Category: Side Dish

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Lisa’s Portuguese Pot Roast

My daughter Lisa made Portuguese Pot Roast dinner on Sunday. It came out fabulous! This perfect pot roast is pure comfort food for the cold months. The sauce is so flavorful that you’ll want soak it all up, be sure you have a lot of fresh crusty bread on hand for dipping. Enjoy!

Ingredients:

1 (4) Pound Pot Roast

1 tablespoon salt

1 teaspoon pepper

1 tablespoon flour

4 tablespoons  olive oil

4 large carrots (cut into chunks)

4 stalks of celery(chopped)

2 onions (chopped)

5 garlic cloves (chopped)

1 can chopped tomatoes

1 and 1/2 cups beef broth

1 chicken bouillon cube

1 cup red wine

2 tablespoons Madeira wine or any Portuguese brandy

1 sprig rosemary

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

 

Instructions:

 

Preheat oven to 350 degrees.

Season the beef with salt and pepper, dredge in flour and sear both sides in 2 tablespoons of olive oil in an oven proof dutch oven. Remove meat and set aside.

To the same pan, add 2 tablespoons of olive oil, onions, celery, garlic and carrots and let cook for about 5 minutes.

Add the tomatoes, wine and brandy and cook for another 5 minutes. Add the broth, bouillion, remaining herbs and bring to a boil.

Add the meat back into the pan, cover and cook in oven for 2 hours.

Uncover, and cook for another 1 and 1/2 to  2 hours longer until meat is tender and falls apart.

Remove bay leaf and rosemary stem before serving.

Place the potatoes in the oven during the last 1 hour of pot roast cooking.

 

 

Rosemary Potatoes:

2 pounds of potatoes (washed, scrubbed, and cut into cubes)

1 small onion

1 teaspoon salt

1 teaspoon rosemary (chopped)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon pepper

 

Instructions:

Place all ingredients into a bowl and toss to coat well. Place the potatoes in a nonstick baking casserole dish or pan coated with cooking spray.

Cook for 1 hour tossing potatoes every 15 minutes.

 

Appetizers / Main Dish / Photo Gallery / Side Dish

Chourico Omelet


Chourico and egg omelet is a classic Portuguese go to dish often served for breakfast, lunch, snack or even dinner. When my family and I arrived in America, lunch coolers and ice packs weren’t invented yet, so my mother would make my father omelets for his lunch break at work.  I can still smell the aroma of the chourico or presunto cooking at 6 O’clock on those mornings! It’s funny the things that remain in our memories.

I served my omelet with the Batatas a Rodelas. Here’s the easy recipe.

Video:

Ingredients:

3 eggs

1 teaspoon water

1/2 small chourico (or about 1 cup) (sliced very thin)

2 tablespoons onion (finely minced optional)

1 tablespoon olive oil

4 oz of your favorite shredded cheese (optional)

parsley for garnish

salt

pepper

Instructions:

Saute the onion in a medium skillet in the olive oil until golden brown. Add the Chourico sausage and cook for a few minutes until it becomes slightly crispy.

Beat the eggs with water until foamy and add to the chourio. Cook the eggs on low medium heat while slightly moving the edges toward the center.

Let the omelet cook for about 2 minutes. Place a flat plat over the omelet and flip it over uncooked side down into the pan.

Spread the tomato over the omelet followed by the cheese. Cover and cook for about 2 minutes on low heat.

Add parsley, salt and pepper as desired and garnish with parsley.

Appetizers / Photo Gallery / Side Dish

Batatas Bravas – Spicy Potatoes

It’s potato harvest season in New England! I made a trip to the local farm this past weekend and picked up a 50 lb sack of russet potatoes which is my usual custom every fall. The potatoes store well during the winter months in a cool basement or garage.  I only paid $11 for the sack. If I bought them at my supper market by the pound it would cost me over $50! I suggest you pick one up to. You’ll thank me in a few months when the potato prices go up for the Holidays.

My first dish using the russet potatoes is Batatas Bravas – Spicy Potatoes! This dish is often served warm with a spicy tomato sauce or aioli but just made them plain to go with the Chourico omelet. These potatoes aren’t fried and use very little olive oil, so they’re light on calories. Enjoy!

Batatas Bravas

2 pounds of potatoes (chopped into 1-2 inch cubes)

1 small onion (finely minced)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 – 2 teaspoons of hot sauce

2 tablespoons of olive oil

1 tablespoon of parsley (finely chopped)

Instructions:

Cook the potatoes in the teaspoon of salt and boiling water for about 10-15 minutes until tender but not over cooked. Drain cover the pan and put them back on the stove on the warm burner.

Toss the potatoes in the pan gently for some of the moisture to evaporate for about 5 minutes.

While the potatoes sit for the 5 minutes, saute the onion in the olive oil in a medium non stick pan until golden brown.

Season the potatoes with the pepper, garlic powder, paprika, cayenne pepper, and piri piri, toss and gently place them in the pan with the onions.

Cook the potatoes on low medium heat turning them gently in the pan until they obtain a slight crisp on the edges.

Taste and add more piri piri or seasonings if desired. Top with parsley. Serve warm

Appetizers / Photo Gallery / Side Dish

Lisa’s Swirly Chourico and Pepperoni Bread

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This Swirly Chourico/Pepperoni Bread was made by my daughter. This is one of those recipes that you’ll make very often! It’s great for an easy snack, as an appetizer or to serve for game day parties!

I have a recipe here on this blog for a perfect pizza dough although, some days I get my pizza dough at my supermarket since they make fresh pizza there and sell it by the pound. You can also use the frozen pizza dough or bread dough. Let dough thaw out completely. If you find your dough too elasticity add a little flour and it will roll better for you. Enjoy!

Ingredients:

1 and 1/2 pounds pizza or bread dough

1/2 to 1 pound pepperoni/chourico/linguica sausage (sliced thin) (use only chouriço or pepperoni if desired.

8 oz Mozzarella cheese (shredded depending how cheesy you like)

1 small onion (thin sliced) (optional) 

2 tablespoons olive oil

1 teaspoon dry oregano

1  tablespoon fresh or dried basil leaves 

1 egg (for egg wash)

1 teaspoon water

Instructions:

Cook onions in oil until translucent and let cool

Roll pizza dough and place on floured surface.  Spread the onions evenly over the dough and brush the dough with the remaining oil left in pan.

Layer chourico or pepperoni evenly over the entire area of dough.


Top with the oregano, basil, and cheese.

Beginning at  the long end, gently roll the dough into a long cylinder shape. Pinch any open edges with your fingers.  Lightly flour a long sheet pan and the gently place the bread onto the middle of the pan.

Beat the egg with the water and brush over the bread. Make a few small slits on top of bread with a knife. Cook at 400 degrees F. for about 20 -30 minutes or until golden brown. Let sit for a few minutes to cool before slicing. Enjoy!

Photo Gallery / Recipes / rice / Side Dish

Arroz de Tomate – Portuguese Tomato Flavored Rice

Arroz de Tomate – Tomato Flavored Rice

This rice pairs well with fish and poultry, but you can serve it as a side dish for any meal. My father was named Dinis after Rei D. Dinis (1279 – 1325) he also loved rice as did the once reining king!

He first showed me how to make rice it when I was a young girl. To obtain a fluffy rice you should gently coat it with the olive oil or butter and let it stir fry gently for about a minute or two. This process allows the grains to stay intact and not get mushy while cooking.

To read more about the popularity of rice in Portugal visit this link from Catavino.com.

Excerpt from Catavino.com:

Portugal’s rice production along the Tejo River estuary has been documented since the 18th century, rice was cultivated in the southern regions of Portugal well beforehand – inherited from the Moors. It was during the reign of King D. Dinis (1279-1325) that rice was first referenced, curiously as a luxury product found only on the dining tables of the wealthy. Centuries later, the production of rice was outlawed, due to a high risk of malaria from the poor growing conditions. By the 19th century, rice became highly prized and produced, extending beyond the river basin to the North. Consequently, the Portuguese government changed their tune from rice as a “tolerable grain” to an agricultural powerhouse, thereby creating better conditions to ensure its success. By the beginning of the 20th century, a solid base for rice production had been established provoking the dissemination of rice fields across the country. credits: http://catavino.net/portuguese-rice-arroz-carolino/

Ingredients:

2 cups uncooked rice (preferably long grain Carolina Rice or Uncle Bens)

1 small onion (finely chopped)

4 cups boiling water

1 chicken boullion cube

2 large very ripe tomatoes (peeled, seeded, chopped)

1 teaspoon salt

1 bay leaf

1 tablespoon of olive oil

Instructions:

In heavy medium pan, saute the onion and bay leaf in the oil for a few minutes on medium heat until translucent. Add the rice, stir to coat with the oil for about 1 minute. Add the boiling water, salt, boullion and tomato.

 

 

 

 

 

 

Stir, cover and cook on medium heat for about 15 minutes stirring often. After fifteen minutes stir and taste for saltiness. Cover, remove from heat and let the rice absorb moisture as it sits until ready to serve.

Note: I like a firm rice, cook  rice longer if you prefer it more will done.

To form the rice tower lightly grease a small ramekin with margarine. Pack the rice firmly in the ramekin and flip onto a plate.

 

Appetizers / fish / Main Dish / Photo Gallery / Side Dish

Bacalhau com Grao – Salt Cod and Chick Pea Salad

 

This is a perfect dish to make when you have leftover bacalhau. It’s simple to make and requires no cooking! Serve with a simple fresh tomato salad, crusty bread and a glass of Vinho Verde, or any dry white wine for a perfect taste of Portugal!

Serves 2

Ingredients:

8 oz. cooked bacalhau (flaked)

1 32 oz can cooked chick peas

1/2 small onion (finely chopped)

1 clove garlic (very finely minced)

1/4 cup olive oil

1/4 cup white wine vinegar

crushed black pepper

2 hard boiled eggs cut into quarters (optional)

Parsley (chopped)

Instructions:

Note:

If you buy salted cod prepare the fish by soaking in a large pan of cold water for 2 – 3 days and let it sit in the refrigerator changing the water once a day. Taste a small piece of the cod after 2 days for saltiness. The cod should taste like fish and still be a little salty. Let it soak for another day if needed.

Poach cod in water for about 8-10 minutes depending on the portion. It should be flaky but not too mushy. Strain and let the cod cool before making the salad.

Prepare Salad:

Mix all ingredients except the eggs in a small bowl and toss gently. Add the eggs and drizzle with more olive oil to your desired taste.

photos credit: Bacalhau com Grao (tascarestaurant.com)(pingodoce.pt)gannet39.wordpress.com)

Main Dish / Photo Gallery / Side Dish

Summer Tomato, Egg and Potato Salad

This easy salad can be served with meat, fish and poultry. Add cooked green beans and carrots for a beautiful mix of color. I used beautiful heirloom tomatoes from my garden and served the salad with “Bifana” grilled pork strips.  Find the bifana recipe here.

Pataniscas de Bacalhau go perfectly with this salad.

 

Take it along on a picnic and pour the dressing over the salad when ready to serve. Since you don’t use mayonnaise, you don’t have to worry about keeping this salad cold. Enjoy!

Ingredients:

1 to 2 cups tomatoes (sliced or quartered)

6 cooked red or white potatoes (chopped into 2 inch cubes)

6 hard boiled eggs (cut into quarters)

1 cup cooked green beans (any variety)

1 cup cooked sliced carrots

1 small yellow or red onion (diced or sliced)

2 tablespoons parsley (finely chopped)

basil (minced) optional

Dressing:

1/4 cup red or white wine vinegar

1/4 cup olive oil

1/2 teaspoon yellow mustard

1/2 teaspoon whole grain mustard

2 cloves garlic (crushed)

1/2 teaspoon salt

1/2 teaspoon black pepper

Preparation:

Arrange all vegetables in a large serving platter. Mix dressing ingredients well and mix into vegetables. Top with parsley and basil.  Serve and enjoy!

Appetizers / Photo Gallery / Side Dish

Peach Berry Salad with Raspberry Vinaigrette

Peach Berry Salad

It’s peach and raspberry season so I went to my local fruit store which harvests their own peaches and berries this week.

Their  black raspberries were phenomenal and about 2 inches long. They looked like grape clusters instead of berries! I made this salad with sweet ripe peaches which were perfect blend with the tart berries.

I also made home made raspberry vinaigrette with the berries. The dressing is easy so you don’t have to buy store bought dressing. Enjoy!

Ingredients:

2 cups leafy green lettuce

2 cups baby spinach

1 small carrot (finely shredded)

1 cup Black Raspberries

1 peach (finely sliced)

1/4 sweet red onion (sliced very thin)

Raspberry Vinaigrette:

1/4 cup balsamic vinegar

1/4 cup olive oil

3 black raspberries (finely mashed)

Salt

Pepper

1/4 teaspoon of yellow mustard

1/4 teaspoon garlic powder

1 teaspoon of honey (optional)

Mix the vinaigrette in a small jar and shake vigorously to incorporate. Pour desired amount over the salad and store remaining dressing in the refrigerator for up to 3 days.

Main Dish / Photo Gallery / Recipes / Side Dish

Zucchini Vegetable Lasagna

 

This will be the last Zucchini recipe for this summer! I promise!

The lasagna is perfect for your meatless days. My family loved it and said it was even better the next day!


Serves 8-10

Ingredients:

6 to 8 Zucchini (sliced to 1/4 inch lengthwise)

1 package of frozen broccoli, cauliflower and carrots (or your favorite combination)

1 package of lasagna

3 cups of low fat ricotta cheese

2 cup of shredded Mozzarella cheese

5 cups of whole milk

1/3 cup of butter

1/3 cup of flour

Salt and Pepper to taste

1 teaspoon garlic powder

1 teaspoon paprika

Dash of Nutmeg

 

 

Instructions:

Season the Zucchini with salt, pepper, garlic powder and paprika and set aside in for the moisture to drain. Cook the vegetables in 1 cup of water for about 5 minutes or until tender. Drain them and let them cool.

Saute the Zucchini for about 3 minutes on each side or until they get slightly cooked but not mushy. Set aside.

Cook the lasagna to package directions and set aside to cool.

In a non stick pan, melt butter and add the flour to form a roux. Slowly add the milk, a dash of salt, pepper and the nutmeg, taste for seasoning, and stir continuously until it thickens for about 5 minutes. Set aside to cool.

Mix the Ricotta cheese with 1 cup of the Mozzarella in a bowl and set aside.

Begin layering the lasagna by coating the lasagna pan with cooking spray or butter. Start with the pasta, then a layer of the cheese, vegetables and top with Zucchini. Spread 1/3 of the cream sauce evenly over the Zucchini and repeat the layering. You’ll end up with about 3 or 4 layers ending with the pasta.

Spread with the remaining cheese. I added a few very thin slices of Zucchini on top but this is optional.

Cover with foil and cook at 375 for about 1 hour. Remove from oven and let it sit for about 15 minutes to set.

It’s even better the next day so don’t worry if you have leftovers. Enjoy!

 

 

 

 

Main Dish / Photo Gallery / Side Dish

Zucchini and Potato Omelet

Just when you thought you’d had enough zucchini recipe here’s one more!

This is what happens when you miss a few zucchini’s overgrowing in your garden.

They look like baseball bats and remind me of the baby on the Flintstones named “Bam Bam”, who carried around a big club shaped like these.


This omelet is simple to make in just 5 minutes! I used leftover Portuguese Roasted Potatoes from last night’s dinner but you can use only zucchini and cheese if you prefer.

Serves 1-2

Ingredients:

1 medium zucchini (thinly sliced)

1 cup of cubed cooked potatoes

3 eggs

1 tablespoon of olive oil

Shredded cheese

Salt and pepper to taste

Instructions:

Saute the zucchini with the potatoes in a medium skillet with the olive oil for about 4 minutes until the zucchini is slightly cooked while stirring it often.

Add the beaten eggs and let them cook for about 1 minute. Gently loosen the omelet on the sides so it doesn’t stick. After another minute, cover the skillet with a large plate and invert the omelet back into the pan uncooked side down.

Turn off the burner. Add the cheese and cover for another minute. The omelet will finish cooking and the cheese will melt. Add salt and pepper to your taste. Enjoy!