Yep, I was raised in Ipanema, and I work in advertising, which requires me to exercise my bitchiness on a regular basis.
And I cook. A lot.
It keeps me sane, and is much cheaper than a therapist. You should see me with a knife and an onion...
Quick and easy 3 ingredients Chicken
As much as I love cooking, some days I just cannot get myself together to do it. For those days, I have a few "quick and easy" Brazilian recipes that save my dinner from being something that came from a box.
This one is a great family please, even my daughter, who will not eat bacon, removes the bacon after it is cooked and really enjoys it — the chicken absorbs the flavor.
Rub the ketchup all over the chicken so it is fully coated
“Reconstruct" the thighs into their original shapes in a glass dish
Bake at 350/375°F for about 30 minutes, until bacon is crispy on top
INGREDIENTS (Yep, that's only 3):
Boneless and skinless Chicken thighs
Slices of Bacon (1 per chicken thigh)
There will some liquid on the dish. It will have a lot of the fat of the bacon, so you can remove it, reduce it and use it for a recipe that requires bacon or duck fat, works great!
Serve with a salad and/or any kind of potatoes (baked, scalloped, mashed
Ingredients: 1 package of fettuccine pastaNestle table cream2 tablespoons butter1/2 cup parmesan (real, not processed) grated cheeseSalt Freshly grated pepper (not fresh? will not make it!) Cook it: Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling.Add fettucine pasta. Cook according to package directions (I like Barilla). Drain; cover and set aside. IN a large skillet, melt butter. Stir in cream, cheese, salt and pepper (be careful on the salt, the cheese gets salty) Cook over medium heat 1-2 minutes, stirring constantly. When hot, stir in fettucine. After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese and pepper for sprinkling, if desired.
When I moved to the US, I was surprised by the number of people who thought Fondue had to be cheese, and cheese only.
I do not know why, but we love meat fondue in Rio. You have to turn your air conditioner at the highest setting, or wait for the 2 days a year where the temperature reaches 65F to eat it, but we even have "medieval" style restaurants (with cold stone walls and a killer air conditioning system) so we can enjoy it. When a couple gets married in Brazil, you can be sure they will get about 10 fondue sets, go figure.
If I have less than 15 people for Christmas Eve dinner, I always have a fondue—Brazilian traditional Christmas food is very similar to Thanksgiving, and I just had turkey 3.5 weeks ago. I set up a very colorful table, with 1 fondue set per 3/4 people (the picture here was for the leftovers the following day, just our own family and to meet my daughter's new "boyfriend"). I always forget to take pictures at my own parties, ARGH.
Another one from the London times...no curry powder in the authentic curries! I shared this recipe with a friend recently and she loved it so much she called it "Shrimp Curry Hero" (she made it with shrimp - in this case reduce cooking time from 15 to 10 min) Her picky kids loved it, so do mine.
Ingredients 4 cm piece fresh ginger, peeled and coarsely chopped5-6 garlic cloves, peeled and coarsely chopped6 tbsp vegetable oil3 bay leaves5 cm cinnamon stick8 cardamom pods, crushed in a pestle and mortar 4 cloves¼ tsp black cumin seeds (or regular cumin seeds)130g/4½oz onions, peeled and finely chopped1 tbsp ground coriander1 tbsp ground cumin3 tinned plum tomatoes, chopped1.5 kg/3lb 5oz chicken pieces, skinned and cut into serving portions ¼ - 1 tsp chilli powder¼ tsp salt3 tbsp single cream250ml/8 ¾fl oz water Method Put the ginger, garlic and 3 tbsp water in the container of an electric blender. Blend until you have a smooth paste.Put the oil in a wide frying pan or …