Great Friday

It's finally Friday and the beginning of the weekend! I wanted tonight to be special and different from other nights, so I decided to cook something different. Actually, hubby nor I were in the mood to cook. To make matters worse, I was also not in the mood for take out. I know. I'm a pain in the touchy. I decided to look online for something fun, tasty, and easy.

Found it! It's a tasty, easy, and kid-friendly recipe from the Food Network. It literally took less than 10 minutes to make and it was delicious. My daughter loved the different flavors and texture of the meal. To make it all more special, we ate in the living room while watching Rio. Really, this was a great dinner and fun night for the whole family.

 Here is the recipe:
* 1/3 cup whipped cream cheese, at room temperature (about 3 ounces)
* 1/2 tablespoon honey 4 (8-inch) whole wheat tortillas 1/2 small red apple, such as Red Delicious, cored and sliced into 1/4-inch thick slices
* 1 cup shredded smoked mozzarella (I ended up using whatever I had at home)
* 1 cup shredded mild Cheddar (I ended up using whatever I had at home)
* 8 thin slices smoked Black Forest deli turkey meat (I ended up using whatever I had at home)
Directions:
* Spray a nonstick grill pan or nonstick griddle pan with vegetable oil cooking spray. Place over medium-high heat.
* In a small bowl, mix together the cream cheese and honey until smooth. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border around the edge.
* Place 2 or 3 apple slices in a single row about 1 inch from the nearest edge of each tortilla.
* In a small bowl, combine the 2 cheeses. Sprinkle half the cheese mixture on top.
* Place 2 slices turkey side-by-side on top of the cheese.
* Sprinkle the remaining cheese on top.
* Tightly roll up each tortilla like a jelly roll. Place the tortilla rolls, seam-side down, on the grill. Cook, turning every 2 minutes, until the tortillas are brown on all sides and the cheese starts to melt.
* Cool for 10 minutes. Using a sharp serrated knife, slice each tortilla roll into 1-inch pieces. Arrange on a platter and serve.

By the way, the cream cheese and honey mixture also functions as frosting on chocolate and pumpkin cupcakes :)

Research on Brazilian-style Rice

Unlocking the secrets to Brazilian style rice

I know this sounds silly, but let me explain. For years, I have tried to make Brazilian-style rice. I would add a tablespoon of oil, 1 cup of rice, and 2 cups of hot water. But my rice was always sticky and never resembled the loose and glistening rice I often enjoy at friends' home or at Brazilian restaurants. Frustrated and determined to know the secret, I began my research. I started noticing preparation strategies, ingredients, tools, and variations of the dish I love so much (Note that I don't really like rice, but am more than happy eating a plate of pure Brazilian-style rice. It's something about the texture and flavor that keeps me coming back for more).

I've come to the conclusion that it's all in the oil or I should say the amount used. The 1 or 2 tablespoons mentioned in cookbooks really isn't enough. From my observations, one needs to cover the bottom on the pot with oil. It gets better! Once the oil is hot, add chopped garlic and/or onions and sauté for 5 minutes. Next, mix Jasmine rice with the ingredients; make sure to coat the rice with the oil. After a few minutes add water. This is where noted rice makers disagree. Some believe that the water must be hot before adding it to the pot. Others are comfortable using room temp water. Conclude by adding salt and pepper and bringing the water to a boil. Once the water begins to boil, lower heat and let it cook for 15-20 minutes.

Whenever I make sticky rice, hubby usually  says, "united we will win/succeed." Apparently, it's a common saying and an indirect insult if someone says this about your rice. 

Note that my research is all theoretical. Once I overcome my fear of coating the bottom of the pot with oil, I will begin empirical research. Wish me luck!

Homemade Beer

Hubby making beer:
Yes, I am the self-proclaimed best wife ever! Last September, I gave my hubby a beer making kit. From there, he began reading beer-making books, recruiting friends, and making his own beer!

I find it all so hot and sexy that I feel like a groupie at a concert. I ask questions; I'm an official testers, though I know nothing about beer; and I encourage him as much as possible. Best of all, his concoction is really catching on. My hubby and his beer-making partner served homemade beer at the Christmas party and will serve their home brew at my baby shower!

Here are a few informative beer-making resources--just in case you want to make your own beer.

Beer Wars:

Great documentary on the beer-making industry. I thought dancers were catty!

Beer-making kit:

I purchased the starters kit from a local beer-making supply store. Everyone was extremely helpful and friendly. In fact, I have noticed that those involved with the beer or wine making process are normally great people to be around. I wonder why?

Beer Making for Dummies:

Those familiar with the series know that this is an easy to follow and informative source.

Brewing TV:

I found this while looking for Podcasts. The hosts are informative and entertaining.

Beer-making shops:

• Oak Barrel in Berkeley
  
• San Francisco Brewcraft in San Francisco
• More Beer in Concord and Los Altos
  

Hubby and partner at Trumer Beer Company:

I love that my hubby's partner brought his little baby to the tour :)

Carnivore and Herbivore

Cooking Class:
Attentive Student:
The flambe was obviously way over my head!
My father is from Rio Grande do Sul, beef capital of Brazil, so logically meat dishes have always been present in my life. In fact, like the aunt in My Big Fat Greek Wedding, my dad would make chicken as a substitute for beef. Only recently, did he begin appreciating vegetarian dishes.

Like my father, I am clueless when it comes to meatless dishes. I have enjoyed vegetarian meals but I must say I'm a little ignorant when it comes to preparing them. How do you cook without meat? Better yet, how do you live?

After explaining my dilemma to a friend, she gave me Vegan Planet, a vegan cookbook. Let me start by saying that going from being a carnivore to an herbivore is beyond difficult! No wonder the T-Rex is extinct. He couldn't handle a broccoli and brown rice diet. Everything becomes a steak and the fact that I can't have one drives me insane.

I realized that though I wanted to adopt a healthier eating style, going cold turkey (meat references are all over) was not the answer. Like a crackfiend, I need an occasional fix, a piece of bacon, a fried egg, a BBQ. I finally reached a compromise. I opted for a few meatless dishes once a week...OK, once in a while. I have to start somewhere.

Needless to say, I will never be a vegetarian or vegan, but I like to think that a meatless diet, once in a while, will help improve my health, my family's health, and the health of the planet.

I'm please to say that it has been working. On meatless nights, I make fish (not really a meat) OR use meat substitutes. Again, I gotta start somewhere.



Below is my favorite vegan dish:
Black Bean and Butternut Squash Chili

• Olive Oil
• 1 chopped onion
• 1 minced garlic clove
• One 14.5 oz of chopped and drained tomatoes
• 1 cup of water
• 1 cup of apple juice
• 1/4 cup of tomato paste
• 2 tb of chili powder (I omit the chili powder)
• Salt
• 1 diced butternut squash
• 3 cups or two 15 oz cans of black beans, drained and rinsed

Directions:

• Saute the onions and garlic for 5 minutes. Add the remaining ingredients, except the black beans. Cover and cook for 30 minutes. Add the beans, simmer it for 15 minutes, and adjust the seasoning, if needed. Serve hot.
  

Like a true carnivore, I'm also including my favorite Brazilian meat dish--yum!
Brazilian Strognonoff

• 2 tablespoons butter shopping list
• 1 white onion minced shopping list
• 1 clove garlic minced shopping list
• 1 teaspoon salt shopping list
• 1 pound white cultivated mushrooms shopping list
• 1 pound beef cut into small cubes shopping list
• 2 tablespoons ketchup shopping list
• 1/2 cup sour cream

Directions:

• Lightly fry the beef with the butter, onion, garlic and salt in a large saucepan over medium heat. Add 1 cup of water to make a thick sauce then add remaining ingredients except sour cream and ketchup. Cook for 5 minutes and check meat for doneness. When done add sour cream and ketchup. Mix briefly and serve with potato sticks and white rice.

Since I like meat, I'm including a second meat dish, Lomo Saltado. This is such a tasty Peruvian dish!
LOMO SALTADO (PERUVIAN STIRFRY)

• 1 lb sirloin or tenderloin, cut into bite size pieces--You can replace the sirloin with chicken, shrimp, or tofu.
  
• 1 small onion, cut into strips
• 1 large tomato, cut into strips
• 1 large hot pepper, seeded and cut into strips
• salt
• pepper
• 2 cloves garlic, chopped
• 1/4 cup dry red wine
• 2 tablespoon lime juice
• 1/4 cup chopped cilantro
• French fries

Directions:

• Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
• Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.
  
• Add the red wine and the cilantro. Cook for one more minute. Toss in the French fries and serve with white rice.

You must watch Food Inc. It changed many of my eating habits.

Christmas and Cultural Norms

Christmas is here. But in good Brazilian fashion, we celebrate Christmas on the 24th--Brazilians must think that Jesus was a premature baby. The party begins on the night of the 24th, and we feast at midnight.

For years, this schedule threw me off and caused me to view American cultural norms as strange. Though I never verbalized this, I often thought:

"You're celebrating on the 25th? Why?" Clearly Mary went into labor on the 24th and if one really thinks about it, labor is no small feat. It needs to be celebrated!

"Why are you leaving cookies and milk for Santa when you can serve him Feijoada, a Brazilian bean dish, and later ask him to go clubbing (after the feast, teens visit friends or go out clubbing...gotta love Brazilian Xmas)?

What's with the snowsuit? Santa should be wearing speedos and sporting a tan. It is summer after all!

Again, I never verbalized my questions and thoughts. Instead, I learned to adjust, embrace, and enjoy the cultural norms that are now a normal and accepted part of my life. In fact, I now use the differences to my advantage. I feast both on the 24th and 25th!

Here are some of my top holiday photos:

The Kardashian's Christmas card. I come from a dysfunctional family (we all do), but we at least pretend to be normal! The K clearly don't care. I can picture Kim saying, "It's Christmas, a festive time in the year. Why should we smile?"

White House Gingerbread House. I have a little crush on Obama and secretly wished that he had invited me for Xmas for hot chocolate and a piece of his white chocolate house. One day!

Brazilian Desserts

Each week, I receive e-mails letting me know how my baby is developing inside of me. The posts are cute and often compare the size of the baby with a fruit or vegetable. Since this week the post compared my baby's size to corn and I feel like a little pamonhinha with a belt around my waist, I started to think of great Brazilian dishes.

Pamonhia:


Below are a few top recipes of Brazilian goods:


Pao de queijo or Brazilian Cheese Puffs/Bread:
Pao de Queijo is well known in the central region of Brazil. It's simple, easy, and tasty. Best of all, you can make the dough, roll the balls, and freeze until it's time to bake.

My family loves it and I often make it for breakfast on a lazy weekend morning!

Ingredients

• 1/2 cup vegetable oil
• 1/3 cup water
• 1/3 cup milk
  
• 1 teaspoon salt
• 2 cups tapioca flour
• 2 teaspoons minced garlic
• 2/3 cup freshly grated Parmesan cheese
• 2 beaten eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour 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 eggs into the tapioca mixture until well combined. The mixture will be chunky like cottage cheese. Roll rounded, gold-size balls of the mixture. onto a baking sheet. The best way to make the balls is to moisten your hand with oil, scoop a spoon full of the mixture into your hand, and roll the mixture into the size of a golf ball.
   
4. Bake in preheated oven until the tops are lightly browned, 20-30 minutes.

Brigadeiros or Chocolate Truffles
I love brigadeiro but noticed that non-Brazilians either love it or hate it. On special occasions, I make the truffles, roll it with cocoa powder, and serve it with strawberries...yum!

Ingredients

• 3 tablespoons unsweetened cocoa
• 1 tablespoon butter
• 1 (14 ounce) can sweetened condensed milk

Directions

1. In a medium saucepan over medium to low heat, combine cocoa, butter and condensed milk. Cook, stirring constantly, until thickened, about 10 minutes. Or scrap the spoon across the bottom of the pan. If the mixture takes a few seconds to once again cover the pan, it is ready (Sorry for my very scientific and detailed assessment strategy, but know that it works). Remove from heat and let it rest until cool enough to handle. Form into small balls, sprinkle the balls with chocolate sprinkles (if desired), and eat at once or chill until serving.
   
2. Note: At my home, I never roll the ball or add the sprinkles. I just use a spoon and surprisingly enough am able to eat it all during an episode of House.

Olho de Sogra or Coconut Candy

If you have not noticed, the method to make Olho de Sogra, which translates into mother-in-law's eye, is the same as the brigadeiro; you only substitute the cocoa powder for coconut flakes and stuff the coconut mixture into prunes, which you can omit if you prefer. This is a huge hit every time I serve it and the prunes...well, you know.

Ingredients

• 1/4 to 1/2 cup of coconut flakes
  
• 1 tablespoon butter
• 1 (14 ounce) can sweetened condensed milk
• Whole Prunes
  

Directions

1. In a medium saucepan over medium to low heat, combine coconut , butter and condensed milk. Cook, stirring constantly, until thickened, about 10 minutes. Or scrap the spoon across the bottom of the pan. If the mixture takes a few seconds to once again cover the pan, it is ready (Sorry for my very scientific and detailed assessment strategy, but know that it works). Remove from heat and let it rest until cool enough to handle. Once cool, scoop a small amount of the mixture and stuff it into a piece of prune.
   
2. Note: At my home, I just use a spoon and surprisingly enough am able to eat it all during an episode Desperate House Wives. Fortunately, House and Desperate House Wives are on different nights.
   

Pudim de Leite or Milk Flan
Pudim has to be one of the top Brazilian treats. It is always a hit, easy to make, and tasty.

Caramel:

• 1 1/2 cup of sugar
• 1 cup of water
  

Flan:

• 1 can of condensed milk
• 1 can of whole milk
• 4 eggs

Directions

1. To make the caramel, melt the sugar in a sauce pan at medium to low heat. Once the sugar has a golden color, add 1/2 cup of hot water and mix. Let mixture boil until the sugar has completely dissolved. Pour the mixture into a flan pan and set aside. For additional guidance, click on the link. Please know that the recipe and steps in the link varies a little. They add 5 eggs and omit the water.
   
2. In a blender, Cuisinart, or with a mixer, combine the condensed milk, milk, and eggs. Pour mixture over the caramel and cover it with foil. Place the flan inside a banho-maria, a baking pan filled 1/2 way with water. Bake at 350 for 45 minutes to 1 hour. The flan is ready when it develops a custard-like consistency. Let it cool in the fridge for up to 2 hours. Once cool, remove the flan from its baking pan and serve.

I love the above recipes and am always pleased with the results. As I mentioned before, it is easy, fast, and tasty. Enjoy!