3 Light and Delicious Recipes to Celebrate the New Year in Style

Cod with spinach, creamy rice with shimeji, and salad in a parmesan basket are great options to welcome 2021 with flavor

December 2020 – 2020 is coming to an end. Now it’s time to say goodbye to the year that has passed and look forward to the next, certain that there is always a good reason to celebrate the new.

To welcome 2021, chef and nutritionist from the Umami Committee, Lisiane Miura, listed three special recipes that will make the arrival of the new year pleasant and tasty. “The delicious recipes of cod with spinach, creamy rice with shimeji, and salad in a parmesan basket are great options for the season. In addition, the dishes have one thing in common: a delicious taste, which is umami, the fifth basic taste of the human palate. It is responsible for adding flavor and enriching the dishes,” explains Lisiane.

Check out the step-by-step:

Cod with Spinach

Ingredients

• 1 medium onion, sliced (60 g)
• 1 small red bell pepper, cut into thin strips (30 g)
• 2 hard-boiled eggs, sliced (90 g)
• 1 kg cod, desalted, blanched, and shredded
• 1 ½ cups green olives, sliced (60 g)
• ½ cup olive oil (100 ml)
• 1 sachet bonito-based seasoning (HONDASHI®)
• Leaves of 1 bunch spinach (100 g)
• ½ cup coarsely chopped walnuts (40 g)

Directions

1. In a medium rectangular baking dish (20 x 30 cm), layer the onion, bell pepper, egg, cod, and olives.
2. Drizzle with olive oil mixed with HONDASHI®, cover with foil, and bake in a preheated medium oven (180 °C) for 20 minutes, or until onion and bell pepper are soft.
3. Remove foil, spread spinach and walnuts on top, and return to the oven (off but hot) for 5 minutes, or until spinach wilts.
4. Serve immediately.

Tip: For pre-prep, place cod in a large bowl, cover with water, and refrigerate overnight, changing the water at least four times. Blanch and shred. You can also add tomato for an extra “umami” touch!

Prep time: 30 minutes + 24 h for pre-prep
Yield: 8 servings

Creamy Rice with Shimeji

Ingredients

• 2 tbsp unsalted margarine (30 g)
• 3 tbsp grated onion (30 g)
• ½ cup diced bacon (50 g)
• 1 cup parboiled rice, uncooked (200 g)
• 2 cups boiling water (400 ml)
• 1 tsp salt (5 g)
• 2 cups chopped shimeji mushrooms (200 g)
• ½ cup heavy cream (100 g)

Directions

1. In a medium saucepan, melt 1 tbsp margarine over high heat.
2. Add onion and bacon; sauté for 3 minutes or until golden.
3. Add rice, water, and half the salt. Cook over medium heat, partially covered, for 10 minutes.
4. Meanwhile, in a medium skillet, melt remaining margarine over medium heat.
5. Add shimeji and remaining salt; sauté for 3 minutes or until wilted.
6. Add to rice with its liquid and cook for 3 minutes, partially covered, until absorbed.
7. Remove from heat, add cream, and stir gently.
8. Let rest for 5 minutes, covered, then serve.

Prep time: 20 minutes
Yield: 4 servings

Salad in Parmesan Basket

Ingredients

• 3 cups coarsely grated parmesan cheese (300 g)
• 12 torn iceberg lettuce leaves
• 9 cherry tomatoes, quartered (50 g)
• 1 small beet, grated (90 g)

Dressing

• ½ cup light mayonnaise (100 g)
• 2 tbsp milk (30 ml)
• 1 medium garlic clove, crushed (2 g)
• 2 pinches salt

Directions

1. In a small skillet, spread ½ cup grated cheese and cook over low heat for 4 minutes or until golden.
2. Carefully remove with a spatula and shape over an inverted small bowl or glass.
3. Let cool until firm to form a “basket.” Repeat with remaining cheese.
4. For the dressing: in a medium bowl, combine mayonnaise, milk, garlic, and salt; whisk for 1 minute or until smooth.
5. Fill baskets with lettuce, tomato, and beet, drizzle with dressing, and serve.

Prep time: 40 minutes
Yield: 6 servings

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.