Healthy Food Recipes

Ingredients :

·         3/4 lb. boneless, skinned salt cod fillets*

·         2 small new potatoes, washed and peeled

·         1 small onion, minced

·         1 tbsp. fresh parsley, minced

·         1/2 tsp. salt

·         1/2 tsp. pepper

·         2 eggs, separated

·         1 to 2 tbsp. all-purpose flour

·         vegetable oil for deep-frying

·         malagueta pepper sauce (optional)

How To Make :

·         Place salt cod in a dish with enough water to cover. Cover dish with plastic wrap and refrigerate 8 hours, or overnight. If you have time, change water once or twice during soaking.

·         When fish is nearly done soaking, cut the potatoes into halves and place in a stockpot with enough water to cover by 1 inch. Bring to a boil and cook 20 minutes, or until tender. Remove from heat and let cool.

·         Meanwhile, drain cod, rinse well, and place in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes, or until fish is tender. Remove from heat. When fish is cool, carefully remove the bones and skin.* Chop fish into

·         roughly 1/2-inch pieces.

·         Mash potatoes with a fork or potato masher and place in a large mixing bowl. Add cod, onion, parsley, salt, and pepper. Beat egg yolks in a small bowl and add to codfish

·         mixture. Stir to combine. If mixture is runny, add 1 to 2 tbsp. flour and mix well.

·         In a small bowl, beat egg whites for about 5 or 6 minutes, or until stiff. Fold whites into codfish mixture. Cover mixture and refrigerate for 30 minutes.

·         Form codfish mixture into small balls, about 1 to 1.5 inches in diameter. Pour about 2 inches of oil into a deep kettle or frying pan. Heat to 350˚F, or until a drop of water flicked into the pan jumps out.

·         Use a slotted spoon to place 4 or 5 balls into the oil. Fry for 3 to 5 minutes, or until golden brown all over. Remove from oil and drain on paper towels. Serve hot, with malagueta pepper sauce for dipping, if desired.

Ingredients :

Filling:

·         1 tbsp. olive oil

·         1 small onion, chopped

·         1 clove garlic, peeled and minced

·         3 boneless, skinless chicken breasts—rinsed and patted dry

·         1 bay leaf

·         3 tbsp. tomato paste

·         salt and black pepper to taste

·         3 tbsp. all-purpose flour

·         8 pitted green olives, chopped pinch cayenne pepper

Pastry:

·         4 c. all-purpose flour

·         1 c. vegetable shortening, softened

·         1 tbsp. butter, softened

·         1 tsp. salt

·         2 eggs

·         1.5 c. water

·         Glaze:

·         1 egg

·         pinch salt

How To Make :

·         To prepare the filling, heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes.

·         Add chicken breasts, bay leaf, tomato paste, salt, black pepper, and just enough water to cover all. Stir to combine and bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until chicken is white all the way through. Remove chicken. Carefully pour remaining broth through a strainer into another pan, and reserve.

·         Using a fork and knife or your fingers, shred chicken finely. In a large mixing bowl, combine chicken, flour, olives, cayenne, and 3 to 4 tbsp. of the reserved broth. The filling should be moist, but not runny.

·         To make pastry, place flour in a large mixing bowl. Make a hole in the middle of flour. In a second bowl, combine shortening, butter, salt, eggs, and 1 c. water. Pour this mixture into the hole in flour.

·         Use your hands to combine the ingredients, squeezing them into a paste. If dough is too stiff or hard, add a little more water. When dough has a smooth, slightly sticky texture, set aside at room temperature for 30 minutes.

·         Preheat oven to 350˚F. Form dough into balls about 1.5 inches in diameter. On a lightly floured countertop or other surface, roll the dough out into thin rounds 3 or 4 inches in diameter. Place about 1 tbsp. of filling into the center of each piece of dough. Fold dough over and press edges together firmly. Wet your fingers with some water to tightly seal pastry edges. Place on a greased cookie sheet about 1 inch apart.

·         To make glaze, beat egg yolk with salt in a small bowl. Use a pastry brush to lightly glaze pastéis. Bake 30 minutes, or until golden brown. Serve warm.

Ingredients :

·         2 c. cornstarch

·         1 c. sugar

·         1/4 tsp. salt

·         1 egg, beaten

·         1.5 sticks unsalted butter, softened

How To Make :

·         Preheat oven to 375˚F.

·         In a large mixing bowl, combine cornstarch, sugar, and salt.

·         Stir in egg and blend in softened butter.* You may find it easiest to use your hands to mix the dough at this point. Set dough aside for 15 minutes to make it easier to work with, and lightly grease a cookie sheet.

·         Form dough into very small balls, about æ inch in diameter. Place on cookie sheet and press down lightly with the tines of a fork.

·         Bake 12 to 18 minutes, or until lightly browned. Allow to cool slightly on the cookie sheet before removing to a wire rack to cool completely.