Rakott Krumpli=Hungarian Layered Potatoes

As a child, growing up in Cleveland, Ohio, I have fond memories of traditional Hungarian classic dishes my mother used to make for us...bringing these 'hand me down' recipes with her from Hungary. I hesitated to make this dish for so many years...although I did make it here in S. Florida for my family and it turned out great. I don't recall using Hungarian Paprika, but when you can get the 'best' Paprika imported from Hungary...you know it's 'authentic'!

I've been absent from my blog for 3 weeks now, visiting my family in Cleveland, and not wanting to deal with their computer, and me not able to sign in to my own blog from my cell phone😐(just not acceptable!)...anyway, certain ethnically prepared dishes require the right spices, and ingredients, such as in this case the special Hungarian smoked sausage...you can 'omit' the paprika, but I chose not to!

As far as I'm concerned this is not the most photogenic dish, and I did google it to see others which have even worst photos than mine, but I must confess, this is soo very delicious if you are a 'potato' lover such as I...of course, you can omit the sausage, and make it 'vegetarian'...but it will have an entirely different taste. You can substitute with Polish kielbasa, which will also make it so good, but the smoked Hungarian kolbász...Polish, Italian, or Croatian is the best used in this casserole! I will guide you through, step-by-step how to make this 'vintage, classical' dish, although you have to be cautious of your cholesterol because it is loaded with it, and very filling!
So, let's get started...

Rakott Krumpli=Hungarian Layered Potatoes
recipe source: Elisabeth

8 medium Idaho (baking potatoes)
8 large eggs, (hard boiled)
1 cup sour cream
salt, and pepper to taste
1 link of smoked sausage (abt. 1/2 lb.)
1/4 cup canola, or vegetable oil
1 teaspoon Hungarian sweet Paprika

Boil the potatoes in their skins, just not quite till soft (easier to peel that way and to slice and to bake)
Peel and slice the potatoes, just not too thin, about a quarter of an inch thick, so they don't crumble apart.

 In a large bowl, add them, and take a tablespoon or two of the oil, and also the salt and pepper, to mix carefully, and start layering them in the casserole dish. Also add the remaining oil to the sour cream and stir carefully.

Slice the hard boiled eggs, and layer them carefully over the potato slices.

Next step, slice the smoked sausage into 1/2 inch thick slices, you can remove the thin casings if you like, but in my opinion, the casing holds the slices together, and will not fall apart.

Layer them in one row over the sliced hard boiled eggs, and cover them with a generous layer of the sour cream (you can also add the layer of the sour cream in-between the potatoes and the layers of the eggs and sausage if you want more saucy finish)...although I only used a generous amount over the top, and sprinkled it with the paprika.

 Bake for 30-45 minutes on 350 degrees F. until it is nice and bubbling and top has a nice shine to it and you can see the individual potato slices.

Linking to: Full Plate Thursday #383

White Chicken Chili

I've been contemplating whether to just quit the whole blogging, or continue on, even if I post once a month...at least it's better than none at all. I've invested five years into food blogging. so I'm not gonna stop now! I've been using my smart phone to take quick photos of everyday 'life' and I must say it's a lot more convenient than lugging around your digital camera although, today I decided to get my camera out for this 'brainstorming' quick idea of making chili...not just any chili with the beef, I decided to use white chicken breasts...no big deal just leftover rotisserie chicken from my local Publix supermarket.

What a fun way to welcome September, and fall season just around the 'corner' to come up with all these beautiful and vivid falls colors, and hardy 'stick to your bones' goodness with a bowl of warm chili with chicken which is so much lighter than beef. Instead of making it in the slow cooker (crockpot) I just didn't want to wait for it to cook for 6 hours...although, I did cook the dark red kidney beans, and the Great Northern beans ahead of time separately, and added the shredded chicken at the end of cooking time.

 Let me tell you, this amazing chili with is such a $ stretcher...a real 'thrift' bargain, you can feed an 'army' with it and they will love it and thank you for it, and you can 'pat' yourself in the back that you have a winning recipe idea on your hand. Also, you most likely have most of these ingredients in your cupboard and in your fridge. As for the spices, they are also very basic as well. You can make this as hot, medium, or mild if young children are eating it. Since I'm such a Pinterest 'geek' I actually did find this recipe on Pinterest by a well know food blogger, so I will post her recipe and my adaptation of how I made it!


    { Crockpot} White Chicken Chili

My adaptation in BLUE
serves: 8-10

• 1 large yellow onion, chopped
• 1 can (15-ounces) low sodium Great Northern Beans, drained and rinsed well
• 2 cups dry cooked Great Northern Beans+ ( save1 cup of the liquid it was cooked in)
• 1 can (15-ounces) low sodium Red Kidney Beans, drained and rinsed well
• 2 cups dry cooked dark Red Kidney Beans + (save 1 cup of the liquid it was cooked in)
• 2 cans (10-ounces each) diced tomatoes with green chilies
• 1-28 oz can diced tomatoes (drain liquid and save in a measuring cup)
• 1 can (15-ounces) sweet corn kernels
• I used 2 fresh leftover cooked corn (shaved off the kernels to add at the end)
• ¼-teaspoon chili powder
• 1 teaspoon chili powder
• ¼-teaspoon ground cumin
• 1/2 teaspoon ground cumin
• ¼-teaspoon garlic powder
• 1/2 teaspoon dry granule garlic and parsley
• ⅛-teaspoon paprika
• 1 teaspoon Hungarian sweet paprika
• salt and fresh ground pepper, to taste
• 1 cup low-sodium chicken broth
• 2 cups of the liquid from the beans it was cooked in
• 1 tablespoon extra virgin olive oil
• 1 bottle (12-ounces) beer
• 1 bottle Samuel Adams beer
• 4 chicken breast halves
• whole breast of a store bought rotisserie chicken taken off the bone
• 1 avocado, diced, for garnish
• shredded cheddar cheese, for garnish
• sour cream, optional

Instructions

1. Place the chopped onions, beans, tomatoes, and corn in the crock pot.
2. 1-1lb. bag of dry Great Northern Beans soaked for 2 hrs. after bringing it to a boil (in a large pot covering it with water) adding 2 bay leaves, 1 half onion, salt and pepper. Do the same with the red Kidney Beans. Simmer beans on low heat till almost tender to the 'al dente' about 1 hr.

1. Stir in chili powder, cumin, garlic powder, paprika, salt and pepper.
2. Add both beans with their liquid to a 'Dutch oven' (heavy duty large pot) the drained diced tomatoes, add the spices, and the beer. Cook for an additional 1 hr. on med- low uncovered.
3. Add chicken broth and beer.
4. Place chicken breasts on top.
5. Cover and cook for 3.5 to 4 hours ON HIGH, or until chicken is thoroughly cooked. Or cook
6. on LOW for 5 to 6 hours, or until chicken is done.
7. Shred the deboned chicken breast, and add it to the pot, along with the corn kernels. Add the olive oil. Add 1/4 cup of flour to the reserved tomato juice, which is about 1/2 cup, whisking it till a smooth paste, and add it to the pot with all the ingredients. Simmer for an additional 25 minutes
8. Remove chicken breasts from the pot and place on a cutting board; let cool for a few minutes.
9. Shred chicken and stir it back into the pot; cover and continue to cook for 15 minutes.
10. Ladle chili into bowls and garnish with avocado, shredded cheddar cheese and sour cream.
11. Serve.

Notes

RECIPE SOURCE: DIETHOOD

Nutrition Information

Serving size: 486 grams (17-ounces) Calories: 345 Fat: 5.3 

 

Hungarian Mushroom Soup...

I couldn't decide what to post for a much overdue post for Sunday! Should I post a 'Silent Sunday' random photo...and call it a day?
...or should I just let Sunday slide, and wait till my previous post is 1 week old; as I have been dealing with this for the last few months?
...or, just do a random post on my latest photos of one of my self-created favorite Hungarian comfort soup that I've been eating since childhood?
Well, the answer is YES...and more!

As you can see, I changed my profile photo back to the one I took this summer...prior to my skin cancer surgery on my forehead. I did post a recent one, which you will find on my facebook profile page...which I will also be removing. When examining the photo up close, you can see the scars of my skin cancer surgery from last month.

Also, I've had a more recent skin cancer surgery nearly one week ago on top of my head...BASAL-CELL CARCINOMA. Unfortunately, this particular one, I've been putting it off for several months now...but, that did not solve anything, only made it worse; having the cancerous mole spreading wider, and deeper. I went through a 3 hour gruesome painful procedure, they had to keep cutting it deeper and wider...three 30 minute waiting time...each time having the biopsy after each procedure and going back to getting the cancerous tissue cleared up. (Vanity is not an option)...you do, what you have to do!...its a matter of saving your own life!

As for stitching up the wound...yet, I had to go to another facility by our local hospital, to have it stitched up, which was another 2 hour waiting, and treatment. Thanks to my sweet and patient 'one-and-only lovely and caring daughter, Lora)...I don't know what I would have done without her. She not only had to drop off two of her children (my grandchildren) ...on the way to school, early morning; but drove me straight to have the outpatient surgery, and wait with me for 5 hours.

Anyway...enough said: Even though doctors claim that I have Easter European DNA...skin, which is highly sensitive to the bright Florida sun...its also the fact that not just me...but we all have been ignorant of over-tanning in the dangerous sun without sun protection...in the last three decades, or so... and now, most of us are paying the price. 

Here's a very well collected information about BASAL-CELL CARCINOMA...on WIKIPEDIA

Also, I have found some support group on-line regarding skin cancer patients dealing mainly around the facial and head area; as I have. This will be my third surgery...two, on my forehead...and this latest on my head which was a total shock and surprise discovery!

Do not ignore any mole, or unusual growth on skin that might appear suspicious...especially if it bleeds...forms a crust, and does not disappear in a month or so. Also, look for discoloration on a mole, or anything that appears out of the ordinary. It could actually cause losing your life if you let it go untreated!

I have learned how to make the world's most famous Hungarian soups....gorgeous clear chicken, meat, or vegetable broths; creamy thick comforting soups and the most famous of them all is the Gulyás Leves= Hungarian Goulash Soup...which is NOT the stew, but the actual soup (another discussion and post for a later time)

I'm going to share a 'secret' product with you that is 'gonna knock your socks off'...seriously! Do you see the pretty red swirls on top of this delicious comforting and delicious soup?...well, it is imported from Hungary and its called PIROS ARANY= red gold!...seriously, you would think they discovered GOLD! Never, ever...have I tasted any condiment, so delectable, so creamy, not too-too spicy...just open up this beautiful red tube of the most amazing flavor enhancer (authentic paprika paste)... you will get hooked on this...I promise!...and oh, by the way, here's one place where you can order this. (as for me, I received this from Hungary through a niece of my sister here, in the U.S.)
Here's one source where you can get this amazing product: HUNGARIAN MALL

Also, you can purchase Piros Arany (paprika paste) from E-Bay...so check this out!

I did not go grocery shopping all this past week...taking heavy duty antibiotics, and for pain; some strong pain medication (which causes drowsiness)...spent all my time at home, and decided to make this delicious soup, and grilled cheese sandwich, after literally having no appetite for the first 24 hrs.
Scrounging through my fridge and cupboards...always finding something to make...if nothing else, a nice comforting soup, and sandwich is always the best solution; Grilled cheddar cheese and sliced tomatoes on whole grain bread...yumm! (for the recipe-by request)

Roasted Paprika, Lemon, and Pepper Chicken

The aroma of homemade roasted chicken and the flavors, so crispy on the outside, and moist and juicy on the inside. I decided to roast two chickens...since I found the most beautiful organic young chickens in my local supermarket. They are about 5 lbs each. I have a generous and large roasting pan with a removable rack, so the chickens could easily be removed when they are done. I also added a few whole, peeled carrots, split a whole, peeled onion and stuffed it in the cavity of each chicken, along with half of 1 lemon for each chicken, and another whole lemon zest, and juice on top of chickens.

ROASTED PAPRIKA, LEMON, and PEPPER CHICKEN recipe by: Elisabeth

2 roasting chickens (4 1/2-5 lbs.each) 1 tsp. coarse salt 1 tsp. black pepper 1 Tbsp. Hungarian paprika 1 tsp. dry thyme 1 medium onion peeled, and cut in half zest of 1 whole lemon, and juice of the same lemon 2 Tbsps. vegetable oil 1/2 cup chicken broth 1 extra lemon cut in half stalks of 3 or 4 carrots (optional) 1 whole sweet, or hot pepper (optional)   Preheat oven to 425 degrees. Set rack in pan; pour the chicken broth on the bottom of the roasting pan. Remove giblets and neck from inside chicken. Rinse chicken under running cold water and drain well, and pat dry. Tuck wings under. Place chickens breast- side up on rack, in the roasting pan; rub with the vegetable oil on both. With dry hands sprinkle with the spice mixture, and the lemon zest. Stuff the cavities with half of onion, and half of the extra lemon. Cover pan with the cover, or heavy duty aluminum foil. Roast for 25 minutes covered, and reduce heat to 350 degrees. Uncover the roasting pan, and continue to roast for and additional 1 1/2 hours or until juices run clear, when pricked with a fork in the thigh area. Let rest for 5 minutes before carving. Pour pan juices into a bowl, and save to serve as sauce for the chicken. Serve with baked, roasted, or mashed potatoes, with side of your favorite vegetables. You can use the same method for 1 whole chicken...just cut down on the amount of spices. Leftover chicken is great for making chicken salad, great for slices of chicken breasts cold...for sandwiches; it can also be reheated for leftovers...or, as I did (give one to family, or friend; which I did)

Thank you for all your kind comments; sorry for not keeping up with commenting back to some of you dear friends; I've had quite a rough week...it's 'breast cancer awareness month'...my dear departed mom's birthday a couple days ago... (lost her to the same disease decades ago)...also been losing sleep since last week, my remaining kitty Mush is still mourning the loss of her companion Prince, and it's been over 1 year now; she is just not so happy these days, always meowing in the middle of the night, pacing up-and-down few times... looking for Prince! I need to get answers for the way she is acting...I know one of us will need 'therapy'...and some much needed sleep! Hugs,

Hungarian Style Cannelini Bean Soup

You can never get tired of eating home made soups...especially, nutritious bean soups of any kind. I love all kinds of  beans, you name it.This one is a childhood favorite of mine, that my mother used to make, I really don't have a set recipe for the soup, I just know the basics of this, and other ones, and follow through with either a meaty version, which would consist of smoked pork shoulder, which I tend to stay away from these days, and opt for the vegetarian version of this wonderful Cannelini Bean soup, Hungarian style, using sweet, or hot authentic Paprika. At any rate the recipe/method is quite easy, and everyone in the family loves it!

Hungarian Style Cannelini Bean Soup
my own recipe

1 14 oz, bag of dry Cannelini beans, Great Northern beans or any white beans
1 32 oz vegetable broth
1 whole onion quartered
3 whole carrots, scraped and cut into chunk size pieces
3 stalks celery cut into chunk size pieces
3 stalks parsnips, scraped and cut into chunk size pieces
3 whole cloves of garlic peeled, and left whole
2 stalks of celery cut into large chunks
salt and pepper to taste
3 dry bay leaves
1 Tbsp. extra virgin olive oil
1 Tbsp. Hungarian paprika
2 Tbsp. all purpose flour
1 handful of fresh parsley chopped

First thing first, fill a 3 1/2 quart size of a heavy duty pot with the washed and rinsed beans, add them to the pot with the vegetable broth, and more if needed, adding water to the pot. Add the quartered onions, the bay leaves, garlic, salt and pepper. Bring the beans in the broth, and adding more water if needed to the top of the pot...bring it to a boil, At this point, you can add all the vegetable chunks, and mix a roux, consisting of the flour, oil, an paprika in a measuring cup, with about half a cup of water. Mix the flour, the oil, and the paprika together, whisking it until smooth, and add it to the broth with the beans. Bring it to a boil, and let it simmer, until the soup gets nice and thick and the beans are cooked till it gets soft, but not falling apart. Takes about 45 minutes to cook till it gets nice and thick.
In the meantime, you can cook up some spaeatzle, which I have, to add to the soup, or you can cook up some ditalini pasta, or noodles of your choice. At any rate, you will end up with an amazing vegetarian bean soup.
Serves 6.
note:
you can do a short cut, by going through the whole process, with the broth and vegetables, eliminating the dry beans, and instead, adding canned beans at the end of the cooking process. The choice, is yours!


So sorry about the confusion, thanks to my friend,Kavita for bringing to my attention about the override of the letters...on my Firefox page it did not show it that way, but when I clicked from the Internet Explorer it was one big "mumble jumble" because my list of the Award was way too long..he, he, ...see? I'm trying to get all the ladies who follow me, in the Sisterhood Award, but I was running out of space. In the meantime, enjoy a nice slice of home made pizza, that my daughter made the same evening. You will have to get the recipe from her, for that...she is only posting cakes, and desserts these days...
after all, that's why she's the Cake Duchess!

This is a  homemade pizza, with anchovies on half side, and she used fresh organic mozzarella topping, and oh, yes, fresh tomato sauce. My granddaughter bit into the anchovy by mistake, and nearly choked on it...couldn't spit it out fast enough, gagging, coughing, running to the bathroom to spit it out and rinse out her mouth...some Italian/Calabrese/Sicilian/Hungarian/American girl she is!...but she does like Hungarian paprika, she actually liked the soup, but she hates olives...sheesh!...I'm still working on my Award list...Just track back to the previous post to check for your name on the list!

Curried Potatoes with Vegetables

I just want to tell you that we love potatoes...I love potatoes. It's one of my food passions. Doesn't matter what kind, what shape. I love them all. Roasted, boiled, mashed, baked, fried. Yukon gold, is one of my favorites, but Idaho, sweet potatoes, and lately fingerling, or purple.

Mixed with various vegetables, really, what can be better than potatoes smothered with onions, peppers, carrots, zucchini, with a mixture of lovely Indian spices...
inspired by my friend Sabby at Food Fun Freak- check out her recipes of the wonderful different type of mouthwatering potatoes, and other delicious vegetables. I love curry, and this is a special red curry powder blended with ginger, cumin, hot Hungarian paprika, cardamom, and a small amount of organic tomato sauce blended in. If you like spicy, and you like potatoes, this is the one you would fall in love with!
Not adapted from any recipe, it's just something I concocted, remembering the Indian spices that Sabby and my other foodies friends use in their inspired dishes.

Curried Potatoes with Vegetables

2 large potatoes
2 stalks carrots
1 large onion
3 cloves garlic
2 medium zucchinis
1 cup tomato sauce
1/2 cup water
1 bell pepper
1 teaspoon red curry powder
1 teaspoon ground ginger
1 teaspoon hot Hungarian paprika
1 teaspoon cardamom
1 teaspoon cumin
dash of red pepper flakes
3 Tbsp extra virgin olive oil

Peel and dice potatoes, (leaving them in a bowl of water, so they don't turn color)...peel, and slice carrots, diagonally, cut zucchinis and dice them, cut onion in half and chop, finely mince garlic, slice, and then dice peppers. In a large heavy skillet, (I used a large cast iron skillet)... first, start off by sauteing the onions for a few minutes in the olive oil, add minced garlic, the pepper flakes and saute until onion is clarified, and wilted.

Add the potatoes, (easier, if potatoes are pre-cooked halfway)...add the bell pepper, and zucchini, now add all the spices, including salt and pepper. Stir around real well until all the vegetables are combined...add the 1/2 cup of water, and cook for a few minutes on med. high temperature, add the tomato sauce, and cook until all the vegetables, are tender, about 30 minutes. The sauce should be nicely combined with the vegetables, not too liquidy, just about enough to coat the vegetables. You can adjust the seasoning, but it should be just the right spices...any hotter would be your choice. You can serve this just with a nice crusty bread, or even some pasta, which would be a full and hearty meal. Serves 4.