 I love Yautia, which is a root vegetable used a lot in Puerto Rican cooking. You can boil it and mash it instead of potatoes, or leave it whole and slice in discs or cut in squares and drizzle olive oil all over it, or Escabeche it. Well, it is so versatile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.06 or $5.53 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 cod filets ($4.00) 2 med size Yautias, peeled, rinsed and cut in cubes 1” each ($1.50) 2 c. Brussels Sprouts, bottoms & outer leaves removed, cut in half or quarters ($2.25) 2 c. Kale, rinsed, spin dry chopped ($1.00) 2 Shallots, chopped ($1.00) 6 Garlic, chopped (.40) 2 large scallions, chopped the greens included (.20) ¼ c. Angie’s basting olive oil ($1.20) 1 ½ tbsp. Angie’s dry seasoning (.25) Chives flowers (or any other edible flower) (0) Directions Pat dry and season the cod filets with 1 ½ tbsp. of basting olive oil and my dry seasoning to-taste. Refrigerate. Prepare the Yautia as indicated in the Ingredients above, then soften them in lightly salted water, and when soft/tender, drain and set aside. Pan sear the Brussels sprouts until tender and brown and set aside. In the same skillet with a bit of my basting olive oil, sauté the shallots, chopped garlic and scallions until golden brown. Season to-taste. Then add the kale and cook until just a bit wilted. Remove and set aside. In the same skillet, sauté the cod in its own marinate for few minutes until it is golden and the meat is sort of white. Remove set aside. In the same skillet where you cook the cod, if needed add more basting olive oil, add the Yautia cubes and more scallions. Sauté until the flavors come together and the Yautia looks golden. Remove. Time to plate all your ingredients. 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
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 Isn’t it easier when you have dinner done quicker and healthier? Sure. A big help is when you have your sides prepared ahead of time in the fridge. When you come home, just work on your protein and a salad and boom, dinner ready in under 30 minutes. Category: SIDES Approx. Prep and Cook Time: 45 minutes Approximate Cost: $5.55 or .93 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: at least 6 serving Ingredients 6 rainbow carrots, peeled and ends cut and discarded ($1.75) 10 to 12 baby potatoes, rinsed ($1.20) 2 large beet roots, rinsed, scrubbed, peeled, cut in bite sizes and cook in foil ($2.00) 2 ½ tbsp. Angie’s basting olive oil (.50) Angie’s dry seasoning to-taste (.10) Directions Preheat your oven at 375 degrees. You’ll need a roasting pan of your choice. Prepare all the veggies as I indicated under the above ingredients list. Add to the roasting pan and then rub with them generously with my basting olive oil. Roast uncovered for 40 minutes, then uncover and continue roasting until the veggies are golden brown, just few more minutes, depending on your oven calibration. Done! 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  This is my small panatela recipe to feed just a few. You can use a 6x3 or a 9” round baking pans. There are so many ways to use Guava in desserts. You can make my Panatela or the traditional Mantecaditos, (shortbread cookies), or Pastelillos (turnovers filled with guava and cream cheese), or, cakes covered with or filled with. Also, cupcakes, or slices of guava over cream cheese bites and a lot more desserts. Just be creative and you will be rewarded with tons of flavor. Category: Dessert Approx. Prep and Cook Time: Under 1 hr. Approximate Cost: $6.40 or .53 cents per slice Difficulty Level: Easy Allergens, Other: for Gluten Free please use GF 1- to - 1 Flour Servings:6 Ingredients 1 c. All-purpose flour (.60) ¼ tsp. Salt (.10) ½ tbsp. Baking powder (.10) ½ stick of Butter ($1.00) ½ c. granulated organic white Sugar (.50) 1 large egg (.20) 1 tsp. Vanilla ($1.00) 1/8 sp. Almond extract (since it is very strong) (.10) 2 tbsp. Powder sugar to sprinkle over the cake (.10) Guava paste (placed over the 1st layer of cake batter in mold, cut in ¼” thick slices ($1.20) 4 oz. cream cheese to place over the guava layer slices cut in ¼ “thick (.50) Directions
MY PAN-SEARED SALMON with PAN ROASTED BRUSSELS, CARROTS, SWEET POTATOES, ASPARAGUS and AVOCADO!7/20/2023  Again folks, my salmon dinner for this week turned out to be delicious and nutritious, BOOM! Approx. Prep and Cook Time: Under 25 Minutes Category: Entrée Approximate Cost: $12.60 or $6.30 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon filet, pat dry and season with olive oil and my dry seasoning ($4.50) 2 c. Brussels Sprouts, bottoms, outer leaves removed & cut in halves ($2.00) 3 Carrots, peeled, bottoms remove, sliced lengthwise once. (.60) 4 to 5 tbsp. olive oil ($1.00) 1 ½ tbsp. Angie’s dry seasoning (.40) 1 large sweet potato, peeled and cut in bites sizes ($1.00) ½ lb. asparagus, bottoms removed & rinsed (Optional) ($1.25) Avocado, sliced ($1.25) 1 lemon sliced (.60) Directions Pat dry and season the salmon with 2 tbsp. of olive oil and 1 tbsp. of my dry seasoning. In a saucepan with water add the Brussels and cook briefly until dark green, remove, set aside. In the same water add the carrots until just tender, remove set aside. Add more water to the saucepan and now soften the sweet potato cubes until just about tender. Remove and set aside. In a separate saucepan add the asparagus and cook until bright green, remove and shock with cold water. Set aside. In a skillet over med high with 2 tbsp. of olive oil begin sautéing ALL the vegetables separately until golden brown. Remove from skillet and set aside. In the same skillet over med high, sauté the salmon filets until golden brown and cooked through. Plate the salmon, all the vegetable sides, and the avocado and lemon. Done. NOTE: I didn't have space in my plate for the asparagus so I will use them tomorrow. SMILE! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings  You don’t need a special day to celebrate the people that you love; i.e. your husband/wife, children, neighbors, and anyone in between. Instead you can be a sweet soul and then give some of these muffins to a neighbor that is moving and we’ll all miss. Time to bake from scratch! SMILE. Category: Breakfast or Dessert Approx. Prep and Cook Time: Under 45 Minutes Approximate Cost: $6.07 or .51 cents per muffin Difficulty Level: Easy Allergens, Other: PLEASE USE GLUTEN FREE FLOUR Servings: 12 muffins Ingredients 1 ¼ c. Flour (for gluten free cupcakes, please use the 1 to 1 GF flour) ($1.00) 1 ¼ c. organic sugar (.40) 1 egg whites (whisked) (.32) 4 tbsp. melted unsalted butter @ room temp. (.15) ¼ tsp. vanilla extract ($1.00) 1/4 tsp. almond extract (.20) 1 tbsp. Amaretto Disaronno Liquor (.90) ¼ tsp. baking powder (.15) ½ tsp. baking soda (.15) 1/8 tsp. regular salt (10) ¼ tsp. Ginger (10) ¼ tsp. Nutmeg (10) ¼ tsp. Cinnamon (10) ¼ c. buttermilk (.25) 1 large mashed banana, or 2 med-size super black (.50) 1 c. Dried Tart Cherries (.65) Directions Preheat oven at 350 F. degrees. Use a muffin/cupcake 12 units baking pan, sprayed with olive oil (or use wrappers) set aside. In a med size bowl, whisk/sift together well ALL the dry ingredients, (except the sugar); the flour, baking powder, baking soda, nutmeg, ginger, cinnamon, salt, etc. Set aside. In a separate bowl mashed the bananas, set aside. In another med-size bowl cream the butter and sugar, then add the egg and the rest of the wet ingredients, vanilla, almond extracts, Amaretto, some of the dried Tart Cherries, and mix to combine, then add the bananas and mix well. Now, add the wet ingredients to the dry ingredients and mix until just moistened and incorporated, the batter will not be soft. Finally, pour the batter into your pre-oiled muffins shaped pan (or into the wrappers) do not fill to the to the top leave about a little under ½ an inch from the top empty. Bake for 20 to 30 minutes depending on your oven calibration. ENJOY!  Such a simple dinner meal, just season the pork tenderloin medallions, open the Mofongo box and cook according to the instructions, garnish with fresh basil leaves and dinner is ready! Category: Entrée Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $7.95 or $3.98 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the medallions ($3.75) 1 pork tenderloin filet ($3.00) ½ tsp. AdoboChón (.10) ½ tsp. Sazonador Total (.10) 1 tsp. Roasted Garlic (.10) 1 ½ tsp. smoked paprika (.10) 1 tbsp. olive oil (.35) Ingredients for the Mofongo ($4.20) 2 c. Mofongo chips ($1.50) 1 tbsp. Roasted Garlic (.10) 1 ½ to 2 c. beef broth ($1.25) 2 tbsps. Black Truffle extra virgin olive oil ($1.25 Salt and pepper to-taste (.10) Directions Pat dry, cut and season the pork medallions. Refrigerate. In a saucepan with 1 ½ to 2 c. beef broth, add the Mofongo chips in med-low. Allow them to absorb the broth to a creamy consistent. When they look the consistent like mashed potatoes, add the truffle oil, roasted garlic and salt/pepper to taste. Stir and add more broth as needed to keep the Mofongo moist. Meantime while making the Mofongo, Sautee the medallions in their own seasoning until golden. Remove from skillet, add to the plate with a generous amount of Mofongo and garnish with basil leaves. Enjoy!  So, hash browns are basically shredded potatoes and I wanted to step it another notch by adding sweet potatoes, garlic, onion and other flavors. It worked, my husband devoured them, smile! Category: Side Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $3.00 or $1.00 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3+ Ingredients 1 med-size sweet potato, peeled and shredded in food processor (.60) 1 large red potato, peeled, cut and shredded in food processor (.40) 6 garlic cloves, peeled and shredded in food processor (.25) ½ med size onion, peeled, cut and shredded in food processor (.40) 1 purple carrot, peeled, cut and shredded in food processor (.30) 1 ½ tbsp. Cornstarch (.20) 1 tsp. Curry powder (.20) 1 tsp. (or to-taste) Sazón with Achióte seasoning (.20) 1 1/2 to 2 tbsp. Angie’s basting olive oil (to fry the shredded veggies) (.45) Directions Shred all the aforementioned vegetables in your food processor, remove and place in a strainer, and push to drain the excess liquid. Let drain more for 15 minutes. Add the 1 ½ tbsp. Cornstarch, Curry powder, and Sazón with Achióte seasoning. Mix Use an iron skillet or the one of your choice in med-high. Add the basting olive oil and when hot add the mixed mushy veggies and press down, do not make it higher than ½ inch. Then when it turns golden brown under, flip it to brown the other side or just turn it the best way you can, smile. Done, serve it as a side with Tzatziki, guacamole or any creamy sauce on the side. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  It happens every year, I start my herbs garden in the spring and all of the sudden, it turns into an abundance or fresh grown herbs. Then, I have to quickly do something before they go bad. Trust me, I do not want to lose these amazing flavor items for my meals. Therefore, I have few steps to keep my freezer stocked with my non-preservatives or chemicals sprayed herbs:
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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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