Susan’s Recipes

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