Brigadeiro Recipe With Healthy Stuff Thrown In

I woke up this morning and it dawned on me that we should have gotten our Farm Fresh To You delivery, it was like Christmas morning, well if  I were a vegan.

I signed us up for the farm delivery last week and have been anticipating our box of goodies.

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I was impressed with what we got. The same items I would choose to buy at Sprouts, all organic and delivered to my doorstep while I sleep. I see nothing wrong here. The other nice thing is that our delivery day is Wednesday so it’s perfect for my weekend meals.

Now that we got all the healthy stuff out of the way, let’s talk about candy.  Brigadeiro ” { Portuguese for Brigadier; also known in some southern Brazilian states as negrinho, literally “blackie”} is a popular candy served at birthday parties in Brazil. Since my mom spent some of her youth in Brazil she made these for me throughout my childhood. Actually now that I think about it  she probably made them for herself but knew I would like them.

Who better to turn to when you need a recipe then your mom right? Well unless your mom can’t cook.

These are like balls of delicious chocolate caramels and SO easy to make! This is my mom’s recipe from Brazil, the only substitution is Cocoa powder for Nestle chocolate powder.

3 Tbsp butter
3 Tbsp Cocoa powder
2 Tbsp Karo syrup
1 can sweetened condensed milk
1/3 tsp salt

Cook in small pan until mixture rolls off bottom { about 10 minutes}

Pour onto buttered plate until cool enough to handle.

Roll into small balls and dip in sugar.  Store in airtight container in cool place.

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Bahia-Style Shrimp in Coconut Sauce

Remember when I used to cook? Like really cook, every night? Ya, me too. Now I slack off and make something simple for myself during the week, it usually involves a rotisserie chicken and lettuce or something to throw on the grill. K will get a super gourmet meal of pasta or quesadillas.

I do get a chance to make a few real meals on the weekends when Shane is home. To get motivated I need the extra hands to keep K busy and the extra mouth to help eat it.

That is why our dinner theme parties are so fun. It gives me a chance to make a dish or two that I probably wouldn’t make on a day that ends in Y.

This months theme was South American cuisine and I went with Brazil. I made a popular candy that they eat called Brigadeiros {recipe to come} and some shrimp in a coconut sauce. This dish was pretty easy and I will make it again, it was muito bom!

I followed the recipe exact but before adding the shrimp I decided the sauce was a little bland. I added more coconut milk, the rest of the tomato sauce  and a tad more salt. I was impressed with the heat the habanero let off, but I would throw in 2 next time.

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Bahia-Style Shrimp in Coconut Sauce

Recipe from Food and Wine

2 pounds large shrimp, shelled and deveined, tails left on { I took them off}

3 garlic cloves, minced

Juice of 1 lime

Kosher salt to taste

2 tablespoons  corn oil { I used EEVO }

1 small onion, minced

6 scallions, white and light green parts, minced

1/2 medium red bell pepper, mince

1/2 medium green bell pepper, minced

6 plum tomatoes, minced

1/4 cup tomato sauce

1/2 cup unsweetened coconut milk

1 Scotch bonnet or habanero chile, halved and seeded

1 tablespoon minced cilantro leaves and stems

Lime wedges, for serving

In a large bowl, toss the shrimp with the garlic, lime juice and 1 teaspoon of salt. Let marinate at room temperature for 30 minutes.

In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they’re pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.

Serve with white rice.