Aug 052013
 

Sunny Portabella Mushrooms I ~ Simple Recipes Dot Me

Is it Portobello or Portabella mushrooms? On my package was written Portabella, therefore I am calling this huge earthy mushrooms Portabella…the funny thing is that is Portuguese, the term “bello” is for male and “bella” for female…but I guess mushrooms do not have gender…

I am sure that you have seen many of this recipe…but it is the first time that I made this…baked eggs in the portabella mushroom caps. I got the mushrooms from Costco therefore made it twice. My husband loved it! It is a real simple recipe…does not require any pan or stirring, and you serve right off the oven with a side of green salad…so healthy and tasty.

Oh! Before heading to the recipe, the new issue of Desserts Magazine is out and it is free for one more week, check it out if you love desserts, and this issue is loaded with summer treat.

Ingredients:

2 Portabella mushrooms
2 large eggs
4 slices of cold cut of your choice (prosciutto, mortadella, ham)
Pinch of oregano
Pinch of thyme
Salt and fresh ground pepper
Olive oil

Sunny Portabella Mushrooms (2) ~ Simple Recipes Dot Me

Sunny Portabella Mushrooms (3) ~ Simple Recipes Dot Me

Method:

Preheat oven at 375F.

Brush olive oil in an oven safe pan or silicon mat.

Wash and pat dry the mushrooms and remove the stem and some of the gills. Place the mushrooms on the oiled oven tray covered with aluminum foil or silicon mat

Sprinkle some oregano and thyme and layer 2 sliced of cold cut of your preference, I used mortadella (picture) and prosciutto.

Gently crack one egg in each mushroom cap, and again sprinkle more herbs, salt and fresh pepper. Make sure to not add too much salt since the cold cut contains lots of salt.

Bake for 25 to 30 minutes, until the eggs are set. Do not over bake, the color of the egg yolk is very deceiving as it will give you the impression that is not done. You can decide if you like to bake longer by carefully touching the egg yolk and determine the “softeness” of it.

Remove from the oven and serve.

Sunny Portabella Mushrooms (5) ~ Simple Recipes Dot Me

Sunny Portabella Mushrooms I ~ Simple Recipes Dot Me

I hope you enjoy this simple and tasty recipe!

Curiosity Corner Jan 2013
Did you know that Portabella mushrooms are low in calories, low in sodium and has not cholesterol? Moreover, these mushrooms are packed with minerals such as potassium, riboflavin and zinc and contain lots of fibers.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Mar 182013
 


Brioche from Simple Recipes Dot Me

I must admit that I do not watch my diet, I always believed that moderation is the key therefore if I crave for something I will go for it…in moderation. With that said, every time that I plan to bake brioche I get turned off once I see the amount butter that is required…well, I could not resist and eventually went ahead with the plan to make brioche. I can tell you that when the butter was added to the dough and struggling to get incorporated in the dough, I was like “OMG, this is insane! But when the loaf of brioche came out of the oven the alarming image of the butter trying to be incorporated to the dough disappeared…and here I was one slice after another…

I adapted this recipe from Food.com and used the bread machine for all the mixing and kneading. This came out deliciously rich, buttery with such a luxurious texture…we enjoyed it warm with strawberry jam and slightly toasted…for your information, I did not regret making this bread. If you have not baked brioche I urge you to try…it is worth every single bite.

Ingredients:

Sponge
¼ cup warm water
1 teaspoon yeast
1 cup all-purpose flour
1 large egg

Dough
¼ cup sugar
½ teaspoon salt
2 large eggs
¾ cup all-purpose flour
6 tablespoons butter at room temperature

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

Method:

Place the milk, yeast, egg and 1 cup of the flour in the bread machine bucket, set to mix until all the ingredients are well blended. Set the sponge aside to rest uncovered for 30-40 minutes.

After this resting time, add the sugar, salt, eggs, and ¾ cup of the flour to the sponge. Set in the machine to kneading setting until dough is smooth, make sure that you scrape the sides of the bucket.

Add the butter one tablespoon at the time until all the butter is incorporated to the dough. It will be very sticky but do not be attempt to add more flour, eventually the butter will be all incorporated in the dough and the dough will be very soft and smooth.

Transfer the dough to a bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled its original size for approximately 2 to 2 ½ hours.

Deflate the dough by pulling the dough and then letting it fall back into the bowl. Quickly shape the dough by Dividing the dough into three balls, and each into 3 little balls. Braid them and put the braid in the mini pan. (The original recipe calls for a second rise in the refrigerator overnight)

Cover the pans with plastic film and allow the dough to rise at room temperature for 2 hours, or until doubled in size.

Preheat the oven to 375°F. Lightly brush each loaf with egg wash (1 egg beat with 1 tablespoon water), Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
Bake the loaves for about 30 minutes, or until top of the bread is golden color.

Cool to room temperature on a rack and enjoy!

This brioche can be stored in the freezer, by wrapping the bread tightly with plastic bag.

Brioche from Simple Recipes Dot Me

Brioche from Simple Recipes Dot Me

If you enjoy this Brioche recipe you might want to check on Chocolate Marble Bread or Sweet Rolls.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Jan 282013
 

Blueberry Muffin from Simple Recipes

This is one of the lightest texture of blueberry muffins that I ever baked…it is so light that tastes almost like a cake…some people like heavy and robust muffins, I like the delicate and melt in your mouth ones, so if you are like me you sure will enjoy this simple recipe for blueberry muffins…you can adapt by replacing the blueberries with chocolate chips, cranberries, strawberries or whatever you are in the mood for.

Please try this recipe, it is more laborious than the conventional muffins, because you will need to beat the egg whites to stiff peaks, but well worth it. I was very generous with the portion of blueberries, therefore the muffins/cake were exploding in flavors…only one word to describe them…YUM!

Ingredients:

½ cup or 1 stick unsalted butter, softened at room temperature
¾ cup sugar
2 eggs, separated
1 teaspoon vanilla
¼ teaspoon salt
1 ½ all-purpose flour
1 teaspoon baking powder
¼ teaspoon cream of tartar
½ cup milk
2 ½ cups fresh blueberries
1 tablespoon all-purpose flour
1 to 2 tablespoons turbinado sugar or any sugar in crystal form

BLueberry Muffin from Simple Recipes

Blueberry Muffin from Simple Recipes

Blueberry Muffin from Simple Recipes

Method:

Preheat oven to 375 degrees. Prepare the muffins cups.

In a small bowl sift the flour, salt and the baking powder together.

In a large bowl, beat the egg whites with the cream of tartar until foamy, add approximately ½ of the sugar and beat until stiff peaks form, set aside.

In another bowl, cream together the butter and remaining of the sugar. Add egg yolks, vanilla, and mix until creamy until the cream turn slightly pale.

Add the flour mix to the butter cream alternating with the milk, mix just enough so the flour mix is incorporated to the butter cream.

Fold in the egg white into the batter, add the blueberries by mixing gently.

Spoon batter in the prepared muffins cups. Sprinkle with the turbinado sugar and bake for 25 to 30 minutes at 375F or until a wooden toothpick comes out clean.

Let the muffins/cake cool on the rack and serve.

Blueberry Muffin from Simple Recipes

Blueberry Muffin from Simple Recipes

If you enjoy this simple recipe for blueberry muffin/cake you might want to check on Lemon Blueberry Muffins or Banana Muffins with Walnuts.

Curiosity Corner Jan 2013
Did you know that blueberries do not ripe once they are picked? Blueberries are packed with vitamin C and iron and are good source of fibers.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Jun 042012
 

Hello! I am back and I hope you all had a great weekend…we went to Beijing for vacation. Being that this was my first time in China, I must tell you, it was amazing…I will, in the future, share some of the pictures that we took.

Being in China and exposed to all the Chinese food, all of a sudden I asked myself “how come I have not made Chinese steamed bread/bun?” Well, most of the time I would buy them frozen at the local Asian grocery store, either plain or filled with savory meat/vegetarian or the sweet version. Very different from when I used to live in Brazil.  Because the Asian goods were not ready available, we had to make everything from scratch. After moving to US, we just got spoiled since we could find all the goodies easily available.

I remember the first time  I introduced this buns to my husband, he looked at me and said “are you sure that this is cooked? It seems raw…” Even as I place the bun into my mouth, he was still hesitant but finally gave in and tried…Now he loves the homemade ones; he even spreads the buns with peanut butter and jelly or makes a sandwich with it.

These buns are very soft and pillowy… I love “playing” with the dough and making different shapes or into simple rolls. You can store the buns in the refrigerator or in the freezer. Just place them in the steamer for 10 to 15 minutes and you have a hot and steamy bun. Believe me this recipe is very simple!

Ingredients:

Starter dough

1/3 cup warm water
1 ½ teaspoon yeast
2 teaspoon sugar
1/3 cup all-purpose flour

Main Dough

1 ½ tablespoon cornstarch, complete with all-purpose flour to final measurement of 1 ½ cup
1 teaspoon baking powder
½ teaspoon salt
1 ½ tablespoon sugar
1 tablespoon canola oil
¼ cup warm water

Method:

Starter dough

Dissolve the sugar in the warm water and add the yeast. Mix gently and let it rest for approximately 5 minutes, add the flour. Mix and let the starter dough rest in a warm place for approximately 1 hour, until the surface is bubbly.

Final dough

In the bread machine bucket add the starter dough and the remaining ingredients from the main dough, except the water. Set the bread machine to the dough setting, slowly add the water until the dough is soft and smooth. When the dough cycle finishes, remove the dough from the bucket and place in a medium bowl cover with a plastic film and let the dough proof until it doubles its original size. It will take approximately 1 to 2 hours, depending of the room temperature.

Once the dough double its original size, knock the dough back (punch in down) gently and it is time to shape them…now the fun begins!

In this particular case, I divided the dough into 10 equal pieces and shaped them differently. I even added green onion in a couple of them.

Once you shape the buns, place them on parchment paper, cover with plastic film and let them rise in a warm place for approximately 30 to 45 minutes, or until almost double in size.

In the meantime get the steamer going. Place the buns in the steamer, making sure that there is enough space between the buns. Steam the buns in boiling medium heat for 12 to 15 minutes. Be careful when removing the buns from the steamer so the steam condensation does not drip on the buns.

Transfer the buns to a rack to cool. Serve them hot/warm.

Store them in the refrigerator or freezer.

If you enjoy this Chinese steamed buns you may want to check on this other Asian bread recipes like Red Bean Buns or Asian Style Sandwich Loaf from Simple Recipes.

Curiosity Corner Jan 2013
Did you know that the steamed buns were typically eaten in the northern part of China, where wheat was grown abundantly? These steamed buns have mainly two textures, the soft and fluffy and the dense and firm, being that the first one was served in elegant restaurants and the latter one was mainly used for the working man (high carbohydrates).

Thank you for stopping by Simple Recipes and have a great week!

Oct 032011
 

Baked eggs and fresh juice

This is the kind of breakfast that we have once in a while over the weekend. Well, not completely true since we have fresh fruit/veggie juice every day. The treat here is the baked eggs.
Actually the baked eggs are very simple to make, and great paired with a toast. You can always add spinach, tomatoes, ham, peppers…anything that you would add into an omelette, therefore very versatile.

For the juice, just combine any fruit/veggie and juice it! I have apple, beet, cucumber, carrot, tomato and celery in this particular juice.

Baked eggs

Ingredients:

2 eggs
1 tablespoon butter
1 tablespoon toasted bacon (in pieces)
Mozzarella cheese to taste
Salt and pepper to taste
½ teaspoon dry parsley
Extra butter to coat the ramekins

Method:

Preheat oven at 375F.

Coat the ramekins with butter and break the egg into each ramekin. Dot each egg with ½ spoon of butter, add the bacon. Top the egg with shredded mozzarella and sprinkle with salt, pepper and dry parsley.

Set the dishes in a baking pan and add enough water to cover at least 1/3 of the ramekins. Bring to simmer and transfer to a preheated 375F oven.

Bake until the egg whites are just set and the yolks are still soft.

Serve hot.

I hope you enjoy this breakfast and have a wonderful week!

Thank you for stopping by Simple Recipes!

 

May 022011
 

Blueberry Lemon Muffins

This is a very simple and easy recipe for muffins, since I have lots of lemons (they came from my sister’s backyard) I wanted to make something that uses lemon, and here I am with these muffins. They came out great, moist and lemony.

Ingredients:

½ cup canola oil
1 cup sugar
2 eggs
2 tablespoon fresh squeezed lemon juice
1 cup Greek yogurt
1 teaspoon vanilla
2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

1 cup blueberries

Method:

In a medium bowl sift all the dry ingredients. And in another larger bowl, mix together the oil, sugar, yogurt, vanilla extract, lemon juice and eggs. Add the sifted dry ingredients and stir until combined.
Add the blueberries and mix gently. Spoon batter into the prepared muffins cups. Bake in a preheated 325F oven for 15-20 minutes or until toothpick inserted into center of cake comes out clean.
Serve warm.

Curiosity Corner Jan 2013
Did you know that there are studies showing that blueberries can lower cholesterol therefore preventing heart disease?

Thank you for visiting Simple Recipes!

 

May 312010
 

Since my husband eats 1 banana a day and we get them at Costco, no need to tell you that we always end up with super ripe bananas…so this time I decided to bake some muffins…again this one is simpleand easy to make. These muffins are delicious, a great addition to breakfast or as an afternoon snack.
Detail…I asked my husband to mash the bananas, so the bananas were mashed but not all the way. Well, the muffins turned out good in spite of the semi-mashed bananas as we could bite into little pieces of banana.

Ingredients:

1.5 cup all purpose flour
1 teaspoon baking powder
2 eggs
1 cup sugar
1 teaspoon vanilla extract
4 oz of butter
1 cup chopped walnut
3 bananas mashed

Method:

Shift the flour and the baking powder together. In a bowl blend the eggs, sugar, vanilla extract, and butter. Once the batter is smooth add the flour and the baking powder and mix gently. Add the mashed banana and the walnut. Scoop the batter into standard muffin cups.
Bake in a pre-heated oven for approximately 20 minutes at 350F.

HAPPY MEMORIAL DAY!

Thank you for stopping by Simple Recipes and have a great week!