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Bacalhau (Dried Cod Fish) Con Olive Oil and Tomato

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February 18, 2021

Bacalhau (Dried Cod Fish) Con Olive Oil and Tomato

Here’s the precious Bacahlau, the very expensive dried cod fish in the Philippines and apparently cheap in Spain. But these days, you can actually substitute and use another type of dried fish as long as it can taste and look like Bacahlau once its cooked.

Ingredients

2 pounds dried salted cod

1 large yellow onion chopped

6 cloves garlic (and more is the best) grated

3/4 cup cup olive oil+ ¼ olive oil

28 ounces crushed tomato in can

2 pieces bay leaf

12 ounces can or jar of roasted red pepper

1 teaspoon dried chili flakes

1/2 cup flour

Preparation

1. Soak dried cod fish in water for 24 hours.

2. Change the water every 6 hours.

3. After 24 hours,remove the fish from water.

4. Pat dry and cut in 3 inch square.

5. Dredge cod fish in flour.Set aside

6. Heat a sauce pan, put 1/4 cup olive oil.

7. Add the chopped garlic and while frying the garlic,fry cod fish by batch until brown

8. Set aside and let it cool.

9. Then proceed to debone and shred the cod fish into pieces. Set aside.

10. Using the same sauce pan, heat 3/4 cup olive oil

11. Add chopped onion and wait until it caramelized.

12. Add in crushed tomato and bay leaf

13. Once it boils, turn the heat to simmering mode and let it simmer for 10 minutes.

14. Add the shred cod fish, cover and simmer for about 20 minutes

15. Add sliced, roasted pepper and 1 tsp chili flakes.

16. Simmer for 5 minutes. Serve and enjoy!

Credit: Foodista

Avocado Chicken Parmigiana

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February 17, 2021

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This is one variation of Southern Italian dish “Parmigiana”, which is made with shallow-fried eggplants slices topped with tomato sauce and cheese. It is then baked until the cheese is melted and bubbly. Some recipes use hard grated cheeses such as Parmesan or Pecorino Romano, while others use softer melting cheeses like Mozzarella, or a combination of these. I just used Parmesan (that’s all I had when I made this dish) will definitely use the combination next time.

Ingredients

220 grams (1/2 pound) Chicken breast fillet, halved lengthways

30 grams (1/4 cup) All-purpose flour

1 Egg, lightly beaten

100 grams (1 3/4 cup) Dried breadcrumbs

Olive oil

4 tablespoons Tomato pasta sauce

1/2 Avocado, sliced

2 tablespoons Parmesan cheese

Salad leaves, to serve

Preparation

1. Preheat oven to 200C/400F fan-forced. Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thick with a rolling pin.

2. Coat the chicken first in flour, shaking off excess, then dip in the beaten egg and finally coat well with breadcrumbs. Place on a baking tray. Repeat with remaining chicken, flour, egg mixture and breadcrumbs.

3. Spray chicken with olive oil. Bake for 5 minutes. Remove from the oven and top each with two tablespoon pasta sauce. Arrange avocado over sauce and sprinkle with cheese. Return to oven. Bake for 5 to 7 minutes or until golden and chicken is cooked through.

Credit: Foodista

Avocado & Tomato Salad Topped with Grilled Shrimp

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February 17, 2021

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Avocado & Tomato Salad Topped with Grilled Shrimp

If you are looking for a wonderfully light but flavorful meal, this one right here is delicious!!! Its so incredibly simple, comes together really quickly and minimal cooking on these hot days! I toasted up corn tortillas in the oven, topped that with a simple avocado tomato salad and on top of that some nice big grilled shrimp. On the side, an ear of corn! I’ve also got a little bonus idea at the bottom for an awesome salad to use up extra shrimp!

Ingredients

2 lbs extra large shrimp, peeled and deveined

2 avocado, diced

2 plum tomatoes, diced

2 limes

fresh cilantro, rough chopped to taste

corn tortillas

garlic powder

salt & pepper

Preparation

1. Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.

2. For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.

3. Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill. Layer it up… corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!

4. Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.

Credit: Foodista

Avocado & Feta Cheese Creamy Rice With Grilled Chicken

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February 17, 2021

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Avocado & Feta Cheese Creamy Rice With Grilled Chicken

Avocado and feta cheese appear in several salad dishes. So, I assume they would get along well like good friends..by that I mean-the 2 flavors are able to incorporate in some way. I’m satisfied with the dish and I hope you will be! The ingredients I put together might not make any sense in the world to some people but It tastes good! Creamy rice and grilled chicken rock my world.

Ingredients

For the avocado & feta cheese creamy sauce:

Yield: 1 Cup

2 avocados, diced

1/4 cup feta cheese, crumbled

1/4 cup Parmesan cheese, grated

1/4 cup canned coconut milk

2 tablespoons lime juice

1/4 teaspoon cumin

1/4 teaspoon smoked paprika

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 tablespoon chopped cilantro

1 tablespoon minced fresh ginger

1 teaspoon kosher salt

For the chicken:

4 pieces Chicken Breast Fillets, Boneless And Skinless

½ cups Store-bought Sesame Ginger Marinade

For the rice:

4 cups Jasmine Long-grained Rice

4 cups Water

Optional Garnishes: Feta Cheese, Cilantro

Preparation

1. Directions:

2. Add ginger and cilantro into a food processor. Pulse 5 times until they are finely chopped

3. Add avocado, lime juice, coconut milk, feta and Parmesan cheese; blend until they are mixed

4. Add spices-cumin, chili powder, paprika, cayenne pepper, garlic powder, and salt; pulse 5 times.

5. Taste to correction

6. Mix 1 cup of rice and 1/4 cup of the sauce. Rice will have greenish color.

7. This is real simple! I save time by buying ready-use sesame ginger dressing for marinating the meats as shown in the photo. This marinate/dressing is one of my favorites. I picked this dressing because I’d like to have Asian touch and the ginger will tie well with the creamy sauce that contained ginger

8. Marinate chicken breast fillets for at least 4 hours or overnight. Grill at 375 F hi heat for 10-15 mins until it’s cooked through, or to your desire of doneness. When it’s about to be done, brush the leftover marinate on both sides of chicken. Cook for a few mins and turn off the grill.

Credit: Foodista

Authentic Old World Puerto Rican Sofrito

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February 16, 2021

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Authentic Old World Puerto Rican Sofrito

What is Sofrito? First, you must understand that Puerto Rican food came from it mix of its Spaniard conquistadors, African slaves, and native TaÃno roots. And while it’s quite similar to other Hispanic cuisines, Puerto Rican food still has unique flavors, aromas and blends.

Sofrito is a blend of vegetables and Latin herbs used to season. What is sofrito used for? It’s used in a lot of things. Beans, stews, rices, etc. No Puerto Rican dish is complete without the infamous sofrito. A concoction of fresh roasted garlic, onions, sweet aji, onions, recao, cilantro, red bell pepper and spices. Sofrito is used as the base of any and just about every Puerto Rican dish.

Now, Fun Facts…

There is a BIG misconception about sofrito. Traditionally, there is NO TOMATOES IN SOFRITO. I don’t care where you saw it, what PR based site you got the recipe from or who’s mothers used it, there is NO TOMATOES USED IN SOFRITO, PERIOD! Same goes for green bell peppers. Don’t use it, ever! Wonder why your sofrito doesn’t smell like your grandmothers? It’s because you used tomato’s and green bell peppers and you probably didn’t roast the vegetables either.

Ingredients

One Large Red Bell Pepper. Don’t you dare use a jar of roasted peppers! Not in my recipe, do not insult our ancestors! Follow instructions!

One Large Yellow Onion

14 Aji dulce

1 head of garlic (roasted) You can do this by drenching the garlic head in olive oil, wrap it in aluminum foil and throw in the oven for 30 min at 350. Skin will just peel right off

1/4 cup PITTED Alcaparrado

1/2 cup Extra Virgin Olive Oil

20 Recao Leaves — Some people call this culantro. Can typically be found in Latin or Asian markets.

1 Bunch Cilantro

1 tbsp Fresh Ground Black Pepper

1 tbsp Oregano

1 tsp Ground Toasted Coriander Seeds

1/4 tsp Citric Acid — my grandma used the juice of one lemon

Preparation

1. Step 1 is THE MOST IMPORTANT STEP. It’s been lost through the newer generations of misinformed people. Ever wonder why Mexican Salsa tastes so good? It’s because they roast the vegetables. ROAST THE VEGETABLES PEOPLE! Peel the onion and cut into 4 parts, cut top off red bell pepper and discard seeds, cut tops off aji peppers.

2. Chop vegetables and put all the ingredients in a food processor.

3. Process for about 1 min or until all the vegetables are at a consistency like picture below.

4. Storing your Sofrito… Some people like storing their sofrito in ice cube trays, my grandmother too. Just please, for the sake of sanitary and possible food contamination with God knows what. Use an ice cube try with a lid or top. I found this one at Bed Bath Beyond and I think it cost just a couple of bucks. You don’t want your sofrito developing freezer burns, that’s just yukkkkkkkie!

5. This is what I do. After the sofrito is frozen I take it out of the tray’s and store it in a freezer safe zip lock bag. After all, it’s about keeping everything fresh right.

Credit: Foodista

Authentic Nigerian Beef Stew

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February 16, 2021

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Extremely delicious, totally gluten-free and paleo, all courtesy of the natural ingredients all cooked from scratch and to perfection.
This authentic, traditional recipe truly is the maker of giants!

Ingredients

700g Diced Beef

3 Red Onions (diced)

5 Cloves Garlic (minced)

8 Tomatoes (halved and seeds removed)

1 Red Pepper (seeds removed)

1/3 Cup Oil

Knob Fresh Ginger

Pinch Grated Nutmeg

3-4 tbsp. Home-Made Stock & 2 Gluten-Free Stock Cubes

2 tbsp. Tomato Puree

5 tbsp. Gluten-Free All-Purpose Seasoning

1 Scotch Bonnet (seeds removed… or left in if you like it hot!)

5 tbsp. Curry Powder

2 tbsp. Cumin Seeds (optional)

2 tbsp. Dried Mixed Herbs

2 tbsp. Black Pepper

2 Bay Leaves

OrganicGreek.com — VitaminBottles

Preparation

1. Rinse the beef in cold water and place in a small pot.

2. Add the stock cubes as well as half of the onions, garlic, ginger, all-purpose, curry, mixed herbs, cumin and black pepper.

3. To the pot, add enough boiling water to cover the meat, cover with the lid and cook on a medium heat for a few minutes before reducing and cooking for approximately 20-30 minutes or until the water increases from the meat and then reduces into a lovely, rich gravy.

4. (Ensure that you stir the beef every 10-15 minutes whilst cooking to ensure that nothing gets stuck to the bottom of the pot.)

5. Remove from the cooker and remove the meat from the gravy, draining any excess gravy from the meat.

6. Set both the gravy and meat aside.

7. In a blender, place the tomatoes, onions, ginger, garlic and scotch bonnet and blend until smooth. (Add a little water to assist with the blending.)

8. Add the oil to another – larger – pot and heat sufficiently before adding the blended ingredients.

9. (The pot should be hot enough for the added ingredients to start spitting. If spitting too much, then lower the heat.)

10. Add the remaining half of the ingredients mentioned above for the beef as well as the nutmeg, bay leaves tomato puree and stock cubes.

11. Stir everything and cover.

12. On a low to medium heat, allow the stew to fry down to an almost (but thicker) bolognese such consistency. This should take approx. 40 minutes.

13. Add the beef and reduced gravy made from the beef and continue to cook the stew until it’s a lovely, rich thick consistency before removing the pot from the heat and leaving covered until ready to serve.

14. Serve with fried plantain and cauliflower rice.

15. If using chicken instead of beef, after seperating from the reduced gravy, fry on a medium to high heat for a few minutes (to further seal in and intensify the flavour) before adding to the stew. Alternatively, you can also fry the beef in the same way before adding to the stew, but it is not necessary.

16. This healthy stew can last several days in the fridge.

17. The tomato to onion ratio is usually 4:1, so bear this in mind if you wish to increase or decrease the amount next time when making this stew.

Credit: Foodista

Authentic Jamaican Curry Chicken

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February 16, 2021

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Curry is a very important ingredient in Jamaican cooking since our food is a mixture of various flavors and spices from spanish, british, african, chinese and indian influence. This dish really highlights the indian influence. This is an authentic and original Jamaican Curry Chicken recipe by a born and raised Jamaican!

Ingredients

3lb of chicken thighs, legs or breast (skin removed)

6 tbsp. curry powder

1tsp. allspice

1tbsp. thyme

2 tsp. salt

2 tsp. black pepper pepper

2 sweet potatoes (chopped)

1 tbsp. coconut oil

2 cups water

1 onion (chopped)

1 large green pepper (chopped)

3 scallions (chopped)

4 cloves garlic (minced)

1 scotch bonnet pepper (whole)

Preparation

1. Season the chicken with all of the ingredients except for the potatoes and water and marinate up to 2 hours or overnight in the fridge.

2. Add the oil to a Dutch oven and on high heat, fry the only the chicken pieces until it is brown and seared on each side for about 10 minutes.

3. After the meat is nice and brown on both sides, add the remaining vegetable marinade, scotch bonnet pepper and water to the pot, cover and bring to a boil.

4. Add the potatoes and lower to a simmer and stew it for about 1 hour until it has a thick consistency.

Credit: Foodista

Authentic & Healthy Mexican Rice

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February 15, 2021

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A detailed step-by-step guide on how to make Mexican rice that’s authentic, healthy, and addictive every single time. Recipe included.

Ingredients

1 (28-ounce) can fire roasted whole peeled tomatoes

1 medium white onion, roughly chopped

1/3 cup avocado oil

2 cups brown rice

1-2 red chili peppers or jalapeÃ±o peppers, seeded and finely chopped

5 garlic cloves, minced

2 cups chicken bone broth

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/4 cup finely chopped cilantro

Juice of 1-2 limes

Preparation

1. PurÃ©e tomato and onion in a food processor. You’ll need 2 cups of the mixture and preserve the rest for later or for a Mexican-style chicken soup.

2. In a medium saucepan, heat avocado oil over medium-high heat for about 3 minutes. Toast brown rice in the oil, stirring frequently until it’s lightly toasted, about 8-10 minutes. Add chili peppers and garlic, stir until combined.

3. Pour 2 cups of the tomato mixture and chicken bone broth into the saucepan. Stir in salt and cumin. Bring to a boil, then reduce heat to low and cover. Cook for 45 minutes, undisturbed. (Do not uncover the pot to check the rice during cooking.)

4. Remove from heat and let it stand for 10-15 minutes. Stir in chopped cilantro and lime juice. Enjoy!

Credit: Foodista

Austrian Goulash

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February 15, 2021

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This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semel Knoedel (bread dumplings) this is a family favorite recipe.

Ingredients

4-5 pounds stew cut meat*, cut into bite-sized chunks

flour seasoned with Kosher salt & cracked pepper– about 1 cup flour, 1 Tbsp salt & pepper

2 large onions, sliced thin

olive oil for searing

2 tsp. Hungarian Hot Paprika

1 Tbsp. mild paprika

2 garlic cloves, sliced thin

zest of one small lemon

1 Tbsp. caraway seeds

2 Tbsp. tomato paste

1 large can tomato sauce (approx 4 cups)

½ cup beef or chicken stock (or water)

kosher salt & pepper to taste

flour for searing meat

NOTE: My recommended cut of meat, if your butcher can provide it, is “chuck eye roast”. It’s a very tender cut of meat that braises beautifully.

Preparation

1. You will need a large Dutch oven with a lid for best results. Add just enough olive oil to coat the pan and turn the heat high enough to make the oil shimmer, but not smoke.

2. Pat the meat dry and dredge in flour, seasoned with kosher salt & cracked pepper.

3. Add one piece of meat to the hot oil to make sure that it sizzles. Add the remaining meat, without crowding the pan and sear for about 34 minutes per side. You want a golden crust that will give the gravy great flavor.

4. Cook the meat in batches, if necessary and set aside in a bowl– to collect the juice.

5. When all the meat is seared, turn the heat to medium and add a little more olive oil to the pan and cook the onion until tender– 3-4 minutes. Add the sliced garlic and cook till fragrant– 30 seconds or so.

6. Add the tomato paste and paprika, and cook for 1-2 minutes.

7. Add the tomato sauce, caraway seeds, lemon zest and chicken stock and stir well.

8. Bring to a simmer for about 15 minutes and taste for seasoning. Adjust as necessary. If the sauce is too thick, thin with a little more chicken stock or water until it is the consistency of a gravy.

9. Simmer for 2 hours, or you can use a slow cooker for 4-6 hours.

10. This stew tastes even better if made one day in advance. Serve or buttered egg noodles or spaetzle or Bavarian Bread Dumplings– recipes coming soon to my blog!

Credit: Foodista

Aubergine Teriyaki Sushi

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February 15, 2021

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Roll up! Roll up! For these sensational tasting sushi pieces which have been delicately created to give a subtly sweet and satisfying flavour that would be a great lunch option for work.

Ingredients

For the Aubergine:

250g/9oz aubergine/eggplant

4 tbsp. low-sodium soy sauce

4 tbsp. maple syrup

1 tbsp. grated ginger

1 tsp. grated garlic

2 tbsp. sesame oil

1/2 tsp. ground black pepper

For the Sushi:

680g/24oz sushi rice

720ml/12fl oz water

60ml/2fl oz rice vinegar

2 tbsp. maple syrup

1/2 tbsp. sesame oil

6 sheets Japanese Nori

1 tbsp. sesame seeds, toasted

Preparation

1. Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl.

2. Cut each aubergine into thirds length-wise. Poke all over on the cut surface with a fork. Allow to marinate for an hour in the soy mixture

3. Rinse the rice.

4. Combine rice and water in a stockpot and bring to a boil.

5. Cover, reduce heat to low and cook for 20 minutes.

6. Grill aubergine slices until fully cooked. About 4-5 minutes per side.

7. Slice grilled aubergine into long strips.

8. In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds.

9. When rice is fully cooked, fluff and toss in the rice vinegar mixture.

10. Assemble the sushi. Lay a sheet of nori on a bamboo mat. Spread cooked sushi rice evenly on top of Nori. Lay strips of cooked eggplant near one edge. Roll and cut into 8 even slices.

Credit: Foodista

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Bacalhau (Dried Cod Fish) Con Olive Oil and Tomato

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Avocado Chicken Parmigiana

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Avocado & Tomato Salad Topped with Grilled Shrimp

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Avocado & Feta Cheese Creamy Rice With Grilled Chicken

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Authentic Old World Puerto Rican Sofrito

Ingredients

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Authentic Nigerian Beef Stew

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Authentic Jamaican Curry Chicken

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Authentic & Healthy Mexican Rice

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Austrian Goulash

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Preparation

Aubergine Teriyaki Sushi

Ingredients

Preparation

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