Hi Sara,
Thanks for stopping back by and I'm glad that you liked the recipes. My favorite little Country store always seems to have some Yellow Squash available. Obviously not home grown, however it will usually works fairly well.
Here's Today we have a variation on the classic chicken and dumpling casserole. This flavorful main dish shows its Hungarian roots with colorful paprika used to season a sour cream sauce. My grandmother used to make this hearty chicken dish whenever we visited her. It was one of the things that I'd often eat until I was ready to bust.
Chicken Paprikash
Ingredients
- 3 eggs, beaten
- 1/2 cup water
- 2 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup butter
- 1 1/2 pounds bone-in chicken pieces, with skin
- 1 medium onion, chopped
- 1 1/2 cups water
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup sour cream
Directions
- Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
- In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
- Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
- To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken. Serves 4.
This recipe, excerpted from the cookbook The Food You Crave, is called Jewel Roasted Vegetables, because the chunky colors look like gems on the plate: ruby red beets, deep orange carrots, and emerald Brussels sprouts.
Jewel Roasted Vegetables
Ingredients
4 medium beets
1-1/2 pounds carrots
1-1/2 pounds Brussels sprouts
8 large cloves garlic, left unpeeled
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Directions
Preheat the oven to 375°F.
Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.
While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining 2 tablespoons oil. Sprinkle with salt and pepper.
After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut.
When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve. Serves 4-6.
Have A Great Week,
Phil