Easy BRZ cake

3 cups of all purpose flour
1 tablespoon of baking powder
2 cups of white sugar
A little bit of salt
1 cup of milk
2 tablespoon of butter/margerine
3 eggs

Put all the dry ingredients in a bowl, then add the liquids one. Mix and that's it. Go to the oven in a pan previous prepared with flour and margerine/butter.

For extra flavour, I added 1/2 cup of chocolate powder, but it could also be cacao powder and some zests of orange. If you wants, you may also add a little bit of orange juice.

Oh Dairy day - Cheese

It's a Fromage Blanc or Farmer's Cheese recipe... Hmmm... Cheeeeeeesy!!!

Ingredients:

1 quart fresh, local whole milk

1 cup active-culture buttermilk

2 tsp lemon juice or white vinegar, more if needed (The lemon juice will give a ricotta taste to your cheese)

3/4 tsp salt, or to taste

Video: http://www.youtube.com/watch?v=jBPYopcoeqs&feature=player_embedded

My version and experiment...

My 1st try was really an experiment. There was no measure or anything. Just skim milk and lemon juice. I actually got a cheese, but the texture and taste remind me Ricotta. Yeah! It was everything, but creamy, but I blame the skim milk... At least healthier than the plan A. Oh! And about time, it doesn't exactly matters. You may check your "product" with a fork. When you feel it's a lot or enough cheese, just put everything in a cheesecloth and let it drain. What did I do? I made the batch, left it on the counter and went for a walk with Mike. When we came back I checked and all the miracle was done. I left it drain while we were watching TV and that's it. Cheeeeeeeesy!!! :P

Experiement #2...

I had 1/2 cup of buttermilk from the butter recipe in the fridge then I put it in a bowl and left on the counter till it become lukewarm. Add 2 cups of skim milk and 1 teaspoon of vinegar.

Oh Dairy day - Butter + Buttermilk

Nothing could be easier or yummy. With any kind of 35% whipping cream (or fatter), you may make 2 "impossible to believe" things: Butter and buttermilk.

Get a glass container that you can close really well. Put the cream inside and shake it. That's it. The time? It probably took about 10 minutes, I would bet less. I was watching Youtube videos so I can tell for sure, but I promise, next time I make it I will pay more attention.

Anyways, you will shake with certain cadence and suddenly you will feel something heavier inside the glass and also will see the cream is not attaching to the glass as it was before.

Oh! And suggestion... As any butter it gets hard when it goes to the fridge. So, when you decide to use it, leave it on lukewarm for a few minutes and it will go back to the creamy texture.

I got the idea from this video: http://www.youtube.com/watch?v=oropJD0CUxI&feature=related

But I also strongly suggest this one, where you can see a more fancy way to do the same thing and another recipe as well: http://www.youtube.com/watch?v=nIu695u_FxM&playnext_from=TL&videos=4UrN6rabORE

P.S. After you choose a recipe, you can also add any extra flavour to your butter. It could be oregano or granted carrots. Enjoy!

Rancho Open-Faced Sandwich

1/2 cup of seeded and diced tomato
1/2 cup of chopped avocado
1/4 cup of sliced green onion
1/2 tsp of chipotle-flavoured hot sauce
2 cups of whisked eggs
4 English muffins, toasted
Sour cream

Combine the tomato with avocado, green onions and hot sauce; reserve. Spray a large, nonstick skillet with cooking spray and set over medium heat. Pour the eggs into the skillet; swirl the skillet to distribute evenly. Cook, without stirring, for 2 minutes or until the bottom begins to set. Stir the eggs, breaking up any large pieces with the edge of a spatula, for 2 to 3 minutes or until eggs are set. Divide the scrambled eggs evenly between the English muffins; top with reserved fresh salsa mixture and garnish with sour cream (if using).

A Real Chocolate Coffee Cake

1 xícara de margarina derretida
3 xícaras de açúcar
1 xícara de chocolate em pó
2 xícaras de café pronto
4 xícaras de farinha de trigo
1 colher de sopa rasa de fermento em pó
4 ovos (separados gemas e claras)

Bata as gemas, a margarina e o açúcar até ficar um creme claro. Adicione o chocolate em pó e o café, acrescente a farinha de trigo e o fermento em pó, bata bem. Por último, acrescente as claras em neve e misture delicadamente. Leve ao forno para assar em forma untada por 30 minutos.

Marble Cakes... Many options

MARBLE CAKE 1

Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
* 10 T. (140 grams) unsalted butter, softened
* 3/4 c. sugar (135 grams)
* 1/2 tsp. salt
* 1 tsp. vanilla extract
* 2 eggs
* 1 2/3 c. (185 grams) all purpose flour
* 1 1/2 tsp. double acting baking powder
* 2-3 T. milk, divided
* 1/4 c. cocoa powder (15 grams)
Preparation:
Cream butter, sugar and salt together for several minutes until light and fluffy. Add vanilla extract and one egg. Beat well. Mix in second egg. Sift flour with baking powder. Add flour in three parts, alternating with 1 tablespoon of milk each time (2 tablespoons of milk used). Adjust consistency. Batter should be slightly thinner than brownie batter but thicker than regular cake batter. Divide batter equally into two bowls. Sift cocoa over the batter in one bowl and mix well. Add 1 tablespoon of milk to cocoa batter to thin. Butter and flour your form, or use baking spray. Place mounds of batter, checkerboard-style, in the form or pan. Alternate light and dark. If you are using a bundt form or gugelhupf form like in the picture, make at least two layers. Place a spatula vertically in the batter and draw it around the form once to swirl. Smooth the top. Place the cake in an oven heated to 350°F. Bake for 35-40 minutes, or until a cake tester comes out cleanly. Remove from oven, cool slightly and then turn out on a cake rack to cool further. Dust with powdered sugar. Serving this cake with whipped cream never hurt anyone's feelings, but it's great plain, too.

German/Austian Marble Cake
1 c. sweet butter (do not substitute)
1 1/2 (one and one-half) c. sugar
4 eggs
1 c. half-and-half or milk if you prefer
1 tsp. almond extract
3 1/4 (three and one-fourth) c. flour
1 Tbsp. baking powder

Pin. of salt or 1/8 tsp.
1/4 c. unsweetened cocoa powder
3 Tbsp. dark rum

Preheat oven to 350 degrees fahrenheit. Grease and flour a 10-in. tube pan and set aside. Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and almond extract mixing well. In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into the creamed mix until combined. Remove half of the batter to a bowl and stir the cocoa and rum. Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two batters together. Bake for about 1 hour and 10 mins. (depending on your oven) or until it pulls away slightly from the sides of pan and a tester inserted in the center comes out clean. Transfer to a wire rack and cool completely.
NOTE: I like to take some melted bittersweet chocolate and lightly drizzle it over the top.

German Marble Cake


Ingredients

* 1 cup butter
* 1 3/4 cups sugar
* 5 egg yolks
* 3 1/2 cups all-purpose flour
* 1 cup milk
* 2 teaspoons baking powder
* 5 egg whites
* 2 tablespoons sweet cocoa

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
3. Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
4. In a separate bowl, beat egg whites. Fold egg whites into batter.
5. Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
6. Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
7. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Brazilian Cheese Puff

2 cups of tapioca starch
2 cups of grounded dry cheese (as tasteful as better). I used parmesan cheese
1 cup of milk
4 tbsp of butter
2 eggs

Pre-heat the oven on 350oF. Put the tapioca starch and cheese in a large bowl. Mix a little bit. Add the eggs and mix a little more. Get prepared... Now it comes the bad part... hehehe... Add the milk and start to mix until it becomes a uniform batch. It's a good idea to pour milk just at the end because when you add the moisture on the starch it will become difficult to mix. Sometimes you will probably need to use your hands to mix it properly.
When you are done mixing, get your hands very clean and a little wet. Make little balls and place them in an oven pan. It will depend on the size of the balls you made to know how long they will sit in the oven, but I can tell you that they will be ready when their bottom parts start to brown.

The balls you are not going to bake you may put them on a plate and it goes in the fridge (NOT freezer) for at least 15 min. After they get hard, you may put them in a plastic bag.

It makes about 40-50 bite size cheese puffs. You can also add different flavour to them. While you still have the soft batch, you can mix different spices, like oregano, or extra cheese, like cheddar (in this case a very small piece inside the ball).

Tabouli

Tabbouleh (Arabic: تبولة; also Tabouleh or Tabouli) is a Lebanese salad dish, often used as part of a mezze. Its primary ingredients are bulgur, finely chopped parsley, mint, tomato, scallion (spring onion), and other herbs with lemon juice and various seasonings, generally including black pepper and sometimes cinnamon and allspice. In Syria and in Lebanon, where the dish originated, it is often eaten by scooping it up in Romaine lettuce leaves.

2 Tomatoes or 2 Cups Diced
1 Cup chopped green onion
4 Cup chopped parsley flat leaf
1 Cup yellow onion chopped
3 leaves fresh mint
1/4 Cup dry or
1/2 cup soaked burgle
1 tsp dry mint
1 tsp salt
1/2 Cup lemon juice
1/2 Cup Extra Virgin Olive Oil
1/2 tsp cayenne pepper

Rinse and finely chop parsley and fresh mint leaves and place in a bowl.  Add chopped tomato, green onion, yellow onion, and soaked burgle and combine with parsley. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow burgle to absorb some of the dressing.

Tahini

Tahini (Arabic tahina: طحينة) or sesame paste is a paste of ground sesame seeds used in cooking. Middle Eastern tahini is made of hulled, lightly roasted seeds. East Asian sesame paste is made of unhulled seeds.

 

Tahini is a major component of hummus and other Middle Eastern foods. It is sold fresh or dehydrated

Serves: 2 cups
Difficulty: Easy
Prep Time: 10 minutes

2 cups sesame seeds
1/4 cup vegetable oil

This is a great way to make tahini at home and can save you a lot of money so you can make more wonderful recipes at home.
Preheat oven to 400 degrees (F) and spread out sesame seeds on a cookie sheet or flat pan and place in the oven for 4-5 minutes, do NOT let sesame seeds brown. Pour seeds into a food processor and add the vegetable oil and blend the seeds until you have a nice smooth paste.  Store in an air tight container in the refrigerator. 

Baba Ghanoush

Baba Ghanoush or Baba-Ganouj (Arabic بابا غنوج), babaganuş, in a free translation, means spoiled dad. It is a popular Middle Eastern dish made primarily of eggplant with various seasonings. You may bake or broil over an open flame the eggplant, so that the pulp is soft and has a smoky taste.

1 large Eggplant baked then peeled

1/2 Cup Lemon Juice

2 Garlic Minced

1/2 tsp Salt

1/2 Cup of Tahini

blend in blender or

mix with mortar

mint or parsley for garnish

olive oil/cayenne pepper to top

Roast the eggplant then place a plastic bag to cool, then you can peel and remove top, place in a bowl. Add garlic, lemon juice and tahini paste, blend in a blender or with a mortar. Spread in a place and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.

Sausage Bean Cassarole

500g beans

Rinse beans and check for stones. Cover with 5' of water and soak overnight. Drain and rinse. Add fresh water to bean and simmer aprprox. 1 hour or until beans are almosr tender. Drain and rinse. Place beans in oven-proof dish or crock pot. In a fry pan, brown 1-2 lb sausage of your choice (bulk or link), 1 med. chopped onion, 1 chopped red and green pepper, 2 cloves crushed garlic. Cut cooked link sausages into bite-sized pieces. Combine sausage mixture and beans. Add 1-28 oz. can crushed tomatos, 1 c. water, 3 tbsp. brown sugar, 1 tsp. dry mustard, 1/4 c. ketchup, 3 tbsp. molasses, salt and pepper to taste. Bake in 250o oven or crock pot 4-6 hours or low.

Make 6-8 servings. Freezes well.

Sweet Potato and Ground Chicken Shepherd's Pie

Ingredients
2 tbsp olive oil
1-2 lb ground chicken or turkey
1 medium chopped onion
3-4 cloves garlic (minced)
2 tsp thyme
2 tsp poultry seasoning
1 cup chopped celery
1 cup chopped carrot
1/2 cup flour (or more depending on how much gravy you want to make)
1-2 cups chicken stock (again, depending on how much gravy you want)
4 large sweet potatoes
2 tbsp butter
pinch salt and pepper to taste
1 cup grated old cdn. Cheddar

Preparation:
Peel and boil sweet potatoes until tender. Meanwhile, heat olive oil over medium heat and saute onion and 1-2 minced garlic for about 3-5 minutes (until translucent) Add the ground chicken or turkey and cook for 5 minutes before adding the carrots and celery. Cook unti the meat is browned.
Stir in poulty seasoning, thyme, salt and pepper. Add flour and cook for one minute. Add stock and simmer until thickened to a gravy.
Pour into a glass baking dish. When the sweet potatoes are done, mash them with butter and 2 cloves of garlic. Spread the mashed sweet potatoes over the meat mixture. Top with grated cheddar cheese. Bake at 350ºF for 30 minutes.

Truta com panaché de legumes

Rendimento: 4 pessoas

Valor Nutricional da receita (por pessoa)
Valor calórico 275,2 kcal
Proteínas 24,2 g
Carboidratos 11,0 g
Gorduras 6,8 g  Ingredientes
Truta 4 filés de truta sem a pele (100 g cada)
suco de 1 limão
sal
1 cebola em rodelas
1 colher (sobremesa) de azeite
Panaché de legumes
1 cenoura em cubos
1 xícara (chá) de vagens cortadas em pedaços pequenos
1 xícara (chá) de ervilhas frescas sal e pimenta do reino
1 colher (sopa) margarina light

Modo do Preparo
Truta: Num refratário médio, coloque os filés de truta e tempere com o limão e o sal. Deixe descansar por 15 min. Cubra com a cebola e o azeite. Leve ao forno pré-aquecido coberto com papel alumínio por 20 minutos. Reserve em local aquecido.
Panachê: Cozinhe as cenouras e vagem no vapor separadamente. Misture as ervilhas, o sal, a pimenta e a margarina. Sirva cada filé com ¼ de panaché.

Mike's Tuna Casserole

Yummy, yummy... My man cooks soooooo good!!! He is definitely such a thing... And of course the fact he knows how to cook and he does it so well is just a plus.
So last night he made his Tuna Casserole. I have being waiting it for so long with an incredible curiousity... and what pleasure it was. Yummy, yummy!

Creamy Mushroom Pork Chops

4 pork chops, 3/4" thick
1 tbsp oil
1 medium onion, chopped
1 1/2 cups sliced mushrooms
1 clove garlic, minced
1 can of cream of mushroom soup
1/2 cup of milk

Brown pork chops in hot oil in skillet, set aside. Saute vegetables until tender in skillet. Stir in soup mixture and heat to a boil; return chops to skillet. Simmer 10 min or until cooked through.

Serve 4.

Balsamic Vinagrette

3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 cloves garlic, finely chopped
1 tbsp fresh lemon juice
Zest of one lemon


Whisk together all ingredients until blended. Drizzle over Spring Mix to coat, refrigerate leftovers. Makes about 1 cup.

Fonte: The box of Dole Spring Mix :P

Homemade Seasonings Mix

Today I decided to organize the kitchen for the weekend. Try to guess? The impossible happened.

The onions were going bad and I have a enormous problem to throw anything away. So, I decided to make our own Homemade Seasonings Mix. So whenever you want to save time and money, it's a good way... Oh! And specially if you have kids who doesn't like onions or garlic.

As you probably already know, I am from Brasil and my father's family lives at Minas Gerais state in a very rural area. There you can see lots of farms and homemade traditional foods, including cheese puffs and other special treats. Hmmmm... I guess it's a subject for another topic. hehehe

Ok... Here we go!

How to make it...

First you have to decide what you want in your mix... You may want to have:
* 6 or 7 Onions (but the big ones)
* 2 or 3 cloves of Garlic
* 2 table spoon of Olive oil (It can change. Pay attention on the texture you want your mix. I prefer it "creammy", so I add oil until I get it)
* 1 tea spoon of Salt (if you want or like it)
I prefer just onions or onions and garlic. I don't like to add salt, since I try to not use it at all when I cook. 

For extra flavour, you may use:
Parsley or/and Chives (1 table spoon of), Bay Laurel - also known as True Laurel, Sweet Bay, Laurel Tree, Grecian Laurel, Laurel, or Bay Tree (1 leaf of), Basil (1 leaf of), Marjoram (1 leaf of), Oregano (1 tea spoon of).
But keep in mind the flavour of these herbs and that they will limit the possibles use. Anyways, go crazy and create your own personal choice.


I made about 500g of mix with this quantity. To keep it, boil the glass container and the lid you chose, let them dry. Put the mix inside the container and add a little bit of oil (just enough to make a thin lair on it). It's good for 6 months. Some old people suggest you are supposed to keep it in small containers, so you would protect it from air, but I never had a problem... I guess it's up to you.

Good luck and bon appetit!!! :)

P.S. Mike liked and he also suggested to use this mix when we make our homemade hamburgers again :)

Cookies, cookies and more!!!

Hi, everybody!
Today is being a raining and cloudy day outside... More cloudy than rain by itself, but... Anyways, it makes me feel in a "treat mood". Yeah! I need sugar!!! LOL And the easiest way to get sugar is cookies and I decided to try two different things.

First things first!

1st experience... It takes...

2 cups of all purpose flour
1/2 cup of water
1/4 cup of olive oil
1 table spoon of margarine
1 tea spoon of baking powder
(Yep! Until now sounds like the dough recipe, but let's add...)
3/4 cup of sugar
2/4 teaspoon of cinnamon
Some raisins if you want

How to make it

Put all the dry ingredients in a bowl. Add the oil and margarine. The water will be the just enough amount to make it soft but not sticking on the hand or on the bowl. Like the dough, it won't grow a lot, but I suggest to make them small (like hand size). This batter is very soft, so if they are small it will be easier to keep in your hand.
I suggest to bake it at 350oF. Because of the size, 10 minutes will probably enough. When they look baked poke one of them with a fork. It's cooked if the fork is dry. Because of its texture, it's a good batter to work with and give different shapes.
Again, to brush a little bit of butter, margarine or egg on it will give a "health look".

2nd experience... It takes

1 cup of flour
1/2 cup of white sugar
1/2 cup of brown sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 egg
1/2 cup of butter

How to make it

Put all the dry ingredients in a bowl and then add the egg and butter/margerine. Make very small balls (1 or 2 inch) and lots of room between them. They will need this space, not because they grow, but they become flat. Bake them at 350oF and pay attention, because they bake really fast. Take them off the oven when you can see the side becoming a little brown. And definetely, definetely wait until it is cool to remove them. If you do not wait they will break. The right moment is when you try to spirel the cookie softly and it obey your movement.

Oh there was also a site where they suggested 1/2 teaspoon of vanilla and 1/2 teaspoon of baking soda, but I really didn't taste any difference. If you want, you may add them too.

You can add anything to them to get more flavour or at least different ones. It can be cinnamon, nutmeg, oatmeal, raisins, chocolate (of course!!!). Let your mind and stomach guide you... hehehe

Good luck and bon appetit!!! :)

Not so mental notes: Mike liked the 1st experience, but just with cinnamon and the 2nd one with chocolate chips... But who does not like chocolate? :P

Dough... But no eggs or milk?!? Here we go!!!

Tonight I wanted to make a Brazilian surprise for him. Every single time we traveled by bus in Brasil, he had this pastry (empadao de frango, as they call it at the bus stops)... But try to guess? We did not have eggs or milk (Tomorrow is grocery day!!!). So, I googled for some recipes and created my own.

It takes...

2 cups of all purpose flour
1/2 cup of water
1/4 cup of olive oil
1 table spoon of margarine
1 tea spoon of baking powder

How to make it

Put all the dry ingredients in a bowl. Add the oil and margarine. The water will be the just enough amount to make it soft but not sticking on the hand or on the bowl.
It doesn't grow a lot, so make sure we have it thick or thin as you prefer it. I suggest to take it to bake (350oF) before adding the filling, but keep in mind that it goes back into the oven, so just enough to become a little hard.

You can make a little more and cover whatever you decided to have in it. In this case would be nice to have some more margarine or egg to pass on it and give that "professional health" look.

Oh! Just keep in mind we are 2 people here... If you have kids or visitors, I strongly suggest to make more. Feel free to create your own fillings, just do not make it too liquid or you may melt the dough... hehehe

Good luck and bon appetit!!! :)

P.S. Mooooom, "Michael liked it!" :P

Really homade tomato sauce

chega para 4 - 5 frascos médios

1,5kg de tomates maduros em pedacos
2 colheres de sopa de azeite
1 cebola grande
2 dentes de alho
1/4 litro de vinagre
5 cravinhos
1 colher de chá de oregaos, graos de pimenta
1 colher de chá de sal fino
50 gr de acucar

picar a cebola e refogar no azeite, juntar os tomates em pedacos e o alho deixar refogar um pouco. Acrescentar o vinagre, as especiarias e o sal e deixar cozinhar durante 30 minutos.

passar a massa por um passador de rede fina e deixar cozinhar mais 30 minutos sem tampa. ir mexendo de vez em quando para nao peguar ao fundo e juntar o acucar.

passado o tempo encher os frascos com o molho, fecham-se e poe-se de cabeca pra baixo durante 5 minutos

Homemade mustard

100 gr de grao de mostarda (para quem nao tiver moinho de café em casa pode ser em pó)
80 ml de água
50 ml de vinagre de vinho branco normal
1 colher de sopa de sal
2 colheres de sopa de acúcar

moe-se a mostarda aos poucos no moinho de café e ter o cuidade de nao aquecerem muito, senao perdem sabor.

misturar o pó de mostarda com a água e o vinagre ( se tiver mais de 5% de grau de acidez, misturar antes com um pouco de água ) e juntar o sal e o acúcar.

bater a massa com a batedeira eléctrica durante cerca de 5 minutos até ficar espessa.

encher os frascos com a mostarda e guardar no frigorifico pelo menos 2 dias sem abrir, depois desse tempo pode ser consumida.

antes que me esqueca, a mostarda dura cerca de um ano num local fresco e escuro.

To organize

Ok, ok, ok... I barely start to write here, but just to make my life easier... and probably yours too, a little bit of organization and legend would be nice.

So, we will divide the tags on

1. What kind of meal:
* Breakfast: Breakfast & Brunch
* Dinner: Lunch & Dinner
* Supper: Tea, Supper & everything else

2. What Course:
* Appetizers: Also known as Hors d'oeuvres & Amuse-bouche/gueule, Entrée, Starter. It's usually Salad and/or Cheese.
* Soups: Soups, Stews & Broth
* Sauce: Dip, Sauces, Gravy & Dressing
* Main/Side: Basically Main Course and Side Dishes
* Dessert: Or Entremet. It will basically be Cakes, Cookies, Pastries, Candies, Ice-cream & Pudding
* Snack: Sandwiches & Finger food
* Beverage: Beer, Wine, Liquor, Brandy, Moonshine, Schnapps, Cider, Punch, Coffee, Tea, Yogurt... Anyways, all the kinds of liquid, but water...Non-Alcoholic, Soft drinks & Alcoholic (Hic!)

3. How long it takes to get ready:
* Quick: for people with little time or experience cooking and don't involve complicated preparation. They will be prepared in less than an hour and you basically do not leave the kitchen.
* Slow: You will need more time to get everything done. So, relax and enjoy!

4. Cooking techniques
* Fry: Fry, Deep-fry, Stir-fry & Saute
* Oven: Bake, Roast, Broil & Grill
* Boil: Boil, Simmer, Stew, Poach, Blanch, Steam & Braise
* Canning: Can & Pickle
* Raw: No cooked at all!!!
* Others: Pressure Cook, Slow Cook & Barbecue

5. Main ingredient:
* Veggies: Vegetables, Legume & Fruit
* Eggs
* Dairy
* Meat: Meat, Poultry & Seafood
* Chocolate
* Coffee
* Grains: Cereal, Grain, Flour & Pasta
* Flavour: Herbs, Spices, Onion & Garlic

Oh! You do not have or can't eat some ingredient?
If one of those ingredients is milk, egg, nut, seafood salt or sugar, you will find special recipes tagged as FREE. But be careful, because it is possible that just one of those ingredients is missing.

6. Other topics
* Super Saving: For saving ideas and suggestions
* Garden: Gardening Indoors
* Specialty: Special treats & Holiday food
* Food Inc.: International Cuisines, History, Techniques information & Health tips

7. Oh! Just in case we find something interesting in other sites/blogs and do not try yet but want to share:
* Not tried (yet!!!)

Hi! How are you?

Let me introduce us. He is a German Canadian and she came from Brasil. This mix could not result in anything different than a couple who enjoy food, wine, beer... without any previous prejudice.

Do not get us wrong. It's not that easy and we do not love any or all kind of food. But we can definately appreciate a "good stuff"... Special when he cooks, but it is definately another topic *she winks*.

Ok, so we decided to create this blog to collect, organize and share our recipes, pics, etc (...Yeah she never remembers how she made things) or whatever we both create or find in the kitchen.

Oh! We almost forgot... It's not just about what we eat, but drinks are always welcome. hehehe

So, please be our guest and enjoy... Feel free to try anything and leave your comment or suggestion. Thanks! Danke! Obrigado!