🇧🇷 Rui Morschel
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Preparing meals for the whole week using two proteins, two carbohydrates, and plenty of vegetables, mainly utilizing the oven and a food processor, in just over an hour.
Recipe Video
Ingredients
- Lentils
- Red bell pepper
- Yellow bell pepper
- Zucchini
- Red onion
- Canned whole or diced tomatoes
- a little de Olive oil
- to taste de Pepper (black or other)
- to taste de Salt
- a little de Garlic
- Bay leaf
- Sausage (thick, Choripan/Toscana style)Substitui por: linguiça toscana
- Ground beef
- Onion (for meatballs)
- Black pepper (for meatballs)
- Allspice (Pimenta Síria)
- Garlic (for meatballs)
- Lemon zest (Meyer/Sicilian)Substitui por: raspas de limão taiti
- Parsley
- Bell pepper (for meatballs/base)
- Rosemary
- Chickpeas (cooked)
- Crushed red pepper flakes (for meatballs)
- Cashews
- Rice
- 2twice the amount of rice de Boiling water
- Grated garlic (for Gnocchi)
- Lemon zest (Meyer/Sicilian) (for Gnocchi)Substitui por: raspas de limão taiti (suco não)
- Lemon juice (Meyer/Sicilian) (for Gnocchi)Substitui por: suco de limão taiti
- Oregano
- Cherry tomatoes
- Tomato
- Zucchini (for Gnocchi)
- Purple olives
- piece de Ricotta cheese
- Gnocchi (pre-made/partially cooked)
- Onion (for Gnocchi)
Instructions
Cook the lentils in plenty of water, not aiming to make broth, just to ensure they are done. Set aside.
Preheat the oven to 400ºF (200ºC).
Prepare the Ratatouille vegetables (red bell pepper, yellow bell pepper, zucchini, red onion), cutting them into uniformly sized pieces.
Dica: When cutting bell peppers, start by removing the stem to make it easier to remove the other parts.
Mix the chopped vegetables with canned tomatoes (whole or diced), olive oil, pepper, salt, and a little garlic. Add bay leaf.
Dica: A cast iron pan or baking dish can be used as the roasting vessel.
Arrange the Choripan sausages (or thick Italian sausage) over the Ratatouille vegetable mixture and bake at 400ºF (200ºC) for 40 to 45 minutes.
Dica: Using thick sausage prevents it from drying out too quickly in the oven. If using Italian sausage, make sure it is not too thin.
Prepare the seasoning for the meatballs by processing onion, garlic, black pepper, allspice, parsley, and lemon zest.
Dica: Using disposable gloves can be helpful for those who dislike handling raw meat.
Mix the ground beef with the processed seasoning. Gently mix the meat by hand.
Dica: The food processor greatly facilitates preparation for those who dislike handling the meat.
In a baking dish, place a base layer of bell pepper, rosemary, bay leaf, and cooked chickpeas. Season with crushed red pepper flakes and crushed cashews, if desired.
Dica: Do not add raw chickpeas to the oven; they must be cooked beforehand.
Shape the meatballs and place them over the base of vegetables and chickpeas, trying not to space them too far apart to help maintain the moisture of the peppers underneath.
Dica: The meatballs will form a layer that protects the peppers, aiding in moisture retention.
Bake the meatball dish at 400ºF (200ºC) for 40 minutes.
Prepare the rice in the microwave by combining the rice with twice the amount of boiling water. Season with grated garlic, lemon zest, oregano, and crushed red pepper flakes. Microwave for 16 minutes or use the rice function.
Dica: If using Persian lime (limão taiti), only use the zest, as the juice can become bitter when heated. The juice of the Meyer/Sicilian lemon can be used.
While the rice cooks, prepare the Mediterranean Gnocchi. Mix the pre-made (or partially cooked) gnocchi with cooked lentils (already drained), olive oil, halved cherry tomatoes, tomato, zucchini, purple olives, and a little crumbled ricotta cheese (you can use your hands).
Dica: Be careful when using olives with pits to avoid damaging your teeth.
Add grated garlic, lemon zest, and lemon juice to the gnocchi mixture, seasoning with oregano and crushed red pepper flakes. Mix well.
Transfer the Mediterranean Gnocchi mixture to a baking dish. Add cubes of ricotta and mix in (or leave the ricotta on top, depending on your preference). Bake at 400ºF (200ºC) for 15 minutes.
Dica: Check the gnocchi packaging, as some brands do not require pre-cooking, while others do.
After the first 15 minutes, add the olives, onion, and remaining ricotta (if not done in the previous step) and return the dish to the oven for another 10 to 15 minutes.
Did you enjoy this recipe?
Nutrition Facts
TACO Table - per serving
- Energy23 kcal1%
- Carbohydrates2 g1%
- Protein1 g1%
- Total Fat1 g2%
- Dietary Fiber1 g2%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
Categories
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