CHICKEN BEAN STEW

Good Morning!!!

What about another nutritious and very tasty recipe?

Today the recipe is Bean Stew where I used white beans. White Beans are a great ally for those who want to reduce weight, but more importantly, they have several benefits for our health.

This food is rich in fibre, flavonoids (antioxidants), proteins, magnesium, calcium, B Complex vitamins, iron and zinc. In addition to quenching hunger, it contributes to a reduction in carbohydrate absorption, prevents diabetes, improves blood circulation and bowel function, prevents cell ageing and strengthens bones.


RECIPE:

Ingredients:

•     500g Cooked white beans
•     1 Medium onion
•     6 Cloves of garlic
•     3 Tablespoons of olive oil
•     8 Small sliced Bacon
•     1 Quality "Farinheira" (I advise a farinheira of Beira Baixa Region, Portugal) - You can replace this with chorizo.

  Note: Farinheira is a Portuguese smoked sausage filled with flour, pork fat and seasoning's and is really tasty.

•     6 Chicken sliced beefs
•     300ml Chicken stock
•     1 Bay leaf and rosemary to taste
•     Salt and black pepper to taste
•     1 chilli and a little saffron powder
•     1 Mint Leaf
  

Preparation:

Mince the onion and garlic in a blender. Add the olive oil, the crushed mixture, salt, pepper, chilli, saffron, a bay leaf and rosemary to taste in a pan. Let it fry until slightly brown on a low heat.

In another pot, put the "farinheira" or chorizo with water to cover and let boil 5/10 minutes on medium heat. Take care to remove the "farinheira" immediately if it bursts.

In the onion pan, add the chicken, the bacon and the broth, and if desired, a little of the cooking water of the "farinheira", letting cook for about 10 minutes. Stir occasionally. Verify the seasoning's and add the mint.

Cut the "farinheira" into pieces of 3 cm with care, so that it does not undo and place in a dish to serve with the Bean stew.


I hope you enjoy this recipe just like I do!


Enjoy and kisses !!!

DUCK RICE

Ingredients:

•      Half (1/2) Duck
•     350g of Basmati Rice
•     4 to 5 Cups of Water where the Duck cooked (broth) for the rice
•     1.5 Litre of Water
•     150ml of Red Wine
•     Half (1/2) Meat Chorizo ​​for topping the meal
•     1 Piece of Meat Chorizo
•     1 Onion
•     8 Cloves of Garlic
•     1 Bay Leaf
•     1 Rosemary Branch
•     Salt and pepper to taste
•     3 to 4 Tablespoons of Olive Oil

 Method:

Put in a pot a 1.5 Litre of water, red wine, bay leaf, the Rosemary Branch, the duck, a piece of meat chorizo ​​and salt and pepper.

Turn on the stove and cook on medium heat for 50 to 60 minutes. After this time, certify the duck is tender and cooked with a fork.

Strain the duck broth and save it. Let the duck cool down and shred it.

Chop the garlic and onions in a mincer.

In another pot, add the olive oil, the garlic and chopped onion and let it cook a little on a low heat. Then, add the washed rice, letting it fry a little.

Cut the half of the chorizo ​​into slices.

Add the duck broth and, if necessary, a little more water. Season with salt to taste, mix and cook the rice to a maximum of 10 minutes.

Add the shredded duck and mix well.

Put on a Pyrex or baking tray, the prepared rice with duck, smoothing the top. Garnish the rice to taste with the chorizo ​​slices.

Bake in the oven at 180º C (360º F) for 15 minutes until it´s golden.
 

Enjoy your food!!!

YOUTUBE VIDEO STUFFED EGGPLANTS (AUBERGINES)

Hi everyone!


I´m so happy to say I've posted my first delicious recipe on Life and Flavours YouTube !!! Please visit the channel, sign up and select the 🔔 to receive notifications.

STUFFED EGGPLANTS (AUBERGINES)

 

     Recipe:  https://lifeandflavours.blogspot.pt/2017/08/stuffed-eggplants-aubergines_20.html

I hope you enjoy!   😘😘😘

YOUTUBE VIDEO STUFFED AUBERGINES

Hi eveyone!


I've posted another delicious recipe on YouTube !!! 
Do visit the channel, sign up and select the 🔔 to receive notifications. 

 I'm in the process of publishing recipes in English😘😘😘l

 STUFFED AUBERGINES

Enjoy!!

PORTUGUESE BROAD BEANS STEW (ALENTEJO REGION)

 

With the arrival of Autumn, one wants a warm, strong and comforting meal. This recipe is with Board beans, a very healthy leguminous that satisfies hunger for longer hours.

Broad beans or Fava Beans are leguminous from Peru that are born within a pod.  

They can be used fresh at their season or bought frozen.Rich in starch and fibre, they give the necessary energy to our body. Broad beans are a high source of iron (treating anaemia), vitamin B complex and magnesium.  

They are also rich in potassium, salt that is responsible for controlling blood pressure and still prevent heart problems and relieve stress and daily irritation.

In the preparation of this dish, I used a clay pot that I strongly recommend as it makes any dish much more tasty.

Ingredients:

•     500 g of peeled Broad beans
•     500 g of Pork Ribs
•     1/2 Black Chorizo ​​
•     1/2 Meat Chorizo ​​
•     200g Bacon
•     6 Cloves of garlic
•     1 Large onion
•     5 Tablespoons Olive oil or 70g Lard
•     200 ml of White wine
•     1 teaspoon Sweet Pepper (Paprika)
•     1 Bay leaf
•     1 Branch of Mint
•     1 Branch of coriander
•     Salt and cayenne pepper as desired

 Method: 

Cut the pork ribs into pieces and season with the white wine, 3 chopped garlic cloves,  sweet pepper, bay leaf, mint, coriander salt and cayenne pepper to taste. Let marinate for 30 minutes.

In a large pot, add the olive oil and fry the whole bacon and chorizos. Then, add the 3 garlic cloves and chopped onions, and let it brown. Add the beans and season with salt to taste.  

Add water to the Broad beans 5 minutes later and let it cook for about 15 minutes on medium heat.After this time, add the pork ribs with all the seasonings and cook another 30 minutes. Season if necessary. 

Broad beans may take 1 hour to cook and become tender when they are fresh. Time to prepare them may vary according to their variety, so I advise you to check their texture throughout the cooking.

 
The recipe is ready!

 I hope you enjoy this delight from Alentejo (Southern Region of Portugal)!

VEGAN CHICKEN WITH JAPANESE PUMPKIN "HOKKAIDO"

Hokkaido pumpkin is a vegetable from Japan. With an orange colour, after cooking it´s peel, it becomes tender and edible. Inside, it is soft and sweet.
 
It is a source of Beta-Carotene, Potassium, Fibers, Vitamin A and C, Zinc.

This recipe may be a great option for vegetarians and you only have to remove the chicken, replacing it with another vegetable (s) such as sweet potatoes, turnips or potatoes.


Ingredients:

Enough for 6 to 8 people

•     10 thin Chicken steaks (300g)
•     300g Aubergine
•     500g Hokkaido Pumpkin
•     2 Small Onions
•     6 Cloves of Garlic
•     5 tablespoons of olive oil
•     Cayenne pepper, pepper, saffron and salt as desired
•     2 Cups of water
•     Rosemary and chives as desired

Preparation: 

Turn the oven on to 200 ° C (390º F)

Cut the vegetables with the mandolin (see recipe where I explain what this utensil is https://lifeandflavours.blogspot.pt/2017/09/crispy-apple-chips.html)with the exception of the garlic which is cut by hand.

Arrange all the vegetables in a stainless steel oven pan and season with the salt, cayenne pepper, pepper, saffron, rosemary and chives as desired.

Pour in the olive oil and water and mix well, inserting the pan in the oven at 200º C (390º F) and leaving to cook for about 30 minutes.

While the vegetables are cooking, cut the chicken steaks into strips (stroganoff type) and place them in the oven pan after the 30 min. of cooking, stirring equally well. 
Cook in the oven for another 15 minutes.

Enjoy it!

 

STEAK WITH GUINNESS BEER SAUCE

Dark Beer (Stout) is another alternative to normal white beer. Stout is a dark beer made from roasted malt and/or barley , hops, water and yeast. The benefits of drinking this beer are the smaller amount of calories than normal beer, it contains antioxidants and may help reduce blood clotting.

Personally, I consider Guinness Beer to be the best. It is an Irish beer characterized by being full bodied, creamy and of a very strong flavour. When experiencing it for the first time, you might find it´s taste a little strong, however, after drinking frequently, any other beer is worthless.

Ingredients:

•     4 Steaks
•     100g Fresh sliced Mushrooms
•     300g Spaghetti
•     100ml Guinness Dark Beer
•     3 Tablespoons of olive oil
•     4 cloves of garlic
•     1 Teaspoon pink pepper seeds
•     1 Teaspoon chives and oregano
•     Salt, pepper, cayenne pepper for seasoning
•     1 Bay leaf

Preparation: 

Add in a frying pan the olive oil, chopped garlic, pink pepper, chives, bay leaf, oregano, salt, pepper and cayenne pepper and turn on the stove. Join in the mushrooms and fry for about 5 min. Add the Guinness beer and cook on low heat for another 5 min.

Meanwhile, make the spaghetti according to the package directions. There are already biological and gluten-free brands for those who can not consume normal spaghetti.

Place the beef steaks and fry in medium / strong heat for 1 to 2 min.

Your dish is ready.


Enjoy!

INDIAN CHICKEN CURRY

Ingredients:

Chicken:

•     1 Chicken in chunks, seasoned with a bay leaf and some cloves of garlic
•     5 Tablespoons of olive oil
•     400 ml Coconut milk
•     1 Small Lemon
•     A chunk of ginger
•     5 garlic cloves
•     1 Onion
•     2 Medium ripe tomatoes
•     2 Bay leaves
•     Rosemary
•     Some chive leaves, basil and celery
•     2 Tablespoons Indian Curry
•     Salt, pepper and cayenne pepper

Rice:

•     200g or 300g of Basmati rice
•     1 Tablespoon of olive oil
•     2 garlic cloves
•     2 or 3 cups of water (depending on the amount of rice)

Preparation:Put the onion, garlic and herbs in a mincer and mince the ingredients.In a large pan, add the olive oil with the minced ingredients and the bay leaves, letting them braise. Then cut the tomatoes into quarters and mince well. If you think it is too little for the sauce, you can add another tomato.Add the tomato sauce to the braised ingredients and let it fry in medium heat until it has a beautiful colour (5 min).Season the sauce with 2 full tablespoons of Indian Curry, ginger and rosemary, black pepper, grounded cayenne pepper, as desired. Add the chicken, stirring well. Simmer for 10 min. After this time, add the coconut milk and lemon juice and cook for another 20 min.While the chicken cooks, one can make plain rice. Wash the rice and put a tbsp of olive oil with 2 cloves of chopped garlic in a smaller pan. Pour the rice in the olive oil and let it fry slightly. Add water and season with salt as desired, letting it cook for 10 min.  

Enjoy your food!

HOMEMADE LASAGNA (with Béchamel Sauce)

This dish is a true delight for young and old, and when well prepared at home, is delicious. 

Lasagna is an ancient Roman dish claimed until our days by the cities of Bologna and Naples, whose recipes, show significant differences, starting with the use of béchamel and ricotta. 

In ancient times, the Romans used the term "laganon" and "laganum" indicating a thin sheet made from a dough of wheat flour, cooked in the oven or directly on fire. 

RECIPE : 

Ingredients :

• 1 package of pre-cooked lasagne plates 500g
• 350g Minced Beef
• 100g Chopped bacon
• 200g Fresh sliced mushrooms
• 2 Medium ripe tomatoes
• 1 Medium onion
• 5 Garlic cloves
• 125g Grated Cheese Mozzarella
• 2 Eggs
• 4 Tablespoons olive oil
• Basil, chives, oregano as desired
• 1 Bay leaf 
• Salt, black pepper, cayenne pepper as desired

           Béchamel sauce :

• 800 ml. Milk
• 400 ml Water
• 5 Tablespoons cornstarch
• 3 Tablespoons butter
• Salt, pepper and nutmeg as desired

Method :   

Place the eggs in water an let them cook. In a mincer put the onion, garlic cloves, basil, oregano and chives and mince them. 
Once the eggs are cooked, remove from water, peel and cut them with a knife into small cubes. 
In a large pan, pour in the olive oil, the minced mixture, bay leaf and allow to simmer. Mince the tomatoes and join to the stew, cooking it for a few minutes. 
Join the minced meat, bacon, washed mushrooms and season it with salt, pepper and cayenne pepper as desired. When the meat is cooked, join the egg carefully. 

Béchamel sauce: 

In a wide pan or saucepan, let the butter melt. Turn off the stove and add the flour, stirring well with a fork. Then pour the cold milk and water and mix well to unite the ingredients. Season with salt, pepper and nutmeg, always stirring until sauce is thickened on low heat. 
As soon as the sauce is thick and forming bubbles, remove from heat.

In a Baking  glass pyrex, make a layer of pasta plates, pour a little sauce and then the meat. Repeat the same process all over, ending with a layer of pasta, béchamel sauce and topping with mozzarella cheese. Let it gratin in the oven for 30 to 40 minutes. 
Serve with a lettuce salad.


Enjoy your food!

STUFFED EGGPLANTS (AUBERGINES)

Eggplants are a healthy and tasty option for a vegetarian meal.They contain vitamin B5 and minerals such as calcium, phosphorus, iron and good amounts of niacin and potassium contributing to bone and tooth formation, muscle building and blood clotting.

If you prefer a vegan recipe, just remove bacon / meat, eggs and cheese.

 INGREDIENTS:

•     2 medium aubergines
•     2 medium ripe tomatoes
•     1 small onion
•     4 cloves garlic
•     2 c. of olive oil soup
•     1 egg
•     150g bacon cut into pieces (or minced meat)
•     Salt, pepper and cayenne pepper to taste
•     oregano
•     1 bouquet of chopped parsley
•     80g mozzarella cheese
•     3 Large Mushrooms

         Salad:

•     2 medium tomatoes
•     1 grated carrot
•     1/2 Greek cheese Feta diced
•     1 small onion
•     50g arugula
•     olive oil, vinegar, salt to season

METHOD:
Place the egg to cook in water for 10 minutes. Turn the oven to 200 ° C (390º F).
Wash and cut the mushrooms into small cubes. Mince the onion, garlic and tomatoes. Put the olive oil in a frying pan and heat the minced ingredients. When they turn to a  golden colour, turn off the stove.
Meanwhile, peel and cut the egg into cubes. Cut the eggplants into halves by withdrawing the inside of them, leaving about 1 cm from the outside shell.
Mince the bacon, the inside of the eggplant and the parsley in the food processor. These ingredients are then added to the mixture in the frying pan, seasoning with salt, pepper, cayenne pepper and the oregano. Chop the mushrooms and let sauté for 10/15 minutes.

Pour a teaspoon of olive oil in a tray or pyrex and place the eggplant halves in the oven, seasoning them with a little salt.
Fill the eggplants with the sautéed ingredients and sprinkle with the chopped egg. Finally, sprinkle with the mozzarella cheese.
Roast for 30/40 minutes and check to see if the cheese is gratin, without letting it burn.
Prepare the salad as you wish, and at the end, when the aubergines are ready, temper the salad.

Enjoy your food!