 In you know me, you know that I cook salmon at home weekly. Why? Simply because other than it is delicious, it is also nutritious and versatile enough to cook it in whichever way you feel like that day. Brilliant! Category: Entrée Approx. Prep and Cook Time: 1 hour Approximate Cost: $12.00 or $6.00 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 med size Salmon steaks cut in 1 inch pieces ($4.50) 2 Sweet potatoes ($1.15) 2 c. Cauliflower large florets (1.75) 2 c. Broccoli large florets ($1.75) 1 med-size Onion chopped (.35) Few Scallions for garnish (.30) ¼ c. Angie’s basting olive oil ($1.80) 2 tsp. Angie’s dry seasoning (.40) Directions Pat dry, cut and season the salmon with my basting oil and the seasoning. Refrigerate. Scrub and pat dry the sweet potatoes. Bake in oven for 45 minutes to 1 hour. Rinse and cut the broccoli and cauliflower florets, place in a separate try add some of my basting oil and roast in oven until golden brown. Saute the onions until golden, then add the salmon pieces and cook just until they are med-well. Remove the sweet potatoes from oven, cut in middle scoop some out and fill with the salmon pieces mix. Add the veggies, garnish and serve immediately. DONE!
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 OK, there is nothing better than having fresh homemade crusty warm bread. You can be so creative with it, eat a slice with butter or honey, or jelly, or make sandwiches, or toasted, or, oh well, you know what I mean, smile. So here’s the recipe. This is not my recipe. After I did my last bread post in June, I found this recipe from Chuck Hughes, a Canadian chef. He came up with this NO KNEAD BREAD recipe and I just love it. SO FAR MY FAVORITE! Category: Bread Approx. Prep and Cook Time: Approx. 2 ½ hours Approximate Cost: $4.95 Difficulty Level: Intermediate Allergens, Other: CONTAINS WHEAT Servings: Makes 2 loaf (9x5) about 14 slices per loaf Ingredients 3 cup very warm but not hot water (I use my thermometer, not hotter than 110 degrees) (0) 1 Tbsp. dry active yeast ($1.35) 1 Tbsp. sugar (.10) 1 Tbsp. vegetable oil (.10) 1 Tbsp. vinegar (.10) 3 cup white flour ($1.50) 2 ½ cup – 3 cup Whole Wheat Flour ($1.20) 1 Tbsp. coarse salt (.10) I ADDED SEEDS for the Dough: (.50 3 TSP. Sesame Seeds 3 TBSP. sunflower seeds Directions 1. Mix together in your large bread making bowl and allow to bubble up and foam: The yeast, sugar and water. Wait a few minutes till yeast starts to work then add vinegar and oil 2. Add the white flour cup by cup stirring well after each addition. Then add the whole wheat flour mixing in the salt at one point, cup by cup stirring well after each addition. AT THIS POINT I ADD MY SEEDS AND MIX WELL. This dough will still be a little bit wet and spongy. 3. Cover with a damp tea towel and let rise in a warm place for 30 – 40 minutes or until it has doubled in size. 4. Using a big spatula, spoon out into 2 well-greased loaf pans. Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. (do not knead) 5. With a knife make 2 or 3 diagonal shallow incisions in the loaves. 6. Top with your favorite herbs or spices. For the savory loaf sprinkle with steak spice. For the other sprinkle with (raw) sugar. 7. Bake the loaves about 50 minutes @ 375 degrees F or until they are golden brown and crusty on top and sound hollow when tapped on the underside. 8. Let sit if you can wait, for at least 5-10 minutes before slicing and serving with butter.  Don’t blame me for so many salmon recipes please, smile. I cook salmon weekly and I need to find ways to make it different, attractive and yet yummy. Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $8.05 or $4.02 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks cut in 1” sticks ($4.50) 2 med size sweet potatoes, peeled and cut lengthwise like French fries ($1.15) 1 tbsp. Roasted Garlic and Herbs (.15) 2 tbsp. Angie’s basting olive oil (.50) 1 lemon cut in half (.50) 1 avocado ($1.25) Directions Preheat oven at 375 degrees. Peel and cut the sweet potatoes thin, like French fries, add to a baking pan, season with 1 tbsp. (or more) basting oil and rub well to make sure that each piece is cover with basting oil. Place in the oven and cook until golden brown, about 20 minutes. Pat dry the salmon, season with 1 tbsp. each, roasted garlic and herbs and basting oil. Refrigerate. About 10 minutes before the potatoes are done, sauté the salmon in its own marinate, slice the avocado and get ready to plate. Enjoy!  It was so cold and rainy today that I needed something to stick to my bones. So… I decided to make my ground chicken stew (asopao) with black beans and mofongo inside. So good, my daughter Dona would have love it. She would eat mofongo anytime! Smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.29 or $3.76 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients ½ lb. ground lean chicken ($2.50) ½ bag of ready to eat mofongo ($2.00) 1 can or black beans, drained and rinsed (.99) 1 tbsp. sazón all in one seasoning (.20) 1 ½ to 2 cups of chicken stock ($1.20) 1 disc of sofrito molido (.25) 1 tbsp. olive oil (.40) 1 avocado ($1.25) 1 bag Jasmin Rice ($2.50) Directions Season the chicken and sauté in a skillet with the olive oil until the pink color is gone. Then add all the ingredients listed, except for the avocado and the rice. Cook in med-low for about 10 minutes or until the stew thickens to your like. Remove and serve hot to stop the cold weather misery, smile.  I believe that the best way to cook veggies is by roasting them in the oven. When you have your side already figured out, the weekly dinner meals turned into a piece of cake. Just plan the protein; fish, pork, chicken, etc., add a salad for each meal every day and dinner will be served in no time. You can cook these veggies all at once or roast a tray to use in the next 2 days and save energy, smile. Category: Sides Approx. Prep and Cook Time: 1 hour Approximate Cost: $14.72 or .81 cents per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 to 4 people for 6 days Ingredients 1 bag Brussels Sprouts ($2.50) 8 rainbow carrots ($1.25) ½ head of cauliflower florets ($1.50) 4 to 5 med size beets + 2 small preferably organic ($ 4.25) 2 yellow sweet potatoes @ .81/lb. ($1.62) 2 purple sweet potatoes ($1.70) ½ to ¾ c. Angie’s basting oil ($1.90) Directions
MY LINK: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  This is one of my easiest meals that you can prepare for your families and/or friends, that looks as though you have spent hours making it. For 4 servings, just increase or double the amount of the ingredients. Of course, as I indicated yesterday, make sure that you prep your broccoli/cauliflower rice for the week the day before. This will ensure that you can cook anything at a moment time. Category: Entrée Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $7.10 or $3.55 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 c. broccoli/cauliflower rice ($2.65) 4 country style ribs cut is small chunk pieces ($3.25) 2 stalks of celery, chopped (.30) 1 tsp. Angie’s dry seasoning (.20) 1 tsp. Roasted garlic and Herbs (.20) 2 tbsp. Angie’s basting olive oil (.50) Directions Prep the ribs, and sear them in their own marinate. Add the chopped celery and cook both until golden, about 4-to-5 minutes. Add the broccoli/cauliflower rice and saute the whole mix for about 2 to 3 minutes. Season with additional dry seasonings to your taste. Slice the avocado and you are done. Enjoy! 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  There is no doubt that when you replace a non-vegetable ingredient with vegetables you make a wise move. Here, I am replacing broccoli and cauliflower rice for regular rice. For one thing, it cooks in no time and it will take the flavors that you decide to have. I usually sauté it briefly with basting olive oil and add either my dry seasoning or Roasted Garlic and Herbs. You can eat it without anything else. That is how good it tastes. Try it. TOMORROW: A RECIPE USING THIS GLORIOUS VEGGIES! Category: Side Dish Approx. Prep and Cook Time: 10 Minutes Approximate Cost: $2.40 to $2.50 depending on the market price at the time Difficulty Level: Easy Allergens, Other: Gluten Free and Vegetarian Servings: Approx. 4 to 5 cups enough for several meals for 2 people Ingredients 2 c. broccoli florets (large) ($1.20) 2 c. cauliflower, cut in florets ($1.20) Directions Cut the cauliflower and broccoli into 1 to 2” pieces to help the food processor do its job. Process in your food processor until the pieces look the size of beans or garbanzo. Refrigerate until use. Done! Note: You can sauté any meat of your choice and then cook this rice in the same skillet to take advantage of the seasoned meats flavors, adding extra EVOO as needed, seasoning.  It doesn’t take a lot of time of money to make this dinner for two people. It is fresh, no preservatives or tons of salt or bad fat and so economical. Just the right stuff to keep us healthy and happy, smile. Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $9.30 or $4.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 3 med-size Salmon steaks ($5.00) 1 large Sweet potato, washed and cut into thin wedges ($1.10) ¼ c. Angie’s basting olive oil ($1.50) 1 ½ tsp. Angie’s dry seasoning (.40) 3 tbsp. fresh or store bought pesto (.80) 1 lemon (.50) Directions Wash well the sweet potato, cut into thin wedges and season with 1 ½ tbsp. basting oil. Roast the at 400 degrees for about 35 minutes, watching they’re done and not burnt. Clean and pat dry the salmon, season with my basting olive oil and dry seasoning and refrigerate. When the sweet potatoes are done, just sear the salmon steaks in its marinate for few minutes, remove from heat and allow to rest for about 3-4 minutes. You are done, get the pesto ready and enjoy this meal.  These chicken meatballs are off the hook! Tender, flavorful, few ingredients needed and overall, healthy. It’s a comfort food meal to me you’ll, smile. Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $9.50 or $2.38 per serving Difficulty Level: Easy Allergens: Contains Gluten (in the Orzo) Servings: 4 to 5 Ingredients 1 lb. of 99% fat free ground chicken ($5.75) 3 tbsp. Angie’s dry seasoning (.40) 2 ½ tbsp. Angie’s Basting Oil (.70) 1 tbsp. Panko (.15) 1 c. orzo (.50) 1 frozen cilantro disk (.25) 4 c. beef broth ($1.75) Directions
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  I have seen this veggie a zillion times in the produce department and always skip it to get the kale, spinach, celery, etc. Today, was the time to get it and cook something with it. Bok Choy flavor is a mix between celery, romaine lettuce and the such. It comes in cute baby Bok and regular. We can eat it raw in salads; however, I decided to chop few leaves and stems, sauté them in my basting oil with seasoning and mushrooms. Ridiculously good! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $11.45 or $5.73 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 +
2 c. beef broth ($1.25) 1 tsp. Angie’s dry seasoning (.20) 1 ½ tsp. Angie’s basting olive oil (.40)
1 tbsp. Roasted Garlic and Herbs (.20) 1 Tbsp. Angie’s dry seasoning (.20) 1 ½ tbsp. Angie’s basting olive oil (.40)
1 small Bok Choy, leaves rinsed, pat dry and chopped in 1” bite size ($2.20) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 tsp. Roasted Garlic and Herbs (.20) 1 avocado ($1.25) Directions
By the time the Quinoa is done, all your other ingredients will be ready to assemble. |
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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