We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Meat and poultry
- Beef stews and casseroles
Danube dinner reflects the Eastern European use of paprika. Nice alternative to everyday pasta.
Northamptonshire, England, UK
5 people made this
- oil as needed
- 2 medium onions, sliced
- 2 garlic cloves, chopped
- 250g lean beef mince
- 1 carrot, finely diced
- 1/2 sachet tomato cup-a-soup powder
- 1 1/2 teaspoons cornflour
- 240ml (1 cup) water
- salt and pepper to taste
- 1 1/2 teaspoon paprika
- squirt tomato puree
- 1 pinch mixed herbs
- 2 roasted peppers from a jar, chopped
- 120g pasta, such as penne or macaroni
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Heat a large fry pan with a little oil. Add the onions and cook until translucent. Add the garlic and cook for a further few minutes.
- Add the mince and stir well with a wooden spoon to break up the lumps. Cook until starting to brown. Add the carrot and cook gently for 10 minutes.
- Add the soup powder, cornflour, water, salt, pepper, paprika, tomato puree and herbs, mix well and cook for 5 minutes. Add the peppers and simmer for a further 5 minutes.
- Meanwhile bring a large pot of water to the boil and cook the pasta until al dente.
- Plate up either with the meat mixture on top or mixed in. Serve with crusty bread.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Made this as per the recipe and was not disappointed. The sweet roasted peppers gave this a great flavour. Only thing I did different was to keep a couple of portions of the mince in the freezer and boil up the pasta as required later.-24 Jun 2014
New Ciao Bella on Sullivan Street Dinner at Danube
I was walking down Sullivan below 3rd street this afternoon and noticed that one of the old comic book/baseball card stores had closed. I was a little sad at first (mostly for my 7 year old son, who loved the place), but then the guys who were unloading stuff told me it would soon be a Ciao Bella outpost. Hurray! This will be the perfect place for a quick dessert after downing some Jamaican patties across the street.
Also, I haven't noticed many comments on Danube. We ate there on Saturday night, so I thought I'd share my impressions. First, the room is jaw-droppingly gorgeous. Easily the most beautiful restaurant I've seen in NYC. The service was excellent. We had a late reservation (post-theater) and got there a little early, but we had no wait at all, and the staff couldn't have been nicer throughout the meal.
The food was quite good overall, though a few dishes were sort of ho-hum. The ameuse geule was a thimble of extremely delicious squash soup with pumpkin seed oil, a little sashimi of mahi-mahi (not terribly Austrian, but delicious nonetheless) and a very strange potato chip skewered with a grilled sardine. As an appetizer, I ordered something called a "Grostl" (pronounced gristle - maybe a new name for the dish is in order??), which was a yummy combination of lobster and foie gras in a pea emulsion sauce. I could have sworn that the menu said it came with potatoes, but none were on the plate. Just as well. I tasted some of my friend's ravioli, which were very good but a little too reminiscent of $4 pierogi to warrant the hefty price tag.
I decided to be a little more traditional with the main course, so I ordered the Wienerschnitzel. I suppose I was expecting that it would be some miraculous reinvention of this old Austrian standby, but instead it was just your basic schnitzel, served with a very good german potato salad. As my friend commented, it looked like a big chicken nugget on a fancy plate. Oh well. I did taste some of the other dishes, including the venison (excellent) and sea bass (ditto).
My favorite course was dessert. I ordered the waltz of quark cheeses (or something like that), which I can only describe as a variation on the theme of cheesecake filling. If you like cheesecake, don't miss this dessert. It also came with a scrumptiously tangy frozen yogurt with some berry sauce mixed in.
A word on the wines. I'm into wine and know my way around most wine lists, but this one was pretty impenetrable. It's overwhelmingly devoted to Austrian whites, mostly Rieslings, and there's little to no guidance or explanation on the list itself. I took it as an opportunity to learn about Austrian wines (which I haven't tasted since having some pretty foul stuff at a bar outside Vienna many years ago), so I was happy to spend some time talking to the sommelier. We ended up taking his recommendation and ordering an Austrian Riesling for over $60, which is quite steep for a Riesling, but it was an excellent bottle of wine.
Don't ask about the cost. Our friends picked up the tab so I don't know and don't really want to know. I'm sure it was a small fortune.
Join Clean Eating
Create a personalized feed and bookmark your favorites.
Join Clean Eating
Create a personalized feed and bookmark your favorites.
Hands-on time: 15 minutes
Total time: 1 hour, 15 minutes
- 1 tbsp olive oil
- 1 1/2 lb lean top round steak, trimmed of visible fat and cut into 1-inch cubes
- 1/2 tsp each sea salt and ground black pepper, divided
- 1 large onion, cut into 1-inch pieces
- 10 oz carrots (about 6 medium), cut into 1-inch pieces
- 2 cloves garlic, crushed
- 1 1/2 lb white potatoes (about 6 medium), cut into 1-inch pieces
- 1/2 cup whole-wheat flour
- 1 large tomato, seeded and diced
- 2 cups low-sodium beef broth
- 4 bay leaves
- 2 tsp finely chopped thyme
- 2 tsp finely chopped rosemary
- 3/4 cup red wine
- 1 10-oz bag frozen artichoke hearts (about 3 cups), thawed
- 1 cup frozen peas, thawed
- Heat oil in a large, deep, straight-sided sauté pan on medium-high. Sprinkle steak with 1/4 tsp salt and 1/4 tsp pepper, then brown in pan for about 1 to 1 1/2 minutes. Add onion, carrots and garlic. Cook until beginning to brown, about 3 to 4 minutes more. Add potatoes and cook for another 2 minutes.
- Mix flour into pan, reduce heat to medium and cook for 2 to 3 minutes, stirring constantly so mixture doesn’t burn. Add tomato, broth and 2 cups water, scraping up brown bits from bottom of pan. Increase heat and bring mixture to a boil, then reduce heat to a simmer. Add bay leaves, thyme and rosemary. Cover and cook for 45 minutes or until meat is tender.
- Add red wine, remaining 1/4 tsp salt and 1/4 tsp pepper, and artichokes. Re-cover and simmer for 15 more minutes or until meat and vegetables are tender. Stir in peas, remove pan from heat and re-cover. Let stand for 5 minutes. Divide mixture among 8 large soup bowls.
Nutrients per 1 1/2-cup serving: Calories: 340, Total Fat: 6 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 48 g, Fiber: 8 g, Sugars: 4 g, Protein: 20 g, Sodium: 247 mg, Cholesterol: 38 mg
- 2 pounds boneless chuck roast, trimmed and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- ½ cup boiling water
- ½ ounce dried porcini mushrooms
- ¾ teaspoon salt, divided
- Cooking spray
- ½ cup red wine
- ¼ cup fat-free, lower-sodium beef broth
- ⅓ cup pitted niçoise olives
- ½ teaspoon freshly ground black pepper
- 2 large carrots, peeled and thinly sliced
- 1 large onion, peeled and chopped
- 1 celery stalk, thinly sliced
- 1 (15-ounce) can whole tomatoes, drained and crushed
- 1 teaspoon whole black peppercorns
- 3 flat-leaf parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- 1 (1-inch) strip orange rind
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 ½ tablespoons chopped fresh flat-leaf parsley leaves
- 1 ½ teaspoons chopped fresh thyme
Combine first 3 ingredients in a large zip-top plastic bag. Seal and marinate at room temperature 30 minutes, turning bag occasionally.
Combine 1/2 cup boiling water and mushrooms cover and let stand 30 minutes. Drain through a sieve over a bowl, reserving mushrooms and 1/4 cup soaking liquid. Chop mushrooms.
Heat a large skillet over medium-high heat. Sprinkle beef mixture with 1/4 teaspoon salt. Coat pan with cooking spray. Add half of beef mixture to pan sauté 5 minutes, turning to brown on all sides. Place browned beef mixture in a 6-quart electric slow cooker. Repeat procedure with cooking spray and remaining beef mixture. Add wine and broth to skillet bring to a boil, scraping pan to loosen browned bits. Pour wine mixture into slow cooker. Add mushrooms, reserved 1/4 cup soaking liquid, remaining 1/2 teaspoon salt, olives, and next 5 ingredients (through tomatoes). Place peppercorns, parsley sprigs, thyme sprigs, bay leaf, and orange rind on a double layer of cheesecloth. Gather edges of cheesecloth together secure with twine. Add cheesecloth bundle to slow cooker. Cover and cook on LOW for 6 hours or until beef and vegetables are tender. Discard the cheesecloth bundle.
Combine 1 tablespoon water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to slow cooker cook 20 minutes or until slightly thick, stirring occasionally. Sprinkle with chopped parsley and chopped thyme.
3 More Ways with Dried Porcini Mushrooms
Rehydrate mushrooms with boiling water use soaking liquid and mushrooms to flavor risotto.
- 4 sprigs fresh thyme
- 1 dried bay leaf
- 3 whole cloves
- 1 teaspoon whole black peppercorns
- 3 strips orange zest, (2 to 3 inches each), plus 2 tablespoons fresh orange juice
- 1 medium onion, coarsely chopped (about 1 cup)
- 2 garlic cloves, crushed with the flat side of a large knife
- 1 celery stalk, cut crosswise into 1/2-inch pieces (about 1/2 cup)
- 3 medium carrots, cut crosswise into 1-inch pieces (about 1 1/4 cups)
- 1 bottle (750 mL) rich red wine, such as Cotes de Provence, Cotes du Rhone, Syrah, or Shiraz
- 4 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup extra-virgin olive oil
- 1 tablespoon tomato paste
- 1/2 cup homemade or low-sodium store-bought beef or chicken stock
- 1/2 cup nicoise olives, pitted and rinsed
- Coarse salt
Make a bouquet garni: Put thyme, bay leaf, cloves, peppercorns, and zest on a piece of cheesecloth tie into a bundle. Combine onion, garlic, celery, carrots, bouquet garni, and wine in a large non-reactive bowl. Add beef, and toss to coat. Cover, and marinate in the refrigerator 12 to 24 hours, stirring occasionally.
Preheat oven to 300 degrees. Remove beef from wine mixture pat dry with paper towels. Set aside. Transfer wine mixture to a heavy pot bring to a boil. Reduce heat simmer 5 minutes. Set aside.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook half of the beef, turning, until deeply browned, about 2 minutes per side. Transfer to a plate. Repeat with remaining oil and beef.
Stir tomato paste into stock add to the skillet, scraping up browned bits with a wooden spoon. Add to wine mixture. Stir in olives and beef. Season with salt. Bring to a simmer over medium-high heat.
Cover daube transfer to oven. Cook 2 hours. Reduce oven temperature to 275 degrees if daube starts to boil. After 2 hours, stir in orange juice. Cook until beef is very tender, about 30 minutes more.
Polenta - Mamaliga
Mamaliga is a staple side dish in Romania that often replaces bread or other grains and starches. Classic Romanian polenta is served with warm milk or sour cream, and often benefits from shredded telemea, feta or other cheese on top. Sometimes mamaliga is served with a sunnyside-up egg on top. But mamaliga most often is served as a side dish with stews or sarmale (see the Romanian stuffed cabbage recipe below). This mamaliga recipe is for a basic soft polenta. Another common treatment of polenta is in this mamaliga balls appetizer recipe.
Get a taste of these hearty soups from all over the world.
Ertesuppe (Split Pea Soup)
Beloved across the Twin Cities region of Minnesota, split pea soup is actually one of Norway’s many culinary imports.
Wisconsin Beer Cheese Soup
Wisconsin, home of so many cheeses, is the inspiration for this hearty soup that highlights bock beer and two kinds of cheddar, with its traditional garnish of popcorn and chives.
French Onion Soup
This classic soup can be simply outstanding when made with a hearty homemade beef stock or broth, but in a pinch, purchased broth will still make a very good soup.
Cream of Chanterelle Soup with Arugula
The chanterelle, or the girolle as it is called in France, is a gold, spongy, trumpet-shaped mushroom with a distinctly nutty flavor. Chanterelles have a short growing season.
Since the first pumpkin seeds were brought to the Old World from the Americas, Europe has embraced squash-based cuisine. This easy recipe yields a full-bodied soup without using cream.
Carbonnade à la Flamande
Winter is the perfect time to make hearty meals that raise everyone’s spirits. Unlike French stews made with wine, this Flemish carbonnade relies on the flavor of Belgian abbey-style beer.
Originally cooked by fishermen using unwanted fish from their catch, this traditional Provençal fish stew is served with a creamy, saffron-scented rouille.
Roasted Pumpkin Soup
The sugar pumpkin called for in this recipe is a cooking variety dense with meat, tender and perfect for cooking and baking, it is an excellent source of vitamin A.
Creamy Tomato Soup with Truffle Oil
Warm and rich, this soup can be made in under half an hour for quick, delicious comfort food, and the dash of savory truffle oil adds a decidedly European touch.
Dutch Cheese Soup
The Dutch are great soup eaters, often featuring soup as a main dish. This hearty soup, enriched with Gouda cheese, is perfect served piping hot on a chilly evening.
Goulash originated with Hungary’s herdsmen and quickly spread throughout Europe. It is a soup, but its rich combination of ingredients makes it a meal on its own.
According to Czech lore, Česnečka (garlic soup) will cure just about anything, even the common cold. It certainly tastes rich and comforting.
This beet soup is a staple of Russia and eastern Europe. Thought to have originated in Ukraine, its name is derived from Yiddish.
Pho (pronounced like “fun” without the “n”) originated in northern Vietnam during the early 20th century, and was likely brought by Chinese refugees who settled around Hanoi at that time.
Ciorba de Varza
Ciorba de Varza (pronounced “CHOR ba duh VAR zuh”) is a traditional cabbage soup with meatballs, very typical of the Bulgaria/Romania region, and uses both fresh and fermented cabbage (sauerkraut).
Dutch Split Pea Soup
Healthy, hearty and packed with flavor, this Dutch version of split pea soup (known as snert), is one of the signature dishes of the Netherlands.
Linseneintopf (German Lentil and Sausage Stew)
The literal translation is “lentil pot” (linsen + eintopf), but the recipe results are magic. Chock-full of sausage, bacon and veggies, this hearty stew is a welcome winter meal.
Roasted Carrot Soup
The nutty, spicy seasoning of this hearty soup combined with yogurt topping gives it a unique and irresistible flavor. Made with toasted and grinded nuts and seeds, peeled carrots and chicken stock, it is easy to prepare.
Posted on September 28, 2020 by admin
The German Lentil stew with Spaetzle is a popular Swabian dish that is served in almost every Swabian “Gasthaus or Gasthof” (Gasthaus is a Inn with local specialties and home cooking such as “Gasthaus Krone” or “Gasthof Baeren” ). You can make the Spaetzle or…
How to make sushi rice?
Contents: What is Sushi Rice? Tips For Perfect Sushi Rice Let’s Cook Sushi Rice at Home! Easy Breezy Sushi Rice Seasonings What is Sushi Rice? Sushi rice comes with all sushi dishes such as nigiri, maki sushi (sushi rolls), and chirashi sushi, but it is not just steamed rice. Did you notice that rice used in a sushi restaurant has a specific texture and a slight sweetness to it? The perfect balance between texture and sweetness brings out the flavor of the neta, which is the item placed on the top of the rice. Don’t be scared, making sushi rice is not too much of a hassle, just add a little seasoning and there you go, you have the perfect [&hellip]
VEGAN RICE WITH TOMATOES
Like this vegan rice with tomatoes, zucchini and carrots, all the above mentioned rice recipes are easy meals, quick to make, so healthy, so cheap and more than delicious. And one thing I know for sure as well, whenever I make one of this rice pots, I can be sure that the kids will eat their food (which is full of vegetables, mind you) without one word of complain.
This rice with tomatoes recipe is one of my favorite versions of the vegetable rice. I like anything with tomatoes, tomatoes are my one food addiction. I actually panic slightly if I notice that there are only two or three tomatoes in my tomato bowl on the counter and I have to go shopping immediately just to make sure that that bowl is full again.
I eat raw tomatoes every day, mostly for both breakfast and dinner, sometimes for lunch too, in form of a salad. And I cook with tomatoes a lot as well. For instance, we had this wonderful vegan rice with tomatoes only yesterday. And today, here we are again: Spanish meatballs in tomato sauce or Albondigas.
VEGAN TOMATO RICE RECIPE WITH ZUCCHINI
I chose to post this recipe during this Dobrogea/Danube Series on Where Is My Spoon because like I have mentioned in the Easy Skillet White Fish Fillet in Tomato Sauce (tomatoes again), my husband and I had this sort of vegetable tomato rice on our trip in the Danube Delta ten years ago.
We met this man in the local pub in a village called Mila 23 and we got into chatting. At one point he mentioned that he had a larger boat, which he lets to tourists in the Danube Delta. He already had three French young men who had booked the boat for a couple of days and they intended to go through the channels in the evening and see the sunset.
He invited us to go as well and told me if anyone should ask, I should say I am his sister and that is why we are on the boat as well, although the boat was already booked. Nobody asked, nobody cared if two more people were there, so we went.
Before we left, he cooked for all of us: a huge pot of rice with tomatoes and lots of other vegetables, one of the best rice meals I have ever had.
Could have been the fact that it was cooked in this huge cauldron on a boat or the fact that we ate it on water in the heat of that evening, the fact that I had actually watched him cooking, throwing in the old cauldron one ingredient after another, as soon as he was finished chopping them&hellip I don&rsquot know, fact is it was the best rice ever!
After eating, off we went through the narrow Danube channels, waiting for the sun to set. We left the big boat where it was and hopped on a smaller boat and slowly made our way through the vegetation loaded channels until we came to this large opening where we waited for the sun to set while watching the pelicans and admiring the beauty of the water lilies. One of the best memories of my life, I am telling you! 🙂
INGREDIENTS FOR THE VEGAN TOMATO RICE WITH VEGETABLES
And back to the present and this rice with tomatoes recipe. Make sure you use really tasty ripe tomatoes, I had two huge, juicy, slightly overripe tomatoes, which I bought extra for the rice, I just knew they would be perfect for it. Ignore the tomatoes in the photographs, they were super tasty as well, but they are snack tomatoes, good to eat raw, too expensive to cook them, if you ask me.
If you cannot find really nice ripe tomatoes, than I recommend using one can of whole or chopped tomatoes, they are much tastier and suitable for this kind of dish than unripe tomatoes from the greenhouse.
Otherwise, not much to say: some carrots and one small zucchini, green or yellow, if you happen to have it. If not, you could leave it out or replace it with one more carrot or a small bell pepper. Or try other vegetables you like and happen to have in your fridge or freezer.
I made this rice dish using long grain rice, but you could use brown rice as well, I did it many times. In that case, you should consider the cooking time, brown rice needs a bit more than 30 minutes. If using brown rice, chop the carrots and the zucchini in somewhat larger chunks, so that they will not be too mushy in the end.
We eat this tomato rice mostly as a main dish with some Green (Unripe) Tomato Pickles or gherkins on the side. A salad with yogurt dressing would be a great side for the rice as well or you could have the tomato rice as a side dish for fish like this oven-baked pike with vegetables or basic skillet chicken breast. Either way, it is delicious!