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Archive for the ‘Olive Oil’ Category

Although it was cold last night, I thought that a cucumber and celery will go well with the salmon and broccoli dish. Thinly slice the cucumber, sprinkle some salt on it, let it rest for a couple of minutes and squeeze well. Add finely chopped celery and season with sea salt, apple cider vinegar, olive oil and a bit of sesame oil. Top with some sesame seeds.

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I bought some red lentils a long time ago and I kept looking at them and thinking what could I do with them. I found this interesting recipe here and I decided to try it yesterday. It was delicious, and the red lentils turn yellow after they are cooked!

I served the soup with zucchini-carrot garbanzo pancakes: I added some carrots for color and seasoned it with parsley, garlic powder, fennel seeds and sea salt.

If you are in an elimination diet please skip the cayenne pepper. I used ½ the amount of lemon. For a vegan version, please substitute the chicken stock by vegetable stock or water.

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Bean soup is a staple in Brazilian repertoire: because everybody eats beans in almost all meals, leftover beans are common, so the natural consequence is soup. We add pasta, such as elbow macaroni, or vegetables, such as watercress, to the soup. I am just topping the soup with some kale and parsnip chips, but you don’t want to add all of them as they get mushy very quickly. Just add a little to the soup for decoration purposes and serve the rest on the side.

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I never paid attention to parsnips before so it wasn’t until a couple of months ago that I found out that this wonderful root is delicious and versatile. They are great for making chips, fries, puree etc.

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Kale Chips

I found this recipe at the James Beard Foundation site. I used lacinato kale (or Tuscan), which is very delicate so I didn’t remove the stems or chopped the leaves. You can make this recipe with any kind of dark greens, such as kale or collard greens. I skipped the cayenne pepper.

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Because Mahi-Mahi has a moderate fat content and a firm flesh, it grills very well and the fatty avocado salsa is a perfect complement to it. This dish is simple yet very delicious. I served the fish on a bed of red cabbage, fennel and sesame seeds.

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Lamb chops were on sale and they looked delicious, so we bought a rack. I just sprinkled them with kosher salt and pepper, some onion and garlic powder. Then let them come to room temperature and grill them for 4 minutes each side, covered with a foil or the grill cover, for medium rare. Cook 6 minutes each side for medium. Let rest for 10 minutes before serving.

I served the lamb with yucca puree and broccoli rice. If you would like more information on how to cook yucca root, please let me know. Sometimes I find it at the grocery store then I buy it right away.

Broccoli rice is a favorite at my parent’s house in Brazil, specially to go with “bacalhau” (salted cod). Everybody loves it. There was never enough. Its obvious Portuguese flavors goes well with fish or meat. Note: a very good olive oil is important for the success of this dish. I also used purified water and Himalayan salt.

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