Royal Prestige® Magazine 2023 US Summer English

The new level in cutlery

The new line of Royal Prestige ® knives allows you to cut with extraordinary precision, stability and safety. Its German stainless steel construction offers durability and strength. Limited 50-year warranty.

"The best family"

The best flavors to share with family

How exciting! On your screen is the second edition of the year of our beloved Royal Prestige ® Magazine, the result of the hard work of Royal Prestige ® and its gourmet team. It is brought to you so that you can take your experience with our brand to the next level.

We will be by your side as you cook at home in intelligent, efficient and innovative ways while enjoying the exclusive benefits that our products provide.

We want to surprise you with an innovative new product that will allow you to prepare delicious foods: the Power Blender Go, an extraordinary immersion blender that will make processing your food even more practical. Learn more about it in this edition!

We also want to share with you a variety of recipes that will win you over with their irresistible flavors and the ease with which you can prepare them with your

Royal Prestige ® products. For example, when temperatures drop, comfort your heart with Tomato Soup with Chicken (pg. 8).

With your Deluxe Easy Release Skillets, you can prepare some unique and delicious Serrano Ham Skewers (pg. 14) to liven up any gathering, or a Chicken Tart (pg. 14) to delight in something different.

SUMMER 2023 | NUMBER 58 USA

Contributors

Chief Executive Officer: Paulo Moledo

Traditional Marketing Director and Editor-in-Chief: Juan Carlos de la Vega

Senior Marketing Director Brazil: Cinthia Helena Serra Oliveira

Culinary Editor: Omar Sandoval

Head Writer: Berenice Gutiérrez

Portuguese Proofreading: Amanda Couto

Art, Photography, and Design Director: Linda M. Castilleja H.

Graphic Design: Linda M. Castilleja H. Julie DesJarlais

Chefs and Culinary Consultants: Andrés Rozo

Iván Ochoa

Christian Castillo

Food Styling: Éricka Fonseca Cortés

Photography: Sergio Fuentes

Art: Daphne Vázquez

Producción de recetas en video: Claudia E. Da Silva

Rubén Olvera

Adrián Pacheco

Logistics Coordination Mexico: Georgina Cea

Rafael Elías Álvarez

Logistics Coordination Colombia: Jorge Mario Ospina

EDITORIAL 4 ROYAL PRESTIGE ® MAGAZINE | UNITED STATES SUMMER 2023 RoyalPrestigeOfficial RoyalPrestigeOfficial RoyalPrestige

Discover recipes and much more on our social media!

Tomato Soup with Chicken

Ingredients

6 cups water

Aromatic herbs (bay leaves, oregano, thyme)

2 cloves garlic, finely chopped

1 white onion, quartered

¼ red bell pepper, cut into medium-sized pieces

Salt and pepper to taste

1 medium chicken breast

10 very ripe tomatoes, quartered

Instructions

1 In the Royal Prestige ® NOVEL™ or INNOVE™ 6-Quart Dutch Oven, place the water, bay leaf, oregano, thyme, garlic, onion, red bell pepper, and salt and pepper to taste. Cover and cook with the Redi-Temp™ Valve open.

2 When the valve whistles, add the chicken breast. Cover the Dutch oven with the valve closed and cook for 15 minutes or until the chicken is fully cooked.

3 Remove the chicken from the Dutch oven and wait until it cools. Shred it and set it aside.

4 Add the tomatoes to the broth and cook for 10 more minutes with the valve closed.

5 Add the cornstarch dissolved in water and cook for 2 more minutes.

6 Remove the Dutch oven from heat and allow to cool. Process the mixture in the Power Blender Max and pour it back into the Dutch oven.

7 Add the sugar, mix, and cook until the soup reduces and becomes thick.

8 Serve the soup with pieces of avocado, shredded chicken, cubed mozzarella, and tortilla chips if desired.

2 tablespoons cornstarch, dissolved in 4 tablespoons cold water

½ tablespoon sugar

SERVE WITH:

Ripe avocado, cubed

¾ mozzarella cheese, cubed

Tortilla chips (optional)

Yield:

10 to 12 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ or INNOVE™ 6-Quart Dutch Oven

Time:

40 minutes

Serrano Ham Skewers

Ingredients

2 large zucchinis

Water

Salt and pepper to taste

1½ pounds serrano ham

1 pound mozzarella cheese

Instructions

1 Cut the zucchini into thin vertical slices. Soak them in a small amount of water with salt and pepper. Set aside.

2 Cut the cheese into slices of the same thickness as the zucchini.

3 On the Bamboo Cutting Board, lay out a slice of zucchini, a slice of serrano ham, and a strip of cheese. Roll up and place three rolls on each skewer.

4 Spray the Royal Prestige ® Deluxe Easy Release 10” Skillet with cooking spray and remove the excess with a paper towel. Preheat the skillet on medium-low for 30 seconds.

5 Brown the skewers on both sides until the cheese melts.

6 Garnish with a little chopped oregano and fresh ground pepper.

Fresh oregano leaves, finely chopped Skewers

Cooking spray

Yield:

6 to 8 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® Deluxe Easy Release 10” Skillet

Time:

20 minutes

Immerse yourself in a wonderfully flavorful experience

The new Royal Prestige ® Power Blender Go will help you create sauces, creamy blends and many other foods. You will also be able to chop vegetables more quickly and efficiently.

• Powerful motor of up to 13,500 revolutions per minute.

• Blend directly in your pots and bowls without using other utensils.

• Wireless technology that you can take everywhere.

Chicken Tart

Ingredients

1 boneless skinless chicken breast

Salt and pepper

2 cloves garlic, chopped

1 teaspoon curry

Cooking spray

½ pound bocconcini cheese

Instructions

1 In the Royal Prestige ® Power Blender Max, blend the chicken breast with salt, pepper, and garlic. When the mixture is even, transfer it to a 3-Quart Mixing Bowl, add the curry, and mix well.

2 Spray the Royal Prestige ® Deluxe Easy Release 10” Skillet with cooking spray and wipe the excess with a paper towel. Preheat the skillet over medium-low for 30 seconds.

3 Add half of the blended chicken to the skillet for the base of the tortilla. Top with the cheese, olives, and bacon pieces. Cover with the rest of the mixture and press down a little to join the two halves.

4 Lower heat to the lowest setting, cover the skillet and cook for 10 minutes. Then, turn the tortilla over to let it brown on the other side.

5 Turn out and serve with a salad of choice.

¼ cup green olives, chopped

¼ pound ham or bacon, in pieces

SIDE DISH:

Salad of choice

Yield:

6 to 8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Deluxe Easy Release 10” Skillet

Time:

25 minutes

Vegetable Stuffed Chicken Breast with Bell Pepper Sauce

Click here to watch the video

Ingredients

1 onion, finely chopped

2 cloves garlic, chopped

1 zucchini, cut into half moons

2 cups mushrooms, sliced

2 tomatoes, in cubes

2 boneless skinless chicken breasts

1 tablespoon ground oregano

Salt and pepper

NOVEL™ or INNOVE™ 10.5” Skillet over medium-high heat for two to three minutes or until drops of water roll on the surface without

Cook the onion and garlic until soft. Add the zucchini and mushrooms. Add the tomato, cover the skillet with the Redi-Temp™ Valve open, and cook for five more minutes. Add salt, pepper, and oregano. Mix well.

3 Cut the chicken breasts in half longways, without cutting completely through. Fill them with the above mixture.

4 Clean the skillet, preheat it again over medium-high heat, and sear the stuffed chicken with the skillet partially covered.

5 Flip the chicken breast, cover the skillet with the valve open, and cook until it whistles. Lower the heat, close the valve, and cook for 10 more minutes.

6 In the Royal Prestige ® NOVEL™ or INNOVE™ 4-Quart Dutch Oven, cook garlic, potato, and bell pepper until lightly browned. Season to taste. Pour in the chicken broth, mix well, and cook over medium heat until most of broth evaporates.

7 Place the contents of the Dutch oven into the Royal Prestige ® Power Blender Max and add the sour cream. Blend until it reaches a creamy consistency.

8 Serve the chicken breast covered with the sauce.

BELL PEPPER SAUCE:

1 potato, cut into small cubes

4 bell peppers, chopped

2 cups chicken broth

2 cloves garlic, chopped

2 tablespoons sour cream

Yield:

10-12 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ or INNOVE™ 10.5” Skillet

Time:

40 minutes

Quinoa and Chicken Risotto

Ingredients

1½ cups quinoa

1 onion, finely chopped

1 leek, cut into small cubes

2 chicken breasts, in cubes

2 green apples, grated

2 cups chicken broth

Instructions

1 Rinse the quinoa in a sieve with cold water. Drain and set aside.

2 Preheat the Royal Prestige ® NOVEL™ or INNOVE™ 10.5” Skillet for two to three minutes or until drops of water roll over the surface without evaporating.

3 Cook the onion in the skillet for a few minutes. Add the leek and cook for four more minutes, being careful they don’t burn.

4 Season the chicken with salt and pepper to taste and add to the skillet. Cook while stirring constantly so the chicken browns evenly.

5 Add the apples, mix well, and cook for 2 minutes.

6 Add the quinoa to the skillet and mix well.

7 Pour in the hot chicken broth and cook for 15 minutes over low heat with the Redi-Temp™ Valve closed.

8 Add more salt, if needed, and remove from heat.

9 Serve with parmesan cheese.

Salt and pepper

2/3 cup parmesan cheese, grated

Yield:

5 to 8 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ®

NOVEL™ or INNOVE™ 10.5” Skillet

Time:

25 minutes

Ingredients

½ pound ground pork

½ pound ground beef

1 clove garlic, finely chopped

½ onion, finely chopped

Parsley, finely chopped

Salt and pepper to taste

BREADCRUMBS:

1 egg yolk

1/3 pound mozzarella cheese, cut into small cubes

Stuffed Meatballs

FOR THE SAUCE:

1 small onion

4 tomatoes, quartered

½ carrot

2 cloves garlic

1 bay leaf

2 tablespoons dry white wine

Instructions

1 Mix the ground meat with the garlic, onion, parsley, salt, and pepper. Sprinkle with bread crumbs and add the egg yolk. Mix well. Form small balls of meat with cubes of mozzarella cheese inside.

2 Preheat the Royal Prestige ® NOVEL™ or INNOVE™ 10.5” Skillet over medium-high heat for two to three minutes or until drops of water roll on the surface without evaporating. Sear the meatballs on all sides. Remove from the skillet and set aside.

3 In the same skillet, cook the onion, tomato, carrot, garlic, and bay leaf for a few minutes. Add the wine and chicken broth. Cook for a couple more minutes.

4 Allow to cool and then place the mixture in the Royal Prestige ® Power Blender Max. Add the parsley, tomato puree, and salt and blend.

5 Return the sauce to the skillet and cover it with the Redi-Temp™ Valve open. Cook until the valve whistles. Add the meatballs and cook for 10 to 15 more minutes (depending on the size), until the sauce has reduced a little and the meat is fully cooked.

6 Serve the meatballs covered with sauce.

1 cup chicken broth

1 tablespoon parsley

1 cup tomato puree

Salt to taste

Yield:

6 to 8 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ or INNOVE™

10.5” Skillet

Time:

25 minutes

Tuna Medallions with Anchovy Sauce

Ingredients

4 tuna medallions

Juice of 1 lime

Salt and pepper to taste FOR THE MARINADE:

½ cup olive oil

¼ cup capers

3 cloves garlic, finely chopped

¼ cup parsley sprigs, finely chopped

¼ cup anchovies, previously drained and chopped

3 limes, cut into wedges

Instructions

1 Season the tuna medallions with salt and pepper and squeeze the juice of 1 lime over them. Allow to marinate for a few minutes.

2 Preheat the Royal Prestige ® NOVEL™ or INNOVE™ 14-inch Paella Pan over medium-high heat for two to three minutes or until drops of water roll on the surface without evaporating.

3 Sear the medallions for 1 to 2 minutes on each side with the paella pan partially covered, until they turn a reddish color. Remove and set aside.

4 Preheat the 10” Royal Prestige ® Gourmet Skillet over medium-high heat for two to three minutes or until drops of water roll on the surface without evaporating.

5 Add the olive oil and cook the capers, garlic, and parsley for two minutes. Add the anchovies and mix.

6 Serve the tuna medallions with the anchovy sauce and lime wedges.

Yield:

6 to 8 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ or INNOVE™ 14"

Paella Pan

Time:

25 minutes

Creole Lasagna

Ingredients

6 strips of bacon, cut into cubes

1½ pounds of lean ground beef

½ white onion, finely chopped

½ cup red bell pepper

1 bay leaf

Salt and pepper to taste

Instructions

3 cups Neapolitan sauce

16 lasagna noodles

8 tablespoons grated mozzarella cheese

3 tablespoons grated parmesan cheese

1 tablespoon fresh basil, finely chopped

1 Preheat the Royal Prestige ® NOVEL™ or INNOVE™ 10.5” Skillet over medium-high heat for two to three minutes or until drops of water roll on the surface without evaporating. Add the bacon and cook until well browned.

2 Remove the bacon from the skillet and set aside. Using the bacon grease, sauté the meat, onion, red bell pepper, bay leaf, salt, and pepper. Cover the skillet with the Redi-Temp™ Valve closed and cook over low heat for 3 minutes.

3 Add the bacon and mix well. Remove the mixture from the skillet and set aside.

4 Pour the Neapolitan sauce over the bacon and meat grease, followed by the pasta noodles, a layer of meat, and a layer of cheese. Repeat and end with a layer of cheese.

5 Cover the skillet with the valve closed and cook over low heat for 25 minutes.

6 Remove the cover and allow it to rest for a few minutes before serving. Serve with parmesan cheese and fresh basil.

Yield:

6 to 8 porciones

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ or INNOVE™ 10.5” Skillet

Time:

35 minutes

video

Beef Barbacoa Clickheretowatch the

Ingredients

2 ancho chiles, roasted, deveined, and soaked

2 mulato chiles, roasted, deveined, and soaked

2 pasilla chiles, roasted, deveined, and soaked

1 tomato, roasted

3 tomatillos, roasted

½ onion, roasted

4 cloves garlic, roasted

1 tablespoon vinegar

2 cups water

Instructions

1 In the Royal Prestige ® Power Blender Max, process the chiles, tomato, tomatillos, onion, garlic, vinegar, and water.

2 Place the Royal Prestige ® NOVEL™ or INNOVE™ 6-Quart Dutch Oven on the Royal Prestige ® Precision Cook and choose the Preheat function.

3 When the Precision Cook indicates that the pan is ready, add the beef, blended sauce, bay leaf, salt, and pepper. Cover the Dutch oven with the Redi-Temp™ Valve closed.

4 Choose the High Slow Cook function and cook for 4 hours.

5 Shred the beef and serve in tacos with onion, cilantro, and lime.

3 pounds beef, cut into pieces

1 bay leaf

Salt and pepper

SERVE WITH:

Cilantro

Onion

Lime

Tortillas

Yield:

6 to 8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Precision Cook

Time:

4 hours

Healthy Salmon

Ingredients

2 limes, cut into slices

2 oranges, cut into slices

2 carrots, peeled and grated

1 leek (only the white part), finely sliced

1 salmon fillet (approx. 3 pounds)

1 cup white wine

Salt and pepper to taste

1 tablespoon lime zest

2 tablespoons lime juice

1 tablespoon baby capers

1 fennel bulb, finely chopped SIDE DISH: Mixed green salad

1 In the Royal Prestige Oval Roaster, place a bed of lime and orange slices. Cover with a layer of carrots and leeks.

2 Place the rack in the roaster and place the salmon on top. Baste with white wine and add salt and pepper to taste. Top with lime zest, lime juice, capers, and fennel.

3 Cover and cook over medium-low heat for 25 minutes.

4 Serve the salmon with citrus slices and mixed green salad.

6 to 8 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Oval Roaster

Time:

Yield: 25 minutes

Omar Sandoval, Brand Ambassador and Celebrity Chef

Program your intelligent cooking experience with the Royal Prestige® Precision Cook.

It has a variety of functions that will elevate your cooking to the level of practicality that you need:

• Exact time and temperature selection.

• Practical cooking power levels from 1 to 10.

• Slow cook mode for more tender and delicious meats.

• Built-in scale to measure your ingredients.

Precision cooking for delightful meals.

To see this product in action, contact your Royal Prestige® Authorized Distributor or visit royalprestige.com

Precision Cook

If this is intelligent cooking, it’s a delight!

Tenderloin Stir-fry

Ingredients

1 pound beef tenderloin, cut into strips

3 tomatoes, seeded and quartered

1 red onion, cut into wedges

½ pound mushrooms

Salt and ground pepper to taste

½ cup sweet and sour sauce

Instructions

1 Preheat the Royal Prestige ® INNOVE™ Wok over medium-high heat for two to three minutes or until drops of water roll on the surface without evaporating.

2 Add the tenderloin strips and sear with the wok partially covered.

3 Add the tomatoes and onion. Sauté for a couple of minutes.

4 Add salt, pepper, and mushrooms.

5 Add the sweet and sour sauce and cook for a few more minutes for the flavors to meld.

6 Serve with potato wedges and white rice.

Yield:

6 to 8 portions

Featured

Royal Prestige® Cookware:

Royal Prestige ® INNOVE™ Wok

Time:

25 minutes

Cochinita Pibil

Ingredients

2 grilled banana leaves

7 pounds pork loin head, cut into pieces

FOR THE MARINADE:

½ pound achiote

2½ cups sour orange juice

1½ teaspoons ground black pepper

1 cinnamon stick

6 cups water

1½ tablespoons ground cumin

10 cloves

3 tablespoons salt

2 tablespoons pork lard

Instructions

1 In the Royal Prestige ® Power Blender Max, process the marinade ingredients.

2 Place the pork in a 5-Quart Mixing Bowl and cover it with the blended mixture. Allow to marinate for at least 5 hours.

3 Place a banana leaf in the bottom of the Royal Prestige ® NOVEL™ or INNOVE™ 8-Quart Dutch Oven. Add the meat along with half of the marinade and cover with another banana leaf. Cover the Dutch oven with the Redi-Temp™ Valve closed.

4 Choose the High Slow Cook function on the Royal Prestige ® Precision Cook and cook for 6 to 7 hours.

5 In another 5-Quart Mixing Bowl, mix the pickled onion ingredients.

6 When the meat is finished cooking, remove it from the Dutch oven and shred it.

7 Serve the meat in tacos with the pickled onions.

PICKLED ONIONS:

6 habanero chiles, sliced

2 red onions, sliced

1 cup orange juice

¼ cup apple cider vinegar

2 teaspoons salt

1 teaspoon ground oregano

SERVE WITH:

Warm corn tortillas

Yield:

15 portions

Featured Royal Prestige® Cookware:

Precision Cook de Royal Prestige ®

Time:

12 hours

Chocolate Banana Ice Cream

with Popcorn

the video

Ingredients

5 bananas (not too ripe)

1 cup hazelnut spread

1¾ cups crushed almonds

1½ cups sugar

FOR THE POPCORN:

1/3 cup popping corn

2 tablespoons vegetable oil

Instructions

1 Cut the bananas into fourths and place them in the 3-Quart Mixing Bowl. Mix with the hazelnut spread and freeze.

2 Cook the crushed almonds and sugar over low heat in the Royal Prestige ® Deluxe Easy Release 8” Skillet until the sugar is completely melted. Allow to cool until the mixture has hardened completely.

3 When the brittle has cooled completely, heat for three minutes over medium heat to lift it from the pan with the Deluxe Easy Release Spatula. Place it on the Bamboo Cutting Board and crush it with the Kitchen Cleaver. Set aside.

4 Place the Royal Prestige ® Perfect Pop cover on the Royal Prestige ® NOVEL™ or INNOVE™ 6-Quart Dutch Oven and adjust the heat to medium-high. Add the oil and popping corn through the lid opening. Close the opening.

5 When the corn begins to pop, rotate the handle constantly for about 7 minutes or until all the corn has popped. Turn off the heat and remove the Dutch oven from the stove.

6 Place the popcorn in the 5-Quart Mixing Bowl and add salt, mixing well.

7 Remove the bananas from the freezer and let them rest at room temperature for about 10 minutes. Break apart the banana mixture with the Ice Cream Spatula. Add the popcorn and brittle. Mix well.

8 Little by little, put the mixture through the Royal Prestige ® Juicer with the Ice Cream Strainer attached.

9 Serve with garnishes.

½ teaspoon salt (optional)

GARNISH:

Chocolate sauce

Sliced strawberries

Chocolate candies

Yield:

10 to 12 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Juicer

Time:

40 minutes

For movie nights

Prepare fresh, crunchy popcorn seasoned to your taste with the Royal Prestige ® Perfect Pop cover and 6-Quart Dutch Oven.

Chili Seasoning Popcorn

Ingredients

¾ cup popping corn

2 tablespoons oil

1 tablespoon salt

1 teaspoon ground cayenne pepper

1 teaspoon ground chipotle chile pepper

1 teaspoon ground ancho chile pepper

Instruction

1 In the 6-Quart Royal Prestige® Dutch Oven, over medium-high heat, add the oil and spread evenly over the surface.

2 Add the corn, cover with the Perfect Pop cover and wait until the corn starts to pop (about 7 to 8 minutes).

3 Turn the handle to move the corn until all the kernels are popped.

4 Put the popcorn in a 5-Quart Mixing Bowl. Season with salt and ground chili to taste.

Mango Mousse

Ingredients

5 eggs, separated

1 tablespoon lime juice

2 cups mango pulp

3 packages of unflavored gelatin

½ cup water

Instructions

1 In the Royal Prestige ® Power Blender Max, process the mango, sweetened condensed milk, and lime juice. Add the egg yolks little by little and blend again. Place in the 5-Quart Mixing Bowl.

2 Add the water and gelatin to the Half Quart Milk Warmer. Heat over low heat, stirring constantly until the gelatin is dissolved.

3 Pour the gelatin little by little over the mixture from Step 1, stirring constantly with the Silicone Spatula until mixed well.

4 In the 3-Quart Mixing Bowl, beat the egg whites to firm peaks with the Balloon Whisk. Fold in the previous mixture.

5 Distribute the mixture into Ice Cream Cups and refrigerate for at least 3 hours.

6 To serve, decorate with fresh mango slices or dollops of whipped cream.

Yield:

10 to 12 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® Power Blender Max

Time:

30 minutes

Ingredients

3 cups oats

2 tablespoons coconut oil

¼ cup powdered sugar

1 whole egg

1 tablespoon vanilla extract

¼ cup milk

¼ cup all-purpose flour

1 pinch salt

Giant Cookie

1 teaspoon baking soda

1 teaspoon orange zest

½ cup chocolate chips

SERVE WITH:

Vanilla ice cream

Instructions

1 In the Royal Prestige ® Power Blender Max, blend the oats until completely ground. Sift to yield 2 cups of fine flour.

2 In a 5-Quart Mixing Bowl, beat the coconut oil with the powdered sugar until combined. Add the egg, vanilla, and milk. Continue mixing until the mixture is even.

3 Add the oat flour and all-purpose flour, salt, baking soda, and orange zest.

4 Evenly grease the Royal Prestige ® NOVEL™ or INNOVE™ 8” Skillet with a little coconut oil, empty the mixture into it, and cover it with chocolate chips.

5 Cover and cook over medium-low heat for about 10 minutes with the Redi-Temp™ Valve closed.

10 to 12 portions

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ or INNOVE™ 8” Skillet

Time:

Yield: 30 minutes

Strawberry Cake

Ingredients

1½ boxes vanilla cake flour

5 eggs

2 cups whole milk

¾ cup oil

4 drops of bright pink food coloring

1 tablespoon butter

2 tablespoons flour

FOR THE YOGURT FROSTING:

1½ cups plain yogurt

Sweetener to taste

1 cup strawberries

Instructions

1 In a 5-Quart Mixing Bowl, mix the cake flour, eggs, milk, and oil with the Balloon Whisk.

2 Add food coloring little by little until well mixed.

3 Butter and flour the Royal Prestige ® NOVEL™ or INNOVE™ 10.5” Skillet.

4 Pour the mixture into the skillet, cover with the Redi-Temp™ Valve closed, and cook over low heat for 30 minutes.

5 Uncover and allow to cool. Turn out onto the Bamboo Cutting Board.

6 In the 2-Quart Mixing Bowl, mix the yogurt and sweetener. Refrigerate for 30 minutes.

7 Decorate the cake with the frosting and strawberries.

Yield:

8 slices

Featured Royal Prestige® Cookware:

Royal Prestige ® NOVEL™ or INNOVE™ 10.5” Skillet

Time:

25 minutos

All About Rice

For more than half of the world’s population, rice is a basic part of their everyday diet. Learn more about its history, cultural importance and nutritional value.

BY BERENICE GUTIÉRREZ

Spanish paella, Japanese sushi, Italian risotto, United States jambalaya, Indian pilaf, Peruvian chaufa rice, Mexican red rice … These are all profoundly traditional foods in their respective regions, each with a common thread: their central ingredient is one of the most ancient grains in the world.

A Touch of History

Many historians believe that rice cultivation goes back to 5,000 before Christ (B.C.). However, the first official record of its role as a food dates back to 2,800 A.D., when the Chinese emperor Shen Nung created an annual ceremonial ritual to celebrate the beginning of the harvest.

Rice originated in Asia and was taken all around the world by adventurous explorers, soldiers, merchants and pilgrims. Currently, China leads the ranking of the top ten main rice producers in the world. Brazil is the only country on the list that is not in Asia.

Cultural Phenomenon

Rice plays a very important role in the folklore and traditions of many countries. For example, China celebrates it by dedicating one day of its New Year festivities. In Indonesia, rice is considered to be a gift from the goddess Dewie Srie, and in Japan, they set up small altars to honor the rice god, Inari.

White vs Whole Grain Rice

White rice is whole grain rice that is processed to polish it and remove the bran covering. This makes it more durable and easier to cook, but results in less nutrients than whole grain rice.

Since it is less processed, whole grain rice has more dietary fiber, vitamins, minerals and antioxidants. However, white rice producers commonly make up for the loss of nutrients by enriching the grain with vitamins after it is processed.

Both types of rice have high levels of carbohydrates (mainly starch) and some protein, with almost zero sugar and fat. Cooked rice is made mostly of water – 70% of its total weight, to be exact.

Interesting facts:

In its natural form, all varieties of rice are gluten free, making it a great alternative when avoiding wheat and its derivatives. For those who want to control their sugar levels, whole grain rice is a better option than white because it has a lower glycemic index. However, it is important to monitor portion size to avoid consuming excess carbohydrates.

One important piece of advice: remember to check the labels when you purchase rice for your recipes so you can be sure you are buying a food with adequate nutritional value. Always follow your physician’s dietary recommendations.

1. 2.

Rice is what holds up the Great Wall of China. Literally! In the Ming Dynasty, when it was built, workers used a rice mixture to hold the stones of the wall together.

Depending on how it is stored, raw white rice can last for up to 30 years!

Whole grain rice, on the other hand, lasts three to six months.

When Nature Protests

The accelerated growth of cities and populations results in the consumption of more and more of the planet’s natural resources. It reduces the space for animals on a global scale and puts species at risk. However, every now and then, nature makes itself heard through curious incidents that make us reflect on the responsibility we have to reduce humanity’s negative impact on the home that we all share.

BY BERENICE GUTIÉRREZ

The Gang of Killer Whales

An orca whale known as “Gladis” has spearheaded a series of attacks on small boats on the coast of the Iberian Peninsula. During May 2023 alone there were 20 recorded attacks by these mammals, and in some cases considerable damage was done and even resulted in the sinking of a yacht.

Alfredo López Fernández, a biologist at the University of Aveiro in Portugal, has suggested the theory that “Gladis” was hit by a boat and that this traumatic experience could be the reason for the aggression. However, attacks by killer whales are not a new phenomenon and they have been increasing in the Iberian Sea since 2020.

Escobar’s Hippopotamuses

In the 1980s, the famous kingpin Pablo Escobar illegally imported four hippopotamuses for his private zoo in Hacienda Nápoles in Colombia. After Escobar’s death in 1994, most of the animals were relocated.

However, with an agility that would be the envy of any kingpin, the hippos managed to avoid capture, escaped the property and to their pleasure, they settled along the Magdalena River. Since then, they have reproduced enough to increase their population to about 130 specimens, putting the local ecosystem at risk.

Specialists have warned that the hippo population in Colombia must be controlled because these enormous mammals are considered a highly aggressive and invasive species. Among other problems, the hippopotamus plague has impacted water quality for humans and other species in the region.

Chernobyl Survivors

In April 1986, a nuclear accident caused the permanent evacuation of the population of Chernobyl in Ukraine. Now, 37 years after the tragedy, around 300 dogs are the only inhabitants of this exclusion zone, where they have come up with ways to find food and continue to reproduce.

Scientists that study these animals think they are descendants of the pets that were abandoned when the city’s inhabitants were forced to leave. Currently, the researchers hope that studying these canine heroes might lead to some lessons for humanity, including how to survive in the harshest and most devastated environments.

Long Live Stewie

Last March, a lamb that was only four months old escaped a slaughterhouse, causing chaos in the Canarsie neighborhood in Brooklyn, New York. One video that went viral on social media shows the lamb running between vehicles along with a crowd of people who were trying to capture it.

After several minutes of intense chase, “Stewie” was recaptured and returned to the farm. That’s when the New Jersey organization Skylands Animal Sanctuary and Rescue intervened. They launched a Facebook petition to allow the lamb to be taken to the sanctuary. Stewie’s owners were inundated with so many calls and messages that they decided to deliver him to the sanctuary. He will live happily ever after with other animals like Freddie, the fugitive cow, who made his own famous escape in 2016.

Fuente: “Gladis, la orca 'vengativa' que enseña a otras a atacar barcos y revoluciona las redes”, ABC.

"Los ‘hipopótamos de la coca’ de Pablo Escobar son un problema para Colombia”, The Conversation

Food is Life:

Get the most out of it!

BY BERENICE GUTIÉRREZ

If you were to clean out your refrigerator right now, how much food would end up in the garbage? Food waste doesn’t just impact your pocketbook, it also adds to a critical worldwide problem by increasing greenhouse gases and contributing to climate change. We invite you to consider these recommendations for getting the most out of your food.

1.

Plan your meals. Creating a weekly food planner will help you be more efficient when grocery shopping. You can start with small steps, like planning just your breakfasts or a few of the week’s meals

3.

Give the “ugly ones” a chance. Supermarkets tend to throw away large quantities of fruits and vegetables that don’t meet their aesthetic standards. As long as they’re not bruised or overripe, it’s safe and recommended to buy “imperfect” fruits and vegetables.

5. Keep your refrigerator in order. Organizing your refrigerator and pantry will help prevent food from getting “lost” or stored for too long.

7.

Take advantage of your freezer! Did you know that the more food you store in your freezer, the less energy is used? That’s because it reduces the circulation of cold air. So fill up your freezer!

2.

Purchase wisely. Only buy fruits and vegetables that you plan on consuming during the week. Wash and disinfect them immediately. Keep them organized and always in plain view when you store them.

4.

Cook! Restaurants and other establishments that sell prepared food generate a high amount of food waste. Cooking at home will help to avoid this negative cycle.

6.

Put leftovers in the freezer. If leftover food won’t be eaten in the next three days, put it in the freezer, label it, and keep your leftovers organized.

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