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Chuckwagon Beef 🥩 and Vegetable 🥔🥕 Stew 🍲

By
Captain Cook
-
0
Chuckwagon Beef and Vegetable Stew
Chuckwagon Beef and Vegetable Stew

Chuckwagon Beef and Vegetable Stew is an old American recipe dating back to the days of cowboys and cattle drives. Cooks would carry root vegetables on the chuckwagon to put in a cast iron pot with some beef and stew it for a few hours to feed the hungry cowboys.

Table of contents

Ways to Make Stew

Brown stews are made with pieces of red meat that are first seared or browned, before a browned mirepoix, and sometimes browned flour, stock, and wine are added.

Meat-based white stews also known as blanquettes or fricassées are made with lamb or veal that is blanched or lightly seared without browning, and cooked in stock.

Chuckwagon Beef and Vegetable Stew
Chuckwagon Beef and Vegetable Stew

How to Store Beef and Vegetable Stew

Properly stored, the cooked beef stew will last for 3 to 4 days in the refrigerator. To further extend the shelf life of cooked beef stew, freeze it; freeze in covered airtight containers or heavy-duty freezer bags.

Store stew in heavy plastic, airtight containers, leaving ¼- to ½- inch of space to allow for expansion in the freezer. Stew can be kept frozen for up to 3 months.

History of the Recipe Beef Stew

In the early days of the cattle industry, before cross-breeding with other stock, Texas beef was very lean. Therefore, it was best cooked slowly over low heat for a long period of time. Stewing was the ideal cooking method for early beef.

The Metropolitan City of Fort Worth, Texas

Fort Worth is a city in North Central Texas. In the late 19th century, it became an important trading post for cowboys at the end of the Chisholm Trail. Today, it’s a modern city, with international art institutions like the Kimbell Art Museum. The Fort Worth Stockyards are home to rodeos, and the National Cowgirl Museum and Hall of Fame honor pioneers.

Fort Worth Water Gardens
Fort Worth Water Gardens
City Hall in Fort Worth
City Hall in Fort Worth
The Rose Ramp and Shelter at the Fort Worth Botanic Garden viewed from the East. NRHP Ref 08001400.
The Rose Ramp and Shelter at the Fort Worth Botanic Garden viewed from the East. NRHP Ref 08001400.
Exchange Avenue, The Stockyards Hotel, and Fincher's White Front Western Store in the Fort Worth Stockyards Historic Distric. NRHP Ref 76002067.
Exchange Avenue, The Stockyards Hotel, and Fincher’s White Front Western Store in the Fort Worth Stockyards Historic Distric. NRHP Ref 76002067.
Downtown Fort Worth Skyline
Downtown Fort Worth Skyline

A Brief History of Fort Worth, Texas

The city of Fort Worth was established in 1849 as an army outpost on a bluff overlooking the Trinity River. Fort Worth has historically been a center of the Texas Longhorn cattle trade. It still embraces its Western heritage and traditional architecture and design.

Tourism in Fort Worth

Fort Worth is the 12th-largest city in the United States, known for Texas hospitality and a dozen remarkable districts full of culture and fun. The historic western Stockyards feature the world’s only twice-daily cattle drive, Billy Bob’s Texas, the world’s largest honky-tonk and the new Mule Alley. A connected downtown with the 35-block Sundance Square entertainment district. The stunning museums of the Cultural District, the Botanic Garden, and nearby Fort Worth Zoo.

Tex-Mex Cuisine

Tex-Mex cuisine (from the words Texan and Mexican) is an American cuisine that derives from the culinary creations of the Tejano people of Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country.

Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. It is a subtype of Southwestern cuisine found in the American Southwest.

– Featured Restaraunt –

97 West Kitchen & Bar
200 Mule Alley, Fort Worth, TX 76164
Telephone: +1 682 255 6497

97 West Kitchen & Bar
97 West Kitchen & Bar

Continuing the Stockyards’ pioneering spirit, 97 West Kitchen & Bar explores new takes on American classics. Our menu features a broad range of contemporary Texas fare, elevated ranch favorites, and reimagined Southern comfort foods to bring Fort Worth a new culinary destination for spirited eats and drinks.

Visit Their Website
Visit Their Facebook Page

How to Make Recipe This Chuckwagon Beef and Vegetable Stew

Although it will take an hour and a half to make this delicious beef stew, it is very easy to make. Start by chopping up the beef and vegetables and season the beef with salt and pepper. Heat your Dutch oven and brown the beef and remove it and set it aside for later. Saute the onions and then add the remaining ingredients and beef, cover and cook for an additional hour or until everything is tender.

What You Need to Make Chuckwagon Beef and Vegetable Stew

Ingredients for Chuckwagon Beef and Vegetable Stew
Ingredients for Chuckwagon Beef and Vegetable Stew

Equipment

Ingredients

How to Cook Chuckwagon Beef and Vegetable Stew

Time needed: 1 hour and 30 minutes

Chuckwagon Beef and Vegetable Stew Cooking Directions

  1. Season and Cut the Steak

    Cut and season steak with salt and pepper.

  2. Heat and Brown the Steak

    Heat olive oil in a Dutch oven over medium heat. Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes. Remove from pan and set aside.

  3. Add the Onions, Carrots, and Celery

    Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

  4. Add the Garlic and Mushrooms

    Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

  5. Whisk in the Flour and Tomato Paste

    Whisk in flour and tomato paste until lightly browned, about 1 minute.

  6. Stir in the Beer

    Stir in beer, scraping any browned bits from the bottom of the pot.

  7. Stir in the Beef Stock, Spices, Potatoes, and Steak

    Stir in beef stock, thyme, bay leaves, baby potatoes, and steak.

  8. Simmer Until Tender

    Bring to a boil; reduce heat and simmer until beef is very tender, for about 60 minutes.

The crushed red pepper gives the stew a bit of heat so if you don’t like spicy just leave it out of your beef stew.

If you liked this dish please Rate This Recipe and leave a comment.

Chuckwagon Beef and Vegetable Stew
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Chuckwagon Beef and Vegetable Stew

This beef and vegetable stew is slow-cooked to perfection, with a rich and flavorful sauce and tender bites of beef and vegetables.
Course Main Course
Cuisine American
Keyword Vegetables, Beef, Stew
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 346kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • Cut and season steak with salt and pepper.
    2 lbs top sirloin steak, 1 tsp salt, 1 tsp black pepper
  • Heat olive oil in a Dutch oven over medium heat. Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes. Remove from pan and set aside.
    2 tbsp olive oil
  • Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
    1 medium yellow onion, 2 cups carrots, 1 cup celery ribs
  • Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
    3 cloves garlic, 8 oz white mushrooms
  • Whisk in flour and tomato paste until lightly browned, about 1 minute.
    3 tbsp all-purpose flour, 2 tbsp tomato paste
  • Stir in beer, scraping any browned bits from the bottom of the pot.
    ½ cup dark beer
  • Stir in beef stock, thyme, bay leaves, baby potatoes, and steak. Bring to a boil; reduce heat and simmer until beef is very tender, for about 60 minutes.
    2 ½ cups beef stock, 1 tbsp dried thyme, 1 tbsp crushed red peppers, 2 tbsp fresh parsley, 2 cups baby potatoes

Nutrition

Calories: 346kcal | Carbohydrates: 20.6g | Protein: 39.6g | Fat: 11.2g | Saturated Fat: 3.3g | Cholesterol: 101mg | Sodium: 655mg | Potassium: 1156mg | Fiber: 4.3g | Sugar: 3.2g | Calcium: 63mg | Iron: 26mg

Other Recipes That Go Well With Chuckwagon Beef and Vegetable Stew

Homemade Bread Bowls
These delicious bread bowls are a great way to serve soup or stew. Use the bread you scooped out from the inside to dip into your soup.
Check out this recipe
Homemade Bread Bowl
Avocado-Cucumber Salad
In this enticing dish, we bring together the creaminess of ripe avocados and the crunchiness of fresh cucumbers. We then infuse these textures with the tangy zest of lemon and a subtle hint of sweetness from brown sugar. Each ingredient harmoniously combines to create an Avocado-Cucumber Salad that's both refreshing and satisfying.
Check out this recipe
Avocado-Cucumber Salad

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By 97 West Kitchen & Bar – By https://www.facebook.com/97WestKitchenBar
  • By TheLionHasSeen – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=93927048
  • By Mark Fisher – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21848404
  • By Mark Fisher – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21848181
  • By Payton Chung – https://www.flickr.com/photos/paytonc/17189915879/in/photostream/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=93564012
  • By Michael Barera, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=49416184

Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

By
Captain Cook
-
0
Oma's Rinderrouladen 🍽 Grandma's Beef Roll
Oma's Rinderrouladen 🍽 Grandma's Beef Roll

Oma’s Rinderrouladen translates into Grandma’s Beef Roll is also simply known as Rouladen in Germany. This German dish is usually made with a thin slice of beef coated with mustard and rolled around a slice of bacon, onion, and pickle filling. It is then cooked in a red wine sauce that is made into a gravy to serve on top of the Rouladen.

Table of contents

Ways to Make Rouladen

Beef or veal is typically used for this dish, though it’s believed that the original version was probably venison or pork, and pork is still popular in some areas. The beef rouladen as we know them today have become popular over the last century. The cut is usually topside beef or silverside since this is the cheaper cut. The meat is cut into large, thin slices for rolling.

The filling is usually made with bacon but a mixture of smoked and cooked pork belly. It also has chopped onions and chopped pickles (gherkins) which are at times varied by adding minced meat or sausage meat. The mixture varies from region to region. Rouladen is traditionally served for dinner. Red wine is often used to make gravy.

Oma's Rinderrouladen 🍽 Grandma's Beef Roll
Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

How to Serve Rinderrouladen

Rinderrouladen is usually served with either potato dumplings or mashed potatoes and pickled red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish and is usually poured over the meat. Spätzle is a good complement to the dish since they soak up the gravy well.

How to Store Beef Roll

Leftover rouladen will last 3-4 days in an airtight container in the refrigerator. It should be covered with gravy to keep it moist when you store it. To reheat leftover rouladen, ensure they are covered in gravy and reheat either in the microwave, or covered in the oven at 375F until heated thoroughly.

Rouladen can be prepared and frozen either before or after you have cooked them. If uncooked you can store them in freezer bags or an airtight container directly into the freezer. If the rouladen has been cooked, place them on a baking sheet for a few hours before placing them in a freezer bag or air-tight container for up to 6 months. To enjoy from frozen, defrost in the refrigerator overnight and cook as directed in the recipe.

The Metropolitan City of Munich, (München) Germany

Munich, Bavaria’s capital, is home to centuries-old buildings and numerous museums. The city is known for its annual Oktoberfest celebration and its beer halls, including the famed Hofbräuhaus, founded in 1589. In the Altstadt (Old Town), central Marienplatz square contains landmarks such as Neo-Gothic Neues Rathaus (town hall), with a popular glockenspiel show that chimes and reenacts stories from the 16th century.

Images of Munich, Germany

A Brief History of Munich, Germany

The year 1158 is assumed to be the foundation date of Munich, which is only the earliest date the city is mentioned in a document. By that time the Guelph Henry the Lion, Duke of Saxony and Bavaria, built a bridge over the river Isar next to a settlement of Benedictine monks.

During World War II the Nazis created the first concentration camp at Dachau, 10 miles northwest of the city. Because of its importance to the rise of Nazism, the Nazis called Munich the Hauptstadt der Bewegung (“Capital of the Movement”). The city was very heavily damaged by Allied bombing during World War II—the city was hit by 71 air raids over a period of six years.

After the American occupation in 1945, Munich was completely rebuilt following a meticulous and, by comparison to other war-ravaged German cities, rather conservative plan which preserved its pre-war street grid.

Tourism in Munich, Germany

From lakes, parks, and beer gardens to museums, historical sites, and massive stores, there’s something for everyone who visits Munich. If you seek the finest beers, the most idyllic views, eco-parks, amazing cuisine, mind-blowing art collections or you just wish to sit in the midst of really great people, a trip to the Bavarian capital is all you need. Sit back and relax while we take you on a rollercoaster of places to visit and things to do in Munich!

The Cuisine of Munich, Germany

Munich cuisine contributes to the Bavarian cuisine. Munich Weisswurst (“white sausage”, German: Münchner Weißwurst) was invented here in 1857. It is a Munich specialty. Traditionally eaten only before noon – a tradition dating to a time before refrigerators – these morsels are often served with sweet mustard and freshly baked pretzels.

– Featured Restaraunt –

Wirtshaus Rechthaler Hof
Arnulfstraße 10, 80335 München, Germany
Telephone: +49 89 557750

Wirtshaus Rechthaler Hof
Wirtshaus Rechthaler Hof

The Rechthaler Hof inn is located directly at Munich’s main train station and spoils its guests with fresh, Bavarian and Austrian cuisine. Beer on tap and typical Bavarian decor.

Visit Their Website
Visit Their Facebook Page

How to Make Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll Recipe

I got this recipe from a grandmother in Germany when I was stationed there in the 1980s. I visited a family for a weekend on a US/German cultural program to acclimate new arrivals to life in Germany. That was the first time I had this dish and have loved it ever since.

This recipe for Rinderrouladen is a bit labor intensive and has many steps but is quite easy to make. If your beef comes ready from the store you can begin with seasoning it, but if you have to prepare your beef you will need to slice it thin or pound it thinly before beginning. The beef must be able to roll around a filling.

You will need either baking twine or toothpicks to keep the beef roll closed while cooking. I used toothpicks but regardless of which method you use, you will need to remove the toothpicks or twine before eating it.

What You Need to Make Rouladen

Ingredients for Oma's Rinderrouladen 🍽 Grandma's Beef Roll
Ingredients for Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

Equipment Needed:

For the Rouladen:

For the Gravy:

How to Cook Beef Rouladen

Rouladen Cooking Directions

  1. Peel and Cut the Onion and Pickles

    Peel the onion, then chop it into small cubes. Also, cut the dill pickles into long thin slices.

  2. Peel and Cut the Carrot, Celery, and Leek

    Peel the carrot and cut it into rings. Wash the celery and leek and cut those into rings as well. Set the vegetables aside for now.

  3. Tenderise the Meat

    Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.

  4. Season the Beef

    Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).

  5. Add the Filling

    Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.

  6. Roll up the Rouladen

    Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks or cooking twine. Set the roulade aside on a plate and repeat the steps with the other pieces of meat.

  7. Preheat the Oven

    Preheat your oven to 310 degrees Fahrenheit.

  8. Sear the Rouladen

    Heat oil in a dutch oven. Add the rouladen and sear the meat on high heat on all sides. Once all the sides are browned, remove the rouladen from the pan.

  9. Saute the Vegetables

    Turn down the heat to medium and add the vegetables to the pan. Sauté them for 5 minutes, then add the tomato paste and the sugar. Give everything a stir.

  10. Add the Wine

    Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.

  11. Add the Broth

    Add the beef broth to the pan/pot and bring everything to a simmer.

  12. Add the Rouladen

    Place the meat on top of everything and put the dutch oven with the lid off into the oven and cook for 30 minutes.

  13. Roll the Rouladen Over

    After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven and cook for additional 30 minutes.

  14. Cover and Cook

    After another 30 minutes, flip the rouladen one last time, place the lid on the dutch oven and bake them for another 30 minutes.

  15. Remove the Rouladen

    After a total of 90 minutes, remove the rouladen from the dutch oven and set them aside.

  16. Separate the Vegetables

    Pour the sauce through a sifter to capture the cooked vegetables.

  17. Blend the Vegetables

    Blend 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove mixing it until thick.

  18. Serve and Enjoy

    To serve the rouladen place on a plate and pour the gravy over the top. Serve with potato dumplings or mashed potatoes and pickled red cabbage.

If you have never had Rinderrouladen you are missing out on one of the great treats in life. Although time-consuming, it’s well worth the time and effort, I promise you that.

If you liked this dish please Rate This Recipe and leave a comment.

Oma's Rinderrouladen 🍽 Grandma's Beef Roll
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Oma’s Rinderrouladen 🍽 Grandma’s Beef Roll

Rinderrouladen is a German dish of rolled beef stuffed with onions, pickles, bacon, and mustard. The Rouladen is seared then roasted and served with a red wine beef gravy.
Course Main Course
Cuisine German
Keyword Dinner, Beef, Bacon, Rouladen
Prep Time 35 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 673kcal
Author Captain Cook

Equipment

Ingredients

For the Rouladen

For the Gravy

Instructions

  • Peel the onion, then chop it into small cubes. Also, cut the dill pickles into long thin slices.
    1 small yellow onion, 2 dill pickles
  • Peel the carrot and cut it into rings. Wash the celery and leek and cut those into rings as well. Set the vegetables aside for now.
    1 large carrot, 1 small leek, 2 celery ribs
  • Wash the meat and trim the excess fat (if applicable). Place one piece of meat between two pieces of cling film, then pound it thin using the smooth side of a meat hammer.
    4 slices beef top round
  • Salt and pepper on both sides of the meat, then evenly spread one of the sides with mustard (approximately 1 tablespoon per roulade).
    1 tsp salt, 1 tsp black pepper, 4 tbsp dijon mustard
  • Add one slice of bacon as well as some of the cut-up onion and pickles. Be sure to place the onion and pickles in the middle of the beef with room at the edges – you’ll need this space for rolling/tucking the beef.
    4 slices bacon, 2 dill pickles, 1 small yellow onion
  • Now roll up the piece of meat and try tucking in the edges. Secure the roll of meat either with toothpicks or cooking twine. Set the roulade aside on a plate and repeat the steps with the other pieces of meat.
  • Preheat your oven to 310 degrees Fahrenheit.
  • Heat oil in a dutch oven. Add the rouladen and sear the meat on high heat on all sides. Once all the sides are browned, remove the rouladen from the pan.
    1 tbsp vegetable oil
  • Turn down the heat to medium and add the vegetables to the pan. Sauté them for 5 minutes, then add the tomato paste and the sugar. Give everything a stir.
    1 large carrot, 1 small leek, 1 tbsp tomato paste, ½ tsp white sugar, 2 celery ribs
  • Now add 1/2 cup of red wine to the pot and wait until it reduces. Then add the other 1/2 cup and wait for it to reduce and thicken again.
    1 cup red wine
  • Add the beef broth to the pan/pot and bring everything to a simmer.
    2 cups beef broth
  • Place the meat on top of everything and put the dutch oven with the lid off into the oven and cook for 30 minutes.
  • After 30 minutes, take the pan out of the oven, flip the rouladen and place them back in the oven and cook for anditional 30 minutes.
  • After another 30 minutes, flip the rouladen one last time, place the lid on the dutch oven and bake them for another 30 minutes.
  • After a total of 90 minutes, remove the rouladen from the dutch oven and set them aside.
  • Pour the sauce through a sifter to capture the cooked vegetables.
  • Blend 1/2 of the cooked vegetables with some of the liquid from the sauce drippings. Then add it back to the strained liquid and bring this mixture to a simmer on the stove mixing it untill thick.
  • To serve the rouladen place one rouladen on a plate and pour the gravy over the top.

Notes

  • Rouladen is usually served with potato dumplings, bread dumplings, spaetzle noodles, or potatoes.
  • German red cabbage and a green side salad are also popular additions.

Nutrition

Calories: 673kcal | Carbohydrates: 12.2g | Protein: 88g | Fat: 23.5g | Saturated Fat: 7.2g | Cholesterol: 212mg | Sodium: 2095mg | Potassium: 1189mg | Fiber: 2.5g | Sugar: 4.8g | Calcium: 58mg | Iron: 9mg

Other Recipes That Go Well With Rinderrouladen

Lyonnaise Potatoes
Fried potatoes with onions in butter and garlic. Do your tastebuds a favor and throw them a party of Lyonnaise Potatoes so they can do the happy dance.
Check out this recipe
Lyonnaise Potatoes

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Wirtshaus Rechthaler Hof – By https://www.facebook.com/wirtshausRechthalerhof2015/
  • By Thomas Wolf, www.foto-tw.de, CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=26601798
  • By Rafael Fernandes de Oliveira – Own work, CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=35611712
  • By Diego Delso, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=19438304
  • By Diliff – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=1443071
  • By David Kostner – Own work (Original text: David Kostner), CC BY-SA 2.0 de, https://commons.wikimedia.org/w/index.php?curid=19057626
  • By Ttkr – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=46260807

Homemade Bread Bowls 👍🏻

By
Captain Cook
-
0
Homemade Bread Bowl
Homemade Bread Bowl

Homemade Bread Bowls can be served with your soup or stew and will turn it into a meal you’ll never forget! This bread is crusty on the outside and soft inside, perfect for a bread bowl.

Table of contents

Ways to Make Bread

Bread is the staple food served all around the world that is usually made from yeast, cultured with yeast, allowed to rise, and finally baked in an oven. Gluten-free bread is made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense.

Homemade Bread Bowls
Homemade Bread Bowls

How to Store Homemade Bread Bowls

Cover and store leftover bread bowl at room temperature for a couple of days or in the refrigerator for 1 week. You can also freeze the baked bread bowls for up to 3 months, then thaw them overnight in the refrigerator. Bring to room temperature before serving.

History of Bread

Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. The world’s oldest evidence of bread-making has been found in a 14,500-year-old Natufian site in Jordan’s northeastern desert.

The Metropolitan City of Providence, Rhode Island

Providence is the capital city of the U.S. state of Rhode Island. It’s home to Brown University and the Rhode Island School of Design, whose RISD Museum displays American art and silver. Nearby, 18th- and 19th-century homes line the streets of College Hill. Waterplace Park is the backdrop for the WaterFire art installation, which lights up the surrounding tidal basin most nights in the summer and for special events.

DePasquale Fountain, a Federal Hill landmark. Providence, RI
DiPasquale Fountain, a Federal Hill landmark. Providence, RI
Downtown Providence Rhode Island
Downtown Providence Rhode Island
University Hall, Providence, RI.
University Hall, Providence, RI.
Weybosset Street, Providence, Rhode Island
Weybosset Street, Providence, Rhode Island
View of the skyline after sunset on the East Bay Bike Path in East Providence
View of the skyline after sunset on the East Bay Bike Path in East Providence

A Brief History of Providence, Rhode Island

The Rhode Island city of Providence has a nearly 400-year history integral to that of the United States, including significance in the Transatlantic Slave Trade and the American Revolutionary War by providing leadership and fighting strength, quartering troops, and supplying goods to residents by circumventing the blockade of Newport.

The city is also noted for the first bloodshed of the American Revolution in the Gaspée Affair. Additionally, Providence is notable for economic shifts, moving from trading to manufacturing; the decline of manufacturing devastated the city during the Great Depression, but the city eventually attained economic recovery through an investment of public funds.

Tourism in Providence, Rhode Island

Providence combines the accessibility and friendliness of a small town with the culture and sophistication of a big city. With a thriving arts community, vibrant and diverse neighborhoods, outstanding hotels, a renowned restaurant scene, and so many things to do, Providence is the perfect place to visit.

The Cuisine of Providence, Rhode Island

Providence has always been famous for classics like clam cakes, stuffies (stuffed quahogs), Rhode Island-style calamari (with hot cherry peppers), johnny cakes (cornmeal flatbread), Rhode Island clam chowder (which is a clear or red soup as opposed to a creamy white chowder) and coffee.

– Featured Bakery –

LaSalle Bakery
685 Admiral St, Providence, RI 02908
Telephone: +1 401 228 0081

LaSalle Bakery
LaSalle Bakery

Life is sweet at LaSalle Bakery and we’re grateful for it every day. What are the ingredients of our happiness? Let’s begin with an old school, old-world, no-shortcut philosophy that keeps us sure and grounded. Add in an unshakeable insistence on baking with nothing but the best and a family of treasured employees, without whom we’d be nothing.

At LaSalle, our wonderful customers bring their friendly, warm energy to the mix. It’s so easy to take care of them as if they are friends, because they are!

We love being an institution! We’ve been a part of our community for decades and give back with an open heart. We love being able to offer a comfortable spot where friends feel right at home. We show them love with our magnificent pastries, cakes, cookies, pies, and breads – and they return it to us with their loyalty and support. There’s a “culture” at LaSalle Bakery that’s hard to describe, but easy to feel.

Visit Their Website
Visit Their Facebook Page

How to Make This Homemade Bread Bowl Recipe

You will need about 2½ hours to make this recipe. The bread turns out best if you use high-quality bread flour for the best results. Although you can mix and knead the dough by hand I do recommend using a stand mixer for this process.

What You Need to Make Bread Bowls

Ingredients for Homemade Bread Bowls
Ingredients for Homemade Bread Bowls

Equipment

Ingredients

How to Cook Bread Bowls

Time needed: 2 hours and 30 minutes

Homemade Bread Bowls Cooking Directions

  1. Activate the Yeast

    In a mixing bowl, pour the warm water over the yeast, whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.

  2. Mix the Dough

    On low speed, add the sugar, salt, olive oil, and 4 cups of bread flour. Beat on low speed for 1 minute, then add the remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft, and only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.

  3. Rise the Dough

    Turn it out onto a lightly floured surface and form into a ball. Then grease the mixing bowl and place it back into the bowl, turning once to grease the top. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes.

  4. Release the Air Bubbles

    Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.

  5. Cut the Dough

    Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.

  6. Prep the Baking Sheets

    Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.

  7. Preheat the Oven

    Preheat the oven to 400°F (204°C). Brush each dough ball with egg wash and, using a sharp knife, score an X into the tops of each.

  8. Bake for 30 Minutes

    Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool, the easier they are to cut open!

  9. Cut and Serve

    For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into the stew) and fill with soup.

If you liked this dish please Rate This Recipe and leave a comment.

Homemade Bread Bowl
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Homemade Bread Bowls

These delicious bread bowls are a great way to serve soup or stew. Use the bread you scooped out from the inside to dip into your soup.
Course Bread
Cuisine American
Keyword Bread
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 6 servings
Calories 540kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • In a mixing bowl, pour the warm water over the yeast, whisk together and allow to sit for 5 minutes. Cover the bowl with a towel. The mixture should be frothy and foamy after 5 minutes.
    2 ¼ cups warm water, 2 packets active dry yeast
  • On low speed, add the sugar, salt, olive oil, and 4 cups of bread flour. Beat on low speed for 1 minute, then add the remaining 2 cups of flour. Beat on low speed for 5-6 minutes. The dough should be thick, yet soft, and only slightly sticky. It should pull away from the sides of the bowl as it mixes. If it’s too sticky, add more flour, 1 Tablespoon at a time, until it pulls away from the sides of the bowl.
    2 tsp white sugar, 2 tsp salt, 2 tbsp olive oil, 6 cups bread flour
  • Turn it out onto a lightly floured surface and form into a ball. Then grease the mixing bowl and place it back into the bowl, turning once to grease the top. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 90 minutes.
  • Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed.
  • Using a sharp knife or dough scraper, cut into 6 even pieces. Form each into a large ball.
  • Line 2 large baking sheets with parchment paper or silicone baking mats. Place 3 dough balls onto each. Cover lightly and set aside to rest for 20 minutes as the oven preheats.
  • Preheat the oven to 400°F (204°C). Brush each dough ball with egg wash (egg and milk mixed well) and, using a sharp knife, score an X into the tops of each.
    1 tbsp milk, 1 large egg
  • Bake for 30 minutes or until golden brown. Cool until ready to handle. The longer you cool, the easier they are to cut open!
  • For serving, cut a large round out of the top of each bread bowl. Scoop out the center (save the center to dunk into the stew) and fill with soup.

Nutrition

Serving: 1bread bowl | Calories: 540kcal | Carbohydrates: 100.3g | Protein: 17.5g | Fat: 7.2g | Saturated Fat: 1.2g | Cholesterol: 31mg | Sodium: 798mg | Potassium: 327mg | Fiber: 5.3g | Sugar: 1.8g | Calcium: 35mg | Iron: 7mg

Other Recipes That Go Well With Homemade Bread Bowls

Bunny Chow ~ Beef Curry Bread Bowl 🎖
Bunny chow, not for or made from bunnies, is a South African fast food beef curry dish consisting of a hollowed-out bread bowl and filled with this beef curry recipe.
Check out this recipe
Bunny Chow - Beef Curry Bread Bowl

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By LaSalle Bakery – By https://flourbakery.com/
  • By Macaolards – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=47465055
  • By Kenneth C. Zirkel – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=65809542
  • By Kenneth C. Zirkel – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21517483
  • By Kenneth C. Zirkel – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=110415927
  • By Kenneth C. Zirkel – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=79788997

Bunny Chow ~ Beef Curry Bread Bowl 🎖

By
Captain Cook
-
0
Bunny Chow - Beef Curry
Bunny Chow - Beef Curry

Bunny Chow, often referred to simply as a Bunny, is a South African dish consisting of a hollowed-out loaf of bread filled with beef curry. It originated among Indian South Africans of Durban.

Table of contents

Ways to Make Bunny Chow

Throughout various South African communities, one can find different versions of the bunny chow, which uses only a quarter loaf of bread and depending on which part of the country you are in, is sometimes called a scambane, kota (“quarter”), or shibobo; it is a name that it shares with sphatlho, a South African dish that evolved from the bunny chow.

Bunny chows are commonly filled with curries made using traditional recipes from Durban: mutton or lamb curry, chicken curry, trotters, beans curry, and beans curry. Other varieties found across the country using less traditional Durban-Indian food include chips with curry gravy, fried sausage, cheese, eggs, and polony. These are all popular fillings; the original bunny chow was vegetarian.

Bunny Chow - Beef Curry Bread Bowl
Bunny Chow – Beef Curry Bread Bowl

How to Store Bunny Chow

To store Bunny Chow in the refrigerator, place the stew in an airtight container for up to 3 days in the refrigerator. Do not store it in the bread bowl, only place the beef curry in the bread bowl when you are ready to eat it.

You can freeze the cooked curry for up to three months in an airtight container in the freezer, but don’t freeze it in the bread bowls, make those fresh when you need them.

To reheat the bunny chow allow it to defrost for a few hours in the fridge and then reheat it in a saucepan on the stove until piping hot.

The History of Bunny Chow

The bunny chow was created in Durban, South Africa. It is home to a large community of people of Indian origin. The precise origins of the food are disputed, although its creation has been dated to the 1940s.

Stories of the origin suggest that Indian laborers who came to work the sugar cane plantations of KwaZulu-Natal (Port Natal) required a way of carrying their lunches to the field; a hollowed-out loaf of bread was a convenient way to transport their vegetarian curries.

Meat-based fillings came later. The use of a loaf of white bread can also be ascribed to the lack of the traditional roti bread as well as its weak structure; thus the cheap loaf, widely available at local stores, would be an optimal substitute vessel for the curry.

The Metropolitan City of Durban, South Africa

Durban, a coastal city in eastern South Africa’s KwaZulu-Natal province, is known for its African, Indian and colonial influences. Refurbished for soccer’s 2010 World Cup, the seafront promenade runs from uShaka Marine World, a huge theme park with an aquarium, to the futuristic Moses Mabhida Stadium. The Durban Botanical Gardens showcases African plant species.

Durban SunCoast Casino
Durban SunCoast Casino
ICC Durban 2014
ICC Durban 2014
Eingang uShaka Marine World, Durban
Eingang uShaka Marine World, Durban
Durban City Hall
Durban City Hall
Skyline of Durban, South Africa, in the morning. View from Vetchies pier. The red building on the left side ist Addington Hospital, followed by the beachfront.
Skyline of Durban, South Africa, in the morning. View from Vetchies pier. The red building on the left side ist Addington Hospital, followed by the beachfront.

A Brief History of Durban, South Africa

Archaeological evidence from the Drakensberg mountains suggests that the Durban area has been inhabited by communities of hunter-gatherers since 100,000 BC. These people lived throughout the area of KwaZulu-Natal until the expansion of Bantu farmers and pastoralists from the north saw their gradual displacement, incorporation, or extermination.

Tourism in Durban, South Africa

With its sunny beaches and fascinating Afro-Indian culture, Durban is becoming a don’t-miss stop in South Africa. More Indians reside in Durban than any other country outside India itself. Early immigrants worked on sugar cane farms in current-day KwaZulu-Natal, and many women still wear sarees, the national dress of India, and Indian cuisine is popular.

Durban’s Golden Mile, a 3.7-mile stretch of sandy beach, invites surfers and swimmers to enjoy the warm waters of the Indian Ocean. Vendors sell assorted crafts along the shore, and you can find many beautiful swimming pools along the esplanade. At the end of the Golden Mile, look for uShaka Marine World, a 40-acre theme park. There are five main sections to explore: a snorkeling lagoon, an interactive animal show area, a shark cage diving area, a water park with slides, and a reptile exhibit.

The Cuisine of Durban, South Africa

South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

– Featured Restaraunt –

Bunny Chows by Two and a Half Men
295 Florida Rd, Windermere, Berea, 4001, South Africa
Telephone: +27 65 820 5555

Bunny Chows by 2 and a half men
Bunny Chows by 2 and a half men

A family-run Durban-style restaurant specializing in Bunny Chows and Curry. With deep roots in the restaurant industry, we aim to bring back authenticity.

Visit Their Facebook Page

How to Make This Bunny Chow Recipe

This is a big recipe and will take a few hours to make but it is well worth the time. This recipe is basically a beef stew served in a bread bowl.

What You Need to Make Bunny Chow

Ingredients for Bunny Chow - Beef Curry
Ingredients for Bunny Chow – Beef Curry

Equipment:

For The Curry:

For The Vegetables:

For The Spices:

For the Bread Bowl:

  • 2 loaves of unsliced bread

How to Cook Bunny Chow

Time needed: 2 hours and 30 minutes

Bunny Chow Cooking Directions

  1. Mix the Flour

    In a mixing bowl mix the flour and salt and set aside for the next step

  2. Cut the Beef

    Cut the beef into 1-inch cubes, pat dry with a towel, and coat it in a flour and salt mixture.

  3. Peel the Vegetables

    Peel and dice all the vegetables and mince the garlic.

  4. Brown the Beef

    In a dutch oven heat oil and sear the cubed beef in batches. Once the meat turns brown, remove it to a plate and set it aside.

  5. Saute the Onions

    In the same pan add the chopped onion and cook it for about 3 minutes until it becomes translucent. Then add the garlic and cook it for an additional minute.

  6. Spice the Onions

    Reduce the heat and add in the spices and stir thoroughly for an additional 30 seconds. Make sure the onions are well coated with spices.

  7. Add the Tomatoes

    Add the tomatoes in and stir for about 3 minutes until the tomatoes begin to soften.

  8. Add the Beef Stock

    Add the prepared meat, beef stock, Worcestershire sauce, chutney, sugar, and tomato paste. Place a lid on the pan and allow it to cook for 30 minutes on low heat.

  9. Add the Potatoes

    Add the potatoes and carrots to the dutch oven, cover it and let everything simmer for an additional 1½ hours. If it begins to dry out, add some more beef stock.

  10. Thicken the Sauce

    If you prefer thick sauce, combine 1 tablespoon of flour with 3 tablespoons of cold water and prepare a paste. Add it to the dutch oven and stir well. Let it simmer for another 2 minutes.

  11. Cut the Bread

    Cut the bread loaf in half and hollow out the half loaf saving the removed bread for dipping. Transfer the contents into the hollowed bread, putting the center of the bread on one side to mop up extra juices, and serve!

This recipe for South African Bunny Chow is delicious, a bit spicy hot but not too much. Because of the long cooking time, the meat is tender, and the vegetables are perfectly tender. It is well worth the effort and time that it takes to make it.

If you liked this dish please Rate This Recipe and leave a comment.

Bunny Chow - Beef Curry Bread Bowl
Print

Bunny Chow ~ Beef Curry Bread Bowl 🎖

Bunny chow, not for or made from bunnies, is a South African fast food beef curry dish consisting of a hollowed-out bread bowl and filled with this beef curry recipe.
Course Main Course
Cuisine South African
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 4 servings
Calories 797kcal
Author Captain Cook

Equipment

Ingredients

For The Curry:

For The Vegetables:

For The Spices:

For the Bread Bowl

  • 2 loaves unsliced bread

Instructions

  • In a mixing bowl mix the flour and salt and set aside for the next step
    2 tbsp all-purpose flour, 1 tsp salt
  • Cut the beef into 1-inch cubes, pat dry with a towel, and coat it in a flour and salt mixture.
    1½ lbs stewing beef
  • Peel and dice all the vegetables and mince the garlic.
    4 med red potatoes, 2 med yellow onions, 3 med tomatoes, 2 med carrot, 2 cloves garlic
  • In a dutch oven heat oil and sear the cubed beef in batches. Once the meat turns brown, remove it to a plate and set it aside.
    3 tbsp vegetable oil
  • In the same pan add the chopped onion and cook it for about 3 minutes until it becomes translucent. Then add the garlic and cook it for an additional minute.
  • Reduce the heat and add in the spices and stir thoroughly for an additional 30 seconds. Make sure the onions are well coated with spices.
    1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp yellow mustard seeds, 1 tsp fennel seeds, 1 tsp ground turmeric, ½ tsp ground ginger, 1 tsp crushed red peppers, 1 tbsp garam masala
  • Add the tomatoes in and stir for about 3 minutes until the tomatoes begin to soften.
  • Add the prepared meat, beef stock, Worcestershire sauce, chutney, sugar, and tomato paste. Place a lid on the pan and allow it to cook for 30 minutes on low heat.
    2 cups beef stock, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 2 tbsp mango chutney, 1 tsp white sugar
  • Add the potatoes and carrots to the dutch oven, cover it and let everything simmer for an additional 1½ hours. If it begins to dry out, add some more beef stock.
  • If you prefer thick sauce, combine 1 tablespoon of flour with 3 tablespoons of cold water and prepare a paste. Add it to the dutch oven and stir well. Let it simmer for another 2 minutes.
  • Cut the bread loaf in half and hollow out the half loaf saving the removed bread for dipping. Transfer the contents into the hollowed bread, putting the center of the bread on one side to mop up extra juices, and serve!
    2 loaves unsliced bread

Nutrition

Serving: 1bowl | Calories: 797kcal | Carbohydrates: 81.4g | Protein: 63.7g | Fat: 24g | Saturated Fat: 6.6g | Cholesterol: 152mg | Sodium: 1546mg | Potassium: 2320mg | Fiber: 9g | Sugar: 17g | Calcium: 163mg | Iron: 38mg

Other Recipes That Go Well With Bunny Chow

Homemade Bread Bowls
These delicious bread bowls are a great way to serve soup or stew. Use the bread you scooped out from the inside to dip into your soup.
Check out this recipe
Homemade Bread Bowl
Iranian Shirazi Salad
Revel in the simplicity and vibrancy of the Iranian Shirazi Salad, a Persian treasure that marries the crispness of cucumbers with the tanginess of ripe tomatoes. This delightful mixture comes alive with a hearty serving of fresh herbs, culminating in a lively dressing of lemon juice and extra virgin olive oil. This speedy, lettuce-free salad, with its remarkable versatility, is the perfect accompaniment to a wide range of main courses. Indulge in its refreshing charm and discover why it's a beloved classic in the culinary world.
Check out this recipe
Iranian Shirazi Salad
Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
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Batido de Trigo ~ Wheat Milkshake
Cantaloupe Creamsicle Recipe
This quick and easy cantaloupe creamsicle is just in time for the summer heat. They are perfect for a pool party or on any hot summer day.
Check out this recipe
Cantaloupe Creamsicles

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Bunny Chows by Two and a Half Men – By https://www.facebook.com/BunnyChowsby2andahalfmen/
  • By below – own pictures, stitched., CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=1489022
  • By Mister-E (https://www.flickr.com/photos/mister-e/) – https://www.flickr.com/photos/mister-e/196892193/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=1498095
  • By User: Bgabel at wikivoyage shared, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=22959114
  • By Akidjoh – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=31661894
  • By Akidjoh – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=31212512

Pennsylvania Dutch Ham & Potato Soup

By
Captain Cook
-
0
Ham, Green Beans & Potatoes
Ham, Green Beans & Potatoes

Ham, Green Bean, Potato, & Bow Tie Pasta Soup is a staple of the Pennsylvania Dutch. This delicious soup is a complete meal with protein, vegetables, and starch.

Table of contents

Ways to Make Ham & Potato Soup

This recipe has many variations like the type of ham, like ham hock or ham steaks, but the basic ingreadients are almost always the same. Another variation is what type of potato to use, in this recipe we used baby red potatoes but many use russet potatoes. The other major variation is what type of pasta to use. Some recipes call for egg noodles but we chose bow tie pasta becasue that is what we are use to in this soup.

Ham, Green Beans & Potatoes Soup
Ham, Green Beans & Potatoes Soup

How to Store Ham & Potato Soup

Store this ham and potato soup in an airtight container in the refrigerator for up to 3-4 days. To freeze this soup allow it to cool to room temperature, then transfer it to an airtight container or freezer bag and freeze in the freezer for up to 3 months.

History of the Ham & Potato Soup

Although we are not sure who first put ham, potatoes, green beans, and pasta into a soup, the Pennsylvania Dutch have perfected it and is probably most famous for it.

The City of Hanover, Pennsylvania

Hanover is a borough in York County, Pennsylvania, 19 miles southwest of York and 54 miles north-northwest of Baltimore, Maryland, and is 5 miles north of the Mason-Dixon line. The town is situated in a productive agricultural region.

Hanover Theater
Hanover Theater
Hanover News Agency / Culps - Hanover, PA
Hanover News Agency / Culps – Hanover, PA
Downtown Hanover, PA
Downtown Hanover, PA
Downtown Hanover, PA
Downtown Hanover, PA
The Famous Hot Wiener restaurant in downtown Hanover
The Famous Hot Wiener restaurant in downtown Hanover
Buildings in Hanover, PA

A Brief History of Hanover, Pennsylvania

Native American peoples, probably “Lenape” of the Delaware tribe, made use of the abundant resources found in the area along with much of southeastern Pennsylvania. Ultimately, the land became under the control of the William Penn family who, through an aggressive settlement campaign, eventually moved the Native populations further westward.

In 1727, John Digges obtained a grant of 10,000 acres of land where Hanover is now located from Charles Calvert, the fourth Lord Baltimore. Maryland and Pennsylvania hired British experts Charles Mason and Jeremiah Dixon to survey what became known as the Mason–Dixon Line. This line was surveyed between 1763 and 1767 and put an end to decades of disputes over rights and ownership.

During the American Civil War, the Battle of Hanover was fought on June 30, 1863. Union cavalry under Judson Kilpatrick encountered Confederate cavalry under J.E.B. Stuart and a sharp fight ensued in the town and in farm fields to the south, particularly along Frederick Street.

Tourism in Hanover, Pennsylvania

Hanover is a small Pennsylvania town full of history, beautiful architecture, unique eats, and superb shopping. The town is conveniently located within minutes of York, Gettysburg, and Baltimore, Maryland. So much to do in Hanover; geocaching, mini-golfing, and the Largest Arcade in Pennsylvania. From the bustle of shopping at the Clarks Outlet and on “The Golden Mile,” to the tranquil scenes of hiking Codorus State Park and boating on Lake Marburg, Hanover has something to please anyone with a spirit of adventure and desire to discover.

The PA Dutch Cuisine

Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch and reflects influences of the Pennsylvania Dutch’s German heritage, agrarian society, and rejection of rapid change. It is extremely common to find Pennsylvania Dutch cuisine throughout the Philadelphia/Delaware Valley region.

– Featured Restaraunt –

Dutch Country Restaurant
946 Baltimore St, Hanover, PA 17331
Telephone: +1 717 632 1616

Dutch Country Restaurant
Dutch Country Restaurant

Take time to learn about our rich heritage and appreciate the history of Dutch Country. Like most businesses that started from humble beginnings, ours is no different. We hope that you enjoy this historical view of the restaurant you’ve come to enjoy. Our past has a key role in what we are today and tomorrow.

Visit Their Website

How to Make This Ham & Potato Soup Recipe

We used cooked ham for the soup but if you use raw ham, like a ham shank, you will need to add time to thoroughly cook it. Also, you will want to add the pasta and green beans during the last 15 minutes of the cooking process to avoid overcooking both.

What You Need to Make Ham & Potato Soup

Ingredients for Ham, Green Beans & Potato Soup
Ingredients for Ham, Green Beans & Potato Soup

Equipment

Ingredients

How to Cook Ham & Potato Soup

Time needed: 40 minutes

Cooking Directions for Ham & Potato Soup

  1. Saute the Onions

    In a large pot or a dutch oven, sauté the onion in oil for 3 minutes.

  2. Cook the Garlic

    Once the onions are softened add the 3 cloves of minced garlic to the pot and cook an additional minute.

  3. Simmer the Soup

    Next, dump the ham, green beans, potatoes, and chicken broth into the pot and cook over high heat until the soup comes to a rolling boil and then reduce the heat to achieve a gentle boil. Simmer for 15 minutes.

  4. Add the Pasta

    Add the bow tie pasta and green beans to the pot and cook for an additional 15 minutes.

If you liked this dish please Rate This Recipe and leave a comment.

Ham, Green Beans & Potatoes Soup
Print

Ham, Green Beans & Potatoes

This recipe is so good because it's incredibly simple to make in a one-pot meal on the stove. The aroma is warm and inviting and everyone will want seconds.
Course Soup
Cuisine American, PA Dutch
Keyword Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 481kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • In a large pot or a dutch oven, sauté the onion in oil for 3 minutes.
    2 tbsp vegetable oil, 1 cup red onions
  • Once the onions are softened add the 3 cloves of minced garlic to the pot and cook an additional minute.
    3 cloves garlic
  • Next, dump the ham, green beans, potatoes, and chicken broth into the pot and cook over high heat until the soup comes to a rolling boil and then reduce the heat to achieve a gentle boil. Simmer for 15 minutes.
    2 cups ham, 2 cups red potatoes, 8 cups chicken broth, 1 tbsp Italian Bruschetta Seasoning Mix
  • Add the bow tie pasta and green beans to the pot and cook for an additional 15 minutes.
    2 cup bow tie pasta, 2 cups long green beans

Nutrition

Calories: 481kcal | Carbohydrates: 71.6g | Protein: 24.4g | Fat: 11.5g | Saturated Fat: 2.7g | Cholesterol: 26mg | Sodium: 1483mg | Potassium: 708mg | Fiber: 5.8g | Sugar: 5.3g | Calcium: 48mg | Iron: 4mg

Other Recipes That Go Well With

Avocado-Cucumber Salad
In this enticing dish, we bring together the creaminess of ripe avocados and the crunchiness of fresh cucumbers. We then infuse these textures with the tangy zest of lemon and a subtle hint of sweetness from brown sugar. Each ingredient harmoniously combines to create an Avocado-Cucumber Salad that's both refreshing and satisfying.
Check out this recipe
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Iranian Shirazi Salad
Revel in the simplicity and vibrancy of the Iranian Shirazi Salad, a Persian treasure that marries the crispness of cucumbers with the tanginess of ripe tomatoes. This delightful mixture comes alive with a hearty serving of fresh herbs, culminating in a lively dressing of lemon juice and extra virgin olive oil. This speedy, lettuce-free salad, with its remarkable versatility, is the perfect accompaniment to a wide range of main courses. Indulge in its refreshing charm and discover why it's a beloved classic in the culinary world.
Check out this recipe
Iranian Shirazi Salad

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Dutch Country Restaurant – By http://dutchcountryrestaurantpa.com/
  • By Idawriter, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=53629218
  • By JOHN LLOYD – originally posted to Flickr as Hanover, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=10637878
  • By Brent Moore – https://www.flickr.com/photos/brent_nashville/34989669794
  • By Joseph – https://www.flickr.com/photos/josepha/25172338473
  • By Jon Dawson – https://www.flickr.com/photos/jmd41280/5013571648

Cinnamon Vanilla Crêpes

By
Captain Cook
-
0
Cinnamon Vanilla Crêpes
Cinnamon Vanilla Crêpes

Cinnamon Vanilla Crêpes or Crepes are a very thin type of pancake that dates back to 13th century Brittany, France. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

Table of contents

Ways to Make Crêpes

Sweet crêpes are generally made with wheat flour (farine de blé). When sweet, they can be eaten as part of breakfast or as a dessert. Common fillings include hazelnut cocoa spread, preserves, sugar (granulated or powdered), maple syrup, golden syrup, lemon juice, whipped cream, fruit spreads, custard, and sliced soft fruits or confiture.

Savory crêpes are made with non-wheat flours such as buckwheat. A normal savory crêpe recipe includes using wheat flour but omitting the sugar. The batter made from buckwheat flour is gluten-free. Common savory fillings for crêpes served for lunch or dinner are cheese, ham, and eggs, ratatouille, mushrooms, artichoke (in certain regions), and various meat products.

Cinnamon Vanilla Crêpes
Cinnamon Vanilla Crêpes

How to Store Crepes

To store extra crepes wrap them in a stack in foil or plastic wrap and store them in the refrigerator for two or three days. Let the crepes stand at room temperature about an hour before filling or serving.

To freeze leftover crepes separate the layers of the crepe with wax paper and put them in a tightly sealed container.

History of Crêpes

Crêpes originated in Brittany, a region in western France, during the 13th century, and are now consumed around the world. Their name comes from Old French ‘crespe’ which traces back to the Latin ‘crispa’ or ‘crispus’ which means curled. This probably refers to their often slightly ruffled edges. A French café that specializes in crepes is known as a crêperie.

The Metropolitan City of Rennes, France

Rennes is the capital city of Brittany, northwest France. It’s known for its medieval half-timbered houses and grand Rennes Cathedral. Parc du Thabor includes a rose garden and aviary. South of the Vilaine river, the Musée des Beaux-arts displays works by Botticelli, Rubens and Picasso. The Champs Libres cultural center houses the Musée de Bretagne (Brittany Museum) and Espace des Sciences, featuring a planetarium.

Esplanade du General de Gaulle in Rennes
Esplanade du General de Gaulle in Rennes
Vehicle of the Métro Rennes on the elevated section between the stations Pontchaillou and Anatole France (line a).
Vehicle of the Métro Rennes on the elevated section between the stations Pontchaillou and Anatole France (line a).
Opera of Rennes
Opera of Rennes
Marché des Lices à Rennes
Marché des Lices à Rennes
Place de la Mairie, Rennes, France
Place de la Mairie, Rennes, France

A Brief History of Rennes, France

By the 2nd century BCE, the Gallic tribe known as the Redones had occupied territory in eastern Brittany and established their chief township at the confluence of the Ille and Vilaine rivers, the site of the modern city of Rennes.

In 275, the threat of barbarians led to the erection of a robust brick wall around Rennes. Threatened by the danger of the peasant marauders designated as bagaudae in the final days of the Roman Empire in the 5th century.

Throughout Brittany’s existence as an independent state – first as a kingdom and then as a duchy – Rennes generally was considered to be one of three cities acting as the territory’s capital, the others being Nantes and Vannes, with Rennes Cathedral being the coronation site for the dukes of Brittany.

In 1491, the French army of Charles VIII, led by General Louis II de la Trémoille, unsuccessfully attacked Rennes. Mass graves of people who died during the siege were discovered in 2021. Brittany having already capitulated elsewhere, Rennes alone resisted, but the Duchess Anne of Brittany chose instead to negotiate. The resulting treaty of Rennes of 15 November 1491 dictated her marriage to Charles VIII and brought Brittany into the French kingdom.

In 1857, the Rennes railway station was built, which gradually led to the southward sprawl of the town. In 1899, Alfred Dreyfus’ second trial in Rennes caused a national sensation.

During the Second World War, Rennes suffered heavy damage from just three German aircraft which hit an ammunition train parked alongside French and British troop trains and near a refugee train on the yard: 1,000 died. The next day, 18 June 1940, German troops entered the city. Later, Rennes endured heavy bombing by the US and Royal Air Forces in March and May 1943, and again in June 1944, causing hundreds of deaths.

From 1954 onward, the city developed extensive building plans to accommodate upwards of 220,000 inhabitants, helping it become the second fastest-growing city in France, after Toulouse.

Tourism in Rennes, France

Rennes is known to be one of the most festive cities in France. It invests heavily in arts and culture and a number of its festivals (such as the music festival Les Transmusicales, Les Tombées de la Nuit, Mythos, Stunfest (fighting game competition), and Travelling (a cinematic festival)) are well-known throughout France. During the 80s, Rennes was often cited as the French town of rock and new wave music.

The Cuisine of Rennes, France

Specialties from Rennes include dishes like Breton galette, galette-saucisse, the crêpe, cider, and many other Breton specialties (seafood, milk, vegetables, cheese, meat) are seen at the Marché des Lices, a weekly market held every Saturday morning (one of the most important markets in France).

– Featured Restaraunt –

Crêperie La Gavotte
41 Rue Saint-Georges, 35000 Rennes, France
Telephone: +33 2 99 36 29 38

Crêperie La Gavotte
Crêperie La Gavotte

A traditional pancake house where it smells good the caramel with salted butter. We offer you crispy pancakes made with buckwheat from Brittany as well as soft pancakes, in an atmosphere “like at home”.

Visit Their Website
Visit Their Facebook Page

How to Make This French Crepes Recipe

This delicious French recipe is easy to make but for the very best results, you will need a very good nonstick pan. It takes just a few minutes to make the batter and only a couple of minutes for them to cook but you should allow the batter 30 minutes to rest before cooking.

What You Need to Make French Crêpes

Cinnamon Vanilla Crêpes
Cinnamon Vanilla Crêpes

Equipment

Ingredients

How to Cook French Crêpes

Time needed: 55 minutes

French Crepes Cooking Directions

  1. Mix the Ingredients

    Put all the ingredients into a mixing bowl (starting with wet ones and finishing with flour). Mix until the batter is smooth. If you have any flour stick to the sides, scrape them with a spatula and mix again.

  2. Rest the Batter

    Place the batter in the refrigerator for 30 minutes to rest before cooking.

  3. Preheat the Skillet

    Preheat a 10-inch skillet over low-medium heat.

  4. Cook the Crepes

    Using a ¼ cup, pour the batter into the pre-heated pan, tilting and swirling the pan to form an even circle. Cook for about 30 seconds, until the edges are getting crispy and peeling off the pan. Then flip and cook for another 15-20 seconds.

  5. Remove and Serve

    Transfer the crepe to a plate and repeat the same with the rest of the batter.

It’s important to let the batter rest for at least 30 minutes, or longer if you can. This allows the gluten time to rest, which gives your crepes a light and airy consistency.

If you liked this dish please Rate This Recipe and leave a comment.

Cinnamon Vanilla Crêpes
Print

Cinnamon Vanilla Crêpes

Common fillings for crêpes include jam, melted chocolate, ice cream, Nutella, bananas, berries, maple syrup, whipped cream, fruit spreads, and sliced soft fruits.
Course Main Course
Cuisine French
Keyword Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings 12 servings
Calories 96kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • Put all the ingredients in to a mixing bowl (starting with wet ones and finishing with flour). Mix until the batter is smooth. If you have any flour stick to the sides, scrape them with a spatula and mix again.
    3 large eggs, 1 cup milk, ⅓ cup water, 3 tbsp unsalted butter, 1 tsp vanilla extract, 1 tbsp caster sugar, ¼ tsp salt, ½ tsp ground cinnamon, 1 cup all-purpose flour
  • Place the batter in the refrigerator for 30 minutes to rest before cooking.
  • Preheat a 10-inch skillet over low-medium heat.
  • Using a ¼ cup, pour the batter into the pre-heated pan, tilting and swirling the pan to form an even circle. Cook for about 30 seconds, until the edges are getting crispy and peeling off the pan. Then flip and cook for another 15-20 seconds.
  • Transfer the crepe to a plate and repeat the same with the rest of the batter.

Nutrition

Serving: 1crape | Calories: 96kcal | Carbohydrates: 10.2g | Protein: 3.4g | Fat: 4.6g | Saturated Fat: 2.5g | Cholesterol: 56mg | Sodium: 98mg | Potassium: 41mg | Fiber: 0.3g | Sugar: 2.1g | Calcium: 34mg | Iron: 1mg

Other Recipes That Go Well With French Crêpes

Strawberry Cream Puffs
The pastry is filled with a sweet and tasty strawberry cream filling. It is perfect for a Sunday brunch, with coffee and tea, an after-dinner dessert, or on a romantic date.
Check out this recipe

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Crêperie La Gavotte – By https://www.facebook.com/lagavotterennes/
  • By ENoz – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2895193
  • By Kcpwiki – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=33520501
  • By Pacoviande – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=17087949
  • By POCCFDZ – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21480610
  • CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=114473292

Norwegian Cruise Line Takes Delivery of Norwegian Prima

By
Bonny Calypso
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0

Norwegian Cruise Line (NCL), the innovator in global cruise travel with a 55-year history of breaking boundaries, today took delivery of its newest ship, Norwegian Prima, in Marghera, Venice at the renowned Fincantieri shipyard. This highly anticipated milestone marks the arrival of the first ship in NCL’s Prima Class which will see six new ships delivered through 2027.

Today we usher in a thrilling new era in cruising as we celebrate the delivery of Norwegian Prima, the long-anticipated first ship in our extraordinary new Prima Class. She is a true testament to our Guest First philosophy as well as our commitment to deliver unforgettable experiences that exceed expectations. We thank our wonderful partners at Fincantieri, whose coveted craftsmanship, expertise, and dedication, helped bring Norwegian Prima to life. We cannot wait to welcome our guests on board.

Harry Sommer, president, and CEO of Norwegian Cruise Line
Norwegian Prima
Norwegian Prima

At 965 feet/294 meters long, 142,500 gross tons and with capacity for 3,100 guests, Norwegian Prima is designed to put guests first. She features wide-open spaces, thoughtful and stunning design, and a variety of brand and industry-first experiences. She lays claim as the most spacious new cruise ship in the contemporary category and offers the most outdoor deck space and expansive accommodations of any new build.

Her variety of elevated experiences and epicurean delights include the Brand’s first upscale open-air food hall, Indulge Food Hall; the largest and first three-level racetrack at sea on the Prima Speedway as well as The Drop, the world’s first freefall dry slide offering a 10-story plunge experience that reaches more G-forces than an accelerating F1 race car.

Other onboard standouts include Ocean Boulevard, which wraps around the entire deck; that’s over 44,000 square feet/4,000 meters long, allowing guests to connect to the ocean while enjoying alfresco dining and elevated experiences. Guests will enjoy the ultimate in relaxation via Infinity Beach, boasting two stunning infinity pools which are positioned close to water-level to take in the vastness of the ocean with uninterrupted views as well as Oceanwalk, where two glass bridges make guests feel as though they are walking on air over the water.

Norwegian Prima - Ocean Boulevard - The Concourse
Norwegian Prima – Ocean Boulevard – The Concourse
Norwegian Prima - Indulge Food Hall - Food Trucks
Norwegian Prima – Indulge Food Hall – Food Trucks
Norwegian Prima Speedway - Podium Area
Norwegian Prima Speedway – Podium Area
Norwegian Prima - Ocean Boulevard - Oceanwalk
Norwegian Prima – Ocean Boulevard – Oceanwalk
Norwegian Prima - Ocean Boulevard - Infinity Beach
Norwegian Prima – Ocean Boulevard – Infinity Beach

An oasis for art lovers, Norwegian Prima will boast The Concourse, the first outdoor sculpture garden at sea with six installations created by international metal artist Alexander Krivosheiw and an art wall designed by David Harber.

We’re glad to work with Norwegian Cruise Line to create a world-class series of ships, and it’s a proud day seeing the first of the six Prima Class vessels delivered today. Norwegian Prima is packed with world-firsts, never-before-seen features, and extraordinary attractions you would never expect at sea.

Luigi Matarazzo, General Manager of the Merchant Ships Division of Fincantieri

Following her inaugural voyage, Norwegian Prima will sail a series of eight-day voyages from Amsterdam and Copenhagen offering guests the opportunity to explore Northern Europe and the Norwegian Fjords. She’ll then sail Bermuda from Oct. 10,2022; Caribbean itineraries from Oct.15, 2022; and Western Caribbean voyages from Dec. 11, 2022 to March 19, 2023, before returning to Bermuda from March 28 to May 7, 2023. She’ll then offer cruises to Northern Europe from May 14 through Sept. 17, 2023.

Visit Their Website
See More Travel News

Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy

By
Captain Cook
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0
Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy
Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy

Jägerschnitzel is a traditional German dish made with a crunchy breaded pork cutlet that is smothered in creamy mushroom sauce. The word Jägerschnitzel means “Hunter’s Cutlet” in English and is always accompanied by a Mushroom Gravy.

Table of contents

Ways to Make Schnitzel

The Germans are believed to have invented the Schnitzel and perfected the recipe with no fewer than 5 styles of this dish.

  • Schnitzel Wiener Art (Viennese style schnitzel) is a pounded, breaded and fried cutlet, more often made of pork than of veal.
  • Jägerschnitzel (hunter’s schnitzel) is a schnitzel with mushroom sauce.
  • Zigeunerschnitzel (Gypsy schnitzel) is a schnitzel with a zigeuner sauce containing tomato, bell peppers, and onion slices.
  • Rahmschnitzel (cream schnitzel) is a schnitzel with a cream sauce.
  • Münchner Schnitzel (Munich schnitzel) is a variation on the Wiener schnitzel prepared with horseradish or mustard before coating in flour, egg and bread crumbs.

Schnitzel can also be made with veal, pork, chicken, mutton, beef, or turkey. It’s served in almost every country in the world. Known as “escalope” in France, “tonkatsu” in Japan, “cotoletta” in Italy, “kotlet schabowy” in Poland, “milanesa” in Mexico, “chuleta valluna” in Colombia, and “chicken fried steak” in the Southern United States.

Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy
Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy

How to Store Jägerschnitzel

Store your Jägerschnitzel and mushroom sauce in separate airtight containers in the refrigerator for up to 3 days. You can also freeze the Jägerschnitzel and the mushroom gravy separately for up to 3 months.

History of Jägerschnitzel

Jägerschnitzel originated in Germany during the 1800s and was originally made with venison or wild boar, pounded thin. Historically jägerschnitzel uses regular button mushrooms and/or chanterelles.

The Metropolitan City of Berlin, Germany

Berlin, Germany’s capital, dates to the 13th century. Reminders of the city’s turbulent 20th-century history include its Holocaust memorial and the Berlin Wall’s graffitied remains. Divided during the Cold War, its 18th-century Brandenburg Gate has become a symbol of reunification. The city’s also known for its art scene and modern landmarks like the gold-colored, swoop-roofed Berliner.

Charlottenburg Palace in Berlin
Charlottenburg Palace in Berlin
The west facade of the Berlin Cathedral at night.
The west facade of the Berlin Cathedral at night.
Berlin Museum Island with Fernsehturm
Berlin Museum Island with Fernsehturm
The Brandenburg Gate in Berlin, Germany
The Brandenburg Gate in Berlin, Germany
View from the Victory Column towards Mitte, Berlin, Germany
View from the Victory Column towards Mitte, Berlin, Germany

A Brief History of Berlin

The history of Berlin starts with its foundation in the 13th century. It became the capital of the Margraviate of Brandenburg in 1417, and later of Brandenburg-Prussia, and the Kingdom of Prussia. Prussia grew rapidly in the 18th and 19th centuries and formed the basis of the German Empire in 1871. The empire would survive until 1918 when it was defeated in World War I.

At the end of World War I, monarchy and aristocracy were overthrown and Germany became a republic, known as the Weimar Republic. Berlin remained the capital but faced a series of threats from the far left and far right.

By 1931, the Great Depression had severely damaged the city’s economy. Politics were in chaos, as militias controlled by the Nazis and the Communists fought for control of the streets. President Hindenburg appointed Hitler chancellor in January 1933, and the Nazis quickly moved to take complete control of the entire nation.

By war’s end up to a third of Berlin had been destroyed by concerted Allied air raids, Soviet artillery, and street fighting. The so-called Stunde Null—zero hour—marked a new beginning for the city. Greater Berlin was divided into four sectors by the Allies under the London Protocol of 1944.

After the fall of Communism in Europe, on 3 October 1990 Germany and Berlin were both reunited. By then the Wall had been almost completely demolished, with only small sections remaining.

Tourism in Berlin

Some of the most visited places in Berlin include: Potsdamer Platz, Brandenburger Tor, the Berlin wall, Alexanderplatz, Museumsinsel, Fernsehturm, the East-Side Gallery, Schloss-Charlottenburg, Zoologischer Garten, Siegessäule, Gedenkstätte Berliner Mauer, Mauerpark, Botanical Garden, Französischer Dom, Deutscher Dom, and Holocaust-Mahnmal.

The Messe Berlin (also known as Berlin ExpoCenter City) is the main convention organizing company in the city. Its main exhibition area covers more than 160,000 square meters (1,722,226 sq ft). Several large-scale trade fairs like the consumer electronics trade fair IFA, the ILA Berlin Air Show, the Berlin Fashion Week (including the Premium Berlin and the Panorama Berlin), the Green Week, the Fruit Logistica, the transport fair InnoTrans, the tourism fair ITB and the adult entertainment and erotic fair Venus are held annually in the city, attracting a significant number of business visitors.

Cuisine of Berlin

The Cuisine of Berlin describes different aspects of Berlin’s culinary offerings. On the one hand, it means the traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has become increasingly international due to many migration waves between 1945 and 1990. Since 2000, numerous top-class restaurants have evolved in Berlin.

– Featured Restaraunt –

Scheers Schnitzel
Warschauer Pl. 18, 10245
Berlin, Germany
Telephone: +1 0157 889 480 11

Scheers Schnitzel
Scheers Schnitzel

Scheer’s schnitzel has what you want. Whether you are from Berlin or just visiting, whether before the party or during your lunch break – here you can get homemade food in a pleasant atmosphere.

Visit Their Website
Visit Their Facebook Page

How to Make This Jägerschnitzel Recipe

Made with tender pork chops with an incredibly delicious mushroom sauce, this is an easy weeknight dinner recipe that the whole family can enjoy.

What You Need to Make Jägerschnitzel

For the Schnitzel
For the Schnitzel
For the Brown Mushroom Gravy
For the Brown Mushroom Gravy

Equipment

For the Schnitzel

For the Brown Mushroom Gravy

How to Cook Jägerschnitzel

Time needed: 45 minutes

Cooking Directions for Jägerschnitzel

  1. Tenderizer

    Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.

  2. Coat

    Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.)

  3. Fry

    Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels “swim” in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

  4. Melt

    Melt the butter (or bacon grease, lard, or beef drippings – any of these will yield the most flavor) in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.

  5. Saute

    Add the mushrooms and cook for 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.

  6. Thicken

    Add the butter and melt. Add the flour, stir to combine, and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.

  7. Simmer

    Add the beef broth, vinegar, thyme, sugar, salt, and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.

With just a few simple steps, you can make this recipe with the ingredients you have most likely hanging out in your home pantry.

If you liked this dish please Rate This Recipe and leave a comment.

Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy
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Jägerschnitzel ~ Hunter Cutlet with Mushroom Gravy

Breaded schnitzel is topped with a homemade mushroom gravy and served with spaetzle, potato dumplings, or fried potatoes.
Course Main Course
Cuisine German
Keyword Lunch, Dinner, Pork
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 806kcal
Author Captain Cook

Equipment

Ingredients

For the Schnitzel

For the Brown Mushroom Gravy

Instructions

For the Schnitzel

  • Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper.
    14 oz pork tenderloin, 1 tsp salt, 1 tsp black pepper
  • Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dredge the pork chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. (Note: Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.)
    ½ cup all-purpose flour, 2 large eggs, ¾ cup bread crumbs
  • Heat the oil to 330 degrees F (not hotter or the Schnitzel will burn before the meat is done, not lower or the Schnitzel will absorb the oil and be greasy). Use just enough oil so that the Schnitzels “swim” in it. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
    vegetable oil

For the Gravy

  • Melt the butter in a pan over medium-high heat and fry the onions until beginning to brown. Add the garlic and cook another minute.
    2 tbsp unsalted butter, 1 yellow onion, 1 clove garlic
  • Add the mushrooms and cook for 7-8 minutes or until golden and the liquid from the mushrooms has evaporated.
    16 oz white mushrooms
  • Add the butter and melt. Add the flour, stir to combine, and cook for about 3 minutes, stirring continually. This will cook off the flour flavor and brown the flour to create more depth of flavor in the gravy.
    4 tbsp unsalted butter, 4 tbsp all-purpose flour
  • Add the beef broth, vinegar, thyme, sugar, salt and pepper. Whisk continually until the gravy is thickened. Cover and simmer on low, stirring occasionally, for 5-10 minutes. Add salt and pepper to taste.
    2 cups beef broth, 1 tsp dark balsamic vinegar, ½ tsp salt, ½ tsp white sugar, ¼ tsp dried thyme, ¼ tsp black pepper

Nutrition

Serving: 14oz | Calories: 806kcal | Carbohydrates: 34.6g | Protein: 91.5g | Fat: 32.2g | Saturated Fat: 15.6g | Cholesterol: 345mg | Sodium: 1443mg | Potassium: 1859mg | Fiber: 3.2g | Sugar: 5.5g | Calcium: 90mg | Iron: 9mg

Other Recipes That Go Well With Jägerschnitzel

Lyonnaise Potatoes
Fried potatoes with onions in butter and garlic. Do your tastebuds a favor and throw them a party of Lyonnaise Potatoes so they can do the happy dance.
Check out this recipe
Lyonnaise Potatoes
Quick Pickled Cucumbers and Onions
The cucumbers and red onions will soak up the sweet and tangy vinegar making them fresh and delicious. Properly stored they will last for a few weeks in your refrigerator.
Check out this recipe
Pickled Cucumbers and Onions in a Jar

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Scheers schnitzel – By https://www.facebook.com/scheers.schnitzel/
  • By A.Savin (WikiCommons) – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=30385316
  • By Thomas Wolf, www.foto-tw.de, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=5059290
  • By Ansgar Koreng / CC BY-SA 3.0 (DE), CC BY-SA 3.0 de, https://commons.wikimedia.org/w/index.php?curid=47482196
  • By W I L M A N D I Photography – Imported from 500px (archived version) by the Archive Team. (detail page), CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=73615473
  • By Thomas Wolf, www.foto-tw.de, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=19550787

Apple Cinnamon Empanadas

By
Captain Cook
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0
Apple Cinnamon Empanadas
Apple Cinnamon Empanadas

Apple Cinnamon Empanadas or Apple Cinnamon Turnovers are tasty little handheld Pies that are stuffed with a sweet Apple, Cinnamon, and Sugar filling. Serve these little treats for breakfast or dessert with coffee or hot chocolate.

Table of contents

Ways to Make Empanadas

Empanadas are truly a universal food made by folding dough over a filling, which may consist of meat, cheese, vegetables, fruit, or other ingredients. The turnover is then cooked, either by baking or frying them.

This recipe includes everything you need to make Apple Cinnamon Empanadas from scratch however, you can reduce your prep time and cooking time by using premade dough and canned apple pie filling.

Apple Cinnamon Empanadas Recipe
Apple Cinnamon Empanadas Recipe

How to Store Empanadas

Baked empanadas can be refrigerated for up to 3 days. Simply reheat them in the microwave or toaster oven when you are ready to eat. Freeze unbaked empanadas individually in freezer bags. If you store more than one turnover per bag use a sheet of parchment paper between each empanada.

History of the Empanada

The origin of empanadas is unknown and is believed to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, Llibre del Coch by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food.

The City of Pontevedra, Spain

Pontevedra is a Spanish city in the northwest area of the Iberian Peninsula. It is the capital of both the Comarca (County) and Province of Pontevedra, and of the Rias Baixas in Galicia. It is also the capital of its own municipality which is, in fact, often considered as an extension of the actual city.

The City of Pontevedra, Spain
The City of Pontevedra, Spain

Pontevedra is dominated by shipyards, fishing ports, and vibrant commercial activity. Its industries include the manufacture of canned foods, cloth, hats, leather, pottery, fertilizers, timber, and cellulose; and there is an active trade in grain, timber, fish, wine, and fruit.

A Brief History of Pontevedra

Pontevedra has a long maritime and trading tradition. The city’s port and shipyards were important in the Middle Ages, and it is probable that Christopher Columbus’s ship the Santa Maria was built there.

Legend says that it was founded by a Greek Teukro, who called it Helenes, but more likely it was of Roman origin—hence its old name Pons Vetus (“Old Bridge”), from the 11-arch bridge that, with modifications, still spans the Lérez.

Noteworthy Buildings Include the Plateresque Church of Santa María la Mayor (1520–59), a national monument; the 14th-century Gothic convents of San Francisco (also a national monument) and Santa Clara; the Rococo La Peregrina Sanctuary (1778–92)The ruins of the 14th-century Convent of Santo Domingo, now an archaeological museum.

Tourism in the Rias Baixas Region

This coastline is regarded by many as a paradise, and it is also the site of the Cíes Islands, known by the Romans as “the islands of the gods”. Its coastline combines the blue of the sea and the greenery of its setting with the seafaring tradition of Galicia, in an area that extends from the estuaries of Muros and Noia to the mouth of the Miño River in A Guarda (Pontevedra)

Idyllic uncrowded beaches, with long stretches of white sands and turquoise blue waters to be found above all in the south of the Rías Baixas estuaries, in the Cíes Islands, where a particular highlight is the Rodas beach. We can also recommend beaches like A Lanzada in O Grove, and the Illa de Arousa, with 36 kilometers of coastline declared a Nature Reserve and lined with beautiful solitary beaches. In the north you can visit beaches like Aguieira, As Furnas or O Testal.

Pontevedra Cuisine

The deeply-rooted maritime tradition of Pontevedra and the nearby ports has resulted in a type of cuisine largely based on fresh fish and seafood. Typical Pontevedrian dishes include oysters and mussels, as well as cockle and sardine pies.

Another option is to try the excellent fresh-water fish, the best of which are trout, salmon, and lamprey. Wines with the Rías Baixas Label make an excellent accompaniment to any of these dishes.

– Featured Restaurant –

Empanadas Caseras Xé
Carretera de Forxán-Vichona, 36979 Forxán, Pontevedra, Spain
Telephone: +1 510 984-0294

Empanadas Caseras Xe
Empanadas Caseras Xe

Empanadas Caseras Xé is a family business that, after more than a decade of producing the best Galician empanadas in the Rías Baixas, has opened a market throughout Spain through online sales of empanadas and typical Galician products.

José Basdedios is the master craftsman who makes the empanada throughout its process and then you can buy empanadas online, being able to taste our empanadas at home in 24 hours at your table as if you were in our land.

Visit Their Website
Visit Their Facebook Page

How to Make This Apple Cinnamon Empanadas Recipe

This recipe includes the instructions to make the dough for the empanadas. However, you can use pre-made pie dough if you prefer. Gather your ingredients and clear your work surface before starting.

What You Need to Make Apple Cinnamon Empanadas

Apple Cinnamon Empanadas Filling
Apple Cinnamon Empanadas Filling
Apple Cinnamon Empanadas Dough
Apple Cinnamon Empanadas Dough

For the Dough

For the Filling

Time needed: 1 hour and 50 minutes

How to Cook Apple Cinnamon Empanadas

  1. Cook the Filling

    Add all ingredients for the filling into a small pot. Cook over medium-high heat, stirring occasionally until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.

  2. Cool the Filling

    Transfer cooked apples into a bowl and set them aside to cool down.

  3. Mix the Dough

    In a mixing bowl, combine together the flour, sugar, and salt. Add the butter, eggs, and water and mix together until a clumpy dough forms.

  4. Form the Dough

    Transfer dough onto a floured work surface and knead it into a ball. Cut into 4 pieces and then cut each piece again into 4 smaller pieces. You should have a total of 16 pieces. Roll each piece into a ball using the palm of your hands.

  5. Roll the Dough

    Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.

  6. Chill the Dough

    Stack disks on a baking sheet placing a layer of parchment paper between layers of dough so they don’t stick together. Once all the disks are formed, cover the baking sheet with plastic wrap and chill in the refrigerator for about 30 minutes.

  7. Preheat the Oven

    Preheat the oven to 375 degrees F.

  8. Fill the Empanadas

    Working on a floured surface, place about 2 1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your finger, a fork, or empanada maker until the empanada is fully sealed.

  9. Place Empanadas on Baking Sheet

    Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.

  10. Cut Steam Slits

    Cut a small slit in the top of each empanada and brush the tops of the empanadas with the egg white then sprinkle with turbinado sugar.

  11. Bake the Empanadas

    Bake the empanadas for 25-30 minutes, until the pastry is lightly browned.

Serve these little treats for breakfast or dessert with coffee or hot chocolate.

If you liked this dish please Rate This Recipe and leave a comment.

Apple Cinnamon Empanadas
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Apple Cinnamon Empanadas

Baked Apple Cinnamon Empanadas are made with a flaky pastry that is baked, a sweet apple filling, and a coating of sugar that lends an irresistible crunch to the crust.
Course Dessert
Cuisine Spanish
Keyword Pie, Turnover, Empanada
Prep Time 1 hour 25 minutes
Cook Time 25 minutes
Total Time 1 hour 50 minutes
Servings 16 servings
Calories 281kcal
Author Captain Cook

Equipment

Ingredients

For the Filling

For the Dough

Instructions

For the Filling

  • Add all ingredients for the filling into a small pot. Cook over medium-high heat, stirring occasionally until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.
    5 lrg granny smith apples, ¾ cup piloncillo, 1 tbsp lemon juice, 1 tsp vanilla extract, ¼ tsp ground cinnamon, ⅛ tsp ground cloves
  • Transfer cooked apples into a bowl and set it aside to cool down.

For the Dough

  • In a mixing bowl, combine together the flour, sugar, and salt. Add the butter, eggs, and water and mix together until a clumpy dough forms.
    3 cups all-purpose flour, ½ cup white sugar, 1 cup unsalted butter, 2 lrg eggs, 2 tbsp water, ⅛ tsp salt
  • Transfer dough onto a floured work surface and knead into a ball. Cut into 4 pieces and then cut each piece again into 4 smaller pieces. You should have a total of 16 pieces. Roll each piece into a ball using the palm of your hands.
  • Working on your floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using a rolling pin. Place disks onto a baking sheet covered in parchment paper.
  • Stack disks on a baking sheet placing a layer of parchment paper between layers of dough so they don’t stick together. Once all the disks are formed, cover the baking sheet with plastic wrap and chill in the refrigerator for about 30 minutes.
  • Preheat oven to 375 degrees F.
  • Working on a floured surface, place about 2 1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your finger, a fork, or empanada maker until the empanada is fully sealed.
  • Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
  • Cut a small slit in the top of each empanada and brush the tops of the empanadas with the egg white then sprinkle with turbinado sugar.
    1 egg whites, 4 tbsp turbinado sugar
  • Bake the empanadas for 25-30 minutes, until the pastry is lightly browned.

Nutrition

Serving: 110g | Calories: 281kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 64mg | Fiber: 1g | Sugar: 21g | Vitamin A: 400IU | Vitamin C: 4.1mg | Calcium: 10mg | Iron: 0.2mg

Other Recipes That Go Well With Baked Apple Empanadas

Morning Joe Smoothie
This Morning Joe Smoothie is rich, smooth, and delicious. Enjoy this fast and easy breakfast in a cup and get a boost in the morning with this coffee smoothie.
Check out this recipe
Coffee Smoothie
Limber de Coco, Coconut Ice, Coconut Popsicles
The Limber de Coco is a Puerto Rican frozen treat and is one of the best things about summer. The limber comes in a variety of flavors like coconut, pineapple, guava, tamarind, and mango.
Check out this recipe

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Empanadas Caseras Xé – By https://www.facebook.com/Empanadas-Caseras-Xe-616929841836359/
  • https://commons.wikimedia.org/wiki/File:Pontevedra-Panorama_de_noche_(9136213864).jpg#/media/File:Pontevedra-Panorama_de_noche_(9136213864).jpg
  • https://commons.wikimedia.org/wiki/File:Pontevedra_Capital_Puente_Burgo.jpg#/media/File:Pontevedra_Capital_Puente_Burgo.jpg
  • https://commons.wikimedia.org/wiki/File:Virxe-Peregrina-2021.jpg#/media/File:Virxe-Peregrina-2021.jpg
  • By Bene Riobó – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=50377562
  • https://commons.wikimedia.org/wiki/File:Pontevedra_07.jpg#/media/File:Pontevedra_07.jpg
  • By Pier Maria Baldi – http://purl.pt/12926/4/ea-326-a_PDF/ea-326-a_PDF_24-C-R0150/ea-326-a_0000_capa-capa_t24-C-R0150.pdf, Public Domain, https://commons.wikimedia.org/w/index.php?curid=87331840

Morning Joe Smoothie

By
Captain Cook
-
0
Coffee Smoothie
Coffee Smoothie

This quick Morning Joe Smoothie brings it all together with sweet banana, milk, nutmeg, cinnamon, cocoa, and a jolt of chilled coffee. This breakfast in a glass will help start your day off the right foot.

Table of contents

Ways to Make a Morning Joe Smoothie

The variations on a coffee smoothie recipe are wide and long. The first and most obvious variations in the type of coffee used. Additional ingredients such as bananas, oats, peanut butter, chocolate, caramel, peppermint, and protein powder are just a few. The options are limited to your imagination and taste.

This particular recipe has bananas added to the mix and brings a natural sweetness to the drink. We topped it with some whipped cream, cinnamon, nutmeg, and cocoa powder to add an extra punch to the smoothie.

Morning Joe Smoothie
Morning Joe Smoothie

How to Store Coffee Smoothie

You can store a smoothie in a refrigerator or thermos for a few hours but after that, it melts. In the freezer, it forms a solid block so that is not an option either. The best policy is to only make the amount you plan on drinking at the time.

History of Coffee

The first records of coffee date back to the 15th century. Sufi monasteries in Yemen employed coffee as an aid to concentration during prayers. From there coffee spread to Persia in the early 16th century. Through commercial Mediterranean trade routes, coffee reached India and the East Indies by the mid-17th century.

Coffee houses were established in Western Europe by the late 17th century, especially in England and Germany. After the Boston Tea Party of 1773, large numbers of Americans switched to drinking coffee during the American Revolution because drinking tea had become unpatriotic.

Because of San Francisco’s dominance in Pacific shipping routes, and the rise of the railroads connecting the country’s interior, a multitude of importers and roasters sprung up in the bay area. Folgers had its start in San Francisco, and Hills Brothers, which perfected the vacuum sealing process that kept in roasted coffee’s flavor, was just down the street.

The Metropolitan City of Berkeley, California

Berkeley is a city in Northern California on the east side of San Francisco Bay. It’s home to the University of California, Berkeley, the birthplace of the 1960s Free Speech Movement. The 1914 Sather Tower, known as the Campanile, has views of the campus and the bay. The open-air Hearst Greek Theatre stages major concerts. Clustered on and near Telegraph Avenue, south of the university, are cafes, shops, and music stores.

Sather Tower (known as the Campanile) at the University of California
Sather Tower (known as the Campanile) at the University of California
Studio Building, 2045 Shattuck Ave.
Studio Building, 2045 Shattuck Ave.
Doe Memorial Library, the main library of the University of California, Berkeley Libraries
Doe Memorial Library, the main library of the University of California, Berkeley Libraries
The Claremont Resort at the heart of the Claremont neighborhood
The Claremont Resort at the heart of the Claremont neighborhood
The city as seen from the Berkeley Hills. Downtown and Cal campus is in the foreground, and the San Francisco Bay stretches beyond in the background.
The city as seen from the Berkeley Hills. Downtown and Cal campus is in the foreground, and the San Francisco Bay stretches beyond in the background.

A Brief History of Berkeley, California

The site of Berkeley was the territory of the Chochenyo/Huchiun band of the Ohlone people when the first Europeans arrived. Evidence of their existence in the area includes pits in rock formations, which they used to grind acorns, and a large shell-mound, now mostly leveled and covered up, along the shoreline of San Francisco Bay at the mouth of Strawberry Creek.

The first people of European descent arrived with the De Anza Expedition in 1776. The De Anza Expedition led to the establishment of the Spanish Presidio of San Francisco at the entrance to San Francisco Bay. The land was given to the investors from the Rancho San Antonio land grant in 1820 for use to develop a new community. When the area was settled in 1853, it was given the name, Ocean View. In 1878, the city became incorporated as Berkeley.

Berkeley’s slow growth ended abruptly with the Great San Francisco earthquake of 1906. The town and other parts of the East Bay escaped serious damage, and thousands of refugees flowed across the Bay. Berkeley was the site of one of the 1960s’ first peace protests that led to the Free Speech Movement of the Sixties and Seventies.

Tourism in Berkeley, California

Over the years, Berkeley has become a major tourist destination. Attractions in Berkeley include numerous bookshops, restaurants known throughout the world, the Berkeley Rose Garden, Botanical Garden, and the University Art Museum. Berkeley is home to water sports and fishing championships, owing to excellent marinas and crystal-clear waters. Celebrating its cultural diversity, Berkeley is home to museums, technology and science centers, and parks. Highlights include the Phoebe Hearst Museum of Anthropology; People’s Park, Lawrence Hall of Science; U.C. Berkeley Museum of Paleontology, and Habitot Children’s Museum.

California Cuisine

French cuisine, American cuisine, Italian cuisine, Mexican cuisine, Chinese cuisine, and Japanese cuisine have all influenced Californian fusion cuisine, though this is by no means a complete list of influencing cultures.

– Featured Cafe –

Catahoula Kaffeegarten
2080 Fourth St, Berkeley, CA 94710
Telephone: +1 510 984-0294

Catahoula Coffee Co
Catahoula Coffee Co

When it comes to coffee the bean source, quality, and roaster are all important. To have superb coffee, you need both great beans and a great roaster. That’s why we use a 35-kilo Loring Smart Roaster to ensure our beans are roasted to perfection. We also source our beans from farmers around the world who have a commitment to responsible farming and their communities. We love when we see the direct impact that our business has on the farmers. Also in this vein, in our cafes, we use organic Clover milk and the very best almond, soy, and oat milk that we can find.

Visit Their Website
Visit Their Facebook Page

How to Make This Morning Joe Smoothie Recipe

This Morning Joe Smoothie recipe is quick and easy to make. Made with just 9 simple ingredients, all you will need is a blender and a glass to serve this smooth, silky, and rich breakfast drink. Say hello to your new burst of morning energy!

What You Need to Make Coffee Smoothie

Coffee Smoothie Ingredients
Coffee Smoothie Ingredients

Equipment

For the Ice Coffee

For the Garnish

How to Prepare the Morning Joe Smoothie

Mixing Directions

  1. Add ice cubes, frozen bananas, coffee, milk, and sugar to the blender.

  2. Cover and process on medium speed for about 30 seconds. Increase speed to high for 15 to 30 seconds until the smoothie is thick and smooth. Adjust with more milk or sweetener (if used) to achieve the desired consistency and taste.

  3. In a medium bowl, add the whipping cream. Vigorously whisk until thickened and medium peaks form. Add a few dollops of whipped cream to each glass. Garnish with cinnamon, nutmeg, or cocoa powder if desired.

Don’t have time for a full breakfast, start your day with this delicious Morning Joe Smoothie.

If you liked this dish please Rate This Recipe and leave a comment.

Coffee Smoothie
Print

Morning Joe Smoothie

This Morning Joe Smoothie is rich, smooth, and delicious. Enjoy this fast and easy breakfast in a cup and get a boost in the morning with this coffee smoothie.
Course Beverages
Cuisine American
Keyword Quick and Easy, milkshake
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 176kcal
Author Captain Cook

Equipment

Ingredients

For the Ice Coffee

For the Garnish

Instructions

  • Add ice cubes, frozen bananas, coffee, milk, and sugar to the blender.
    1 cup ice cubes, ½ cup bananas, ¾ cup coffee, ¼ cup milk, 1 tbsp white sugar
  • Cover and process on medium speed for about 30 seconds. Increase speed to high for 15 to 30 seconds until the smoothie is thick and smooth. Adjust with more milk or sweetener (if using) to achieve the desired consistency and taste.
  • In a medium bowl, add the whipping cream. Vigorously whisk until thickened and medium peaks form. Add a few dollops of whipped cream to each glass. Garnish with cinnamon, nutmeg, or cocoa powder if desired.
    ½ cup heavy whipping cream, ground cinnamon, ground nutmeg, cocoa powder

Nutrition

Calories: 176kcal | Carbohydrates: 16.9g | Protein: 2.9g | Fat: 11.9g | Saturated Fat: 7.3g | Cholesterol: 44mg | Sodium: 32mg | Potassium: 219mg | Fiber: 1g | Sugar: 12g | Calcium: 63mg

Other Recipes That Go Well With a Coffee Smoothie

Apple Cinnamon Empanadas
Baked Apple Cinnamon Empanadas are made with a flaky pastry that is baked, a sweet apple filling, and a coating of sugar that lends an irresistible crunch to the crust.
Check out this recipe
Apple Cinnamon Empanadas
Banana Bread
This Banana Bread is a tried-and-true classic that is perfect for using up those ripe bananas on your counter.
Check out this recipe
Banana Bread
Strawberry Cream Puffs
The pastry is filled with a sweet and tasty strawberry cream filling. It is perfect for a Sunday brunch, with coffee and tea, an after-dinner dessert, or on a romantic date.
Check out this recipe

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By La Realeza Ice Cream – By 
  • By pedrik – https://www.flickr.com/photos/pedrik/34179215584/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=101721122
  • By Tristan Harward – http://en.wikipedia.org/wiki/Image:CampanileMtTamalpiasSunset-original.jpg, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=2652005
  • CC BY 2.5, https://commons.wikimedia.org/w/index.php?curid=645720
  • By Sanfranman59 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=6822957
  • By Minesweeper – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=6524244

Banana Bread

By
Captain Cook
-
0
Banana Bread Recipe

This Banana Bread recipe is easy to make, extra moist, and extremely tasty. This delicious treat is made from overripe bananas that have been mashed and mixed with rolled oats, flour, baking powder, baking soda, sugar, eggs, milk, oil, cinnamon, nutmeg, and vanilla extract. Banana bread is believed to have been invented in the USA during the Great Depression after the invention of baking soda.

Table of contents

Ways to Make Banana Bread

Banana bread has dozens of variations but the basic ingredients remain the same. Some recipes call for nuts, some for rum-soaked raisins, chocolate chips, blueberries, and some even use oranges. This recipe calls for a bit of oil to increase the moisture in the finished bread. You can also wrap the banana bread in tin foil after it comes out of the oven to help it retain moisture and keep it from drying out.

Banana Bread Recipe
Banana Bread Recipe

How to Store Banana Bread

While nothing is better than eating banana bread fresh out of the oven, you can store it in an airtight container or covered in plastic wrap. Do not refrigerate the banana bread and leave it out on the counter.

You can freeze the banana bread by wrapping it tightly in plastic wrap or in a freezer bag for up to 3 to 4 months in the freezer.

History of Banana Bread

Banana bread recipes began being featured in well-known cookbooks across North America as baking soda and baking powder were being mass-produced and becoming available in grocery stores in the 1930s. It appeared in Pillsbury’s 1933 Balanced Recipes cookbook and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.

The Metropolitan City of Minneapolis, Minnesota

Minneapolis is a major city in Minnesota that forms the “Twin Cities” with the neighboring state capital of St. Paul. Bisected by the Mississippi River, it’s known for its parks and lakes. Minneapolis is also home to many cultural landmarks like the Walker Art Center, a contemporary art museum, and the adjacent Minneapolis Sculpture Garden, famed for Claes Oldenburg’s “Spoonbridge and Cherry” sculpture.

Minneapolis City Hall
Minneapolis City Hall
Target Field
Target Field
Target Center
Target Center
First Avenue & 7th Street Entry
First Avenue & 7th Street Entry
Minneapolis Institute of Art has a collection of 90,000 objects spanning 20,000 years.
Minneapolis Institute of Art has a collection of 90,000 objects spanning 20,000 years.
Established in 1889, Minnehaha Falls and the surrounding land was the second state park in the United States.
Established in 1889, Minnehaha Falls and the surrounding land was the second state park in the United States.
The Minneapolis skyline seen from the Prospect Park Water Tower
The Minneapolis skyline seen from the Prospect Park Water Tower

A Brief History of Minneapolis

Prior to European colonization, the Dakota Sioux were the sole occupants of the site of modern-day Minneapolis. In the Dakota language, the city’s name is Bdeóta Othúŋwe (Many Lakes City).

The French explored the region in 1680. Gradually, more European-American settlers arrived, competing with the Dakota for the game and other natural resources. Following the Revolutionary War, the 1783 Treaty of Paris gave British-claimed territory east of the Mississippi River to the United States. In 1803, the U.S. acquired land to the west of the Mississippi from France in the Louisiana Purchase.

In 1819, US Army built Fort Snelling at the southern edge of present-day Minneapolis to direct Native American trade away from British-Canadian traders, and to deter warring between the Dakota and Ojibwe in northern Minnesota. The fort attracted traders, settlers, and merchants, spurring growth in the surrounding region.

The U.S. government pressed the Dakota to sell their land, which they ceded in a series of treaties that were negotiated by corrupt officials. In the decades following the signings of these treaties, their terms were rarely honored. During the American Civil War, officials plundered annuities promised to Native Americans, leading to famine among the Dakota peoples. In 1862, a faction of the Dakota who were facing starvation declared war and killed settlers. The Dakota were interned and exiled from Minnesota.

Tourism in Minneapolis

In the last half of the 20th century, famed architects like Jacques Herzog, Pierre de Meuron, and Frank Gehry transformed the quiet Midwestern farming cities of Minneapolis and St. Paul into a booming cultural metropolis, complete with the contemporary Walker Art Center and the Weisman Art Museum. Minneapolis and St. Paul’s artistic, architectural, and theatrical renaissance has made this region of the Midwest culturally fertile.

Joined by roughly 10 miles of urban sprawl, these fraternal twin cities were named as such to remind outsiders looking in of their differences. Originally, Irish and German immigrants built St. Paul, while Scandinavians settled in Minneapolis. St. Paulites hold tight to their heritage, continuing architectural styles, and beer brewing traditions. However, the Minneapolitans proudly favor modern progress. Residents are quick to distinguish the two, but visitors usually find it difficult. The buildings act as good markers of distinction: Minneapolis is cutting-edge, tall, and modern; St. Paul is short, historical, and modest. The contrast (and competition) only enhances the character of this coupled metropolitan area.

The Cuisine of Minneapolis

Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern, and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with “American food.

– Featured Bakery –

Butter Bakery Cafe
3700 Nicollet Ave, Minneapolis, MN 55409
Telephone: +1 612 521 7401

Butter Bakery Cafe
Butter Bakery Cafe

We are a locally owned, independent business rooted in Southwest Minneapolis since 2006 and deeply committed to producing not only good food but also good community in the Lyndale and Kingfield neighborhoods. Since moving to Nicollet Avenue in 2012, we’ve partnered with Beacon Interfaith Housing Collaborative, a local non-profit working to end homelessness, in giving youth living at Nicollet Square supportive work experience. As a Social Benefit Corporation, we’re focused on being a business for good, modeling sustainable practices, advocating for improvements to worker rights, and bringing positive change to our food service industry.

Visit Their Website
Visit Their Facebook Page

How to Make This Banana Bread Recipe

This banana bread recipe will give you a brown toasty crust and a tender cake-like interior. The secret to this recipe is the rolled oats, they soak up all the moisture and make a soft and moist interior.

  • For the best results, use overripe brown bananas that are much sweeter and have a more pronounced banana flavor.
  • Mash the bananas first, then add the other wet ingredients. This will allow you to get them much smoother consistency and it’s harder to do once you have added the other wet ingredients.
  • Mix the dry ingredients in a separate bowl before adding them to the wet ingredients. When you do add it to the wet ingredients, do it is small amounts to allow a more smooth mix.
  • Do not over-mix the ingredients as it will make the bread tougher when baked.
  • You will not need a mixer for this recipe, it can and should be done by hand.

What You Need to Make Banana Bread

Banana Bread Ingredients
Banana Bread Ingredients

Equipment

Ingredients

Banana Bread Mix
Banana Bread Mix

How to Cook Banana Bread

Cooking Directions

  1. Preheat the Oven

    Preheat your oven to 350°F 

  2. Mix the Dry Ingredients

    In a medium bowl combine the dry ingredients (flour, baking soda, baking powder, oats, sugar, cinnamon, and salt)

  3. Mix the Wet Ingredients

    In a large bowl, finely mash the bananas with a fork. Whisk in eggs, milk, oil, and vanilla.

  4. Mix the Dry into the Wet Ingredients

    Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined. Do not over-mix as this can make the banana bread tough.

  5. Bake the Banana Bread

    Pour the banana bread batter into the pan and bake for 55 minutes or until a toothpick or cake tester comes out clean.

Banana Bread Cooked
Banana Bread Cooked

If you liked this dish please Rate This Recipe and leave a comment.

Banana Bread
Print

Banana Bread

This Banana Bread is a tried-and-true classic that is perfect for using up those ripe bananas on your counter.
Course Dessert
Cuisine American
Keyword Snack, Grains, Fruits
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 538kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • Preheat your oven to 350°F (180°C). Prepare a 9×5 loaf pan.
  • In a medium bowl combine the dry ingredients (flour, baking soda, baking powder, oats, sugar, cinnamon, and salt)
    1½ cups all-purpose flour, 2 tsp baking powder, ¼ tsp baking soda, ¾ cup rolled oats, ⅔ cup white sugar, 2 tsp ground cinnamon, 1 tsp salt
  • In a large bowl, finely mash the bananas with a fork. Whisk in eggs, milk, oil, and vanilla.
    3 med bananas, 2 large eggs, ⅓ cup milk, ¼ cup vegetable oil, 1½ tsp vanilla extract
  • Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined. Do not over mix as this can make the banana bread tough.
  • Pour the banana bread batter into the pan and bake for 55 minutes or until a toothpick or cake tester comes out clean.

Nutrition

Calories: 538kcal | Carbohydrates: 99.6g | Protein: 12.3g | Fat: 9.8g | Saturated Fat: 2.1g | Cholesterol: 47mg | Sodium: 355mg | Potassium: 434mg | Fiber: 4.6g | Sugar: 23.3g | Calcium: 98mg | Iron: 5mg

Other Recipes That Go Well With Banana Bread

Limber de Coco, Coconut Ice, Coconut Popsicles
The Limber de Coco is a Puerto Rican frozen treat and is one of the best things about summer. The limber comes in a variety of flavors like coconut, pineapple, guava, tamarind, and mango.
Check out this recipe

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Butter Bakery Cafe – By https://www.facebook.com/butterbakerycafe
  • By Michael Hicks, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=52169247
  • By Alvintrusty – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=20135647
  • By sheldonschwartz / Mobile Objective – Flickr, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=1895633
  • By Jonathunder – Own work, GFDL 1.2, https://commons.wikimedia.org/w/index.php?curid=73620752
  • By Michael Hicks – https://www.flickr.com/photos/mulad/4899605617/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=11489829
  • By Mikael Häggström, M.D.- Author info- Reusing images- Conflicts of interest:NoneMikael Häggström – Own work, CC0, https://commons.wikimedia.org/w/index.php?curid=64379431
  • By McGhiever – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=49744145

Limber de Coco, Coconut Ice, Coconut Popsicles

By
Captain Cook
-
0
Limber de Coco, Coconut Ice, Coconut Popsicles
Limber de Coco, Coconut Ice, Coconut Popsicles

If you’re seeking an adventure in flavors, then buckle up, because we’re about to delve into the heart of Puerto Rican cuisine with a sweet, tropical treat that stands out: Limber de Coco. This unique dessert, a delightful cross between a popsicle and ice cream, is traditionally frozen in a plastic cup. It brings the essence of the tropics right into your kitchen, offering a rich and creamy coconut experience that’s perfect for beating the heat. Prepare to explore various ways of making a Puerto Rican Limber that will leave your taste buds begging for more.

Transitions in our culinary journey are not limited to recipes. They’re also about delving into the history and culture of the food we’re discovering. So, as we navigate the ways to store the Limber de Coco and the art of its creation, we’ll also be traversing through the vibrant history of this Puerto Rican treasure. From its humble beginnings to the bustling metropolitan city of San Juan, you’ll learn how the Limber is more than a dessert; it’s a symbol of Puerto Rican heritage.

Finally, we will explore the broader sphere of Puerto Rican cuisine and the city of San Juan. Known for its rich history, awe-inspiring tourist attractions, and delectable culinary scene, San Juan offers a myriad of experiences. We’ll introduce you to a featured ice cream truck that’s sure to make you feel like you’re on a tropical vacation. By the end of this article, not only will you know how to make this Limber de Coco recipe, but you’ll also have a wealth of information about the flavors and sights of Puerto Rico. Ready to embark on this flavorful journey? Let’s dive right in!

Table of contents

Concocting Your Tropical Delight: A Dance with Puerto Rican Limber

Embark on the exciting journey of crafting your Puerto Rican Limber with these simple yet flavorful ingredients. The star players of this recipe, cream of coconut and coconut milk, impart the unmistakable tropical flavor that defines the Limber de Coco. They’re perfectly complemented by milk, vanilla extract, ground cinnamon, and nutmeg, creating a blend that is as aromatic as it is delicious. These essential components lay the foundation for your Limber, working in harmony to transport your senses to sunny Puerto Rican beaches.

Next, consider integrating optional items into your Limber for that extra flair. Light rum and sweetened shredded coconut can be game-changers in your recipe. Adding rum introduces a subtle adult twist, while the shredded coconut enhances texture, delivering a delightful crunch that contrasts the creamy smoothness of your frozen treat. These optional add-ins open the door to a new dimension of flavor, allowing you to tailor your Limber de Coco to suit your tastes and impress your guests.

Remember, creating a delicious Limber de Coco is about more than just following a recipe—it’s about infusing a touch of personal creativity and style into your treat. By adjusting the proportions of your spices, choosing to include optional ingredients, or even experimenting with additional add-ins, you can make a Limber that is uniquely yours. Embrace the versatility of this dessert and allow your culinary imagination to take the lead. After all, the best part of cooking is the freedom to make something that perfectly suits your palate!

Limber de Coco, Coconut Ice, Coconut Popsicles
Limber de Coco, Coconut Ice, Coconut Popsicles

Preserving Your Tropical Treasure: Storing a Puerto Rican Limber

Delighting in the sweet, creamy goodness of a Puerto Rican Limber is an experience that can be prolonged with proper storage. Your Limber’s longevity relies heavily on how you store it, and thankfully, this process is as simple as it is important. Using airtight containers or sealing the Limbers individually in plastic wrap before placing them in the freezer can preserve their freshness for extended periods. With this method, your dessert maintains its optimal taste and texture, ready to be enjoyed at a moment’s notice.

As we transition from the initial storage method, consider the importance of temperature. Your freezer should be set to maintain a consistent temperature of 0°F (-18°C) to ensure that the Limbers remain perfectly frozen. Consistent temperature is critical as frequent thawing and refreezing can degrade the texture of your Limber, leading to a less enjoyable eating experience. Taking this extra care ensures your frozen treats stay in the best possible condition.

Lastly, it’s worth noting the lifespan of your stored Limbers. When stored properly, these tropical treats can last up to two months in the freezer. Although, with their delectable taste, they’re likely to disappear long before then! However, should you choose to add optional ingredients such as rum, it’s crucial to remember that the alcohol might affect the freezing point and the overall storage duration. With these considerations in mind, you can enjoy your homemade Puerto Rican Limber whenever the craving strikes, always tasting as fresh as the day you made them.

A Delicious Journey Through Time: The History of the Puerto Rican Limber

Immerse yourself in the fascinating history of the Puerto Rican Limber, a treat as rich in heritage as it is in flavor. The story of the Limber traces its roots back to the early 20th century, during the American occupation of Puerto Rico. Charles Lindbergh, the famous aviator, visited the island in 1928 and became an instant sensation. Local vendors started selling frozen treats named after him, and the name stuck. Over time, “Lindbergh” morphed into “Limber,” and a Puerto Rican classic was born.

Transitioning from the origin of its name, the evolution of the Limber is worth noting. While the early Limber versions were likely simplistic and water-based, the Puerto Rican creativity and love for flavor quickly took over. The ingredients began to vary depending on the local produce and family traditions. Coconut, pineapple, guava, passion fruit, and many other tropical flavors started making their way into the Limbers, resulting in the diverse and delectable array of Limbers we see today. The addition of milk and spices transformed it further, providing an even creamier and flavorful treat that became a staple in Puerto Rican households.

Lastly, the social significance of the Limber should not be overlooked. It’s more than just a frozen dessert – it’s a symbol of Puerto Rican resilience, creativity, and cultural pride. Sold on the streets by local vendors or made at home as a refreshing treat, the Limber has a way of bringing communities together. Its widespread popularity, despite the advent of modern ice cream and popsicles, attests to its special place in the hearts of Puerto Ricans. The Limber is not just a dessert; it’s a piece of history, a testament to Puerto Rico’s vibrant and resilient culture.

San Juan: A Metropolitan Mosaic of Puerto Rican Vibrance

Embark on a virtual exploration of San Juan, the metropolitan jewel of Puerto Rico. Bathed in the radiant Caribbean sun, this city is a dazzling blend of old and new, where cobblestone streets meet high-rises, and colonial architecture sits comfortably with modern developments. San Juan is not only the capital city of Puerto Rico but also its economic and cultural heart. Known for its bustling nightlife, vibrant art scene, and delectable cuisine, the city offers a rich tapestry of experiences waiting to be discovered.

Puerto Rico Museum of Art
Puerto Rico Museum of Art
Old San Juan
Old San Juan
Condado Beach
Condado Beach
San Juan beach
San Juan beach
A street in Old San Juan
A street in Old San Juan
View from the top of Castillo de San Cristóbal
View from the top of Castillo de San Cristóbal
Condado Beach at night
Condado Beach at night
Castle San Felipe del Morro
Castle San Felipe del Morro

Transitioning from its general landscape, let’s delve into the historical richness of San Juan. Old San Juan, the city’s historic district, tells tales of a bygone era. Walking down the blue cobblestone streets, flanked by pastel-colored Spanish colonial buildings, one can almost hear the whispers of the past. The impressive forts of San Felipe del Morro and San Cristobal, once protective guardians of the city, now stand as iconic symbols of the city’s heritage. They serve as reminders of the city’s strategic importance in the colonial era and offer panoramic views of the Caribbean Sea that captivate locals and tourists alike.

Finally, we cannot talk about San Juan without mentioning its culinary delights. The city is a gastronomic paradise where the flavors of Puerto Rican cuisine come to life. From fine dining establishments serving fusion cuisines to traditional lechoneras and seaside kiosks offering local fare, there’s a culinary adventure waiting around every corner. It’s here in the buzzing food scene of San Juan that our star dessert, the Limber de Coco, thrives as a beloved treat. From home kitchens to street vendors and food trucks, the Limber is a common sight, served as a testament to Puerto Rican ingenuity and the island’s love for all things sweet and tropical.

Timeless Tales of San Juan: A Brief Journey Through Its History

Let’s delve into the riveting past of San Juan, the capital city of Puerto Rico. Founded in 1521 by Spanish colonists, it’s the second-oldest European-established capital city in the Americas. Over the centuries, San Juan transformed from a small settlement into a bustling metropolitan city, never losing sight of its historical roots. Its strategic location made it a crucial gateway into the New World during the Spanish colonial period. This era left a lasting imprint on the city, visible in the form of stunning fortresses and charming colonial architecture that grace the cityscape today.

Transitioning from its origins, San Juan’s evolution in the 19th and 20th centuries is equally fascinating. The city saw significant changes, both in terms of political control and urban development. After the Spanish-American War in 1898, Puerto Rico, along with San Juan, came under American governance. This transition brought with it an influx of American influence and an industrial boom, propelling San Juan towards becoming the vibrant metropolis it is today. Yet, through all the changes, San Juan has remained a stronghold of Puerto Rican identity and culture, preserving its history while embracing modernity.

Lastly, the resilience of San Juan and its people shines through the city’s more recent history. Despite facing challenges such as economic crises and natural disasters, the city has consistently bounced back, showcasing the indomitable spirit of its inhabitants. Today, San Juan stands as a testament to Puerto Rico’s enduring heritage and resilient future. Its captivating blend of history, culture, and modernity continues to draw visitors from around the globe, making it a cherished icon of the Caribbean. This dynamic city isn’t just the birthplace of our beloved Limber de Coco, it’s a place where past and present merge in the most remarkable ways.

San Juan Unveiled: A Tourist’s Paradise in Puerto Rico

Step into the vibrant realm of tourism in San Juan, Puerto Rico’s pulsating capital city. San Juan effortlessly bridges the gap between historical splendor and modern allure, making it an attractive destination for a diverse array of tourists. From the cobblestone streets of Old San Juan to the pristine beaches that outline the city, every corner of this metropolitan paradise offers a unique experience. Whether you’re a history buff, a sun-seeking beach lover, or a culinary adventurer, San Juan promises unforgettable adventures.

Transitioning from the city’s overall appeal, let’s delve into some of San Juan’s must-visit spots. History enthusiasts can explore the ancient fortresses of San Felipe del Morro and San Cristobal, where you can step back in time and learn about the island’s strategic importance during the Spanish colonial era. Nature lovers can enjoy a relaxing day at Condado Beach or adventure through El Yunque National Forest, the only tropical rainforest in the United States National Forest System. Meanwhile, those seeking cultural experiences can visit the city’s museums or stroll through the colorful streets of the Santurce neighborhood, which brims with street art and music.

Lastly, let’s turn our attention to San Juan’s thriving food scene, a critical component of its tourist allure. The city’s cuisine provides a mouth-watering exploration of Puerto Rican culture. From the traditional mofongo to the sweet, icy Limber de Coco, every dish tells a story. San Juan’s diverse culinary landscape includes local food stalls, trendy cafes, and upscale restaurants, catering to every taste and budget. In San Juan, food isn’t just sustenance—it’s an immersive cultural experience. All these factors coalesce to make San Juan not just a city to visit, but a destination to truly experience.

Savoring the Island: A Deep Dive into Puerto Rican Cuisine

Embark on a gastronomic journey into the heart of Puerto Rican cuisine, a delectable fusion of Spanish, African, and indigenous Taino influences. This rich culinary heritage makes the island’s cuisine a fascinating blend of flavors and ingredients. Central to Puerto Rican cooking is the sofrito, a sauce made from onions, garlic, peppers, and a variety of herbs. This aromatic blend forms the base of many dishes, imparting a signature flavor that is quintessentially Puerto Rican. Mainstays of the Puerto Rican diet include rice, beans, plantains, and a variety of meats, all creatively prepared to delight the palate.

Transitioning from the staple ingredients, let’s delve into some beloved dishes. One cannot talk about Puerto Rican cuisine without mentioning Mofongo, a scrumptious dish made from fried plantains mashed with garlic, salt, and often mixed with meat or seafood. Another local favorite is Lechón, a slow-roasted, marinated pork dish that is often the centerpiece of festive gatherings. The island’s abundant seafood also features prominently in Puerto Rican gastronomy, with dishes like Arroz con Gandules (rice with pigeon peas and pork) and Bacalaitos (codfish fritters) showcasing the fresh produce of the surrounding waters.

Lastly, Puerto Rican cuisine is not complete without its array of tropical desserts and refreshments. Flan de queso, a cheese flan, and Arroz con Dulce, a sweet rice pudding spiced with cinnamon and ginger, are just a couple of examples. And then, of course, there’s the Limber de Coco, the star of our discussion, a simple yet delightful frozen treat cherished by locals and tourists alike. This culinary voyage through Puerto Rico showcases a cuisine that is vibrant, flavorful, and deeply rooted in the island’s culture and way of life. Truly, to know Puerto Rican cuisine is to savor the very soul of the island.

– Featured Ice Cream Truck –

LIMBER “EL REY” SAN JUAN
1 Cll Almonte, San Juan, 00924, Puerto Rico
Telephone: +1 787 204 1562

Limber "El Rey" San Juan
Limber “El Rey” San Juan

We are a company dedicated to the best Limber with the best ingredients for the enjoyment of our customers, with 31 flavors to choose from.

Visit Their Facebook Page

Whisk, Pour, Freeze: Crafting Your Limber de Coco Masterpiece

Let’s venture into the creation of the Limber de Coco, a delightful dessert that embodies the tropical charm of Puerto Rico. The first step in this culinary journey involves combining the main ingredients. Pour the cream of coconut, coconut milk, and regular milk into a mixing bowl. Add in the vanilla extract, ground cinnamon, and nutmeg, stirring the mixture until the spices are well integrated, and a smooth, aromatic blend is achieved. This initial process sets the stage for your Limber de Coco, establishing the base that carries the dessert’s signature flavor.

Transitioning from the mixing stage, we move to the exciting part – customizing your Limber. If you’re looking to add an adult twist to your frozen treat, consider stirring in some light rum. For added texture and coconut goodness, sweetened shredded coconut is an excellent choice. Remember, the beauty of making your Limber de Coco lies in personalizing it to suit your palate. Whether you stick to the original recipe or add your flair, the outcome will be a dessert that resonates with your taste.

Finally, it’s time for the freezing process, the magic that transforms your flavorful blend into a refreshing and creamy treat. Pour the mixture into small cups or popsicle molds and place them in the freezer. The wait can be challenging, but once the Limber de Coco is fully frozen, you’ll be rewarded with a delightful dessert that takes you on a mini-vacation with every bite. This easy-to-follow process ensures that you’re never too far away from a taste of Puerto Rico’s beloved icy treat. With a bit of patience and creativity, you can master the art of making the perfect Limber de Coco!

Gather Your Gear: Essentials for Crafting Coconut Popsicles

Before we start our flavorful journey to create delectable Coconut Popsicles, it’s essential to have all the necessary items at hand. The ingredients you’ll need include cream of coconut, coconut milk, and regular milk for a smooth, creamy base. Vanilla extract, ground cinnamon, and nutmeg are added for a dash of warmth and sweetness. For those who want to amp up the flavor, light rum serves as an optional, yet exciting addition. To add a delightful crunch to your popsicles, consider including sweetened shredded coconut. As for the equipment, make sure to have a mixing bowl, a whisk, and popsicle molds or small plastic cups at the ready. With everything prepared, you’re set to embark on the exciting process of making your very own Coconut Popsicles.

Ingredients for Limber de Coco
Ingredients for Limber de Coco

Equipment

Ingredients

Optional Items

How to Prepare and Freeze Coconut Ice

Time needed: 6 hours and 10 minutes

Mixing and Freezing Directions

  1. Whisk

    Whisk in the cream of coconut, coconut milk, milk, vanilla, cinnamon, and nutmeg.

  2. Stir

    Stir in the rum and shredded coconut if you want it, otherwise, skip this step.

  3. Pour

    Pour into small cups, mini bowls, cupcake pans, or popsicle molds. Allow the limbers to freeze until solid.

Once the limbers have completely solidified and are prepped for serving, gently coax the edges free by exposing the cup to a brief run of warm water. Release the frozen limber from its cup, then invert it so that the cup serves as a makeshift holder. Add a light dusting of ground cinnamon for an extra flavor kick, and savor your delightful creation!

If you liked this dish please Rate This Recipe and leave a comment.

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Limber de Coco, Coconut Ice, Coconut Popsicles

The Limber de Coco is a Puerto Rican frozen treat and is one of the best things about summer. The limber comes in a variety of flavors like coconut, pineapple, guava, tamarind, and mango.
Course Snack
Cuisine Puerto Rican
Keyword popsicle, Limber
Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings 8 servings
Calories 348kcal
Author Captain Cook

Equipment

Ingredients

Optional Items

Instructions

  • Whisk in the cream of coconut, coconut milk, milk, vanilla, cinnamon, and nutmeg.
    8½ oz cream of coconut, 13½ oz coconut milk, 1 cup milk, 1 tbsp vanilla extract, ¼ tsp ground cinnamon, ¼ tsp ground nutmeg
  • Stir in the rum and shredded coconut if you want it, otherwise, skip this step.
    4 tbsp light rum, ¼ cup shredded coconut sweetened
  • Pour into small cups, popsicle molds, mini bowls, cupcake pan, or popsicle molds. Allow the limbers to freeze until solid.

Nutrition

Serving: 5oz | Calories: 348kcal | Carbohydrates: 11.5g | Protein: 4.4g | Fat: 33.1g | Saturated Fat: 27.6g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 170mg | Fiber: 1.6g | Sugar: 3.4g | Calcium: 45mg | Iron: 1mg

Complement Your Chill: Perfect Pairings for Your Limber de Coco

Take your culinary adventure a step further by exploring other recipes that beautifully complement your Limber de Coco. If you’re planning a full Puerto Rican feast, dishes like Mofongo (a garlicky plantain dish), Arroz con Gandules (rice with pigeon peas and pork), or Pernil (roasted pork shoulder) make excellent savory counterparts to your sweet dessert. For a lighter option, a refreshing ensalada de pulpo (octopus salad) or a tropical fruit salad could be just the ticket. Pairing your Limber de Coco with these palate-pleasing dishes will ensure a balanced and flavorful meal that showcases the best of Puerto Rican cuisine. So, go ahead, experiment with these pairings, and elevate your Limber de Coco experience to new culinary heights.

Cool Beans: Puerto Rican Coffee Limber
This Puerto Rican Coffee Limber is a delightful frozen treat, delivering the rich boldness of coffee with the cooling refreshment of an ice pop. Perfect for summer days or as a unique after-dinner dessert, it’ll make coffee lovers rejoice. With just a handful of simple ingredients, you can create this tropical indulgence at home.
Check out this recipe
Traditional Puerto Rican coffee limbers served in style
Old Fashion New Orleans Pecan Pie
Savor a slice of the Big Easy with this Classic New Orleans Pecan Pie recipe. Embodying the spirit of Southern comfort, this pie features a delicately flaky, all-butter crust cradling a lush, custard-like filling. Topped with a stunning arrangement of crunchy pecans, this traditional dessert holds an undisputed title as a royal treat among pies.
Check out this recipe
Old Fashion New Orleans Pecan Pie

And so, we come to the end of our culinary voyage through Puerto Rico, with the delightful Limber de Coco guiding our journey. This simple yet delicious dessert embodies the essence of Puerto Rican cuisine, capturing the island’s tropical charm and vibrant flavors in every bite. Whether you’re hosting a full-blown Puerto Rican feast or just looking for a refreshing treat to beat the summer heat, the Limber de Coco stands as an ideal choice.

This journey has not just been about creating a dessert, but also about embracing the culture, history, and traditions of Puerto Rico. From the bustling streets of San Juan to the culinary delights of the island’s cuisine, we’ve explored the depth and diversity of Puerto Rican culture. Each component of this journey, whether it be historical exploration or recipe creation, adds a layer to our understanding and appreciation of this vibrant Caribbean island.

So, the next time you savor a homemade Limber de Coco, remember the stories, the people, and the heritage it represents. Each icy bite is more than a dessert; it’s a taste of Puerto Rico’s rich tapestry of life. Here’s to many more adventures in your kitchen, bringing the world closer to your home, one recipe at a time. Buen provecho!

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By LIMBER “EL REY” SAN JUAN – By https://www.facebook.com/limberelrey
  • https://commons.wikimedia.org/wiki/File:San_Juan,Puerto_Rico(2529298606).jpg#/media/File:San_Juan,Puerto_Rico(2529298606).jpg
  • https://commons.wikimedia.org/wiki/File:San_Juan_2015.jpg#/media/File:San_Juan_2015.jpg
  • https://commons.wikimedia.org/wiki/File:San_Juan,_Condado_beach,_Puerto_Rico.jpg#/media/File:San_Juan,_Condado_beach,_Puerto_Rico.jpg
  • https://commons.wikimedia.org/wiki/File:Puerto_Rico_01.jpg#/media/File:Puerto_Rico_01.jpg
  • https://commons.wikimedia.org/wiki/File:Old_San_Juan_Street.jpg#/media/File:Old_San_Juan_Street.jpg
  • https://commons.wikimedia.org/wiki/File:Flying_into_San_Juan-Puerto_Rico.jpg#/media/File:Flying_into_San_Juan-Puerto_Rico.jpg
  • https://commons.wikimedia.org/wiki/File:Puerto_Rico_01.jpg#/media/File:Puerto_Rico_01.jpg
  • https://commons.wikimedia.org/wiki/File:Museo_de_Arte_de_Puerto_Rico_en_Santurce,_San_Juan.jpg#/media/File:Museo_de_Arte_de_Puerto_Rico_en_Santurce,_San_Juan.jpg

A Berry Good Smoothie

By
Captain Cook
-
0
A Berry Good Smoothie Recipe Card
A Berry Good Smoothie Recipe Card

This Berry Good Smoothie is a very good berry smoothie, you should try this one. This one only takes a few minutes to make in your blender. We chose strawberries, raspberries, blueberries, and blackberries for this drink recipe. We added some Greek yogurt, almond milk, and honey to sweeten the pot.

Table of contents

Ways to Make a Smoothie

You can make a smoothie with almost any food you wish, however, most use fruit or vegetables or a combination of them. I have seen recipes for a bacon and maple smoothie. That being said fruit smoothies are the most popular.

What Is the Difference Between a Milkshake and a Smoothie?

Milkshakes are dairy-based and are most commonly prepared using fruits, ice cream, and flavored syrups. Smoothies also contain fruits however they are usually made with yogurt and alternative kinds of milk, like almond milk, and use natural sugars like honey to sweeten the drinks.

A Berry Good Smoothie Recipe Card
A Berry Good Smoothie Recipe Card

How to Store a Smoothie

After you’ve made your Berry Good Smoothie, or any other type of smoothie, pour it into an air-tight container and place it in the fridge for 2-3 hours. You can also freeze it for up to 3 months. If stored in the refrigerator shake it will and enjoy it. If it was frozen allow it to partially thaw in the refrigerator and then place it back into the blender to mix it back into a smoothie.

History of the Smoothie

The first smoothies first appeared in the 1930s when health food stores in California began adapting Brazilian recipes and selling these pureed fruit drinks. Recipes for the “banana smoothie” and “pineapple smoothie” first appeared in the 1940s Waring Blendor cookbooks. The smoothie was popularized in the 60s and became mainstream in the 1990s when they were sold in coffee shops, cafés, and grocery stores as pre-bottled drinks.

The Metropolitan City of Los Angeles, California

The city of Los Angeles lies in a basin in Southern California. Adjacent to the Pacific Ocean extending through the Santa Monica Mountains and into the San Fernando Valley, it covers about 469 square miles. It is the seat of Los Angeles County, which is the most populous county in the United States with just over 10 million residents in 2020.

The Hollywood landmark sign
The Hollywood landmark sign
Los Angeles City Hall at sunset
Los Angeles City Hall at sunset
Edifício Temático em Los Angeles, Califórnia
Edifício Temático em Los Angeles, Califórnia
Looking down Venice Beach
Looking down Venice Beach
February shot of downtown Los Angeles with Mount Baldy in the background after a large snow storm.
February shot of downtown Los Angeles with Mount Baldy in the background after a large snow storm.

A Brief History of Los Angeles, California

Around 3000 BCE, the Los Angeles basin was occupied by the Hokan-speaking people and was later replaced by the Tongva people who migrated north to escape the drought in the Great Basin. They spoke a Uto-Aztecan language and called the Los Angeles region Yaa.

By the 1700s CE, there were around 5,000 native people living in the Los Angeles basin and were part of a sophisticated trading system of goods and included slavery. The first permanent non-native presence began when the Spanish Portolá expedition arrived on August 2, 1769.

In 1821 Mexico gained its independence from Spain and California came under the control of Mexico. This lasted until 1848 when the Treaty of Guadalupe Hidalgo was signed ending the war and ceding California to the U.S.

In 1848 gold was discovered in Northern California drawing miners from all over the world. Los Angeles became known as the “Queen of the Cow Counties” for supplying beef and other foodstuffs to hungry miners in the north.

With the arrival of U.S. citizens, disease and discrimination took a great toll on Native American Indians. Laws that discriminated against the Native American people, like the law that forbids Self-employed Indians from sleeping overnight in the city, weighed heavy on the Tongva peoples.

Remarkably, the Tongva have survived, and there are approximately 2,000 Tongva people still living in the area. They are dedicated to protecting the burial and cultural sites of the Tongva peoples.

Railroads and Shipping brought immigrants from all over the world to Los Angeles and the city is a diverse community and the second-largest city in the U.S.

Tourism in Los Angeles, California

Los Angeles is a sprawling Southern California city and the center of the nation’s film and television industry. Near its iconic Hollywood sign, studios such as Paramount Pictures, Universal, and Warner Brothers offer behind-the-scenes tours. On Hollywood Boulevard, TCL Chinese Theatre displays celebrities’ handprints, the Walk of Fame honors thousands of luminaries, and vendors sell maps to stars’ homes.

The city offers a myriad of attractions and activities: movie studios, the Sunset Strip, Venice Beach, landmark museums, world-famous theme parks, wineries, breweries, outdoor activities, exciting nightlife, and much more.

The Cuisine of Los Angeles, California

The Cuisine of Los Angeles is heavily influenced by its diverse community with influences from all over the world. Because of California’s Meso-American, Spanish, and Mexican history, its Tex-Mex cuisine is very influential and popular in Los Angeles.

Local produce like almonds, apricots, dates, figs, olives, avocados, grapes, lemons, melons, peaches, and strawberries are used often used in Los Angeles cuisine. Beef, pork, fish, and seafood are also heavily used in many dishes originating in the Los Angeles baisen.

– Featured Juice Bar –

Nekter Juice Bar
1422 2nd St, Santa Monica, CA 90401
Telephone: +1 310 862 8585

Nekter Juice Bar
Nekter Juice Bar

Nékter Juice Bar has entirely transformed the juice bar experience, offering total ingredient transparency by eliminating hidden fillers, unnecessary sugars, processed ingredients, and artificial flavors from its entire menu.

Nékter’s freshly made juices, smoothies, and açaí bowls are made to order without any mystery ingredients. Just clean, healthy eating that tastes just as good as it makes you feel. Nékter’s menu is beautifully simple: six fresh juices, seven smoothies, and five açaí bowls, plus a variety of healthy snacks.

Visit Their Website
Visit Their Facebook Page

How to Make This Berry Good Smoothie Recipe

You can use any fruit or vegetable to make this type of smoothie but in this recipe, we are using strawberries, raspberries, blueberries, and blackberries for this smoothie. For this recipe, we are using 2 cups of berries, ¼ cup of yogurt, ¾ cup of milk, and ¼ cup of honey to make a taste and healthy smoothie.

I like the Ninja Smart Screen Blender because it has three sets of blades that cover the bottom, middle and top part of the blender and has a Smoothie setting. My set came with small, medium, and large pitchers. It has 6 pre-programmed settings, Puree, Smoothie, Ice Cream, Extract, Frozen Drink, and Chop, with 3 manual settings so you can run it as long and fast as you wish.

Captin Cook – Taste the World Cookbook

What You Need to Make a Berry Good Smoothie

A Berry Good Smoothie
A Berry Good Smoothie

Equipment

Ingredients

How to Blend a Berry Good Smoothie

Time needed: 5 minutes

Directions for a Berry Good Smoothie

  1. Blend Well

    Place all ingredients in a blender and blend until smooth, starting with the blender on low speed and then gradually increasing the speed to fully blend the smoothie.

  2. Serve in Glass

    If the smoothie is too thick, blend in a little bit more almond milk. Serve immediately.

This recipe is quick and easy to make and all ingredients in it are healthy. If you are using frozen fruit, ice is usually added to chill and thicken a smoothie. I like to use frozen fruit to prevent the flavor from being diluted by ice.

If you liked this dish please Rate This Recipe and leave a comment.

A Berry Good Smoothie
Print

A Berry Good Smoothie

Enjoy this quick and easy Mixed Berry Smoothie as a refreshing breakfast or snack at any time of the day. It's made with a healthy combination of fruit, yogurt, and almond milk that is approved by even the pickiest mom!
Course Beverages
Cuisine American
Keyword Quick and Easy
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 servings
Calories 575kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • Place all ingredients in a blender and blend until smooth, starting with the blender on low speed and then gradually increasing the speed to fully blend the smoothie. If the smoothie is too thick, blend in a little bit more almond milk. Serve immediately.
    ½ cup frozen strawberries, ½ cup frozen raspberries, ½ cup frozen blueberries, ¼ cup vanilla Greek yogurt, ¾ cup unsweetened almond milk, ¼ cup honey, ½ cup frozen blackberries

Nutrition

Serving: 2.5cups | Calories: 575kcal | Carbohydrates: 132.2g | Protein: 6.9g | Fat: 4.2g | Saturated Fat: 0.9g | Cholesterol: 4mg | Sodium: 184mg | Potassium: 645mg | Fiber: 13.5g | Sugar: 116.3g | Calcium: 392mg | Iron: 4mg

Other Recipes That Go Well With a Berry Good Smoothie

Strawberry Cream Puffs
The pastry is filled with a sweet and tasty strawberry cream filling. It is perfect for a Sunday brunch, with coffee and tea, an after-dinner dessert, or on a romantic date.
Check out this recipe

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Nekter Juice Bar – By https://www.facebook.com/nekterjuicebar
  • By Alek Leckszas – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=76431252
  • By Michael J Fromholtz – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=32276975
  • By Sam valadi – https://www.flickr.com/photos/132084522@N05/16747302728/in/photostream/, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=89579661
  • By Blake Everett – Own work, CC0, https://commons.wikimedia.org/w/index.php?curid=89579692

Chili Mac ~ American Goulash

By
Captain Cook
-
0
Chili Mac ~ American Goulash
Chili Mac ~ American Goulash

Chili Mac, also known as American Goulash, is a descendant, of sorts, of Hungarian Goulash, however, the only real connection seems to be the name and the inclusion of beef. The primary difference between Chili Mac and American Goulash is the inclusion of beans.

Table of contents

Ways to Make Chili Mac

Chili Mac is a dish of seasoned beef with various kinds of pasta, usually macaroni or egg noodles, ground beef cooked with any number of aromatics, usually onions and garlic, along with tomatoes of some sort, whether canned tomatoes (whole, diced, or crushed are all common variants), tomato sauce, or tomato paste. Some variations of Chili Mac include cheese.

Chili Mac - American Goulash
Chili Mac – American Goulash

How to Store American Goulash

This recipe makes quite a large portion, so if you don’t eat it all you can store it in the refrigerator for up to 4 days. If you wish to keep it for longer your best bet is to freeze it. Let it cool completely before spooning the American Goulash into zipped, freezer-safe bags. Be sure to label and date the bags; the frozen American Goulash will last up to 3 months in the freezer.

History of Chili Mac

Chili Mac, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. The oldest reference to Chili Mac that I could find, comes from a man in Newark, NJ. He claims that his great uncle, who owned a restaurant in Newark, listed Chili Mac on his menu in the late 1890s.

The Metropolitan City of Newark, NJ

Newark is the most populous city in the U.S. state of New Jersey and the seat of Essex County and part of the New York metropolitan area. As one of the nation’s major air, shipping, and rail hubs, the city had a population of 311,549 in 2020.

Four-segment (2 × 2) panorama of the Dock Bridge, as seen from Newark, New Jersey.
Four-segment (2 × 2) panorama of the Dock Bridge, as seen from Newark, New Jersey.
Newark Museum Facade
Newark Museum Facade
Monument in the courtyard in front of the Martin Luther King, Jr. Federal Courthouse at the Government Center in Newark, New Jersey.
Monument in the courtyard in front of the Martin Luther King, Jr. Federal Courthouse at the Government Center in Newark, New Jersey.
Congregation Ahavas Sholom, 145 Broadway, Newark, New Jersey. Also houses the Jewish Museum of New Jersey. Built in 1923 and listed on the National Register of Historic Places (NRIS #00001530).
Congregation Ahavas Sholom, 145 Broadway, Newark, New Jersey. Also houses the Jewish Museum of New Jersey. Built in 1923 and listed on the National Register of Historic Places (NRIS #00001530).
Seven-segment panorama of Newark skyline, as seen from Harrison, New Jersey.
Seven-segment panorama of Newark skyline, as seen from Harrison, New Jersey.

Settled in 1666 by Puritans from New Haven Colony, Newark is one of the oldest cities in the United States. Its location at the mouth of the Passaic River (where it flows into Newark Bay) has made the city’s waterfront an integral part of the Port of New York and New Jersey. Today, Port Newark–Elizabeth is the primary container shipping terminal of the busiest seaport on the U.S. East Coast. Newark Liberty International Airport was the first municipal commercial airport in the United States, and today is one of its busiest.

A Brief History of Newark, NJ

The first people to live on the land now known as New Jersey were the Delaware Indians. They lived here starting at least 10,000 years ago. Anywhere from 8,000 to 20,000 Delaware Indians lived in the area when the first Europeans arrived in 1666.

The Delaware Indians lived in small communities made up mostly of extended family members. They lived by hunting, fishing, searching for clams off the Jersey shore, and growing squash, beans, sweet potatoes, and corn during the summer.

Newark was settled in 1666 by Connecticut Puritans led by Robert Treat from the New Haven Colony. It was conceived as a theocratic assembly of the faithful, though this did not last for long as new settlers came with different ideas.

In 1787, New Jersey became the third state to ratify the U.S. Constitution and the first state to sign the Bill of Rights. In 1790, Trenton officially became the state capital of New Jersey. William Livingston became New Jersey’s first state governor.

New Jersey grew and prospered during the early 1800s. New factories sprung up throughout the state. Paterson became a textile center and later became known for producing trains, silk, clay products, iron, and steel.

The history of air travel has close ties to New Jersey. On May 3, 1919, the first passenger flight in American history was flown from New York to Atlantic City. Today, New Jersey is home to two international airports, Newark and Atlantic City. Newark Airport expanded its passenger and cargo services in 1963. In the 1980s, it became one of the world’s busiest airports.

Tourism in Newark, NJ

From great museums, scenic parks, and excellent restaurants to sports, theater, and music, Newark, NJ, offers plenty to see and do. Visit the largest museum in New Jersey, walk along the river in Newark Riverfront Park, explore the historic Ironbound neighborhood, and listen to a symphony performance. Our list includes great restaurants and cafes serving delicious breakfast, lunch, and dinner with flavors from around the world, including burgers, sushi, steaks, and BBQ.

The Cuisine of Newark, NJ

The cuisine of New Jersey is derived from the state’s long immigrant history and its close proximity to both New York City and Philadelphia. Restaurants in the state often make use of locally grown ingredients such as asparagus, blueberries, cranberries, tomatoes, corn, and peaches. New Jersey is home to approximately 525 diners, the most of any state. Various foods invented in the state, such as the pork roll, and saltwater taffy, remain popular there today.

– Featured Restaraunt –

The Soup Factory
467-469 W Market St, Newark, NJ 07107
Telephone: +1 973 482 2000

The Soup Factory
The Soup Factory

The Soup Factory has the type of customer service you only get in a locally owned restaurant where the owner really cares about the customer and the product. The soups have a lot of flavors!

Visit Their Facebook Page

How to Make This American Goulash Recipe

This one-pot recipe is very easy to make and is ready to eat in just 25 minutes. This recipe does NOT call for any hot spices, however, if you want to spice it up you can add a tablespoon of chili powder or a can of Ro*Tel diced tomatoes & green chilies to add some heat to the dish.

What You Need to Make Chili Mac

Equipment

Ingredients

How to Cook American Goulash

Time needed: 25 minutes

Chili Mac Cooking Directions

  1. Cook the Vegetables

    Heat oil in a large pot over high heat. Add garlic and onion and cook for 1 minute. Then add the bell peppers and cook until the onion is translucent.

  2. Cook the Beef

    Add beef and cook, breaking it up as you go.

  3. Add the Remaining Ingredients

    Once the beef turns from red to brown, add the remaining ingredients except for cheese. Stir, bring to simmer, then turn the heat down to medium.

  4. Cover and Cook

    Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid.

  5. Stir in the Cheese

    Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese put the lid back on and leave until the cheese melts – about 2 minutes (sauce will absorb further during this period).

  6. Season and Serve

    Sprinkle with coriander, if desired, and serve immediately.

This fast and easy Chili Mac is packed with flavor that comes together in 25 minutes. It is a family favorite meal that will leave everyone full and doesn’t take much effort or planning!

If you liked this dish please Rate This Recipe and leave a comment.

Chili Mac ~ American Goulash
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Chili Mac

This hearty meal is great for big appetites and is a favorite comfort food recipe. Add a little spice to to it with a bit of chili powder or a can of Ro*Tel diced tomatoes & green chilies.
Course Main Course
Cuisine Armenian
Keyword Casserole
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 813kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • Heat oil in a large pot over high heat. Add garlic and onion and cook for 1 minute. Then add the bell peppers and cook until onion is translucent.
    1 tbsp olive oil, 2 cloves garlic, 1 yellow onion, 1 red bell peppers
  • Add beef and cook, breaking it up as you go.
    1 lb 80/20 ground beef
  • Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium.
    28 oz crushed tomatoes, 14 oz kidney beans, 8 oz elbow macaroni, 2 1/2 cups beef broth
  • Cover and cook for 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. It should be saucy but not tons of liquid (see video).
  • Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts – about 2 minutes (sauce will absorb further during this period).
    2 cups cheddar cheese
  • Sprinkle with coriander, if desired, and serve immediately.
    1/4 cup ground coriander

Nutrition

Calories: 813kcal | Carbohydrates: 83.8g | Protein: 55.8g | Fat: 28.3g | Saturated Fat: 15g | Cholesterol: 108mg | Sodium: 885mg | Potassium: 1485mg | Fiber: 16.2g | Sugar: 16.2g | Calcium: 427mg | Iron: 10mg

Other Recipes That Go Well With Chili Mac

Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
Check out this recipe
Batido de Trigo ~ Wheat Milkshake

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By The Soup Factory – By https://www.facebook.com/The-Soup-Factory-102898304799462/
  • By King of Hearts – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=52718334
  • By Jim.henderson – Own work, Public Domain, https://commons.wikimedia.org/w/index.php?curid=6818651
  • By Chaseandmorgan – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=5655919
  • By Peter Greenberg – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37554252
  • By King of Hearts / Wikimedia Commons / CC-BY-SA-3.0, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=40871129
  • By Brooklyn4083 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=51960875

The Cantaloupe Creamsicle

By
Captain Cook
-
0
Cantaloupe Creamsicle
Cantaloupe Creamsicle

This Cantaloupe Creamsicle is one of my favorite popsicle flavors. In Armenia, they are made with fresh cantaloupe, cream, vanilla extract, and honey. They will only take a few minutes to mix up and a few hours to freeze. You can rest easy because they are healthy and your kids will love this frozen tasty treat.

Table of contents

Ways to Make Cantaloupe Popsicles

This cantaloup creamsicle recipe is not the most unhealthy version around, but if you wanted a healthier version, don’t use the honey and replace the cream with low-fat milk or water. The cantaloupe is sweet enough to skip the sweetener.

An easier version is to mix the cantaloupe and french vanilla coffee creamer. However, coffee creamer is the most unhealthy route you can take but perhaps the tastiest, as the sugar content in the coffee creamer is outrageous. Regardless of the version, it’s hard to go wrong with cantaloupe popsicles.

How to Store Cantaloupe Creamsicles

You can keep these cantaloupe creamsicles in the freezer for about a month. These are great to make in the summer and keep in the freezer for when you need a delicious cold treat!

Cantaloupe Creamsicle
Cantaloupe Creamsicle

History of the Popsicle

People have enjoyed frozen desserts for thousands of years. The Romans crushed blocks of ice to serve with fruit and spice syrups. Medieval Venetian explorer Marco Polo enjoyed sorbets and ices when he traveled to the Chinese court of Kublai Khan. And in the early history of the United States, Thomas Jefferson entertained many visitors to Monticello with iced sorbets and freezes.

History of the Cantaloupe

The cantaloupe that most of the world is familiar with, is a type of muskmelon. The muskmelon family includes cantaloupe, honeydew, casaba, crenshaw, and others. Cantaloupes are native to the Fertile Crescent and were cultivated by the ancient Egyptians, Greeks, Romans, then Europe and Aisa, and finally, thanks to Columbus, the New World. Today, cantaloupes are grown all over the world.

The Italians were quite fond of cantaloupes and are credited as the source of the fruit’s name because the Pope grew them at his country villa in the town of Cantalupo just outside Rome.

The City of Yerevan, Armenia

Deep in the heart of Armenia lies the capital city of Yerevan which is one of the world’s oldest continuously inhabited cities. Nestled along the Hrazdan River, Yerevan is the administrative, cultural, and industrial center of the country.

Saint Gregory the Illuminator Cathedral. Yerevan, Armenia.
Saint Gregory the Illuminator Cathedral. Yerevan, Armenia.
Tsitsernakaberd
Tsitsernakaberd
Cafesjian Museum of Art
Cafesjian Museum of Art
View from the second level of the Cafesjian Museum of Art in Yerevan, Armenian capital. (The area is known as the Cascade.)
View from the second level of the Cafesjian Museum of Art in Yerevan, Armenian capital.
A view of Yerevan, the capital city of the Republic of Armenia, with the backdrop of Mount Ararat (locally known as Masis).
A view of Yerevan, the capital city of the Republic of Armenia, with the backdrop of Mount Ararat (locally known as Masis).

In 2016 the population of Yerevan was 1,073,700. In 2012 the city was named a World Book Capital by UNESCO.

A Brief History of Yerevan

The history of Yerevan dates back to the 8th century BC when King Argishti I built the citadel of Erebuni in 782 BC at the western extreme of the Ararat plain. After World War I, Yerevan became the capital of the First Republic of Armenia as thousands of survivors of the Armenian genocide arrived.

The city expanded rapidly during the 20th century as Armenia became part of the Soviet Union. Yerevan was transformed from a provincial town into Armenia’s national seat of government within just a few decades after becoming a member of the Soviet Union.

Yerevan has undergone a major transformation as construction throughout the city since the early 2000s. Retail outlets such as restaurants, shops, and street cafés, which were rare during Soviet times, have multiplied.

Tourism in Yerevan

The city of Yerevan is distinguished by grand Soviet-era architecture. The Matenadaran library, housing thousands of ancient Greek and Armenian manuscripts, dominates its main avenue. Republic Square is the city’s core, with musical water fountains and colonnaded government buildings. The 1920s History Museum of Armenia on the square’s eastern side contains archaeological objects like a circa-3500-B.C. leather shoe.

Armenian Cuisine

Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas.

– Featured Ice Cream Shop –

Frozé Gelato/ ՖՐՈԶԵ
19 Teryan St, Yerevan, Armenia
Telephone: +374 98 399615

Frozé Gelato Ice Cream Shop
Frozé Gelato Ice Cream Shop

Frozé Gelato Ice Cream Shop makes high-quality gelato and sorbets. Sorbets include up to 60-65% fruit and berries. For gelatos, they use milk, Italian cocoa, natural vanilla, and no vegetable oils. Enjoy the taste of real ice cream! 💗💙🤍

Frozé Gelato Ice Cream Shop represents everything that is good in the world of ice cream. The shop features many delights like their crepes with bananas and topped with white and dark Belgian chocolate.😋 😋 😋

Visit Their Facebook Page

How to Make This Cantaloupe Creamsicle Recipe

To make this deliciously creamy recipe, all you will need is a blender, popsicle molds, and popsicle sticks. Toss all the ingredients into the blender, puree until smooth, and pour into the molds. Pop them into the freezer and in just a few hours they are ready to eat.

What You Need to Make Cantaloupe Popsicles

Equipment

Ingredients

How to Prepare the Cantaloupe Creamsicle

Time needed: 4 hours and 8 minutes

Direction to Make Cantaloupe Popsicles

  1. Puree the Cantaloupe

    In a blender puree the cantaloupe, honey, vanilla extract, and heavy cream until smooth.

  2. Freeze the Popsicles

    Pour into popsicle molds and freeze until firm. Enjoy!

This recipe is so good you won’t ever want to buy store-bought popsicles again.

If you liked this dish please Rate This Recipe and leave a comment.

Cantaloupe Creamsicles
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Cantaloupe Creamsicle Recipe

This quick and easy cantaloupe creamsicle is just in time for the summer heat. They are perfect for a pool party or on any hot summer day.
Course Dessert
Cuisine Armenian
Keyword Parties, Snack, Fruits, Birthday, popsicle
Prep Time 5 minutes
Cook Time 3 minutes
Freezing Time 4 hours
Total Time 4 hours 8 minutes
Servings 12 servings
Calories 132kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • In a blender puree the cantaloupe, honey, vanilla extract, and cream mix until smooth.
    3 cups cubed cantaloupe, 2 cup heavy cream, 2 tbsp vanilla extract, ½ cup honey
  • Pour into popsicle molds and freeze until firm. Enjoy!

Nutrition

Serving: 1popsicle | Calories: 132kcal | Carbohydrates: 15.7g | Protein: 0.8g | Fat: 7.5g | Saturated Fat: 4.6g | Cholesterol: 27mg | Sodium: 15mg | Potassium: 132mg | Fiber: 0.4g | Sugar: 15g | Calcium: 18mg

Recipes that Go Well With Cantaloupe Creamsicles

Striped Fruit Pops
Indulge in the goodness of homemade striped fruit pops that are not only delicious but also healthy. With the freedom to choose your favorite fruits, you can create a refreshing treat that surpasses store-bought popsicles. Say goodbye to artificial flavors and give your kids the joy of enjoying homemade delights that are bursting with natural goodness.
Check out this recipe
Homemade Striped Fruit Pops

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Pedros Flame Grilled Chicken – By https://www.facebook.com/pedros.flamegrilled
  • By Սէրուժ Ուրիշեան (Serouj Ourishian) – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=14176046
  • By Սէրուժ Ուրիշեան (Serouj Ourishian) – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=32297909
  • By © Benoît Prieur / Wikimedia Commons, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=28939448
  • By Photo: Marcin Konsek / Wikimedia Commons, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=96893233
  • By User:Matthias Süßen – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=68175937

Hoenderpastei ~ Chicken Pie

By
Captain Cook
-
0
Hoenderpastei ~ Chicken Pie
Hoenderpastei ~ Chicken Pie

Hoenderpastei, or Chicken Pie in English, is a South African dish consisting of a shortcrust pastry shell filled with pieces of chicken, vegetables such as onions, carrots, and celery, hard-boiled eggs, and seasonings such as pepper, lemon juice, salt, and bay leaves.

Table of contents

Ways to Make Hoenderpastei

Hoenderpastei is a South African recipe, but with British and Dutch influences, is also known as Boer chicken pie. It can be made in a full pie dish, individual ramekins, or folded over into half circles as we have done in this recipe. Some recipes only call for a top crust layer and will have more sauce in the pie. However, if you want a top and bottom crust, this recipe is your ticket as it has a moderate amount of sauce and will allow the bottom crust to cook and not turn to mush.

The spices, vegetables, and other fillings in our recipe are typical of this South African dish, but chicken pot pie comes in many variations.

Hoenderpastei ~ Chicken Pie
Hoenderpastei ~ Chicken Pie

How to Store Leftover Chicken Pie

Freshly baked chicken pie will keep for about 3 to 5 days in the fridge; refrigerate covered with aluminum foil or plastic wrap. Can you freeze chicken pie? Yes, to freeze: wrap chicken pie tightly with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag.

History of the Hoenderpastei

Simple, yet delicious, Hoenderpastei has been a street food favorite for many years in South Africa. The recipe for chicken pie was brought to South Africa by Dutch Settlers, hence the name Hoenderpastei, in the 1700s when the Dutch was colonizing South Africa.

The Metropolitan City of Pretoria, South Africa

Pretoria is one of South Africa’s three capital cities, serving as the seat of the executive branch of government, and as the host of all foreign embassies to South Africa. Cape Town is the legislative capital whereas Bloemfontein is the judicial capital.

Old Council Chambers, or Ou Raadsaal
Old Council Chambers, or Ou Raadsaal
Fort Klapperkop
Fort Klapperkop
The Palace of Justice
The Palace of Justice
A street lined with jacarandas in Pretoria, with the Union Buildings atop Meintjieskop in the background
A street lined with jacarandas in Pretoria, with the Union Buildings atop Meintjieskop in the background
The Central Business District
The Central Business District

A Brief History of Pretoria, South Africa

The Southern Transvaal Ndebele occupied the river valley, which was to become the location of the city of Pretoria. Pretoria itself was founded in 1855 by Marthinus Pretorius, a leader of the Voortrekkers, who named it after his father Andries Pretorius.

The Boer Republics of the ZAR and the Orange Free State were united with the Cape Colony and Natal Colony in 1910 to become the Union of South Africa.

On 14 October 1931, Pretoria achieved official city status. When South Africa became a republic in 1961, Pretoria remained its administrative capital.

After the creation of new municipal structures across South Africa in 2000, the name Tshwane was adopted for the Metropolitan Municipality that includes Pretoria and surrounding towns.

Tourism in Pretoria, South Africa

Pretoria boasts lush gardens, buzzing nightclubs and eateries, and a whole lot of rich South African history. Alongside its natural wildlife sanctuaries, Pretoria’s urban life is centered around great eats and entertainment, and it comes alive in the evenings, thanks to its large university student population.

Places of Intrest

Nature Reserves

The Cuisine of South Africa

South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine.

Subsequent encounters with Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike.

– Featured Restaraunt –

Pedros Flame Grilled Chicken
218 Bloed St, Pretoria Central, Pretoria, 0001, South Africa
Telephone: +27 12 321 1098

Pedros Flame Grilled
Pedros Flame Grilled

Bringing a unique flavor to the market, we’re here to combine the art of food and retail into a culturally diversified brand of flamed grilled masters. We know we’re going to disrupt the QSR market by combining our strong, consistent product with the coolest clucking chicken brand on the market.

Visit Their Website
Visit Their Facebook Page

How to Make This Chicken Pie Recipe

This recipe is not that hard to make but it does take a little bit of time. In our first batch, we used the pre-made puff pastry sheets but they did not hold their shape very well and had a tendency to tare open when wrapping them around the filling. So we added the directions for homemade pie dough which were just as tasty and flaked apart as well as the store-bought dough but held its shape and did not tare when wrapping the filling.

What You Need to Make Hoenderpastei

Hoenderpastei ~ Chicken Pie
Hoenderpastei ~ Chicken Pie

Equipment

For the Filling

For the Sauce

For the Pie Crust

How to Cook Chicken Pie

Hoenderpastei Cooking Directions

  1. Cut the Chicken

    Wash and dry the chicken. Cut the chicken into small cubes and place them in a mixing bowl.

  2. Season the Chicken

    Season the chicken with salt, pepper, oregano, basil, garlic powder, ginger powder, and nutmeg. Mix well and set aside for later use.

  3. Cook the Chicken

    Over medium-high, heat the oil. Add the seasoned chicken, onions, and carrots to the pan. Stir the chicken until all sides are browned. Cover the pan and allow the chicken to cook for an additional 10 minutes.

  4. Add the Peas and Mushrooms

    Remove the lid and add the peas and sliced mushrooms, stir the mix. Cover the pan and cook for another 10 minutes.

  5. Remove from the Heat

    Remove from heat, stir in sliced hard-boiled eggs, and set aside for later use.

  6. In a Stockpot

    On medium heat melt the butter in a stockpot.

  7. Stir in the Flour

    Stir in the flour to the melted butter. Stir continuously to prevent burning.

  8. Add the Milk

    Add the milk slowly stirring continuously until it thickens.

  9. Add the Nutmeg and Parmesan

    Add the nutmeg and parmesan cheese and mix well.

  10. Add to the Chicken Mix

    Pour the sauce into the chicken mix. Stir until thoroughly mixed. Let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.

  11. For the Pie Crust

    Pulse the flour and salt together in a food processor 10 times, to combine. Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces.

  12. Add the Water

    Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together.

  13. Refridgerate the Dough

    Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap it in plastic. Chill in the fridge for 2 hours.

  14. Preheat the Oven

    Preheat the oven to 400ºF.

  15. Roll the Dough

    Cut the pie crust into 8 even peaces. Roll each peice out to about 1/8 inch thick, and 6-inch round circles. Repeate this process untill you have 8 circles.

  16. Fill the Pie

    Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans.

  17. Brush with Egg Wash

    Cut vent slits into each pie, then brush with egg wash. Sprinkle on sesame and poppy seeds.

  18. Bake the Pies

    Bake for 25–30 minutes until golden brown and crusty.

  19. Cool and Serve

    Let the pies cool for at least 5 minutes, then enjoy!

This Chicken Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love.

If you liked this dish please Rate This Recipe and leave a comment.

Hoenderpastei ~ Chicken Pie
Print

Hoenderpastei ~ Chicken Pie

This homemade chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.
Course Main Course
Cuisine South African
Keyword Dinner, Casserole, Poultry
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings 8 servings
Calories 381kcal
Author Captain Cook

Equipment

Ingredients

For the Filling

For the Sauce

For the Pie Crust

Instructions

For the Filling

  • Wash and dry the chicken. Cut the chicken into small cubes and place them in a mixing bowl.
    1 chicken breast
  • Season the chicken with salt, pepper, oregano, basil, garlic powder, ginger powder, and nutmeg. Mix well and set aside for later use.
    ½ tsp black pepper, ½ tsp dried oregano, ½ tsp dried basil, ½ tbsp garlic powder, ½ tsp ground ginger
  • Over medium-high, heat the oil. Add the seasoned chicken, onions, and carrots to the pan. Stir the chicken until all sides are browned.
    1 cup yellow onion, 2 tbsp vegetable oil, 1 cup carrot
  • Cover the pan and allow the chicken to cook for an additional 10 minutes.
  • Remove the lid and add the peas and sliced mushrooms, stir the mix. Cover the pan and cook for another 10 minutes.
    1 cup peas, 1 cup white mushrooms
  • Remove from heat, stir in sliced hard-boiled eggs, and set aside for later use.
    2 egg

For the Sauce

  • On medium heat melt the butter in a stockpot.
    2 tbsp unsalted butter
  • Stir in the flour to the melted butter. Stir continuously to prevent burning.
    2 tbsp all-purpose flour
  • Add the milk slowly stiring continuously until it thickens.
    1 cup milk
  • Add the nutmeg and parmesan cheese and mix well.
    ½ tsp ground nutmeg, 1 tbsp parmesan cheese
  • Pour the sauce into the chicken mix. Stir until thoroughly mixed. Let this mixture cool to room temperature, then chill completely in the fridge, for at least 3 hours.

For the Pie Crust

  • Pulse the flour and salt together in a food processor 10 times, to combine.
    3 ¾ cup all-purpose flour, ½ tsp salt
  • Add the cubed butter and pulse about 20 times until the butter is chopped up into pea-sized pieces.
    3 sticks unsalted butter
  • Drizzle in the ice water and pulse until the dough comes together. You want to stop adding water when it looks crumbly, but if you pinch a bit of the dough, it holds together.
    ½ cup cold ice water
  • Dump the dough out onto the counter, bring it together into a flat disk with your fingers, then wrap it in plastic. Chill in the fridge for 2 hours.

Assemble the Pie

  • Preheat the oven to 400ºF.
  • Roll the pie crust out to about 1/8 inch thick, and cut 6-inch wide circles. If you re-roll the scraps, you should be able to get 8 circles total.
  • Place a few spoonfuls of filling into each circle, then enclose by crimping with your fingers. Repeat with the remaining ingredients, then place four pies each on two sheet pans.
  • Cut vent slits into each pie, then brush with egg wash. Sprinkle on sesame and poppy seeds.
    1 egg, sesame seeds, poppy seeds
  • Bake for 25–30 minutes until golden brown and crusty.
  • Let the pies cool for at least 5 minutes, then enjoy!

Nutrition

Serving: 1pie | Calories: 381kcal | Carbohydrates: 12.1g | Protein: 46.4g | Fat: 15.3g | Saturated Fat: 3.9g | Cholesterol: 177mg | Sodium: 204mg | Potassium: 913mg | Fiber: 2g | Sugar: 4.1g | Calcium: 77mg | Iron: 2mg

Other Recipes That Go Well With Hoenderpastei ~ Chicken Pie

Quick Pickled Cucumbers and Onions
The cucumbers and red onions will soak up the sweet and tangy vinegar making them fresh and delicious. Properly stored they will last for a few weeks in your refrigerator.
Check out this recipe
Pickled Cucumbers and Onions in a Jar

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Pedros Flame Grilled Chicken – By https://www.facebook.com/pedros.flamegrilled
  • By Jérôme Bon from Paris, France – Prétoria, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=17776481
  • By Țetcu Mircea Rareș, CC BY-SA 2.5, https://commons.wikimedia.org/w/index.php?curid=9659490
  • By Theobresler at English Wikipedia, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=8575390
  • By Original photo by Leo za1, perpective corrected, highlights and contrast modified by Slaunger. – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=47959933
  • By Hein waschefort – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=22304704

Tomatillo Salsa Verde

By
Captain Cook
-
0
Tomatillo Salsa Verde
Tomatillo Salsa Verde

Tomatillo Salsa Verde is a wonderful green sauce used in many Mexican and Tex-Mex recipes. Tart tomatillos are roasted and combined with sweet onion, spicy jalapenos, cilantro, and garlic to create a wonderful sauce.

Table of contents

Ways to Make Tomatillo Salsa Verde

In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like Enchiladas and Taquitos. The version typical of New Mexico consists mostly of green chile rather than tomatillos.

  1. Pico de Gallo – Known for its vibrant colors and fresh taste, this salsa contains very little liquid. Made with finely chopped tomatoes, onions, serrano peppers, cilantro, lime juice, and salt. Pico de Gallo is a great topping for tacos, quesadillas, and other Latin-inspired dishes.
  2. Salsa Taquera – The key ingredient in Salsa Taquera “Taco Sauce” is the Chile de Arbol, a thin red chili pepper that is hotter than a jalapeno and gives the salsa its signature spicy kick. This salsa is often used to top tacos, quesadillas, and other Latin-inspired dishes.
  3. Salsa Roja – In Spanish, Salsa Roja means “Red Sauce” and is a blended red salsa made with tomatoes, ground with onion, garlic, chile, salt, and pepper to taste. It is used to prepare traditional Mexican foods, in a mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas.
  4. Salsa Verde – Salsa Verde is a “Green Sauce” that’s made with tomatillos instead of tomatoes. These small green fruits are native to Mexico and are less sweet and more acidic than tomatoes, which creates a type of salsa with a bright, vegetal flavor. It’s most often used with enchiladas but can also be used with tacos, burritos, tostadas, quesadillas, and any tortilla-based meals.
  5. Salsa de Aguacate – Tomatillos, serrano peppers, and avocado are pureed to make a smooth topping that’s often served with tacos and grilled meats. This type of salsa balances the refreshing coolness of avocado with the spiciness of serrano peppers. Many people confuse this creamy, green salsa with Guacamole sauce but they are not the same.
  6. Salsa Criolla – Peruvian Salsa Criolla has a different look than the other types of salsas on our list because it contains sliced red onions instead of chopped onions. To achieve the perfect Salsa Criolla, the onions are thinly sliced, then sprinkled with salt, and lightly massaged. This removes any bitterness or bite from the onions and coaxes out their natural sweetness.
Tomatillo Salsa Verde Recipe Card
Tomatillo Salsa Verde Recipe Card

How to Store Green Tomatillo Sauce

Refrigerator: This green tomatillo sauce should be stored in a jar with a lid or any airtight container you have! Keep it chilled in the fridge for up to 4 days. If you see a film start to develop on the top, the salsa is no longer good.

Freezer: Save this fresh tomatillo salsa verde by storing it in an airtight container or in a freezer-safe Ziploc bag. This should keep in the freezer for up to 2 months.

History of Tomatillo Salsa Verde

The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.

The City of Texcoco de Mora, Mexico

Texcoco de Mora is a city located in the State of Mexico, 25 km northeast of Mexico City. Texcoco de Mora is the municipal seat of the municipality of Texcoco. In the pre-Hispanic era, this was a major Aztec city on the shores of Lake Texcoco.

Delegación Municipal de Tocuila Texcoco Mexico
Delegación Municipal de Tocuila Texcoco Mexico
Iglesia catolica-Tocuila Texcoco Mexico
Iglesia catolica-Tocuila Texcoco Mexico
Jardin con Mamut Texcoco Mexico
Jardin con Mamut Texcoco Mexico
Kiosko de Tocuila Texcoco Mexico
Kiosko de Tocuila Texcoco Mexico
Texcoco centro San antonio de Padua Parroquia
Texcoco centro San antonio de Padua Parroquia

A Brief History of Texcoco de Mora, Mexico

The Paleontological Museum in Tocuila displays part of one of the richest deposits of Late Pleistocene fauna in the Americas, found in an ancient river mouth that used to flow into Lake Texcoco. While there is no exact date for the first human settlements in Texcoco, it is likely that the first people here were Toltec or from Teotihuacan. The Xototl, Tolotzin, and Quinatzin Codices indicate that the first people here were ethnically Chichimeca. This tribe is credited for founding a province known in the pre-Hispanic Valley of Mexico as Acolhuacan.

Hernán Cortés initially arrived to Texcoco in 1519, while Cacamatzin was leader. Here the brigantines to attack Tenochtitlan were constructed in 1521. On Juárez Street there is an obelisk that marks this event. After the Spanish conquest of the Aztec Empire, Franciscan friars came to Texcoco to evangelize, principally Juan de Tecto, Juan de Ayora and Pedro de Gante. Gante founded the first primary school in Mesoamerica, teaching Latin, Spanish, sewing, carpentry, and knitting. He also wrote the first catechism in Nahuatl. In the north of the Texcoco cathedral, there is a chapel named after him.

In 1551, indigenous leader Fernando Pimentel y Alvarado petitioned to have Texcoco recognized as a city by the Spanish Crown. This petition was granted and it received a coat of arms. While the overall style of the coat of arms is Spanish, the emblems inside, such as a coyote and a warrior with a headdress are Aztec. In the very early colonial period, Texcoco was the second most important city in New Spain.

Despite its initial importance, Texcoco did not develop as a major city like some of its neighbors during the colonial period and for much of the post-independence period. It was most important for fishing and agriculture. From 1827 to 1830, Texcoco was the second capital of the State of Mexico, until it was moved to San Agustín de las Cuevas, today Tlalpan. Texcoco became the head of one of the districts of Mexico State in 1837. The appendage of “de Mora” was added in 1861 and by 1919, it became a modern municipality.

In 2003, archeologists sponsored by the National Geographic, the University of Michigan, and the Universidad Autónoma de Chapingo discovered a number of pre-Hispanic artifacts in an area that has been proposed for building an airport. The finds are at areas that are or were the shores of Lake Texcoco were and the decline in the water tables over the centuries. Some of the pieces found include ceramics, utensils, and ceremonial objects.

Tourism in Mexico City, Mexico

Texcoco de Mora is a suburb of Mexico City and a destination for many foreign tourists. The area is known for the Templo Mayor (a 13th-century Aztec temple), the baroque Catedral Metropolitana de México of the Spanish conquistadors, and the Palacio Nacional, which houses historic murals by Diego Rivera.

Diego Rivera and his wife Frida Kahlo lived in Coyoacán, where several of their homes, studios, and art collections are open to the public. The house where Leon Trotsky was initially granted asylum and finally murdered in 1940 is also in Coyoacán. In addition, there are several haciendas that are now restaurants, such as the San Ángel Inn, the Hacienda de Tlalpan, Hacienda de Cortés and the Hacienda de los Morales.

The most recognizable icon of Mexico City is the golden Angel of Independence on the wide, elegant avenue Paseo de la Reforma, modeled by the order of the Emperor Maximilian of Mexico after the Champs-Élysées in Paris. This avenue was designed over the Americas’ oldest known major roadway in the 19th century to connect the National Palace (seat of government) with the Castle of Chapultepec, the imperial residence. Today, this avenue is an important financial district in which the Mexican Stock Exchange and several corporate headquarters are located.

Chapultepec Park houses the Chapultepec Castle, now a museum on a hill that overlooks the park and its numerous museums, monuments, the national zoo, and the National Museum of Anthropology (which houses the Aztec Calendar Stone). Another piece of architecture is the Palacio de Bellas Artes, a white marble theater/museum whose weight is such that it has gradually been sinking into the soft ground below.

The city has about 170 museums and is among the top ten cities in the world with the highest number of museums, over 100 art galleries, and over 30 concert halls, all of which maintain a constant cultural activity during the whole year.

The Cuisine of South-Central Mexico

The main feature of South-Central Mexican cooking is that it has been influenced by those of the other regions of Mexico, as well as a number of foreign influences. This region has been the center of power and trade throughout the Americas long before the Europeans discovered the New World. Most of the ingredients of this area’s cooking are not grown here but imported from all over.

Street cuisine is very popular, with taco stands, and lunch counters on every street. Popular foods in the city include barbacoa (a specialty of the central highlands), birria (from western Mexico), cabrito (from the north), carnitas (originally from Michoacán), mole sauces (from Puebla and central Mexico), tacos with many different fillings, and large sub-like sandwiches called tortas, usually served at specialized shops called ‘Torterías’. This is also the area where most of Mexico’s haute cuisine can be found. There are eateries that specialize in pre-Hispanic food, including dishes with insects.

– Featured Restaraunt –

Del Tingo al Tango
C. Abasolo 102-Int 3, El Carmen, 56160 Texcoco, Méx., Mexico
Telephone: +52 595 954 3636

Del Tingo al Tango
Del Tingo al Tango

We are a family business with more than 15 years in the gastronomic business. Our mission is to promote traditional Mexican food and offer a warm atmosphere, and fresh food prepared at the moment.

Visit Their Facebook Page

How to Make This Recipe for Green Tomatillo Sauce

Salsa verde is really easy to make from scratch, all you need are tomatillos, onion, jalapeño, garlic, and cilantro. To cook the tomatillos, onion, jalapeño, and garlic, you can either roast them in the oven or brown them on the stovetop.

What You Need to Make Tomatillo Salsa Verde

Tomatillo Salsa Verde Ingredients
Tomatillo Salsa Verde Ingredients

Equipment

Ingredients

How to Cook Green Tomatillo Sauce

Cooking Directions

  1. Saute the Vegetables

    Slowly saute the tomatillos, the onion, and the jalapenos in a preheated saucepan with some olive oil for 5 minutes.

  2. Add the Garlic

    After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.

  3. Blend the Vegetables

    Remove from the heat and blend the ingredients with the cilantro and salt in a blender. If you want a thinner consistency, add a small amount of water.

  4. Cook the Mix

    Return the mix to the pan and cook on high for another minute or two.

  5. Remove and Cool

    Remove it from the heat and let cool before serving.

Don’t over-process the salsa verde. You want it to be slightly chunky and have a good texture!

If you liked this dish please Rate This Recipe and leave a comment.

Tomatillo Salsa Verde
Print

Tomatillo Salsa Verde

This green tomatillo salsa can add to your favorite Mexican dishes, tacos, burritos, nachos, or anything that could use a spoonful of fresh and tasty salsa.
Course Condiment
Cuisine Mexican
Keyword Salsa
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 53kcal
Author Captain Cook

Equipment

Ingredients

Instructions

  • Slowly saute the tomatillos, the onion, and the jalapenos in a preheated saucepan with some olive oil for 5 minutes.
    5 tomatillos, ¼ yellow onion, 3 jalapeño peppers, 1 tbsp olive oil
  • After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
    2 cloves garlic
  • Remove from the heat and blend the ingredients with the cilantro and salt in a blender.
    ¼ bunch fresh cilantro, 1 tsp salt
  • If you want a thinner consistency, add a small amount of water.

Nutrition

Calories: 53kcal | Carbohydrates: 4.4g | Protein: 0.8g | Fat: 4.1g | Saturated Fat: 0.5g | Sodium: 585mg | Potassium: 179mg | Fiber: 1.4g | Sugar: 0.7g | Calcium: 12mg

Other Recipes That Go Well With

Shredded Beef Taquitos
These crunchy Shredded Beef Taquitos are made with seasoned shredded beef and a Mexican blend of cheese is wrapped in corn tortillas and baked to perfection. Serve as an afternoon snack or for the next fiesta.
Check out this recipe
Shredded Beef Taquitos

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Del Tingo al Tango – By https://www.facebook.com/DelTingoAlTangoTex/
  • https://commons.wikimedia.org/wiki/File:Texcoco_centro_San_antonio_de_Padua_Parroquia.jpg
  • https://commons.wikimedia.org/wiki/File:Delegaci%C3%B3n_Municipal_de_Tocuila_Texcoco_Mexico-20171118-crop.jpg
  • https://commons.wikimedia.org/wiki/File:Iglesia_catolica-Tocuila_Texcoco_Mexico.JPG
  • https://commons.wikimedia.org/wiki/File:Jardin_con_Mamut_Texcoco_Mexico-20171118.jpg
  • https://commons.wikimedia.org/wiki/File:Kiosko_de_Tocuila_Texcoco_Mexico-20171118.jpg

Mince and Tatties

By
Captain Cook
-
0
Mince and Tatties Recipe Card
Mince and Tatties Recipe Card

Mince and Tatties are Scotland’s national dish and are being served in many homes schools, and restaurants every day in Glasglow. This classic Scottish recipe is made from ground beef (mince), onions, carrots, and potatoes (tatties) although there are many variations.

Table of contents

Ways to Make Mince and Tatties

There is no set recipe or form of cooking and large variations can occur from cook to cook. Essentially the dish consists of varying amounts of ground beef, onions, carrots, potatoes, or other root vegetables, seasoning, and stock. Some cooks add thickening agents such as flour, oatmeal, or cornflour.

Mince and Tatties
Mince and Tatties

How to Store Mince and Tatties

Properly stored, your leftover Mince and Tatties will last for up to 4 days in an airtight container in the refrigerator. To freeze it, you will need to wait for it to cool to room temperature before placing it in an airtight container or freezer bag. It will stay good in the freezer for up to 4 months in the freezer.

To reheat Mince and Tatties you will need to reheat it in a skillet on a low simmer until the meat and vegetables are warm enough to eat. You may need to add some water to keep it moist. If frozen allow it to thaw before heating.

History of the Mince and Tatties

Mince and tatties are well known for being used historically in schools, where the quality of the ingredients and the ability to feed a large number of children made them popular. In recent years, there have been attempts by some to modernize the dish.

The Metropolitan City of Glasgow, Scotland

Glasgow is the most populous city in Scotland and the fourth-most populous city in the United Kingdom, as well as being the 27th largest city by population in Europe. In 2020, it had an estimated population of 635,640. Straddling the border between historic Lanarkshire and Renfrewshire, the city now forms the Glasgow City Council area, one of the 32 council areas of Scotland, and is governed by Glasgow City Council. It is situated on the River Clyde in the country’s West Central Lowlands.

Tolbooth Steeple, Glasgow Cross
Tolbooth Steeple, Glasgow Cross
Cineworld Glasgow
Cineworld Glasgow
The Glasgow Tower
The Glasgow Tower
OVO Hydro and SEC Auditorium lit green for COP26
OVO Hydro and SEC Auditorium lit green for COP26
City Chambers, George Square, Glasgow
City Chambers, George Square, Glasgow

A Brief History of Glasgow

Glasgow’s Gaelic name, Glaschu, means “Green Glen.” There is evidence of a fortified prehistoric village on the site, but Glasgow did not begin to develop until about 550 CE with the arrival of St. Kentigern (Mungo), who established a religious community there.

The first stone bridge over the Clyde was built in 1350. Glasgow became a royal burgh in 1450, and its university was founded in 1451.

In the 18th century, Glasgow was already exporting coal, plaid (wool cloth), and herring to Europe. Trade in the Americas’ consisted of tropical produce (tobacco, sugar, and rum). The Clyde River was dredged and deepened making it navigatable all the way to the heart of the city.

During the mid-20th century, high-rise redevelopment replaced Glasgow’s notorious slum tenement areas (particularly the Gorbals) in a wave of revitalization and construction.

Glasgow’s economy in the 21st century includes traditional heavy engineering, advanced engineering and manufacturing, aerospace technology and development (notably the production of satellites), information and communication technology, software engineering, and renewable energy and low-carbon innovations.

Tourism in Glasgow

Glasgow is famed for its Victorian and art nouveau architecture, a rich legacy of the city’s 18th–20th-century prosperity due to trade and shipbuilding. Today it’s a national cultural hub, home to institutions including the Scottish Opera, Scottish Ballet, and National Theatre of Scotland, as well as acclaimed museums and a thriving music scene.

Scottish Cuisine

Scottish cuisine encompasses the cooking styles, traditions, and recipes associated with Scotland. It has distinctive attributes and recipes of its own but also shares much with British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.

Scotland’s natural larder of vegetables, fruit, oats, fish, seafood, and dairy products is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad.

– Featured Restaraunt –

Mharsanta Restaurant & Bar
26 Bell Street, Glasgow, G1 1LG
Telephone: +44 141 552 9900

Mharsanta Restaurant & Bar
Mharsanta Restaurant & Bar

At Mharsanta we are committed to using locally sourced fresh produce from Scotland. We strive to deliver excellent hospitality offering home-cooked cuisine. We have a purchasing policy in place to work with local suppliers where possible to obtain the freshest, best quality food and drink in a sustainable manner.

We care passionately about the environment and have taken the ‘Tourism Declares Pledge’ (see below). Therefore, it makes sense to use produce from local suppliers where possible as this cuts down on both travel miles and packaging.

We want the best products for our guests and work closely with our suppliers to bring you the best Scotland has to offer. We have been actively seeking out great Scottish producers and suppliers, increasing both our vegetarian and vegan range as well as moving towards more sustainable packaging for our takeaway offering.

We are proud of our staff and are committed to delivering regular training and development for our team through many initiatives.

Visit Their Website
Visit Their Facebook Page

How to Make This Mince and Tatties Recipe

If you haven’t heard of mince and tatties, it’s basically ground beef and root vegetables in a hearty gravy and served with mashed potatoes. This is a simple recipe to make and is ready to serve in under an hour.

What You Need to Make Mince and Tatties

Ingredients for Mince
Ingredients for Mince
Ingredients for Tatties
Ingredients for Tatties

Equipment

For the Mince

For the Tatties

How to Cook Mince and Tatties

Time needed: 55 minutes

Cooking Directions for Mince and Tatties

  1. Cook the Vegetables and Meat

    In a broad-based pan over medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned about 8-10 minutes.

  2. Brown the Flour

    When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour.

  3. Add the Sauce

    Add the stock, Worcester sauce, salt, and pepper. Stir while the sauce comes gently to a boil and begins to thicken.

  4. Cover and Simmer

    Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender.

  5. Boil the Potatoes

    In a medium saucepan over high heat, place cold water, salt, and potatoes, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

  6. Melt the Butter

    While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

  7. Drain the Potatoes

    When the potatoes are done, drain the water and place the hot potatoes into a large mixing bowl. Pour the heated cream and melted butter over the potatoes.

  8. Mash the Potatoes

    Mix or mash the mashed potatoes are smooth. Season with black pepper.

  9. Plate and Serve

    Serve the mince in shallow bowls with buttered mash or boiled potatoes.

If you liked this dish please Rate This Recipe and leave a comment.

Mince and Tatties
Print

Mince and Tatties

Mince and Tatties is a delicious ground beef recipe with homemade gravy and root vegetables that make this a hearty and satisfying meal for the entire family.
Course Main Course
Cuisine Scottish
Keyword Lunch, Dinner
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 808kcal
Author Captain Cook

Equipment

Ingredients

For the Mince

For the Tatties

Instructions

For the Mince

  • In a broad based pan over a medium heat, fry the diced vegetables in the oil for about 5 minutes until softened but not brown, then increase the heat, add the meat to the pan and fry until it is well browned, about 8-10 minutes.
    1 lb 80/20 ground beef, 1 yellow onion, 2 carrot, 1 celery ribs, 1 tbsp vegetable oil
  • When the meat is browned, slightly reduce the heat then sprinkle the flour over the meat and veg and stir for a couple of minutes to cook the flour.
    2 tbsp all-purpose flour
  • Add the stock, Worcester sauce, salt and pepper. Stir while the sauce comes gently to the boil and begins to thicken.
    2 1/2 cup beef stock, 2 tbsp Worcestershire sauce, 1 tsp black pepper
  • Simmer, covered, for about 30 minutes adding more stock as necessary, until everything is tender.

For the Tatties

  • In a medium saucepan over high heat, place cold water, salt, and the potatoes and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
    1½ lbs russet potatoes
  • While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.
    4 tbsp heavy cream, 1 tbsp unsalted butter
  • When the potatoes are done, drain the water and place the hot potatoes into a large mixing bowl. Pour the heated cream and melted butter over the potatoes.
  • Mix or mash the mashed potatoes are smooth. Season with black pepper.
    1 tsp black pepper
  • Serve the mince in shallow bowls with buttered mash or boiled potatoes.

Nutrition

Calories: 808kcal | Carbohydrates: 109.5g | Protein: 48.1g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 740mg | Potassium: 3269mg | Fiber: 16.9g | Sugar: 11.5g | Calcium: 103mg | Iron: -125mg

Other Recipes That Go Well With Mince and Tatties

Batido de Trigo ~ Wheat Milkshake
Indeed, this luscious milkshake, crafted with the richness of sweetened condensed milk, whole milk, and puffed wheat cereal, will make your tastebuds rejoice in delight. So, why wait? Immerse yourself in this Cuban sensation and let the celebration begin!
Check out this recipe
Batido de Trigo ~ Wheat Milkshake

Photo Credits:

  • By Taste The World Cookbook – Copyright 2022 All rights reserved.
  • By Mharsanta Restaurant & Bar – By https://www.facebook.com/mharsanta/
  • By Glaspark – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=82362386
  • By Feorag at English Wikipedia – Transferred from en.wikipedia to Commons by Oneblackline using CommonsHelper., Public Domain, https://commons.wikimedia.org/w/index.php?curid=8334549
  • By Office of U.S. Ambassador to U.K. – https://twitter.com/USAmbUK/status/1454009396594368518, Public Domain, https://commons.wikimedia.org/w/index.php?curid=112230057
  • By Stinglehammer – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62549980
  • By Thomas Nugent, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=101127026
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