Archive for the ‘: PORTUGUESE’ Category
Tuna with Cream
August 3, 2019 Lee
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Tuna with Cream

Adapted from an internet recipe.
Sounds easy and tasty, on my to make and taste list.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Portuguese
Servings 2 servings

Ingredients
  

  • 1 can tuna, drained, (about 8 oz / 250 grams)
  • 1 cup whipping cream
  • ¼ cup extra light olive oil
  • pepper, as desired
  • rosemary, as desired
  • oregano, as desired
  • 1 medium onion, diced
  • 150 grams dry spaghetti, (6 oz)
  • 1 tablespoon butter
  • 1 small onion, peeled, to cook pasta
  • salt, as desired

Instructions
 

  • Heat a small pot of water with the butter, peeled onion, and some salt. When boiling, add the pasta and cook until tender. Drain.
  • While the water is heating, open and drain the tuna and shred with a fork, set aside.
  • Heat the olive oil in a non stick pan on low heat, when hot, add the diced onion, cook, stirring often until the onion starts to turn golden brown.
  • Then add the tuna and season with pepper, rosemary, and oregano as desired and cook for a few minutes to heat the tuna through.
  • Add the drained pasta and cream, toss everything together and cook for a few minutes to heat everything through.
  • Remove from heat, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: PORTUGUESE,FISH - ALL,Fish - Tuna,PASTA
Rice & Peas with Poached Eggs (Rice Cooker)
June 9, 2019 Lee
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Rice & Peas with Poached Eggs (Rice Cooker)

Adapted from an internet recipe.
This is a Portuguese dish and I am going to use my small basic Cook / Warm rice cooker to prepare this and to add a fusion twist to this, I am going to add Japanese Arabiki sausage.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Portuguese
Servings 3 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1½ cups dry Jasmine rice, rinsed and drained
  • 1 cup frozen peas, do not thaw
  • 1 small onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 4 links Arabiki sausage, sliced ¼ inch thick
  • 2 cups water
  • salt and black pepper, as desired
  • 3-4 eggs

Instructions
 

  • Add the oil, onion, garlic, rice, frozen peas, sausage, and water to your rice cooker. Stir everything everything together and season with a pinch of salt and pepper as desired. Cover and switch to Cook function.
  • When the rice cooker switches to Warm function, remove the lid, mix the rice with a rice paddle and make 3-4 indentations with the paddle and crack in an egg into each depression. Cover and leave the cooker on warm to set the egg whites and leave the yolks soft.
  • When the eggs are at your desired level of doneness, carefully scoop each egg out to a plate, fluff the rice again.
  • Spoon rice into serving bowls and top each bowl with an egg.
  • As an alternative, you can separately poach or even fry the eggs as desired, and after adding rice to the serving bowls, top each with an egg.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: PORTUGUESE,EGGS - ALL,Eggs - Chicken,Eggs - Rice Cooker,Seasoned Rice - Rice Cooker
Tempura Batter
May 14, 2019 Lee
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Tempura Batter

Adapted from an internet recipe.
I am going to test this out with some crab sticks. There is a few items to keep in mind when making this. First, have your oil hot, 190° C (375° F). Have all items you are going to fry ready, such as vegetables, shrimp, crab sticks, etc. Always use ice water to mix the batter. Use a pair of chopsticks to mix with so you do not enter air into the batter, and use those to add items to the hot oil.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine Japanese, Portuguese
Servings 2 cups batter

Ingredients
  

  • 1 cup tempura flour, or all purpose flour
  • 1 egg
  • 1 cup ice water

Instructions
 

  • Pour cold water from your fridge into a jar, I use a mason jar, then add a good handful or two of ice into the jar, there is your ice water. what you will need now is a measuring cup.
  • In a mixing bowl, crack in the egg, use chopsticks to just mix together the egg yolk and white.
  • Strain the ice water into a measuring cup until you have 1 cup and pour that into the mixing bowl.
  • Sift in the flour into the mixing and stir with chopsticks to just combine the mixture, do not over mix.
  • Use the batter immediately, that is the reason for having the items already prepared and the oil hot.
  • Use chop sticks to dip your items into the batter and place in the hot oil.
  • Fry until golden brown, turning items as needed, remove to paper towels to drain.
  • Serve with dipping sauces of your choice.
* Best Value $1 or Less per Serving,5 Ingredients or Less,: JAPANESE,: PORTUGUESE,INGREDIENTS