Monday, December 19, 2011

Today's Cheapskate Meal: Pao de Queijo

Oh, these rolls!  They're AmAzInG!  They really aren't cheapskate-y, except for the fact that they are part of a meal that is oh-so-much-cheaper than eating at a restaurant.  I made these rolls to go alongside creamy black bean tomato soup.  The un-cheapskate-y part of them is the tapioca flour.  I paid $5.50 for a bag that will only make about 4 batches. 
Once again, I called upon a recipe from my favorite cooking blog,  I have wanted to make these rolls for, like, infinity, but couldn't because I couldn't find the tapioca flour that is a must-have.  I finally stumbled upon it this morning, so I couldn't let the day go by without giving them a try.  Sara of ourbestbites suggests sprinkling rosemary on top.  I put a pinch of dried rosemary into the batter instead.  Other than that, I pretty much did exactly what the recipe said to do.  Oh, with one more exception: I used mild cheddar instead of sharp because that's what I have.
For Sara's great backstory and lots more fabulous recipes, be sure to check out

Pao de Queijo

1 large egg $.16
1/2 c. milk $.12
1/4 c. oil $.06
1 c. tapioca flour  $1.38
1/2 tsp. salt $0
1/4 c. cheddar cheese  $.22
1/4 c. parmesan cheese $.12

Preheat oven to 400 degrees.
Put egg, milk, oil, flour, and salt into your blender or food processor.  Blend until smooth.
Add cheeses and pulse a couple of times until combined.  (This is when I added the rosemary, too.)
Pour into greased muffin tins, filling 3/4 full or a little less. (Sara says this gets her 16-20 muffins.  I only got 9.  Maybe she uses mini muffin tins?)  Sprinkle with a little extra parmesan and/or salt.  Bake at 400 for 15-20 minutes. (15 was perfect for me.) Try one as soon as it's cool enough to handle, and serve the rest while they're still warm.  (They don't reheat well, according to Sara, so don't waste time with this!)
Total cost for this side dish: $2.06, or $.23 per roll.

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