November 25, 2012

Farofa - Brazilian Stuffing

One of the most typical Brazilian dishes, the farofa can be used as stuffing or side dish for poultry, pork, barbecues, feijoada or stews.

FAROFA - BRAZILIAN STUFFING
servings: 5 servings
time: 25 minutes


Ingredients
5 chopped bacon slices
1 diced onion
3 mashed garlic cloves
3 eggs
1 ½ cups manioc flour*
1 diced tomato
1 grated carrot
olive oil, salt and tabasco to taste
parsley and chives/scallion to taste

Directions
1 – Fry bacon in ½ tbs. olive oil, until it's crispy.
2 – Put onion and cook for 2 minutes. Add garlic and mix well.
3 – Pour the eggs on top, without stirring. When they are cooked, mix gently, leaving large pieces.
4 – Add the flour and seasonings (salt and pepper) and cook for about 4 minutes, stirring constantly.
5 – Finally, put carrots, tomatoes, parsley and chives. Leave 2 minutes and turn off the heat.

Tips and Options
  • Add other ingredients such as chopped zucchini, bell peppers, olives, bananas, raisins, apple and/or nuts.
  • The tomatoes should be added at the end to not release to much water.

*Want to know more about farofa? Click here.

Original recipe (in Portuguese): Farofa.

November 21, 2012

Baked Tilapia with Potatoes

Easy, healthy and delicious. This recipe will be one of your favorites. Write it down!

BAKED TILAPIA WITH POTATOES
(servings: 2 servings / time: 40 minutes)

Ingredients
2 large fillets tilapia
salt and olive oil to taste
1 lemon juice
1 sprig of thyme (about 1 teaspoon)
2 minced garlic cloves
1 diced tomato
½ diced onion
2 thinly sliced potatoes (and/or squash or zucchini)

Directions

1 – Season the fish with salt, olive oil, lemon and thyme. Set aside.
2 – In a baking pan, put garlic, tomatoes, onions and potatoes. Sprinkle salt and olive oil and mix well (you can use your hands).
3 – Add the fish fillets and stir gently.
4 – Arrange the baking sheet, layering potatoes, fish and then the tomatoes/onion (as in the first picture).
5 – Bake in preheated oven (350°F) for 25 minutes or until potatoes are soft.

Tips and Options

  • Mixed salad green and steamed vegetables are good sides for this dish.
  • If you want to prepare in advance, follow the directions until step 4 and refrigerate, covered. This can be done hours in advance. Just remember to take from the refrigerator ½ hour before you bake.

Original recipe (in Portuguese): Tilápia ao forno com batatas.

November 12, 2012

Tortilla Pizza

Here is an easy and tasty idea for dinner. Be creative and choose your on toppings!

servings: 1 serving
time: 10 minutes


Ingredients
1 flour tortilla
1 tablespoon tomato sauce
1 tuna can
½ chopped tomato
3 chopped olives
1 cup grated mozzarella
olive oil and oregano to taste

Directions
1 – With the heat off, put the tortilla in a skillet pan and spread the tomato sauce.
2 – Add the remaining ingredients: tuna, tomatoes, olives, mozzarella, olive oil and oregano.
3 – Turn the heat to medium high, cover the pan and leave until tortilla is crispy and cheese is melted (about 4 to 5 minutes).

Tips and Options
Be creative and choose different toppings for this recipe: corn, shredded chicken, cream cheese, arugula, bacon, onion, pepperoni, ham...


Original recipe (in Portuguese): Pizza de frigideira.

November 05, 2012

Pork Loin Chop with Vegetables

Dinner ready using only 1 pot.

servings: 4 servings
time: 30 minutes


Ingredients
4 to 8 pork loin chops (thin cut and no fat)
1 tbs. Oil (canola or olive)
salt and Tabasco pepper to taste
1 teaspoon fresh thyme
juice of 1 lemon (divided)
2 mashed garlic cloves
½ thinly sliced onion
½ cup dry white wine
1 yellow zucchini
2 cups thinly sliced collard greens
1 cup thinly sliced red/purple cabbage

Directions
1 – Season the meat with salt, pepper, thyme, garlic and ½ lemon juice. Let it sit for 10 minutes.
2 – In a large sauté pan, heat the oil and add the meat. In high heat, cook for 3 minutes, turn and cook for 3 more minutes, so that both sides are golden/brown.
3 – Add onions and stir.
4 – When onions start to turn golden, bring the heat to medium-high, stir, and put wine and zucchini. Let it cook for 4 minutes.
5 – Add collard greens and cabbage, mixing well, and cook until vegetables are soft (but not mushy).
6 – Taste to check the salt and pour the other half of the lemon juice.

Tips and Options
  • After turning the heat off, add chopped scallions or parsley.
  • To give a special taste to the dish, add 5 minced capers to the seasoning.
  • This recipe is already a complete meal, but you can also serve with rice or mashed potatoes as side dishes.
  • White wine is optional.

Original recipe (in Portuguese): Lombinho de Porco com Legumes.
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