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!

Jul 282013
 

Oatmeal Cookies (1) ~ Simple Recipes Dot Me

There are hundreds, if not thousands of different recipes for oatmeal cookies…I cannot for sure tell you where I came up with this recipe. Of course by mixing, matching and trying different proportions from many recipes…and this is the recipe that I like to use when it comes to oatmeal cookies. I like my cookies chewy and my husband like them crunchy, so I bake the ones for him for a couple of minutes longer.

In spite of a big list of different ingredients required for this recipe, most of them, if not all, are ingredients that we all have available, so here it is…

Ingredients:

½ cup butter
½ cup brown sugar
1 egg
½ teaspoon vanilla extract
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 ½ cup oat
2/3 cup raisin
2/3 cup chopped walnut

Oatmeal Cookies (2) ~ Simple Recipes Dot Me

Oatmeal Cookie (3) ~ Simple Recipes Dot Me

Method:

In a bowl, mix all the dry ingredients together, except the oatmeal. Set aside.

In a bowl, beat the butter and the sugar, until creamy and light, add the egg and continue to beat until light and fluffy.

Fold in the flour mix, mix gently, add the oat and then the raisin and walnut.

Spoon the dough in a cookie sheet and bake in a pre-heated oven for 12 minutes at 350F.

Oatmeal Cookies (4)~ Simple Recipes Dot Me

I hope you enjoy this simple recipe for oatmeal cookies. If you like this cookie recipe, you might want to check the Peanut Butter Cookies and Chocolate Chips Cookies out.

Curiosity Corner Jan 2013
Did you know that oat contain a lot of soluble fiber? Therefore, it helps to lower cholesterol. The sticky and viscous texture of oat when cooked is due to its soluble fiber referred as beta-glucan.

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

Jul 152013
 

Brandied Cherry Frozen Yogurt (1) ~ Simple Recipes Dot Me

I always liked chocolate filled with cherry and brandy, so I thought why not making a frozen yogurt with brandied cherry? It sure sounded much more tempting than plain cherry.

Yes, it turned out awesome…and nobody got drunk in spite of the amount of brandy that was added to the cherries. The alcohol was totally gone with the cooking, but the flavor and aroma of the brandy was detectable in every cherry. So now imagine a spoonful of the creamy yogurt with cherry in every bite…yum!

Ingredients:

1 lb fresh cherry
1/3 cup sugar
½ cup brandy

2 cup non-fat Greek yogurt
2-3 tablespoons brandy (optional)

Brandied Cherry Frozen Yogurt (2) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (3) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (4) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (5) ~ Simple Recipes Dot Me

Method:

Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Remove the pit of the cherries (I just bought a cherry pitter and it is great!) and place in a medium pan with the sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat , let it cool and place in a the refrigerator for a few hours or overnight.

In a medium bowl, mix the yogurt, all the brandied cherry and brandy (optional). Once the cherry and the yogurt are all well blended turn on the ice cream maker and pour the yogurt mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately (best option) or place in the freezer.

If placed in the freezer, remove the frozen yogurt 10 to 15 minutes before serving.

Brandied Cherry Frozen Yogurt (6) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (7) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (8) ~ Simple Recipes Dot Me

If you like this frozen yogurt recipe, you might want to check on Mango Frozen Yogurt with Agave Syrup, Rhubarb Frozen Yogurt or Strawberry Frozen Yogurt.

Curiosity Corner Jan 2013
Did you know that cherries are very low in calories and rich in nutrients, vitamins and minerals? Cherries are rich in pigments which contain antioxidant properties, therefore beneficial to prevent many diseases such as cancer, heart disease, pre-diabetes, hypertension, etc…

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

Jun 172013
 

Strawberry Salsa (1) ~ Simple Recipes Dot Me

Strawberry Salsa (2) ~ Simple Recipes Dot Me

I always like fruits in savory dishes…back in Brazil during festive time like Christmas and New Year we always have turkey or ham with fruits, therefore serving savory dishes with fruits always remind me of my childhood.

Strawberries are everywhere…and they are at its freshest season. After making all kind of drinks with strawberries and eating them fresh or topped with condensed milk, I decide to make this simple and easy strawberry salsa,  served with a simple flour coated hake and scallops. It was divide…so refreshing and so summery.

Ingredients:

Strawberry Salsa

8oz fresh strawberry clean, hulled and cut in small pieces
2 tablespoons sweet onion, finely chopped
¼ cup fresh cilantro, finely chopped
Salt and pepper to taste
Fresh lemon juice to taste
Jalapeno to taste, (optional, if you like it spicy, I did not add…this time)

Seafood

1 hake, filet
4 scallops, large

¼ cup all-purpose flour
Salt and pepper to taste
1 ½ tablespoon olive oil

Strawberry Salsa (3) ~ Simple Recipes Dot Me

Strawberry Salsa (4) ~ Simple Recipes Dot Me

Strawberry Salsa (5) ~ Simple Recipes Dot Me

Method:

Strawberry Salsa

Mix all the ingredients in a medium bowl and chill for 1 hour before serving.

Seafood

In a deep plate, mix the flour with fresh ground pepper and salt. Coat the fish and or scallop with the flour mix.

In a fry pan add the olive oil and pan fry the fish filet and the scallops. Make sure that you have both sides of the fish filet browned and fully cooked. Sear the scallops both side to your likeness.

Remove from the heat and top with the fresh strawberry salsa.

Serve immediately.

Strawberry Salsa (6) ~ Simple Recipes Dot Me

Strawberry Salsa (7) ~ Simple Recipes Dot Me

If you enjoyed this simple recipe of strawberry salsa you might want to check on Strawberry Frozen Yogurt or Soft Cheesecake with Strawberry Sauce.

Curiosity Corner Jan 2013
Did you know that 1 cup of strawberries contains all the vitamin C that you need for the day? Moreover, strawberries contain a combination of antioxidant and anti-inflammatory nutrients, therefore many research support the benefit of strawberry in regards to prevention of cardiovascular disease, regulating blood sugar in type 2 diabetes and prevention of certain cancers.

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

Jun 032013
 

Veggie Pie (1) ~ Simple Recipes Dot Me

This is a very simple and easy recipe for veggie pie inspired by a very popular recipe in Brazil, and of course if you prefer you can always add shredded chicken or any kind of meat of your preference.

I made this pie because we were going to a potluck party and the host requested a vegetarian dish, so I adapted the recipe that I made a while ago, and substituted the shredded chicken and vegetables for only vegetables. Believe me, it is still very tasty and everyone liked it.

One more thing, this  great veggie pie or cake (whichever way you want to call it) is very practical to take to a potluck party because it can be served cold or room temperature…or to take to work for lunch, and can easily be warmed in the microwave.

Ingredients:

Pie/Cake Batter

2 cups milk
¾ cup canola oil or any vegetable oil
3 eggs
2 tablespoons grated Parmesan cheese
1 cup corn starch
1 cup all-purpose flour
1 tablespoon baking powder
¾ tablespoon salt

Vegetable Filling

5 tomatoes, seeds removed
2 green bell peppers, sliced
1 large onion, sliced
2 tablespoon vinegar
1 tablespoon olive oil
Salt and pepper to taste

Veggie Pie (2) ~ Simple Recipes Dot Me (2)

Veggie Pie (3) ~  Simple Recipes Dot Me

Veggie Pie (4) ~ Simple Recipes Dot Me (4)

Method:

Pie/Cake Batter

Mix all the ingredients in the mixer and set aside.

Vegetable Filling

Sauteé the onion, tomatoes and bell peppers in the olive oil. Add vinegar, salt and pepper. Cook for a few minutes until the vegetables are soft not overdone.

Assembly

Preheat oven at 350F

Prepare a 9x13in oven safe dish or one 9×9 and one loaf pan by covering with parchment paper.
Spread half of the batter on the prepared pan and layer the filling on the batter.

Finish by covering the vegetable filling with the other half of the batter.

Bake the pie/cake in the preheated oven for approximately 50 minutes or until a wooden toothpick inserted comes out clean.

Remove from the oven, let it cool down before cutting the pie/cake.

Serve warm or cold.

Veggie Pie (5) ~ Simple Recipes Dot Me (5)

Veggie Pie (6) ~  Simple Recipes Dot Me (6)

If you enjoy this recipe you might want to check the one the Easy Blender Chicken Pie.

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

May 132013
 

Caesar Salad (1) ~ Simple Recipes Dot Me

I hope that all the moms out there had a great Mother’s Day yesterday.

I learned this recipe from a class that I took a while ago at the CookinStuff and I must tell you…it is a very simple recipe and it is so good. I must confess that I never made Caesar salad prior to this class mainly because of the fear of raw eggs.

This is a simplified version of Caesar salad dressing, which uses mayonnaise instead of raw eggs, and after reading John’s post on Kitchen Riffs, I realized that this might be one of the 21st century versions since the original is lighter. Please check Kitchen Riffs for the history of this famous salad…and his recipe for Caesar Salad which uses raw egg…and many other tips if you are like me…”afraid” of raw eggs.

Now, going back to the “lazy” way of making Caesar salad dressing…since uses mayonnaise instead of raw eggs, the salad dressing can be store in the refrigerator for up to 10 days, according to the chef. The funny thing is that my husband who does not tolerate anchovies loves this dressing…LOL

I made some small changes to accommodate our taste, I mean my taste since I am the one cooking, although knowing that my husband does not like anchovy, I went light on it…but feel free to add more (between us, I would add more if was not because of him).

Caesar Salad (2) ~ Simple Recipes Dot Me

Caesar Salad (3) ~ Simple Recipes Dot Me

Ingredients:

2-3 garlic minced
2-3 anchovy fillets
½ fresh lemon, completely juiced
3 drops Worcestershire sauce
½ cup mayonnaise
1/8 cup grated Parmesan cheese
Fresh ground pepper to taste

Method:

In a small blender place all the ingredients and blend until smooth and refrigerate for a couple of hours before using.

Toss with romaine lettuce and croutons…and more Parmesan cheese…

Caesar Salad (4) ~ Simple Recipes Dot Me

Or top with crab meat…

Caesar Salad (5) ~ Simple Recipes Dot Me

Or with Parmesan Tuiles (follow recipe here).

Caesar Salad (6) ~ Simple Recipes Dot Me

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

May 062013
 

Salt Brined Cod Fish (1) ~ Simple Recipes Dot Me

In Brazil, where I grew up it is very common to find “bacalhau”, which is a salted dried cod fish. So in order to mimic the saltiness of bacalhau, which needs to be soaked in water in order to remove the salt before cooking, I decided to “play” with fresh cod fish. Why not brine cod? So I brined the cod and then use it like some of the dishes that I used to make back in Brazil…it turned out delicious, moist and very flavorful. The potatoes are tender and loaded of flavor.

Ingredients:

Approximately 1 lb cod fish
1 tablespoon rock salt
2 ½ to 3 cups of cold water

3 to 4 Roma tomatoes, sliced
1 large onion, sliced
3 to 4 potatoes, peeled and sliced,
¼ cup of olives, cut into half
Fresh ground pepper
2 to 3 tablespoon of olive oil

Salt Brined Cod Fish (2) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (3) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (4) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (5) ~ Simple Recipes Dot Me

Method:

Dissolve the salt in the cold water, cut the cod in approximately 1 ½ to 2 inch and place them in the salty water. Make sure that all the pieces of the cod fish are covered with the salty water. Cover the bowl and place in the refrigerator overnight.

Remove the cod fish from the salty water, rinse under cold water and drain thoroughly.

In a casserole pan place the olive oil, and alternate layers of potato, onion, olives, cod fish, and tomatoes, sprinkle in between layers fresh ground pepper to taste. Make as many layers as necessary until all the ingredients are used up.

Cover the pot and turn the heat to medium low. Cook for approximately 40 to 45 minutes. Uncover and cook under medium for another 5 minutes, until most of the liquid has been evaporated.

Serve hot.

Salt Brined Cod Fish (6) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (7) ~ Simple Recipes Dot Me

Salt Brined Cod Fish (8) ~ Simple Recipes Dot Me

Curiosity Corner Jan 2013
Bacalhau or salted dried cod was produced in order to preserve the cod before the refrigeration was available. Moreover, the process of salting and drying like in many foods, makes the cod tastier.

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