4 Brazilian Dishes to Eat as You Watch the Olympics

With most of the world’s attention focused on the Olympics in Rio, it is a perfect time to discover some delicious Brazilian dishes.

So when was the last time you enjoyed a meal composed of Brazilian dishes? I am willing to bet it has been quite a while, if ever. Luckily I have sourced 4 Brazilian recipes from CulturEatz’s archives for you to try in honor of the 2016 Olympics in Rio. They are are mix of traditional recipes with a twist, a vegan version of a classic dish, a sandwich made with a tapioca crepe, and a refeshing drink made with Coca Cola.

Brazilian Dishes

Tasty reading ahead, KEEP GOING… →

Smoky Brazilian Fish and Potato Stew (Moqueca)

The Moqueca dish is a very old Brazilian seafood stew. Here I added a Canadian twist with a dash of liquid smoke and lovely morsels of Canadian grilled smoked salmon.

Let me tell you about a Canadian potato company, The Little Potato Company which I will tell you about shortly. Therefor after receiving 3 pounds each of two lovely creamer potato varieties, I have quite the Canadian-Brazilian fusion recipe for you. One definition of potatoes for me is stews. And I really love fish stews. The traditional Moqueca was a prefect match.

I have mentioned before that I have a black thumb, no green ones to spare. But I have tried to not let this personal fact stop me from trying to grow plants, flowers or vegetables. When I was about 15 I asked my parents if I could tear up a small section of the backyard to plant a vegetable garden. They gave me a space of about 5 by 15 feet. I planted tomatoes, beans, zucchinis, onions and potatoes. It was not a very successful crop…except for the potatoes. I had so much fun digging one up after the other. I had maybe enough for 3 meals only but it was a success in my green book. And it was still a success when spring came around as I was preparing for a new harvest. As I turned the earth I found more perfectly good potatoes that had spent the winter underground!

Smoky-Brazilian-Fish-and-Potato-Stew-3

Tasty reading ahead, KEEP GOING… →

Bean Vegan Lately? Brazilian Vegan Feijoada & Red Bean Ice Cream

More beans are good for you! Here are two great recipes to add to your recipe rotation: Vegan Feijoada and Japanese Red Bean Ice Cream.

For as long as I can remember my mom has been on the hunt for good recipes with beans and legumes. This has influenced me a bit too as I may not search for such recipes as actively but if they fall in my lap my curiosity will be piqued. When I was offered the Vegan Beans from Around the World cookbook for review I could hardly say no. The ‘around the world’ part obviously increased my interest. Would it love up to my high expectation? Let’s find out with the two recipes I prepared from this cookbook: the Brazilian Vegan Feijoada and the Japanese Red Bean Ice Cream.

vegan feijoada

Tasty reading ahead, KEEP GOING… →

Brie Brazil Balls & Lentil Loaf in Tapioca Crepes with Brazilian Salsa

Brie Brazil Balls & Lentil Loaf in Tapioca Crepes with Brazilian Salsa is my answer to the folowing challenge: BLT Sandwich WITHOUT bacon, lettuce and tomatoes!

The new Creative Cooking Crew hosts really seem to have racked their brains in the last months to challenge the members with fun and crazy themes. Last month we had a Chopped (TV show) like challenge where we had to use Granny Smith apples, nut butter, vinegar and bacon in a recipe. And our hosts where just as cooky this month with this theme: BLT Sandwich WITHOUT bacon, lettuce and tomatoes! A famous movie quote came to mind: Toto we’re not in Kansas anymore! I also added a personal challenge here: to defy the concept of the sandwich. You see my ‘bread’ was the T of my BLT. Well actually I made a BBBLLT with Brazilian flair! Let’s explore my mysterious sandwich with tapioca crepes.

Brazilian Dishes BLT

Tasty reading ahead, KEEP GOING… →

Moqueca

I am happy to announce the winner of the O pomegranate champagne vinegar contest. By a random number picker site I want to send my Congrats to the lucky winner: Karyn! I’ll be in touch with you by email!

These last 24 hours have been challenging mentally. Its very personal stuff and I won’t discuss it here but I had 2 bombs dropped on my head where I just have to deal with it whether I want to or not. I already resolved myself to be positive and take the best steps to deal with these 2 situations…..but they really were things I could do without and I feel crushed, demoralized and powerless.

The only need I have right now is comfort: in food and in support. Support took the form of calling my mom and a couple of close friends which really helped. Tonight I will be eating leftovers from yesterday’s dinner…I am just adding a bit more fish since there is not enough protein for a meal left.

moqueca

I made this dish last night for the first time and I fell in love with it right away. Sorry the pic is not great I took it in a rush. Moqueca is a very old Brazilian dish, a seafood stew. I came across this recipe on Testado, Provado & Aprovado where Renata presented a super quick version using a pressure cooker. Well I don’t have one but I tweaked her recipe (a lot) for a quick enough 30 min dinner version with a pot on a stove.

It is so packed with flavor and so warm: it is comfort in a bowl. It will bring a smile to my face and my taste buds will sing….and I really need that right now.

Ξ Moqueca Ξ

454g fillet of white fish of your choice
2 garlic cloves
2 tbsp lime juice
1 onion chopped
1 small eggplant chopped
1 tsp paprika
Pinch red pepper flakes
1 cup tomato sauce
1/2 cup chopped fresh cilantro
200ml coconut milk
rice

Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Set aside while preparing the rest of the soup.

In a large covered pan, coat the bottom with the olive oil and heat on medium heat. Add the chopped onion and eggplant and cook a few minutes until softened. Add paprika, and red pepper flakes. Sprinkle generously with ½ tsp salt and pepper to taste. Cook until the veggies begin to soften. Stir in the tomato sauce. Bring to a simmer and cook for 5 minutes, uncovered.

Use a large spoon to remove about half of the vegetables. Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over everything and add the chopped cilantro on top. Simmer, covered, for 15 minutes. Serve with rice.

Coca-Cola goes Brazillian & Colombian

What to do with Leftover Coca-Cola? Amazingly there are a few South American recipes that make this soft drink a main ingredient.

Yep! Coca-Cola recipes. Actually another great title for this post would have been What to do with Leftover Coca-Cola. I needed a 2 liter bottle…future post! But I thought I would be “environmental” and “recycle” the Coke ???!!!???

Colombian Coca-Cola Rice Brazilian Dishes iced chocolate drink

I have never been a big fan of sodas but I felt bad at the thought of pouring 2 liters of Coke down the drain. I was too curious and went hunting for recipes that had Coca-Cola as an ingredient. There was not a whole lot out there but imagine my surprise when I came across two South American recipes! Not only do I get to use up the Coke….I am doing Ethnic Eatz with it!

colombian coca-cola rice

The first recipe I made was an apparently very popular Colombian coastal dish. If you are Colombian and are reading my blog please hit me and let me know what is up with that? It is not the prettiest dish but it was good. I took it to a potluck BBQ and it had some success. I did a half portion of this recipe from Colombian born Food Network starlet Ingrid Hoffmann.

Ξ Colombian Coca-Cola Rice Ξ

Ingredients
  • 1-1/2 tbsp vegetable oil
  • 2 cups long-grain white rice (I had brown rice at home)
  • 1/2 tsp salt
  • 3-1/2 cups Coca-Cola
  • 1/4 cup raisins
  • 3 tbsp sliced or slivered almonds, lightly toasted (I had shredded coconut on hand)
Preparation
Heat the oil in a large pot over medium-high heat for 1 minute. Add the rice and cook until it is opaque, about 2 minutes, stirring often.Add the salt to the cola and stir until dissolved (the salt helps to release some of the carbonation) and then add it to the rice. Bring to a boil, then reduce the heat to medium- low, cooking until the liquid has almost completely evaporated, about 15 minutes. Stir in the raisins and the almonds and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 25 minutes. Uncover, fluff with a fork and serve.

 

If you are doing your liquid math, I had about 2 cups left of soda since I halved the rice recipe. Trying the Brazilian Iced Chocolate Drink was a no brainer decision. A super sweet chocolate iced drink! It was soooooooooo decadent.

Brazilian Dishes iced chocolate drink

Ξ Brazilian Iced Chocolate Ξ

Ingredients

  • 2 squares (1 oz. each) unsweetened chocolate
  • 1/4 cup sugar
  • 1 cup double strength hot coffee
  • 2 ½ cups milk
  • 1 1/2 cups Coca-Cola
  • Whipped cream or ice cream

Preparation

Melt chocolate in top of double boiler over hot water. Stir in sugar. Gradually stir in hot coffee, mixing thoroughly. Add milk and continue cooking until all particles of chocolate are dissolved and mixture is smooth, about 10 minutes. Pour into jar, cover and chill. When ready to serve, stir in chilled Coca-Cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups.

Pretty Food Brazil

Hello all,

I am going to be crazy busy and then off for 5 days without blog access till Feb 01st. But I do not want to just abandon you either so I am preparing a Pretty Food from Around the World pic week.

Sorry no interesting text to read, just eye candy!

Salmon Fish Stew, Brazilian Style by thecookingadventuresofchefpaz