Tuesday, April 28, 2009

When you have too much shredded carrots...



I bought a big bag of shredded carrots thinking we're going to use a lot of it in salads now that the weather was getting warmer.
I then realized that Hungry Dad is not crazy about shredded carrots in salads. And there's only so much salads I can have myself with carrots, so I had to start being creative with other uses for the carrots.
The first dish I made was veal cutlets with sun dried tomatoes, carrots, and spinach cooked on the same pan I cooked the veal.
It came out delicious.

On the second dish, I made chicken breast with garlic and lemon juice and served with a side of shredded carrots cooked with onions and raisins. I also cut some apple slices and served on the plate with the rest. The sweet of the raisins, carrots, and apples compensated for the lack of carbs and everyone was satisfied at the end.

Saturday, April 25, 2009

Chickpea and cod fish salad


This is a traditional portuguese salad.
Chickpeas, cooked, deboned, and shredded cod fish, cut onions, parsley, olive oil, and black pepper.
It makes a very good lunch - filling and healthy.

Friday, April 24, 2009

Chocolate Tart



(sorry for the bad photos)

This is a recipe from my friend Nuno. He has mastered it perfectly and always makes it when we go visit.
I tried to copy the recipe and although was not as perfect as his, it was heavenly rich, very chocolaty, delicious, and not overly sweet. I love how it is "cakey" on the edges and so creamy and mousse-like on the inside.
Since it is a Nuno's specialty, I won't post the recipe, but I will offer to make this to whoever wants at any time. Just feel free to ask.

Setting the table


This is what happens when I ask my assistant to help me and put the bread on the table.

Tilapia Filets with Polenta and asparagus




I baked this tilapia with small shallot onions, a generous amount of garlic, olive oil, lemon, and herbs. Then cooked the polenta on the side covered with mozzarella. And served with steamed asparagus. My little assistant doesn't like the polenta, but he eats this tilapia and asparagus pretty well.

Tortellini



I cooked on the side chicken on olive oil, with onions, sun dried tomatoes, zucchini, and yellow, orange, and red peppers. Added some broth from the tortellini and some white wine, a touch of salt and some black pepper. Mixed with the tortellini and served with shaved Pecorino cheese.
 

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