These days when I look at posts in FB all I see is snow, cold, and miserable weather everywhere. Even though is cold these days, I’ve been spared the snow misery for now. I know first handed how it feels to have to travel in such treacherous conditions or being stuck at home shoveling the snow while kids make caves and snowmen. So, when its cold outside, I definitely crave for comforting meals that keeps me warm and cozy, such as soups or stews. Therefore, I ran to my kitchen to make a meal to keep us happy. Approximate Prep and Cooking Time: 40 minutes Approximate Cost: $13.50 or $3.76 per serving Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced Servings: 4 Ingredients 1 lb. beef for stew meat cut in 1” pieces ($4.97/lb.) 1 can of Goya garbanzo beans, drained and rinsed (.99) ½ bag Goya frozen Yautía (this is a root veggie just like potatoes @ $3.48/bag = ($1.74) ¼ cup of Angie’s Basting oil (see my link below) to season & sear the meat ($1.55) 1 ½ tbsp. Angie’s Dried Seasonings (see my link below) (.30) 2 cups of rotisserie chicken stock (.80) 2 tbsp. tomato sauce (.20) ½ bag frozen corn (.50) 5 cloves garlic, minced (.25) 1-onion (.40) 1 handful of Cilantro leaves and stems, chopped (.35) 2 cups of parboiled rice (1.20) Sazón (.25) Directions Season the beef with basting oil and my seasoning or the one of your choice. Set aside. Add basting oil to a cooking pot in medium high and brown the beef. Add the chopped onion to the meat pot and cook until transparent and light golden. Add minced garlic, stir. Add the garbanzo beans, frozen Yautía, frozen corn and stir. Add beef broth, tomato sauce and chopped cilantro, reduce the heat to med low, cover and cook for about 25 minutes or until the Yautía is soft and tender. Enjoy! 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
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THIS IS SOUP/STEW WEEK FRIENDS: Let’s Make My Fresh Chicken Stock for this week’s Recipes!1/10/2017 This winter came with a vengeance. I even read on-line (Accu-Weather) that Cuba was experiencing extremely low cold temperatures in the 40’s this week. (Really? They'r probably wrong:-) So what do most of us do when it gets cold and we need to bundle up? We make comforting soups, and stews. I always make an effort to cook as much as I can from scratch. Homemade stock; is one of those times when you really want to push the limits and get this done. It taste great and you save a bundle by making it at home. Therefore, these are my steps: Step 1: go purchase a rotisserie chicken. Step 2: remove all the meat to use in salads, sandwiches, soups, etc. Step 3: the most important, keep the carcass to make our delicious chicken stock. It’s so good. Approximate prep and cooking time: 20 to 30 Minutes Approximate Cost: $2.70 total (excluding the rotisserie chicken $4.75 at Walmart) Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: Render 4 to 5 cups of stock. Ingredients 1 tbsp. Dried oregano (.25) 1 tbsp. Dried parsley (.25) 1 tbsp. Dried thyme (.50) 1 tsp. Cumin (.15) 1/2 tsp. Black pepper (.10) 8 to 10 cloves of garlic (.50) 1 large onion with the skin on cut in cubes (.50) 2 celery ribs with the leave cut in 4-5 pieces (.20) Bones/carcass from the rotisserie chicken (0) 2 carrots (. 25) 5 cups of water Directions Brown the rotisserie chicken bones in 2 tsps. of olive oil in med high. Chop a large onion in cube pieces, no need to peel it add it to the pot. Add 10 cloves of smacked garlic, no need to peel them, keep browning these ingredients. Add the dried spices, (I always use dried because the flavor is more intense). Add the water. Bring it to a boil, reduce the heat and simmer for 15 to 20 more minutes. Wait until it cools down, then strain to remove the ingredients and obtain the liquid stock. Refrigerate until use. Before using your rotisserie chicken stock, remove the fat that built up on top of the stock and discard. TUNE IN TOMORROW FOR A DELICIOUS RECIPE USING THIS STOCK. The star of this show is the white flaky haddock. I used couscous as a side dish and garnished with avocado slices and Tzatziki sauce to make the meal yummier. Moreover, I used my delicious basting oil and seasonings for everything, no brainier, since it makes my life easier and yummier when I am in a hurry. Make this meal a regular weekly dinner at home, you won’t regret it! Approximate Prep and Cooking Time: 20 Minutes Approximate Cost: $11.00 or $5.50/ each serving Difficulty Level: __X _ Easy ____ Intermediate ____ Advanced Servings: 2 Ingredients 2 Haddock Fillets (I used 1/2 of a $12.00 pack) ($6.00) 1 box of Wild Mushrooms and Herbs Couscous ($2.00) 2 tbsp. Angie’s Basting oil (for the haddock and couscous) (.95) 1 tbsp. Angie’s Dried Seasoning (.25) 1 tsp. dried Parsley (.15) 2 tbsp. Tzatziki (.65) 1 Avocado ($1.00) Directions
My chili recipes are never the same. I use all kinds of beans, seasonings, spices and protein. However, every now and then I made the traditional one. Today, I decided to experiment with Cannellini beans because they are large and creamy. The result was fantastic. Approximate Prep and Cooking Time: Under 30 minutes Approximate Cost: ($6.31) or $2.10 /per serving Difficulty Level: X Easy ____ Intermediate ____ Advanced Servings: 3 Ingredients for the chili 1 cup of boneless pork stew cut in 1” cubes ($1.96) 1 tbsp. Adobo (.15) 1 Sazón envelope (.15) ¾ cups of frozen sweet corn (.45) 1 can of Cannellini beans ($1.20) 2 tbsp. tomato sauce (.15) 2 tbsp. minced dried onions (.25) Ingredients for the crostini’s garlic sauce ½ loaf of French bread cut slanted (.60) 4 cloves of garlic (.15) 5 tbsp. olive oil (1 ½ to marinate and 3 ½ for the crostini’s garlic sauce ($1.25) Salt pepper to taste (for the crostini’s) Directions for the chili
Directions for the crostini’s and garlic sauce (Do this while the chili cooks)
These cookies and chocolate bark are yummily delicious and they are as easy to make as 1-2-3. For the assorted cookies, just make a simple sugar cookie dough (I’ll give you the recipe); then melt chocolate and vanilla Almond Bark and coat whatever you like, pretzels, cookies, crackers, make peanut clusters, and have fun with it. Approximate Prep and Cooking Time: 1.5 hour Approximate Cost: $11.02 or .27 cents a piece Servings: 35 cookies, plus chocolate coated pretzels, approx. 40 pieces’ total Difficulty Level: X Easy ____ Intermediate ____ Advanced Ingredients 1 stick of unsalted butter (must be at room temperature and soft) (.70) 1 cup of granulated white sugar (.40) 2 cups of all-purpose flour ($1.45) ½ tsp. baking powder (.10) ¼ tsp. salt 1 large egg (.16) 1 tsp. of vanilla or almond extract (.25) 1 pack of Chocolate Almond Bark ($2.98) 1 pack of Vanilla Almond Bark ($2.98) 1 cup of Pretzels (.50) peanuts, sprinkles, butterscotch morsels, M&M, etc. ($1.50) Directions For the cookies:
Directions to decorate the cookies: Melt the chocolate barks (3 chunks at a time) according to package directions. Dip cookies in one side and immediately add the sprinkles, or drizzle chocolate on top. For the pretzels, drop them one at a time inside the melted chocolate bowl, pull them out with a fork and tap the fork with a knife to remove excess chocolate, then place over wax or parchment paper for at least 15 minutes to dry completely. Directions to make the chocolate bark: Melt the chocolate according to the package directions. Line a baking mold with parchment paper. Once the chocolate melts, with a flat spatula, spread it in the parchment paper and quickly, add the M & M or other candies or chopped nuts. For the peppermint type, crush the candy and mix it with the chocolate before spread it in the parchment paper. Let it cool in the fridge for about 15 to 20 minutes and then, break it into random pieces. |
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 |