Fresh cod with tomato & shrimp sauce

Weekday menus need to be simple, healthy and tasty. But some weeks, we feel stuck to what we always eat. For us, we try to include fish every week and always make it a different preparation. That makes us feel creative and refreshed!

If you or your family usually don't eat fish because you're not sure on how to make it, this could become a favorite.
Give it a try! Double ingredients for a larger meal, as needed.




Serves 2:

4 thick fresh cod fillets seasoned with paprika, lemon and salt + pepper on both sides
1 lb of clean, skinless, uncooked shrimp, any size
1/2 lemon
1/4 teaspoon garlic or onion powder
1 small can of tomato sauce
1 small onion, diced
a sprinkle or crushed red pepper
1 small bell pepper in stripes (optional)
a handful of chives or italian parsley, chopped
salt & pepper to taste

Let the shrimp marinate for a few minutes in the lemon juice and garlic powder while you prepare the sauce.
In a large skillet, pan fry the onion with some oil spray or a dash of vegetable oil until traslucent, about 3 minutes.
Add tomato sauce and bell pepper. Let it simmer for 10 minutes. Add the seasoned fish fillets and cook for 5 minutes. Add the shrimp, geltly stirring without breaking the fillets and let it cook for 5 more minutes or until shrimp is pink. Let it sit for an extra 5 minutes and add the herbs before serving. Don't overcook or your shrimp can pratically disappear, depending on how small the ones you chose are!

Usually this would be served over white or brown rice but you can just serve a nice iceberg lettuce salad or with a side of olive oil tossed pasta.


Have a happy week!

Extra chocolatey chocolate cookie with chocolate chips

Did I mention you will need chocolate for this recipe?
An explosion of deliciousness, Nigella really nails it when it comes to making heavenly food out of simple ingredients! The original recipe is called "Totally Chocolate Chocolate Chip Cookies" from Nigella Express, p.190-191 but after eating it, I renamed it...

I was craving something sweet last night and I didn't even have a tub of ice cream to help me. Nigella came to my rescue!

I used high quality chocolate and butter, a really good vanilla extract and the result was incredible!

It's very rich but in a good way! It's not too sweet, so you can actually taste the cocoa and the chocolate and the cookie has a great soft texture without being chewy or greasy like knock off cookies from bakeries and big chain coffee shops.

Rethink cookies! These are grown up ones but I'm sure kids will be delighted as well. Pairs perfectly with a nice cup of coffee or a tall glass of ice cold milk!

The original recipe calls for 2 cups of semi-sweet or dark chocolate chips but I split that amount in half and added a cup of walnuts. My next batch will actually be 2/3 cup of dark chocolate + 2/3 cup white chocolate + 2/3 cup chopped almonds or walnuts. For extra chocolate, use all 3 kinds of chocolate chips/morsels only, instead: dark, milk and white. Oh! So many possibilities!

4 oz. semi-sweet chocolate
1 cup flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup softened butter, unsalted
1 teaspoon vanilla extract
1 egg, cold
1/2 cup light brown sugar
1/4 cup granulated sugar
1 cup dark chocolate chips or morsels
1 cup chopped walnuts

Preheat oven to 325 degrees F.
Melt the 4oz of chocolate in a measuring cup or small bowl. Set aside.
Cream the butter with the vanilla and the 2 sugars. Add the egg and melted chocolate.
In a large bowl, sift all the dry ingredients (salt, flour, baking soda and cocoa powder).
Mix the dry ingredients in the cream and finally, add the chocolate chips and/or walnuts.

With an ice cream scoop, scoop out the dough and place on a lined baking sheet (I used wax paper) about 2 1/2 " apart. Do not flatten them.

Bake for approximately 20-22 minutes, testing with a knife or tester until it comes out partially clean. Watch not to pierce a chocolate chip. Let it cool in the baking sheet for approximately 5 minutes and then transfer to a cooling rack. They're ready to be savoured at this stage!

Notes

- Let it cook for an extra couple of minutes if you prefer crunchy cookies. Not sure it's the best choice for this batter, but it's a matter of taste!

- Nigella suggests forming the cookies with the ice cream scoop and freezing half of them in case you only need a small batch (as it would be difficult to make half of this recipe when it only calls for 1 egg!). Then, when she needs it, she simply takes the formed cookies out of the freezer to thaw and bake with no effort.

- The book says this recipe yelds 12 cookies. I only got 10 so that's why I recommend cooking for 20-22 minutes. If you do get 12, cooking time is around 18 minutes. It will depend on the size of your ice cream scoop and how much you fill it.

Happy baking and happier eating!

Inside Out Cannelloni

My husband's favorite dish. Our favorite comfort food. Our go-to "we have visitors coming" dinner menu.

SO TASTY! And even if you've never mixed white and red sauces, please do! It makes all the difference and really brings out all the flavors in this dish.
I always serve a small salad beforehand and roasted chicken or steaks with it but to be honest, this will be the star of your meal so even if you have nothing to go with it, nobody will even notice! Here's a picture of the last one we made, right before it went into the oven.

Best made at 4 hands so you don't spend a lot of time in the kitchen but if you're anything like me, this is so rewarding to make and serve, that the prep time won't bother you the least bit!

Try using these ingredients: (serves 6-8, about 24 rolls)

1.75lb Virginia brand ham sliced medium-thin
1.5 lb of Lorraine or lacey baby swiss cheese (large slice), thick slices
1 recipe of Béchamel sauce
1.2 (approx) qt tomato sauce
1 box (16oz) angel hair pasta
Olive oil or butter to keep pasta from sticking
Freshly shredded or grated parmesan or grana padanno

You will also need:
a large cutting board or flat surface
1 rectangular serving dish (lasagna pan, 10" X 18" X 3" or larger)

Prepare sauces a day ahead, if possible, so it's less steps for you to do.
Right before putting the dish together, make the pasta according to box instructions. Don't forget the salt! Drain and drizzle with butter or olive oil, just enough so it doesn't get too sticky while you make the rolls.
On your cutting board or flat surface, open a slice of ham and put a slice of cheese on top. Add some angel hair pasta, about a handful, and roll it tightly. You will be able to tell if the amount of pasta is right: too much and the deli slices will break, too little and your roll will be too thin. It is important that the ham is on the outside so when you put the pan in the oven, the rolls will keep their shape and not stick together.

Set the rolls on the lasagna pan as you make them. For this amount, you will probably have 2 layers of 10-12 each, so when you're done with the first layer, add half of each sauce on it before starting the second one. Don't pack the rolls too tight in the pan or the sauce will not be able to get between each one of them.
Finish with the sauces without blending too well plus a layer of cheese (if you have any leftover) and/or some parmesan.
Bake it until bubbly, approximate 30 minutes. Broil on high for extra crispy cheese on top, about 4-6 minutes.

Once out of the oven, give the dish 5-10 minutes of rest so the rolls are not too soft or they can break as you try to serve them.

Simple yet delicious! A true crowd pleaser! Hope you enjoy it as much as we do.

Pudim de leite condensado

O brasileiríssimo pudim é muito fácil de fazer! Até pra nós, iniciantes na cozinha, sim! Siga esta receita à risca e eu garanto q não tem erro!

Eu gosto de um pudim com textura mais cremosa por isso a quantidade de ovos e tempo no forno. Se vc preferir mais molinho, reduza 1 ovo. 

Caramelar a forma deixa de ser um bicho de 7 cabeças se vc fizer a calda e depois simplesmente recobrir uma forma.

Vamos lá!



Ingredientes

Pudim
4 ovos grandes
1 lata de leite condensado
2 latas de leite. Integral, de preferência.
1/4 col (chá) - medida- de extrato natural de baunilha [opcional]

Calda
1 xícara (cheia) de açúcar
1 xícara (rasa) de água

Para fazer o pudim bata todos os ingredientes no liquidificador em potência alta. Se acrescentar o leite primeiro fica mais fácil.

Para a calda: 
Coloque o açúcar em uma panela grande de fundo grosso (para não queimar) com cabo longo. Misture com a água. 
Em fogo médio/baixo, remexa o açúcar apenas usando movimento circular da panela a cada 30 segundos. É muito importante que vc não mexa o açúcar com colher para ele não cristalizar. 
Continue mexendo, o açúcar vai começar a derreter e o líquido dourado vai incorporando o açúcar conforme vc agitar a panela. Com delicadeza, claro! MUITO cuidado pra não se queimar pois o açúcar começa a derreter a 160C mais ou menos e pode chegar a quase 200C, ou seja, muito mais quente que água fervendo!
Fique de olho no ponto. Vc quer uma calda bem dourada e engrossada mas sem queimar!

Se a sua forma for de inox ou alumínio e puder ir direto no fogo, vc pode fazer esse caramelo direto na forma.

Quando a calda estiver pronta, recubra a forma de pudim. Não se preocupe em recobrir muito uniformemente pois enquanto o pudim assa, o caramelo volta um pouco para o fundo da forma. 

Despeje o líquido sobre a forma caramelada. Asse o pudim em forno baixo (170C, pré-aquecido) por 2 horas em banho maria (encha uma assadeira grande com água e deixe no forno enquanto prepara o pudim e a calda. Observe: água não deve entrar na sobremesa ao colocar a forma do pudim nesta assadeira) Cubra a forma com a mistura com papel alumínio reforçado para que a água do banho não entre no doce. 

Deixe esfriar por 1 hora e leve à geladeira por 5 horas ou durante a noite.

Para desenformar, coloque a forma em um banho quente somente para soltar o pudim e derreter parte da calda. Desenforme em um prato grande e sirva com o restante da calda derretira sobre o doce.

Notas
Diz a minha mãe que se acrescentar 1 colher de sobremesa de amido à receita, os furinhos do pudim desaparece. Preciso experimentar pq eu prefiro pudim lisinho!

Para uma fôrma grande de pudim, dobre a receita. Geralmente, apenas 1 receita cabe em um copo de liquidificador.

Se precisar, passe delicadamente uma faca ao redor do pudim antes de desenformá-lo.

Protein Shake Idea

I love drinking a protein shake after my workout! It helps me not to feel so sore by the end of the day. But plain old vanilla or chocolate every day just won't cut it, right? Every morning I try to make something different, more flavorful and healthier.


Yesterday I made one that kept me full all morning (which NEVER, EVER happens) and at the same time it looked beautiful and tasted delicious so I had to share here! It is a great way to add vitamins and other nutrients as well as water into my day.

This shake is high in protein and low in carbs but it still has some carbohydrates coming from the fruits:

- 2 scoops of EAS 15 (abbott lean & tone protein shake from whey)
- 3/4 cup fat free or 1% milk
- 5 pitted cherries, fresh
- 4 small fresh strawberries
- 1/2 frozen banana, small
- 1/2 cup of water
- 3 ice cubes (or more if you like a frappée texture)
- 2 teaspoons (or 1 T if you can afford the calories) Justin's Almond Butter with honey <optional, just as good without>

Blend it at high or on the ice crusher setting of your blender for about 20-30s.

Sip it and enjoy!

Panquecas (QUASE) Dukan de abobrinha

Encontrei no site da Lucilia Diniz uma receita de panqueca de abobrinha e achei super interessante! Quando vi os ingredientes pensei comigo mesma: "Nossa! Que receita mais sem graça!"! Sabia que dava pra fazer uma coisa bem gostosa a partir da ideia usando itens mais nutritivos, reduzindo o carboidrato e acrescentando mais sabor.

Segue a minha receita:

1 abobrinha caipira grande com casca, ralada no ralo grosso

1 ovo batido

3 col (sopa) de farinha integral

1 cebola pequena picada miúdo

2 col (sopa) farelo de aveia ou trigo

1 punhado generoso de salsinha e cebolinha

¼ col (chá) alho desidratado

¼ col (chá) de páprika

1/8 col (chá) [1 ponta de faca] de fermento em pó químico

Sal e pimenta do reino a gosto

1 col (sopa) cream cheese ou requeijão light (opcional)

1 pitada de noz moscada (opcional)

Azeite para regar (opcional)

Óleo para fritar

Preparo

Lave a abobrinha e rale-a com a casca. Salgue a gosto (1/2 col chá aproximadamente) e deixe em um escorredor ou peneira sobre um bowl por 5 a 15 minutos, enquanto prepara a massa. Esprema antes de usar.

Em outro bowl, bata o ovo. Misture com os temperos, a cebola e o cream cheese se estiver usando. Incopore a farinha, o farelo e o fermento e acrescente a abobrinha escorrida e espremida.

Em uma frigideira antiaderente coloque um fio de óleo e frite porções retiradas com um pegador de sorvete, 1 por vez. A massa é bem molhadinha, não se preocupe, mas ela seca depois de frita. Frite cada lado por 2 a 3 minutos em fogo médio-alto.

Sirva com um toque do seu azeite preferido.

Para deixar a panquequinha Dukan, simplesmente substitua a farinha integral por farelo de aveia, use requeijão sem gordura ou omita o ingrediente e pule o azeite!

Spiced Carrot Cake

Needless to introduce this classic Easter/Spring cake!
Altough I must say, my recipe concentrates the sweetness and a punch of cinnamon into the batter and has a rich vanilla, not so sweet frosting to it. The sweetened condensed milk and large pieces of grated carrots gives this cake a delicious texture and a rich flavor like no other carrot cake you've ever tried.

Feeling like making it? You'll need:

for the cake:

4 eggs

1 cup light brown sugar

1 can sweetened condensed milk

¾ cup oil

2 Tbsp of sour cream

1 ½ cups all purpose flour, unbleached

½ cup corn starch

3 cups grated carrots

1 teaspoon ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 cup chopped pecans (save 2 T or so for decorating)

Frosting & filling:

2X8 oz cream cheese

3 cups confectioner’s sugar, sifted

1 teaspoon natural vanilla extract

6 Tbsp butter, softened

For the cake:

Beat at medium speed the eggs with the condensed milk, sugar, oil and sour cream until creamy and homogeneous, about 4 minutes.

In a separate bowl, whisk the dry ingredients: flour, corn starch, cinnamon, baking powder, baking soda.

Turn mixer off and incorporate the dry mixture into the cream. Fold in carrots and pecans.

Bake in preheated oven @350 degrees F using 2 X 9” spring form pans sprayed with PAM baking or coated with butter and flour, distributing the batter evenly into each one.

Bake for about 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Don’t over bake it! Make sure you keep an eye on your cake around 35 minutes and take it out of the oven as soon as it dries. The 350 temperature is also very important so the cake does not form a crusty edge.

For the filling, just mix the cold cream cheese with softened butter until smooth. Incorporate vanilla and sugar little by little, reducing the speed of the blender during each addition so your kitchen isn’t all dusty!

You can cut each layer of the cake in half and make a really tall cake with 3 layers of filling or you can simply put one layer of filling. The first option is always my favorite because the cake gets a lot more moist. I also added ½ cup of 2% milk “seasoned” with 1T of sugar and ¼ teaspoon cinnamon, spreading a few tablespoons at a time in all the layers of the cake. I added 2/3 of the batter to one pan and 1/3 to another, baked them separately because the times were going to be different, then I cut the larger cake in half and made 2 layers of filling and topping.

The amount of frosting is enough for a naked cake. If you want to decorate or cover the entire thing, make another ½ recipe of the cream cheese frosting.

Enjoy!