 I can definitely say that this dish is super healthy. 90% of the ingredients are vegetables, leaving such a small percentage to a small amount of country style ribs and orzo. Don’t be discouraged by the steps to make it, it is 200% worth it. Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $9.90 or $4.95 per serving Difficulty Level: Intermediate Allergens, Other: THIS IS NOT Gluten Free because of the Orzo. Servings: 2+ This is a 3-PART RECIPE: The rice/pork stuffed peppers, the orzotto and Broccoli. PART 1: Broccoli-Cauliflower-Carrot Rice in your Food processor 1 c. broccoli florets (large) ($1.10) 2 c. cauliflower, cut in florets ($1.50) 2 carrots, peeled and cut small to help the food processor (.50) Process these 3 veggies in your food processor until the pieces look the size of beans or garbanzo. Set aside. Ingredients to make Broccoli-Cauliflower-Carrot Rice with Ribs (ingredients above ↑) 4 thick country style pork ribs, (fat removed, sliced lengthwise, cut in 1” pieces seasoned) 2 c. cauliflower-broccoli-carrot rice (directions listed under Part 1. ($1.55) 1 tsp. Angie’s Basting Oil (See my link below) (.30) 1 Angie’s dried seasoning (See my link below) (.20) 5 cloves of chopped garlic (.25) 2 celery stalks, chopped (.40) 1 tsp. curry powder (.20) 1 tbsp. dry onions (.20) 1 tsp. water or broth (0) Directions to Cook the Poblanos stuffed with Broccoli-Cauliflower-Carrot Rice, Ribs In a cooking pan with basting oil, sauté the country style ribs chunks until golden. Add the chopped celery, garlic, dried onion, dried seasoning, broccoli-cauliflower, curry powder and water, stir well. Cover the pan and cook in low for about 4-5 minutes until tender, not mushy. Char, peel, cut in half, seeded and pat dry the Poblano peppers, to get them ready to stuff. Fill them with the Broccoli-Cauliflower-Carrot Rice, Ribs mix. PART 2: Ingredients and Directions to make My Orzotto 1 c. orzo (.50) 2 c. chicken or beef broth (.80) 1 tbsp. of basting olive oil (.40) 1 tsp. of my dry seasoning or the one of your choice, (.20) Add 2 cups or broth to a saucepan, bring to a boil. Add 1 tbsp. of basting olive oil, 1 tsp. of my dry seasoning or the one of your choice, 1 c. orzo and bring to a second boil, reduce to low, cover and cook for about 15 to 20 minutes until the grain is tender. PART 3: The Pan Roasted Broccoli 2 c. cauliflower, cut in florets ($1.50) 1 tsp. Angie’s Basting Oil (See my link below) (.30) Rinse, pat dry and cut the broccoli into florets. In a skillet with 1 tbsp. of basting oil, pan roast them until golden brown. Add ½ tsp. of my dry seasoning to taste. 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
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 OMG, what a simple, easy to make and nice healthy weeknight meal for those who are working virtual or hybrid due to the pandemic. I am not a health expert, however, I believe that if we keep our bodies well and healthy fed, our immune system will be stronger and hopefully, we will live healthier and longer, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.05 or $3.53 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 + Ingredients 1 large cod filet cut in 2 pieces about 2 to 3 inches long pieces ($1.90) 4 red cabbage leaves, rinsed and pat dry (.50) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 tsp. Angie’s dry seasoning (.20) 1 bag of Quinoa brown rice ($1.80) 4 to 6 ripe (Goya frozen sweet plantains) ($1.00) 1 avocado ($1.25) Directions Pat dry and cut 2 cod pieces the same size, about 3” long. Season with 1 tbsp. of my basting olive oil and 1 tsp. of dry seasoning. Refrigerate. Rinsed and pat dry 4 red cabbage leaves, place 2 in each plate to mimic a bowl. Add ½ tbsp. oil to a pan, sauté the cod pieces briefly, place them in the cabbage bowls. Cook the quinoa bag according to the bag directions, (1 minute 30 seconds) Cook the sweet plantains according to the bag directions, few minutes. Slice the avocado, drizzle some cod pan oil over the plantains and begin assembling your meals. Enjoy!  It is so fun to eat, especially when you make an effort to eat healthy. It is never too late to change eating habits. Instead of deep fry fish, opt for a healthier version like this, salmon and cod sautéed (with tons of chopped garlic) in my basting olive oil. It tastes amazing and is so good for us all! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.00 or $5.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 cod stake cut in 1” cubes ($1.35) 1 salmon stake cut in 1” cubes ($1.85) 4 to 6 large cloves of garlic, chopped (.30) ½ med size chopped onion (.25) 1 c. organic quinoa ($1.00) 2 c. chicken or beef broth ($1.25) 2 tbsp. Angie’s basting olive oil (.50) 2 tsp. Angie’s dry seasoning (.25) 1 lemon, sliced (.50) 1 avocado, sliced ($1.25) 1 mixed greens, orange, tomatoes, cranberries salad for 2 (OPTIONAL) ($2.50) Directions Add 1 tbsp. of basting oil, 1 tsp. dry seasoning and 2 c. of broth to a saucepan and bring to a boil. Add the quinoa, stir well and reduce the heat to med-low, cook for about 20 minutes. While the quinoa cooks, season the fish with 1 tbsp. of basting oil and 1 tsp. of dry seasoning, refrigerate. Prep your other ingredients and when done, sauté the onions until light golden. Add the cubed salmon, cod and chopped garlic, cook for about 4 minutes, until the salmon turns pink and the cod flaky white. Remove from the burner and allow to rest. By now the quinoa is ready and you can start preparing to plate the meal. Done, enjoy! My Links: 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  Nothing better than cooking a fresh nutritional meal that is delicious, fast to make and economical. Oh, and don’t be intimidated by the ingredients list. You have most of them at home, smile. Approximate Prep and Cooking Time: 30 minutes Approximate Cost: $11.08 or $5.52 per serving Difficulty Level: Easy Allergens, Other: Gluten Free X Servings: 2 Ingredients 6 to 8 Chicken tenders cut about 1” pieces ($4.25) 1 large Chinese eggplant (mine free from my garden) sells at stores $1.50/lb. 1 Onion (.40) 1 small Roma or 3 large cherry tomatoes (.33) 4 garlic cloves, chopped (.15) Green pepper (or ajicitos) (.10) 1 tbsp. chopped olives, drained (.20) 2 tbsp. Angie’s basting (.40) 1 tsp. Angie’s seasoning (.35) 1 bag Seven Whole Grain Rice ($2.00) 1 scallion spring (.15) 1 Avocado ($1.25) Directions Cut and season the chicken tenders with 1 tbsp. basting oil and 1 tsp. my dry seasoning. Refrigerate. Rinse, dry and cut the eggplant in 1” slices. Add them to a bowl with salted water for about 10 minutes. Drain, pat them dry Add some of my basting olive oil to a skillet in med. high and cook the eggplant until golden. Set aside. In the same skillet saute the onion, chopped garlic cloves and green pepper or (ajicitos). Finally, add the small Roma or 3 large cherry tomatoes and1 tbsp. chopped olives. Set aside. In the same skillet, sauté the marinated chicken and cook until golden. At this point you are ready to microwave the whole grain rice. You can mix the whole thing together or you can serve it separated as one of my slides shows. Slice the avocado and after you plate, garnish with chopped scallions. Buen Provecho – Von Appetite  Yes, this is not my first post about roasted veggies, however, WHY? CUZ YOU NEED TO EAT MORE VEGGIES, SMILE. If we are going to use the oven and spend some energy, we might as well make the best of it by cooking “extra” and save for another day(s). This way you kill two birds with one stone; save energy, pay less, and save time to get sides for your next 3-day meals. Category: Sides Approx. Prep and Cook Time: 1 hour 15 minutes Approximate Cost: $6.40 or $1.06 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 6 + Ingredients 1 ½ lb. Sweet potatoes ($1.25) 6 large rainbow Carrots ($1.15) 1 lb. Brussels sprouts ($2.25) ¼ c. Angie’s basting olive oil ($1.50) 1 tsp. Roasted garlic and herbs seasoning (.25) Directions Rinse, pat dry and peel all the veggies. Peel all the Brussels outer leaves, discard. Then peel all you have left, add to a baking pan, rub generously with basting oil and sprinkle roasted garlic and herbs to taste. To prep the sweet potatoes, cut them like you would cut French fries, add to a baking pan, rub generously with basting oil and sprinkle roasted garlic and herbs to taste. Cut the carrots lengthwise, add to a baking pan, rub generously with basting oil. Cover all trays and roast for 45 minutes at 375 degrees. Then uncover and roast until golden brown.  If you are thinking about going out to dinner, forget it! One of COVID safety rules is to stay at home. So, let’s retaliate and confront the virus by making the best out of staying at home enjoying our families and in the process, save some money by cooking our own meals. I feel so much for the restaurant industry, however, my priority is the safety of any human that could die from exposure to this miserable virus. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $12.79 or $6.40 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($4.50) 6 jumbo shrimp ($3.00) 1 tbsp. Angie’s basting olive oil (.40) 1 ½ tsp. Angie’s dry seasoning (.20) 1 super large sweet potato, peeled, and cubed in 1” pieces ($1.00) 8 large garlic cloves, sliced thick to pan roast (.35) 1 tbsp. Angie’s basting olive oil (.40) 1 lemon (.65) OPTIONAL 2 c. broccoli ($1.50) 1 bag of Jasmin ready rice ($2.29) Directions Season the shrimp and salmon with my basting olive oil and seasoning. Refrigerate. Add the cubed sweet potatoes to a saucepan with water, bring to a boil and cook for about 10 to 15 minutes until soften. Sauté the sliced garlic in a skillet pan with 1 tbsp. of basting oil. Remove, set aside. In the same skillet, sauté the salmon steaks until golden and add the shrimp towards the end to cook briefly until they turn a bit golden as well. Remove from the heat immediately. Drain and mash the sweet potato cubes, plate and drizzle with the basting olive oil where you sautéed the salmon and shrimp. To plate this meal, start with a generous scoop of mashed sweet potatoes, place a salmon steak on top, add the shrimp and roasted garlic , lemon juice and garnish with chopped green onions. My Links: 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 Suggestion: You can eat this meal as is or you can steam 2 c. broccoli and microwave one bag of Jasmin Rice.  I feel this dish is so pretty to look at and eat. It’s also healthy and easy to make. Ground turkey usually takes a back seat to chicken for whatever reasons. One being that it is tasteless. However, food taste based on what you add to it. Therefore, add complex and mixed flavors to your meats. Salt and pepper is no longer it. Smile. Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $11.49 or $5.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 lb. ground turkey ($5.50) 1 tbsp. Angie’s basting olive oil (see my links below) (.40) 1 tbsp. Angie’s dry seasoning (.25) 1 can black beans, drained and rinsed (.99) 1 frozen (or fresh) Adobo disks (.25) 3 Garlic cloves, chopped (.15) 1 tbsp. Capers, drained (.50) 6 large mixed leaf lettuce, rinsed and spin dry ($1.00) ¼ c. Pesto (.90) 1 cup orzo (.50) 2 cups of water or beef broth (.0) 1 frozen (or fresh) Adobo disks (.25) 1 tbsp. Angie’s basting olive oil (see my links below) (.40) 3 Garlic cloves, chopped (.15) 1 Sazon envelope (.25) Directions Sautee 3 chopped garlic. Add the seasoned ground turkey, (with my basting and dry seasoning) cook briefly until not more pink shows. Add the beans and 1 sofrito disk. Stir. Finally, add the capers. Add t tbsp. of basting olive oil to a saucepan. When hot, add the chopped garlic, 1 c. orzo and roast briefly. Add 1 sazon envelope, 2 c. water or broth, sofrito disk and bring to a boil. Reduce the heat to low, cover and cook for 15 minutes. To serve, place 3 lettuce leaves on a plate, fill them with the turkey black beans mix, add a small bowl of my orzotto and another one with at least a spoonful of pesto. Garnish with chopped basil leaves. My Links: 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  I am sure that you are in agreement with me that this dish is absolutely appetizing. When we cook for the family, it is quite important to select ingredients that appeal to most of their senses. The dish must look breathtaking, the aroma irresistible, and finally, the taste, of course amazing. Finally, you can eat this dish as is or over pasta, rice or mashed potatoes. Boom! Category: Entrée Approx. Prep and Cook Time: 35 minutes Approximate Cost: $21.44 or $10.72 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 2+ Ingredients for the filet: A 2 filet mignon steaks ($14.00) 1 tsp. Sazón w/Herbs (.20) 1 tbsp. Roasted garlic and Herbs (.15) 2 tbsp. Angie’s basting olive oil (.40) Ingredients for the salsa: B ¼ c. chopped parsley (.25) 1 rib celery (.15) ½ med. Red onion (.30) 1 c. cherry tomatoes $1.50) 1 lemon to obtain 1 tsp. juice (.60) 1 tsp. Roasted garlic and Herbs (.15) 3 tbsp. Angie’s basting olive oil or more if needed (.40) 1 tsp. of Nakano Roasted Garlic Rice Vinegar (.10) 1 small can of corn (.90) 3 red potatoes rinsed, scrubbed, cut in half, cooked until tender and drained (.99) 1 large avocado cut in 1” pieces ($1.35) Directions for the Filet: Season with the ingredients listed under A. Pan seared the filet, remove from skillet and set aside to rest for about 5 minutes. Add the corn to the filet skillet to get all the meat flavors and then just brown a bit. Directions for the Salsa: Wisk the following ingredients until you develop an emulsion: lemon juice, basting olive oil, seasoning or sea salt, and garlic rice vinegar. Then add the parsley, celery, onion, tomatoes. Directions for the Corn-Potatoes: Since you already cooked the potatoes, at plating time, set them up first and then smother with the beautiful browned corn. My Link: Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Because of the dangerous pandemic, we did not have our traditional Thanksgiving or Christmas family gathering. Me and my husband missed the whole family SO MUCH, but at times you have to do what is best for everyone. Therefore, last night it was New Years Eve for two, smile. As you know, turkey is one of the most tasteless meats. Consequently, if you want it to taste amazing, you have to add everything in the book and then more, smile. Reason why I tried to give this baby tons of flavor. It worked and then, boom, tons of leftover turkey! Category: Entrée Approx. Prep and Cook Time: over 1 hour Approximate Cost: $14.80 or $7.40 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 + Ingredients 4 lb. turkey breast, bone in ($12.00) 6 to 7 chopped Sage leaves (.30) 2 large Rosemary springs, needles only, chopped (.30) 1 tbsp. Chopped Italian Oregano (.30) 1 tbsp. Chopped Thyme (.30) 6 chopped Garlic (.30) 2 tbsp. Angie’s dry seasoning (.30) (See my links below) ¼ c. Angie’s basting olive oil (.80) Add a couple of chopped carrots and celery to the roasting pan (.20) Directions Pre- Roasting Day: Prepare the seasoning of aromatic ingredients in a small food processor, hand chopped or in a blender, set aside. Rinse, pat dry the whole breast and place turkey skin side up on a roasting pan. Loose the skin with your fingers and then scoop a spoon of the seasoning over the turkey and rub it all over, most importantly, underneath the skin. Add the carrots and celery to the pan. Cover it with aluminum foil and refrigerate for a day or two before roasting it. Directions for Roasting Day: To roast, preheat oven at 375 degrees, place an aluminum foil tent over the breast and roast for about 45 minutes to one hour. Open the oven and baste at the 30-minute time mark with the dripping juices, and also check the internal temperature with a thermometer that must read 165 degrees when it is done. Make sure that you test it on the thickest part of the breast and the thermometer do not touch the bone. Take the aluminum tent off to allow the breast to brown a bit, after 30 minutes, however, continue to baste it until done. When the breast is done, remove it from the oven and roasting pan and allow it to rest for about 15 minutes or so before you begging to serve it. DO NOT DISCARD THE DRIPPINGS. Now, you have an option to make an awesome tasty gravy with the drippings. This you don’t need me to tell you how. You can make the gravy by using the roux method or the cornstarch method. I always love the roux method and I allow the roux to become a bit darker, that’s me, smile. Also, I use my own chicken stock to increase the gravy amount and I like it soft and runny. Enjoy! And remember, turkey is not only for Thanksgiving or Christmas. Treat your family to it often during the year. My Links: 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 |
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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