So that you can cook with the FLAVORING YOUR MEALS ingredients that I posted during the past two days; (Culantro and Cilantro Sofrito-Molido) here is one of my crazy recipe’s for you to try and use them, smile.
 
This soup has an overload of flavors and a super cute green color. Popeye would have been so proud of me. The green ingredients include: Green cilantro, green culantro, green pigeon peas, green peas, green baby spinach and finally, green avocado. My husband left his plate totally clean, seriously, I mean it! Smile.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $8.99 or $2.99 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3 to 4 servings
 
Ingredients
½ lb. of country style ribs ($2.50)
1 tbsp. Angie’s basting oil (.40)
1 tbsp. Webber Roasted Garlic and Herbs (.30)
1 15 oz. can of Goya Green Pigeon Peas, drained and rinsed (.99)
½ c. frozen peas (.35)
2 frozen cilantro cubes (.25)
2 frozen culantro cubes (.25)
2 c. chicken broth ($1.25)
4 large ñame pieces cut in 1” cubes, thawed ($1.20)
2 c. chopped baby spinach ($1.50)
 
Directions

1. Clean the ribs of all fat and cut in 1” pieces.

Season with 1 tbsp. Angie’s basting oil and 1 tbsp. Webber Roasted Garlic and Herbs.

1. Cut the thawed ñame pieces in 1” size cubes. Set aside.
2. In a saucepan, on med-high sauté the ribs cubes in its own marinade until golden.
3. Add the drained/rinsed pigeon peas, stir.
4. Add the cilantro and culantro cubes, the chicken broth, ñame and stir well.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the chopped spinach about 5 minutes before serving and slice the avocado.

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

​Yesterday, we discussed Cilantro Recaito to enhance the flavors in your meals. Today, we will discuss another herb that is not that easy to find in most mainland groceries stores, CULANTRO; also called Culantrillo, an herb that will provide an amazing flavor to your stews, soups, beans, etc. You could find this herb in some Asian and Hispanic markets and if you do, just grab it and run with it, so worth it.
 
Today’s preparation is so simple, it only uses two ingredients and you can make it in no time, freeze it and use it for quite some time.
 
Approximate Prep and Cooking Time: 10 minutes
Approximate Cost: $2.10
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: Approximate 1 cup in liquid form or 8
 
Ingredients
1 c. low sodium chicken broth (.60)
10 Culantro leaves, washed ($1.50)
 
Directions
Clean and cut the Culantro leaves.
In a food processor or blender, add the 2 ingredients and process.
Oil spray a muffin baking mold.
Pour the Culantro Molido into the mold, not filling it to the top and then freeze it.
Once frozen, take them off the mold and place in a plastic bag, seal it well.
Place back in the freezer to use in dishes such as soups and stews at a later time.
 
HACK: YOU CAN DO THIS PROCESS WITH ANY OTHER HERB, BASIL, PARSLEY.

Yes, regardless of using the fresh or the frozen form, time and time again this herbs and garlic seasoning will deliver a combination of flavors second to none, is no rocket science. For fresh one day homemade, simply combine herbs, peppers, garlic and onions, add water (I prefer chicken broth instead of water), put it all in your blender or food processor and boom, done. (Any leftover? Freeze it, continue reading…)
 
You can also make it for the whole week. Just increase the ingredient amount, pour the mix in a cupcake pan and freeze it. (Also, you can use an ice cube mold to get it in smaller cubes.) If it’s too thick, add more chicken or beef broth, it will help to pour into the mold.

This is mainly the base of many Spanish dishes and also, is very easy to use. When you use it fresh (not frozen) just add 1 tbsp. olive oil to a skillet, then carefully, add 1 or 2 tbsp. of Recaito Molido and stir well, (that is called SOFRITO and you can sauté fresh ham in olive oil before adding the Recaito to make sofrito). Next, add either tomato sauce, beans for stew or the meat, etc... Done.

Approximate Prep and Cooking Time: 15 minutes
Approximate Cost:  $2.55
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings:  this recipe renders about 1 cup or 12 frozen cubes
 
Ingredients for Cilantro-Broth RECAITO Molido
½ large onion chopped (.20)
6 cloves garlic (.30)
1c.  of Cilantro, chopped large (.30)
6 large Cuban oregano leaves (.20)
¼ c. Italian oregano (OPTIONAL) (.20)
6 large Culantro long leaves (OPTIONAL) (.35)
½ green or red pepper (.35)
3-4 baby sweet peppers (ajicitos dulces) (OPTIONAL) (.20)
½ to ¾ c. chicken or beef broth or stock (or more if needed) (.45)
 
Directions
Clean and cut all the ingredients above mentioned.
In a food processor or blender, add and process all the ingredients listed. (if it gets too thick you can add more broth so you can pour into the molds.)
Oil spray a cupcake baking mold.
Pour the Recaito Molido into the mold, not filling it to the top and then freeze it.
Once frozen, take the 12 Recaito Molido-cakes off the mold and place in a plastic bag, seal well. (Write on the bag so is not mixed with your other frozen herbs).
Back to the freezer again to use in soups and stews at a later time. 

​So a good friend of mine was having a birthday and as I always do, instead of going shopping for a present, I decided to make her a one-of-a-kind gift to show her how much I love her.  
I went into my craft room, started selecting beads and made her sort of a bohemian set. Well, it worked out just fine, she loved it and I was so happy that she liked my humble gift. Winning!