Sunday, January 17, 2016

Bolo tipo Cuca de Maçã, Banana & Canela

Esse bolinho é jogo rápido! Super fácil e prático. Ótimo pra usar aquela última banana da fruteira e aquela maçã que ninguém vai comer tão cedo! 

Essa receita dá um bolo pequenininho, ótimo pra tomar com café ou chá! A farofinha crocante em cima deixa esse bolo super especial!

Ingredientes - rende 9 pedaços grandes

1 maçã descascada, picada
1 banana, picada
1/4 xíc (chá) + 1 col (sopa) de manteiga sem sal amolecida
1/2 xíc (chá) açúcar mascavo claro
3/4 xíc (chá) de farinha
1/4 xíc (chá) de amido de milho
1 col (chá) de bicarbonato de sódio, cheia
1/4 col (chá) de sal
1 col (chá) de canela, cheia
2 col (chá) de extrato de baunilha
1/2 xíc (chá) leite 
1 ovo

1/4 xíc (chá) açúcar mascavo
3 col (sopa) manteiga sem sal gelada
2 col (chá) de canela
1/4 xíc (chá) de farinha
1/2 xíc (chá) de nozes ou castanha do Pará picadas

Preparando o bolo:
Em uma tigela média misture o açúcar com a manteiga. Se preferir, forme um creme fofo usando uma batedeira em velocidade alta por 3 minutinhos. Acrescente o leite, ovo, a canela e a baunilha e continue batendo. Desligue a batedeira se estiver usando. Adicione os ingredientes secos e as frutas. misture com uma colher de pau.

Para a farofa:
Usando um garfo, misture a manteiga com os demais ingredientes, exceto as castanhas. Forme uma farofa seca e incorpore as nozes.

Prepare uma assadeira quadrada de 20X20cm untando-a com manteiga e farinha. Despeja a massa, e nivele com a ajuda da colher de pau ou de uma espátula. Cubra com a farofa e leve ao forno pré aquecido a 180C. Asse por aproximadamente 35-40 minutos ou até que espetando um palito, este saia seco.

Sirva morno ou guarde em um pyrex com tampa após esfriar. Fica bem gostoso por mais uns 2-3 dias.

Essa cuca fica super fofinha!! Delícia!! 


- Se vc só tiver maçãs, use 2 frutas
- Aumente ou diminua a canela conforme o seu gosto
- Vc pode usar manteiga salgada mas não se esqueça de não acrescentar sal na massa
- As frutas podem ser de qualquer tamanho. 
- Dobre a receita para uma forma retangular.

Wednesday, January 6, 2016

Colorful Quinoa Salad

Trying to ealt healthier - like every beginning of year (sigh!) - I came up with a colorful and very tasty quinoa salad. Quinoa is a great way to introduce low glycemic index carb and high protein to your dish, it has good carbs and a ton of vitamins, minerals and fibers!

You can adjust this recipe to pretty much anything that you have in your fridge, which is how I made mine. It turned out delicious!

1 cup quinoa
1 medium onion, diced
1 bell pepper (any color), diced
1 handful grape tomatoes, not too ripe
2 stalks of celery, diced
1 small persian cucumber, diced - add it only right before eating to avoid it getting soggy and maybe sour
1/2 cup broccoli slaw mix
4 T olive oil
juice of 1/2 meyer lemon (or any kind of lemon)
chopped italian parsley & green onions
1 teaspoon dried herbs
salt & pepper to taste

Cook the cup of quinoa w/1 teaspoon of salt in 2 cups of water (you can also use chicken broth if you'd like). Bring to a boil then reduce heat. Let it simmer covered until water is absorbed, about 20 minutes. Let if finish cooking partially covered, until the water from the bottom of the pan is gone. Reserve.
Dice all the vegetables. Add the chopped onion to a measuring cup and add boiling water to blanch it and remove the strong onion flavor. Drain and rinse in cold water to keep it crunchy.
Mix all diced vegetables (except for the cucumber!) and the coleslaw mix to the cooled, cooked quinoa. Incorporate them gently to avoid pureeing. Season with more salt, the pepper, lemon juice, herbs and olive oil. Add the cucumber right before serving for an extra crunch.

Also delicious sprinkled with walnuts and/or pieces of olives! 

You can serve with grilled chicken or a fish fillet to boost the protein content.

This salad is really healthy especially if you use high quality extra virgin olive oil. It may be a bit more expensive, but considering how bad the regular olive oil can be due to adulteration (even the european ones!), it's definitely worth it! I always use California Olive Ranch, any kind. Nowadays they even sell it at Target and Jewel at really good prices, like $8 or
9 a bottle (500mL). And it tastes so much better too!! Definitely worth the investment! 

Happy cooking!

Monday, January 4, 2016

Justin & Flavia’s Healthy (and yummy!) Chili

Chili is such a hearty dish! If prepared with lean meat it's also a healthy meal packed with protein and lots of other nutrients! I also think this happens to be the best dish to “hide” nutritious veggies that kids (or some adults!) won’t eat.

Every family has their own secret recipe for chili but mine is no secret and it only needs about 30 minutes to make! Here’s all you need:

  • 2 lbs cooked beans (or 2 cans of chili beans, I use 1 red and 1 kidney, mild)
  • 1 lb ground beef, lean or extra lean
  • 34oz diced tomatoes (1 use a 26oz container of diced tomatoes with onions, carrots and celery in it + 1 10oz jar of diced tomatoes with chilies)
  • 1 large bell pepper, any color, diced
  • 1 large onion, chopped
  • 2 cloves garlic, minced or pureed
  • 1-2T of dry chili powder (to taste. I use 1 but think 2 would be ok as well if you like the flavor)
  • ½ T tomato paste (optional)
  • 1 teaspoon salt
  • 1 teaspoon Frank’s red sauce original
  • ¾ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cumin
  • ½ T olive oil
  • 1/3 cup of water or broth (beef or vegetable I feel are more suitable, if you must, but it’s not necessary)

In a medium stockpot, sautée the bell pepper, tomato paste, onion and garlic using the olive oil, until fragrant, about 2-3 minutes. Add ground beef, mixing well to avoid chunks and let it brown. That’s what’s going to give it the best flavor!

Once the beef is browned, add all the other ingredients. Cook on medium heat until it starts to bubble; stirring frequently then let it simmer on low heat for another 20-25 minutes, stirring occasionally.

If you don’t have lean ground beef, you may want to brown it first so you can drain the unhealthy fat.

To pack nutrients, consider adding an extra bell pepper, a couple stalks of celery and 2 small diced carrots. I also chop spinach and/or kale and add to the bottom of my bowl for extra healthy stuff! The fact that you won’t overcook the greens but will still warm them up will ensure lots of vitamins to be delivered with your meal!

I serve my chili bowl topped with low fat sour cream, fresh parsley and green onions. Feel free to add regular or 2% milk shredded cheddar, too. Also, add the level of spiciness to your taste. I do not like spicy food so if you do, you may think this needs a kick. Try adding a couple diced jalapeños, more chili powder and some extra hot sauce.

Voilá! I guarantee you will think you’re indulging and you’ll want to go for seconds! A great meal, easy enough for week nights! A bonus: it will freeze amazingly!

Happy new year!