Monday, November 24, 2008

Menus November 24 - 29

Breakfasts are usually cereal, toast, scrambled eggs, sausage biscuits, muffins etc.

Lunch is just for me and hubby while he works swing shift, so we usually just have leftovers or a sandwich

MONDAY 24TH - Arroz de Peixe - Fish Rice

TUESDAY 25TH - Simple Stuffed Shells

WEDNESDAY 26TH - Rolinhos de Salsicha e Queijo - Sausage and Cheese Roll ups

THURSDAY 27TH - Thanksgiving Dinner

FRIDAY 28TH - Leftovers

SATURDAY 29TH - Sausages in tomato sauce and rice

SUNDAY 30TH - Homemade Pizza


Friday, November 21, 2008

Frango com Cerveja - Chicken w/ Beer

This is such an easy Portuguese meal to prepare but the taste is AMAZING. My kids absolutely love it, they oooh and aaahhh constantly while eating.

Give it a try, don't let the beer scare you off, you won't taste it when the chicken is ready.

So this is how I make mine:


olive oil
1 chicken, cut up
1 medium onion, thinly sliced
salt and pepper
garlic powder
1 bottle of beer
2 cups of water
1/2 bottle of heavy whipping cream (8 oz)

In a large skillet, add a little bit of olive oil and the chicken. Cook for a few minutes until the chicken is browned on both sides.

Add the onions and the seasonings,


the beer and the water.


Simmer for 20 to 30 minutes until chicken is cooked through. Keep checking to make sure it doesn't dry out, add more water if needed.


When the chicken is done, add the whipping cream and cook for a minute or two until thickened. Serve with mashed potatoes, rice or fries.


Wednesday, November 19, 2008

Bacalhau com Natas - Cod Fish Casserole

This is one of those dishes that if you ask any portuguese person, they will most likely have tried it at least once in their life.

Bacalhau (salt cod fish) is a staple in the portuguese kitchen, and it can be quite expensive but it's readily available in any Portuguese community. The only way I can get it here is either by having my family mail it all the way from South Africa or I would have to go online and pay a crazy amount for shipping.

Recently my commissary started carrying cod fish, not the salted kind, but it's the same thing. Usually when it's salted you have to soak it for 24 hours before cooking but when it's just frozen you can skip that part.

So this past week I bought some to make this wonderful cod fish in a cream sauce with potatoes and onions and garlic and OH.MY.GOODNESS. Love it!

It's also my kids favorite way to eat fish.



4 cod fish fillets (btw, you can substitute any other fish if you prefer)
4 large potatoes, peeled and cubed
2 medium onions, sliced thinly (or 1 large)
3 garlic cloves, finely chopped
olive oil
salt and pepper
shredded carrots....about 1/4 cup
3 green onions, thinly sliced

For the cream sauce:
2 cups of milk
1 cup of heavy cream
2 tablespoons of butter
4 tablespoons flour

Cook the potatoes in boiling water until tender, transfer to an oven proof dish. Set aside. In another pot, cook the fish until done, drain and shred the cod fish.

In a skillet, add the olive oil, onions,




carrots, green onions


and salt and pepper. Cook for a few minutes until veggies are tender, add the cod fish and check the seasonings. (If you're using salt cod you don't need to add any extra salt)


In separate pot, mix the milk, cream, butter and flour and using a wire whisk, cook over medium heat until thick. If need be use an immersion blender to get all the lumps out.

Add the cod fish mixture to the potatoes and stir everything together.


Now pour the cream sauce over the mixture


and pop into a 375º oven for about 20 minutes or until it's hot and bubbly. (Another variation is to add some bread crumbs to the top before popping in the oven).

Monday, November 17, 2008

Auntie Betty's Pasta Casserole!

Another great recipe from the Mennonite Girls Can Cook blog.

Image and video hosting by TinyPic


1 1/2 pound ground beef
1/2 teaspoon garlic salt
1 teaspoon sugar
1 teaspoon salt
6 green onion stems chopped
1/2 teaspoon pepper
2 cans tomato soup
4 ounces cream cheese
1 cup sour cream
grated cheese for the topping
noodles of your choice. . .8 0unces

In a large skillet, fry the ground beef, breaking it up and browning it.

Add the garlic salt, salt, sugar, chopped green onions, and pepper. Simmer a few minutes.

Add the two cans of tomato soup and simmer a few minutes.

In a medium bowl, cream together the cream cheese and the sour cream.

Cook the noodles until just tender.

In a 9 X 13 pan, layer the meat sauce, noodles, and cream cheese/sour cream sauce.

Repeat and then top with grated cheese.

Bake at 350 for one hour.

Sunday, November 16, 2008

Galinha Guisada com Massa - Chicken and Noodles

This is another one of those portuguese comfort dishes that I remember from my childhood. My brother Miguel actually LOVES this but made with beef cubes instead of the chicken....all you have to do is substitute one for the other.

It's really simple to make, this is how I do it:


1 lb chicken tenders, cut into bite size pieces
1 medium onion, chopped
3 garlic cloves, chopped
1 cup carrots, sliced
1 1/2 cups peas (can be frozen)
1 small can tomato sauce
salt and pepper
1 bay leaf
1 cup of white wine
1 cup of water
Half a package of rotini noodles (about 8z)

In a pot, add a little bit of olive oil and all the ingredients, except for the noodles.



Simmer for about 20 minutes or until the chicken is cooked and the onions and veggies are tender. Keep checking to make sure it doesn't dry up, if it does, add a little more water.

When done, add the noodles and add more water until they're covered.


Cook until the noodles are al dente. Remove from heat and sprinkle with parsley.

Quick and easy meal but sooooo good.

Sunday, November 09, 2008

Pineapple Dessert!

Here's a quick and simple dessert that is just delish!


Pineapple Dessert

6 eggs, separated
1 can condensed milk
1 can pineapple slices (medium size)
1 cup heavy whipping cream
cherries for garnish

Pour condensed milk into a pan, add the egg yolks. Cook over medium heat, stirring constantly until thickened. Remove from heat.

Drain the pineapples, cut into small chunks and chop until almost pureed. I use my little hand chopper and it works fine.


Add to the milk mixture and stir well, return to heat and cook for a minute or two until thickened more.


Remove from heat.

Beat the whipped cream until stiff, add to the pineapple mixture and stir well.


In the meantime, beat the egg whites until stiff, add to milk mixture. Fold in carefully.


Pour dessert into a serving dish, garnish with cherries or a slice or two of pineapple and place in the refrigerator until thick.


Menu Plan!

Last week I ended up not making dinner one or two nights, the reason is that hubby is working a weird schedule and it's usually just the kids and I for dinner, so there's days we will just have a sandwich and some fruit and call it good.


Monday 10th
Spaghetti and Meatballs

Tuesday 12th
Croquetes de Carne - Beef Nuggets, Salad

Wednesday 13th
Peru Assado com batatas - Roasted Turkey thighs and potatoes

Thursday 14th
Carne com chourico e batatas fritas - Beef with Chourico, homemade fries

Friday 15th
Caldeirada de Peixe - Portuguese Fish Stew

Saturday 16th
Saucy Skillet Chicken

Image credit: A Year From Oak Cottage

Sunday 17th
Bacalhau com natas - Cod Fish Casserole

Tuesday, November 04, 2008

Pork Chops w/ Hollandaise Cheese Sauce

Another great way to use those pork chops that you have NO clue what to do with. I used some Butterfly Pork Chops for this meal.


Pork Chops w/ Hollandaise Cheese Sauce

4 Butterfly Pork Chops
salt and pepper
garlic powder
olive oil
1 packet of Hollandaise sauce
shredded cheddar or mozzarella cheese

Season pork chops with salt and pepper and garlic powder. In a skillet, add a little bit of olive oil and fry up the chops until cooked through and starting to brown. Remove from skillet and set the skillet aside for the rice.


Make the hollandaise sauce according to the package directions, then add some shredded cheese. I added about 1 cup but you can add more or less, according to your taste.

Pour the hollandaise sauce over the pork chops and serve with fries or rice. I made a quick rice with green beans.

Rice w/ green beans

2 cups cooked rice
1 can green beans, drained
garlic powder
salt and pepper
onion flakes

Cook rice according to directions.

In the skillet that you cooked the pork chops in, add a little bit of water, about 1/4 cup or something, add the green beans and the seasonings....simmer for a 3 to 5 minutes and then add the cooked rice.


Stir until well combined and serve with the pork chops.

Monday, November 03, 2008

Menu Plan Monday November 3!

Hey Ladies, this week is all about Portuguese food, the meals I grew up with and the ones that remind me of Portugal.


Monday 3rd

Costoletas de porco gratinadas - Pork Chops with a Cheese Bechamel Sauce, fries

Tuesday 4th

Carne Jardineira (portuguese stew)

Wednesday 5th

Peru Assado com batatas - Roasted Turkey thighs and potatoes

Thursday 6th

Carne com chourico e batatas fritas - Beef with Chourico, homemade fries

Friday 7th

Arroz de Salsichas - Sausage Rice

Saturday 8th

Almondegas c/ Esparguete - Meatballs and Spaghetti

Sunday 9th

Galinha a piri piri, salada - Barbecued Piri Piri (hot chilies) Chicken w/ salad


Sunday, November 02, 2008

Turkey Tenderloins in a cream sauce!

Living in Portugal, one of the most common meats used is Turkey, from tenderloins, to steaks, breasts and thighs.

I love using Turkey, it's healthy, it's tasty and it's cheaper than chicken and beef.

So for dinner tonight I made a delicious Turkey Breast Tenderloin, smothered in cream, mushrooms and bacon. YUM!


Turkey Tenderloins

4 Turkey Breast tenderloins, sliced thinly
1 small onion, chopped finely
olive oil
salt and pepper
lemon juice
garlic powder
heavy cream
Half a package of bacon, sliced
1 small can of mushrooms, sliced

Cut the tenderloin breasts into strips, season with salt and pepper, garlic powder and lemon juice.


In a skillet, add a little bit of olive oil, add the turkey and cook over medium heat until cooked through and starting to brown.


Remove from pan and add the onions, mushrooms and bacon. Cook until onions are tender and bacon is starting to crisp.


Add the heavy cream, about 2 cups.


Return the turkey to the skillet and let it all simmer together for about 5 minutes or until warm.

Serve with mashed potatoes.