Roasted Asparagus

Jun 26, 2016 by

 

Roasted asparagus in the oven is one of the easiest way to prepare asparagus. It won’t take you but 12 to 15 minutes 🙂

Ingredients

  • 1 bunch of Asparagus
  • olive oil
  • cherry tomatoes
  • goat cheese or feta cheese
  • pepper
  • salt

Instructions

  1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.

Roasted Asparagus
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Ingredients

  • 1 bunch of Asparagus
  • olive oil
  • cherry tomatoes
  • goat cheese or feta cheese
  • pepper
  • salt

Instructions

  1. Preheat the oven to 425F. Wash the asparagus and cut the woody ends off. Drizzle olive oil on your baking sheet. Place the asparagus on the baking sheet. Cut the cherry tomatoes in half and add to the asparagus. Sprinkle with pepper and salt to your taste. Roast the asparagus in the oven for 10 min. Then add the goat cheese or feta cheese and Roast for another 5 minutes.
7.6.4
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Boerenkool Stamppot

Apr 24, 2016 by

Boerenkool Stamppot (kale hodgepodge literary translated farmers cabbage hodgepodge) is a Dutch dish of mashed potatoes mixed with kale. There are sometimes other vegetables mixed into Stamppot, like sauerkraut (zuurkool stamppot), raw endive (andijvie stamppot)or carrots (hutspot). It is commonly served with a smoked sausage (rookworst), spekjes (bacon), pickled baby onions and gherkins. It is also tasty with a small “pond” of brown gravy in the center of the vegetable mixture.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).

At the moment one pot dishes seems to be in “style” like one pot pasta’s. Stamppot have been around in the Netherlands like forever, you could say one of the first one pot meals ;).The stamppots are primarily served as a cold-weather dish, though some varieties are eaten year round. Dutch habit is that you don’t make no boerenkool till it has been freezing temperatures. The starch in the leaves is converted by the freezing temperature into sugars, which makes the taste of kale sweeter.

This simple but yet so delicious recipe I got from my dear mom. I can’t ask her no more: “Mom how did you make it?”, that’s why this recipe book is a true treasure to me.

Ingredients:

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Preparations:

Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.

Take the smoked sausage out of the pan. drain and mash the kale and potatoes.  Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.

Boerenkool Stamppot

10 minPrep Time

20 minCook Time

30 minTotal Time

Yields 4

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Ingredients

  • 1 bunch of kale
  • 6 medium sized peeled potatoes, halved
  • 3 tbsp butter
  • 1/2 cup milk, warm
  • 1 smoked sausage
  • black pepper
  • salt
  • bacon

Instructions

  1. Peel the potatoes cut in halves, Was the Kale good make sure their are no caterpillars left on the leaves. Cut or tear the kale in small pieces, take the vein out . Put the potatoes in a pot, cover with just enough water. Add the kale, top it with the smoked sausage. Pierce the smoke sausage. Bring to a boil, then cook on medium high for about 20-30 minutes till all done.
  2. Take the smoked sausage out of the pan. drain and mash the kale and potatoes. Add the butter and warm milk. Add pepper and salt to your taste. Serve with the smoked sausage, crumbled bacon and some gravy.
Cuisine: Dutch |
7.6.4
220
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Celery Root Salad

Jan 12, 2015 by

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

Ingredients
  • 1 celery root
  • ½ tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper
Instructions
  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won’t turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the “matchsticks”. They should be “limp” Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.

Celery Root Salad

This salad is also called celery remoulade , but this is misleading because there is no remoulade sauce used. I used crème fraiche, mayonnaise and mustard. The salad is delicious on crackers or bread and perfect as a side dish with fish.

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 1 celery root
  • 1/2 tsp of salt
  • 1 tbsp vinegar
  • 1 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 1 tsp white pepper

Instructions

  1. Peel the celery root, cut in small matchsticks. Put the celery root matchsticks in some water, so they won't turn brown
  2. Put water in the pot, boil and add the salt. Then add the drained celery root, and the vinegar, cook for 7-10 min. depends on how thick you have cut the "matchsticks". They should be "limp" Drain in a colander and rinse with cold water.
  3. While the celery root is cooking make the dressing. Combine the crème fraîche, mayonnaise, mustard, sugar and white pepper. Add the cooked celery root, mix well.
Cuisine: Dutch | Recipe Type: Side Dish/Appetizer
7.6.4
162
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VegiRoni Salad

Jul 13, 2014 by

 

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it’s delicious. VegiRoni Salad is one of my favorite salads now. You don’t have to add the Pico de Gallo you can eat it without it to. Your choice.

Ingredients

1/2 lb elbow macaroni, cooked ala dente (7min) that’s a half box.
1/2 cup white vinegar
1/2 cup sugar
1 cup finely chopped bell pepper
1 tbsp celery seed
1/2 tbsp of black pepper
1 cup of Hellmans mayo
1 cup of prepared pico de gallo
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Anaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  3. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  4. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.

 

VegiRoni Salad

One thing led to another. I was making a simple macaroni salad and then I had some leftover Pico de Gallo and I thought to my self hmm. How would that taste if I add that to the macaroni salad. And I was right it's delicious. VegiRoni Salad is one of my favorite salads now. You don't have to add the Pico de Gallo you can eat it without it to. Your choice.

20 minPrep Time

20 minTotal Time

Yields 8

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Ingredients

  • 1/2 lb elbow macaroni, cooked al dente (7min)
  • 1/2 cup white vinegar
  • 1/2 cup sugar
  • 1 cup finely chopped bell pepper
  • 1 tbsp celery seed
  • 1/2 tbsp of black pepper
  • 1 cup of Hellmans mayo
  • 1 cup of prepared pico de gallo
  • For the pice de gallo
  • 1 mango
  • 1/3 cup chopped cilantro (if you donâ??t like cilantro use parsley)
  • 2 green onions
  • 1/2 small onion minced
  • 2 chopped tomatoes
  • 1 Anaheim pepper
  • 1/2 tsp pepper
  • 1/8 tsp salt
  • 2 tbsp lemon juice

Instructions

  1. Heat the vinegar and sugar until sugar is disolved.
  2. Cook the macaroni for 7 minutes drain and rinse in cold water. Put the cooled off macaroni in a freezer bag and add the
  3. vinegar sugar mixture to the macaroni. refridgerate in freezer bags for several hours to allow it to set or put it in the freezer for 1 hour. After soaking its possible that there is too much sugar/vinegar mixture, if you find it to be very liquidy you can toss it into a collander for a minute to drain some off.
  4. Chop the bell pepper of your choice you can use the green, yellow or red. Or make a mixture of all the bell peppers. Add to the macaroni. Then add 1 tbsp celery seeds and 1/2 tbsp black pepper. Add mayo to taste, I use 1 cup. And add 1 cup of prepared pico de gallo.
  5. To make the pico de gallo Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put in the refrigerator so it can marinate for at least an hour.
Cuisine: American | Recipe Type: Salad
7.6.4
151
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Stuffed Eggplant

Jul 13, 2014 by

 

Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble ‘canoes’. Cut the center portion into small pieces, and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  3. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  4. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.

Stuffed Eggplants

5 minPrep Time

20 minCook Time

25 minTotal Time

Yields 2

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Ingredients

  • 1 large eggplants
  • 1/2 cup olive oil for frying
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 2 tomatoes, chopped
  • 1/2 green bell pepper and 1/2 yellow bell pepper, seeded and chopped
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp curry powder
  • 1/2 tsp paprika
  • salt and pepper to taste
  • 1 cup dry bread crumbs
  • 1/2 cup crumbled feta cheese

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Slice the eggplant in half. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside.
  3. Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes.
  4. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the two eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet.
  5. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned.
7.6.4
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Stofoe Bontjie

Jun 23, 2013 by

 

Stofie Bontjie one of my favorite Suriname Recipes. Easy to make and so much more taste.

Ingredients

1½ lb green beans
2 tbsp butter of olive oil
1 onion
1 large tomato
1 bouillon cube
optional black pepper or 1tsp sambal

 

Instructions

1.  Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.

2. Add the green beans, and the optional black pepper or sambal. Add 1 cup of water, put the lid on the pot and cook on medium high for 20 min.


Stofoe bontjie

One of my favorite Suriname Recipes. Easy to make and so much more taste.

5 minPrep Time

25 minCook Time

30 minTotal Time

Yields 4

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Ingredients

  • 11/2 lb green beans
  • 2 tbsp butter of olive oil
  • 1 onion
  • 1 large tomato
  • 1 bouillon cube
  • optional black pepper or 1tsp sambal

Instructions

  1. Cut off the ends of the green beans, and wash them. Fry the onion in the butter till translucent, add the cutup tomato and bouillon cube.
  2. Addd the green beans, and the optional black pepper or sambal. Put the lid on the pot and cook on medium high for 20 min.
7.6.4
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Green Cabbage

Dec 9, 2012 by

Cabbage is a leafy green biennial, grown as an annual vegetable for its densely-leaved heads. Closely related to other cole crops such as broccoli, cauliflower and brussels sprouts. Cabbage heads generally range from 1 to 8 poundsand can be green, purple and white.

It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. Cabbage is prone to several nutrient deficiencies, as well as multiple pests, bacteria and fungal diseases.

Cabbages are prepared in many different ways for eating, although pickling, in dishes such as sauerkraut, is the most popular. Cabbage is a good source of beta-carotene, vitamin C and fiber.

Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don’t have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.

Green Cabbage

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 green cabbage
  • 1 small onion
  • 1 tbsp chicken base
  • 2 cups of water
  • 1 tsp celery seeds
  • 1/8 tsp red pepper flakes
  • fat back or bacon

Instructions

  1. If you use salt pork or you may call it fatback. You need to cook it separate in a pot of water, other wise the cabbage will be to salty. If you use regular bacon you can add it to the cabbage.
  2. Cut the green cabbage in 4 quarters and cut the core out.
  3. Cut the quarters in half again. Mince the onion and add the cabbage and onion to the water. Add the chicken base (if you don't have that use a bouillon cube), celery seeds, and pepper flakes. After you cook the salt pork for about an half hour your cabbage should be tender by now. Take the salt pork out of the water and cut it up, add to the cabbage.
7.6.4
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Black Eye Peas Salad

Sep 3, 2012 by

 

Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.

Black Eye Peas Salad

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 can black-eyed peas
  • 1/2 english cucumber
  • 1/4 cup finely chopped red onion
  • 2 medium tomatoes, seeded and chopped
  • 1 medium jalapeño pepper, finely chopped
  • 1/2 cup chopped fresh cilantro if available
  • 2 cloves garlic, minced
  • 1/4 cup fresh lemon juice (about 2 large lemons) or more to taste
  • 1/3 cup extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Remove half of the cucumber skin, leaving thin strips of green all the way around. Cut into quarters lengthwise, remove the seeds and chop. Transfer to a bowl and add the chopped onion, tomatoes, jalapeño, cilantro and garlic. Add the rinsed black eye peas. Put the lemon juice and about 1/4 cup olive oil in a separate bowl add salt and pepper and more lemon juice if desired. Refrigerate 30 minutes before serving.
7.6.4
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Green Beans

Aug 26, 2012 by

Here is another recipe of my Mother, simple, easy and very tasty.

Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.

Green Beans

Here is another recipe of my Mother, simple, easy and very tasty.

10 minPrep Time

15 minCook Time

25 minTotal Time

Author:

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Ingredients

  • 750 gram green beans
  • 1/2 tsp salt
  • 1/4 tsp nutmeg powder
  • 1 tbsp butter

Instructions

  1. Wash the green beans and cut the ends of the beans.
  2. Put the beans under just enough water. Add some salt and cook till done. Takes about 15 minutes. If there is remaining water left pour it off. Add the butter and nutmeg powder.
7.6.4
102
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Foo Young Hai (Indonesian, Dutch)

May 12, 2012 by

Foo Young Hai

I could not find a lot about the history of Foo Yong Hai, but I believe it must have had traveled through a long and winding path to become the way it is now. But Nevertheless during its spread in Western Europe Foo Young Hai has gradually changed and was adapted as a more western style omelet with fillings inside, while in Canton, the standard way of cooking fried Foo Yong eggs is actually mix the ingredients (Cantonese BBQ pork strips and other vegetables) with the beaten egg yolk before frying. Apart from that, I found out that “hai” means crab. The Foo Yong Hai that I know mostly uses prawns, shrimps or chicken. Either way it’s a delicious dish. In this recipe I used chicken.

Ingredients

6 eggs
4 skinless boneless chicken thighs
2 leeks
1 tray of mushrooms
1/2 tsp salt
3/4 tsp pepper
For the foo young hai sauce:

4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
1 cup of tomato ketchup
1/3 cup of sugar
6 tbsp ketjap manis (sweet soya sauce)
2 tsp ginger
2 cups cooked rice.

Instructions

1.  First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.

storyboard foo young hai

2. Shredd the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.

storyboard foo young hai2

3. Now it’s time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposide over the meat vegatable mixture. Put the omelet on some cooked rice and pour the babi pangang sauce over your omelet.

storyboard foo young hai 3

Foo Young Hai

45 minPrep Time

10 minCook Time

55 minTotal Time

Yields 4

Author:

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Ingredients

  • 6 eggs
  • 4 skinless boneless chicken thighs
  • 2 leeks
  • 1 tray of mushrooms
  • 1/2 tsp salt
  • 3/4 tsp pepper
  • For the foo young hai sauce: 4 cups bouillon (you can make that by boiling the chicken in water and add a bouillon cube)
  • 1 cup of tomato ketchup
  • 1/3 cup of sugar
  • 6 tbsp ketjap manis (sweet soya sauce)
  • 2 tsp ginger
  • 2 cups cooked rice.

Instructions

  1. First start making the Foo Young Hai Sauce. Cook the chicken in a pot with water, add 1 chicken bouillon cube. Boil till the chicken is done. Take the chicken out then add the tomato ketchup, sweet soya sauce, sugar and ginger to the 4 cups of broth. Add diluted cornstarch to make the sauce thick. You can freeze the sauce before you add the diluted cornstarch.
  2. Shred the chicken. Cut the leeks in rings and rinse with water to get all the sand out. Cut up the mushrooms. Put some olive oil in a hot skillet, add the leeks, mushrooms, shredded chicken and pepper and salt.
  3. Now it's time to make the omelet. Beat the eggs. The skillet has to be hot, add some olive oil then pour in the egg mixture. Pull on the side so the egg mixture can run under it. Do that all around. When the omelet is nearly done, add on one side the vegetable meat mixture, then flip the opposite over the meat vegetable mixture. Put the omelet on some cooked rice and pour the Foo Young Hai sauce over your omelet.
Cuisine: Indonesian/Dutch | Recipe Type: Dinner
7.6.4
84
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White Bean Chili Chicken

May 7, 2012 by

Ingredients

  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions

Instructions

  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an 1/2 hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.

White Bean Chili Chicken

1 hrPrep Time

1 hrCook Time

2 hrTotal Time

Author:

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Ingredients

  • 2 chicken breast
  • 2 tbsp chicken base
  • enough water to cover the chicken
  • 2 cans white northern beans
  • 1 can drained diced tomatoes
  • 1 can of diced green chiles
  • 1 chopped onion
  • 1 tbsp crushed garlic
  • 1 tbsp olive oil
  • 1/2 tsp oregano
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • shredded Montery Jack Cheese
  • chopped green onions

Instructions

  1. Put the chicken breast in a pot, add enough water to cover the chicken. Add the chicken base and simmer (about 1.2 hour) or until the chicken is done. Cut the onion up, add 1 tbsp olive oil to the skillet and add the onion and garlic, brown lightly.
  2. Take the chicken out of the broth, and strain the broth. Shred the chicken and put it back in the broth. Add the beans, tomatoes, chiles, onion, garlic and seasonings. Simmer for about an 1/2 hour. Serve with some Monterrey Jack Cheese and green onions. If you like it thick simmer till the stock is more reduced.
Cuisine: Universal | Recipe Type: Soup
7.6.4
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Maque Choux

May 6, 2012 by

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Ingredients

2 cups of fresh clean corn
1/2 cup cream
6 strips of bacon
1 small onion, chopped
1 medium tomato, chopped
1/2 bell pepper, chopped
1 green onion
1 tsp Louisiana hot sauce

Instructions

Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.

Maque Choux

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 2 cups of fresh clean corn
  • 1/2 cup cream
  • 6 strips of bacon
  • 1 small onion, chopped
  • 1 medium tomato, chopped
  • 1/2 bell pepper, chopped
  • 1 green onion
  • 1 tsp Louisiana hot sauce

Instructions

  1. Clean corn. Cut the bacon into small strips, add the bacon to the skillet with the minced onion and cutup bell pepper cook until slightly crunchy. Add the sliced tomato and corn, when tender add the cream and the Louisiana hot sauce. Top off with the sliced green onion.
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