Maple-Roasted Sweet Potatoes

Roasting sweet potatoes is even easier than boiling and mashing them. Maple syrup glaze transforms this ultra-simple dish into something sublime.

Makes 12 servings, about 1/2 cup each

ACTIVE TIME: 10 minutes

TOTAL TIME: 1 hour 10 minutes

EASE OF PREPARATION: Easy

2 1/2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces (about 8 cups)
1/3 cup pure maple syrup
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper to taste

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

NUTRITION INFORMATION: Per serving: 96 calories; 2 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 19 g carbohydrate; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium.
Nutrition bonus: Vitamin A (230% daily value), Vitamin C (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.

Maple-Glazed Chicken Breasts

Here’s an easy main dish that’s sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.

Makes 2 servings

ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 20 minutes (includes 2 hours marinating time)
EASE OF PREPARATION: Easy

2 tablespoons pure maple syrup
1 tablespoon reduced-sodium soy sauce
2 teaspoons lemon juice
1 clove garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon freshly ground pepper
2 boneless, skinless chicken breasts (about 8 ounces), trimmed and tenders removed (see Tip)

1. Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
2. Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165°F, 3 to 5 minutes per side.
3. Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.

NUTRITION INFORMATION: Per serving: 186 calories; 1 g fat (0 g sat, 0 g mono); 66 mg cholesterol; 15 g carbohydrate; 27 g protein; 0 g fiber; 343 mg sodium; 361 mg potassium. Nutrition bonus: Selenium (30% daily value).

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 4 very lean meat

TIP: Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry—they are the perfect size.

North African Spiced Carrots

The trinity of North African seasonings, cumin, coriander and paprika, lends exotic appeal to this simple carrot preparation.

Makes 6 servings, 1/2 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

NUTRITION INFORMATION: Per serving: 51 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 2 g fiber; 86 mg sodium.
Nutrition bonus: Vitamin A (210% daily value), Vitamin C (15% dv).
1/2 Carbohydrate Servings
Exchanges: 1 vegetable, 1/2 fat (mono)

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Parmesan-Crusted Chicken with Leeks and Apples

Ingredients

Cooking spray
2 1/2 cups coarsely chopped peeled Braeburn or Gala apple (about 1 pound)
1 2/3 cups thinly sliced leek (about 2 small)
1 teaspoon sugar
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon butter or stick margarine
3/4 cup apple juice
1 (16-ounce) can fat-free, less-sodium chicken broth
1/3 cup whipping cream
1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary
4 cups hot cooked wild rice mix (such as Uncle Ben's Long Grain & Wild Rice )

Preparation

Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add apple, leek, and sugar; sauté 12 minutes or until browned. Remove from pan, and set aside.
Combine cheese, flour, 1/4 teaspoon salt, and pepper in a shallow dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until chicken is done. Remove chicken from pan; keep warm. Add juice and broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture until reduced to 1 1/2 cups (about 7 minutes).

Add cream; reduce heat, and cook 5 minutes. Stir in reserved apple mixture, rosemary, and 1/4 teaspoon salt; cook 2 minutes. Spoon rice onto each of 4 plates; top with chicken and sauce.

Yield
4 servings (serving size: 1 chicken breast half, 1 cup rice, and about 1/2 cup sauce)

Nutritional Information
CALORIES 507(22% from fat); FAT 12.6g (sat 6.8g,mono 3.4g,poly 1g); PROTEIN 35.8g; CHOLESTEROL 100mg; CALCIUM 163mg; SODIUM 748mg; FIBER 3.1g; IRON 2.5mg; CARBOHYDRATE 63.2g

From: Cooking Light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=665474)

Basic Fruit Smoothie

INGREDIENTS
1 quart strawberries, hulled
1 banana, broken into chunks
2 peaches
1 cup orange-peach-mango juice
2 cups ice

DIRECTIONS
In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.

Fruit Smoothie II

INGREDIENTS
1 cup blueberries
2 apples - peeled, cored and chopped
1 1/2 cups raspberries
3/4 cup seedless grapes
3 tablespoons white sugar
1 tray ice cubes

DIRECTIONS
In a blender, combine blueberries, apples, raspberries, grapes, sugar and ice. Blend until smooth. Pour into glasses and serve.

Mongolian Strawberry-Orange Juice Smoothie

INGREDIENTS
1 cup chopped fresh strawberries
1 cup orange juice
10 cubes ice
1 tablespoon sugar

DIRECTIONS
In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth. Pour into glasses and serve.

Lentil Chili

This is a lower fat alternative to chili. It is nicely seasoned, tastes great on a cold winter day and freezes well. This makes a delicious meal served with cornbread or crusty rolls. As this makes quite a bit, I usually put it into 2-quart containers, cool and freeze. The night before I am going to serve it, I put it in the refrigerator and allow it to defrost. Then heat and enjoy!

1 lb lean ground turkey
1 medium onion, chopped
2-3 garlic cloves, minced
5-6 cups chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can dice cut canned tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
2-3 teaspoons epazote
1 teaspoon crushed red pepper flakes
salt and pepper
green onions, sliced
cheddar cheese, grated

1. In a heavy stock pot, saute the onion and garlic until onion is transparent.
2. Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
3. Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
4. At end of the cooking time, season with salt, pepper and red pepper flakes.
5. Garnish with sliced green onions and grated cheddar cheese.

1 hour 15 min prep
8-10 servings
Calculated for 1 serving (382g)
Recipe makes 8 servings

Calories 314
Calories from Fat 58 (18%)
Amount Per Serving %DV
Total Fat 6.5g 9%
Saturated Fat 1.6g 8%
Polyunsat. Fat 1.7g
Monounsat. Fat 2.3g
Trans Fat 0.2g
Cholesterol 44mg 14%
Sodium 890mg 37%
Potassium 1041mg 29%
Total Carbohydrate 37.7g 12%
Dietary Fiber 16.5g 65%
Sugars 5.7g
Protein 26.8g 53%

From: http://www.recipezaar.com/199210

Chili-Lime Baked Turkey

2 1/2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 1/4 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 lbs turkey tenderloins (2)

1.Pre-heat oven to 350°F.
2.Coat an oblong baking dish with non-stick cooking spray.
3.In a small bowl, stir together all ingredients except turkey. Rub mixture onto all surfaces of the turkey.
4.Place the turkey in a baking dish and bake 40 minutes, until juices no longer run pink when turkey is pierced, turning turkey over halfway through cooking time.
5.Slice the turkey and pour the cooking juices over the slices.

Moroccan Chicken

"Spices, spices, spices! This recipe is thick with 'em, and your taste buds will be thick with pleasure from Moroccan Chicken. This exotic tasting dish is a definite crowd pleaser!"
40 min 10 min prep

1 lb boneless skinless chicken breasts (cubed)
2 teaspoons salt
1 onion, chopped
2 garlic cloves, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon gingerroot, minced fresh
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chick-peas, drained
1 zucchini, sliced
1 tablespoon lemon juice

1. Season chicken with salt
2. Brown in a large saucepan over medium heat until almost cooked through.
3. Remove chicken from pan and set aside.
4. Saute onion, garlic, carrots and celery in same pan.
5. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric.
6. Stir fry for about 1 minute.
7. Mix in broth and tomatoes.
8. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
9. Add chickpeas and zucchini to pan and bring to simmering once again.
10. Cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

From: http://www.recipezaar.com/233574

Chicken Breasts with Savory Apple Stuffing

YIELD: 4 SERVINGS

4 skinless chicken breast halves with bone (about 6 ounces each)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Butter-flavored nonstick cooking spray

STUFFING:
4 slices firm, whole wheat, multi-grain, or sourdough bread
1/4 cup finely chopped onion
1/4 cup finely chopped celery (include the leaves)
1 cup chopped, peeled Granny Smith apple (about 1 medium-large)
1/2 teaspoon fines herbes; or 1/4 teaspoon each dried thyme and sage
1/4 cup plus 2 tablespoons chicken broth

1. Rinse the chicken with cool water and pat it dry with paper towels. Lightly sprinkle both sides with the salt and black pepper and set aside.

2. Tear the bread into pieces, put in a blender or food processor, and process into coarse crumbs. Set aside.

3. Coat a large, nonstick skillet with cooking spray. Add the onion, celery, apple, herbs and 2 tablespoons of the broth and place the skillet over medium heat. Cover the skillet and cook, stirring occasionally, for about 2 minutes or until the vegetables and apples start to soften. Remove the skillet from the heat and toss in the bread crumbs.

4. Tossing gently, slowly add enough of the remaining broth to make a moist but not wet stuffing that holds together. Set the stuffing aside.

5. Coat a 9x13" pan with nonstick cooking spray and lay the chicken in the pan with the bone side up. Mound a quarter of the stuffing into the depression of the breastbone of each piece of chicken. Spray the tops of the stuffing lightly with the cooking spray.

6. Cover the pan with alumimum foil, and bake at 350°F (175°C) for 40 minutes. Remove the foil and bake for 20 additional minutes or until the chicken is tender, the juices run clear, and the stuffing is lightly browned. Serve hot.

Nutritional Facts (per serving)
CALORIES: 248
CARBOHYDRATES: 18 g
CHOLESTEROL: 82 mg
FAT: 3.1 g
FIBER: 2.9 g
PROTEIN: 36 g
SODIUM: 435 mg
CALCIUM: 48 mg
GI RATING: LOW

From: http://www.geocities.com/topangasunrise/ChickenBreastsSavoryAppleStuffing.html

Spiced Apricot Turkey

Ingredients
(Serves 4) 4 turkey breasts
rind of one orange, thinly shreded
8oz/225g of dried apricots
250g/9oz/1 cup unsweetened yogurt
1 table spoon of ground cumin
2 tea spoon of ground turmeric
2 tea spoon of ground coriander
2 cloves of garlic, crushed
2 pinches salt
pepper

1. Cut each turkey breast horizonally down the center to make two thin slices. Add some orange rind and pepper to once side of each slice then cut the dried apricots on top.

2. Roll the turkey slices to wrap them around the apricots then insert a cocktail stick to hold the roll in place.

3. Mix the yogurt with the coriander, cumin, turmeric, salt, pepper and garlic. Brush or rub the sauce into the rolled turkey breasts.

4. Arrange the turkey in a dish and cook in a preheated oven at 190°C/380°F/Gas Mark 5 for 30-35 minutes. Check the turkey is properly cooked. Serve with white long-grain rice and brocolli.

Nutritional Information (per serving)
Calories: 323
Protein: 36g
Fat: 3g
- Saturated: 1g
- Cholesterol: 81mg
Carbohydrate: 42g
- Sugars: 34g
Fiber: 4g
Sodium: 403mg

From: http://www.the-gi-diet.org/recipes/spiced_apricot_turkey/recipe.php

Chocolate Mousse with Raspberries

Nutritional Information
(per serving)
Calories: 145
Protein: 5g
Fat: 9g
- Saturated: 5g
- Cholesterol: 3mg
Carbohydrate: 13g
- Sugars: 10g
Fiber: 2g
Sodium: 52mg

Chocolate is usually not considered a diet food but cocoa itself has beneficial anti-inflammatory properties. It is usually the other ingredients added to chocolate that make it a dieter's foe. This chocolate mousse uses 70% cocoa chocolate this contains much less fat and sugar then a conventional chocolate bar.

Ingredients
(Serves 4) 80g 70% cocoa chocolate
2 egg whites
2 teaspoons sugar
4 tablespoons/70g plain yogurt
30 raspberries (appox 95g)

Break chocolate into a pirex jug and gently heat the jug in saucepan of water. When the chocolate is fully melted take the jug out of the saucepan and allow it to cool for a few minutes.

Separate the egg yokes from the white. Add the sugar to the whites and whisk them until they become firm and form soft peaks as the whisk is removed.

Add the chocolate to the yogurt and mix them together well.

Fold the egg white into the chocolate yogurt and then spoon the mixture into ramekins or what ever bowls or glasses you have to hand. Refrigerate the mixture for 2 hours to allow it to set.
Just before serving arrange the raspberries on top and use a potato peeler to create chocolate shavings for decoration.

Chicken and Chickpea Casserole

There is something very satisfying about casserole, cooked slowly so as not to impair the flavors producing a satisfying warming stew. Although this dish requires a good amount of time in the oven the preparation time quite low.

Ingredients
(Serves 4) 3 medium sized chicken breasts
1 medium red onion
1 large/2 small carrots
½ of a 15oz/400g can of chickpeas (garbanzo beans)
1¼ cups/200g sweetcorn
1¼ cups/300g passata (sieved tomatoes)
or 14oz/400g can of tomatoes
½ tablespoon bouillon or other stock
5 dashes of tabasco sauce
1 teaspoon lemon juice
pepper

1. Chop the onion into 8 sections (as shown) and break the layers appart as you put them into an ovenproof casserol dish. Peal and cut the carrots into round slices about a quarter of an inch thick.

2.Cut the chicken breast into small cubes and put into the dish with the carrot and all the other ingredients.

3. Mix the ingredients together in the dish and then cover with a lid (or foil if you have no lid). Place the dish in an oven pre-heated to 150°C/300°F/Gas Mark 4. Cook for 55 minutes then serve with yogurt.

From: http://www.the-gi-diet.org/recipes/chicken_chickpea_casserole/

Caipirinha

1 lime (could alternatively use other citruses - ie: 1/2 tangerine)
2 ounces of cachaça
Sugar to taste
Ice cubes

Wash the lime and roll it on the board to loosen the juices. Cut the lime into pieces and place them in a glass. Sprinkle with the sugar and crush the pieces (pulp side up) with a pestle. (We have a long, wooden one from Brazil, made specifically for this purpose.) Just enough to release the juice, otherwise it'll get bitter. Add the cachaça and stir to mix. Add the ice and stir again. It is delicious and potent!

You can also make a pitcher of caipirinha. Figure out how many people and multiply amounts. If you can't find cachaça where you live, use a good vodka. The drink will then be called caipiroshka. No vodka? Use white rum and you will have a caipiríssima. Caipirinhas made with sake are all the rage in Rio now! Try one...We have a recipe for caipirinha made with tangerine, but you can also try the Brazilian fruit called lima, strawberries, kiwi, fresh passion fruit with mint, passion fruit with pitanga, watermelon, and so on.

From: http://www.maria-brazil.org/caipirinha_de_tangerina.htm

Pudim de Leite (Brazilian Flan)

1 cup sugar (for the caramel)
1 can sweetened condensed milk
Equal volume of regular milk (use the can to measure)
3 eggs
1 8-inch ring mold

Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Be careful not to burn the sugar and yourself. I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand. This way I can keep turning the mold and spooning the sugar. Let the mold cool.

Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!

From: http://www.maria-brazil.org/pudim.htm

Docinhos de Nozes (Walnut Sweet)

One more party recipe, also easy to make (the ones on the left on this photograph). Don't forget to get pretty paper cups for these too! Better stock up on those, there are so many similar recipes...

1 can sweetened condensed milk
1/2 lb finely chopped walnuts
2 Tbsp of unsalted butter or tub margarine (you can use only 1 Tbsp and it will still work out)
2 heaping Tbsp of Nestlé Quick or 1 Tbsp of Quick and 1 of Hershey's Cocoa. (Toddy)

In a heavy saucepan mix chocolate with condensed milk and nuts and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. To finish, you can either roll the balls in chocolate powder or jimmies and put them in small paper cups or melt chocolate and coat the balls and top with a walnut.

From: http://www.maria-brazil.org/docinho_de_nozes.htm

Bolinhos de bacalhau (codfish balls)

1 pound salt cod
2 cups of mashed potatoes
2 tbsps of finely chopped parsley
2 large eggs
oil for frying

Soak salt cod overnight and during the morning, changing water three times. Drain, remove skin and any bones and cut in small chunks. The next step is poaching the cod. In Boston, I learned a great trick from Julia Child, who used to call her fritters Aunt Priscilla's Codfish Balls (there's a Portuguese connection somewhere...) I always do it her way now. Simmer a small onion, thinly sliced, with a bay leaf and 4 peppercorns in 2 cups of water. After 5 minutes, add the cod and 2 cups of water. When it simmers, cover the pan and remove from heat, so the cod doesn't toughen. You can keep the cod in this liquid in the refrigerator until ready to use it.

To form the bolinhos: drain the fish and flake it well into a bowl. Add 2 cups of mashed potatoes; beat two eggs with a pinch of salt and add them to the fish and potatoes. Some cooks like to separate the eggs, adding first the yolks, then the beaten whites. Add the parsley (and if you want, 1 small chopped onion), salt and freshly grated pepper to taste. Wait about 1/2 hour to form the balls; they should be about 1 1/2 inches. Use good, fresh oil for frying (set deep-fryer temperature at 375°). Dry in paper towels. Serve with a good batida and some very cold beer!

From: http://www.maria-brazil.org/bolinhos_de_bacalhau.htm

Torta de frango (Brazilian Chicken Pie)

Filling
To taste: take a chicken breast or two and shred it while it is cooking. While it is cooking add some tomato sauce, onion salt, garlic salt, oregano, pepper, canned corn, and of course chopped cilantro. After the sauce has thickened a bit, and all of the chicken is shredded, put the pie together for baking.

Dough
12 tbsp flour
1 tbsp baking powder
2 tbsp parmesan cheese
1/2 tsp salt
3 eggs
1 1/2 to 2 cups of milk
3/4 to 1 cup oil

Baking the pie
Preheat oven to 350º F. Put all dough ingredients into a blender and beat until smooth. Grease and flour a 9 x 13 baking pan. Pour half of dough mixture into pan. Add meat or chicken or veggies. Pour rest of the dough on top. Bake until a toothpick comes out clean. Let it cool, slice and serve with a nice green salad with vinaigrette dressing!

From: http://www.maria-brazil.org/torta_de_frango.htm

Moqueca (easier version)

2 lbs. of fish filets, cut in large portions
1 large onion, chopped
3 cloves garlic, minced
3 large tomatoes, diced
1 green pepper, diced
1 red pepper, diced
3 cups coconut milk
2 Tbsp of dendê (palm) oil
juice of one lime
1 bunch cilantro
2 Tbsp of green onions, chopped
2 Tbps of parsley, chopped
salt and pepper to taste

Marinate the fish filets with salt, pepper and lime juice for 1/2 hour. Sauté garlic, onion, tomatoes, peppers, green onions, parsley and cilantro in palm oil for about two minutes; add fish and coconut milk. Cook for about 15 minutes in low or until fish is cooked. Serve with white rice and dendê farofa. Serves 4.

Taken from: http://www.maria-brazil.org/moqueca.htm

Feijoada (Brazilian Black Beans)

8 cups dried black beans
3 pounds carne seca (Brazilian salted cured beef)
2 pounds sweet sausage (I use Portuguese choriço when available)
2 pounds baby back spareribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil

The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. Soak the carne seca in water to cover. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat.

Meanwhile, cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces. (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.

Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours) , stirring from time to time, adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom!

Chop the onion and garlic. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans.

Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. I like to leave them in with the beans, it keeps them hot. Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!

To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and couve around the sides. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.

From: http://www.maria-brazil.org/feijoada.htm

Strawberry Margaria Smoothie

2 ounces tequila
1 ounce triple sec
3 ounces lime juice
1/2 cup frozen strawberries
Sweetner to taste
1/2 cup crushed ice
Salt to rim the glass

Preparation
Puree in blender until smooth. Garnish with a strawberry on the rim.
http://www.smoothieweb.com/

Frostie Fruit Smoothie Recipe

Simple and elegant, for a smoothie. The pineapple juice really give it a taste kick.

3/4 cup chilled pineapple juice
1 cup fresh strawberries
1 ripe banana
ice cubes
Place all ingredients in blender. Process until smooth.

http://www.smoothieweb.com/

One Pan Chili Chicken

2 teaspoons olive oil
3/4 pounds boneless, skinless chicken cut into cubes
1 small sweet onion, thinly sliced
1/2 pound small red potatoes cut into quarters, about 8 potatoes
Coarse salt
Cracked pepper
1 cup shredded carrots
1 garlic clove, minced
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15 ounce) can whole plum tomatoes
3/4 cups long grain rice
1 1/2 cups low sodium, fat free chicken broth
1 cup frozen peas

Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet. Add the chicken, and cook until golden brown on all sides, about 3 to 5 minutes. Remove from pan and set aside. Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes. Season with salt and pepper.

Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken. If it appears too dry, add more liquid. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20 minutes. Remove cover, add the peas to the top without stirring in. Cover and cook 5 minutes more or until rice is cooked through and soft.

[Morph] This is super easy to turn into a seafood mock paella by adding shrimp, clams, scallops or pieces of fish during the last 5 to 8 minutes of cooking. Or reheat leftover One Pan chicken chili on the stove with some water or chicken stock to moisten. Place shellfish on top and cook for about 5 minutes, or until the shellfish opens. Discard any that don't open.

[Morph] Thin the batch out with chicken broth or canned tomatoes and water to soup consistency and you've got a super hearty stew/soup meal.

Nutrition Information
Nutritional Analysis per serving
Calories 370.1
Fat 6.8 g
Saturated Fat 1.6 g
Carbohydrates 47.8 g
Fiber 7.5 g
Protein 28.4 g
Recipe courtesy Kathleen Daelemans
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_22556,00.html?rsrc=search

Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed

You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying.


2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons light brown sugar
3 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1 jalapeno chile, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice
Serving suggestion: Jasmine rice

In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

From: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21495,00.htmlCopyright 2003 Television Food Network, G.P. All rights reserved

Nutrition Information
Calories 286

Fat 13g
Saturated Fat 2g

Carbohydrates 17g

Sauteed Chicken Breasts with Fresh Herbs and Ginger

2 tablespoons vegetable oil, like soy or peanut

2 boneless, skinless chicken breast halves, about 6 ounces each

Kosher salt and freshly ground black pepper

Juice of 1/2 lime (about 1 tablespoon)

3 tablespoons chicken broth, homemade or low-sodium canned

2 teaspoons finely grated ginger

1/4 cup packed fresh basil leaves, torn

2 tablespoons packed fresh mint leaves, torn

Heat the oil in a medium skillet over medium-high heat until shimmering. Season both sides of the chicken breasts with salt and pepper, and place them skin side down in the pan. Cook, turning once, until firm to the touch, about 5 minutes per side. Transfer the chicken breasts to a plate.

Add the lime juice to the skillet, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the chicken broth and ginger, and bring to a boil. Off the heat, add the basil and mint to the pan and swirl the pan to combine.

Divide the chicken between the 2 plates and spoon the herb sauce over the chicken. Serve.

Low Carb Recipe From Food Network Kitchens

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2 servings

Waffles

- 1 3/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 egg yolks
- 2 to 7 tablespoons melted butter or vegetable oil
- 1 1/2 cups milk

Preheat the waffle iron. Sift the dry indredients into a medium sized bowl. Separate the eggs, putting the egg whites in smaller bowl. Beat the egg whites until they are stiff. (If you are using an electric mixer, you can beat the egg whites first, then beat the batter without having to wash the beaters. The reverse is not true. If you beat the batter first and you have to wash the beaters before beating the egg whites.) Add the egg yolks, oil and milk all at one time to the dry indredients. Beat until there are no lumps in the batter. Fold the egg whites into the other batter using a spatula or other flat utinsel. Put a full 1/2 cup of batter in your waffle iron to make a 9-inch round waffle. This recipe makes about eight 9 inch waffles.
If this recipe makes too many waffles for one setting, try freezing the waffles you do not eat. After the waffles have been cooked in the waffle iron, put them out on a cooling rack. When they are cool, place them in a plastic bag taking out as much air from the bag as possible. Then freeze the bag of waffles. The next time you want a quick waffle, microwave one from the freezer for about 45 to 60 seconds. They are almost as good as fresh waffles.

From Joy of Cooking/http://lonestar.texas.net/~fitch/recipies/waffles.html

Suco de Abacaxi com Hortelã (Pineapple and Mint Juice)

Por porção: 49 calorias
Ingredientes
- 1/2 xícara (chá) de abacaxi descascado e picado (1/2 cup of pineapple, peeled and chopped)

- 200 ml de água (a little over 3/4 C)

- 5 folhas de hortelã (5 mint leaves)

- adoçante a gosto (sugar to taste)

- gelo a gosto (ice to taste)

Modo de Preparo
1. No liquidificador, junte todos os ingredientes e bata até obter um líquido homogêneo. (In a blender, add all the ingredients together and blend until you obtain a homogeneous liquid)

2. Desligue o liquidificador e transfira o suco para um copo. (Turn off the blender and tranfer to glasses)

3. Sirva a seguir. (Serve)

From: http://panelinha.ig.com.br/site_novo/receita/receita.php?id=1182

Moqueca de Camarao (shrimp stew, Bahian style)

(Serves 4)

Plan ahead, the shrimp needs to marinate for 30 minutes.
Juice of 1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon fresh cilantro, chopped
2 tablespoons tomato paste
Black pepper to taste
1 cup thin coconut milk*
1/2 cup thick coconut milk*
2 to 3 tablespoons dende oil**

Make a marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 minutes. Put mixture into a sauce pan and add cilantro, tomato paste and black pepper to taste. Add thin coconut milk and cook over low heat until the shrimp are cooked. Add the thick coconut milk and dende oil. Continue cooking for another 5 minutes.
Serve with rice.
*Bottled or canned coconut milk can be substituted. Also see recipe.
**Dende oil is a palm oil high in saturated fat. It is available in specialty food stores.

from: http://www.globalgourmet.com/destinations/brazil/moqueca.html

Chicken Tikka Masala

Prep Time: 30 Minutes

Cook Time: 50 Minutes
Ready In: 2 Hours 20 Minutes

Yields: 4 servings

"This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce."

INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream (or milk for a lower fat version)
1/4 cup chopped fresh cilantro

DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Goes well with Naan or rice

from: http://allrecipes.com/Recipe/Chicken-Tikka-Masala/Detail.aspx

Naan

Original recipe yield:14 servings
PREP TIME : 30 Min
COOK TIME : 7 Min
READY IN : 3 Hrs

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS
1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

(Note: If you want larger naan, make the balls bigger. When you place the balls on the tray, be sure to also space for them to expland. Also, oil the tray before placing the balls on it as to avoid the dough sticking.)
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

from: http://allrecipes.com/Recipe/Naan/Detail.aspx

Darkest Chocolate Crepe Cake

From:http://www.marthastewart.com/

Cake Ingredients:
3/4 Cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 Ounces semisweet chocolate, finely chopped
1 1/2 Cups all-purpose flour
1/3 Cup sugar
1/2 Teaspoon salt
2 1/2 Cups whole milk, room temperature
6 large eggs, room temperature
1 Tablespoon pure vanilla extract
Hazelnut Filling (See Below for Recipe)
Chocolate Glaze (See Below for Recipe)
Candied Hazelnuts (See Below for Recipe)

Method:
1. Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.
2. Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.
3. Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
4. Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.
5. Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.
6. Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Hazulnut Filling Ingredients:
2/3 Cup heavy cream
6 large egg whites
1 2/3 Cups sugar
1 3/4 Cups (3 1/2 sticks) unsalted butter cut into pieces, softened
1 Teaspoon pure vanilla extract
1/3 Cup hazelnut cream (available from Whole Foods Market, www.wholefoods.com)
pinch of salt

Method:
1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.
2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees;, 2 to 3 minutes.
3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.
4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Chocolate Glaze Ingredients:
1 1/4 Cups heavy cream
1 Tablespoon light corn syrup
1 salt 10 Ounces semisweet chocolate finely chopped

Method:
1. Bring cream, corn syrup, and salt to a boil in a medium, heavy saucepan over medium- medium-high heat. Remove from heat. Add chocolate; swirl pan to cover completely with cream. Let stand about 5 minutes. Stir until smooth. Let cool completely.

Candied Hazelnuts Ingredients:
9 hazelnuts, toasted and peeled
1 Cup sugar

Method:
1. Thread each hazelnut onto tip of a long wooden skewer; set aside. Place a cutting board along the edge of a countertop; set a baking sheet on floor next to edge.
2. Cook sugar and 1/4 cup water in a medium, heavy saucepan over medium heat, stirring occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides with a wet brush to prevent crystals from forming. Let boil until syrup turns light amber, about 5 minutes; remove from heat. Let stand until slightly cooled, 8 to 10 minutes.
3. Dip 1 skewered hazelnut into syrup, coating completely and letting excess syrup drip back into pan. When dripping syrup becomes a thin string, secure end of skewer under cutting board, letting caramel string drip over edge onto sheet. Repeat with remaining hazelnuts. Let stand until caramel has hardened, about 5 minutes. Break strings to about 4 inches. Carefully remove skewers.

Espetada de Espadarte (Swordfish Kabobs)

website: http://www.leitesculinaria.com/recipes/port/sword_kabob.html

by Elisabeth Luard

from The Food of Spain and Portugal(Kyle Books, 2005)

Serves 4

Swordfish is one of only three fish firm enough to keep its shape on a skewer; the others are tuna and monkfish, the poor man's lobster, either of which can be substituted in this recipe. Espetadas (kabobs), bite-size pieces of meat or fish threaded onto sharpened sticks, are the fairground treat on the island of Madeira. They're eaten with bread rolls (bolos do caco): yeast-raised buns the size of a dinner plate, traditionally cooked on a bakestone (caco) made of basalt, the rock of which the island is formed — though in modern times, rather less romantically, the caco is made of concrete.

Ingredients
1 pound of swordfish steaks, cut into cubes

for the marinade
2 tablespoon of olive oil
3 or 4 garlic cloves, skinned and crushed
1 oregano sprig, crumbled
1 dried piri-piri pepper, crushed, or 1 malagueta pepper, seeded and finely chopped (piri-piri is a type of hot chili pepper, if piri-piri is unavailable, use another chili pepper - strength of your choosing)
Coarse salt

Method
1. Thread the fish onto skewers and arrange them on a flat dish.
2. Combine the marinade ingredients, pour them over the kabobs and leave them for an hour or two to take the flavors.
3. Remove from the marinade and drain thoroughly.
4. Heat a small barbecue or broiler to maximum heat and grill the fish kabobs fiercely. Serve with white rice or soft cornmeal porridge (polenta).

Pigs in a Blanket

This appetizer is cocktail sausages or hot dog sections wrapped in dough then baked. It is as simple as can be and is great finger food at parties. Goes well with ketchup, mustard and/or mayonaise.

INGREDIENTS:
2 1/4 cups flour *
1 teaspoon salt *
3/4 cup shortening *
ice water *
2 dozen cocktail sausages or hot dogs, sliced

* An alternative to making your own dough is to use Pilsbury's slice and bake croissant rolls.

PREPARATION:
Sift together flour and salt. Cut in shortening and add just enough ice water to hold together. Chill. Roll dough out to 1/8-inch thickness. Cut in squares large enough to cover a sausage (if using hot dogs, slice in 2-inch lengths).

Place wrapped sausages or hot dogs on a lightly greased baking sheet; bake at 400° for about 15 to 20 minutes, until pastry coating is browned.