 As promised yesterday the full meal, since I gave you my side dish recipe of GUINEITOS EN ESCABECHE. Today, I am giving you what you need for a full entrée, one of my favorite fish, cod (or bacalao). Therefore, since you have the guineitos recipe already in the fridge, (because they taste better when you allow them to rest in the fridge for one day), this is going to be so quick. Just season the cod, pan-sear it, WARM UP THE GUINEITOS and slice the avocado. Category: Entrée Approx. Prep and Cook Time: Under 20 Minutes Approximate Cost: $6.15 or $3.08 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 cod fish stakes ($3.80) 1 tbsp. Roasted Garlic and Herbs (.20) 1 tsp. of granulated garlic (.10) 2 tbsp. of Angie’s Basting Olive Oil (.50) 1 Avocado ($1.25) ½ Lemon in wedges (.30) Directions Pat dry the cod, season with the basting oil, garlic and roasted garlic and herbs. Pan-sear it until golden and flaky. Warm up the GUINEITOS EN ESCABECHE. Slice the lemon in wedges and the avocado. Ready to plate. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
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 OMG! I have cooked this dish a million times and each time I add something different. This time I added chopped sweet ajicitos - cachucha peppers, small peppers that are mostly found and used in the Caribbean, as well as Apple Cider Vinegar and Sazón. It worked, my husband devoured them! TOMORROW: MY RECIPE TO PAIR THE GUINEITOS IN A COMPLETE DINNER MEAL! Category: Side Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $3.30 or $1.65 per serving Difficulty Level: Intermediate (because peeling the bananas is not easy, smile!) Allergens, Other: Gluten Free, and Vegetarian Servings: 2+ Ingredients 3 green bananas ($1.00) 1 pot with salted water (0) 1 c. Angie’s Basting olive oil (.80) 5 large Garlic cloves, peeled, minced (.40) 1 med. size Onion, peeled, sliced and cut each slice in half (.40) 1 large or 2 small bay leaves (.10) 2 ajicitos dulces (cachucha peppers) rinsed, pat dry seeds removed, sliced (.10) ½ c. Apple cider vinegar (.15) 1 large roasted red pepper sliced (.20) ½ to 1 Sazón envelope (.15) Salt and pepper to taste (0) Directions Do not Peel, just remove the banana skin as I indicated in my slide presentation, slice them in approx. 1” rounds and boil in salted water until tender when you use your fork, then drain. Prepare all the veggies as indicated above to cook the sauce in med heat in a saucepan adding first the basting oil, garlic and onion. When golden, add everything else, except the bananas. Then finally, add the softened bananas to the sauce and cook in med-low for 15 minutes. Allow to cool and refrigerate until the following day. Can be eaten cold or warm. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  Since I gave you both sides recipes this week, all you need to do is to prep them ahead of time. Then, season/marinate and sear the filet mignon pieces and you will be ready to roll! Category: Entrée Approx. Prep and Cook Time: Under 45 Minutes Approximate Cost: $24.00 or $12.00 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 filet mignon cut steaks, cut in med-size pieces ($14.00) 1 tsp. Roasted garlic and herbs (.10) 1 1/2 tbsp. Angie’s basting olive oil (.40) 1 tsp. Angie’s dry seasoning (.15) 1 avocado ($1.25) 1 smashed potatoes recipe (2 servings) (posted yesterday) ($3.10) 1 Haricot verts recipe (2 servings) (posted day before yesterday) ($5.00) Directions Have the sides recipes that you prepped yesterday done before you start cooking dinner. Clean, pat dry marinate, allow to rest for 10 minutes and sear the filet mignon pieces. All you have left is to slice the avocado and you will be ready to roll! Yippee! 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  As I always believe, if we prep ahead, it will be easy to put together a nice meal in just few minutes. That’s the reason why I prep ahead the haricots vert (greens beans) and the smashed red baby potatoes today. Tomorrow, piece of cake, my meal will be ready in no time! Category: Side Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $3.10 or $1.55 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 2+ INGREDIENTS 9 small red potatoes (You can use more or less if you like) ($2.20) Salt to taste (to boil the potatoes) (0) MY SAUCE 1 tsp. Angie’s dry seasoning (.20) ½ tsp. smoked paprika (.10) ½ tsp. roasted garlic and herbs (.10) 1/4 cup Angie’s basting olive oil (.50) DIRECTIONS Boil the potatoes in a small saucepan covered with at least few inches of water. Add a bit of salt to the water. Bring the water to a boil over high heat, reduce to a simmer and cook the potatoes until they are completely tender and can be easily pierced with a fork. Make sure they are cooked through but do not overcook. The total cooking time will be 15 to 20 minutes. While the potatoes are cooking, set up a double layer of clean kitchen towels on your countertop. When the potatoes are done, remove them from the water, let them drain and sit for just a minute over the kitchen towels. To flatten the potatoes, use the palm of your hand or a small plate. Gently press down on one potato at a time. You want about ½ inch thickness. If some of them break, put them back together, so easy. Cover a baking sheet with aluminum foil spray with oil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature. Start the oven to 375 degrees. Sprinkle/drizzle or brush the potatoes with my basting olive oil sauce. Make sure the potatoes are well coated on both sides. Roast the potatoes until they are crispy and golden brown, about 30 minutes depending on your oven calibration. Turn them over once with a spatula halfway through cooking. Remove from the oven and serve them as a side in my tomorrow’s post recipe, smile. HACK: Prep potatoes ahead early on. You can boil and flatten them up to 8 hours ahead and store them on the pan, lightly covered, in the fridge. Just pour my basting olive oil over them shortly before roasting. Remember to look at my post tomorrow for the complete meal recipe, using two sides. Boom!  Haricots Verts are young unripe green beans. They are smaller and are used just like we use the regular green beans. As we all know, green beans are known by many names: string beans, French beans, or snap beans. I prefer the Haricots Verts because they are super tender, thinner and I do not need to remove the side thread, smile. Category: Side Approx. Prep and Cook Time: 15 to 20 Minutes Approximate Cost: $5.00 or $2.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free (and Vegetarian without the eggs) Servings: 2+ Ingredient 1 12-oz. bag of Haricots Verts ($3.49) 2 hardboiled eggs (.36) 3 tbsp. of Angie’s basting olive oil (.65) 10 large garlic cloves, peeled and sliced thick (.50) Salt, pepper. Roasted garlic and herbs seasoning and Paprika to taste (0) Directions Steam the Haricots Verts for about 10 minutes, remove and drain, set aside. (I purchase the ready to use bag at Trader Joe’s) Meantime, cook the eggs and slice in half. Add my basting oil to a small saucepan, to roast the sliced garlic pieces until golden. When all the ingredients are done, place the Haricots Verts in a serving dish, pour the basting olive oil-garlic over it, add the hardboiled eggs and salt, paprika and pepper to taste. Your side is ready to serve! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  This is a simple dish that I make often, simply because it is easy and fast to make, healthy and super delicious! Furthermore, what about the price per serving? Ridiculous! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $9.05 or $4.53 per serving Difficulty Level: Easy Allergens, Other: Contains wheat Servings: 2 + Ingredients 2 salmon steaks, skin removed ($4.50) 1 tsp. Roasted garlic and herbs seasoning (.20) 3 large garlic cloves, minced (.20) 1 tbsp. Smoked Paprika (.15) 2 c. beef stock ($1.20) 1 c. Orzo (.65) ½ tbsp. Curry powder (.15) 1 frozen sofrito cube (.20) 2 tbsp. Angie’s basting olive oil (.40) 1 can of chickpeas, drained, rinsed and drained again ($1.00) 1 lemon (.40) Directions
Done! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  If it happened to you, no problem, it happens to all of us. This is the scenario, you are ready to cook the meal for the evening and suddenly, nothing come to your mind about what to make for a side. What I do is simple. I prep some veggies ahead of time during the week, then when I am worry about a side, I just open the fridge and there are the sides waiting for me. Therefore, on any spare time, prepare some veggies, close the lids tight, refrigerate them and boom, no more worries. Category: Side Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $2.00 or $1.00 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 2 Ingredients 3 rainbow carrots of your preferred color. 1 food processor Directions Rinse the carrots, pat dry, cut the ends and process in any shape or form of your like. You can use them in a salad with my vinaigrette or you can steam, drain and drizzle with my basting olive oil and lemon juice, finally, you can add any seasoning and eat the raw. Done.  This is a simple hack. If you are experienced in prepping mangoes, then this hack is not for your, however, if you are not, then use my hack to make your life easier, smile. I love mangoes. I am originally from the Caribbean, where mangoes grow like crazy and the varieties are endless. In fact, I had a mango tree in my back yard. Anyway, I really never researched the nutritional benefits of eating mangoes, other than they are a good source of vitamin C, so, finally, I just did and these are some of the good stuff we get when we eat them. Mangoes are: High in vitamin C, potassium, lutein, fiber and boost the immune system. On top of that, the orange color of the mango peel contains beta carotene, an anti-cancer agent. However, although the peel is edible, some people are allergic to it because it contains the same compound of poison ivy and oak. I personally never ate the peel and will never try to eat it. How to Peel and Slice or cut a Mango: (Read or just follow my slide presentation.)
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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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