Author: Tia Maria

Main Dish / Photo Gallery / Side Dish

Lazy Lasagna Casserole & Greek Salad With Tahini Dressing

 

This recipe tastes just like lasagna but with half of the work in the layering process. You may wonder why I made an Italian Lasagna with Greek Salad?

Well I  promise it goes very well together. The cool Tahini dressing is a perfect match to cool down the spice in the Lasagna. Enjoy!

Serves 6-8

Ingredients:

1 pound of ground beef or turkey

1 can crushed tomatoes

1 medium onion (chopped)

2 cloves garlic (minced)

2 tablespoons of olive oil

1 teaspoon of Italian herb seasoning mix

1 teaspoon pimenta moida  or (1/2 teaspoon crushed red pepper flakes)

1 teaspoon of salt

1 teaspoon of pepper

1/2 teaspoon of oregano

 

Pasta

1 pound of large sized curly pasta such as cavatappi, or ziti

1 15 oz container of low fat ricotta cheese

1 – 8 oz package of shredded cheese

1 egg

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of oregano

 

Salad

4 cups green leaf lettuce (chopped)

2 cups baby spinach

shredded carrots

1 cucumber (chopped)

1/2 small red onion (finely sliced)

1 cup Feta Cheese (crumbled)

Greek Olives (optional)

Croutons (any)

 

Tahini Dressing

1 cup light sour cream

1/2  of a cucumber (chopped)

pinch of dill

1 teaspoon lemon juice

pinch of salt

pinch of black pepper

 

Garlic Bread (optional)

l large french bread or italian loaf

1/2 stick of soft butter or margarine

1 teaspoon of garlic powder

1/4 teaspoon of paprika

 

Meat Sauce Cooking Instructions:

Prepare the grown the ground meat by cooking it on medium  heat in a large saute pan and remove any excess fat.

Add the chopped onion, olive oil and garlic and cook for about 5 minutes until the onion and garlic is translucent.

Add the remaining ingredients and cook on low heat for at least 15-20 minutes to incorporate all of the flavors and the sauce has reduced slightly. Set aside until the pasta is prepared.

Pasta preparation:

Cook pasta in a large pot of water with the salt. Drain but do not rinse and set aside in a big bowl to slightly cool.

Mix the ricotta, 1/2 of the shredded cheese, egg, salt, pepper and oregano in a small bowl. When the pasta has cooled pour the cheese mixture into the pasta bowl and mix very well.

Prepare a large deep lasagna dish or casserole by adding a small amount of the meat sauce on the bottom.

Layer 1/2 of the pasta on the bottom of dish, then add 1/2 of the meat sauce. Top with 1/4 of the shredded cheese.

Continue layering. You’ll end up with the remaining remaining sauce on top. Add the rest of the shredded cheese.

Bake uncovered for about 30 – 40 minutes at 350 degrees until the cheese is melted and bubbly.

 

Salad Preparation:

Mix all of the salad ingredients in a large salad bowl. Prepare the dressing by mixing all ingredients in a blender or processor until very creamy.

Pour the dressing over the salad just before serving.

 

Garlic Bread Preparation:

Slice the bread in half and spread on the butter mixture.

Bake butter side down along with the lasagna until the bread is golden and crispy on the buttered side.

 

 

 

 

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish

Welcome Spring Cobb Salad

 

Welcome Spring!! Enjoy!!

Ingredients:

Baby Spinach

Green and Red Leaf Lettuce

Tomatoes

Sliced Turkey or Ham

Shredded Carrots

Chopped Cucumber

Cubed Cheese

Blue Cheese

Chopped Avocado

Sliced Pears

Black Olives

Hard Boiled Eggs

Add Your favorite dressing!

Main Dish / Photo Gallery / Recipes

Easy Shepard’s Pie

Comforting Shepard’s Pie is one of my family’s favorite meals in the cold months of Winter. I love to make a big tray of it since usually I have enough leftover for another meal the next or the following day. I use ground turkey to save on calories but it’s up to you if you prefer ground beef. I serve the pie with easy buttermilk biscuits made with a simple buttermilk biscuit mix. Enjoy and stay warm!

Serves 6-8

Ingredients:

2 pounds of ground beef or turkey

1 package of frozen corn (or any of your favorite vegetables)

1 teaspoon of olive oil or margarine

1 small onion (chopped)

1/2 celery stalk (finely chopped)

1/2 teaspoon of garlic powder

1 cup of milk

2 tablespoons of flour

1 tablespoon butter or margarine

1 cup chicken stock

1 teaspoon of salt

pepper

 

Crumb topping:

1 egg

1/2 cup of shredded cheese

1/2 cup of Panko bread crumbs or regular bread crumbs

 

Mashed potatoes

2 pounds of potatoes (peeled and sliced)

1 teaspoon of salt

2 tablespoons of butter or margarine

1 cup of milk

pepper


 

Biscuits

Makes about 20 depending on size

4 cups of biscuit mix (or more)

1 and 1/2 cups of milk

 

Instructions:

Boil potatoes in salt, drain and mash with the butter and milk. Set aside until the meat filling is cooked.

In a medium saute pan, cook the onions and celery in the 1 teaspoon of olive oil for a few minutes.

Add the ground meat, salt, garlic powder, and pepper to taste. Cook until browned.

Add the corn, and cook on low heat for about 5 -8 minutes until the flavors have incorporated.

In a heavy small saucepan melt butter and mix in the flour. Add the milk and cook until slightly thickened for a few minutes.

Add the milk sauce and stock to the meat filling and cook for a few minutes. Add the parsley. Taste and add more salt and pepper to taste.

Pour the meat and corn into a large deep dish square casserole pan. Make the mashed potatoes, and spread them evenly on top of the meat filling.

Beat the egg slightly and brush over the potatoes. Mix the cheese with the panko bread crumbs and spread over the potatoes.

Cook at 350 for at least 30-45 minutes depending on how browned you like the pie. Let sit for a few minutes before serving. Top with fresh parsley for garnish.

Make biscuits by following these instructions:

Gently fold the ingredients in a bowl until they are almost incorporated. Note: The batter will be sticky, but mold-able. If you find it too sticky add more mix.

Do not over mix! The secret to light and fluffy biscuits is not to over mix!

Pour the batter into a floured surface. Flour your hands very well and roll the dough to 1/2 inch thick. Cut into round biscuit shape with a cookie cutter or a small cup.

Cook at 450 for about 8-10 minutes or until very light golden brown.

Check one by lifting the bottom. Note: Do not overcook. Take them out immediately so the bottoms to not overcook!

 

 

Cook Books / Photo Gallery / Traditional customs

Jean Anderson – The Food of portugal Cook Book Writer – Winner of; IACP 2014 Food Writing Award

Click to order the book on Amazon

Congratulations to Jean Anderson Winner of; IACP 2014 Food Writing Award  – Saveur Magazine for “Food I Dream Of” 

In the article, Jean Anderson writes about her love of the “Alentejo” region of Portugal!

When I bought “The Food of Portugal“ many years ago when it was first published, I found it fascinating in its approach at introducing and teaching the reader about Portuguese cuisine to someone like me who loved the food, but had little knowledge about the origins and the history of the many dishes that I had loved since I was a child.

The book begins with the following quote;  “For thirty years now, I’ve been in love with Portugal. And no matter how often I return or how long I stay, my passion shows no sign of cooling. It’s not just the Portuguese people I warm to, or Lisbon (to my mind one of Europe’s loveliest capitals). It’s the look of the land”.

The cook book begins with part I,  “The Food and Wine of Portugal” where she gives us a brief history and a translation of the language of Portuguese food, Drink and Dining. Part II is titled; “The Best of Portuguese Cooking” with detailed recipes of the classic traditional dishes from the various regions of the country.

According to her website, Jean  has traveled to Portugal 89 times since her trip back in 1964. It’s evident that when you read this cook book you get the sense for her and passion, for the food and the country.  Jean’s last visit was two years ago when she was on assignment for “Gourmet Magazine” but she’s planning to return again soon. “My favorite “food cities” are Lisbon and Porto”, Jean said to me during her interview. “But I have a particular fondness for the food of Alentejo province because it’s so earthy and honest. There’s some mighty good eating in Evora, particularly a Fialho Restaurant”.  (photo below)

Jean’s talents go beyond her cooking genius. Her creative photography skills are evident in the photographs that she personally shoots for her award – winning cook books. The Food of Portugal has stunning photos of the food, land and the people of our beautiful country of Portugal. Here are two examples; Still Life in Evora, and Sopa de Pedra, Palmela, Portugal.

In the past Jean has won six best cookbook awards (Tastemaker, James Beard, IACP) and a member of the James Beard Cookbook Hall of Fame, Jean Anderson writes for Bon AppÉtit, Food & Wine, Cottage Living, Gourmet, More, and other national publications. Jean has written many cook books.  Her latest “Falling Off the Bone” is full of recipes for simple and nourishing comfort food with techniques for braises, pot roasts, soups, and stews for meats so tender that it falls off the bone!

When I asked Jean how Portuguese cuisine has influenced her cooking, she responded by saying;  “The Portuguese technique of “refogado” the technique of slowly sauteing onions and garlic in oil – preferably a good fruity olive oil, until translucent which intensifies the flavor, has been a major influence in my own cooking”.

As far her grasp of the Portuguese language Jean says; “I wish I could say that I am fluent in Portuguese but, alas, only speak what I call “kitchen, highway, and hotel” Portuguese”. But, I think those basic language skills which she mentioned is all anyone needs to enjoy the flavors of Portugal!

 

 The Food of Portugal Reviews:

“Jean Anderson is probably the food world’s greatest authority on Portuguese cooking, having made 54 trips there in the past 25 years. This fascinating and beautiful book (also photographed by the author) is the culmination of 10 years of research and testing. It is a valuable contribution to the realm of ethnic food.”
The Pleasures of Cooking
“Ms. Anderson has written many good cookbooks, but this one surpasses the rest. It is the result of a 25-year passion for the land, people, and food of Portugal. Such books are rare; buy this one and read it– even cook from it.”
Vogue Magazine
“Portugal, as much as Portuguese cooking, is the subject of this book, which is enlivened by veteran food writer Anderson’s familiarity with the country’s people, regions, rivers, and markets. The narrative is buoyed by historical notes, reminiscences, and tips on the best inns and restaurants in Portugal.”
Publishers Weekly
“Anderson breaks new ground here with a big book on a cuisine that is virtually unknown outside its own country. . . Portuguese food is not at all what most people think: ‘just like the Spanish’ . . . It deserves, and now it has, its own major cookbook.”
Library Journal

 

Visit Jean’s website jeanandersoncooks.com to see her What’s New  posting with two recipes from the book. On her website, Jean says;  “Because I’ve yet to receive review copies of the cookbooks now being published for the 2012 Winter List, I’m breaking precedence here to celebrate the 25th anniversary of the publication of my Portuguese cookbook, which has never been out-of-print and continues to sell briskly. I’d also like for more people to sample what’s been called “Western Europe’s least known cuisine.” It’s unique, it’s gutsy, it’s delicious.

It was quite difficult to select which recipe to use in this article since there are so many great choices in the book, but with Jean’s approval, I’m giving you the recipe for Bolinhos de Bacalhau, undoubtedly Portugal’s most popular hors d’oeuvre!

The following recipe for Jean’s Bolinhos de Bacalau is taken from;

Anderson, Jean, The Food of Portugal. William Morrow Cookbooks, 1994. Print.
 
Here’s a recipe from her book which Jean personally gave me permission to use when I wrote this article a few years ago.

Bolinhos de Bacalhau

1/2 pound dried salt cod

2 medium Maine or Eastern potatoes, peeled and cubed

1 medium yellow onion, peeled and minced

1 large garlic clove, peeled and minced

4 teaspoons olive oil

2 tablespoons finely minced parsley

1 large egg, separated

1/8 teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Vegetable shortening or oil for deep-fat frying

 

Soak the salt cod in the refrigerator 24 hours in several changes of cold water. (Keep the bowl covered so that the whole refrigerator doesn’t smell of fish.) Drain the co, rinse, and drain well again. Place in a small saucepan, add enough cold water to cover, and bring to a simmer over moderate heat. Adjust the heat so that the water barely trembles, cover and simmer the cod 15 to 20 minutes until tender. Meanwhile, boil the potatoes in enough water to cover about 20 minutes until soft, drain well , return pan to low heat, and shake well to dive off all excess moisture. When the cod is tender, drain well, then flake with a fork, removing any bones and bits of skin, mince fine and reserve.

Ina small heavy skillet set over moderate heat, saute the onion and garlic in the olive about 5 minutes until limp, mix in the parsley and set off the heat. Mash he potatoes, then mix in the reserved minced cod, onion mixture, egg yolk,  cayenne, and black pepper. Whisk the egg white to soft peaks, then fold into the cod mixture, cover and refrigerate until ready to shape the balls. (It’s best not to hold the mixture too long because it’s apt to adsorb moisture an soften too much to shape.)

Place the shortening in a deep -fat fryer, insert a deep-fat thermometer, and set over moderate high heat. Shape the cod mixture in 1-or 2 inch ball; then, as soon as the fat reaches 370 degrees F., fry in batches, about 4 large balls at a time or 6 to 8 small one, until golden brown -1 to 2 minutes. As the balls brown, lift with a slotted spoon to several thickness of paper toweling to drain then; then set uncovered in a very slow oven (250 F.) to keep warm while you fry the balance. Raise and lower the burner heat as needed to keep the temperature of the deep fat as near to 370 F. as possible. Serve the codfish balls piping hot, or , as they do in Portugal, serve at room temperature -they are especially good this way.

 

 

Appetizers / Holiday Recipes / Photo Gallery / Recipes / Side Dish

Piri Piri Deviled Eggs Recipe – Ovos Recheados

You’ll love this easy recipe for deviled eggs with a kick! I was pleasantly surprised how quickly they disappeared so I’ll be making them more often.

The word “devil” originally referred to the combination of spices, including mustard, with which the eggs are seasoned.

You may serve these as an appetizer, or a main dish. Serve them cold. Enjoy!

Makes 24

Ingredients:

12 eggs

1/2 cup of mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon of salt

1/4 teaspoon of pepper

1/2 teaspoon of Piri Piri or any hot sauce (optional) or (1/4 teaspoon piri piri powder)

Paprika for garnish

Instructions:

Place the eggs in a medium sauce pan and cover them with water. Boil for 7 minutes and let them sit in pan for 7 minutes.

Drain and add enough cold water to cover them.  Let sit for about 5 minutes to cool.

Gently tap the eggs cracking the shell all around the egg. This will make it easy to peel.

Slice the eggs length wise and place on a serving dish.

Remove the yolks and place them in a small bowl. Mix in all the ingredients except hot sauce and paprika until incorporated. Taste and add more seasoning if desired.

Scoop about a half tablespoon of the yolk mixture into the sliced egg whites.

Garnish with more hot sauce and paprika. Enjoy!

Desserts / Photo Gallery

Lemon Raspberry Coconut Cake

Lemon Raspberry Coconut Cake is perfect for your next Birthday Cake. I made it this weekend and it was a big hit! Enjoy!

Ingredients:

Cake:

1 Package of Lemon Cake mix

Ingredients as per package

Raspberry Filling:

1 and 1/2 cup of fresh or frozen Raspberries

2 tablespoons of sugar

1 teaspoon of corn starch

Frosting:

1 can of vanilla frosting

1 and 1/2 cups of flaked coconut

 

Instructions:

Preheat oven to 350 degrees. Prepare the cake mix per package directions and pour into 2 round cake pans.

Let the cake cool completely or leave it overnight before frosting.

Place the raspberries and sugar in a small saucepan and cook on medium heat for about 5 minutes until the raspberries have dissolved into a jelly consistency.

Add the corn starch and cook for another few minutes until the mixture thickens. Place the raspberries in the refrigerator until cold. They mixture should be thick like a jelly not too runny.

When the cake has cooled, spread the jelly over one layer and top with the other layer.

Spread the vanilla frosting over the cake and then top with the flaked coconut.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas

Chocolate Flan Cake – Bolo de Chocolate e Pudim Flan

You won’t believe the magic that happens when you make this cake! It’s very easy to make and perfect for a party.

This cake is a Mexican recipe, but it has become very popular in the last few years because it’s like having two desserts; chocolate cake and caramel flan all in one bite!

You can use any cake batter such as vanilla, lemon etc. so be creative if you want!

Ingredients:

Cake:

1 Package of Devil’s Food chocolate cake mix

3 eggs

1 cup of water

1/3 cup of vegetable oil

 

Caramel sauce glaze:

1 cup of any jarred caramel sauce or make your own sauce (recipe below)

 

Flan:

1 can (14 oz) sweetened condensed milk 

1 can (12 oz) evaporated milk
1/2 cup of cream or half and half
 
4 large eggs
1 teaspoon vanilla extract

 

Note: You will need an extra large bundt pan for this recipe

Preparation:

Prepare Caramel glaze first:

Place 1 to 2 cups sugar in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup (probably 5-8 min depending on your burners). Note: if you smell a burnt smell, start over because the sauce has burned. 

Pour 1/2 cup of the caramel topping evenly in bottom of bundt pan gently rotate the pan to coat bottom and up 1 to inches up the sides.

Flan preparation:

Mix all flan ingredients in a blender or in a mixer at high speed for about 45 seconds.

Cake Preparation:

Preheat oven to 350 degrees. Heavily grease a large 12 cup bunt pan with cooking spray or margarine.

Mix cake mix with water, oil and 3 eggs in a large bowl, with electric mixer for about 3 minutes on medium speed. Pour cake mix gently and evenly into the bundt pan covering the caramel sauce.

Slowly pour the flan mixture over the chocolate batter.

Note: The flan mixture will be very runny over the chocolate batter. Don’t worry if you think this is not right. Magic happens as the cake cooks the flan sinks to the bottom and the chocolate cake rises to the top.

Cover the cake with heavy foil that has been coated with cooking spray and  place in a deep roasting pan big enough to hold the cake pan in 2 inches of water.

Special Note: I used my large Turkey roasting pan which was big enough to hold and cover the cake pan and it came out perfect! This is optional and you can use any deep roasting pan but be sure to cover the cake pan very tightly with the foil if you don’t use a roasting pan cover.

Bake the cake for about 1 hour and 10 minutes.

Here is what the cake will look like after it’s baked.

Place the cake still in the roasting pan on the counter and let it cool for at least 2 hours or more to completely cool.

When the cake is completely cooled gently loosen the sides with a thin knife. Place a large serving platter over the pan and invert the cake.

When you invert the cake, it will come out with the chocolate cake on the bottom and the flan on top.

Pour any remaining caramel from the pan over the flan.

If you want to serve the cake the next day, place it in the refrigerator overnight and invert the next day since this will keep the cake moister.

Add the remaining 1/2 cup of the caramel sauce and whipped cream before serving if desired.

 

Find this recipe in my new cookbook!

 

 

 

 

TASTE PORTUGAL 101 EASY PORTUGUESE RECIPES
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TASTE PORTUGAL 101 EASY PORTUGUESE RECIPES EBOOK
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Desserts / Photo Gallery / Traditional customs

Portuguese Muffins Featured in Huffington Post

Portuguese Sweet Muffins featured in Huffington Post article!

 

Click on this link to read the article! Why Portuguese Muffins AreSeriously Underrated

The article links back to Tia Maria’s Blog for the recipe by Leonor Santos!

Here’s an excerpt from the article in the Huffington Post – Travel – February 22, 2014

“Popularized in the United States by Portuguese immigrants around New Bedford and Cape Cod in Massachusetts, these muffins can still be found in many a Cape Cod sandwich shop. Larger, chewier, slightly sweeter and more flavorful and substantial than an English muffin, it’s no wonder they’ve caught on outside of Massachusetts too. While they’re still not as ubiquitous English muffins, we think their time will come. Once you try one, you’ll understand why they’re seriously underrated.” Excerpt and top left photo credit: http://www.huffingtonpost.com/2014/02/25/portuguese-muffins_n_4847213.html?utm_hp_ref=travel&ir=Travel

 

Events / Photo Gallery / Traditional customs

In Rhode Island, a Celebration of Portugal – NYTimes.com

Click here or NY times article : In Rhode Island, a Celebration of Portugal – NYTimes.com.

“NEWPORTUGAL” DINNER WEEK:
MARCH 7 – 14

“Newport hotel is trying to change that with a week’s worth of Portuguese food and wine, aimed at promoting the heritage of the state’s large population of Portuguese descendants.

The inaugural New Portugal Food and Wine Week, hosted by the Castle Hill Inn, March 7 to 14, centers around a four-course meal created by George Mendes, the owner of Aldea restaurant in New York, and Karsten Hart, Castle Hill’s executive chef.

Mr. Mendes, whose cooking is inspired by his family’s Portuguese heritage and the culinary traditions of the Iberian Peninsula, will be on hand to prepare the first meal, on Friday, March 7, to be paired with wines selected by Bartholomew Broadbent, whose Broadbent Selections specializes in importing port, Madeira and other wines from Portugal.” Excerpt Credits: (In Rhode Island, a Celebration of Portugal By RACHEL LEE HARRIS http://intransit.blogs.nytimes.com/2014/03/03/in-rhode-island-a-celebration-of-portugal/?_php=true&_type=blogs&_r=1)

Castle Hill Restaurant, New Port, Rhode Island

Embrace the bold flavors of Portuguese-inspired cuisine while taking in the last of the crisp winter air at Castle Hill Inn. The seven-day celebration features menu offerings that pay homage to Portuguese cooking and begins with a special collaborative dinner on March 7 with George Mendes, Executive Chef of Aldea in New York City, and our own Chef Karsten Hart. Book a one-night stay during Portuguese Dinner Week [March 7-14th] and enjoy a dinner for two at Castle Hill, along with a gourmet breakfast and afternoon tea and a luxurious amenity kit upon your arrival. The menu offers an array of native dishes inspired by the Portuguese culinary scene, along with wine pairings handpicked by the experts at Broadbent Selections. This Portuguese prix-fixe menu will be available until the following Saturday for your enjoyment in the Dining Room at Castle Hill.

*One-night stay at the Castle Hill Inn (30% offf – call to book your room)
*Daily gourmet breakfast & afternoon tea
*Portuguese-inspired dinner for two at the Castle Hill Dining Room. View the menu here.
*Dinner will include wine pairings handpicked by the experts at Broadbent Selections

Dinner: $90 per person | Lodging Rates start at $590.
Call 888-466-1355 for reservations.

Credits and photo: http://castlehillinn.com/best-lodging-deals-newport-ri/

Chef Mendes photo credit: http://aldearestaurant.com/about/