May 20, 2013

Corned beef risotto with collard greens

Try to resist to this temptation!

servings: 6
time: 40 minutes

Ingredients
3 cups arborio rice
1 tbs olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
6 cups beef broth
½ cup of red wine, dry (optional)
1 lb corned beef shredded, already cooked
1chopped tomato
½ bunch of collard green, chopped very thin
1 tbs butter
salt and Tabasco pepper to taste
grated Parmesan cheese to garnish

Directions
1 – In a large saucepan, heat beef broth and keep it always worm, simmering.
2 – In a sauté pan, heat olive oil and add onion and garlic. Fry for about 2 minutes.
3 – Put the rice. Mix well, for about 3 minutes.
4 – On a medium-high heat, add wine, stir again.
5 – When the liquid has almost completely evaporated, place a ladle of broth, stirring gently to incorporate the liquid. Once the water dries again, add another ladle of broth (this process should be repeated until the rice is ready, al dente).
6 – Once you use half the amount of broth, add the corned beef to the pan and mix well.
7 – When rice is about ready, add tomato and collard greens and cook a little more (about 2-3 minutes), still stirring gently. At this point, add salt and pepper to taste.
8 – Turn off the heat, add butter and let pan covered for 2 minutes.
9 – Mix well and serve, sprinkled with Parmesan cheese.

Tips and Options
  • Sometimes corned beef is already quite salty. Taste before adding more salt to the dish.
  • Add other seasonings before serving as parsley, chives, scallions or cilantro.
  • Leftovers can turn a delicious baked rice cake!

  • To chop collard greens as shown in the picture, stack a leaf on top of the other and roll it like a wrap. Then, slice it thin.
Original recipe (in Portuguese): Risoto de Carne Seca com Couve.

May 14, 2013

Black Olive Spread

Delicious and ready in less than 5 minutes!

servings: 20
time: 5 minutes

Ingredients
25 kalamata olives
4 tbs cream cheese
1 garlic clove
1 tbs olive oil
1/3 cup fresh parsley

Directions
1 – Blend all ingredients until very creamy consistency (you can also use the food processor).
2 – Serve with bread, crackers and toast.

Tips and Options
  • For this recipe, we used kalamata olives, because it has a nice purple color and it is very tasty. Other types of olive can also be used as well, following the same steps.
  • For a different taste, next time you make this recipe, replace the parsley for chives or scallions.

Original recipe (in Portuguese): Patê de Azeitona Preta.

May 08, 2013

Fake Lo mein

Enjoy the great taste of this chinese dish without the calories of the noodles.

servings: 4
time: 30 minutes


Ingredients
1 pound flank steak, thinly sliced
4 garlic cloves, mashed
salt and black pepper to taste
1 tbs. canola or soy oil
½ onion, sliced
1 tsp. grated ginger
1 carrot, julienned
1 cup snow peas
2 cups chopped cabbage or napa cabbage
1 or 2 cups of other vegetable of your choice: mushrooms, zucchini, broccoli, cauliflower
1 to 2 tbs. soy sauce
1/3 cup chopped scallions

Directions
1 – Season the meat with garlic, salt and a drizzle of oil. Set aside while you prepare the other ingredients.
2 – Heat ½ tablespoon oil in a large pan and add the meat. Fry for 2 minutes, mix and let it cook for 2 more minutes. Remove from pan and set aside.
3 – Heat the other half of the tbs. oil and add the other ingredients: onion, ginger, carrots, snow peas, cabbage, mushrooms and zucchini.
4 – Add soy sauce and mix well. Let it cook until the vegetables are al dente (cooked, but not too much).
5 – Add the meat back, stir well and taste the seasoning (if necessary, add more salt or soy sauce).
6 – Turn off the heat and add the scallions.

Tips and Options
Be careful with the seasoning: soy sauce is already quite salty.
Instead of beef, use chicken breast, pork or shrimp.

Original recipe (in Portuguese): Yakissoba light.
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