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German Beef Rouladen – An International Classic Recipe with a Hungarian Twist

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February 15, 2022

German Beef Rouladen – An International Classic Recipe with a Hungarian Twist

German Beef Rouladen is a unique and delicious preparation of beef. This very classic and traditional German dish; a German meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced sirloin beef steak. The roulades are seared quickly and then slowly braised until the meat is fork tender. They are traditionally served with mashed potatoes and red cabbage. Roasted winter vegetables are another common side dish. The gravy is an absolute requirement to round off the dish!

Ingredients

3 lbs inside-round steak

or 12 thin slices scaloppini

1 tsp salt

½ tsp pepper

½ tsp caraway seeds

2 tbsp mustard (Dijon or ballpark)

6 slices slab bacon/halved

2 onions, minced

6-8 garlic pickles, ¼’d

1 bouillon cube, beef

1 tbsp Worchester sauce

1 cup Potato cooking liquid

¾ cups water

½ cup grease/oil

Slurry

1 tbsp cornstarch

¾ cups water

Preparation

1. Combine salt, pepper and caraway seeds in a small ramekin. Lay out thinly sliced round steak on a wooden cutting board. Sprinkle spices from ramekin on steaks evenly. Spread one side of each piece of meat with ½ tbsp of mustard. Place a half-slice of bacon on each piece of steak lengthwise. Lay pickles width-wise, then spoon on chopped onions assembly-line style. Then, roll up steaks jelly-roll style and secure them with toothpicks.

2. In a large 10” skillet with lid, heat oil and place steak rolls into pan. Brown all sides, turning carefully. Then add ¾ cup water, bouillon cube and Worchester sauce. Lively simmer for 40-45 minutes or longer – until meat is tender (not pink). Remove beef roulades with tongs onto a plate and gently remove toothpicks or *thread.

3. Gravy – Prepare a slurry with water and cornstarch. Pour into pan and deglaze to remove brown bits and whisk until gravy is glossy and smooth. Strain the gravy through a fine sieve. Finally, return beef roulades and gravy to saucepan. Gently swirl rolls to coat each and reheat roulades in the gravy. Adjust seasonings to taste.

4. CHEF’S HINT: Rouladen is secured with either thread (traditional) or a party toothpick (modern) to hold the roll together.

5. CHEF’S HINT: The braising can take up to one hour or more, depending on the meat and preferences.

6. SERVING SUGGESTION: Fluffy mashed potatoes with sides of buttered carrots, green beans and or asparagus. Hot German Potato Salad is also a classic side.

7. I got this recipe above from an amazing cookbook called “Helen’s Hungarian Heritage Recipes â„¢ © 2005” The author is my best friend -Clara M. Czegeny who is a Hot Hungarian Chef in her own right. She’s pure genius. I love her writing style and her stories. It’s just the best cookbook out there. I hear it won an award for being the TOP TEN EUROPEAN COOKBOOKS. That’s quite an achievement.

Credit: Foodista

General Tso’s Chickenã€€å·¦å®—æ£ é¸¡ä¸

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February 14, 2022

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General Tso’s Chicken is not really a Chinese dish, but actually an American creation. It is a sweet deep fried chicken dish served in American Chinese restaurants.

Ingredients

250 grams Chicken breast, cut into inch dices

1/4 teaspoon Salt

1/2 Egg, lightly beaten

1 tablespoon Cornstarch

1 teaspoon Minced garlic

5 Dried chillies

1 stalk Spring onion, cut into chunks

Red bell pepper, cut into smaller pieces

50 grams Cornstarch for coating

Oil for frying

Sauce:

1 tablespoon Light soya sauce

2 teaspoons Rice vinegar

1 teaspoon Jiafan rice wine (or sherry)

1 tablespoon Sugar

Preparation

1. Rinse the chicken breast and pat dry with kitchen paper. Cut into the inch dices and place them in a bowl. Add in salt, egg and 1 tablespoon of cornstarch. Stir until well mixed and set aside for 20 minutes. Mix the ingredients for the sauce in a small bowl and save for the later use.

2. Fill a large skillet with enough oil and heat until very hot. Coat the chicken dices with cornstarch and deep-fry until golden and crispy. Drain on paper towels.

3. Leave a small amount of oil in the same skillet and heat until hot. Stir in garlic, chillies and spring onion chunks. Stir-fry briefly. Return the chicken, bell peppers to the skillet and pour the prepared sauce over. Stir until all well combined. Remove and serve with steamed rice.

Credit: Foodista

General Tao Tofu

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February 14, 2022

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My tofu recipe marathon continues as I try to use up the extra tofu sitting in my fridge. The only question……. what to make in order to elevate our tasteless rubbery friend to new heights and knock your socks off? In fact, I literally did that to my poor husband who found the recipe a bit too spicy for his liking but still delicious. In the mood for something Asian flavoured, I decided to adapt Ricardo’s (Food Network Canada celebrity chef) recipe for General Tao chicken wings for my purpose. It is a dish that I made in the past, using less than the recommended sambal oelek to accommodate more delicate palates. What had sold me on his recipe was the fact that the chicken wings were baked and not fried. However in altering the main ingredient used, I decided to throw caution to the wind by frying the tofu in a cornstarch/flour mixture. In spite of my husband’s complaints regarding the spiciness of the dish, I think the recipe turned out amazingly delicious with just the right amount of heat. Just ask my favourite neighbours who got a plate of the General Tao tofu.

Ingredients

20 ounces firm tofu (2 blocks) chopped into 1 inch squares

1/2 cup flour

1/2 cup cornstarch

2 eggs

grape seed oil or vegetable oil for frying

3 garlic gloves finely chopped

2 tablespoons fresh ginger finely chopped

2 teaspoons sesame oil

3 tablespoons water

1 teaspoon sambal oelek (Chinese chili sauce)

1/2 teaspoon paprika

2 teaspoons cornstarch

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 tablespoons water

1/2 cup sugar

1 thinly sliced green onion for garnish

Preparation

1. Blend the cornstarch and flour in a bowl

2. Dredge the tofu pieces in the mixture and transfer to a plate.

3. In a bowl slightly beat 2 eggs.

4. Dip the floured tofu pieces in the beaten eggs

5. Dredge each piece a second time in the cornstarch/ flour mixture

6. Fry the tofu pieces in hot oil until golden.

7. Transfer the cooked tofu onto paper towels to absorb any excess oil. Set aside while preparing the General Tao sauce

8. In a bowl, whisk the cornstarch, soy sauce, sesame oil, rice vinegar, 3 tablespoons water, fresh ginger, garlic, sambal oelek and paprika. Set aside.

9. In a large skillet bring 3 tablespoons of water and 1/2 cup of sugar to a boil. Do not stir while it is cooking.

10. Cook until the sugar water mixture turns golden

11. Pour the prepared sauce into the skillet.

12. Stir and simmer until a syrupy consistency.

13. Toss in the tofu making sure that the pieces are covered with the sauce

14. Serve with basmati rice and garnish with sliced green onions.

Credit: Foodista

Garlic Maple Chicken

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February 14, 2022

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When I am in a cooking frenzy, making the most of the harvest, I like to prepare savory galetes, pot pies and stews with what has just emerged from my garden. This chicken is a staple in many of those recipes.

Ingredients

4 chicken breast halves

1 tbsp Garlic Maple Rub

1 tbsp olive oil

4 limes, juiced

Preparation

1. Pound the chicken to 1/2 inch thickness.

2. In a large resealable plastic bag combine the Garlic Maple Rub, oil and lime juice. Seal bag and shake until blended.

3. Open bag and add chicken. Seal bag and marinate in refrigerator for 20 min.

4. Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear.

Credit: Foodista

Garlic & Coriander Chicken

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February 12, 2022

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Coriander, is one of my favourite herbs in Asian cooking. It is also known as Cilantro, particularly in the USA. Coriander/Cilantro has got really pungent smell, so it’s either you love it or hate it. I love the smell of coriander/cilantro. It smells distinctive and fresh and I think it adds great taste to food. However, some people may disagree and may think it is unbearable or unpleasant.

Ingredients

Chicken breast (sliced), 200g

tablespoon Corn flour, 3

teaspoon Black pepper powder, ½

tablespoon Oyster sauce, 2

tablespoon Soya sauce, 1

teaspoon Sugar, 1

Coriander, 1 stalk

Chicken stock, 10ml

Garlic, 3 cloves

Oil, enough for deep-frying

Preparation

1. Mix the sliced chicken with corn flour.

2. Then, deep-fry the chicken in hot oil until brown and crispy. Drain and set aside.

3. Slice and chop the garlic and coriander together.

4. Stir-fry the chopped garlic and coriander until brown, and add together the black pepper powder and all remaining ingredients.

5. Lastly, put in the deep-fried crispy chicken and mix well.

Credit: Foodista

Garden Fresh Pasta Sauce

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February 12, 2022

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Garden fresh pasta sauce bursting with flavor. Packed with real, simple, and healthy ingredients and zero added sugar.

Ingredients

3 tbsp olive oil

1/2 chopped onion

5-6 cloves minced garlic

50 washed cherry tomatoes any fresh tomato from your garden will work!

1.5 tbsp balsamic vinegar

1.5 tbsp butter

salt and pepper

5 tbsp italian seasoning

Preparation

1. In a large deep sautÃ©ed pan or pot, heat olive oil over medium heat.

2. Sautee onion and garlic until garlic is fragrant and onion starts to soften.

3. Place whole cherry tomatoes in pan and stir so they are coated in oil. Keep turning tomatoes and allow them to start bursting.

4. Allow all of the tomatoes to burst and start creating a sauce. Add in balsamic and butter and mix into tomatoes.

5. Add in the Italian seasoning and salt and pepper.

6. Allow the sauce to combine with the spices and then place whole mixture in a high speed blender. Blend for 2-3 minutes.

7. Return blended sauce to pan and let simmer on low for 25-30 minutes.

8. Add in cooked ground beef, or leave as is. Put on top of steamed broccoli or your favorite organic pasta noodles. Top with parmesan cheese!

Credit: Foodista

Garam Masala Pork Chops with Mint Yogurt and Spiced Couscous

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February 12, 2022

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Garam Masala Pork Chops with Mint Yogurt and Spiced Couscous

This was easily my favorite dish from last week’s menu plan (cooked in a campground, no less). Just 545 calories for the whole meal!

Ingredients

Chops:

4 6-oz. lean pork loin chops

4 tbsp. garam masala spices*

1/2 cup Greek style yogurt

10 fresh mint leaves

Spiced Couscous:

1 1/3 cup chicken broth

4 tsp. raisins

2 tsp. olive oil

1 tsp. ground cumin

2 pinches cayenne pepper (opt)

2 pinches salt

2/3 cup couscous

1 lemon

2 tsp. sesame seeds

Preparation

1. Chops:

2. Trim pork chops of excess fat. Rub garam masala into chops (both sides).

3. Place on a plate, cover and refrigerate for 6-8 hours, to allow flavors to penetrate.

4. Chop the mint and stir into the yogurt and refrigerate for the same period as the pork chops.

5. Preheat broiler. Spray broiler rack with nonstick cooking spray. Broil chops for about 5 minutes each side. Alternately, grill chops over direct heat until well marked on both sides, move to indirect heat, cover loosely in foil, and cook until internal temp reaches 145F. Remove from heat and allow to rest 3 minutes.

6. Serve with mint yogurt.

7. Note: *Garam Masala is available in specialty stores and many larger grocery stores.

8. Spiced Couscous:

9. In a medium saucepan bring the broth, raisins, olive oil, cumin, cayenne and salt to a boil. Stir in the couscous, bring back to a boil, cover and remove from the heat. Set aside for 5 minutes.

10. Juice the lemon and stir into the couscous with the sesame seeds.

11. Serve.

Credit: Foodista

Ga Kho Aka Caramelized Chicken (Adapted From Both Ravenous Couple and Cookin’ Canuck)

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February 11, 2022

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Ga Kho Aka Caramelized Chicken (Adapted From Both Ravenous Couple and Cookin’ Canuck)

This recipe could not be any easier, and if you are looking for a different way to cook chicken, this is one for you. Yes, there is a lot of sugar, but once the velvety, shiny sauce cooks down, the flavor is very complex with hits of spice and tang. Do not let the fish sauce deter you. There are a number of good brands on the market, and you can find them at your local Vietnamese, Thai, Chinese and Japanese markets. It can range in levels of saltiness, aroma and also color—from clear and light brown to murky gray. Find which one works best for you, and you’ll see that it can work in stir fries, salads, burgers, ribs and more. Consider this the start of Vietnamese recipe testing!

Ingredients

4 chicken thighs, with bone and skin

4 chicken legs, with skin

1/2 medium red onion, chopped

1 1/2 tablespoons ginger, chopped

4 cloves garlic, chopped

3 Thai chilis, minced

1/2 cup brown sugar, plus 1 tablespoon

1/4 cup sugar, plus ½ teaspoon

1/4 cup fish sauce

2 tablespoons soy sauce*

cup rice vinegar

1/2 teaspoon black pepper

1 bunch scallions, chopped

Water

Canola oil

Preparation

1. In a large bowl, whisk together the 1 tablespoon brown sugar, black pepper and 2 tablespoons soy sauce. Add the chicken, toss to coat, cover and let sit for 30 minutes. Mix the onions, ginger, garlic, half the scallions and Thai chilis in a small bowl and set aside.

2. Once ready, pour both the sugars into a medium skillet over medium high heat and cook until they both begin to mix and melt, approximately 3-5 minutes. Pour 1/3 cup of water, the fish sauce and rice vinegar, along with the onions, ginger, garlic and Thai chilis. Cook another 5-7 minutes or until the sauce just begins to reduce, then remove from heat.

3. In a separate, larger skillet, heat a swirl of canola oil with the 1/2 teaspoon sugar over medium high heat. Once hot, add the chicken and sear on both sides, approximately 2 minutes per side, making sure the skin has sufficiently browned.

4. Pour half of the sauce in with the chicken and cook until it reduces by half. Turn the chicken over and add the remaining sauce. Cover and cook another 20-25 minutes or until done, basting the chicken occasionally and turning as necessary.

5. Garnish the chicken with the remaining scallions once done.

6. There wasn’t enough fish sauce in the house, so there is a significant decrease in the suggested amount for the caramel sauce. The chicken was marinated with soy sauce for this reason as well. If you’re going 100%% traditional, use all fish sauce for pure authenticity.

Credit: Foodista

Fusion Cooker Mushroom Risotto with Sweet Peas

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February 11, 2022

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Fusion Cooker Mushroom Risotto with Sweet Peas

Fusion Cooker Mushroom Risotto is probably the laziest, yet amazing risotto recipe I’ve ever created. It’s like making the risotto in a slow cooker but all the pre-cooking is also done in the same cooker. No babysitting required.

Ingredients

3 tablespoons extra virgin olive oil

2 teaspoons minced garlic

1 small onion, diced

Salt to taste

1 cup Arborio rice

1/2 cup dry white wine

1 pound baby bella mushrooms, sliced

3 cups bone broth

1 cup frozen sweet peas

1/4 cup freshly grated parmesan cheese

Freshly cracked black pepper

Chopped parsley leaves for garnishing

Preparation

1. Using the waterless pot of a Fusion Cooker, set cooking mode to “Cook” and select level 4. Add oil in the pot and let it heat up.

2. Once the oil is hot, around 2 minutes, place garlic and onion in the pot. Add a pinch of salt. Use a wooden or silicone spatula, sautÃ© and let the onion sweat for about 1-2 minutes.

3. Add Arborio rice. Toast the rice in the pot for 1 or 2 minutes, stirring constantly, until lightly brown.

4. Stir in wine. Cook until the alcohol evaporates, stir often.

5. Add mushroom into the pot, stir and cook for another 1-2 minutes.

6. Pour broth over all ingredients in the pot. Cover with the glass lid. Switch cooking mode to “Soup.” Press “Start.”

7. 10 minutes before the cooking is done, the Fusion Cooker will make a beeping sound to remind you. Add frozen peas and give the risotto a gentle stir at this point. Cover again and let it finish cooking.

8. Once the risotto is done, stir in parmesan cheese. Dish, sprinkle with freshly cracked black pepper and garnish with parsley leaves. Enjoy!

Credit: Foodista

Fusion Cooker Beef Barbacoa

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February 11, 2022

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Extremely tender barbacoa recipe made with a savory chipotle sauce. This Fusion Cooker beef recipe only takes 5 mins of hands-on time and let the Fusion Cooker do the rest!

Ingredients

3-4 pounds beef chuck roast

1 medium onion, sliced

3-4 chipotle peppers in adobo

1 cup beef broth or bone broth

4 cloves garlic

1 1/2 tablespoons ground cumin

1 tablespoon dried oregano

2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cloves

1/4 cup fresh lime juice

3 bay leaves

Preparation

1. Rinse beef and pat it dry with paper towels. If your beef chuck is too big, cut it into large cubes and place them in the waterless pot of a Fusion Cooker. Add onions.

2. Place chipotle peppers, broth, garlic, cumin, oregano, salt, pepper, ground cloves, and lime juice in a food processor. Pulse until blended. Pour the mixture over the beef. Add bay leaves.

3. Cover with the glass lid. Select “Cook” mode, level 3 and set the timer for 2 hours or until the beef is tender.

4. Transfer beef to a shallow container and shred the beef with two forks. Enjoy!

Credit: Foodista

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