Review: Feijoada - April 2001, page 128.

[lindrusso]

Well, I wasn't sure about this one when I decided to make it, but I found the low-fat kielbasa and chipotles intriguing. It wasn't bad, just not a repeater - unless I could think of what it was missing. Maybe tomatoes??

The recipe says that this is a famous Brazilian dish that they streamlined and spiced up with chipotles. Has anyone tried the authentic version? If so, how does it differ?

Now I have to figure out how to use the other kielbasa....

[This message has been edited by lindrusso (edited 03-27-2001).]

[Emdg]

Throw it into Paella.....not your Feijoada...your kielbasa http://www.cookinglight.com/bbs/biggrin.gif

I have made other Feijoada recipes in the past, and I have always felt that they were dry. Maybe I'm missing something too, but I have not put it on my must eat list.

[mandarin2j]

lindrusso--

I have to jump in with an idea for the rest of the sausage! I was messing around with some on-hand ingredients the other week and came up with a fairly healthy, definitely comfort food meal. I used Trader Joes' freezer chicken sausage...RIP...I just learned that they have been discontinued http://www.cookinglight.com/bbs/frown.gif ...but plan on using lowfat turkey kielbasa in the future.

I used one undrained can of red beans (S & W has a seasoned kind they call "piquintos" that are really tasty), 4 cups cooked rice, 3/4 cup lowfat ricotta cheese, 1 can Ro-Tel green chiles and tomatoes, 1 diced red pepper, 1 diced green pepper, 1 cup chopped partially steamed broccoli (so it's still crisp), 1/2 cup chopped scallions, and 1 cup diced cooked lowfat sausage. I mixed it all together in a 2 quart casserole, sprinkled it with 4 oz. grated cheese, and heated it through in a 350 degree oven. I'm guessing that it comes to about 6-8 servings. The ricotta really makes it creamy without adding tons of fat.

[Gail]

I had put in a request with Paola for some authentic feijoada a week or so ago. I hope she doesn't forget. http://www.cookinglight.com/bbs/smile.gif

[Luiza]

Actually, Gail, she did post the recipe (see http://www.cookinglight.com/bbs/Forum1/HTML/005376.html ). Possibly you might find it a bit impractical though http://www.cookinglight.com/bbs/smile.gif

A brazilian friend of mine had a feijoada party once where she served a very tasty streamlined version, with salted pork and pork stew meat. I could bug her for a recipe if you are interested. She also improvised a vegetarian version (with zucchini) for non-pork eaters, and it was a success too (haven't tried it though). I have to admit that what I liked most is the farofa (sp?), a traditional side to feijoada. It's made with flour from some tuber, but I can't remember what. And loads of fat to keep it moist, but I pretended not to look when she cooked it http://www.cookinglight.com/bbs/wink.gif

Luiza

[luv2cook]

I actually have a recipe for fejoida (sp) that is excellent. I will see if I can find it.

[Gail]

Luiza,

Thank you sooo much for telling me about Paola's recipe. I really hate when people ask for something, then don't acknowledge the responses and apparently I was guilty of just that! Can't say the ingredients of her feijoada are exactly available in my local market (even the gourmet market) but it's definitely authentic and interesting. Anyway, if you have a variation on the recipe, I'd love to see it, too. Same goes for luv2cook. (Brazilian Portuguese was one of the languages I studied many moons ago, and it left me with a fascination with their music and foods.)

[lindrusso]

Thanks much for the responses!

Mandarin2j - Sounds yummy! And lots of veggies - I'll give it a try.

Alas I don't think I'll be trying the authentic version after all. I can now see why CL streamlined it! As a person who did not eat meat for 9 years, I cannot bring myself to use those sorts of animal parts even if I could find them (I know I can find the ears and feet, but not sure about the rest). Just a psychological thing.....I like my meat to have no recognizable resemblance to the animal (just sticking my head in the sand, I guess).

Oh and I too would be interested in any other versions - minus the feet, ears and tails http://www.cookinglight.com/bbs/smile.gif .

[This message has been edited by lindrusso (edited 03-28-2001).]

[Luiza]

I'll ask my friend for the recipe. She's one of those improvising cooks (I really don't understand this breed, but I envy it a lot http://www.cookinglight.com/bbs/smile.gif ), so I'll actually have to sit her down and extract quantities. And I promise, no tails or other recognizable body parts http://www.cookinglight.com/bbs/biggrin.gif

Gail, I love Brazilian food too. I've had some great fish dishes at Brazilian restaurants. My brazilian friend also makes those candies that Paola gave the recipe for, and they are just great.

Luiza