Food, Surviving Chaos

Brigadeiro: Traditional Brazilian Desert

Brigadeiro

How about a chewy candy to start your new year off right! Brigadeiro are rich “little chocolate nuggets” popular in Brazil and were created by confectioner Heloisa Nabuco de Oliveira. Brigadeiros typically accompany birthday celebrations but you can have them for any celebration. This Brigadeiro recipe is easy, kid friendly and makes quite a few….12-14 total!

Ingredients

  • 1 14 oz (300 ml) can sweetened condensed milk
  • 3 tablespoons (22 g) unsweetened cocoa
  • 1/2 cup (120 ml) water
  • 1 tablespoon (14 g) butter
  • chocolate or rainbow sprinkles

Let’s Make It!

  1. Use half of the butter to grease a big plate or platter.
  2. In a small bowl or cup, mix the cocoa and water so the cocoa dissolves.
  3. In a medium-sized, heavy saucepan, use a wooden spoon to combine the dissolved cocoa, condensed milk, and the remaining butter over medium-low heat.
  4. Keep stirring until the mixture thickens and starts to look a bit like brownie batter. When you drag your spoon across the bottom of the pan, it should take a moment before the gap fills back in. Hang in there, this step can take as long as 20 minutes.
  5. Spread the chocolate on the buttered platter and let it cool to room temperature. If you want to speed up the cooling, pop the platter in the fridge.
  6. Once the mixture is cool, grease your hands with a little butter. Scoop up some chocolate in a spoon and then roll it between your palms to form a ball.
  7. Roll the ball in sprinkles. Scoop and roll the rest of the chocolate the same way. Enjoy!
  8. Muy delicioso!!

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Food, Surviving Chaos

Gyeran Mari: South Korean Rolled Eggs

Eggs can be eaten in many different ways…scrambled, hard boiled, poached…but have you eaten them rolled?? Gyeran Mari are rolled eggs that can be eaten as a side dish and at any time. These eggs are not just for breakfast! Customarily eaten as a tasty side dish; Gyeran Mari makes an appearance outside of breakfast and can be found in kid’s school lunches in South Korea. My husband has enjoyed this dish in his past visits to South Korea. You can find out more about his trip to Seoul here. This recipe is easy to make and is an egg-cellent addition to any meal!

Ingredients

  • 3 eggs
  • pinch of salt
  • vegetable oil
  • 1/2 small carrot finely chopped
  • 1 green onion finely chopped

Let’s Make It!

  1. Crack eggs into bowl and add salt. Beat eggs well with fork or whisk.
  2. Lightly grease medium sized (9 inches or 23 cm across) pan with vegetable oil. Place pan over low heat.
  3. Once pan is hot, pour half of egg mixture. Swirl (don’t stir) the egg to entirely cover the bottom of the pan. Sprinkle the carrots and onion on top.
  4. When the bottom of the egg starts to get firm but the top is still wet, roll it from one side to about the middle of the pan.
  5. Slide the rolled egg back toward the edge of the pan, and pour half of the remaining egg into the empty side of the pan.
  6. When the new egg starts to firm, roll it again from the edge to the center of the pan.
  7. Slide the rolled egg back toward the edge of the pan, and pour the last of the egg into the empty side of the pan.
  8. Once all the egg has been added to the roll, carefully move it from the pan to a cutting board.
  9. Let cool for at least 5 minutes before slicing. Mashisseoyo (Delicious)!

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Food, Surviving Chaos

Vibibi: Kenyan Coconut Rice Pancakes

Vibibi or little coconut rice pancakes is a delicious dish from Kenya. Hundreds of years ago many different nations arrived to trade in Kenya along its coasts. Many of these countries influenced and blended with African traditions within Kenya. In cities like Mombasa, Arab and Indian influences help form the spice blend we see in Vibibi. In Swahili, Vibibi means little ladies and more than one so this recipes makes about 6 pancakes. But if you only want one, just say “kibibi”.

Ingredients

  • 1/2 teaspoon (2 ml) active dry yeast
  • 1/4 cup (125 ml) water
  • 1/2 cup (118 ml) sugar
  • 1 1/3 cups (304 ml) rice flour
  • 1/8 teaspoon (.5 ml) cardamom
  • 2 tablespoons (30 ml) coconut milk
  • 1/4 cup (60 ml) vegetable oil

Let’s Make It!

  1. PLAN AHEAD: It takes an hour for the batter to rise for this recipe.
  2. In a small bowl, mix yeast, water, and pinch of sugar. Let stand for about 5 minutes and the mixture will start to foam.
  3. In a big bowl mix sugar, rice, flour and cardamom. Then add coconut milk and yeast mixture. Stir well.
    1. Note: The batter should be pourable like pancake batter. If not, add a little water.
  4. Cover the bowl with a towel and leave it alone for at least an hour.
  5. Heat 1 tablespoon of oil in a pan on medium heat. Pour roughly 1/4 cup of batter in the pan and spread to form a small pancake.
  6. When bubbles start to form, flip the pancake to cook the other side.
  7. Repeat steps 5-6 to cook the rest of the batter. Be sure to heat a little more oil on the pan before pouring.
  8. Serve with fresh fruit and enjoy!

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Family, Food, Surviving Chaos

Äppelpaj: Swedish Apple Pie

Swedish Apple Pie

Äppel means apple and paj means pie and when you put them together you get a scrumptious Swedish dessert. The Skåne region, in the south of Sweden, is famous for growing yummy apples so this recipe is a must! This pie is so good and so simple, you don’t even need to make a crust. It can be eaten warm or cold and don’t forget to top it off with ice cream or whipped cream.

Ingredients

  • 4-5 medium apples, peeled, cored and sliced
  • 1 1/4 cup (250 g) sugar
  • 2 teaspoons (5 g) cinnamon
  • dash of cardamom (optional)
    • Fun Fact: Cardamom is popular in Sweden where its called kardemumma.
  • 3/4 cup (170 g) butter
  • 1 cup (128 g) flour
  • 1 egg

Let’s Make It!

  1. Preheat the over to 350o (175oC). Put the apple slices in the pie dish.
  2. Combine 1/4 cup (50 g) of the sugar, along with the cinnamon and cardamom (if using), and sprinkle it over the apples.
  3. Gently toss the apples to coat them evenly in sugar and spice.
  4. Put the butter in a medium-sized bowl and have a grownup help melt it in the microwave.
  5. Take the melted butter out of the microwave and add the remaining cup of sugar and the flour. Stir to combine and then mix in the egg.
  6. Pout the mixture into the pie pan. Use the back of a spoon to spread the mixture over the apples.
  7. Bake for 45 minutes. That’s it….easy as pie!!
The Traveller's Wife Signature

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Food

Buffalo Chicken Wraps

Here’s an alternative to sandwiches for your next picnic, park trip, work or school lunch: Buffalo Chicken Wraps! These wraps are easy to make, healthy, and a family favorite. This recipe takes 5 minutes to make so some of the ingredients are pre-made and ready to eat. They make the perfect travel snack and/or lunch no matter wear you are going. You can check out our more recent adventure to the park here. Enjoy!

Ingredients

  • 2-3 Iceberg lettuce leaves per wrap
  • 1 slice sharp cheddar cheese
  • 1 grilled chicken breast, sliced and warmed
  • 2 slices of bacon
  • 1 tablespoon buffalo sauce
  • 1 tablespoon ranch dressing

Let’s Make It!

  1. Cook bacon slices based on number of wraps you will be making. Set aside to cool.
  2. Place 2 lettuce leaves on a clean surface so that they slightly overlap creating a barrier.
  3. Add 1 slice of cheddar cheese in the center.
  4. Top cheese with sliced chicken, bacon and drizzle with buffalo sauce and ranch.
  5. Wrap ingredients tightly like a burrito.
  6. Slice down the center when ready to eat. Note: Add a toothpick in the center if needed to hold wrap together.

Surviving Chaos

  • Switch the Cheese: Switch out the Cheddar cheese with Swiss or Pepper Jack to change up the flavor and add a bit more spice.
  • Tortillas: If your really hungry, swap the lettuce wrap for flour tortillas. This will keep you fuller for longer and won’t make a dent in your daily carbohydrate count.
  • Warm it Up: Cook your bacon 30 minutes before you put together your wrap.
  • Ready To Go: Put wraps in insulated cooler so they will stay warm until you get to your destination.

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