 There are 3 elements that matters to me a lot when I cook. #1. Flavor, #2. Combination of proteins and veggies and finally, #3. Presentation. You can cook a nice dish but if it doesn’t taste good at all, it’s poorly paired, or if it doesn’t look good, then it is a failure in my book. I’m just saying! Smile. Category: Entrée Seafood and Veggies Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $10.56 or $5.28 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Eggplant Steaks ($3.86) 1 large eggplant rinsed, pat dry, slice diagonally, sprinkle with salt to sweat ($1.20) Enough salt to sprinkle over the eggplant slices on both sides (.10) 1 tbsp. Cilantro Lime dry seasoning (.25) ¼ c. GF Argo Cornstarch (you can choose all-purpose flour instead of Cornstarch) (.25) ¼ c. GF Pecorino Romano seasoned bread crumbs (.50) ¾ c. EVOO to fry the eggplant steaks ($1.20) 2 egg whites (.36) Ingredients for the Cod and Salmon Dill Pieces ($6.70) 1 small salmon steak ($2.20) 1 small cod steak ($1.90) 4 large chopped garlic (.30) 1 tsp. Angie’s dry seasoning (.25) 1 ½ tbsp. Angie’s basting olive oil (.50) 4 tbsp. chopped fresh dill (.30) Plus - 1 Avocado ($1.25) Directions Prep the Cod and Salmon, pat dry, season with the ingredients listed under cod-salmon-dill portions and refrigerate. Rinse the eggplant, slice it in ½ inch slices, sprinkle salt over both sides, allow to sit for about 10 minutes to sweat the bitter flavor, then rinse well, pat dry. Set aside. Next, whisk the egg whites in a deep plate, add a bit of seasoning of your choice. Add the bread crumbs to another deep plate. Finally add the GF cornstarch (or all-purpose flour if you are using it) to another deep plate and add 1 tbsp. of Cilantro Lime dry seasoning, mix well. Next, dip each eggplant slice into the egg white mix, then into the flour, then back to the egg whites and finally to the bread crumbs on both sides, then place in a baking tray until time to fry. Meantime add the olive oil to a skillet and heat to med-high. Carefully, test the oil to make sure the eggplant will sizzle when you add it. Then carefully add one or two eggplant steaks nor overcrowding until golden brown on both sides. Remove and let them rest over paper towel to remove any excess oil. Finally, while the eggplant steaks rest, bring another skillet with a bit of my basting EVOO, add the cod, chopped garlic and salmon, cook until done about 4 to 5 minutes over med and just before they are done, add the chopped dill over them. Only thing left is to plate and garnish with more dill and avocado. 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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 I must say that this is as good or better than to go to a restaurant, that is, if you have the time to make it at home. Home cooking beats everything Always. And where can you eat these goodies for $6.80 per serving? However, if you don’t have the time and don’t mind spend extra money, then go out to dinner, I won’t be mad at you, SMILE! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $13.60 or $6.80 Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Salmon ($6.45) 2 salmon steaks, pat dry and lightly season with my dry seasoning (or the one of your choice) ($5.00) 2 tsp. of Angie’s dry seasoning (.25) 1 tbsp. Angie’s basting olive oil to sauté the salmon (.40) 2 tbsp. Angie’s Pesto to drizzle after they are cooked (recipe below) (.80) Ingredients for the Cauliflower Rice ($4.10) ½ cauliflower head cut in pieces and process in food processor until rice like ($1.50) 1 ½ tsp. of Black Truffle EVOO (.90) ½ large shallot, chopped, ($1.00) 2 + large garlic cloves (.20) 1 tsp. of Angie’s dry seasoning (.25) 1 tsp. of Cilantro Lime Seasoning Blend (.25) ½ large sweet potato rinsed, peeled and cut in bite size pieces (.90) 1 tsp. of Black Truffle EVOO to sauté the sweet potato bites (.90) 1 avocado ($1.25) 2 Sage springs to garnish (free from my garden) Directions Prepare the salmon steaks as I indicated under ingredients, refrigerate. Prepare the sweet potato, drain and set aside to sauté later. In a skillet with 1 ½ tsp. of Black Truffle EVOO, sauté the shallot and garlic briefly. Add my dry seasoning and Cilantro Lime Seasoning Blend, stir until combined. Next, add the cauliflower rice and stir until the color is obtained. It cooks quickly like in under 4 minutes. While that cooks, sear the salmon steaks and drizzle with my Pesto. Remove from skillet and set aside. In the same skillet sauté the sweet potato bites, slice the avocado and Boom, you are 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  If you want to make an easy breakfast for here or to-go, then make my cornbread muffins on Steroids, to feed the family and take some to work to munch! Category: BREAKFAST, MUFFINS Approx. Prep and Cook Time: Under 15 Minutes Approximate Cost: $6.31 or .53 cents per muffin Difficulty Level: Easy Allergens, Other: (Gluten Free if you use 1 to 1 GF Flour) Servings: 12 Ingredients 1 c. all-purpose flour (or 1 to 1 GF Flour (.30) ½ c. Goya Fine Yellow Corn Meal (.30) 1 tbsp. baking powder (.10) ½ c. granulated sugar (.20) ½ tsp. salt (.10) ½ tsp. nutmeg (.10) ½ tsp. ground ginger (.10) 1 tsp. ground cinnamon (.10) 1 tsp. Vanilla Extract (.90) ½ tsp. Almond Extract (.10) 4 tablespoons) butter, melted (.60) 1/3 cup peanut oil (or the oil of your choice) (.40) ¾ cups milk (.25) 2 large eggs (.36) 1 cup of evaporated/buttermilk/almond/oatmeal or regular milk ($1.00) ¼ c. dray cranberries, ¼ c. dry tart cherries, ¼ c. pumpkin seeds (Pepitas) ($1.00) ¼ c. of raw honey OPTIONAL, TO DRIZZLE OVER BEFORE SERVING (.40) Directions Preheat oven to 350 degrees and grease a muffin pan and/or use liners, set aside. In a med-size bowl, mix all the dry ingredients listed above until combined, however, not the cranberries, tart cherries and pumpkin seeds. In another bowl add all the wet ingredients listed, whisk to combine and then add them to the dry ingredients. Remember to mix only until all is combined. Do not over mix. Add the cranberries, tart cherries and pumpkin seeds now and fold to combine. Pour the mix into your selected baking, either the muffin pan or the liners. I always use an ice cream scoop to pour the mix. Bake for 13 to15 minutes until golden brown, depending on your oven calibration. If you use a black baking pan, check earlier because they tend to cook faster (and burn). They are done when a toothpick stick in the center comes out clean. Finally, allow the muffins to cool before gently removing them from your baking pan. OPTIONAL: Honey: Use it to drizzle over the muffins (to-taste.) Yummmm!  I make Poblanos often and stuff them with whatever comes to mind that day. Today was ground chicken rolled inside half a poblano. The other half I actually chopped in bite sizes, mixed with the ground chicken and served it over my homemade chicken stock and sofrito quinoa. BOOM! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $5.75 or $2.88 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Quinoa ($2.45) 1 c. quinoa ($1.00) 2 c. chicken stock ($1.25) 1 envelope of Goya ham (.15) 1 frozen sofrito cube (.15) 1 tbsp. of my basting olive oil (.15) Ingredients for the Poblano Chicken ($3.30) ½ lb. 95% fat free ground chicken ($2.50) 1 tsp. Angie’s dry seasoning (.20) 1 tsp. Angie’s basting olive oil (.30) 1 tsp. granulated garlic (.10) 1 tsp. granulated onion (.10) 1 large poblano pepper (.10) Directions Roast the pepper either in your gas stove open fire or electric, place in paper bag to sweat and then peel it. Start your quinoa by bringing all the ingredients listed in the ingredients, except the quinoa. Bring to a boil, add the quinoa, stir, reduce the heat to low, cover and cook for 30 minutes. Meantime, in a skillet with my basting olive oil, add the ground chicken and break it into small pieces as it cooks, then add the rest of the seasonings listed under quinoa ingredients. Cook until the chicken is done, set aside. At this point you may want to add a spoonful of chicken over one half pepper, fold it and secure it with a toothpick. Or, chop the pepper and mix it with the chicken, then spread over the quinoa. 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-oi  However, this time I planned roasted rosemary beets, crooked head squash and Little Potatoes Trio. I will not have to worry of which vegetable I am siding with my week meals. I will stuff the squash with cooked ground chicken & cheese, mash the potatoes, use half the beets as a side and the other half cut smaller and add to a salad. Done! Category: SIDES Approx. Prep and Cook Time: 45min. to 1 HR. Approximate Cost: $5.80 or .73 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 8 Ingredients 3 large beets, peeled cut in cubes 1 to 1 ½ inch ($2.50) ½ bag of Little Potatoes Trio (colored baby potatoes), rinsed and slice in half ($1.20) 1 large crooked head squash, rinsed, cut across, seeds removed ($1.00) ¼ c. Angie’s basting olive oil ($1.00) Seasoning to-taste, either a bit of salt or my dry seasoning (.10) Directions Prepare the veggies as I indicated in the ingredients list. Place in oven safe baking pans. Drizzle my basting olive oil all over and rub them to cover completely. Add the herbs of your choice, I added rosemary. Cover the pans and roast for 45 minutes. Check and keep roasting as needed uncover until tender and golden. Allow them to cool down, place in glass containers in the fridge to use during the week. 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  I had been out all day, got home around 7:00PM then what should I cook in no time, when I had a craving for seafood and did not want to go back out of my home. Well, a “Fake Paellita” with the seafood that I had in the freezer (just shrimp and mussels). YESSS! It was soo Yuummmyy! See the ingredients ↓. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $10.40 or $5.20 per serving Difficulty Level: Easy Allergens, Other: NOT Gluten Free Servings: 2 + Ingredients 1 pk. of shelled Mussels meat ($5.00) 7 extra-large shrimp, tails off ($2.00) 5 Cachucha red/green ajicitos dulces, seeded, chopped ($0, from my garden) 1 frozen disc of my flat leave Italian parsley in olive oil (.25) ½ c. basil leaves, chopped ($0, from my garden) 5 dried Shitake mushrooms (.75) 2+ c. of my homemade rotisserie chicken stock ($1.00) 1 tbsp. Angie’s basting olive oil (for the Orzotto) (.40) 1 c. Orzo (.50) 1 tsp. Roasted garlic and herbs seasoning for the shrimp (.10) 1 tbsp. Angie’s dry seasoning for the Orzotto (.40) Directions Prep the ingredients by following the direction I give you in the Ingredients. Season the shrimp with the Roasted garlic and herbs seasoning, refrigerate. Sauté the red/green peppers in the basting olive oil. Add the frozen disc of my flat leave Italian parsley in olive oil, the Orzo, the dry mushrooms, the dry seasoning and stir to combine. Add the chicken stock, bring to a boil, reduce the heat to low and cook for 15 minutes. In a small skillet, briefly sauté the shrimp, when pink, add the mussels with their juice stir and when warm, turn the heat off. By now the Orzotto is done, add some more of the broth to make it totally smooth and start plating. 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  I make homemade Hummus weekly, for snaking with chips and spread in sandwiches instead of mayo or butter. Also, I add a little to my salads instead of ranch dressing, smile. It’s no rocket science if you know the basic ingredients. However, the other day my daughter made one with basil and I loved it. So, I went home and before I knew it, I made my basil hummus, smile. YUMMMM! Category: Entertainment-Dip-Spread-Dressing Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $2.85 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Approximately 1 ½ cups Ingredients 1 (15 oz.) can of chickpeas (reserve half the liquid, discard the rest), rinse and drain the peas ($1.10) 3 tbsp. Tahini sauce (.30) 3 garlic cloves, peeled and cut in half (.15) 1 ½ tbsp. olive oil (.40) 1 tsp. of salt & pepper (or to-taste) (or a bit of my dry seasoning for some color (.10) 1 lemon for the juice (.65) 10 large basil leaves, rinsed and pat dry (.15) Directions
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-oi  This is one of my easy and delicious recipe to cook in no time. Once you have all the ingredients at home, you’ll make it happen and your family will love you for it! Smile. Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $13.65 or $4.55 per serving Difficulty Level: Easy Allergens, Other: Use a GF pasta instead of Orzo to make this dish Gluten Free Servings: 3 Ingredients 1 Cod stake cut in bite size ($1.85) 1 Salmon stake cut in bite size ($2.00) 6-Shrimp, tails off, deveined and season ($3.50) ½ to ¾ c. Baby Scallops ($1.50) 1 ½ tsp. Angie’s Dry Seasonings (.20) ¼ c. Avocado oil (.50) ½ Onion, peeled and sliced (.40) 4 Bay leaves (.10) 3 jumbo Garlic, chopped lightly (.30) 1 c. Orzo (.50) 1 tbsp. Avocado oil w/Achiote (or a Sazón envelope for color) (.20) 2 Culantro leaves, rinsed and chopped (.10) 2 ajicitos cachucha (small sweet PR peppers) rinsed seeds removed and chopped (.10) 2 c. + of Chicken stock ($1.50) 1 Avocado ($1.25) 1 Lemon (.65) Directions Season the cod, baby scallops, salmon and shrimp to-taste with Angie’s Dry Seasonings and 1 tbsp. Avocado Oil. Refrigerate. In a skillet, sauté the sliced onion, garlic and add the bay leaves. Set aside. In a saucepan add 1 tbsp. of avocado oil, my dry seasoning to-taste, 1 c. Orzo, Sazon envelope, chopped Culantro leaves (or cilantro if you don’t have them), small chopped red peppers and 2 c. + of Chicken stock. Bring to a boil, reduce heat to low and cook until the grain is tender. While the Orzotto is cooked, warm the onion/garlic oil skillet, add the seafood to and cook just until the seafood is cooked, under 5 minutes. Do not Overcooked. By now the Orzotto is done so, slice the avocado and lemon and start plating this awesomely tasty meal. Enjoy! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings |
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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