 If you know me, you know that I cook pork tenderloin a lot. I do it because it is very tender and adaptable to any way that I decide to cook it. I usually call it the multitalented meat. The bonus is that it cooks fast and is extremely delicious. My recipe today is very simple. Category: Entrée Approx. Prep and Cook Time: 35 to 45 Minutes Approximate Cost: $4.50 or $1.50 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: about 3 to 4 Ingredients 1 pork tenderloin, clean of all fat and pat dry. ($3.25) 1 tbsp. Roasted Garlic and Herbs, (.15) 1 tbsp. Cilantro Lime (.15) 1 tbsp. Chimichurri Flakes (.15) 2 tbsp. of Angie’s basting olive oil. (.65) 2 large scallions chopped (.15) Directions 1 pork tenderloin, clean of all fat, pat dry and season with Roasted Garlic and Herbs, Cilantro Lime, Chimichurri Flakes and 2 tbsp. of my basting olive oil. Place in a cast iron skillet. Roast in a 400-degree oven for about 25 to 30 minutes. The internal temperature must be 155 to 170 F degrees in the center. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
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 Soon The Glorious Pumpkins will be all over the place. Not only we can use them to decorate our homes inside and out, but who can refuse a pumpkin desert? So, time to BAKE! It is time to check out your pantry to make sure that you have the “Traditional” ingredients to make pies, breads, scones, cupcakes, flans, well you get it. Pumpkin is just a main ingredient and in spite of the fact that you may need to use eggs or not; milk or not, etc. you most definitely will need an important seasoning; Pumpkin Spice and must have enough of it in stock. However, do not fret. If you don’t have it at home or you can’t find it at the grocery store, then MAKE YOUR OWN. Pumpkin Spice is not rocket science and therefore, very easy to make at home. These are the basic ingredients in it: Cinnamon, Ginger, Allspice, Nutmeg, and Cloves There is no specific rule as how to measure the amounts because it is based on preference. However, I must say that, of all these spices, I would go low in cloves, just because I hate it. Smile. I will give you the Pumpkin Spice mix that I make at my home. You will need the following: 2 tbsp. ground Cinnamon 1 ½ tsp. Ginger 1 ½ tsp. fresh ground Nutmeg 1 ½ tbsp. pure Madagascar Bourbon Pure Vanilla Powder (this is expensive but worth it!) And if you prefer you can add: ½ tsp. of ground Cloves if you like it, or allspice. Directions In a mason jar combine all the aforementioned ingredients and stir well to make sure they are all combined. Close the lid tight, label it and you will have enough to use this holiday season. Maybe you will have some leftover to keep in your pantry until December, smile. DONE!  YES, I can hear you, this is not the first time that I post my carrots and it will not be the last either. Why? Because we need to eat more veggies. Sometimes kids hate them but I believe that if we present them in a colorful fashion like a rainbow, they will look at their veggies in a different way and perhaps will eat them, smile. However, for all of you adults, snap out of it and eat your veggies, OK? Category: Side Approx. Prep and Cook Time: 30 to 45 minutes Approximate Cost: $6.44 or $2.15 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 3 to 4 Ingredients 1 bag of rainbow carrots, peeled, ends cut ($2.79) @ Traders Joe and Wegmans 8 to 10 jumbo garlic cloves, peeled tops cut and discarded ($1.10) ¼ c. Angie’s Basting Olive Oil ($1.50) 1 Big rosemary spring, rinsed and pat dry (.40) 1 lemon (.50) 2 large scallions (.15) Directions Peel the carrots and garlic and prep as I indicate under the ingredients. Place all in a baking mold, add my basting oil and rub well to cover. Roast for about 30 to 45 minutes, depending on your oven calibration. Slice the lemon, chop the scallions and you are ready to enjoy this beauty. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi  It doesn’t get any better than that! When your daughter calls you to come home for a visit to bake together. I said yes, I am all for it. The issue at stake was that neither one of us have baked scone’s before. Well, she had the solution. She looked up and found in the internet a nice recipe. She selected this one from COOKIE + Kate, therefore, we are giving KATE credit for this delicious recipe and Thank her so much for sharing it. YUMMY!! Category: Dessert Approx. Prep and Cook Time: 30 to 45 Minutes Approximate Cost: $8.90 or $1.11 cents per piece Difficulty Level: Intermediate Allergens, Other: Vegan Servings: 8 INGREDIENTS for KATE’S Pumpkin scones 1 cup raw pecans (we used almonds) (.50) 2 cups white whole wheat flour or regular whole wheat flour (we used whole wheat) ($1.20) 1 tablespoon baking powder (.10) ¼ cup brown sugar, packed (.10) 1 teaspoon cinnamon (.10) ½ teaspoon ginger (.10) ¼ teaspoon nutmeg (.10) ¼ teaspoon cloves or allspice (.10) ½ teaspoon salt (0) ⅓ cup solid coconut oil or 5 tablespoons cold butter (we used butter) ($1.00) ¾ cup pumpkin puree (.35) ¼ cup milk of choice (almond milk, low fat milk, etc.) (.20) ½ teaspoon vanilla extract ($1.00) INGREDIENTS for KATE’S Maple glaze 1 cup powdered sugar (we used organic coconut palm sugar) (1.90) ⅛ teaspoon fine grain sea salt (0) 1 tablespoon melted coconut oil or butter (we used butter) ( .15) ½ teaspoon vanilla ($1.00) ¼ cup good maple syrup, more if needed ($1.00) INSTRUCTIONS
 If you follow my recipe’s, you know that I use an assortment of seasonings to give my meals tons of flavor. However, when it comes to filet mignon, my go to seasoning is the traditional basting olive oil, salt and pepper, that’s it, nothing else. So bad that I couldn’t make them this time in the BBQ, that’s my husband’s special skill, not mine, smile. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $18.65 or $9.33 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 filet mignon steaks ($15.00) 1 ½ tbsp. Angie’s basting olive oil (.40) Salt and pepper to taste (.0) 1 recipe of yesterday’s post of Cauliflower Steaks (0) ½ box of green plantain pieces (Mofongo) ($2.00) 1 avocado ($1.25) Directions Pat dry the filet, season with 1 tbsp. basting olive oil, salt and pepper to taste. Refrigerate. Cook the green plantain pieces (Mofongo) according to the box directions. Add about ½ tbsp. of the filet marinate to a skillet bring the heat up and sear the filets. Remove the filet, bring your cauliflower steaks from the fridge, warm them up in the skillet. Slice the avocado and done, start plating your meal! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  This is one simple and nutritious side. The only work you need to do is to prep the cauliflower head, slice and season the steaks. Then the oven will take care of the rest. I make these steaks often for their flavor and simplicity. The thick slabs of cauliflower steak, when well-seasoned, are delicious and furthermore, the keep well in the fridge for a day or 2. Category: Side __X__ Veggie __X__ Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $3.79 or .95 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 4 INGREDIENTS 1 medium heads of cauliflower ($2. 49) ¼ c. Angie’s basting olive oil ($1.00) 1 tsp. Roasted Garlic and Herbs (.10) 1 tsp. Garlic Jalapeño (.10) 1 tsp. AdoboChon seasoning (.10) DIRECTIONS
My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Today’s meal is not only delicious but quite healthy. The few seasoning ingredients allow the main ingredients to steal the show and the colorful plate is so appetizing! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.68 or $2.56 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients ½ lb. 99% fat free ground turkey ($2.73) 1 tbsp. Angie’s dry seasoning (.25) 1 tsp. Cilantro Lime seasoning (.20) 1 tsp. Spanish Paprika (.20) 1 ½ tbsp. Angie’s basting olive oil (.40) 2 large Chinese eggplants, rinsed, pat dry, cut in slices, sprinkle with salt, pat dry again ($2.00) 1 c. cherry tomatoes, rinsed, pat dry ($1.70) 3 springs of Italian flat parsley and 2 large green scallions to garnish (.20) Directions Season the ground turkey with 1 tbsp. Angie’s dry seasoning, 1 tsp. Cilantro Lime seasoning, 1 tsp. Spanish Paprika and ½ tbsp. Angie’s basting olive oil, refrigerate. Prep the eggplants and tomatoes as directed in the ingredients list. Add 1 tbsp. of oil to a skillet, pan roast the eggplants until golden, remove from skillet, then roast the tomatoes. Finally, pan roast the turkey balls until golden. When ready to plate, garnish with chop scallions and add the flat parsley springs. 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 actually my go meat over any other type based on versatility. As you can see, a pack of 4 tenderloin filet is very inexpensive. I use each file in a different cut for several meals. For instance, I use almost one filet for my bistec’s for 2 people in today’s recipe. Then I use the second filet to roast in the oven. The third filet I cut “filet mignon” style and wrap with bacon to mimic the mignon recipe, or I leave it without and pan sear it until brown and 100% cooked. Finally, I cut the 4th filet in cubes for two different meals, my tenderloin chili and my “carne frita” (fried pork chunks.) Boom! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $6.00 or $3.00 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients ½ to 1 pork loin tenderloin filet (ea. pack contains 4 filet) $2.85 1 tbsp. Angie’s basting olive oil (.40) 1 tbsp. Roasted garlic and herbs seasoning (.20) 1 spring of fresh Rosemary herb (.20) ½ box of ripe plantains ($1.10) 1 avocado ($1.25) Directions Clean the filet of all fat, pat dry, cut in the middle, then lengthwise, then pound flat with your “kitchen hammer”. Season well with my basting olive oil, Roasted garlic and herbs and fresh Rosemary. In a skillet, sear the steaks in its own marinate oil. Allow to rest while you micro the plantains. You are all set. Slice the avocado and add any other veggies you have left over from yesterday on the fridge and enjoy this frugal yet delicious meal! Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Life is so hectic these days, there’s no time for anything. Therefore, if we plan ahead, we will have more time to do other important things, like spend quality time with the family. If you prep. the veggies for your weekly side dishes, it will be only a matter or cooking or warming them up and boom, dinner will be served quickly! Category: HACK-SIDES Approx. Prep and Cook Time: UNDER 30 Minutes Approximate Cost: $7.79 or $1.59 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __√__ Vegetarian __√__ Servings: 5 + days/2 people of 1 type of veggie + 2 servings of my Cauli-Brocco Rice. Ingredients and Prep Required 3 large beets, rinsed, peeled (1 cut in small cubes, 1 in large cubes, 1 sliced) ($2.00) 1 med- size broccoli head, rinsed, florets detached and core discarded ($1.50) 1 cauliflower head, clean and florets detached ($2.89) 3 organic rainbow carrots, peeled, ends cut (Trader Joe’s-@ $2.89/bag (.80) 1 large sweet potato, rinsed, peeled and cut in cubes (.60) Directions
 As I promised yesterday, this is the complete meal that you can enjoy with the veggies side that I posted yesterday. Today I will give you the simple cod recipe and then look up my yesterday post for the roasted veggies. Category: Entrée Approx. Prep and Cook Time: for the cod = 10 Minutes plus extra for the veggies Approximate Cost: $4.80 or $2.40 per cod serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 cod filet ($3.70) 1 tbsp. Angie’s basting olive oil (.40) 1 tbsp. Cilantro Lime dry seasoning (.20) 1 lime + chives to garnish (.50) Directions Pat dry the cod file and season with 1 tbsp. Angie’s basting olive oil and 1 tbsp. Cilantro Lime dry seasoning, refrigerate. Go to my veggies post from yesterday and prepare the pan roasted veggies. When done, set aside for few minutes, while you pan-roast the cod filet. Finally, just plate and garnish as you would love to. Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi |
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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