More cauliflower rice recipes this week. Broccoli, please move over because cauliflowers is gaining popularity everywhere. To me, the benefit is that I can eat cauliflower rice as much and as often, without any worries, something that I can’t do with “traditional rice”. Plus, it cooks in few minutes and I can prepare it in so many ways. Today, I am prepared turmeric cauliflower, not only nutritious but it delivers the amber color and the flavor as well. Approximate Prep and Cooking Time: Under 30 Minutes Approximate Cost: $10.89 or $2.72 per serving Servings: 4 A. Ingredients for the Rice (sub-total: $4.05) 1 bag of riced cauliflower ($2.50) 11/2 tsp. Angie’s Basting Oil (See my link below) (.30) 11/2 Angie’s dried seasoning (See my link below) (.20) 5 cloves of chopped garlic (.25) 2 celery stalks, chopped (.40) 1 tsp. Turmeric (.20) 1 tbsp. Dried onions (.20) 1 tsp. water Directions to Cook the Rice In a cooking pan with basting oil, sauté the chopped celery, then add the garlic. Add the dried onion, dried seasoning, cauliflower, turmeric and water, stir well. Cover the pan and cook in low for about 4-5 minutes. B. Ingredients for the Chicken Tenders (sub-total: $6.84) 1 pack. – approx. 8 chicken tenders ($6.04) Granulated garlic (.15) Paprika (.15) 1 tbsp. Olive Oil (.30) Adobo (.20) Directions to Cook the Tenders Clean, pat dry and season the tenders with olive oil, Adobo, Paprika and garlic. Sauté in a skillet in its own marinade until golden. Let them rest for 3 minutes, serve. 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
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“Bacalaítos” or shall I say Cod Fritters Boricua Style, with Caballero Hot Sauce and a Cold Beer!10/7/2016 This is typically a traditional delicacy that almost every home-cook in Puerto Rico knows how to prepare. It is a simple recipe based on the ingredients that you may use in most fritters; however, the main difference here is the salted codfish. The main goal is to cook them crispy and crunchy on the outside and soft and chewy inside. The only drawback is that you have to soak the cod overnight to remove the salt. Once you do it, the final product in your fridge will produce a good number of meals. See my link below for a prior cod recipe and more info on how to remove the salt. Approximate Prep and Cooking Time: 30 minutes once the cod is ready to use. Approximate Cost: $5.35 or .35 cents each Servings: 2 (yields approximately 16 fritters) Ingredients 1 c. All-Purpose flour (.55) 1 tsp. baking powder (.15) 1 tsp. garlic powder (.15) 1 tbsp. dried cilantro (.15) 1 tsp. dried parsley (.15) 1 envelope of Goya Sazón (.20) Fresh ground pepper (.15) 1/3 tsp. Adobo Goya (.15) 1 cup of codfish (unsalted, you are only using a fraction of the box) ($2.00) 1 cup of olive oil to cook the fritters ($1.50) 1 c. water Directions Prepare the codfish according to the box directions. Must be placed in water to remove the salt overnight. (I saved 1 cup when I made my Gazpacho recipe 2 days ago. Done.) In a glass bowl combine all the dry ingredients and whisk to blend. Add the water slow in the center of the flour mix and whisk slowly. You are looking for a pancake-like texture, not heavy; however, smooth. When smooth, and runny without lumps, add the shredded codfish, mix only until blend. In a frying pan on high, add the olive oil drop big spoonful directly into the hot oil. Cook untouched for several minutes until golden, then carefully turn them to fry on the other side. Remove from the oil, place them to drain in paper towel, not flat but right up against something to drip the oil. (Let them drain well and serve hot and crunchy. Link: http://www.angieslifehacks.com/cuisine/gazpacho-boricua-with-brown-rice-and-garlic-salad-as-a-meal-and-as-appetizer HACK: Get a super cold beer to wash them down, smile. This appetizing montage looks like a lot of work; however, that’s way far from the truth. Let’s just break it down to prove it. The chop sits over a bed of sautéed onions and mushrooms, no big deal there, takes about 5 minutes to cook. The chop is thin; it takes about the same time on the skillet. You are now left with pan seared veggies and a corn salad. The end result not only looks pretty but the flavors are “yummylicious”. Approximate Prep and Cooking Time: 35-40 Minutes Approximate Total Cost: $12.73 or $6.37 per serving Servings: 2 A. Ingredients for the Salad (Sub-Total: $2.88) 1 can (15.5oz.) Goya Black Beans (.98) 1 ear fresh corn (.40) 1 tomato (.35) ½ large onion (.50) ¼ tsp. Adobo Goya (.15) 1 tbsp. Olive oil (.30) ½ tbsp. Red Wine vinegar (.20) 1 avocado ($1.00) few cilantro springs Directions for the Salad Boil the corn until tender, when cool, remove the kernels from the cob, add to a bowl. Cut the tomato and onion in small cubes and add to a bowl. Drain and rinse the black beans and add them to the bowl. Add to a small container the vinegar, adobo, olive oil and whisk, then add to the salad. Toss. To adjust these amounts to taste, add more oil and vinegar as needed. B. Ingredients for the Pork Chops (Sub-Total: $2.60) 2 boneless chops cut in half (to cook them fast) ($2.05) 1 tbsp. olive oil to marinade and sauté the chops (.30) 1 tsp. Angie’s Dry Seasoning (.25) Directions to Sauté the Pork Chops Clean, and cut the chops in half to cook them faster. Season well with oil, dry seasoning, (use mine or the one of your choice) and set them aside. Pan-sear them, few minutes on each side and if possible, let them get the skillet marks. C. Ingredients for the Onions and Mushrooms (Sub-Total: $2.30) 2 Portobello mushrooms cut in cubes ($1.50) 1 med size onion cut in cubes (.40) 5 cloves of garlic (.25) ¼ tsp. Adobo Goya (.15) 1 tbsp. olive oil to marinade and sauté (.30) Directions to Sauté the Onions and Mushrooms Clean and cut the mushrooms in cubes, chop the garlic and onion. In a skillet add olive oil, sauté the onions, add the mushrooms, then season with Adobo. D. Ingredients for the Broccoli and Cauliflower (Sub-Total: $3.65) 2 cups of broccoli florets ($1.45) 2 cups of cauliflower florets ($1.75) 1 tbsp. olive oil to marinade and sauté the veggies (.30) ¼ tsp. Adobo Goya (.15) Directions to Sauté Broccoli and Cauliflower In a skillet with olive oil, sauté the broccoli and cauliflower when done season with Adobo. Now is time to assemble your plates and enjoy dinner with someone you love! Smile. My five simple ingredients for this complete meal are extremely nutritious, cooks in less than 30 minutes and tastes amazing! Be aware that preparing these dishes happens very quickly; while the sweet potatoes are getting soft, you are working on either the cauliflower or the salmon. It’s all good and fun! Approximate Prep and Cooking Time: Under 20 minutes Approximate Cost: $9.60 or $4.80 per serving Servings: 2 Ingredients 2 salmon steaks ($4.50) 2 cups of cauliflower florets ($1.75) 1 large sweet potato ($1.00) 3 tbsp. Angie’s Basting oil for the fish, the sweet potato & the cauliflower (see my link below) (.95) 2 ½ tsp. Angie’s Dry Seasoning for the fish, the sweet potato & the cauliflower (see my link below) (.40) 1 avocado ($1.00) Directions Peel the sweet potato, cut in 1 inch cubes and boil in little water until soft. Season the salmon steaks with 1 tbsp. Angie’s Basting and 1 tbsp. Angie’s Dry Seasoning. Set aside. Cut the cauliflower head into florets. Pan-sear the salmon steaks in its oil marinade. Remove when golden, set aside to rest. In the same skillet add more basting oil, if needed, and sauté the florets. Season with Angie’s Dry Seasoning or the one of your choice. Drain and mash the sweet potato cubes with ½ tsp. Angie’s Dry Seasoning or the seasoning of your choice, and add 1 tbsp. Angie’s Basting oil. You are now ready to enjoy this tasty meal! 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 |
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 |