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.

Chicken Sourdough Casserole

INGREDIENTS
2     pounds chicken, thighs and/or breasts, skinless, boneless
2     tablespoons olive oil
½    tablespoon ground dried rosemary
½    tablespoon garlic powder
2     tablespoons butter
1     small white onion, chopped (about ½ cup)
2     cloves garlic, minced
4     cups sourdough baguette, cut into 1 inch pieces (See NOTE)
2     cups mushrooms, crimini or white, sliced
½    cup chicken broth
¼    cup pine nuts
¼    cup chopped flat leaf parsley
½    teaspoon ground dried sage

METHOD

Cut the chicken into 2 inch pieces and place into a large bowl. Combine the olive oil, rosemary and garlic powder and pour over the chicken. Turn and stir to cover all the chicken, cover with plastic wrap and refrigerate for at least 2 hours to marinate.

Preheat the oven to 325 F degrees. Grease the sides and bottom of a 3 quart baking dish. In a large skillet, melt the butter over medium heat and add the onion. Simmer for 4 to 5 minutes until the onion becomes translucent and add the garlic. Cook for 1 minute, remove from the heat, and place into a large mixing bowl, reserving the skillet.

Put the skillet back on the heat and add the mushrooms. Cook the mushroom until they soften, about 3 to 4 minutes, and add to the bowl. Add the bread cubes, broth,  pine nuts, parsley and sage to the bowl and mix well. Put the dressing mixture into the prepared baking dish, pressing down to compact.

Remove the chicken from the refrigerator into the reserved skillet. Over medium-high heat, brown the chicken pieces in the marinade, turning often. When browned, remove from the skillet to the baking dish, spaced evenly on top of the dressing. Drizzle the skillet juices over the chicken and dressing. Place into the center of the oven and bake for 35 to 40 minutes until the top of the dressing seems crisp and the chicken is completely cooked. Remove and serve.

NOTE: If the bread you are using is very soft you may want to toast it in the oven for 5 to 6 minutes before preparing the dressing. Otherwise, the dressing will be rather mushy.

Based on a recipe from Better Homes and Gardens Magazine

Celery Almond Salad

INGREDIENTS
1 ½   cups thinly sliced celery, about 4 -5 stalks
½      cup roughly chopped celery leaves
½      cup green onions, sliced diagonally
¼      cup sliced almonds
½      cup sour cream
1       teaspoon Sriracha Hot Chili Sauce
2       teaspoons aged Balsamic vinegar
1       tablespoon low fat (2%) milk

METHOD

In a large salad bowl, combine the celery, celery leaves, onions and almonds. In a small bowl, add the sour cream and whisk in the chili sauce, vinegar and milk. Pour the dressing over the salad, mix well and serve

Fruited Chicken

INGREDIENTS

2    tablespoons olive oil
6    chicken thighs, boneless, skinless, cut in half or
3    chicken breasts, boneless, skinless, cut in quarters
1    small white onion, chopped (1 cup)
4    cloves garlic, minced
½   cup sour cream
½   cup low fat yogurt
2    tablespoons fruit preservers (apricot, peach, cherry, plum, etc.)
1    cup shredded Monterrey jack cheese
1    tablespoon dried thyme

METHOD

Preheat the oven to 350 F. In a medium skillet, add the olive oil over medium heat and brown the chicken portions on both sides, turning several times, about 6 to 8 minutes. Remove the chicken to an 8 inch square glass or ceramic baking dish, reserving the skillet.

Return the skillet to the heat and add the onion. Cook the onion for about 5 to 6 minutes and add the garlic. Cook for 1 minute and add the sour cream and yogurt, stirring to combine. Add the preserves to the skillet and combine. Remove the skillet from the heat and add the cheese and thyme, stirring. When combines, pour over the chicken in the baking dish and bake for 20 minutes. Remove from the oven and serve over your favorite pasta

Steak and Mushroom Stew

INGREDIENTS
8    ounces sirloin steak cut to ½ inch cubes
3    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
4    cloves garlic, minced
1    cup low sodium beef broth
¾   cup dry red table wine
2    bay leaves
1    teaspoon dried thyme
1    teaspoon ground dried rosemary
1    cup red potatoes, cubed to ½ inch
10   small Crimini mushrooms, quartered
1    cup frozen pearl onions, thawed
2    tablespoons all-purpose flour

METHOD

In a large sauce pan, warm 2 tablespoons of the olive oil and over medium heat. Add the steak and brown on all sides, stirring often. Remove and reserve. Add the remaining tablespoon of olive oil and the onion and simmer for 4 to 5 minutes until it turns translucent. Add the garlic and simmer for 1 minute.

Add the broth, wine, bay leaves and spices, scraping up any brown bits from the bottom of the sauce pan. Add the beef cubes plus any accumulated juices and simmer, covered, for 6 minutes. Mix in the potato cubes and continue to cook for 4 minutes.

Next, add the pearl onions and mushrooms, stirring them into the stew, and cook for 5 minutes. Using a slotted spoon or strainer on a handle, remove all the solids from the stew and place into a bowl. While whisking the gravy, sprinkle in the two tablespoons of flour, mixing well, and simmer for 5 to 6 minutes until the sauce thickens. Remove the bay leaves and return the solids to the gravy, stirring and simmering for just a few minutes to warm it and combine the solids with the gravy. Remove to a serving bowl or individual bowls and serve.

Leeks with Vinaigrette

INGREDIENTS
2    medium to large leeks, washed and cut into 1 inch slices
1    small shallot, minced
1    tablespoon Dijon style mustard
4    tablespoons white wine vinegar
1    teaspoon aged balsamic vinegar
¼   cup olive oil
1    tablespoon flat-leaf parsley, chopped.

METHOD

In a medium sauce pan with a steamer insert, add water and steam the leeks, covered, for about 5 to 7 minutes until they are just tender. Drain and refrigerate until cool, about 10 minutes

In a small bowl, combine the shallots, mustard, both vinegars and the olive oil. Whisk until well combined.

Mound the steamed leeks on a serving plate and drizzle on the vinaigrette. Sprinkle on a little parsley and serve.

Chicken in Pastry

INGREDIENTS
2    tablespoons olive oil
4    pieces of skinless, boneless chicken, 4 ounces each
1    recipe pie pastry or
1    sheet 11 by 17 puff pastry
½   cup fruit preserves (fig, plum, apricot, peach, etc.)
4    slices mozzarella cheese, 3 inch rounds, or equivalent
1    tablespoon dried rosemary or tarragon

METHOD

Line a baking sheet with parchment paper and preheat the oven to 350 F

In a medium skillet, heat the olive oil over medium-high heat and brown the chicken pieces on all sides, turning often, about 6 to 7 minutes. Set aside. If using pastry, cut into four portions and use one at a time, leaving the rest in the refrigerator. Roll out on a floured board into an 8 inch circle. If using the puff pastry, cut it into 4 equal portions.

In the middle of the pastry, place 1 tablespoon of the preserves and cover with the mozzarella slice. Place one of the chicken pieces on top of the cheese. Dust with the rosemary or tarragon and fold up the corners/sides of the pastry and seal them tightly over the chicken. Place each tuck-side down on the prepared baking sheet. Rub the tops with a little olive oil and bake for about 12 to 15 minutes until they turn a golden brown. Remove from the oven, place onto serving dishes and serve.

Mustard Aioli Baked Potatoes

INGREDIENTS
½    cup low fat yogurt
½    cup sour cream
3     cloves garlic, minced very fine
1     tablespoon Dijon style mustard
1     tablespoon whole grain mustard
2     pounds Yukon Gold potatoes, peeled, cut to 1 inch dice
1     tablespoon dried tarragon

METHOD

In a medium bowl, whip together the yogurt, sour cream, garlic and both mustards. Place the aioli into the refrigerator for at least 30 minutes before using.

Peel and dice the potatoes and place into a saucepan of boiling water. Cook for about 10 minutes until they are tender. Drain and allow them to cool until the aioli is ready.

Oil the bottom of a sided baking sheet and preheat the oven to 350 F. Put the potatoes into a large mixing bowl and pour in the aioli. Stir and turn to thoroughly coat all the potato pieces. Place them on to the baking sheet making sure they do not touch each other and bake in the oven for 6 to 8 minutes, until they are golden brown. Remove from the oven and serve.

Based upon ideas from Epicurious.com