Bacalao - Portugese Salt Cod

There are hundreds of variations on this recipe for salt cod baked with potatoes, but this one turned out really good so I am sticking with it
 

INGREDIENTS
8    ounces salt cod fillets
½    cup chicken broth
½    cup low fat (2%) milk
3    medium white or Yukon Gold potatoes (2 pounds+)
3    tablespoons olive oil
1    large white onion, chopped (2 cups+)
4    cloves garlic, minced
2    cans (15 ounces) diced tomatoes, drained
4    tablespoons dried parsley
¼    cup cream or half-and-half
1    teaspoon paprika
For garnish
1    large hard-boiled egg, sliced
¼   cup black olives, pitted, sliced
3    teaspoons rinsed, drained capers

METHOD
Place the salt cod fillets in a container with cold water and refrigerate for 24 to 36 hours, changing the water 4 times. Drain the fillets and pat dry, placing them into a medium to large skillet. Add the chicken broth and milk and enough water to cover the fillets completely. Poach over medium heat for 10 to 12 minutes without boiling until the fish can be flaked with a fork. Remove from the heat and leave the fillets in the poaching liquid for 15 minutes then drain and flake the fish into a bowl.

Place the potatoes in the microwave and cook for 8 minutes. Remove from the microwave and allow them to cool. When they have cooled, slice them into ¼ inch slices and set aside.

In a large skillet, add the olive oil over medium-high heat and cook the onions for 5 to 6 minutes until they are translucent. Add the garlic and cook for 1 minute. Remove from the heat and set aside.

Preheat the oven to 325 F and grease the sides and bottom of an 8 inch square baking dish. Layer the baking dish with half of the potatoes, tomatoes, parsley, cod and 1/3 of the onions. Add a second layer and top with the last 1/3 of the onions. Add the cream and sprinkle with the paprika. Bake until golden on top, about 30 minutes, and remove from the oven. Arrange the egg slices on top and sprinkle with the olives and capers. Makes 4 to 6 servings.

Squash and Peanut Soup

A simple but delicious soup from western Africa, the origin of “groundnuts”  Some critics have suggested a lesser amount of Peanut Butter, so you may want to start with 1/4 cup and add more at the end to your taste
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
4-5 cloves garlic, minced
3    cups low sodium chicken broth
1    teaspoon ground cumin
½   teaspoon ground coriander
½   teaspoon crushed red pepper flakes
1    cup creamy peanut butter
2    tablespoons tomato paste
4    cups ½ inch cubed, peeled butternut squash

METHOD

In a large sauce pan over medium heat, add the olive oil and onions. Cook for 5 to 6 minutes until they become translucent. Add the garlic and cook for 1 minute. Add the broth, cumin, coriander, red pepper flakes, peanut butter and tomato paste. Stir to thoroughly combine as it heats up.

Add the squash cubes to the sauce pan and mix with the sauce. Bring to a boil and then lower the heat to medium-low and cook for 12 to 14 minutes until the squash cubes are tender. Working in batches, transfer to a blender or food processor and process to a puree. Add peanut butter to taste and stir in.  Remove to a soup tureen or individual bowls and serve. Will produce 4 to 6 servings.

Pork Apricot Stew

INGREDIENTS
10  dried apricots, cut in half
½   cup dry white table wine
3    tablespoon olive oil, divided
1    pound pork loin chops, diced to 1 inch (about 2 cups)
1    teaspoon dried sage
1    teaspoon dried thyme
1    medium onion, diced (about 1 cup)
1    medium yellow bell pepper, diced to ½ inch (about 1 cup)
3    cloves garlic, minced
2    tablespoons apricot preserves
¼   cup low sodium chicken broth
1    tablespoon all-purpose flour

METHOD

Place the apricot pieces into a small sauce pan and add the wine. Warm over medium-low heat for 5 to 6 minutes to soften the apricots.

In a large skillet over medium heat, add 2 tablespoons of olive oil and the pork. Sprinkle with the herbs and brown the pork on all sides, about 5 to 6 minutes. Remove from the skillet and set aside.

To the skillet, add 1 tablespoon olive oil, the onion and bell pepper, and cook for 4 to 5 minutes until the onions are translucent. Add the garlic and cook 1 minute. Pour in the apricots with their liquid along with the ¼ cup of chicken broth.

Stir in the preserves and return the pork to the skillet. Cover and simmer for 12 to 14 minutes until the pork is cooked throughout. To thicken the sauce, sprinkle the flour over the stew and stir it in. Cook for 2 more minutes and remove from the heat. This recipe produces 2 healthy servings or 3 medium servings.