Salad – Page 2 – Tia Maria's Blog

January 23, 2015

Tuna with Black Eyed Bean Salad – Salada de Feijão Frade com Atum

A fan from Portugal; Sofia Vieira-touristic Guide, who does cooking classes in Évora, Portugal with many North American tourists, sent me this recipe.

It’s a great quick salad for your meatless days, a quick lunch and even as a side dish. It’s protein packed and the beans are slow digesting carbs that are good for you!

“The Alentejo is a great place to eat. It was really poor that’s why people had to be creative and yes, there are lots of recipes from the convents and palaces, and also the adaptations of these recipes from the servants that worked for them. Bom Apetite.” She says!

Ingredients:

1 can of cooked black-eyed beans

1 can of Portuguese tuna or any good tuna packed in olive oil

1 small onion (finely minced)

2 cloves garlic ( finely minced)

Sea salt

Black pepper

1 tablespoon Olive oil or more to taste

2 teaspoons white wine vinegar or more to taste

Cilantro (finely chopped)

2 hard boiled eggs (optional)

Instructions:

Place the beans into a small bowl, add the onion and garlic and mix well. Add the flaked tuna, olive oil, vinegar, salt and pepper. Toss gently. Add Cilantro and toss. Add chopped hard boiled eggs if desired and stir into the salad.

Sofia Vieira-touristic Guide

Top image credit: https://whyiamnotskinny.wordpress.com

fish / Main Dish / Photo Gallery / Side Dish

January 6, 2015

Salada de Bacalhau com Feijão Frade – Salt Cod and Black Eyed Pea Salad

This is a perfect dish to prepare for a quick lunch or dinner. Cod is considered on of the world’s healthiest foods with; omega 3 fatty acids, vitamins and it has low calorie protein.

You can serve this dish cold in the summer, or as a hot dish in the colder months. Sometimes I also add 2 boiled potatoes cut into chunks to the recipe to make the dish heartier. Enjoy!

Ingredients:

8 oz Bacalhau (Salt Cod)

1 can black eyed peas (drained and rinsed)

1/2 small onion (finely minced)

2 cloves garlic (finely minced)

2 eggs (hard boiled)

2 tablespoons olive oil

1 tablespoon white wine vinegar

salt and pepper to taste

Chopped parsley (garnish)

2 boiled potatoes (optional)

Instructions:

Cook the cod in boiling water for about 8 minutes until flaky. Drain, let cool, shred into pieces and place in a medium bowl.

Make the vinaigrette by mixing together the onion, garlic, oil, and vinegar.

Add the peas to codfish and mix. Add the vinaigrette and mix gently.

Top with the eggs and parsley. Taste and add salt and pepper if desired.

Note:

If you want to serve this dish hot, heat the peas and add it to the warm cod along with the other ingredients.

Image credit: http://comidasreais.blogspot.com

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

September 12, 2014

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

August 13, 2014

SUMMER TIME SHRIMP & PASTA SALAD

This shrimp and pasta recipe is one dish meal or a perfect dish for your next cook out! The savory shrimp goes perfectly with the sweet tomatoes and tender pasta. Kick thisvrecipe up by using my Spicy blend with some crushed red pepper! Enjoy!

Ingredients:

1 to pounds of peeled deveined shrimp

2 tablespoons of olive oil

1 tbsp TASTE PORTUGAL SEASONING

Pasta Ingredients:

1/2 package of your favorite pasta (approximately 8 oz.)

2 small ripe tomatoes chopped

1/4 cup of finely chopped onion

1 stalk of finely chopped celery

1 tablespoon of mayonnaise

2 tablespoons of finely chopped parsley

1 teaspoon of fresh lemon juice

Salt and pepper to taste

Instructions:

Toss the shrimp in seasoning in a small bowl and mix well. Let the shrimp sit for about 5 minutes to absorb the flavors.

In a small skillet heat the olive oil on high heat and add the shrimp. Cook for about 3 minutes until the shrimp becomes pink. Remove from heat and set aside

Cook pasta as per package directions and rinse with cold water.

Place pasta in a large serving bowl and add the tomatoes, celery, onion, and parsley and stir.

Add the shrimp to the pasta. Add the mayonnaise, and lemon, stir taste and add more seasoning if desired.

Store in the refrigerator until ready to serve. Enjoy!

Photo Gallery / Side Dish

April 25, 2014

Tuna Fish & Pickle Salad

Pickles in Tuna Fish? Yes believe me you’ll love this! This recipe is from an Australian friend that I worked with many years ago.

It’s a perfect meatless, protein packed lunch. All you need is one bowl to prepare for easy cleanup.

Mix all the ingredients together. You can also add the crackers to the mix. It’s all good! Enjoy!

Ingredients:

2 cans tuna fish in water

1 large stock of celery (finely minced)

2 pickles (finely minced)

3 tablespoons red onion (finely minced)

salt

pepper

1 tablespoon lemon juice

Instructions:

Mix all ingredients in a small bowl. Serve with crackers. How easy can it get?

Appetizers / Main Dish / Photo Gallery / Side Dish

April 21, 2014

Pasta & Ham Salad Primavera

What can you do with all that left over ham? Make Pasta & Ham Salad Primavera. Cut up the ham into 1/4 inch strips and freeze in food safe freezer bags. The ham will be ready for adding to your summer recipes.

Ingredients:

1 16 oz package bow tie pasta (or any you prefer)

1 cup or more cooked ham (cut into 1/4 inch long strips)

2 cups frozen petite peas

1/2 cooked roasted red pepper (finely diced)

1 slice red onion (finely minced)

2 ounces cheddar cheese (chopped into small pieces) (optional)

3 tablespoons mayonnaise

1/2 teaspoon of Italian seasoning mix

Fresh crushed black pepper

1 squirt lemon juice

Instructions:

Cook the pasta as per package directions. Turn off heat, 5 minutes before the pasta is cooked add the ham, peas, and peppers and let simmer for a few minutes. The peas are very tender so they’ll cook with the heat from the pasta.

Drain the pasta in colander and place in a large bowl.

Add the remaining ingredients and toss gently.

Taste and add more pepper or seasoning if desired. Place in the refrigerator to cool. Serve and enjoy!

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

April 8, 2014

Chick Pea & Egg Giardiniera

This Chick Pea & Egg Salad with crunchy pickled vegetables called Giardiniera, can be served as a main dish on your meatless days, a side dish or as an appetizer. Enjoy!

Ingredients:

1 or 2 cans of cooked Chick Peas’

3 hard boiled eggs

1 cup of Gardeneira – pickled vegetables (finely chopped)

1/4 cup olive oil

salt

pepper

parsley flakes

Ingredients:

Place all the ingredients in a bowl and mix. Cut the eggs into chunks and add them to the chick peas. Add the olive oil, salt and pepper to taste.

Garnish with parsley if desired. Store in the refrigerator.

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

March 20, 2014

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!

Appetizers / Main Dish / Photo Gallery / Side Dish

February 25, 2014

Saladas de Atum – Tuna Fish Salads

I’ve been making salads to make it feel like Summer. Look at the beautiful colors in this salad! It says Summer doesn’t it?

Prepare the tuna salad and eat it over a bed of lettuce for a light lunch, or add the tuna salad to the cooked pasta for a main meal. Enjoy!

Ingredients for Tuna & Tomato Salad:

1 or 2 cans of tuna fish in water

1 cup of grape or cherry tomatoes

1/4 cup of onion or scallions (finely minced)

1 tablespoon of olive oil

1 tablespoon of white wine vinegar

Salt to taste

Pepper

Parsley flakes

Pasta Salad Ingredients:

8 ounces or 1/2 package of uncooked pasta (any you prefer)

1/2 cup of red, yellow or green pepper (chopped)

1/4 cup of onion (finely chopped)

1 cup of uncooked peas

2 tablespoons of mayonnaise

crushed black pepper

1 tablespoon of Italian salad dressing mix (optional)

Instructions:

Cut the tomatoes in half. Drain the tuna. Place all ingredients in a small bowl and stir gently to incorporate the flavors.

Serve on a bed of lettuce.

Pasta Salad Instructions:

Prepare pasta per package directions but add the peas, peppers and onions 5 minutes before the pasta is done cooking.

Drain the pasta in a colander and rinse with cold water to remove the starch.

Mix the pasta with the remaining ingredients of mayonnaise, pepper and dressing and stir gently. Add the prepared tuna salad mixing gently to incorporate the flavors.

Add more salt or crushed black pepper if desired.