Portuguese Pork Stew with Spinach

Portugal has been known for its wonderful cuisine and great wines for centuries. I imagine Portugal’s proximity to the spice regions as well as its history (who the Portuguese conquered and who conquered them), vast exploration and trade explain many influences on its food, especially the spices used.  This dish has very distinctive  Moroccan influences.  If we make it with clams (yes, clams) and chouriço or linguiçasausage it is uniquely Portuguese.  This time, I’ve added Spinach to make it a more balanced meal for the kids. 

Portuguese Pork Stew with Spinach

1 pound Pork shoulder or butt

1 Tbsp olive oil

1 yellow onion, diced

3 cloves garlic, minced

1 red pepper (usually roasted but I felt like adding raw), chopped

1 tsp sweet paprika

1 tsp smoked paprika

6-8 threads of saffron

2 bay leaves

¼ cup white wine

1 ½ cups chicken broth

1 lg can tomatoes, chopped

handful parsley, chopped

handful cilantro, chopped

1 pack baby spinach, rinsed

salt and pepper to taste

You could also add potatoes and chickpeas to this dish. 

Take the saffron threads and crush them in your fingers into a small amount of hot water, set aside.  Over medium high heat brown the pork in olive oil and set aside.  Sauté the onion for 2 minutes,  add garlic and continue until onions are clear making sure you don’t brown the garlic.  Add the paprika and stir for a minute before adding the pork and red pepper.  Add saffron, wine, broth, bay leaves, and tomatoes. Bring to simmer, cover and reduce heat to low.  Cook for 25 minutes and stir in herbs.  Add spinach and continue to cook until wilted.  Served over brown rice.  It can be made in a slow cooker to cook for 6-8 hours if you prefer.  

 

My youngest son was in a bad mood when he got to the table and initially refused to eat saying he wasn’t going to eat it because it was “yucky” but once he had cuddle from mommy and a taste he happily ate it.  My middle son didn’t even make a fuss (he’s normally the one who complains when he sees dinner).  My eldest was eager to try it and deemed it “delicious” when asked his opinion of the dinner.

  

Eintopf! Or I found something my middle one loves!

Oh it’s such a wonderful sound to hear yippees and exclamations of delight from my middle son when he sees his dinner.  Those of you who’ve read my blog regularly would know that this is a rare occurrence, it’s often the opposite reaction.  But yesterday I made a dinner that he’d requested the week before, and one that I never knew he liked that much until last night when he saw the bowl of steaming stew.  I made a family recipe, one that my mother learned while living in Switzerland from my German father’s mother.  We’ve always called it Eintopf, which means “one pot” and my Oma also called it “Wirsingkohl” for the type of cabbage (Savoy) that is in it. To me it is the ultimate comfort food, to my husband it took him a few times to like it. 

My kids love it.  I think what food you grow up with can influence you later on in life.  Some people who say their mother (or father) was a terrible cook but remember fondly a dish she made and can get nostalgic about it even if it wasn’t the best they’ve ever had— they may still prefer it done the way Mom made it. 

For instance, I like marmite and vegemite, I grew up eating it from a young age, whereas most American’s would think the savory spread gross.  My kids also like marmite (preferred over vegemite) because I’ve been giving it to them since they were able to eat toast.  I think this is true with many foods especially vegetables but it’s not necessarily a done deal.  My husband too likes marmite as did my father, both of whom didn’t eat it until they were adults.  I guess I’m trying to say that it’s never to late to try to introduce new foods.  Our tastes can change and we may be more open to new foods at various times and under particular circumstances.  I think not forcing the issue helps get children, even older ones, to try new things.  Again, cook what you know (healthy things, please), introduce family recipes, things you’ve enjoyed or something with a story— and eat with them.  Show them.  Don’t force it and you may be surprised when the pickiest one, shouts with joy over something you’ve made. 

Eintopf (One Pot Beef Stew)

·        1-2 lbs stew beef (chuck), trimmed and cut into cubes

·        1 large onion

·        1 large Savoy cabbage, rinsed and shredded

·        5 large potatoes, peeled and cut into 1-2 inch pieces

·        2 Tbsp caraway seeds

·        2 cups beef stock (or beef bouillon)

·        salt and pepper to taste

·        1 cup flour

·        3 Tbsp olive oil

·        2 bay leaves

My mother always made this in a pressure cooker, but I make mine in a slow cooker.  Both need to sauté onions and brown the beef first, but once that’s done just add everything to slow cooker.  Pressure cooker and stove is cooked in stages.

In a large bowl, season flour with salt and pepper.  Add beef and coat all sides then set aside.  In sauté pan, cook onion in 1 Tbsp olive oil then add to slow cooker.  Brown floured meat in 1 Tbsp olive oil- might need to do in lots of 2 or 3 so as to not overcrowd the pan.  Once browned on all sides, add to slow cooker. Add stock, caraway seeds, potatoes then cabbage on top (cabbage doesn’t need to be in liquid).  Salt and pepper to taste.  Cook on high for 4 hours or low for 6-8.  Meet should be tender and fall apart with a fork.  Serve in bowls with a spoon.

Honestly it is one of our family favorites.  Eyes light up and smiles abound when this is served.  I hope you all have one dish that elicits such a response.  It makes me happy that I can make them something that is healthy and they all like.

Curried Chickpeas, Kale, Potatoes & Lentils

Not only am I on a curry kick but I am loving chickpeas (garbanzo beans) lately.  Luckily my kids like them too.  Hummus is one of their favorite snack foods and they won’t object to falafel or chickpeas in any dish I make.  I don’t think I started eating them until I got to university and tried falafel for the first time from the cart in the Octagon. (Dunedin’s town ‘square’ is actually octagonal.)

The other night I made a different version of my Spiced Chickpeas and Potatoes from the other week.  This time I added a bunch of kale from our shared harvest (CSA), lentils and fennel seeds, which added a nice flavor dimension.  It was perfect for warming little ones up on these chillier autumn nights.  My eldest son declared it “delicious” and that he “loved it” and not surprisingly my middle son said he didn’t like it because it was too spicy but he ate more than half of it before he gave up on it.  My youngest son missed out on it because he fell asleep before dinner after a busy day of play dates and running around. 

It’s fairly easy to make especially since I used canned chickpeas and precooked belgua lentils from Trader Joe’s. 

Curried Chickpeas, Potatoes, Kale and Lentils

  • Olive oil
  • 1-2 shallots, diced (or med onion)
  • 2 cloves garlic
  • 2 tsp cumin
  • 1 1/2 tsp turmeric
  • tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 1/2 tsp fennel seeds
  • 1/4 tsp cayenne (adjust if needed)
  • 2 cans chickpeas
  • 5 sm/med potatoes cut into bite sized pieces (with skins on)
  • 1 cup chicken stock (vegetable stock if vegetarian)
  • bunch kale, remove large stems and cut into strips
  • lentils (I used the beluga lentils- 1 cup)
  • 3 large tomatoes, peeled and crushed
  • 1 Tbsp fresh thai basil, chopped
  • 1 Tbsp fresh parsley, chopped
  • sea salt and ground pepper to taste
  • 2 Tbsp lime juice (had no lemon)

Sauté shallot and garlic. Add spices and stir for a minute or two.  Stir in chickpeas, potatoes, tomatoes, kale and stock, salt and pepper to taste. (I think I should have added it later, but it was fine).   

Cook for 20 minutes then add the lentils, basil and parsley. 

Cook for another 10-20 minutes.  This can be made in crock pot but I suggest sautéing onion/shallot and garlic and then heating the spices over the stove first then adding it all to slow cooker.  Cook on low for 5 hours or high for 3.

I loved the additional flavor that the fennel seeds added and the kale really went well with the other ingredients.  Of course you can tailor this to suit your tastes and what’s in your pantry/refrigerator.  I find that eating less meat is not only healthful and good for the environment but less expensive.  Not that I ever break the food down into it’s nutritional parts; still it was interesting to find out that not only is there plenty of protein (even vegetarian version) and fiber in this dish, it also is fairly high in folate and other vitamins and minerals.  Meaning it is really good for you and your kids, as well as tasting fabulous.

My eldest son and I had the leftovers for lunch the following 2 days.