Tagged: Chick Pea

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.

 

 

Appetizers / Photo Gallery / Recipes / Side Dish

Chick Pea Giardiniera Salad

Chick peas are very popular in Portuguese cuisine and often served as a main dish, or as a side dish with fish or bacalhau (salt cod).

In this appetizer recipe, I use pickled vegetables which add a crunchy texture and a tangy bite. It also makes a great summer salad or side dish.

If you prefer a less spicy version, you can substitute with fresh finely chopped carrots, celery and cauliflower but add a little more seasonings to taste.

The photo shows the pairing of Portuguese cheeses, and olives. Enjoy the recipe!

Ingredients:

2 cans cooked chick peas

½ teaspoon salt

½ teaspoon pepper

½ of a small onion (finely chopped)

2 to 3 tablespoon fresh parsley (finely chopped)

½ cup pickled vegetables (finely chopped)

¼ to ½ cup extra virgin olive oil

¼ cup white vinegar

Preparation:

Rinse the chick peas, drain and put into a medium bowl. Mix in all ingredients. Taste and add more seasonings if desired.

Let the mixture sit for at least 15 minutes to absorb flavors.

 

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

Portuguese Style Chick Pea and Egg Salad

Chick Pea and Egg Salad

 

 

This dish can served as a side dish or main dish. It’s very popular as a side dish with Bacalhau Cozido (Boiled Salt Cod recipes) or Bacalhau Assado (Baked Cod Fish)

Ingredients:

2 cans Chick Peas (I use Progresso)

6  hard boiled eggs (sliced)

1/2  tsp salt

1/2 tsp pepper

1/2 small chopped onion

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Rinse the chick peas, drain and put into a medium bowl. Toss in all ingredients.

Let  the mix sit for at least 15 minutes to absorb the marinate.

Taste and add more seasonings if desired.

Serve or store in refrigerator until the next day.

Main Dish / Photo Gallery / Recipes / Side Dish

Sunday Dinner at a Portuguese Home

Sunday diner in a Portuguese home means great home cooked meals and lots of it!  Below, you’ll find the recipes for the entire meal! It only looks difficult but you can do it! Come on, let’s cook Portuguese and create some fond memories of shared Sunday meals with your family! Enjoy!

The all time favorite “Portuguese Roast Chicken” is simple to prepare and comes out perfect every time.

Ingredients:

1 Roasting Chicken

2 tsp salt

1 tsp pepper

2 tsp garlic powder

2 tsp Paprika

1 small onion (Quartered)

1 small celery ( Chopped)

1/2 lemon

2 tbsp Olive Oil

1 tbsp butter or margarine

1 sprig fresh parsley

1/2 cup of white wine

Instructions:

Wash the Chicken and place in roasting pan. Mix the seasonings together in a small bowl. Rub the chicken with olive oil and margarine. Coat with seasonings. Insert the lemon, onion, celery and parsley into cavity.

Cook at 400 degrees for 1 1/2 hours depending on size of chicken. Even though your timer on the chicken may pop up, let the chicken cook longer until it’s crispy on the outside!

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Chick Pea Salad

Ingredients:

2 cans Chick Peas – I use Progresso

6 sliced hard boiled eggs

1 tsp salt

1 tsp pepper

1/2 small chopped onion

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Rinse the chick peas, drain and put into a medium bowl. Toss in all ingredients. Let sit for at least 15 minutes. Serve or store in refrigerator until the next day.

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Octopus Salad:

Ingredients:

3 cups chopped cooked octopus

1 tsp salt

1 tsp pepper

1/2 small chopped onion

2 cloves very finely chopped garlic

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Place all ingredients in a bowl. Mix together. Let sit for at least 15 minutes to marinate. Serve or store in refrigerator until the next day. (Best if eaten within 24 hours)

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Portuguese Punched Potatoes with Onions and Peppers!

Ingredients

2 lbs small russet or Idaho potatoes

1 tsp salt

1 tsp pepper

2 large cloves chopped garlic

2 large sliced onions

1 large sliced pepper

1/2 cup of olive oil

1 tsp vinegar

Instructions:

Wash the potatoes, remove and blemishes and pat dry. Pierce with a fork in a couple of spots. Coat with a sprinkle of salt and cook at 400 for 1 hour. (I cook along side the chicken)

Meanwhile saute the onions and peppers in olive oil until translucent. Add salt, pepper, and  garlic. Let the cook for 5 minutes. Add the vinegar and let cook for another 5 minutes for

the vinegar to evaporate. Add more salt to taste. Set aside until the potatoes are cooked.

When the potatoes are ready. Punch them down with your fist or a meat mallet until they “POP” open. When ready to serve, pour the onions and peppers over the potatoes. Add more Olive oil if needed.

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Breaded – Baked Pork Chops

Ingredients:

6 center cut pork chops

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

2 eggs

2 cups flavored bread crumbs

Cooking Spray

Instructions:

Season the pork chops. Coat a large sheet pan with cooking spray. Beat 2 eggs with 1 tsp water in a small bowl. Place the bread crumbs in a medium bowl. Coat each pork chop with the egg wash and then coat with the bread crumbs.

Place on the sheet pan and cook for 20 minutes at 350 turn them over and cook for another 20 minutes or until golden brown.  Serve

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Double Chocolate Raspberry Cake

1 package of Chocolate cake mix

1 small package frozen raspberries

6 oz raspberry Jelly

1 package semi sweet chocolate chips

1/2 cup heavy cream

Fresh raspberries for garnish

Chopped walnuts, pecans or almonds for garnish

Instructions:

Prepare the round cake as per package directions and let cool down completely. Meanwhile, cook the frozen raspberries with the Jelly in a small saucepan. Let the raspberries reduce to a thick puree and let cool. Prepare the chocolates sauce by placing the chocolate chips and cream in a double boiler and mix until creamy. Slice the cake into desired layers.

Spread the raspberry mixture between layers. Top with chocolate sauce. Coat with nuts and garnish with fresh raspberries.