Roasted Parmesan Potatoes

On Saturday evening, while I was checking my recipes box I stumble upon this potatoes' recipe, I decided to make it on Sunday, I gathered my ingredients and the result was delicious, crispy and spicy. Everyone enjoyed eating this meal.

Ingredients:
4 medium potatoes peeled  ( I used 7)
1 tbsp oil
3 tbsps grated parmesan cheese
2 tbsps chopped fresh parsley or 2 tsps dried parsley
1 tsp paprika
1/2 tsp garlic powder
1 tsp salt
1/8 tsp cayenne pepper

Directions:
Preheat oven to 450 degrees. Line a baking sheet with aluminun foil and spray with cooking spray. Slice potatoes in half, then cut into 1/2 inch cubes.
Place potatoes in a medium bowl and toss with oil. Combine parmesan, parsley, paprika, garlic powder, salt and cayenne pepper in a small bowl.
Add the parmesan mixture to potatoes; toss to coat potatoes evenly.
Arrange potatoes on prepared baking sheet. Bake, turning once, until potatoes are lightly browned and easily pierced with a knife about 25 minutes.

Beet-Corn-Asparagus Medley

I made this vegetables to go along with my potatoes and baked tilapia.  I call it " Beet-Corn-Asparagus Medley"

Ingredients:

1 Large beet diced
1 cup cut asparagus
1cup corn
1 Medium red onion diced
   some cut leeks (optional)
2  cloves of garlic chopped
2  tbsp olive oil
2  tbsp of  warm water
Salt & pepper (to taste)

Directions:
In a skillet, on medium heat, add the olive oil and the onions, the garlic and the leeks. Add the beet along with the asparagus,let it simmer and cook for a few minutes. Add the corn, salt and pepper and the warm water, let simmer for 3-5 minutes and serve.

Vegetables and Fruits Juice!

In my younger years, my mother was always making all kind of juices from vegetables and fruits, and all kind of porridges, especially green plantain porridge. She would talk about the benefits of these foods for our body, and our well being. I always thought she was saying that so we can drink the vegetables and fruits juices easily.

I began searching about certain foods and their effects on our body. One juice I never like is the beet juice. I remember she would make it with beetroots, carrots, coconut milk and orange juice, or the juice of a fruit call chadeque wich tastes kind of like a grapefruit.
I have my own version of beet juice. I make it with beets, apples, celery, carrots and ginger root. When you are in the mood, you can add other vegetables or fruits like: kale, cauliflower, mango, broccoli, strawberries etc, whatever floats your boat. It will not take long before you feel the benefits of the juices. When I was having my chemotherapy treatments, I had my juice as often as my body allowed me.

The Juicer that I use.

Carrots, Apples, Beet, Celery, and Ginger

***Beet roots and beet greens are very powerful blood cleansers and blood builders. Beets are loaded with vitamins A, B1, B2, B6, and C. It is an excellent source of  calcium, magnesium, copper, phosphorous, sodium and iron. It has significant anticancer properties, it contains Betacyanin that restores cells respiratory and  inhibits cancer cells growth. Beet juice is very good for curing liver toxicity, kidney ailments and many other unwanted ailments.***

Be creative, Work with what you got!

One of the beauties of frugal living is that you get to enjoy how creative you can be by using only what you have at your disposition. You don't go running to the grocery stores or supermarkets for every single ingredient you don't have to make a meal.

By going to the store everytime you need an ingredient or an item,  you can easily raise your expenses from wanting to get a product of $5.00 to finding yourself leaving the store with a bill of  $50.00. I avoid doing that.  

The best way to be frugal  in the kitchen is by checking your pantry, your fridge, work with what you have and "start your magic". You might be amazed by the results. You never know, you might create something new that works for you and you can share with others.

A few days ago, It was time for food shopping and
I wanted to make some type of a green salad to go along with my rice, but I had small amounts of different vegetables in the fridge, so I used all the small amounts here and there and mix it all up.
Out of that, I made this:

This colorful legumes* was served with white rice.

The mix included kale, spinach, red cabbage, tomato, garlic, onion, salt & pepper, and tomato sauce.

*Legumes in my culture is known as a mix of vegetables in gravy, and might include meat.
The dictionary definition of legumes are known to be foods such as beans, lentils, and peanuts.

Barley Mushroom Soup

My husband and my daughter have decided to go vegetarian for the month of September. As for me, I can either follow their regimen or not. I am not much of a meat eater anyway. I prefer eating salmon, tilapia, flounder etc..

I am the one that have the duty to choose, balance and cook the kind of meals that can provide all the nutrients the body needs to stay healthy, I am good at that.

Yesterday for my husband's lunch break, I made a vegetarian soup that consisted of some grains and vegetables. I also served the soup with a side of salad and garlic bread.

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Barley Mushroom Soup

Ingredients:

1 cup barley (cooked)
2 cups water
1 cup vegetable broth
1/2 cup sliced carrots
2 cups sliced mushrooms
2 gloves garlic minced
Tomato Puree
1 tbsp olive oil
1 cup of leeks diced
1 small onion diced
1 cup celery sliced
1/2 cup green pepper diced
Salt and Pepper

Directions:

In a large saucepan, cook the onions, garlic, celery, leeks, carrots for 5 minutes. Stir in the mushroom and green pepper. Add the tomato puree and let it cook for 5-10 minutes or until the mushrooms are tender.

Add the vegetable broth and hot water to the mixture.

Add the cooked barley to the liquid mix. Season to taste with salt and pepper.

* If you like spicy food like I do, you can add hot pepper to taste.

Let it simmer for another 10 minutes and serve.