Easy Brazilian Cheese Bread Recipe

2 egg

2/3 c olive oil
1 1/3 cup milk
3 c tapioca flour (I found this in the bulk section at WinCo)
1 cup (packed) grated cheese
1 teaspoon of salt (or more to taste)

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Enough batter for 32 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy.

Recipe from SimplyRecipes

Brasilian Beans

1 lb dry beans (black or small red)
1 lb. pork stew meat

Place beans and pork stew meat in small pressure cooker (5 qt or so) fill ½ - 2/3 with water. Bring to pressure and cook for about 45-60 min over med heat. Cool immediately. (if pressure cooker is not available, soak beans and cook like you would for chili).

Heat 1 T. oil in sauce pan; add about 1 T. of Brasilian Seasoning. Once it is hot, add beans and let simmer for at least 10 minutes. Make sure the beans have plenty of water, add more if needed.

Brasilian Rice

1 T. cooking oil (not olive oil)

1 T. Brasilian Seasoning

2 c. rice

4 c. HOT water

Heat oil over med-high heat in sauce pan. Add seasoning (this will splatter a bit- have your rice ready). Add rice and toast it for about two minutes. Add hot water; turn it to med-low heat and simmer for about 20 minutes, checking it occasionaly. If it dries too fast (dry before rice is done), add more hot water, about ¼ cup, and simmer until done. This makes 4 c of rice; adjust recipe to amount needed.

Brasilian Seasoning

Brasilian Seasoning

1 Head of Garlic

1 med onion

1 Green Pepper

1 c Salt

Small amount of cilantro, if desired

Blend all ingredients in blender or food processor until pureed.

Use only about one tablespoon at a time. This goes a long way. Store in canning jar or air tight container in fridge. Because of the amount of salt (a natural preservative) it lasts indefinitely in the fridge.

This is a very versatile seasoning. You can use it on steaks, poultry, fish, ground beef etc. Rub enough seasoning to coat well and cook as normal.

Brazilian Pork Chops

We have been trying out Brazilian food as we get ready to send Thomas on his mission. We love these spicy pork chops.

Brazilian Pork Chops

4-6 lean pork chops (about 1 lb)
2 T. olive oil
juice of 1 lemon
1-2 cloves garlic, peeled and minced
1 t. salt
1 t. black pepper
1 minced hot pepper

Wash pork chops in cool water and pat dry. Trim fat. Make a marinade with all the rest of the ingredients and mix well. Place pork chops in a glass baking dish. Thoroughly coat pork chops with marinade, pour remaining marinade over the pork chops and refrigerate for at least one hour. Cook on the grill or in a large skillet.

Brazilian Chicken, Shrimp, and Peanut Stew

Juice of 1 large lemon
2 cloves garlic, peeled and crushed
2 t salt
1 t pepper
4-6 boneless, skinless chicken breasts
2 T dende or peanut oil
1 medium onion, chopped
1 c chicken stock or water
1/2 c roasted peanuts, very finely chopped
1/3 c coconut milk
1 fresh jalapeno pepper (optional)
1 lb fresh shrimp, peeled and deveined, or 1 lb frozen shrimp thawed

1. In a large bowl or baking dish, combine lemon juice, garlic, salt, and pepper to make marinade
2. Wash chicken under cool running water. Pat dry and cut into 1-inch chunks. Place chicken in marinade, cover dish with plastic wrap, and refrigerate for 30 minutes.
3. In a heavy saucepan or skillet, heat oil over medium-high heat. Add onion and chicken pieces and cook 10 minutes, or until chicken is lightly browned.
4. Add chicken stock or water, peanuts, coconut milk, and jalapeno (if using). Reduce heat to medium. Simmer, stirring occasionally, for 15-20 minutes or until chicken is fully cooked and sauce has thickened. Add shrimp and cook 8 to 10 minutes more, or until shrimp are pink. If you have dende oil, drizzel lightly over all before serving.

We served over rice.