May 5, 2007

• Utah Recipes
  
  
  Out of one of the circles of hell and ready to start remembering some of those recipes.  This is a cultural and not a religious site.  It makes no attempt to say who Mormons and spin off sub cultures  ought to be.
  We're talking memories and food here.
  
  Not every recipe is funeral potatoes
  and green Jell-O, but we have those too
  
  Sunday, December 31, 2006
  
  Brazilian Lunch
  
  The big meal for Brazilians is lunch, not dinner. This may or may not have something to do with very low occurrence of obesity in Brazilians. This is a photo of a typical Brazilian lunch. I made this yesterday.
  
  Fanta laranja (Fanta orange - my store was out of Guaraná)
  Pão de queijo (Cheese bread - my store had this in the original Brazilian packaging COOL!)
  Feijoada (Black beans with pork)
  Arroz (Rice)
  Couve (Fried Kale or Collard Greens)
  
  What I'm missing here are some orange or mango slices. Recipes for all of the above, except rice and fried potatoes, have been posted on the blog. I will post the rice recipe and the potato recipe, but I figure most people already know how to do this.
  
  PÃO DE QUEIJO
  
  
  (Cheese rolls from scratch)
  
  Like many Brazilian foods, Pão de Queijo from scratch is tricky to prepare.
  
  
  It is difficult to make the balls rise as much as the prepared mix. Also, the rolls can harden very easily if left overnight.
  
  Then, after years making pão-de-queijo we came up with this recipe from one friend in our city of Belo Horizonte. Now we just make pão de queijo using this recipe because there’s no need to cook the manioc starch and the rolls will rise guaranteed. The secret is to use mashed potatoes in the dough.
  
  Ingredients:
  2 lb of manioc starch (can be bought under the name "Tapioca Flour") (polvilho). You can use either sweet or sour manioc starch. Some people complain that sour manioc starch causes heartburn, however sour manioc starch makes the rolls rise more. It is your choice.
  
  
  1lb of mashed potatoes (just cooked potatoes, mashed with no salt or oil).
  2 tablespoon margarine
  1/2 cup vegetable oil
  4 eggs
  1 teaspoon salt
  
  3 1/2 oz grated Parmesan cheese
  2 cups (500ml) milk
  Preheat oven to 350° F
  
  
  The mashed potato should be cool before using.
  
  
  In a large bowl, mix all ingredients except the milk. Then add the milk slowly while you mix until you get a soft dough.
  
  Place 1 inch balls spaced in a unbuttered cookie sheet and bake at moderate oven (350 F) for about 20 minutes or until golden brown.
  
  Makes about 50 rolls.
  
  Posted by Mister G
  
  
  FEIJOADA
  
  
  (Black beans and pork stew)
  
  
  
  
  The slaves in the colonial Brazil created the "Feijoada".
  
  
  They started cooking the pork meats that farmland owners discarded such as ear, tails, and feet in a big pot with black beans.
  
  
  This dish became traditional all over the country. Since then, the dish was incremented with pork sirloin and sausages that transformed the menu into a famous entrée that everybody who visits Brazil has to taste.
  
  The following recipe is an easy-to-do version of "Feijoada" made only with pork tenderloin and sausages.
  
  
  This recipe is preferred for busy people that don't want to handle the salted pork ears, tails and feet found in the complete "Feijoada".
  
  INGREDIENTS
  
  1 lb of varied pork sausages (prefer smoked sausages)
  1 lb of pork tenderloin
  some slices of bacon
  1 can of black beans (15.5Oz)
  2 tbs vegetable oil
  salt, garlic, chopped onions and bay leaves (bay leaves give a special taste to feijoada)
  PREPARE
  
  
  Feijoada is made with black beans and pork meats.
  
  
  You can use a can of beans already cooked or learn how to cook dried beans here.
  
  
  Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves.
  
  
  Cook for about 15 minutes in med heat and set aside.
  
  
  In a separate frying pan, cook cubes of pork tenderloin and slices of bacon with salt and garlic.
  
  
  Add all the sausages sliced and stir on medium-heat until the water evaporates.
  
  
  Add the cooked meat to the pan with the black beans and your feijoada is ready!
  
  
  Cook your feijoada 10 minutes longer to allow the meat juices to soak in the black beans. You can add some pepper sauce to your feijoada at this point.
  
  
  Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.
  
  SERVE:
  
  
  Feijoada is a main dish frequently served withwhite rice, collard greens and seasoned manioc flour (farofa).
  
  
  To follow the "Feijoada", we serve orange segments as a dessert.
  SERVING SIZE: 6 portions.
  
  
  Celery stalks washed and cut into 3 inch lengths
  Peanut butter
  Raisins
  
  Have the children fill the celery stalks with peanut butter. Place raisin "ants" on the celery "logs".
  
  Posted by HRH Queen of Twindom
  
  My sister, indisputably, was a twin in Twindom and her son my Nephew is on a mission to Brazil. Mmmmm. The ants are a nice addition, I didn't think that up.
  We ate a lot of peanut butter on celery. My fave was the inside of the celery so I fed mt twins lots of peanut butter. (repost from the Queen Sister of the Queen of Twindom, once known fraternally As--"You rotten brats why did you go and do that."
  
  "Do your last names start with Pi or Co?"
  
  Two PI plus one Co, mine with a Ma and We.; The great grandma of twindom, now passed on, named me Kathleen because she was afraid you ungrateful brats would forget that she had had a 15 year old named Kathleen who had died and who she loved.  I thought writing under
  both last names would make my Aunt Kathleen harder to forget.
  
  BTW--the post war hepetitus epidemic was caused, I have learned, by certain lots of Yellow Fever Vaccine.  Those given uncontaminated vaccine did not get sick.  A man in our CFID support group had it for five years--he was stationed on Okinawa at WWII's end.  My/our Dad had a shorter course, but it took him some time to marry.
  
  
  
   
  

  • 8:08 am
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