Wednesday, July 14, 2010

Calendar of Cookery... Progress, but not Perfection

Monday: Shrimp Etouffee (Happy Husband felt like shellfish). Wow, this was awful. Bland and overcooked. 1/3 into the meal, I threw it out and made turkey sandwiches. Cross that off the list!

Tuesday: Hungarian Chicken Paprikash. A resounding success! With the spaetzel being more porridge or gruel-like, there is definitely room for improvement.

Wednesday: I made so much that we are having a Paprikash Redux tonight, with some alterations.
Here is my little recipe:

Chicken Paprikash
1.5 lb chicken (I used bone-in thighs, but prefer breast)
1 T. Canola Oil
1/2 onion chopped
3 cloves garlic chopped (I also have added some garlic powder - we use a lot of garlic around here)
3-4 button mushrooms, chopped (these can be omitted)
2 tsp. red pepper flakes
2 T. Hungarian Paprika (you could use "normal" paprika, but you'll miss out on the smoky-sweet flavor)
1/2 c. water
1/2 can diced tomatoes (liquid reserved)
1 T. all-purpose flour
4 oz. (about 1/2 an 8 oz. container) fat-free sour cream

1. Brown Chicken in oil on stove-top about 15 minutes, turning over at 7 minutes. Set aside on plate. Saute onions, garlic until onions are translucent. Add in spices and mushrooms. Return chicken to pan and pour water all over. Cook over medium heat approx 40 minutes. Adding more water if necessary.
2. Mix together canned tomato liquid, flour and sour cream. Slowly mix into chicken pan. Cook until thick and creamy. Yum!

**Serve over egg noodles or with spaetzel (dumplings made from egg, flour and milk) for a more authentic hungarian experience. Recipe has a little less than 500 calories per serving. Obtained from**

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