Skip to main content

Feijoada

Jess says this picture is upside down. Tilt your head if you wish.

GUEST POST! This is the husband's specialty recipe. He says:

I grew up in Brazil and my mom used to make this. It's the staple food of Brazil. It started as a food that the slaves would cook, using the cheapest parts of the cow, and then it became kind of a national dish. 

It's very tasty.


The Recipe:
4 15-oz cans black beans, including the liquid
your choice of meat (I like sausage and pork, but traditionally there's beef)
4 cloves garlic, minced
1 onion, chopped
2 bay leaves
salt and pepper, to taste
2 c rice, cooked
creole seasoning (we use Chachere's) - not traditional, but we like it
1 bunch kale or spinach, sauteed
1 orange, sliced

  • Put beans, meat, garlic, onion, bay leaves, salt, and pepper in crock pot. Cook for as long as possible to let the juices sink into the meat.
  • Add water if necessary to make it like a stew.
  • Serve over rice with kale/spinach, orange slices, and creole seasoning as desired.


The Verdict:
Overall grade: (Jess wanted to put C here, because "It's not nearly as good as the things you make." Amy says A.)
Overall reason: Meat. Beans. Salt.
Time to prepare: 30 minutes, plus slow-cooking time.
Wife quote: "I wouldn't eat sausage, but if you want to put hot dog slices in it, I'd eat that."
Cat quote: "Meow."
Labels:

Comments

Post a Comment

Popular posts from this blog

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...
Post a Comment
Read more