National Cocktail Day

I have decided to make Tuesdays National Cocktail day.  You may ask why a Tuesday and not a Friday or Saturday. Simple! Tuesdays are my toughest teaching day. On Ts, I teach 3 very different 1 1/2 hour classes and to spice up the day a little more, I also pump every 3 hours (I'm still breastfeeding) , and plan for the next day. By the time I leave work, I am more than ready for a drink!

Being that Tuesdays are now National Cocktail day, I am posting one of my favorite recipes:

Traditional Caipirinha:

Ingredients

• 1/2 lime, quartered

• 1 teaspoon white sugar (add more if needed)

• 2 1/2 fluid ounces cachaca (I have also used Vodka and it tastes just as good)

• 1 cup ice cubes
• 
  

Directions

1. In a large rocks glass squeeze and drop in 2 eighths of lime. Add sugar, crush and mix with a spoon. Pour in the cachaca and plenty of ice. Stir well.

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!

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.