Baked Cod fish

Hello, today I am posting for the first time in a long time. I don't think I have posted since my baby was born, little Julian. He will be 2 years old in a couple of months!

Here is a receipe Julian liked! Baked cod fish wrapped in foil paper.

Ingredients:
- Cod fillets
- Butter
- Salt, black pepper, parsley and lemon juice
- Green peppers
- Olive oil

Instructions:
1. Cut foil paper in pieces to wrap each fillet.
2. Make the fish sauce: mix melted butter, salt, black pepper, and lemon juice.
3. Chop the green peppers as desired.
3. Place each fillet in a foil paper and cover each fillet with the butter sauce you made.
4. Put some olive oil on top of each fillet.
5. Add green chopped green peppers to each foil wrap.
6. Close each foil wrap.
7. Bake them for 40 minutes in 375 F or until the fish temperature reaches at least 165 F.

As a side dish I boiled a skimless sweet potato and chopped it in slices after boiling.

Have fun!!!

Hugs,
Luluca

Brazilian beef stew

Hello my dear guests, happy 2017!

This is a Brazilian beef stew recipe I cook quite often. Modifying other recipes, I got to this combination of ingredients which work well for me. It is very easy to prepare, specially if you have a pressure cooker. Mine is electric what makes my life much easier. I just add all the ingredients to the pan and set the time.

Servings: 4 
Preparation time: 30 min
Cooking time: 1h in the pressure cooker.
Difficulty : easy


Ingredients:

2 pounds chuck pot roast
1 can tomate paste
1 rousset potato
3 medium carrots 
1 large onion
3 vine tomatoes
2 garlic cloves
2 tomato paste can of water
Salt and pepper
Parsley and green onions
Olive oil
Corn and peas (it ca be frozen)

Directions:

1. Cut the meat in large cubes. Season it with salt and pepper. 
2. Chop all the vegetables.
3. Fry onion and garlic with olive oil.
4. Add meat and fry a bit, don't need to fully cook.
5. Add tomatoes and fry for a bit as well.
6. Add carrots, potatoes, corn, peas, tomato paste, water and parsley.
7. Stir and close the pressure pan.
8. Cook until the meet is tender. If you use pressure pan it will take about 1 hour.


Serve with rice and Brazilian cassava flour (farinha de mandioca).


Enjoy!
Lu

Shrimp Moqueca

yield : 6-8 people
time preparation - 2-3h

Ingredients: 
2 onions
2 garlic cloves
2-3 green and red peppers (pimentão) - the colors you want
8 tomatoes
1 coconut milk can
cilantro
parsley
2 lb (907g) medium size shrimp - cooked and clean without tail
2-3 tablespoon azeite de dendê (Brazilian supermarket)
salt
black pepper
red pepper
2 lemons
Cassava flour (farinha de mandioca) (Brazilian supermarket)
3 cups rice

Preparation:
1. Season shrimp with salt, lemon and black and red peppers ( I used 1 tablespoon + 1/4 teaspoon  salt; 1/2 teaspoon black pepper). Reserve.
2. Fry garlic, onions and cook for a while. Add green/red peppers, tomatoes and salt. Let them cook until they get soft. Add azeite de dende and coconut milk and keep cooking. Total time for this step is at least 1 hour.
3.  Add shrimps, cilantro and parsley and cook for 10 minutes or until they are tender. Don't cook too much the shrimps, otherwise they can get hard.
4. Serve with cassava flour and rice.

Enjoy!!!!

Meatloaf (from International Center)

Hi people!!

This is a recipe from a cooking class I attended at the UCSD's International Center in 2012! I have been cooking this recipe since there and now I am posting it to share with you!

Ingredients:
1 envelope Lipton onion soup mix (sopa de cebola em pó)
2lb groud beef
1 cup bread crumbs
2 eggs, beaten
3/4 cup water (I have never used, but in case you feel you need)
1/3 cup ketchup
2 Tbs worcestershir sauce (molho inglês)
1 cup chopped vegetable (onion, celery (salsão), etc)
3/4 cup shredded (ralado) cheddar

How to prepare:
1. Preheat oven 350 F (180 C)
2. Saute chopped veggies with oil, set aside, let it cool.
3. Stir the ground beef, bread crumbs, soup mix, sauteed veggie and cheddar cheese in a large bowl until well combined.
4. Mix eggs, ketchup, worcestershir sauce into the meat until evenly combined.
5. Shape into loaf in 9x13'' baking pan.
6. Bake about 45 minutes or until juices are clear.
7. Let stand 10 minutes.

Serve with tomate sauce and garlic and mashed potato.

Great memories from the beginning of my stay here in U.S. at IC!!

Bom apetite!
Lu

Pressure Cooker Pork Roast with Potatoes and Carrots

Hello! This is a recipe I found on the internet this week and worked pretty good.

Ingredients:

• 1 ½ pound boneless pork loin
• 2 tablespoon olive oil
• 4 potatoes, peeled and cut into cubes
• 3 carrots, scraped and cut into small cubes
• 1 clove crushed garlic
• Herbs to taste:  thyme, rosemary, basil, marjoram, celery seed, nutmeg, parsley
• ½ cup chicken broth

How to prepare:

Heat oil in the Cooker then add cut up potatoes and carrots.  Cook long enough to get a browning effect on the vegetables.  Remove and set aside. 

Place the pork loin in the pressure cooker and sear.  Add garlic and continue cooking for one minute.  Add broth and fresh herbs in the cooker.  Seal your electric or stove-top pressure cooker and cook high for 14 minutes or low for 28 minutes.  Wait for pressure to release and then add carrots and potatoes and reseal and cook an extra 5 minutes on high or 10 minutes on low.  Wait for pressure to release.

Reference:

http://amazingonepotmeals.com/pressure-cooker-pork-roast/

Deviled Eggs

Hello folks!
Today I am posting the Deviled Eggs recipe I have done for this year's Easter celebration.  

Ingredients
12 large eggs 
4 tablespoons mayonnaise 
2 teaspoons Dijon mustard 
1/4 teaspoon salt
pinch of pepper 

Preparation
1. Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.
2. Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.
3. Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.

Reference:
http://www.myrecipes.com/recipe/deviled-eggs
http://www.myrecipes.com/holidays-and-occasions/easter-recipes/stuffed-egg-recipes#deviled-eggs

If you go to the last link there are two nice videos: 
- learn how to make perfect hard-cooked eggs
- learn how to make deviled eggs.

Enjoy!!
Lu

Easy Grilled Chicken Teriyaki

Hello guys, 

here it is a simple and tasty chicken recipe from allRecipes blog.

Ingredients:
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

Salt

Directions:
1. Place chicken seasoned with salt, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, 2. and shake to coat. Place in refrigerator for 24 hours, turning every so often.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Reference: 
http://allrecipes.com/recipe/easy-grilled-chicken-teriyaki/

Brigadeiro

Hello again, friends!

This is the original Brigadeiro recipe which has the ball shape. There is another post with the cup brigadeiro version in my blog.

Ingredients:
1 can condensed milk (you can find at Ralphs)
3 tablespoons unsweetened cocoa powder (you can use regular chocolate power instead)
1 tablespoon unsalted  butter
chocolate sprinkles for decoration

How to prepare:

1. In a medium saucepan, set over medium-low heat, add the sweetened condensed milk, unsalted butter and salt. Sift in the cocoa powder as to avoid lumps; mix until thoroughly combined.  

2. Stir continuously for about 10 to 15 minutes, until the mixture has thickened. A good test is to swipe a spatula through the mixture and if it's thick enough to separate so you can see the bottom of the pan, then it's good to go. Pour the mixture into the lightly greased bowl. Cover with plastic wrap and transfer to the fridge to chill for at least 3 hours or overnight. 

3. Prep your decorating ingredients. On a large plate or cutting board, arrange the mounds of sprinkles. Lightly grease your hands with cooking spray or butter. Using a teaspoon, scoop out about a teaspoon of the chocolate mixture and roll it, on your palms, into a 1 1/2-inch ball and place inside of a small cupcake liner. Roll the ball in the sprinkle. Repeat the rolling and decorating process until you've worked your way through all of the chocolate mixture, spraying your hands with cooking spray every so often. 

4. Transfer the brigadeiros onto a cutting board or plate and place in the refrigerator until you're ready to serve. 

Enjoy!! Any questions let me know! 

Cheers
--Lu

Recipe reference:
http://www.pbs.org/food/fresh-tastes/brigadeiro/

Cup Brigadeiro

Hello, friends!

Today I am posting the Brigadeiro recipe. This is a brigadeiro version to be served in small plastic cups and need to be eaten with a spoon.

Ingredients:
1 can condensed milk (you can find at Ralphs)
1 can table cream (you can find at Ralphs)
3 tablespoons unsweetened cocoa powder (you can use regular chocolate power instead)
1 tablespoon unsalted  butter
chocolate sprinkles for decoration

How to prepare:

1. In a medium saucepan, set over medium-low heat, add the sweetened condensed milk, unsalted butter and salt. Sift in the cocoa powder as to avoid lumps; mix until thoroughly combined.  

2. Stir continuously for about 10 minutes, until the mixture has thickened. A good test is to swipe a spatula through the mixture and if it's thick enough to separate so you can see the bottom of the pan, then it's good to go.

3. Pour the mixture into the small plastic cups. Transfer to the fridge to chill for at least 3 hours.

4. After the mix is firm decorate with chocolate sprinkles.

Enjoy!! Any question let me know! 

Cheers
--Lu

Recipe got from:
http://www.tudogostoso.com.br/receita/70438-brigadeiro-de-copinho.html

Brazilian Carrot Cake

This recipe is Bruno's favorite cake and Claudia's recipe!

This cake has been very well accepted among our friends! :-)

Ingredients:
- 3 large carrots or 4 medium or 5 small
- 3 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder

Directions:
1. Preheat oven to 380 degrees.
2. Grease and flour a tube type baking pan. If you don't have it you can use a rectangular one.
3. Peel the carrots.
4. Mix carrots, eggs and oil in the blender. You can blend the entire carrots.
5. In a large bowl mix sugar, flour and baking power.
6. Add the blender's mixture to the large bowl and mix all.
7. Pour the mix into the prepared pan.
8. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. After cool, removed the cake from the pan. 

Chocolate topping (optional):
 - 1 cup milk
-  1 cup white sugar
-  1 tablespoon butter
1. Mix all the ingredients into a pain.
2. Bring to boil until it is not too thick or just call me to ask :DDD
3. Add this chocolate topping to the cake!
4. Enjoy!!

Pan-Cooked Celery With Tomatoes and Parsley

I wanted to prepare a dish with celery (aipo em português) and I found this recipe. It is a very nice side dish (acompanhamento) with rice or as a topping for pasta.

1 bunch celery, trimmed and cut into 1-inch pieces

1 tablespoon extra virgin olive oil

4 garlic cloves, minced

1 anchovy, rinsed and chopped (optional) 

1 14-ounce can chopped tomatoes in juice

3 tablespoons chopped flat-leaf parsley

Pinch of sugar

Salt and freshly ground pepper to taste

1. Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.

2. Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

Yield: Serves 4

http://www.nytimes.com/2013/01/23/health/pan-cooked-celery-with-tomatoes-and-parsley-recipes-for-health.html?_r=1&

Passion Fruit Mousse

It has been four months since we arrived in San Diego, it is time to start posting again, but now in English! I have done passion fruit mousse here as a traditional Brazilian dessert and people have enjoyed it! The recipe is very simple:

Ingredients:
1 can of condensed milk (you can find at Ralphs)
1 1/2 can of table cream (you can find at Ralphs)
1 cup of passion fruit concentrate juice (alternative: 1/2 cup of squeezed lime)

The concentrate juice you can find at "Brazil by the Bay" market or Amazon:
http://www.brazilbythebaymarket.com/
http://www.amazon.com/Maguary-Passion-Fruit-Juice-Concentrate/dp/B0085P1ICQ

How to prepare:
Mix all the ingredients into the blender until the mousse is firm. Try the mousse, if it is too sweet, add more table cream and stir for more time. Afterwards, put in a container and leave in the refrigerator for at least 1 hour before serving. Actually, if you can leave in the refrigerator for my time it is better!

Enjoy it!!!!!
Lu