Chicken Paprikash & Spaetzle

Paprikash                          

8-12 pieces thighs/legs                

2 tsp. Hungarian paprika     

2 red bell peppers, seeded          

2 tomatoes                      

1 tsp. chicken consommé power

6 cloves garlic

Olive oil

2 onions (peeled and sliced)

¼ cup fresh chopped parsley

Salt & Pepper

2 T. cornstarch

Spaetzle

2 large eggs

¾ cup tepid water

½ tsp. salt

2 cups flour (more or less)

Paprikash Directions:  Using mostly skinless thighs, sprinkle the chicken pieces generously with paprika, salt and pepper.  Let rest.

Place the bell peppers, tomatoes, chicken consommé powder and garlic into a food processor or blender.  Blend to form a sauce.  (To kick it up, add ¼ tsp. red pepper flakes or a little cayenne pepper.)

In a large, deep skillet or Dutch oven, heat olive oil over medium.  Sauté the onion slices in olive oil until tender.  Once onions soften and start to caramelize, add the seasoned chicken to the pot.  Sauté for a few minutes.  

Pour the blended sauce over the chicken pieces.  Add water till the sauce just covers the chicken.  Sprinkle with 3 T. chopped parsley, season with salt and pepper to taste, and a little sprinkle of Hungarian paprika, and bring to a boil.  Reduce heat to low simmer.  Cover the pan, vented slightly.  Cook the chicken for 1 hour or to desired tenderness.  The longer it simmers the more tender it becomes.

When the chicken is finished, add salt and pepper to taste.  Mix together 2 T. cornstarch with 3 T. cold water.  Gently stir the corn starch mixture into the chicken sauce and simmer for a minute or two to thicken.

Serve chicken and sauce over warm spaetzle or the starch of your choice -- rice, egg noodles, mashed potatoes, gnocchi.   Garnish with remaining 1 T. chopped parsley.

Spaetzle Directions:  Bring a large pot of well-salted water to boil.  Beat the eggs and tepid water together with the salt.  Slowly beat in the flour ¼ cup at a time to make a soft, sticky dough.  You may not need all the flour, or you may need more – stop adding flour when the texture of the batter is soft and pliable.  Let the mixture rest for 10 minutes.  Beat the mixture again.

Push 1/3 of the batter through a spaetzle maker, cheese grater or pasta strainer over the pot of salted water to create small egg noodle bits that drop into the boiling water.  (I had trouble making this work and created a sticky mess.  Instead, on a floured surface, I rolled the dough between my hands to form long strands and then cut off tiny pieces to make a pile of small bits that I then added into the pot.)

Let the noodles cook for about 3 minutes until they float to the top of the pot and are cooked tender all the way through.  Remove from water with a slotted spoon and drain.  Toss with butter to avoid sticking together.  Repeat the process until all noodles are made.

Comment:  Can easily spice up.  If no fresh tomatoes, a large can of tomato pieces/crushed can be substituted for the sauce.  

Macaroni & Cheese; Southern Crock Pot Style

1 box large elbow macaroni noodles

1½ cups heavy cream

2 cups whole milk

½ cup sour cream

2 eggs, beaten

1 tsp. salt

1 tsp. dry mustard

¾ tsp. white pepper

¼ tsp. cayenne pepper

6 T. butter, melted

4 cups shredded cheddar cheese (2 cups mix of cheddars, 2 cups mild cheddar)

Directions:  Boil noodles in liberally salted water for 5 minutes then drain well.  Do not cook noodles longer than 5 minutes.

While cooking noodles, combine cream, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl and mix well.  Add partly-boiled noodles, melted butter and three cups of cheese.  Stir thoroughly to combine. 

Spray the inside of the crock pot with cooking spray.  Pour macaroni mixture into crock pot.  Top with remaining cheese.  Cover and cook on low for 3 hours or until set in the center and golden brown around the edges.

Comment:  Decadent version of mac-n-cheese.  Eric likes a little more white pepper and cayenne in our version. 

Vegan Butternut Squash Mac and "Cheese"

1 large butternut squash (mine was 1.25kg / 2.75 pounds)
4 cloves garlic
1 Tbsp. coconut oil
1 ½ cups / 250g cooked butter beans (about 1 can)
¾ cup / 45g nutritional yeast flakes
1 tsp. Dijon mustard
1 ½ tsp. fine grain sea salt
2 tsp. paprika
2 Tbsp cold-pressed olive oil
1 tsp. apple cider vinegar
2 – 3 cups / 500 – 750ml plant-based milk, as needed (I used rice milk)

4 cups / 340g whole grain gluten-free macaroni (or your favourite pasta)

Sunflower Crumble Topping

1 cup / 130g sunflower seeds
1 Tbsp. coconut oil
2 Tbsp. nutritional yeast flakes
½ tsp. fine grain sea salt
¼ tsp. garlic powder
¼ tsp. ground paprika

parsley for garnish, if desired

Directions: Preheat oven to 400°F/200°C. Peel and cube butternut squash, peel the garlic cloves, and place everything on a baking sheet with the coconut oil. Place in the oven to melt coconut oil, remove from oven and toss to coat, then set them back in the oven to cook, about 15-20 minutes. The butternut should be slightly blistered and tender.

While the squash is roasting, make the Sunflower Crumble Topping. In a large dry skillet over medium heat, toast the sunflower seeds, tossing often so that they do not burn, about 3-5 minutes. Remove from heat and transfer the seeds to a large plate to cool. Place them in a food processor with the remaining topping ingredients and pulse several times to combine and chop up some of the seeds. Season to taste. Set aside.

Transfer the roasted squash and garlic it to a blender with all ingredients except for the milk. With the motor running, add the milk until the desired consistency is reached: you are looking for a very thick, yet pourable sauce. Add milk until the blend is smooth, creamy and just the right consistency.

Set a pot of water on to boil with plenty of salt. Cook pasta according to package directions. Drain, and return to the pot, drizzle with a little olive oil, toss to coat, and keep the lid on to retain the heat.

Pour sauce over the pasta in increments and keep stirring so that it folds into all of the nooks and crannies. You should be able to use up all of the sauce, but if you have any leftovers serve them with the finished dish or store in the fridge for up to 3 days.

Turn down the oven temperature to 325°F/160°C. Transfer the pasta to a casserole or baking dish. Sprinkle the top generously with the Sunflower Crumble Topping. Bake until warmed through and golden on top, about 20 minutes. Garnish with chopped parsley, if desired. Serve hot.

Comment: Recipe from My New Roots. 

Tomato-Basil Sauce with Orzo & Scallops or Shrimp

¼ cup olive oil, divided              

1 thinly sliced large sweet onion

2 T. minced garlic (6-8 cloves)

2 pt. cherry tomatoes

1/3 cup thinly sliced fresh basil

1 ¼ tsp. kosher salt, divided

¼ tsp. black pepper, divided

1 lb. dry-packed jumbo scallops or fresh shrimp

2 cups uncooked orzo pasta

1/3 cup salted butter

3 T. chopped fresh parsley

Directions:  Heat 2 T. oil in a skillet over medium high.  Add onion; sauté until softened and beginning to brown – 3-4 minutes.  Add garlic; cook while stirring constantly for 1 minute.  Add tomatoes, 3 T. of basil, 1tsp. salt, and ½ tsp. pepper.  Cook, stirring occasionally, until tomatoes burst and release their juices, 6-7 minutes.  Continue to cook, stirring occasionally, until sauce thickens slightly, 2 minutes.  Transfer to bowl, cover and keep warm.

Wipe clean skillet.  Pat scallops dry with paper towels and season with remaining salt and pepper.  Heat remaining 2 T. oil over high heat.  Add scallops and cook until golden brown, about 90 seconds per side.   Finish with a dab of butter.  If preferred, cook fresh shrimp. 

Cook orzo according to package directions.  Drain.  Stir in butter and parsley.

Plate orzo with sauce and seafood.  Sprinkle evenly with remaining fresh basil to serve.

Comment:  Excellent sauce and the orzo pasta provides great creamy pasta touch.  Serve with any seafood of choice.  If no cherry tomatoes, substitute canned diced tomatoes.  We love sauce, so consider doubling the sauce recipe.

Shrimp & Scallop Spiedino Di Mare

½ lb. large shrimp      ½ lb. sea scallops

1/8 tsp. kosher salt      1/8 tsp. white pepper

Splash Olive Oil

1 cup seasoned Italian bread crumbs

4 T. melted butter      ½ cup lemon juice

Chopped fresh parsley

Directions:  Rinse the shrimp and scallops and lightly pat with paper towel, leaving 

them damp.  Roll in bread crumbs mixed with salt and pepper.  Place coated shrimp 

and scallops on metal (or water soaked wooden) skewers.  Keep shrimp and scallops 

separate as the cooking times are different.

Place the skewers on a baking sheet and drizzle with olive oil.  Prepare to grill or 

broil.  Start with scallops.  Depending upon size, they take about 3 minutes per side.  

When the scallops are flipped, add the shrimp.  Shrimp take a little over 1 minute per 

side.

Combine melted butter, lemon juice, and parsley.  Drizzle lemon-butter sauce over 

the seafood.

Comment:  A Carraba’s favorite.  Good with steak or on its own with rice as a main 

dish.