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Tocabe: A Little Gem Serving Up American Indian Favorites

Tocabe: A Little Gem Serving Up American Indian Favorites

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Walking in the front door of Tocabe, you find a restaurant similar in layout to chains like Chipotle, or Qdoba. But don’t be fooled by the restaurant’s simple decor and layout: there is more to Tocabe then meets the eye.

Though Denver has a burgeoning food scene, there is not much in the way of American Indian food available. Tocabe is a little gem, giving Denver a chance to enjoy American Indian favorites like Indian tacos and bison ribs.

Tocabe’s menu is simple, with a focus on quality dishes rather then quantity of selection. Indian tacos assembled on an absolutely fantastic homemade fry bread form the backbone of the menu. Fry bread is a flat dough, fried in oil, shortening, or lard. It is said that fry bread was invented during the “Long Walk” in 1864 to relocate the Navajo from Arizona to New Mexico.

Like at Chipotle, you can select your meat and taco toppings. Choices in meat include beef, chicken and bison. There is a vegetarian option as well. Fairly common taco toppings are available: beans, lettuce, cheese, tomatoes, onion, salsa and sour cream. Though the additional option of hominy makes for a unique topping choice. Any taco choices can also be piled high on to nachos or salads.

Bison ribs with a blueberry barbecue sauce are a less common dish that take the menu up a notch. The ribs are well cooked and very tender. The blueberry barbecue sauce is an unexpected but very pleasant pairing.

Dessert options include fry bread with various toppings: cinnamon and sugar, powdered sugar, or wojapi, a thick berry sauce/pudding. None of the deserts are super sweet and will appeal most to those who enjoy desserts heavy with crust or breading.

Though this may not seem like a large number of menu items to pick from, what the Tocabe lacks in selection it makes up for in caliber. All the ingredients are clearly fresh. The lettuce is green. The meat is hot and hasn’t been sitting too long. Best of all, the fry bread comes out hot and ready for your toppings. It is this attention to important details and quality that make Tocabe far superior to any burrito chain and well worth a visit.

Instant Pot Butter Chicken

Published: Feb 6, 2021 · Modified: Feb 6, 2021 by Bintu · This post may contain affiliate links.

This Instant Pot Butter Chicken recipe is a quick and easy version of the popular restaurant dish made right at home. We’re talking aromatic curry, tender juicy chicken, and a buttery tomato sauce that requires minimal prep and can be whipped up with a handful of everyday pantry staples.

Suitable for low carb and gluten free diets. Post includes Weight Watchers points.

Staying in is the new going out. So you and I are all about enjoying restaurant-quality meals that are oh-so-easy to whip up and eaten at home. Enter this Easy Instant Pot Butter Chicken, ready in less than 25 minutes, which will become one of your ‘go-to’ fakeaways.

Bonus points for the fact that this crowd pleasing Indian Curry will be so much better because it is tasty, easy to make, with minimal prep, and YOU know exactly what YOU put in it. Just as easy as these family favorites Instant Pot Hibachi Chicken and Instant Pot Sesame Chicken or Instant Pot Curry Chicken.

What Is Butter Chicken?

Indian Butter chicken (murgh makhani) is a popular curry served up in Indian restaurants all around the world. It is an aromatic and creamy curry in which tender juicy chicken pieces are simmered in a fragrant and mild buttery tomato sauce. ♡

Seven Tips for Staying Keto this Easter

Whether you’re chasing kids around the house on an early morning Easter Egg hunt or putting together a home-cooked meal, here are some things to remember.

  1. One cheat meal or cheat Cadbury Cream Egg isn’t going to erase the weeks of healthy keto dieting you’ve already accomplished. Enjoy your treat if you want to and get back on track the next day. for a full course on how to plan for cheat meals and “Danger Zones” when following a keto diet. in high amounts can be hard to digest, especially for people who don’t usually eat it. Look for recipes that use a combination of Stevia & erythritol to minimize the effects. Your family will thank you.
  2. Almond flour and coconut flour are perfect low-carb replacements for flour in most dessert recipes.
  3. Try making a keto version of your favorite Easter recipe so you don’t have to miss out on special traditions.
  4. Erythritol technically has 4g of carbs per teaspoon, but those carbs aren’t digested, so you can’t count them as zero.
  5. Most family meals should have some sort of meat and veggie available, so fill up on that so you don’t get hangry and reach for the bag of chips everyone is passing around.

  • 2 large eggplants (about 3 pounds total)
  • ¼ cup avocado oil
  • 1 large onion, chopped
  • 3 large cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 jalapeño pepper, finely chopped
  • 1 ½ teaspoons ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1/4-1/2 teaspoon crushed red pepper
  • 2 medium tomatoes, chopped
  • ⅓ cup chopped fresh cilantro
  • 1 tablespoon lemon juice
  • ½ teaspoon garam masala

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.

Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.

Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.

Indian recipes

Everyone loves a curry. From a big-flavoured balti to a fragrant veggie biryani, and a refreshing lassi drink to refresh the palate.

Railway lamb curry

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour

Classic butter chicken

Swap your usual takeaway for homemade butter chicken. The dish is made in two parts, combining tandoori chicken with a rich, buttery sauce

Healthier chicken balti

A lighter version of the Indian takeaway classic from Angela Nilsen, this tomato-based curry is packed with extra spinach and peppers

Creamy beetroot curry

Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Chicken pakoras

Make a batch of these crispy golden pakoras as a snack, or part of an Indian meal. Serve hot with sweet chilli sauce or green chutney

Spiced roast side of salmon

Serve salmon with paprika, ginger and honey mustard glaze for an Indian-inspired, original roast

Bombay potatoes

Enjoy Bombay potatoes as a brilliant side dish to an epic feast. These Indian-style potatoes made with nuggets of juicy tomato are super-easy to make, spicy and moreish

Is Vindaloo the hottest curry?

In Indian restaurants, potatoes are commonly added to this spicy and fiery hot curry. However, potatoes are not included in traditional and authentic Vindaloo recipe. Even though the word &ldquoaloo&rdquo means potato in Hindi but it doesn&rsquot mean potato in the name of Vindaloo.

Potatoes become a part of the recipe because they increase the quantity of the curry, make it cost effective as meat is an expensive ingredient. Potatoes also make the curry sauce a little thicker.

As Vindaloo started to gain popularity in India, people started to use different meat such as lamb, beef, mutton or chicken instead of pork.

Sparkling Cranberry Punch from Taste and Tell – This is one of my very favorites. It comes together so fast, and that pink color is so gorgeous!

Cranberry Cutie from This Week For Dinner – this one not only looks festive, but it’s gorgeous as well!

Spiced Cider Punch from Taste and Tell – I love that this one is served cold. And that it really packs a punch of flavor!

Iced Chocolate from Taste and Tell – chocolate lovers will go crazy for this indulgent drink complete with a scoop of gelato.

Cranberry Spritzer from Taste and Tell – all you need are 2 ingredients for this super easy mocktail recipe!

Cranberry Apple Spritzer from Belle Vie – I obviously have a thing for cranberry mocktails, and this sounds like another fantastic one!

Virgin Frozen Margaritas from Taste and Tell – Margaritas aren’t just for Taco Tuesday!

Blackberry Vanilla Mocktail from La Fuji Mama – you can’t tell me this doesn’t look fantastic! Blackberries and vanilla seem like a match made in heaven.

Shirley Temple from Damn Delicious – The most simple, yet maybe one of my favorites – the classic Shirley Temple!

Sparkling Cucumber Limeade from Taste and Tell – cucumber, mint and limeade – such refreshing flavors – this one doesn’t have to be just for summer!

Raspberry Fizz from Jo Cooks – only 4 ingredients make up this refreshing mocktail that’s great all year round!

Homemade Slurpee Recipe from Taste and Tell – this isn’t as much of a mocktail as it is just a fun drink, but I love how adaptable this is. You could make so many flavors!

Moscow Mule from Our Best Bites – I want to make this one just for the mug!

Virgin Pomegranate and Cranberry Bellinis from Taste and Tell – Both sweet and tart, these Virgin Pomegranate Cranberry Bellinis are a delicious mocktail for any celebration!

Non-Alcoholic Sangria from Real Mom Kitchen – I love all of the fruitiness of this one, and I bet that mint simple syrup is so refreshing!

Hot Apple Cider from Taste and Tell – Apple cider, citrus juice and spices make up this drink that will warm you up from the inside out.

Strawberry Pineapple Shaker Upper from Something Swanky – this looks like the perfect way to have a taste of summer any time of year!

Roy Rogers from Recipe Boy – the opposite of a Shirley Temple – this Roy Rogers is sure to please!

Ginger Lime Spritzer from Taste and Tell – Ginger and lime come together in this satisfying and refreshing Ginger Lime Spritzer.

Princess Nojito from Taste and Tell – Not your normal mojito!! This non-alcoholic Nojito mocktail is based off of the nojito served on Princess cruises.

Non-Alcoholic Juicy Julep from Completely Delicious – I’ll take this drink anytime – derby or not!

Honey Lemon Balm Spritzer from She Wears Many Hats – I LOVE lemon, so this one is definitely calling out to me!

Blackberry Lime Soda from Taste and Tell – You can make your own fancy soda at home!! This Blackberry Lime Soda is sweet and sour and tart and refreshing – a delicious mocktail!

Ginger-Cinnamon Apple Cider Mocktail from Rachel Cooks – I’m a sucker when it comes to ginger, so I have a feeling this one could be a favorite!

Blackberry Lemon Mocktail from Running to the Kitchen – lemons and berries – you can’t beat that flavor combination!

Sparkling Peach Punch from Carlsbad Cravings – I am a peach lover, so I know this peach mocktail will be a family favorite!

Christmas Mocktails from Lauren’s Latest – Sweet and fruity, this one would be great for any celebration!

Basil and Mint Lemonade from Taste and Tell – the basil in this simple drink really makes it!

Cranberry Apple Crush from The Recipe Critic – This is a spicy drink that is served warm. Sounds perfect for a cold night!

Frost Bite Mocktail from The Little Kitchen – fruity with a little bit of sour lime added in – this is just the perfect mocktail for a New Year’s celebration!

Persian Pomegranate Mocktail from Tori Avey – I love the combination of sweet and tart in this unique mocktail!

Limeade Punch from The Girl Who Ate Everything – This sounds super easy and delicious, but the color is what is calling me!

Italian Soda from Oh Sweet Basil – Italian sodas are favorites for adults and kids, so you know this one will be a hit!

Warm Berry Cider from Chocolate and Carrots – I love that this one is warm – sounds amazing!

Fruit Freeze from Taste and Tell – The perfect beverage for when you want to cool down, this one is super easy to make ahead of time, and can feed a crowd.

Banana Pina Colada from Tasty Yummies – I love the addition of the banana to make this a real tropical treat.

Cran-Raspberry Sorbet Bellini from Country Cleaver – Sorbet in your mocktail? Count me in!

Sparkling Ginger Lemon Mocktail from Snixy Kitchen – There is a fun love story attached to this delicious mocktail, so make sure to head over and read that one!

Juicy Mango Margarita from Healthy Happy Life – This is a drink I could be happy sitting back with!

Ginger Mojito Mocktail from Taste as You Go – I have a secret obsession with ginger, so sign me up for one of these!

The Best Party Punch from No Biggie – this is the perfect beverage for a crowd!

Ginger Ale Mint Limeade from Mel’s Kitchen Cafe – Ginger, mint and lime – what’s not to love?

Caramel Apple Pie Mocktail from Merry About Town – this would be so perfect for fall, but I know I’d enjoy it year round!

Strawberry Margarita Mocktail from Life Straight Up – fruity and fabulous- this is a must!

Mai Tai Mocktail from Liz on Call – a super easy mocktail recipe that everyone will love.

Holiday Punch from Taste and Tell – sweet and fizzy, this one is always a kid favorite.

Jingle Juice Holiday Mocktail from No Biggie – if you are looking to serve a crowd, this holiday mocktail is for you!

Grapefruit and Rosemary Mocktail from Purely Katie – I am mesmerized by the pretty pink color in this mocktail! The rosemary simple syrup addition makes this a sophisticated drink – perfect for an adults only party.

Very Berry Spritzer from Deliciously Sprinkled – yes to all the berries!!

Disneyland Mint Julep Copycat from Six Sisters Stuff – I love the Disneyland version, so I know I’d love this copycat at home!

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

Little Big Meal

Our Mediterranean pitas are flavorful and easy to make. Choose between chicken breast strips or vegetarian-friendly falafel for your protein. Add a refreshing tzatziki-style sauce, salad greens and dilly cucumber salad.

  • GET ONE: Chicken Breast Strips (1.5 lb) or Falafel (1 lb)
  • CHOOSE ONE: White or Wheat Pita Bread (6 ct)
  • CHOOSE ONE: Dilly Cucumber Salad or Thai Noodle Salad (1 lb)
  • CHOOSE ONE: Organic Josie’s Salad Greens (5 oz)
  • GET ONE: Le Grand Tzatziki Sauce (7 oz)


What could be more perfect than a tender, juicy burger? Choose from appetizing flavors like bacon cheddar and portabella Gouda. Serve your patty of choice with our deli salad and corn.

Indian Stuffed Eggplant

This dish is unusual and satisfying and it remains one of Moosewood’s elegant favorites. The serving of an entire half of an eggplant mounded with an exotically spiced potato and vegetable filling will silence anyone who thinks vegetarian food is bland, boring, and not filling enough. One doesn’t usually think of eggplant and Indian spices as comfort food, but this dish offers all the comfort of yummy mashed potatoes studded with diced vegetables and aromatic spices. We admit it is a bit of a production, not something you would make on an ordinary Tuesday evening after work, but the steps are all uncomplicated and for special occasions or for more leisurely weekend cooking, your time will be rewarded with a really delightful dish. If you’re serving fewer than eight. instead of halving the recipe, think about making the full amount of filling and saving the extra for other meals. It’s quite versatile. You can bake the filling in filo dough or pie dough to make not-fried samosas. You could add diced tomatoes instead of peppers and use the filling to stuff roasted pepper halves. Or, stuff small plum tomatoes to serve as an appetizer. Some of us make the filling to eat on its own. Both at home and in the Moosewood kitchen, sometimes it’s an effort to resist “tasting” the filling over and over before it goes into the oven!

Preparation Time - Text About 1 hour and 20 minutes

Occasion Casual Dinner Party, Family Get-together

Recipe Course main course

Dietary Consideration egg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian


  • 4 eggplants (about 1 pound each)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 6 cups peeled and sliced white potatoes
  • 2 teaspoons ground turmeric
  • 2 cups finely chopped onions
  • 3 garlic cloves, pressed or minced
  • 1 cup diced carrots
  • 1 cup seeded and diced red bell peppers
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons ground coriander seeds
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon ground cloves or ground cardamom
  • 1 1/2 tablespoons peeled and grated fresh ginger
  • 1 cup green peas
  • 12 ounces cream cheese , at room temperature (vegan cream cheese works, too)
  • 1 tablespoon fresh lemon juice , more to taste


1 tablespoon fresh lemon juice, more to taste Preheat the oven to 375°F. Oil two rimmed baking sheets.

Slice the eggplants in half lengthwise. Score the flesh in a crosshatch pattern and lightly sprinkle with salt. Brush the cut surface generously with oil and place the eggplant halves on the baking, sheets, cut side down. Brush the skins with oil. Bake, uncovered, until the flesh is tender and golden brown, 35 to 40 minutes.

While the eggplants bake, make the potato-vegetable filling. In a saucepan, cover the potatoes with water and stir in 1 teaspoon of the turmeric and 1/2 teaspoon salt. Cover and bring to a boil. Reduce the heat and cook until tender, about 15 minutes.

Heat the oil in a saucepan on medium-low heat. Cook the onions and garlic, sprinkled with salt, for about 10 minutes, covered, stirring occasionally. Add the carrots and a tablespoon of water, cover, and cook for 5 minutes. Add the bell peppers and cook, covered, for 3 or 4 minutes. While the vegetables cook, mix together the cumin, coriander, cayenne, cloves, ginger, and the remaining 1 teaspoon of turmeric in a small bowl Stir the spice mixture into the vegetables and cook on low heat for a minute or two. Stir in the peas and cook, covered, until all of the vegetables are tender, 2 or 3 minutes.

When the potatoes are done, drain them. In a large mixing bowl, mash the potatoes with the cream cheese and lemon juice. Add the vegetable mixture to the mashed potatoes and stir well. Add more salt and/or lemon juice to taste.

When the eggplant halves are done, flip them over with a spatula and make a well in each by pushing the flesh to the sides a little. Mound some filling onto each eggplant half right out to 1/2-inch from the edges. Transfer them to clean, oiled baking sheets or pans. Bake at 350°F until piping hot, 20 to 30 minutes.

Watch the video: Lebt ihr in Tipis? Erwachsen werden als Indianer. Galileo. ProSieben (June 2022).


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  2. Jarrad

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  3. Jared

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  4. Aeccestane

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