 I use a lot of garbanzo beans in my cooking. This time though, I decided to do a simple refreshing salad to use as a veggie side, which also comes packed with protein. I encourage you to try it, and serve it at room temperature unless the weather is super-hot, smile. Category: SIDE DISH Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $4.64 or $1.55 per serving Difficulty Level: Easy Allergens, Other: Gluten Free & Vegetarian Servings: 3 INGREDIENTS 1 can (15 oz.) Goya Garbanzo Beans, drained, rinsed (.99) *** 1 tsp. Roasted Garlic and Herbs seasoning (.15) 1 tbsp. Angie’s basting olive oil (.40) ½ tbsp. Nakano Rice Vinegar-Garlic Flavor (.10) ½ lemon juice plus some of the zest (.50) 1/4 cup Goya Salad Olives, drained (.25) ½ small jalapeño, seeded and chopped (.20) 2 green scallions, chopped (.10) 2 Tbsp. fresh cilantro, chopped (.25) 1 c. cherry tomatoes, sliced in ½ ($1.70) DIRECTIONS Begin by draining the garbanzo beans, rinse them and drain well. In a med-size bowl, add garbanzo beans, lemon zest, lemon juice, salad olives, green onions, jalapeño, chopped cilantro, Roasted Garlic and Herbs seasoning, my basting olive oil, and the rice vinegar. (Well, at the last minute I decided to throw some cherry tomatoes as well, smile.) Stir to combine all these ingredients and refrigerate until time to serve it. *** WARNING: If the chickpeas are tough, boil them until tender and allow them to cool.
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 Homemade salmon burgers are easier to make and taste much better, especially, since you have total control of all the ingredients that go into making them. Is a little more work but it is so worth it. Category: Entrée Approx. Prep and Cook Time: 35 to 40 minutes Approximate Cost: $ 10.11 or $5.05 per serving Difficulty Level: Easy Allergens, Other: (For Gluten Free please use instead GF bread and crackers) Servings: 2 (2 full salmon burgers) Ingredients 2 small salmon steaks cut in small bite size pieces ($3.76) 2 tbsp. Angie’s basting oil (to marinate the cakes, for cooking them and for the sweet potatoes) (.65) 1 ½ tsp. Angie’s dry seasoning (.30) 8 small soda crackers crumbled, about ½ cup (.30) 1 tbsp. Dry onion flakes (.30) 1 egg (.20) 1 lemon (for juice and for garnish) (.35) 1 c. spring mix and spinach greens (.75) 1 med-size tomato, sliced (.30) 1 avocado, sliced ($1.25) ½ small onion, sliced (.20) 1 tbsp. basting oil to cook the cakes (.50) 2 tbsp. Tzatziki (instead of mayonnaise to spread on bread buns) (.25) 2 French Hamburger buns ($1.00) Directions Clean the salmon filets and cut them in very small cubes. (I discard the skin) Season the salmon with 1 tbsp. Angie’s basting oil, 1 tsp. Angie’s dry seasoning. Set aside. In a bowl add the following ingredients: 1/4 cup of crumbled crackers, 1 beaten egg, the juice of ½ a lemon, the dry onion flakes and finally, the already seasoned salmon cubes. Mix all well and put in the freezer for 5 minutes. After the 5 minutes are over, take the salmon mix from the freezer and mix well again. To obtain even sizes, scoop each salmon cake with an ice cream scooper and/or shape it with your wet hands. Add 1 tbsp. of my basting oil to a skillet in med. high and cook your cakes until golden brown. You are now ready to build your salmon burgers. Spread a small amount of Tzatziki to the buns, add the tomato, onion, avocado and greens. Done! Note: For the heck of it, I also spread a generous amount of my hummus on one side of the buns. Smile.  So there’s no need to panic when you want to make a nice dinner for someone you care deeply and have no idea of what to cook. Look at this simple dish and suddenly, you will want to make it. So GOOOD! My husband devoured it, smile. Category: Entrée Approx. Prep and Cook Time: 35 to 45 Minutes Approximate Cost: $19.16 or $9.58 per ea. serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 filet mignon steaks ($14.16) 2 ½ tbsp. extra virgin olive oil (.45) Salt and pepper to-taste (.10) 2 large beets peeled and cut in 1” cubes ($1.45) 2 broccoli florets ($1.60) 1 avocado ($1.25) 1 handful of flat leave parsley for garnishing (.15) Directions Clean the filets, add 1 tbsp. olive oil, season with salt and pepper to-taste. Refrigerate. Peel, cut the beets in 1” cubes, season with 1 tbsp. of olive oil and oven-roast for about 30 minutes or until tender, depending on your oven. Add ¼ c. water to a saucepan, blanch the broccoli until bright green color. Strain. In a skillet on med-high, sear the filet in ½ tbsp. of oil for I minute ea. side. Remove & allow to rest for about 3-4 minutes. You can steam briefly and add the broccoli to the filet skillet for a couple of min. to get the meaty flavor. Slice the avocado and start plating, before serving, garnish with flat leave parsley.  Yes, you got it, more ahi tuna recipes, smile. This fish is a bit tricky to cook because if you go beyond the line of no return, you will over cook it and it will be tough to eat. On the contrary, if you do not cook it enough, you will end up with raw fish. The key is to sear it on both sides until golden outside and super pink inside, remove from stove and allow it to rest for about 8 minutes so that the juices do not run out when you slice it. Category: Entreé Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $17.35 or $8.68 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Tuna ($14.90) 2 ahi tuna steaks ($13.70) 1 tsp. Adobo Criollo (.15) 1 tbsp. Angie’s basting olive oil (.40) 1 lemon for juice and 1 green onion, chopped to garnish (.65) Ingredients for my Orzotto ($2.45) 1 c. orzo (.50) 1 tbsp. Angie’s basting olive oil (.40) 2 c. organic beef broth ($1.25) 1 tsp. Adobo Criollo (.15) 1 tbsp. chopped Greek or Italian oregano (.15) Directions Season the tuna steaks with Adobo and basting oil, refrigerate. To start my Orzotto, add 1 tbsp. of basting oil to a saucepan in med-heat to sauté the grain. When it is all covered in the oil and a light color, add 1 c. of beef broth and Adobo. Cook in med-low and keep adding broth until the grain is done and creamy. (Or you can cook it in low, covered, checking every 5 minutes for doneness and adding as much broth as needed if it dries out. You are looking for a creamy texture at the end.) Meantime, briefly sauté the fish in its marinate for few minutes until golden on both sides. Remove from skillet and set aside to rest. Ready to plate and garnish.  I am always trying to look for creative ways to cook my meals so that my husband doesn’t get bored. Octopus is not a standard seafood to find in any grocery store. However, it just happens that of all places, I have been able to find it at COSTCO. So I purchased a pack. Then I went to the Spanish market to get Culantro, an herb difficult to find here in Virginia. I also went to get a bag of Yucca and surprise, I found a new product I have never seen before, Frozen Mofongo. So I took it home and came up with this meal combination. Oh, and my review of these two products, OUTSTANDING! Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $30.94 or $7.74 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 4 Ingredients for the Salad Total $26.24 1 lb. of Nuchar Cooked Octopus, cleaned and diced (Costco sells it) ($21.99) ¼ c. extra virgin olive oil ($1.25) 1 lemon - juice of a large lemon (.50) Red Hot sauce to taste (.20) 2 cloves of garlic, minced (.15) 1 small chopped onion (.40) 2 tbsp. chopped olives, drained and rinsed (.40) ¼ c. chopped roasted red peppers (.50) 1 chopped Jalapeno (.25) Salt and pepper to taste (.10) Ingredients for the Mashed Plantain Total $4.70 1 pk. of Frozen Mofongo (or frozen tostones-plantains) ($3.00) 2 C. of beef broth ($1.25) 1 tbsp. minced garlic (.10) 2 tbsp. extra virgin olive oil (.35) Directions
 This is it folks, today recipe will include just the shrimp, cod fish, roasted garlic and clam sauce. This week I have been giving you all the sides that go with this nice meal, so, time to cook it and enjoy it. Category: Entrée Approx. Prep and Cook Time: 30 minutes Approximate Cost: $11.50 or $5.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 cod filets cut lengthwise (3.70) 6 large or jumbo shrimp ($2.50) 1 tbsp. Angie’s dry seasoning (.30) 2 tbsp. Angie’s basting olive oil (.70) 6 garlic cloves chopped large (.30) 1 bottle of clam juice ($3.50) 1 lemon (.50) Directions Cut and season the cod, clean and season the shrimp with 1 tbsp. basting oil and dry seasoning. Refrigerate. In a skillet with 1 tbsp. of basting oil, sauté the garlic pieces until golden. Remove set aside. Add the fish, shrimp and sauté briefly. Remove and set aside. In the same skillet add half a bottle of clam juice and bring to a quick boil. Add the roasted garlic and taste for any additional seasoning to-taste. In a small cup, mix together 1 tsp of cornstarch and 2 of water to form a light paste. Add this mix to your clam juice and roasted garlic and stir until the sauce thickens a bit. By now you have prepared all the other sides that I gave you the recipes this week; mofongo, edamame and quinoa. Prepare to plate and if you like it, follow my slide show for ideas to plate it. Enjoy!  This is so easy to make and it takes any flavor that you want to add so well. Be curry or roasted garlic, or plain old beef stock, it is off the hook! Category: SIDE Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $3.15 or .79 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 4 Ingredients 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 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. 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 side taste amazing. I softened the edamame, drained the water and then Sautee briefly with 2 cubes of rosemary olive oil. Done! Category: Side Approx. Prep and Cook Time: Under 10 minutes Approximate Cost: $1.99 or .66 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free √ Vegetarian √ Servings: 3 Ingredients 1 bag Edamame Sea salt to taste (.10) 2 tbsp. (or frozen cubes) of Rosemary and olive oil (.25) Directions Boil the edamame according to the bag directions. Drain the salted water thoroughly. In a skillet over med heat, Sautee briefly with 2 cubes of my rosemary olive oil. Done!  Today, I decided to go to my kitchen and start cooking without minding the length of time that a meal would take. The goal was to cook something that I love to eat; shrimp and cod fish and then create a combination of sides to take it to another level. WARNING: I divided this meal in four different recipes so that I do not bore you to death with a huge ingredients and instructions list, smile. At the end of the 4-day of recipes, you could put together your nice feast but for today, here is Mofongo. Category: SIDE Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $6.14 or $2.05 per serving Difficulty Level: Advanced Allergens, Other: Gluten Free Servings: 3 Ingredients 1 box of Goya Frozen Green Plantains (Mofongo) (3.99) 1 tbsp. Roasted Garlic and Herbs or more to-taste (.20) 2 tbsp. Angie’s basting olive oil (.70) 2 c. beef broth ($1.25) Bacon chips (optional, I didn’t use bacon this time) Directions In a saucepan, combine the Roasted Garlic and Herbs, basting olive oil and beef broth. Bring it to a boil and carefully, add the plantain pieces. Carefully start mashing the plantain pieces with a potato masher until your prefer soft texture. I personally like the mofongo firm, however, soft and creamy. If you want to make a ball, cook it longer until most of the broth is absorbed.  Ok, so it took me about 40 minutes to complete this meal from beginning to end but I do not regret it. Not a big deal; however, the slicing and chopping and putting together the dish took a little love, smile. Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $13.29 or $6.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Haddock ($9.50) 2 haddock filet, pieces cut at about 1” angle ($6.50) 1 ½ tsp. Rosemary Garlic Seasoning (.15) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 handful of fresh cilantro, chopped (.20) 1 large roasted red pepper (.30) 1 Lemon (.60) 1 avocado ($1.25) Green scallions for garnishing (.10) Directions for the Haddock Clean the fish, pat it dry and season with 1 ½ tsp. Rosemary Garlic Seasoning and 1 ½ tbsp. of my basting olive oil. Refrigerate until your orzotto is almost done. Then bring it out of the fridge and sauté it in its own basting oil. Once done, add the juice of ½ lemon, the cut red peppers and any extra seasoning you may want to taste. Ingredients for my Green Orzotto ($3.79) 1 c. Orzo ($1.49) 2 c. beef broth ($1.25) 1 ½ tsp. Rosemary Garlic Seasoning (.15) 1 tbsp. Angie’s basting olive oil (.40) 2 frozen cilantro-garlic-oregano sofrito-molido. (if you don’t have it use fresh chopped) (.50) Directions for my Green Orzotto Add 1 ½ tbsp. basting oil to a skillet and sauté the orzo. Add the Rosemary Garlic Seasoning, stir. Carefully, add the broth ½ c. at a time, and the sofrito-molido disk. Bring it to a light boil to melt the disks and reduce the heat to med-low. Each time it begins to dry, add ½ c. more. The idea is to keep it moist to cook the grain. Once the grain is al-dente, turn it off and begin to plate the meal. My Link: 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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