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.

Friday we came home in a rush to eat dinner after spending the day at the lake.  I had put some Wild Caught Pacific Cod (I usually choose it over the Atlantic variety due to over-fishing) out to defrost earlier.  Cod is a delicious flaky white fish with mild fishiness.  Most children will eat it. 

I made a pan-fried fish similar to that you’d see in fish ‘n chips, except I didn’t have the time to make the chips, so I relied on a standby— Trader Joe’s frozen Organic Jasmine Rice- ready in 3 minutes!  The fish was ready in 10 from start to finish. 

 I dipped the filets, as is, into seasoned flour (salt and pepper in it) then into a pan with hot 1/4 inch deep canola oil.  Turned after a few minutes to each side.  I served a simple homemade tartar sauce with it.  

Beforehand I had made a salad and prepped the CSA chard and beet greens (chopped then steamed then shocked).  We never seem to get enough of the chard, kale and beets to serve alone at a meal, so I often mix two or three together.  As I’ve mentioed, I include the chard stems but not the kale or beet greens because they’re too tough.  You could include them in juicing.  Once fish is ready, reheat with butter, salt and pepper (a real pattern with us).   

My Kids Eat Really Eat This’s Mom’s Simple Tartar Sauce 

• 3 Tbsp mayonnaise
• 1 sm-med dill pickle chopped
• 1 Tbsp capers
• ground pepper to taste

Mix together. 

We don’t often have the same fish or “main” within days of each other, but we came awfully close to it this week.  My youngest had his tonsils out this morning so my husband and I agreed to get a fish for dinner (it’s soft and tasty). 

I bought catfish because it is one farm raised fish I will buy.   It’s also easy to cook and most children like its mild flavor and its firm texture AND it’s not as pricey as most other wild caught fish.  I also bought broccoli, since it can be slightly overcooked to get rid of its hard texture but retain its integrity.  My husband had made a lemon risotto a couple of days ago so that was our grain and we also had CSA baby NZ spinach. 

He prepared the catfish with a cornmeal crust.  Put cornmeal on plate with salt and pepper.  Dip the moist (from fish monger, nothing added to moisten) filets into seasoned cornmeal; flip to cover both sides.  Then place fish into pan with hot vegetable or canola oil.  Turn after a couple of minutes.  Total cooking time about 7 minutes. 

My husband made a tartar sauce (different and better than mine) and I also had some Boar’s Head Savory Remoulade Cajun Style Mayonnaise.  It’s a bit spicy for most kids.

 My Kids Eat Really Eat This’s Dad’s Tartar Sauce

•  3 Tbsp mayonnaise
• 1 Tbsp capers
• 1 small pickle
• 1 tsp fresh1dill (1/2 tsp dried)
• 1 tsp tarragon (1/2 tsp dried)
• 1/4 tsp Dijon mustard
• squeeze 1/4-1/2 lemon

Blend in small chopper (mini cuisinart) until smooth.

If you’d like the Lemon Risotto recipe, let me know! 

All three loved the dinner.  My little one mostly concentrated on the fish (without the harder edges).  He only had a spoonful of rice, one bite of broccoli and one tiny forkful of spinach, but he still got a popsicle for dessert.

© 2010 mykidsreallyeatthis.com