Now I know that a boxed meal might look quick and easy and cheap. The truth of the matter is that it's not. You have no real way of knowing what's in them and I personally want to make sure the foods my family eat, keeps them healthy.
Everyone is feeling the pinch that is associated with this time of year. Around these parts that means lots of easy and inexpensive meals, many of them all contained in one pot. We do tend to get sick of soups, stews and casseroles, so a nice alternative is always appreciated. Good food isn't expensive.
Today, we are offered a fantastic Portuguese meal that is easy, inexpensive and delicious from a reader.
Hungry Man's Request Granted
Mid last week, I received an email containing only two words: hungry man.
My only response, dear friend, is, 'ask and you shall receive'. ;)
Our annonymous recipe comes from a woman who is a source of inspiration and levity on social media, she's also a fantastic cook! The tantalizing meals and desserts that this talented woman shares through photography is mouth-watering and no one could convince me that the food only looks good. I would swear I can taste her dishes from here some days. Yes, I think a good kitchen witch can surely recognize another!
I was very grateful when I found this recipe in my inbox and with step by step photos to share here with you.
The ingredients are easy to come by and cost efficient. Best of all, you know what you're eating.
Bottom line is that:
I love recipes that stretch the dollar and feed well.
Portuguese Cod Cakes: Larocas de Bacalhau
1 large filet of dried salted cod (approx. length and with of your palm, 1/2 inch thick) (Most grocery stores carry dry salted cod in the fish section)
3 large eggs 1 small-medium sized onion, finely chopped
1 cup of All-Purpose Flour (for gluten-free version, substitute with gluten-free flour)
Extra flour for thickening if needed
Handful of Italian parsley, finely chopped
1/2 cup of milk
Pinch of sea salt
Pinch of fresh ground black pepper
1. Soak the salted cod filet in a large bowl of cold water to purge the salt. This should be done over a period of 24 hrs, changing the water a couple of times over the course.
2. When soaking process is complete, remove the water. Pull apart the cod with your fingers into bits and shreds. Squeeze to let out excess water. Keep aside.
3. Whisk the eggs. Add flour, salt and pepper, and milk and whisk for 2 minutes. The batter consistency should resemble cake batter. If it's too runny, slowly add more flour. If it's too thick, slowly add a bit more milk.
4. Add chopped parsley and onion. Add the cod bits. Mix until well incorporated
5. Preheat a skillet with oil (1/2inch of oil). To test for temperature, drop a bit of batter into the oil. Batter should drop and bubble up. With a large spoon drop batter into the hot oil. Turn over when the edges become golden brown to fry the other side.
6. Place the cod cakes on paper towel to soak up any remaining oil.
Serve hot or cooled. Enjoy! Makes approx. 8-10 good size fish cakes.
This recipe is around $10, add some rice or potatoes, and seasonal veggies or canned or frozen from your garden stash. If none of that is possible, know your veggie/fruit labeling and do your best to buy local and organic.
Thank you to our readers, we can't wait to see what you're cooking next!
These are something I will be making very soon. My brain, and John's have been spinning with the fishing we want to do this coming season so that we can stock up for next winter while enjoying some fresh.
You're looking at $10 to feed 4 people. If you already have the items all on hand from your works, this meal is pennies and more rewarding than any quick boxed meal ever. Full Stop.
Recipes are going to vary from meals to medicines. It's all about healing from the inside out because we truly are what we eat. What's the point? Well, gardening and foraging for your own foods, shopping local and no processed garbage or pharmaceuticals for what ails you? I think that's enough of point, don't you?
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