All posts tagged Onion

Lasagna made with ham & cheese in a Béchamel (white) and tomato sauce. This classic combination comes together with great results in this tasty lasagna.

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) make it a breeze to put this rich cheesy, comforting main dish on your table in no time flat.

Since it’s so rich, I like to serve it with a green salad.

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5 from 1 vote

Cheese and Ham Lasagna Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bake, Béchamel, Easy, easy-to-prepare, Italian, Lasagna, Oven-Baked, Pasta, Sauce, Smoked Ham
Servings: 6 people
Calories: 675kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Ham Pork/chicken/turkey
  • 200 g Mozzarella cheese shredded
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this recipe Béchamel (white)
  • ½ cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • ayer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.

Use the Tomato sauce Fast2eat Recipe, as well as Béchamel (white). Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever.

You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones.

Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉

Also check
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe
Tomato sauce Fast2eat Recipe
Check out this recipe

Nutrition

Calories: 675kcal | Carbohydrates: 74g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1892mg | Potassium: 1174mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25% | Vitamin C: 37% | Calcium: 55% | Iron: 27%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Are you looking for a quick tasty appetizer to make for a party? Something with ingredients you probably already have at home?

This egg, onion and green olives dip is so speedy fast you will have time for makeup and hair before the party!

Your guest will rave about this easy-to-prepare dish. Try it and make a change from your usual store-bought dips – you will not be disappointed. Your guests will really like their toasts or pieces of bread covered with a zesty egg, onion and olive mixture.

The powerful and omnipresent onions, pungent salty olives cut through the richness of the mayonnaise that binds the eggs together in this take on the classic egg dip. Those ingredients ended up perfectly complimenting the other, what a great pairing!

If you love eggs as much as I do, you may also like this recipe.

This recipe has been adapted from Regina’s Remolado which everybody also loves.

As I don’t like olives, I take half of the recipe without olives, just before I incorporate the olives. It’s delicious and it is also a great dip base to throw in additional ingredients if you would like to use them, although I usually make up this basic version (with and without olives).

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5 from 1 vote

Egg, Onion and Olives Dip Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers & Starters
Keyword: 10 Minutes, Appetizer, dip, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, green olives, onion, Party, Quick, quick tasty appetizer, Remolado, Snack
Servings: 30 people

Ingredients

  • 1 Onion (small chopped)
  • 6 Egg (hard boiled chopped)
  • 1.5 cup Mayonnaise (fat free)
  • Oregano (optional to taste)
  • Chives (or green onions, optional to taste)
  • Basil (optional to taste)
  • Dijon mustard (optional to taste)
  • Paprika (optional to taste)
  • Black pepper (ground, optional to taste)
  • 1.5 cup Green olives (pimento stuffed chopped)

Instructions

  • Place eggs in a medium saucepan and cover with room temperature water. Bring water to a boil and and let eggs stand in boiling hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Using a food processor, process the onions, then add the eggs, mayonnaise, and any herbs and/or spices you may like. And process again. Taste and adjust if necessary.
  • As I don’t like olives I Usually take half without them. It’s also delicious and I have some friends who also don’t like.
  • Add olives and process another few seconds.
  • Chill until ready to serve.
  • Transfer to a small bowl and sprinkle with green onions (or chives) or paprika, if you like.
  • Serve cold with a side of toasts, soft rolls, bread, salty chips or crackers, with additional olives on top, if desired.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This yummy fish filet covered with white sauce is an easy and simple recipe as well as very flavourful.

The sauce is especially delicious because the juices of the fish mingles in with it. It’s like a sauce made with the best stock ever!

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5 from 1 vote

Fish Filet with White Creamy Sauce Fast2eat Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4 people
Calories: 280kcal

Ingredients

  • 12 Fish fillet (flatfish such as Sole Filet, Flounder, plaice, halibut, or whitefish)
  • 1 Onion (small) chopped
  • 3 Bay leaf
  • 50 White wine
  • 200 Water
  • Salt to taste
  • Black pepper to taste (or Paprika)
  • 2 tbsp Butter or Margarine
  • 2 tbsp All purpose flour
  • 4 tbsp Cream (whipping cream/thick cream/heavy cream/evaporated milk)

Instructions

  • Chop onions with this Electric Chopper.
  • Mix bay leaf, wine, onion, water and salt with paprika (or pepper) in a Casserole Dish, add the rolled files, Coverand Microwave for 3 minutes at high power.
  • Arrange the fish in another casserole dish, throw away the bay and reserve the liquid (broth).

White sauce

  • Melt the butter and add the flour, keeping the heat low. Saute for about 2 minutes stirring constantly.
  • Add the reserved broth (from the preparation) very gradually, stirring vigorously with a Whisk, and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Taste the salt and pepper. I like to add Paprika.
  • Remove from heat, stir in the cream (whipping cream/thick cream/heavy cream/evaporated milk).
  • Pour the white sauce over the reserved fish on a casserole dish.
  • Sprinkle with Grated Parmesan Cheese and bake in a Conventional Oven until golden brown.
  • Serve with asparagus, Mashed potatoes, green salad, rice...

Nutrition

Calories: 280kcal | Carbohydrates: 7g | Protein: 33g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 87mg | Sodium: 689mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12% | Vitamin C: 9% | Calcium: 5% | Iron: 4%

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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There are hundreds of variations of Salted Codfish (Bacalhau) recipes, but my family’s favourite has always been the one from Almeida, a Portuguese family friend,

Bacalhau with potatoes and broccoli with his special sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

Also try this Bacalhau (Salted Codfish) Salad.

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5 from 1 vote

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Main Dish
Cuisine: Portuguese
Servings: 4 people
Calories: 753kcal

Ingredients

  • 1 Kg Salted codfish boneless skinless
  • 4 Potato peeled, washed, and thickly sliced
  • 500 g Broccoli florets

Sauce

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into thick slices. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a Casserole Dish.

Sauce

  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • While bacalhau is cooking, heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

To serve

  • Portion desired amount into Dinner Plates, apply the sauce directly on bacalhau, potatoes and broccoli florets.
  • Complete the meal with a simple white rice. Or, as in my case, with green salad and this delicious Creamy Fancy Coleslaw

Nutrition

Calories: 753kcal | Carbohydrates: 38g | Protein: 51g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 108mg | Sodium: 4796mg | Potassium: 1744mg | Fiber: 7g | Sugar: 6g | Vitamin A: 18% | Vitamin C: 214% | Calcium: 21% | Iron: 18%
Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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So what’s so special about the way Brazilians cook rice? What makes this so different is that we fry it in oil with minced garlic and sometimes chopped onion before adding water. I dare you try this way and tell me you prefer plain tasteless rice instead. I know that you will never go back to eating boring unseasoned rice again.

This is how to cook the perfect fluffiest flavourful rice! It’s not hard at all but, like hard boiling eggs, cooking rice is one of those tasks that appear to be easy, but can go wrong very quickly if you don’t follow the right steps. Here are simple instructions that will help you make rice that turns out light, flavourful and fluffy every time. The secret is to not let it overcook because it should come out loose and not sticky.

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5 from 1 vote

Brazilian Style Rice Fast2eat Recipe

Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Prep Time5 mins
Cook Time12 mins
Total Time22 mins
Course: Side Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 198kcal

Ingredients

  • 1 tbsp Oil (vegetable oils keeps the rice white; Olive oil will tint it slightly)
  • 2 tsp Minced Garlic
  • 1/2 Onion small chopped (optional)
  • 1/2 tsp Salt
  • 1 cup Rice uncooked long grain white or jasmine or basmati rice
  • 1 3/4 cup Water boiled (1 ½ to 2 cups)

Instructions

  • Wash and drain rice. Rinsing rice helps get rid of any starch and impurities. Place the rice in a large Strainer and rinse thoroughly with cold water until the water runs clear and not cloudy. Drain all the water set aside to dry.
  • Boil water using an Electric Kettle. While the water boils, you prepare the rest.
  • Chop the onions (if using) with Electric Chopper and garlic finely (or use this Minced Garlic).
  • Place a Saucepan (rice gains 50%-60% volume after cooked, so choose something with room) over medium heat and add the oil. Add the chopped onions (if using), garlic and salt. Sauté until translucent, soft and fragrant, stirring constantly to not let brown.
  • Add the dry rice to the pan and stir (a practice known as “refogar”) until there is no more water, making sure that the rice does not stick to the bottom of the pan (do NOT let brown). That seals the grain and also lubricates it, guaranteeing a loose rice at the end.
  • Pour 1 ½ to 2 cups of boiling water to the rice, and stir. You can adjust the amount of water used depending on whether you like your rice more al dente or less. So if you like your rice a little al dente, use a little less water. If you like it soften, cook with more water. When water is finally added, it should be given generously, and the rice is then finally put to boil.
  • Reduce the heat to medium-low. Place the lid on the pot at an angle, tilting it to allow steam to escape. Do NOT stir it any more time.
  • Allow to simmer for about 10-15 minutes or until al dente. Look for "craters" after the rice has been cooking for a few minutes, when you stop hearing the water boil and all bubbles on surface have disappeared and the water has all absorbed and/or evaporated, check for holes or “craters.” Check it often in case the water has dried out and is burning your rice.
  • When you can see holes or craters, put the lid on tight. Turn off the heat and let the rice sit untouched for 5 more minutes.
  • Taste and adjust salt if necessary.
  • Fluff with a fork and serve as a side dish.

Notes

This rice will keep fine in the fridge for up to a week. It is important to sauté the onion (if using) really well, because if not, the onion will get bad and sour fast and so will your rice.

You can use this cooked rice for so many other recipes: Brazilian Greek Style Rice (Arroz à grega), rice with broccoli, Walnut rice, Raisins rice...

Nutrition

Calories: 198kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 295mg | Potassium: 18mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1% | Calcium: 2% | Iron: 2%
Brazilian Greek Style Rice (Arroz à grega) Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Kibbeh (pronounced kee-bee and also spelled quibe, kibe, kibbe, kebbah, kubbeh, kubbah kubbi or kobeiba depending on region) is a dish made of Bulgur (cracked wheat), minced onions, and finely ground lean beef with mint, basil, cinnamon and optional spices. It can be optionally stuffed with mozzarella, provolone or cream cheese (Catupiry in Brazil).

This recipe has been adapted from the one my Godmother Regina Alfradique has sent to me and there are several ways to eat. The football-shaped deep-fried (or also shaped into balls or patties), baked in a casserole dish (my favourite way), cooked in broth, or just served raw with olive oil.

Kibbeh is a popular dish in Brazil and Middle Eastern cuisine. Most Brazilian kibbeh uses only ground beef and not other types of meat but in Middle Eastern, they also use lamb, goat, or camel meat.

Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

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5 from 1 vote

Baked Kibbeh Fast2eat Recipe

It freezes wonderfully so make a big batch and freeze extras for another night. When making it ahead you can freeze the casserole raw, then thaw overnight in the refrigerator and bake. Or bake it ahead, refrigerate for up to two days or freeze, then reheat in the oven, thawed.
Prep Time15 mins
Cook Time40 mins
Total Time2 hrs 55 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian
Servings: 4 people
Calories: 524kcal

Ingredients

  • 500 g Ground beef
  • 250 g Bulgur wheat fine ground (not coarse)
  • 125 g Onion Grated
  • Mint (a hand full)
  • 6 leaves Basil
  • Salt to taste
  • 1/2 tsp Cinnamon Ground
  • Nutmeg (Optional) Ground
  • Black pepper (Optional) Ground
  • Allspice (Optional) Ground

Instructions

  • In a Bowl soak the bulgur wheat in water, cover and let stand for at least 2 hours (or overnight).
  • Add the onion, mint and basil to a Food Processor and pulse until grated. Then add ground beef.
  • Drain the Bulgur pressing well to eliminate any excess water and add to the food processor. Add salt, Grounded cinnamon and optional spices, such as Grounded Nutmeg, grounded black pepper and/or Grounded Allspice.
  • Process all together to mix well. It forms like a ball. Sometimes you need to stop, mix a little bit using a Silicone Spatula and process again.
  • To form the baked kibbeh, spread the meat mixture out on the bottom of the Casserole Baking Dish, pressing down a bit with a spoon or wet hands to smooth the top.
  • If using optional filling: To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling (with mozzarella, provolone or cream cheese (Catupiry in Brazil) or any other cheese) on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with a spoon or wet hands to smooth the top.
  • Slice kibbeh diagonally to form small diamonds, cutting through to the center layer but not all the way to the bottom of the dish.
  • Optional: you can drizzle on olive oil over the top at this point.
  • Preheat oven to 400F (200C). When making small quantities I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Bake until meat is fully cooked, about 20-40 minutes or until golden brown.
  • Garnish with mints leaves. Serve warm, accompanied by a fresh salad and/or with this delicious Tabule.

Notes

The ratio is 1 of meat to ½ of Bulgur (cracked wheat) to ¼ of onion, so you can adjust quantities easily.

Brazilians sometimes add shoyu (Japanese fermented soy sauce), in addition to raw garlic, or Worcestershire or red chili pepper sauce, directly from the bottle.

The football-shaped deep-fried ones are very common in Brazilian birthday’s parties and eaten as a snack. They are also served with lime wedges, hummus for dipping, and traditionally, cold beer.

But I prefer it baked in a casserole dish, the easiest way, which can be also eaten as lunch or dinner dish accompanied by a fresh salad and/or with Tabule.

Nutrition

Calories: 524kcal | Carbohydrates: 55g | Protein: 32g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1082mg | Potassium: 602mg | Fiber: 14g | Sugar: 1g | Vitamin A: 23% | Vitamin C: 18% | Calcium: 16% | Iron: 36%

Tabule Fast2eat Recipe
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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Bacalhau with potatoes and broccoli with Almeida’s Onion & Garlic Sauce. It is so Fast to make that you can have a dinner ready in less than 30 minutes with no waste time.

This is a salad version of the Almeida’s Salted Codfish (Bacalhau) Fast2eat Recipe

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5 from 1 vote

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

Prep Time5 mins
Cook Time15 mins
Total Time10 hrs 20 mins
Course: Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Servings: 6 people
Calories: 290kcal

Ingredients

  • 1 Salted codfish boneless skinless
  • 5 Potato peeled, washed, and sliced in squares
  • 500 g Broccoli florets
  • 2/3 cup Olives (100-120g / 3.5-4 oz)
  • 1 cup Peas (150g/55.5oz)
  • 2 Egg boiled
  • 3 Onion sliced
  • Parsley

Instructions

  • Bacalhau (Salted Codfish) needs to be soaked overnight (or for at least 10 hours) in several changes (at least once) of fresh water to get rid of some of its salt. It’s a step that can’t be skipped or the fish will be way too salty.
  • Drain the bacalhau, rinse with fresh water. Cut into small pieces.
  • Peel the potatoes, then cut them into 1 inch squares. This Peeler is a time saver.
  • To save time boil the water using an Electric Kettle.
  • Place the potatoes and bacalhau in a large straight-sided pot with clean boiled water. Cook for about 10-15 minutes or until potatoes are almost cooked.
  • Add the broccoli florets and cook for more 4-5 minutes.
  • While bacalhau is cooking scald the sliced onion twice. Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
  • Use this Egg Slicer Tool to slice the boiled eggs.
  • Drain the bacalhau, potatoes and broccoli florets and place them in a large bowl. Mix the scalded onion, peas, parsley and olives and cover with sliced boiled eggs.
  • Serve with the delicious Almeida’s Sauce.
  • Serve warm, room temperature or chilled.

Notes

Tip: 1 boneless skinless codfish is about 500 g -1 Kg (1-2 Lb). The thickest ones are tastier.

 

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 30g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 117mg | Sodium: 2734mg | Potassium: 1121mg | Fiber: 6g | Sugar: 6g | Vitamin A: 19% | Vitamin C: 158% | Calcium: 14% | Iron: 15%

Almeida’s Onion & Garlic Sauce Fast2eat Recipe
Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Lasagna made with ground chicken in a Béchamel (white) and tomato sauce.

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5 from 1 vote

Creamy Chicken Lasagna Fast2eat Recipe

Course: Main Dish
Cuisine: Italian
Servings: 6 people
Calories: 711kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Chicken Shredded from http://fast2eat.com/recipe/pre-cooked-chicken-and-chicken-stock/
  • 200 g Mozzarella cheese shredded (200g=7oz)
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this Béchamel (white)
  • 1/2 cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • Layer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.

Use the Tomato sauce Fast2eat Recipe, as well as Chicken Béchamel (white) sauce Fast2eat Recipe. Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever. You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones. Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉

 

Nutrition

Calories: 711kcal | Carbohydrates: 68g | Protein: 64g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 2128mg | Potassium: 1280mg | Fiber: 5g | Sugar: 15g | Vitamin A: 26% | Vitamin C: 43% | Calcium: 50% | Iron: 26%
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe
Tomato sauce Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This multipurpose sauce is so Fast and easy to make and so delicious.

This recipe is part of the recipe for Almeida’s Codfish (Bacalhau) and used in this Bacalhau (Salted Codfish) Salad.

You can also serve this over green salads, grains, pasta, or baked potatoes.

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5 from 1 vote

Almeida’s Onion & Garlic Sauce Fast2eat Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: Brazilian, Portuguese
Calories: 415kcal

Ingredients

  • 3 Onion thinly sliced
  • 10 cloves Garlic thinly sliced
  • 3/4 cup Olive oil
  • Salt (optional) to taste
  • 1/4 cup White vinegar

Instructions

  • To quickly peel garlic cloves, trim off ends. Drop garlic into boiling water. Boil 5 to 10 seconds. Remove with Skimmer/Slotted Spoon/Strainer and plunge into cold water. Drain. Peel garlic.
  • Slice the onion and garlic. This Holder is so helpful to slice the onions and garlic.
  • Heat olive oil in a small Saucepan. Add thinly sliced onion and garlic and cook, stirring often, until golden, about 5 minutes.
  • After golden add the White Vinegar and remove from the heat.

Nutrition

Calories: 415kcal | Carbohydrates: 14g | Protein: 2g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 154mg | Potassium: 192mg | Fiber: 2g | Sugar: 5g | Vitamin C: 17% | Calcium: 2% | Iron: 3%

Bacalhau (Salted Codfish) Salad Fast2eat Recipe

Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.

For a perfect pairing it's important to serve with the delicious Almeida’s Onion & Garlic Sauce.

Check out this recipe

Almeida's Salted Codfish (Bacalhau) Fast2eat Recipe
Bacalhau, is a Portuguese dried, salted codfish widely used in Portuguese cuisine, also known as dry, salt-cured cod or salt-fish in other parts of the world. Before refrigeration, codfish was dried and preserved in salt to keep in the cellar.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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It’s easy, Fast, and colourful. It looks so festive that I decided to publish it for the New Year’s Eve parties.

Arroz à Grega (“Greek-style rice” – Although given the name “Greek”, in Greece there is no such rice dish) is a Brazilian dish, consisting of rice (of course) cooked with raisins and small pieces of vegetables, the most common of them are small cubes of carrot, green peas, sweet corn and green onions. It can get small bits of ham (smoked or not), sausage and/or turkey breast (smoked or not), among other processed meat supposed to be eaten cold, but if chicken meat or shrimps are used, it is instead known as risotto.

Arroz à Grega (Greek-style rice) is a complete meal! It can be served as the main dish, you can serve it all by itself, or as a side.

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5 from 1 vote

Brazilian Greek Style Rice (Arroz à grega) Fast2eat Recipe

Prep Time15 mins
Total Time15 mins
Course: Side Dish
Cuisine: Brazilian
Servings: 8 people
Calories: 338kcal

Ingredients

  • 1 tbsp Oil
  • 1 Onion small choped
  • 2 Carrot Cooked in small small pieces in water or within the rice
  • 2 tsp Minced Garlic
  • 3 cups Rice cooked *
  • 1/2 cup Raisin (or Dried cranberry)
  • 1/2 cup Ham smoked cubed (for a vegetarian version, skip this ingredient) or sausage or smoked turkey breast, or other processed meat
  • 1/2 cup Sweet corn cooked or canned
  • 1/2 cup Peas cooked or canned
  • Green onion chopped
  • Black pepper to taste (optional)
  • Parmesan cheese (optional)

Instructions

  • If you haven’t cooked the carrots within the Rice, cook the carrot in small pieces in boiled water.
  • Chop the onions with an Electric Chopper and garlic finely (or use this Minced Garlic).
  • Place a large Non-stick Frying Pan over medium heat and add the oil. Add the chopped onions, garlic and salt. Sauté until translucent, soft and fragrant, stirring constantly to not let brown.
  • Add the smoked cubed Ham (or sausage or smoked turkey breast, or other processed meat) to the pan and stir. For a vegetarian version, skip this step.
  • Fluff cooked Rice* with a fork and pour over the ham.
  • Mix in the carrot (if not already cooked in the rice), Raisins (or Craisins Dried Cranberries), sweet corn, peas, and green onions.
  • Serve it hot (sprinkled with Grated Parmesan Cheese on top, if desired) by itself as a main dish or as a side. Unlike plain rice, it can be also purposed to be eaten cold or room temperature.

Notes

*Use fresh cooked or Left-over Brazilian Style Rice Fast2eat Recipe.

STORAGE: Greek rice can be refrigerated for up to 3-4 days. It won’t be the same but cooled rice can be frozen in a Ziploc bag or airtight container for up to 3 months. Rice taken from a fridge should be heated in its own individual serving amount using microwave or streaming.

Other differences include what is added to the rice before the raisins and vegetables (might include biological colouring and even lentils, soy sauce, or rosemary), and how the rice is cooked. Use your imagination.

Nutrition

Calories: 338kcal | Carbohydrates: 32g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 190mg | Potassium: 215mg | Fiber: 8g | Sugar: 10g | Vitamin A: 65% | Vitamin C: 10% | Calcium: 6% | Iron: 6%
Brazilian Style Rice Fast2eat Recipe
Rice is a very important part of the Brazilian cuisine and is served at least once a day. This way might be your answer for making delicious and fluffy rice at home.
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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