ANGIE'S LIFE HACKS
  • Home
  • About Angie
  • Family Life
  • Work / Life Advice
  • Cuisine
  • My Travels
  • Gardening & Crafts

ANGIE'S KITCHEN

​

MY GARBANZO-CILANTRO-GARLIC and CITRUS SUMMER SALAD as a VEGGIE SIDE

7/31/2020

0 Comments

 
Picture
​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. 
0 Comments

MY HOMEMADE SALMON BURGERS, YEP! BETTER THAN THE OTHER TYPE.

7/30/2020

0 Comments

 
Picture
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.
0 Comments

MEMORIES: MY UNASSUMING FILET MIGNON with BEETS, BROCCOLI and AVOCADO

7/24/2020

0 Comments

 
Picture
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.
0 Comments

MY SEARED AHI TUNA with FRESH HERBS ORZOTTO

7/23/2020

1 Comment

 
Picture
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.
1 Comment

MY GRIND OCTOPUS SALAD with MASHED PLANTAINS (or MOFONGO)

7/17/2020

0 Comments

 
Picture
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
  1. The octopus is already cooked and clean, however, I like to rinse and pat dry it before dicing it in bite size pieces and also place in a med-size bowl.
  2. Chop the Chopped Onion, Garlic, Olives, roasted red peppers, and Jalapeno and add to the Octopus bowl.
  3. Add the Olive oil, Salt and pepper to taste, lemon juice and some Red Hot sauce to taste. Stir it all well. Refrigerate while you prepare the mashed plantains.
  4. Follow the directions in the Goya Frozen Mofongo package. Is done in no time.
  5. Slice the avocado, get the octopus from the fridge and you are ready to plate. 
0 Comments

RECIPE #4 of 4: MY COD-SHRIMP in a ROASTED GARLIC CLAM SAUCE with EDAMAME, QUINOA and MOFONGO MEAL: THIS IS IT!

7/10/2020

0 Comments

 
Picture
​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!
0 Comments

RECIPE #2 of 4: QUINOA for MY COD-SHRIMP-EDAMAME AND MOFONGO MEAL

7/9/2020

0 Comments

 
Picture
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
0 Comments

RECIPE #2: EDAMAME MY COD-SHRIMP-EDAMAME AND MOFONGO MEAL

7/8/2020

0 Comments

 
Picture
​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!
0 Comments

MY COD-SHRIMP-EDAMAME AND MOFONGO MEAL: RECIPE #1 of 4: MOFONGO

7/7/2020

0 Comments

 
Picture
​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.
0 Comments

MY CILANTRO-ROSEMARY HADDOCK CHUNK'S with my GREEN ORZOTTO

7/3/2020

0 Comments

 
Picture
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
 
0 Comments
<<Previous

    ABOUT THE Author

    I 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

    All

    Archives

    May 2025
    April 2025
    March 2025
    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015

    RSS Feed

Proudly powered by Weebly
  • Home
  • About Angie
  • Family Life
  • Work / Life Advice
  • Cuisine
  • My Travels
  • Gardening & Crafts