 This is my small panatela recipe made to give it to friends that I love tons. I used a small round baking pan. There are so many ways to use Guava in desserts. One of my favorites, Pastelillos (turnovers filled with guava and cream cheese). Also, you can make cupcakes, or slices of guava over cream cheese bites and a lot more desserts. Category: Dessert Approx. Prep and Cook Time: Under 1 hr. Approximate Cost: $4.70 Difficulty Level: Easy Allergens, Other: for Gluten Free please use GF 1- to - 1 Flour Servings:6 Ingredients (TODAY I USED SELF-RISING FLOUR INSTEAD OF ALL-PURPOSE) 1 c. PLUS 2 TBSP. Self-Rising flour (.60) ½ stick of Butter softened ($.40) ½ c. granulated organic white Sugar (.50) 1 large egg (.20) 1 tbsp. Vanilla ($1.00) 1/8 sp. Almond extract (since it is very strong) (.10) 2 tbsp. Powder sugar to sprinkle over the cake (.10) Guava paste (placed over the 1st layer of cake batter in mold, cut in ¼” thick slices) ($1.00) 4 oz. cream cheese to place over the guava layer slices cut in ¼ “thick (.80) Directions
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 These bagels are not only delicious but very healthy. Among other ingredients, they are made with whole wheat flour, Oats flour, EVOO and honey and better yet, no preservatives. Not an easy recipe to make but so worth it. This is not my recipe though, however, it is the one that I have been using for years. Category: They Fit all these: Entrée _X_ Hors d” oeuvres _X_ Dessert _X_ Approx. Prep and Cook Time: Several hours Approximate Cost: $4.90 or .61 cents per bagel Difficulty Level: Advanced Allergens, Other: NOT Gluten Free Servings: I made 8 Large This is the original recipe from: Everything & Sesame Bagels from EDIBLE DC Summer 2015 Makes: 12 medium-sized (I figured in the ingredients cost) INGREDIENTS 1⅔ cups warm water (0) 1 scant tablespoon active dry yeast (.20) 1 tablespoon honey (.30) 1 cup all-purpose unbleached flour (.80) 2 cups whole-wheat flour ($1.60) 1¼ cups oat flour (.90) 2 teaspoons salt (.10) 1 teaspoon vegetable oil for coating bowl (.10) 1 tablespoon honey or agave (.90) Boiling water (.0) Sprinkle of cornmeal (.0) 1 egg (.30) 1 teaspoon water (.0) DIRECTIONS Combine water, yeast and honey in a medium mixing bowl and let sit for about 5 minutes, until yeast foams. Combine flours and salt in the bowl of a stand mixer, then add water mixture. Mix at low speed until the dough comes together, about 3 minutes. Then increase speed to medium and knead for about 10 minutes. The dough should be soft and smooth. Place in oiled bowl, cover tightly with plastic wrap, and allow to rise in a warm place for about 2 hours, until doubled in size. Alternatively, you could place the dough in a covered bowl and place in the fridge overnight. Before shaping dough, allow it to come to room temperature. After dough has risen, punch it down a few times, and allow to rest for 10 minutes. Then, on a floured surface, divide into 12 equal sections. Roll each into a ball, and poke index finger through center. Swirl dough around your finger a few times to stretch out the bagel hole. Place on parchment-lined baking sheet, cover with towel and allow to rest for 10 minutes. Meanwhile, preheat oven to 425º and prepare the water bath. Bring large pot of water to boil. Add 1 tablespoon honey or agave. Once water is at a rolling boil, reduce to a simmer. After shaped dough has rested for 10 minutes, transfer to simmering water. Simmer for 1 minute on each side, then remove with a slotted spoon and place on a baking sheet lined with fresh parchment paper and sprinkled with cornmeal. Beat together egg and 1 teaspoon water and brush over top of bagels. Sprinkle with toppings of choice. We used sesame seeds, and a mixture of chia seeds, coarse salt and onion flakes. Bake for 15 minutes, or until bagels begin to lightly brown. Remove from oven, allow to cool for a few minutes and then serve. Honey Oat Bagel variation: Use above ingredients and follow same directions, but add ⅓ cup honey to the water and yeast mixture. Then, after brushing bagels with egg mixture, drizzle with honey and sprinkle with old-fashioned rolled oats before baking.  I can tell you this, crispy breaded fried chicken is heavenly, smile. Yes, of course, you don’t eat it daily but you come up with a fair schedule to make it and enjoy it to the max. You can plan to eat it as a sandwich with hummus spread on the bread, or as a meal with a nice salad and avocado on the side. Finally, you can slice the crunchy steaks and make a nice COBB salad with the crunchy pieces sitting on one side of the plate. Boom! Category: Entrée Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $10.20 or $5.10 per serving Difficulty Level: Easy Allergens, Other: Gluten Free (FOR GF USE GF BREAD, PANKO & FLOUR) Servings: 2 Ingredients 2 chicken breast, skinless, and cleaned ($4.50) 1 c. (plus) GF Seasoned or Plain Panko (.30) ½ c. to 1 of all-purpose flour (.20) 1 tbsp. or to-taste seasoning, Garlic Salt, Lemon Pepper or your seasoning choice (.10) 2 eggs beaten (.40) 1 c. + 1tbsp. Olive oil (1 tbsp. to season the chicken and 1 c. to fry) ($2.00) 2 bread buns of your choice; Kaiser, French, Brioche, etc… ($1.50) 4 tsp. Hummus to spread the bread ($1.00) OPTIONAL Bacon, Ketchup, Hot Sauce, Romaine and Tomato to-taste (.20) Directions Slice the breasts crosswise to obtain at least 2 nice size steaks per breast. Season with EVOO thoroughly and Garlic Salt and or Lemon Pepper. Refrigerate briefly to infuse the chicken breasts steaks. Prepare 3 containers, 1 with beaten eggs, one with Panko and one with Flour. Since you are frying the chicken, this is what you do so they turn out crispy: 1. pat dry the steaks 2. Dredge in flour 3. Dip in the beaten eggs 4. Coat with the Panko 5. Make sure that you put some pressure on top, so the Panko sticks to the chicken. Now, time to get it final. Add the oil to a skillet, heat it to med-high heat, test the heat with a small piece if the breading, it will tell you that the oil is ready for the chicken. Ever so carefully, add just the pieces that can fit in the skillet, do not over crowd and cook until golden brown. Now, time to 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  TOMORROW- WILL POST MY JULIA CHILD'S BEEF BURGINON I have been using pressure cookers for so many years now, that I can’t remember when I started, smile. I have 3. It is such a convenience. For one thing, your meal is going to be done and super tender in less time than if you use a non-pressure pot. But first, let’s talk about what is it and how it works. A pressure cooker has a gasket under the lid which seals the lid so tight, that the steam is trapped inside creating such a stronger heat, reason why it cooks faster than a regular pot. Even though nowadays they have electric models, mine are all stove top. One word of advice, when you place them in the burner, they will quietly begin to build the pressure inside but once it is heated enough, it will start to make a sound that you have to monitor with the pressure regulator and the stove. You want a steady sound during the cooking time. If it sounds too much, reduce the heat until it slows down. Finally, never ever try to open the lid when its releasing the vapor. Just wait until it doesn’t sound anymore. I place mine under the sink faucet, run cool water until it stops the pressure inside, then ever so carefully, I open it. Boom, time to get one friends.  If you do not own a Slow Cooker, it is time to think about getting one. I only have one, and how convenient they are. For example, you place the meat or your stew ingredients, veggies or beans to soften, etc. in the pot. Follow the Slow Cooker instructions, turn it on and then go to work, or your doctor’s appointment, etc. It usually cooks while you are away for hours, or better yet, overnight. Then you come home, open the door and the aroma of a meal intoxicates your soul. Yes, get one of these cookers and make your cooking life easier. (However, not faster, SMILE!!!) These are some ideas to cook in the Slow Cooker or Crock-Pot: Vegetable and Chicken Soups, Chili, Ropa Vieja, BBQ Pork, Short Ribs, Braised Pot Roast, Brisket, Pot Roast, Ribs, and a ton other things.  Pulled pork to me is more of a summer dish, although I know it is not and I make it anytime the family crave for it. One thing I do that lots of people don’t do is that I cut out as much fat as I see and replace some of it at seasoning time with my basting olive oil, healthier. Finally, what I like about my recipe is that I cook it for such a long time that gives me the opportunity to work on other stuff I have to do, that never gets done. Winning!!! Category: Entrée Approx. Prep and Cook Time: 6 to 7 Hours depending on meat size/weight Approximate Cost: $ 19.76 or under $2.00 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: Over 10 servings Ingredients 1- 8 or 9lb. Bone-In Butt Roast or Boston Roast or Pork Shoulder Blade Roast ($14.16) 1/2 to 3/4 cups of Angie's Basting Oil (see the recipe LINK below) ($2.00) 1/4 to 1/2 cup of the following seasonings: 1/3 c. Angie’s Basting Olive Oil (.60) Angie's Dry Seasoning to-taste (see the LINK below) (.50) Adobo Bohio to-taste (.10) Black Pepper to-taste (.10) Granulated Garlic to-taste (.10) Granulated Onion to-taste (.10) Kosher Salt to-taste (.10) Directions FOR THE PORK (NOTE: Clean and Season the pork the day before.) Remove as much fat as you can from the pork. (I removed at least few lb.). Place the clean pork in a foil pan or the pan of your choice that is not shallow. Add the basting oi, all the seasoning and rub well throughout. Let it rest overnight. Roast at 280-to 300 degrees, the hours will depend on the weight of the cut, about 1 hour/pound and your oven. I cooked my pork for 7 hours. The lower temperature or brazing is what does the magic. When done, pull it all apart with two forks and drizzle with my BBQ sauce. Ingredients FOR MY BBQ SAUCE (Approximately $2.00) Renders 2 cups ½ tsp. Ground black pepper ½ tsp. Pepperoncini ½ tsp. Cayenne pepper ½ tsp. Kosher salt (or to-taste) 1 ½ tsp. Paprika 1 tsp. Granulated Onion 1 tsp. Granulated garlic ½ to ¾ c. Apple Cider vinegar 1/3 c. Ketchup 2 tbsp. unsalted butter 2 tbsp. Brown sugar ½ c. Chicken stock 1 tsp. Worcestershire Sauce 1 tsp. Soy sauce MY BBQ SAUCE Renders 1 cup ½ tsp. Ground black pepper ½ tsp. Pepperoncini ½ tsp. Cayenne pepper ½ tsp. Kosher salt (or to-taste) 1 tsp. Paprika 1 tsp. Granulated Onion 1 tsp. Granulated garlic 1 tbsp. Brown sugar 1/4 c. Apple Cider vinegar 1/4 c. Ketchup 1 tbsp. unsalted butter 1/3 c. Chicken or Beef stock or broth ½ tsp. Worcestershire Sauce ½ tsp. Soy sauce Directions FOR MY BBQ SAUCE In a small saucepan whisk together the wet ingredients, including if you have, the pan drippings of the cooked pork. Then add and whisk the dry ingredients until all are combined. Bring to a simmer until all the ingredients are totally combined and there are no lumps. If you want the sauce thicker, then prep 1 tbsp. or cornstarch with a bit of water to make a paste. Then add it to your sauce while it simmers and stir until it thickens to your like. When the pork is ready and pulled apart, drizzle all over it and serve it anyway you like it. HACK: This pork goes perfectly with corn on the cob, or roasted potatoes or just a Kaiser Roll with the pork, BBQ sauce and added cheese or simply with yellow rice. I did not figure these other ingredients in the cost because I want you to decide to use my pulled pork in any form you wish, like sandwiches with a colored coleslaw side or on top, smile. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  OK friends, so I cheated. I wanted to eat this traditional Puerto Rican dish yesterday; however, I was in a hurry and did not find green plantains at the grocery. So, what a sweet girl like me had to do? Well, get a box of Goya frozen Mofongo and deal with it! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.25 or $5.62 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients ½ box of GOYA Mofongo (found at Walmart or Spanish markets) ($3.50) 2 tbsp. Angie’s basting olive oil (or to-taste) (1 tbsp. for mofongo & 1 for pork) (.40) 2 tsp. Angie’s dry seasoning (or to-taste) (1 tbsp. for mofongo & 1 for pork) (.20) 2 c. Angie’s Rotisserie chicken stock ($1.00) 2 thin chopped garlic cloves .15) 3 large pork tenderloin steaks cut in med-size bite pieces. ($6.00) Directions
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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce |
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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