Home Cooking

People are forgetting how to cook for themselves. We live in an age of packaged, processed, corporate food. These kinds of meals aren’t made with love in warm homes. Instead, they are churned out by profit-focused companies in cold factories. These kinds of foods are not created to nourish. They are created to fill the pockets of tycoons while making you sick, addicted and unhappy. In this space, Angela shares her home style recipes, cooking videos and helpful tips. She utilizes healthy, home grown ingredients and old school skills to make delicious things. Beautiful dishes that nourish, heal and put smiles on faces. Food that is made with love for families, the way Moms and Grandmothers did for generations. The old way. The way it should be. Because the Old Ways Were Better.

“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” ~ Julia Child

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Healing Chicken Soup

  • 1 whole roasted chicken carcass
  • 2 large onions
  • 1 tbs whole peppercorns
  • 4 large celery stalks
  • 10 cloves of garlic (smashed)
  • 2 red &/or orange bell peppers
  • 3 chopped carrots
  • 3 tbs turmeric
  • 5 inch piece of fresh ginger
  • 1 whole bay leaf
  • 4 green onions
  • 6 chicken bouillon cubes
  • 4 sprigs of fresh chopped parsley
  • 4 sprigs of thyme
  • 4 sprigs of oregano
  • juice and rind of 1/2 a lemon
  • 4 diced chicken breasts
  • 1 small bunch of chopped kale
  • 1 tbsp of butter
  • salt
  • ground black pepper
  • either:
  • 1/2 cup of lentils or 1 can of chick peas or white beans

Making the stock: When making the stock, peeling or trimming ingredients is unnecessary as the solids will be strained out. In a large pot, add the chicken carcass, one onion, peppercorns, two of the celery stalks, smashed garlic cloves, one pepper, two carrots, turmeric, bay leaf, 3 inches of the ginger, chopped green onions, fresh parsley, thyme, oregano, bouillon cubes, juice and rind of the 1/2 lemon. Cover all these ingredients with water and bring to a boil. Boil for 10 minutes, reduce heat and simmer for 1 and 1/2 to 2 hrs. Strain out all the solids and set aside.

Making the soup: On medium heat, saute the remaining carrot, onion, celery and peppers in butter about five to 8 minutes or until translucent. Add the remaining ginger (peeled and ground) Add two cloves of minced garlic and Then, add the chicken breasts and cook until they are nearly cooked through. Next, add whatever beans you are using (lentils, white beans or chick peas), kale and the stock you have already made. Reduce heat to a simmer and cook for 20 minutes. Season with salt and pepper to taste. You can always add more veggies or proteins if you like. Its the home made stock that is magically healing! This soup is fabulous if you are treating a cold. Even if no one is sick, it tastes great and will warm you from the inside out!

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Taco Salads For Two

  • Romaine lettuce
  • Iceberg Lettuce
  • 1 lb of ground beef
  • 1/2 a medium onion diced
  • 1 tbs garlic powder
  • 1 tsp oregano
  • 2 tsp cumin
  • 1/8 tsp black pepper
  • 1/2 tsp of ACCENT
  • 1 Tbs of VALENTINA hot sauce
  • 1 beef bouillon cube
  • 2/3 cup of water
  • 1/2 tsp salt
  •  chopped cilantro
  • diced green onion
  • shredded cheese
  • sliced radish
  • green onion
  • 1 sliced avocado
  • 1 chunked medium tomato
  • sliced jalapeno
  • fresh lime juice
  • diced red onion

Saute Onion, ground beef and garlic until onions are translucent and beef is cooked through. Drain all the grease from the pan. Add oregano, cumin, chili powder, pepper, ACCENT, hot sauce and salt to the mix. Then add the bouillon cube dissolved in 2/3 cup of water. Simmer the mixture on low heat for 8-10 minutes, stirring often, until the liquid is reduced by half and incorporated into the meat.

Fill two large bowls with mix of both types of lettuce. (sliced and patted dry) You are making 2 bowls so divide the following ingredients between the two bowls: Mix in the cilantro. Add a layer of cheese on the lettuce, then a layer of the beef mixture, then another layer of the cheese. Add diced tomatoes, red onion, sliced radish, green onion, avocado, a few slices of pickled jalapeno and fresh lime juice and hot sauce to taste.

Apple-Cranberry Pie

Waste not, want not. We live in a wasteful society. Why not find creative and delicious ways to use some of those extra things you have floating around in your pantry? In this video, Angela makes a delicious pie using some random apples and a lonely, forgotten can of cranberry sauce. When combined with a classic old school pie crust, this recipe is guaranteed to put smiles on faces. Being resourceful can have terrific results! Enjoy!

Crust

  • 2 and 1/2 cups flower
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 sticks cold butter
  • 12 to 15 tbsp ice water

Pie filling

  • 5 or 6 apples peeled, cored and sliced
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 1 can of whole berry cranberry sauce
  • 3 tbsp corn starch
  • 2 tbsp butter

Finishing ingredients

  • 1 egg
  • 1 tsp cold water
  • sprinkle of sugar