Frango Ensopado (Chicken cuts sautéed with turmeric in a sauce)

one chicken cut up into pieces 2 onions 1 lemon 1 tbs salt 1 teaspoon garlic powder

1 teaspoon of ground turmeric 1 cup of freshly chopped parsley with green onions ½ cup oil pepper

Rinse the chicken cuts on water. In a large sauté pan, combine the oil, salt, garlic powder, two chopped onions, and ground turmeric. Place the chicken pieces and fry. Move the pieces with a wood spoon to evenly fry the pieces and make them get the yellow color from the turmeric. Fry for about 20 minutes, or until medium done, and drain excess of fat. Return the sauté pan to heat and add about two cups of water to make a sauce. Simmer for about 10 minutes and finally combine the cup of chopped parsley and green onions. Taste it to see if you need to add more salt, also check if the chicken is cooked enough. At this point you can add okra as you see on the photo (optional). Add 1lb of chopped okra and cook until tender. Serve it white rice or french fried. Serves 4.

Lombo com Farofa (Roast Loin of Pork accompanied by toasted manioc)

6 pounds boneless pork loin 2 limes salt to taste 1 large onion, cut in thin slices 1/4 cup soybean oil 2 tablespoons parsley 2 tablespoons green onions or scallions, sliced 2 tablespoons margarine 1 quart milk, warm

Farofa: 2 cups manioc flour 1 tablespoon margarine 1 tablespoon soybean oil 1 medium onion, grated 2 tomatoes, peeled, seeded and chopped 2 tablespoons parsley, chopped 2 tablespoons green onions, chopped 1 hard boiled egg, chopped 1/4 cup raisins 1/4 cup dried prunes, chopped 1/4 cup walnuts

The day before roasting, cut some shallow slashes in the top of the loin and season with salt and lime juice. Top meat with onion, oil, and scallions. Cover with plastic film and refrigerate. The next day, rub the margarine on the loin and brown-off on all sides in a hot pan. Add warm milk, cover and continue cooking until soft. Transfer the meat to a roast pan. Strain juices from the overnight marination and pour over the loin. Place in a pre-heated 325°F oven to roast until done. To prepare farofa, place manioc flour in a bowl, add a little water and stir until evenly moistened. In a saute pan, heat the margarine and oil. Add onion and tomato, sauteing until the onion is translucent. Add manioc and combine well. Remove from heat and stir in the remaining ingredients. Slice the pork, reassemble and arrange on a platter with the farofa alongside the meat. Serves 8.

Midi: Felicidade (Happiness)