Nothing beats having fresh roasted veggies for dinner. They can be prepped the day before if you want, but fresh out of the oven are best for me. Just need few ingredients and the end result will be amazing.
Category: Side Approx. Prep and Cook Time: 45 minutes to 1 hour depending on your oven Approximate Cost: $8.05 or $4.03 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 3+ Ingredients 1 tsp. of fresh ground pepper (.10) ¼ c. Angie’s basting olive oil ($2.00) ½ head of fresh cauliflower, florets removed from head and sliced in half ($1.50) 2 c. Brussels sprouts (ends cut and outer leaves removed, sliced in half) ($2.35) ½ bag of rainbow carrots (peeled and ends removed) ($1.50) 1 to 2 large garlic head(s), do not peel, cut the top and sprinkle fresh pepper (.60) Directions Prep the veggies by following the directions listed after each ingredient. Add all the veggies to an oven safe baking pan and drizzle all my basting oil. Roast at 400 degrees for about 45 minutes (more or less, depending on your oven) until golden. Press the garlic to squeeze all the cloves and discard the garlic peel. Serve hot. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi
0 Comments
Nothing beats a homemade seafood meal, especially, if that meal involves ingredients like good old salmon and cod. However, if one manages to make cakes out of them, then that meal is taken to a next level! Priceless.
Category: Entrée Approx. Prep and Cook Time: Under 40 Minutes Approximate Cost: $7.90 or $ 3.95 per serving Difficulty Level: Easy Allergens, Other: For Gluten Free please use GF PANKO Servings: 2 Ingredients 1 large Salmon steak, cleaned pat dry and chopped ($2.50) 1 large Cod steak, cleaned pat dry and chopped ($1.95) ½ Onion, chopped (.50) Celery, chopped (.20) 1 jalapeno, seeds removed, chopped (.45) ½ green bell pepper, seeds removed, chopped (.25) 5 Garlic gloves, chopped (.20) 1 tbsp. Angie’s dry seasoning (.15) 1 ½ tbsp. Angie’s Basting Olive Oil (.50) Paprika, Black pepper (.10) Panko (.20) 1 egg (.20) 1 lime or a lemon (.60) Flat leaf parsley spring (.10) Directions Prep all the ingredients listed under the ingredients list. Season the chopped salmon and cod with my dry seasoning, pepper and paprika. Saute the chopped onion and peppers in my basting olive oil until golden brown. Remove from the skillet. Add to the skillet the cod/salmon combination and sauté just briefly for few minutes. Remove from skillet and allow to cool down completely. In a separate bowl, add the lightly cooked fish, 1 egg, the sautéed peppers, onion garlic mix, and Panko. Stir until all is combined. Now begin to shape the salmon-cod cakes by making a ball with the palm of your hands and then flatten it down lightly. In a skillet with more basting olive oil, cook the cakes until golden brown. Only, remember, they are already half way cooked and only need to brown. Slice your lemon, lime or both and begin to plate. I do not use mayo and instead made a dipping sauce with fat free Tzatziki, ketchup and basting oil. Fabulous! 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 My unpretentious Cornbread Cake to brighten your mornings, afternoons or anytime, smile, for when you crave a dessert but still want to stay on the healthy side, controlling all the ingredients!
Category: Dessert Approx. Prep and Cook Time: Under 1 hour Approximate Cost: $3.31 or .33 cents a piece Difficulty Level: Easy Allergens, Other: NOT Gluten Free Servings: 10+
¼ c. yellow Goya FINE Cornmeal (.25) 1 tsp. Baking powder (.10) 1/8 tsp. baking soda (.10) 1/8 tsp. Kosher salt (.10)
½ c. organic sugar (.30) 1 egg (at room temperature) (.16) ½ tsp. each of lemon zest, lemon extract and almond extract (.25) ½ c. Fat Free Plain Yogurt (.20) ½ c. fresh or frozen blueberries (if fresh, rinsed and drained) ($1.00) Directions In a separate bowl, mix together all the dry ingredients listed under A. Set aside. In a mixing bowl with an electric mixer, beat the room temperature butter and sugar until they turn into a light yellow color, then add the egg, lemon zest, lemon extract and almond extract, mix until combined. Now, add the dry ingredients listed under A. (that you combined and set aside) to your wet ingredients, starting and ending with the flour mix and alternating with the Yogurt. Pour the batter into a prepared pan with oil spray and then, sprinkle the blueberries on top. I used a Vintage Wilton Oval pan, size 9 ¾ wide (rim to rim), you can use a square brownie or muffin pan. Bake at 350 degrees for about 45 to 55 minutes, depending on your oven. You will see the sides beginning to detach from the baking mold and a beautiful golden brown color on top. Remove from oven and allow to cool down a bit. Enjoy with a cup of tea, coffee or a smoothie. I am always looking forward to make different dishes with ground chicken to prevent boredom, smile. This time though, I added the red potatoes and instead of a red sauce or regular, I came up with my red wine sauce. They can be eaten as is with a salad or with white or yellow rice.
Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $8.35 or $4.18 per serving Difficulty Level: Easy Allergens, Other: Gluten Free only if use GF Panko Servings: 2+ Ingredients ½ lb. of 98% fat free ground chicken ($2.50) 1 tbsp. Paprika (.15) 1 tbsp. Roasted garlic and herbs (.15) 1 tbsp. Dried flaked onions (.15) 1 ½ tbsp. Angie’s Basting Olive Oil (.40) 1 ½ tbsp. Panko (.15) ½ red onion, sliced (.40) ¾ c. red wine ($2.50) 2 c. chicken stock ($1.25) 3 red potatoes (.70) Directions Season the ground chicken with Paprika, Roasted garlic and herbs, dried flaked onions, ½ tbsp. Angie’s Basting Olive Oil and 1 ½ tbsp. Panko. Proceed to make small meatballs, I used the small ice cream scoop. Set aside. Peel the potatoes, cut in cubes and rinse, then drain well. Slice the red onion and sauté in 1 tbsp. of my basting olive oil with the meatballs until golden brown. Remove from skillet and add the cubed drained potatoes to sauté until golden brown as well. Remove the potatoes from skillet, add the onions-chicken balls-red wine mix and cook until it boils, then add the browned potatoes and cook in low until the sauce thicken a bit. At this point you need to think about what you will pair the balls with, rice, pasta or eat as is. Then start plating. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil IT IS BREAD MAKING DAY AGAIN FRIENDS, SO GOOD, FRESH AND HEALTHY and WHOLE WHEAT, NOT WHITE.3/15/2022 One positive thing this pandemic did for me; it pushed me to learn how to make bread, smile. I always loved bread, who doesn’t? The problem is that I was scared to try a recipe and come out with a rock. So, I did research and after several trials, I finally found the recipe that was easy and do not require any knead. It is Chuck No Knead Whole Wheat Bread and I am going to post it for you today. I have been making it for about 2 years now, weekly!
Category: BREAD Approx. Prep and Cook Time: Couple of HOURS Approximate Cost: $4.80 Difficulty Level: Intermediate Allergens, Other: CONTAINS GLUTEN AND SEEDS Servings: Yield: One - 5x9 loaf mold. INGREDIENTS 3 cup very warm water @ under 110 degrees (0) 1 Tbsp. dry active yeast @ room temperature (.50) 1 Tbsp. sugar (.10) 1 Tbsp. Angie’s Basting Olive Oil (I added my basting instead of plain oil) (.40) 1 Tbsp. Apple Cider vinegar (I only use Apple Cider Vinegar) (.10) 3 cup white flour ($1.50) 2 ½ cup – 3 cup Whole Wheat Flour ($1.50) 1 Tbsp. coarse salt (.10) ¼ c. Seeds such as sunflower, sesame, etc. (.60) DIRECTIONS 1. Mix together in your large bread making bowl the yeast, sugar and water. Wait a few minutes till yeast starts to work then add vinegar and oil. (I wait 10 minutes) 2. Add the white flour cup by cup stirring well after each addition then the salt. Then add the whole wheat flour, cup by cup stirring well after each addition. Finally, ADD THE SEED AND MIX WELL. This dough will still be a little bit wet and spongy. 3. Cover with a damp tea towel and let rise in a warm place for 30 – 40 minutes or until it has doubled in size. (I wait at least 45 minutes) 4. Using a big spatula, spoon out into or pour into a well-greased 9x5 loaf pan. Using your fingers if needed, water your hands and press the sides down, helping to create the perfect loaf shape. (do not knead) 5. With a knife make 2 or 3 diagonal shallow incisions in the loaves. 6. If you want, top with your favorite herbs or spices, for a savory loaf sprinkle with steak spice. 7. Bake the loaf for 50 minutes @ 375 degrees F or until it is golden brown and crusty on top and sound hollow when tapped on the underside. 8. Let sit if you can wait, for at least 5-10 minutes before slicing and serving with butter. My Link: Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil MY ROTISSERIE CHICKEN-BLACK BEANS-KIWI-AVOCADO SALAD with AIOLI DRESSING and a QUINOA as a SIDE.3/11/2022 Such a refreshing salad for warmer days, however, good any time of the year. Smile.
Category: Side Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $11.69 or $5.85 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients for the salad: ($6.79) 1 ½ rotisserie chicken breasts, skin removed and chopped ($2.50) 1 kiwi, rinsed, peeled and sliced (.50) 1 avocado, peeled and sliced (1.45) ½ c. cherry tomatoes, rinsed and sliced (.55) 1 jalapeno, rinsed and sliced (.35) 1 can 15 oz. black beans, drained, rinsed, drained again (.99) 1 celery stalk, rinsed, sliced and chopped (.15) ½ small onion, chopped (.30) Chopped parsley to taste (0) Directions for the Salad: Simply follow the information listed on the ingredients on the side. Ingredients for the Aioli Salad Dressing: ($1.75) 3 med. to large garlic cloves, minced (.30) 1 tsp. of chopped cilantro (.10) 2 tsp. (or more) of fresh lime juice (.50) 1/3 c. Tzatziki sauce (.25) Pinch of Angie’s dry seasoning (0) 1/4 tsp. Smoked Paprika (.10) 1/3 c. of Angie’s Basting Olive Oil (.50) Directions for the Aioli Salad Dressing: Combine all the ingredients EXCEPT THE BASTING OIL in a food processor or blender and process for 20 seconds. Then, with the food processor or blender running, drizzle in the basting oil very slowly. (Store any leftover in an airtight glass container in the fridge for up to about a week or 2.) Ingredients for the Quinoa: ($3.15) 1 c. quinoa ($1.00) 2 c. chicken or beef broth ($1.25) 1 tbsp. of Angie’s dry seasoning (.25) 1 tbsp. Angie’s basting olive oil (.40) 1 frozen sofrito cube (or add chopped oregano, garlic and cilantro) (.25) Directions for the Quinoa: In a saucepan add 2 c. chicken or beef broth, the frozen sofrito cube and bring to a boil. Add 1 c. quinoa, my dry seasoning, basting oil, reduce the heat and simmer until all liquid evaporates. Turn the heat off and let it stand for about 5 minutes. Then fluff it with a fork. Done. When your quinoa, salad and aioli dressing are done, assemble the salad and start plating. 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 have eaten this French dessert for a long time. However, I have no idea why I have not made these beauties ever. Why? Maybe because I am always making other desserts and never thought of Madeleine’s as a priority, smile. However, now, I will definitely make them more often because I simply love the lemon flavor of this sponge baby cakes!
Category: Dessert Approx. Prep and Cook Time: 25 to 30 Minutes Approximate Cost: $2.78 = 1 batter of Baked Madeleines Difficulty Level: Easy Allergens, Other: PLEASE USE 1 TO 1 Gluten Free Flour Servings: 12 Madeleines plus a baby cake Ingredients 1 1/3 stick of unsalted butter (melted and allow to cool at room temp.) ($1.10) 1/2 c. organic sugar (.25) 3 eggs at room temperature (.48) 1 c. unbleached all-purpose flour (.60) 1/8 tsp. kosher salt (.05) 1 tsp. baking powder (.05) 1 tsp. lemon zest (.15) Olive oil spray for the Madeleine baking pan (.10) Directions In a med-size bowl whish the sugar and eggs until they become pale yellow and thick. In a separate bowl, mix the all-purpose flour, kosher salt and baking powder, then add it to your eggs batter and mix until everything is combined. Next, add the melted butter, lemon zest and mix well. Your batter will be thick, however, smooth. Now, you need to refrigerate the batter for at least one hour, not less. Pre-heat the oven at 275 degrees, oil spray the Madeleine’s pan and fill each space with a spoon about ¾ of the batter, not to the top. Bake until the little cakes rise to the top and are just lightly golden. Depending on your oven this may take about 10 minutes. Remove from the oven and wait until they get cool a bit, then allow them to cool completely on a wire rack. But what is Achiote Oil? Achiote is a natural food coloring spice, obtained by simmering the Achiote seeds in oil, then strain them. 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 of Sazón, smile.
The Achiote seeds are deep red and 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. In Puerto Rico Achiote oil is used a lot and my favorite use is to provide color and flavor to the famous pasteles masa, or dough! Smile. Love it! You can purchase Achiote in any Latin Market where you live. ANOTHER ONE OF MY TOSTADAS, THIS TIME WITH PAN-SEARED SALMON, BLACK BEANS, AVOCADO and SWEET KALE!3/5/2022 This is not the first time that I post Tostadas and it will never be the last. Why? Because they are so good and so versatile to make, smile. You can come up with any combination of protein and veggies and you will always go right. Plus, never forget the crispy tostada to hold your selection. Yummy!
Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $15.45 or $7.73 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 + Ingredients 4 salmon filets, (skin removed and season with 1 ½ tsp. of Angie’s dry seasoning or the one you like, chopped garlic and 2 tbsp. of my basting olive oil.) ($10.00) 3 tomatoes, clean, pat dry and sliced (.85) 2 jalapenos clean, pat dry and sliced thin (.40) 1 1/2 c. Sweet Kale salad mix ($1.25) ½ med. size onion and 3 garlic cloves (.50) 4 Corn Tostadas (.60) 2 ½ tsp. Angie’s dry seasoning (keep 1 tsp. to season the black beans) (.25) 3 tbsp. Angie’s Basting Olive Oil (keep 1 tbsp. for the black beans. (40) 1 can black beans, drain, rinse and set aside. ($1.00) 1 handful of cilantro, rinsed, drained, pat dry and chopped (.20) Directions Take the skin off the salmon and cut in individual filet the size of your choice, season as I indicated above. Drain and rinse the black beans and set aside. Chop the onion and garlic, sauté in my basting olive oil until golden and add the beans. Add 1 tsp. of my seasoning, stir until all these ingredients are combined, cover and remove from stove. Slice the tomatoes, onion, jalapeno, and avocado (do not peel yet). Chop cilantro. Sauté the salmon steaks until golden, remove set aside to rest while you arrange to plate. Assemble the tostadas as I did in my slide presentation or in any way you like. Time to serve your yummy dinner or lunch. 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 Chicken meatballs are easy; families make them almost weekly. However, the trick is how to season, cook and present them each time. Today, I decided to make them smaller, well-seasoned and partner them with my quinoa.
Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $6.65 or $3.33 per serving Difficulty Level: Easy Allergens, Other: Gluten Free if you use GF breadcrumbs Servings: 2 Ingredients ½ lb. 8% fat organic ground chicken, seasoned ($3.00) ½ tsp. roasted garlic and herbs (.20) ½ tsp. granulated garlic (.10) 2 tbsp. chopped dry onion flakes (.25) 2 tbsp. Panko (or any breadcrumbs you have at home) (.25) 1 tsp. Angie’s Dry Seasoning (.30) 1 ½ tbsp. Angie’s Basting Oil (Save ½ tbsp. for the Quinoa) (.40) 1 c. of Quinoa ($1.00) 2 ½ c. turkey broth (homemade that I had at home at the time) ($1.00) 2 spring of chopped Italian Flat parsley for garnishing (.15) Directions
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 |