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

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: 

 

Frango com Cerveja - Chicken w/ Beer

 

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.

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. 

 

BACALHAU COM NATAS - COD FISH CASSEROLE

 

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, garlic,

carrots, green onionsand 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).

 

 

Auntie Betty's Pasta Casserole!

Another great recipe from the Mennonite Girls Can Cook blog. 

 

 

AUNTIE BETTY'S PASTA CASSEROLE

 

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

 

 

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.

 

 

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: 

 

Galinha Guisada com Massa - Chicken and Noodles

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 

paprika 

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.