#158 Chicken Paprikash

Before moving to the US, I never used Paprika in my cooking. And I remember the first time I bought a bottle of the spice, it was for the Goulash that I made almost two years ago. Now, thanks to this blog, I learned that there a few varieties, and that the Hungarian Paprika has the strongest flavor of them all, and so I bought a bottle last weekend. This recipe is bursting with flavors! If you have kids or anyone joining for dinner who cannot stand the heat, then I recommend decreasing the amount of this fragrant red spice and the red pepper flakes. If you don't and you like intense heat, then by all means, dump as much Paprika as you can take, personally, I can never really have too much of it! :)

I also omitted the flour from this recipe, but if you need to thicken the sauce, then you can add about 2 tablespoons of all-purpose flour. It was still definitely delicious without it. :) I also list organic ingredients, but this is optional, it simply means I used the organic variety for that ingredient. I also created Spaetzle from scratch, it's a pasta that is highly recommended as a side dish, since I have eliminated all grains from my diet, my daughter gladly taste tested it and loved it. 

CHICKEN PAPRIKASH

Ingredients:

• 2 tbsps olive oil
•  2 large organic onion, chopped
•  3 cloves of organic garlic, minced
•  1 cup water
•  1 whole organic chicken, cut into pieces
•  1 tsp. crushed
•  red pepper flakes
•  4 tablespoons Hungarian paprika
•  1 8 oz. organic canned diced tomatoes  
•  1 8 oz. organic sour cream
•  2 tbsps. flour (optional, you can do without)
•  salt and pepper to taste 

Directions:

1. Heat olive oil, add onion, garlic, salt, red pepper flakes and paprika. Stir together until onion is translucent. Add chicken and the water. Cook over medium heat for 1 hour, adding more water if necessary.
2. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until well blended. If adding the flour, stir it with the sour cream and diced tomatoes liquid and cook until the sauce is thickened.  Salt and pepper to taste. Enjoy it! 

Here are my pre-shopped ingredients  for you, just click on each image and it will take you to Amazon.com :

#157 France's Daube de Beouf (with rosé)

About a month ago, we had dinner at the Left Bank Brasserie in Santana Row. That night a Braised Short Ribs was the special. They cooked it in wine, we were curious and so we tried. It was nice, different and the meat was really tender. Since then, I was on search of a good beef French recipe. I found one, and tweaked it. Since I only had a rosé from the Copolla Winery, I used it instead of running to the grocery store. One thing I learned from making this dish, is this: the wine truly intensifies the flavor of the meat and herbs.  I also bought a dutch oven, which I have always procrastinated in buying. I am now a proud owner of one and a learned more about French flavors. It was delicious!

 DAUBE DE BEOUF

Ingredients:

• 3 pounds trimmed grass fed beef chuck, cut into 2 inch pieces

• salt

• white pepper

• 1/4 cup plus 2 tablespoons of olive oil

• 3 medium onions

• 12 oz. rosé wine

• 4 garlic gloves

• 4 cups organic beef broth

• 3 springs of organic fresh thyme, fresh parsley and fresh bay leaves in cheese cloth

• 10 organic potatoes

• 2 large organic carrots

• 1 tablespoon red vinegar

Directions:

1. Preheat the oven to 325°. Season the beef with salt and white pepper. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add beef and cook until browned all over, about 5 minutes; reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining oil and beef. 
2. Add onions for about 8 minutes. Add the garlic and cook until fragrant, 1 minute. Add the wine, scraping up any browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the stock and herb bundle. Bring to a boil, cover and bake for about 1 1/2 hours, or until the meat is super tender.
3. Add the potatoes and carrots carefully into the stew, cover and bake for about 25 minutes or until the vegetables are cooked according to your taste. Discard the herb bundle. Stir in the Dijon and vinegar, season with salt and white pepper and then serve.

Note: The enameled cast-iron casserole is very heavy, handle carefully to prevent burns. 

Recipe adapted from here

It was perfect!

#156 Cuba's Ropa Vieja

I learned today that Cuban Cuisine is a mix of Native America Taino food, Spanish, African and Caribbean Cuisine. Rice, Beans and Meat are omnipresent, soups and stews are commonly prepared. For flavor, they use a lot of citrus fruits, tomato, vinegar, garlic, onions, peppers, capers, olives, white wine or beer.
This dish was delicious. Ropa Vieja means old clothes in Spanish. It is a shredded beef dish simmered in tomato sauce. I made it in the slow cooker and cooked it for more than 4 hours. The result? The meat was falling apart and bursting with flavors! I didn't eat it with yellow rice and fried plantain bananas and beans.. I will make sure to include those items the next time I make it for a more authentic experience.

ROPA VIEJA

INGREDIENTS:

• 2 tablespoons organic coconut oil

• 2 pounds grass-fed flank steak

• 2 cups beef broth

• 1 large onion 

• sliced red bell pepper

• 3 cloves garlic

• 1 8 oz. can tomato sauce

• 1 6 oz. can tomato paste

• 1 tsp. ground cumin

• 1 tablespoon organic olive oil

• 1 tablespoon white wine vinegar

• 1 tablespoon chopped cilantro

• chopped cilantro and sour cream for garnishing (optional)

DIRECTIONS:

1. Brown beef in heated organic coconut oil. 
2. Transfer beef in a slow cooker and then add the next 10 ingredients. Cook in high for 4 hours.
3.  Serve with rice, friend plaintain bananas, and if you like, sour cream and freshly chopped cilantro.

I love it! Can't wait to make it again!

Below are ingredients I pre-shopped for you, click on each item and it will take you to Amazon.com: