Brazilian Cuisine: Pao de Queijo
Pao de Queijo made from mix the kids making pao de queijo balls Pao de Queijo from scratch Pao de Queijo from scratch: mixing the dough. Working with this dough was such fun -- because it's made from starch, the feel that's most similar is working homemade playdough...
Brazilian Cuisine: Canja
Canja, the Brazilian chicken soup with rice, simple but satisfying. My recipe is based on one in The South American Table by Maria Baez Kijac. 2 tablespoons vegetable oilOne 3-4 pound chicken, cut up into serving pieces1 cup chopped onion1 tablespoon minced garlic8...
Vietnamese Fried Bean Curd in Tomato Sauce: Tua Hu Sot Cha
Originally posted at NoodlesandRice.com (now BlissTree) Vietnamese Fried Bean Curd in Tomato Sauce: Tua Hu Sot Cha1899 days ago by Stef 4 tablespoons vegetable oil1 1-lb. block extra-firm tofu, cut in half lengthwise, then in half again crosswise For the sauce:1...
Yena’s Birthday Cake
An old pic I've been meaning to post here. Yena turned 4 last December, but I didn't have time to make her cake until 4 days later, in the middle of packing for another trip the next day. My poor kids. Last year none of them got their birthday portraits, and their...
Brazil Exploration: Peixe Frita Fortaleza
Peixe Frita Fortaleza (Fried Fish Fortaleza) Based on a recipe in Tasting Brazil by Jessica B. Harris This is a simple fried fish dish from Fortaleza on Brazil's northern coast, a city known for its beaches, baby clothes, and handmade linen. My family was asking if we...
Brazil Exploration: Mungunza
This recipe is a slightly-modified version of Margarette de Andrade's. Mungunza 2 cups cooked hominy, drained 4 cups milk 3 whole cloves 1 cinnamon stick 1 teaspoon salt 1 cup sugar, or less (I only used 1/2 cup) 1 tablespoon butter 1/2 cup crushed roasted peanuts 1...
Brazil Exploration: Basic Rice and Sopa de Mariscos
Like most of you know, I'm a rice gal -- we have rice most days and we usually feel a meal isn't a meal unless there's rice somewhere. So I'm naturally curious about all the different rice preparations that other cuisines have. Like this one from Brazil, which is just...
Wheatless, Sugarless Blueberry Pie
This doesn't look very good but it was surprisingly yummy -- not I'm-in-heaven yummy, but thank-goodness-here's-an-allergy-free-recipe-I-can-actually-eat-and-enjoy yummy. The pastry is very difficult to work with, but with a little work and a few practice sessions, it...
Wheat-Free Pancakes
based on Rice Flour and Yogurt Pancakes from The San Francisco Chronicle Cookbook 2/3 cup brown rice flour1/3 cup cornstarch1 tablespoon sugar1 teaspoon baking powderpinch salt1 large egg2 tablespoons vegetable oil1/2 cup plain low-fat yogurt1/2 cup low-fat milk...
Spicy Squid
This was supposed to be my Lasang Pinoy 6 entry, but the move just proved too hectic for me to sit down and write anything about it. It's spicy squid! Maybe one of these days I'll edit this to post the recipe. Right now I have to clear these pics off my hard drive!
Heart Healthy: Corn Salad
Recipe tomorrow!
Heart Healthy: Peach Bread Pudding
6 peaches, peeled, pitted and chopped1/2 cup maple syrup, apple juice concentrate, or honey (or to taste)3 tablespoons lemon juice1 teaspoon cinnamon1/4 teaspoon freshly grated nutmeg1 1-pound sourdough loaf, torn apart and "stalified" (let stand for a day so it gets...
Brazil Exploration: Empadinhas de Bacalhau
This recipe comes from Margarette de Andrade's Brazilian Cookery (an excellent book, and the one to buy if you only can have one book on Brazilian food). She lived in Brazil for over 40 years, and the book is very well researched, written in English and indexed in...
Brazil Exploration: Bolinhos de Bacalhau
Today we start a culinary adventure to Brazil! The kids and I are doing a month-long exploration, so I thought I'd do it through food as well. Oftentimes when we do our country unit studies we do it for a week or two, and at the end we always somehow feel that we...
Lasang Pinoy 7: Almusal (Breakfast): A Trio of Silogs
TapsilogWhen I was a child, tapa, tosino and longganisa weren't usually part of our breakfast routine. I preferred pan americano or pan de sal, slathered with Dari Creme. If rice was served, it's usually with reheated leftovers from last night, understandably...