Goulash Hongrois

When I got married and moved to the States, my Mom gave me a series of little recipe pamphlet put together by a well known Mom and daughter team in Quebec, the Taillefer. The good thing about these recipes is that they are generally healthy (not necessarily low calories though) and include a lot of "traditional" foods from home. They aren't limited to local foods though. I guess I should say that Quebec's traditional cooking is very strongly influenced by what the different immigrants (French included) brought in.

These are, I believe, from 1996-1997. 

Last week I moved my cookbooks around (ARG!) and found this bundle of little pamphlet, which I have rarely used, and decided to dig in for some "cook ahead" idea. I found a recipe of Goulash that seemed fairly healthy and had no pasta in it. Because of that, it was perfect for freezing!

I am putting in here the original recipe, and will not the changes I've made in it. I need to note that I count the P+ value of my recipes by hand, and do not put in value for 0P+ vegetables. So if you want to be righteous about this, use the recipe builder at www.weightwatchers.com.

The picture is a little dark-ish, but the flash made it too shiny. 

Goulash Hongrois
6 servings, 7P+/serving

Ingredients
2 lbs veal, cubed (I used 1 lb 10 oz of top sirloin steak, trimmed and cubed)
1 TBSP Paprika
2TBSP flour
2 TBSP oil (I tried cutting down, but it's needed!)
1 TBSP butter (didn't use)
1 onion chopped
1 cup beef broth
2 cans (19 oz) crushed tomatoes (I used 1 can (28oz) crushed, and 1 can (14oz) roasted diced, drained)
1 TBSP tomato paste
1 TBSP oregano (or 1 tsp dried)
Salt & Pepper
(I added a bay leaf and 3 small carrots sliced)

• Mix flour and paprika and coat beef cubes, shaking off excess. Heat up oil in a dutch oven and brown beef on all sides. Set aside. Remove excess fat from pan (skipped this).
• In the same pan heat butter (cooking spray!) and cook onion stirring. I had to throw in a little broth cause the flour was burning at the bottom of the pan. Keep it close! Add beef, tomato paste, crushed tomato (and diced), and broth to the pan, cover and simmer 30 minutes. 
• Add potatoes (and carrots)*, cover and simmer 40-45 minutes. Uncover and cook 5 minutes until thickened to taste**. Add oregano and check seasonings.

* I added 1/2 of the oregano then, and salt and pepper. I added the rest of the oregano at the end and adjusted seasonings
**I cooked this to freeze, so I didn't want it too thick knowing it would thicken when I heated it up.

This turned out to be delicious! It takes forever to cook, but it's not that much prep!

Ours made 7 1 cup servings at about 5 P+ each. We did eat 1.5 serving for dinner, but it was too much! As my husband said: "This is sneakily filling!" It could be served over pasta, or grains, but stands very well on its own. I must admit it would be great with a big piece of this rustic bread too, but we DIDN'T!

Happy Cooking Everybody!

Sweet Potato Chili

This recipe is from an old-ish cookbook called "Slow Good". That cookbook came out in 2005 and has been a favorite of my family ever since! We make this recipe regularly. It's good as is, or with leftover chicken or pork thrown in. :o)

Sweet Potato Chili
4 servings, 7P+/serving

2 leeks, trimmed to white and light green parts, chopped
1 large zucchini, diced
1(15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can chickpeas rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with jalapeno
1 (8 ounce) can tomato sauce (no salt added)
2 1/2 TBSP chili powder
2 TBSP packed light brown sugar
1 1/2 tsp curry powder
1 tsp cumin seed crushed (ground can do, but put less!)
1/2 tsp pepper
1/4 tsp cinnamon
2 small sweet potato, peeled and diced
1/2 pound green beans, cut into 1 inch pieces
1 tsp red-wine vinegar

Place the leeks, zucchini, kidney beans, chickpeas, tomatoes, tomato sauce, chili powder, brown sugar, curry powder, cumin seeds, pepper, and cinnamon in a 5 or 6 quart slow cooker; mix well. With the back of a spoon, gently press the vegetables so they form an even layer. Place the potatoes on top, leaving a 1/2 inch border around the edge of the slow cooker. Place the green beans on top of the potatoes. Cover and cook until the vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.* Stir in the vinegar.

* Newer slow cooker seem to reach a higher temperature on the "low" setting, adjust time accordingly.

Source: Slow good, Weight Watchers 2005, p. 126.

Butternut Squash and Chickpea Curry

I made this last night on the fly, it turned out delicious! I didn't measure the spices, so go at it however you like. ;o)

I had a bit of leftover tandoori chicken, about 4 oz, which I added to this. That would up the P+ value 1 P+/serving.

Butternut Squash and Chickpea Curry

4 Servings, 3P+/serving*

Ingredients

2 tsp + 1 tsp olive oil

pinch of cayenne

1/4 tsp ground cumin

1/2 tsp curry powder

1 medium butternut squash, cubed

1 medium onion thinkly sliced

1 small jalapeno, minced

1 TBSP tomato paste

1 cube frozen crushed garlic

1 can petite diced tomato drained

1 can chickpea rinsed and drained

3 cups (more or less) broth (veg if vegan, I used chicken cause it was open)

Curry powder, ground cumin, cayenne pepper, salt & pepper to taste**

Pre-heat oven to 400F

In a small bowl, mix 2 tsp oil, pinch of cayenne, 1/4 tsp ground cumin and 1/2 tsp curry powder. In a large bowl, coat the butternut squash cubes with the oil/spice mix. Let sit a few minutes. Cover a baking pan with aluminum foil (keeps down the cleaning!) and lay the squash in one layer. Bake until lightly browned + or - 30 minutes.

In a dutch oven, heat up 1 tsp of oil, and sauteed the onions until softened and starting to get a bit golden. Meanwhile, in a small bowl (I used the same one I used for the spices and oil), mix the crushed garlic, the tomato paste, and whatever spice you choose to use.**

Add the jalapeno to the onions and cook a few more minutes, throw in the tomato paste mixture and cook mixing well, until it starts to to caramelize a bit (it's real quick!). Add the diced tomatoes and the chickpeas and the broth. Bring to a boil, and simmer for 10-15 minutes. If you have plenty of time, you can cook longer, I was getting hungry.

Add the squash carefully (so it won't mush all up) and cook another 5 minutes.

*I don't count the butternut squash or the tomatoes.

** Remember you put some in the squash already!

Notes:

• That would be delicious with cilantro and a TBSP of lemon juice added at the end, but I had neither..
• It would also be delicious with home made garam masala and whole spices instead of curry powder and ground cumin, but I was in a hurry.

Have fun in the kitchen!

Eggplant-Chicpea Curry

I have entirely too many cookbooks, and I am purging them every once in a while. I do however have a very extensive and, if I say so myself, well researched vegan cookbooks collection.

This recipe is from a favorite of mine: Appetite for reduction from Isa Chandra Moskiwitz. Isa's recipes are sometimes a little complicated and out there, but her cooking is very creative, and inspiring.

This recipe is one of the simplest most satisfying "whole meal" that I've gotten out of that book.
Don't let the cooking time and long instruction get to you, it is very easy to make and a good way to deal with eggplant when one feels a little intimidated. :o)

Eggplant-Chickpea Curry
6 serving, 4 P+/serving

Ingredients
1 tsp oil
1 small white onion, chopped finely
3 clove garlic, minced
1 TBSP fresh ginger, minced
1/4 tsp red pepper flakes (optional, spicy!)
1 pound tomatoes, chopped roughly (about 2 cups)
2 pound eggplant, cubed (3/4 inch)
1 tsp salt
2 tsp mild curry powder
2 tsp garam masala
1 tsp ground cumin
1 cup vegetable broth
1 (15 ounces) can chickpeas, drained and rinsed (1 1/2 cup)
Chopped fresh cilantro, for garnish (optional)


Preheat a 4-quart pot over medium heat. Saute the onion in the oil for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic, ginger, and red pepper flakes (if using), and saute for another minute. Mix in the tomato, eggplant, and salt, and cook, stirring constantly, for about a minute. The tomato should deglaze the pan (if not I cheat and throw in a TBSP or a little more vegetable broth).

Mix in the curry powder, garam masala, and ground cumin. Add the vegetable broth, stir and cover the pot. Bring the mixture to a slow boil and cook with the pot covered for about 40 minutes, stirring occasionally. The eggplant should be mostly broken down by this point. Add the chickpeas and cook uncovered for another 10 minutes,stirring for about a m inute at first (to further break down the eggplant) and then occasionally.

Taste for salt and serve garnished with cilantro.

Source: Appetite for Reduction, Isa Chandra Moskowitz p. 230.

Champion All-Beef Chili

This is a hot and tasty chili that we use to do all the time. I reorganized my cookbooks a little while ago and found the Turn Around cookbook (2004).

I made it not too long ago and it’s going back on the menu this week!

Champion All-Beef Chili
4 servings, 4 p+/serving
(2 servings is 7 p+)

Ingredients
1 pound boneless, lean top round steak, trimmed and cut in 1 inch cubes
2 onions, chopped
4 garlic cloves, minced
2-3 jalapeños peppers, seeded and minced (don’t rub your eye after handling these!) or ¼ cup canned chopped chilies *
1-3 TBSP hot chili powder *
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground cinnamon
3 cup reduced sodium beef broth
2 scallions, sliced (optional)

*These are “to taste” putting in the full amount makes this fairly spicy.

1- Heat large nonstick saucepan or Dutch oven over medium-high heat. Brown the beef cubes for about 5 minutes, stirring occasionally. Add the onions, the garlic, and jalapeños; cook, stirring frequently, until the onions are softened, about 5 minutes. Add the chili powder, the cumin, oregano, and cinnamon; stir until the spices coat the beef and vegetables.

2- Stir in the broth and bring to a boil. Reduce the heat and simmer, partially covered, until the beef is fork-tender, the broth is thickened, and the flavor are blended, 1- 1 ½ hours. Sprinkle the chili with the scallions (if using).

Source: Turn Around cookbook, Weight Watchers 2004 p. 81.

You can eat this after 45 minutes of cooking, but it’s better if it can go the whole time. I find it even better as leftovers!