Azoresgal~Life on an Island

This Korean Beef is salty, sweet, crispy and a bit spicy. It's an umami-bomb, delicious and very easy to make!  One pan,ground beef and a simple sauce and dinner is on the table in no time. Not gonna lie, I would eat this for breakfast, it's so good you guys! I hope you try it! For Sauce: 1/4 cup low sodium soy sauce 4 cloves garlic finely minced or grated 1 tablespoon sesame oil 2 tablespoons brown sugar ( I used a 1/4 cup, 4 tablespoons) 1 tablespoon rice vinegar 1 tablespoon ginger root grated ( I didn't have any) 1 teaspoon Sriracha or 1/2 teaspoon crushed red-pepper flakes, or more to taste 500 grams ground beef 3 green onions sliced, green and white parts separated 4 eggs 4 teaspoons butter 1 ½ cups cooked rice ( I used jasmine rice) sesame seeds optional, for garnish Instructions Whisk together the sauce ingredients, set aside. Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it...

If you are a regular to the blog, you are well aware by now, that I have an addiction....risotto! I just can´t help myself, it's always so delicious, regardless of what you add in. I find that a lot of people are afraid to make risotto, but please, give it a try, it truly is easy to make. Think of it as "fancy" comfort food, it takes a little bit of extra time, but it is so well worth it, you will not regret it! 3 Tablespoons butter 2 small shallots minced 1 cup arborio rice 1 cup white wine  4 cups chicken broth 1/2 cup shredded parmesan cheese 1 cup Peas (fresh or frozen) I used frozen In a large skillet, melt the butter and saute the shallots until translucent.  Add the rice and stir until slightly toasted.  Add the wine and let cook until all of the liquid is absorbed.  Turn heat down to low and stir in one cup of broth until completely absorbed.  Add more in cup increments until rice is al dente (30-40 minutes).  Add the p...

Canja is my favorite soup in the whole entire world! I know that sounds childlike, but that's exactly how I feel when I eat this beautiful rice and chicken soup. It just takes me back to being a little girl, sitting at my grandfather's kitchen table, eating a bowl of my grandmother's canja and drinking a bottle of  fizzy orange pirolito. When ever we arrived here on the island for our holiday's, canja was one of the many dishes, that was part of the big family lunch at my maternal grandparent's home. I make it for my family because they enjoy it, but I tend to make it for myself when I am a little under the weather, or just feeling saudades. Canja is love in a bowl, like a great big warm hug, comfort at it's best. Like any portuguese dish, there are a million and one ways to make this. Some call for the use of cumin, others the addition of potatoes. This is how I make it, these simple flavors, are the closest to what my grandmother's  and my mom's Ca...

I must admit, risotto is one of my very favorite things to make, there is hardly a week going by without a risotto prepared for dinner. I love that it is a slow process, total comfort food,    it's heaven on a plate. There is something about pumpkin and sage that go together so well, and it shines in this dish.  Serve this risotto on its own, or as a side to roasted or baked chicken.  This colourful dish can turn a cold, grey winter day into a sunny  one! 5-6 cups chicken or vegetable broth 3 tablespoons butter ½ small onion, diced 2 cloves garlic, minced 1½ cups Arborio rice 1 cup white wine 1/2 tablespoon fresh sage, minced (or ½ teaspoon dried sage) 1 cup pumpkin puree 1/2 cup finely grated Parmesan cheese, plus more for topping if desired ¼ teaspoon each salt and black pepper, or to taste In a medium saucepan, bring the chicken broth to a simmer. Meanwhile, in a separate large sauté pan, melt butter. Add the onion and cook until...

A simple recipe for mexican rice that is delicious, and I think better than anything you can order in a restaurant. But that's just my opinion...you have to make it and decide for yourself ! Break out the Margaritas while you are at it ! 3 Tbsp. vegetable oil 1 small onion diced small 1 cup long grain rice, uncooked 1 tsp. fresh minced garlic 1/2 tsp.  salt 1/2 tsp. cumin 1/2 c. tomato sauce 2 cups water + chicken cube 3 Tbsp. finely chopped fresh cilantro Heat oil in a large saucepan over medium heat. Saute the diced onion, till soft. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice till it looks golden. Add the tomato sauce, water + chicken cube, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork.

   This creamy dessert is real comfort food. Sweet and custard-like, and easy peasy. This is perfect for one of those days, when you just need something to hit the spot. It's not fancy shmancy and isn't gourmet, it´s old fashioned really, something our grandmother's would make. That's what comforting about them, simple food , made with love !  I hope you give them a try.    Rice Pudding 2 cups water 1/2 cup uncooked short grain rice peel of 1 lemon generous pinch of salt 1 cup sweetened condensed milk cinnamon In a small saucepan, combine the water, rice and salt and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until water is absorbed. Add in condensed milk. Stir till it comes to a boil.  Reduce heat; simmer,uncovered, for 10-15 minutes or until thick and creamy, stirring frequently. Remove from pan, pour into serving dishes ( about 4), sprinkle with cinnamon. **** you may add in a tabl...

 Risotto is actually not difficult to make it just takes some time..no rushing, your attention and lots of stirring. Take some  Arborio rice, brown it in a little butter and slowly add hot stock a bit at a time until it's all absorbed and the rice is tender. The constant stirring breaks down the starches and makes the rice very tender and oh so very creamy.  Shrimp & Mussel Risotto 2 tablespoons butter (or more) 1  small yellow onion, chopped finely OR 4/5 shallots which add sweetness 2 garlic cloves, minced 1 cup Arborio rice 1 cup dry white wine 3 2/3 cups stock (seafood, vegetable, or chicken) or up to 4 cups 500 g. shrimp, peeled and deveined 500 g. mussels (meat only) 1/2 cup parmesan cheese, finely grated sea salt and cracked black pepper parsley (minced) In a large skillet melt the butter over medium-high heat and cook the garlic until fragrant, about 30 seconds. Add the onion and cook until translucent, about 3-4 minutes. M...