#we might have lebanese food for breakfast with fruits and juice

[effysayres]

it's eleven in the morning on a rainy day. i'm sitting in my mom's old rocking chair in the guest room. i look over my laptop and i see my girlfriend lying in bed, asleep. it's raining outside. we are planning to stay indoors and lounge around. i'm twenty-nine years old, on the cusp of thirty, and i'm in love and my love is asleep in my old bed and wrapped in my bedsheets. life is good.

[jerkeline]

Re: Questions for people in their 30's

7: Any groceries you're really into these days?

27: Do you prefer pizza, boardgame, or movie night with friends?

55: Fave high-effort meal that you've made?

7: Any groceries you're really into these days?

You know the fuck what, yeah there are groceries I'm really into! I've been drinking Deep Spring lemon and lime mineral waters like crazy, they have basically no sugar besides whats in the actual fruit juice and are just so refreshing and crisp and lovely. I can't have too much sugar for health reasons, and artificial sweeteners give me migranes, so they're perfect for me. I wish more companies would make their products with just less sugar instead of replacement sweeteners, especially as I get older I find that sweet stuff is far less appealing to me, and everything sweet is way TOO sweet. Tone it down, not everything needs to be pure sugar, we can handle variety, it's fine. I've also been enjoying dragonfruit which i can get from my local Aldi. Everyone always told me it's dissapointing and doesn't taste like anything, but I think thats because we're all used to all our food being way too sweet. It's refreshing to have something that hits the spot of sweetness without being sickly overpowering.

27: Do you prefer pizza, boardgame, or movie night with friends?

Pizza for sure. We get lebanese flat breads as pizza bases and build our own pizza dinners all the time, its wonderful. I live in a sizable town (about 175,000 people) and there's not one single good pizza place. The fact that i can throw together something at home without even bothering to make dough and it turns out better than all the actual business pizza places in town is damning. Every time I get pizza from somewhere else it always drives me into a mild rage and makes me want to open my own pizza place and do it properly, I have the qualifications but not the capital. So yeah, pizza dins are pretty common in our house. Plus the kids love it.

55: Fave high-effort meal that you've made?

My favourite high effort meal that I make is Red Rice. It's effectively my version of Lao Gan Ma fried rice, but it's so much more than that. It's both a distillation of everything I've learned from 20 years as a chef, and dumb luck from throwing together what I had left in the house. It's a representation of the mental healing from resentment and hatred of food and my life long disordered eating, to finding joy in cooking as a way to express my love and feeling that love in return. I get excited days out from Red Rice breakfast, it's so perfect in every way and never gets old. Excited! To eat!! And to cook!!?? Who, me?? One day I might write a whole post about red rice, but I'm actually slowly piecing together a part-philosophy, part-cook book and Red Rice is the keystone to the whole thing, so I don't really want to spoil it. If anyone wants the recipe you can DM me, I have it written up on my computer somewhere already.

[alexmorales]

12 Best Travel-friendly meals to Pack for your Getaway

When you follow a healthy diet, traveling can be difficult. Since every stop in your journey has a wide range of fast food options, you may feel stuck with unhealthy food choices. At every stop of your journey, you can always find varieties of candies and ice creams that will entice your taste buds. While traveling to Mexico City, if you forgot to bring healthy meals then you can also dine in at various cheap eateries in Mexico city where you can indulge and enjoy a platter of healthy meals.

So, here we are going to share a healthy range of food ideas to pack while traveling: 

Black Pepper Popcorn

Get your Snack ready!

Popcorn is the best choice of snack to pack while traveling. Whether you are on a road trip or you are on a train, this snack is easier to carry and is healthy as well. You can find popcorn in different varieties which include cheese, extra virgin oil, or the best of best black pepper popcorn which is more delicious in taste and a healthier choice to pack.  

Green Chutney Sandwich

A green chutney Sandwich is on the way to making your journey healthy!

Taking this delicious chutney sandwich during your trip is better than the fast foods that you will find. This sandwich is simple to make and won't take up much of your time. Have some buttered bread slices then apply some green chutney in between to have a spicy delight during your journey. Store it in an airtight container and it will remain fresh for around 3-4 hours.

Wheat Flakes Nut Mix

Nuts with a healthy twist!

Before going on a vacation, you can make homemade wheat flakes nut mix with a handful of almonds, pistachios, peanuts, nuts, and roasted Bengal gram of your choice. After that, you just have to mix them all and you can also add some twist with lemon juice, cornflakes, olive, and mustard oil.    

Tacos 

Who all loves Tacos?

Tacos are the main dish of Mexico. This historic dish became popular in 1920 and 1930 with the arrival of Lebanese and Syrian immigrants to Mexico. This dish is healthy and easy to make. You just require a thin slice of pork that is placed on a corn tortilla that is served with onions, coriander leaves, and pineapple.

Fruits

Make your journey a healthy journey with a bunch of fruits!

The best food to carry while traveling on a road, or train is a bunch of fresh fruits. Fruits are always available and can be bought from every place. Furthermore, it is best not to carry the sliced fruits outside as they might get contaminated and can cause several health issues due to bacteria. 

Tamales

Wrapped in banana leaves, Tamales are made of corn-based dough which is a popular choice for breakfast in Mexico. This dish is always enjoyed with atole that has a wide variety of fillings like sweet strawberry and many more.

Pozole

Pozole is a traditional soup in Mexico that is made up of hominy. While traveling you can prepare this soup with different varieties of meats or Pork that encourage smooth digestion and you will get all the nutrients.

Vermicelli

Enjoyed as a breakfast meal, Vermicelli is a great meal to pack for your next vacation. It is packed with fiber and easy to digest which encourages smooth digestion. It is an instant meal that can be enjoyed by children and adults of all ages. All you need is to pour hot water into the bowl and leave aside for 3-4 minutes and then your vermicelli is ready to serve.      

Cheese Crackers and Cookies

Relive your childhood with the cheese crackers and cookies!

Cheese crackers are an amazing snack to pack for your journey. You can easily make them even more nutritious by adding whole-grain crackers and onion powder which can be consumed with some grated cheddar. Sometimes you can travel along with something sweet to consume on the road. Preparing your own cookies is better than getting the packed version since fresh ones do not have preservatives or artificial flavorings.

Molletes 

Known as a popular breakfast meal, Molletes is a bread bun that is sliced and prepared with lots of cheese along with the fillings of refried beans. This dish is popular in Mexico and you can easily pack these molletes while traveling.  

Gorditas

Craving for Pancakes?

Gorditas are like mini pancakes but with thick ones. You can cut them into slices and have them filled with jam or syrup of your choice. They resemble mini pita pockets. This dish is healthy and delicious, you should definitely pack some.

Enchiladas 

Spicy corn Enchiladas with a twist!

Enchiladas are a type of corn tortillas and are stuffed with anything from chicken to veggies according to your flavor. This dish is rolled and folded over which is baked in red or green sauce and then topped with cream, cheese, and onion. You can also add some twists with spice. 

Wrapping Up

Travelling can be exciting and daunting too. But what most of us forget is our well-balanced diet and healthy food. So, for your next journey, pack these healthy meals and entice your taste buds with these healthy delicacies. You can prepare and pack these meals anytime. 

So, Bon Voyage, and have an enticing culinary journey!

[pantryplanet65-blog]

The 9 Best Breakfast Spots in Paris, One for Every Mood

It’s no secret that Parisians (still) aren’t big on breakfast.

“I don’t know, maybe try Google,” was the response from my hairdresser when I asked her for breakfast recommendations in the area. We were in the heart of Oberkampf, a dining destination of late due to its many cultish neo-bistros. Young and seemingly hip, I figured she’d have some clue about where to score a decent avocat toast before noon.

But for her, like many Parisians, the day started with coffee (espresso, black) and a cigarette. End of story.

I live in Paris, but I’m not French. I’m not a flapjacks-and-sausage-links American, but I need something in my belly to start the day. Usually I’m happy with my same-ol’ homemade oatmeal or the occasional bakery croissant. From my apartment, walk any direction and within 5 minutes, you’ll stumble on a boulangerie pumping out its buttery, sweet calling card.

But some days, I want more—a perfectly folded omelet, a not-so-average granola bowl, or (gasp) a cold-pressed green juice.

On those days, here are my favorite places to find a little extra for breakfast in Paris.

Mood: breakfast at a friend’s place (that always smells like fresh-baked cookies)

It might be impossible to get a dinner reservation at Mokonuts (they close every day at 5 p.m.), but you might stand a chance at snagging a table for breakfast if you come early—like, very early. I arrived at 8:50 a.m. on a Friday morning, just five minutes after doors opened, and already the small 11th arrondissement café was nearly full. And as chef and co-owner Omar told the table to my left, they hadn’t even started making the filter coffee yet. We were all there, just waking up.

The coffee would arrive soon, as would pastry chef and co-owner Moko. “Sorry I’m late,” she announced to the room minutes later, all smiles, then made her way to the tiny open kitchen, where she took her position next to her husband.

Since 2016, Moko and Omar have been dazzling the Parisian food scene with their unfussy, very tasty food. She, a lawyer-turned–pastry chef, prefers rustic sweets to fine desserts, choosing bold ingredients like loquats, rhubarb, black olives, miso, and sesame. And he chefs it up on the savory side, mixing his Lebanese and Parisian roots with experience at culinary temples like NYC’s Daniel.

Lucky for us, they do breakfast every weekday, with options like housemade sourdough toast smothered in labné and sprinkled with za’atar; sourdough waffles, served sweet (maple syrup and butter) or salty (chorizo and eggs); and even a dainty granola bowl, with Moko’s ever-changing homemade granola mix and perfectly ripe citrus fruits, aka les agrumes.

Breakfast at Mokonuts is a small victory for early risers.

Mood: sunny diner with elevated eats

On a recent rainy Saturday, 20- and 30-somethings clustered outside Echo, a newish cafe in the 2nd arrondissement, patiently awaiting tables to free up. I joined the ranks and am happy to report: It’s worth the wait.

Inside, the bright, California vibes are matched by a menu of fresh-meets-delicious Los Angelino cuisine. Think sandwiches stuffed with scrambled eggs and Mexican chorizo; colorful, herbed-up grain bowls; and for the sweet-leaning (like me) yogurt with the works: caramelized bananas, smooth tahini, and few slabs of homemade granola—as tasty as it is fun to smash with your spoon, crème brûlée–style.

While the miniature kitchen is serious—Chef Mailea Weger, who cooked at L.A.’s Gjusta and Gjelina, runs a tight ship—the atmosphere is casual-chill. A faint soundtrack competes with the diner-style bustle of people chatting and plates shuttling between the kitchen and tables.

And to make sure no box goes un-ticked, the coffee comes from the local favorite roaster, Belleville. It’s the kind of place where you truly want to try every item on the menu. (I’m tryin’.)

Mood: a lil’ bit a this, a lil’ bit a that

“It’s tapas-style breakfast,” the waitress explains as she hands us the breakfast menu at Holybelly 19. They recommend ordering two to three dishes per person, and that’s a good thing—there are so many dishes I want to try.

A block from the Canal Saint-Martin, Holybelly 19 is the original location of the popular cafe (19 rue Lucien Sampaix), which closed to move to a larger location down the street, then recently reopened to offer a new, slightly buttoned-up breakfast menu. As their motto goes, “It’s good because we care,” and you can tell they truly do: Every dish has that extra touch to make it memorable.

Take their oeuf a la coque: one sublimely dippy egg alongside tiny, toasted soldiers with beurre noisette, creating a delicious sweet and salty situation. Both the ham and the grainy Dijon mustard in the Jambon Prince de Paris & moutarde a l’ancienne are exceptional quality. Their smoked pork croquettes are fried to crispy perfection, and the filling is tender and light, without the usual bechamel. The sweet-toothed among us (cough cough) will love their fresh-made doughnut holes with warm dulce de leche, or the kasha porridge with poached pear.

You can expect a wait, especially on weekends, but you can also expect fast service and a very satisfying breakfast.

Mood: manic, pixie, plant-based

Paris invites overdoing it. The more butter/wine/cheese/carbs, the better. If you’re being moderate in Paris, take a second to ask whether you’re doing it wrong. For the rest of us, when our bodies start pleading for something virtuous, there’s Wild & the Moon.

Wild has several locations and a pretty big menu of nutritious foods and potions: nut milk–based smoothies, super food–spiked bowls, and the royal straight of lattes (golden, matcha, rose, charcoal, and chai). They’ve got regular lattes, too.

Dishes are on the pricier side, and service is less-than-speedy, but everything is quality. On a Thursday morning, I order the blue magic bowl, or as I like to call it: smurf breakfast. It’s laced with spirulina (which is apparently packed with antioxidants) and comes topped with a kiwi, blueberries, shaved coconut, and a housemade granola that’s so earthy, I swear I found a wood chip. It’s sweet, though, so I chew on.

Wild has a morning rush, but many patrons take their smoothies and immune-boosting shots to-go, so you can usually find a table. Enjoy your pixie-dream, plant-based breakfast, then spend the rest of the day redoing all the damage.

Mood: all the beautiful tchotchkes fall into place

The Parisian outpost of New York’s favorite French bistro is just as good as the original. But I was happy to discover that at Buvette Paris, in the buzzy Pigalle neighborhood, early birds will score a table, pas de probleme.

Recently, I arrived at 10:15 a.m. on a Sunday—a time when New Yorkers would have already hit a spin class, knocked back a macrobiotic juice shot, and started queuing for brunch—and was delighted to be the second table seated.

The short menu covers the breakfast staples, and does them very well. Take their smoked salmon toast: a basic brunch order, but all of the details nailed (thick, homemade brown bread, buttery smoked salmon, a generous schmear of cream cheese speckled with more chopped salmon, and a perfectly poached egg, yolk so bright you’ll wonder where they keep the chickens onsite).

Here’s where you go to dig into creamy scrambled eggs with exceptional quality ham; pain perdu spiked with cognac and fresh crème; or a classic melted gruyère–filled croque, with jambon (monsieur), mushrooms (forestier), or a fried egg (madame). Wash it down with some fresh-squeezed blood orange juice, and consider yourself ready to climb the slopes of nearby Montmartre.

Mood: serious food, hip-hop soundtrack

An offshoot of the popular Frenchie restaurant, F.T.G. (Frenchie To Go) is the chill younger sibling, with a menu that Chef Greg Marchand describes as the street foods of London and New York, revisited “à la sauce Frenchie.”

Street food might be a stretch for some of the breakfast items (show me a city where they eat buttermilk pancakes with fruit compote on the street). But they do offer delicious, elevated spins on basic breakfast foods, plus housemade pastries like their crumbly, bacon-and-maple scones.

I pop into F.T.G. on a recent Friday morning. With The Roots humming in the background, I tear into their BEC (that’s New York speak for bacon, egg, and cheese) on an English muffin. “They get it,” I think to myself. They get what makes a proper BEC: the greasiness, the drippy egg, the hit of sriracha. But they chef it up a notch with thick-cut bacon, aged, slightly funky cheddar, and a fluffy, sturdy house-made muffin. They also, to my amusement, serve it with a fork and knife. Though I leave the flatware untouched, I’m instantly a fan of the F.T.G. style.

Mood: old-school Paris with a side of oeufs

In his timeless collection of essays, Paris to the Moon, O.G. expat-writer Adam Gopnik tells the story of two Saint Germain cafés: Les Deux Magots and Café de Flore. They’re a block apart—you could literally throw a baguette from one and hit the other. Frequented by Sartre and de Beauvoir, Les Deux Magots used to be the fashionable of the two. But soon enough, the tourists infiltrated, hungry to sit in the presence of genius. The literati sought higher, tourist-free ground in Café de Flore, and it’s reigned le plus chic ever since.

Chicness aside, I go to Café de Flore for the eggs; they have a special menu dedicated to les oeufs. Any time of day, you can order one of their overpriced—and textbook perfect—egg dishes, like a bright yellow omelet; jammy, soft-boiled eggs with soldiers and sweet butter; or gently scrambled eggs with smoked salmon.

Especially on a sunny day, it’s hard to score a table on the terrace, where you can watch the fabulous tote shopping bags from nearby Sonia Rykel. But, as Gopnik tips us off, those in-the-know opt for the indoor, upstairs dining room, which resembles “the cocktail lounge of a Howard Johnson.”

Why choose inside? Who can tell. It’s arbitrary, just like the dethroning of Les Deux Magots. Restaurants fall victim to the same whims as fashion. But I’ll happily sit inside or outside at Café de Flore. I’m just there for the eggs and the old-school Paris ambiance.

Mood: consider a neck scarf

For that friend whose Instagram is full of minimalist, perfectly composed dishes, La Maison Plisson is a slam dunk. Sitting pretty on the edge of the Marais, it’s part café, part chichi market featuring a selection of carefully chosen local products. It’s not quite the place to stock up on groceries (more Dean & Deluca than Whole Foods), but who knows? A couple mimosas might inspire you to splurge on that 80-euro/kilo truffle-laced Brie.

I’d recommend grabbing a seat on the enclosed sidewalk terrace, to feel a part of the Marais scene while you graze over a picture-ready breakfast—like a fresh-baked tartine served with fancy beurre, honey and a selection of teensy jams; their regional cheese selection on a blond wooden board; or a fluffy cube of brioche perdu, dusted with powdered sugar.

Afterwards, continue your chic morning by strolling down the block to Merci, the concept-store-meets-café where you will likely be compelled to buy something, even if it’s just a pricy canvas tote—because everything is just so damn cute.

Mood: New York brunch with a kawaii filter

On a quiet corner in the 2nd arrondissement, the crowd slowly trickled in on a recent Wednesday morning. The vibe is more “sleepy Tuesday in the West Village,” but if you’re hankering for an açai bowl and don’t mind a few flower petals sprinkled on top, then Sunday in Soho is your place.

With patches of raw concrete wall, pastel pink accents, and a poster trifecta reading “good vibes served,” this airy café was no doubt designed with an eye toward Instagram—and homesick New Yorkers looking for a taste of home (or at least one inspired by home).

The menu feels like someone traveled across the Atlantic, took note of the breakfast and brunch-y dishes, then gave them a flirty, French makeover. Take their “bodega” sandwich: a thick BEC served with lightly-dressed greens. I’ve never seen a bodega serve breakfast sandwiches with side salads, but then again, they usually don’t come on toasty, buttery brioches either, and I’m not mad about it. Sundays in Soho serves other staples, like Greenback Toast (aka avo toast) and Sunday Pancakes, on top of which fresh flowers also make a cameo. Their baked goods are made in-house daily.

All around, it’s a laid-back nook, great for a little journaling and fueling up before starting your day in Paris.

Did we miss anything? Share your Paris restaurant recommendations in the comments below.

Source: https://food52.com/blog/23938-best-breakfast-restaurants-in-paris

[easytravelpw-blog]

Full text write on https://easy-travel.pw/what-to-eat-in-rio-de-janeiro/central-south-america/

What to Eat in Rio de Janeiro

01 of 07

How to Eat in Rio de Janeiro

Jeremy Walker/Creative RM

Rio de Janeiro is one of the world's most beautiful cities, situated between high mountains and the blue sea with homes nestled among the long string of beaches.  Ipanema and Copacabana are world-famous names for the gorgeous girls, famous drinks, and lovely beaches.  But, if you're planning to spend any time in Rio, you'll have to get away from the beach and go eat!  

You wouldn't think it to look at the perfectly sculpted bodies that litter the beaches but eating is a national pastime and finding great food is never difficult in Rio de Janeiro.  Beyond simply picking the “best” restaurants in Brazil, it's important to know how to eat in Rio, with respect to finding the right type of restaurants for each meal.  Read on to find out how to eat in Rio and check out the foods in bold to find the must-eat dishes in Rio.

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02 of 07

Breakfast in Rio de Janeiro: Light and Simple

Marcelo Peri/Creative RM

Traditionally, Brazilians eat a light and simple breakfast, opting for a slice of toasted bread with jam, butter, Minas cheese, fruit, and an espresso. Another popular breakfast item is the pao de queijo, a stuffed bread roll made from tapioca flour and filled with melted cheese. You can find the pao de queijo throughout Rio, but the most famous franchise is Casa de Pao de Queijo where the pao de queijo always tastes flaky and hot.

But, American and European tourists generally prefer a heartier breakfast, leading a few Brazilian restaurants to launch American-style bakeries or brunch options. Gringo Cafe directly caters to that demographic, offering up traditional American breakfast dishes like pancakes, waffles, and omelets. Or, try Bakers which serves sandwiches, quiches, and plenty of pastries to fill the stomach.

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03 of 07

Anytime of the Day in Rio: Juice Bars (Sucos)

Steve Outram/Getty Images

One of the best parts of staying in Rio de Janeiro is the abundance of juice bars at nearly every street corner. Juice bars sell a dizzying array of fresh juices plus chopped fresh fruit in cups, perfect for eating any time of the day.  

Most juice vendors specialize in acai juices (acai suco), a must-eat indulgence when in Rio (I'll admit that we felt obligated to buy acai sucos every single day we spent in Rio.) The acai (pronounced ah-sigh-ee) berry is one of the world's superfoods because it has a higher concentration of antioxidants than other similar berries like cranberries, blueberries, and strawberries. The acai berry is grown on acai palms in South America and native to Brazil. Because the berry itself is sour, juice bars blend the acai fruit with ice and sugar to create a smoothie consistency and serve the acai smoothie with or without granola or topped with other fruits. It's delicious, healthy, and the perfect way to cool down on a hot day in Rio.

There are dozens of juice bars around Rio, but some of the top places to try acai suco are

Polis Sucos (Rua Maria Quitéria, 70, loja A, Ipanema),

Big Nectar (Rua Teixeira de Melo, 34, loja A, Ipanema),

and Bibi Sucos (Avenida Olegário Maciel, 440, lojas A e B, Barra).

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04 of 07

Light Lunches and Dinners: Street Food, Padarias, and Lanchonetes

Samba Photo/Paul Fridman

Rio de Janeiro is hot, with summer temperatures reaching well above 100 degrees, and all that heat can sap away the desire to eat a heavy meal. If you'd prefer a lighter lunch or dinner, consider one of these options:

Street Food: You'll find street food vendors lining the sidewalks from Copacabana to Leblon and they serve a staggering assortment of pastries and savory treats. Try a flaky pastel, a deep-fried pastry stuffed with chicken, cheese, hearts of palm, or beef. Or munch on pipoca, popcorn flavored either with caramel or bacon. ​Tapiocas, crepe pancakes made from cassava flour, might be filled with cheese, tomatoes, meats, or Nutella and bananas. There are also plenty of kebab stands and stalls which sell kibe balls, made by combining meats with ground bulgur, reflecting the strong Lebanese presence in Rio.  

Padarias: Padarias are bakeries which serve sandwiches and pastries. You'll find dozens of different types of breads, sweet and savory pastries, and the famous brigadeiro. The brigadeiro is made by combining condensed milk, cocoa, and butter, and rolled into balls and surrounded with chocolate sprinkles. The brigadeiro is Brazil's most famous dessert, enjoyed everywhere from birthday parties to family reunions, across regions and regardless of socio-economic level. These little chocolate balls are definitely a must-eat while in Rio.

Lanchonetes: Lanchonetes or small diners serve many of the foods common to street food, such as pasteis and kibe balls, but they also serve sandwiches, bolinho de bacalau (fried codfish balls), caldinho de feijao (black bean soup), and coxinhas (fried spicy chicken rounds). You can also order beer at these spots, making them a good place to have a quick lunch.

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05 of 07

Heavy Meals: Restaurant Por Kilo, Churrascaria, & Feijoada

Antonello

Plan to splurge on a few days of your trip to Rio and visit a restaurant por kilo, churrascaria, and feijoada shop.  

Restaurant por kilo: A restaurant por kilo is a restaurant with a massive buffet where diners can load up their plate and purchase food on a per kilogram basis. In other words, you pay for what you eat but it's all based on weight — so that big piece of steak costs the same as an equivalent weight of watermelon. For a high end splurge, try Frontera in Ipanema which serves up delicious churrasco (grilled meats) and a huge array of soups and vegetable dishes. Temperarte is a good budget option and near the Copacabana beach. Restaurants por kilo are always a great option for vegetarian and gluten-free guests.

Churrascaria rodizio: The churrascaria rodizio is Brazil's most famous type of restaurant.  Rodizio means “rotation,” meaning that servers bring racks of food around to each of the tables at the restaurant. At a churrascaria rodizio, guests pay a flat fee upon entering the restaurant and receive a card that is green on one side and red on the other. If the guest turns the green side over, waiters bring huge racks of grilled meats to each table, allowing guests to pick as many meats as they would like, while the red side will stop the flow of meat from arriving. Fogo de Chao is one of Rio's most famous churrascarias.  

Feijoada Restaurant: Feijoada is Brazil's national dish. This rich bean and meat stew is served with rice or farofa (made from toasted cassava flour) and a regular part of most Brazilians' Saturday afternoon plans. The best place to try this famous dish is at Casa de Feijoada in Ipanema where you can try feijoada any day of the week.  

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06 of 07

International Fare in Rio de Janeiro

Yuji Kotani/Digital Vision

 If you need a break from Carioca fare, Rio de Janeiro has a number of restaurante tipico and restaurante internacional, which focus on regional and international restaurants.  Try some of these options while in Rio:

L'Atelier du Cuisiner: French restaurant located in Centro, with a focus on creative French fare, utilizing Brazilian ingredients.  Reservations are essential because the restaurant is only open for lunch.

Hachiko: Modern Asian restaurant with Japanese influences, including sushi.  The restaurant particularly focuses on fusing traditional Asian dishes with local ingredients, such as serving sashimi with passion fruit.

Rotisseria Siria Libanesa: Rio has the second largest Lebanese population in the world, outside of Lebanon, so there are a number of wonderful Lebanese restaurants across the city.  This one, located in the Largo do Marchado mall, serves up lovely Lebanese cuisine in simple and cheap surroundings.

Quiteria: This is an upscale restaurant, serving high-end gastronomic fare, from an Argentinian chef.  Try the wild boar chops or grilled seafood with coconut risotto.  

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07 of 07

Tipping and Eating Etiquette in Brazil

Adam Hester/Getty Images

In Brazil, a 10% gratuity is automatically included on the bill, listed as the gorjeta, so no need to tip any further than that amount.  Tip in the local Brazilian reais, but U.S. currency is also accepted since there is a favorable exchange rate.

Unlike in the United States and most Western countries, in Brazil, locals eat with the knife in their right hand and the fork in their left hand, using the knife to scoop food onto the fork.  

Most of the time, Brazilians will have a light breakfast, a heavy lunch, and a heavy dinner eaten with family, as is common in Portugal.  

#travel #airlinetickets #airtickets #cheapairfare #planetickets #travelinsurance #travelquotes #travelblogger #traveller #travelling #travelocity #travelodge #vacation

[wallythayer]

Kitchen Adventures With Well Fed‘s Melissa Joulwan

When I was a kid, food was not just a thing in our house — it was the thing.

My family’s heritage is a blend of Lebanese, Italian, Slovak, and Dutch, so I was eating foods like anchovy-stuffed dough balls before I could read. Everyone in my family was an excellent cook, and you could say that playing around with flavors from other countries was our family hobby. I clamored for cumin when most kids were pleading for pancakes.

Not surprisingly, as an adult cook and cookbook author, my personal style gravitates toward the multicultural. I’ve found that by focusing on flavor — playing around with spices and sauces and experimenting with what might be unfamiliar or unexpected — cooking becomes an adventure, rather than a chore.

When you start with the basics and concentrate on making the flavors bold and the colors vibrant, you can put meals together quickly while still achieving stunning results.

Smoked Salmon and Hard-Boiled Egg Salad

This protein-rich Icelandic breakfast will keep you energized for whatever adventure your day has in store (though you can certainly enjoy this dish any time of day).

Photography by David Humphreys

Makes two to four servings Prep time: 15 to 20 minutes Cook time: Nine minutes plus time to boil water

Ingredients

4 cups water

8 large eggs

12 oz. smoked salmon, cut into slices

2 medium cucumbers, sliced

Dill pickles (spears or chips), cut into bite-sized slices

Homemade mayo (recipe below)

A few sprigs fresh dill, minced

1 lemon, cut into wedges

Salt and pepper to taste

Directions

•  Place water in a medium saucepan, cover, and bring to a rolling boil over high heat.

•  Use a spoon to lower the eggs one at a time into the water. Cover and reduce heat to low, and simmer the eggs for nine minutes — exactly! This produces whites that are firm and yolks that are just-gelled.

•  When the eggs are finished cooking, remove them from the pot with a slotted spoon and lower into a large bowl filled with ice and cold water. Let them chill for five minutes, then peel and cut in half.

•  To serve, arrange the salmon and veggies on a serving platter or individual plates. Add the eggs, and top with a dollop of mayo. Sprinkle with dill and a squeeze of lemon juice.

Tip: Made with olive or avocado oil as its base, this mayo is healthier than store-bought. Get the recipe below.

Tip: Smoked salmon is a rich source of omega-3 fatty acids, which have been linked to better brain function.

Tropical Tacos With Jicama Slaw

The sharp contrast of key flavors and textures is what makes some foods so irresistible. These tacos juxtapose the tender consistency of ground pork (you could also use ground chicken or turkey) with a crisp slaw, and then contrast the zingy bite of lime and island spices with sweet and cool mango.

Photography by David Humphreys

Makes two to four servings Prep time: 20 minutes Cook time: 15 minutes

Ingredients

1 large carrot, peeled and grated

1/2 small jicama, peeled and grated

1/4 cup fresh cilantro, minced

1 lime, zest and juice

2 tsp. coconut oil

1 medium yellow onion, minced

1 medium jalapeño, minced

1 1/2 lb. ground pork

2 cloves garlic, peeled

1 tsp. powdered ginger

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground allspice

1 ripe mango, peeled and diced

1 tbs. coconut aminos

4 scallions, sliced, dark-green parts only

1 head butter or Boston lettuce, leaves separated

Directions

•  For the slaw, place the grated carrot and jicama, minced cilantro, and lime juice and zest in a medium bowl. Toss to mix.

•  For the meat, warm the coconut oil in a large, well-seasoned cast-iron skillet over medium-high heat. Add the onion and jalapeño to the skillet with a pinch of salt, toss to coat in oil, and cook until soft, five to seven minutes. Crumble the pork into the skillet and cook, breaking up the meat with a wooden spoon, until it’s no longer pink.

•  Crush the garlic in a small bowl and add the ginger, salt, pepper, and allspice. Add the mixture to the meat and combine.

•  Add diced mango and coconut aminos to the pan and stir again. Let the flavors meld, about five minutes.

•  Garnish the pork with the sliced scallions. Serve the meat and slaw family-style in large bowls, letting your dining companions make their own tacos with the lettuce leaves.

Tip: Jicama is a good source of vitamin C and antioxidants, as well as soluble and insoluble fiber.

Green Goddess Salad

Herbaceous and creamy, this dressing is loaded with flavor, thanks to a surprising ingredient — anchovy paste — that adds an underlying richness and makes everything it touches better (without any fishiness).

Photography by David Humphreys

Makes two to four servings Prep time: 15 minutes Cook time: 15 to 20 minutes

Ingredients

4 boneless, skinless chicken breasts (4 to 6 oz. each)

2 cups water

1 tbs. salt

1 lemon, sliced

3 cloves garlic, peeled and crushed

1 large egg yolk

2 tbs. plus 1/2 cup light-tasting olive or avocado oil

2 tbs. lemon juice

2 anchovy fillets or 2 tsp. anchovy paste

1/4 cup (packed) fresh parsley leaves, minced

2 tbs. dried chives

1 tbs. dried tarragon leaves

2 heads butter lettuce

4 scallions, green and white parts, thinly sliced

1 large avocado, thinly sliced

1 large seedless cucumber, thinly sliced

Directions

•  Pound the chicken to 1/2-inch thickness between two sheets of plastic wrap. In a large saucepan, combine the chicken, water, salt, lemon slices, and two cloves garlic. Bring to a boil, then cover and simmer on low for 15 to 20 minutes. Turn off the heat and let the chicken continue to cook while you make the rest of the salad.

•  For the dressing, place the third crushed garlic clove in a pint-size Mason jar. Add the egg yolk, 2 tablespoons of the olive oil, the lemon juice, and anchovies. Whirl with an immersion blender until puréed. With the blender running inside the jar, add the remaining 1/2 cup oil and blend until thickened. (You can do this in a regular blender as well.) Stir the minced parsley into the dressing, along with the chives and tarragon. Place in the fridge to chill.

•  To serve, tear the butter lettuce into bite-sized pieces and arrange on individual serving plates. Divide the scallions, avocado, and cucumber among the plates. Remove the chicken from the pan and pat it dry. Cut the chicken crosswise into slices and arrange on top of the salads. Dollop with dressing or present it on the side.

Tip: Add shredded carrots, slivered red bell peppers, and sliced purple cabbage to transform this into a more colorful confetti salad.

Thai Basil Beef

This stir-fry features the quintessential interplay of sour, sweet, salty, bitter, and spicy flavors that characterize authentic Thai cooking. You can transform it into a creamy curry by adding unsweetened coconut milk at the end.

Photography by David Humphreys

Makes two to four servings Prep time: 15 minutes Cook time: 25 minutes

Ingredients

1/2 cup water

1/2 lb. green beans

3/4 lb. Japanese eggplant, cut into strips

2 tsp. coconut oil

1 large red bell pepper, thinly sliced

1 1/2 lb. ground beef

1 small jalapeño, sliced

1 tsp. salt

3 cloves garlic

1 lime

1 tbs. fish sauce

2 tbs. coconut aminos

4 scallions, sliced

Generous handful fresh basil leaves

Directions

•  Boil the water in a large, well-seasoned cast-iron skillet over high heat. Add the green beans and eggplant, cover the pan, and steam the veggies until they’re just tender, about four minutes. Transfer the vegetables to a large bowl and empty out the water.

•  Pour the coconut oil into the skillet and warm the pan over medium-high heat. Add the bell pepper and cook, stirring occasionally, until just soft and beginning to get brown spots, two minutes. Transfer the pepper to the bowl with the beans.

•  Return the skillet to the heat; add the ground beef, jalapeño, and salt. Cook until the meat is browned and sizzling.

•  Peel and crush the garlic and place it in a small bowl. Squeeze the juice of the lime into the bowl and add the fish sauce and coconut aminos. Whisk with a fork to combine.

•  Return the veggies to the skillet and use two wooden spoons to toss them with the meat. Add the sauce and stir to coat the meat and veggies. Cook until the sauce browns and thickens. Turn off the heat, add the scallions and basil to the pan, and toss to combine.

•  Serve with a spritz of lime juice for an extra punch.

Tip: Basil is an excellent source of vitamins A, C, and K, as well as the minerals manganese and copper.

Reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, photography by David Humphreys, published on November 1, 2016, by Greenleaf Book Group Press. Copyright © 2016 by Melissa Joulwan.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

Get the full story at https://experiencelife.com/article/kitchen-adventures-with-well-feds-melissa-joulwan/