Tuesday, September 2, 2014

Bifanitas with sautéed spinach in two vinegars // Bifanitas com espinafres salteados em dupla de vinagres




So, have you been loyal to your September resolutions? I know it's still day 2, but everyone knows how baby steps go a long way. If you can behave for two days, why not for the next 363, right?


I've decided to start eating more greens and less carbs: check. I've decided to do more exercise: check on the magnetic bike. I'm even proud to say - Oh, my god, so proud, really - that I've made a back-up of all my documents, formatted my loyal friend and organized everything again - the cleanest desktop in miles, I'm sure. (Let's see how long this lasts.)


Anyway, one of my tricks has been using more flavours (spices, seasonings,...), as well as reducing the servings per person. (Although in this dish it kind of backfired - I COULD use a bit more spinach in this meal; but I calculated it rather poorly and then didn't want to admit it, so... keep in mind that spinach shrinks  over heat!!)

I used sliced pork. When marinated, we call them bifanas (love them on the plate or between two slices of bread). I cut them in thin slices - that's why I called them "bifanitas". I used some nice Portuguese flavours (like the vinegars) mixed with the Texan Steakhouse seasoning. I think it was a match made in heaven (with a hint of "hell" in a good sense - the barbecue rub is HOT!).

So, here's the recipe.



Ingredients:

1 pork slice per person
Cape Herb & Spice Texan Steakhouse rub
sea salt 
3 garlic cloves, sliced
500g spinach
2 tablespoons Paladin's fruit vinegar with red fruits  
1 tablespoon balsamic vinegar
3 tablespoons olive oil



Slice the pork slices. Season them with the rub and the salt, about 30 minutes before grilling.

Add 1 tablespoon of olive oil to a grill pan. Grill the bifanitas. Turn the slices when needed.

Add 2 tablespoons of olive oil and the slices of garlic to a skillet, over medium to low heat. 2 minutes later, place the spinach. Turn the spinach until it is all coated in the olive oil and starts shrinking. Add the red fruits and the balsamic vinegars. Let it cook for 1 or 2 minutes, stirring occasionally. Add salt to taste. 

Enjoy!

Então, têm sido fiéis às vossas resoluções para setembro? Bem sei que ainda é dia 2, mas todos sabem que grão a grão enche a galinha o papo. Se se portarem bem durante dois dias, por que não nos outros 363, não é?

Decidi começar a ingerir mais verduras e menos carbo-hidratos: feito. Decidi fazer mais exercício: feito, bicicleta magnética. Até tenho orgulho de dizer - ó meu deus, estou mesmo orgulhosa - que fiz um back-up dos meus documentos, formatei o meu amigo fiel e organizei tudo outra vez - o ambiente de trabalho mais limpo num raio de quilómetros, tenho a certeza. (Vamos ver quanto tempo isto dura.)

De qualquer modo, um dos meus truques tem sido usar mais sabores (especiarias, temperos,...), bem como reduzir as doses por pessoa. (Embora este prato tenha feito ricochete - NÃO FAZIA MAL NENHUM ter um bocadinho mais de espinafre; mas calculei mal e depois não queria admitir, por isso... não se esqueçam que o espinafre encolhe com o calor!!)

Usei bifanas de porco (adoro-as no prato ou entre fatias de pão). Cortei-as em fatias finas - por isso lhes chamei "bifanitas". Usei alguns sabores Portugueses (como os vinagres) misturados com o tempero de barbecue americano. Julgo que é uma combinação paradisíaca (com um toque "infernal" no bom sentido - o tempero é mesmo FORTE!!).


Então aqui fica a receita.



Ingredientes:

1 bifana por pessoa
Tempero Texan Steakhouse da Cape Herb & Spice
sal
3 dentes de alho, fatiados
500g de espinafre
2 colheres de sopa de vinagre de fruta com frutos vermelhos Paladin
1 colher de sopa de vinagre balsâmico
3 colheres de sopa de azeite


Cortem as bifanas às fatias. Temperem-nas com a mistura para barbecue e com o sal, cerca de 30 minutos antes de grelharem.

Deitem 1 colher de azeite numa frigideira para grelhar. Grelhem as bifanitas. Virem as fatias quando necessário.

Deitem 2 colheres de sopa de azeite e juntem o alho fatiado numa frigideira em lume médio a brando. 2 minutos depois, coloquem o espinafre. Virem o espinafre até estar coberto com o azeite e começar a encolher. Adicionem os vinagres de frutos vermelhos e balsâmico. Deixem cozinhar durante 1 a 2 minutos, mexendo ocasionalmente. Juntem sal a gosto.

Bom apetite!


14 comments:

  1. Fiquei cheia de fome! Ainda por cima é hora de jantar e eu acabei de lanchar torradas xD tem muito bom aspecto
    Beijinhos!

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    1. Eheheh Ainda bem! Beijinhos e bom fim de semana, Inês.

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  2. Good luck on your "more greens, less carbs" slant!

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    1. I've been a very good girl so far. I'm a bit afraid of becoming lazy in the next couple of weeks, as my holidays have just finished, but as long as I keep in mind that I'm doing it for my own health, I think I'll be fine.

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  3. Well done Alex! Very admirable :D And I love using spices too. One time we went away and I didn't have my spices and I realised how reliant I am on them. This dish looks really good!

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    1. Thank you so much! That's how I feel when I go to my parents for more than a weekend. Have a great weekend!

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  4. I always stick to my resolutions. Again and again and again -- because I keep breaking them, thus have the opportunity to try them again! This looks terrific -- thanks.

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    1. I don't mind breaking some.. as long as I do it occasionally. But I know me too well... And "winter is coming"! :P Have a great weekend!

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  5. Hi Alex,

    I love my greens but will suffer if I eat less carbs :p

    Keep it up!!! I think you are doing well with your cooking and eating.

    Zoe

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    1. Thank you, Zoe. I really need the motivation!

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  6. Your pork and spinach pair up to make a marvelous meal! I'm trying to eat "better" carbs...we'll see how it goes :)

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    1. Everything in moderation, right? ;)

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  7. Un repas bien à mon goût, simple et délicieux, c'est parfait.
    Merci de ta visite a mon blog sa ma permis de faire connaissance avec le tien qui et superbe, et j'ai bien l'intention d'y rester.
    Bisous et bravo pour ton travail ici présenter.

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