Salad à la Roasted Eggplant and Bell Pepper

 A light dressing with vegetables equal a nice summer salad for a BBQ.

Salada de berinjela assada e pimentão (Portuguese)

Serves 4

Preheat the oven on broil 

or

Heat the BBQ

1 organic eggplant, sliced into rounds

seasons with (your choice):

• cumin
• coriander
• turmeric
• paprika
• ginger
• organic lime juice

2-4 organic bell peppers of your choice, cut in half

seasons with (your choice):

• basil
• chives
• cilantro
• coriander
• cumin
• curry
• garlic
• marjoram
• rosemary
• thyme

3 Tbs. (45 ml) olive oil

2 tsp. (10 ml) red wine vinegar

little Himalayan salt and black pepper

organic kale, spinach, and/or arugula

(dairy-free) cheese

chopped organic nuts and/or seeds

Oven Broil:

um 1. Place the eggplant and peppers, cut side down, on a parchment paper baking pan.

dois 2. Brush with some oil.

três 3. Broil until brown and tender, 7-10 minutes.

BBQ:

um 1. Place on a grill.

dois 2. Brush with some oil.

três 3. Grill on both sides until brown and tender.

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quatro 4. Let the peppers cool, then remove the skin and seeds.

cinco 5. Chop the peppers into bite-size pieces.

seis 6. Whisk together a Tbs. (30 ml) oil, vinegar, salt, and pepper.

sete 7. Toss in the greens and cheese.

oito 8. Place the eggplants and peppers on a plate. 

nove 9. Top with nuts and/or seeds.

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Slow Cooker Sausage and Eggs à la Portuguese

A spice lunch at a café in Lisbon one summer, modified for a slow cooker-Mike, Judy, and Alia

Salsicha e Ovos (Portuguese)

Serves 4

1 pound (455 g) smoked sausage, example linguiça, cut into 1/2 inch (12 mm) rounds

1 organic onion, chopped

minced organic garlic clove(s)

1 organic red bell pepper, chopped

1 tsp. (2 g) crushed saffron

1 can organic tomatoes with juice (14 1/2 ounce/430 g)

1 cup (240 ml) chicken broth

2 cups (340 g) frozen organic peas, defrosted

4-8 organic eggs

black pepper

1/2 cup (30 g) chopped parsley

um 1. In a skillet over medium-high heat, cook the sausage about 5 minutes.

dois 2. Sauté the onions, garlic, bell pepper, and saffron about 3 minutes.

três 3. Stir in the tomatoes.

quatro 4. Transfer to the slow cooker.

cinco 5. Stir in the broth.

seis 6. Cover and cook on high for 2 hours or low for 3-4 hours.

sete 7. Stir in the peas and break the eggs on top.

oito 8. Sprinkle the eggs with pepper and parsley.

nove 9. Cover and cook high for 35 minutes or low for 45 minutes.

 (a) for eggs cooked through and not runny, cook to 55-65 minuets on high.

dez 10. Ladle the eggs and some sauce onto plates.

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Black Bean Soup

Black beans have antioxidants, fiber, protein, and carbohydrates which equal a nutritionally powerful food. It ranks #5 healthiest beans, behind: chickpeas (garbañzo), lentils, peas, and kidney beans.

Caldinho de feijão (Portuguese)

Serve 2

• 2 Tbs. (30 ml) olive oil
• 1 chopped organic each: onion, garlic, carrot, celery, and leek (trimmed)
• red chile to taste
• 1 Tbs. (15 ml) organic tomato paste
• 1 can (14 ounce/400 g) organic drained black beans
• 1 cup (240 ml) organic vegetable broth
• a sprig of thyme or some dry thyme
• black pepper to taste
• parsley 
• organic (dairy-free) yogurt
• 
  
• um 1.  Heat the oil in a pan and add the vegetables.
• dois 2. Cook over medium-low heat, stir, about 10 minutes.
• três 3. Stir in the tomato paste and cook a few minutes.
• quatro 4. Add the beans, broth, thyme and hot water to cover.
• cinco 5. Bring to a simmer and cook 1-15 minutes.
• seis 6. Transfer to a blender. Add a little water if it is too thick.
• sete 7.  Serve warm with chopped parsley and yogurt.

Bom apetite!

• 
  

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Peanut and Tomato Sauce

 Serve over chicken, fish, or vegetables.

-Check guests for any peanut allergies-

Amendoim e molho de tomate (Portuguese)

Makes about a cup (130 g)

1/4 cup (30 g) organic unsalted skinless peanuts

(dairy-free) butter

1 chopped organic carrot

2 chopped organic garlic cloves

pinch or two coriander

2 Tbs. (30 g) organic tomato paste

2 chopped organic tomatoes

1/3 cup (80 ml) coconut milk

1/2 tsp. (2,2 ml) chicken broth

1/2 tsp. (2,2 g) organic sugar

black pepper to taste

1. Melt the butter and add onions, garlic, coriander, and black pepper.

2. Cover and cook over medium-low heat for about 8 minutes, stir.

3. Add the rest of the ingredients, stir.

4. Simmer 8-10 minutes more, until the sauce has thickened.

5. Purée in a blender for a minute.

6. Reheat before serving.

Bom apetite!

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