Pita Bread is so easy to make, the perfect pair for Hummus! The warm and rich flavor of the Arab cuisine that reached Portugal and Brazil.
- 2 cups unbleached white flour
- 1 tea-spoon salt
- 2/3 cup lukewarm water
- 1 table-spoon olive oil
- 1/2 tea-spoon dry yeast
- Mix flour and salt in a bowl.
- Dissolve yeast in water and add olive oil.
- Make a hole in center of flour and add yeast mixture, then slowly knead mixture to make a soft dough.
- Turn dough on to a lightly floured surface and knead until smooth and elastic.
- Place it back in the bowl, brush top with a little extra olive oil, cover with a plastic wrap and set aside, in a warm place to rise for about 1 hour.
- Punch dough, place it on a lightly floured surface and divide it in 6 balls.
- Roll each ball in to a circle or oval shape about 1/3 inch thick. Brush each one with a little more olive oil, cover them back and let them rest for 30 minutes.
- Meanwhile, pre heat oven to 400F. Place 3 pita circles on a pizza pan or cookie sheet. You will need to pans or bake in batches.
- Bake for 6 minutes or until they puff up and are golden brown.
Garbanzo Bean Dip
Hummus comes from the Arabic word meaning “chickpeas”
Believe it or not but Brazil is home of one of the best hummus you can find. The History of Brazil and Syrian/Lebanese immigration go as far as the Ottoman Empire when Arabs conquered Portugal and became new Christians “Moors”. During the colonization of Brazil many of the colonists were the new christians and they brought with them to Brazil, their culture. The influence of the Moorish in Brazilian food is rich. Moorish cuisine has been fully integrated as Brazilian food. Today there are approximately 7 million Brazilians of Syrian/Lebanese descent. You will find Arab Restaurants everywhere and Middle Eastern food as part of the main Brazilian menu.
- 2 cups cooked Garbanzo beans or 2 cans drained
- juice of half a Lemmon or lime
- 2 garlic cloves sliced
- 1/3 cup olive oil
- 1/2 tea spoon ground cummin
- salt to taste
- 2 table spoons Tahini (optional)*
- mint leaves to garnish
- Place all ingredients in a food processor except for mint leaves and process until creamy and smooth.*
- Place hummus in a serving dish, drizzle some extra olive oil and garnish with chopped mint leaves. Refrigerate for 1 hour.
*If you remove the skins off the garbanzo beans you will have a silkier puree.
* It can be difficult to find Tahini, when Tahini is added then you have a Hummus bi Tahini, but it is not necessary for just making garbanzo bean dip.
Serve with Pita bread, following is a recipe for homemade pita bread
Torta de Camarao
This is a very popular dish in Brazil, it can be served as a main dish, side dish, party food.
This dish is also known as “Empadao de Camarao” and it is found in every bistro, served in big slices or in mini sizes,as finger food or appetizers .
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup ( 2 sticks) cold butter cut into cubes
- 8 tablespoons ice water
- shredded fresh parmesan cheese
- 1 egg yolk beaten
- 2 table spoons of olive oil
- salt and pepper
- 1 pound of cooked shrimp
- 1/2 lime or Lemmon
- 1 red pepper chopped
- 1/4 of an onion finely chopped
- 2 Roma tomatoes finely chopped
- 2 garlic cloves finely chopped
- 1 cup thinly sliced hearts of palms ( optional but highly recommended)
- 1/2 cup sliced pitted kalamata olives ( optional)
- 1/2 teaspoon red pepper flakes
- 1/2 cup chopped fresh parsley
- 1 table-spoon flour
- Add 1 and 1/2 cups of flour and salt to a food processor or to a medium bowl. Pulse or stir until combined. Add butter and process or use a fork to mix. Add remaining flour and mix until dough is crumbly. Add cold water and process or use hands to shape dough into a ball. If dough falls apart add another table-spoon or two of cold water and work the dough until forms a ball.
- Remove dough from food processor or bowl, place it on a clean surface and divide dough in two halves. Wrap each half with plastic wrap and refrigerate for 1 hour.
- Meanwhile, in a large pan over medium heat, saute onions, garlic, tomatoes and red pepper in olive oil, cook until soft. Add shrimp, squeeze lime juice, add salt and pepper to taste and red pepper flakes. Then add hearts of palms, olives, fresh parsley and flour. Remove from heat and set aside.
- Pre heat oven to 350 F.
- Remove one half of dough from refrigerator and place it on a lightly floured surface. Open dough with a rolling-pin and place it on a round pie dish. Prick dough with a fork and place it in oven for 15 min.
- Remove from oven, place but leave oven on. Pour shrimp filling inside pie crust, set aside.
- Remove other half of dough from refrigerator and open with a rolling-pin on a lightly floured surface. Place dough on top of filling. Press the sides to close the edges. Brush the top with the beaten egg yolk and sprinkle parmesan cheese. Make a cut like a cross in the middle with a knife. Place it on top of a cookie sheet and in the oven and bake for 35 min or until top is golden brown. Let it stand for 5 minutes before serving.
“Caipirinha” is an unique Brazilian cocktail made with limes, sugar and distilled sugar cane known by several different names being “Cachaça” the most popular but it is also known as ‘Pinga”, “Aguardente” and “Caninha”. It is basically fermented sugar cane juice and it can be very strong by itself, many people will drizzle honey, others will have a pure shot before a meal, it is known to open up an appetite.
Cachaça may not be easy to find at liquor stores in the US but Caipirinha is becoming popular at bars around the nation and Cachaça can be order on line and it may be substituted for Rum or Vodka. When using Rum this cocktail is known as “Caipirissima” and if using Vodka it’s “Caipirosca”. A Caipirinha must have Cachaça.
The original Caipirinha is made with limes but there is a variation using passion fruit also very tropical ,Brazilian and delicious.
- 1 lime
- 2 ounces of Cachaça
- 2 tbs sugar ( I like to substitute the sugar for agave nectar)
- Rinse lime well and dry. Cut lime in quarters and remove the white skin, then cut the quarters again in half.
- Place ice in a cocktail shaker, add lime slices, muddle gently just to release some juice, add Cachaça, sugar or agave. Shake well and transfer all to a Rocks glass. Poke limes and stir with a cocktail straw, garnish with a slice of lime.
- No cocktail shaker? just place the ice in the Rocks glass, add the limes and muddle a little using a muddler or the end of a butter knife, add cachaça and sugar or agave. Poke and stir well using a cocktail straw, garnish with lime.
- ENJOY! and SAÚDE!
This is a very rich and creamy dish usually made on Sundays when family, extended family and friends gather for a big lunch. It is made with an unique type of cream cheese you can only find in Brazil, although it can be order on line these days, it is similar to a combination of Mascarpone and cream cheese. It is called Catupiry, it was developed by Italians in the State of Minas Gerais but the name comes from a Brazilian native language “Tupi” and it means “excellent”. It’s an excellent cream cheese!
This dish is perfect served on top of white rice and butternut squash steamed
Serves 6 people
- 2 lb uncooked shrimp with tail on
- 2 tbsp butter
- Olive oil
- 1 jar or can of hearts of palms
- 1/2 pkg of cream cheese
- 1 container of Mascarpone cheese
- 1 pint heavy cream
- 2 garlic cloves chopped
- 1 can small diced tomatoes
- 1 cup of fresh shredded Asiago cheese
- 1/2 cup Italian bread crumbs
- 1 bunch fresh parleys finely chopped
- salt and pepper to taste.
- Bring a pot of water to a boil and add shrimp let it cook for about 5 minutes or until its nice and pink, drain water, place shrimp in a bowl, melt butter and drizzle over.
- In the same pot used to cook shrimp, drizzle olive oil over a medium heat, add can of diced tomatoes, a half can of water and chopped garlic. Let it cook for about 5 minutes. Add heavy cream, salt and pepper and blend using a hand mixer, if you don’t have a hand mixer , transfer to a blender then transfer back to the pot once smoothed. Let it cook until bubbly. Change heat to low and add Mascarpone cheese, parleys, stir and remove from heat.
- Remove shrimp tails and place shrimp on bottom of a rectangular 13X9 glass or ceramic dish.
- Drain water from hearts of palms cut them in slices and place them all over on top of shrimp.
- Cut cream cheese in small cubes and place them all over the top. Pour sauce over, sprinkle bread crumbs and shredded Asiago cheese over the top.
- Heat oven to Broil, place dish in oven and broil for 10 minutes or until top is golden and bubbly.
Steamed Rice and Butternut
- 1 cup white rice
- 1/2 butternut squash chopped in small cubes
- 2 tbsp coconut oil
- 1tsp garlic powder
- salt to taste
- 4 cups water
- parleys for garnish
- If using a rice cooker, drizzle with oil, add rice and chopped butternut, dissolve salt and garlic in water and add to the rice cooker, close top and set it to white rice. Once cooked, transfer to a plate and garnish with parsley
- To cook over the stove, drizzle oil in a pot turn heat to low, add rice, butternut and stir, then add salt and garlic dissolved in water, stir again and turn heat up to medium, cover pot and let it cook until tender, approximately 15 to 20 minutes but you need to watch in case water dries fast, then keep adding a bit of water as needed.
“Pave de Chocolate” is my signature recipe. I kept this recipe as a secret for a long time. It was one of my best kept secrets, now revealed for you to enjoy.
It is decadent, creamy, cold and dreamy!
This recipe was originally made with “lady finger” cookies but they were really hard to find in the USA back in the day so I substituted for graham crackers.
It’s now easy to find lady fingers, but I kept the graham crackers in the recipe. They make the recipe more affordable and delicious.
- 1 Box of honey graham crackers
- 1 Can fat free condensed milk
- 1 Cup of skim milk
- 4 oz Coffee liqueur
- 1 Pint whipping cream
- 4 oz unsweetened 100% dark chocolate
- 1 cup semi sweet chocolate chips
- 13×9 rectangular glass or ceramic dish
- Put chocolate chips in freezer.
- Melt dark chocolate in a water bath
- Pour condensed milk in a food processor or blender add the melted chocolate and mix well, pour in a large bowl, set aside.
- Put whipping cream in food processor and whip until very fluffy. Add whipped cream slowly to chocolate mix folding with a fork to preserve the air pockets. Cover and place in freezer for 30 min.
- Mix milk and coffee liqueur in a bowl. Dip graham crackers one by one in this mixture and place in rectangular dish forming one layer. Spread some of the chocolate mousse on top. Repeat this procedure, layering the crackers and mousse until the crackers are finished. The last layer must be of chocolate mousse.
- Put frozen chocolate chips in a food processor using a shredding blade and shred to pieces. Sprinkle all over the chocolate mousse.
- Cover the dish and place in freezer for at least 2 hours.
- Remove from freezer 10 minutes before serving.
- Keep in freezer between servings.
For our Halloween special edition, we made eye balls with pickled red pepper, sour cream and olives. Totally optional!
“Brazilian Black Bean Stew” known in Portuguese as “feijoada” is a hearty combination of several different pieces of beef and pork meat cooked with black beans. It’s usually served with white rice, finely shredded and sauteed collard greens , orange slices and garnished with tomato vinaigrette.
There are different views about the origin of this dish. The popular view is that this was a creation of slaves that were brought to Brazil by the Portuguese during colonial times. The popular view believes that, once the good parts of the meat were served to the slave owners, the pieces thrown away like the ribs and pigs feet would be used by the slaves and cooked in with the beans in a big iron pot.
However, some historians and food connoisseurs believe that feijoada is a variation of other European dishes that combine beans and meat like the cassoulet, which is a combination of white beans and meat substituting the white beans for black beans originated of South America. Others believe it was created in the XIX Century.
There has been a lot of changes to the classic recipe for feijoada and lighter versions are very popular without the pigs feet and other unwanted parts. In my recipe, I only use short ribs, chicken sausage and lean ready cooked bacon.
- 1 pound of dry black beans
- 2 quarts of water
- 3 bay leaves
- 4 garlic cloves minced
- 1 teaspoon of onion powder
- 1 teaspoon of table salt
- 1 teaspoon of sea salt
- 6 pieces of short ribs
- 1 package of 4 smoked chicken sausages cut into thick slices
- 6 slices smoked ready bacon cut into small pieces
- 3/4 cup balsamic vinegar
- olive oil
- Marinate short ribs with balsamic vinegar and sea salt, cover and place in refrigerator.
- Place beans, water salt bay leaves, onion powder, garlic in a pressure cooker over high heat until pressure builds, approximately 15 min. *
- Turn the heat to medium and let it cook for 1 hour. Then turn off the heat and let the pressure built cook for for 30 min. Don’t open the pressure cooker until all steam is completely out.
- Drizzle some olive oil in a crock pot and transfer the beans. Cover, turn heat to medium and let it slowly incorporate flavor.
- Meanwhile, drizzle a large skillet with olive oil. Brown the balsamic-marinated short ribs and chicken slices. Cover and let them cook until balsamic becomes a glaze.
- Add meat and bacon to the crock pot. Turn heat to high and let it cook until beans are bubbly. If beans are too thick, add a cup of hot water.
- If you don’t have a pressure cooker you can use a crock pot. Start the cooking process the night before. Place beans, water, olive oil, salt, garlic, onion powder and bay leaves in crock pot at medium heat and let it cook overnight. In the morning, add hot water if necessary and turn heat to high; let it slow cook until beans are tender. Then proceed to cook meat and follow same steps.
For the vinaigrette you will need:
- 6 Roma tomatoes, seeds removed and chopped in small pieces
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped parsley
- dash salt and pepper
- 1 teaspoon agave nectar or honey
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- Mix all ingredients in a nice ceramic bowl and garnish individually.