Feijoada, Brazilian Black Bean Stew Receipe
1 pound (450 grams) dry black beans
4 Tbsp olive oil
1 pound (450 grams) pork shoulder, cut into chunks
2 large onions, sliced
1 head of garlic, peeled and chopped
1 pound (450 grams) carne seca or corned beef, cut into chunks
1/2 pound (225 grams) fresh sausages, such as chorizo or Italianvsausage
1 pound (450 grams) smoked sausage, such as linguica or kielbasa
1 smoked ham hock or shank
3-4 bay leaves
1 14.5 ounce can (411 grams) of crushed tomatoes
1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot…
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Brazilian meal Feijão-Tropeiro
- 500g dried pinto beans
- 250g smoked bacon
- 1 onion, peeled and chopped
- 2 garlic cloves – peeled and chopped
- 30g butter
- 4 eggs
200g toasted cassava (manioc) flour
Prep: 5min › Cook: 30min › Ready in: 35min
- Add beans to a pressure cooker and cover with water. Bring to high heat and cook the beans for about 20 minutes under pressure. Drain and set aside.
- Chop the bacon and place it in a large frying pan over medium heat; fry until crisp (approximately 5 minutes). Remove bacon from pan with a slotted spoon and set aside. Discard 2/3 of the fat in the pan and return pan to the heat.
- Cook onion and add garlic in the bacon fat for about 2 minutes, add the cooked beans and season with salt to…
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“Graham crackers with melted marshmallows and chocolate. Prepared over an open flame, this camping favorite is great for the holidays, too. Not recommended for the stove top.”
Original recipe makes 1 serving
- 1 large marshmallow
- 1 graham cracker
- 1 (1.5 ounce) bar chocolate candy bar
- Heat the marshmallow over an open flame until it begins to brown and melt.
- Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.
1. NEGATIVE PEOPLE.
I think it’s important to keep people in your life who hold your feet to the fire and want to see you achieve your dreams and be the best person you can be. There’s a solid difference between those kinds of people and negative people. Negative people think you’ll fail because they don’t trust you. Negative people don’t even really want you to succeed.
2. CARING ABOUT YOUR MISTAKES.
Learning from your mistakes is crucial for growing and preventing those mistakes in the future, but don’t get hung up on it.
3. WORRYING ABOUT THE PAST.
Similar to caring about your mistakes, don’t sweat the past. It happened. You can’t go back in time.
4. YOUR SELF IMAGE.
I used to have real self image problems, but I didn’t fix it by forcing a more positive image on myself. I just stopped having a self image. It’s been incredible. I just don’t care anymore. Leads to some interesting outfits, sure, but life is way more relaxed.
5. FEELING SORRY.
If you find yourself apologizing over things you shouldn’t be apologizing for, just knock it off. You’re brainwashing yourself into believing a false reality where you’re always at fault. You aren’t. Quit with the sorry.
6. SAYING YES.
If you don’t want to. Don’t be weak in the face of the hard ask. Just say no if you don’t want to.
7. TRYING TO IMPRESS EVERYONE.
You’re probably just fine how you are. No need to dress to impress.
8. SAYING WHAT PEOPLE WANT TO HEAR.
Hey, be honest. If you have something to say, say it. There’s no need to sugar coat your thoughts and feelings. Be out there, out loud, and real with people. They’ll respect you for it.
9. YOUR LIMITING BELIEFS.
One thing that tends to derail me is the belief that now isn’t the right time. Now is now, and the best time to start anything you want to do is at this moment. Don’t let core beliefs slow you down. They’re here to lift you up, not hold you down.
10. WORRYING ABOUT THE FUTURE.
The future is coming one way or the other. Be ready for it, but don’t spend your time in worry about it. It won’t do you any good at all.
Credit: Higher Perspective
German Schweinebraten (Bavarian Roast Pork)
READYIN 3 hrs 20 mins
Original recipe makes 6 servings
2 1/4 pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
1/2 teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
1/8 celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed – divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch
. Preheat oven to 350 degrees F (175 degrees C).
. Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
. Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add…
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It’s National Ice Cream Sandwich day!!! The original ice cream sandwich sold for a penny in 1900 from a pushcart in the Bowery neighborhood of New York. The vendor, who was never identified in the article printed in papers across the nation, sandwiched the ice cream between milk biscuits. Soon, pushcarts popped up around the city and country during the summer months selling the portable treats.
The modern version of the ice cream sandwich was invented by Jerry Newberg in 1945 when he was selling ice cream at Forbes Field. There are pictures from the early 1900s, “On the beach, Atlantic City”, that show Ice Cream Sandwiches were popular and sold for 1 cent each.
There are alternatives to the classic ice cream sandwich using chocolate cookies, oatmeal cookies or a rice crispy wafer in place of the original chocolate one.
Ice cream sandwiches are known around the world by a variety of names including the Monaco Bar, Giant Sandwich, Maxibon, Cream Between, Vanilla Slice and many more.
Credit: National Day Calendar
Happy mothers day to our military moms, this is dedicated to you all and the mothers waiting for their children to come home. Thank you for your services and sacrifice. This was a project I put together for a digital art class, hope you enjoy. It is a compilation of clips found online of mothers coming home from war and surprising their kids. Song “Feels Like Home” by Edwina Hayes
– 1 (2 1/2 pound) flank steak, trimmed
– Extra-virgin olive oil
– Kosher salt and freshly ground black pepper
– 1/4 pound fresh spinach, washed and drained, stems trimmed
– 4 small thin carrots
– 4 large hard boiled eggs, peeled and quartered lengthwise
– 1 cup large pitted green Spanish olives, halved lengthwise
– 1 large onion, sliced into rings
– 1/4 cup freshly grated Parmesan
– 1 teaspoon red pepper flakes
– 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
– 1 head garlic, halved
– 1 large onion, halved
– 1 handful fresh thyme sprigs
– 1 handful fresh oregano sprigs
– 2 bay leaves
Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices – the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.
We’re told a judge had issued a warrant for the UFC star’s arrest for violating the terms of his probation after he was cited for drag racing in Albuquerque last week.
Jones was sentenced to probation last year after being convicted in a hit and run case in which the UFC star crashed into a pregnant woman’s car and then ran from the scene on foot.
One of the terms of Jones’ probation was to not get into any trouble with the law — and the judge felt the drag racing citation qualified as a violation.
What are your thoughts on the video? Do you think Jon or the policeman should have handled it differently?