Author: Arrisje

Goulash

Goulash

This thick, hearty dish was (and still is) a very popular dish among herdsmen in Hungary. This peasant dish got on the table only towards the end of the 19th century. Restaurants started to put goulash on their menus to. By the second half of the 20th century the soup became the number one dish of Hungary. It got this name because the herdsman of Hungary often travelled far from home on horseback with their sheep to find better pastures on the Hungarian plains. At nightfall the herdsman’s would build a fire, slaughter an animal and then cook it for several hours in a large pot hanging over the fire known as a bográc.

There are many different ways of making goulash, as it is with every dish. Goulash can be served with potatoes, dumplings, spatzle, or just as a stand-alone dish with bread.

Banana Pudding (not yo mama’s)

Banana Pudding (not yo mama’s)

Banana pudding has a long history dating back to the 19 century, there isn’t much information available. What I did find is that bananas began to be marketed in the United States around the 19th century. Cooks were fascinated by this exotic fruit and began using them in existing recipes of cooked puddings and baked custards topped with meringue. A 1902 cookbook contains recipes for fried bananas, baked bananas, banana pudding, and banana cake in a section called Hawaiian recipes.

In 1901 Nabisco began marketing vanilla wafers. No one seems to know which cook was the first to line the pudding dish with vanilla wafers but it caught on quickly, especially after Nabisco began printing the recipe on their vanilla wafer package. Banana pudding is a dessert common in the Southern United States.

I personally do not care for the vanilla wafers so I use chessman cookies.

Spanish Rice

Spanish Rice

Spanish food is quite different from that of many other European countries in that it makes heavy use of rice; a staple that is more commonly associated with Asian countries. In order to understand exactly why the Spanish use rice so much in their cuisine it is beneficial to recount the history of Spanish rice. Spain was ruled by the Moors, who in turn were heavily influenced by the cuisine and culture of Muslim Arabs form the Middle East. It is widely believed that it was the Moors who laid the foundation stone in the history of Spanish rice by introducing it to the local population. By the time the Moors were expelled from Spain more than 700 years after they first arrived, rice had already developed a long established history among the Spanish people who were not prepared to abandon it.

The fact that rice came to the Spanish from the Moors is supported with linguistic evidence. The Spanish word for rice is ‘arroz’ which seems to come directly from the Arabic word for rice which is ‘al- ruzz’.

Spanish Rice Today

Today the term Spanish rice is often used to denote a specific dish that is served as a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro as well as a few other ingredients. One common cooking method for Spanish rice is to saute the rice until golden brown and cook it in chicken broth. Vegetables including carrots and peas or corn may also be used depending on the recipe.

Spanish rice is a popular dish in the Southwest of the United States, where it often features liberal portions of grilled and stewed vegetables. The version of Spanish rice cooked throughout South America tends to be more standardized, often with just enough tomato and chili to provide the characteristic reddish orange color and a smoky, garlic and onion taste. It is frequently served as a side dish alongside other Venezuelan and other South American Cuisine. The source of this article is from http://www.kwintessential.co.uk/

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup minced onion
  • 1 tbsp garlic
  • 1/2 cup chunky salsa
  • 1 cups chicken broth
  • 3/4 cup rice
  • 1/2 cup frozen sweet peas (optional)

Instructions

  1. Put 2 tbsp olive oil in the pot, then add the minced onion and garlic. Keep stirring till translucent. Then add the rice to the onion garlic mixture. Keep stirring do not burn the rice, when the rice gets light brown add the chicken broth and salsa. This is the basic version, if you like add 1/2 cup frozen peas. Put the lid on it and simmer for 20 minutes.

*Arrisje’s Recipe Card. Right Click on the pic below,save it to your hard drive and print it as 4×6 pic*

Spanish Rice

No ratings yet
Print Pin Comment
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Spanish
Add to Shopping List

Ingredients

  • 2 tbsp olive oil
  • 1/2 cup minced onion
  • 1 tbsp garlic
  • 1/2 cup chunky salsa
  • 1 cups chicken broth
  • 3/4 cup rice
  • 1/2 cup frozen sweet peas optional

Instructions

  • Put 2 tbsp olive oil in the pot, then add the minced onion and garlic. Keep stirring till translucent. Then add the rice to the onion garlic mixture. Keep stirring do not burn the rice, when the rice gets light brown add the chicken broth and salsa. This is the basic version, if you like add 1/2 cup frozen peas. Put the lid on it and simmer for 20 minutes.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!
Dutch Apple Cake

Dutch Apple Cake

My sisters came to visit me last year and my sister Martha made this for us. She gave me her recipe and I made a few changes to the ingredients, just added cinnamon, vanilla and lemon extract.

Dutch Apple Pie

Dutch Apple Pie

Recipes for Dutch apple pie go back centuries. There exists a painting from the Dutch Golden Age, dated 1626, featuring such a pie.

The basis of Dutch apple pie is a crust on the bottom and around the edges. This is then filled with pieces or slices of apple, usually a crisp and mildly tart variety such as Goudreinet or Elstar. Cinnamon and sugar are generally mixed in with the apple filling, and lemon juice is often added. The filling can be sprinkled with liqueur for taste. Atop the filling, strands of dough cover the pie in a lattice, holding the filling in place but keeping it visible. Though it can be eaten cold, most people crave for the warm version, with a dash of whipped cream or vanilla ice cream.