Feijoada, pasta and other simple and delicious recipes to make everyone happy at Sunday lunch without spending hours cooking
Certainly, Sunday lunch is a classic among Brazilian families. Certainly, after a tiring week, nothing like bringing the country and brothers together to relax, kill the longing and eat a very hot and homemade meal.
Many people are lazy in the kitchen. This is probably your case. Especially if we take into account that preparing a meal takes time. In addition, the dirty dishes scare and the end result never seems to be at the Masterchef level.
Despite this, enough is lazy, because it doesn’t have to be that difficult. In general, cooking can be faster than you think. And, of course, your food can look very tasty.
In addition, after this post, most of your Sunday lunch problem will be solved. However, the vessels that will not really go away by magic.
Above all, looking from the bright side, you will have a diverse menu. For example, when you hit that urge to eat a good feijoada, you won’t even need to leave the house. Also, when you prefer a lighter and faster option at Sunday lunch, you will know how to prepare several salads and lights.
Finally, we have gathered 10 recipes very easy to make, and very tasty, to serve on Sunday lunch.
Easy and tasty recipes for Sunday lunch
Oven rice for Sunday lunch
Certainly, this is a classic that you need to include in your recipe selections. Because oven rice is versatile and can also be a great option to take advantage of leftovers.
In addition, in the refrigerator, there is always that green that is already half a murchet; or that meat that is left of the previous day. In these cases, an oven rice falls more than well.
Ingredients
- 4 cups (tea) of cooked rice
- 100 grams of grated mozzarella cheese
- 100 grams of acai cut into small cubes
- 1 grated carrot
- 2 tablespoons (soup) of parsley (or parsley) chopped
- 2 units of egg
- 1 cup (tea) of milk
- 1/2 cup of curd
- 1 cup (tea) grated Parmesan cheese
- salt to taste
- Black pepper to taste.
How to prepare
First, in a bowl, mix the rice, mozzarella, ham, carrot and parsley. Then put everything in a refractory greased with margarine.
In addition, in the blender, beat eggs, milk, curds, grated cheese, salt and pepper. Finally, pour the mixture on the rice and bake in the preheated oven at 200 ?C. After about 30 minutes; or when golden brown, just serve.
Spaghetti the Bolonhesa for Sunday lunch
First of all, this is a classic. In addition, the spaghetti to Bolonhesa is delicious and simple to prepare. He takes almost no time to get ready. Above all, it pleases the Greeks and Trojans!
Ingredients
- 600 grams of spaghetti noodles
- 2 cups (tea) soaking in bolognese ready
- cheese meme for grated to taste.
How to prepare
First, cook the dough as directed on the packaging. After that, drain and set aside.
Also, water the sauce cover the dough, which should already be on a crossbar. Finally, sprinkl the cheese and serve.
Ribs with cassava for Sunday lunch
Initially, you may even twist your nose, thinking that cholary is difficult to prepare. But as you will see, the recipe is simple and delicious.
Above all, you just need to organize to have a golden and also juicy ribs on the table on Sunday. Also, to follow, nothing better than the classic macaxeira.
Ingredients
- 1 kg of pork rib
- 1 chopped onion
- 2 cloves of garlic
- 1 cup (tea) of white wine
- 1 kg of cassava (aipim or macaxeira) cooked
- oil for frying
- salt to taste
- Black pepper to taste.
How to prepare
First, season the ribs with the onion, garlic, wine, salt and pepper. After that, cover with aluminum foip and refrigerate for 3 hours, watering from time to time with the marinaada.
Then place the ribs on a baking sheet, drizzle with the marina, cover with aluminum paper. Next, take a preheated oven at 220 oC for 40 minutes. Remove the foil, water the ribs with the sauce that formed on the baking sheet and leave it in the oven until brown.
In addition, then cook the cassava (also known as macaxeira and aipim) in the salt water until soft. Then drain well and fry in the hot oil until nuts. Finally, serve with the meat.
Loin with potato and mayonnaise for Sunday lunch
In addition, another excellent lunch option for weekend lunch is the loin. Roasted with potatoes, he becomes quite an ally, especially on the menus of special dates.
Above all, the best thing is that he can serve many people. Of course, everything will depend on the size of the loin piece you buy.
Ingredients
- 1.5 kg pore loin
- 1 laurel leaf
- 2 cups (tea) of white wine
- 400 grams of potatoes
- 250 grams of mayonnaise (1 small pot)
- salt to taste
- pepper to taste
How to prepare
First, season the loin with the salt, pepper, bay leaf and wine. Then cover with plastic film and refrigerate for 30 minutes. Then, put on a baking sheet, drizzle with the marinate and cover with foil.
Then, take to the preheated oven, at 200oC, and bake for 1 hour. Then remove from the oven and let it cool.
Next, cook the potato in the water with salt until it is very soft. Then drain and still hot pass the affreator.
Also, in a bowl, mix the mashed potato with the mayonnaise. Cover the meat with the puree, forming a uniform layer.
Finally, put on the baking sheet, without the marinate; and follow for 15 minutes or until brown. Then just serve.
Quibe of eggplant and ricotta for Sunday lunch
Certainly, this is one of the fastest options in the selection. Also, pay attention to those who are on diet.
It is also a simple option to be prepared. Finally, below, as you will see, we provide the full recipe.
Ingredients
- 2 xic. (cha) of wheat for quibe
- 1 xic. (tea) of textured soy protein
- 2 eggplants without shell, cut into cubes
- 1 onion chopped 1 clot of chopped garlic
- 1t. (sopa) of mint mint
- 2 col. (sopa) of chopped parsley
- 1 pinch of Syrian pepper
- 2 col. (soup) of shoyu light
- Salt to taste
- 2 tomatoes without seed, cut into cubes
- 3 thick slices (300 g) of ricotta
- 1 col. (soup) of extra virgin olive oil
- 6 chopped green olives
- Oregano and salt to taste
How to prepare
Initially, in separate vessels, immerse the wheat and soy protein in warm water and let it hydrate for 15 minutes. So, afer to eggplant in the water with salt for 2 minutes.
Then drain and sheer the wheat, soy and eggplant to remove excess water. Then, quickly grind the eggplant in the blender in the pulsar module.
Then add all the ingredients in a deep bowl and mix well. Then line the bottom of a non-stick formwork with half the mixture. Then spread a layer of the ricotta mashed with olive oil and olive, salt and oregano. After that, cover with the rest of the mixture and drizzle with a drizzle of olive oil.
Next, take the oven average for 30 minutes or until grain. Finally, serve with a colorful salad.
Fast chicken moqueca
Apparently, the moqueca also falls very well with the chicken, and not only with fish and seafood.
This is a cheap and simple recipe to prepare. Even beginners on the stove will do well.
Ingredients
- 1 unit chicken cut into pieces
- 3 spoons (soup) of oil
- 1 tablespoon (soup) of palm oil
- 2 units of onion cut into slices
- 1 unit small red pepper cut into strips
- 1 unit of small yellow pepper cut into strips
- 1 unit small green pepper cut into strips
- 2 tomato units without skin and seeds cut into four
- 1 1/2 cup (tea) vegetable broth
- 200 coconut milk (1 bottle)
- parsley (or parsley) chopped to taste
- salt to taste
- pepper to taste
How to prepare
First, in a saucepan, heat the oil and brown the chicken pieces well. Then add the oil palm oil, onion, peppers, tomatoes and sauté well.
Then, season with salt and pepper and add the vegetable broth. Then, let it cook until the chicken and vegetables are soft.
Also, add the coconut milk, parsley and turn off the fire. In general, a good tip is to serve the moqueca accompanied by white rice.
Tuna with salad for Sunday lunch
Another excellent option is tuna with salad. First, the recipe goes well for those who do not want to break the diet. Because of this, always have a small fish and leaves on the weekend at hand.
Ingredients
- 1 kg of white tuna
- 2 tablespoons (soup) of olive oil
- 1 unit of papaya papaya (or papaya) green peeled and without seeds cut into thin strips
- 50 grams of peeled salt roasted peanuts
- 2 tablespoons (soup) of chopped green chives
- 2 cloves of garlic
- 2 units of coentro (roots)
- 2 tablespoons (soup) of bee honey
- 3 units of lemon
- pepper to taste
- salt to taste
How to prepare
Initially, divide the tuna into four parts and season with salt and pepper on both sides. Reserve.
Then, in a frying pan spread the oil and have the portions of tuna. Cooking for 3 minutes on each side and book.
Then, in a bowl, mix the papaya, peanuts and the chive. You also need to leave it reserved.
Also, put garlic and corantro root in a pestle and kann manize until it formed a thick and homogeneous mixture. And, to finish, growing honey and lemon juice and mix.
Above all, don’t forget to correct the salt and pepper. Then add the sauce to the salad and mix well, taking care that it is very humid. So, separate on four plates.
Then place the tuna portion on the salad. Finally adding a drizzle of olive oil over the tuna and spread curly leaves to decorate.
Other ideas for Sunday lunch
Sweet potato scorn with mushroom sauce
Certainly, there could not be a lack of a delicious vegan recipe. First, mushrooms guarantee the protein and also the special flavor of the dish.
It is also possible to classify this delicious nhoque as a functional recipe due to sweet potatoes. Certainly, you know that it is a complex carbohydrate. That is, full of advantages for the body.
Exclusive recipe of chef Alana Rox, author of the recently launched Diario de um Vegana.
Ingredients
- 2 cups cooked and mashed potatoes (in general, two small units)
- 4 tablespoons of rice flour (sleap)
- 2 teaspoons (tea) of sweet sprinkbilho (for the dough)
- 2 teaspoons (tea) of sweet sprinkled (for the sauce)
- 2 cups of Brazil nuts (battle 12-chain chestnuts with 2 cups of water in the blender for two minutes)
- 100 mushroom shiitake or shimeji fresh
- 2 spoons (coffee) of coconut oil
- rose salt of the Himalayan to taste
- pepper rose aroeira to taste
- nutmeg to taste
How to prepare
Prepare the dough
First, in a bowl, mix the sweet potato with 4 tablespoons of rice flour, 2 teaspoons of sweet sprinkle and pink salt to taste. Also, model the quques.
Then boil the water and cook the quques until they rise to the surface. Finally, drain the dough and set aside.
Prepare the sauce
Also, for the sauce, dissolve the sweet sprinkle in the cold brown milk. Then, add the pink pepper, the salt pink and also the nutmeg and bring to the fire. Stir always, until thickened, without boiling. After that, set aside.
Finally, in a frying pan, saute the mushrooms in coconut oil for two minutes and season with salt. Finally, serve the qucoques with the sauce and finish with the mushrooms.
Blosm of braided pork
Finally a recipe with little wonder, huh? For lovers of this type of meat, certainly the news is good: it is cheap and fast.
Despite this, you need to organize yourself a little in advance. However, it doesn’t take much effort to get delicious.
Ingredients
- 1 kg of clean pork loin
- 1 cup (tea) of chopped pineapple
- 1 cup (tea) of grated coconut
- 1/4 cup (tea) of soy sauce
- 3 tablespoons (soup) of margarine
- 1 chopped onion
- 2 cups (tea) of white wine
- 1 pack of fresh mint chopped
- 1 tablespoon (sweave) of sugar
- 1 spoon (sourme) of wheat flour
- salt and pepper to taste
Crunchy crispy cover
- 1 pack of cabbine cut into thin strips
- oil for frying
- salt to taste
How to prepare
First, open to the loin in blanket. In part, mix the pineapple, grated coconut and soy sauce. Then, stuff the loin with the mixture, roll and close with string.
Then, in the beak of the stove, heat the margarine and sauté the onion in the baking sheet. Then put the loin on the baking sheet and let it slightly from all sides. Then remove the wine and mint from the fire.
Then cover with aluminum paper and bring to the preheated medium oven. After that, bake until the meat is tender.
Certainly, one cannot forget to water the meat, sometimes with the liquid that forms on the baking sheet. If necessary, add hot water.
After roasting, remove the loin and transfer it to another baking sheet. Then sprinkle the sugar on its surface and return the meat to the oven to brown.
Continuing the preparations
Meanwhile, take the baking sheet used to bake the meat to the spout of the stove and with a wooden spoon divest the cooking residue. If necessary, add some hot water.
Then pour this liquid into a pan and add the flour. Basically, he should cook until he thickens. Also, you can grease the sauce in the sieve.
Above all, for kale, first mix the strips with the hands, forming small nests. Then, dry up the oil, and with the aid of a long tweezers, put the sprlzue nests in the fat. Finally let them fry until they get crispy.
Also, remove the cabbing with a skimmer and let it drain on absorbent paper. Finally, sprinkle the salt.
Assembly: remove the string and sticks from the loin and place it on a serving tray. Also, water with the sauce. Finally, have the kale nests around and serve with the rest of the sauce aside.
Feijoada light for Sunday lunch
Finally a Brazilian classic. Let me guess: are you probably from the feijoada team? You will love the recipe we provide below. Besides being delicious, it is also in a less greasy and less complex version than the original one.
Ingredients
- 300 g of fat-free dried meat cut into cubes
- 500 g of black beans
- 2 liters of water
- 2 fresh bay leaves
- 6 guass moths cut in slices
- 1 very thin father cut into slices
- 1 limerce limebresa without fat
- 2 tablespoons (soup) of olive oil
- 3 cloves of garlic
- Salt to taste
How to prepare
Initially, the day before, soak the meat in cold water, changing it three or four times. In addition, then wash the beans, place it in a bowl and also cover with cold water. Above all, it must be soaked during the night.
The next day, then bottle the meat, drain and put it in the pressure cooker. Finally, cover with the cold water and cook for 25 minutes, counted from the boil. Also, soon after, it is just drain and reserve.
Then cook the beans with the bay leaf and the water from the sauce in a pressure cooker for 30 minutes from the boil. After that, pass the beans and meat to a large pot and take to the low heat, keeping the lid.
Finally, boiling the sausage and the father. Then drain and put them in the pot of the beans.
Also, cook everything over medium heat for 20 minutes or until the sausage is soft. If necessary, add more water to increase the broth.
Then, in a small frying pan, warm the olive oil and brown the garlic. Then add the beans and season with salt.
After lifting boils, leave cooking for another five minutes or until the broth thickens. Then remove from the heat and serve with white rice, jam sautéed with olive oil and garlic, corny pharaohfa and oranges cut into pieces.
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Source : Claudia
