Meu Almoço De Sábado | Almoço Completinho, Simples E Perfeito, Minha Família Ama | Gabriel Freitas

Introduction

Hey there, how are you all doing? I am super excited because it's our Saturday and I love preparing lunch together with you. Today, we are going to make a simple and perfect meal that always hits the spot at home. We're going to cook Feijão (Brazilian-style black beans), Linguiça Toscana (Italian-style sausage), Farofa (toasted cassava flour mixture), and Arroz (rice). These recipes are a hit because they are delicious and full of flavor. So, without further ado, let's get started!

Tips and Tricks for the Perfect Arroz

Let's start with a tip for making perfectly fluffy rice. When cooking rice, always use boiling water, not cold water. Trust me, this little tip makes a big difference in the texture of your rice.

Next, in a pot, we'll add 600 grams of Linguiça Toscana (Italian-style sausage). I like to slice the sausage into thick pieces, but you can leave it whole if you prefer. Now, here comes the fun part - grab a beer! Yes, you heard me right, add a beer to the pot with the sausage. Any beer will do, just go with what you have at home. Don't worry, the alcohol will evaporate while cooking, so it won't be boozy.

Let the sausage simmer in medium heat for about 15 minutes. After that, remove the sausage from the pot, slice it, and give it a quick pan fry. Trust me, it tastes sensational and adds a unique twist to the dish.

Next, heat up some olive oil or any fat of your choice in a pan. I usually use olive oil, but feel free to use whatever fat you prefer. Add half an onion, chopped, to the pan along with two cloves of minced garlic. Sprinkle in a pinch of salt, about half a teaspoon should do the trick. Be careful with the salt though, make sure to taste and adjust later as needed.

Saute the onion and garlic mixture over medium heat until it starts to brown. Now, add a quarter cup of diced carrots. I like to cut them into small cubes, but grating them works too. Remember, cooking is all about improvisation, so feel free to get creative.

Now, it's time to add the rice to the pot. We'll use one and a half cups of rice. I was initially planning on making a Greek-style rice, but let's keep it simple for today. I'll save that recipe for another time.

Give the rice a stir and let it sauté for about 30 seconds. Here comes another important tip - for every cup of rice, add double the amount of water. In this case, we'll add three cups of boiling water. Adjust the salt if needed and give it a taste.

Reduce the heat to low, cover the pot, and let the rice cook until all the water has been absorbed. While the rice is cooking, let's move on to the next part of our lunch - the Farofa.

Deliciously Crunchy Farofa with Bacon and Onions

In a separate pan, add 100 grams of diced bacon. Let it brown slowly over medium heat. Take your time with this step, as slow frying the bacon will bring out its delicious flavors. Once the bacon is nicely browned, add half an onion, chopped. Sauté the onion until it becomes translucent, but don't let it get too dry.

Now, it's time to add some color and flavor to our farofa. I like to sprinkle in a touch of paprika. Just a pinch will do. This gives the dish a beautiful hue. Give it a good stir for about 30 seconds to let the flavors meld together.

Now, it's time to add the magic ingredient - cassava flour. Slowly add one cup of cassava flour to the pan, stirring constantly. Lower the heat and keep stirring until all the ingredients are well combined and the mixture becomes slightly moist.

Add a tablespoon of butter and keep stirring until it melts and coats the farofa with rich, savory goodness. I always like to add butter because it brings out the moisture and gives the farofa an incredible flavor.

And there you have it - a deliciously crunchy farofa with bacon and onions. Give it a taste, adjust the salt if needed, and you're ready to move on to our next sensational dish - the Feijão.

Flavorful Feijão with Linguiça and Peppers

In a pot, drizzle a bit of olive oil and add one cup of thinly sliced Linguiça Toscana. Sauté the sausage for a couple of minutes to give it some color and infuse the oil with its flavors.

Now, add half an onion, finely chopped, and two cloves of minced garlic. Sprinkle in a pinch of salt and sauté everything together for another couple of minutes until the onion becomes translucent.

Next, add a quarter of a bell pepper, any color will do. I'm using a red one for some extra sweetness. Also, throw in two small chili peppers for some mild heat and fragrance. Don't worry, these peppers won't make the dish too spicy, they just add a nice kick. Sauté everything for another minute or so, allowing the flavors to come together.

Now, it's time to add the star of the show - the black beans. I usually cook a big batch of beans for the whole week and then season them as needed. Add a cup of cooked black beans to the pot, along with a splash of water. Let everything simmer together for about 5 minutes, for all the flavors to meld.

Look at that rich and flavorful broth! Give it a taste and adjust the seasoning if needed.

Our Feijão is now ready to join the other dishes on our lunch table.

The Final Touch - Linguiça Toscana with a Golden Crust

Now, it's time to give our Linguiça Toscana a final touch. In a hot pan, place the sliced sausage and let it fry over high heat until it develops a golden crust. Flip and repeat on the other side.

There you have it - a beautifully caramelized Linguiça Toscana that will make your taste buds dance with joy.

Conclusion

And there you have it - a simple, yet fantastic lunch made with love. Feijão, Linguiça Toscana, Farofa, and Arroz. Each dish brings a unique flavor to the table, creating a harmonious and satisfying meal. Try this recipe, and I guarantee it will elevate your lunch game to a whole new level. So, get cooking and enjoy every delicious bite!