 One of my loving Davidsito’s all-time favorite, GANDULES verdes (or Pigeon Peas), cooked in any form or fashion. Today, I decided to make stewed Gandules with diced Country Style Pork Ribs, over super tender seasoned yucca. Just added the corn and avocado, done! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $9.24 or $4.62 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 1 can 15 oz. Pigeon Peas, (Gandules Verde) drained and rinsed ($1.49) 1 ½ tbsp. Angie’s basting oil (.60) 1 ½ tsp. AdoboChón (.25) 1 c. chicken broth (.65) 1 large frozen disc of sofrito (.25) 1-Sazon Seasoning (.25) 3 Country Style Pork Ribs ($2.45) ½ bag of frozen yucca ($1.35) 2 fresh corn on the cob, (shucked) (.70) 1 avocado sliced in 4 parts ($1.25) Directions
To plate this meal, place 2 or 3 pieces of yucca in the plate, scoop a generous amount of the pigeon peas stew over it, add the avocado and corn. Done!
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 Since I only use a small portion of my potato salad yesterday, I am using a nice portion today as a side dish for my 2 crab cakes meal. Yummmmmm! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $26.94 or $13.47 per serving Difficulty Level: Easy Allergens, Other: Crab cakes contains wheat Servings: 2 Ingredients 2 crab cakes (Didn’t make mine from scratch today, these are from Wegman’s) ($18.00) ½ lb. of asparagus, cleaned, bottoms cut ($1.74) 1 large broccoli floret slice in half, rinsed ($1.00) 1 lemon (.50) 1 avocado ($1.25) 2 servings of Potato salad from yesterday ($3.75) 2 tbsp. Angie’s basting oil (.70) Directions Add ½ c. salted water to a saucepan and briefly steam the broccoli and asparagus. Add ½ tbsp. of my basting oil to a sauté pan, cook the crab cakes until golden and done inside but yet moist and tender. Remove from pan and set aside for 4 minutes to rest before serving. Meantime, drain the broccoli and asparagus and briefly sauté them in the crab cake skillet until light brown. Slice the avocado and lemon. Plate your meal. You are done in no time. Boom! My link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Today I am making a larger batch of my potato salad for lunch and complement it with a raspberry pineapple, yogurt, ginger and pomegranate smoothie. The reason for a larger batch is so that I can use half of it as a side dish tomorrow for me and my hubby. I am using red potatoes, Tzatziki Greek yogurt instead of mayo to skip most of the fat, smile; and Italian oregano to give it a kick. Category: Side dish or light lunch meal Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $3.75 or $1.88 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 + Ingredients 4 eggs (.40) 4 red potatoes, chopped ($1.35) 3 celery stalks, chopped (.20) ½ onion, chopped (.20) 1 tbsp. Angie’s basting oil (.45) 1 tsp. Angie’s dry seasoning w/paprika (.30) Black pepper to taste (.10) 2 tbsp. Tzatziki (.40) Italian oregano leaves (.15) 2 tbsp. chopped roasted pepper or salad olives (.20) Directions Chop all the ingredients listed above Boil the eggs for about 8 minutes, peel and slice, set aside to cool. Boil the potatoes in salted water to taste, drain, set aside to cool. In a med-size bowl, mix the chopped onion, celery, tzatziki, dry oregano leaves, basting oil and dry seasoning. Mix to combine well. Add the potatoes, mix well. Use 2 bowls to serve a nice portion of the salad. Add the sliced eggs and the chopped salad olives or pimento to garnish. Sprinkle black pepper to taste. Bon Appétitte! MY BORICUA FILET MIGNON MEAL, with YAUTIA and MY NEW RECIPE from YESTERDAY POST: “GUACARICAN”10/24/2019  As I promised on yesterday’s post, here is the meal that I chose to add my GuacaRican side. So good! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $22.82 or $11.41 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 filet mignon stakes ($14.16) 1 ½ tbsp. Angie’s basting oil (.60) 1 ½ tsp. Angie’s dry seasoning (.25) ½ bag Yautia ($2.25) 3 red potatoes cut in half (.60) ½ lb. asparagus ($1.75) 1 lemon (.55) 1 GuacaRican (Recipe from yesterday post) ($2.66) Directions Clean the fillet, season with 1 tbsp. basting oil, 1 tsp. of my dry seasoning and refrigerate. In a saucepan with salted water cook the Yautia and potatoes until tender, about 10 minutes. Clean, cut the bottoms and add the asparagus on top of the potatoes and Yautia about 5 minutes before they are done. Once the potatoes and Yautia are ready you can start pan-searing your fillets in their own marinate oil (add more if needed). Cook until golden brown and medium rare or medium well inside, depending how you like them. Remove and allow to rest for about 5 minutes. In the same skillet, briefly sear the asparagus, ensuring they keep the bright green color. Time to plate your meal, add ½ tsp. of my basting oil to the Yautia-potatoes, squeeze some lemon juice over it and don’t forget to add a generous amount of my GuacaRican as your best side! Enjoy!  If you are confused about the name, I‘ll explain. We all love GUACAMOLE, AM I RIGHT? Sure, however, I am always creating new stuff in the kitchen to not get bored. This week I came up with a different way to make it. Yes, there are no tomatoes, onions, etc. in this one. Since I am from Puerto Rico, I decided to use AdoboChón, a seasoning that we use to season pork quite often. I went to my deck-herbs garden, to cut cilantro (and thyme for a little oregano kick). I added a pinch of granulated garlic this time and of course, lots of extra virgin olive oil. The avocado is the king today. Smile! Category: Side dish Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $4.00 or $1.33 per serving Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: 3 to 4 Ingredients 2 Avocado ($2.50) 1 tsp. AdoboChón (or to taste) (.25) ½ tsp. powdered garlic (or to taste) (.20) 1 ½ to 2 tbsp. Extra virgin olive oil (.40) ½ lemon juice (.30) Thyme and cilantro to taste, chopped (.20) 1 tbsp. hot sauce (.15) Directions Peel, cut in small pieces and mash the avocado, leave lots of chunks, it’s not creamy. Add the AdoboChón seasoning, powdered garlic, extra virgin olive oil, lemon juice, hot sauce, chopped thyme and cilantro to taste. Stir until all is blended. Refrigerate TOMORROW, MY “GUACA-RICAN” with FILET MIGNON RECIPE. BOOM!  Want an idea to use my Frozen Cilantro Discs? Sure, here is my Cilantro Orzotto with ground chicken meatballs. Say no more, I am sold, smile. Category: Entreé Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.15 or $3.58 per serving Difficulty Level: Easy Allergens, Other: CONTAINS WHEAT (in the orzo and Panko) Servings: 2+ Ingredients ½ lb. of 99% fat free ground chicken ($2.75) 1 ½ tbsp. Roasted Garlic and Herbs seasoning (.30) 2 ½ tbsp. Angie’s Basting Oil (.70) 1 tbsp. Panko (.15) 1 c. orzo (.50) 1 frozen cilantro disk (.25) 2 c. beef broth ($1.25) 1 avocado ($1.25) Directions
My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  Why just Cilantro this time, instead of the typical Sofrito Molido with other herbs and peppers? Simply because there are times in which I only want to use just plain cilantro. A good example, when I make Cilantro Rice this is all I use as far as herbs. Not only this frozen hack will season your meals, it will save you money and you won’t have to throw away wilted or bad cilantro ever again. Priceless! Category: MEAL SEASONING Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $2.50 or .21 cents/per 2 frozen discs Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: 12 Ingredients 1 bunch of fresh cilantro ($1.25) 1 c. or more of organic chicken stock ($1.25) Directions Rinse the cilantro in abundant water until the water comes out clear. Drain it in a strainer. Chop in pieces so the long stems don’t get stuck in the blender. Add cilantro to the blender and pour enough chicken stock to make it liquid. Process it until the pieces are small enough for easy pouring into a mold. Pour into your molds of choice and freeze it. The next day, remove from the freezer and allow to rest over the counter for few minutes, until the cilantro thaw a bit and detaches from the mold. Place the frozen discs into a labeled plastic bag or container and freeze immediately. Done, just use them as needed.  My second herbs hack uses oregano with salad olives and chicken stock. This is a great flavor combination to season your soups, beans, ground beef or chicken and any stew. Cuban Oregano: Or Oregano Brujo, is a succulent plant known with many names in different countries and believe it or not, it is not really oregano. Furthermore, it’s a member of the mint family. Word of caution, Cuban Oregano is stronger than the other “real” oregano’s, smile, therefore, use one of my disks at a time unless you are making a huge stew. Category: MEAL SEASONING Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $2.80 or .23 cents/per frozen disc Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: 12 Ingredients 2 c. Cuban oregano leaves ($1.25) 1 c. organic chicken stock ($1.25) 2 tbsp. salad olives (.30) Directions Rinse the oregano in abundant water until the water comes out clear. Drain it in a strainer. Chop the leaves (discard the stems) in smaller pieces and add it to the food processor. Add the salad olives and pour enough chicken stock to make it liquid. Process until the pieces are small for easy pouring into a mold. Pour into your molds of choice and freeze it. (I used a regular cupcake mold, larger) The next day, remove from the freezer and allow to rest over the counter for few minutes, until the frozen oregano discs detaches from the mold. Place the frozen discs into a labeled plastic bag or container and freeze immediately. Just use them to your stews as needed.  If there is one type of ingredient that can elevate the flavor of my cooking to no other, I must say HERBS. They add that sense of freshness to any dish I make. Herbs are very perishable and since I use them a lot, I developed my own flavor combinations and method to prevent wasting them. Is no rocket science and I am sure that many of you do the same, like I am sure that most of you freeze sofrito molido like I do, since we were teenagers, smile. However, I will go over it one more time to make sure that no one have to discard or waste these precious babies ever again. I freeze the heck out of all my herbs in different flavor combinations, therefore, I never run out of herbs. ROSEMARY-GARLIC and EXTRA VIRGIN OLIVE OIL (Rosemary, a Mediterranean herb, is a woody-stemmed plant with needle like leaves) USES for my Frozen Discs: Warm in a skillet for under a minute and pour over baked potatoes. Add to a skillet and sauté meats, pork and seafood. Add to a skillet and make omelets, sunny side up or plain fried eggs. Add to a pot and season soups, stews, casseroles, etc. Category: MEAL SEASONING Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $3.05 or .13 cents/per frozen disc Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: 24 discs Ingredients 4 or 5 twigs of rosemary, needles detached from stems ($1.25) 6 to 7 garlic cloves (.30) 24 tbsp. of extra virgin olive oil ($1.50) Directions Remove the needles from the stems and add to the bottom of each mold. Chop the garlic in med-size pieces and add to the rosemary needles. Pour 1 tbsp. of olive oil into each mold. Freeze overnight. Next day, work quickly to remove from the molds, they begin to thaw in seconds. Place in a bowl or labeled plastic bags and re-freeze again until time to use. TOMORROW I WILL DO A SIMILAR PREP. HOWEVER, I WILL USE OREGANO, SALAD OLIVES AND CHICKEN BROTH. BOOM!  Such a simple dish and so special, since the peppers are from my garden. I am sure that most of you also have a veggies garden at home. So, time to put these amazing produce to good use, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $15.50 or $7.75 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 + Ingredients 1 red bell pepper from yesterday post (you can use 2 if you prefer) ($1.67) 2 Mahi-Mahi filet ($5.99) 1 large Rosemary twig (.25) 1 ½ tsp. Roasted Garlic and Herbs seasoning (.35) ½ tsp. turmeric (.15) 2 tbsp. Salad olives drained (.30) ¼ c. Angie’s basting oil to season the fish and add to the sauce (link listed below) ($1.80) 1 bag Quinoa & Brown Rice ($2.29) 3/4 c. chicken broth (.75) 2 tbsp. chopped dry onion (.50) 1 tbsp. of tomato sauce (.10) Avocado ($1.25) Parsley to garnish (.10) Directions
My Link: 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 |
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