Fresh eggs from the farm

We visit my husband's family farm once a month but I would love to live closer to enjoy all the good things there. A good reason to have chickens is to be able to collect fresh eggs and have a regular supply of delicious eggs to try new recipes.

Chickens there have room to roam free and eat outside. The kids love to throw kale from the garden fence and watch the chickens running torwards their natural food!

Much different from this other farm... Birds that live short lives, 40 to 45 days, under confined conditions, without ever seeing natural daylight. There is a campaign called Chicken out in Europe and you can read more about it here too.

And that reminds me of the British movie "Chicken Run," released a few years ago, about the miserable lives of a clan of chickens at a farm in 1950's England that plan to escape their prisonlike coop. Did you notice that they have teeth?

Romeo and Juliet - a sweet pizza for my Valentine

It's Valentine's Day in many countries, but here... What are you making for your sweetie, neighbor or friend?

Here's a sweet pizza I made, with guava paste and cheese, a common combination found in many latin countries and known here as "Romeo and Juliet." The name might have come from the famous play by Shakespeare, but the idea is that "cheese and guava paste" make an irresistible and perfect combination.

Also, Portuguese has two genders for nouns, so Cheese is masculine and Guava is feminine. A language peculiarity that makes Portuguese a beautifil language but very confusing for English speakers who have a hard time trying to figure out the gender of things.

My contribution to "A heart for your Valentine" event. If you would like to participate, please find the instructions here.

To make the Romeo and Juliet pizza:
1 recipe for personal pizza
1 can guava paste cut into cubes
cream cheese, white cheese or mozzarela

Cover the pre-baked pizza with the cheese and the guava paste and bake in preheated oven until cheese and guava paste melt.

Guava and guava paste

Do you say Mardi Gras or Carnival?

This has nothing to do with food, but it's Carnival in Brazil and I will be out for a few days.

Can you tell it is a mannequin? It looked so real to me. By the way, I say Carnival. Have fun!

Game night with Arugula and Sun-dried Tomato Pizza!

For football fans or not... There is nothing like homemade pizza to please everyone! Set up a table for personal pizzas with pre-baked pizza crust, different toppings, olive oil, herbs and a no-cook tomato sauce. The do-it-yourself pizzas will sure please everyone and the cook can score a touchdown too, fixing the pizza crusts in advance!

My contribution to the Game Night event that Mansi at Fun and Food is promoting.

Pizza dough
1 package active dry yeast
1 cup warm water (about 105 °F/40°C)
1 teaspoon sugar
1 teaspoon salt
2 1/2 to 3 cups all-purpose flour
2 tablespoons olive oil

1) In a mixing bowl or food processor: dissolve yeast in water and add sugar. Let stand for 5 minutes, then add the flour, salt, and oil and beat or process until smooth.

2) Knead: on a floured flat surface for about 5 minutes, until smooth.
(This step can be skipped if using a food processor).

3) Cover and let rise: in a warm place until doubled. It should be ready in 30 to 60 minutes. (Make the pizza sauce below while the dough is rising.)

4) Roll out: break the dough in half, or in the amount of personal pizzas you want to make. Roll out using a rolling pin to flatten it out to about 1/4" (0.5 cm) thick. Run the pin over the dough once or twice, flip over and roll it again to make it even (use a plate to cut out a round shape). Transfer dough to a lightly greased cookie sheet, prick several times with a fork.

5) Pre-bake: at 425 °F/220°C for 6-8 minutes.

6) Add toppings: Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

My toppings suggestion: fresh tomato sauce, mozzarela or goat's cheese, oregano - cook a few minutes in the oven. Remove from oven, place arugula and sun-dried tomatoes on top - these last two ingredients do not need to be cooked; sprinkle coarse salt and pepper over the pizza. Enjoy!


For skillet pizza:
Instead of baking, heat a non-stick skillet over medium heat, cook each round 2 minutes per side or until lightly browned. Add toppings, cover with a lid and cook for another 2 to 4 minutes.

No-cook fresh tomato sauce
3 ripe tomatoes, cut in half
1 teaspoon extra-virgin olive oil (evoo)
1/2 teaspoon salt
1/2 teaspoon sugar
oregano, fresh basil leaves, black pepper and garlic powder to taste

1) Grate tomatoes: use a coarse vegetable grater over a bowl, grating as close to the skin as possible (flesh down, do not grate skin, discard it).

2) Mix together grated tomatoes, oregano, basil, salt, sugar, pepper and garlic powder.

This recipe makes a great fresh tomato sauce for any pasta.

Moqueca: Brazilian Fish Stew - Grow Your Own # 6

Moqueca is a traditional Brazilian seafood stew that consists basically of layers of onions, bell peppers, tomatoes, cilantro, pepper and fish steaks cooked and served in a black clay pot and a side of rice.

There are many types of moqueca depending on the meat used, but two stand out: one from Bahia state and another one from Espirito Santo state. What differentiates one recipe from another is the use of two ingredients: coconut milk and palm oil that are added only to the Bahian style.

On our first vacation together after we got married, some 13 years ago, we drove a thousand miles to Porto Seguro, a place that claims to be where the history of Brazil started. As we were on vacation and time did not count, we would stop for a couple of days here and there to enjoy the beaches along the coastline. Over there, they eat a lot of fish and we were able to try the two types of moqueca, that were always brought steaming hot to our table.

This is my contribution to Andrea's recipes and her Grow Your Own event. I used cilantro from my indoor garden.

Moqueca baiana (Bahian fish stew)

2 lbs. (1 kg) fish filets, cut into large portions, about 2 inches (5 cm)
juice of one lime
Salt and black pepper to taste
1 tablespoon sweet paprika
1 pound (500 g) shrimp, peeled and deveined (optional)

2 tablespoons oil
1 large onion, sliced
3 cloves garlic, minced
3 large tomatoes, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 bunch cilantro
7 oz (200 ml) coconut milk
2 tablespoons palm oil (azeite de dende)
1 teaspoon salt

1) Marinate the fish filets and the shrimp with salt, pepper, paprika and lime juice for at least one hour.

2) In a large sauté pan or dutch oven, sauté garlic in oil. Turn off the heat at this point and using half of the vegetables start making layers of onions, bell peppers, tomatoes and peppers. Cover the layers with the fish, the marinade and cilantro.

3) Cover the fish making other layers with the shrimp, the remaining onions, bell peppers, tomatoes and cilantro. Add the palm oil, the coconut milk and sprinkle the salt. Cover the pan with a lid and simmer over low heat for 30 to 60 minutes or until fish and vegetables are cooked. Serve with rice.

Serves 4 to 6.

More moqueca recipes with pictures can be found here:
- Simply Recipes
- Epicurious

Eating Global: Brazilian Fusion Cuisine

Take a seat, grab a cup of coffee or tea, and watch this video on Gourmet website featuring the Brazilian fusion cuisine. I found it very interesting, as they went out to the streets to get a glimpse of many dishes like Brazilian Fish and Shrimp Stew (moqueca, pictured above), pastel (fried pastry), sushis, and sweet pizza among others. Due to the mingling of several cultures, the food in Brazil is clearly a combination of several cuisines that create unique dishes using local ingredients, mostly with European techniques.

Or, if like me, you like food movies... Try "Woman on top" (2000, rating R) with Penelope Cruz, who plays a young Brazilian chef that creates wonderful recipes and leaves for America, where she becomes a star as the host of a TV cooking show, Passion Foods Live.

Speaking of movies... What's the best food movie you have ever seen?

Lentil Soup and Grilled Eggplant - Royal Foodie Joust

For the monthly Royal Foodie Joust at The Leftover Queen I needed to use eggplants, lentils, and cinnamon. Even though the task seemed easy, I had never tried mixing eggplants and cinnamon. Well, I soon found out that they are a perfect match to make a wonderfully warm and comforting soup for a chilly day!
Ingredients:
1 large eggplant
1/2 teaspoon ground cinnamon
salt, paprika, garlic powder and pepper to taste
Extra-virgin olive oil

3 strips (3 ounces) bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
Coarse salt and freshly ground pepper

Grated Parmesan cheese

Directions:
1) Slice eggplant lengthwise into very thin slices. Brush or spray slices with olive oil; sprinkle with salt, paprika, garlic powder, pepper, and cinnamon. Grill on electric/outdoor grill until each side has golden brown grill marks and is fragrant. Reserve for garnish.

2) In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.

3) Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.

4) Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes. Add salt and pepper if necessary.

5) Arrange grilled eggplant slices on deep bowls. Laddle lentil soup, top with grated parmesan cheese. Serve immediately.



Lentil soup adapted from the book Everyday Food - Great Food Fast by Martha Stewart.

Cassava or Yucca Root - Grow Your Own # 5

Cassava, yucca, Brazilian arrowroot, mandioca... So many names for a root that can be used in a variety of dishes. The most known ingredient extracted from the root of cassava is tapioca flour, tapioca starch or yucca flour. Sounds familiar? I use cassava as much as many people use potatoes. Puddings, breads, cakes, chips, deep fried, purées, dumplings, soups, etc. can be made with cassava or tapioca. Gluten-free, it can replace wheat flour and it is very used by people with wheat allergies, like coeliac disease.

This is my contribution to this month’s Grow Your Own event.

The pictures were taken from my husband's family farm. Cassava is organically grown there and right now I have some in the freezer for future recipes.

To view a recipe using tapioca, please click the picture.

Portuguese French Toast or Brazilian Rabanadas

Many countries celebrate a white Christmas but, since it is Summer time in Brazil, many places have Christmas lights on palm trees. However, we also exchange gifts, decorate our houses with lights, put up trees and have large family reunions. Turkey and roasted pork are traditional dishes during Christmas supper. 

Another Christmas tradition here is the Portuguese French toast or "rabanadas" that were brought from Portugal and consist of french bread, milk, eggs, and cinnamon sugar on top. It is a part of my husband's family memories on Christmas day. My father-in-law usually orders the bread in advance and keeps this tradition going. It is like a magic moment, an opportunity to spend time with the family members during breakfast or the afternoon snack. As this year we are celebrating Christmas with my parents, I already asked my mother-in-law to make "rabanadas" on New Year's day!

Rabanadas - From the kitchen of my mother-in-law

About 20 1-inch-thick (2.5 cm) slices french bread
1/2 can sweetened condensed milk (reserve other half for topping)
2 cups of milk
3 eggs, separated

About 3 tablespoons oil for pan-frying
Sugar and cinnamon to sprinkle, condensed milk or syrup to pour over fried bread

Directions:
1) If possible, buy the bread the day before, slice it and let it sit overnight in an open container.

2) Using an electric mixer, beat egg whites until soft peaks form. Add egg yolks and beat again until thick.

3) In a medium bowl, combine half can of condensed milk with the milk.

4) Soak lightly each slice of bread with the dissolved condensed milk, drain the excess and coat the slice with eggs whites.

5) Fry in hot oil until golden brown on each side. Place on paper towel to drain and sprinkle with sugar and cinnamon, condensed milk, or syrup. Serve warm.

Does your family have any Christmas traditions?

Fruity Pastel Cookies - Christmas cookies from around the world

Baking cookies at Christmas is an old tradition that so many people treasure. I did some research and found out that the tradition of leaving Christmas cookies and milk for Santa isn’t a very old one. It is believed to have started around the 1930s during the time of the Great Depression. So, if you were nice, you thank Santa for the hard work on Christmas Eve, and if you were naughty you can still try to bribe him with some cookies!

I gave these cookies to our children's preschool teachers as a Christmas gift, placed them in clear boxes and attached a bow to the lid.


This is another contribution for Susan at Food Blogga who is hosting the Eat Christmas cookies event until December 24th. To join the fun and share your recipes, please click the red logo on the right for instructions.

Ingredients:
3/4 cup butter, softened
1/2 cup sugar
1 package (3 ounces) lime gelatin or flavor of your choice
1 egg
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
Red and green colored sugar and/or sprinkles

1) In a large mixing bowl, cream butter, sugar and gelatin powder. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.

2) Using a cookie press fitted with the disk of your choice, press dough 2 inches (5 cm) apart onto ungreased baking sheets.

3) Decorate as desired with colored sugar and/or sprinkles. Bake at 400°F (200 °C) for 6-8 minutes or until set (do not brown). Remove cookies to a wire rack to cool.

Yield: 6 dozen

From our home to yours:
- I used two flavors of gelatin powder and created red and green cookies.
- Remove cookies while they are still hot so they don't stick to the pan.





Adapted from magazine Taste of Home, Dec/Jan 2003

Holiday Cheese Spread - Holiday Cooking, Blogger Style

Every year my family throws a big Christmas dinner and we invite some friends. My friend Walkiria showed up a few years ago with a tasty snowman cheese spread that was too cute to eat. It "melted away" quickly as everyone wanted to get a taste of it.

This is my entry for the Annual Holiday Cooking, Blogger Style recipe exchange. If you would like to participate, please visit Overwhelmed with Joy for the guidelines. And happy cooking!

Ingredients:
3 slices bacon
2 tablespoons butter
1 pkg. (8oz - 240 g) cream cheese softened
2 cups finely shredded Cheddar cheese (I used smoked ricotta)
Garlic powder, onion powder, and black pepper to taste.

1) Place bacon on roasting rack, cover with paper towel and microwave at High for 3 to 6 minutes or until brown and crisp. Cool and crumble.

2) Mix butter, cheese, cream cheese, onion powder, garlic powder and pepper in medium bowl until well blended. Add bacon and combine well. Divide mixture in half.



For the snowman:
2 pretzel sticks
black peppercorns
1 whole pimiento
1 pimiento-stuffed green olive
1 baby carrot
crackers

1) Divide one half of them mixture into 2 or 3 portions (depending on the type of snowman you want to make). Shape each portion into ball , making balls for head and upper body slightly smaller than base. Stack balls on serving tray.

2) Make snowman's arms by inserting pretzel sticks into cheese. Decorate with peppercorns for the eyes and buttons. Add carrot for the nose. Cut small piece of pimiento for mouth. Cut 1/2 inch-wide strip of pimiento to make scarf. Trim top and bottom of olive and use wooden pick to secure olive to cracker for the hat. Place on head.

For Santa's boot:
Sliced almonds
Black peppercorns
pimiento strips

Shape remaining half of cheese mixture into boot shape. Trim top of boot with sliced almonds to resemble fur. Use peppercorns and pimiento for laces and bow.

Congo Bars and Christmas Cookies around the world

I am so far behind with the Thanksgiving recipes I promised to post here that I decided to switch to Holiday cooking! Last year my old small group organized a Christmas party and there was a gift exchange. It was a lot of fun, the hostess gave away Congo Bars baked in small bundt pans and wrapped in clear cellophane to each of us. I asked for the recipe and she was kind enough to share her secret with us. These make a great gift.

Susan at Food Blogga is hosting an event called Eat Christmas cookies from now through December 24th, and I wanted to share this recipe that tastes so much like cookies and it is so easy to make. To see all the wonderful Christmas cookies recipes from around the world, you just need to click the red logo!

Ingredients
5 tablespoons melted butter
3 eggs
2 cups brown sugar
1 cup chopped Brazilian nuts or walnuts
1 cup chocolate chips
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

1) Preheat oven to 350 °F (180 °C). Grease 10 x 15 inch pan. (You can use small bundt pans or 12 muffin cups).

2) Combine butter and sugar in bowl. Add 1 egg at a time, beating well after each addition. Stir in flour, baking powder and salt; blend well. Fold in chips and nuts. Turn in pan, spread evenly.

3) Bake until top is lightly browned, about 20-25 minutes. Transfer to wire rack; let cool. Cut into bars and sprinkle confectioner's sugar on top. Congo bars will freeze.