A salad with a zest of vacations

The day has finally came! The feeling is one of freedom and relaxation. Even so, I have already started to make plans and writing lists of what I want to do on this vacations. Time flies. I haven't done anything and I have already a feeling that I won't get everything done.

Before I start publicizing what I have planned reading, which movies to watch, etc., I first wanted to celebrate the beginning of this holidays with a light, simple and tasty canned white bean and tuna salad.

Ingredients:
70g lettuce and arugula
1/2 roasted red peppers
1/2 roasted green pepper
1 red onion
3 roma tomatoes
300g cooked canned white beans
2 cans of tuna
olive oil
vinegar
salt and pepper

1. In a bowl combine the lettuce leaves and arugula, roasted peppers cut into small strips, sliced ​​onions, sliced ​​tomatoes, canned beans and the previously drained cans of tuna.

2. Season with salt, pepper, vinegar and olive oil to taste. Stir and serve.


This salad, like most of the salads I have prepared, was made ​​with the ingredients I had close at hand. And it tasted lovely!

[ Originally published in Portuguese as Uma salada a saber a férias ]

Chicken with tomato and pepper frittata

Five Quarters of the Orange blog, in recent times, has been guiding my life. I have been guided, in the sense, that the choices are almost food and blog oriented. It affects, my readings, some of my travels, the restaurants I go, the TV series and shows that I watch. It imposes a routine of its own, induces me to meet new people and among other things, it makes me do a lot more and a lot better.

The blog has become a challenge, that attracts other challenges. Recently, one of those challenges was to author a recipe for June 2011 Activa magazine. There was only one condition attached, it had to use chicken leftovers. The recipe was included in an article on saving.

Ingredients:
6 eggs
1 tablespoon mustard
1dl cream
50ml olive oil
1 chopped onion
1 diced carrot
50g pepper cut into pieces
2 ripe tomatoes
150g peeled and boneless chicken
25g island of São Jorge grated cheese
salt and pepper to taste


1. Beat the eggs with the mustard and cream. Put aside.

2. Place the olive oil in a skillet. Bring to medium heat and add the onion and the carrot.

3. Add the peppers and the seedless tomatoes cut in cubes. Season with salt and pepper. Cook until vegetables are tender, stirring occasionally.

4. Add the shredded chicken. Stir.

5. After removing the skillet from the heat add the egg mixture.

6. Place the mixture in a baking dish lined with tracing paper. Sprinkle with the grated cheese.

7. After preheating to 200ºC, put the baking dish into the oven and let it bake for 20 minutes.


The frittata becomes very tasteful. The tomatoes and peppers, along with the mustard, give this recipe a very nice flavour!