 Today we are going to make a meatless steak that is healthier than the real one. This is not the first time I make it, but as you know, I always make my recipes different each time to prevent boredom, smile. This is simple, quick, healthy and yummy! Category: Side Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.50 or $1.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3+ Ingredients 1 cauliflower head ($2.80) 1 tsp. Roasted Garlic and Herbs (.15) 1 tsp. Angie’s dry seasoning (.15) 1 tbsp. Angie’s basting olive oil (.40) 3 tbsp. Angie’s Pesto Sauce (or your store purchased pesto) ($1.00) 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
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 This is to just show how adaptable red cabbage is in any recipe. You can make it as slaw, or chunked pieces in salads with tomatoes, or stuffed leaves like these ones. The end result is always the same, delicious and nutritious. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $8.75 or $4.38 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 thick cod filets ($3.70) 1 ½ tsp. Angie’s dry seasoning (.30) 3 tbsp. Angie’s basting olive oil (.50) Rosemary leaves from your garden (0) 4 c. spinach ($2.50) 2 or 3 red cabbage leaves rinse, (.50) 1 c. of leftover yellow rice, or Quinoa or Orzo, any grain you may have in the fridge. 1 avocado ($1.25) Directions Pat dry the cod filets, season with 2 tbsp. of basting oil, 1 tsp. of my seasoning, refrigerate. Cut 3 red cabbage leaves, add to a skillet with boiling water and lemon juice, turn stove off, cover and wait 5 minutes. (The lemon juice prevent the leaves from turning blue.) Then drain and set aside until plating time. Drain the skillet. In the same skillet, add 1 tbsp. basting olive oil and sauté the spinach just until wilt. Remove the spinach and in the same skillet sear the cod filets in their basting oil. Now start arranging your ingredients to plate the meal and 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  My red cabbage coleslaw is easy to make, you can prep the cabbage in a food processor days in advance and furthermore, you can serve it as a side or, use it in sandwiches, burgers, hot dogs or eat it as is for lunch. I do not use mayonnaise! Smile. I processed this batch briefly for larger pieces.
Category: Side Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $2.35 or .74 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 3+ Ingredients 3 c. of shredded red cabbage (.75) 1 tbsp. Angie’s basting olive oil (.40) 1 tsp. Angie’s dry seasoning (.30) 2 tbsp. Tzatziki sauce (.40) 1 tbsp. Lemon juice (.50) Directions Carefully, cut the bottom part of the cabbage to make it more stable. Then discard all the outer leaves. Next, cut the cabbage in manageable pieces for your food processor. Process them the size of your choice. Also, use half of the slaw. Finally, in a bowl, add 1 tbsp. of my basting olive oil, 1 tsp.my dry seasoning, 1 to 2 tbsps. or to taste, of Tzatziki sauce and 1 tbsp. Lemon juice. Mix well and refrigerate until time to eat. 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-oi  It is so easy to cook when some of your ingredients are already prepared. For instance, you come from work, tired and need to come up with an idea of what to cook. A menu that is delicious and nutritious. Then you open the fridge and BOOM! Some of your veggies are already prepare for whatever you want to make, stuffed cabbage, slaw. In few minutes, you will surprise your family with an amazing dinner. Are you up for that? Smile.  What a simple, nutritious and good looking meal. Try it, you are going to crush it! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $6.80 or $3.40 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 large Chinese eggplant (rinsed, pat dry, sliced in wheels, salted to let it sweat, rinsed & dry again) ($1.75) ½ lb. 99% fat free ground turkey ($2.75) 1 frozen sofrito molido (.25) 3 tbsp. Angie’s basting olive oil (.50) 1 tsp. Cilantro Lime dry seasoning (.20) 1 tsp. ground Turmeric (.10) 1 large avocado ($1.25) Directions Slice and salt the eggplant half, allow to sweat, rinse, pat dry and rub ½ tbsp. of my basting oil. Season the turkey with Cilantro Lime, turmeric and 1 tbsp. basting olive oil. Refrigerate. Over med heat, add the turkey to a skillet with ½ tbsp. of basting oil, then the frozen sofrito. Stir. In a separate skillet with 1 tbsp. basting olive oil, cook the dried eggplant wheels until tender and brown on both sides. To plate, bring the eggplant wheels to the plate, side the ground turkey and the sliced avocado. (If you have some fresh herbs, garnish with them.) This is a nice portion dish, however, if want to compliment it, just get some leftover rice from the fridge or Couscous and you are done. Buen Provecho! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  I used to purchase avocado mash at Sam’s some time ago. Then, I decided to stop and created my own spread, fresh and of course, healthier and homemade. It was not a matter of price or taste, but rather the desire to use the ingredients that I want instead of what the company owners want us to eat. You can use my Avocado Spread in sandwiches, crostini’s, or add to a baked potato, or drizzle some hot sauce and use it as a dipping sauce for French fries, etc. Category: CONDIMENT/SPREAD Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $3.70 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 10+ Ingredients 2 ½ med-size avocados, peeled and cut in into pieces ($2.50) 2 tbsp. lemon juice (.30) 3 to 4 tbsp. of my basting olive oil (.50) 1 med to large garlic clove, chopped (.10) ½ tsp. granulated garlic (.10) ½ tsp. smoked Paprika (.10) Salt & pepper to taste (.10) Directions In a small food processor or blender, pulse briefly the garlic, granulated garlic, smoked Paprika, and salt & pepper to taste. Add the peeled avocados, the lemon juice (and basting olive oil gradually) and pulse until a cream that it is not runny comes out. (Remember, each avocado is different in size, therefore, you may need to adjust the basting oil and lemon juice. Just drizzle the basting oil until the perfect texture to you is obtained. Refrigerate in an air tight container and use within a couple of days. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  My identical twins Suzy and Neshy are amazing and creative cooks. You name it, they can make it, smile, and my son Joaquin III is an awesome cook as well. This time though, Neshy taught me how to make a “fancy” coffee cake that won’t take much time and will have your whole family asking you for more. Use it for breakfast or even dessert, smile. Thanks my love. Approximate Prep and Cooking Time: 30 MINUTES Approximate Cost: $6.18 or .62 cents per serving Difficulty Level: Easy Allergens, Other: FOR GF, PLEASE USE A GLUTEN FREE CAKE MIX BOX Servings: 10 slices Ingredients 1 box of yellow or white regular or GF cake mix ($1.50) 1 cup of evaporated milk (.90) 1/3 cup of peanut oil (.90) 3 eggs at room temperature (.48) 1 tbsp. each of powder cinnamon, nutmeg, ginger and cornstarch (.45) 2 tbsp. brown sugar (.20) ½ cup chopped nuts (walnuts pecans, almonds, etc.) (OPTIONAL) ($1.25) Directions Mix the first 4 ingredients listed above with an electric mixer in a bowl. Mix the last 3 ingredients in another bowl and set aside to sprinkle the coffeecake. Pour half the batter in a rectangular mold, sprinkle with the cinnamon mix, add what’s left of the batter, sprinkle again with the cinnamon mix and swirl with a toothpick. Bake for about 25 to 30 minutes, depending on the calibration of your oven.  It is always good to have beef as your protein every now and then. That’s what I do. There are so many non-beef ingredients rich in protein such as beans, lentils, even quinoa. I am just saying! Smile. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $8.15 or $4.08 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 4 sirloin tip steaks pat dry and clean of any fat ($4.50) ½ lb. of thin asparagus ($1.50) 1 ½ tsp. roasted garlic and herbs (.30) ½ tsp. granulated garlic (.20) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 avocado ($1.25) Directions Pat dry and clean the sirloins of any fat, then season with 1 tsp. roasted garlic and herbs, ½ tsp. granulated garlic, and 1 ½ tbsp. Angie’s basting olive oil. Refrigerate. Steam the asparagus in a skillet with ½ c. water, bring to a boil, cover and allow the heat to soften them but stay bright green. (about 3 to 4 minutes). Remove from skillet, and discard any water left. In the same skillet, sear the sirloin tips until golden brown in their own marinate. Remove, allow them to rest and meanwhile, Sautee the asparagus with ½ tbsp. of my basting olive oil and ½ tsp. of roasted garlic and herbs until golden. Remove, slice the avocado and start to plate your meal. 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  There are many versions of this famous pie, created of course in Kentucky years ago by a man who I assume love the famous horse race. Because of him, we can eat it today. The original versions include walnuts or pecans, however, I prefer not to add either because most of my grandkids do not like them. Today, instead of Kentucky Bourbon I used Vanilla and Amaretto Disaronno. My version is very simple and the recipe is enough to fill 2- 9” pie crusts. You can eat this pie with fresh fruits, or with whipped cream on top, or a big scoop of your favorite ice cream, or a cup of java. So, get your ingredients ready and make this pie tomorrow. Category: Dessert Approximate Prep and Cooking: 35 to 40 Minutes Approximate Cost: $8.17 (or $1.02 per serving). Difficulty Level: Easy Allergens, Other: USE GLUTEN FREE FLOUR FOR A GLUTEN FREE PIE Servings: 8 Ingredients 2 whisked eggs at room temperature (.30) 1 stick of melted butter (Land o’ Lake at Walmart $1.31) 1 cup of sugar (.50) ½ cup of self-rising flour (.65) 1 cup of chocolate chips ($2.71/bag) (1 cup = $1.36) 1 tbsp. of vanilla ($1.45) 1 tbsp. Amaretto Disaronno (.50) 2 9-inch pie crust partially baked (I used the frozen type or you can make your own) ($2.10) Directions Pre-heat the oven at 350 degrees. Bake the pie crust briefly, about 5-8 minutes, remove from oven let is cool. In a medium size bowl, using an electric mixer, beat the eggs and add the melted butter that is at room temperature and beat. Add the sugar to the bowl and beat until you see the batter is real smooth. Add the vanilla and Amaretto Disaronno. Add the flour until it is all incorporated. Bring the pie crust back and add the chocolate chips, that is your chocolate bottom layer. (Or you can add it to the dough before pouring it into the pie crust.) Pour your batter into the pie crust. Bake for approx. 35 minutes, (depending on your oven) the top should be golden yummy and when a toothpick is inserted into the center, it come out clean. You can eat this pie cool or warm, either way it will blow your mind!  When it’s kind of cold outside, nothing better than making a hearty stew to sooth your bones, smile. I just happened to have in my pantry and fridge some Blackeye peas, as well as some 99% fat free ground chicken. Well, it was time to make a meal to have my husband finger-licking his fingers, but of course, he used a spoon, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $10.29 or $5.15 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 1 (15oz.) can of Blackeye Peas, drained and rinsed. ($1.20) 1 small can (8oz.) of sweet corn, drained and rinsed (.99) 1 tsp. Angie’s dray seasoning (.20) 2 tbsp. Angie’s basting olive oil (.60) 1 tbsp. granulated garlic (.15) 1 ½ tsp. curry powder (.15) 1 frozen sofrito cubes (.35) ½ lb. of ground chicken 99% fat free ($2.00) 2 c. Chicken stock (or more as needed) mine is homemade ($1.25) 2 c. Goya tostones chips (mofongo) ($2.00) Chopped cilantro to garnish (.15) 1 avocado ($1.25) Directions In a saucepan, sauté to break the chicken into pieces. Set aside. Add to a medium size pot or saucepan the basting oil, the Blackeye Peas, drained and rinsed, the can of sweet corn, drained and rinsed, my dry seasoning, the granulated garlic, curry powder, the chicken stock, and the frozen sofrito cube. Bring to a boil, reduce to med low and add the tostones (mofongo) chips and the ground chicken. Stir and cook over med-low until the stock is reduced a little and thickened. The mofongo chips will thicken the beans sauce and stock. At this point you will decide how thick do you like your stew by cooking it for 10 or 15 minutes. Slice the avocado and start plating. 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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