Wednesday, January 27, 2010

Pasta (espargette) with tomatoes & broccoli

Wednesday, January 20, 2010

my mother's wings (asas da minha mãe)

I stopped by my mother's around lunch time & found her busy at the stove frying up some chicken wings in a saute pan with olive oil & garlic.
I jumped in to help her finish the meal (a sure way to get a free lunch) & realized we were creating something interesting & inexpensive, quick & easy. We made enough for 3-4 people for around $10.00

1 small package of chicken wings $6.00
1 small bunch of broccoli rabe' 1.50
2 small tomatoes .50
1 small garlic .50
1/2 cup rice .20
1 cup (or can) white beans .50
2 tblsp olive oil .50
6 slices chourico (optional) 1.00
Total $10.70

Can't get better than that.... prices may vary at your local market. I used an estimated costs & not actual.

add some olive oil into a pan or skillet with a couple garlic cloves and a tomato and a dash of sea salt. (she also added a couple dashed of piri-piri (hot sauce) when I wasn't looking ; ) ha-ha
add the chicken wings & chourico and cover with lid & let cook for 20-25 minutes stirring occasionally.

Looks good just like this for a snack, great for watching the game on Sunday!!!
or over some linguine.
boil or steam the vegetable of choice (in this case broccoli rabe', a family favorite)
drizzle some olive oil or add a little butter

The rice is simple,
bring to a boil 1 cup rice with 2 cups water & pinch of salt 15 minutes, stir in the white navy beans.
the second tomato is cut & places around the plate, (this is one serving)

the second tomato is cut & places around the plate, (this is one serving)

Monday, January 18, 2010

Pan seared steak with “Morcela de arroz”

pan seared steak with peppers & onions, broccoli & mushrooms and unique mashed potatoes and some ”Morcela de arroz”

saute’ some peppers & onions in some olive oil
and some mushrooms & broccoli

sautéing mushrooms & broccoli in olive oil & garlic

a nice looking steak & Portuguese “morcela de arroz” sizzling in some olive oil.
“Morcela de arroz”, is a blood & rice sausage that is popular in the Estremadura region of Portugal

deglazing the pan with a little “mini” Portuguese beer.

potatoes, chick peas, broccoli rabe’ and an egg.
(these were actually leftovers that I couldn’t resist to turn into tasty unique mashed potatoes) to round off the meal.
The morcela de arroz, the potatoes & broccoli and the mashed potatoes.

Sunday, January 17, 2010

Rabanadas com bananas

Rabanada, is Portuguese for what we call "French Toast" in the USA (EUA), usually sprinkled with sugar cinnamon and many times served as a dessert or special breakfast treat, in this case with bananas.

one egg & a little whole milk or cream (milk can be substituted with almond or soy milk)
one banana & a slice of Portuguese bread.

melt some butter in a skillet & place bananas in

slice some Portuguese bread & soak in the egg/milk
I like the bread a few days old so it's a little crusty, or put in the toaster for just a few minutes.

add the eggs soaked bread, let brown & flip

some natural Canadian maple syrup
sprinkle cinnamon or powdered sugar if you like..

Tuesday, January 12, 2010

Bolinhos de Bacalhau

this is my first try at trying to make these.
Bolinhos de bacalhau (cod fish pastry) more like a fritter.
There are other variations of these called “bolos de bacalhau) as well.
They came out pretty good for a first try.
Crispy on the outside these tasty little meals are made with potatoes, bacalhau, onion, eggs & parsley & olive oil for frying

Start by soaking the bacalhau (salt cod) in water over night, boil then boil it & break up the cooked bacalhau into thin strings & let dry. I used one portion or serving.

Dice one onion.

Mix onions together with 1 cup of fresh mashed potatoes and two eggs.

Finely dice some fresh parsley (or cilantro for more flavor) & mix together as well.

Stir mixture together to create a smooth paste.

With two spoons shape the past into small egg shapes

Heat some olive oil (about 1 cup) and fry them till golden brown on one side & flipping them over

Let dry on some paper towels. They are good warm or cold, and can be served as a snack, or incorporated into an entre with some sides.

Tuesday, January 5, 2010

Bacalhau a' Lucia

my family and I are very blessed to be able to spend some great quality time with our parents & particularly enjoy sharing & learning recipes from our mom.
On this day she decided to get a little creative in making a meal with the old stand-by and always a favorite bacalhau (salt cod).
They say there are over 365 Portuguese recipes for bacalhau, now we have 366.

SALT COD, "BACALHAU", soak in waer over-night changing water a few times to draw out the salt & rehydrate the fish. Boil the bacalhau for 15-20 minutes.
POTATOES, peel & boil 2-3 potatoes & make simple mashed potatoes

1 onion, peeled & sliced into circles
2 ripe tomatoes, chopped
garlic, (to taste)
salt (to taste)
In a skillet,
caramelize the onions with some olive oil and garlic, add the chopped tomatoes & stew for about 10 minutes.

place the mashed potatoes in a nice traditional clay pot making a crater in the middle and fill with the "tomatada".

In the mean time steam up some broccoli or other vegetable of choice, adding some sliced chourico adds to the flavor.

place the cooked bacalhau around the parameter,
add broccoli to the serving dish, along with some lemon wedges & olives.
Great presentation, looks ready to serve.

Bacalhau with Portuguese mashed potatoes, broccoli with chourico and tomatada (tomatoes & onions)

Friday, January 1, 2010

New Years Day, leftovers

I hate to waste good food & I love to turn leftovers into a new meal. My Kids used to call me the "Leftover King" when they were young.

We have a great assortment of Seafood Mariscada leftover & it shouldn't sit too long so today is Mariscada roupa velha.
So the mission, turn the Mariscada into a Paelha-like meal with some rice.

Remember that nice broth that was left over from yesterday's meal? Yep, I saved it & now is the base for the rice.

Boil about a cup of rice in one cup of water,
then add the broth, let simmer for 5 minutes.
Then stir in the leftover Mariscada & cover, simmer for another 15 minutes.

Yep, it's that easy & it's done..


dig in with a glass of wine