Chicken Paprika

 

The vibrancy of this sauce is marvellous and as simple as this is, it's succulent and nourishes the hungriest of souls. This dish comes together quite quickly in one pan and is an excellent recipe when you want a satisfying meal in no time. I've served this with roasted potatoes, pictured above, and mashed potatoes, with a side of green beans, not pictured due to my eagerness in wanting to take a photo. However, you may also serve this with rice, pasta or späetzle.  

Chicken Paprika

----------------------------------------------------------------------

serves 6 

4 tablespoon butter

3 tablespoons paprika

1 medium yellow onion, finely chopped

4 chicken breasts, cubed

2 teaspoons salt

1 teaspoon black pepper 

2 cups low sodium chicken broth

3 teaspoons water 

2 teaspoons cornstarch

4 tablespoons sour cream

Heat a sauté pan to medium-high heat, then add the butter to melt. Add the paprika to the pan and stir for 1 minute. Next, add the onion to the pan and cook on medium-low for 10 minutes, or until the onion is tender.

Add the chicken to the pan and season it with salt and pepper. Cook the chicken broth while scraping up any brown bits from the bottom of the pan. Bring this mixture to a quick boil, then turn the heat to low and simmer for 10 minutes, or until the chicken is fully cooked.

Combine the water and cornstarch in a cup and mix to make a smooth slurry, then immediately whisk it into the sauce. Continue to cook the sauce for 2 to 4 minutes, or until it begins to thicken, then stir in the sour cream and remove it from the heat. 

Hummus

I come across a lot of hummus recipes and virtually all have the same ingredients. It seems what may set them apart has more to do with how much or how little of an ingredient is added or sometimes how that ingredient is prepared; roasted chickpeas or non roasted chickpeas, roasted garlic or non roasted garlic.  

One can understand why there are various recipes of hummus as the earliest account of a written recipe was recorded in a cookbook in Cairo in the 13th century. It's plausible that throughout the centuries this recipe could have slightly evolved and lent itself to interpretation depending on regional ingredients throughout the Middle East and other countries.

While trying different recipes, one thing is constant, texture and taste... the base notes of chickpea and tahini. By adding more garlic or lemon, spices or vegetables will enhance the flavour and naturally heightens the taste. This recipe is one of the more delicious hummus recipes I have tried, as I find it captures all the base notes and flavour with few ingredients.   

Hummus

---------------------------------------------------------------------

Serves 6

14 oz can chickpeas, rinsed and drained

3 cloves garlic, peeled and minced

1 tablespoon tahini

juice of 1 to 2 lemons

1/2 cup extra virgin olive oil

salt and pepper, to taste

pinch of paprika, for serving 

lemon thyme leaves, for serving  

Place drained chickpeas in the bowl of a food processor with the garlic and tahini. Process to chop roughly.

Add the juice of one lemon and process to combine. With the food processor's motor still running, slowly add the olive oil in a thin and steady stream until the mixture is a smooth paste. 

Season with the salt and pepper, to taste, and add more lemon juice if you like.

Spoon into a bowl and sprinkle with paprika. Drizzle with olive oil and lemon juice and lightly sprinkle with leaves of lemon thyme. Serve with pita bread. 

Food Photo of the Day ~ Sausage, Mushrooms and Tomatoes with Penne

 

There are plenty of comfort food recipes to reminisce and devour however sometimes the best recipes are done on a whim. Which is the case with this meal. Sautéing sliced garlic sausages, sliced mushrooms and a bit of purple onion with crushed garlic before adding a tin of low salt diced tomatoes and a good heaping dose of smoked paprika and Herbs de Provence. Toss in cooked penne pasta and you are ready to sit down and enjoy a handsomely rich, smoky herb meal in minutes. Inviting and substantial comfort food packed with flavour... Autumn has arrived!

- JD 

Slow Cooker Chicken Cacciatore

As slow cooker recipes go this is one of the more straightforward ones. With minimal preparation and maximum flavour. Great with pasta or a salad. 

Slow Cooker Chicken Cacciatore

-----------------------------------------------------------------------

makes 6 servings

4 teaspoons olive oil

3 pounds boneless, skinless chicken breasts

salt

black pepper

1/2 green pepper, sliced

1/2 red pepper, sliced 

1/2 yellow pepper, sliced

1 cup onion, sliced

20 grape tomatoes

1 1/2 cups water

1/4 cup unbleached all purpose flour

2 teaspoons roasted garlic and pepper seasoning

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika

Heat 2 teaspoons of the olive oil in a large fry pan over medium-high heat. Sprinkle chicken with salt and pepper. Add half of the chicken to the fry pan; cook for 4 minutes on each side or until browned. Remove the cooked chicken pieces to a plate. Repeat with the remaining oil and chicken. 

Add the bell peppers, onion and grape tomatoes to the slow cooker. In a medium bowl combine the water, flour, garlic seasoning, cumin, oregano and paprika and mix well; add to the slow cooker. Top with the chicken. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 4 1/2 hours. 

Despite the weather and recent current events, I hope everyone had a good weekend! 
- JD 

Chicken Vegetable Stew

Sometimes I can get a complete craving for a recipe. Plotting and deciding exactly how everything will come together. Stew is one of those mystical one pot wonders that comfort all especially when the temperature drop. It was absolutely divine to sit down with a bowl and the let the savoury herbs unfold in front of you. 

Chicken Stew

---------------------------------

3 chicken breasts, diced 

5-6 potatoes, cubed

2 parsnips, peeled and chopped

3 carrots, peeled and chopped

1 onion, peeled and chopped

1/2 cup red wine

2 x 796ml tins of diced tomatoes
3 bay leaves

1 teaspoon cumin

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon smoked paprika

salt and pepper to taste

* You can change the vegetables, add different seasonings, adjust the seasonings or herbs according to taste, and omit the wine and add beer. * 

First, place a bit of olive oil a the stock pot. Turn the burner on to medium heat. Add the chicken. Stir. Add a bit of salt and pepper. Continue sautéing the chicken. When the chicken has slightly browned add the onions. Stir and fry the onion for about 1 -2 minutes. Add the carrots, parsnips, and potatoes. Fry for a few minutes longer or until slightly tender. Add the cumin, rosemary, thyme and paprika. Pour the red wine in and add the tinned tomatoes. Stir everything around. Pop the bay leaves in. Bring to a boil and then let everything simmer for about 2 hours. Serve it with some naan bread or a slice of french baguette.

Enjoy! - JW 

Stroganoff Sauce

I made this Stroganoff sauce the other night to serve over spaetzle. It was easy and quick. This sauce can be whipped up in no time and served over rice, egg noodles and potatoes. Here is the recipe. 

2 cups sliced mushrooms 

1 chopped onion

2-3 tablespoons of butter

1 1/4 cups low sodium organic chicken/veggie stalk

I cup of light sour cream ( or about half of a 500ml container)

a pinch of salt and pepper

mild smoked paprika 

Over medium high heat melt the butter in a pan. Then add the mushrooms and onion. Stirring so that they don't burn. Sauté the mushrooms and onion in the butter. When onions and mushrooms have soften and shrunk in size add some salt and pepper. Then add the chicken or veggie stalk. Let simmer and stir occasionally. Then add the sour cream. Stir until smooth and let heat. Then add the paprika. Stir. Give it a few more seconds to heat. Then serve. 

I don't have an amount of how much paprika you should use. Depending on how much you like paprika... and I like it a lot. I kept adding the paprika until I felt it was the right amount. Until the sauce became a deep golden orange. 

The cold weather has come bringing a few flurries. Stay warm and enjoy your weekend!  
-JW 

Mixed Seasons

I luv going to Winners mostly to check out their food hall/cookery sections. You can find all sorts of things you need and don't need. I really couldn't say no to this bottle of spice. It is so versatile. I shake it on my popcorn, add it to my guacamole and dips... you can even season chicken and fish with it. Sprinkle it on potatoes whether it be baked or mashed. There is a real sense of fresh tanginess followed by a bit of heat with this mix spice. Makes me dream of summer days... sipping refreshing beverages, lounging in the sun, the gentle summer breeze, the smell of a BBQ, the endless summer sky and the late summer nights... I guess anything goes when paprika, lemon and lime are involved. It's all on how you use it!

What is your favourite seasoning combination? - jw

Paprika

When I see the word paprika two things pop into mind: deviled eggs and Hungary. I have got my spice on for Spanish Smoked Paprika. I have been using it quite a bit with my cooking. Although there is a spicy and *very spicy* I was only able to find mild. Because of that I tend to use a heavy hand when dishing out this spice.

Paprika is made from ground dried bell peppers or chili peppers. And is used to colour or flavour any dish. This mighty spice is produced in many countries such as Hungary, Serbia, Spain and America. Hungary being the major source. In North America paprika is mostly used to garnish. Whereas in Europe it it mostly used to season sausages, goulash, rice dishes, stews and soups. The latter is exactly how I like to use paprika. I have read that if you gently heat paprika in oil it brings out the flavour. The Netherlands is another major producer and distributor of paprika. The peppers used to make paprika are high in Vitamin C. Paprika retains so much Vitamin C it contains more Vitamin C, by weight, than lemon juice. High in Vitamin C and antioxidants. No wonder I use it whenever I can.

What is your spice? - jw

© photo by Jacqueline Williams