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 Cottage Cheese Noodles...and a Book Giveaway!

We have an old Hungarian tradition, that I remember from childhood, that my grandmother used to make, at least once a week called "túrós tészta (csusza)"...cottage cheese noodles! My mom used to make it, and my aunt, and sister, as well. The only difference is that my mom would make it with homemade noodles, and use fresh "farmers cottage cheese" and farmers sour cream, and real bacon, which could be considered "organic" bacon without "nitrates" added that we could actually buy these days, in Whole Foods Market.

Now, I don't have a step-by-step directions for this delicious and satisfying dish, that you can serve, with or without the crispy bacon bits, if you want it meatless...but oh, my! those organic uncured crispy bacon bits really, really add some extra flavor.

Hungarian Cottage Cheese Noodles
hand me down "oral" recipe from my mom

1 lb. wide egg noodles
1lb. small curd cottage cheese, or farmer cheese
(dry cottage cheese "Friendship" brand)
1 lb. sour cream
1/4 lb unsalted butter or margarine
salt and pepper to taste
4 slices of bacon (I used organic uncured)

Boil noodles till done, set aside. Cook bacon till crispy. Set aside on double paper towel to soak up
the excess grease, and chop coarse. Set aside.

Spray a casserole with cooking spray. As soon as
you drain the pasta, put it back into the pot, add the butter or margarine, half of the cottage cheese, half the amount of the sour cream, and mix together. (also, you can fold in half the chopped bacon.)
Top with the rest of the bacon, and bake in a 350 degree F. pre-heated oven for about 25-35 minutes, till it gets nice and crispy on the top.

To serve, spoon extra cottage cheese and a spoon of sour cream, and serve...Serves 4-6

note: this is so delicious, even the little ones love this dish, and look forward to having this. My daughter and I make this this at least once a week!

...and now, for the Book Giveaway!

Signed by the author!

Here's a yummy cucumber sandwich photo, and recipe!

1 cucumber sliced in half lenghtwise, seeds removed, and cut into 1 inch cubes
1 teaspoon kosher salt
6 Tablespoon butter, and room temperature
6 white rolls cut in half
1 Tablespoon chopped fresh dill

In a bow, combine the cucumber and salt. Divide the cucumber mixture evenly among the roll halves, and
sprinkle with the dill. Makes 12

Pineapple, Strawberry, and Banana Salad

1 pineapple cut into small chunks
5 bananas sliced
1 pound strawberries, stems removed, cut into thirds, or halves

Combine all the ingredients in a bowl, and serve immediately. Or, if you want to prepare the salad ahead of time, cut the pineapple and strawberries, and wait until the last minute to slice the bananas, so they don't turn brown.
Serves 12

Classic Tomato, Basil and Garlic Topping

7 to 8 plum or heirloom tomatoes roughly chopped
10 basil leaves finely chopped
1 garlic clove minced
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a serving bowl, and stir well. Let the topping sit at room temperature for 30 minutes to allow the flavor to develop. Makes about 3 cups

Butternut Squash and Barley Soup

1 Turkey wing
1 large butternut squash. peeled, seeded, and cut into 2 inch chunks
4 celery stalks, cut into 1/2 inch pieces
4 carrots, cut into 1/2 inch pieces
1 onion, cut into 1/2 inch wedges
5 parsley sprigs
6 sage leaves, plus 1 Tablespoon finely chopped sage
1 1/2 cups barley
2 teaspoon kosher salt
1 teaspoon freshly ground pepper

Place the turkey wing, squash, celery, carrots, onion, parsley, and whole sage in a large soup pot with 16 cups (1 gallon) of water, and place over high heat. When it comes to a boil, reduce to a simmer, and cook for 45 minutes. Add the barley, and cook for another 45 minutes. Just before serving, add the salt, pepper, and chopped sage, and stir. Serves 16

Mussels in Beer

5 pounds mussels debearded
1 bottle dark beer
1 head garlic, peeled and sliced
1 bunch parsley, roughly chopped
2 teaspoons coarsley ground black pepper
1 loaf crusty bread

Place all the ingredients except the pread in a pot. Place the pot over high flame, and cook covered for 2 minutes. Give the pot a shake, and cook 3 minutes more, until all mussels open. If any refuse to open, discard them. Serve straight from the pot with a loaf of crusty bread. Serves 8

OK, so you get the "picture?"...I mean, you get the idea what I'm giving away, a nice 176 page of appetizers, brunches, main meals for a crowd, and lots of recipes, and picture illustrations! Great book, great thrift find, and a great giveaway gift.

You don't have to do a thing, just let me know if you would like to receive this book...if you don't follow my blog, you do not qualify, to win this. I'm also on twitter, and facebook...but not really acitve, so you are not obligated to follow me there!
I will ship anywhere in the U.S. and Canada...sorry for excluding all the other countries this time!

The winner will be determined at Random.org generated number, and you have till Monday, September 12, 11:00PM Eastern Standard time to let me know, and comment on my blog!
I will announce the winner, on Tuesday, September 13. 2011.

I know I love this book, have not really looked at it much, I just keep piling up on the thrift finds, one after, another...only to re-donate them. (I cannot imagine having a huge library of cookbooks...been there, done that!) Now, I really am "downsizing"...I don't want to go into a long "song and dance" story, but if you had to move 3 times in the last 6 years (#1. due to hurricane damage #2. help daughter w/her sm. business venture,( which she sold since)
#3. change job/location) you would downsize too. First things that had to go was my huge cookbook collection, Bon Appetit magazine and Gourmet magazine collection. As the saying goes,
"you can't take it with you" when you die, of course...and neither when you are alive, so thank God I'm alive, and well, and thanking God every day for the "small things in life."
Enjoy your weekend, and hug your loved ones!
Hugs, from me to you, as well!

Remembering those who died at the World Trade Center...as well as those who gave their lives to save others.
May God give those who lost their loved ones comfort, and blessings! ...God Bless us all, and God Bless the United States of America!



True Random Number Generator


...and the winner is: Nami-Just One Cookbook

Min: 1

Max:  41

Result:

14

Powered by RANDOM.ORG

Congratulations, Nami! I hop you will enjoy the book. I will contact you for your address to ship to!
Thanks, to all for participating, I appreciate you kind comments. I will have other books for a giveaway, I get such nice cookbooks, and I just can't keep them all. At the price that I'm able to buy it (which is practically free)...and excellent usefool books, I'm happy to pass it on and just pay for the shipping cost!

Also, I wanted to mention that I forgot to check the Random.org number generator last night and this morning I checked it at 11:00AM, so at this time I had 41 comments...and yes Becky, and Gina, you were not too late, I did include you in the total numbers!

Chicken Paprikash...and Awards!

Whenever I crave for something that is a perfect comfort food that I know my entire family will like, I tend to turn towards my Hungarian favorite, which really does not need a recipe... knowing that I learned to make this delicious sauteed chicken in a rich paprika-sour cream sauce from my Hungarian "roots" from my mom, who was actually born in Transylvania (yes there is such a country, not just a myth)...it is and has been part of Romania for nearly a century now, after World War 1.
This special and true Hungarian dish is known world-wide to be an authentic Hungarian "staple" dish that is now just tossed aside in the culinary world...so sad! The way I see it in the "new wave" cooking, it doesn't even get listed as a "top 10".
I learned to make it the authentic way...even before I knew how to cook. Normally I would add the hot Hungarian wax pepper, which here in the states called "banana pepper?"...wonder why? Sure doesn't taste like a banana, it sure doesn't look like a banana, just because it's long and yellow?...that is absurd...again also...why do they even call it Hungarian wax pepper?...Do they wax it?...just the thought of that grosses me out!
At any rate, this is a simple, and easy way to make it...as long as you use authentic imported Hungarian Paprika, hot, or sweet...it's your choice!
I did not bother to do a step-by-step instructions on this...was not even going to take photos of this because I made this in a hurry, with my family telling me "we're starving"...so typical!

Do check out my friend Angie' blog @ Angie's Recipes, her delicious version of her Paprika Chicken. While you're there, browse through her blog and marvel at her many beautiful and yummy line up of entrees, and desserts, and do say hello!

I love to serve this awesome chicken paprikash with spaetzle...which is a little tedious to make so I usually serve it with wide egg noodles, or in the case with orechiette pasta. This was so delicious and we even had it for lunch the next day!

Chicken Paprikash
my own recipe

5  chicken drumsticks
5  chicken thighs
1 medium onion chopped
2 Tbsp. vegetable oil
1/4 cup water
1 cup tomato sauce
salt and pepper to taste
1 to 2 Tbsp. Hungarian paprika, hot, or sweet

For the sauce

2 Tbsp flour 
1/2 cup chicken broth
1 to 2 Tbsp. sour cream

In  a large pot saute onions till they get translucent. Add the chicken pieces and saute on medium high heat for a few minutes. Add the paprika, and the 1/4 water, and stir together carefully. Cook for about 15 minutes with lid closed. Add the tomato sauce, salt and pepper and simmer for about 45 minutes. Check for doneness. Chicken should be tender, but don't let it fall off the bone "tender."

Pull pot aside from the heat, and add the 2 Tbsp. flour mixed into the 1/2 cup chicken broth, and the sour cream, in a large mixing cup. Stir together till smooth, without lumps. Lower the heat to low setting, add the sour cream mixture by carefully folding it in the pot not breaking the chicken pieces. Shake the mixture in the pot carefully and put back on the burner on low heat to gently heat up the sauce carefully not to heat to a boil...just to a gentle simmer, and turn off. It's ready to serve over noodles, rice, potatoes, or shell pasta.
Generously serves 5, and you will have sauce left over for leftover pasta.
Delicious and a perfect comfort food for all year round!

...and now, for the Award(s:)

I received 3 awards but for now, I am posting one.  Not had much luck posting all 3...so copy and paste...pass it on!!!

I want to share these beautiful award I was honored with from a talented blogger...
Purabi, @Cosmopolitan Currymania

Thank you Purabi, I really appreciate these lovely awards!

I have compiled a list of 15 blogger friends from my comment section...will post another 30 later...according to the 3 awards I received. Please accept these lovely awards, and pass them on who you feel should receive it, and as many as you want to...at least 15!
Congratulations, you all are so talented, and deserve it and so do all who I have not listed. 

Kati  

Roxana @A little bit of Everything

Rosemary @Sprigs of Rosemary 

 

Becky

 

Ami

 

 

 

 

 

 

Michael Toa  

 

 

 

 

 

 

Nami @Just One Cookbook  

 

 

 

 

 

 

Trinity @Zamat és Illat

 

 

 

 

 

 

Betty @scrambledhenfruit 

 

 

 

 

 

Marsha @The Harried Cook

 

 

 

 

 

ping

 

 

 

 

 

Kelly

 

 

 

 

 

 

 

 

mia maria

Mina @Angellove's Cooking

 

 

 

 

Lyndsey 

  

HAPPY VALENTINE'S DAY...and a Giveaway!

If someone asks you...What does Valentine's mean to you?...how would you answer that?...As for me, I would say that to me it means a day to show your loved ones how much you care, and how much you love them. Not just gifts and cards, but in words and expressions! I'll be honest with you this cake I made with a cake mix...yes, boxed cake mix, and not my own...but, I doctored it up so well, that I was so inspired to be creative with the frosting, which really is from "scratch"...and being more creative by adding something pink or red, which happened to be a can of lite cherry pie filling that I had in my cupboard from this summer, that I did not get to use for my cheesecake. So, I decided to share my little heart shaped cake, which was baked in my heart shaped spring form pan, which was a thrift find...brand new Wilton's, for $1.99 retailing at least $16.99. I have gotten so much use out of this, that it's for sure, a keeper.

How can you not love this yummy cake filled, and frosted with real chocolaty goodness, and the oh, so yummy cherry filling, which is drained from the liquid, and save the cherry liquid to spread on top of the chocolate frosting.
Last minute dinner at my son's house...not knowing if I should go, my kitty Prince being so sick for the last couple days...not eating, just moping around, not letting me sleep at night...he was pacing up and down, I thought for sure this is it, since he is so old, but still so full of life and energy. How can you not feel sad when your pet gets ill?! I took this special little cake to my son's house, we shared it after a fabulous meal, and then off to my daughter's to share the other half of the cake...while they were in the middle of their fabulous home made sushi dinner, that Fabrizio made...even the little 4 year old grandson, the little guy, loves sushi...so much for that, I went there to pick up my beautiful roses that they gave to me.

2 dozen beautiful roses, that I received from my family...they told me they bought it at Costco, since they were shopping there on Sunday. Isn't it so thoughtful? A favorite kitty mug, and a bouquet of roses, and "I Love You, MOM" ...HAPPY VALENTINE'S...how much more would a Nonna, and a Mom want from her children, and Grandchildren. This is what Valentine's is about. Not the "Bling" or $$$...but a thoughtful simple gift, and to let your loved one know how much you care about them!

Chocolate Sour Cream Frosting
my own recipe

1 cup semi sweet chocolate chips
8 Tablespoon=1/2 cup unsalted butter, softened

1/2 cup sour cream
dash of salt
3 cups confectioners' sugar
1 teaspoon vanilla
1 can-15 oz. lite cherry pie filling

Melt chocolate and butter together in the microwave, just
until softened, stir together, and set aside to cool a little.
Stir the sour cream into the chocolate. Add the vanilla, salt, and in a large bowl add the confectioner's sugar, adding the chocolate mixture and with electric mixer mix until frosting is light and smooth, and spreading consistency. Bake cake according to package direction, and when it is cooled, split in half.

Split cake in half, strain the cherries saving the liquid. Spread all the cherries on the bottom part of the cake,
and top with half of the frosting. Place the upper portion of the cake on top, and frost all over. Chill for about 20 minutes and spread the cherry liquid, which is already thickened over the top of the cake. (optional)...I was not happy with the result for the top, was expecting to do something more elaborate, but I was not prepared with other additions. You can just frost the top of the cake, let it chill for about 1 hr. or longer, before cutting it.

Actually, the cake was doctored up, I will be honest "Abe"...but will not divulge information, how it was, all I can tell you is that this was the easiest cake, ever...everybody loved it! Now, you will just have to get my giveaway, which is a fabulous book.

Now, for my fabulous "thrift find" book which is a 2003 addition, such a welcome for doctoring up cakes, and making cookies, cupcakes, bundt cakes, and one of my very favorite is a Banana Pudding cake, made with yellow cake mix, pudding mix, banana slices folded into the pudding, and topped with whipped topping...recipe is in the book. They'll think, you slaved away for this yummy dessert.
No rules apply...Just follow my blog!

Giveaway ends, on February 17, 2011, at 11:00 PM standard time...Sorry, but only U.S. and Canada apply!
Winner will be judged by Random generated number. I promise you, you will love this book and even if you don't it really is a nice gift for someone, who will appreciate short-cut and yummy cakes!

Wishing you all a  HAPPY VALENTINE'S DAY, from me...
PRINCE and MUSHIKA to your beloved pets...

with LOVE!