It doesn’t get any better than that! When your daughter calls you to come home for a visit to bake together. I said yes, I am all for it. The issue at stake was that neither one of us have baked scone’s before. Well, she had the solution. She looked up and found in the internet a nice recipe. She selected this one from COOKIE + Kate, therefore, we are giving KATE credit for this delicious recipe and Thank her so much for sharing it. YUMMY!!
 
Category:   Dessert
Approx. Prep and Cook Time:   30 to 45 Minutes
Approximate Cost:    $8.90 or  $1.11 cents per piece
Difficulty Level:  Intermediate
Allergens, Other:    Vegan
Servings: 8
 
INGREDIENTS for KATE’S Pumpkin scones
1 cup raw pecans (we used almonds) (.50)
2 cups white whole wheat flour or regular whole wheat flour (we used whole wheat) ($1.20)
1 tablespoon baking powder (.10)
¼ cup brown sugar, packed (.10)
1 teaspoon cinnamon (.10)
½ teaspoon ginger (.10)
¼ teaspoon nutmeg (.10)
¼ teaspoon cloves or allspice (.10)
½ teaspoon salt (0)
⅓ cup solid coconut oil or 5 tablespoons cold butter (we used butter) ($1.00)
¾ cup pumpkin puree (.35)
¼ cup milk of choice (almond milk, low fat milk, etc.) (.20)
½ teaspoon vanilla extract ($1.00)
 
INGREDIENTS for KATE’S Maple glaze
1 cup powdered sugar (we used organic coconut palm sugar) (1.90)
⅛ teaspoon fine grain sea salt (0)
1 tablespoon melted coconut oil or butter (we used butter) ( .15)
½ teaspoon vanilla ($1.00)
¼ cup good maple syrup, more if needed ($1.00)
 
INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
2. In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
3. Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
4. Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
5. Form dough into a circle that’s about an inch deep all around. Use a chef’s knife to cut the circle into 8 even slices.
6. Separate slices and place on the baking sheet covered with parchment paper. Bake for 15 to 17 minutes or until lightly golden brown.
7. While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
8. THANKS for this recipe KATE!​

If you follow my recipe’s, you know that I use an assortment of seasonings to give my meals tons of flavor. However, when it comes to filet mignon, my go to seasoning is the traditional basting olive oil, salt and pepper, that’s it, nothing else. So bad that I couldn’t make them this time in the BBQ, that’s my husband’s special skill, not mine, smile.
 
Category:  Entrée 
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost:    $18.65 or $9.33 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 filet mignon steaks ($15.00)
1 ½ tbsp. Angie’s basting olive oil (.40)
Salt and pepper to taste (.0)
1 recipe of yesterday’s post of Cauliflower Steaks (0)
½ box of green plantain pieces (Mofongo) ($2.00)
1 avocado ($1.25)
 
Directions
Pat dry the filet, season with 1 tbsp. basting olive oil, salt and pepper to taste. Refrigerate.
Cook the green plantain pieces (Mofongo) according to the box directions.
Add about ½ tbsp. of the filet marinate to a skillet bring the heat up and sear the filets.
Remove the filet, bring your cauliflower steaks from the fridge, warm them up in the skillet.
Slice the avocado and done, start plating your meal!
 
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

This is one simple and nutritious side. The only work you need to do is to prep the cauliflower head, slice and season the steaks. Then the oven will take care of the rest. I make these steaks often for their flavor and simplicity. The thick slabs of cauliflower steak, when well-seasoned, are delicious and furthermore, the keep well in the fridge for a day or 2.
 
Category:  Side __X__ Veggie __X__
Approx. Prep and Cook Time:    40 Minutes
Approximate Cost:    $3.79 or .95 cents per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 4
 
INGREDIENTS
1 medium heads of cauliflower ($2. 49)
¼ c. Angie’s basting olive oil ($1.00)
1 tsp. Roasted Garlic and Herbs (.10)
1 tsp. Garlic Jalapeño (.10)
1 tsp. AdoboChon seasoning (.10)
 
DIRECTIONS

• Wash the cauliflower heads, then remove the outer leaves and trim the bottom of the core, but keep the core intact. Slice each head into ¾-inch-thick slices. The outer slices will fall apart and you can simply roast them as florets together with the steaks.
• Preheat your oven to 400 to 425 degrees F. Use a foil baking mold or line a large rimmed baking sheet with foil or parchment paper.
• Drizzle the bottom with some basting olive oil, ½ tsp. roasted garlic and herbs, ½ garlic jalapeño

seasoning and ½ AdoboChon seasoning. Arrange the "steaks" in a single layer on the baking sheet. Scatter the florets around them. Drizzle more basting oil on the stakes tops and sprinkle them with the other halves of the seasonings and rub well.

• Roast the cauliflower pieces for 15 minutes covered, then uncover and cook until golden and tender. Remove from the oven, carefully turn, drizzle a bit more basting oil if needed.
• Bake until browned and fork-tender, 10-15 more minutes as needed.

 
My Link: Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

Today’s meal is not only delicious but quite healthy. The few seasoning ingredients allow the main ingredients to steal the show and the colorful plate is so appetizing!
 
Category:  Entrée  
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $7.68 or $2.56 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 3
 
Ingredients
½ lb. 99% fat free ground turkey ($2.73)
1 tbsp. Angie’s dry seasoning (.25)
1 tsp. Cilantro Lime seasoning (.20)
1 tsp. Spanish Paprika (.20)
1 ½ tbsp. Angie’s basting olive oil (.40)
2 large Chinese eggplants, rinsed, pat dry, cut in slices, sprinkle with salt, pat dry again ($2.00)
1 c. cherry tomatoes, rinsed, pat dry ($1.70)
3 springs of Italian flat parsley and 2 large green scallions to garnish (.20)
 
Directions
Season the ground turkey with 1 tbsp. Angie’s dry seasoning, 1 tsp. Cilantro Lime seasoning, 1 tsp. Spanish Paprika and ½ tbsp. Angie’s basting olive oil, refrigerate.
Prep the eggplants and tomatoes as directed in the ingredients list. Add 1 tbsp. of oil to a skillet, pan roast the eggplants until golden, remove from skillet, then roast the tomatoes.
Finally, pan roast the turkey balls until golden.
When ready to plate, garnish with chop scallions and add the flat parsley springs.
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

This is actually my go meat over any other type based on versatility. As you can see, a pack of 4 tenderloin filet is very inexpensive. I use each file in a different cut for several meals. For instance, I use almost one filet for my bistec’s for 2 people in today’s recipe.
 
Then I use the second filet to roast in the oven. The third filet I cut “filet mignon” style and wrap with bacon to mimic the mignon recipe, or I leave it without and pan sear it until brown and 100% cooked. Finally, I cut the 4th filet in cubes for two different meals, my tenderloin chili and my “carne frita” (fried pork chunks.) Boom!
 
Category:  Entrée 
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $6.00 or $3.00 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
½ to 1 pork loin tenderloin filet (ea. pack contains 4 filet) $2.85
1 tbsp. Angie’s basting olive oil (.40)
1 tbsp. Roasted garlic and herbs seasoning (.20)
1 spring of fresh Rosemary herb (.20)
½ box of ripe plantains ($1.10)
1 avocado ($1.25)
 
Directions
Clean the filet of all fat, pat dry, cut in the middle, then lengthwise, then pound flat with your “kitchen hammer”.
Season well with my basting olive oil, Roasted garlic and herbs and fresh Rosemary.
In a skillet, sear the steaks in its own marinate oil. Allow to rest while you micro the plantains.
You are all set. Slice the avocado and add any other veggies you have left over from yesterday on the fridge and enjoy this frugal yet delicious meal!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil

​Life is so hectic these days, there’s no time for anything. Therefore, if we plan ahead, we will have more time to do other important things, like spend quality time with the family. If you prep. the veggies for your weekly side dishes, it will be only a matter or cooking or warming them up and boom, dinner will be served quickly!
 
Category:  HACK-SIDES
Approx. Prep and Cook Time:   UNDER 30 Minutes
Approximate Cost:    $7.79 or $1.59 per serving  
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__   Vegetarian __√__ 
Servings: 5 + days/2 people of 1 type of veggie + 2 servings of my Cauli-Brocco Rice.
 
Ingredients and Prep Required
3 large beets, rinsed, peeled (1 cut in small cubes, 1 in large cubes, 1 sliced) ($2.00)
1 med- size broccoli head, rinsed, florets detached and core discarded ($1.50)
1 cauliflower head, clean and florets detached ($2.89)
3 organic rainbow carrots, peeled, ends cut (Trader Joe’s-@ $2.89/bag (.80)
1 large sweet potato, rinsed, peeled and cut in cubes (.60)
 
Directions

1. If you wish, just follow my slide presentation, is easy. OR,
2. Prep the beets, place them in a separate baking pan, separate from the other veggies.
3. Next, cut your sweet potato in slices and place in an aluminum baking mold with half the cauliflower and carrots. Refrigerate until the day that you plan to oven roast these veggies.
4. Add half of the broccoli and cauliflower florets into a food processor and process to get a container of my Cauli-Brocco Rice. This amount will render approx. enough for 2 people after you sauté it with onions, mushrooms, olive oil, garlic and my or your favorite seasonings.
5. Overall, cover and refrigerate everything until time to roast the veggies or cook the rice.
6. When you are ready to roast them, start the oven at 400 degrees, smother with oil, roast for about 35 to 40 minutes, DEPENDING ON YOUR OVEN CALIBRATION, ALL OVENS HEAT DIFFERENTLY! Also, I like to roast these veggies for about 15 minutes covered, then remove the cover to finish the cooking and brown them a bit. This helps to soften the hard veggies a bit faster. 

As I promised yesterday, this is the complete meal that you can enjoy with the veggies side that I posted yesterday. Today I will give you the simple cod recipe and then look up my yesterday post for the roasted veggies.
 
Category:  Entrée  
Approx. Prep and Cook Time:  for the cod = 10 Minutes plus extra for the veggies
Approximate Cost:    $4.80 or $2.40 per cod serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2+
 
Ingredients
2 cod filet ($3.70)
1 tbsp. Angie’s basting olive oil (.40)
1 tbsp. Cilantro Lime dry seasoning (.20)
1 lime + chives to garnish (.50)
 
Directions
Pat dry the cod file and season with 1 tbsp. Angie’s basting olive oil and
1 tbsp. Cilantro Lime dry seasoning, refrigerate.
Go to my veggies post from yesterday and prepare the pan roasted veggies.
When done, set aside for few minutes, while you pan-roast the cod filet.
Finally, just plate and garnish as you would love to.
 
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi

Sometimes we run into a dilemma. We have decided on the protein for dinner, however, we are totally undecided about what to add as a side. I had that situation recently, therefore, I decided to open my fridge veggies drawers and BOOM, I found an assortment of veggies that instead of roasting or sautéing just one, I came up with an odd combination. Dilemma resolved! My Pan Roasted Veggies hodgepodge! TOMORROW'S POST, MY COD WITH THIS SIDE!
 
Category:  SIDE
Approx. Prep and Cook Time:   under 30 Minutes
Approximate Cost:    $7.10 or $2.36 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __√__   Vegetarian __√__
Servings: 3
 
Ingredients
½ lb. Asparagus ($1.75)
1 small Red onion, chopped (.90)
1 small pk. Baby Bella mushrooms, chopped ($1.60)
2 rainbow carrots, sliced (.50)
1 large jalapeno, sliced (.50)
1 handful of Snow peas, rinsed, pat dry, thread removed (.50)
1 Garlic head, peeled (.50)
2 tbsp. Angie’s Basting Olive Oil (.60)
1 tbsp. ea. of Angie’s Dry Seasonings and Cilantro Lime (.25)
 
Directions

1. Rinse, pat dry and cut the asparagus in half.
2. Prep the red onion, mushrooms, rainbow carrots, jalapeno, snow peas, and garlic head.
3. Add my Basting Olive Oil to a skillet and sauté all the veggies until tender and caramelized.
4. Done, enjoy!

 
My Links:
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

These cupcakes are perfect for a small family. You can serve them at breakfast in the morning with some fresh fruits, or with your afternoon cup of tea, or serve them after dinner as dessert. Furthermore, you can slice them in half, fill them with guava paste and put the top back. Or you can spread the guava on top and garnish with a mint leave. Winners!
 
Category:  DESSERT
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost:    $3.41 or .68 cents per cupcake
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free     
Servings: 5 to 6 regular cupcakes size
 
Ingredients
1 very ripe (black) banana (mashed) (.20)
½ c. All-purpose flour (.25)
½ tsp. baking soda (.10)
½ tsp. Cinnamon (.10)
½ tsp. Nutmeg (.10)
½ tsp. ground ginger (.10)
Pinch salt (0)
 
1 egg at room temperature (.16)
½ c. organic sugar (.30)
2 tbsp. brown sugar (.10)
¼ c. unsalted butter .60)
 
1 tbsp. peanut oil (.20)
1 tsp. vanilla extract ($1.00)
½ c. evaporated milk (or buttermilk, or almond milk) (.20)
Directions

• Preheat oven at 350 degrees, place 5 to 7 wrappers in a cupcake mold, set aside.
• Measure in a small bowl the flour, baking, soda, cinnamon, nutmeg, ground ginger and a pinch salt. Wisk to combine and set aside.
• In a separate bowl, med-size, add the white and brown sugars, butter and cream until soft.
• Add the egg, vanilla, peanut oil, beat until all ingredients are combined, then add the mashed banana and mix well, the mix will not be smooth.
• Add half of the flour mixture that you put aside and mix just until combined, then add the milk and whatever is left of your flour. Mix just until all ingredients are combined.
• Place the batter into the cupcake mold with wrappers and bake at 350 degrees for about 25 to 30 minutes or until a toothpick comes out clear. (Remember, all ovens are not equal and bake differently.
• When done, remove from oven and allow to cool before serving.

 
HACK: Homemade Buttermilk: There are a couple of ways to make 1 cup of buttermilk if we don’t have it at home when a recipe calls for it.
I mix ½ c. of milk with 1 ½ tsp. of lemon juice (or vinegar).  I wait until the milk start to separate the fat from the water, then add more milk to complete 1 cup. Done.

Poke bowls are here to stay. It is so simple to make them. Choose a protein, chop some colorful veggies and boom, you are done, smile.
 
Category:  Entrée 
Approx. Prep and Cook Time:   35 Minutes
Approximate Cost:    $9.65 or $4.83 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 salmon steaks ($4.50)
1 tbsp. Cilantro Lime Dry Seasoning (.20)
1 tbsp. Angie’s basting olive oil (.50)
2 c. purple cabbage, shredded (.50)
1 lemon, 2 slices Poblano pepper and 1 carrot ($1.00)
1 tsp. Sesame seeds to-taste to sprinkle over final dish (.20)
1 avocado ($1.25)
 
1 c. Quinoa, 2 c. broth, 1 tsp. Cilantro Lime Dry Seasoning 1 tbsp. basting oil ($1.50)
 
Directions
In a saucepan on med-high bring to a boil the broth, Cilantro Lime,1 tbsp. basting oil. Add the quinoa, stir, reduce the heat to low and cover. Cook for about 25 minutes.
Pat dry and season the salmon with 1 tbsp. Cilantro Lime Seasoning and 1 tbsp. Angie’s basting olive oil. Refrigerate.
Shred the cabbage, slice the lemon, prep and peel the carrot. set aside.
When the quinoa is ready, start searing the salmon until golden brown.
When done, start plating with quinoa and add all the garnishing. Done!
Enjoy!
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi