Brazilian Baked Cauliflower “Rice” (Arroz-de-Forno de Couve-Flor)

In the last year or so, cauliflower has become a trend ingredient for healthy lifestyle. With this versatile vegetable, people have figured out ways to make low carb recipes in which the cauliflower usually replaces the flour, or rice.

I don’t always go for those trends, but this time I believe this fashion will survive the test of time and simply become a regular item on people’s diet. The reason? Cauliflower makes truly delicious tacos, pizza doughs, fried rice, etc… It’s not something I eat just because “today is Monday so I will try and cut my carbs”. I make and eat recipes in which the carbs are replaced by cauliflower because I enjoy them!

In Brazil, rice is on our table every day. And oh my, we tend to make a boat load of rice at once! So, of course, this often leaves us with more rice than the family can possibly eat. To put those leftovers to good use, Brazilians usually make “Arroz-de-Forno” which consists of leftover rice that is mixed with ANY other ingredient that is available, then baked in the oven with a ton of cheese. It’s comfort food that is often served for Sunday lunch. It’s creamy and cheesy – and by using those two words to describe this dish, you already know that it is delicious! 

I recently used cauliflower in lieu of rice on this recipe, and it turned out just as good! My mom said that she found it comforting, yet lighter if compared to the regular recipe. But she said that she did not miss the rice at all.

You can use all sorts of pantry ingredients that you like. I keep mine very Brazilian – well, I tend to have a very “Brazilian pantry” – so hearts-of-palm, corn, chicken, tomatoes, media crema, and scallions are always there, but you don’t have to limit yourself to those. When I have olives, split peas, and other fresh herbs, I like to throw in the pan too. And lots of cheese of course – which can be any kind that you like – in this case I used a mix of gruyere and swiss that I found in my fridge, but you can use mozzarella, provolone, cheddar, or whatever you have on hand.

This “clean your pantry” meal is easy, low in carbs, and lighter than its regular version. So, if you haven’t yet tried riced cauliflower, you are missing out! Enjoy!

Read more: Brazilian Baked Cauliflower “Rice” (Arroz-de-Forno de Couve-Flor)

Queijadinha (Brazilian Coconut and Cheese Sweet)

Queijadinha (pronounced quei-jad-in-ha) might be one of the easiest and most delicious sweets I have ever posted! Made with only 4 ingredients, this dessert had its origins in Portugal. But once it was brought to Brazil during the colonial period, the African slaves added coconut to the original recipe turning it into a true Brazilian delight. And oh, how much do I love anything with coconut??!!

This centennial dessert is like a cross in between a cake and a flan. It holds its shape enough to be eaten without the use of utensils, but it has an extra creamy center. Naturally gluten-free, this Brazilian traditional sweet can be found at any bakery down there.

If you are a coconut lover, you will absolutely love the smell in your house after you bake the Queijadinha. Enjoy at room temperature, if you can be strong enough to resist the temptation of eating just right off the oven.

Read more: Queijadinha (Brazilian Coconut and Cheese Sweet)

Blood Orange and Mint Caipirinha (Caipirinha de Laranja Vermelha e Hortelã)

Caipirinha is the signature drink from Brazil. I believe that most of the people who enjoy a good drink – and know a little bit about Brazil – agrees with that statement.

The traditional Caipirinha consists of muddled lime and sugar that is mixed with cachaça and ice. It is refreshing with the perfect balance in between tart and sweet. I like to say that “caipirinha makes me dance” – and that is very true! Caipirinha has the power to make anyone dance.

Of course, that such marvelous drink has its variations… Besides the classic Caipirinha, I have other recipes for this concoction - such as Passion Fruit, and Pineapple-Mint - but there is always room for something new.

Taking advantage of the different citrus we can find in the US now, I created something with an original twist: Blood Orange and Mint Caipirinha. It’s a great drink, less acidic than the original version with a hint of fresh sweetness.

Since blood oranges are very hard to find in Brazil, I can say that, this time, I am putting an American twist into a Brazilian classic. And I like it!

Be aware: this drink can bring out the best qualities that the Brazilian people are known for! So, if you start to dance after a couple of sips, just embrace it! And enjoy being a Brazilian with an American twist for a little while.

Read more: Blood Orange and Mint Caipirinha (Caipirinha de Laranja Vermelha e Hortelã)

Brazilian Strawberry and Chocolate Trifle (Pavê Bombom de Morango)

If there is a dessert that reminds me of my high school years, it is this one! I remember this treat being the favorite of all my friends at that time… Today, when I take a bite, and taste the combination of flavors in this dessert I am immediately transported to a comfort place of lots of laughing, friendship, discoveries, and fun, just so much fun! Those were the years of no responsibilities – except school of course. Those were the days…

Being one of the first desserts that I ever learned how to make, I must confess that I made a couple of adaptations to better fit the American palate – and even my own now. Back on the day, I used to make it sweeter (by using milk chocolate for the ganache) and creamier (by skipping the layer of lady fingers). I felt that a more “adult” version needed to be developed. But I still wanted to keep the simplicity of the original method and flavors. So, I turned this dessert into what we call in Brazil a Pavê – a dessert that layers some sort of cookie and custard with different kinds of fruits, nuts, or other sweet creams. It is a Brazilian version of a Trifle.

For my Brazilian Strawberry and Chocolate Trifle (Pavê Bombom de Morango) I quickly dunk lady fingers into a mix of water and brandy (you can sub rum, whisky, or cognac) and place on the base of the dish. Then, I layer on top creamy custard, strawberries, and dark chocolate ganache. No need to bake, just refrigerate for a few hours and serve! It can’t get any simpler.

Also, this dessert can be a great option for a Valentine’s Day dinner – chocolate and strawberries, hello!!! “Impress” your love by making something from scratch. Even better yet, by making a “Brazilian Strawberry and Chocolate Trifle” from scratch!! If you are making for just two people, cut the ingredient portions by half and assemble in individual bowls – or use glass tumblers or mugs. You should have four portions - leftovers for the next day show that you care ;) Your valentine will feel the love. Enjoy!

Read more: Brazilian Strawberry and Chocolate Trifle (Pavê Bombom de Morango)

Sonho (Brazilian Beignet)

It’s not a secret that I don’t like to bake with rising agents… Most of my baked recipes don’t have yeast, baking powder, or baking soda – not even my easy, gooey and delicious Pão de Queijo recipe. It makes me nervous knowing that the measurements must be super exact, otherwise I might end up with a failed baking project. The exceptions to my “rule” are my Tres Leches Cake and my Dulce de Leche and Coconut Layer Cake – mainly because I’ve made them way too many times. Honestly, I feel like the use of rising agents in a recipe take away from the spontaneity of my cooking and prevents me of adding or subtracting components as I go – which I love to do! And, of course, there is the wait-until-it-rises factor. Oh, my goodness! Gotta have the patience.

Well, but I don’t have much of a choice when I get a craving for something Brazilian – which for the most part can’t just be purchased on the bakery down the street… When cravings happen, I roll up my sleeves, and try to dissect the recipe to make sure I get it right. It bores me sometimes, but afterwards it is totally worth it!

That was the case of a signature Brazilian pastry called Sonho - something I had been craving for a while. And I couldn’t just go buy it, I had to make it. Since I didn’t want to waste my time with a failed project, I researched quite a bit until I found a trustworthy and uncomplicated recipe.

Sonho – which literally translates to Dream – is equivalent to a Brazilian beignet, except that Sonho is always shaped round and filled with something that is sweet and creamy. Sonho is very popular and it is available at every bakery in Brazil.

Sonho – pronounced “SON-yoo” – is crunchy on the outside, and fluffy in the inside. In this simple method, the dough is formed into golf-size balls that are deep fried until golden-brown to later receive a generous portion of sweet filling.

For this recipe, I chose dulce de leche, my absolute favorite, but the filling is totally up to you! Guava paste, Nutella, chocolate ganache, and coconut cream are some other popular options, and since it yields for about 35 to 40 units, it is perfect to be shared with friends!

This recipe turned out just like the Sonho I would get at the bakery down the street in my hometown. My craving is now gone, and I am happy that I was brave enough to take care of it!

Read more: Sonho (Brazilian Beignet)

Shrimp with Catupiry (Camarão com Catupiry)

When I first moved to the US, I was very surprised to learn that most people - especially those who were cooking and talking about food on TV - did not think that the combination of shrimp (or shellfish in general) and cheese worked well together. I would think: “How in the world?! I bet these people have never been to Brazil!”.

One of my favorite combinations in Brazilian cuisine is shrimp and a creamy cheese called requeijão – which is our nuttier and creamier version of cream cheese.

There is a brand of requeijão named Catupiry – which has an extra luscious texture – that is amazing with shrimp. In fact, they go together so well that there is a dish named “Camarão com Catupiry”. Translating to English, it simply became “Shrimp with Catupiry”.

Several versions of this recipe are available - all of them have the creaminess and luxurious texture in common. Like most dishes from Brazil, white rice (I prefer jasmine) is the side of choice. To add a bit of crunch, shoe string potatoes are usually served on the side too - my husband rolls his eyes every time I add string shoe potatoes to a dish “Oh! This Brazilian thing”. Sorry, we like it. In fact, we love it!

My version is made in one single skillet that goes from stove top to oven. It has garlic, onions, and a bit of brandy for fun – and smoky sweetness. Béchamel sauce smoothers the shrimp before it is topped with Catupiry prior to broiling. It is simple to make.

As I mentioned, in Brazil we eat “Shrimp with Catupiry” over rice and shoe string potatoes, but I can see this recipe being served with slices of crusty bread (like a dip), or even mixed with elbow pasta for a Brazilian version of mac n’ cheese.

If you think that shrimp and cheese don’t go well together, give this recipe a shot. I bet that you will change your mind.

Read more: Shrimp with Catupiry (Camarão com Catupiry)

Crab and Coconut Brazilian "Risotto" with Mango Salsa ("Risoto" de Carangueijo e Coco com Salsa de Manga)

I knew it was very risky to feature the word risotto as part of this recipe’s title… Even more so having the word Brazilian next to it! I understand that Italians are very proud and protective of this centennial method of cooking rice – as they should be. So, before I start getting yelled at by my Italian friends I think I owe an explanation, right?

First, there is not such a thing as Brazilian risotto (that’s why I put the word risotto under parenthesis). Risotto is the Italian method of cooking certain varieties of high-starch rice in a broth until a creamy consistency develops. A traditional risotto recipe usually contains butter and/or olive oil, onions, wine and broth (vegetable, chicken, beef, or fish). Italians say that risotto is a white canvas that serves as the base to other ingredients to add flavors and textures to the dish.

That said, I was curious about trying to apply some Brazilian flavors to the traditional risotto method. Luckily, my creation was a hit!

So, to create my Crab and Coconut Brazilian “Risotto” I used non-traditional ingredients for the method, although they were all from the same “family”. For example, I used coconut oil to replace butter or olive oil, cachaça in lieu of wine, and a mixture of coconut milk and broth instead of just broth. The result was just as creamy, with the same all dente texture, and a slight unexpected flavor that was begging for the addition of some tropical ingredients. That base was my Brazilian white canvas.

Everything else came together very naturally: loads of scrumptious crab meat, nutty toasted coconut, tangy lime zest and a touch of sweet-spicy mango salsa. I hope you enjoy just as much as I did. Buon Appetito! Bom Apetite! Just give it shot.

Read more: Crab and Coconut Brazilian "Risotto" with Mango Salsa ("Risoto" de Carangueijo e Coco com Salsa...

Salmon Chowder with Yuca (Sopa Cremosa de Salmão com Mandioca)

Not sure why, but it took me a couple of years to share this recipe on my website. When I first created, I served it for guests at the Baptism reception of my youngest son, William. Since it was a huge hit, I kept making it repeatedly. I am glad I am finally sharing it at the most perfect and happiest time of the year!

Chowder is a such a classic American recipe. It is prepared at countless households during the holydays – both my Mother-in-laws have delicious chowder recipes that they make around Christmas time, and the whole family looks forward to it.

It was about time to put a Brazilian twist on this classic. So, I came up with my Salmon Chowder with Yuca, and I can say that it does not disappoint.

It has the classic creaminess and heartiness that everyone expects from a chowder, but the Brazilian twist lies on the yuca that adds an unexpected denser texture – if compared to potatoes – and a slightly sweeter flavor.

This soup can be made up to two days ahead and refrigerated until ready to be served. Leftovers seem to taste even better after a couple of days, since flavors work their magic by just hanging out with it each in the cold… So, it is like a classic chowder that keeps on giving. Perfect for the holidays and the cold days ahead. Enjoy! Desejo a todos um feliz Natal e um Ano-Novo maravilhoso repleto de alegrias. Boas Festas! Happy Holidays!

Read more: Salmon Chowder with Yuca (Sopa Cremosa de Salmão com Mandioca)

Brazilian Chicken Hearts (Coração de Galinha Frito)

Chicken hearts have been one of my favorite parts of the chicken, along with livers, since I was a little girl. We used to eat them all the time at home – my dad loves to roast big skewers of chicken hearts simply seasoned with salt. Rich and sweet, its taste resembles of a sweeter chicken thigh with chewer texture – but it is way faster to prepare than thighs. It is phenomenal.

In the US, chicken hearts are commonly served in the Brazilian steak houses, but they are quite versatile little things, and other ways to make and serve can be just as good.

They are very popular in the South of Brazil – where I come from – and it had been a long time since I was looking for a great, easy recipe to share… Until I came across Chef Geovani Bassani Lima.

Chef Geo, how he prefers to be called, is a Brazilian Chef who has been working in London since 2008. His pub, The Hampton, has achieved unforeseen success under his lead - winning the Good Food Award for three consecutive years, since 2015.

I love to highlight the story of fellow Brazilians who are, just like me, sharing with the world their passion for our culinary. And Chef Geo’s story is one worth sharing – and so is his recipe, which is featured at The Hampton’s menu.

Chef Geo’s recipe for chicken hearts was the one that I had been looking for! It is simple and incredibly flavorful. If you haven’t tried chicken hearts yet, I think that this might be the recipe you also have been looking for ;) Serve with a bold red – the Chef suggests a Malbec and I agree. Perfect to be enjoyed with your most fearless friends. Bom apetite!

Read more: Brazilian Chicken Hearts (Coração de Galinha Frito)

Pumpkin-Jerky Meat Croquette (Bolinho de Abobora com Carne-Seca)

One of my favorite things to do when I am in vacation in Brasil is to go to the countless bars by the beach. I love to order a "gelada" (really cold beer) and an appetizer. Brazilian bar food is something else...

Usually shared by everyone at the table, servers bring these appetizer plates along with full sets of silver wear, napkins and small plates - it is expected that people hold their finger food using a paper napkin or, many times, using utensils. Different, right? Also, nobody stands up while eating - common habit here in the US. Everyone seats down enjoying the moment. It is such a relaxing vibe!

I miss that atmosphere and food very much, so I must replicate it here ;)

There are dozens – maybe hundreds – of Brazilian bar food recipes. In Brazil, we have a variety of pumpkins available year around, but here in the US I must wait until the right time comes to share some of my recipes. And the time is right for my Pumpkin-Jerky Meet Croquette (Bolinho de Abóbora com Carne-Seca).

Creamy, with a hint of sweetness and a crunchy crust, this croquette is amongst my favorite choices of appetizers when I go to Brazil. It begs to be enjoyed with a cold beer, but it goes just fine with wine too!

I have shared before recipes with Brazilian Carne-Seca, which is a very flavorful meat like a gourmet jerky beef. It’s dried and salted, and it can be substituted for other Latin kinds, such as the Mexican dried beef. If you can find Brazilian carne-seca, be sure to trim the fat and soak overnight before using. I promise the extra time is worth it! Plan in advance and you can serve a unique Brazilian appetizer at your next gathering – maybe game night?

I promise that the flavor of my Pumpkin-Jerky Beef Croquette will transport you to the beach bars of Ipanema – especially if paired with a “gelada”. Bom Apetite!

Read more: Pumpkin-Jerky Meat Croquette (Bolinho de Abobora com Carne-Seca)