Author: Arrisje

Purple Cabbage (Dutch)

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

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 …

Oliebollen

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.

Ingredients

  • 1 (0.6 ounce)yeast
  • 1/2 cup lukewarm milk
  • 1 bottle dark beer
  • 3 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple – peeled, cored and finely chopped
  • oil for deep-frying
  • confectioners’ sugar for dusting

Instructions

  1. Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture,  egg and beer in the flour and mix into a smooth batter.
  2. Soak the raisins in water, after they are plum take the raisins out of the water and stir the raisins and apple in the flour. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to put the bowl in the stove with only the light on, it will help to rise.  This will take about 1 hour.
  3. Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It’s easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners’ sugar. Serve them piled on a dish with more confectioners’ sugar dusted over them. Eat them while warm.

*Below is my recipe card. Right click and save, print as a 4×6 picture*

Olie Bollen

5 from 1 vote
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Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Holiday/New Years
Cuisine Dutch
Servings 20
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Ingredients

  • 1 0.6 ounceyeast
  • 1/2 cup lukewarm milk
  • 1 botlle dark beer
  • 3 1/4 cups all-purpose flour
  • 2 tsp salt
  • 1 egg
  • 1 1/2 cup raisins
  • 1 Granny Smith apple - peeled cored and finely chopped
  • oil for deep-frying
  • confectioners' sugar for dusting

Instructions

  • Warm the milk to 110F and add the yeast and 1 tbsp sugar. Let stand for 10 min it should be foaming by now, If not then your yeast is not working. Try a new package. Sift the flour and salt into a large bowl. Stir the yeast mixture, egg and beer in the flour and mix into a smooth batter.
  • Stir in the raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. I like to use the stove. Turn the light on and it is enough heat to make it rise. This will take about 1 hour.
  • Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons. It's easier to use a gravy ladle and one soup spoon. The gravy ladle gives you the right size for the oliebol. Drop them carefully into the hot oil. Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them while warm.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!

 

 

Chicken Enchilada

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

Cinnamon Rolls

Cinnamon Rolls

After you make these cinnamon rolls your self you don’t want to buy them no more pre-made. It’s really not that hard to make them yourself :). The first cinnamon roll was baked in Sweden where Oct. 4 is known as National Cinnamon Bun Day. There cinnamon rolls are social institutions that should not be missed, according to communityofsweden.com. They are commonly enjoyed during FIKA, a get-together with friends. Cinnamon rolls in Sweden are not as sweet and heavy as they are in the United States. In Sweden, the dough contains a hint of cardamom, a spice in the ginger family, and they are baked in muffin wrappers to make a more delicate treat

Cinnamon rolls are a popular breakfast food in the United States. Philadelphia-style cinnamon rolls date back to the 18th century. It contains honey, sugar, cinnamon and raisins. Although they are popular all over America, according to foodtimeline.org, they are often associated with Philadelphia and a coffee shop counter lined with sticky buns is still common in this city.