Category: Side Dish

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Cebolada – Onion Sauce

ceboladaThis Cebolada (Onion Sauce) is great to put on steak, pork chops or as a base for baking fish. I like to make large batch and freeze into portions for later use.

To defrost simply leave the sauce defrosting overnight in the refrigerator or heat on low heat in a heavy saucepan.

Ingredients:

3 – 4 pounds ripe tomatoes (skinned, and partially seeded)

3 large onions (sliced)

1 large red bell peppers (sliced) optional

5 cloves garlic (minced)

2 large sprigs parsley (chopped)

1/2 cup white wine

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon sugar

1/4 cup olive oil

1 chicken or vegetable bouillon cube

Preparation:

Saute the onions, peppers and garlic in olive oil until translucent. Add the rest of the ingredients and cook on low medium heat for about 20 -30 minutes stirring often.

The sauce will thicken as it cooks. Taste for saltiness and add more to your taste. If you like the sauce thicker, simply add a tablespoon of tomato paste to thicken and let cook for a few minutes longer.

Let sauce cool and place into portions in freezer safe Tupperware or plastic. Store in freezer for a later use.

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Appetizers / Photo Gallery / Recipes / Side Dish

Peixinhos da Horta – (Little Fish from the Garden)) Tempura Fried Green Beans

 

peixinhos da hortaDid you know that the cooking method used in Japanese cooking “tempura” was taught to the Japanese by the Portuguese Explorers? So the next time you order anything tempura at a restaurant you can thank your Portuguese ancestors.

Peixinhos da Horta means fish from the garden because these lightly tempura fried green beans resemble small fried fish. I grow my own Portuguese heirloom green beans in my garden, but you can substitute the recipe with any green beans. I took this picture below of one from my garden which measured 11 inches long. As you can see, the green beans resemble Italian flat green beans.

The beans are silky and nutty flavored which are perfect for soups, salads and as add ins to stir fry, rice and pasta dishes as well.

green beansIngredients:

2 pounds green beans

1 and 1/2 cups flour

1 teaspoon baking powder

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon lemon juice

1 tablespoon olive oil

1 cup beer or seltzer soda

Oil for frying

Preparation:

Cut of stems and wash the green beans and cook for about 3-5 minutes until tender. Drain put aside and let dry. (Note: I cut my green beans in half since they were long and wide, but it’s up to your taste.)

Meanwhile, mix all of the ingredients except green beans and mix to form a slightly thick pancake like batter.  Let the batter sit for a few minutes to thicken. If you find the batter is too thick add more liquid.

DSC05872 Heat the oil on medium high heat. Dredge the green beans in the batter. Test the oil for readiness by dipping a green bean into the oil. If the batter sizzles, the oil is ready.

Begin frying each green bean by shaking off excess batter and dip into the hot oil one by one. Flip the beans onto the other side as they become golden. Drain on paper towels. Watch this video: for frying technique.DSC05874

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Photo Gallery / Recipes / Side Dish

Potato Salad with Leek and Dill

This potato salad is enhanced with the leaks and red onions which give it a sweetness. The dill gives it a kick. I only add a half cup of mayonnaise because I like a lite salad, but you can add more if you prefer.

Ingredients:

2 pounds potatoes (Peeled or unpeeled chopped into 1-2 inch cubes)

1 leek (chopped into small pieces)

2 small carrots (chopped into small pieces)

1/4 red onion (finely minced)

1 tablespoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

2 teaspoons dill (finely minced)

1/2 cup of mayonnaise

Preparation:

Cook the potatoes with the carrots, leeks and salt for about 10 minutes until slightly tender. Do not overcook or the potatoes will get too mushy.

Drain and place in a large bowl. Add all the ingredients and fold gently. Sprinkle with more dill before serving.

 

Photo Gallery / Recipes / Side Dish / soup / Soups

Tortellini Spinach Soup

You can make a great healthy soup in just 15 minutes with this easy recipe. Enjoy! 

Ingredients:

2 packages of frozen tortellini soup mix (I use Angy’s)

2 scallions (finely sliced)

1/2 roasted red pepper (cut into small cubes)

4 cups of fresh spinach

Black pepper for garnish

Chopped scallions for garnish

Preparation:

Cook the tortellini to package directions. Add scallions, red pepper and spinach during the last 5 minutes of cooking time.

Season with black pepper and scallions before serving.

 

 

Photo Gallery / Side Dish

Scalloped Potatoes Maria Style – Batatas a Maria

My family loves potatoes so they went nuts over this recipe. As a short cut, I used a jar of roasted red peppers because they give the potatoes a peppery yet, smoky flavor. This will make perfect side dish for fish, meats and poultry, or as a meatless dish.

Ingredients:

3 pounds of small russet potatoes (finely sliced) (I used a mandoline)

1 tablespoon salt

2 large onions (thinly sliced)

4 cloves of garlic (chopped)

1 Jar of roasted red peppers (any brand you prefer)

3 tablespoons of olive oil

1 (8 ounce) package of shredded cheddar or your favorite cheese

Salt and pepper to taste

Preparation:

Cook the potatoes in boiling water with the salt for about 10 minutes, drain and set aside. Note: The potatoes are thin so they may cook faster. Don’t over cook or they will fall apart.

Cook the onions and garlic in a medium heaving skillet with 2 tablespoons of the olive oil for about 5 minutes until translucent.

Drain the roasted peppers from the jar and slice them into your desired size. Add them to the onions and garlic to heat them through.

Grease a medium oven safe deep dish with the remaining olive oil. Begin layering first with half of the potatoes, then top evenly with 1/2 of the onions and 1/2 of cheese.

Add salt and pepper between layers if desired. Finish the remaining layer and top with the rest of cheese.

Bake uncovered at 350 degrees for about 20 minutes until the cheese is melted and golden.

sliced potatoes image credit: http://forthemommas.com/cooking/potato-bake-recipe

Photo Gallery / Side Dish

Kale with Chick Peas and Egg – Couves com Grao e Ovo

This one pan meal has protein, fiber, and all the vitamins you need for a healthy lunch or dinner. It also makes a great side dish. It pairs perfectly with salt cod (bacalhau) tuna or fish. Enjoy!

Serves 2 as main dish, or 4 as side dish

Watch the youtube video from our Youtube page!

Ingredients:

4 cups of kale (stalks removed and chopped)

1 can of chick peas

1 small onion (chopped)

2 cloves of garlic (chopped) (optional)

4 eggs (boiled and quartered)

1/4 cup olive oil

1 teaspoon of vinegar (optional)

Salt 

Pepper

Preparation:

Saute the onion and garlic in half of the olive oil for about 1 minute on medium heat.  Add the kale and saute stirring once in a while. You will notice the kale will start to wilt as it cooks. Lower heat and cook the kale to your desired preference for as little as 5 minutes to 10 minutes or longer.

Drain and rinse chick peas and add to the kale. Cook until the chick peas are warm. Add the salt and pepper to taste.

Drizzle with the remaining olive oil and vinegar before serving.

 

 

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!!

Photo Gallery / Recipes / Side Dish

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.

Photo Gallery / sandwich / Sauces and Jams / Side Dish

Tzatziki Dressing

I made this last night using fresh cucumber, zucchini and tomatoes from my home garden, and fresh dill from a friends garden. The dressing is a perfect compliment to the vegetables because it’s light and doesn’t overpower them. Grill up some chicken and make chicken gyros, or make a Greek salad. Enjoy!

Tzatziki Dressing

1 cup low fat yogurt or light sour cream

1/2  of a cucumber (peeled, seeded and chopped)

1 or 2 teaspoons of minced dill (depending on your taste)

1/2  teaspoon garlic powder

2 teaspoons lemon juice

1/4 teaspoon salt

pinch of black pepper

Preparation:

Place all of the ingredients in a food processor and mix until creamy. Taste for seasoning and add more salt, and pepper if desired.

 

Main Dish / Photo Gallery / Side Dish

Zucchini and Kale Frittata

My zucchini harvest is in full bloom which means that I cook a zucchini dish almost everyday! I added kale which gives the frittata for added texture and vitamins. This recipe makes a perfect lunch, side dish or a lite meal on your busy workdays! Enjoy!

If you love frittatas, try my Zucchini and Potato Omelet which is also deliciously savory!

Serves 4-6

Ingredients:


6 eggs (beaten)

2 medium zucchini (thinly sliced)

4 cups finely chopped kale

1/2 small onion

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cottage cheese

1/2 cup shredded cheese

1 teaspoon of vinegar

Preparation:

In a medium skillet, saute the kale in 1 tablespoon of olive oil for about 8 minutes, stirring often. The kale will wilt and reduce in size as you cook it. Add half of the salt and the teaspoon of vinegar and stir. Cook for another minute and set aside.

In a large skillet heat the remaining olive oil with the onion and saute for about 3-4 minutes on medium heat. Add the zucchini and saute for a few minutes until it is slightly cooked but not mushy. I like my zucchini slightly undercooked but this is up to you.

Season zucchini with salt and pepper and stir. Add the kale spreading it evenly over the zucchini. Add the eggs evenly to cover the vegetables. Let eggs cook for a few minutes releasing the sides from the pan.

Top the frittata evenly with the cottage cheese and shredded cheese. Cook at 350 degrees for about 10-12 minutes until the eggs set and are fully cooked. I flipped my frittata over to serve it to show the beautiful golden crust. Enjoy!