I am always trying to look for creative ways to cook my meals so that my husband doesn’t get bored. Octopus is not a standard seafood to find in any grocery store. However, it just happens that of all places, I have been able to find it at COSTCO. So I purchased a pack. Then I went to the Spanish market to get Culantro, an herb difficult to find here in Virginia. I also went to get a bag of Yucca and surprise, I found a new product I have never seen before, Frozen Mofongo. So I took it home and came up with this meal combination. Oh, and my review of these two products, OUTSTANDING! Category: Entrée Approx. Prep and Cook Time: 40 Minutes Approximate Cost: $30.94 or $7.74 per serving Difficulty Level: Intermediate Allergens, Other: Gluten Free Servings: 4 Ingredients for the Salad Total $26.24 1 lb. of Nuchar Cooked Octopus, cleaned and diced (Costco sells it) ($21.99) ¼ c. extra virgin olive oil ($1.25) 1 lemon - juice of a large lemon (.50) Red Hot sauce to taste (.20) 2 cloves of garlic, minced (.15) 1 small chopped onion (.40) 2 tbsp. chopped olives, drained and rinsed (.40) ¼ c. chopped roasted red peppers (.50) 1 chopped Jalapeno (.25) Salt and pepper to taste (.10) Ingredients for the Mashed Plantain Total $4.70 1 pk. of Frozen Mofongo (or frozen tostones-plantains) ($3.00) 2 C. of beef broth ($1.25) 1 tbsp. minced garlic (.10) 2 tbsp. extra virgin olive oil (.35) Directions
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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 |