Brazilian Beef Stew (Feijoada)

Author: swampkitty05  //  Category: Ethnic, Recipes, Travel

When I went to Brazil a few years back, I did so with the intention of experiencing everything the culture had to offer – fate (and a problem with an epidural that left me not being able to eat because of the severe nausea) intervened, and the three weeks there became a challenge. One of the few things I was able to tolerate was feijoada. While this isn’t an exact replica of what we had in Brazil, it came pretty darn close. Serve it with some plain white rice.

Brazilian Beef Stew (Feijoada) and Rice

Brazilian Beef Stew (Feijoada)
recipe from Cuisine at Home magazine

1 lb. beef stew meat, seasoned with salt and pepper
1 tbsp. vegetable oil
8 oz. kielbasa, sliced into ½-inch thick rounds
¼ c. orange juice
1 ½ c. diced onions
1 (14.5 oz.) can diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can black beans, drained, rinsed and pureed
2 tbsp. minced garlic
1 tbsp. chili powder
1 tbsp. red wine vinegar
Sliced jalapenos
Orange wedges
Orange zest

Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate. Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.

Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.

Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.

Add vinegar and season with salt and pepper. Garnish each serving of stew with jalapeno slices, orange wedges and zest.

Chicken a la King

Author: swampkitty05  //  Category: Food Porn, Recipes

After the weeks upon weeks of outrageously hot days, the more temperate weather we’ve had the past couple of weeks has had me going coocoo for comfort food. Soups & stews, pasta – you name it. If it’s seasonally inappropriate it’s been going into my mouth. This recipe for chicken a la king makes great use of roast chicken leftovers.

Chicken a la King

Chicken a La King
recipe adapted from Recipezaar

3 tbsp. butter
6-8 fresh mushrooms, sliced
1-2 tbsp. minced fresh garlic (or to taste)
2 1/2 tbsp. flour (or 3 tbsp. for a thicker sauce)
1 pinch cayenne pepper (optional)
1 c. canned low sodium chicken broth
2 tsp. chicken bouillon powder
1/2 c. heavy cream
2 c. cubed cooked chopped chicken
1 c. frozen mixed vegetables, thawed
1/2 c. grated Parmesan cheese
3 tbsp. chopped pimento
salt and fresh black pepper, to taste

Heat butter in a large skillet over medium heat; add in mushrooms. Cook until the mushrooms are tender, about 6 minutes. Add in garlic and cook for about 2-3 minutes. Add in flour and cayenne (if using) and stir for 1 minute.

Slowly add in broth and bouillon powder; cook stirring until thickened. Add in heavy cream, chicken and thawed mixed vegetables; simmer stirring for 5-6 minutes. Mix in grated Parmesan cheese and pimento, and then season with salt and pepper to taste. Serve over rice, mashed potatoes, or biscuits.