Hungarian Beef and Pepper Stew

Hungarian Beef and Pepper Stew

 

Hungarian Beef and Pepper Stew

2lbs Beef Stew Meat

1/2 onion cut into chunks

1 T olive oil

1 t salt

1/2 t black pepper

2 T Sweet Hungarian Paprika

2 T flour

2 garlic cloves chopped

2 T tomato paste

10-12 oz beef broth

3 bell peppers sliced

1/2 t caraway seeds

2 T balsamic vinegar

Add  1 T paprika, flour, salt and pepper to a large bowl or plastic bag. add meat and toss or shake to coat. Heat olive oil in a large pan add beef and onion and cook until browned. add garlic and caraway seeds and cook 1 minute more. add beef broth (enough to cover meat), remaining paprika, tomato paste and vinegar, bring to a boil and then reduce heat to simmer. Cook over low heat for 45 minutes-1 hr, sauce with thicken and meat will become tender. Add peppers and cook 20 minutes more over low heat or until peppers are soft. Serve over buttered noodles or mashed potatoes.

Hungarian Beef and Pepper Stew

 

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Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

 

This is a fairly light dinner made in the crock pot with lots of deep flavors.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

6 boneless skinless chicken thighs

1 large can crushed tomatoes

2 green bell peppers sliced thinly

1 onion sliced thinly

3.5 oz large green olives about 1/2 c ( I used Sicilian spiced)

2 T brine from olives

1/4 t red pepper flakes

1 t Italian seasoning

1/4 c white wine (optional)

1 T lemon juice

Add all ingredients to a crock pot, cook on low for 6 hours, serve over noodles or rice.

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Slow Cooker Chicken with Tomatoes, Olives and Peppers

Lasagna Supreme : Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

All the flavors of a supreme pizza in a lasagna.

Supreme Lasagna

1 package no cook lasagna noodles

1 lb ricotta cheese

1 T  chopped fresh oregano

1 T chopped fresh basil

2 eggs

1 t salt

1/4 t pepper

4 hot italian sausage links (I used Turkey sausage)

1 green pepper sliced

1 c sliced onion

1 c sliced mushrooms

1 large jar marinara sauce

2 c shredded mozzarella cheese

Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese.  Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.

Lasagna Supreme: Just Like the Pizza but Better

 

Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture,  1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)

Lasagna Supreme: Just Like the Pizza but Better

Lasagna Supreme: Just Like the Pizza but Better

 

Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.

Lasagna Supreme: Just Like the Pizza but Better

 

Lasagna Supreme: Just Like the Pizza but Better

Chicken with Creamy Corn and Basil Sauce

My kids love goopy, buttery, Alfredo sauces. They are fine every once in a while, but pretty fattening and lack any sort of vegetable or seasonal ingredient. I put this dish together using fresh summer corn and basil from the garden. It is  a lighter summer version of a white sauce with a hint of sweetness and no butter or cream.

2 ears of corn, kernels removed with a knife (or about 3 cups corn frozen of canned)

1/2 one lemon juiced

1/2 c milk

1 t salt

1/4 t pepper

2 oz cream cheese

1/4 c shredded parmesan cheese

1 t minced garlic

1.5 lbs chicken breast ( I cut mine in to bite sized pieces but you could use whole breasts)

1T oil

4 T chopped basil

Remove kernels from cob if using fresh corn.

add kernels, lemon juice, and milk to a food processor, pulse until finely chopped. Add milk salt pepper and cheeses, pulse until mixture is well combined.

Set aside and heat a large skillet over med high heat. Add oil. Sprinkle chicken with salt and pepper. add to pan. Sauté for about 5 minutes or until chicken is cooked through.

Add corn and cheese mixture to pan, simmer for about 5 min over low

Stir in fresh basil and serve.

Serve over, Rice, Noodles or Pasta. Sprinkle with grated parmesan if desired.

Red Thai Curry Coconut Shrimp and Noodles

Thai food is one of my favorites. In fact I have a weekly standing lunch date at my favorite Thai restaurant with my sister. I love the sweet and spicy flavors combined with fresh bright ingredients. While she favors the Pad Thai, I am a huge curry fan. The best thing about Red Thai Curry is that it is quick and easy to make at home.

1lb peeled and deveined shrimp

1T red curry paste (found is Asian food section of supermarket)

1 14 oz can coconut milk

1/2 t red pepper flakes

1/2 c frozen peas

1/2 box of vermicelli or spaghetti pasta cooked

2T chopped fresh cilantro

Sriracha Sauce

Cook your pasta according to directions on the box, I break mine in half before cooking

Heat a Tablespoon of curry over medium heat in a large frying pan for one min, while stirring , this helps release the flavors of the spices.

Add coconut milk to curry and stir to combine, heat 3-5 minutes over med heat until slightly thickened

Add cleaned and deveined shrimp and cook for 5-7 minutes or until shrimp are opaque, add peas and cook for 1-2 minutes more

Stir in Sriracha Sauce if you like yours a little spicier like I do ( I add about 2 tsps), Serve over pasta and top with chopped cilantro

 

 

 

Vietnamese Chicken Noodle: Everyday, Everyday, Everyday… Everyday I make the Soup

Just indulge me on the title, I was at the Elvis Costello concert last night. I got the tickets last minute and was excited but it was on a Tuesday and I still had to make dinner for the kids and us before we went to the show. I didn’t want anything too heavy, there might be dancing and drinks to be had. But I still wanted a one pot type meal that I didn’t have to worry about and that was easy to clean up. This soup has a light tasting, gingery broth and the fresh herbs and vegetables give it flavor and texture without weighing it down and its relatively quick and easy.

32 oz low sodium chicken broth

1/2 yellow onion finely chopped

1/4 c peeled and minced ginger ( I used a microplane grater)

3 cloves of garlic minced

1/4 cup sliced carrots, about 2

1T fish sauce (found in asian section of grocery store)

1t Sriracha sauce (or any hot sauce)

1/2 t salt

1/4 t black pepper

3c water

3 boneless chicken breasts cut into bit sized pieces

1/4 pound vermicelli/angel hair pasta broken in half

1/2 cup fresh spinach roughly chopped

2T fresh cilantro

2T fresh basil

2T sliced green onions

In a large pot or dutch oven combine the 1st 11 ingredients (stop before adding the noodles) bring to a boil and then simmer over low heat until chicken is done about 15 minutes, Add pasta noodles and cook until tender.

Put soup into bowls and add chopped fresh vegetables and herbs right before eating, the hot soup will wilt them slightly. You could use any herbs, sprouts, lime wedges etc… I used what I had on hand and in the garden. This also allows each diner to customize their soup, much like a taco.

Stir and enjoy. Oh and by the way Elvis Costello puts on a great show and still sounds amazing.

Chicken Paprika

2lbs Boneless Skinless Chicken Breast

3T Hungarian Sweet Paprika

2 T Olive Oil

1 Yellow Onion Chopped

2 T Sherry

1 28oz can of Whole Peeled Tomatoes

1T Tomato Paste

1/2 c Sour Cream

1T chopped Flat Leaf Parsley

I like to do my prep work before I start cooking, and I try to chop and cut all my vegetables and herbs before my meats to avoid cross contamination. In this case chop your onion and parsley then your chicken last. into about 1″ cubes.

Next  combine the chicken with 2T of the Paprika, this is one of those instances when you should not use the spices from the dollar store. Paprika is the main flavor in this dish so a good quality Hungarian paprika should be used, it has better color and flavor than the cheap brands. Also add 1 T coarse salt and several grinds of black pepper.

Heat 2T of olive oil in a large skillet on med high, cook chicken until browned on all sides

Remove chicken and set aside, reduce heat to medium. Add 1 T oil to pan and saute chopped onion until soft. Add Chicken back into pan and deglaze with 2T sherry, scraping the botom of the pan with your spoon to get up all the bits. Add 1T Paprika and can of tomatoes and their juices and 1T tomato paste bring up to a boil and than reduce heat to simmer.

Use your spoon to break up tomatoes as it cooks. Simmer for about 10-15 minutes until sauce is slightly thickened. Remove from heat and add 1/2 cup sour cream.

Serve over cooked wide egg noodles and sprinkle with fresh chopped parsley.