Photo Gallery – Page 42 – Tia Maria's Blog

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August 4, 2010

Zucchini Parmesan Rounds

Photo July 2015

Hi everyone,

It’s zucchini harvest season. I’ve made zucchini breads, fried zucchini and all kinds of casseroles but his following recipe is my family’s favorite zucchini recipe and I know it will be yours too.

It’s great for those of you on low carb diets because it uses no pasta!

You can substitute the zucchini for eggplant in the fall & winter and make it all year long.

Ingredients:

6 extra large zucchini

1 Jar of your favorite pasta sauce or a can of chopped tomatoes with Italian seasonings

1 cup low fat cottage cheese, or low fat ricotta cheese

1/2 cup flour

1 cup Italian bread crumbs

Chopped fresh basil – 1/4 cup

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8 oz of mozzarella (or any kind you prefer)

8 oz Parmesan or Pecorino cheese for shredding

Instructions:

Preheat oven to 400.

Slice the zucchini into round 1/2 inch slices, place them in a large bowl and coat them with salt, pepper, and the garlic powder.

Let them sit for about 5 min., then strain any water from the bowl. Mix bread crumbs with flour and lightly coat each zucchini slice.

You can just toss the flour mixture into the bowl and toss them, or use a plastic bag.

Layer the zucchini slices on a well greases cookie sheet and cook them for about 10 – 15 min or until cooked.

Gently check one slice by lifting one with a spatula. I like a golden coating on the bottom, but you can cook them to your taste.

If you prefer a crispier zucchini you can also fry them in hot oil. I prefer to bake them to save calories.

Coat the bottom of a lasagna pan with a small amount of pasta sauce, then start layering like a lasagna: zucchini, basil, cheeses, sauce, until you end up with cheese and sauce on top.

Shred the Parmesan cheese on top, cover with foil and bake for about 25 minutes.

Let it rest for about 10 minutes before serving. It’s just like lasagna, and even better the next day.

You can serve it with a salad, or a side of pasta if you prefer.

Enjoy!

Tia Maria

Photo Gallery / Recipes / Side Dish

July 15, 2010

Zucchini Corn Bread

Hi Friends….It’s zucchini season….

My garden is doing great this year and I hope yours is too.

I have a huge bounty of zucchini so I’m sharing my Zucchini Corn Bread Recipe with all of you. This recipe is easy to prepare, and it uses basic ingredients in your pantry. It takes no butter or oil, so it’s low fat. I used lemon yogurt for moistness.

Go out to your local farmers market and get some zucchini……

Ingredients:

2 packages Jiffy Corn Muffin mix

1 cup flour

1 cup sugar

3 eggs

3 cups shredded zucchini

1 tsp lemon juice

1 tsp crated lemon peel

1 tsp cinnamon

1 small container plain low fat lemon yogurt

1 cup mixed chopped nuts and dried berries ( any variety)

I used chopped dried cranberries, sunflower seeds and almonds.

Makes 2 loaves

Mix : eggs and sugar until sugar is dissolved then add the zucchini, lemon juice, lemon peel.

Mix dry ingredients(flour, corn mix, cin, )

Add the dry ingredients to the zucchini mixture.

Add 3/4 cup of the nuts and all the berries and mix well

Pour into 2 greased loaf pans

Sprinkle remaining nuts on top of the batter

Cook for about 45 minutes at 350 degree or until golden brown

Let cool before serving.

Bye, Tia Maria

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

April 21, 2010

Seafood Corn Chowder

This week, I was craving a clam bake at one of my favorite restaurants; Jasper White’s Summer Shack which makes the best Lobster in New England. His lobster bake is served with 1 whole lobster, steamers, potatoes, corn on the cob, a hard boiled egg, and Portuguese Linguica…. It’s a classic New England clam bake.

Since summer is still months away, I decided make Seafood Corn Chowder to satisfy my craving.

I’ve created this chowder by combing two soups; the classic corn chowder, with my favorite soup, Lobster Bisque. The first time I tried the bisque it was served with a sniffer of brandy on the side and from that day on, I was hocked!

So, I gave this soup a Portuguese ethnic twist by using the classic Portuguese Brandy, 1920 which tones down the sweetness and gives this soup a mellow…smooth taste! Save some brandy to have with an espresso for dessert.

Recipe:

Ingredients:

1 lb bay scallops

1 lb shrimp (cut into small pieces)

1 lb chopped clams ( canned if desired)

1 lb lobster cut into pieces (if desired)

1 med onion (chopped)

1 clove garlic (chopped)

1 stalk celery(chopped

2 scallions9 (chopped)

1 lb carrots (chopped

1 16 oz bag frozen corn

1/8 cup olive oil

2 tsp butter

4 cups chicken broth

6 cups 1% milk

1 cup cream

1 tbsp salt

1 tsp pepper

2 tsp chopped parsley( garnish)

1/2 cup flour

1 oz 1920 brandy

Instructions:

In a large soup pan, saute onions, celery, scallions, garlic and carrots in olive oil for about 5 minutes until golden but not browned.

Add chicken broth and cook veg. for about 10 – 15 min, or until carrots are tender.

vegpuree

Puree all the vegetables with blender until it’s a smooth consistency. Then press the soup through a fine food strainer to catch the veg threads.

Add the cream and the milk (reserve one cup milk) Add the corn, butter salt & pepper and cook for 10 min on med heat (stir often not to stick).

milk&puree

corn

Add the scallops, shrimp, clams, & lobster and cook for 5 min.

Shrimpscall

Mix the 1 cup of milk with the flour and make a slurry. Then add a little of hot soup to the milk and flour mixture.

Stir until the flour is dissolved. Add the flour mixture to soup slowly and keep stirring.

Let the soup cook for about 10 minutes on low heat…keep stirring and don’t let it over boil which will cause it to burn.

(If soup is thin, mix a little more flour mixed with milk in a small bowl.

Add 1 tablespoon of the soup to the flour, then pour the mixture into the soup and let it cook 5 minutes or until thickened.)

Add the 1920… let it cook for a 5 more minutes… and remove from heat.

Let soup sit for about 10 minutes before serving.

Enjoy the soup and hold on a few more months, summer will be here soon…

DSCN0864

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish / Soups / Traditional customs

March 30, 2010

Feijoada à Transmontana – Portuguese Bean Stew

Feijoada, is Portugal’s version of Chili, perfect for your next big party!

It originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.

During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.

This dish is great served with classic Portuguese rice recipe and your favorite Portuguese Bread. If you want to get really adventurous try making home made Pao Caseiro!

It’s one of those dishes that taste even better the next day! Enjoy!

Makes 12 -15 servings

Ingredients:

Note: You can use all of the following ingredients or use only the meats that you like. You can omit the knuckles, ears etc.

2 lbs baby back ribs (cut into small riblets)

2 lbs chourica sausage (cut into slices)

1 lb blood sausage (if desired) (cut into slices)

1 lb ( presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips)

2 lbs pig hocks or knuckles, pig ears, (optional)

1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)

2 carrots (sliced)

1 large onion finely (chopped)

2 large cloves garlic (chopped)

1/4 cup olive oil

2 bay leaves

1 teaspoon salt

1 teaspoon sweet paprika

1 teaspoon cumin powder

2 or 3 large 32 oz cans cooked kidney beans

1/2 cup crushed tomatoes

Instructions:

The night before cooking, salt the ribs, wash the knuckles in cold water, salt them, and store in fridge overnight to absorb the salt.

The next day, cook the knuckles in a large pot of unsalted water for at least 1 1/2 hours or until they’re easy to cut apart. Reserve the liquid for later.

Meanwhile, saute onions, garlic, and bay leaf in the olive oil for about 5 min. Add ribs, pork belly and paprika.

Let them cook for about 5 minutes stirring them so they don’t stick to pan.

Add 2 cups of cooking liquid from the knuckles and let the ribs cook for another 20 minutes, stirring once in a while.

Add the rest of the meats (chourica, presunto, ham, knuckles) chopped cabbage, carrots, and tomato sauce.

Stir gently and let them cook for about 30 minutes. Add the kidney beans, blood sausage and cabbage and cook for another 10 minutes.

Stir the pot gently so you don’t break up the beans or the cabbage. Taste, and add more salt if desired. Cook until the cabbage is tender. Leave pan on low heat until ready to serve

Here’s a video the acclaimed Portuguese Chef from Tras os Montes – Marco Gomes executive chef at Fox Velha, Porto, Portugal – preparing Feijoada à transmontana on RTP – Praça da Alegria.

Marco Gomes is passionate about using farm to table ingredients in the traditional recipes.

“I was born in the interior of Portugal where cooking was part of everything,” he said. And its these roots that he goes back to in the kitchen. “I give the food a different look but I keep the traditional flavors. It’s important to be innovative without losing the traditional flavors.” Marco Gomes

Main Dish / Photo Gallery / Recipes / rice / Side Dish

March 30, 2010

Portuguese Rice – Arroz a Portuguesa

Cooking rice is easy with my easy recipe.

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

February 2, 2010

Carne-a-Portuguesa from Tia Maria!

Happy Valentine’s Day! Spring is just around the corner so stay warm where ever you are and show your love this month with this easy and delicious classic that will warm everyone’s heart.

Carne a Portuguesa

Ingredients:

2 lbs pork loin

1 small onion chopped

2 cloves chopped garlic

1- tsp salt

1/4 cup olive oil

1 bay leaf

1 cup Vinho Verde or white dry wine

1 tbs smoked paprika

1 chicken boullion cube or 2 cups chicken broth

2 tsp corn starch

1 cup water

2 tsp tabasco or any hot sauce

Preparation:

Cut pork into 1 inch cubes and place into deep mixing bowl. Add salt, garlic, Tabasco, olive oil, bay leaf 1/2 cup of the wine.

Stir well and let marinate for about one hour. Leave overnight if time allows.Fry potatoes and set aside.

Preheat large skillet or wok on high heat with 1/4 cup olive oil and add onions.

Cook for about 1 minute then add the marinaded pork mixture, (do not add any liquid yet).Let meat brown on all sides and cook for about 5 minutes.

Add the remaining ingredients: Chicken cube, water, wine and add more Tabasco to taste. Cook for about 5 minutes longer.

In small bowl mix 1/2 cup water with the corn starch and stir until the corn starch is dissolved.

Add the cornstarch to the pork and let cook for another 5 minutes until the liguid is thickened.

At this point taste the pork and add more salt or Tabasco if you like more spice.

Add the potatoes and let them absorb the hot sauce for about 2 minutes until hot.Add the olives, cilantro, pickled veg for garnish.

Serve with a salad & fresh Portuguese rolls. Enjoy!

Main Dish / Photo Gallery / Recipes / Side Dish / soup / Soups

January 15, 2010

Caldo Verde – Portuguese Green Soup

FIRST POST 1-15-2010

Classic Caldo Verde Soup

Today we’re going on a journey to Portugal were the classic green soup, “Caldo Verde” is probably the most loved and well known soup in the country.

Caldo Verde, originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, and collard greens. There are many variations to this basic recipe in every Portuguese kitchen where ingredients are added such as red or white beans, ham hocks and meat bones to flavor the broth.

Sometimes Caldo Verde is mistaken for another classic known as “Kale Soup” which is very popular in the New England. The Kale version uses cubed potatoes, chopped chourico, tomatoes, and chopped Kale and looks nothing like Caldo Verde.

This is a very healthy soup because collard greens are considered to be one of the healthiest foods in world since they’re loaded with vitamin.

I learned to make this soup at a Portuguese Restaurant named “The Matador” which my brothers owned for almost 15 years. This soup was made fresh every day and sold out by the dinner rush.

We used hand crank processor imported from Portugal to Chiffonade (translates to “made of rags” in French) to cut the collard greens into thin strips.

My recipe is for a large pot of soup that will last you for a few days but don’t worry if it seems to much because this soup keeps well and it’s even better the next day.

It you find that it seems to thicken the next day, just add a little amount of boiled water to make to make it thinner. This will be your family’s favorite especially on cold winter days. Enjoy!

This is recipe number 1; in my Taste Portugal | 101 easy Portuguese recipes cookbook! Download this recipe and 100 other recipes to your computer, kindle, ipad and iphone on my new electronic cookbook!

Click here to buy: Taste Portugal | 101 easy Portuguese recipes

Ingredients:

10 potatoes (peeled & cut into 1 inch slices)
2 large onions
2 cloves garlic
1 large bay leaf
1/4 cup olive oil (or more to taste)
1 tbsp salt
1/2 tsp pepper
1 whole medium Chourico (Portuguese) sausage (rinsed and dried)
6 cups of washed collard greens (sliced very thin)
10 cups water or more

Instructions:

In large soup stock pot, place water, broth, potatoes, onions, garlic, olive oil, and bay leaf. Cook on high for 20 – 30 minutes, or until potatoes are cooked.

Remove from heat, remove bay leaf and puree the soup with hand blender until it turns into a creamy like base. If you find the soup is too thick, add a little boiling water.

Place the pot on medium heat and add the Chourico sausage. Cook for about 10 minutes.

You may cook Chourico in separate pan in boiling water if you don’t want a smokiness taste in the soup.

Remove Chourico and slice into 1/4 inch slices and set aside for garnish.