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Healthy Mediterranean Cooking at Home

Category Archives: Sausage

Italian Cheese Stuffed Peppers

Take advantage of the lower prices for red bell peppers this month. There are so many different ways to fill them and they make a delicious entrée for dinner.

For each 2 servings

Ingredients

1 large red bell pepper
1/2 cup Tomato Sausage Sauce, recipe below
1/4 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
¼ teaspoon salt

Directions

Preheat the oven to 400°F Coat a small baking dish or ramekin with olive oil cooking spray.

Slice the bell pepper in half lengthwise and remove the ribs and seeds.

Place pepper halves in the prepared baking dish and bake for 20 minutes on the middle rack of the oven.

Remove the peppers from oven.

Mix the ricotta cheese with the salt and Parmesan cheese.

Fill each pepper half with ¼ cup of the tomato sausage sauce.

Spoon 2 tablespoons of the ricotta cheese mixture on top of the meat sauce in each pepper cup.

Pour an additional 2 tablespoons of sausage sauce on top of the ricotta cheese in each pepper half.

Top each pepper with 2 tablespoons mozzarella cheese.

Bake on the middle rack for 15-20 minutes.

Tomato Sausage Sauce

You will only need a small portion of this sauce for the stuffed pepper recipe, depending on how many peppers you make. Leftover sauce can be used in a number of other dishes.

Ingredients

1 lb Italian sausage, casing removed (You could also use ground meat of your choice.)
¼ of a large onion, diced
1 garlic clove, minced
1 teaspoon sea salt
26-28 oz container chopped Italian tomatoes
6 oz. can tomato paste
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon crushed red pepper flakes

Directions

Place the oil in a large non-stick sauce pan over medium-high heat. When the oil is hot, add the sausage, onion, garlic and sea salt.

Cook until the sausage is brown. Drain off any grease in the pan.

Add the tomatoes, tomato paste, Italian seasoning and red pepper flakes.

Reduce heat to low and simmer uncovered for 30 minutes.

Asian Meatball Soup

I prefer to use chicken for the meatballs in this recipe, so they are not heavy. I also like to use almond flour in Asian meatballs instead of all- purpose flour or breadcrumbs because I think the almond flour compliments Asian flavors much better. Asian cabbages are also in season during this month and they make a delicious option in your recipes.\

For the meatballs

1 lb organic ground chicken or ground meat of your choice
1 egg
2/3 cup almond flour/bread crumbs/all-purpose flour
1 teaspoon minced ginger
1/3 cup finely chopped scallions
1 tablespoon regular soy sauce
1/2 teaspoon granulated garlic powder
Pinch salt

For the broth

1 teaspoon sesame oil
2 tablespoons minced ginger
1 tablespoon minced fresh garlic
6 cups low sodium chicken broth
2 cups water
1 tablespoon regular soy sauce
1 tablespoon fish sauce
1/2 teaspoon red pepper chili flakes
1/4 teaspoon kosher salt

For the vegetables

3 cups fresh bean sprouts
3 cups thinly sliced Napa or Bok Choy cabbage
1/2 cup radish sticks
1/2 cup chopped scallions
1/4 cup chopped cilantro

Directions

To make the meatballs:

Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Using a small cookie scoop, form into 24 bite-sized meatballs and place on a baking sheet covered with foil and coated with vegetable cooking spray. Bake at 375 degrees F for 15-20 minutes or until cooked through.

\To make the soup:

In a large saucepan heat the sesame oil, garlic and ginger for about 1 minute or until sizzling. Add the chicken broth, water, soy sauce, fish sauce, red pepper flakes and salt. Bring to a boil and simmer for 10 minutes.
Add the vegetables and meatballs. Stir well. Bring back to a simmer and cook until the cabbage is tender, about 30 minutes

Roasted Pumpkin

Have you ever thought of pumpkin as a savory side dish. I hadn’t either until I saw an article that suggested pumpkin was a fall squash that deserved more than being a pie. And they were right. It is delicious. Do not use a large decorative pumpkin. Instead use a sugar/cooking pumpkin between 2 and 3 lbs and your favorite spices.

Ingredients

2-3 lb fresh (cooking, sugar, pie) pumpkin, peeled & seeded
2 tablespoons olive oil
1⁄2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon roasted garlic powder or regular garlic powder
1 teaspoon dried thyme

Directions

Preheat oven to 400°F.

Cut the pumpkin in half and remove the seeds.

Cut each half into 1″ thick slices

Place the oil on a baking sheet with sides.

Add the pumpkin slices and sprinkle the seasonings over the pumpkin.

Bake in the oven for about 45 minutes until the pumpkin is soft and tinged brown at the edges.

Turning the slices over halfway through the cooking time.

Pan-cooked Broccoli Rabe with Italian Sausage

Ingredients

1 pound/bunch broccoli rabe
1 pound thin Italian sausage made with parsley and Pecorino cheese (or luganega), cut into 3-inch lengths
4 tablespoons extra virgin olive oil
4 garlic cloves, peeled and flattened with a large knife
Salt
1/4 teaspoon crushed red pepper, or to taste
1/4 cup (or as needed) water

Directions

Cut off the tough ends and stalks of the broccoli stems.

Wash the trimmed broccoli rabe in a sink filled with cold water, swishing the stems gently to remove all dirt from between the leaves.

Let the leaves sit a minute or two undisturbed to allow the dirt to settle to the bottom of the sink, then lift the broccoli rabe from the water with your hands and drain in a colander.

Place the broccoli in a deep skillet and cover with water. Bring to a boil, cover the pan and cook the broccoli until tender, about 5 minutes.

Drain and place on a kitchen towel to dry. Wipe out the skillet and heat 2 tablespoons of the oil over medium heat.

Add the sausage and cook, turning as necessary, until caramelized on all sides and no trace of pink remains in the center, about 8 minutes for thin sausage or longer for thicker sausages.

Remove the sausages to a plate and cover with aluminum foil to keep them warm.

Pour in the remaining 2 tablespoons olive oil and add the garlic to the oil. Cook, shaking the pan, until golden brown, about 1 minute.

Carefully lay the broccoli rabe into the oil, season lightly with salt and 1/4 teaspoon crushed red pepper. Stir and toss to distribute the seasonings.

Pour 1/4 cup water into the skillet and bring to a boil.

Cover the skillet tightly and cook, lifting the lid to turn the stalks occasionally, until the broccoli rabe is tender and the water evaporates, about 5 minutes.

Return the sausages to the skillet and heat until warmed through. Serve the sausages and broccoli rabe on a serving platter with crusty Italian bread.

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Eggplant is probably my family’s favorite vegetable and it is certainly a major food in Italian cuisine. It is versatile and can be prepared healthy or anyway you like it. I prefer to bake the eggplant slices instead of frying them and then I can use them in any number of ways: parmesan, lasagna, “meatballs” or as below – rollatini. This dish is delicious as a main entrée or as an appetizer. Grilled Italian sausage is an excellent side dish as are the green beans.

Eggplant Rollatini

If you choose, you can also coat the eggplant slices in egg and breadcrumbs and bake as described below. If you want less carbs, leave out the crumbs.

Ingredients

2 large eggplants, peeled and cut lengthwise into very thin slices, to get about 14-15 slices
Olive oil
2 1/2 cups ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan cheese
1 egg
¼ cup chopped fresh parsley
Salt and pepper to taste
3 cups prepared marinara sauce, homemade or store-bought

Directions

Brush the eggplant slices with olive oil and place them on a large baking sheet.

Roast (or broil) in a 400-degree F oven for 20 minutes, turning the eggplant slices halfway through cooking.

Place on paper towels to cool.

For the filling:

Combine the ricotta, Parmesan cheese, shredded mozzarella, egg, parsley, salt and pepper and mix well.

When the eggplant has cooled about 10 minutes, place about 2 tablespoons of the filling mixture on each slice.

Spread it over the eggplant slice and then roll up into a cylinder. Repeat with all the eggplant slices.

Coat the bottom of a 9×13 inch baking dish with 1 cup of the marinara sauce. Place the eggplant rolls in the baking dish.

Pour the remaining sauce over the top of the eggplant rolls. Cover the dish with foil and bake in a 400-degree F oven for 30 minutes.

Let rest a few minutes before serving.

Grilled Italian Sausage

Ingredients

1 ½ lbs Italian pork sausage
Olive oil

Directions

Heat an outdoor grill for both direct and indirect cooking. Oil the grill grates.

Brush the sausage lightly with olive oil.

Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve.

Skillet Green Beans

Serves 6

Ingredients

1 pound green beans, washed, trimmed and cut in half
1 tablespoon olive oil
2 large cloves garlic, peeled, smashed flat with the side of a knife
A little coarse salt
1/4 cup water
Black pepper to taste

Directions

Heat the skillet on medium and add the oil.

Add garlic and cook 30 seconds or until lightly golden, stirring.

Add the beans, turn a few times to coat well with the oil. Sprinkle with salt.

Stir in the water. Cook 1 minute, stirring occasionally.

Cover and cook 2 – 3 minutes, stirring occasionally, until the beans are slightly wilted but still crunchy.

Uncover and increase the heat to high.

Cook 2 minutes until the liquid has evaporated and the beans are cooked but still bright green.

Taste and adjust the salt as needed. Add black pepper and transfer to a serving dish.

 


Growing up in an Italian American family, every Sunday meant pasta was on the menu. My grandmother and mother could come up with an infinite amount of pasta recipes to keep us from getting bored. The smells were incredible. It is easy to keep the tradition alive, if you can keep the process simple. Which is what I have done with my Sunday dinner recipe for pasta. I hope you enjoy it.

Tomato Sausage Sauce

Serves 6

Ingredients

1/2 lb sweet or hot Italian sausage
1 (26-oz) container Pomi chopped tomatoes
2 large garlic cloves, minced
1/4 teaspoon crushed hot red-pepper flakes
1 tablespoon olive oil
1 teaspoon salt
4 fresh basil leaves, torn into bits

Pasta

1 lb spaghetti twists or other short pasta
1 cup ricotta cheese, warmed in the microwave
1 cup grated Parmigiano-Reggiano cheese

Directions

For the sauce:

Heat the oil in a deep skillet. Brown the sausage on all sides and remove to a plate to cool. Then cut into ¼ inch slices.

Add the garlic and red-pepper flakes to the skillet, stir for a minute. Add tomatoes, sliced sausage and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from the heat and stir in the basil leaves.

For the pasta:

Cook the pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.

Return the pasta to the pot and add the sausage sauce. Cook for a minute.

Pour pasta into a large serving bowl, dollop with tablespoons of the warmed ricotta with and serve with the grated cheese.

Notes:

The sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container for 2 months.

You can also turn this dish into a baked pasta casserole:

Add 8 oz cubed mozzarella cheese to the ricotta.

Drain the pasta and return it to the pot. Add 1 cup of the sausage sauce and toss to coat with the pasta.

Spoon the pasta into an oiled 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta-mozzarella mixture on top.

Gently fold some of the ricotta mixture into the pasta; don’t overmix—you should still have pockets of ricotta.

Sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top.

Let rest for 20 minutes before serving.

Italian Garden Salad

Ingredients

1 head of Romaine Lettuce, washed and torn into small pieces
1/2 of a cucumber, peeled and sliced
1/4 of a red onion, sliced thin
1 celery stalk, diced
1 carrot, shredded
1/4 cup Italian Olives

Italian Salad Dressing

Seasoning mix:

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sugar
2 tablespoons dried oregano
1 teaspoon black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 1/2 tablespoons table salt

Dressing

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oi
2 tablespoons seasoning mix

Directions

For the salad dressing:

Combine the ingredients for the seasoning mix in a small jar.

In a mixing bowl whisk the vinegar and 2 tablespoons of the seasoning mix together. Whisk in the olive oil.

Combine the green salad ingredients together in a salad bowl Add some of the dressing and mix well.

Taste the salad to see if if needs more dressing or salt and pepper. Reserve any leftover seasoning mix and dressing for another salad.

Sourdough Ciabatta

2 large loaves

Ingredients

2 teaspoons instant yeast
1 cup sourdough starter
1 1/4 cups water
3/4 cup milk
1 tablespoon olive oil
1 tablespoon kosher salt
6 cups unbleached All-Purpose flour

Directions

Mix the yeast with the flour.

In an electric mixer bowl combine the milk, olive oil and salt with the paddle attachment. Stir in the flour, a cup at a time, until you have a dough the consistency of drop-cookie batter.

Switch to the dough hook and knead, adding more flour as necessary, until the dough is smooth and satiny.

Place the dough in an oiled bowl and cover with plastic wrap or a damp towel. Place the bowl in a warm spot and let the dough rise, undisturbed, about 2 hours, or until doubled in size.

Punch the dough down and turn it onto a lightly floured work surface. Knead the dough gently and divide it into two pieces.

Form the loaves into torpedo shapes, and place each loaf on a parchment-lined baking sheet. With a serrated knife, make three slashes in the tops of the loaves, each 1/2-inch deep.

Cover with a damp towel.

Let the loaves rise until they look puffy. This should take approximately 30 minutes. While the loaves are rising, preheat the oven to 425°F.

Brush or spray the loaves with water; a plant mister is good for this job. Bake for 10 minutes, spraying the loaves with water two more times.
Lower the oven to 375°F and bake for an additional 25 minutes.


Sometimes the craving for a sandwich comes on and you want one that will be rewarding. I never eat sandwiches for lunch, since my lunches tend to be light: yogurt or cottage cheese and fruit or a bowl of soup. So having a sandwich for dinner is a real treat for me. Leftovers can also be the start of some great sandwich recipes, as indicated in the recipes below. What is your favorite dinner sandwich?

Sausage and Pepper Sandwiches

A mixed green salad is perfect to complete this meal.

2 servings

Ingredients

1/2 pound grilled Italian sausage, sliced into 1 inch pieces
1 tablespoon olive oil
1 large green bell pepper, roasted, skins removed and sliced into long strips
1 large red bell pepper, roasted, skins removed and sliced into long strips
1/4 cup marinara sauce
1 teaspoon dried Italian seasoning
Salt to taste
Ciabatta or Hoagie rolls

Directions

Heat the oven to 375 degrees F. Wrap the rolls in foil and heat for about 10 minutes.

Heat the olive oil over medium-low heat in a large, deep skillet with a lid.

Add the sausage and peppers and sprinkle with a little salt and the Italian seasoning. Stir in the marinara sauce and cover the pan.

Heat the mixture until hot.

Fill the rolls with the sausage mixture and serve.

Italian Grilled Chicken Sandwiches

Serve this sandwich with sweet potato fries and pickles.

2 servings

Ingredients

4 slices country-style bread
Olive oil for brushing
1 grilled chicken breast, sliced thin
2 roasted red bell peppers, cut into 1/4-inch slices
1/4 cup Italian salad dressing
Dried Italian seasoning
4 slices mozzarella cheese
8 large fresh basil leaves

Directions

Place the sliced chicken in a zip-lock bag and pour the salad dressing in. Close the bag and shake it so the dressing is evenly distributed.

Place in the refrigerator for about 30 minutes.

Preheat an electric Panini press on high or the “panini” setting according to the manufacturer’s instructions.

If you do not have a Panini Press: You can cook the sandwiches in a skillet on top of the stove. You will need a second skillet to weigh the sandwiches down. Heat one skillet over medium heat.

Brush the bread slices on one side with olive oil. Place 2 slices of mozzarella on each side of the bread slices not brushed with oil.

Arrange the chicken and then the roasted bell peppers on top of the cheese.

Place 4 basil leaves on each sandwich and then 2 more slices of mozzarella.

Top each sandwich with one of the remaining bread slices, oiled side up.

Place the sandwiches on the preheated Panini press, close the lid and cook until the cheese is melted, 5 to 6 minutes.

Or place the sandwiches in the heated skillet and place the unheated skillet on top, pressing it down.

Cook the sandwiched until brown on the bottom.

Turn them over, replace the skillet press and cook until the second side is brown, about 6 minutes.

Transfer to a cutting board and cut in half.

Eggplant Parmesan Sandwiches

2 servings

Ingredients

2 ciabatta rolls
Two 4×4 inch pieces of Eggplant Parmesan:

Recipe link: https://jovinacooksitalian.com/2016/05/18/what-to-cook-this-week/

Directions

Heat the oven to 375 degrees F.

Split the rolls in half. Place a square of Eggplant Parmesan on the bottom half of each roll. Place the top of the roll on top of the eggplant.

Wrap the sandwiches in the aluminum foil and place on a baking sheet.

Bake the sandwiches for about 15- 20 minutes, until hot.

Serve with pickled Tuscan peppers.

Vegan Summer Garden Sandwich

1 serving

Ingredients

Vegan Creamy Italian Salad Dressing, recipe below
2 slices of your favorite bread or 1 Italian roll
4 small slices of oven baked or grilled eggplant
4 thin slices of fresh, uncooked zucchini
1 slice red onion
2 large slices vine ripe tomatoes
Garden leaf lettuce

Directions

Brush one side of each piece of bread with the creamy dressing and layer the ingredients on the side of one piece of bread brushed with dressing.

First, place the eggplant on the bread and then add the zucchini slices, tomato slices and onion.

Top with lettuce leaves and the remaining bread slice, dressing side down. Cut in half and enjoy this sandwich with your favorite coleslaw.

Vegan Creamy Italian Salad Dressing

Adapted from Vintage Kitty

Makes 16 tablespoons

Ingredients

1/2 cup warm water
4 tablespoons almonds
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
Pinch chili flakes
1 clove garlic, chopped
1 small shallot, chopped
6 tablespoons extra virgin olive oil
4 tablespoons white wine vinegar
1 teaspoon organic sugar or agave syrup
2 tablespoons fresh chopped parsley
Salt and pepper to taste

Directions

Combine the warm water, almonds, Italian seasoning, dried basil and chili flakes in a mixing bowl and let soak for 15 minutes.

Place the mixture in a blender and add the garlic, shallot, olive oil, vinegar and sugar.

Blend until the mixture is smooth.

Add fresh parsley and pulse. Season with salt and pepper to taste.

Store in the refrigerator up to one week


Grilled Italian Sausage

Grill the sausage over indirect heat and the potato packets over direct heat. This meal saves lots of cleaning up in the kitchen.

Ingredients

1 ½ lbs Italian Sausage
Olive oil

Directions

Heat the grill for both direct and indirect cooking. Brush the sausage lightly with olive oil.

Place the sausage on the indirect side of the grill and close the cover.

Cook for 15 minutes and turn the sausage over. Cook for 15 more minutes. Slice and serve with the potato mixture.

Leftover sausage can be used in several ways. Add it to a pasta dish or omelet. It can be chopped and used in a stuffing for summer squash. And, it makes a great sandwich with some sautéed peppers and onions.

Potatoes, Bell Peppers and Onions

5-6 servings

Ingredients

4 medium red potatoes, cut into wedges, boiled until partially cooked
1 medium green pepper, cut into chunks
1 medium onion, cut into chunks
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine all the ingredients.

Place the mixture on a piece of heavy-duty foil (about 18 inches square).

Fold the foil around the potato mixture and crimp the edges to seal.

Grill directly over high heat, rotating the packet several times, until the vegetables are tender, about 25 minutes.

Baby Spinach Salad with Sherry Vinaigrette

Serves: 6

Ingredients

Vinaigrette

2 tablespoons extra virgin olive oil
1 shallot, finely diced
4 tablespoons sherry vinegar
2 tablespoons maple syrup
Salt and pepper to taste

Salad

1 pound baby spinach, washed and stems removed
3 hard-boiled eggs
3 baby beets. cooked
1/2 toasted chopped pecans
Half a red onion, sliced thin
1/2 cup crumbled blue cheese

Directions

Make the vinaigrette:

Heat the olive oil in a small sauté pan over medium heat. Cook the shallot until tender, about 5 minutes.

Add the vinegar and maple syrup. Cook until the mixture is slightly reduced. Season with salt and pepper.

Cool to room temperature.

In a salad bowl, place the baby spinach on the bottom. top with red onion, sliced egg and sliced beets.

Sprinkle pecans and blue cheese on top. Drizzle the vinaigrette over all and toss just before serving.

 

 


Portugal

This is the second post in the series Cooking the Mediterranean Countries. You can read the first post with this link.

Europe’s exploration of the world began in the 15th century and it was Portugal who pioneered what came to be known as the “Age of Discovery”. Portugal was the first to explore the Atlantic Ocean and the west coast of Africa and the first to colonize the Azores and other nearby islands. In 1488, Portuguese explorer, Bartholomew Dias, was the first to sail around the southern tip of Africa and in 1498 his countryman, Vasco da Gama, repeated the trip, making it as far as India. Portugal would establish ports as far west as Brazil, as far east as Japan and along the coasts of Africa, India and China. There were several reasons for the Portuguese to explore the world via the sea, but the overriding purpose was to discover a sea route around Africa to the east, with its rich promise of trade in valuable spices.

Lisbon

When Ancel Keys and his team of researchers studied and characterized the Mediterranean diet and compared it with the eating habits of most of the developed countries during that time period, they identified it as the “Diet of the Poor”. According to Portuguese gastronomist, Maria de Lourdes Modesto and Keys, Portugal was included in their observations and studies, and Keys considered Portugal to have a pure “Mediterranean” diet. However, Salazar, the leader of Portugal at the time, did not want the name of Portugal included in the “diet of the poor”.

While Portugal’s shores are technically not on the Mediterranean Sea, the country is considered to have a typical Mediterranean diet. The basics of the Portuguese diet include vegetables, fruit, good quality bread, unprocessed cereals, dried and fresh legumes (beans, chickpeas, broad beans, etc.), dried fruits and nuts (walnuts, almonds, chestnuts, raisins, etc.), olive oil as the main source of fat and seafood instead of red meat.

A Portuguese breakfast often consists of fresh bread, cheese or jam, accompanied with coffee, milk, tea or hot chocolate. A small espresso coffee (sometimes called a bica after the spout of the coffee machine) is a very popular breakfast beverage.

Lunch, often lasting over an hour, is served between noon and 2 o’clock or between 1 and 3 o’clock, and dinner is generally served late, around 8 o’clock in the evening. There are usually three main courses for lunch and dinner. Soup is usually the first course. A well-known Portuguese soup is caldo verde, which is made with potato, shredded cabbage and chunks of chouriço (a spicy Portuguese sausage) There are a wide variety of cheeses, usually made from the milk of sheep, goats or cows. The most famous are queijo da serra from the region of Serra da Estrela, Queijo São Jorge from the Portuguese island of São Jorge and Requeijão.

Portugal is a seafaring nation with a well-developed fishing industry and this is reflected in the amount of fish and seafood eaten. The country has Europe’s highest fish consumption per capita. Fish is served grilled, boiled, poached, simmered, fried, stewed (often in clay pot), roasted or steamed. Cod is almost always used dried and salted because the Portuguese fishing tradition in the North Atlantic was developed before the invention of refrigeration. Simpler fish dishes are often flavored with extra virgin olive oil and white wine vinegar.

Eating meat and poultry on a daily basis was historically a privilege of the upper classes and meat was not often on the Portuguese table. When meat is eaten it is often in a dish with other ingredients. A typical way Portuguese eat meat is in a dish is called cozido à portuguesa, which somewhat parallels the French pot au feu or the New England boiled dinner.

Typical desserts include arroz doce (rice pudding decorated with cinnamon) and caramel custard.

Santo António festivities

Some Traditional Portuguese Dishes

COZIDO A PORTUGUESA

Portuguese stew is the perfect example of the importance of using all the meat an animal can provide. This stew can include beef, pork, chicken and a variety of pork derivatives such as blood sausages and smoked pork parts.

CALDO VERDE

The most traditional of Portuguese soups is simply: onions, potatoes and kale or cabbage, cooked with garlic and olive oil in a clay pot. This soup would normally be served with a slice of “linguica” ( smoked pork sausage) and cornbread (broa).

BOLINHOS DE BACALHAU

These codfish fritters can be eaten as a starter or snack or along with rice and salad as a main dish. The fritters are made of shredded codfish, potatoes, eggs and parsley and cooked until crispy.

ALHEIRA DE MIRANDELA

Alheira is a type of Portuguese sausage made from meats that may include veal, chicken, duck and rabbit, compacted together with bread. If you have “alheira de caça” it means that it will only have game meat. This unusual sausage was created by the Jewish residents in Portugal when they were forced to convert to Christianity. Their religion wouldn’t allow them to eat pork but by preparing this sausage looking dish, they could easily fool others. The dish has become traditional throughout Portugal.

SARDINHAS ASSADAS

Charcoal-grilled sardines are the most typical dish served in Lisbon. You can eat it in restaurants or from a street vendor during the Santo António festivities in June. They are most often served on top of a slice of cornbread, or with a roasted pepper salad or boiled vegetables.

Cook Portuguese Style Recipes At Home

Caldeirada (Portuguese Fish Stew)

Ingredients

2 onions, sliced
2 tomatoes, sliced
1 bell pepper, sliced (red or green)
1 bunch fresh parsley
1 laurel leaf (bay leaf)
2 lbs (1 kg) fish ( chose from various kinds, mackerel, swordfish, tuna, skate, sea bass, monkfish, hake, haddock, etc.)
6 large potatoes, sliced
4-5 saffron threads
1 tablespoon salt
1/2 cup white wine
1/2 cup water
1/2 cup olive oil

Directions

In a large pot put layers of onions, tomatoes, fish, peppers and potatoes.

Continue to make layers until all the ingredients are used. Place the parsley, laurel leaf, saffron and salt on top.

Add the wine, water and olive oil.

Bring to a simmer over low heat and cook for about 45 minutes. Shake the pan once in a while.

DO NOT STIR, just shake the pan.

Clams With Chouriço (Portuguese Sausage)

Ingredients

3 dozen littleneck clams, scrubbed
7 ounces chouriço sausage, sliced
1 sliced leeks or onion
1 chili pepper, sliced thinly
2 tablespoons olive oil
3 cloves garlic, minced
1 cup white wine
2 plum tomatoes, diced
2 bay leaves
2 tablespoons chopped fresh parsley
Lemon slice, for garnish

Directions

In a large pan heat the oil and fry the chouriço until lightly browned.

Add the leeks, chili, bay leaf and garlic and saute for 3 minutes.

Add the wine, diced tomatoes and bay leaf and bring to a boil.

Add the clams cover the pan and steam for 5 minutes until all the clams are opened.

Throw out any that do not open. Garnish with lemons and parsley.

Serve with bread to soak up the juices.

Portuguese Cornbread (Broa)

Ingredients

1 1/2 cups yellow cornmeal
1 1/2 teaspoons salt
1 1/4 cups boiling water
1 tablespoon olive oil
2 (1/4 ounce) packages dry yeast
1 ½ – 2 cups bread flour

Directions

Grind cornmeal to a powder in a food processor. You may skip this step, but the bread will not be as smooth.

Mix 1 cup of powdered cornmeal, salt and water until smooth.

Add olive oil and cool to lukewarm.

Blend in the yeast. Gradually add the remaining cornmeal and 1 1/2 cups of bread flour, mixing constantly.

Add more flour if the dough is still sticky. Knead until firm.

Let rise in a greased bowl until double in volume.

Shape into round loaf and let rise until double.

Bake at 350 degree Fs for about 30 to 40 minutes.

Grilled Red Snapper with Parsley Sauce

Serves 4

Ingredients

1 whole red snapper (2.2 lb or 1 kg), cleaned, trimmed
2 garlic cloves, mince
Juice of ½ lemon
Sea or coarse salt
Freshly ground black pepper
Olive oil

Parsley Sauce

½ cup (125 mL) extra virgin olive oil
2 tbsp (30 mL) red wine vinegar
4 tbsp (60 mL) minced red onion
½ cup (125 mL) chopped flat-leaf parsley
2 tbsp (30 mL) capers
1 garlic clove, chopped

Directions

Preheat a barbecue or broiler until hot.

Make the parsley sauce in a bowl by whisking together the oil, vinegar, onion, parsley, capers and garlic. Set aside.

Season the fish with garlic, lemon juice, salt and pepper and brush or drizzle with oil.

Grill or broil the fish for five minutes on each side. Transfer to a heated platter, spread with parsley sauce and serve.

Portuguese Rice Pudding, Arroz Doce

Ingredients

2 1/4 cups water
1/2 teaspoon salt
Peel of one lemon cut into long strips (avoid as much of the white pith as possible)
1 cup short-grain rice (arborio is a good choice)
2 cups hot milk (you can substitute some of this with cream, if you like, for a richer consistency and flavor)
Ground cinnamon to sprinkle on top

Directions

Place the water, salt and lemon peel into a medium pan and bring to a boil.

Reduce the heat to low and allow the water to simmer with a lid on for about 15 minutes.

Remove the lemon peel from the water with a slotted spoon and discard.

Add the rice to the water and bring it back up to a boil.

Then reduce it to a simmer and allow the rice to absorb all of the water (about 10 minutes).

Slowly add the hot milk, about 1/2 cup at a time, to the rice mixture. After each addition, allow the liquid to be absorbed before adding the next batch of milk.

Stir frequently and keep the heat at low, so that the rice does not burn at the bottom of the pan. This should take about 25 to 30 minutes.

Pour the rice into a serving dish. Sprinkle the top with the cinnamon.

Chill before serving.


 

This past week my market had a buy one – get one free for small peppers. I couldn’t pass that up. So, then came the planning – what to cook without getting sick of the peppers. Here are some dishes I came up with that include peppers.

Vegetable Quesadillas With Mango Salsa

Serves 2

Ingredients

1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1/4 cup diced jalapeños
1 cup fresh corn kernels
1/2 teaspoon chili powder
1 cup shredded cheddar or Monterey cheese
Kosher salt
Three 8-inch whole wheat flour tortillas
2 teaspoons vegetable oil

Directions

In a medium bowl, combine the bell pepper, onion, corn, jalapeños, chili powder,1/8 teaspoon salt and cheese.

Divide the mixture between the tortillas, scattering it over half of each and folding the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute.

Turn the tortillas over and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and Mango Salsa.

Mango Salsa

Ingredients

1 ripe mango, peeled and diced
Half a yellow bell pepper, finely diced
2 tablespoons red onion, finely diced
1 tablespoon fresh lime juice
2 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 teaspoon agave syrup
1/4 teaspoon chili powder
Pinch of cayenne
Salt to taste

Directions

In a mixing bowl, combine all the mango salsa ingredients and set aside. Let sit out at room temperature for 30 minutes before serving. Toss before using.

Sautéed Sausage, Peppers and Onion Sandwiches

Reserve 4 pieces of sausage and ½ cup of the peppers and onions for the Stuffed Zucchini recipe.

Ingredients

1/2 pound each of hot and sweet Italian sausage
2 tablespoons olive oil
2 red bell pepper, sliced into long strips
2 yellow or orange bell pepper, sliced into long strips
2 garlic cloves, sliced into slivers
1 large sweet onion, sliced into 1/4-inch half-moons
1 tablespoon dried Italian seasoning
Salt to taste
Ciabatta rolls

Directions

Heat the olive oil over medium heat in a large, deep skillet with a lid. When the oil is hot, add the sausages and brown them slowly. You want a gentle browning, not a quick sear.

Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set aside.

When cool enough to handle cut into two-inch lengths.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and cook, stirring often.

Once the onions and peppers soften, sprinkle some salt on them, add the garlic and Italian seasoning and cook for 1 more minute.

Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

Heat the rolls and fill them with the sausage mixture.

Sausage and Peppers Stuffed Zucchini

Ingredients

2 medium zucchini
Extra virgin olive oil
Kosher salt and freshly ground black pepper
4 oz cooked Italian sausage, chopped
¼ cup cooked peppers and onions, chopped
1/4 cup freshly grated Parmesan cheese
1/4 cup panko breadcrumbs

Directions

Preheat the oven to 375 F. degrees.

Trim the stem end of the zucchini, cut a thin slice from the top and scoop out the zucchini flesh with a teaspoon. Finely chop the zucchini flesh and the slice from the top of the zucchini.

Place the zucchini shells in one layer in a baking dish. Generously brush the inside of the zucchini with olive oil and sprinkle lightly with salt.

In a medium skillet, heat 1 teaspoon of olive oil and add the chopped zucchini.Cook until soft and tender. Add the chopped sausage and chopped onions and peppers. Cook until hot. Remove the pan from the heat.

Add the panko breadcrumbs to the filling and let cool until  easy to touch. Stuff the zucchini boats with the filling.

Sprinkle the top of the filling in the zucchini with Parmesan cheese. Drizzle with a little oil.

Bake the zucchini for 30 minutes, until the topping is crispy and golden.

Serve hot, warm, or at room temperature.

Pork Fajitas

Use pork tenderloin — a tender, lean meat. Traditionally, fajitas are made with skirt beef steak, which has twice the fat and three times the amount of saturated fat.

Makes 8 fajitas

Ingredients

1 tablespoon chili powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1 pound pork tenderloin, sliced into 1/2 inch rounds
1 small onion, sliced
1 bell pepper, seeded and sliced
1 tablespoon olive oil
8 flour tortillas, about 8 inches in diameter, warmed in the microwave
1/2 cup shredded sharp cheddar cheese
4 plum tomatoes, diced
4 cups shredded lettuce

Directions

In a small bowl, stir together the chili powder, oregano, paprika, coriander and garlic powder. Dredge the pork pieces in the seasonings, coating completely.

Heat a large skillet and add the olive oil. Add the pork, peppers and onions and cook over medium-high heat, turning several times, until browned on all sides, about 5 minutes.

To serve, spread an equal amount of pork, peppers and onions on each tortilla. Top each with 1 tablespoon cheese, 2 tablespoons tomatoes and 1/2 cup shredded lettuce.

Fold in both sides of each tortilla up over the filling, then roll to close. Serve immediately.

Turkey Salad

Ingredients

2 cups leftover roasted turkey breast, diced
2 stalks celery
¼ cup finely diced sweet onion
1/2 red bell pepper, finely diced
3 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1/4 teaspoon salt
¼ teaspoon black pepper

Directions

Mix the mayonnaise, sour cream, Dijon mustard, salt and pepper together in a mixing bowl with a cover. Add the diced turkey, celery, onion and bell pepper. Mix well.

Cover and chill in the refrigerator before serving.



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