July 30, 2012

Turkey Cheese Sandwich

Crispy and super easy to prepare. You are going to love this snack.

TURKEY CHEESE SANDWICH
1 serving / 10 minutes (Click here to see this recipe in Portuguese)
 
Ingredients
2 slices of bread (white, brown or sourdough)
½ tbs cream or cottage cheese
2 mozzarella slices
5 thinly sliced deli turkey breast
½ sliced tomato
chopped lettuce and cabbage
olive oil
salt and oregano to taste
potato chips

Directions
1 – Prepare all the ingredients needed to assemble the sandwich.
2 – Season lettuce and cabbage with salt and olive oil.
3 – Bake the bread in the oven (at 350°F) for about 4 minutes, approximately.
4 – Once the bread is starting to get crisp, remove from oven and start to layer: bread, cheese, mozzarella, turkey breast, tomato, oregano and salad.
5 – Serve with potato chips.

Tips and Options
  • Instead of turkey breast, use salami, tuna, ham or bologna.
  • If you are a vegetarian, use more than one type of cheese like provolone, fontina, cheddar, etc..
  • In the salad, add grated carrot.
  • Use lemon or vinegar to season the salad.

July 23, 2012

Beef stew, rice, and vegetables

Food doesn't have to be fancy to be good!


BEEF STEW, RICE, AND VEGETABLES
servings: 5 / time: 1 hour (Click here to see this recipe in Portuguese)

Ingredients

Stew
2 pounds sirloin cut into cubes
4 crushed garlic cloves
1 tbs. vinegar
1 tbs. canola oil
salt and pepper to taste
1 onion, finely chopped
½ cup dry red wine (optional)
1 teaspoon wheat flour
1 teaspoon butter

Rice
2 cups rice
4 cups water
3 minced garlic cloves
½ chopped onion
1 tablespoon canola or olive oil
salt (about 1 teaspoon)

Vegetables
2 carrots cut into strips
20-25 stalks of asparagus
20 cherry tomatoes, halved
1 tbs olive oil
salt to taste

Directions
Stew
1 – Season meat with salt, pepper, vinegar and garlic.
2 – In a saucepan, heat the oil and add meat to fry. Leave for about 3 minutes, stir and cook for 3 more minutes.
3 – Add onion.
4 – Once onion is cooked and has released water, put wine (or ½ cup of water) and flour. Stir constantly to avoid lumps, for about 5 minutes. Should form a creamy broth.
5 – Add butter and mix well. Cook over low heat for 15 minutes.

Rice
1 – Fry onion and garlic in oil.
2 – Add rice and salt and mix well.
3 – Put water and let cook over high heat until the liquid has almost evaporated completely (about 15 minutes).
4 – Cover the pan, lower the heat to low and let simmer until rice is soft and dry.

Vegetables
Cook carrots and asparagus until they are al dente (it can be steaming or in a pot with water). In a bowl, place carrots, asparagus and tomatoes and season with salt and olive oil. Mix well and serve.

Tips and Options
  • Add parsley and/or green onions to the meat.
  • Use other types of vegetables.
  • Instead of salt, use beef broth to prepare the rice (2 cups broth + 2 cups water).
  • Serve with beans and lettuce salad.

July 16, 2012

Tri-color Fusilli with Vegetables

Healthy, tasty and easy to do... everything a recipe needs to be!

TRI-COLOR FUSILLI WITH VEGETABLES
servings: 6 / time: 30 minutes (Click here to see this recipe in Portuguese)

Ingredients
1 package (1 pound) tri-color fusilli pasta
3 minced garlic cloves
1 chopped small onion
2 carrots cut into strips
2 chopped zucchini
½ sliced cabbage (white or purple)
2 tbs. olive oil
juice of 1 lemon
thyme and oregano (½ teaspoon of each)
salt and pepper to taste

Directions
1 – Cook pasta according to package directions.
2 – In a large saucepan, heat olive oil and add onions (let it cook for about 3 minutes) and then out the garlic.
3 – Add carrot and zucchini, stir and cook for 3 minutes.
4 – Put cabbage and seasonings (lemon juice, salt, pepper, thyme and oregano). Mix well.
5 – Add the cooked pasta and stir. Taste to check if needs more salt. Serve.

Tips and Options
  • For variety, use other types of vegetables such as eggplant, peas, corn, hearts of palm, broccoli, spinach and napa cabbage.
  • Olives and leeks can also be used as a seasoning for this dish.
  • At serving time, add a tablespoon of butter and mix well.

July 09, 2012

Chocolate Strawberry Cake

Impossible to resist to this combination of chocolate, strawberries and creamy coconut...

CHOCOLATE STRAWBERRY CAKE
(servings: 20 to 25 / time: 2 hours and 30 minutes)

Ingredients Batter:
4 egg yolks
4 egg whites (whisked into snow)
½ cup butter
2 cups sugar
2 ½ cups all purpose flour
1 cup cocoa powder
2 cups warm milk
2 tbs baking powder
½ teaspoon baking soda

Syrup:
1 cup milk
2 tbs cocoa powder
1 tbs sugar
½ teaspoon vanilla extract

Filling:
1 can sweetened condensed milk
½ cup heavy cream
1 tbs butter
4 oz. shredded coconut
strawberries, washed and chopped (about 12 to 16 oz.)

Ganache:
1 ½ cups heavy cream
12 oz. semisweet chocolate chips

Directions
Batter:
1 – In the mixer, put butter and sugar and beat for 5 minutes.
2 – Add the egg yolks and continue mixing until creamy and light yellow.
3 – Gradually, add the flour and cocoa powder (both previously sifted), alternating with milk (a bit of flour and chocolate, a bit of milk). Blend for about 3 minutes.
4 – Turn off the mixer.
5 – Mixing gently with a spoon, add baking powder, baking soda and snow eggs.
6 – Pour in a greased and floured baking sheet and bake in preheated oven for about 40 minutes at 350-400°F.

Syrup:
In a bowl, stir all ingredients. Use the syrup to “wash” the cake layers and keep moist.

Filling:
1 – Mix condensed milk, butter and grated coconut in a saucepan and bring it to a medium heat. Keep stirring until it thickens enough that you can see the pan bottom.
2 – Add heavy cream and cook for 2 minutes. Turn it off and set aside.

Ganache:
1 – Put the heavy cream in a saucepan on medium-high heat. When begins to boil, turn off the heat and add chocolate. Do not stir.
2 – After 5 minutes, stir until it is consistently, bright and creamy.

Assembly:
1 – After baking the cake, let it cool, remove from baking sheet and cut it in 2 layers.
2 – Spread syrup in both layers to moist.
3 – Add the filling and strawberries.
4 – Place the other cake layer on top.
5 – Add the ganache and the garnish (walnuts or pecans).

Tips and Options
  • To garnish, use walnuts, pecans, nuts or shredded chocolate.
  • Batter, filling and ganache must be cold for assembly.
  • Store in refrigerator in a covered container.

Original recipe (in Portuguese): Bolo Tentação de Morango.

July 02, 2012

Mini Potato with Herbs

A typical Brazilian bar appetizer or barbecue side dish, this recipe is tasty and easy to prepare.

MINI POTATO WITH HERBS
servings: 6
time: 40 minutes


Ingredients

2 pounds mini potatoes
salt to taste
2 to 3 tablespoons (soup) olive oil
1 cup chopped parsley and chives
1 tbs chopped thyme
10 capers, finely chopped
1 tbs vinegar (or juice of 1 lemon)

Directions
1 - Wash the potatoes cook them in a large pot with water and a pinch of salt.
2 - Cook until soft (but not much).
3 - Remove potatoes from the pan using a colander and, if desired, remove the skins. Reserve.
4 - In a bowl, mix well olive oil, salt, herbs (parsley, chives and thyme), capers and vinegar.
5 - Add potatoes and stir. Taste and add salt if necessary.
6 - Serve chilled or at room temperature.

Tips and Options
  • If potatoes are too large, cut them in half.
  • Potatoes can be used peeled or not.
  • If you like, add a pinch of black or red pepper.
  • Serve as an appetizer or side dish to roasts, barbecues or baked meat.
  • Add 2 crushed garlic cloves to the recipe.
  • Instead of capers, use 5 finelly chopped olives.


Original Recipe in English: Batatinha Aperitivo.
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