Tia Maria – Page 20 – Tia Maria's Blog

October 26, 2015

Apple Crumb Pie – Bolo de Maçã

Rustic Apple Crumb Pie

I baked this one without the crust. I was delicious!

This Rustic Apple Crumb Pie recipe is so easy that you’ll never buy another Apple Pie again! Lisa made this pie for our Sunday dinner dessert, and it was a big hit with everyone. The crust is flaky and light, and the apples cook perfectly because they are sliced into thin slices before baking. Enjoy everyone!

Pie Crust

2 cups of flour

1/4 teaspoon salt

1 1/2 sticks of butter (2/3 cup) cubed

5 tablespoons ice cold water

1 beaten egg for egg wash

1 teaspoon raw sugar for sprinkling

Preparation:

Combine flour & salt in food processor. Add the butter and pulse until crumbly. Add water until moistened and dough forms. Form into ball and wrap in plastic wrap. Place in fridge for 1 hour.

Apple filling

5 medium apples (peeled cored & thinly sliced 1/8 thick)

1/2 cup of dark brown sugar

2 tablespoons of flour

2 teaspoons cinnamon

1 tablespoon lemon juice

Crumb topping

1 packet of Maple and Brown Sugar instant oatmeal

3 table spoons dark brown sugar

2 tablespoons flour

1 tablespoon melted butter

Preparation:

Preheat oven to 400 degrees.

Combine apples, 1/2 cup of brown sugar, lemon juice, cinnamon, and flour in a large bowl.

In a separate small bowl, combine the oatmeal packet, brown sugar, melted butter and flour and set aside.

Roll out pie crust to 1/4 inch thick circle, on a cold surface that has been lightly floured. This doesn’t have to be perfect, remember this is ‘rustic’ apple pie. Pour apple filling in the middle of the pie crust, leaving a one inch border. Fold edges of crust over apple filling.

Spread crumb topping evenly over apple filling. Lightly brush crust with beaten egg wash and sprinkle with the raw sugar. Grease baking sheet with a light coating of cooking spray or margarine and carefully place pie onto the baking sheet.

Bake in oven for approximately 35-40 minutes or until golden brown.

Serve with ice cream or whipped cream if desired.

Photo Gallery / Recipes / Side Dish

October 21, 2015

Home Fry Rounds – Batatas Fritas a Rodela

Most of us remember the delicious home fry rounds that our moms or grandmothers made for us. My mother was not exception. Every time the grandchildren spent the day at her house she would make them these fries with eggs. It became a tradition with all the kids in the family to expect to fed Avo’s fries and eggs for lunch. I kicked up the recipe with some spices, but you can just add a little salt if you prefer. These potatoes are almost always served with the famous dish; Bife a Portuguesa – Bife a Cavalo, (Steak on Horseback) which is a favorite on most Portuguese restaurant menus.

Ingredients:

3 large Russet Potatoes (scrubbed, washed, unpeeled, and sliced into 1/4 – 1/2 inch slices)

1 teaspoon salt

water

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

2 tablespoons oil (for frying)

2 tablespoons olive oil (for frying)

Piri Piri or any hot sauce for seasoning (optional)

Fresh Parsley (finely chopped)

Preparation:

Place the potatoes in a pan with enough cold water to cover them, add salt, ring to a boil and cook on high for about 15 minutes or until fork tender. Drain, cover with a lid and place the pan on the stove top for the moisture to evaporate for about 5 minutes.

Meanwhile heat 1/2 of both oils in a large skillet. Mix the salt, garlic powder and paprika in a small bowl.

Remove the potatoes from the pan and lay flat on a large sheet pan. Sprinkle with a light coating of 1/2 of the seasoning mix.

Fry the potatoes in batches with the oils on both sides until golden brown. Sprinkle with the remaining seasonings while still warm. When ready to serve, top with the parsley and piri piri if desired.

Desserts / Photo Gallery / Recipes

October 16, 2015

Pumpkin Roll | Torta de Abobora

This easy Pumpkin Roll will be your go to dessert for fall and a great alternative to the same old Pumpkin Pie you make at Thanksgiving. You can substitute the filling in the recipe with your favorites such as vanilla or chocolate pudding.

Ingredients:

5 eggs separated

1 and 1/2 cups flour

1 teaspoon baking powder

Pinch of salt

1 cup sugar

1 cup canned pumpkin

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Filling:

1 (8 ounce) package of cream cheese

4 tablespoons butter (soft)

1 cup powdered sugar

1 teaspoon vanilla

Instructions:

Preheat oven to 350 F.

Beat the egg yolks with 1/2 of the sugar until lemony colored. Mix the flour, baking powder, cinnamon, and nutmeg in a small bowl and mix. Add the flour mix and the pumpkin to the eggs and mix for a few minutes.

In a separate bowl, whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and whip until stiff peaks form. Fold into the batter.

Grease a jelly roll pan with margarine and line with parchment paper. Grease the parchment paper and then pour the batter into the pan. Spread the batter evenly with a spatula and shake the pan gently from side to side to even out the batter

Cook for about 12-15 minutes or until a toothpick comes out clean. Be careful not to overcook the cake or it will crack.

Place a clean white towel on the counter and sprinkle with a thin layer of regular sugar. Flip the cake onto the towel, remove parchment paper, and begin rolling the cake with the towel. Let the cake cook for at least 20 – 30 minutes.

While the cake cools make the filling by combining all ingredients and mixing well.

When cake is cool cut off the crusty edges and spread the filling in a thin layer over the cake. Roll the cake with the filling inside and cover with saran wrap until ready to serve in slices.

Appetizers / Photo Gallery / Recipes

October 11, 2015

Roasted Butternut Squash Spinach Apple Salad with Pecans and Maple Vinaigrette

I made my usual fall harvest trip in October to buy my 50 pound bag of potatoes. While there I picked up a bag of fresh spinach, fresh picked apples and squash which gave me the inspiration to make this fresh Butternut Squash Spinach and Apple Salad.

I made a light vinaigrette with maple syrup which gave the salad a tangy sweet maple flavor to compliment the squash and tone down the bitterness of the spinach. I can guarantee you that if you’re not a fan of spinach you’ll enjoy this salad.

Ingredients:

4 cups fresh spinach

1/2 small roasted butternut squash (recipe below)

1 large apple (chopped into small pieces)

Chopped pecans

Dressing:

Maple Syrup Vinaigrette

1/4 cup apple cider vinegar

2 tablespoons olive oil

2 teaspoons of maple syrup or more if you want more maple flavor

pinch of salt

1/4 teaspoon of mustard

Instructions for squash:

Peel and cut the squash into 1 inch pieces and sprinkle with salt, a little olive oil and paprika. Cook in a small cookie sheet that has been coated with cooking spray for about 15-20 minutes at 350 degrees F., or until it is tender. Shake pan once in a while.

Instructions for salad:

Mix all the dressing ingredients into a small jar with a lid and shake vigorously. Set aside until you arrange the salad as follows;

Layer the spinach in the serving bowl. Arrange the pieces of squash and apples on top. Add the dressing and top with pecans.

Photo Gallery / Recipes / soup / Soups

October 9, 2015

Pasta Fagioli with Squash Soup | Sopa de Feijão e Abóbora

Nothing says fall like hearty soups made with a thick rich broth made with fall harvest vegetables. I used 3 different kinds of squash from my garden, but you can use whatever you prefer. My husband loves Pasta Fagioli soup, but I added extra flavor and richness with the squash. The soup is even better the next day so don’t be afraid to make this big pot of soup! The next day, just pick some crusty Portuguese bread or make your own Pao Milho – Corn Bread to go along with the soup and dinner is done! P.S. My husband loved it and so will your family! Enjoy the fall harvest!

Look at the beautiful fall colors in these squash

Ingredients:

Note: You may use the following squash or substitute with your favorite.

1 cup Butternut squash (peeled and chopped into 2 chunks)

1 cup Acorn squash (peeled and chopped into 2 chunks)

1 cup Delicata squash (peeled and chopped into 2 chunks)

1 32 oz can of small white cannelloni beans

8 oz (1/2 package) of elbow pasta

1 small onion (finely chopped)

1 stalk of celery (finely chopped)

3 cloves garlic (finely chopped)

3 carrots (cut into 1/4 inch slices)

1 small ripe tomato (seeded and chopped into small pieces)

5 cups or more of water (depending on how thick you want the broth)

3 cups of chicken or vegetable broth

1/2 teaspoon pepper

1 tablespoon salt

1/4 cup olive oil

1 tablespoon fresh parsley (finely chopped)

1 tablespoon fresh basil (finely chopped)

1 teaspoon piri piri or hot sauce

1 tablespoon shredded Parmesan or pecorino cheese

Olive oil for garnish

Preparation:

Place the onion, garlic, celery and olive oil in a large soup pan or dutch oven. Cook for a few minutes until the onion is translucent. Add the squash and tomato, salt and pepper and saute for about 5 minutes. Add the water and broth and let come to a boil. Cover the soup and let cook for about 10 minutes until the squash is tender. Remove from heat and puree vegetable with an immersion blender to your desired consistency. Return to stove and let come to boil. Add the pasta, beans and the carrots and let cook on medium heat for about 10 minutes until the pasta is almost fully cooked. Add the parsley, and basil, stir and taste. Add the piri piri sauce if desired and more salt and pepper if needed. Remove from heat until ready to serve. The soup will thicken the longer it sits. Add a drizzle of olive oil and a the shredded cheese into each bowl if desired when serving.

chicken / Main Dish / Photo Gallery / Recipes

September 30, 2015

Asian Chicken and Broccoli

Why get take out when you can cure your Asian cravings at home with this easy recipe for chicken and broccoli. All you need is one big stir fry pan which makes clean up even easier. Serve this with Jasmine rice recipe, or linguini pasta.

My tip: When ordering take out Chinese, I always ask for chop sticks and extra soy sauce and sweet sauce and of course the fortune cookies, which I save to create this dish at home. My family loves using the chop sticks and it feels like real take out!

Here’s a fortune cookie sayings archive to share with your family! 🙂

My favorite is: A smile is a passport into the hearts of the others!

Serves 4-6

Ingredients:

3 large boneless chicken breasts (cut into thin 2 inches pieces)

3 cups of broccoli florets

2 small carrots (cut into thin 2 slices)

1 tablespoon of corn starch

sesame seeds for garnish (optional)

peanuts or cashews for garnish (optional)

3 – 4 tablespoons of vegetable or canola oil

Sweet Sauce for seasoning

Soy sauce for seasoning

Sauce:

1 scallion (sliced)

2 cloves of garlic (finely chopped)

2 teaspoons of fresh ginger (finely chopped)

1/2 cup of soy sauce

1 cup of chicken broth

1 tablespoon of brown sugar

1 tablespoon of orange juice

1/4 teaspoon of crushed red pepper flakes

pinch of salt

Preparation:

Mix the sauce ingredients in a small bowl. Place the 1/2 sauce ingredients into a medium bowl or plastic bag, add the chicken and let marinade for at least 1 hour.

Heat 1 tablespoon of the oil in a large wok or non stick skillet on high heat. Drain the chicken and add to the oil cooking in batches and browning on both sides. Add more oil as needed.

When chicken is done, remove from pan and set aside while you cook the vegetables.

Add 1 tablespoon of oil to the same pan. Heat to high and add the vegetables. Stir fry the vegetables for about 5 minutes until slightly crispy. Don’t worry if they aren’t cooked through. They will cook longer when you add in the chicken.

I like my broccoli very crispy but you can cook longer if you prefer. Remove the broccoli from the pan and set aside.

Add the remaining 1/2 marinade to the pan and let come to a boil. Add the cornstarch and cook for a few minutes to thicken. Add the chicken and vegetables to pan and stir to coat with the sauce. Let cook for about 5-8 minutes to absorb all the flavors together.

Taste the sauce and add more soy sauce, sweet sauce, and the red pepper flakes if desired. When you achieve your desired flavors add the sesame seeds and nuts, and serve.

Look at that beautiful color on the broccoli.

Soups

September 25, 2015

Kale Soup with Pork and Vegetables – Sopa de Couve com Carne de Porco e Vegetais

My mother always had a pot of soup on the stove during the cold months to serve her family or friends if they stopped by. It was her mission to feed her guests and she would be insulted if they said no. In fact she would feed the soup to her tenant Brian that lived in the upstairs apartment, and her neighbors as well.

I’ve often reflected on my mother’s desire to feed everyone and I find that I have her same habit of forcing all my guests to eat when they come to visit. I’ve decided that if I ever become a millionaire in this life, which I highly doubt, or the next, I will make it a mission, to open a “Soup Kitchen” and call it “Carmelina’s Kitchen”.

Serves 8-10

Ingredients:

1 medium bunch of fresh kale (washed, stems removed and finely chopped)

2 medium pork chops or bone in spare ribs

4 cups of water

4 cups of low sodium chicken broth

2 large red potatoes (unpeeled and chopped into cubes)

2 large carrots (peeled and quartered)

2 cups of butternut squash (chopped into cubes)

1 large onion (chopped)

1 clove garlic (chopped)

1 tablespoon salt

1 teaspoon pepper

3 tablespoons of olive oil

Preparation:

Salt the pork chops the night before or a few hours before cooking. When ready, in large soup pan, add the olive oil, onion, pork and garlic and saute until the pork is browned on all sides.

Add the water and broth and let come to a boil. Add all of the remaining ingredients except the kale and one carrot and bring back to a boil.

Stir, reduce heat to medium, cover, and let cook for 45 minutes. Remove the pork, shred the meat for later and discard any bones. Cut the vegetables in the soup into smaller pieces or leave whole if desired.

Add the kale, shredded pork, and the remaining carrot and cook for about 10-15 minutes longer. Taste and add more salt if needed. Turn off heat and serve with a drizzle of extra virgin oil over the soup.

Main Dish / Photo Gallery

September 22, 2015

Ziti and Sausage Bake

Dinner was never so easy! Your family will love this Ziti Sausage Bake so much that you’ll be making all year long. I used a combination of sweet and hot sausage, or Portuguese Chourica sausage for a variety of flavor in every bite. You can also make this dish ahead of time and pop it in the oven just 30 minutes before serving.

Sausage ingredients:

2 pounds combination of sweet and hot Italian sausage

1 large onion (sliced thinly)

1 medium red bell pepper (sliced thinly)

1/2 cup water

1/2 cup red wine

Bake ingredients:

1 pound package of Ziti

1 and 1/2 cups of ricotta cheese

1 and 1/2 cups of shredded mozarella or your favorite cheese

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh basil

2 teaspoons dry oregano

1 32 oz can of crushed tomatoes with garlic and Italian seasonings

1 t0 2 cups of marinara or your favorite pasta sauce ( depending on how much sauce you like)

Prepare Sausage:

Place the sausages in a large skillet and add the water and wine. Bring to a boil and cook for about 10 minutes on medium heat turning them over and piercing with a fork to cook evenly. After 10 minutes, remove any excess liquid from the pan. Slice the sausages and add the onions and red bell pepper to the same pan. Cook for about 5 – 10 minutes until the sausages are cooked and the onions are golden stirring once in a while. Add the crushed tomatoes and sauce, cover and let simmer on low for about 5 minutes.

Meanwhile cook pasta and set aside until ready to assemble.

Assemble Bake:

Place half the pasta in a large deep dish baking pan. Mix the Ricotta cheese with 1 tablespoon of basil and spread over pasta.

Spread 1/2 of the sausage mixture over pasta and top with 1/2 of the mozzarella cheese.

Pour the remaining pasta evenly over the sausage. Top with the remaining sausage and the rest of shredded cheese. Sprinkle with the basil, oregano and Parmesan cheese.

Bake slightly covered with foil for about 30 minutes at 350 degrees until the bake is hot and golden on top. Uncover during the last few minutes if you want a slightly crispy top.

Serve with crusty bread and a salad. Enjoy!

Holiday Recipes / Photo Gallery / rice

September 15, 2015

Maria’s Seafood Rice – Arroz com Marisco a Maria

I make this Seafood Rice dish for every family celebration since we are all seafood lovers! The recipe is very versatile so you can change up the seafood ingredients to what ever you prefer. Sometimes I also add lobster when it’s in season.

I like to cook the rice separate from the seafood because the rice comes out fluffier. Some people cook the rice in with the seafood but that may leave the seafood dry too. You can also use only regular long rice if you prefer, but increase it to 3 and 1/2 cups.

Serves 10-12

Ingredients:

Rice:

2 cups long grain rice

1 (8 oz) package of Goya Yellow Rice mix

1 medium onion (finely chopped)

2 tablespoons of olive oil

1 teaspoon of paprika

1 chicken bouillon cube

6 cups of boiling water

1 teaspoon salt

Seafood ingredients:

2 pounds of uncooked peeled shrimp

1 pound of little neck clams (washed)

1 pound of mussels in or out of shell

1 pound of squid (chopped into rings and pieces)

1 pound of scallops

1 small onion (finely chopped)

2 cloves garlic (finely minced)

2 tablespoons of olive oil

2 tablespoons butter

1 teaspoon paprika

1 teaspoon salt

1 cup of vinho verde or dry white wine

1 cup chicken stock

Dash of Piri Piri or hot sauce

2 cups frozen baby peas

2 tablespoons of chopped parsley or cilantro for garnish

Lemon wedges for garnish

Preparation:

Step 1:

Make the rice first by sauteing the onion in a heavy medium pan with the olive oil for a few minutes until translucent but not browned. Add the long grain rice to the onion and stir to coat with the olive oil. Let brown for 1 minute stirring often.

Add the boiling water, salt, paprika and bouillon cube. Let come to a boil and add the Yellow rice. Stir, cover and reduce heat to medium. Let cook for about 15 – 20 minutes stirring once in a while. Add more boiling water if you find the rice is getting to dry. Taste and add more salt if desired.

Step 2:

In a medium skillet, saute the onion and garlic in the olive oil until translucent. Add the clams, squid, and mussels and cook for one minute. Add the wine, butter, paprika, piri piri, salt, stock and shrimp.

Cook for about 5 minutes on high until the seafood is cooked and clams open. Taste and add more seasoning if desired. Add the peas and cook for 1 minute. Set seafood aside until rice is fully cooked.

Step 3:

Place the rice into a wide paella pan or oven proof serving tray. Pour the seafood over the rice spreading the seafood evenly. Place in the oven at 350 degrees f for a few minutes for the flavors to incorporate. Keep in the warm oven until ready to serve but not too long or the rice will become dry.

Step 4:

Garnish with lemon wedges and cilantro or parsley. Serve and enjoy!

Appetizers / Main Dish / Photo Gallery

September 8, 2015

Tomato and Basil Flat Bread

Tomato and Basil Flat Bread

Tomato and Basil Flat Bread is my favorite style of pizza. Especially during the summer months when I have fresh tomatoes and basil growing in the garden. This is so easy to make and I bet you have all of the ingredients in your kitchen right now!

Pick up some st0re bought pizza dough for an easy pizza night! Enjoy!

Fresh Basil

Ingredients:

1 pound of home made (recipe below) or store bought pizza dough

1 cup of Ricotta cheese (use 1 cup of low fat cottage cheese for a lite version)

2 large ripe tomatoes (sliced thin 1/4 inch)

2 large ripe yellow tomatoes (sliced thin 1/4 inch)

1 tablespoon of olive oil

Pinch of salt

Black pepper (to taste)

10-12 fresh basil leaves (tear slightly)

1 tablespoon of crushed garlic

1 cup of shredded mozzarella cheese

Parmesan cheese

Fresh Tomatoes

Preparation for dough:

4 cups of all purpose flour

1 and 1/2 cups of warm water

2 packages of active dry yeast (1/4 oz each)

1 tablespoon of sugar

2 teaspoons of salt

1/4 cup of olive oil plus more for drizzling over top

Place the yeast into the warm water and let dissolve until foamy. Add the sugar, salt and olive oil. Add the yeast mixture to the flour and mix well until a sticky dough forms. Place the dough into an olive oiled large bowl, cover with plastic wrap and place in a warm place for at least an hour or until doubled in size.