Ham-Broccoli Pasta

The recipe is so easy because you put whatever you may want on it.  I did what I had on hand that day.
Chopped onion
Sliced mushrooms
Alfredo Sauce from jar
Broccoli
Cubed Ham
Bowtie pasta or any other you may like
Salt, Pepper, Nutmeg

Saute the onions and mushrooms using melted butter.  Add alfredo sauce, let flavors mix, taste and add spices.  Add thawed broccoli, ham and finally the pasta.  Adjust the amount of sauce.  Add parmesan before or after serving, depends on your preference.

Johan

Creamy Chicken and Rice Soup

1 1/2 cups chopped celery

1 1/2 cups cuncooked white or brown rice

1 teaspoon chicken bouillon powder

2 (14 ounce) cans chicken broth

1 1/2 cups water

1hopped onion

1/2 cup margarine

3/4 cup all-purpose flour

3 cups chopped, cooked chicken meat

6 cups milk, divided

salt, pepper, paprika to taste

In a pot over high heat, combine celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, Remove from heat and set aside.
In a medium saucepan over medium heat, melt margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
If the soup seems too thick, add some or all of the remaining 2 cups of milk. (you can also add more chicken broth).  Season with salt, pepper and paprika to taste and allow to simmer for 30 minutes to 1 hour, stir twice.

Johan

Feijoada

Notes

We substituted a few things in this recipe, based on the advice of real Brazilians, since we don't have a Brazilian grocery store nearby.  Instead of linguiça, we used kielbasa.  Instead of carne seca we used brisket.  Instead of pork belly we used bacon.  

Ingredients

6 cans of black beans

2 large white onions, diced

6 garlic cloves, chopped

4 bay leaves

½ cup sliced green onions

4 tablespoons olive oil

1 lb. pork tenderloin

1 large smoked ham hock

1 lb. linguiça sausage

½ lb. carne seca 

1 lb. pork ribs 

½ lb. pork belly 

1 teaspoon black pepper

1 teaspoon hot sauce

1 tablespoon balsamic vinegar

Salt, to taste

Instructions

1. In a large pot, sauté 1 chopped onion, 3 cloves of garlic, bay leaves and scallions for 2-3 minutes in 2 tablespoons oil. Cut the pork tenderloin into small pieces, about 1/2 inch cubes, and add to the pot. Saute until meat starts to brown, about 5 more minutes. 

2. Cut the sausage and pork belly into 1 inch pieces, and the carne seca into 2 inch pieces.  Cook the ribs in a smoker, or pan sear them in salt, pepper, and liquid smoke.  Add the meats, and beans.

3.Cook in a pot on the stove over low-medium heat for about 2½ hours. 

4. Remove 2 cups of beans and place in a bowl. Set aside. Remove the ham hock and cut the meat off the bone. Discard the bone and skin.  The stew should contain large chunks of meat.

5. Mash reserved beans into a paste.  Heat remaining oil in a frying pan and add remaining garlic and onions. Cook until golden. Add pepper, hot sauce, vinegar and mashed beans. Heat over medium for 2-3 minutes, and then add to feijoada. The mashed beans will thicken the mixture. Let simmer l0-l5 minutes. Salt to taste and stir well. Stew should be thick, creamy and glossy black.  Serve with white rice, sauteed collard greens and orange slices.

Flautas

Ingredients
30 Corn Tortillas
3 lbs. Chicken
Oil for frying
Salsa
Sour Cream
1 Head of Lettuce
Limes

Instructions
1. Cook and once it has cooled, shred the chicken.  It can really be any piece of the chicken cooked any way.  We usually boil breasts or thighs or roast a whole chicken in the oven.
2. Heat tortillas in a pan or for about 40 seconds in the microwave.  You just want them to be flexible enough to roll.
3.  Heat oil in frying pan over medium heat.  You only need about a half inch to an inch deep oil.  While oil is heating roll tortillas around chicken, and stick a toothpick through the middle.  You can use one toothpick for 2 flautas.
3. Fry flautas a few at a time until they are a light golden brown.  Remove from the oil allowing any excess oil to drip off and then let rest on paper towels.
4.  Serve with salsa, sour cream, shredded lettuce and lime juice.

The Italian American Civic Club Sandwich

This is a sandwich from DiPasquale's in Baltimore.  Not much of a recipe, but here's what's in it.:

Bread
Pesto Mayonnaise (about 80% pesto)
Pancetta
Turkey
Tomatoes
Arugula

Minestrone

Ingredients
2 slices pancetta or bacon
2 tbsp. olive oil
1 medium onion, diced
1/2 tsp. salt
2 crushed garlic cloves
1 cup peeled and sliced carrots
1/2 cup chopped celery
28 oz. canned whole tomatoes
1 1/2 cups peeled diced potatoes
8 cups water or broth
1 bunch swiss chard
38 oz. canned cannellini beans
1 zucchini sliced and quartered
3/4 cup ditalini pasta
1/2 cup fresh basil leaves
1/2 cup grated parmesan cheese
3 tbsp. olive oil


Instructions
In a soup pot, heat pancetta over medium heat. Once it is cooked, add 2 tbsp. olive oil, onions, salt and cook, stirring occasionally for about 4 minutes. Add the garlic and continue cooking for another minute. Crush the tomatoes and add with their liquid and water or broth to the pot and bring to a boil. Add the potatoes, carrots and celery, bring to a boil and cook 5 minutes.  


Separate the stems and leaves of the swiss chard.  Chop the stems, similar to the celery, and cut the leaves into 1 inch wide strips.  Lay on top of the soup, cover with a lid, and reduce the heat to simmering.  Let it simmer for at least 30 minutes.

Add beans and zucchini and simmer for another 15 minutes.  

15 minutes before you are ready to serve the soup, bring the soup to a rolling boil and add the pasta. 

While the pasta is cooking, combine the basil, grated cheese and oil in a small food processor or blender. Processes until you have a rough paste, adding a little more oil if necessary. Season to taste with salt and add to the soup just before serving.