Author: Tia Maria

Desserts / Photo Gallery / Recipes

3 Ingredient Coconut Macaroons – Macaroons de Coco

What a sweet treat these macaroons are. Not good at baking? Don’t worry because they are easy and they taste like Almond Joy Candy bars which I love! Enjoy!

Ingredients:

2 cups shredded sweetened coconut

2 egg whites (beaten)

Optional:

Add 1 almond on top of each before drizzling with chocolate

Melted semi sweet chocolate

Preparation:

Preheat oven to 325 degrees F. Mix the coconut with the egg white until well incorporated. Take about 1 tablespoon of mixture and roll in your palms to form very firm individual ball shapes.

Place on parchment paper and cook for about 15-20 minutes until light golden brown. Note: Check doneness, since every oven cooks differently.

Let Macaroons cool and dip bottoms into melted chocolate. Place on cool tray to harden chocolate. Drizzle chocolate on top. Place in refrigerator to harden chocolate quicker if desired.

Appetizers / Photo Gallery

Baked Coconut Shrimp – Camarão Assado com Coco

This recipe is one of the easiest I’ve ever made! I served the shrimp with white rice an Asian cucumber salad on the side. Enjoy!

Baked Coconut Shrimp 

Ingredients:

1 pound medium shrimp (peeled and devained with tail on)

2 egg whites (beaten)

1/2 cup shredded sweetened coconut

6 tablespoons Panko bread crumbs

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

cooking spray

Asian Dipping Sauce: (optional)

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon orange juice

1/2 teaspoon sesame oil

1/2 teaspoon sesame seeds

1/4 teaspoon crushed red pepper flakes or a dash of hot sauce

Asian Cucumber Salad

1/2 English cucumber (sliced very thin)

Asian Dipping sauce

Shrimp Preparation:

Season shrimp with salt and pepper and let sit for a few minutes. Grease a baking sheet with cooking spray and preheat oven to 450 degrees F.

Dip shrimp into egg whites in a small bowl. Mix the remaining ingredients in a small bowl and heavily coat each shrimp with the mixture.

Place shrimp on baking sheet and spray top of each with cooking spray. Cook for 8-10 minutes until slightly golden brown.

Meanwhile make dipping sauce by mixing all the ingredients in a small bowl and let it sit until ready to serve.

Preparation for Cucumber Salad:

Make a double batch of the Asian dipping sauce. Place cucumbers in a small bowl with sauce and let sit for at least 30 minutes to absorb flavors and serve.

Photo Gallery / Recipes / soup / Soups

30 Minute Tortellini Kale Vegetable Soup

Nothing is more comforting than a hearty bowl of soup in a snow storm! This soup cooked in 30 minutes so it’s an easy lunch or dinner. It’s packed with vitamins and protein from the kale and chick peas,  and if you’re a vegetarian, simply substitute the broth using vegetable broth and use cheese tortellini instead of meat. You can also cheat a little by using a tortellini soup mix which I often do! Enjoy and stay warm this month. Spring in just around the corner!

Tortellini Kale Vegetable Soup

Ingredients:

1 (12 oz.) package of uncooked tortellini with meat or cheese

4 cups of kale (roughly chopped)

2 large carrots (sliced into 1/4 inch)

1 28 – 32 oz can cooked chick peas

1 large onion (finely chopped)

1 32 oz can of chopped tomatoes with Italian seasonings

4 cups chicken broth

4 – 6 cups water

2 cloves garlic (finely minced)

1 bay leaf

1/4 cup olive oil

Salt

Pepper

Preparation:

Saute the onion, carrots and bay leaf in the olive oil for a few minutes. Add the tomatoes and let simmer for 5 minutes.

Add the broth, water, salt and pepper and let come to a boil. Add the chick peas, kale, and tortellini. Let come to a roiling boil. Reduce heat to medium and let cook for about 20 minutes or longer depending how you like your vegetables. Taste soup and add more seasonings if desired.

Add a drizzle of olive oil and more pepper to bowl before serving. Serve with crusty bread and butter and your dinner is served!

Kale photo credit (http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html)

Photo Gallery / Side Dish

Broccoli, Apple and Pomegranate Salad

Broccoli Apple Salad

The  pictures tell the story, so there is no need to tell you how deliciously good and healthy this salad is! The best part is; no cooking involved! Enjoy it!

Ingredients:

2 cups broccoli florets (finely chopped)

4 small apples (cored and finely chopped)

1/4 cup dried cranberries

1/4 cup of onion (yellow or red finely minced)

Seeds from 1/2 of whole fresh Pomegranate

1/4 cup of chopped walnuts and almonds or a mix

1 tablespoon of fresh lemon juice

3 tablespoons of mayonnaise

1/2 teaspoon of fresh cracked black pepper

pinch of salt

fresh spring salad mix (optional for serving)

Preparation:

Gently toss all of the ingredients into a large salad bowl. Taste and add more lemon juice, salt and pepper to taste. Serve over spring salad mix, crackers, pita bread or as is. Enjoy!!

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Carne Vinha d’alhos – Garlic Wine Marinated Pork

In the Island of Madeira, during the family reunion on Christmas Eve it is customary to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.

On Christmas Day, a dish of Vinho d’ Alho,  pork loin marinated in wine is served.

Ingredients:

2 pounds of pork loin (with some fat cut into 2 inch cubes)

1 cup of red wine vinegar

1 cup of dry white wine

2 tablespoon of kosher salt

10 garlic cloves (chopped)

3 Bay leaves

1 teaspoon black Pepper

1 teaspoon dried red pepper flakes

1 teaspoon of paprika

1/4 cup olive oil

Preparation:

Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil.

Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag.

Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked.

The traditional way to serve the pork is with crusty bread that has been fried in the same pan using any leftover oil.

Serve with bread, potatoes, or rice.

 

 Image credit: portuguesefoodrecipes.com

Appetizers / Holiday Recipes / Photo Gallery / Portuguese Christmas

Holiday Berry Nut Salad

Start your New Year’s Eve festivities with this healthy Holiday Berry Nut Salad. I’m still finishing up with the leftovers from Christmas so I made this healthy salad using all of the leftover fruits, nuts, and specialty cheeses and cold cuts!

The dressing is a simple and light Balsamic Apricot dressing that pairs perfectly with the saltiness of the cheese and cold cuts!

Ingredients:

4 – 6 cups of Organic Spring Mix lettuce

1 carrot (sliced thinly into shreds) (optional)

6 – 12 blackberries

1/4 cup dried cranberries

1/4 cup dried cherries

6 -12 dried figs (cut in half)

1/4 cup almonds

1/4 cup walnut halves

1/8 cup cashews

1 or 2 oz. of Goat or Farmers cheese (crumbled)

2 slices of Gouda, Portuguese cheese or any other you prefer

3 or 4 slices of presunto (or Italian prosciutto) (rolled)

3 or 4 slices of any specialty cold cuts of your choice cut into strips

 

Dressing:

1/8 cup of olive oil

1/4 cup Balsamic vinegar

1/8 cup of Apricot preserves

1 drop of mustard

1 pinch of salt

1 dash of crushed black pepper

Preparation:

Place the spring mix on a large platter and arrange the ingredients on top. Mix all of the dressing ingredients in a small bowl and serve over the salad directly before serving.

You can make this salad in the morning and serve later. Enjoy!

 

Photo Gallery / Recipes / soup / Soups

White Minestrone with Turnip Soup – Sopa de Nabo com Feijão Branco

This White Minestrone Soup is a bowl of comfort on a cold winter day. Serve the soup with crusty bread and dinner is served!

If you’re not a fan of turnips, you can substitute with squash or add more carrots.

If serving the soup the next day and you find the soup has thickened, simply add a little boiling water to thin it out.

Ingredients:

1 large onion (finely chopped)

2 stalks celery (finely chopped)

1 bay leaf

2 tablespoons olive oil

2 large carrots (diced)

1 small 2 inch piece of presunto (Portuguese prosciutto) or pancetta

1 large turnip (chopped)

4 cups of chicken broth

4 cups of water or more

2 cups cabbage (finely shredded)

1 – 28 ounce can white cannelloni beans

8 ounces of elbow macaroni

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon parsley (finely minced)

Olive oil for garnish

Preparation:

In a heavy soup pan, saute the onion, celery, presunto and bay leaf in the olive oil for a few minutes for the flavors to incorporate.

Add the turnip, water, broth and salt. Let come to a boil and cook for about 15 – 20 minutes on medium heat until the turnip is tender.

Puree the soup with an immersion blender to your desired consistency. Add the pasta and carrots and cook for 10 minutes stirring once in a while as the soup thickens. Add the beans and let cook for 10 minutes stirring once in a while.

In a separate small pan cook the shredded cabbage in water for about 5  minutes until slightly tender but not overcooked.

Add the cabbage, parsley and pepper to the soup, stir well and taste for saltiness. Add more salt and pepper if desired.

Pour soup into bowls and garnish with a little olive oil.

 

 

Photo Gallery / Recipes

Food and drink pairings with Portuguese wines | Examiner.com

Thanks to Examiner.com for this great article! This is just in time for the Holidays! Enjoy everyone!

Food-and-drink pairings with Portuguese wines | Examiner.com.

Portuguese wines come in a wide range–from highly structured “big” reds to lighter-bodied varieties, and from crisp, slightly effervescent whites to dense, just-sweet-enough whites and both tawny and ruby Ports. Below is a brief primer on which types to pair with various foods.

Fine, expensive reds may be very tannic when young, and all reds taste softer and less tannic as they age. Among Portugal’s most tannic winds are the classic reds of Bairrada and Douro, and they will pair well with game, meaty stews and other richly sauced meets. By the way, FYI here’s a really good explanation of the difference between tannins and acidity in wines.

If you prefer to drink red wine even with white meats, a softer or lighter-bodied wine can be paired with them and with most simple red meat dishes. In this instance a robust and or tannic red wine may overpower the flavors of these understated dishes. Try a smooth red Alentejo, light, easy-going Ribatejo red, an elegant Palmela, Algarve or Alenquer, a light red from Obidos, or a mature red from almost any of the regions. The fresh acidity of a red Dao can cut through the richness of some meat dishes.

Robust, gutsy reds from the Douro, Dao, Bairrada and Alentejo can overpower delicate food flavors. Powerful food flavors can completely mask the taste of gentle white wines; and oak-aged wines, red or white, can also dominate a soft subtle dish.

Cheeses come in many guises; their flavors vary greatly. Many individual cheeses clash with individual wines. But some wine and cheese matches are divine. And the best cheese wines are just as likely to be dry or sweet, white or red, Port or Madeira. Try some of these combinations:

White Vinho Verde – with Thai roast duck curry, smoked mackerel, salads, hummus
Red Vinho Verde – with grilled sardines
Bairrada/Baga – with fresh tuna, roast partridge, chili con Carney, soft goat cheese
Aragonez – with feijoada (bean stew) or cassoulet, Gorgonzola, thyme-flavored dishes, lamb, liver
Red Dao – with pork, roast suckling pig, kidneys, presunto (cured ham)
Un-oaked or subtly oaked Touriga Nacional – with beef
Setubal – (a fortified muscatel) with tiramisu, Christmas pudding/fruitcake, lemon tart
Douro red – with fresh goat’s cheese, aged Gouda, Stilton
Bual Madeira – with Roquefort, Stilton, Gjetost (a firm, brown Norwegian goat’s milk cheese)
10-year-old tawny Port – with Queijo da Serra (a soft, runny Portuguese cheese-in-a-rind from Serra), Stilton, walnuts
Ruby or vintage Port – with Queijo da Serra

chicken / Main Dish / Photo Gallery / Recipes

Chicken Pot Pie

Fall brings comfort food recipes back into your cooking. I used two kinds of winter squash from my fall  harvest which gave the chicken pie a sweet and savory flavor. This chicken dumpling pot pie is a perfect recipe to make ahead using your leftover roasted or rotisserie chicken and then enjoy it the next day by heating it up in your oven.

This is one of those dishes that doesn’t have to be exact in the ingredients or measurements.  You can add any of your favorite vegetables in this recipe so go ahead and be creative. It’s also a great way to put some healthy vegetables with fiber into your family’s dinner. This is the way I like to cook. I don’t measure, I just add whatever I have in the pantry or refrigerator! By the way go ahead substitute your leftover turkey from your thanksgiving dinner. I works and it’s delicious too! Enjoy and Happy Fall!

Ingredients:

2 cups or more cut up leftover cooked chicken

2 stalks celery (finely chopped)

1 small onion (finely minced)

2 small carrots (cut into small pieces)

1 tablespoon olive oil

1 tablespoon butter or margarine

2 cooked potatoes (cut into 1 inch cubes)

2 cups cooked butternut or any winter squash (cut into cubes)

3 or more  cups chicken broth (depending on how thick you want gravy)

1/2  cup of milk or cream

2 teaspoons chopped parsley

dash of nutmeg

Salt to taste

Pepper to taste

Dumplings:
2 cups of Bisquick or any biscuit mix
2/3 cup of milk

Preparation:

Place the onions, celery and carrots in a large oven proof skillet and saute in the olive oil and butter until tender. Add the rest of the ingredients except the parsley and cream. Let come to a simmering boil and cook for about 10 minutes on low. Add the cream and let cook for 4 minutes to thicken a little. Taste the gravy for seasonings and add salt and pepper if desired. Don’t worry if you find the gravy a little watery at first because the dumplings will thicken it as they cook in the pan. Add the parsley and reduce heat to low while you make the dumplings.

Meanwhile:

Preheat oven to 400 degrees F.

Prepare Dumplings:

Mix the Bisquick with milk to form a thick dough.  Drop the dough with a tablespoon carefully and evenly into the simmering chicken and vegetables. Cook for about 5 minutes on low heat.

Transfer the skillet to the preheated oven and cook for about 15-20 minutes or until the dumplings are light golden brown on top and fully cooked. Please note: Every oven cooks differently so you the pie may take less time or longer to cook. Lift up one of the dumplings and look underneath to see if they are cooked through.

 

Photo Gallery / Recipes / soup

30 MinuteTortellini Minestrone Soup

When I owned ran my deli/coffee shop I made soups every day so I had to come up with new soups for a change to the menu. This Tortellini Minestrone Soup was one of my favorites to make because it was so simple, yet full of flavor. If you’re looking for a quick fix dinner on a cold day, you’ll just love how easy this is to make. It pairs perfectly with a grilled cheese sandwich or even a big slice of crusty bread! Enjoy!

Ingredients:

1/2 pound of fresh or frozen tortellini

1 28 -32 oz. can red kidney beans

1 16 oz can of chick peas

1 can chopped tomatoes

1 bay leaf

2 large carrots (sliced to 1/4 inch)

1 large celery stalk (diced)

1 medium onion (diced)

2 cloves garlic (diced)

2 tablespoons olive oil

4 cups chicken broth

4 cups of water

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon or more fresh chopped basil

1/2 teaspoon oregano

Parsley for garnish

Red pepper flakes for garnish

Preparation:

Saute the onion, garlic, celery, carrot, and bay leaf in the olive oil for about 5 minutes on medium heat. Add the broth, water, tomatoes and seasonings.

Let come to a boil and cook for 5 minutes longer. Add the beans, chick peas and tortellini. Let come to a boil, stir cover and let cook for about 15-20 minutes until tortellini is tender. Taste and add more seasoning if desired. Turn off heat until ready to serve. Add the parsley, red pepper flakes and more olive oil as garnish.