If you were born in the Caribbean, chances are that you ate salted cod fish at some point in your life. I did, however, since I was a picky girly girl, and wouldn’t eat anything with bones, I must confess that to this day I only cook with salted cod fish filet.
 
Now to this dish, every family have their own recipe and this my own friends. Enjoy it.
 
Approximate Prep and Cooking Time: Overnight soaking and 35 minutes to cook
Approximate Cost: $ 15.85 or $5.28 per serving
Difficulty Level:  _X___ Intermediate
Servings: 3
 
Ingredients
½ pk. of salted cod fish. (I always use either Goya or Galeco brands) ($5.00)
¼ cup olive oil ($1.10)
6 large cloves of chopped garlic (.30
½ red medium size onion (.40)
6 cherry tomatoes sliced (.40)
1 tsp. Adobo (.20)
¼ cup roasted red peppers (.70)
1 tbsp. drained olives (.35)
3 Bay leaves (.10)
1 Sazón envelope (.15)
½ of a small can of tomato sauce (.35)
1/3 cup chopped parsley and cilantro (.40)
1 lemon (.40)
¾ cups water (or chicken broth)
1 bag of Goya Frozen Vegetable Mix ($3.55)
¼ cup Angie’s basting oil for the veggies only ($1.10) (see my link below)
3 Chopped green onions (.15)
1 Avocado ($1.20)
 
Directions
To prepare the cod fish, follow the box directions. Since it is cured in salt you need to soak it in water overnight to remove the extra sodium. The next day, drain the codfish, shred it well and prepare the recipe as follows:
 
Prepare the frozen veggies according to the bag directions, is similar to boiling potatoes. When done and soft, drain, set aside.
Prepare the sofrito by sautéing in the olive oil the onion and garlic.
Add the cherry tomatoes, tomato sauce and Bay leaves.
Add the cod fish, sliced olives, Adobo, Sazón and water or broth.
Cook in medium for about 4-to-5 minutes. Add the chopped green onions, parsley, cilantro and sliced roasted peppers.
Cook for about 2 to 3 minutes while you prepare the veggies by adding Angie’s basting oil to taste and salt and pepper.
Ready to serve your meal. Squeeze a bit of lemon juice on each serving.
  
NOTE: You can increase all the ingredients lightly to serve 4 to 5, then use the whole cod fish pack.
 
My link for Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

I grew up eating this for breakfast quite often; however, just the basic recipe. Later on I developed my own. This dish is nutritious and very fulfilling and the sky is the limit on flavors, since you can add anything you want.
 
For instance, if I make it as a dessert, I would add Frangelico or any almond liquor, will top it with roasted chopped almonds and walnuts in cinnamon sugar, then will add a scoop of butter pecan ice cream and drizzle some Amaretto to complete the flavors. Yeah, dangerously addictive, smile.
 
Approximate Prep and Cooking Time: 15 minutes
Approximate Cost: $7.13 (or .72 cents per serving)
Difficulty Level:      X   Easy
Servings: 10
 
Ingredients
1 cup Goya fine yellow cornmeal ($1.10)
2 cups of water (0)
2 cups of Carnation evaporated milk (.99)
1 (13.5) can of Goya Coconut Milk ($1.99))
2 tbsp. unsalted butter (.35)
2/3 cup light brown sugar (.60)
Pinch of salt (0)
1 tsp. ground cinnamon plus more to sprinkle at serving (.30)
1 tsp. fresh ground ginger (or ½ ground) (.20)
1 tsp. ground nutmeg (.20)
1 tsp. vanilla (.90)
½ cup cranberries (.50)
 
Directions

1. In a bowl, combine 1 c. water and 1 c. corn meal, stir until all blends, set aside.
2. In a med. size saucepan over med-high, combine 1 c. water, 2 c. evaporated milk, 1 c. coconut milk and bring it to a quick boil.
3. Immediately, add the cornmeal that’s been added water, slowly stirring each time to prevent lumps, and turn the heat to low simmer for a while until it thickens. That’s about 15-20 minutes. If needed more liquid, add milk.
4. Once it thickens, and the “Funche” is cooked, add the sugar, vanilla, nutmeg and cinnamon, butter and stir until all blends. Remove from stove and cover until ready to serve.
5. To serve it you can add ladles to the bowls or to a large serving plate. Then sprinkle with cinnamon and add fresh berries to garnish.

 
HACK: You can serve my “Sweet Funche” warm for breakfast with sprinkled cinnamon, as you would serve oatmeal. You can also refrigerate it and serve it as dessert. Another option if kids don’t like cinnamon is to drop a spoonful of Nutella on top, or pour maple syrup or a dollop of whip cream. Brilliant right?

​Dover Sole is a flaky fish somewhat sweet and tender. As any other flaky fish, you can cook it in many ways; however, today, I pan seared briefly, and then wrapped it in smoked salmon. It looks awesome and tasted amazing.
 
Approximate Prep and Cooking Time: 35 to 40 minutes
Approximate Cost: $18.33 or $9.17 per serving
Difficulty Level:       Easy __X   Intermediate __ Advanced
Servings: 2
 
Ingredients
2 Dover Sole filets ($4.65)
10 slices of Smoked salmon (approximately) ($8.90)
1 Vidalia onion (.40)
10-12 Asparagus ($1.85)
1 roasted red pimento (.50)
2 tsps. Capers (.25)
3 Hard boil eggs (.48)
2 med. size Beets ($1.30)
 
Directions
Season the fish, refrigerate.
Peel the beets, cut in 1” pieces, boil in salted water until tender, drain, set aside.
Boil the eggs. Remove, peel slice and set aside.
Pan sear the fish until it cooks and looks golden brown, set aside to rest for about 7 minutes.
Clean, cut the bottoms and steam the asparagus until tender but still bright green.
Slice the onion and set aside.
 
When ready to plate assemble as follow:
Place the cooked fish in the middle of the plate.
Wrap with smoke salmon and tuck the leftover under it.
Place the asparagus in one side of the fish and the beets on the opposite side.
Garnish with roasted red pepper strips, capers, sliced onions and hard boiled eggs.
Enjoy!

URGENT, the kids are coming, they are already done with cakes and cupcakes, I have no time spare for anything now; what can we do to impress them and make them happy, happy? Cake Pops! Boom!
 
Cake Pops are so easy to make. Get a cake mix box (always bake from scratch, use these boxes in emergencies only), few other ingredients and in no time these pops will please the pickiest eater in your family. I also recommend that you purchase a Cake Pops mold, they are reasonably priced and so popular now.
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $8.35 or .46 cents each pop
Difficulty Level:     X    Intermediate
Servings: 18
 
Ingredients
1 cake mix box (I used dark chocolate) ($2.59)
1 bag of candy melt ($2.47)
1 stick unsalted butter melted ($1.31)
3 Eggs (.48)
½ box of instant vanilla pudding mix (.75)
Assorted sprinkles (.75)
 
Directions
Prepare cake mix according to directions, substitute oil with melted unsalted butter. For best results, add 1 extra egg and ½ small box of instant vanilla pudding mix.
Use baking spray on both, the bottom and the top pans.
Pour the batter into the bottom mold and cover with the top mold.
Bake for about 15-30 minutes, until you see that the cake is cooked. Then remove from oven and let it cool completely.
Melt a small amount of candy melt in the microwave to dip one end of the lollipop stick, then insert it into the cake ball. Place in the freezer for 5 minutes to get the melt solid and attached to the cake.
Melt about ½ a cup of candy melts in a coffee cup, (you may need more later) then dip the cake pops until totally covered and immediately, sprinkle your toppings of your choice.
Place them in a sheet mold covered with parchment or wax paper until harden.
Done!
  
NOTE: If you don’t have a cake pop mold, use a super mini cupcake mold and after baked, glue 2 of them together with frosting to form a ball.
Or, do a rectangular cake mold, cut equal 1-1/2” squares, stick the lollipop with the candy melt and follow instructions of the regular cake pops listed above.
 
Not the same but creativity at its best, smile. 

​So simple, nutritious and flavorful. It takes no time to put it together and therefore, a recipe that you can make on any weekday and still have time left to enjoy life with the family. Better yet, it only takes 2 seasoning for the complete meal. Priceless!
 
Approximate Prep and Cooking Time: 25 minutes
Approximate Cost: $7.80 or $3.90 per serving
Difficulty Level:     X    Easy
Servings: 2
 
Ingredients
1 Mahi-Mahi (boneless/skinless Pieces at Trader Joe’s) ($3.50)
½ bag of Goya Yautia ($1.25)
1 ½ tbsp. Angie’s Basting Oil (.70)
1 ½ tsp. Angie’s Dried Seasonings (.45)
1 Avocado ($1.50)
1 handful of Basil leaves and 1 lime (Optional) (.40)
 
Directions
Season the fish with ½ tbsp. basting oil and ½ tbsp. of seasonings. Refrigerate.
Cook Yautia according to the bag directions, until tender. (Similar to boiling potatoes.)
Chop the onion and sauté in ½ tbsp. basting oil.
Add the fish pieces and cook in medium for about 5 minutes or until the fish turns white.
Drain the Yautia, add ½ tbsp. basting Oil, ½ tsp. or less of dried seasonings and mash.
Serve with slice of lime, chiffonade basil and drip some of the oil where you cook the fish over the mashed Yautia.
Done!

​Although this dessert looks like a cake, it is actually a bread. After you bake it, it will be soft and creamy in the middle and firmer in the outside. Is soooo good to eat in the morning with a cup of coffee, tea or hot cocoa. Enjoy.
 
Approximate Prep and Cooking Time: 30-35 minutes
Approximate Cost: $6.60 or .83 cents per serving
Difficulty Level:     X    Easy
Servings: 8
 
Ingredients
2 cups or cake flour (Presto, Swans Down or any cake flour) (.90)
½ box of French Vanilla Jell-O Instant Pudding (.49)
1 ¼ cup of organic blonde sugar (.99)
1 stick of unsalted butter (melted) ($1.10)
3 large eggs (at room temperature) (.48)
1 ½ tbsp. of Kahlua Liquor (.90)
½ package Guava Paste (approx. 7 oz.) ($1.18 @ Walmart) (.59)
½ package cream cheese (@ $2.27 pk.) ($1.15)
 
Directions
Preheat oven at 350 degrees and butter a rectangular “meatloaf” mold lightly.
Melt the butter in microwave, set aside until cool.
Cut the Guava in thick rectangular slices, set aside.
Cut the cream cheese exactly the same, set aside.
Mix in a bowl the sugar, melted butter, the 3 lightly beaten eggs and Kahlua.
Mix the instant pudding and flour together, then gradually add to the bowl until all is well blended. The batter will be lightly thick.
Pour half the cake mix into your prepared buttered pan.
Place the Guava and cream cheese slices on top and then, pour the other half of the cake mix on top.
Bake for approximately, 25-30 minutes, checking for doneness before the time is up. (All ovens work differently)
The bread will be soft and creamy in the middle and firmer than a cake in the outside.
 
NOTE: Is better to wait until it cools completely to slice it. However, since I love it warm, I sacrifice a neat cut for a warmer slice of warm Guava bread with a cup of latte, smile.

I cook salmon at least twice-a-week for two reasons; first, I love this fish and second, it is packed with nutrients that we all need, especially, omega-3; B6, B12 and vitamin D.
 
I always make an effort to try new combinations in my kitchen, so that my meals won’t become boring. This time I made a veggies sauce by using what I had in my fridge and pantry that day, the result was fantastic.
 
Lucky for you, when I make this crazy stuff, I record all the ingredients that I use and the amounts. If the recipe tastes good, then I write it and post it in my Blog.  
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $12.35 or $6.18 per serving
Difficulty Level:         Easy ____ Intermediate    X   Advanced
Servings: 2 + (you’ll have leftover quinoa and orzo for other day meals)
 
Ingredients for Quinoa ($1.95)
½ cup Quinoa ($1.00)
1 cup chicken stock (.65)
¼ tsp. Lemon Pepper (.30)
 
Ingredients for Orzo ($2.15)
½ cup Orzo (.90)
1 ½ cup chicken stock (.95)
¼ tsp. Lemon Pepper (.30)
 
Ingredients for the Salmon ($5.25)
2 large salmon steaks ($4.50)
1 tbsp. Angie’s Basting Oil (See my link at the end) (.40)
1 tsp. Angie’s Dried Seasonings (See my link at the end) (.35)
Ingredients for the Marinara, Kale, Chickpea, Orzo and Quinoa Sauce ($3.00)
1 cup chopped Kale (.65)
¾ cups of rinsed chickpeas (.50)
¼ cup grind carrots (.20)
3/4 cup good Marinara Sauce ($1.00)
1 cup chicken stock (.65)
 
Directions for Quinoa
In a saucepan, combine the Quinoa, chicken stock and Lemon Pepper. Cooking in medium low, bring it to a boil. Reduce the heat to low, cover and simmer for approx. 15 minutes while the stock is totally absorbed. Let it cool a bit and then break it loose with a fork. Set aside.
 
Directions for Orzo
In a saucepan, bring the chicken stock to a quick boil, then add the orzo and Lemon Pepper, stir. Reduce the heat to low and cook for about 12 to 15 minutes or until tender, adding more stock each time it begins to dry. (Orzo is pasta shape in grains, however, since I cook it as I would cook Risotto, I keep adding small amounts of stock when it dries out to keep it moist, until the grain is cooked and tender.)
 
Directions for the Salmon
Pat dry the salmon, add 1 tbsp. Angie’s Basting Oil (or the one of your choice) and 1 tsp. Angie’s Dried Seasonings (or the one of your choice). Refrigerate.
When your veggies sauce is ready, then sear the salmon until golden brown in its basting oil. 
 
Directions for the Marinara, Kale, Chickpea, Orzo and Quinoa Sauce
Wash, spin dry and chop the Kale.
Rinse and drain the chickpeas.
Grind the carrot.
Add the abovementioned ingredients to a skillet in medium low heat, with 1 cup of cooked Quinoa, 1 cup of cooked Orzo, ½ cup chicken stock and the marinara sauce.
Cook for about 5 minutes, until the sauce thickens to your taste, adding more chicken stock and marinara sauce if needed.
Remove from stove, serve in soup plates and place the seared salmon on top.
 
(OPTIONAL) Sprinkle with Feta cheese or any other cheese you may have in the fridge and/or chopped green onions.
 
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

​Curry is mostly associated with Indian, and Caribbean cuisine. It is a strong spice, however, when used correctly and in moderation, it enhances the flavors of whatever protein you are cooking. I love to use it in turkey, since we all know that turkey meat lacks intense flavor. In today’s simple yet exotic menu, I combined the “Indian” curry flavors with “African/Greek” Couscous and my Puerto Rican Calabaza.
 
Approximate Prep and Cooking Time: 30-35 minutes
Approximate Cost: $8.40 or $4.20 per serving
Difficulty Level:    X     Easy
Servings: 2 +
 
Ingredients
½ lb. 99% ground turkey ($2.25)
¼ tsp. curry powder (.30)
½ tsp. of a Sazón envelope (.30)
1 ½ tbsp. olive oil (.40)
1 tbsp. bread crumbs (.20)
1 tbsp. dried onions (35)
1 tsp. granulated garlic (.35)
1 egg (.16)
1 ½ cups of couscous ($1.75)
2 cups (or 1 ½ lb.) of squash cut in 1” cubes (@ .69/lb. = ($1.04)
1 ½ cup chicken stock ($1.00)
1 ½ tsp. cornstarch (.30)
 
Directions for the Turkey Meatballs
Add all the dried ingredients (but ½ the Sazón envelope) and the egg to season the turkey and mix well without over mixing.
Make medium size turkey balls with an ice cream scooper or a soup spoon.
Drop them in 1 ½ tbsp. olive oil and sauté until golden brown. Remove from the pan into a glass bowl.
Meantime, in a small container dissolve ½ cup chicken stock and 1 ½ tsp. cornstarch, set aside.
Remove the skillet from the stove and carefully add 1 cup of chicken stock to deglaze it, move it back to the stove, reduce the heat to medium low and add the cornstarch mix.
Bring the sauce to a boil and cook for few minutes until the sauce thicken to your like. (If needed add more cornstarch mix or stock.)
 
Directions for the Pumpkin
Rinse the pumpkin skin, remove the seed and membrane and cut in 1” pieces.
Add the pieces to a saucepan with water to cover them and boil med. high until tender.
When done, drain the water and let them drip completely before serving. Optional, you can drizzle a bit of olive oil or butter.
 
Directions for the Couscous
Cook couscous according to the box directions, and add ½ the Sazón envelope for a nice golden color. Couscous cooks in under 10 minutes.
 
For serving suggestions, please follow my slide show. Enjoy!