Fernanda’s Bacalhau De Natas ~ Portuguese Cod in a Cream Sauce
Ingredients:
2 or 3 Garlic Cloves crushed
6-8 Potatoes
2 Packages of the salted cod (see attached Picture) Please note that I get the cod, cans of cream from No Frills (see picture at bottom)
SOAK COD IN COLD WATER Changing the water twice for about 2 hrs. before cooking
6 Onions
8 Egg Yolks
2 cans of cream (see picture at bottom)
6 Tablespoons of Butter
1 -1 ½ Cup of milk
6 Tablespoons of Flour
Optional and not in the original Portuguese recipe but I love it very much: I add cooked small devained and de shelled shrimps and a package of little scallops which I buy at No Frills; and, if you like, you can add shredded cheese on top before you bake in the oven.
ALERT! If my dad knew that I added shrimp, scallops and cheese, he would say that what I made is NOT Bacalhau De Natas, but I think he would agree that it tastes heavenly
Oven Temperature: 350
Instructions:
- Slice potatoes into thin fries. Fry potatoes until golden brown, remove and place on paper towel
- Slice onions into thin rings, Fry onions until soft in same oil as you fried the potatoes, remove and strain
- Cook cod in a pot of boiling water. It does not take long to cook because the cod is already packaged in pieces (about ½ hr. Taste cod then drain water. In the same pot with the cod add the fried potatoes and fried onions, crushed garlic and mix well and set aside
- Beat the 8 egg yolks in a boul with a fork and set aside
- In another pot mix the flour with the milk and stir it to dissolve, (the flour is being used as a thickener) add butter and the 2 cans of cream and stir over medium heat until it gets thicker
- Stir in the mixed 8 egg yolks
- Add salt and pepper to taste. You may not need to add salt which is why you taste the cod once it is cooked.
- Mix the sauce mixture to the pot that contains the cod, potatoes and onions. Mix well then place the mixture in a oven safe dish and bake at 350 until golden brown (about 40-45 mins.)
Note. When I make this recipe, I make a large batch (doubling the recipe) and put the mixture in individual foil loaf tins from Dollar Rama and freeze it UN-BAKED. Then when you decide to have it, thaw it in the fridge the day before, add the shredded cheese if you like, then bake it in the oven. Yummy.
I do not know if all No Frills sells the packaged salted cod pieces,
but the No Frills at 360 McLevin Ave in Scarborough, (at McLevin & Neilson) sell both the cod, small bags of shrimp and scallops and cans of cream.
Squash provides numerous health benefits that may help reduce the risk of many diseases, including heart and respiratory disease, cancer, diabetes and arthritis. It has high levels of alpha-carotene and beta-carotene = Vitamin A, is a good source of Vitamin C and a healthy source of fiber. It boasts antioxidant and anti-inflammatory compounds and polysaccharides that help regulate and/or control blood sugar.
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Lorna's Winter Squash Oatmeal Muffins
Not too sweet muffin with lots of healthy ingredients
Makes 12 muffins.
Bake for about 25 minutes at 350 or until toothpick tests clean
Whisk together sugar and wet ingredients:
2 eggs
1.5 cups of winter squash, mashed
I’ve used kabocha, acorn, buttercup, butternut and Blue Hubbard.
If it’s a little dry after you bake the squash, add 1/3 to ½ cup of water.
Try more water, less oil. I’m going to try my next batch without any oil.
These will dry out faster – have to eat them in the first couple of days.
I’ve been baking several squash at one time, mashing them up, and then freezing them in 1 ½ cup batches for future muffins.
¼ cup of oil
2/3 cup of brown sugar
Mix dry ingredients:
¾ cup rolled oats
1 cup flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ to ½ teaspoon each as desired – ginger, cloves, nutmeg
Add and mix dry ingredients into wet.
Fold in additional fruit as desired. I like:
1 apple chopped OR
½ cup walnuts OR
½ cup frozen blueberries.
(Some people like ½ cup raisins)
Not too sweet muffin with lots of healthy ingredients
Makes 12 muffins.
Bake for about 25 minutes at 350 or until toothpick tests clean
Whisk together sugar and wet ingredients:
2 eggs
1.5 cups of winter squash, mashed
I’ve used kabocha, acorn, buttercup, butternut and Blue Hubbard.
If it’s a little dry after you bake the squash, add 1/3 to ½ cup of water.
Try more water, less oil. I’m going to try my next batch without any oil.
These will dry out faster – have to eat them in the first couple of days.
I’ve been baking several squash at one time, mashing them up, and then freezing them in 1 ½ cup batches for future muffins.
¼ cup of oil
2/3 cup of brown sugar
Mix dry ingredients:
¾ cup rolled oats
1 cup flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ to ½ teaspoon each as desired – ginger, cloves, nutmeg
Add and mix dry ingredients into wet.
Fold in additional fruit as desired. I like:
1 apple chopped OR
½ cup walnuts OR
½ cup frozen blueberries.
(Some people like ½ cup raisins)
Merridy Cox's
Overnight Salad
1 head lettuce, shredded
1 medium onion, finely chopped
1 pound bacon, cooked and crumbled (or less)
1 head cauliflower, in flowerettes
½ cup sugar
1/3 cup parmesan cheese
2 cups mayonnaise (low-fat works just as well as regular)
Place veggies in layers in a large serving bowl in the order given.
Sprinkle sugar and parmesan over all.
Cover with mayonnaise, tight to the edges.
Leave overnight in the fridge.
Toss before serving.
Note: This recipe is quite forgiving. You can change up the ingredients a little.
I usually make a large size salad for a potluck lunch and keep enough ingredients to make a small size salad for my own table.