TURKEY STIR-FRY WITH ALMOND BUTTER

Posted in Poultry by sallybr

I was not going to blog on this recipe, since it was one of those improvised things, quickly assembled for lunch on a weekday. But I tasted a spoonful straight from the saute pan, and the “Must-Blog-This” alarm went off, loud and persistent. I quickly transferred some to a serving bowl to be immortalized on camera. The almond butter takes this simple stir-fry to a higher level of deliciousness. Amounts for the recipe are pretty flexible, I was just using stuff that I had in the fridge so you can go with the flow and add a bit more of this, a bit less of that. If you care about this type of info, this concoction would be low-carb and also Paleo-friendly. But what I really care about is that it is mighty tasty.

TURKEY STIR-FRY WITH ALMOND BUTTER
(from the Bewitching Kitchen)

1 tablespoon coconut oil or olive oil
8 ounces sliced mushrooms
1 pound ground turkey (preferably not super lean)
1 teaspoon Aleppo pepper
salt and pepper to taste
2 tablespoons almond butter (a must!)
5 ounces baby spinach, coarsely chopped
fresh lemon juice

Heat the oil in a large saute pan. Add the mushrooms, season with a little salt and pepper, saute for about 5 minutes. Add the ground meat, Aleppo pepper, a little more salt and regular pepper, cook moving it around every once in a while, until the meat is golden brown. Add the almond butter, incorporate well, keeping the pan in medium-heat.

Add the spinach and stir until wilted. Right before serving, squirt some lemon juice all over the meat. Adjust seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: I’ve mentioned many times I was a picky eater as a child. Very. One of my favorite things to eat was ground beef and rice, which Mom called “picadinho.” Ground beef and rice. I know, so exciting, right? One summer we were all in my Grandma’s home in São Sebastião, a beach town between São Paulo and Rio, and my Aunt Sônia was getting ready to feed her three very spoiled Siamese cats. She cooked a big batch of ground beef and rice for them, and I was fascinated! Those cats were very lucky to get my favorite food on a daily basis. From then on, whenever Mom would make me “picadinho“, both me and my Dad would call it “comida de gato” (Portuguese for cat’s food). I was actually complimenting her cooking, I suppose Dad was more in his usual teasing mode. Good times. Decades passed by, but ground meat (chicken, pork, beef) is still something I resort to often for my lunch, although usually with additions that would make my younger self leave the table screaming in horror. When I make some, I always ask Phil “would you like some comida de gato?” It is blatantly clear that I am a lovely wife…

Wanna say it like a native? Click …

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27Aug2016

TOMATO AND CUCUMBER SALAD WITH ALMOND VINAIGRETTE

Posted in Salads by sallybr

The salads we make at home are so simple that they never make it to the blog. A little bit of slicing and dicing, a drizzle of olive oil, lemon juice, salt, and nothing else. But this recipe from a recent issue of Food and Wine, is definitely worth talking about. I had never sautéed nuts to add flavor to a vinaigrette, and was amazed by the outcome. I adapted the original recipe to include Neo, the single cucumber produced in our backyard. You know, The One. We are good at biochemistry, my friends. Or so we hope. Gardening? Not so much…

TOMATO AND CUCUMBER SALAD WITH ALMOND VINAIGRETTE
(adapted from Food and Wine magazine)

Heirloom tomatoes, sliced thin
yellow cherry tomatoes, cut in half
Cucumbers, sliced thin
1/2 cup slivered almonds
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon agave nectar
salt and pepper to taste
fresh basil, in chiffonade

In a medium skillet, cook the almonds in the oil over moderately low heat, stirring occasionally, until well browned, about  7 minutes. Strain the oil through a fine sieve into a heatproof bowl; reserve the almonds for the salad. Immediately whisk in the vinegar, lime juice and agave nectar. Season the dressing with salt and pepper. Allow it to cool to close to room temperature.

Spread the tomato and cucumber slices on a large baking sheet lined with paper towels. Season with salt and let stand for 5 to 10 minutes. On a serving platter, scatter half of the almonds  and top them with  the tomato and cucumber slices. Drizzle with the dressing and top with the remaining almonds and fresh basil. Serve right away.

ENJOY!

to print the recipe, click here

Comments: The first adjective that came to my mind when I tasted the salad was “intense.” The toasted almond flavor permeating through the oil is a real game-changer. Other nuts could be used instead. Consider a macadamia, pistachio, perhaps a hazelnut version. I must make it again soon to profit from summer tomatoes, still so juicy and delicious. Not much hope for another homegrown cucumber, but there’s always next year… Next time I will slice the cucumber a bit thinner. Other than that, it is a winner. If you check the original recipe in Food and Wine, you’ll notice it called for several types of fresh herbs, but I only had basil around, so that’s what went into it. I already feel the sadness of summer leaving us. Might as well make batches of tomato salad while we can. With a tissue nearby in case I get too emotional…

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23Aug2016

THE FABULOUS THREE

Posted in General by sallybr

Bogey1
For four long years we had to deal with serious dog aggression issues between Buck and Chief. Serious as: if left alone Chief would get killed by Buck. Simple like that. It was a huge challenge to keep it all under control for such a long time, and for obvious reasons we were worried about bringing Bogey, an adult, strong-willed dalmatian to our home. After getting advice from our friend Cindy and also reading a lot of stuff online, we planned our strategy. Phil would pick up the dogs at the kennel, I would stay with Bogey in the house. When he arrived, we would take first Oscar and Bogey for a walk together. I would be outside the house (neutral territory) with Bogey on a leash, Phil would bring Oscar with him, also on a leash. We would go up and down the street, then release them in the backyard. Let them be there for a while, then do the same with Buck (the problem child) and Bogey. I cannot tell you how nervous and anxious I was. First thing that happened, Oscar and Bogey snapped at each other. Not too bad, but that was their first hello, and my world seemed to collapse a little. Phil did not let that bother him, decided it was a normal reaction and we should follow with our plans. Soon they started sniffing each other’s behinds, and apparently they liked what they sniffed. They hung out together in the backyard, no issues.

Then, with my heart racing, we did the same with Buck, and there were two pretty serious snapping episodes from Buck, matched with a scary growl, but then he calmed down. I was so anxious that I could not witness the release of the beasts in the backyard. I was sure it was going to end in a horrible dog fight. Well, I was wrong. They were totally fine! Next step was to have the three together outside, and you can see for yourself how it went:

Here’s the amazing turn of events: Buck behaves like a pot of honey, whereas the one causing a bit of trouble is Oscar, very jealous of me. He is always following Bogey and showing his displeasure for him being around. He lies on Bogey’s bed the moment Bogey stands up and leaves his spot, grabs his toys and takes them away, just like a spoiled brat. Yeah, that’s our Oscar. But he is not a fool and knows not to pick a fight with a dog who outweighs him by more than 40 pounds. So we turned a big page and life should slowly get back into a new routine. Bogey has a lot of adjustment to go through. He was used to sleeping in a bed cuddling with his Mom, he was always inside staring at the window and furiously barking at passing cars and dogs… Now he will be part of The Pack of the Fabulous Three. I thank my friend Elaine for the term, by the way, although truth be told, her real term was “The Fabulous Five.” Is she super nice or what?

😉

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16Aug2016

BLOGGING HIATUS

Posted in General by sallybr

I am taking a break from the blogosphere due to the unexpected death of my sister-in-law. We are in Portland, and will head home later this week in a long drive taking a new member to join our family. Meet Bogey, a 6-and-a-half year old Dalmatian, full of energy, and very sweet. We cross our fingers for a smooth adjustment to his new life. He’s been through a rough time.

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13Aug2016

RIO OLYMPICS 2016: A GOLD MEDAL MENU

Posted in Appetizers, Brazilian cooking, Desserts, Desserts, Sweets, Seafood by sallybr

By Klaus with K – CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1970179

Olympic games are going at full speed, these are two exciting weeks! So much to follow, we tend to stay up late trying to catch up with the events we enjoy the most: swimming, running, track and field, synchronized diving, gymnastics, volleyball, beach volleyball, soccer, and this time even golf is keeping us glued to the TV screen… Three words for you: Simone Biles rocks.

In this post I share a full menu with Brazilian goodies published in previous years, but first I offer a new take on Shrimp Moqueca, adapted in honor of the games.

SALLY’S GOLDEN SHRIMP MOQUECA
(from Bewitching Kitchen)

1 pound large shrimp, peeled and deveined
2 tablespoons coconut oil (or dendê oil, if available)
1 onion, diced
1 clove garlic, minced
1 Serrano pepper, minced
salt and pepper
roasted bell pepper, cut in large squares (preferably yellow)
2 cans (15 ounce) yellow tomatoes, drained, briefly processed in blender
a lot of cilantro (a lot)
about 1/2 cup coconut milk (full fat, please)
lemon juice to taste
hot sauce to taste

Squirt a little lemon juice all over the shrimp and reserve.

Heat the coconut oil in a large saute pan with a lid. Add the onions and cook until golden and fragrant. Add the Serrano pepper and roasted bell pepper, cook for a couple of minutes, stirring often. Add the garlic, cook for about 30 seconds, seasoning lightly with salt and pepper. Now pour the processed yellow tomatoes, season with salt, pepper, a dash or two of the hot sauce of your choice. Cover the pan and let it all simmer for about 10 minutes in very low heat.

Add the shrimp, simmer until cooked, just for a few minutes, then add coconut milk and cilantro to the pan, stirring until warm. Adjust seasoning with salt, pepper, and more hot sauce to taste. If you’d like, sprinkle fresh lemon juice right before serving. Perfect over white rice.

ENJOY!

to print the recipe, click here

If you don’t have canned yellow tomatoes, use red. I like to process them to have a smoother sauce. Yellow bell peppers would reinforce the golden color of the dish, but our store did not have any this time.

A BRAZILIAN MENU TO CELEBRATE THE OLYMPIC GAMES

Let’s get a trio of appetizers going, starting with Pão de Queijo (Brazilian Cheese Bread). This is a very easy recipe using a blender and a few minutes of your time. If you’ve never had Pão de Queijo, don’t blink. Make them right now! They were born gluten-free, which is an added bonus to many.

For the recipe, click follow this link.

Another great, traditional option, Pastéis (a bit like empanadas, but fried).

for the recipe, follow this link.

And perhaps my favorite, the one that gets the Golden Medal of Appetizers,
Mandioca Frita (Fried Yucca Root)

For the recipe, follow this link.

To serve with the Golden Moqueca I recommend basic white rice and a nice helping of Brazilian Farofa, to help soak up the flavorful tomato-coconut sauce.

For the recipe, follow this link.

You definitely need the Brazilian national drink to get into the Olympic spirit!

recipe for Caipirinhas can be found here.

Finally, for dessert, let’s share a triple round of goodies, starting with Brigadeiros,
because how could you not have brigadeiros during a Brazilian feast?

For the recipe, click here.

But it’s hard to beat the level of deliciousness of Cocada de Forno (Baked Coconut)

to get the recipe for Cocada de Forno, jump here.

And perhaps my favorite of all, as Brazilian as Brazilian gets, Mangas Flambadas, served comme il faut, with vanilla ice cream (but if you use Dulce de Leche it won’t hurt my feelings at all).

For the recipe, click here.

Top the meal with what my Dad used to call um cafezinho esperto (a smart coffee), and dream with Gold, Silver, and Bronze medals around the neck of your favorite athletes.
Let’s keep in mind that medals are great but the effort each athlete puts into being there to compete, that’s what impresses me the most. Imagine the personal ordeals they go through to finally be part of the Olympic team. Commitment, hard work, mental and physical struggles most of us could never face.

Quoting a great phrase from an advertisement for Under Armour:

Watch the video in full here. It is moving, truly mesmerizing.