Friday, September 30, 2011

Goulash Soup





We are enjoying a beautiful "Indian Summer". The mornings are cool--it was 41 degrees F. this morning when I retrieved my newspaper from the front porch. This afternoon we have sunshine, beautiful clear skies, and mid-70's. The days are warm and sunny, but as soon as the sun begins to set, there is a chill in the air. It's time to make another pot of soup.

Today I'm remembering a recipe I've had for years and years (and years). It's called "Goulash Soup". Goulash (for the uninitiated) is a Hungarian stew of meat (take your pick), vegetables (whatever you have), and a healthy dose of paprika. Comfort food at its finest.

Goulash Soup

Ingredients
  • 3 pounds beef for stew, cut into 1/2 inch cubes
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onions
  • 4 cups beef broth
  • 1/2 pound potatoes, grated (about 3/4 cup)
  • 1 tablespoon paprika (I prefer smoked paprika)
  • 1 tablespoon tomato sauce
  • 1/4 teaspoon dried thyme leaves
  • 3/4 pounds potatoes, pared and diced (about 1 1/2 cups)
  • 1/2 cup dry noodles

Instructions
  1. Heat olive oil in 4-quart Dutch oven over medium heat; add about 1/3 of the beef to the pan and cook, stirring occasionally until browned on all sides. Remove from pan and repeat with remaining beef. It is important to not crowd the pan. If the pieces of beef are too close together they will not brown properly--instead they will simply steam.
  2. Add more oil to the pan as needed.
  3. To the same pan stir in the onions and cook until onions begin to brown. Return browned beef chunks to the pan. Stir in remaining ingredients except diced potatoes and noodles. Heat to boiling; reduce heat and cover. Simmer 1 1/2 hours or until meat is tender. Note that the grated potatoes will fall apart--they are intended to thicken the soup.
  4. Stir in diced potatoes and noodles and continue to cook until potatoes and noodles are cooked through.

Photo Credit: Image by annaklein from Pixabay 

Monday, September 26, 2011

Red Pepper Fish Chowder





The Autumn Equinox has descended upon us with full furry. As I write, a cold rain is coming down in sheets and tree branches are flying past the windows (on the second floor of our house!) But for even this I am thankful. Today's storm means that I don't have to turn the sprinklers on the flowers I planted last week, I have many indoor projects that can now receive my undivided attention (two quilts and a basket of knitting yarn), and I have an excuse to prepare a big pot of fish chowder for dinner:


Red Pepper Fish Chowder

Ingredients
  • 3 tablespoons olive oil
  • 2 red onions, minced
  • 1/2 pound button mushrooms, sliced
  • 2 large red bell peppers, seeded and diced
  • 2 cans chicken broth
  • 1 pound new potatoes, scrubbed and diced (do not peel)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup sour cream (not the non-fat variety)
  • 1 1/2 pounds white fish (such as cod or halibut)
  • 1 tablespoon lemon juice
  • 1/2 cup parsley, minced (optional)

Instructions
  1. Heat the olive oil over medium heat in a large sauce pan. Add the onions, mushrooms, and red peppers. Saute until the vegetables are tender, about 5 minutes.
  2. Add the chicken broth and bring to a simmer. Add the diced potatoes and cook until potatoes are tender, about 15 minutes.
  3. Stir together the cornstarch, water, and sour cream. Stir this mixture into the hot broth, whisking constantly, until the broth begins to thicken.
  4. Add the fish and simmer 5 minutes more or until fish is cooked. Stir in lemon juice. Ladel chowder into bowls and garnish with chopped parsley.

Photo Credit: Image by Jack Hernandez from Pixabay 

Wednesday, September 21, 2011

Carb Diva Cinnamon Rolls (Otherwise Known as Manna from Heaven)



Autumn begins in just three more days, but our little corner of the world is already knee-deep into Fall weather. Leaves are falling and pumpkins are changing from green to glowing orange. In my front yard squirrels scurry about gathering hazelnuts. Today marked the second week of school, and I am delighted that Tuesday morning Bible study has resumed.

It was such a joy to once again fellowship and study God's word with this little group of people. A few were absent due to illness, but we pray that they will gain strength and healing and be able to join us again soon.

As our meeting time is 10:00 a.m. (and we're Lutherans with an ever-present pot of coffee), our gathering centers around the Bible, and brunch. Each of us contributes something--sometimes a homemade coffee cake, or a package of cinnamon rolls from the local bakery, crackers and cheese, or fresh produce from one's garden.

My dear friend Mary was there, and she brought a wonderful treat from a local store--I think it was called "Sin-Dawg" bread--"Sin" for the cinnamon and "Dawg" representing the local nickname for our beloved University of Washington Huskies. How could something advertised as the "healthiest cinnamon roll in the world" (100 percent whole grain) be so amazingly yummy?

I'd like to share with Mary and the rest of you the antithesis of Dave's Sin-Dawg bread--a cinnamon roll recipe I've used for years. It's not whole grain, it's not healthy, and although it might show up at next week's Bible study it certainly isn't manna from Heaven, (but it probably has the "Sin" part down pretty good!)

Carb Diva Cinnamon Rolls

Ingredients
  • 1 cup boiling water
  • 1 cup instant mashed potato flakes
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 2 packages (4 1/2 teaspoons) dry yeast (not instant)
  • 2 eggs, beaten
  • 5 1/2 cups flour
  • 1/2 cup melted butter
  • 1 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 cup chopped walnuts, optional
  • 1/2 cup raisins, optional

Instructions
  1. In large bowl, mix boiling water and potato flakes. Add milk, oil, salt, sugar, yeast and beat well. Add eggs and mix until blended. Add 4 1/2 cups of the flour, one cup at a time, until all flour is incorporated.
  2. Sprinkle remaining one cup flour on board. Turn dough out onto floured surface and knead until smooth and elastic, about 15 minutes. Put in warm place and let rise until doubled, about 1-2 hours.
  3. Punch down dough gently. Divide into two equal  portions. Roll each into 10x15-inch rectangle. Spread 1/4 cup melted butter on each portion. Combine sugar and cinnamon and sprinkle evenly on each dough rectangle. Add nuts and/or raisins if desired. Roll up, starting at long edge and cut each roll into 6 cinnamon rolls.
  4. Place cut rolls in 9x13-inch baking pan that has been coated with cooking spray. Let rolls rise for 1 hour. Bake at 325 degrees for 25 minutes.

Friday, September 16, 2011

Chili Macaroni Casserole





Today we have chili weather.

No, that's not a typo. I awoke this morning feeling a chill in the air, and knowing that despite the calendar, it is no longer Summer. This is exactly the type of day for chili. But it's also a day in which I have, at last count, 101 things to accomplish. So I'm going to rely on my pantry and prepare a casserole for our evening meal that has been a hit with my kids since they were little.

Carb Diva's Chili Macaroni Casserole

Ingredients
  • 1 one-pound package macaroni (my kids love the kind shaped like wagon wheels)
  • 2 15-ounce cans chili (use whichever type is your favorite)
  • 1 cup salsa
  • 2 cups grated cheddar cheese, divided
  • 4 cups crushed tortilla chips

Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package directions. Drain well and place in large mixing bowl. Gently stir in chili, salsa, 1 cup of the cheese, and the crushed tortilla chips.
  3. Spray a large cooking dish with non-stick cooking spray. Spread macaroni/chili mixture in dish; top with remaining 1 cup cheese.
  4. Bake uncovered about 25-30 minutes or until bubbly.

NOTE: You can omit the salsa if you prefer a less spicy meal. This is also a great place to "hide" additional vegetables--corn, cooked carrots, or diced zucchini.

French Onion Chicken and Pasta

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