Wednesday, October 26, 2016

Traditional Hungarian Goulash (Gulyas)

Prep time - 10 minutes
Cook time - 1 hour
Serves 4


3 T. pork lard or butter (pork fat is traditionally used)
1 1/2 pounds yellow onions, chopped
1/4 cup imported Hungarian Paprika
1 1/2 pounds beef cut into 1/2 inch pieces
5 cloves garlic, minced
3 bell peppers (you can use a combination of green, red, yellow)
2 tomatoes, diced
2 carrots, diced
2 medium potatoes, cut into 1/2 inch chunks
5 cups beef broth
1 bay leaf
1 tsp. salt
1/2 tsp. freshly ground black pepper

1. Melt the butter in a heavy pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Remove from heat and stir int he paprika. Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
2. Add the carrots, peppers, tomatoes, potatoes, beef broth, bay leaf, salt and pepper. Bring to boil, cover, reduce the heat to medium, and simmer for 40 minutes. Add salt to taste.
3. Serve with a dollop of sour cream and some crusty bread. Yummmmm!!!
*If you are using a tougher cut of beef, cook the beef first, without the carrots, tomatoes, potatoes and bell peppers for 30-45 minutes and then add the veggies and cook for another 40 minutes until the beef is tender.

Wednesday, March 16, 2016

Pineapple Chicken Quinoa Salad

Pineapple Chicken Quinoa Salad – Great!
*Makes 6 servings
(Lori Boss)

2 c. water
1 c. uncooked, rinsed, Quinoa

1 T olive oil
1 T lemon juice
1 t ground ginger
2/3 t ground cumin
1 t salt

2 c. fresh arugula or spinach, roughly chopped
1 c cooked chicken breast, chopped
¾ c shelled, whole pistachios
1/3 c chopped green onions
½ c fresh cilantro, finely chopped
½ c. chopped fresh pineapple
½ c. dried cherries or cranberries, roughly chopped
½ c. flaked unsweetened coconut

There are a few basic steps in cooking quinoa that are left off of package directions.
- First of all, rinse your quinoa by covering it with cold water rinsing it thoroughly. 
- Then drain it through a fine mesh strainer. Allow it to drain and dry for about 20 minutes to remove  all the water. Skipping this step will lead to mushy grains.
- Once the quinoa has dried, toast it in a dry pan until you smell the nutty flavor....about 5 minutes. This removes any water that may have been left behind by the rinse.
- Remove the quinoa from the pan, set aside.
- Cook 1 part quinoa to 1.5 parts water, broth, vegetable juice, or any taste yo may want. 
- Bring the water/broth to a rapid boil in a sauce pan.
- Add toasted quinoa and cover. Put the lid at an angle allowing the steam to escape.
- Reduce the heat to medium-low to maintain a strong simmer.
- Cook for 16 minutes or until all of the water is gone. 
- Remove from heat and remove the lid.
- Allow to cool and rest for ten minutes and then fluff with a fork.
- It is ready to make a delicious quinoa salad!

Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices and mix.
Add remaining ingredients and stir until evenly distributed.

You can serve this at room temperature or cold. Store in the refrigerator for up to 5 days. (If I am not using soon, I hold out the spinach and arugula to add at serving time.)

Deep Fried Turkey

Deep Fried Turkey

Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.
2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.
3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.
4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.
5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.

Saturday, February 20, 2016

sticky chicken (sweet and sour chicken)

Chicken breading:
3-5 chicken breasts
salt and pepper
1 cup corn starch
2 eggs beaten
canola oil(for frying)

Rinse and cut up chicken in to cubes. mix salt and pepper with cornstarch in a bowl. crack and mix eggs in another bowl. dip chicken in egg and then cornstarch and fry til golden brown. place on a cookie sheet covered in foil.

3/4 cup sugar (I usually do just under a half)
4 Tablespoons ketchup
1/2 c white vinegar
1 T. soy sauce
1 t. garlic

wisk until smooth and pour evenly over chicken.
Bake at 375 for 15 min.  turn chicken and cook for another 15 min.

crockpot meatballs

1 1/2 lbs ground beef
3/4 cup bread crumbs
1 cup milk
3 tablespoons grated onion
1 1/2 t. salt
ground pepper

1 cup ketchup
4-6 Tablespoons minced onion
3 T. white vinegar
1-2 T sugar (taste after 1)
2 T. worcestershire sauce
dash of franks hot sauce

combine meatball ingredients and form into balls. sear in a hot fry pan with oil and transfer to a crock pot. pour sauce over and cook on low for 6 hours.

Glazed lemon muffins

2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1 c. sugar
1 t. salt
1 c. buttermilk (or sourmilk)
1 t. vanilla
1/4 c. oil (canola or coconut)
1 egg
2 t. lemon zest

1 c. powdered sugar
2-3 t. lemon juice

bake at 375 for about 20 min.  but check at 15.
glaze when cooled

Eliza's whole wheat bread

grind own white wheat

Step 1: mix in bosch:
8 cups flour
3 1/2 c. water (pretty hot. more then you would think)

Step 2: mix in a measuring bowl
1 C. canola oil
1 cup honey
- mix and add to step 1 along with 1/4 cup dough enhancer
*don't clean this bowl. set aside for later use.

*mix and then allow to sit for 2 hours

Step 3: in the honey/oil bowl,
1 cup very warm almost hot water
4 Tablespoons yeast
-gently mix and dissolve and allow to poof. double or triple in size.

Step 4: add to bosch
2 eggs
4 t. salt

Step  5 : add to bosch
yeast mix
4 cups flour

see texture as you go.
 i usually add 3 more cups at this point.
The dough should be sticky only enough to stick a little bit to finger
if you get it too dry, you can add a little more oil/honey.

Step:6: once you have the texture you want, mix for 8 min.

Step 7: remove from bosch and put in oiled bowl.
let sit for 40 min.
punch down
let sit for another 40 min.

Step 8: break into 5 balls.
roll out each ball into a long narrow strip and roll up tightly and place in medium size bread pans. Allow to sit for 45 min to 1 hour.
Bake at 350 for 30 min.