Susan’s Recipes

Chicken and Vegetable Stew

A modified Hungarian dish, though not all that modified. This was always one of my favorites, something so comforting about the mild flavours, my favorite veges in that yummy chicken broth. Yes, I actually loved my vegetables as a child and I still do! The only changes I have made to mom’s original recipe are the addition of a little spice to add some bite. And of course, coriander was not a typical Hungarian ingredient, so that too is new. My mother was beside herself at the sacrilege of my changes, but even she had to agree that, though not traditional, my version is quite delicious!

1-2 tbsp olive or vegetable oil

1-2 large garlic cloves, minced

1 yellow capsicum, seeded and chopped

1 large leek, sliced

1 whole chicken, cut in pieces, with skin and bones

1 cauliflower, cut in large florets

2 large carrots, sliced thick

1 medium parsnip, sliced

1 cup frozen peas

fresh coriander for serving

In a large casserole pan, heat oil and lightly fry garlic. Add capsicum and leeks, cook on medium heat until soft. Add chicken, stir all ingredients together and cook until chicken is white on all sides. Add water to almost cover chicken. Bring to a boil, then lower heat to a brisk simmer and cook 15 minutes. Add carrots and parsnip and continue cooking on low heat until carrots begin to soften. Add cauliflower, stir, continue cooking. When cauliflower is soft but still crisp, add peas, stir and continue cooking until cauliflower is completely done. Garnish with fresh coriander, serve in bowls with hot, crunchy french bread.

Serves 4

*For a lighter version, this can be made with chicken skin removed. But keep the bones as they add oodles of flavour.

**This will be more soup than stew. It can be thickened by adding a roux. But I find it more soothing as a soup, especially on a cold night. To prepare this as the milder, original Hungarian recipe, delete the garlic, peppers and leeks, saute the carrots and parsnips in the oil, then sauté the chicken and continue as above. Also delete the cilantro garnish

By |October 23rd, 2011|Susan's Recipes|0 Comments

Vegetable Stir Fry with Smoked Salmon & Roasted Potatoes

I’m usually too busy to think about how to cook creatively, too many other things running through my head to make room for recipe inspiration. But every once in awhile, with the right ingredients, something will come to me. This dish was inspired by the most delicious smoked salmon I would buy weekly at the Ferry Plaza Farmer’s Market in San Francisco. Which is one of the most fabulous places in the world, if you are ever in San Francisco, don’t miss it!

This dish is best made with a very firm smoked salmon, or similiar firm textured smoked fish. The softer smoked salmon, such as from a package, will fall apart in this dish and won’t have the same flavour.

2–3 med firm Potatoes, sliced

2-3 tbsp Olive Oil

Black pepper, ground

Paprika and Cayenne (optional)  to taste

1 small brown onion, chopped

6 white mushrooms, sliced

1 medium leek, sliced

1 capsicum, sliced

1 bunch Chinese Broccoli, (gai lan), stems only, cut in 2 cm pieces

1 cup Round Beans, cut in 2 cm pieces

¼ cup (no sodium) chicken broth

1-2 cups Smoked Salmon, cut in chunks

Saute broccoli in oil and garlic until well coated and just beginning to brown slightly. Add chicken broth and simmer until it begins to soften. Add round beans, toss, coat and simmer on very low heat.

Toss sliced potatoes in olive oil and seasonings to taste. Layer in a separate pan and roast in oven at 350 degrees fahrenheit until done.

In another skillet, sauté garlic in olive oil. Add onion and sauté until soft and translucent. Add leeks and capsicum, stir and cook on medium heat until they begin to soften. Add mushrooms and continue cooking, stirring frequently. Turn off heat on broccoli and beans, but keep covered. When mushrooms begin to shrink and soften, add broccoli and beans along with all liquid and garlic and stir together. When all vegetables are done, add salmon, toss with all other ingredients and cook for an additional few minutes to blend all flavors. Serve with roasted potatoes.

Serves 2

By |October 23rd, 2011|Susan's Recipes|0 Comments

Hungarian Chicken Paprikas

I was 3 years old when my family immigrated to America from Budapest. While I was growing up my mother cooked all the traditional dishes, making do as best she could with available ingredients. Most dishes were too heavy (with fat) and took too long to prepare so I adapted the classic Hungarian Chicken Paprikas (pronounced pupreekash) to the recipe below. Changes from the traditional recipe include using oil in place of lard, deleting flour and heavy cream, and substituting rice or packaged dumplings for the traditional homemade egg dumplings. 

CHICKEN PAPRIKAS

1 chicken, cut into pieces

2 tbsp oil

1 large onion, chopped

1 large green pepper, chopped

1 large tomato, peeled and chopped

1 tbsp Hungarian red paprika

1 tsp salt

1 cup (8 oz) sour cream

In a large casserole dish or dutch oven, cook the onion in the oil, covered, on low heat, until translucent and soft, but not brown. Add chicken and tomato and cook, covered, for about 10 minutes.  Stir in paprika.  Add green pepper, salt and a small amount of water.  Continue cooking, covered, over low heat, about 30 minutes, adding small amounts of water only as needed to keep from burning. Add sour cream and continue cooking until done, about 20 minutes, stirring occasionally as the sauce thickens. Serve over rice or Spaetzle (small dumplings.)

 Serves 4

 (published Sunset Magazine, December 2005)


 

By |October 23rd, 2011|Susan's Recipes|0 Comments