 The days are getting chilly and rainy. I don’t know about you but when the weather gets to be this particular way, my body screams for a thick soup to ease my pain, smile. Lentils take almost no time to soften and when you combine them with chicken and yucca, well, say no more, delicious! Category: Entrée Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $7.90 or $2.63 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients 2 ½ c. softened lentils ($1.00) 2 c. chicken stock ($1.25) 2 rotisserie chicken boneless parts (1 breasts 1 leg, shredded) ($1.50) 2 c. frozen yucca pieces cut at 2” ea. ($1.00) 1 tsp. Adobo with Sazón (.10) 1 tsp. curry powder (.10) ½ c. Shitake mushrooms (.50) 1 ½ tbsp. Angie’s basting olive oil (.40) 1 frozen “sofrito-molido” cube (.30) 4 garlic cloves (.15) 1 onion (.40) 1 ½ c. spinach $1.20) Directions Soften the lentils according to the package directions. I do the whole bag and when cold, I freeze in containers for weekly use. Set the yucca pieces aside to thaw for easy cuts, while you prep the other ingredients. Shred the chicken parts and set aside. Chop the onion and garlic and sauté in a casserole with my basting oil. Add the softened lentils, Adobo, curry powder, chicken stock, yucca pieces, sofrito molido and chicken. Cook in med-low until the yuca softens and the whole soup get thicker, about 15 to 20 minutes. Shortly before serving add the spinach, stir and cook for a couple of minutes. Done.
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 Yes, not your traditional Thanksgiving dinner, smile! However, it is time to start thinking about a cozy Thanksgiving dinner for two people, that’s in case you had to cancel your family gathering this year (like us) simply because of COVID-19. It is all good, the cancellation means the whole family will stay safe and healthy for the whole Holiday Season. Instead, they will have individual cozy family celebrations in their own homes. Remember, there is always next year to make up for this. Smile! BONUS: This meal will take no time to cook. Category: Entrée Approx. Prep and Cook Time: 15 minutes Approximate Cost: $22.81 or $11.40 per serving Difficulty Level: Easy Allergens, Other: 100% Gluten Free Servings: 2 Ingredients 2 Filet Mignon steaks ($14.16) 1 lb. large shrimp, peeled, deveined, tails removed ($5.00) 2 tbsp. Angie’s basting olive oil (.45) 2 tbsp. Roasted garlic and herbs (.20) ½ box ripe plantains ($1.15) 1 large avocado ($1.25) 1 lime (.60) Directions Clean, pat dry and season the filet with 1 tbsp. Roasted garlic and herbs and 1 tbsp. Angie’s basting olive oil, then refrigerate. Clean the shrimp, peel, remove the tails if any and season with 1 tbsp. Angie’s basting olive oil and 1 tbsp. Roasted garlic and herbs. Refrigerate. Sear both the filet and shrimp together to your like, med-well, well-done, rare… Remove the shrimp as soon as they turn pink, set aside. Microwave the pre-cooked ripe plantains according to the package directions, only takes few minutes. Slice the avocado and lime. Done. Get ready to give thanks for all you have been given in life.  I didn’t feel like turning the oven on to roast my eggplant, therefore, I decided to pan roast it on my stove with country style ribs and a colorful salad. It worked out perfectly. Category: Entrée Approx. Prep and Cook Time: 35 Minutes Approximate Cost: $10.45 or $5.23 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the ribs and eggplant 6 country style ribs, clean of any fat and pat dry ($4.00) 2 tbsp. olive oil (1 for the ribs and 1 for the eggplant) (.40) 1 ½ tbsp. Roasted garlic and herbs (1/2 tbsp. is to season the eggplant) (.15) 1 large Chinese eggplant clean and sliced lengthwise. ($1.35) Ingredients for the salad: ½ purple cabbage shredded (.45) 1 stalk of celery clean and cut in ½” pieces (.15) 1 Roma tomato rinsed, pat dry and cut in 1” pieces (.30) 2 c. broccoli florets ($1.75) ½ small onion (.15) 1 tsp. Balsamic vinegar (.30) 1 tbsp. olive oil (.20) Salt & pepper to taste (0) 1 avocado ($1.25) Directions Prep the country style ribs as indicated above and season well with1 tbsp. olive oil and 1 tbsp. Roasted garlic and herbs. Refrigerate. Prep the Chinese eggplant as indicated above and season with ½ tbsp. Roasted garlic and herbs and 1 tbsp. olive oil. Set aside until time to cook. Prepare all the salad ingredients as I indicated above, use the balsamic vinegar, olive oil and salt & pepper to taste. Mix well, refrigerate. In a skillet on med-high, sauté until golden the eggplant half’s, add a bit more oil if needed. Then half way through it, add the ribs in its marinade and sear them until well done and golden. Meantime, slice the avocado, bring the salad from the fridge, and get ready to plate this simple and yet delicious meal. Enjoy!  I love stir fry dishes and since I make them frequently, I use a variety of veggies and proteins to make them interesting, smile. This time I even decided to use small red new potatoes, can you believe it? Well, it was interesting and I did not fail, the potatoes flavor was amazing! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $18.05 or $9.02 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2+ Ingredients 2 small filet mignon steaks cut into strips ($11.00) ½ red onion sliced (.20) 2 c. Brussels Sprouts rinse, bottoms cut and sliced in half ($2.30) 10 garlic cloves (.60) 1 c. broccoli florets ($1.00) 2 baby new red potatoes cut small pieces (.25) 1 c. snow peas rinsed, ends and string removed ($1.00) ¼ c. Angie’s basting olive oil ($1.40) 1 tbsp. roasted garlic and herbs (.15) 2 tbsp. Soy sauce (.15) Directions
My link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  This dessert is not rocket science or difficult to make at all. Just get a cake box, follow the instructions on the back. Pour the mix into a cup cake mold, when done, add a scoop of Ice cream, some chocolate syrup and M&M and you will have your own master pieces. Smile. Category: Dessert Approx. Prep and Cook Time: 35 minutes Approximate Cost: $5.53 or .23 cents per cup cake serving Difficulty Level: Easy Allergens, Other: Gluten Free ONLY if you use a GF cake mix box Servings: 24 Ingredients 1 box Duncan Hines Triple Chocolate Cake ($1.25) 3 eggs (.48) 1/3 c. peanut oil (.40) ¾ c. evaporated milk (.40) Breyers Ice cream ($1.50) ¼ c. M&M ($1.00) ¼ c. Hershey’s Chocolate syrup to garnish drops in the plate (.50) Directions
 YES, we can stir fry anything we want to and it doesn’t need to have soy sauce, smile. Of course, the door is opened to add it to taste. This is simply one of my crazy recipes where I used an Italian starch (Orzo) with non-traditional (ground chicken) protein and then add my favorite flavors. Delicioso! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.35 or $1.78 per serving Difficulty Level: Easy Allergens, Other: CONTAINS WHEAT Servings: 3 Ingredients ½ lb. ground chicken ($2.50) 1 ½ tbsp. of Roasted Garlic and Herbs (.20) 1 ½ tbsp. Angie’s basting olive oil (.40) 2 c. chicken stock ($1.25) 1 c. Orzo (.50) ½ c. of fresh basil leaves (.50) Directions
 So, my husband wanted this salad for his birthday, yeah, as his gift, cool! Since I can’t find fresh octopus where I live, the next best thing was to go to Costco and get a pack. No big deal. I remember when my daddy, (who didn’t eat octopus but loved to catch seafood as a hobby) brought live “pulpo” home for me to cook it and eat it, priceless, smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $19.65 or $6.55 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3+ Ingredients ½ lb. cooked octopus (pulpo) ($10.00) 4 tsp. lemon juice (.40) Garlic rice vinegar (.15) ½ tsp. hot sauce (.15) ½ tsp. Angie’s dry seasoning (.10) 1 large garlic clove, chopped fine (0) ½ small red onion sliced (.20) Flat parsley, and scallions, chives, jalapeno to taste (.50) 2 tbsp. salad olives (.20) 1 large red cooked pimento, chopped (.50) ¼ c. Angie’s basting olive oil ($1.25) ½ bag of Green Plantain Pieces (Mofongo Goya) (.2.25) 1 ½ c. beef broth approx. to make Mofongo smooth ($1.20) 2 c. Kale ($1.50) 1 avocado ($1.25) 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 |
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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