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.

I’ve loved the taste of Buffalo wings (spicy chicken wings originally from Buffalo, New York) since I was first introduced to them in the mid to late eighties by my older brother who went to university at RPI in Troy, NY.  As they are usually too spicy for most young kids, mine hadn’t ever had them (they’ve had wings, just not Buffalo style).  I don’t get out as often as pre-kids and wings are not something I make at home, but after reading a recipe for chicken cakes I got the idea for chicken burgers— and in particular Buffalo burgers.  We had good friends coming over for dinner the perfect opportunity for creating my idea.  I knew that the younger kids, especially my spice-sensitive middle son wouldn’t do well with them so I’d make plain chicken burgers as well.   For sides I prepared roasted butternut squash, roasted potatoes and a garden salad. 

I like both dark and white meat of chicken and decided to use both to give it flavor and tenderness.  I used around a pound of each and had enough to feed 10 people.  By adding the sauce to the ground chicken before they’re cooked it gives that tangy-spicy taste in each bite.

Buffalo Chicken Burgers

• boneless, skinless chicken thighs
• chicken breasts and/or tenders
• salt and pepper to taste
• 1 Tbsp olive oil
• 1/4 cup Frank’s hot sauce
• 2 Tbsp butter
• blue cheese
• ranch dressing

Add butter to hot sauce and microwave on 20 seconds.  Set aside. Mince the chicken in a food processor.  Add other ingredients, reserving a Tbsp or so of hot sauce mix, and pulse until well mixed.  (To make plain just add salt, pepper and olive oil).   Take scoops of chicken meat and form into patties.  I used a griddle to cook the burgers, but you can grill them too.  Cook until 165F.  Just before removing from heat spread some hot sauce mixture to increase heat as desired.

Serve with slice blue cheese and/or ranch dressing.  I used Cambozola Blue (cross between Camembert and Gorgonzola) which is nice and creamy.  The older boys had Buffalo burgers and preferred ranch dressing on them while the younger ones had plain chicken burgers with ranch, ketchup or just as is. (Garnish as desired).

For the butternut squash, just peel and chop into bite size pieces, coat with olive oil, salt and pepper in a bowl.  Transfer to cookie sheet and cook in preheated oven starting at 450F for 10 minutes and finishing at 350F for 25 minutes.  You can cook the potatoes at the same time on another rack.

Completing a well rounded and colorful meal— the garden salad had yellow peppers, carrots, cucumbers, celery and  romaine lettuce. 

We all loved our burgers.  The 8 year olds were daring enough to try the spicier version and they loved them!  As my wonderful friend noted the roasted vegetables helped transform what would normally be a summertime dinner into an autumn comfort meal.  It satisfied my craving but in a healthier method.