É o jeitinho brasileiro "it's the Brazilian way"

Brazilian food is not hard to make at home. 

When you first go gluten free, everyone says "oh you've gotta try Brazilian cheese bread" I literally laugh every single time I encounter someone new who asks if I've had them before. They are delicious of course, but the store bought can tend to be very salty so I was on the search for a really great homemade version. I was able to find this at PaedeQueijo at Feastingfreds.wordpress. This recipe turned out to be amazing. 

This recipe does not do well with vegan butter or a dairy alternative. Almond milk especially can tend to deflate baked goods. 

Gluten Free Brazilian Cheese Bread
1 cup milk
1/2 cup water
1/4 cup vegetable oil
1/4 cup melted butter
1 tsp salt
2 cups tapioca flour
3 large eggs
2 1/2 cups Parmesan cheese, 
2/3 grated finely, 
1/3 grated cheddar coarsely

Preheat your oven to 350 degrees with a rack in the middle position.
In a medium pot bring milk, water, oil, butter and salt to a low boil. Once you achieve a boil remove from the heat and stir in your tapioca flour as fast as possible (it helps to have once person stirring while the other adds the flour). Your dough will thicken up considerably at this point and become rather sticky.
Let the dough cool for 10-15 minutes, then knead in your eggs, followed by your cheese. When the all the ingredients are fully incorporated, form your dough into balls the size of golf or ping pong balls and place on a baking sheet covered with parchment paper. You may want to oil your hands to make it easier to form the dough into balls.
Bake for 20-30 minutes until golden brown all over and dark brown in places. Avoid under baking as this will yield a gooey under-baked interior.


 
Brazilian Lemonade
4 limes
6 tablespoons cream of coconut
6 cups cold water + some ice
1 cup of splenda or you can use 1/4 cup sweet & condensed milk

Pitcher it up, serve it cold with an umbrella and you're ready for summer. 

*cream of coconut is found in the cocktail area

helps me a lot. I get to browse recipes and adapt them to fit my personality or tastes. I appreciate their cataloging service.

Brazilian Black Bean Stew (Feijoada)

2 cups dried black beans

4 applewood-smoked bacon slices(make sure it's nitrate free and gluten free)

1 (1-pound) boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 bone-in beef short ribs, trimmed (about 2 pounds)

3 cups finely chopped onion (about 2 medium)

1 1/4 cups fat-free, lower-sodium chicken broth (gluten free granules are a great choice)

4 garlic cloves, minced

1 (9-ounce) smoked ham hock

1 tablespoon white vinegar

8 orange wedges

Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; saute 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on low 8 hours or until beans and meat are tender.

Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.