Oh yeah, that's why I love being Portuguese

I am starting "Italian week" in my own little cooking world at home, which means I just finished Portuguese and American weeks. My cooking themes made me think of certain things I like from each country that, when I see or experience them, make me think, "Oh I'm proud to be American" or "oh yeah, that's why I love being Portuguese". Here are a few things that came to mind:

"Oh yeah, that's why I love being Portuguese":

• fado
• decorative tiles, used everywhere inside and outside buildings
• warmheartedness
• genuineness
• sweet, toothless, elderly people
• gold earrings:
  

  

  (Not my pic. Got it from here)

• folkclore dancing
• a meia de leite
• the ocean
• chestnuts being sold on street corners during the winter
• icecream being sold on street corners during the summer
• coming home today and the cafe on the street corner having two huge dead pigs on tables outside, a man cutting parts off for them to roast (wait... I'm not sure if I like that...)

"Oh I'm proud to be American":

• country music
• country music lyrics that celebrate God, family and beer
• "a pair of jeans that fit just right" (Zac Brown Band - Chicken Fried)
• christianity and youth ministry "american style"
• people like Taylor Swift or Natalie Portman
• the value placed on originality and creativeness
• the value placed on sports, faith and honest work (the self-made man)
• Carmel, California
• the value placed on comfiness (I love american couches!)
• patriotism
• county fairs
• bikeriding and baseball caps

The tiles on my living room wall

Mushroom risotto

I'm kind of obsessed with risotto and rice dishes in general. So for Italian week I tried two risotto reicpes. Here is a simple one with mushrooms.

The ingredients:

1 cup risotto

1 cup white wine

1/2 cup cream

About 200-300g mushrooms

1/2 onion

2-3 tablespoons butter

1 tablespoon parmesan cheese

Fresh herbs (I used thyme)

Salt and pepper

The recipe:
Melt butter in saucepan and saute onion for a couple of minutes.

Add mushrooms and saute until they are brown and juices are reduced, about five minutes.

Add wine and cream (or don't, totally optional...) and 1 cup of water if you are cooking with rice like me.

Add risotto and simmer, stirring constantly, until liquid is absorbed, 10 minutes. I didn't actually use risotto, I used "rice for risotto". If you use "real" risotto, you'll have to add a ladle or 1/2 cup of water every minute for 20 minutes. About 6 cups of water.

Add fresh herbs. I used my landlady's thyme.

Mix in fresh herbs, salt, pepper and parmesan cheese.

Enjoy!

 Serve with soup. I'm still trying to perfect the art of soup.

Substitution ideas:

Add more veggies to make "vegetable risotto", add a handful of spinach at the end, use broth instead of water, don't use wine or cream

Birthday girl

Today is my mom's birthday. It's not elegant to mention a lady's age but let's just say she is "truly" younger (attitude-wise) than almost all the high school students I met last year. Why? Here is a short list with some of my favorite things about her:

1. "Secrets make you sick" (one of the most important things she has taught me)
2. She taught herself how to ride a bike at around thirty years old so she could ride it to work
3. Her eyes light up like a little kid at christmas when you mention a new health tip or food
4. She didn't even like dogs or want one at all but now wakes up at the buttcrack of dawn everyday without fail to walk mine and cuts and washes her fur every month (among other things)... actually I kind of feel bad about this one
5. I stamped my foot and said "I wanna play piano", "I wanna do gymnastics", "I wanna move to Portugal to study theology", "I wanna fundraise and work for Young Life" and she said "ok", "ok", "ok" and "ok". Have you ever even heard of a mom like that? I didn't think so.
6. She loves and appreciates little birds. Everytime I see a cute one I think of her.
7. She forgives constantly. She helped many of her brothers and sister speak to each other again after not speaking for years.
8. Her "soul is French". Hey, she's the one that says it, not me. Ask her.
9. If you look up the word "free" in the dictionary, in the sense of detached, totally open and always willing to move/change/try new things... you'll find her picture there.
10. "Nothing nice to say, say nothing". Another one of the most important things I learned from her (and many of her students have learned throughout the years). Only truth and uplifting things come out of her mouth (mostly... hey she's also human!).

Here is a billboard I made for her last mother's day. Happy Birthday mae!

Happy Thanksgiving!

Some of the things I am thankful for today on turkey day:

1. my run this morning
2. barefeet on the sand in the morning
3. having more endurance while running
4. even though I'm having a hard time accepting the difficulties in my life right now, the endurance it might be building up in me ("Not only that, but we even boast of our afflictions, knowing that affliction produces endurance, and endurance, proven character, and proven character, hope." Rm 5,3-4)
5. a delicious lunch
6. answered prayers, especially about friends and routines
7. a sweet thanksgiving card that came in the mail
8. the friends that sent the card, and their loving and enduring friendship
9. my hot and sensitive boyfriend, who shows what being a real man is
10. God's word and promises
11. my house
12. the cupcake I ate today
13. living by the beach
14. dogs and how adorable they are
15. uplifting music
16. my supportive and amazing mom
17. my funny and sweet dad
18. a warm bed
19. a warm comforter my nice sister told me she'll give me
20. finishing the book Persuasion and anticipating watching the movie
21. telling a fellow "immigrant" today that after six years, I finally am starting to feel community and at home in Portugal
22. my landlady
23. the 24 Bibles that I asked a publisher for, and they gave us (my work) for free, proving that portuguese people do give and fundraising might work in Portugal
24. my blog and people reading my blog
25. a heartwarming compliment I received in an email today from a friend whose opinion I value greatly

#7 on list

 

#12 on list



Veggie burgers and sweet potato fries

I love good veggie burgers. They have to be good though. Like Chili's veggie burger. This one wasn't Chili's quality, but it made the cut.

The ingredients:

Fries: 2 sweet potatoes, 1-2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon mixed spices (nutmeg, paprika, cinnamon)

Burger (makes 8):

1/2 coarse bulgur (or finely grated soy)

1 can kidney beans (or another kind)

1/3 cup breadcrumbs

1 carrot, grated

1 egg, beaten

Juice of 1 lime

1/2 teaspoon salt, 2 teaspoons oregano, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon red pepper flakes

The recipe:

Peel and slice the potatoes into fries. SOAK IN WATER FIRST (secret to crispy fries). Then, coat in a bowl with olive oil and spices.

Bake in oven (in as much of 1 layer as you can get) for 30 minutes on a tray or dish. Turn over half way through if you can. Finished!

For the burger, boil one cup of water and pour it over the bulgur in a bowl. Cover and let sit for 30 minutes, then drain. Meanwhile, mash the beans with a fork or potato masher.

In a bowl, mix the beans and bulgur with all remaining ingredients.

Form about 8 patties. Fry in oil for 3-5 minutes per side.

Place on paper towel to absorb extra oil.

Serve with fries, tomatoes, cheese, ketchup, mustard and whatever else you can think of!

I ate two burgers, saved two for tomorrow and froze the other four. When they were completely cooled, I wrapped them in a paper towel, then aluminum foil and placed them all (individually wrapped) in a freezer bag.

Love... intuitively

I've always been more impulsive and intuitive than not. Fast to decide and act. When I came to Portugal, I became more insecure and undecisive but now I think I am becoming impulsive again.

With dating I am definitely impulsive. I would've run off to Vegas two weeks into the thing. I can see how it is good for me to be dating someone who slows me down, helps me learn and appreciate the process. Comparing what I know about love now and what I knew when I started dating two and a half years ago, I can DEFINITELY say the difference is huge. I know "what love is" (= who God is) is something you continue learning all life long, but here are some of the things I have realized so far:

What love isn't:

• easy
• routine
• safe
• ideal: "Our culture is based on the desire to buy, the idea of a mutually favorable exchange. Man (or woman) considers people the same way. Attractive men or women are prizes to win. (...) I want to make a good deal; the object should be desirable from society's perspective and, at the same time, from the perspective of my values and potential. In this way, two people date when they feel they have found the best object available on the market, within the limits imposed by their own value of exchange." (Erich Fromm, El Arte de Amar)
• what I want, what fits my needs (or what I think are my needs!)
• boring

What love is:

• messy sometimes/usually
• emotional
• vulnerability
• changes you permanently and constantly when you come into contact with it
• sacrificing yourself as a way of life for the good of the other
• having to make room constantly/daily in your life for another person
• having to make decisions constantly/daily, deciding in favor of another person
• focusing on what's important and essential in life
• appreciating and taking better care of myself
• appreciating life's small moments more
• humor
• listening
• learning when to hold back and when to surrender
• receiving
• accepting

"Love anything, and your heart will certainly be wrung and possibly broken. If you want to make sure of keeping it intact, you must give your heart to no one, not even to an animal. Wrap it carefully round with hobbies and little luxuries; avoid all entanglements; lock it up safe in the casket or coffin of your selfishness. But in that casket - safe, dark, motionless, airless - it will change. It will not be broken; it will become unbreakable, impenebrable, irredeemable. The alternative to tragedy, or at least to the risk of tragedy, is damnation." (C.S. Lewis, The Four Loves)

The sunset today... that I was lucky enough to watch
and have the best company ever while watching.
How often do you watch the sunset?

Chili and cornbread

My chili actually turned out pretty good! I was proud, especially with how easy and cheap it is. Next time I will make less or freeze it though. Here is the recipe:

The ingredients:

1 large can kidney beans (850 g)

1 can crushed or diced tomatoes

1/2 cup coarse bulgur

1/2 onion, 2 garlic cloves, chopped

1 green bell pepper, chopped

2 bay leaves, 2 teaspoons oregano, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon red pepper flakes, 1/8 teaspoon cinnamon, 2 tablespoons soy sauce, 1/2 teaspoon salt

2 cups water

3-4 tablespoons butter

1/2 cup cornmeal

1/2 cup corn flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon sugar

1 egg

1 cup milk

2 tablespoons butter, melted

The recipe:

For the cornbread, mix dry and wet ingredients in separate bowls. (Melt the butter in the microwave in a bowl, then mix in the egg, beat, and mix in milk)

Mix wet and dry ingredients together. Pour into a greased container (preferably loaf or cake pan). Bake for 30 minutes or until golden and a fork comes out clean.

In a saucepan, fry onion in 2 tablespoons olive oil for a few minutes. Add garlic, bell pepper and spices (bay leaves, oregano, paprika, cumin, red pepper flakes, cinnamon) and saute for another few minutes.

Add all the other ingredients (except butter), mix, and bring to a boil. Simmer for 30 minutes (to cook the bulgur).

When finished,  in the 3-4 tablespoons butter.

Enjoy! ;)

Corn fritters

A comment I commonly get in Portugal is that "American food" doesn't exist, that it just copies several international dishes. Many say, "Even hotdogs and hamburgers aren't really from America, they're from Germany!

So fritters intrigued me because of being a "real" American food from the South. I'd never eaten them before, but basically they are just simple corn and flour cakes. There is even a National Corn Fritters Day! I made them as dinner, which was perfect because I came home really late and they were pretty fast, but apparently they are meant to be a snack or side dish.

The ingredients:

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika

1 egg

Juice from 1/2 lemon

1/2 cup water

2 cups corn

1/2 green bell pepper

1/2 cup rice vinegar

1/4 cup sugar

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 garlic powder

The recipe:

Beat the egg together with lemon and water. Mix in with flour, baking powder, salt, cumin and paprika.

Add corn and green pepper.

Heat a frying pan with enough oil to cover the bottom. Place a large spoonful of batter in hot oil to make each fritter. (Batter makes about 6 fritters)

Fry for 3-5 minutes per side, until golden.

To make a dipping sauce, combine vinegar, sugar, pepper flakes, salt and garlic powder in a small saucepan. Boil for 5-10 minutes. I used red wine vinegar instead of rice vinegar and it was kind of gross. :/

Serve with dipping sauce. I switched to BBQ sauce and then to ketchup... my dipping sauce didn't turn out so well!

Struck down, but not destroyed

It's raining outside. Which is so nice because I'm inside and comfy, about to go to bed.

Winter is making itself known. I love the leaves changing colors and falling. These are outside my door:

 I love poinsettas, the "christmas flower" I've seen in two places.

It's still pretty fall/wintery in my soul. Today was an emotional rollercoaster. I started the day off sooo optimistic. Running, washing clothes, making yogurt: being efficient. I started seeing how important this time of waiting/unemployment has been for me. I was thinking it would be over today or in the next couple of days.

A psychologist friend from last year called me. Definitely a high point in my day. I missed talking to him and felt bad for not visiting the school I was at last year. I'm scared/embarrassed to go back, especially not having a temporary job to tell people about. Is this a pride issue? I guess. I should find the guts and go back this week. The worst thing about leaving places/jobs are the people, especially really great people like him. The conclusion he drew from our conversation was, "You really are crazy...". Coming from a psychologist, I'm afraid that's a diagnosis. :/

I went to an interview at a grocery store, totally convinced I would get the job (since it is so beneath me, I thought) and planning how I would ask for one or two days to think about it before saying yes. Well, much to my surprise there were A LOT of people that wanted that job. And being overqualified WASN'T to my advantage, it basically is what didn't get me the job.

Some high points in our conversation:

Interviewing lady: "And why, with almost a masters, are you applying for this job?"

Me: Long explanation, explaining my whole life story.

Interviewer: "This job is too tough, you would quit after two days."

Me: Trying to convince her I was prepared to accept whatever, saying "teaching is psychologically tough too!"

Interviewer: "It's not just putting things on shelves, it's loading and unloading heavy things. It's physically tough."

Me: "I'm physically capable."

Interviewer, sarcastically: "What... do you like go to the gym?"

Ah. Back to winter and waiting and things not going my way. I hadn't realized how much I was counting on that job until I didn't get it.

St. Paul says we should be happy about having trials and hardship because they produce constancy. I am thankful I'm not depressed, even though I've been going up and down getting discouraged and sad every other day. I rationally still know God is doing great things for me, even though I can't stop focusing on the bad things. I'm still not happy this hardship is happening though. When it's over I'll tell you about what I learned. As for now I'm feeling afflicted, perplexed, persecuted and struck down... but hope still remains.

"We are afflicted in every way, but not constrained; perplexed, but not driven to despair; persecuted, but not abandoned; struck down, but not destroyed..." 2 Cor 4,8-9

Corndogs, potato salad and corn

Actually turned out okay!

The ingredients:

Hot dogs (I used a jar of 7 soy hotdogs)

skewers

1/2 cup flour

1/2 cup corn meal

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon paprika

1/8 teaspoon red pepper flakes

1 egg, beaten

2 tablespoons lemon juice

1/3 cup whole milk

2-3 potatoes, chopped

1/2 green pepper, chopped (or shredded spinach leaves)

2 eggs

2-3 tablespoons mayonnaise (optional), 1 teaspoon oil, 1 tsp vinegar, 2 tsp lemon juice, 1 tsp mustard, 1/2 tsp salt, 1 tsp paprika, 1/4 tsp red pepper flakes

1 cup corn

2 tblsp butter

1/4 tsp nutmeg

The recipe:

Corndogs:

Place hotdogs on skewers. Harder than it looks! I got better at it as I went along (compare messed up one on far right to better one on far left).

Mix together dry ingredients, then wet ingredients for the batter.

Lightly coat the hotdogs in batter (best to dip in a skinny cup if you have one). You can also coat them in corn meal the batter (optional).

Fry for about five minutes per side, until golden brown.

Potato salad:
Boil the potatoes (until tender, about 10 minutes) and the eggs (10 minutes, cool and peel). Place potatoes, hardboiled eggs (chopped) in a tupperware in the fridge.

Mix the ingredients (in between the eggs and corn on ingredients list) for the potato salad along with 1/2 chopped green bell pepper into the previously boiled potatoes. Mix well.

Add butter and nutmeg to warm corn.

Serve and enjoy!

The corndog closest to the camera was fried without the second coating of cornmeal and the one behind it was fried with cornmeal.

Salty codfish rice / Arroz de bacalhau

To round up Portuguese week recipes, here is a simple fish and rice recipe made with the treasured "bacalhau" (fish the Portuguese are obsessed with, apparently there are over a thousand ways to prepare it!):

The ingredients:

250g bacalhau (salty codfish)

2 cups milk

1 cup rice

2 tomatoes, chopped

1/2 onion, 1 garlic clove, chopped

bayleaf

1 tsp paprika

1/4 tsp cinnamon

salt and pepper

parsely or cilantro

The recipe:
My bacalhau was frozen and "demolhado", but if yours is still salty, soak it in water for 24/36 hours, changing the water two or three times. Then bring milk to a boil and pour it over the fish.

Fry the onion and garlic in two tablespoons of olive oil for a few minutes. Add the spices and the tomatoes. Saute at least five minutes.

Add rice and two cups of water. Boil until water disappears, about 10 minutes.

Add the bacalhau. Tear it apart with your hands (make sure it's boneless!) and mix it all in with the herbs.

Tada!

Serve with soup or veggies.