 COD RECIPE #2:It is such a simple dish. I just added two sides to compliment the whole meal. Guess what? It worked, my husband approved, smile. His dish almost didn’t need to be placed in the dishwasher, smile! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.45 or $4.23 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the fish 2 cod filet ($3.70) 1 ½ tsp. Cilantro Lime seasoning (.15) ½ c. of either All-purpose flour or GF flour (.20) 2 tbsp. Angie’s basting olive oil to brown the filet (.60) 1 Lemon for juice and to garnish (.60) 2 tbsp. Capers (.50) Ingredients for my Cauli-Broco Rice 2 to 3 c. of Cauli-Broccoli rice ($1.25) 1 Shallot, chopped (.50) 5 Garlic, chopped (.20) 2 tbsp. Angie’s basting olive oil to brown the filet (.60) 1 ½ tsp. Cilantro Lime seasoning (.15) Directions Season the fish with 1 ½ tsp. Cilantro Lime seasoning. Add the flour to a shallow plate. Using one cod filet at a time, dredge them in the flour, cover well on both sides, remove and place on a plastic or foil paper until ready to cook. Add 2 tbsp. of basting olive oil to a skillet on med high, place one cod fish and cook until golden brown. Remove and let them rest on paper towel. Once the filet are cooked and removed, add additional basting oil to the skillet, the capers and lemon juice. The sauce will be thick because of the flour dredge of the filet. If you wish the sauce to be more runny than thick, add either a couple of tbsp. of white wine, broth or water to reduce it. Now, add the fish back to the skillet and smother with the sauce. To cook my cauli-broccoli rice, sauté the chopped shallot and garlic in 2 tbsp. of my basting olive oil. Add 1 ½ tsp. Cilantro Lime seasoning. Stir well for about 4 minutes. Microwave the cooked plantains according to the pack. Garnish with a lemon slice. You are ready to plate. Done. Enjoy!
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 COD RECIPE #1: This is one more Cod fish recipe that is easy to make and looks like a million bucks, not to mention of what is cost per serving and how it tastes. You’ll end up with a substantial plate that will fulfill you till tomorrow, smile! Category: Entrée Approx. Prep and Cook Time: 35 to 40 Minutes Approximate Cost: $14.45 or $7.23 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 Cod filet ($3.70) ½ tbsp. Roasted garlic and herbs seasoning (.15) ½ tbsp. Rosemary Garlic seasoning (.15) ¼ c. Angie’s basting olive oil ($1.25) ½ tsp. Spanish Smoked Paprika (.10) 1 Shallot, sliced (.50) 12 Cherry tomatoes, rinsed, pat dry (.60) 5 large Brussels Sprouts cleaned and cut in half (.60) ½ lb. asparagus, clean, bottoms discarded, cut 1” diagonally ($1.25) 1 avocado ($1.25) 2 lemons (one cut in half and brown in the skillet, the other, to drizzle over final plates) ($1.00) 1 ½ tsp. Sesame seeds (.15) ½ pc. of cauliflower pasta ($1.50) ¼ c. Angie's Homemade Pesto or any store bough brand of your choice. ($2.25) Directions Season the cod with ½ tbsp. Roasted garlic and herbs seasoning, ½ tbsp. Rosemary Garlic seasoning, 1 tbsp. Angie’s basting olive oil and ½ tsp. Spanish Smoked Paprika. Refrigerate. Meanwhile, start water in a saucepan to cook the cauliflower spaghetti. Add salt to taste, bring to a boil and cook briefly according to the box instructions. Back to the skillet, add whatever is left of the basting olive oil to the skillet. Then sauté the Brussels first, following the asparagus and cook until golden. Remove from skillet, set aside. Add the tomatoes, shallots slices and lemon half to the same skillet and brown. Bring all the other cooked veggies to the skillet, mix briefly. Remove, set aside. Drain the pasta, add the pesto, stir quickly and keep warm. Place the cod filet in the med-high skillet with their own marinate. Cook briefly until lightly golden. Remove from the skillet, start plating. Once the plate is complete, drizzle lemon juice over, sprinkle with sesame seeds and add the ½ lemon that you browned before. It won’t hurt if you slice the avocado and serve it on the side, Bon Appetite! My Links: 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  Yes, it is possible to feed 2 people over 4 meals with little over 1 lb. of cod fish. Obviously, the meals are not just the fish; they also come with the sides. One important factor to always consider when serving meats or seafood is portion control and these meals offer exactly that, enough to satisfy our appetite and yet keep us all healthier. Category: HACK Approx. Prep and Cook Time: N/A Approximate Cost: $15.40 or $3.85 per meal Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 4 Ingredients 1 ½ lb. of Cod filet ($15.40) Directions Clean the filet, remove any bones (if any), pat dry and cut 2 filets per meal. Place each filet meal in a plastic bag and freeze until time to use. This week, I will post the recipes that I cooked with the aforementioned fish plus a BONUS, smile.  I don’t get tire to use shiitake mushrooms in my dishes because the health benefits of these mushrooms are tremendous. Besides it gives an amazing flavor to my meals, this time, my orzotto. Furthermore, I love to combine them with octopus. Delicious! Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $20.87 or $10.44 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 pk. of cooked octopus (I USED 2 LARGE TENTACLES out of 3 that comes in the pack for 19.99 ($13.32 at Costco) 1 c. white wine ($2.00) 1 small onion, chopped (40) 5 garlic cloves, chopped (.30) 1 lemon (.60) 1 ½ tsp. Angie’s dry seasoning (.25) 2 ½ tbsp. Angie’s basting olive oil (.60) 1 c. orzo (.50) 2 c. chicken broth ($1.25) 5 shiitake mushrooms dried cut in half ($1.45) Green onions/scallions to garnish (.20) Several laurel leaves Directions Add 2 c. chicken broth, 2 laurel leaves and the 5 shiitake mushrooms, ½ tsp. of dry seasoning and ½ tbsp. of basting oil to saucepan, bring it to a boil and add 1 c. orzo. Bring it to a second boil, turn the heat to low and cover. Cook for about 20 minutes, adding more broth if you like it creamy like risotto. Meanwhile, take the octopus tentacles, rinse with enough water, pat dry and slice diagonally. On a separate skillet, add 1 tbsp. basting oil, the chopped garlic and onion, sprinkle with some of my dry seasoing and sauté until golden. Carefully add the wine and more seasoning to-taste reduce the heat to a simmer and add some of the chopped scallions. Turn the heat off, squeeze ½ lemon over the wine sauce. On a separate skillet, pan fry the octopus until golden brown. Ready to plate. 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  I learned long time ago that colors in your food are the way to go and the more the better. Therefore, when I see veggies such as eggplant, red cabbage, colorful bell peppers, etc., I grab them, come home and plan to make something to honor them. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $8.95 or $4.48 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients ½ lb. pork tenderloin, clean, pat dry and cut in bite pieces ($2.00) 2 tbsp. each of Roasted garlic and herbs and Chimichurri Seasoning (.20) 2 to 3 tbsp. of olive oil to marinate the tenderloin and to sauté the veggies (.60) 2 crunchy celery stalks with leaves on, rinsed on chopped (.15) 1 orange pepper, rinsed, pat dry, charred in an open flame ($1.00) 3 medley small red potatoes, rinsed, cut in small bite size, briefly boiled, drain (.35) 4 red cabbage leaves added to the boiling potatoes for a short boil (.25) 4 cloves of garlic, chopped (.20) 1 med-size onion, chopped (.30) 1 frozen Sofrito cube (.25) 1 bag Brown basmati rice ($2.30) Chopped green onions to garnish (.10) 1 avocado ($1.25) Directions Prep the tenderloin bites as indicated above, add the seasoning and refrigerate. In a saucepan with water, blanch the potatoes until almost tender. Drain, set aside. (Use the same potatoes water to blanch the red cabbage leaves briefly, drain and set aside.) In a skillet with some olive oil, add the onion, garlic, celery, Sautee for a short time, then add the drained potatoes. Stir well until golden brown. Carefully, char the yellow pepper as indicated above, peel the black skin, cut in half and clear all the seeds. Meanwhile, remove the potatoes mix from the skillet, add the pork tenderloin bites in their own marinate oil and sauté until golden. Add back the potatoes onion, celery mix and the Sofrito cube, mix well. Microwave the Brown Basmati Rice, fill the peppers with the pork tenderloin mix, plate a generous scoop of the rice, place the cabbage leave on the side, top the cabbage leave with the stuffed pepper and sprinkle green onions all over. A slice of lemon and avocado won’t hurt either, smile. Bon Appetite!  I love to cook fish weekly, any fish that is flaky like this one, or super loaded with omega, or proteins, etc. So, in order to don’t’ get bored with the same fish weekly, I am always looking for other options. I was lucky today to found Chilean Sea Bass, yippee! Category: Entrée Approx. Prep and Cook Time: Under Minutes Approximate Cost: $30.31 or $15.15 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 lb. Chilean sea bass ($21.41) 1 tbsp. Angie’s basting olive oil (.40) 1 tsp. Roasted Garlic and Herbs seasoning (.15) 1 tsp. Angie’s Dry seasoning (.20) 1 lemon cut in half (.50) 2 shallots, sliced (.30) 5 large dried Shiitake mushrooms cut in half (.45) 4 large Garlic (.15) 2 tbsp. Capers, drained and rinsed (.45) 2 tbsp. Chopped Cilantro or Culantro leaves (.30) 2 tsp. Balsamic vinegar (.60) 1 Avocado ($1.25) ½ c. chicken broth, (my homemade or store brought) (.30) ½ box of frozen plantain chips (mofongo) ($1.50) ¼ c. Angie’s basting olive oil (to marinate, for the plantain chips and to sear. (1.80) 3 large garlic cloves, chopped (.10) 1 tsp. Roasted Garlic and Herbs seasoning (.15) ½ c. chicken broth, (my homemade or store brought) (.30) Directions Clean the fish, pat dry with paper towel, season with 1 tbsp. Angie’s basting olive oil, 1 tsp. Roasted Garlic and Herbs seasoning and 1 tsp. Angie’s Dry seasoning. Refrigerate. In a saucepan over med-high add ½ c. chicken broth, bring to a simmer and add the mushrooms to hydrate. Simmer for about 4 to 5 minutes, turn the heat off and remove the mushrooms from the broth. Slice the 2 shallots, 4 large Garlic, chop the mushrooms and the cilantro leaves. In a skillet with some basting olive oil, Sautee he shallot, garlic and mushrooms. When golden brown, add the capers and remove from heat. Start a saucepan with ½ c. chicken broth, over med-low, and then add 3 large chopped garlic cloves, 1 tsp. Roasted Garlic and Herbs seasoning and 2 tbsp. of my basting olive oil. Next, add ½ box of frozen plantain chips (mofongo) and allow the chips to absorb the broth, mashing all the way through and adding more broth as needed, you can use the mushrooms leftover broth. (You are looking for a mashed potatoes similar kind of consistency. Sear the sea bass and the lemon half, remove from skillet, allow the fish to rest. When ready to plate, slice the avocado in half, peel it and drip some balsamic vinegar inside the pocket. Done! 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  This is one of the two meals that you can prepare with 1 lb. of ground turkey for two people. It is so simple to make and so good for you, Time to try it, smile. Category: Entrée Approx. Prep and Cook Time: under 40 Minutes Approximate Cost: $8.45 or $4.23 per serving Difficulty Level: Easy Allergens, Other: FOR Gluten Free, PLEASE PURCHASE GLUTEN FREE PANKO Servings: 2+ Ingredients for the turkey balls ($3.60) ½ lb. of 99% fat free ground turkey ($2.25) 1 tsp. Roasted garlic and herbs (.15) 1 tsp. Sazon with Annanato (.15) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 tsp. Dill (.15) 1 tsp. Chimichurri herbs (.15) 1 ½ tbsp. Chopped dry onions (.20) 2 tbsp. Panko (.15) Ingredients for the Quinoa ($2.25) 1 c. quinoa (.50) 2 c. chicken stock ($1.25) ½ tsp. Sazon with Annanato (.10) 1 tbsp. Angie’s basting olive oil (.40) Ingredients for the Mofongo Puré ($2.60) ½ lb. Green Plantain Pieces (box comes with 1 lb.) ($1.50) 1 plus c. Chicken stock (.60) ½ tsp. Sazon with Annanato (.10) 1 tbsp. Angie’s basting olive oil (.40) Directions for the turkey balls In a glass bowl add the turkey, roasted garlic and herbs, Sazon with Annanato, ½ tbsp. of my basting olive oil, dill, Chimichurri herbs, chopped dry onions and Panko. Mix everything well and make the mini turkey balls. Refrigerate. Directions for the Quinoa In a saucepan over med-high bring the chicken stock, Sazon with Annanato and my basting olive oil to boil. Add 1 c. quinoa, bring to a second boil, reduce the heat to low, cover and cook for about 20 minutes. Directions for the Mofongo Puré Meanwhile, in a separate saucepan add the Green Plantain Pieces, chicken stock, Sazon with Annanato and my basting olive oil. Cook over med-low until the pieces begin to brake, help it with a spoon and at some point you will get the pure that will look similar to mashed potatoes, however, super moisty like a cream. Finally, in a skillet with 1 tbsp. of basting oil, sauté the turkey balls until golden brown. Ready to plate! My Link: Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I think that very few people out there don’t like to eat hamburgers. One real caveat though, the better the burger, the more fat it has. Therefore, we need to come up with new ways to eat the same stuff that we used to eat regularly, at home and at fast food restaurants. So I came up with my super delicious, moist and healthy version of Turkey Burgers and my husband loves it. So it will continue to be turkey burgers galore indefinitely, for sure! Category: Entrée Approx. Prep and Cook Time: 30 to 35 Minutes Approximate Cost: $10.79 or $5.40 per serving Difficulty Level: Easy Allergens, Other: 100% Gluten Free Servings: 2+ Ingredients ½ lb. 99% fat free ground turkey ($2.25) 1 ½ tbsp. minced onion (.30) 1 tsp. minced dry garlic (.20) 1 tsp. Angie’s dry seasoning (.30) 1 tbsp. Angie’s basting olive oil (.60) 1 large eggplant, rinsed, pat dry and cut lengthwise in 3 pieces ($1.75) 2 tbsp. of Angie’s homemade pesto or the one of your choice ($1.25) 2 Roma tomatoes, rinsed, pat dry and sliced (.99) 1 red onion, peeled and sliced (.40) 2 c. organic baby spinach ($1.50) 1 large avocado ($1.25) Directions Prep the eggplant as I mentioned above, sprinkle with salt and allow to sweat for 10 minutes. Rinse all the salt, pat dry and set aside until time to sear it. Season the turkey with minced onion, minced dry garlic, my dry seasoning and basting olive oil. Mix well and make 2 large burgers out of it. Refrigerate. In a skillet over med-high with 1 tbsp. of basting oil, place the eggplant skin side on first. After it cooks for a while, flip it to get both, cooked and grill marks. Then add the onions to get them golden brown. Remove briefly and set aside and add the burgers to cook 100%, about 4-5 minutes. Now spread pesto generously over the eggplant slices. Meanwhile, while the burgers cook, slice the tomatoes and avocado. Start plating by placing the spinach over the plate, top with the eggplant slice and follow my slide presentation to complete the dish Enjoy! NOTE: Oh, and what do I do with the 3rd slice of eggplant? I diced it and stir fry it with pork tenderloin chunks and broccoli. Boom! 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  HOW MANY MEALS CAN I PREPARE WITH 1 LB. OF GROUND TURKEY BURGER? The answer: I prepare the equivalent of FOUR meals for Two people. This is very economical, however, super healthy and nutritious and no one stay hungry, smile. The packet of ground turkey cost me this time $4.49. I divided the pack in half. With one half I made 2 succulent turkey burgers. (recipe coming up this week) With the other half I made 13 mini Turkey meatballs in a brown gravy sauce over quinoa and mofongo pure. My husband and I ate plenty and believe it or not, we had leftovers, smile. WITHIN THE NEXT COUPLE OF DAYS, I WILL BE POSTING THE RECIPES. Winning! Category: HACK Approx. Prep and Cook Time: N/A Approximate Cost: $4.49 OR with other ingredients, a couple of dollars per serving! Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 6+ Ingredients 1 lb. PACK OF 99% FAT FREE GROUND TURKEY either at Trader Joe’s or Lidl ($4.49) Directions Just divided the pack in half, make the 2 generous burgers and the 13 mini meatballs with the other half. Refrigerate or freeze then until time to use. RECIPES WILL BE POSTED THIS WEEK.  Easy does it meal; pan seared salmon, sweet potato bites and you can add a side salad. Boom, dinner is ready in under 20 minutes for such a price and for 2 people... Category: Entrée Approx. Prep and Cook Time: About 20 Minutes or less Approximate Cost: $7.20 or $3.60 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($4.50) 1 tbsp. Angie’s dry seasoning (or the one of your choice) (.35) 1 ½ to 2 tbsp. Angie’s basting olive oil (or the one of your choice) (.60) 1 lemon, rinsed, pat dry, cut in half and pan seared (.60) 1 large sweet potato ($1.00) 2 bunches of green onions for garnishing (.15) Directions Clean, pat dry the salmon filet and season with my basting oil and dry seasonings. Refrigerate. Wash well, pat dry and peel the sweet potato, then cut it in bite pieces. In a saucepan with little water, start cooking the bites just briefly until somewhat tender. Remove from stove, drain the water and set aside. Add just a bit of basting oil to a skillet in med-high and sear the salmon filets in their own marinate. Remove from skillet when golden and allow to rest for about 10 minutes. In the same skillet, sauté the sweet potatoes bites until golden and tender. Add the lemon to brown as well. Assemble your plate and garnish with green onions. Done! Enjoy. 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 |
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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