Coxinhas

Croquetas de pollo a la brasileña (a.k.a coxinhas)

http://www.comidakraft.com/sp/recipes/croquetas-de-pollo-a-137328.aspx?cm_mmc=eml-_-rbesp-_-20120925-_-1365&cm_lm=373B5EB2A6765715D11D279F2B03BF6A

Delicia Cakes

Dear awesome and amazing followers (where are you by the way?),

Today I am sharing with you my dear friend Vanessa's blog. She makes the most delicious and gorgeous cakes ever. She is highly professional and extremely dedicated in getting her clients what they wish. I know this from my own experience since she designed and baked my wedding cake (it is the black and white one that appears on the righthand side of the page). My fav flavor is brigadeiro. What is yours????

And don't forget to stop by her website to check out her darling cakes: http://deliciacakes.weebly.com/

See you later, alligator!

DB Sand-Wishes

Isn't marvelous to visit new places, try new flavors and bring new recipes and ideas home? And some times all we need is a quick trip around the corner for some inspiration. That's what happened this Saturday when I went to the new Deseret Books store in Draper. And here is a delicious and easy recipe that can be made as a healthy snack on a summer/fall afternoon or even as Sunday dinner. Enjoy!

Deseret Books sandwiches

1 package of Deseret Books rolls
1 can of peach salsa (also found at DB)
Cheese (I used cheddar and provolone)
Cold cuts (I used Turkey and Smoked Turkey)
optional: spinach + decoration

Serving suggestion: Raspberry ice and potato salad

Have a great week!

:)

Long time no post!

My dear 19 blog followers (LOL!),

I cannot believe it has been over a year since I last posted a recipe here. No, I did not stop cooking. No, I did not stop eating either! No way! Two small words can perfectly explain my long absence from my e-book of recipes: LAW SCHOOL.
In the last year, I accumulated a number of recipes and I will now do my best to post them one by one - and remember the exact ingredients, cooking time and secret ingredients. Phew!
And if you have any recipes you would like to share, send them my way. Keep in mind that this space is not only mine but yours too.
Sem mais delongas, vamos ao que interessa. How about we start with some awesome, delectable, super easy pizzas? I think I just heard a YES! One of the things I enjoy the most during summer is being able to cook and eat outside. Have you tried making pizza on the grill? I do it and I love it. Recently some friends told me they had a hard time making pizza on the grill. I hope the same does not happen to you. Use a pizza stone and place in the grill for at least 10 minutes before you place the pizza. Start by placing the dough (no toppings yet!) on the hot pizza stone for 1-2 minutes. Do not let it bake completely. Once the dough is a bit harder than when it is uncooked, take it out of the grill, add the toppings and put it back on the pizza stone. Wait until the pizza dough is completely cooked and the cheese has melted! Mamma mia! Here I go again! How can I resist you!

Pick your favorite and let the grilling season begin!

Tip for the pizza dough: use 2/3s of white flour and 1/3 of semolina (durum wheat) flour. See my Mom's recipe here: http://dabegni.blogspot.com/2010/07/williams-sonoma-veggie-pizza.html

Suggestions:

1. Shrimp, artichokes, yellow squash and diced tomatoes

2. Spinach and salami with provolone cheese

3. Turkey and Parmesan cheese

4. 2-in-1 Pizza and Calzone: why settle for one when you can have both? The ingredients here are cheddar cheese and black olives

5. Calzone Full Moon: guess what's inside (yes, go ahead and guess because I can't remember!)

6. Grilled Ham and Cheese Calzone

7. Envelope Calzone (here with tomatoes and seasoned olive oil)

8. Calzone 'Torto'

9. Calzone with Cheese on Top

10. Calzone Half Moon

In the words of Mr. Porky Pig: That's all, folks!

Love, me.

Quem quer pão?

Aqui vai um link saborosíssimo para todas vocês que adoram pães e massas em geral e querem dar uma variada mantendo uma dieta saudável:

http://msn.minhavida.com.br/conteudo/13331-Compare-nove-tipos-de-paes-antes-de-incluilos-na-dieta.htm

Bom apetite!

Testando 1-2-3

Here is another post from the Testing 1-2-3  series.

In the last couple of weeks, I tried all four new KRAFT Philadelphia Cream Cheese cooking creams (or créme): original, garlic, Italian herbs and Santa Fe.

I recommend any of the above for a quick and flavorful meal. Just cook some pasta and once it is cooked, drain the water and add the coking cream. Voilá! It is ready to serve. Try also some of the recipes on the back or in a booklet that comes with it. For more ideas, check out Paula Deen's website: http://www.realwomenofphiladelphia.com/cooking-creme-creations

Let me know how your recipe turns out. Hum...!

My suggestion: Santa Fe blend KRAFT Philadelphia Cooking Cream with Whole Wheat Pasta

Paella Californiana

Para o 'post' de hoje (ou melhor dizendo, 'do mês'), escolhi essa receita deliciosa da cozinha espanhola de nome Paella.

Na primeira viagem a Madrid em 1994, aprendi que a  paella teve sua origem na Espanha antiga como uma refeição de domingo feita pelos homens ou maridos com as sobras da semana, incluindo diferentes tipos de carne como carne vermelha, porco, frango e frutos do mar. Assim, evitava-se o desperdício, e as mulheres e esposas podiam descansar um dia na semana dos afazeres do fogão. Por isso o nome pa'ella, ou para ella (para ela).

Essa receita é na verdade para nós mulheres, ou 'panosotras', já que o convidado de honra do programa da Ana Maria Braga na Globo 'Mais Você' esta manhã foi o ator espanhol Antonio Banderas.

Os ingredientes podem ser facilmente encontrados em lojas e supermercados com produtos estrangeiros e sulamericanos, incluindo o açafrão.

Aqui vai o link para a receita: http://maisvoce.globo.com/videos/v/culinaria-paella-do-antonio-banderas/1517241/#/programas/20110524/page/1.

Como dizem os espanhõis, ¡Buen provecho! 

Easter Chocolate Cake

I know Easter was last weekend but I decided to post this recipe anyway because it is super easy and delicious. All you need is: one box of Kroger Devil's Food Chocolate Cake (all you will need is: 3 eggs, 1 1/3 cup of water, 1/2 cup of oil), one Duncan Hines Amazing Vanilla Glaze, cinnamon and strawberries. Follow instructions on the box for the chocolate cake - the mix in the box makes 2 cakes, I used the entire mix for this one bundt cake. I baked it in a nonstick bundt pan for about 55 minutes and it turned out just perfect - baked and moist! Let it cool for a few minutes before removing from pan. Put it on a rack and once it is cool enough, pit some fresh strawberries around it (or on top of it, if you prefer) and apply the glaze. Sprinkle some cinnamon on top. Voilá! A delicious home-made chocolate cake in less than an hour and for only 10 bucks! Enjoy!

Homemade Linguine with Semolina Flour

So, you think it is difficult to make homemade pasta? Think again!

It is not as difficult as you might think, but it doesn't take time and will probably leave a mess in the kitchen.

However, there's nothing like preparing an italian dish made from scratch - with pasta you made it yourself!

In other words, it is totally worth it!

The first thing you will need is a pasta machine - see picture 2 below.

Then, a few more ingredients - see recipe below - and voilá, the sky is the limit - ok, not really, let's say your stomach is the limit!

Homemade Linguine

Ingredients

2 large eggs

1 cup unbleached all-purpose flour

1 cup semolina or durum wheat flour

2 teaspoons water

¼ teaspoon extra-virgin olive oil

a healthy pinch of salt

optional: fines herbes or italian seasoning

Start by making the dough. Break each egg into a small bowl and then beat to mix up the eggs.

Next, add the flour and add half of the water and the olive oil. Mix for 20 seconds. If you have a bread machine, knead the dough using it for about a minute and a half. If doing it manually, knead the dough for at least 5 minutes - add the seasoning at this point if desired. Add the rest of the water and knead again, electrically or manually.

At this point the dough should be elastic and a little sticky. Remove the dough, wrap it in plastic wrap and set it aside for 30 minutes to rest.

After about 15 minutes of the dough resting, place a large pot of water on the stove to cook the pasta on medium-high heat.

When the dough is ready, cut it into four pieces and flatten each piece by hand. Once you have flattened the pasta to about ½ inch thick, we prepare to feed it into the pasta roller attachment of the pasta machine.

Start with the pasta roller on its widest setting – 1. Feed the dough into the roller and roll it manually. Be careful not to push the dough into the roller, nor pull it as it emerges from the opposite side. At this point, you shouldn't have to make any effort other than rolling the machine.

After feeding the dough into the roller, fold the dough and feed it back into the roller. Do this five or so times to work out all of the air bubbles. It is may be necessary to add some flour.

Decrease the roller width to two and feed the dough into it. Decrease again to threeand so on until you reach he desired thickness - I suggest 4 or 5 for linguine.

You should have 4 long sheets of pasta. Place them, sprinkled with a little flour and folded halfway, on our cutting board or kitchen counter. Remove pasta roller and attach the cutter. Feed each piece of dough into the linguine cutter. Catch the linguine as they are cut and place then on a hanger or rack for pasta.You can cook the linguine immediately or let it dry and store it for up to three days.

Cokk pasta as normal pasta but be aware that homemade pasta cooks a lot faster - since it is fresh! - than the one you buy at the supermarket. Once it is cooked, drain it and pour it into the sauce of your choice.

Toss and serve!

Suggestion: homemade pasta also makes a great holiday gift for friends and family. And keeps the children busy in the kitchen helping you!

Picture 1

Picture 2

Picture 3



Pork Chops with Orange-Mango Sauce

Grilled Pork:

6 – 8 pork chops

salt and pepper

Orange-Mango Sauce:

1 mango, peeled and cubed

1 ½ cup orange, diced

¼ cup juice of an orange

1 tsp. orange zest

4 Tbl. white sugar

½ tsp. ground cinnamon

1 tsp Worcestershire sauce

Pinch of salt

Place the cubed mango, oranges, orange zest, juice of an orange, sugar and cinnamon in a sauce pan. Simmer over medium heat for 5 – 6 minutes, or until the fruit is soft. Remove the pan from the heat and add the Worcestershire sauce and salt. Allow the sauce to cool in the pan. Finally, process the mixture to the desired consistency in the food processor.

Season your pork chops with the salt and pepper to taste. Grill on each side until the meat reaches desired temperature, at least 160 degrees. Just before removing the pork steaks from the grill, brush small amount of the sauce on each steak and allow it to caramelize for 1 minute. Spoon the remaining sauce on the pork steaks just before serving.

Serving: 6 to 8 people.

Suggestion: serve with basmanti rice with vegetables and soy sauce.

Wok de Salmão

Quem frequenta meu blog assiduamente - ou pelo menos de vez em quando - sabe o quanto eu gosto de aparatos de cozinha. Dos mais complicados aos simples, de manuais a elétricos, de grandes a pequenos, fico louca com as novidades para fazer a vida da dona-de-casa moderna mais fácil - ou será que só complica ter tantos aparatos na cozinha???

Enfim, um utensílio que eu uso bstante é minha frigideira ou panela WOK. Há as de fogão e elétricas. Seja qual for a sua, espero que você a use com frequência. Caso não o faça, espero que pelo menos você experimente essa receita super fácil. Em menos de meia hora você tem uma bela refeição super natural e cujas sobras congelam muito bem.

Para quem não é adepto ou não tem uma WOK, aqui vai a dica: adquiri a minha na IKEA e vem com uma colher de pau. Recomendo o produto e claro, o passeio!

A seguir, a receita.

WOK de Salmão

Rendimento: 4 porções

Ingredientes:

600 gr de salmão em cubos pequenos

2 colher(es) (sopa) de manteiga light

50 gr de alcaparra ou ervilhas

1 xícara(s) (chá) de parmesão ralado(s) grosso(s)

quanto baste de sal

quanto baste de pimenta-do-reino preta

1 xícara(s) (chá) de creme de leite ou sour cream

2 dente(s) de alho amassado(s)

2 xícara(s) (chá) de arroz integral

5 xícara(s) (chá) de água

1 panela WOK

Procedimento:

Derreta 1 colher (sopa) de manteiga numa frigideira ou panela WOK e doure levemente o salmão. Em seguida, adicione o sal e a pimenta e mantenha no fogo baixo para cozinhar, por uns 3 minutos. Reserve.

Numa panela grande, frite o alho. Junte o arroz, a água fervente e leve para cozinhar em fogo baixo com a panela destampada. Verifique o sal.

Quando estiver quase secando a água, junte as alcaparras, o restante da manteiga, o queijo, o salmão e por último o creme de leite na frigideira ou panela WOK. Mexa bem e sirva quente.

Bom apetite!



Penne Al Salmone

Una ricetta per la mia piú cara amica i insegante d'italiano Simona... buon appetito!

Penne Al Salmone


Ingredienti:

400 gr. di penne tricolore

200 gr. di fettine di salmone affumicato

100 gr. di panna da cucina

1 cipollotto

sale e pepe

Procedimento:

Fare un soffritto con qualche cucchiaio d'olio e il cipollotto tritato. Unire il salmone tagliato a strisce, una manciata di pepe e lasciare cuocere ancora per qualche minuto. Aggiungere infine la panna e lasciare addensare. Versare la pasta cotta al dente e condire mescolando bene il tutto.

Bem-casados or Casadinhos

Bem Casados are traditional Brazilian wedding cookies filled with dulce de leche among other fillings that serve as party favors. Once they are ready, they are then wrapped in beautiful paper and bows like little presents. The words Bem Casado mean 'good marriage' or 'well married' in Portuguese. Very time consuming to make but SO worth it! Check these out and make sure the next wedding - who knows, it may be yours!! - has some for the guests. Tradition says that anyone who tastes the cookies will enjoy the same luck and happiness as the newlyweds! Enjoy - both making and eating them!

BEM CASADOS or CASADINHOS

Ingredientes

Massa
•3 ovos
•1/2 xícara (chá) de açúcar
•1/2 xícara (chá) de farinha de trigo
•1 colher (sobremesa) de baunilha
•1 colher (sobremesa) de amido de milho
•1 colher (sobremesa) de fermento em pó

Recheios
Tradicional: doce de leite ou 1 lata de leite condensado cozido por 30 minutos em panela de pressão
Nozes: 1 lata de leite condensado cozido por 30 minutos, 2 colheres (sopa) de creme de leite, nozes trituradas a gosto
Doce de leite: 1 a 2 latas

Calda
1/2 quilo de açúcar
1 xícara (chá) de água

Modo de Preparo

Massa
Bater as claras em neve. Depois acrescentar as gemas uma a uma, sem pele (passar na peneira para tirar a pele), a baunilha e o açúcar.
Desligar a batedeira e acrescentar a farinha de trigo, amido de milho e fermento em pó e mexer delicadamente.
Com o auxílio de uma colher, pingue porções pequenas da massa em uma assadeira untada e enfarinhada, mantendo distância entre as porções.
Leve ao forno alto (220º graus) pré-aquecido, por cerca de 5 minutos ou até corar levemente.
Retire-os da assadeira ainda mornos.
Depois de frio, una os biscoitos com o doce de leite, formando sanduíches e passa na calda.

Recheio
Misture e aplique nos bem casados.

Calda
Misture e leve ao fogo até começar a ferver e banhe os bem casados. Deixe descansar por 12 horas e embale em papel celofane, papel crepom e fita de cetim.

Rendimento
Aproximadamente 40 unidades pequenas

OBS: OS BEM CASADOS PODEM SER FEITOS COM ATÉ 15 DIAS DE ANTECEDENCIA, EMBALADOS E CONSERVADOS NA GELADEIRA.

GALERIA DE FOTOS/PICTURES

Party favors are part of the decoration too.

It is part of the tradition in Brazil to always have a small tag with the name of bride & groom and the date they got married.

Always make a lot more than the number of guests so that you can have them on every table as part of the wedding decoration setting.

Here is one of the 'making' of the cookies.

As I mentioned above, it is indeed a lot of work but you will be glad to go through all the trouble once they are finished.

One in black and white.

Risoto de Camarão da Vanessa

Mamma Mia! A special thanks to my dear friend Vanessa London who once again shared another delicious recipe with my blog. Obrigada, Vanessa!!!

RISOTO DE CAMARÃO

Ingredientes

1. 400 g de camarão cinza limpo

2. 3 xícaras de chá de arroz branco

3. 1/2 xícara de chá de pimentão verde cortado em cubos pequenos

4. 1 tomate sem semente cortado em cubos pequenos

5. Cheiro verde picado

6. 2 colheres de extrato de tomate

7. 1/2 lata de creme de leite

8. 2 dentes de alho

9. 1 colher de sopa de azeite

10. Sal

11. 1/2 limão

Modo de Preparo

1. Tempere o camarão no limão e sal, reserve por 10 minutos

2. Enquanto isso, faça o arroz, fritando ele muito bem

3. Em seguida, coloque água suficiente para cobrir o arroz na panela, sobrando uns 2 centímetros a mais do que o arroz no fundo da panela

4. Coloque pouco sal, pois o molho do camarão levará o cubo de caldo de camarão

5. Cozinhe em fogo baixo até que toda água seque

6. Retire do fogo e deixe a tampa da panela aberta (para o arroz não passar do ponto)

7. Agora, numa frigideira grande, que caiba todo o camarão, doure o alho e coloque todo o camarão sem o suco do limão, junte o tomate, o pimentão, o cheiro verde, o extrato de tomate e o cubo de caldo de camarão
8. Adicione um pouco de água, para que tenha molho suficiente para encobrir o camarão na frigideira

9. Cozinhe em fogo baixo por 5 minutos

10. Enquanto isso, retire o arroz e o ponha em um recipiente de cerâmica ou vidro

11. Solte-o bastante, com o garfo

12. Junte o creme de leite ao molho e depois junte o molho do camarão com o arroz e misture, usando em uma das mãos um garfo, e em outra mão uma colher

13. Decore com camarões grelhados e coentro

14. Servir bem quente
 
Foto 1 - cozinhando o camarão
 

 
 
 
 
 
 
 








Foto 2 - risoto pronto

Polenta and Pumpkin Pie

I keep looking at my calendar and just can't believe today is the last day of the month. What happened to November? Just the other day it was the beginning of he month - when I posted my last recipe, to be more precise. All in all, November was a good month. Well, O.K. to say the least. Of all the good and bad things that happened this month, one thing is for sure: I did eat well. And here is another recipe from me to you.

Polenta and Pumpkin Pie

Ingredients:

For the first layer:
2 cups polenta grits or yellow cornmeal
italian seasoning
salt and pepper (or seasoning of your choice such as Sazon)
water

For the second layer:
tomato sauce or paste
green beans (fresh or frozen)
one package of turkey franks
salt and pepper (or seasoning of your choice such as Sazon)
water (optional)

For the third layer:
one pumpkin
italian seasoning
salt and pepper (or seasoning of your choice such as Sazon)
water
grated parmesan & romano cheese

First layer: bring 6 cups of water and salt/seasoning to a boil. Reduce to medium heat. Add 2 cups of polenta grits or yellow cornmeal gradually. Cook for 2 minutos approximately or until polenta thickened. Spread polenta in a Pyrex dish.

Second layer: in a separate pan, cook the franks in tomato sauce with desired seasoning. Add beans until completely thawed. Add water if cooking with tomato paste. Once mixture is hot, spread it over polenta.

Third layer: cook pumpkin ahead or in a slow cooker for 6 hours on low or 2 to 3 on high. Once pumpkin pieces are tender, smah them and add seasoning. Spread 'mashed pumpkin' on top of the second layer. Add grated parmesan and romano cheese as desired.

Pre-heat oven (400) for at least 10 minutes. Put pie in the oven until hot. Put it on broil for a few minutes or until cheese is brown. Serve hot with olive oil and fresh homemade bread and/or salad.
This recipe is extremely easy to make and works great with a multitude of other ingredients that I can't even begin to list. Feel free to try your own ingredintes and let me know how it turns out. Thanks!

Special thanks to Adam, Chris & Christel for trying out and approving this recipe!

From blog to blog

For my first post this month, I will post another blog.

Just click on the link below and you will find two delectable recipes from my dear friend Vanessa.

I haven't tried these particular recipes yet but she is a great cook.

As usual... enjoy!

http://familialondon.blogspot.com/2010/11/this-is-for-my-friend-randa.html

ps: your pictures are gorgeous indeed, my dear... mouthwatering I might add!

Apple'n'cinnamon tea cake

This super easy recipe is great for a chilly Sunday afternoon in the fall.
Enjoy!

Apple'n'Cinnamon Tea Cake

Ingredients:

1 Teaspoon Salt

1 Cup Corn Meal yellow

1 Cup Flour

3 Teaspoons Baking Powder

1 Cup Sugar

1 Cup Shortening

1 Cup Milk

1 Medium Egg
 
1 Cup Apple, diced
 
2 Tablespoons Cinnamon
 
Extra cinnamon and confectioner's sugar for decoration.
 
Directions:
 
1.Preheat oven to 375 degrees.

2.Combine cornmeal, flour, baking powder, sugar and salt in a bowl.

3.Mix in shortening with a fork.

4.Add diced apple, milk and egg.

5.Stir with spoon until all ingredients are combined (do not over mix).

6.Spray muffin cups with non-stick coating. Fill muffin cups 2/3 full with muffin batter.

7.Bake in oven for 15 minutes.
 
8. Decorate with cinnamon and confectioner's sugar.
 
Serve while warm with tea and vanilla ice-cream or frozen yogurt.

Adapted Egg Benedict Casserole

Ingredients:

3 to 6 egg whites (*)
4 (entire) eggs
1 can french cut beans
2 to 4 tablespoons of bacon bits
salt and pepper

Directions:

In a bowl, beat egg whites and seasoning with the help of a whisker. Add french cut beans and bacon. Add mix to a large greased frying pan or skillet. Make four 'wholes' onto mix so that when you add the eggs, they won't move to the sides or center of the pan. Add eggs to 'wholes'. Place lid on top of the pan and let it cook for approx. 10 minutes in medium to high heat or until eggs are fully cooked. 

Serve for breakfast with fresh fruit and biscuits.

(*) use egg white left from the Quindim recipe.



Testing: Quindim do Dr. Oetker

This weekend I tried the Quindim mix from Dr. Oetker.

This mix turned out to be the answer to my prayers... sort of.

Amazingly enough, quindim is the Brazilian dessert I miss the most.

I said 'amazingly' because neither mom nor grandma used to make it at home.

I wouldn't even eat quindim every time we ate out.

But for some reason, every now and then I would have cravings for some quindim.

I had browsed thru several recipes and all of them call for at least 8 eggs which always refrained me from trying them - what if it doesn't work and I end up wasting 8 EGGS!?!?!?!

Anyway, the mix calls for only 6 tablespoons of water, 3 egg yolks (*) and one entire egg.

The only downside of the mix is that is doesn't make many servings - about 8 little squares or a quindim big enough for 4.

For 16 little pieces, you will have to make 2 recipes.

Other than that, the mix is wonderful!

In a scale from 1- 10 where 1 is very poor and 10 is excellent, I'd give it a 9.

Definately, a 'must' in every kitchen.
For decoration, use 16 raspberries and confectioner's sugar.

Very yummy!!!!

(*) save the egg whites for the next recipe.

Bolo Salgado de Abobrinha

Ficou uma delicia! - segundo minha mãe.

Ingredientes:

3 xicaras de abobrinha cortada em rodelas ou ralada

1 xicara de farinha de trigo

1 1/2 col chá de fermento em pó

1/2 xic de queijo parmesão ralado ou muzzarella



1/2 xic de cebola bem picada

2 col sopa de salsinha picada

1/2 col chá de orégano

sal e pimenta do reino

1 dente de alho bem picado

1/2 xic de óleo

4 ovos ligeiramente batidos

Procedimento:

Aqueça o forno em temperatura moderada (170C). Unte a forma refratária retangular de uns 20 x 20 cm.

Misture todos os ingredientes. Espalhe na forma. asse até que doure por uns 35 min.
 
Saboreie e refestele-se!
 
Obrigada pela receita, manhê!