39. Brazil

Brazilian Cheese Bread (Pao de Queijo)

Ingredients

40 m6 servings385 cals

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• 1/2 cup olive oil or butter

  Great Value Extra Virgin Olive Oil 17 oz

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• 1/3 cup water
• 1/3 cup milk or soy milk
• 1 teaspoon salt

  Great Value Salt, 26 oz

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• 2 cups tapioca flour
• 2 teaspoons minced garlic

  Great Value Minced Garlic, 8 oz

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• 2/3 cup freshly grated Parmesan cheese
• 2 beaten eggs
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  10 m
• Cook
  20 m
• Ready In
  40 m

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Brazilian Chopped Salad

prep time

15 mins

total time

15 mins

Brazilian Chopped Salad Recipe (Salada de Palmitos) A zesty gluten free and vegan salad with tons of crunch! Made with hearts of palm, tomatoes, avocado, fennel, mint and lime.

Servings: 6 Servings

Nutrition Facts

Brazilian Chopped Salad

Amount Per Serving (1 cup)

Calories 243Calories from Fat 126

% Daily Value*

Total Fat 14g22%

Saturated Fat 2g10%

Cholesterol 0mg0%

Sodium 39mg2%

Potassium 1678mg48%

Total Carbohydrates 28g9%

Dietary Fiber 5g20%

Sugars 14g

Protein 3g6%

Vitamin A10.1%

Vitamin C37.2%

Calcium4.8%

Iron11.8%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

US Customary - Metric

Brazilian Chopped Salad

• 14 ounce can hearts of palm
• 12 ounce cherry or grape tomatoes
• 1 fennel bulb
• 1 ripe avocado
• 1/2 small red onion
• 1/4 cup chopped mint

Lime Vinaigrette

• 1/4 cup fresh squeezed lime juice
• 1/4 cup olive oil
• 1 garlic clove, minced
• 1 teaspoon honey, or agave
• Salt and pepper

Instructions

1. For the vinaigrette: Pour all the ingredients in a jar. Add 1 teaspoon salt and 1/2 teaspoon ground black pepper.  Screw the lid on tight and shake to combine.
2. Drain the can of hearts of palm, then chop into 1/4 inch rounds. Cut the tomatoes in half. Cut the stems off the fennel bulb. Then cut the bulb in half and remove the core. Lay the fennel bulb halves flat, and slice into thin "shaved" pieces. Cut the avocado into chunks. Cut the onion half, in half again, then slice into thin strips. Finally chop the fresh mint.
3. Place the shaved fennel on a large platter (or salad bowl.) Top with tomatoes, hearts of palm, onion, avocado, and mint. Drizzle the salad dressing over the top and toss.

 RECIPES BISQUES/CREAM SOUPS

BRAZILIAN SHRIMP STEW (MOQUECA DE CAMAROES

INGREDIENTSNutrition

• 1 1⁄2lbs raw shrimp, peeled & deveined
• 1⁄4cup olive oil
• 1⁄4cup onion, diced
• 1garlic clove, minced
• 1⁄4cup roasted red pepper, diced
• 1⁄4cup fresh cilantro, chopped
• 14ounces diced tomatoes and green chilies
• 1cup coconut milk (or whole cream if you don't want it as sweet)
• 2tablespoons sriracha sauce
• 2tablespoons fresh lime juice
• salt and pepper

• DIRECTIONS

  1. Heat olive oil in a medium saucepan.
  2. Saute onions for several minutes until translucent, then add the garlic and peppers and cook for several minutes more.
  3. Add the tomatoes, shrimp and cilantro to the pan and simmer gently until the shrimp turns opaque.
  4. Pour in the coconut milk and Sriracha sauce, and cook just until heated through – do not boil.
  5. Add lime juice and season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.
  7. note: can add other seadfood like crab and saltwater fish. 

BOLO DE CENOURA-BRAZILIAN CARROT CAKE

•  RECIPES DESSERT

INGREDIENTSNutrition

• 4 -5medium sized carrots, peeled and chopped
• 1cup sugar
• 4eggs
• 1⁄2cup vegetable oil
• 2 1⁄2cups flour
• 1pinch salt
• 1tablespoon baking powder

• CHOCOLATE GLAZE

• 3tablespoons cocoa
• 2tablespoons butter
• 1⁄4cup milk
• 1⁄2cup sugar

• DIRECTIONS

  1. Preheat the oven to 375.
  2. In a blender combine eggs, sugar, oil, and carrots. Blend on high until all is combined and is a pureed mixture.
  3. Combine the blended mixture with the flour in a bowl. Mix in the baking powder.
  4. Pour batter into a cake pan and bake for about 30 minutes, or until a toothpick comes out dry.
  5. Meanwhile make the Chocolate Glaze.
  6. Combine all ingredients in a saucepan and cook over medium heat until it begins to boil, stirring constantly. It should be thick enough to coat the back of a spoon.
  7. When the cake is done let it cool. Once it is cool to touch, pour the chocolate glaze over it and let it harden a bit.
  8. Serve and enjoy.
  9. BRAZILIAN STYLE CHICKEN WINGS
      
     

     SAVE PRINT
     Author: Olivia's Cuisine
     INGREDIENTS

     • 2lbs small chicken wings
     • Juice of 3 limes
     • 5 garlic cloves, minced
     • 5 garlic cloves, sliced
     • ¼ cup olive oil
     • ½ cup flour
     • Red pepper flakes (optional)
     • Salt and pepper
     • Chopped parsley to garnish
     • Lime wedges to garnish
     • Vegetable oil to fry
     INSTRUCTIONS

     1. In a large bowl, combine the lime juice, the minced garlic and the salt and pepper. Add the chicken wings and toss them with the marinade, making sure every piece of chicken is coated. Cover and bring the bowl to the fridge overnight.
     2. The next day, add the flour and the wings to a ziplock bag. Close the bag and shake it so every wing is coated in flour.
     3. Fill a saucepan with enough oil to deep fry the wings. Heat the oil over medium high heat and, when the oil is hot enough, lower the heat to medium low and start frying the wings in batches, 5 or 6 at a time.
     4. When the wings look cooked and beginning to gain some color, turn the heat up to high, so they get extra crispy, and fry them until golden brown.
     5. Set the fried wings over paper towel to absorb the excess oil.
     6. Turn the heat back to low and proceed to frying the other wings.
     7. Once all the wings are fried, transfer them to a serving dish and decorate with some lime slices and wedges.
     8. In a saute pan, heat the olive oil and sauté the sliced garlic. Pour that garlic over the wings.
     9. Finish the dish with some chopped parsley and red pepper flakes (if using) and serve! (You can serve them with some Tabasco sauce on the side for the spicy aficionados!)

Caipirinha 

Ingredients

US CUSTOMARY - METRIC

•  1 lime — cut into 4 wedges
•  1 tablespoon honey
•  Ice cubes
•  3 tablespoons cachaça

Instructions

1. In a small glass, add lime and honey.
2. Using a pestle or a wooden spoon gently mash the lime and the honey together. Do not squeeze the lime too much.
3. Add ice and the cachaça. Enjoy!

Good Eats: COFFEE: BLACK, NO CHASER