 Not a lot to say about a salad that is not only refreshing and nutritious but adding the benefits of Kiwi; which alone is rich in antioxidants, maintains digestive health, healthful skin, help you to sleep, support your heart health, blood pressure, oh well, a lot of other health benefits. Category: SIDE Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $6.15 or $3.08 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ Ingredients 1 to 2 Roma tomatoes (rinsed, pat dry, sliced) (.70) 1 to 2 Kiwi (rinsed, pat dry, sliced) ($1.20) 1 Orange (rinsed, pat dry, peeled, sliced) (.95) 1 handful of cilantro (rinsed, pat chopped) (.10) ½ white small onion (sliced) (.10) 2 c. Organic Baby Spinach ($1.60) 2 tbsp. Balsamic vinegar (.50) 3 tbsp. truffle oil ($1.00) fresh ground black pepper to-taste (0) salt to-taste (0) Directions To prepare the salad, just follow the instructions that I wrote under my ingredients list. Then, in a medium glass salad bowl, place the spinach first and then, add all the ingredients in a decorative appealing way. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce
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 Day #2 is so refreshing. Nothing says summer better than watermelon; so juicy, sweet, healthy and yummy. Fresh ingredients beat’s any store bought salad, so make it fresh. Boom! Category: SIDE or MAIN DISH FOR LUNCH Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $6.60 or $2.20 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X___ Vegetarian __X__ Servings: 3 Ingredients 3 c. Watermelon cubes, (rinsed, pat dry, peeled to the red meet and cubed) ($2.00) ½ English Cucumber (rinsed, pat dry and sliced) (.50 ½ small red onion, sliced thin (.30) 1 ½ to 2 tomatoes on the vine (rinsed, pat dry, sliced) $1.15) 2 c. Colorful coleslaw ($1.15) 3 ½ tbsp. Avocado oil (.80) 2 tbsp. Balsamic vinegar (.20) Kosher salt to-taste (0) fresh black pepper to-taste (0) Directions Prepare the ingredients as I listed under my ingredients list. Set aside. In a large size glass bowl, add the 2 cups of coleslaw. Then, start accommodating the different veggies as you wish on each side of the bowl. Finally, prep. the salad dressing by adding to a small bowl the vinegar salt and pepper and then whisk in gradually the avocado oil until they all come together. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce SALADS WEEK- DAY #1: MY MANGO, RED CARROTS, RED ONION, CUCUMBER, TART CHERRIES, AND TOMATO SALAD!7/29/2024  This Summer is sooo hot. Therefore, I decided to designate this week as My Fresh Salads Week. They are all easy to make and super delicious and refreshing. Category: SIDE Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $3.20 or $1.07 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients ½ Cucumber, rinsed, pat dry and chopped (.70) 1 mango, rinsed, pat dry and cubed in bite pieces ($1.00) 2 rainbow carrots, rinsed, pat dry and sliced ribbon type with your peeler (40) 1 Roma tomato, rinsed, pat dry and chopped (.30) ¼ c. tart dry cherries (.50) ¼ of a small red onion, peeled and sliced thin (.30) The salad dressing of your choice (Mine was EVOO, balsamic vinegar, lemon pepper) Directions Prep the ingredients as I indicated in the ingredients list. Place them all in a large serving plate. Make available the salad dressing(s) of your choice) Enjoy! 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  Perfect combination and super healthy with the fresh corn, beets and broccoli. Let alone the golden brown pan roasted lemon salmon. DEDICATED TO MY SWEET NIECE DEBBIE V. ON HER BIRTHDAY. Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $10.75 or 5.38 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2+ Ingredients 2 Salmon steaks ($5.00) 1 large beet peeled and cut un cubes (.90) 2 fresh Corn (.60) 1 med-size broccoli head, florets lightly removed from stem (.50) 1 Lemon, sliced (.90) 1 Lime. sliced (.50) 1 tbsp. Granulated garlic (.20) 1 ½ tsp. Angie’s Dry Seasoning (.30) 2 tbsp. Angie’s basting Olive Oil (1 for the salmon and 1 to drip over the cooked veggies) (.60) 1 avocado ($1.25) Directions Pat dry and season the salmon with 1 tbsp. Granulated garlic, 1 tsp. my dry Seasoning and 1 tbsp. of my basting olive oil. Refrigerate. In a sauce pan with lightly salted water, cook the corn until softened. Remove then add the broccoli and cook briefly until bright green. Remove, drain, set aside. In the same water, add the beets and cook until tender to-taste. Remove, drain, set aside. In a skillet over med-high, sear the salmon until golden brown in its own oil marinate. Add the lemon slices to golden brown. Time to plate, slice the avocado, drizzle lime juice over the salmon steaks. DONE. 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  What a simple dinner to prepare for weeknights. So easy. First, clean the chicken breast thoroughly, if they are too thick, then cut them through for thinner pieces. Then season with the ingredients listed and refrigerate to eat today or a couple of time this week. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $5.50 or $2.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 chicken breasts cleaned and cut through to obtain 4 thinner pieces ($2.25) 1 large Chinese eggplant ($1.20) 1 ½ tbsp. Lemon pepper (.10) 1 tbsp. Granulated garlic (.10) 1-1/2 tbsp. Angie’s basting olive oil (.50) 1 tbsp. Pepperoncini (or to-taste) (.10) 1 avocado (optional) ($1.25) Directions Clean the chicken breasts of any fat, pat dry and slice diagonally for thinner pieces. Season with Lemon pepper, Granulated garlic, ½ tbsp. of my basting olive oil and Pepperoncini. Refrigerate. Rinse the eggplant, pat dry and cut diagonally, then season with a ½ tsp. lemon pepper. In a skillet with a bit of basting oil, sauté the breast until cooked and golden brown. In the same skillet, cook the eggplant pieces until golden brown. Remove and start plating. Enjoy! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  It happens to me sometimes and it is so annoying, I am ready to work on my breads or desserts, then, I do not have enough of whatever flour I have to use in the recipe and since I do not want to run to the grocery store, I use this little secret that I learned many years ago. I found ways to make my own flours BOOM, and I am sharing it with you. Keep this post. Smile. SELF-RISING FLOUR: 1 CUP OF UNBLEACHED ALL-PURPOSE FLOUR 1 ½ TSP. OF BAKING POWDER, ¼ TSP. OF REGULAR TABLE SALT. WHISK ALL THESE INGREDIENTS IN A BOWL AND YOU ARE READY TO START YOUR DESSERT. BREAD FLOUR: MEASURE 1 CUP OF ALL-PURPOSE FLOUR IN A BOWL, THEN EXTRACT 1 ½ TSP FROM IT. NEXT, ADD 1 ½ TEASPOONS OF VITAL WHEAT GLUTEN. WHISK TOGETHER AND USE IT IN YOUR BREAD RECIPE. PASTRY FLOUR: MEASURE 1 1/3 CUP OF ALL-PURPOSE FLOUR ADD 2/3 CUPS OF CAKE FLOUR, DONE. BONUS; BUTTERMILK: 1 CUP OF WHOLE MILK OR 2% OR HALF AND HALF AND 1 TBSP. FRESH LEMON JUICE. IF YOU DON’T HAVE A LEMON, THEN USE WHITE VINEGAR. STIR THE MIX AND ALLOW TO REST BEFORE USING IT FOR 10 MINUTES. DON’T FORGET TO STIR AGAIN JUST BEFORE YOU PLAN TO USE IT. Also, when I don’t have buttermilk, sometimes I substitute the ingredient with fat free Greek yogurt or even sour cream. You won’t notice the difference. smile.  Today, I am making half of my recipe with few different ingredients. This recipe will render 12 cupcake banana mini breads so easy to handle, just take one and move on, smile. My full recipe renders 24, just double my ingredients for the full recipe. Category: Bread Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $4.36 or $1.09 per serving Difficulty Level: Easy Allergens, Other: For Gluten Free bread, use 1 to 1 Gluten Free Flour Servings: 12 bread cupcakes INGREDIENTS 1 Med. size ripen banana, chopped ½ c. white organic sugar 1/4 c. melted unsalted butter 1 egg ½ tsp. each of Nutmeg, Cinnamon and Ginger 1 tsp. each of Vanilla extract, Amaretto liquor and Almond extract ¾ c. All-Purpose flour ½ tsp. baking soda Pinch of salt ¼ c. fat free Greek yogurt ½ c. tart cherries ½ c. chopped walnuts DIRECTIONS Preheat oven to 325 degrees and either EVOO spray a loaf pan or place cupcake liners into a cupcake baking mold. Set aside. Cream butter and sugar in a large bowl. Add the egg, mix well. Add yogurt, bananas, Nutmeg, Cinnamon, ginger, Vanilla extract, Amaretto liquor and Almond extract. Stir to combine. Add the flour, salt, and baking soda to the wet ingredients and stir until just combined. Fold in the chopped walnuts and tart cherries. Divide the batter evenly between prepared cupcake liners or a loaf pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Thank God for whoever invented Rotisserie Chicken. It really helps a lot in the kitchen when you are limited with time, without sacrificing flavor. However, of all of the available flavors out there, I prefer Lemon Pepper. My all times favorite. Category: Entrée Approx. Prep and Cook Time: Under 25 Minutes Approximate Cost: $8.65 or $2.88 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients 4 c. softened lentils (4 to 4 ½ c.) ($1.50) 1 tbsp. granulated garlic (.10) 1 tbsp. organic chopped dry onion (.30) 1 tbsp. curry powder (.10) 1 tbsp. Achióte (.25) 1 tbsp. Angie’s Basting Olive Oil (.40) 1 tbsp. Angie’s Dry Seasoning (.15) 11/2 c. Angie’s Chicken Stock (control depending how soupy you like it (.90) 1 frozen Sofrito cube (.40) 1 Sazón envelope (.30) 2 c. of rotisserie chicken pieces (boneless and skinless) ($1.75) 1 c. Goya Mofongo chips ($1.25) 1 avocado ($1.25) Directions 1. soften the lentils as indicated under the cooking instructions in the back of the bag. 2. In a medium size cooking pot, add the ingredients listed under my ingredients list, except the chicken and Mofongo, bring it to a boil, add the chicken, reduce the heat to med-low for 5 min. Add the mofongo and cook for 5 more minutes until the stew thickens to your like. Done! 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 HACK-MY FROZEN CILANTRO-CULANTRO DISCS FOR MEALS SUPER FLAVOR! (NO, THIS IS NOT SOFRITO, SMILE!)7/16/2024  It’s so easy to make, I make this almost every other week and use different herbs all the time. I used Cilantro and Culantro this time, however, you can use any herbs of your choice or all of them; parsley, thyme, basil, Italian and/or Cuban fresh oregano leaves, well, any fresh herbs you want. You can find my selection for today in any Asian or Spanish/Latin market. You don’t need tons of it, just what you can use to fill a couple of your ice cube trays. Furthermore, these are my herbs discs, I did not use onion, garlic on this recipe. I use them when i make sofrito cubes. Category: HACK Approx. Prep and Cook Time: under 15 Minutes Approximate Cost: $2.50 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Tons of it. Smile. Ingredients 1 bunch of Cilantro ($1.25) 1 bunch of Culantro ($1.25) 1 c. water Directions Wash the herbs thoroughly several times and drain. Chop in med size pieces to make it easier for your food processor or blender Add water gradually until the herbs and water turn into a smooth consistency. Place by tablespoons into ice cubes and freeze until solid. Remove from ice cube trays, place in Ziploc bags or a container and freeze until time to use. Use 1 or 2 in your stews, soups, beans, anything you want. Enjoy!  This is so good and such a saving for the household meals budget. Simply read my friendly recommendation as follows: Purchase 1 pk. of pork tenderloin, (at COSTCO the pack comes with 2 pouches and there are 2 tenderloins per pouch = 4 tenderloins total, for very reasonable prices) clean the tenderloins of all fat, cut/divide in meals, freeze, then use as needed. BOOM! Category: HACK Approx. Prep and Cook Time: 20 Minutes Approximate Cost: $8.56 per pork tenderloin pack Difficulty Level: Easy Allergens, Other: Gluten Free N/A TOTAL MEALS = 16 at a ridiculous price of under $1.00 each. HOW I CUT MY 4 TENDERLOINS:
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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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