Category Archives: MAIN DISH RECIPES

BAKED PUTTANESCA WITH BÉCHAMEL SAUCE

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I love puttanesca, but when you plan to serve it to a small army, serving the sauce over perfectly cooked pasta is for a cook with a lot better kitchen skill set than I possess! So what to do? Well, since I was already preparing a béchamel sauce for one of the other pasta dishes I was serving, I thought “what the heck”, why not make a puttanesca casserole too. So that’s just what I did. And it turned out pretty darn good. So that is the genesis of this recipe. (I tell you, necessity is indeed the mother of invention!)

I was slightly worried that the pasta bake would be too rich. But given that there is no meat in a puttenesca sauce, and a sharp bite from the Kalamata olives, capers, and red pepper flakes, it was just right. Of course the three different cheeses didn’t hurt either. They just helped with the creamy part. So all and all, a good dish to serve a crowd. And you can make it ahead of time. (The only way I can feed 30 some people at 1:00 in the afternoon!)

So if you like puttanesca and would like to serve it as a casserole, give this recipe a go. It is perfect company food, although I don’t think Mr. C. is going to think of it in that way. (That man loves his pasta.)

I also plan to make this dish using an arrabiata sauce instead of puttanesca sauce. I see no reason why it wouldn’t adapt well to a pasta casserole with a béchamel sauce layer. For my recipe for arrabiata sauce, see Pasta with Arrabiata Sauce on this site.

So dear readers, as in all of my recipes, make them your own. If you already have a favorite puttanesca sauce recipe, use it in this dish. Or change my recipe any way you like. I promise I will not be offended. After all, that’s what I do with other people’s perfectly good recipes all the time. I just want to provide you with ideas to make your job as family cook easier. I know I’ve said it before, but good food is a wonderful way in which to let your family and friends know in how high a regard you hold them.

So spend time in the kitchen. Make it a pleasure rather than a chore. Try new recipes. Use fresh and healthy ingredients. Be creative. But most of all, have fun in your kitchen. After all, it really is the center of your home.

  • 3 T. extra virgin olive oil
  • 1 med. onion, chopped
  • 4 garlic cloves, finely chopped
  • ¼ tsp. dried red pepper flakes, or more to taste
  • 2-oz. can anchovy fillets (or 10-12 fillets) 
  • 16 oz. can tomato sauce
  • 16 oz. can diced tomatoes (preferably Italian)
  • 18-20 Kalamata olives, sliced
  • 2 T. drained capers
  • 2 T. chopped fresh parsley
  • 4 T. butter
  • ¼ c. flour
  • 2½ c. whole milk
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. grated provolone cheese
  • 1½ c. grated Parmesan cheese, divided
  • ¾ lb. penne or rigatoni pasta
  • 1 c. shredded mozzarella cheese

In a medium covered saucepan, heat the olive oil and add the onion. Fry until the onion is translucent. Add the garlic and red pepper flakes. Sauté for one minute. Add the anchovy fillets and stir them around with the other ingredients until they are all mushed up. Add the tomato sauce and diced tomatoes, cover the pan, and simmer for about 15 minutes. Stir in the olives, capers, and fresh parsley. Remove from heat.

Meanwhile, melt the butter for the béchamel sauce in a heavy saucepan over low heat. Whisk in the flour and cook for 3-4 minutes or until the flour starts to turn a delicate golden brown. Slowly whisk in the milk and simmer until the sauce thickens and comes to a boil. Boil for one minute. Remove from heat and add salt, pepper, provolone cheese, and 1 cup of the Parmesan. Set aside.

Before cooking the pasta, have all the other ingredients prepped and ready to go. Cook the pasta in boiling salted water until al dente (firm to the bite). Remove from heat. Don’t drain. Leave the pasta in the water as you assemble the pasta bake. Remove the pasta as needed with a slotted spoon.

Spread just a smear of the puttanesca sauce on the bottom of a buttered 9×13-inch, fairly high sided casserole dish. Place 1/3rd of the pasta in a single layer on top of the sauce. Spread 1/3rd of the puttanesca sauce over the pasta. Spread 1/3rd of the béchamel sauce over the puttanesca sauce. Sprinkle 1/3rd of the remaining ½ cup Parmesan cheese and 1/3rd of the shredded mozzarella over the béchamel sauce. Repeat. For the final layer, add the remaining pasta, puttanesca sauce, béchamel, and cheeses. Cover the casserole with a piece of aluminum foil that has been sprayed with non-stick cooking spray.

Bake for 30 minutes in a pre-heated 375 degree oven. Remove the foil and bake for an additional 15 to 20 minutes, or until the pasta bake is bubbly and the cheese is completely melted and starting to brown. Remove from oven and let stand 8-10 minutes before serving.

Note: This dish can be assembled, covered, and refrigerated for up to 3 days before baking. It can be frozen for up to 1 month. Bring to room temperature before baking. (This takes about 1-3 hours, depending if the casserole has just been refrigerated, or if it is just out of the freezer.)

 

 

 

HAMBURGER STEAK WITH MUSHROOM ONION GRAVY

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Quick and easy meals appeal to me more and more as I approach middle age. (Middle age – right!?!?) Well isn’t 73 the new 53? Apparently only in my mind, because my body sure as heck isn’t going along with my brain on this one!

So when my body won the other evening after a long and arduous day, my mind decided to go along for the ride and helped me remember all the ground beef I have in my freezer.

So this dish is the result of a whole body agreement. And every part of my body must have been in sync because this dish turned out really yummy. And oh so easy to prepare. I served it with a simple mixed rice mixture cooked in my rice cooker, and warmed petite peas. So without even breaking a sweat, I had dinner on the table before my martini was finished.

So if you love ground beef and mushrooms, give this recipe a try. It’s comfort food to the max. It is also quite an economical dish to serve. And I can’t imagine my own children not thinking this was wonderful, especially if I served it with mashed potatoes.

So give this recipe a try. You will be reminded once again that even a meal that comes together quickly can be delicious.

  • 3 T. extra-virgin olive oil, divided
  • 1 tsp. Worcestershire sauce
  • 2 tsp. Montreal Steak Seasoning
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. lean ground beef  
  • 1 c. chopped onion  
  • 8-12 sliced button mushrooms
  • 1 lg. garlic clove, finely minced
  • 1 T. unbleached, all-purpose flour
  • 1 c. beef broth
  • 1 T. Cognac, opt.  
  • parsley, garnish

Whisk 1 tablespoon of the olive oil, Worcestershire sauce, Montreal seasoning, salt, and black pepper together in a bowl. Add the ground beef and gently mix until well combined. (You never want to mix the meat too much or too hard. Over mixing makes the meat tough.)

Using your hands, shape the mixture into 3-4 patties. (Again, don’t mess with the meat too much. No scrunching or tightly pressing the meat into patties allowed.) 

Heat a large skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Sear the burgers on both sides to create a nice “crust” on the burgers. Remove burgers from skillet and place on a plate. Set aside. (The burgers will not be done at this point.)

Add the onion and mushrooms to the pan; sauté until tender and golden. Add the garlic and cook for 1 minute.

Sprinkle in flour and cook until golden, stirring constantly. Slowly whisk in broth. Turn off heat and add the Cognac. Adjust seasoning. Turn on heat and bring gravy to a simmer. Add the hamburger patties and cook until the gravy is thickened and the burgers are cooked to your liking. Garnish with parsley. Serve immediately.

 

 

SEARED SCALLOPS WITH A “PICCATA” SAUCE

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One day while thinking about what I would serve for dinner, I thought about Chicken Piccata. But we had just had chicken the night before, and there really is such a thing as “too much of a good thing”. But the “piccata” part still lingered in my mind. So what about seafood in piccata sauce? Perfect!

And then, what about scallops for the seafood part? Again – perfect. So off to our local grocery store for some individually flash frozen scallops. (And yes, scallops that have been individually flash frozen are delicious. In fact, I have purchased “fresh” scallops thinking they would be better than those that had been flash frozen, just to find the fresh scallops seriously past their prime. Whereas, buying flash frozen scallops, I have never been disappointed.)

But, a couple of things to look out for in flash frozen scallops – ice crystals or evidence of freezer burn. If either of these two things are present, walk away. But if the scallops look good, go for it. It is best to defrost the scallops overnight in the refrigerator. But if you are like me, and usually only have a short time before wanting to cook these delicious babies, seal them in a freezer bag and place the bag in a bowl of cold (never warm or hot) water until they are defrosted.

Then assemble and measure all of your ingredients before you even think of turning on your stove, because the whole process of cooking the scallops goes very quickly. (You really don’t want to be squeezing the lemon juice while the scallops are cooking, for example.)

So some evening when you feel you are worthy of a special dinner, make this simple dish as your reward for good behavior. Believe me, if I could fix this dish for some of the politicians currently in office, with their promise that they would begin acting in a more dignified and concerned manner, I’d leave on a jet plane this afternoon. But promises from Washington DC seem to be about as reliable as a chocolate teapot or a support bra without under wires! So I guess I’ll just leave that sleeping dog lay and fix this dish for the more deserving. So, hope you give this recipe a try. And if you love Chicken Piccata, there’s a pretty darn good recipe already on this site.   

  • 1 lb. fairly large sea scallops (about 10)
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 3 T. unsalted butter, divided
  • 1 garlic clove, minced
  • 1 T. dry white wine
  • 2 T. fresh lemon juice
  • 1 T. capers, drained
  • 2 tsp. chopped parsley, opt.

Pat scallops dry with a paper towel and sprinkle with salt and pepper. Melt 1 tablespoon of the butter in a large, heavy skillet over medium-high heat. Add seasoned scallops and sear for about 2 minutes on each side. The bottom and top should be a lovely golden brown.

(You don’t want to cook scallops too long or they will be tough. It’s actually better to cook them a bit on the underdone side.)

Transfer the scallops to a serving plate and cover loosely with aluminum foil to keep warm.

Melt remaining 2 tablespoons butter in the same skillet. Add garlic; cook for 1 minute. Whisk in the white wine and remove skillet from heat. Whisk in the lemon juice and capers.

Spoon sauce over scallops, garnish with parsley, and serve immediately.

 

 

EASY CUBED CHICKEN TERIYAKI

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Sometimes I get a wild hair to cook an Asian dish. And one day last week was no exception. I think I love Asian food because I adore soy sauce. There is just something about the saltiness that sets my taste buds singing. So on the morning of my “wild hair” day, I decided it was time for a chicken dish. And just happening to have a couple packages of organic chicken breasts in my freezer, I thought longingly of teriyaki chicken. So I went about searching for teriyaki recipes.

I found plenty of recipes, but none were just what I wanted. Many started with bottled teriyaki sauce, but that wasn’t what I was after. I wanted an easy recipe using simple everyday ingredients that could be thrown together in a reasonably short time. I also wanted some veggies in with the chicken. So I came up with this recipe.

The sauce is not overpowering, the cashews add a nice creamy crunch, and the pinch of red pepper flakes gives the dish a subtle spiciness. All together a tasty and easy dish that should appeal to even the pickiest of eaters.  

  • 1/3 c. low-sodium Tamari or soy sauce
  • ¼ c. rice wine vinegar
  • 2 tsp. sesame oil, divided
  • 1 T. brown sugar
  • 2 cloves garlic, minced
  • 2 tsp. finely minced fresh ginger
  • 2 tsp. cornstarch
  • 1 T. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast meat, cut into bite-sized pieces
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 1 carrot, cut into half or quarter rounds
  • ½ c. chopped onion
  • ¼ c. sesame seeds
  • 4 sliced green onions
  • ½ c. cashews

In a medium bowl, combine soy sauce, vinegar, 1 teaspoon of the sesame oil, brown sugar, garlic, ginger, and cornstarch. Whisk until smooth. Set aside.

Heat olive oil and remaining 1 teaspoon sesame oil in a large skillet over medium heat. Add chicken to skillet and season with salt, pepper, and red pepper flakes. Cook until just done, about 7-10 minutes. Remove from pan; set aside. Add carrot and onion to the pan. Cook until carrots are crisp tender. Add the cooked chicken back to the pan.

Pour the sauce over chicken and vegetables; simmer until sauce has thickened slightly. Stir in the sesame seeds, green onions, and cashews.  Wonderful served over brown rice.

Note: fried tofu, sliced fresh mushrooms, or small pieces of cooked broccoli would be wonderful in this dish. I just didn’t happen to have any of these ingredients in the fridge that day, and I was too lazy to go to the store. (The older I get, the less willing I am to go to the store for one or two ingredients. I’m slowly becoming more of a “make due” kind of gal and I’m just fine with that, thank-you!)

 

CHICKEN, PROSCIUTTO, ALMONDS, AND DRIED CRANBERRY SALAD

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If I could bake a chicken with as much flavor and for the same price as a Costco rotisserie chicken, I’d be one happy camper. And even though I have a couple of good recipes for baked chicken on this site, for ease of preparation, nothing beats a trip to the Costco meat department. But Mr. C. and I can’t possibly eat a whole chicken at one seating! So, we usually start with the thighs and drumsticks, and save the breasts and other bits for future use. Since Costco chicken has so much inherent flavor, it is perfect in casseroles, soups, and of course salads.  

So the other evening, wanting to serve a chicken salad for dinner, and just happening to have leftover Costco chicken in the fridge, I went on line and found a recipe on the Diethood site. I changed it up a bit to fit our tastes, and the following recipe is the result.

This salad is hearty, flavorful, and perfect for a couple of senior citizens trying to eat healthier. Of course, even if you aren’t a senior citizen, you can prepare this salad and feel good about it. Eating healthy is not just the domain of those of us in our “golden years”. (Some might have said “those of us who are elderly”, but I hate that term. Its definition is just too relevant and therefore to be avoided at all costs!)

Synonyms for the word “elderly” – aged, advanced in years, long in the tooth, past ones prime, in ones dotage, decrepit, over the hill, senescent (whatever that means), and my favorite – doddery. (If elderly isn’t a horrible word to refer to oneself, I don’t know what is!)

So to all of you who are young at heart, regardless of your age – give this recipe a try. It’s easy to prepare, and tastes like one of those specialty salads served at fashionable restaurants. How cool is that?

  • 4-5 slices prosciutto  
  • ½ c. sour cream 
  • 2 tsp. Dijon mustard
  • 1 T. lemon juice
  • 1 tsp. finely chopped fresh rosemary
  • 1 garlic clove, minced
  • ¼ tsp. seasoned salt
  • freshly ground black pepper
  • 2 T. finely grated parmesan cheese
  • 2 romaine hearts, thinly sliced or greens of choice
  • ¼ c. chopped red onion
  • 1 cooked boneless and skinless chicken breast, cut into ½ -inch cubes (I use a breast from a Costco rotisserie chicken)
  • ½ c. toasted slivered almonds
  • ½ c. dried cranberries (the low sugar kind if you can find them)

Place slices of prosciutto on a parchment paper lined baking sheet. Bake in a pre-heated 350 degree oven for about 13 minutes or until fairly crisp. Remove from oven and let cool. Break or cut into pieces; set aside.

Meanwhile, whisk the sour cream, Dijon mustard, lemon juice, rosemary, garlic, seasoned salt, pepper, and Parmesan cheese together in a small bowl. Set aside. (If too thick, add a little water.)

In a large salad bowl combine the lettuce, red onion, chicken, toasted almonds, cranberries, and crispy prosciutto. When ready to serve, toss with salad dressing.

 

GROUND BEEF PATTIES WITH BALSAMIC VINEGAR SAUCE

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OK, so here goes yet another ground beef pattie recipe. But as most of you already know, I love ground beef. Which incidentally, is a good thing since we still have about 20 pounds of beautiful ground beef in our freezer from the quarter of a beef we purchased a few months ago.

So the other evening, after having already spent what I consider to be way too many hours in the kitchen, the subject of “what’s for dinner” entered into our conversation. (In all fairness, it was dinner time. And normally at this time of evening I would be sipping one of Mr. Cs perfect martinis, while simultaneously chopping greens and stirring a sauce.) But that wasn’t happening. Instead I was finishing the stew I would be serving guests in a couple of days. So then, what to do about dinner?

I had some fresh green beans in the refrigerator longing to be used. I had a couple extra Yukon gold potatoes I didn’t need for the stew. So into the oven they went. So that just left the entrée.

The previous evening we had eaten at the restaurant at our local golf course. I had ordered the steak and it had come with a delicious balsamic reduction sauce. So I thought, why not try reproducing that sauce and serve it over ground beef patties. So that’s what I did!

Mr. C. retrieved a package of our precious ground beef from the freezer and I nuked it until it was defrosted. Then I added a couple of ingredients, fried the patties, and threw the sauce together. It was wonderful! And oh so easy. And hardly any effort. (That’s the part I liked the most!)

So if you ever need an entrée you can throw together in just a few minutes, give this ground beef recipe and sauce a try. (And yes, I did think of entitling this recipe Hamburger Steak with a Balsamic Reduction Glaze. But the patties were just so simple to prepare, that I thought a haughty designation would be just too presumptuous.)

  • 1 lb. ground beef
  • 1T. Montreal Steak Seasoning
  • ¼ tsp. granulated garlic
  • 1 tsp. extra virgin olive oil
  • 1 T. unsalted butter
  • ¼ c. balsamic vinegar
  • freshly ground black pepper (lots)

Mix the ground beef, steak seasoning, and granulated garlic together. Pour olive oil into a small frying pan. Form the ground beef mixture into 3-4 patties. Cook until medium rare or to your liking. Remove from pan. Cover with aluminum foil to keep warm.

Add the butter, balsamic vinegar, and pepper to the pan. Cook over low heat until reduced to about 2 tablespoons. Plate the ground beef patties and drizzle with the sauce.  

 

 

  

SAVORY BAKED PORK CHOPS

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OK, something you should know about me. I used to kill pork chops. I could turn them into the driest, most unpalatable piece of meat anyone could ever imagine. And how did I do it? I totally overcooked the poor babies, that’s how! Oh they were seasoned beautifully and should have been great. But I’m from the generation that was taught to beware of under cooking pork. That tiny little off chance that the provider of the meat (that would be the pig) might have somehow contracted trichinosis. Well friends, trichinosis simply isn’t a major consideration any longer. So now that I have finally arrived in the 21st century, I too can turn out a mean pork chop. (And I mean mean in a good way!)

So the other evening as I was staring at two lovely, thick pork chops, I decided to bake them. But what was needed was some kind of flavor additive. And since I am really into smoked paprika right now, I decided to use it along with some of my other favorite ingredients to make a dry rub for the chops. The combination worked. And with a little help from my instant read food thermometer, I produced a couple of pork chops that were juicy, tender, and delicious. I am so proud of me!

So if you too have been butchering (figuratively speaking) pork chops to the point that your family runs and hides when they are being served, give this recipe a try. I promise if you start with a thick chop, dry rub it, and don’t bake it to extinction, your family will beg you to fix this easy recipe again. (BTW, brining works great too, but that’s a recipe for another time.)

  • cooking spray
  • 4 boneless pork chops, 1-inch thick (no thinner)
  • 4 tsp. extra virgin olive oil
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 tsp. onion powder
  • ¼ tsp. granulated garlic
  • 1 tsp. smoked paprika

Lightly spray a shallow baking pan with cooking spray. Lay the pork chops in the pan. Pour the olive oil over the top of each pork chop. Rub the oil all over the chop with your fingers. Wash your hands.

In a small bowl mix the salt, a goodly amount of pepper, onion powder, granulated garlic, and smoked paprika together. Season both sides of the pork chop with the mix. Rub the mix into the chops with your fingers. Yes, wash your hands again!

Bake the chops in a pre-heated 400 degree oven for about 15 minutes, or until pork chops reach an internal temperature of 145 degrees. No more! Remove from oven and let rest for 5 minutes before serving.

 

 

SWEET ITALIAN SAUSAGE AND TORTELLINI SOUP

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I love fall! And do you know why? Because I love soup! (Not that I don’t build soup throughout the year, but there’s just something special about soup burbling on the stove while the wind and rain tear the leaves off of our trees and scatter them all over the yard.) What could be more exciting than that! (Some would say a trip to Italy or almost anything that doesn’t cause pain, loss of dignity, or the presence of mind not to inadvertently discard a winning lottery ticket.)

But for me, even the prepping of vegetables becomes a treat when I am inside warm and dry, while just outside my window Mother Nature is causing all kind of havoc in the yard. (Maybe I like fall so much because at least for a few months I don’t have to worry about Mr. C. mowing our vacant lot and working his fingers to the bone keeping the weeds at a reasonable level, and me spending countless hours watering! It really could be just as simple as that!)

But whatever the reason, soup in the fall is a must in my kitchen and hopefully also in yours. (And no, opening a can of chicken noodle soup and warming it on the stove just doesn’t cut it!) Real soup has that one ingredient that is missing from canned soup, well that and too much salt and all the ingredients listed on the can that are unpronounceable. Real soup has love mixed in during every step of the preparation. Plus, who in their right mind doesn’t relish walking into the kitchen and smelling soup simmering on the stove? Everyone loves good smells emanating from the kitchen. It just makes one feel loved and cared for. And homemade soup is one of the healthiest dishes you can feed your family. Without much trouble at all, you can tuck all kinds of nutritious ingredients into soup without any of your family suspecting your duplicity. (In this type of situation, I truly believe that duplicity is OK. Actually, it’s better than just OK. It’s almost mandatory to help keep you and your family healthy!)   

So when our dear fried Susan served us this soup after a band rehearsal that her husband Tim had called, we were in heaven. I liked the soup so much I immediately asked for the recipe. I made a couple of tiny changes, but then, that’s what I do. (I simply can’t help myself!)

I hope you fix this soup in the near future. It’s easy to prepare, relatively inexpensive, and absolutely perfect for a stormy fall or winter evening. Actually, it’s the perfect soup to serve after spending an afternoon raking leaves. (If that’s the case, I would also encourage that you bake up a batch of brownies as another surefire way of thanking your family for all their hard work!)

Speaking of thanks, thanks again Susie for this wonderful recipe.

  • 1 lb. bulk sweet (not hot) Italian sausage
  • 1 c. chopped onion
  • 1 med. sized green pepper, chopped
  • 2 lg. garlic cloves, minced
  • 4 c. chicken or beef broth/stock
  • 1-2 Parmesan rinds, opt. (I use 2 rinds, each approximately 2-inches square)
  • 28 oz. can diced tomatoes, including juice (preferably Italian tomatoes)
  • ½ c. dry red wine
  • 2 tsp. dried basil
  • 2 tsp. dried oregano (Mexican oregano is fabulous)  
  • freshly ground black pepper
  • pinch crushed red pepper flakes
  • 8-10 oz. pkg. fresh or frozen tortellini (I use three cheese tortellini)
  • 1 med. zucchini, cut in half lengthwise and then into ¼-inch wide half rounds
  • 2 T. chopped fresh parsley
  • ¼ c. chopped fresh basil, opt.
  • freshly grated Parmesan cheese

In a large covered soup pot, break up and sauté the Italian sausage until the meat is no longer pink. Remove sausage from pan to a small bowl. Set aside. Add the onion and green pepper to the pan. Sauté gently until the onion is translucent, about 5-6 minutes. Stir in the garlic and cook for 1 minute. (There will be brown bits (caramelized meat) sticking to the bottom of the pan. This is good. When you add the liquid in the next step, gently lift the brown bits off the bottom of the pan with your stirring utensil.)

Add the broth, Parmesan rinds, diced tomatoes, red wine, dried basil, dried oregano, black pepper, red pepper flakes, and half of the cooked Italian sausage. Bring to just under a boil, reduce heat, cover, and simmer gently for 40 minutes.

After 40 minutes, add the tortellini, zucchini, and the rest of the cooked Italian sausage; simmer until the tortellini is tender. Remove the Parmesan rinds and stir in the parsley and fresh basil. Adjust seasoning.

Ladle into individual soup bowls. Pass the grated Parmesan cheese.

I serve this soup with toasted crusty baguette slices. No butter required. Just dunk the bread in the broth. Yum

  

 

MARHAPÖRKÖLT (HUNGARIAN BEEF STEW)

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Hungarian food entrances me because I have always loved the key ingredients in this delightful cuisine – sour cream, paprika, potatoes, pasta, onions, caraway seeds, poppy seeds, cabbage (including sauerkraut), and a wide array of sausages. I mean truly, what’s not to like?

So when I recently decided to prepare a beef stew, I decided to forgo my usual recipes in favor of something new. And almost any time I think “something new”, my thoughts automatically drift towards the Carpathian Basin.

I found plenty of recipes during my internet search. But I quickly realized, like American beef stew, there are as many recipes for this Hungarian standard, as there are cooks. And not just Hungarian cooks. I found recipes from cooks from almost every ethnicity, as well as recipes from magazines as disparate as Saveur and Women’s Day.

So I glommed together what I thought would work, and got out my largest LeCreuset Dutch oven. Following what I thought to be the key ingredients in most of the highest rated recipes, I came up with this mix. I had a few trepidations about using a whole green pepper, but in the final analysis, it’s the green pepper that sets the stage so beautifully for the paprika and caraway to work their magic. These three ingredients were obviously meant to be together. They set the flavor base for this incredible dish. The funny thing is, unless you have truly amazing taste buds, (of which I am not blessed), it is difficult to ascertain where the green pepper flavor leaves off and the paprika and caraway take the forefront. And really, isn’t that the essence of good cooking? Achieving a blend where no one ingredient hogs the stage. (Kind of like a good band. Every player in sync with every other player to form a blend rather than a cacophony of individual sounds.)   

So please give this recipe a try. It is the essence of comfort food, even before you place it on the table. The smell alone is worth the effort. All you have to do is read the first two ingredients to know of what I speak. 

  • 4 slices thick cut lean bacon, diced
  • 1 lg. onion, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, seeded and finely chopped (don’t even think of leaving the green pepper out)
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 lb. cubed lean beef (I use round steak because it’s inexpensive and very lean)
  • 3 T. sweet (mild) Hungarian paprika (yes, 3 tablespoons), or more to taste
  • scant ½ tsp. caraway seeds, coarsely crushed (don’t leave the caraway seeds out either!)
  • 1 lg. bay leaf
  • 8 oz. can diced tomatoes (preferably Italian)
  • about 2 c. beef broth
  • ½ lb. thick egg noodles
  • 1 T. chopped fresh parsley, garnish
  • sour cream, garnish, opt.

In a large covered Dutch oven or soup pan, fry the bacon until it is crisp. Remove from pan and set aside. Add the onion and sauté for about 8 minutes or until softened. Add the garlic, green pepper, salt, and pepper. Continue to sauté for another 5 minutes or until the garlic is fragrant and the bell pepper is tender-crisp.

Add the beef to the pan. Cook for 5-6 more minutes, stirring occasionally, or until the meat is brown. Add the cooked bacon, paprika, caraway seeds, bay leaf, and diced tomatoes to the pan. Pour enough beef broth into the pan to almost cover the meat. Stir and bring to a boil.

Reduce heat to a simmer and cover the pan. Let the mixture simmer slowly for about 90-120 minutes, stirring occasionally, and adding more broth as needed to keep the stew from getting dry. (If too much liquid, remove the lid the last 30 minutes or so of cooking time, thus allowing the excess liquid to evaporate.)

The stew is done when the meat is fork tender and the sauce is thick. Adjust seasoning.

Just before serving, cook the noodles to al dente and drain.

To serve, cover the bottom of a soup bowl with noodles, and ladle on the stew. Sprinkle with fresh parsley and offer sour cream at the table.

Can substitute mashed potatoes or steamed rice for the noodles.

Pairs very well with Hawaiian Won Bok and Carrot Slaw. (on blog)

 

    

CHICKEN LAYERED WITH SAGE, PROSCIUTTO, AND PROVOLONE CHEESE (CHICKEN SALTIMBOCCA)

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There are just certain ingredients that really should appear in a culinary hall of fame. Each unto itself is magnificent, but when a combination of these marvelous ingredients are used in a dish, the result is almost mystical. This recipe contains four of what I consider to be wonder ingredients – chicken, sage, prosciutto, and provolone cheese. As an amalgam, their flavor is almost unbeatable, thus allowing a dish like this simple layered chicken to become a culinary work of art.

I say simple, because this recipe is very easy to prepare. Even lazy retirees like me can make this dish in quite a short amount of time. And working parents who might not think of fixing a dinner featuring such an exotic list of ingredients, might make it part of their regular rotation if they once gave it a go.

All it takes is a little planning. First of all, you must have the ingredients on hand. Duh! You also must decide what you are going to serve with the chicken. I recommend a nice rice dish like the one I so graciously supplied for you at the bottom of this post. Then something green. If you have the strength, a lovely green salad is always perfect. If you don’t have the strength, frozen petite peas warmed in the microwave with a dab of butter and a sprinkle of seasoned salt, works just fine.

So once you have the rice happily bubbling away and your green offering ready except for a bit of last minute attention, you are ready to focus on the star of the show.

As you can see, if you’ve taken the time to read the list of ingredients and directions below, this dish does not take a long time from stove/oven to table. But I would caution, assemble all your ingredients ahead of time and have them close at hand. (Pretend you are the prep cook in a fine dining establishment.) Because prep work is the key to successfully preparing this dish. Actually it’s a good plan of action for almost every recipe. Good prep work can save you time and frustration. Before almost every dinner, I do my prep work before I ever set a pan on the stove. Of course, I usually have a drink in my hand while I complete these preliminary functions. This of course helps the onerous tasks like chopping onions much easier to swallow. So to speak!

So regardless of your time in life – retired, eager to retire, or parent trying to provide your family with wholesome and delicious food, get thee to the kitchen and prepare this amazing dish at your earliest convenience. As you will also have noticed, this recipe makes just enough for 2 hungry, or 4 not so hungry adults. But luckily for you, this recipe can easily be doubled, tripled, etc. And remember – it really is OK to play with your food, regardless of what your mother told you when you were a child. Fix this dish for her, and she might even give you permission to play with your food more often! Cheers

  • ¼ c. flour
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 2 T. butter
  • 2 small boneless, skinless chicken breasts, sliced in halves lengthwise
  • ¼ c. dry white wine
  • scant 1 T. minced fresh sage
  • ½ c. chicken broth, divided
  • ½ tsp. cornstarch
  • 4 slices prosciutto, cut in thirds
  • ½ c. grated provolone cheese
  • paprika, opt.

Combine the flour, salt, and pepper in a wide shallow dish. (I use an 8-inch cake pan.) Melt the butter in a frying pan over medium heat. Dredge the chicken breasts in the flour mixture, shaking off any excess. Fry just until done. Transfer the chicken to a 9×9-inch or 7×11-inch Pyrex dish. (Try not to overlap the pieces.)

Deglaze the frying pan with wine. Add the sage, ¼ cup of the chicken broth, and additional pepper. (Not too much pepper.) Slowly simmer for about a minute. Whisk the cornstarch into the remaining ¼ cup chicken broth and add to pan. Let simmer for about a couple of minutes, then remove from heat. Adjust seasoning and set aside.

Lay prosciutto over the cooked chicken breasts, sprinkle with grated cheese, and dribble the sauce over the whole mess. (Use a spatula to get every last bit of the sauce onto the chicken.) Sprinkle very lightly with paprika.

Bake in a pre-heated 325 degree oven for 10 minutes. Place under broiler for about 30 seconds to brown. (That is, if you aren’t afraid of your broiler, like I am.  Long story. Someday when I’m feeling strong I’ll tell you all about my ridiculous broiler phobia.) Remove from oven and let rest for about 3 minutes before serving.

WILD RICE SIDE DISH

  • 1 c. wild rice blend (I use Lundberg Wild Blend rice)
  • 1¾ c. chicken broth
  • freshly ground black pepper (not much)

Put the above ingredients in rice cooker. Turn the rice cooker on go. Walk away for about 45 minutes or until the rice cooker tells you the rice is done.

BTW – if you do not own a rice cooker, what are you waiting for? Christmas is coming. Put it on your list. Or do as I do. Order a rice cooker for yourself and inform your spouse that he/she has just purchased one of your Christmas gifts and you are positive you are going to like it. Saves your spouse time and inconvenience, and you get what you truly want or need!