Smoor Daging
Smoor Daging is one of the many dishes you can find on a Indonesian/Dutch Rijsttafel buffet. It’s smothered beef in Soya sauce.
Author: Arrisje
Purple Cabbage (Dutch)
Red, Purple Cabbage: cabbage gets its color from a pigment called anthocyanin as do all red, blue, and purple plants. Red cabbage was even grown in the Middle Ages when botanists learned to encourage its special color feature.
In its raw state, cabbage contains iron, calcium, and potassium. High marks are given for its vitamin C content. Cabbage is also high in vitamins B1, B2, and B3. Lengthy cooking tends to lower the nutritional value considerably.
Red cabbage is higher in fiber than green, with 4 ounces of it boiled and drained offering 2.7 grams. It’s higher in vitamin C, offering 25.8 milligrams for 4 ounces cooked. Red cabbage is also higher in calcium, iron, and potassium than its green cousin.
Savoy and napa cabbage can boast they contain 20% of the RDA for vitamin A, while red and green cabbages contain considerably less. Bok choy contains the most vitamin A, supplying 60% of the RDA, although it is equal to red and green cabbage in other nutrients.
Pickling is an excellent way to preserve the vitamin C in cabbage. In fact, Captain Cook attributed his crew’s good health to a daily ration of sauerkraut.
Purple Cabbage: (Rode Kool) Is another recipe of my mom, this is the kind of food I grew up with. The pictures are not doing justice to this easy recipe.
Jambalaya
Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia “stew of rice and fowl.” Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn’t have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
Ingredients
- 1 polish sausage
- 1 cup leftover chicken if you don’t have that use some raw chicken
- 1 cup of cubed ham
- 2 tsp chili powder
- 1tsp salt
- 1/2 tsp red pepper
- 1/2 tbsp crushed garlic
- 1 can of crushed tomatoes 14 1/2 oz
- 1 box of bouillon 32 oz
- 1 cup of uncle bens rice
- 1 tbsp of tomato paste
- 1 cup of minced onion
- 1/2 cup of bell pepper
- 1 cup of celery
- 1 tbsp crushed garlic
- 2 bay leaves
- 1 tsp of thyme
- 1 cup of wine of your choice I use whaver I happen to have open
Instructions
- Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
- Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
- Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.
Arrisje’s Recipe Card 4×6 * Right Click on this picture, then save to your hard drive, and print as 4×6 picture *
Jambalaya
Jambalaya is pronounced jahm-buh-LIE-uh or jum-buh-LIE-uh According to the Online Etymology dictionary 1872, from Louisiana Fr., from Prov. jambalaia "stew of rice and fowl." Jambalaya originated in southern Louisiana by the Cajuns around the bayou where food was scarce, as opposed to the richer part of Louisiana. The word is said to be a compound word of Jambon from the French meaning ham, and Aya meaning rice in African, as there were many slaves in the Louisiana at the time. Common belief is that it originated from the Spanish Paella, which has also transformed in the United States to a dish called Spanish Rice. Jambalaya is a bit different many times as it incorporates seafood , ham, link sausage rounds and chicken, although it doesn't have to have all those ingredients. It can be made (separately or all together) with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
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Ingredients
- 1 polish sausage
- 1 cup leftover chicken if you don't have that use some raw chicken
- 1 cup of cubed ham
- 2 tsp chili powder
- 1 tsp salt
- 1/2 tsp red pepper
- 1/2 tbsp crushed garlic
- 1 can of crushed tomatoes 14 1/2 oz
- 1 box of bouillon 32 oz
- 1 cup of uncle bens rice
- 1 tbsp of tomato paste
- 1 cup of minced onion
- 1/2 cup of bell pepper
- 1 cup of celery
- 1 tbsp crushed garlic
- 2 bay leaves
- 1 tsp of thyme
- 1 cup of wine of your choice I use whaver I happen to have open
Instructions
- Season the chicken with the season mix of chili pepper, red pepper, and salt. Cut up the vegetables. Put 1tbsp. olive oil in the skillet and fry the chicken, take the chicken out and add the cut up polish sausage and ham, and brown. Take the meat out of the pot and put in a separate pot where you put eventually everything in.
- Add to the skillet a 1 /2 tbsp olive oil and add the trinity (bell pepper, onion and celery) Cook till semi done, add 1 tbsp of tomato paste. Then add the 1 cup of wine and let it reduce.
- Add all to the pot of meat. Then add 1 cup of rice, the box of bouillon, 2bay leaves and 1 tsp of thyme, let it simmer for 20 min.
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Oliebollen
An oliebol (plural oliebollen is a traditional Dutch food. Oliebollen (literally oil balls) are traditionally eaten on New Year’s Eve and at funfairs. They are also called smoutebollen in Belgium. Sometimes it is referenced in English as Dutch donut.
They are said to have been first eaten by Germanic tribes in the Netherlands during the Yule, the period between December 26 and January 6. The Germanic goddess Perchta, together with evil spirits, would fly through the mid-winter sky. To appease these spirits, food was offered, much of which contained deep-fried dough. It was said Perchta would try to cut open the bellies of all she came across, but because of the fat in the oliebollen, her sword would slide off the body of whomever ate them.
Chicken Enchilada
Enchilada: [ehn-chee-LAH-thahs ] a tortilla dipped in chile sauce, stuffed with a variety of ingredients then rolled up and baked. The word “enchilada” just means “in chile”. In Mexico the dish is simple “street vendor” fare and not typically the more elaborate version we see in most U.S. Mexican restaurants. There are two basic methods of making enchiladas. The first method is where the tortilla is lightly fried then dipped in a warmed chile sauce then filled and rolled. The second method dips the tortilla in “raw” sauce then lightly fried, filled and rolled. According to American Food and Drink an article in “American Speech” in 1949 described the enchilada as “a Mexican dish prepared more for turista than for local consumption