic and Herbs (1 for the quinoa and 1 for the turkey) (.15)
2 tbsp. Angie’s basting olive oil (1 for the quinoa and 1 for the turkey) (.80)
1 c. Quinoa (1.00)
2 c. chicken stock ($1.50)
5 shitake mushrooms (.60)
1 Avocado ($1.40)
1 Tomato chopped large (.50)
1 15 oz. can black beans, drained, rinsed and drained again ($1.25)
1 8oz. can of sweet corn (drained, rinsed and drained again) (.99)
 
Directions
  • In a saucepan over medium start the quinoa. Add to 2 c. of broth (chicken or beef), ½ tsp. turmeric, 1 tsp. roasted garlic and herbs, the mushrooms and 1 tbsp. of my basting olive oil. Bring to a boil, stir, reduce heat to low, cover, cook 20 min.
  • Season and sear the turkey with 1 tsp. turmeric, 1 tsp. roasted garlic and herbs and 1 tbsp. of my basting olive oil.
  • In a skillet over medium, sauté the ground turkey until golden brown.
  • Prep all your toppings for the bowls and set aside until plating time.
  • Time to check the quinoa, by now is cooked, therefore time to start plating!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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MY SALMON-TILAPIA-TURMERIC with PAN SEARED SWEET POTATO FRIES!

7/14/2022

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You got my Salmon Hack posted on Tuesday and I though that I should give you one of my salmon recipes so that you can use some of that salmon, smile.
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I haven’t cook tilapia in a long time but decided to use it in this dish with salmon and the combination turned out to be super delicious and innovative. Give it a shot.
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 25 Minutes
Approximate Cost:   $10.70 or $5.35 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free     
Servings: 2
 
Ingredients
2 salmon steaks ($4.50)
2 tilapia steaks ($2.50)
1 ½ tsp. Angie’s Dry Seasonings (.20)
2 tbsp. Angie’s Basting Olive Oil (.80)
1 tsp. Turmeric (.10)
1 sweet potato ($1.00)     
1 Avocado ($1.50)
Chopped green onions to garnish (.10)
 
Directions
Clean, pat dry the fish and season with 1 tsp. of my dry seasonings, 1 tbsp. of my basting olive oil and 1 tsp. Turmeric. Refrigerate.
Peel the sweet potato, slice in French fries cut style and simmer for few minutes in water until somewhat tender. Drain immediately.
Now, sauté the fish until golden, remove from skillet and allow to rest for few minutes.
Then, after you sauté the fish, use the same skillet to brown the sweet potato fries. You just want to get the marks on them.
By now, slice the avocado and chop the green onions and you are ready to plate.
Bon Appetite!
 
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
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HACK: SAVING MONEY: PURCHASE A PACK OF ATLANTIC SALMON, DIVIDE IT INTO 8 INDIVIDUAL FILET.  SERVINGS WILL EQUAL = 4 MEALS FOR 2 PEOPLE! BOOM!

7/12/2022

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​This is no rocket science. You can purchase a reasonable size and priced salmon pack to make 4 meals for 2 people at different times.
 
Category:  HACK
Approx. Prep and Cook Time:     Prep time about 15 minutes
Approximate Cost: ($18.96) or $2.37 per salmon filet
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 8
 
Ingredients
1 pk. of Atlantic Antibiotic Free Salmon ($18.96)
 
Directions
Open the pack, pat dry the salmon filet, try to cut 8 reasonable size pieces. (Remember, this salmon will be served with a nice salad and with other sides such as; sweet potatoes, steamed broccoli, yellow rice, or couscous, or Orzo, yellow plantains, tostones, etc.)
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Next, place 2 filets per meal for 2 people into a Ziploc bag and freeze until the day you plan to cook this meal.  Done!
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MY DELICIOUS PAN ROASTED SALMON-SHRIMP-SUN DRIED TOMATOES-EDAMAME and BRUSSELS SPROUTS!

7/8/2022

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Such a simple combination of seafood and veggies that turned out so delicious and looking pretty good too, don’t you think? smile! The only issue is that it takes time to make it happened, but so worth it!
 
Category:  Entrée
Approx. Prep and Cook Time:   40 Minutes
Approximate Cost:    $13.85 or 6.93 per serving
Difficulty Level:  Intermediate
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 salmon steaks ($4.50)
8 extra-large shrimp, tails off ($3.50)
Angie’s dry seasoning (1 to season the seafood, ½ for the broth, ½ for Brussels) (.25)
2 ½ Angie’s basting olive oil (1 to season the seafood, ½ for the broth, 1 for Brussels) (.60)
1 tsp. Turmeric (.10)
6 garlic cloves chopped (.40)
2 tbsp. of Julienned Sliced Sun dried tomatoes with its olive oil ($1.00)
1 ½ c. Edamame (.90)
2 c. Brussels Sprouts, buttons and outer leaves off, slice in half and seasoned ($2.50)
Chives, chopped to garnish (.10)
 
Directions
Pat dry and season the shrimp and salmon, refrigerate.
To prepare the fresh seafood broth (or use store purchased), bring 1 c. of water, the shrimp tails, 2 garlic, 1 tsp. of cornstarch, some herbs and ½ tsp. of my dry seasoning. Cook until it thickens and remove from stove.
Prepare the Brussels sprouts as mentioned above, sauté until golden brown. Set aside.
Meantime, boil the edamame as the package directions indicates until tender. Then drain, add the sundried tomatoes and mix well.
Briefly, sauté the chopped garlic and remove from skillet, then add them to your seafood broth.
In the same skillet, sauté the salmon and shrimp until golden brown but tender.
Now you are ready to assemble the meal, after plating, drip over the salmon and shrimp the seafood broth that is now, creamy gravy. Also, remember that if you need to warm up anything do so before plating. 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
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    ABOUT THE Author

    I 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.

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