home cooking with tatiana

Michelle Liu
January 16, 2025
food

Cooking is part of Tatiana De Mattos Souza’s love language. The Quality Improvement senior business analyst at HMSA spends Sundays meal prepping simple, healthy meals for her busy week. Here’s De Mattos Souza in her own words, sharing the inspiration behind her favorite dinners, which are also perfect for lunch leftovers. 

GRANDMA NELI’S BEEF STEW
Growing up in Brazil, I was fortunate to live in the same neighborhood as my grandma, who was a phenomenal cook. She had a magical way of turning simple ingredients into fantastic meals for the entire family. One of her most famous dishes was her beef stew.

I spent countless hours at her house, watching and helping her in the kitchen. She’d start by selecting the freshest beef, cutting it into generous chunks. Then she’d sear the meat to lock in the flavors before adding a mix of vegetables like carrots, potatoes, and onions. The aroma of garlic and herbs simmering in the pot was irresistible. She always added a secret blend of spices that made her stew unique and unforgettable.

Making my grandma’s beef stew is a way for me to connect with those cherished memories. It means a lot to me to recreate her recipe for my family, keeping her legacy alive. Every time I make it, I feel her presence in the kitchen, guiding me. It’s more than just a meal; it’s a tribute to her love and the joy she brought to our family through her cooking.

Ingredients

  • 2 Tbsp. olive oil
  • 2.2 lbs. beef (chuck, shoulder, shank, or brisket), chopped into large cubes
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, chopped
  • 2 carrots, chopped
  • 3 medium potatoes, chopped into large cubes
  • 1 bay leaf
  • 1 beef bouillon cube
  • Salt and black pepper to taste

Instructions
Heat oil over high heat in a pressure cooker and sear the beef cubes in batches until all sides are browned. Set aside. 

In the same pot, sauté the onion and garlic until lightly golden. Add tomatoes and cook for about 2 minutes until they soften. 

Return beef to pot, season with salt and pepper, and add bay leaf. Stir well. 

Add enough hot water to cover beef and add beef bouillon cube. Close pressure cooker and cook at high pressure for 30 minutes. Allow additional time for pressure to build.

Carefully release pressure and open pot. Add carrots and potatoes. Cook for an additional 10 to 15 minutes under pressure until vegetables are tender. 

Adjust salt and pepper, turn off heat, and garnish with chopped parsley and green onions. Serve with white rice and a simple salad. Makes 4 servings. 

To store the beef stew in the fridge, let it cool down to room temperature before transferring to an airtight container. This helps prevent the stew from absorbing fridge odors and keeps it fresh. The stew can be stored in the fridge for 3 to 4 days. 

CHICKEN ADOBO
When we moved to Hawaii about four years ago, my husband, daughter, two cats, and I were thrilled to explore such an amazing place. As foodies, we were eager to dive into local cuisine. I discovered a Hawaiian cookbook called Aloha Kitchen by Alana Kysar, and her chicken adobo recipe immediately caught my eye.

What drew me to make chicken adobo, a Filipino dish, was its blend of flavors and the promise of a comforting, hearty meal. The recipe seemed both exotic and familiar, with its combination of soy sauce, vinegar, garlic, and spices. It turned out to be one of my family's favorite dishes!

Aloha Kitchen was my first Hawaii cookbook. It fascinated me with its beautiful photos and stories behind each recipe and offered a glimpse into the rich culinary traditions of Hawaii, blending influences from various cultures. Cooking a different cuisine for the first time was both exciting and a bit challenging. It was a delightful learning experience, experimenting with new ingredients and techniques. The process of making chicken adobo was particularly rewarding, as it brought a taste of local cuisine into our home and became a beloved family meal.

Ingredients

  • 3 bay leaves
  • 1 tsp. whole black peppercorns
  • 1 Tbsp. grapeseed oil
  • 3 ½ lbs. bone-in, skin-on chicken thighs
  • 1 cup white vinegar
  • ½ cup shoyu
  • 1 Tbsp. sugar
  • 3 garlic cloves, peeled and smashed
  • 2 cups cooked rice (for serving)

Instructions
In a medium Dutch oven over medium heat, toast bay leaves and black peppercorns until fragrant and bay leaves have a sheen, about 3 to 4 minutes. Remove and set aside.

Heat oil in same pot. Add chicken thighs, skin-side down, and sear until golden brown, around 6 to 8 minutes. Flip chicken and cook other side for about 3 minutes. 

Pour in vinegar, shoyu, sugar, and garlic. Add toasted bay leaves and peppercorns back to pot. Bring everything to a boil and then reduce heat to simmer. Cover pot and let chicken cook, turning occasionally, for 25 to 30 minutes. 

Remove chicken from pot and let sauce cook over high heat until reduced and slightly thickened, about 5 minutes. Add chicken back to pot and coat with sauce. Serve chicken over steamed rice, spooning sauce on top. Makes 6 to 8 servings. 

To store, allow the adobo to cool to room temperature before placing in a sealed container. Chicken adobo can be safely stored in the refrigerator for up to 4 days. 

Interested in using these delicious dishes for meal prep? Earlier this month, De Mattos Souza  shared some tips on how to get started. Check out meal prep made easy.

Cooking in the kitchen
Team HMSA has many talented cooks! Below are some of our favorite recipes to make, whether for dinner or dessert. 

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