 The true reality is that we do not have a grocery store in our kitchens. Therefore, many times we have to improvise with what we have in hand to avoid going to the grocery stores all the time. Be creative, look at what you have available and come up with a nice home meal for dinner. Smile. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $8.85 or $4.43 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 chicken breast, cleaned, pat dry, cut in strips and season, refrigerate ($3.00) 1 salmon steak cut in strips, pat dry and seasoned, refrigerate ($1.20) 1 c. broccoli florets, cleaned, pat dry ($1.00) 1 c. orange cauliflower florets, cleaned, pat dry ($1.00) 2 celery stalks, cleaned, pat dry, cut (.20) 1 small yellow onion, chopped (.40) 7 garlic cloves, peeled & chopped large (.30) 2 large scallions (.15) Soy sauce to-taste (.20) Sesame Oil to-taste (.30) 3 tbsp. Angie’s basting olive oil (.60) 2 c. Leftover white or yellow rice (.50) Directions Prepare the ingredients as listed under the Ingredients list. Sautee the garlic briefly, then add the veggies and cook until golden. Remove and set aside. In the same skillet with basting oil to-taste add the chicken strips, the salmon, cook until golden and finally, add the rice and stir well to combine. Finally, add the soy sauce and sesame oil to taste, stir garnish with scallions and you are ready to plate. 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
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 YEP! Thanksgiving is over, however, PUMPKIN BREAD is good any time, smile. This bread is delicious. It’s a bit difficult to make, however, so worth it. I always like to add different ingredients to play with the flavor and the end result proofs it. Category: Dessert Approx. Prep and Cook Time: 30 to 45 Minutes Approximate Cost: $8.55 or $1.07 per 8 servings Difficulty Level: Intermediate Allergens, Other: (For GF please use 1 to 1 Gluten Free flour) Servings: 8 to 10 WET INGREDIENTS 15 oz. can of pumpkin puree ($2.00) ½ c. Extra Virgin olive oil (or unsalted butter, melted) ($1.25) 2 eggs at room temperature (.40) 1 tsp. good vanilla (.90) 1 tbsp. Frangelico, Amaretto Liqueurs or Swiss Choc. Almond (or Almond Extract) (.50) DRY INGREDIENTS ¾ c. light brown sugar, packed down (.50) ¾ c. of granulated sugar (.50) 1 ¾ c. all-purpose flour ($1.00) 2 tbsp. of My pumpkin spice or: (1 tsp. ground Nutmeg, 1/8 tsp. of ground cloves, 1 tsps. of ground cinnamon, 2 tsps. of ground ginger) 1 tsps. of baking powder (.10) ½ tsp. baking soda (.10) ½ tsp. salt (.10) 1 c. chocolate chips, tart cherries, or nuts, or dried fruit, etc. or all (optional) ($1.20) DIRECTIONS
BONUS!!!!!!!! MY HOMEMADE PUMPKIN SPICE Servings: 18 servings (1 tsp. spice) Ingredients 4 tbsp. ground cinnamon 1 tbsp. ground cloves 1 tbsp. fresh ground nutmeg ½ tbsp. ground ginger DIRECTIONS Combine these spices in a medium or small bowl, stir until the mixture is combined. Use a funnel to pour the pumpkin pie spice into a clean, dry glass spice jar. If you do a lot of baking, then double the recipe and store it in a 4 oz. glass jar. Store for about 5 to 6 months, since longer time reduce the flavor of many spices.  Here is an idea of what to do with veggies that I roasted recently, (on 12-09-2024). Of course, I also used the sweet potato for my salmon and added just one piece of other veggies. Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.30 or $3.65 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients 2 salmon steaks ($4.50) 1 tbsp. Angie’s dry seasoning (or the one of your choice) (.35) 1 ½ to 2 tbsp. Angie’s basting olive oil (or the one of your choice) (.60) 1 lemon, rinsed, pat dry, cut in half and pan seared (.60) Your choice of Oven Roasted Veggies (Posted this week 12/09/2024) 1 avocado ($1.25) Directions Clean, pat dry the salmon filet and season with my basting oil and dry seasonings. Select some of the refrigerated veggies from my post this week and warm them up. Add just a bit of basting oil to a skillet in med-high and sear the salmon filets in their own marinate. Remove from skillet when golden and allow to rest for about 5 minutes. Time to plate. 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  I actually prepare plenty of veggies weekly either oven or pan roasted, broiled, or boiled and use a variety of combinations. This time, I found one of my favorites, the multi-color cauliflower florets. Therefore, I simply added broccoli and Brussels sprouts. Then, I saved me some time and money by roasting separately at the same time, a large sweet potato to use as a side for my salmon and a large Russet potato, to side anything else I’ll come up with during the week. BOOM! Category: HACK-SIDES Approx. Prep and Cook Time: UNDER 45 Minutes Approximate Cost: $11.09 or $1.39 per 8 servings Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: Approx. 8 to 10 Ingredients 1 bag of multi-color cauliflower florets, rinsed, pat dry (Trader Joe’s-@ $3.89/bag) 1 ½ c. of Brussels sprouts, outer leaves removed, bottoms cut and cut in ½ ($1.75) 1 med. size broccoli head, rinsed, florets detached and core discarded ($1.50) 1 large sweet potato, rinsed, pat dry, and cut in cubes style ($1.10) 1 large Russet potato rinsed, pat dry, and cut in cubes style ($1.00) Angie’s Dry Seasoning to-taste (I just sprinkle some over the veggies) (.35) ½ c. Angie’s basting olive oil or the olive oil of your choice for the 3 trays ($1. 50) Directions Follow the instructions listed under Ingredients, cover the containers with foil paper and bake at 400 degrees for about 20 to 30 minutes, depending on your oven and how big/small you cut the veggies. Uncover, check for doneness and roast uncovered until a bit golden. 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 Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce  This is a good time to bake for good friends you love. Nothing better than something sweet and especially with chocolate, smile! Category: Dessert Approx. Prep and Cook Time: 35 to 40 Minutes (Watch it. do not overbake it) Approximate Cost: $4.75 or .39 cents per serving Difficulty Level: Easy Allergens, Other: For GF use Gluten Free 1 to 1 GF flour Servings: approx. 10 to 12 slices Dry Ingredients Mix 1 1/4 c. all-purpose flour (or 1 to 1 Gluten Free Flour) (.50) 1 tsp. salt (.10) 1 tsp. baking powder (.10) 2/3 cup unsweetened cocoa powder (.60) 1 ½ c. organic sugar (.25) ½ cup chocolate chips or chunks (you can also add walnuts, tart cherries or pecans) (.50) Wet Ingredients (to use with the aforementioned dry ingredients for the brownies) 1 ½ stick of butter- (melted), + 1/3 c. vegetable oil, I used EVOO ($1.20) 3 large eggs (whisked) (.60) 1 ½ tsp. Vanilla (.90) Directions to Bake your Brownies: Start the oven at 350 degrees, oil spray an 8x11 ½ baking or a foil pan, use parchment paper, set aside. Sift all-purpose flour (or 1 to 1 Gluten Free Flour), baking powder and salt, add the sugar, mix. Melt the butter, add the vegetable oil and the eggs one at a time, vanilla and beat to combine. Pour the wet ingredients into the dry and mix well but do not overbeat. Add the chocolate chips. Add batter to your oil sprayed pan and bake for about 25 to 30 minutes depending on your oven. Allow to cool down before slicing. Serve as is or with fruit, ice cream or whipped cream. Boom!  I found a beautiful eggplant at the market and came home inspired to come up with something different. But What??? Ok, as soon as I look inside my fridge, pantry and freezer, I came up with this crazy recipe that interestingly enough was really good. Smile. Category: Entrée Approx. Prep and Cook Time: 45 Minutes Approximate Cost: $7.15 or $2.38 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 3 Ingredients 1 large eggplant, rinsed, pat dry and in ½ “wheels (salt to allow the eggplant to sweat) ($1.30) ½ lb. 95% lean ground chicken ($2.75) 1 ½ tbsp. Angie’s Dry Seasoning (.30) 1/3 c. Angie’s basting olive oil (.90) 1 c. cauliflower rice (if you don’t have it, process florets in a food processor briefly) (.90) 4 chopped garlic (.30) ½ c. GF Panko (.30) 2 tbsp. Sundried Tomatoes (oil drained) (.40) Directions
Time to plate your meal friends! 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 |
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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