#baked yucca fries

[mariacallous]

Come the warm, ripening days of summer and I imagine that I am closer to a more ancient, basic and healthful style of vegetable and grain eating than in my cold and meaty winters. I am seduced by my garden and neighboring farm stands vivid with color and flavor.

I avoid a lot of hot time in the kitchen. Much is eaten raw or almost: vegetable soups - gazpacho has many names and many recipes - vegetable sauces for rice or pasty and endless salads. I have corn on the cob and other vegetables in every form: grilled, roasted, steamed, stir-fried, puréed and combined in a variety of stews to be eaten hot, cold and at room temperature. Fresh herbs, garlic, onions and imagination sauce the dishes. The first beans from the pod or dried beans, fruit, cheese, bread and wine complete my menus.

There is almost no meat and little chicken or fish - an occasional grilling, a stew more vegetable than meat, a slice of cold meat or charcuterie, a boiled egg, a little tuna from the can.

I eat this way for pleasure as well as in a modern quest for a more healthful diet. Those came before us ate this way to take advantage of what they had - often limited. While we tend to see a cornucopia-vision of the past, rich in more seasonal, more natural foods, it is only partly true.

Winter in most climates was short of fresh vegetables, and the world relied on salting, pickling, drying and cold storage for any vegetables at all. The animal protein we are fending off today was in short, expensive supply.

With the best will in the world and without an evil intention, food writers and the natural inclination of all of us to glamorize the past and the far away have been guilty of distorting our view of the way the world eats. By selecting the best, the most festive food of other places or times, we have come to see them as halcyon visions of plenty, filled with meat and seafood, sugar and cream.

It is not sugarplum fairies, but roasts and fries, sausages and sautés, stews and cassoulets that frolic in our Rabelaisian dreams. Southern picnics are enriched with baked hams and fried chicken. Clambakes clutter the shores of a mythical New England. In that world of the imagination, native Africans are awash in chicken and ground-nut stew, native Americans feast on venison and buffalo, Greeks expand over countless dishes of succulent lamb, the Chinese are exquisite in damask while dining on unimaginably choice viands.

The English eat hearty roasts, silken salmon, and mountains of oysters. The French of the mind are various, either robust peasants glorying in rich stews or jeweled aristocrats whose famous chefs set forth succulent sauces. Our Italians live in a world of perpetual holidays, their risotti topped with pungent white truffles.

While not totally untrue - these foods did exist in each of these countries and were eaten by the natives at least upon occasion - such visions falsify the totality of real experience and may contribute to the glut of fat and cholesterol in our lives. We equate these festive foods with good living and think that ,if we can, we should eat this way all the time.

Our ancestors and many peoples all over the world today eat very differently from this skewed perception. Carbohydrate, or stodge, was what really fed and filled up most people. With bread as the staff of life in Europe, scarcity led to bread riots for centuries. Even in the recent past, when the government-fixed price of bread was raised in France, the announcement was carefully scheduled for August when almost all Frenchmen are on vacation.

Certainly, the staple food of the vast majority of the world is still rice, followed by bread and potatoes along with noodles - pasta among them - soy foods, yams, taro, yucca, corn, beans, pulses such as lentils, myriad grains and other starchy foods with names foreign to me. In the past and in much of the present, animal protein, when available, has been primarily a flavoring.

Beasts were not killed promiscuously. They were the cash crops and the providers of the milk and eggs. If a pig was slaughtered in the fall, that was a major event, and a family would hoard the preserved hams for Christmas and Easter, or sliver small amounts for a taste at many meals. A prosciutto bone or other ham bone was an asset to be used and reused in soups until flavorless. Fresh meats were rare; only the overage animal or the single, religiously festive springling was sacrificed.

To envisage a chicken in every pot was to dream of luxury indeed - the most luxurious of Sunday dinners.

if other meats were salted and smoked like bacon, or pickled like corned beef, air-dried like grisson or jerky, or preserved in fat like confit, it was to keep them over the winter and dispense them parsimoniously as special treats.

So when we read recipes for peasant dishes crammed with meat, we should remember we are reading about rare treats, not daily fare. Even fishing nations could have uncertain catches, rough seas and months when it was impossible to put out upon the water. Even plenty might need to be sold. A home-cooked paella was mainly rice, seasonings, oil and vegetables.

The great go-along-withs have been vegetables and fruits, fresh when in season, pickled or preserved for inclement times. A little fat would have come from the possibilities of each region - olive oil, butter and lard. Food was about survival and pleasure when possible. No one got more than nutritionally sound share of meat and fat over the course of a year. It is these daily recipes that are by and large missing or recorded primarily as accompanying dishes in our cookbooks and kitchens.

It is up to us to re-create out of our plenty the sane eating and pleasures that scarcity and invention, herb patch and garden, bestowed on our forebears.

"The Real Past", from The Opinionated Palate: Passions and Peeves on Eating and Food by Barbara Kafka

[bisummers]

Top 5 favorite foods?

HMMM food my beloved

1. Sushi, specifically this one fancy place in my area that has consistently blown every other sushi place out of the water. Any excuse i have to spend money we go there.

2. What we call fritanga. Basically fried goods: puertorican turnovers, cod fritters, yucca fritters, potato fritters, corn fritters etc etc

3. Ramen. Soup in general honestly, but ramen is the king of soups. And art form. A warm hug that gives me will to live.

4. Burger with fries. But i don’t mean mcdonalds or something, i’m a snob about it. A good burger wt a perfect side of fries is a thing of beauty and annoyingly hard to do.

5. This is very specific, but my partner makes this thing we called beefy mac. It’s a crackle barrel oven baked mac and cheese dinner mixed wt ground beef seasoned with taco seasoning. If we have sweet fried plantains on the side it’s extra special. Idk what it is but it brings me back from the brink.

[billydavis2244]

Best Restaurants and Cafes in Yucca Valley, California United States.

Yucca Valley, California, offers a variety of excellent restaurants and cafes. Here are some of the best options:Read More

Restaurants:

La Copine: Known for its innovative American cuisine, this spot is a local favorite with dishes like the Jidori chicken and wild mushroom toast.

Las Palmas Restaurant: This family-run Mexican restaurant is praised for its shrimp fajitas, fish tacos, and homemade salsa.

Tiny Pony Tavern: Offers a diverse menu including scallops, lamb pita, and delicious loaded fries.

John's Place: A classic American diner serving hearty breakfast options and comfort food like burgers and chicken fried steak.

C & S Coffee Shop: A beloved local diner known for its avocado omelet and homemade salsa.

Cafes:

Frontier Cafe: Popular for its relaxed atmosphere and menu that includes vegan BLTs, avocado tartines, and various breakfast options.

Yucca Valley Outpost Cafe: A vegan-friendly cafe offering delicious options like apple cinnamon baked donuts and avocado toast.

8 Star Cafe: Features a unique blend of American and Korean dishes, including spicy pork bulgogi and kimchi fried rice.

Food for Thought Cafe: Located in Joshua Tree, this vegetarian cafe serves up fresh, healthy meals like tofu scramble and veggie burgers.

The DEZ Fine Food: In nearby Joshua Tree, this spot is known for its large portions and friendly service, with favorites like matcha lattes and chipotle sandwiches.

These establishments provide a mix of traditional, vegan, and international cuisines, ensuring a delightful dining experience in Yucca Valley.

[menuandprice]

10 Vegetables That Start With Y

There are so many amazing veggies that start with the letter Y, it’s hard to figure out where to even begin! We could talk about yams or yeast extract. But those are too easy. How about yacon? It’s a type of sweet potato that has a brown skin and white flesh. There’s also yuca – an edible root that is popular in Central America. Whatever is your reason to go looking for a list of vegetables that start with Y, you have come to the right place. Ready to go explore?

Yellow Squash

Yellow squash is a favorite all-around vegetable in my family. It is easy to find year-round because of its short growing season. It can be used as a stuffing for peppers, eggplant and tomatoes. It’s also good in stir- fries, as pasta sauce, and soups. Select squash that is firm with rich color for best flavor and texture. If a yellow squash has more green color than yellow, it will most likely be bitter in taste when cooked. Yellow squash can be stored at room temperature for about five days or in the refrigerator for about two weeks.

Yucca Root

Yucca comes from a plant that is native to the United States, as well as Africa and South America. It can be eaten raw or cooked. The yucca root starch is often made into a puree similar to potatoes and used in soups, stews, breads and other baked goods. Yuccas can be found at farmers’ markets and some grocery stores. Look for firm pods, with dry brown skin. Avoid looking for pods that are split open or have small holes in the skin. Store yucca root in a plastic bag in the refrigerator for up to one week.

Yam Bean

The Yam Bean is also known as the “Goa bean”. It is loved by some, but hated by some. The tuberous vegetable is sold year-round at most supermarkets. Yam beans can be stored in a paper bag for up to two weeks in the refrigerator. It need not be peeled and can be cooked in your favorite recipe along with other root vegetables or with red meats. Yam beans are a good addition to sauces, stir fries and soups. While buying the yam bean, choose those that are firm, with smooth skin and a light brown color; avoid choosing those that are cracked.

Yarrow

Yarrow grows from the underground stem of a plant and is used in cooking and as a medicinal herb. It can be found at the farmers’ market or bought in bulk at health food stores. It is a common ingredient in herbal teas and salads. Yarrow can also be dried and used to make a ground powder that is sprinkled on food. Yarrow grows in the wild and can be found growing in meadows and fields. It has deeply cut leaves that form long clusters at the top of the plant. The leaves are used as an herb for seasoning food, for use in salads or for medicinal purposes.

Yacon

Yacon is grown as an annual root crop and is eaten fresh or cooked. It has a sweet flavor similar to that of the pear plant. It can be found at farmers’ markets and in supermarkets. Yacon can be stored in a plastic bag at room temperature for about one week. While purchasing Yacon, look for tubers that resemble small turnips with a sweet smell. Yacon can be found in different shades of purple and white. The tuber is often eaten raw, grated into salads or cooked like a vegetable. It can also be used to make jams, jellies and candies.

Yam

Yam is grown as an annual root crop and is eaten fresh or cooked. It has a sweet flavor similar to that of the pear plant. It can be found at farmers’ markets and in supermarkets. Yam can be stored in a plastic bag at room temperature for about one week. While purchasing yam, look for tubers that resemble small turnips with a sweet smell. Yams can be found in different shades of purple and white. The tuber is often eaten raw, grated into salads or cooked like a vegetable. It can also be used to make jams, jellies and candies.

Yardlong Bean

Yardlong Bean is also known as “Pinto Bean”. These beans are a young green bean grown in the United States. The beans are eaten fresh and come in other colors, including red and yellow. The beans can be roasted, added to soups or used in salads. You can find the Yardlong Bean at farmers’ markets or grocery stores at different times of the year. It’s a good choice for dishes that call for green and white beans or legumes because it has a mild flavor that doesn’t overpower the dish.

Yellow Pear Tomato

Also known as “blushing tomato” and “Florida Tomato”. They are prized for their intense red color. Yellow Tomatoes can be found at farmers’ markets and grocery stores during the summer months. You can store Yellow Tomatoes in the refrigerator for up to one week. Yellow tomatoes should not be confused with Green tomatoes. Green tomatoes tend to have a duller appearance, more yellowish green and do not bruise so easily when handled. It is used in cooking, salads and slices.

Yokohama Velvet Bean

The Yokohama Velvet Bean is also known as “Hairy Cowpea”. This bean is a succulent vine that grows in tropical regions. It can be eaten fresh or cooked and has a crunchy texture. The beans are great in stir fries and can also be used in soups. You can find the Yokohama Velvet Bean at the farmers’ market or grocery stores during the summer months. While buying, look for shiny pods with bright, dark brown color; avoid choosing those that are dull, wrinkled or moldy. Store fresh in a plastic bag for up to three days in the refrigerator. However, dried beans last for about six months when stored properly.

Yukon Gold Potato

Yukon Gold is a very popular variety of potato that can be used in many ways. It has a bright yellow skin with some orange tinges. The potatoes are a good choice for making soups, salads and casseroles. You can find the Yukon Gold at farmers’ markets or grocery stores during the summer months. While buying, look for potatoes with smooth skin, evenly colored flesh and no green spots; avoid choosing those that have wrinkles or other blemishes. Store fresh in a plastic bag in the refrigerator for up to two weeks. If you want to preserve them longer, keep the potatoes in an airtight container and use them within three weeks after purchasing.   This was our comprehensive list for Vegetables That Start With Y. Have you tried any from this list? Let me know in the comments section. The post 10 Vegetables That Start With Y appeared first on Real Menu Prices. Read the full article

[easyveganfood]

Bean and vegan cheese pupusas, fried plantains, baked yucca fries.

[sillyassdisease]

This was the only food pic I took while I was in Hawaii.

Had shaved ice, pineapple whip, and lots and lots of good food! Hawaii can be a little challenging for gluten free as there is a heavy presence of Asian food and fried foods but there are still plenty of options, especially when you look outside of Honolulu.

This meal was from a Cuban restaurant in Honolulu called Castro's. This is their Portuguese sausage, baked eggs, black beans, fried yucca, and pickled veggies. So good.

[musings-sans-muse]

My Big, Fat, Brazilian Wedding

Summary: Good news change your outlook on life, after many years living just as your family expected. You decide to use the newfound joie de vivre to steer your life away from the same old you knew awaited you.

Warnings: some language / a bit of angst

Word count: 2,7k+

A/N: This is my submission to @arrowsandmixtapes​ Rom-Com Writing Challenge. My prompt, as you probably noticed was the movie My big, fat, Greek Wedding (2002). I know very little about the Greek culture and much less its language, so this will follow a Brazilian reader, but it won’t lean heavily on the culture clash. There will be references to food and cultural aspects of Brazilian life, though. I’ll do my best to describe them.

For this part: Sambadrome:  parade area built for the Rio or São Paulo Carnival in Brazil. The venue is also known as Passarela or simply the Sambódromo in Portuguese. Feijoada:  a stew of beans with pork. Served with  white rice and oranges, as well as couve, a side dish of stir-fried, chopped collard greens, and a crumbly topping called farofa, made of manioc flour. Tutu:  consists of bean puree thickened with manioc flour or corn flour. Cracklings:  pieces of pork rind that have been fried until brown and crispy, and most of the fat has been rendered out. Manioc: commonly called cassava, manioc, yuca, macaxeira, mandioca, kappa kizhangu and aipim, is an edible starchy root. Often called yuca in Spanish America and in the United States, it is not related to yucca. Can be steamed, boiled, baked, or fried before being eaten on its own, mashed, or added to other dishes. Its starch is called tapioca.

Thank you @shellbilee​ for making sure I didn’t write anything weird. 

🧉🧉🧉🧉🧉🧉🧉🧉🧉🧉🧉🧉🧉🧉🧉🧉

It was raining.

I remember it clearly, because my hair was all frizzy in the reflection of the restaurant’s huge mirror by the entrance. There, as I hung my coat, I wondered if my life would ever change.

Being the middle child of a Brazilian couple established in the UK, and the last to be born in Brazil, I moved here when I was three years old.

Ever since, my parents have done their very best to make sure our culture is not lost, and insist on doing everything ‘the Brazilian way’. That included outings, making sure we studied Portuguese, our parties - including a very noisy carnival celebration with the broadcast straight from the sambadrome - family gatherings, social life, food.

So, when they opened the restaurant, of course it would have to be a family business, and of course all our time outside school would be spent holed in there. 

My sister lucked out, marrying (obviously) a Brazilian guy to my father’s content, his best friend’s son, as if they had been promised. But they loved each other, and I loved my three nephews, even if one of them was still on his way.

My younger brother, spending last summer holidays in our grandma’s house, in Brazil, met this girl he kept in touch with and from the look of things, they were pretty solid. He had a spring in his step as he worked in the kitchen - his feijoada was better than my mom’s - whistling when he wasn’t shouting at his sous-chef.

Which left me, in my early thirties, educated and skilled, to run the books for my dad in the restaurant. I knew I had talent for more and I could make more money, but talking to my dad once, as my graduation approached, made things quite clear to me.

“Our professor has contacts and said that I could find a job easily with my skills set!” I told my parents at dinner, my hands going wild with excitement. “And…” 

“What do you need a new job for?” my father asked, interrupting me. “ You’ve never complained about your job at the restaurant. Is your allowance not enough?”

His voice boomed louder with each phrase. He got up then, grumbling all the way into the kitchen to grab his nightcap.

I looked at my mom, who was looking at the threshold where my father had disappeared into. Her face was unreadable.

I lowered my head, trying hard to control the burning in my eyes as I held back my tears.

“Why must you bring up a subject like that during dinner? You know how he gets.” My mother sighed as my first tear fell. “I’ll talk to him.”

She got up then. My head shot up, my heart swelling with hope.

“Do you think he’ll come around?” I asked after a quick sniffle, with a shadow of a smile on my lips.

“Oh, you should know better than him. You do the bookkeeping.” She answered, waving a hand dismissively and turned to head to the kitchen.

“Mama, what do you mean?” I asked, honestly puzzled by her answer.

“Well, you’d know if increasing your allowance would be a problem for the business, wouldn’t you?” She shrugged and turned, disappearing into the kitchen.

I looked at my brother, who was intensely concentrated on his last spoonfuls of soup. He lifted his eyes to mine when the yelling started.

“They’ll come around eventually. Give them time.” he said as he grimaced. Apparently, he believed his words as much as I did.

That’s how I ended up staying, helping my father where I could.

And that day, with my mom sick with the flu at home, I was a waitress during opening hours and worked on the books after hours.

I was by the window, serving two plates of tutu, when I saw him.

Tall, towering over the people walking next to him, broad-shouldered, filling out the navy blue overcoat in such a nice way, I didn’t feel bad ogling as I noticed I wasn’t the only one.

He and his entourage sat by the far wall, and even if I wanted to, I wouldn’t have gotten close to them. People definitely recognized him, and a good ten minutes of his time were spent on photographs and autographs.

Only after my dad got in there and told people to leave the man alone is that they were given menus, and my dad took their order himself as an apology for taking too long to intervene. The man told him he was used to it and that it was no problem.

Coming back to the counter, my dad put the order in my hand as I watched the group talk animatedly, my eyes mostly on him.

His eyes locked with mine.

“Did you hear what I just said?” my dad elevated his voice slightly, bringing the attention of many patrons to us and mine to him. “Get this to your brother. Prioritize it. Complimentary cracklings and fried manioc. I’m heading home to check on your mother.” he added, stern.

“Yes, father.” I lowered my head, and made my way to the kitchen.

He wasn’t the one to pay and the lunch rush got me too busy to have served them anyway.

I heard the waitresses talking, before we closed, that he was some super film star, but I was too tired to join the conversation and I still had to work the day’s numbers.

When I arrived home, I was glad to see my mom up and watching tv with my father sleeping, resting his head on her lap. I smiled at the scene and waved at her, making my way up the stairs to my room.

It felt like I had just closed my eyes when my alarm went off. 

My dad decided to stay home and make sure my mom wouldn’t overexert herself, which left me to “manage” the restaurant.

Things were pretty smooth until I was called. That never happened when my dad was there, so my brother and I exchanged a look.

Two gentlemen sat at the table in question, the one that had his back to me already middle-aged, his hair greyer than black. The one who sat facing me was completely bald, and had tiny, deep set eyes behind his round glasses. I didn’t recognize him.

“How can I help you gentlemen? Oh, Professor Mathison!” I said to the one who I couldn’t see before. “How nice to see you again!” I exclaimed, unable to contain my surprise.

“I’m happy to see you, too!” he replied “When I saw the name of the restaurant, I thought that maybe it could be your family’s. This is my partner, Kevin.”

We exchanged pleasantries and they invited me to sit with them to chat for a bit until the evening crowd was down to two tables when they said their goodbyes.

“So, what was so important that held you back for most of the night?” my brother asked me, concerned.

“It wasn’t a problem.” I said, still smiling and shaking my head at the frown on his brow. “That was my former professor in the Uni.”

“And you sat to reminisce?” he asked me with a bit of a scoff.

“No, they actually had a proposal.” I replied, averting my eyes to the look I was sure I’d see in his.

“Oh, dad won’t like that one bit. The day he chooses to leave things in your hands, you go and stab him in the back?” his accusatory tone irked me quite a bit.

“Excuse me? Stab him in the back? What the hell are you talking about, and who the hell you think you’re talking to Junior?” he straightened upon hearing the nickname I only used with him when he was being an ass.

“I’m sorry. But dad won’t like it anyway. What was this proposal all about?” he replied, his voice this time much milder, but still carrying a little discontent.

“They want me to work at their law firm. They need someone trustworthy to audit the companies they work for, so they know if they’re clean or if there’s money laundering, in case of lawsuits or investigations.” I explained, unable to hide my excitement.

“And you can do that?” his tone suggested genuine surprise.

“Yes. That’s why I studied as much as I did. This is everything I wanted.” I told him earnestly.

“And I bet you’ll make a lot more money.” he added, trying to hide the sarcasm but not quite managing.

It hurt me that he couldn’t be as happy for me as I was. But I understood. The things he wanted for his life didn’t matter to me, had and would never matter to me.

“Money is not what this is about. You know that. You all should know that.” my eyes burned with the tears I was holding back.

Mercifully, someone called me back to the dining hall.

“What is it Angela?” I asked the waitress.

“We have finished cleaning the hall and there’s one last order to be delivered, but Daniel has already left.” she told me with a grimace.

“I’ll deal with it. Does my brother have it?”

“Yes, Jean is already working on it. Good thing the man called when he did, because they were already starting to clean up the kitchen.” she added and said good night.

I said my goodbyes to her and the other waiting staff, to the cooks that were leaving, and waited by the kitchen for the order.

“What about the books?” my brother asked me.

“I’ll work on it tomorrow. I’ve left everything ready upstairs to do it as soon as I arrive tomorrow.” I answered, waving my hand dismissing his concern.

“You be careful!” he added.

“Yes, dad!” I replied. “It’s paid for, so I won’t be carrying cash around. Nothing to worry about. Deliver, drive home, shower, sleep.” I clapped after I finished just for effect.

“Yeah, that’s a great plan.” he said, handing me the bag with the order. “Goodnight, I’ll lock up. Be safe.”

“You too, goodnight.” and kissing his cheek, I left.

The night was chillier than I had anticipated and I had left my coat in the restaurant. I decided not to go back, otherwise the food would be cold by the time I delivered it, and turned on the heating as soon as I got into my car, rubbing my hands on my arms. The wool cardigan I was wearing wasn’t helping much.

London was already quieting as I drove through its wet streets. The light reflecting on the asphalt only added to the chill, and my hands on the steering wheel were painfully cold.

The trip to the address stapled on the brown paper bag was not a long one, which meant I was still not warm as I left the car to knock on the black door of the white house. It had to stay a few houses down the street in the only available spot, as the street was already littered with the residents’ cars parked for the night. All the houses on that street were white I noticed with a pfft.

Immediately after my knock, booming barks reverberated through the house and could have woken the Queen.

“Cow, cow, quiet!” came a command as loud as the bark had been.

That’s why the Queen lives in Windsor! I thought, smiling and shaking my head.

The door opened, and so did my mouth.

The man opposite me also looked surprised.

We stared, open-mouthed, at each other until it got weird.

“Your delivery!” I rushed the words out of my mouth, shoving the bag at him.

“You!” he exclaimed at the same time.

“Me?” I asked, and my face undoubtedly contorted into a puzzled frown.

“Thanks!” he replied, once more at the same time.

Still confused, I uncomfortably laughed. He did too, and I wanted to take a picture of that smile, making a mental note to never judge fangirls for the rest of my life.

I shivered involuntarily then, the cold overwhelming any warmth the butterflies in my stomach had generated.

His smile fell and he lifted a finger to tell me to wait, taking the bag from my outstretched arms. Our hands touched. His leaving a searing trail in their wake. 

He yelped at the contact.

“Your hands are freezing!” he said as he retreated, opening the door to what was probably his living room and putting the bag by a massive curious dog.

“Cow, leave!” he commanded.

He then opened a door to his right, probably a closet.

“Why did you name your dog Cow?” I asked, unable to hold back my curiosity.

He was still hidden in there and poked his head out, with a laugh.

“It’s not cow.” he said, diving back in there, and coming out with a coat draped on his forearm and gloves in his hand. “It’s Kal. K-A-L.” he spelled with a smile.

“Oh, what an odd name.” I wondered, under my breath.

“Here, put these on.” he said, and before I could protest was already holding the heavy coat open for me to slide my arms in. It was huge and engulfed me almost like a blanket. 

“Much better.” he whispered, as he tied a knot around my waist with its belt. “Put these on too, they’ll protect your icy hands.”

Words failed me as to why the gigantic man was so kind and pushy. Also, the smell of his cologne was intoxicating, it was hard to say anything as I inhaled deeply.

“Thank you.” I finally replied, and let go a long and deep sigh.

“Don’t mention it.” he said, smirking. “Just bring it back before spring.”

I stared at him for a second.

“It was a joke.” he said, the smile ever present.

“Oh.” I paused. “Is that a way to get me to come back?” I asked, a newfound boldness overtaking me. 

So many great things had happened so far, why not push my luck a little?

He puckered his lips, and looked up for a few seconds.

“What about dinner? Whenever you’re available?” his brows shot up to his hairline where his lovely messy curls waved in the icy breeze. He put his hands in the pockets of his sweatpants, and swayed back and forth on the balls of his feet.

Nervous.

I frowned as I couldn’t fathom why such a man would be nervous about my reply. He must certainly have models lining up to dine with him.

“Thursday is my day off. I’d love to.” I answered smoothing my features, which led to him relaxing in turn.

“Smashing! I loved the food in your restaurant, but something tells me you’re fed up with Brazilian food.” he said, eyeing me from under his lashes, which was kinda comical with him being so tall.

“You’d be correct.” I replied, nodding. “What about Japanese? My friend owns this restaurant in Soho.”

“That would be perfect! At seven?” he asked, a contagious enthusiasm in his voice.

“Works for me.” I said, and there didn’t seem to be enough air in my lungs. I wanted to jump along the street like Gene Kelly in Singing in the Rain.

The moment stretched as we stared at each other for a few seconds once again. Smiling this time.

Now if the objective me were to examine this scene from the outside, she’d see two dorks smiling at each other like fools. But she wasn’t around at that moment.

He finally sighed and cleared his throat.

“Will you give me your number?” he said, and it felt like he wanted to add something but decided against it mid sentence.

“Oh, sure, duh.” I picked up my phone from my pocket and handed it to him. 

As soon as he handed it back to me, I sent him a winking smiley face with my name. I looked up then and told him my name.

“Oh, shit, yeah! Forgive my lack of manners. I’m Henry.” he said, making a face, as if it were obvious. It must have been to the fangirls.

“So, see you Thursday, at seven.” I said in lieu of a goodbye, and waved briefly.

“See you then.” he replied. “Drive safely.” he added, when I was about to descend the last step.

I half turned and looked at him, haloed by the light coming from his entryway.

“I will.”

[dietsauthority]

5 Health Benefits Of Yucca You Need To Know

White potatoes are a staple in our diet, yet have you become aware of their healthier variant, yucca origin? This root veggie is additionally known as the "much better potato" or cassava and also is generally eaten in Southeast Asia, India, Africa, and South as well as Central America.

After maize as well as corn, it is the third largest source of carbs in the tropics.

Yucca origin is readily available in sweet and bitter ranges, and despite being contrasted to potatoes, its fibrous texture is additionally similar to pumpkin.

This root is normally ground up in numerous flours for cooking, boiled, or friend. Note that it is not connected to the yucca plant, a genus of seasonal shrubs as well as trees that produces white yucca blossom clusters and also yucca fruit.

Yucca root is full of nutrients, as well as a cup (concerning 206 grams) offers:

330 calories

78.4 grams carbohydrates

2.8 grams protein

0.6 gram fat

3.7 grams dietary fiber

42.4 milligrams vitamin C (71 percent DV)

0.8 milligram manganese (40 percent DV)

558 milligrams potassium (16 percent DV)

55.6 micrograms folate ( 14 percent DV)

0.2 milligram thiamine (12 percent DV)

43.3 milligrams magnesium (11 percent DV)

0.2 milligram copper (10 percent DV)

0.2 milligram vitamin B6 ( 9 percent DV)

1.8 milligrams niacin (9 percent DV)

milligram riboflavin (6 percent DV)

55.6 milligrams phosphorus (6 percent DV)

3.9 micrograms vitamin K ( 5 percent DV)

0.7 milligram zinc (5 percent DV)

Therefore, it enhances wellness in different methods. Here are several of its wellness benefits:

1. Relieves Constipation

Yucca is a rich resource of fiber with a cup providing 3.7 grams of it. It stimulates healthy bowel movements as well as treats and protects against constipation.

2. Boosts Immune System

A mug of yucca has 42.4 milligrams of vitamin C, and this powerful antioxidant reinforces the immune system as well as makes you less vulnerable to infections, colds, and also even cancer.

3. Lowers Cholesterol

Yucca additionally reduces cholesterol degrees as well as minimizes the threat of a heart attack, stroke, or various other heart problems.

4. Lowers Diabetes Risk

The high fiber web content of yucca controls blood sugar degrees, as well as controls and manages diabetes.

5. Promotes Weight Loss

Being abundant in fiber, this healthy and balanced root suppresses appetite as well as helps you consume less calories throughout the day. For ideal effects, consume it in the early morning, baked.

Therefore, enjoy your yucca chips or fries, salad or mashed potatoes, as well as gain all its wellness benefits!

[weeklysparksofjoy]

7.26.20 - 8.1.20

Food

1. Chicken Rico: Normally, when we order out, we order Chinese, Poke, or occasionally Greek. This week, we dared to explore other cuisines and ordered from Chicken Rico. The dark meat was so moist and the seasoning on the skin was scrumptious. My boyfriend heated up his leftovers for dinner and the scent of the seasoning had me craving for more. Moreover, I tried yucca and I have to say, I think I like it more than french fries. It’s super dense and more filling than french fries. Food is always a source of joy, especially new ones!

2. Peppermint tea: This week was the first time I had peppermint tea without other flavors, and it’s so refreshing. Before this week, I would avoid any tea with peppermint in it during the day, in fear that it would make me too tired to function. I had it wrong the whole time. This week, I resorted to peppermint tea to destress and unwind at night.

Items

3. Oxo silicone baking cups: I baked Peanut Butter Banana Baked Oatmeal Cups in our new Oxo silicone baking cups and these baking cups are godsend. No more paper cupcake cups sticking to the tin or the muffin sticking to the paper cup. Everything just comes out smoothly. More importantly, they’re great for the environment and save me money in the long run! They are dishwasher safe, so clean up is super easy. As an extra plus, the colors are so bright and cheery. They give me Oh Joy vibes and within my gray-painted walls, I appreciate any pop of color.

Film

4. RuPaul’s Drag Race: I must admit I had never watched RuPaul’s Drag Race before and I decided to give a try this week. First of all, I have to say these drag queens are super talented - from creating their own outfits to dancing, acting, and lip-synching - it’s super entertaining to watch. Second, the real joy from this show is RuPaul’s positivity. I’ve only watched two episodes so far, which have had plenty of drama, but I love that there is a lot of positive feedback on the show and it’s usually very constructive. There’s not much of the histrionic, hurtful comments I remember from reality shows like America’s Next Top Model. I do wish the commercial breaks didn’t try to bait you into thinking there’s more negative drama than there actually is, because I find the show somewhat wholesome. Despite the competition, the contestants often treat each other with respect and kindness and still manage to support each other. There are still some who throw shade, but the balance between the shade and positivity is fairly equal. I think RuPaul is the most positive of them all. I love how RuPaul has concluded each episode thus far by stating, “If you can’t love yourself, how in the hell you gonna love somebody else?” It serves as a reminder to not just the contestants, but also the audience and what an excellent reminder it is. 

Miscellaneous

Morning senses: Last but not least, this week, I found joy in my mornings. Every morning, I sat on the living room couch, feeling the warmth of the sun’s rays on my toes, watching the sun’s light stream in, and hearing the soft chirps of birds nearby. This embracement of my senses has rekindled my joy and appreciation for mornings. At our old place, every window was met with a brick wall from an adjacent building. If I were to extend my hand out of any window, I would have touched the adjacent buildings. As a result, sun streaming in and chirping birds weren’t a luxury we had. It’s amazing how these two things could improve my happiness.

Special thanks to Cassie for designing the image! Check out her work on instagram: https://www.instagram.com/meta__morphosis__design/

[healthtipsxx]

Top 12 Yucca Root Benefits

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Yucca root is a boon for people looking for healthy, gluten-free addition to their diet. Yucca root can be mashed, boiled, baked, or fried and offers a host of micronutrients to boost your health. And it can be swapped for the mighty potatoes for almost any dish. Whether it is your immunity, heart health, digestion, arthritis or diabetes, yucca root has impressive properties that can treat these conditions. It is also considered great for improving skin and has anti-aging properties and improves your vision. Let us know more about this wonder vegetable....Readmore

[themythsaredead]

Jon and I did the thing again. Decided to split some apps instead of getting entrees. Beef in a blanket, loaded yucca fries, octopus, and mussels. Followed by dessert because of course. Jon got the Mexican chocolate bread pudding and I got the half-baked brownie. God I love this restaurant. (at La Food Marketa) https://www.instagram.com/p/Br_7pegnUFlEpEkR8V453dOzS5EMD9sfWk5wG40/?utm_source=ig_tumblr_share&igshid=1f4motmthgsg5

[obeourbigescape]

New Post has been published on https://ourbigescape.com/20-traditional-paraguayan-recipes/

20 Great Traditional Paraguayan Recipes (2022)

Traditional Paraguayan Recipes and most South American food is celebrated for its solid Latin profile, and flavors fall beautifully on your tongue and rely heavily on spices like cumin, ancho chilies, and garlic. The overall cuisine focuses on an almost smoky flavor.

Jump to The Latin Influence Jump to The History of Food From Paraguay Jump to Old Style Paraguay Cooking and Food Jump to Modern and Traditional Paraguayan Cooking Melt Together Jump to 20 Great Traditional Paraguayan Recipes

The Latin Influence

When you say the words Latin cuisine, Paraguay is not the first county you might name. However, traditional Paraguayan food and it’s cuisine is making a splash in countries worldwide, including New York and London, although they will never surpass the flavor traditional to its land.

Traditional Paraguay food is a departure from dishes that dominate the rest of the country. Besides meat and vegetables, they use ingredients like manioc and corn.

One surprising dish is Sopa Paraguaya (Paraguayan soup) which is not a traditional soup. This dish is similar to cornbread mixed with cheese, eggs, and milk. It’s one meal the country often eats for lunch or dinner.

Bagels aren’t native to New York. Paraguay has a version called Chipa. Although, it is made with Yuca Starch and aniseed. It is usually accompanied by a Terere, a cold-brewed tea that Paraguayans consume like Americans consume coffee.

Most traditional Paraguayan food items rely on staples made of eggs and cheese, a complete departure from traditional Latin food. Yet, their cuisine should not be overlooked when sampling foods throughout the world.

The History of Food From Paraguay

Paraguay’s national dish, Sopa Paraguaya, started as a mistake in the 19th century. A Machu (chef) attempted to make soup and added too much cornmeal, ending with bread. When she served it to the president, he was so impressed he served it to other ambassadors. Francisco Solano Lopez honored his father by keeping the dish a staple at state dinners.

Although the name stuck, anyone unfamiliar with this dish will not get what they think they are ordering. Sopa Paraguaya resembles cornbread baked in leftover fat from roast chicken, a cousin to Yorkshire pudding. It is similar to another Paraguay dish, Chipa Guazu, which uses fresh corn and is similar to a souffle and not a delicious accident.

The native Guarani relied on corn and flour in their dishes. They were typically prepared by wrapping guembe (banana leaves) and roasting them on an open fire. The Spaniards added staples like eggs, milk, and cheese, resulting in Sopa Paraguaya.

Old Style Paraguay Cooking and Food

Traditional Paraguayan food only used several ingredients native to the country; Maiz and Mandioca (yucca root), adding a flavor profile that relies on garlic, cumin, tomato, onion, and green peppers. Many Paraguay natives raise cattle, chicken, pork, and even freshwater fish, making traditional cuisine full of protein.

Aside from Sopa Paraguaya, there are many traditional Paraguayan recipes to try. Mbeju is another unique cheese dish made during cooler months. Much like other dishes, it relies on corn, milk, and oil. Pieces are deep-fried in a cast-iron skillet. Alongside is Cocido Paraguayo, tea made from burnt yerba mate.

Marinera and Milanesa are similar dishes; the only difference is cumin and egg batter added to bread crumbs. Milanessa is served several different ways, depending on the time of day. It is the base for various meats, including meat or chicken, pounded thin and seasoned with lemon, oregano, garlic, and salt. After seasoning, it is fried.

Empanadas are another traditional Paraguayan recipe perfected by locals. Typically they have a protein seasoned with cumin, peppers, and onions. Most natives prefer ham and cheese, a western favorite. However, fillings are varied and typically fried or baked by street vendors.

Pastel Mandi’o is a lighter version of traditional Empanada. The dough is made from yuca root. The filling is always and featured on winter menus.

One of the biggest standouts in traditional Paraguayan recipes is Tallarain Paraguayo, Paraguay Thick noodles. The sauce is bone-in beef or chicken browned in tomato sauce. Laurel gives this dish a unique flavor profile.

Paraguay remains rural. Much of their cuisine relies on products grown on farms native to the country. Kumada Peky Kesu is an example of this traditional style of Paraguay food. Red beans called portoto San Francisco are abundant and make an excellent stew. This dish is a tomato vegetable broth seasoned with garlic onions, green peppers, squash, and traditional Paraguayan cheese. For a variation, pasta might be added as starch.

Gallina Casera is another traditional Paraguayan food recipe steeped in Paraguay’s rural culture. When this dish is made, it’s out of a fresh hen stewed in a broth rich in oregano tomato, garlic, and scallions.

Desserts are another example of Paraguay’s rustic offerings. Dulce de Mamon is made from Papayas which grow abundantly, harvested before they are ripe. Slices are soaked in sugar and lemon, creating a candy.

Sugar is one of Paraguay’s natural resources, well used in the country’s desserts. Torta de Miel Negra relies heavily on the bi-product of sugar, molasses. The desert is similar to dessert bread.

Modern and Traditional Paraguayan Cooking Melt Together

Since traditional Paraguayan food does not enjoy the same renown as other popular South American countries, it hasn’t done as much to modernize its style of food. Several restaurants have given it an update.

Asucion (fruit of the platonia tree) wants to change that. Their restaurant relies heavily on the traditional offerings of the country’s food. Yet, they add modern differences like chick peopa flour and sourdough bread to tomato mandicoa. After it is caramelized on open flame, they top it with miel de cana, similar to sugarcane honey. Much like their appetizers and main courses, their deserts stay true to Paraguay’s traditional cuisine.

Another reimagining from is Paraguay is the  famous sopa paraguaya. They cook it like the chef who made the legendary mistake. However, it has a smoother feel aside from a crispy outside crust, made out of the polenta. One additional note is that this version doesn’t rely on animal fat, and the dish is vegetarian. Each of the restaurant’s dishes relies on the country’s native resources. Yet, they alter the ingredients and plate with a contemporary feel.

20 Great Traditional Paraguayan Recipes

8 Great Traditional Paraguayan Main Course Recipes

1. Bife Koygua

Bife Koygua is a beef stew from Paraguay made with beef steak, onion, tomato, and spices. The traditional Paraguayan food is an example of a typical meat stew made in the landlocked South American country, with a cuisine heavy in maize, manioc, meat, vegetables, and fruit. Bife Koygua is a simple dish that takes 30 minutes or less to make and is packed full of the bold, vibrant flavors of Paraguay.

2. Chicken Soup & Ricotta Dumplings

A popular dish in Paraguayan gastronomy, vori vori are small, cornmeal flour and ricotta dumplings cooked in a rich chicken broth.

3. Chupín de Pescado

Made with chunks of firm white fish and potatoes, plus tomatoes, bell peppers, white wine, and aromatics, chupín de pescado (or el chupín, as it’s also known) is an traditional Paraguayan recipe for fish stew that’s typical of the north-western regions along the coast.

Chupín comes from the Ligurian dialect word, ciuppin, meaning, “chopped into pieces”. Pescado is the Spanish word for fish.

4. Paraguayan Bori Bori

Every country has a version of their own homemade soup that makes them feel at home, and in Paraguay it is a traditional Paraguayan food called Bori Bori. But there’s something special in the soup, too. This hearty chicken soup has cornmeal and cheese balls in the middle to keep people warm in the most freezing months. Bori Bori has a rich, creamy flavor. The cheeseballs have a sharp, lingering taste complimented by the spices in the stew itself.

You May Also Like: 20 Great Traditional Peruvian Recipes (2022)

5. Paraguayan Vegan Pira Caldo

Vegan Pira Caldo, a vegan take on a traditional Paraguayan recipe for fish soup. Made with hearts of palm and vegetables in an aromatic coconut milk broth. Finished off with vegan cheese and fresh coriander. Traditionally Pira Caldo is made with river fish, milk and soft white cheese. To veganize it we used hearts of palm. Its delicate texture and taste work great as a replacement for fish.

The flavour of coconut milk works well with the other ingredients. The cheese is harder to replicate as plant-based cheese tends to dissolve into the soup too quickly. We found adding some vegan feta when serving gets the best results.

6. Bife Koygua Or Paraguayan Beef Stew

Bife Koygua is a traditional Paraguayan recipe for beef stew that is loved throughout the country. There is often a big pot brewing as part of their famous asado’s. This is a perfect example of how simple ingredients speak volumes. The egg on top is simple delicious and an integral part of this stew. It cooks up in a hurry so it can be made for both a special occasion or weeknight meal.

7. Paraguayan Beef Milanesa

This easy beef milanesa is an easy traditional Paraguayan recipe made in 25 minutes and is family friendly. It’s crisp on the outside and softer on the inside. It honestly reminds me of chicken fried steak without the gravy or Japanese Katsu. My kids love this Milanesa steak traditional Paraguayan recipe so much! Best of all it doesn’t break the bank.

8. Paraguayan Lampreado

Lampreado, aka payagua mascada, are fried patties consisting of ground beef, mashed cassava, and lots of green onions. The ingredients are turned into a dough, formed into patties, dredged in flour, then fried until golden brown. The lampreado can be served as an appetizer or as a main course with a salad.

You May Also Like: 25 Unbelievable Bolivian Food Traditions & Recipes

4 Great Traditional Paraguayan Side Dish Recipes

9. Chipa Guasu

The chipa guazú is an ideal preparation to accompany various dishes of traditional Paraguayan recipe food, for example a roast, a milanesa or some delicious noodles. This traditional Paraguayan recipe, like some others from Paraguay, is also consumed and prepared in northwestern Argentina.

The chipa guazú, which is also usually written as ‘chipa guasu’, is a kind of cake that has an appearance and preparation very similar to the Paraguayan soup, but with the difference that instead of corn flour, tender corn is used for its preparation.

10. Paraguayan Squash Polenta-Kivevé

This comforting traditional Paraguayan recipe for the side dish has the texture of thick, creamy polenta. Corn is a mainstay in the Paraguayan diet and is even used in desserts. Because it has both sweet and savory ingredients, this is often served alongside meats or as a dessert. The word kivevé means “reddish” in the native Guarani language. The traditional pumpkin used in this dish is the deep-orange-colored andaí, hence the name.

11. Paraguayan Rice Salad

Paraguayan rice salad or ensalada de arroz is a refreshing side dish made with bright, zesty flavors and fresh veggies. Perfect traditional Paraguayan recipe for any time of the year.

Pollerías in Paraguay are street stalls that sell roasted chicken. In our town you can drive on the main street and see stacks of chickens skewered on a spit and rotated over an open fire.

These places sell chicken with boiled cassava roots, and rice salad.

12. Paraguayan Cheese & Onion Cornbread

This unique cheese and onion cornbread from Paraguay consists of corn flour, eggs, milk, cheese, and onion and comes together easily and quickly. It’s a gluten-free spongy cake, traditionally called sopa paraguaya, which translates to Paraguayan soup.

You May Also Like: 21 Favorite Traditional Brazilian Recipes 

4 Great Traditional Paraguayan Drink Recipes

13. Mate Cocido

A convenient way of making an easy, practical, and delicious Paraguayan Mate Cocido. This Mate Cocido traditional Paraguayan recipe calls for only 3 ingredients: white sugar, plain yerba mate, and hot water.

14. Tereré

Tereré, commonly known as ‘iced herbal tea’ is the national drink of Paraguay, South America. This refreshing drink is prepared from dried leaves and twigs of the ilex paraguariensis tree.

These leaves, simply called yerba mate, are then used to make the hot yerba mate tea as well as the terere. The only difference between terere and hot yerba mate tea is that ice cold water is used for terere.

15. Carrulim

A traditional Paraguayan recipe for Carrulim made of Sugar Cane Spirit and infused with lime, honey, and rue, it is believed that this herby drink wards off illnesses and drive away evil.

Carrulim is an ancient natural remedy from Paraguay, a potent drink that contains Sugar Cane Spirit (Caña Blanca), rue (a herb), and lime.

16. Clericó

Clericó is a traditional Paraguayan food like fruit cocktail drink that can not be missed at a Paraguayan Christmas table. It’s prepared from a mix of red wine and fruits. You can also prepare this delicious concoction with white wine, cider, sparkling wine or natural fruit juices for the little ones.

You May Also Like: 30 Best Chilean Recipes Using Traditional Food from Chile 

4 Great Traditional Paraguayan Dessert Recipes

17. Mazamorra

Learn how to prepare a delicious and refreshing Mazamorra, one of the most traditional desserts of Paraguay with this simple and easy traditional Paraguayan recipe. The mazamorra is a traditional sweet in the Guarani culture, it is refreshing and nutritious, since it is made from locro. Its preparation is simple and it will be a delicious dessert.

18. Dulce de Mamón

Directly from the cuisine of northeastern Paraguay and Argentina comes this dessert traditional Paraguayan recipe made with mamón – the regional name for papaya. This is a traditional Paraguayan recipe in which, using few ingredients, you can create a delicious syrupy-sweet dessert that will appeal to both young and old alike.

19. Pastafrola

Try this Pastafrola traditional Paraguayan recipe! This quince paste tart is a classic for tea time in Argentina, Uruguay and Paraguay. Enjoy it at home with a hot cup of Mate! Pasta frola is a wonderful dessert made with a cookie-like shortbread crust and dulce de membrillo (quince paste) filling. Pasta frola is another example of the influence of Italian food on Argentinian and Uruguayan cuisine—its name comes from the Italian word for the shortbread crust, pasta frola, that is used to make Italian crostate (jam pies).

20. Kosereva

Kosereva is a traditional Paraguayan sweet dessert from Paraguay made of apepu sour orange peels, sugar, and molasses. The preserved orange rings are a mixture of sweet and sour, and are typically served by themselves or with a side of soft cheese.

Kosereva has a long history that dates back to Spanish colonization of the Paraguayan region, when the conquistadors preserved citrus fruit on their long journey across the ocean by cooking fruit in trimmed barrels with black molasses. This practice of preserving fruit helped to combat scurvy, a disease resulting from low vitamin C, known as the “sailor’s disease” due to its high incidence in sailors without access to fresh fruit and vegetables.

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[nomadictexan]

Today I met one of my favorite people in Puerto Vallarta for lunch at Qué Bolá Puerto Vallarta. Olga Maria recently had her first child and Alondra is adorable and so reserved. The restaurant serves Cuban food and Rogelio the manager and owner is great to talk with. Olga and I ate the Pulled Beef Rice balls with plantains and a chimichurri sauce. I devoured mine in record time as Olga and Rogelio discussed their Cuban memories with an emphasis on family. Afterwards the conversation changed to Rogelio having a yucca farm and actually imported the original seeds or plants from Cuba directly. Olga was drooling over this and asked if he could prepare us a dish. I was extremely reluctant to eat what I had always considered just a desert plant with pretty blooms. I was knocked off my feet. He served us a dish with both what I'm guessing was a boiled or baked version and a fried samplings. Both were extremely delicious even though I was very full Olga wouldn't allow me to not give both a try. I am very glad she did. I am also very glad we gave this small cafe at the Mercado Emiliano Zapata Mercado a try.I will be back and I urge you to give it a try it out! (at Qué Bolá Puerto Vallarta) https://www.instagram.com/p/Cauzcp-Oibj/?utm_medium=tumblr

[primortravel]

New Post has been published on https://primortravel.com/16-puerto-rican-dishes-to-try-in-puerto-rico-and-at-home/

16 Puerto Rican Dishes to Try in Puerto Rico And At Home

With a cuisine that has roots in several parts of the globe, Puerto Rico has some of the best food found in the Caribbean.

Eating your way around the island territory is a culinary adventure thanks to the diverse dining options on offer. Upscale restaurants are readily found in places like San Juan serving traditional cuisine with a twist.

While the abundance of food trucks keeps the authentic flavors of Puerto Rico alive. The medley of flavors and creativity sets the cuisine apart and delights the tastebuds.

From the national dish Arroz Con Gandules to scrumptious homegrown deserts, you’ll wake up each morning wanting to try something new.

On the fence about traveling to Puerto Rico? Read our guide to why you should visit.

Empanadillas

Similar to Mexican Empanadas, Empanadillas are savory pastries and one of the best dishes to try in Puerto Rico. Beginning with a simple pastry base, the dish is then layered with ground beef.

Thinly chopped vegetables, garlic, and oregano are sometimes added for additional flavor. Once baked, Empanadillas tend to have a thicker crust than the Mexican dish.

Puerto Rican restaurants often switch out beef with chicken.

Aranitas

A staple of Puerto Rican cuisine, Aranitas comprises shredded, then fried, plantains. The word Aranitas arises from the Spanish word for ‘little spiders’. Indeed, this tasty savory dish looks like a mash of tiny critters.

But what it may lack in aesthetic appeal, Aranitas makes up for it with a crispy flavor. The ease of creation also allows those at home to bring a taste of Puerto Rico into their kitchens.

Alongside your hot and crunchy Puerto Rican dish, add a dip such as guacamole. Many restaurants around the territory will place a delightful garlic-infused sauce to complement the shredded plantains.

Alcapurrias

Sold at cuchifritos, aka traditional Puerto Rican restaurants that specialize in deep-fried foods, Alcapurrias is made with plantains and yucca.

The plantains are first deep-fried before being mashed into balls and filled with ground beef. The balls are then refried into a fritter.

The end result is a dish similar to an American corn dog, but Puerto Ricans have made a fantastic improvement.

Pernil

As one of the most iconic Puerto Rican dishes, Pernil comfortably belongs on our list. Pernil is a roast pork shoulder that is soaked in a traditional marinaded named adobo mojado.

The result is a succulent meal and a must-try on your travels around the country. The delicious marinade comprises spices that are common throughout Caribbean cuisine. These are garlic, oregano, vinegar, paprika, and salt.

While the traditional Spanish Pernil uses ham, the Puerto Rican version became popular due to access and being the cheaper option. But locals will tell you it’s the tastier choice and has since become a staple at weddings and festivals. For the full experience, don’t skip that crunchy pork skin.

Tripleta

Puerto Rican foods that make for the perfect lunch meal include the scrumptious Tripleta sandwich. This hearty meal is a meat-lovers dream comprising a generous serving of three different types of meat.

The trio of meats used in the aptly named Tripleta is ham, grilled steak, and Lechon pork. Lechon pork is a controversial ingredient in Puerto Rican Cuisine. The pork is derived from the roasting of a baby pig.

The combination of meats is then combined with a variety of toppings, including mayonnaise, ketchup, plus cheese. Vegetables are also added such as diced cabbage, lettuce, onions, and tomatoes.

But to complete the dish, fries are stuffed into the sandwich, giving the hearty meal an extra crunch.

Mofongo

A popular Puerto Rican dish that can also be found in Cuba and the Dominican Republic, is Mofongo. Derived from unripe green plantains, the end result is a common vegetarian dish, although you’ll find meat filling options around Puerto Rico.

Mofongo may be the Puerto Rican version, however, the dish has strong roots in Western Africa. The dish was then brought to Latin America by slaves.

At first, the plantains are mashed into a soft texture from which it can absorb the additional spices or extra toppings like chicken, lobster, bacon, or prawn. Mofongo is usually served as a main meal, with the addition of chopped vegetables. But for extra flavor, add a warm broth to the plantains. The starchiness of the dish is perfect for soaking it up!

Pastelon

In some ways similar to a traditional Italian Lasagna, Pastelon is a delicious Puerto Rican food that is also popular in Dominican cuisine. The main ingredient for Pastelon is mashed or sliced ripe plantains.

The plantains act as the layer that splits the mincemeat into separate levels. The added meat is first mixed in with tomato sauce. A sauce that changes slightly wherever you’re in Old San Juan or Bayamon. Common additions to the meat, tomato sauce, and plantains are green beans and shredded cheese.

If you’re traveling around Puerto Rico, then you may notice that the name of the dish changes depending on the region. If you can’t find Pastelon on the menu, then keep an eye out for Pinon.

Check out our guide to the top ten things to do in the Caribbean.

Amarillos

Similar to Tostones (found below) Amarillos are instead the sweet version of one of the best Puerto Rican dishes. Such is the ease of making this side dish that Amarillos are one of the best ways to recreate Puerto Rican cuisine at home.

To begin, find as many ripe plantains (ones that have yellowed) as your heart desires. Once you have peeled the plantains, slice them up into thin pieces before frying them quickly and only once.

Although Amarillos are sweet, common additions include sprinkled sugar (white or brown) or salt to create a fun balance of flavors. If you’re eating out in Puerto Rico, then Amarillos are a common side dish for your main meal.

Pionono

Fried plantains have culinary flexibility matched by few other ingredients around the world. This is on full display in our next Puerto Rican food. Pionono is made of ripe fried plantains that are transformed into small cups.

From there, ground beef is added along with some thinly chopped onions, chilis, and coriander. Once the fillings are in place, egg wash coats the Pionono before shredded cheese is sprinkled over the top.

The dish is then placed in the oven for a short while before coming out as something akin to a fluffy bakery dish. Some might say it is Puerto Rico’s answer to the meat pie.

Asopao

Puerto Rican cooking combines many types of influences and ideas. This is certainly the case with Asopao, which is a mix between a stew and a soup. The dish is always made with white rice, but the added ingredients can change depending on where you go.

Some additions to the rice dish are seafood, pork or beef. However, the most popular meat choice is chicken, creating the readily found Asopao de Pollo. Both vegetarian and meat options will feature pigeon peas along with spices and olives, tomatoes, onions and peppers.

Asopao is a simple and filling making the delicious food a common choice for dinner in Puerto Rican households.

Arroz Con Gandules

Puerto Rican Fried Rice arroz chino, very popular in Puerto Rico

If you’re in tune with popular Puerto Rican dishes, then you may have been wondering when Arroz Con Gandules was going to show up in our guide. Well, better late than never, the national dish of Puerto Rico is a traditional meal that has been cooked in the territory for centuries.

The one-pot rice dish comprises pigeon peas and Sofrito, with every household in Puerto Rico having its own twist. Sofrito is a flavor that is found in a lot of Puerto Rican food. The flavor is made up of coriander, garlic, onions, and green peppers.

The traditional version of Arroz Con Gandules is a vegetarian meal. However, sausages and pork are common additions. While bacon is sometimes cooked with the Sofrito, to create a smoky flavor.

Rellenos de Papa

Whether you’re eating out in Puerto Rico at a restaurant, or wandering by food trucks or cuchifritos, you’ll likely stumble across Rellenos de Papa. One of the most popular Puerto Rican dishes, the potato-based treat, is a common mid-afternoon snack.

Rellenos de Papa comprises mashed potato balls that are filled with ground beef before being deep-friend. The meat filling is called Picadillo and is similar to the filling used in Pastelon. The beef is pan-fried alongside adobo seasoning, Sofrito, olives, garlic, and tomato sauce.

The end result is a crispy ball that is like a savory croquette.

Arroz con Dulce

A popular dessert dish in Puerto Rican cuisine, Arroz Con Dulce, is a coconut rice pudding that is a delightful exclamation point for your evening meal. Made from cooking white rice in coconut milk along with cloves, nutmeg, and cinnamon, you’ll be surprised with how sweet cooked rice can taste.

Before being served, Arroz Con Dulce is garnished with raisins plus cinnamon sticks. Although a common dish at restaurants year-round, creamy coconut pudding is a popular choice during the holiday season.

Excited to explore the Caribbean? Read our guide to the best Caribbean Islands.

Tostones

Plantains are the base for many Puerto Rican dishes. So it’s only natural that one of the most famous dishes in Puerto Rico uses them. Similar to Mofongo, Tostones make use of unripe fried green plantains.

The hard green plantains are sliced into pieces before being fried on each side. The plantains are then taken off the pan before being further flattened. They’re then deep-fried once more until golden.

Once cooked, the Tostones are topped with sea salt. They are common side dishes around Puerto Rican restaurants, and make for a perfect addition to your meal at home. Dip them in garlic sauce to round out the traditional treat.

Bacalaitos

When you’re traveling through the stunning island territory of Puerto Rico, you’ll be spending a lot of time relaxing by the Caribbean Sea. As the sparkling white sands dance between your toes, you won’t have to go far for a quick snack.

Bacalaitos are small cod fritters that are readily found at beach kiosks around Puerto Rico. The fish are deep fried in oil, providing a crispy exterior with a delightfully chewy and soft insides.

The popular beachside treat can also be found in other settings. Street vendors also serve up bacalaitos, while all festivals will have their own version of the fritter.

Bistec Encebollado

Common throughout Latin America, Bistec Encebollado is also readily found around Puerto Rico. The rice and meat dish is bursting with flavor and is a must-try as an evening meal.

The main part of Bistec Encebollado is the beef, which is first marinated in adobo seasoning. The marinating process isn’t a short one either. Tradition recipes call for the beef to sit in the seasoning for up to 12 hours!

So start preparing in the morning and at night you’ll have a scrumptious meat dish to enjoy. Complementing the beef are large onion rings with a topping of onion sauce. Round out the hearty meal with a side of white rice, pigeon peas, and some Tostones.

What to Know about Traditional Puerto Rican Cuisine

If it wasn’t already obvious, Puerto Rican foods are delicious. The local cuisine has been influenced by many parts of the world, including Spanish, Taino, and African cuisine.

The flavors pop and you may recognize many of them if you’ve traveled through Spain, Africa, and to other regions of the Caribbean.

However, Puerto Rico features plenty of homegrown inspiration, especially in their seasonings. In order to experience the best dishes on this list while exploring Puerto Rico, here’s what you need to know about the local cuisine.

Restaurants

Food is an enormous part of the culture in Puerto Rico. Eating is as much a social experience as it is a culinary one. For this reason, you’ll discover an array of different dining choices when traveling through the country.

From your upscale tourist restaurants that cater to an international crowd, to the down-home, simple establishments that continue the local food traditions.

In order to experience the best that Puerto Rico has to offer, you will need to venture beyond the resort to cuchifritos and the many food trucks around the island.

Not only will you save a dollar or two, but the food will be authentic and downright delicious. They are the best places to go for Empanadillas, Alcapurrias, and Bacalaitos. You’ll discover many food trucks, especially within San Juan and Aguadilla.

Cafes and restaurants around Puerto Rico cover all budgets and tastes. From simple joints to expansive restaurants with oceanside views. If you’re all about eating local, ask around or see what places are filling up around lunchtime.

Breakfast

Having one of the best cuisines in the Caribbean, it’s only appropriate that the flavors extend to breakfast. Puerto Rican breakfast combines traditional treats with native fruits. Plus, they make a great morning coffee.

Common breakfast eats include Pan de Mallorca. This is a sweet bread pastry topped with a light sprinkling of sugar. Pan de Mallorca is somewhat of a cross between a donut and a pretzel.

Speaking of pastries, another popular choice to begin the day is with a Questio. The small pastry item combines perfectly with a Cafe Con Leche (coffee with milk). The simple pastry is filled with cream cheese and topped with sugar.

For a warm breakfast, you can’t go past the local Cremas. The Puerto Rican version of Porridge, Cremas comes in different flavors, such as corn, rice, or wheat. By itself it can be bland, so add some native fruits or ground cinnamon.

Vegetarian Puerto Rican Food

Puerto Rican cuisine is very meat-based. Popular vegetarian dishes such as Mofongo and Empanadillas regularly use a meat filling. This can create an extra layer of communication at restaurants, especially at food trucks or simple establishments.

However, after crossing that hurdle, you will find a cuisine that combines the flexibility of plantains with immense flavors plus a variety of veggies.

Arroz Con Gandules and Arroz Con Habichuelas are two popular vegetarian dishes that can be ordered as a main course.

Additionally, for those playing along at home, traditional Puerto Rican recipes can easily be switched up to be vegetarian or even vegan.

Final Thoughts

Eating around Puerto Rico is a treat and provides travelers with the best culinary experience in the region. A proper appetite will be needed to tick off the full breadth of options on the list. Thankfully, many local dishes are easy to make at home.

But it isn’t just the traditional cuisine that puts a smile on the faces of those that visit. The restaurant scene in Puerto Rico is innovative, finding new ways to thrill while maintaining authenticity.

From the basic fritters and plantain-based dishes to Asopao and the sweet Arroz Con Dulce, the food here promises to be as memorable as the beaches.

Ready to explore more Caribbean Cuisine? Read our guide to Cuban food.

Discover more great Foods from Around the World

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[gethealthy18-blog]

Grain-Free Chicken Francese With Lemon Sauce

New Post has been published on https://healingawerness.com/news/grain-free-chicken-francese-with-lemon-sauce/

Grain-Free Chicken Francese With Lemon Sauce

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Since my husband is Italian, we enjoy our share of Italian food (healthy alfredo, yum!). Chicken Francese is another Italian dish I’ve come to love (and it sounds much fancier than “breaded chicken”!).

This Italian-American dish is thought to have originated from Italian immigrants. It was likely a variation of veal Francese since veal was likely too expensive for immigrants in the early U.S.

This recipe is a delicious and easy meal for anyone who loves the flavors of Italy.

How to Make Gluten-Free Breaded Chicken

Traditional Italian cooking can be heavy on grains (like pasta and bread) as well as breaded and fried foods. Chicken Francese is traditionally cooked with all-purpose flour, but I wanted to find a way to make this dish grain-free.

I found that cassava flour works well as a replacement for all-purpose flour. It creates a crispy coating that feels a lot like old-fashioned fried chicken.

Cassava flour comes from yucca (cassava) root, which is a root vegetable, not a grain. It is very starchy, so if you’re looking to avoid starches and carbs it may not work for you. However, there is very little flour used for dredging, so I think this recipe can work for those trying to eat lower carb as well.

I also fry in olive oil or other healthy fats (instead of rancid vegetable oils) so this dish is only made with ingredients I feel good about feeding my family.

How to Make Chicken Francese

This dish is so easy to make it has become one of our favorite weeknight meals!

First, I dredge the chicken in cassava flour and then give it a quick dunk in beaten egg. Next, I pan fry the chicken until it’s browned. Finally, I add the other ingredients to the pan to create a lemony white wine sauce, return the chicken to the pan, and put the whole thing in the oven to finish cooking.

Then all there is left to do is serve and enjoy!

Tasty Sides for a Delicious Entree

Here are some ideas for sides to serve along with your Chicken Francese:

Herb Roasted Potatoes or Sweet Potatoes – These are simple to make and can be seasoned however you like.

Roasted Brussels Sprouts – Roasted veggies are always a great side dish. These Brussels sprouts are the reason I starting eating Brussels sprouts to begin with (they’re that good!).

Carrot Coulis – This side dish is great alongside chicken or beef and can even be used as a dip or sauce. I often make this when cooking for a crowd when carrots are in season. Here is the recipe.

Mashed Cauliflower “Potatoes” – I don’t often eat white potatoes but I do make this cauliflower-based substitute. It’s great along with chicken or beef dishes and is tasty enough that the kids enjoy it too.

Steamed Broccoli – Basic steamed broccoli (or another vegetable) is a quick choice for a side dish. I love to add garlic oil or butter for added flavor.

Sauteed Greens – One of the most nutrient-dense vegetables we can eat is greens. I love sauteing some onion and garlic (maybe add some herbs and spices), and adding whatever greens I have available. I get a large serving of greens this way.

Garlic Roasted Romanesco – This fun-looking vegetable is very similar to cauliflower (but much more interesting!) and is a great choice for adding a gourmet feel to a meal. Here’s how to make it.

Instant Pot Mushroom Risotto – This easy risotto makes a great side dish for chicken and can be made quickly in the Instant Pot.

Roasted Asparagus – Easy and delicious, asparagus always makes a plate look extra special. Try it roasted.

Throw out convention and try making more than one vegetable side! Let’s aim for piles of green on our plates!

Chicken Francese Recipe

A delicious Italian-American dish of cassava breaded chicken breasts simmered in a lemon, butter, garlic, and white wine sauce.

Course Dinner

Cuisine American, Italian

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Calories 414kcal

Author Katie Wells

Ingredients

Instructions

Preheat the oven to 350°F.

Put the cassava flour in a small bowl or shallow dish.

In another bowl, beat the eggs.

Pat the chicken dry and coat it with cassava flour.

Dip it in the beaten eggs.

Heat the oil in large skillet over medium high heat.

When hot, brown the chicken on both sides.

Remove the chicken from the skillet and set aside.

To the skillet, add the wine, broth, parsley, salt, pepper, butter, and lemon juice and zest.

When the butter has melted, stir in the arrowroot or cornstarch and whisk until just starting to thicken.

If the skillet is oven safe, add the chicken back and turn to coat both sides. If not, place the chicken in a 9X13 baking dish and pour the wine sauce over it.

Bake for 15 minutes until the chicken is fully cooked.

Notes

We like to serve this over rice or cauliflower rice to soak up all the yummy lemon sauce.

Nutrition

Serving: 1breast | Calories: 414kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 185mg | Sodium: 883mg | Potassium: 646mg | Fiber: 2g | Sugar: 2g | Vitamin A: 507IU | Vitamin C: 30mg | Calcium: 54mg | Iron: 2mg

What is your favorite homemade Italian dish?

Source: https://wellnessmama.com/420547/chicken-francese/

[nipahut]

Filipino Food

At Nipa Hut, we serve up an excellent menu of delicious authentic Filipino food dishes that you are sure to love, including Lumpia, BBQ Kebabs, and turon. You can enjoy all the fantastic flavors right here in our family restaurant, or you can pack them up for takeout. You won't need your passport to taste all that the Philipines has to offer--come to visit us at Nipa Hut for an exquisite dining experience today.

Pancit - Stir-fried rice noodles with chicken, green beans, cabbage, and carrots. Garnished with green onions and a lemon slice.

Fried Rice - Stir-fried white rice with chicken, eggs, peas, and carrots. Garnished with green onions

Beef Lumpia - Filipino style beef egg roll with celery, carrots, garlic, onions, and cilantro. Served with a homemade lumpia dipping sauce.

Vegetable Lumpia - Fried egg roll with cabbage, green beans, carrots, jicama, and bean sprouts. Served with a homemade lumpia dipping sauce.

Siopao - Steamed bun stuffed with chicken or pork and a hard-boiled egg. Served with a homemade sweet brown sugar dipping sauce.

Chicken Adobo - Chicken slow-cooked in a marinade of sweet soy sauce, garlic, onions, ginger, and vinegar.

Pork Adobo - Pork slow-cooked in a marinade of soy sauce, garlic, onions, sugar, and vinegar.

Empanada - Baked pastry stuffed with ground chicken or beef, peas, carrots, potatoes, and dried cranberries

Tocino - Pan-fried sweet pork dish, garnished with green onions.

Beef Kaldereta - Beef dish cooked in tomatoes, tomato sauce, coconut milk, potatoes, carrots, bell pepper, garbanzo beans, green peas and hot peppers.

Pork Sinigang - Pork ribs in sour soup with leafy vegetables, green beans, and tomatoes.

Lechon Kawali - Deep fried pork belly. Served with white rice, mixed vegetables, and lechon sarsa.

BBQ Kebabs - Choice of pork or chicken on a stick marinated in soy sauce, vinegar, sugar, black pepper, and garlic powder.

Sisig - Broiled pork or chicken mixed with mayonnaise, onions, ginger, hot peppers, vinegar, and lemon juice.

Seafood Sarciado - Choice of shrimp, cod, or tilapia fried and topped with a tomato and egg sauce

Turon - Deep-fried banana roll topped with caramelized sugar and powdered sugar.

Cassava Cake - Grated cassava (yucca root) baked with coconut milk, eggs, condensed milk, and sugar.

Halo-Halo - Shaved ice with milk, sugar, tropical fruit cocktail, banana, purple yam, coconut strings, topped with leche flan (custard) and ice cream.

.https://cheyennefilipinofood.com