If you have been following the blog, you know I have a menu planned for the month of July, with carefully listed shopping ingredients and a plan to follow it. I have been shopping at three places throughout the month: Winco, Costco and Trader Joes. I kept all my receipts and I am happy to report that my grocery bill this month, for all the recipes in the blog and in the menu came to a total of $373.30, which is around $12.50 per dinner, for two people.
I am thrilled with this budget, let me see if I can do better next month. More money saved means more shoe money, right? :)
Sunday, July 31, 2011
My famous empanadas
So, if there is one recipe that folks keep asking me over and over and over again is my famous empanadas. These are originally called "pasteis de ricota" in Brazil, but here, they are baked empanadas, a much better alternative to the deep-fried companion. I love making these, because I do make the dough from scratch, and it is a relaxing task, especially on a weeknight. Let me know what you think :)
Ingredients
Dough:
- 1 1/4 cup of ricotta
- 1 cup of melted butter
- 2 cups of flour
-1/4 tablespoon of salt
- 1 egg yolk
- 2 drops of olive oil
Filling:
- 1 cup of shredded Parmesan cheese
- 1 cup of shredded cheddar cheese
- 3 egg yolks
- 1 egg white
- 2 cooked/smashed potatoes ( white or red)
Directions
Preheat oven to 375. Mix all the ingredients for the dough together, minus the egg yolk and olive oil. Flatten the dough and cut round shapes, either with forms or glass cups. In a bowl, mix all the ingredients for the filling. With a small spoon, place the filling at the center of each round shape. Fold over and close the empanadas, using a fork to seal the borders. In a bowl, mix egg yolk and drop of oil. Brush yolk/oil mixture over each empanada. Sprinkle Parmesan cheese over each empanada (optional: I used the Parmesan for the filling, but not for topping). Bake for 25 to 30 minutes, or until lightly browned.
Other options for filling: Sun-dried tomatoes, pulled chicken/pork, spinach with ricotta, ham.
Share these with friends, family and loved ones. There is never leftovers of these little guys :)
Ingredients
Dough:
- 1 1/4 cup of ricotta
- 1 cup of melted butter
- 2 cups of flour
-1/4 tablespoon of salt
- 1 egg yolk
- 2 drops of olive oil
Filling:
- 1 cup of shredded Parmesan cheese
- 1 cup of shredded cheddar cheese
- 3 egg yolks
- 1 egg white
- 2 cooked/smashed potatoes ( white or red)
Directions
Preheat oven to 375. Mix all the ingredients for the dough together, minus the egg yolk and olive oil. Flatten the dough and cut round shapes, either with forms or glass cups. In a bowl, mix all the ingredients for the filling. With a small spoon, place the filling at the center of each round shape. Fold over and close the empanadas, using a fork to seal the borders. In a bowl, mix egg yolk and drop of oil. Brush yolk/oil mixture over each empanada. Sprinkle Parmesan cheese over each empanada (optional: I used the Parmesan for the filling, but not for topping). Bake for 25 to 30 minutes, or until lightly browned.
Other options for filling: Sun-dried tomatoes, pulled chicken/pork, spinach with ricotta, ham.
Roasted Tilapia, potatoes and lemons
Good Sunday! It has been a week since I posted some new recipes, it has been busy both at work and at home. I will be posting two recipes from the menu list from this last week, so please visit the specific posts for directions. This recipe is from Real Simple, October 2010 edition.
Also, I will be planning August's menu here today, and will have that post tomorrow :) Please spread the word, so if you want the menu and shopping list, leave me a comment with your email and I will send it to you.
Ingredients
1 lb baby potatoes
1 lemon, thinly sliced
8 sprigs fresh rosemary
2 tbsp plus 1 tsp olive oil
Kosher salt and black pepper
4 6oz skinless tilapia fillets (Costco has awesome prices for frozen tilapia)
1/2 tsp paprika
Directions
Heat oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, toss the potatoes, lemon, rosemary, 2 tsp of olive oil and 1/4 tsp each of salt and pepper. Arrange in a single layer. Roast, tossing once until the potatoes begin to soften, about 20 minutes.
Toss the olives with the potato mixture. Place the fillets on the baking sheet, drizzling the fish with remaining olive oil, paprika, salt and pepper. Continue to roast until potatoes are golden brown, and fish is crisp, about 20 more minutes.
This is super healthy and flavorful. It serves 4 people for sure.
I will be posting empanadas next :)
Also, I will be planning August's menu here today, and will have that post tomorrow :) Please spread the word, so if you want the menu and shopping list, leave me a comment with your email and I will send it to you.
Ingredients
1 lb baby potatoes
1 lemon, thinly sliced
8 sprigs fresh rosemary
2 tbsp plus 1 tsp olive oil
Kosher salt and black pepper
4 6oz skinless tilapia fillets (Costco has awesome prices for frozen tilapia)
1/2 tsp paprika
Directions
Heat oven to 400 degrees Fahrenheit. On a large rimmed baking sheet, toss the potatoes, lemon, rosemary, 2 tsp of olive oil and 1/4 tsp each of salt and pepper. Arrange in a single layer. Roast, tossing once until the potatoes begin to soften, about 20 minutes.
Toss the olives with the potato mixture. Place the fillets on the baking sheet, drizzling the fish with remaining olive oil, paprika, salt and pepper. Continue to roast until potatoes are golden brown, and fish is crisp, about 20 more minutes.
This is super healthy and flavorful. It serves 4 people for sure.
I will be posting empanadas next :)
Sunday, July 24, 2011
Scallops in Parchment ( in Papillote is the French term)
This is a super easy recipe :) I made this last week, as we went out to dinner Friday night and last night, hubby cooked stir-fried (yummm!!). I don't know where I got this from originally, but I know the technique is an old one. This is to replace the butternut squash soup on the menu, since I had that earlier in the month.
Also, if you bought the bag of scallops from Costco, you can use the other half to cook this recipe :) See, I am doing what I can to stretch your dollars ( and mine too).
Ingredients
1 pint of cherry or grape tomatoes
1 15 oz can of white beans
2 cups of baby carrots
1/4 cup fresh parsley leaves
2 tsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 lb sea scallops, rinsed and patted dry
Directions
Heat oven to 400 Fahrenheit. Gently toss the tomatoes, beans, carrot, parsley, oil, salt and pepper in a large bowl. Tear off four (4) 15" squares of parchment paper ( aluminum foil will work too) and arrange on two baking sheets. Spoon some of the bean mixture in the center of each squared. Place the scallops on top of the beans. Repeat for all four squares. Fold the edges over several times to seal. Bake for 20 minutes. Transfer packets to a plate. When opening, be careful with the steam that will escape from parchment.
This is a delicious recipe and healthy, as the scallops are cooked in steam.
I don't have pictures tonight, but tomorrow night, Steak and Asparagus, I will post some. Busy busy summer nights :)
Have a great week :)
Also, if you bought the bag of scallops from Costco, you can use the other half to cook this recipe :) See, I am doing what I can to stretch your dollars ( and mine too).
Ingredients
1 pint of cherry or grape tomatoes
1 15 oz can of white beans
2 cups of baby carrots
1/4 cup fresh parsley leaves
2 tsp extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 lb sea scallops, rinsed and patted dry
Directions
Heat oven to 400 Fahrenheit. Gently toss the tomatoes, beans, carrot, parsley, oil, salt and pepper in a large bowl. Tear off four (4) 15" squares of parchment paper ( aluminum foil will work too) and arrange on two baking sheets. Spoon some of the bean mixture in the center of each squared. Place the scallops on top of the beans. Repeat for all four squares. Fold the edges over several times to seal. Bake for 20 minutes. Transfer packets to a plate. When opening, be careful with the steam that will escape from parchment.
This is a delicious recipe and healthy, as the scallops are cooked in steam.
I don't have pictures tonight, but tomorrow night, Steak and Asparagus, I will post some. Busy busy summer nights :)
Have a great week :)
Friday, July 22, 2011
Stuffed peppers- Recipe from Weight Watchers cookbook
Good morning! Sorry for not posting last night, we decided not to cook and just snacked on leftovers, as they were piling in the refrigerator. On Wednesday night, however, we had one of Bryan's favorite recipes: Stuffed bell peppers. I love this one too because it is a nice way to blend veggies, rice and meat, in a healthy way. This recipe is from the Weight Watchers New Complete Cookbook. With 224 calories per serving, this is worth making more and saving for leftovers throughout the week.
Ingredients
1 lb lean ground beef ( I used 91% lean, 9% fat)
2 cups of cooked Basmanti Brown Rice ( Trader Joe's has the best best kind. Cook this ahead in chicken broth)
1/4 cup green peas, fresh if you can/frozen if not in season
1/2 cup grated Parmesan cheese or Pecorino Romano
3 garlic cloves, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh basil
6 green, red, yellow or orange bell peppers, tops cut off and seeded ( the orange kind is my favorite)
1/2 cup tomato sauce
Directions
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine the beef, rice (cooked, pretty please), peas, cheese, tomato sauce, garlic, thyme, and basil. Loosely stuff the peppers with the mixture, put them on a casserole dish- standing. Cover with pepper tops, and aluminum foil. Bake for 30 minutes. Remove from the oven and cook for 20 additional minutes, uncovered. Let cool for 5 minutes before serving.
This last time I replaced the peas for canned mushrooms.
Per serving ( 1 stuffed pepper)- 224 calories, 6g of fat, 29g carbs, 4g fiber.
This makes 6 servings, as I increased the recommended portions- again, hubby-favorite.
Ingredients
1 lb lean ground beef ( I used 91% lean, 9% fat)
2 cups of cooked Basmanti Brown Rice ( Trader Joe's has the best best kind. Cook this ahead in chicken broth)
1/4 cup green peas, fresh if you can/frozen if not in season
1/2 cup grated Parmesan cheese or Pecorino Romano
3 garlic cloves, minced
1 tsp chopped fresh thyme
1 tsp chopped fresh basil
6 green, red, yellow or orange bell peppers, tops cut off and seeded ( the orange kind is my favorite)
1/2 cup tomato sauce
Directions
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine the beef, rice (cooked, pretty please), peas, cheese, tomato sauce, garlic, thyme, and basil. Loosely stuff the peppers with the mixture, put them on a casserole dish- standing. Cover with pepper tops, and aluminum foil. Bake for 30 minutes. Remove from the oven and cook for 20 additional minutes, uncovered. Let cool for 5 minutes before serving.
This last time I replaced the peas for canned mushrooms.
Per serving ( 1 stuffed pepper)- 224 calories, 6g of fat, 29g carbs, 4g fiber.
This makes 6 servings, as I increased the recommended portions- again, hubby-favorite.
I will not be cooking tonight, as we're going out to eat. Tomorrow, it will be steak night.
Also, if you have suggestions of recipes, or if you made some of the recipes shared on the blog and you want to share how they turned out, please send me an email.
Happy Friday!
Wednesday, July 20, 2011
Pappardelle pasta with baby spinach, herbs and ricotta
Pappardelle? yes, Pappardelle. This is a wide-ribbon pasta that, until Trader Joe's come to town, I couldn't not find anywhere else, so I used penne pasta instead. This is what it looks like, with the help of lovely Instagram to add some flair to it
This is a fun, delicious and nutritious way to eat pasta, spinach and fresh herbs. I got this one from Cooking Light magazine, April 2011.
Ingredients
8 oz uncooked pappardelle pasta
1 tbsp kosher salt
1/2 cup skim-milk ricotta cheese
3 cups ( or more, if you are Popeye) of baby spinach
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill ( the game changer of this recipe :))
3 tbsp of grated Pecorino Romano
2 tbsp olive oil
1/2 tbsp fresh ground pepper
1/4 tsp kosher salt
Directions
Start by cooking pasta, with salt. When ready, drain pasta and reserve 1 cup of cooking liquid. Add ricotta cheese to 1/2 cup of the cooking liquid, and mix it by hand well, until blended. Combine hot pasta, cheese mixture, spinach, Pecorino, herbs, olive oil, salt and pepper, and mix it well. If needed, add the other 1/2 cup of the cooking liquid to moisten. I usually don't need this other 1/2 cup.
This makes for a very yummy, healthy pasta. Lots of leftover, as the pasta is plenty plenty for two.
Here is a picture, with lots of Instagram flair.
For those of you with the July monthly menu, I have changed the order a bit, but promise I will cook all the recipes in the menu. Tomorrow night, instead of the quesadillas, I am going for a healthier option of Scallops in Pappillote.
Email me if you'd like the menu and shopping list :)
This is a fun, delicious and nutritious way to eat pasta, spinach and fresh herbs. I got this one from Cooking Light magazine, April 2011.
Ingredients
8 oz uncooked pappardelle pasta
1 tbsp kosher salt
1/2 cup skim-milk ricotta cheese
3 cups ( or more, if you are Popeye) of baby spinach
1/4 cup chopped fresh chives
1/4 cup chopped fresh dill ( the game changer of this recipe :))
3 tbsp of grated Pecorino Romano
2 tbsp olive oil
1/2 tbsp fresh ground pepper
1/4 tsp kosher salt
Directions
Start by cooking pasta, with salt. When ready, drain pasta and reserve 1 cup of cooking liquid. Add ricotta cheese to 1/2 cup of the cooking liquid, and mix it by hand well, until blended. Combine hot pasta, cheese mixture, spinach, Pecorino, herbs, olive oil, salt and pepper, and mix it well. If needed, add the other 1/2 cup of the cooking liquid to moisten. I usually don't need this other 1/2 cup.
This makes for a very yummy, healthy pasta. Lots of leftover, as the pasta is plenty plenty for two.
Here is a picture, with lots of Instagram flair.
For those of you with the July monthly menu, I have changed the order a bit, but promise I will cook all the recipes in the menu. Tomorrow night, instead of the quesadillas, I am going for a healthier option of Scallops in Pappillote.
Email me if you'd like the menu and shopping list :)
Tuesday, July 19, 2011
BBQ glazed salmon with green beans and bell peppers
I found my favorite Nora Ephron quote, as published in Gourmet, August, 2009: "I don't think any day is worth living without thinking about what you're going to eat next at all time". Couldn't this be more true? Especially when your significant other asks you "what's for dinner tonight?", well, now you have it planned, haven't you? Smart jelly bean you are :)
This Salmon recipe comes from Real Simple, my favorite magazine. It has saved my life more often than not. I changed it slightly, but I have included a link to the original recipe. It is super easy, perfect for a weeknight- and with Salmon at $17 for almost 2 lbs, you can cook this dinner and have lunch the next day too :)
Ingredients
1 tbsp olive oil
3/4 lb green beans
2 cups diced mini-bell peppers
1 cup of cherry tomatoes, halved
1 1/4 lbs of salmon filler (Costco has great selection for awesome prices)
1/4 cup BBQ sauce ( or more, if you love BBQ sauce like I do)
Directions
Place a rack on the very top of your oven, at the highest possible spot. Heat the oven to 500 degrees Fahrenheit. While it is heating, heat up a medium skillet in medium-high heat, drizzle the olive oil, and heat up the peppers and tomatoes, cooking for 5 minutes. Add the green beans and saute for another 10 minutes, until the beans are browned on either side.
Cut the salmon into 4 to 5 equal pieces ( about 6 oz each). Cover a baking sheet with aluminum foil, set the fillets on the sheet equally apart from one another, and brush the fillets with plenty of BBQ sauce. Bake until cooked, about 15 minutes.
Serve the salmon with the green beans. We had two pieces leftover for lunches.
Tomorrow, I will post a mean pasta dish that involves no meat :)
This Salmon recipe comes from Real Simple, my favorite magazine. It has saved my life more often than not. I changed it slightly, but I have included a link to the original recipe. It is super easy, perfect for a weeknight- and with Salmon at $17 for almost 2 lbs, you can cook this dinner and have lunch the next day too :)
Ingredients
1 tbsp olive oil
3/4 lb green beans
2 cups diced mini-bell peppers
1 cup of cherry tomatoes, halved
1 1/4 lbs of salmon filler (Costco has great selection for awesome prices)
1/4 cup BBQ sauce ( or more, if you love BBQ sauce like I do)
Directions
Place a rack on the very top of your oven, at the highest possible spot. Heat the oven to 500 degrees Fahrenheit. While it is heating, heat up a medium skillet in medium-high heat, drizzle the olive oil, and heat up the peppers and tomatoes, cooking for 5 minutes. Add the green beans and saute for another 10 minutes, until the beans are browned on either side.
Cut the salmon into 4 to 5 equal pieces ( about 6 oz each). Cover a baking sheet with aluminum foil, set the fillets on the sheet equally apart from one another, and brush the fillets with plenty of BBQ sauce. Bake until cooked, about 15 minutes.
Serve the salmon with the green beans. We had two pieces leftover for lunches.
Tomorrow, I will post a mean pasta dish that involves no meat :)
Sunday, July 17, 2011
Rotisserie Chicken with Cauliflower Gratin
It's a weeknight recipe that I made yesterday, because I am still not feeling 100% recovered from this cold. And we had a concert to get to- which was amazing- so, the food had to be good and fast. I bought a rotisserie chicken from Costco- the best $4.99 for the value- and cooked the Cauliflower Gratin. This is a recipe from a book that was an inspiration to me, in terms of cooking " French Women Don't Get Fat", by Mirelle Guiliano. This books tells you simple recipe and secrets for eating well, and yet not having to worry about your waistline. She emphasizes cooking with the fresh produce you have at hand, with the thought that food tastes best- and is best- for you when it is in its peak and in season. A concept that in Brazil, is often filled with mangoes in November, corn in June, bananas year round :). Enjoy the cauliflower, this is one of Bryan's favorite side dish.
Cauliflower Gratin
1 medium-size head of cauliflower
2 cups of 2% milk
1/2 tsp of salt
1 egg
1/2 cup grated cheese ( I use either Gorgonzola or Pecorino Romano)
1 tbsp butter
salt and pepper
Directions
Turn your bake on to broil (550 degrees Fahrenheit). Trim the cauliflower, separate the flowerets, and cook in milk and the 1/2 tsp of salt until tender ( 10 to 15 minutes in 4.5/5 heat). Reserve 1/3 cup of the milk, and drain the rest.
Beat the egg with the milk reserved. Arrange the flowerets in a square baking dish. Add the cheese to the egg/milk mixture, and pour over the arranged flowerets. Cut the 1 tbsp of butter into little squares, distribute them throughout the cauliflower, and broil the gratin until brown, about 13 minutes. Serve hot.
Cauliflower Gratin
1 medium-size head of cauliflower
2 cups of 2% milk
1/2 tsp of salt
1 egg
1/2 cup grated cheese ( I use either Gorgonzola or Pecorino Romano)
1 tbsp butter
salt and pepper
Directions
Turn your bake on to broil (550 degrees Fahrenheit). Trim the cauliflower, separate the flowerets, and cook in milk and the 1/2 tsp of salt until tender ( 10 to 15 minutes in 4.5/5 heat). Reserve 1/3 cup of the milk, and drain the rest.
Beat the egg with the milk reserved. Arrange the flowerets in a square baking dish. Add the cheese to the egg/milk mixture, and pour over the arranged flowerets. Cut the 1 tbsp of butter into little squares, distribute them throughout the cauliflower, and broil the gratin until brown, about 13 minutes. Serve hot.
Thoughts on food
I love this blog, if you haven't already realized this :) and the main reason I started this blog, is because I didn't grow up cooking. Not at all. Being from Brazil, we always had a maid- which I consider my second mom- who cooks amazing, amazing food, and I never bothered to learn how. I fully regretted this lack of respect for food when I moved to the US to go to school and had to prepare my own meals. I regretted and cursed at it even more after I got married, and had to learn how to cook for two- which meant, all the little mistakes in my recipes could no longer get overlooked, because someone other than myself was going to be eating them for dinner :)
Nora Ephron, whom I admire and director of "Julie and Julia", has this amazing quote "Whenever I get married, I start buying Gourmet magazine." The beauty of this is that it is so true, and totally outdated now that Gourmet is no longer in print. But the thought is there, and it signifies the thought on this blog: share simple recipes, easy recipes so that you can cook more and eat out less, whether it be for yourself or for your family. Because in the end, we are what we eat, and if we control what we eat, we control who we are and who we become.
In the meantime, every time I visit family in Brazil, I bug all the cooks and all the maids I can find to learn their cooking recipes and secrets. I am certain many of them could put 5-star chefs to shame with their amazing cooking techniques.
Nora Ephron, whom I admire and director of "Julie and Julia", has this amazing quote "Whenever I get married, I start buying Gourmet magazine." The beauty of this is that it is so true, and totally outdated now that Gourmet is no longer in print. But the thought is there, and it signifies the thought on this blog: share simple recipes, easy recipes so that you can cook more and eat out less, whether it be for yourself or for your family. Because in the end, we are what we eat, and if we control what we eat, we control who we are and who we become.
In the meantime, every time I visit family in Brazil, I bug all the cooks and all the maids I can find to learn their cooking recipes and secrets. I am certain many of them could put 5-star chefs to shame with their amazing cooking techniques.
Saturday, July 16, 2011
Pork tenderloin and Asparagus with Balsamic Tomatoes
Happy Saturday! I know I haven't written in the last two days, I have been under the weather a little bit, so sorry :)
Hope you're enjoying the blog. If you're following the recipes for the month, this was on the menu Wednesday night. Bryan, my gorgeous man, cooked the Pork Tenderloin according to the instructions. Not much secret there.
I made the Asparagus, which is an amazing side dish, one that is fast ( 20 minutes) and goes with most things :) I find those the best kind of sides :)
Ingredients
1 lb asparagus, trimmed
2 tsp extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 tsp minced fresh garlic
2 tbsp balsamic vinegar
1/4 tsp salt
3 tbsp crumbled Gorgonzola cheese
1/2 tsp black pepper
Directions
Cook asparagus in boiling water, for about 5 minutes in medium heat. This will leave them crisp, but just cooked enough to add flavor to the mix. Drain, and set aside. In a large skillet, heat the olive oil and brown the garlic, about 5 minutes. Add tomatoes, and balsamic vinegar. Cook until tomatoes are tender, about 5 minutes.
Arrange asparagus in a serving dish, pour the tomato mixture on top.
Glad to report that there are no leftovers on this one :)
The next night, we had store bought Butternut Squash Soup. The Pacific Foods brands, that they sell at Costco, is marvelous.
I am keeping track of the b ( short for Budget) and will report at the end of the month how much we allocated to all this delicious food. Hopefully you guys are enjoying, and following along.
Now on to go see the Avett Bros. concert :)
Hope you're enjoying the blog. If you're following the recipes for the month, this was on the menu Wednesday night. Bryan, my gorgeous man, cooked the Pork Tenderloin according to the instructions. Not much secret there.
I made the Asparagus, which is an amazing side dish, one that is fast ( 20 minutes) and goes with most things :) I find those the best kind of sides :)
Ingredients
1 lb asparagus, trimmed
2 tsp extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 tsp minced fresh garlic
2 tbsp balsamic vinegar
1/4 tsp salt
3 tbsp crumbled Gorgonzola cheese
1/2 tsp black pepper
Directions
Cook asparagus in boiling water, for about 5 minutes in medium heat. This will leave them crisp, but just cooked enough to add flavor to the mix. Drain, and set aside. In a large skillet, heat the olive oil and brown the garlic, about 5 minutes. Add tomatoes, and balsamic vinegar. Cook until tomatoes are tender, about 5 minutes.
Arrange asparagus in a serving dish, pour the tomato mixture on top.
Glad to report that there are no leftovers on this one :)
The next night, we had store bought Butternut Squash Soup. The Pacific Foods brands, that they sell at Costco, is marvelous.
I am keeping track of the b ( short for Budget) and will report at the end of the month how much we allocated to all this delicious food. Hopefully you guys are enjoying, and following along.
Now on to go see the Avett Bros. concert :)
Tuesday, July 12, 2011
Easy Tamale Casserole
So, hopefully by now you realized that I am crazy about recipes, and have lots of them, from many different places :) My husband has to put a cap on the number of cookbooks I have, otherwise, I will go nuts for sure :)
Whole Foods Market has great recipes. Even better, they made an iPhone app that houses a lot of those recipes, and you can search for recipes by the ingredients you have at hand. Really pretty cool.
If you are following the menu, and have been shopping the items on the list, you may do what I did: use the leftover beans from the Black Beans and White Rice recipe for this recipe, instead of using canned beans. It certainly added some extra spice to these tamales.
Ingredients
1 lb lean ground beef
1 15oz canned black beans ( I used the ones from Black Beans recipe, see index)
1 jar medium salsa (Mrs. Renfro's has the best ones, their peach salsa is super flavorful and not too spicy)
1 12 oz box gluten-free corn bread and muffin mix
1 egg
1/3 cup low fat milk
1 to 1 1/2 slice jalapeno pepper ( optional, for extra heat)
Directions
Preheat oven to 400 degrees. In a large sautee pan, brown the meat and jalapeno. Cook thoroughly, for about 10 minutes. Add beans and salsa, simmer over medium heat 5 to 7 minutes. Let it cool a bit, then place it in a 9 x 12 inch casserole dish.
Prepare the cornbread mix according to instructions. Place mix over the other ingredients. Smooth out to cover. Bake for 20 minutes, or until lightly brown.
I love love love this recipe, because it mixes the sweet of the cornbread with the spice of jalapeno and salsa. It is the next best thing to my next door neighbor's real tamale, which I am sure takes longer than the 30 minutes needed to cook this one :)
Please email me if you have questions, hope you're enjoying the blog so far :)
Whole Foods Market has great recipes. Even better, they made an iPhone app that houses a lot of those recipes, and you can search for recipes by the ingredients you have at hand. Really pretty cool.
If you are following the menu, and have been shopping the items on the list, you may do what I did: use the leftover beans from the Black Beans and White Rice recipe for this recipe, instead of using canned beans. It certainly added some extra spice to these tamales.
Ingredients
1 lb lean ground beef
1 15oz canned black beans ( I used the ones from Black Beans recipe, see index)
1 jar medium salsa (Mrs. Renfro's has the best ones, their peach salsa is super flavorful and not too spicy)
1 12 oz box gluten-free corn bread and muffin mix
1 egg
1/3 cup low fat milk
1 to 1 1/2 slice jalapeno pepper ( optional, for extra heat)
Directions
Preheat oven to 400 degrees. In a large sautee pan, brown the meat and jalapeno. Cook thoroughly, for about 10 minutes. Add beans and salsa, simmer over medium heat 5 to 7 minutes. Let it cool a bit, then place it in a 9 x 12 inch casserole dish.
Prepare the cornbread mix according to instructions. Place mix over the other ingredients. Smooth out to cover. Bake for 20 minutes, or until lightly brown.
I love love love this recipe, because it mixes the sweet of the cornbread with the spice of jalapeno and salsa. It is the next best thing to my next door neighbor's real tamale, which I am sure takes longer than the 30 minutes needed to cook this one :)
Please email me if you have questions, hope you're enjoying the blog so far :)
Pasta with creamy red pepper-feta sauce
Good evening,
This was last night's dinner. I just finished reading "Medium Raw", by Anthony Bourdain, and he said that at one point, it is hard to find different words to describe food, which is so true :) This was a great dinner, with the right ingredients. I got this recipe from chef Ellie Krieger, from the Food Network, about 5 years ago. The feta cheese used in the recipe was a mix of sheep and goat's milk ( bought it at Costco) and the fresh parsley is to die for. If you have the chance to have an herb garden- if it is a flower box herb garden, it is the best investment you can make on turning simple recipes into wow-recipes. Enough talking, let's get to the food. I will post tonight's dinner menu here shortly.
Ingredients
2 tbsp olive oil
1 small onion ( dried onions work as well)
2 to 3 garlic cloves, peeled and chopped ( minced garlic works well as well, 2 to 3 tsps)
1 (16 oz) jar of roasted red pepper, drained and chopped
1/2 cup low-sodium chicken stock ( you used some of it during the Turkey Meatballs recipe)
1 cup crumbled feta cheese ( about 6 oz)
1 lb pasta ( I prefer Penne, because it absorbs the sauce better)
2 tbsp fresh chopped parsley
salt and pepper to taste
Directions
Heat the oil in a large heavy skillet. Saute onion and garlic until soft and brown, about 5 minutes. Add roasted red peppers and saute until heated through. Remove from oven and let it cool slightly. Place ingredients in a blender, add the chicken stock and feta, leaving about 2 tbsp to serve with pasta. Process until smooth and nicely orange. Mix it with pasta, saving 1/2 cup of the pasta water to add to sauce if too-thick. Season with salt and pepper, serve it with parsley and feta cheese.
The feta makes this sauce amazing and yet healthy- great alternative to your good old Alfredo sauce :)
This was last night's dinner. I just finished reading "Medium Raw", by Anthony Bourdain, and he said that at one point, it is hard to find different words to describe food, which is so true :) This was a great dinner, with the right ingredients. I got this recipe from chef Ellie Krieger, from the Food Network, about 5 years ago. The feta cheese used in the recipe was a mix of sheep and goat's milk ( bought it at Costco) and the fresh parsley is to die for. If you have the chance to have an herb garden- if it is a flower box herb garden, it is the best investment you can make on turning simple recipes into wow-recipes. Enough talking, let's get to the food. I will post tonight's dinner menu here shortly.
Ingredients
2 tbsp olive oil
1 small onion ( dried onions work as well)
2 to 3 garlic cloves, peeled and chopped ( minced garlic works well as well, 2 to 3 tsps)
1 (16 oz) jar of roasted red pepper, drained and chopped
1/2 cup low-sodium chicken stock ( you used some of it during the Turkey Meatballs recipe)
1 cup crumbled feta cheese ( about 6 oz)
1 lb pasta ( I prefer Penne, because it absorbs the sauce better)
2 tbsp fresh chopped parsley
salt and pepper to taste
Directions
Heat the oil in a large heavy skillet. Saute onion and garlic until soft and brown, about 5 minutes. Add roasted red peppers and saute until heated through. Remove from oven and let it cool slightly. Place ingredients in a blender, add the chicken stock and feta, leaving about 2 tbsp to serve with pasta. Process until smooth and nicely orange. Mix it with pasta, saving 1/2 cup of the pasta water to add to sauce if too-thick. Season with salt and pepper, serve it with parsley and feta cheese.
The feta makes this sauce amazing and yet healthy- great alternative to your good old Alfredo sauce :)
Monday, July 11, 2011
Salmon with Rosemary Potatoes
Happy Monday! I wanted to share what we cooked for dinner on Saturday. For those of you following the calendar, I did not cook yesterday because it was too beautiful of a day and we barbecued at the lake instead :) I will post yesterday's recipe later today.
On Saturday we ate this amazing recipe, so easy to make ( 30 minutes or less), and easy to clean (you only use one pot) :) and if you never made these rosemary potatoes, you will be making them more often, as a side dish, as they are easy to make and great to eat :) I modified this recipe from the Real Simple Cookbook, Meals Made Easy. I highly recommend this book, as I have done a few really easy recipes from it. Enjoy!
Ingredients
3 lbs of red potatoes, halved ( wash them prior, as you will eat them with skins)
4 tbsp of Olive Oil
1 tsp of salt
5 sprigs of fresh rosemary herb
1 lemon
1 lb Salmon Fillet, with skin and scales if applicable ( Winco sells these prepackaged and ready to go)
Directions
Preheat oven to 450 degrees. Halve the potatoes, drizzle a 9" pan with 2 tbsp of olive oil, and season the potatoes with rosemary, salt and pepper. Roast them for 30 minutes. In the meantime, cut up the salmon into 3 or 4 equal pieces. It is important to make the portions smaller, as you will be placing them in the same pan that the potatoes are currently roasting. After 30 minutes of roasting, move the potatoes to the side, add remaining 2 tbsp of olive oil, and place salmon fillets in the middle. Cover each with a sprig of rosemary and a slice of lemon. Roast for additional 10 minutes. Remove from the oven, let it cool for 2 minutes and serve. Yummy!!
I should also mention that this is a pretty health recipe, as the salmon is pretty much just cooked on heat, no additional ingredients needed.
I should mention that it was the perfect night to cook this recipe as I had spent the better part of the afternoon picking strawberries and making strawberry jam. Will see if we use jam in one upcoming recipe, for ideas, let me know :)
Later tonight, I will post the Roasted Peppers fettuccine recipe :)
On Saturday we ate this amazing recipe, so easy to make ( 30 minutes or less), and easy to clean (you only use one pot) :) and if you never made these rosemary potatoes, you will be making them more often, as a side dish, as they are easy to make and great to eat :) I modified this recipe from the Real Simple Cookbook, Meals Made Easy. I highly recommend this book, as I have done a few really easy recipes from it. Enjoy!
Ingredients
3 lbs of red potatoes, halved ( wash them prior, as you will eat them with skins)
4 tbsp of Olive Oil
1 tsp of salt
5 sprigs of fresh rosemary herb
1 lemon
1 lb Salmon Fillet, with skin and scales if applicable ( Winco sells these prepackaged and ready to go)
Directions
Preheat oven to 450 degrees. Halve the potatoes, drizzle a 9" pan with 2 tbsp of olive oil, and season the potatoes with rosemary, salt and pepper. Roast them for 30 minutes. In the meantime, cut up the salmon into 3 or 4 equal pieces. It is important to make the portions smaller, as you will be placing them in the same pan that the potatoes are currently roasting. After 30 minutes of roasting, move the potatoes to the side, add remaining 2 tbsp of olive oil, and place salmon fillets in the middle. Cover each with a sprig of rosemary and a slice of lemon. Roast for additional 10 minutes. Remove from the oven, let it cool for 2 minutes and serve. Yummy!!
I should also mention that this is a pretty health recipe, as the salmon is pretty much just cooked on heat, no additional ingredients needed.
I should mention that it was the perfect night to cook this recipe as I had spent the better part of the afternoon picking strawberries and making strawberry jam. Will see if we use jam in one upcoming recipe, for ideas, let me know :)
Later tonight, I will post the Roasted Peppers fettuccine recipe :)
Saturday, July 9, 2011
Black Beans and Yellow Rice
Happy Saturday morning! I cooked this last night for dinner, and will warn you, it is yummy, but you must soak the beans for 8 hours prior to cooking, so if you're planning on cooking it tonight, get those beans started now :)
This is another Cooking Light recipe, with 438 calories per portion, 11g of fat, 64g of carbs and 6g of fiber. It was pretty yummy and spicy :)
Ingredients
1 pack of dried black beans (15 oz- I made extra so I would have leftover :)
Cooking spray
1 pack of Chorizo sausage ( you can find these at Winco, typically in a 10 oz packet)
6 cups of water
1/2 tsp salt
1/2 tsp of black pepper
1/4 tsp ground cumin
1 1/2 cups of onion ( I use dried onion flakes instead)
1 orange bell pepper ( or 2, if you cook the whole pack of beans)
1 jalapeno pepper, minced ( seeds included for extra heat)
2 garlic cloves
1 cup rice
1/4 tsp of ground tumeric
3 cups of fresh tomato
2 tbsp chopped fresh cilantro
Directions
Sort, wash the beans and soak them for 8 hours, with 2 inches of water above the beans.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray and add Chorizo, saute for 3 minutes, add beans and 4 cups of water, bring to a boil. Reduce heat, add 4 more cups of water and simmer for 2 1/2 hours, or until you have a thick sauce. Stir in salt, pepper and cumin.
Once the beans are cooked (after 2 or so hours), heat a medium skillet over medium heat. Add onion, bell pepper, jalapeno and tomatoes. Cook for 8 minutes and then pour this mixture into the beans.
Start the rice, bringing 2 cups of water for 1 cup of rice, add the ground tumeric to the water. Cook for about 20 minutes.
This is definitely a recipe for Friday/Saturday/Sunday night, because the beans take longer to cook, unless you have a pressure cooker ( which I have), but most people are afraid of them ( including me sometimes :))
Happy Saturday everyone!
Tonight I am cooking Salmon with rosemary potatoes :)
This is another Cooking Light recipe, with 438 calories per portion, 11g of fat, 64g of carbs and 6g of fiber. It was pretty yummy and spicy :)
Ingredients
1 pack of dried black beans (15 oz- I made extra so I would have leftover :)
Cooking spray
1 pack of Chorizo sausage ( you can find these at Winco, typically in a 10 oz packet)
6 cups of water
1/2 tsp salt
1/2 tsp of black pepper
1/4 tsp ground cumin
1 1/2 cups of onion ( I use dried onion flakes instead)
1 orange bell pepper ( or 2, if you cook the whole pack of beans)
1 jalapeno pepper, minced ( seeds included for extra heat)
2 garlic cloves
1 cup rice
1/4 tsp of ground tumeric
3 cups of fresh tomato
2 tbsp chopped fresh cilantro
Directions
Sort, wash the beans and soak them for 8 hours, with 2 inches of water above the beans.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray and add Chorizo, saute for 3 minutes, add beans and 4 cups of water, bring to a boil. Reduce heat, add 4 more cups of water and simmer for 2 1/2 hours, or until you have a thick sauce. Stir in salt, pepper and cumin.
Once the beans are cooked (after 2 or so hours), heat a medium skillet over medium heat. Add onion, bell pepper, jalapeno and tomatoes. Cook for 8 minutes and then pour this mixture into the beans.
Start the rice, bringing 2 cups of water for 1 cup of rice, add the ground tumeric to the water. Cook for about 20 minutes.
This is definitely a recipe for Friday/Saturday/Sunday night, because the beans take longer to cook, unless you have a pressure cooker ( which I have), but most people are afraid of them ( including me sometimes :))
Happy Saturday everyone!
Tonight I am cooking Salmon with rosemary potatoes :)
Thursday, July 7, 2011
Scallops with Spinach and Paprika Syrup
Good evening,
This is a later post than the last ones, sorry for the delay. This is one of my husband's favorite recipe, and since it takes 20 minutes or less, it was perfect for yet another night when I teach Zumba. I got this one from Cooking Light magazine, which is an awesome magazine, chock full of nutritional information and great recipes. You can also check their online companion, www.myrecipes.com.
Ingredients
1/4 cup sugar
1/4 tsp paprika
1/8 tsp ground red pepper
1/4 cup fresh lemon juice
2 tsps of olive oil
1/2 lb of jumbo sea scallops (Costco currently sells a 2 lb bag for $20)
1/4 tsp of salt
1/4 tsp black pepper
1 tsp minced fresh garlic
10 oz fresh baby spinach
Directions
Bring the sugar, paprika, red pepper and lemon juice to a boil in a small saucepan. Cook on medium (3 to 3.5) for 4 minutes or until mixture thickens. Set aside.
Heat a large skillet over medium-high heat (5 to 5.5). Add 1 tsp of olive oil to pan, swirl to coat. Pat scallops dry with paper towel, sprinkle with salt and pepper, and cook in the skillet. They are so easy to overcook that a good tip is to set your time for 2 minutes, cook them one side, and then flip them, and set your time for another 2 minutes. That way, you will not overcook them, guaranteed. Set them aside on a serving dish, cover with aluminum foil to keep them warm.
Add remaining olive oil on the skillet, add garlic and let the garlic brown before adding spinach. Add spinach and cook for 2 minutes, or until wilted and coated with garlic and olive oil mix. Serve spinach, with scallops on top and drizzle paprika sauce over the scallops.
I will be cooking the black beans recipe tomorrow, although not the traditional Brazilian dish, Feijoada. This recipe is also a Cooking Light recipe, and it is a budget recipe, with each serving costing less than $1.86 :)
Because most people don't have a pressure cook pan, I am going to do it the old-fashioned way, which means you must rinse, clean and pick the bad beans tonight, set aside and cover it with 2 inches of water. Let the beans soak for 8 hours before cooking it tomorrow night.
It's almost Friday :)
Happy Loopy Day,
Thais
This is a later post than the last ones, sorry for the delay. This is one of my husband's favorite recipe, and since it takes 20 minutes or less, it was perfect for yet another night when I teach Zumba. I got this one from Cooking Light magazine, which is an awesome magazine, chock full of nutritional information and great recipes. You can also check their online companion, www.myrecipes.com.
Ingredients
1/4 cup sugar
1/4 tsp paprika
1/8 tsp ground red pepper
1/4 cup fresh lemon juice
2 tsps of olive oil
1/2 lb of jumbo sea scallops (Costco currently sells a 2 lb bag for $20)
1/4 tsp of salt
1/4 tsp black pepper
1 tsp minced fresh garlic
10 oz fresh baby spinach
Directions
Bring the sugar, paprika, red pepper and lemon juice to a boil in a small saucepan. Cook on medium (3 to 3.5) for 4 minutes or until mixture thickens. Set aside.
Heat a large skillet over medium-high heat (5 to 5.5). Add 1 tsp of olive oil to pan, swirl to coat. Pat scallops dry with paper towel, sprinkle with salt and pepper, and cook in the skillet. They are so easy to overcook that a good tip is to set your time for 2 minutes, cook them one side, and then flip them, and set your time for another 2 minutes. That way, you will not overcook them, guaranteed. Set them aside on a serving dish, cover with aluminum foil to keep them warm.
Add remaining olive oil on the skillet, add garlic and let the garlic brown before adding spinach. Add spinach and cook for 2 minutes, or until wilted and coated with garlic and olive oil mix. Serve spinach, with scallops on top and drizzle paprika sauce over the scallops.
I will be cooking the black beans recipe tomorrow, although not the traditional Brazilian dish, Feijoada. This recipe is also a Cooking Light recipe, and it is a budget recipe, with each serving costing less than $1.86 :)
Because most people don't have a pressure cook pan, I am going to do it the old-fashioned way, which means you must rinse, clean and pick the bad beans tonight, set aside and cover it with 2 inches of water. Let the beans soak for 8 hours before cooking it tomorrow night.
It's almost Friday :)
Happy Loopy Day,
Thais
Wednesday, July 6, 2011
Dinner menu for July and respective shopping list
If you'd like the menu for July and its respective shopping list, so that you can follow along the recipes and have the ingredients on hand in advance, please send me an email at thaisrodick@gmail.com.
I'd love to hear about some new favorite recipes for August as well, as I have not planned August meals yet. Email me with your ideas :)
I'd love to hear about some new favorite recipes for August as well, as I have not planned August meals yet. Email me with your ideas :)
Steamed carrots and frozen fish
Tonight is Wednesday night and I just taught Zumba for an hour. Hubbie got dinner started by steaming some baby carrot. I originally had Blackened Tillapia planned for tonight, but on my Costco run on Saturday, they were out of Tillapia. I bought some frozen fish sticks instead- Trident brand-for a lighter meal tonight.
This also gives us more time to enjoy this beautiful summer night out :)
Tomorrow, it is Black Beans night :)
This also gives us more time to enjoy this beautiful summer night out :)
Tomorrow, it is Black Beans night :)
Tuesday, July 5, 2011
Turkey meatballs- Recipe from Extra Virgin Cooking Show
I recently discovered this TV show on the Cooking Channel, and it is such a cute show :) If you watch Entourage, you are familiar with Debi Mazar, she is Vince Chase's Publicist. In real life, she is married to a Tuscan farmer, and he knows how to cook :) I made these tonight, and they turned out fantastic, healthy, yummy and all the home-cooking feel what could expect from Tuscan-style meatballs. I served them with angel hair pasta and tomato sauce, to keep it super simple. Visit their web site for the full recipe, at http://www.cookingchanneltv.com/recipes/debi-mazar-and-gabriele-corcos/turkey-meatballs-on-a-bed-of-leeks-recipe/index.html
I doubled the portions so that I'd have leftover meatballs to eat with bread/sandwiches some other day this week. I have only a small portion, hubbie was a big fan of the recipe too :)
I did not use leeks, just skipped to the meatball recipe portion. And instead of Parmesan cheese, I used Pecorino Romano.
Buono Mangiare bambinos :)
I doubled the portions so that I'd have leftover meatballs to eat with bread/sandwiches some other day this week. I have only a small portion, hubbie was a big fan of the recipe too :)
I did not use leeks, just skipped to the meatball recipe portion. And instead of Parmesan cheese, I used Pecorino Romano.
Buono Mangiare bambinos :)
Monday, July 4, 2011
Chicken with Banana-- recipe from Mato Grosso, Brazil
I am not able to post the excel spreadsheet, so if you'd like the monthly menu and shopping list, please send me an email. Here is the first recipe, starting July 3rd. It is from an amazing book I bought a few years ago at Wild Oats. It is called "The Book of Latin American Cooking", by Elizabeth Lambert Ortiz.
Ingredients
A 3 lb chicken, quartered
1/4 cup lemon juice
2 tsp salt
3 tbsp butter
1 medium onion, grated ( I also use dried onion flakes)
2 tomatoes, chopped
1/4 tsp sugar
1 cup dry white wine (Pinot Grigio from Trader Joes works awesomely)
1/4 cup vegetable oil
6 ripe bananas, peeled and halved lengthwise
1 cup grated Pecorino Romano cheese
1 tbsp butter
Directions:
Season the chicken with the lemon juice and salt. Heat the butter in a casserole and stir in the onions, tomatoes and sugar. Add the chicken pieces and simmer for about 5 min, uncovered, turning the chicken pieces once. Add the wine, cover the casserole, and simmer for about 45 min (3.0 on the dial, ceramic top). Heat the oven to 450 degrees, because you will put the casserole in the oven after the chicken cooks :)
Use a pancake pan/shallow pan, butter it, and saute the bananas until they are a golden brown, on both sides. Once this is done, and the chicken is cooked, arrange the chicken pieces and the delicious liquids in a square Pyrex pan. Put the banana on top, cover with the cheese, a few 1/4 inch squares of butter, and bake for about 10 minutes. I served this with Trader Joe's Basmanti Brown Rice, and let me tell you, there are no leftovers today :)
Enjoy :)
P.S. : In Northeast Brazil, folks do this recipe substituting the chicken with fish, and it is delicious, as long as it is a hearty fish, like snapper or something like that.
Tomorrow, the menu calls for Turkey Meatballs
Ingredients
A 3 lb chicken, quartered
1/4 cup lemon juice
2 tsp salt
3 tbsp butter
1 medium onion, grated ( I also use dried onion flakes)
2 tomatoes, chopped
1/4 tsp sugar
1 cup dry white wine (Pinot Grigio from Trader Joes works awesomely)
1/4 cup vegetable oil
6 ripe bananas, peeled and halved lengthwise
1 cup grated Pecorino Romano cheese
1 tbsp butter
Directions:
Season the chicken with the lemon juice and salt. Heat the butter in a casserole and stir in the onions, tomatoes and sugar. Add the chicken pieces and simmer for about 5 min, uncovered, turning the chicken pieces once. Add the wine, cover the casserole, and simmer for about 45 min (3.0 on the dial, ceramic top). Heat the oven to 450 degrees, because you will put the casserole in the oven after the chicken cooks :)
Use a pancake pan/shallow pan, butter it, and saute the bananas until they are a golden brown, on both sides. Once this is done, and the chicken is cooked, arrange the chicken pieces and the delicious liquids in a square Pyrex pan. Put the banana on top, cover with the cheese, a few 1/4 inch squares of butter, and bake for about 10 minutes. I served this with Trader Joe's Basmanti Brown Rice, and let me tell you, there are no leftovers today :)
Enjoy :)
P.S. : In Northeast Brazil, folks do this recipe substituting the chicken with fish, and it is delicious, as long as it is a hearty fish, like snapper or something like that.
Tomorrow, the menu calls for Turkey Meatballs
July Recipes
As promised- although with a little bit of a delay- here is the menu for July, with recipes planned for each day. I will post the recipes each day to make it easier to follow and prepare these every week. Hopefully there are others out there who can use them and think this is a good idea/helpful in this day and age.
Beijos,
Thais
Beijos,
Thais
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