Thursday, March 25, 2010

Kristin's White Bean Pasta

Thank you so much to my dear friend Kristin for this recipe! Check out her always entertaining blog. :)

Garlicky White Beans, Sage and Orecchiette 
("Orecchiette" is little ears pasta, but any shape of pasta works)

You will need: 
3. cups orecchiette (or the pasta of your choice)
6 sage leaves (sálvia in Portuguese)
2 cloves garlic
1/2 c. parsley leaves (although I've never used these I don't think) (salsa in Portuguese)
2 c. cooked white beans
1/3 c. olive oil (you can cut down, but trust me, it's not as good)
1/2 c. vegetable broth 

Cook pasta
Cut sage into strips, mince garlic, rinse beans (or cook if they are dried)
--cook sage and garlic in oil for about 10 seconds
--add broth and cook until evaporated (about 1 minute)
--add beans
--cover and simmer for about 2 minutes
--stir in parsley
--add salt and pepper
--stir in pasta
"This is the BEST dish in the world !!!!" - Kristin

Here's a picture of a similar recipe from

Saturday, March 20, 2010

Lazy Bolo de Fuba

Contributor "Ray Adkins" says:  I call it a Lazy Creamy Fuba Cake because it is so easy to make.  You should make this one when you are too lazy to do anything more elaborate. Here we go:

You will need:
Meia xicara ( chá ) fubá.
Half a cup of corn flour ( called Fuba in Brazil ).
3 ovos.
3 eggs.
2 xicaras ( chá) de açucar.
2 cups of sugar.
1 colher ( sopa ) de margarina ou manteiga.
1 tablespoon of margarine OR butter.
1 colher ( sopa ) fermento em pó.
1 table spoon of baking powder ( Rumford in the US and Royal in Brazil ).
2 colheres ( sopa ) queijo ralado.
2 table spoons of parmesan cheese.
2 colheres (sopa) farinha de trigo.
2 table spoons of regular wheat flour.
4 xicaras ( chá ) de leite.
4 cups of milk.
Misturar tudo no liquidificador elevara pra assar em forma untada e enfarinhada
Mix everything in the blender and bake it in your favorite greased cake pan at 350 for 35 minutes.
Done! Enjoy!
(Click here for a more complicated / complete version!)

Bolo de Fuba (Corn Cake)

Creamy "Fuba" Cake
Bolo de Fubá Cremoso
Don't forget "Ray Adkins's" tip:  I recently learned the difference between a "BOLO DE MILHO" and a "BOLO DE FUBA": the first is made with fresh corn kernels and the second is made with corn flour or "farinha de fuba", which is the same thing as "farinha de milho".
You will need:
3 ovos
3 eggs
3 colheres (sopa) de margarina ou manteiga.
3 table spoons of margarine or butter.
3 xicaras ( chá ) de açucar não muito cheias.
3 cups of sugar ( not too full )
1 1/2 xicara (chá) de fubá.
1 1/2 cup of corn flour.
Meia xicara (chá) de farinha de trigo.
1/2 cup of regular wheat flour.
3 xicaras ( chá) de leite.
3 cups of milk.
1 colher ( sopa ) de fermento. 
1 table spoon of baking powder ( Rumford-USA/ Royal-Brazil ). 
1 xicara de queijo ralado.
1 cup of parmesan cheese.
1. Misture bem o açucar com a manteiga/margarina, coloque os ovos inteiros, misturando os bem até formar um creme homogeneo.
Blend the sugar and the margarine/butter well, add the eggs, mixing well until you have a well blended mix.
2. Acrescente o leite, o fubá,e a farinha.A massa é bem liquida e não pode ter caroços ou bolinhas.
Add the milk, the corn flour and the wheat flour. The dough should be very liquid and cannot have lumps.
3. Em seguida junte o fermento, mexendo bem para que o mesmo se dissolva totalmente e a massa continue lisa.
Add the baking powder, mixind well so it is completed disolved and the dough doesn't get lumpy.
4. Por ultimo coloque o queijo ralado, misture e leve a assar em forno medio por aproximadamente 35 minutos.
Finally, add the parmesan cheese, mix well and bake it in a greased cake pan of your choice for about 35 minutes at 350 degrees.
*Muita gente costuma bater no liquidificador por achar mais fácil, dizem que fica mais gostoso batido a mão, apesar de cansar um pouco, mais eu fiz e bati na batedeira , ficou muito bom.
Many people love to mix cake doughs in the blender because it is easier, some people say cakes taste better if they are hand beaten. We always use our hand mixer, it turns out great every time.

For an easier, lazy version of this recipe, click here!
picture credit here.

Bolo de Milho Cremoso (Creamy Corn Cake.... Not to be confused with Creamed Corn!)

Thanks to Ray Adkins for this recipe! It seems delicious!!

Ray also has this special advice:
I recently learned the difference between a "BOLO DE MILHO" and a "BOLO DE FUBA": the first is made with fresh corn kernels and the second is made with corn flour or "farinha de fuba", which is the same thing as "farinha de milho".

You will need:
1 lata de leite condensado
1 can of condensed milk
1 medida da lata ( leite condensado ) de leite
1 can ( use the condensed milk can ) of milk
1 lata de milho verde
1 can of corn
3 colheres ( sopa ) de maizena
3 table spoons of corn starch
3 ovos
3 eggs
1 colher ( sopa ) de fermento em pó (não precisa encher muito )
1 tablespoon of baking powder ( we use "Rumford" in the US and "Royal" in Brazil )
1. Bater tudo no liquidificador e acrescentar o fermento por ultimo.
    Blend everything in the blender and add the Baking powder last.
2. Assar em forma untada com margarina ou manteiga e farinha, o tempo depende do forno, mais acho que uns 35 minutos mais ou menos.
 Bake it in a greased baking pan of your choice for 35 minutes at 350 degrees.

picture credit here.

I Made Chuchu!

Yes, that's right. I have conquered chuchu!

I bought some at the store, and then came home and did some research. I found these two very helpful youtube videos on how to cut/peel a chuchu and a news report about recipes:


The first lady explains that apparently chuchu can leave a nasty film on your hands (another site said it can stain them), so rubbing oil on your hands before you work with chuchu can help you out.

Then I found a recipe on a site about Indian food. I don't have the same spices, but the idea seemed easy and modifiable.

So here's my recipe for a chuchu side dish (modified from an Indian food site):

You will need:
*Chuchu! (sometimes called chayote in the US)
(The amount in the picture to the right is 1 chuchu. You'll probably want more.)

*4 tablespoons or so of cooking oil (it's better to put too much and strain the chuchu after than to put too little and burn it)

* 1/2 small onion (optional)

* 1 lime

* Whatever spices you want (I used 1/3 cubo de caldo de legumes ( vegetable bullion cube), salt, pepper, and this lemon pepper thing that I have from the US).

 1. Peel the chuchu with a knife. The lady in the Youtube video above demonstrates.

2. Cut the peeled chuchu into pieces. I had no idea what I was doing here. I tried to follow the vegetable's natural grooves. I also learned while it was cooking that it's better if the pieces are on the smaller side (like small enough to fit on a tablespoon).

3. Heat the oil on very low heat in a small pot; add in the spices that you want.

4. Add in the chuchu and mix it in the oil and the spices. There should be enough oil to be touching all of the pieces of chuchu, but it shouldn't be like, deep-frying or anything. But like I said, it's better to have too much oil than too little. You can drain it after.

5. Cover the pot and cook the chuchu on a low heat until it's soft. (The Indian site said it'd take about 10 minutes, but it took me about 15.) If you want to use onion, chop it up very small and add it in toward the end so it doesn't burn on the bottom of the pot.

6. After the chuchu is soft, drain any extra oil, and squeeze a bit of lime over the chuchu. You can taste it at this point, and if you think it needs any more salt or pepper, feel free to add it in!

That's it! I really enjoyed it.
Do you guys have any other ideas for things to do with chuchu?