Hungarian Chicken Soup

I am staying with a friend in Europe instead of being in a hotel, so luckily I also get to cook. Today I decided that the most nourishing I could do was to make myself some soup. Yesterday, I bought two Roasted Chickens at the Grocery store, as I was too tired to cook and the Chickens were cooked with a coating of Paprika.  We ate a lot of the Chicken for dinner with a Salad, but I ended up having just enough meat left over today to make a Chicken Salad for lunch and Soup for dinner.  I had already taken all the meat off the bones when I served it and refrigerated them to get ready for soup. This morning, I threw all the bones in a big pot with an Onion, a large Carrot and a large Celery Stalk with enough Water to make stock. I do this almost every time I buy a Roast Chicken but usually I make a stock that I have to add Bouillon to or I also add some canned Chicken Broth to make enough for a pot of soup. This time I had enough bones for a big pot of soup and I refrigerated the stock after it cooled off until I was ready to use it later in the day. I personally love the smell of Chicken Broth cooking on the stove and later can’t wait to make soup our of it. 

Because the Chicken skin had so much Paprika on it, the stock already had the flavor of Hungarian food, so I decided to go fully into making a Hungarian style soup. What I did was to make a mixture called Lecsós – a combination of Peppers with Onion and Garlic, Tomatoes and Paprika, which became the flavor base that I added to the Stock. I used an Orange Pepper as I find them really sweet when cooked and they are also a beautiful color. Then I added in some Carrots, Celery and Cabbage and some Potatoes. I also felt like dumplings should be in this soup so I boiled up some chewy Gluten Free Gnochi and added that in too. It was the perfect Fall Soup!  It was rich in flavor with lots of different textures from the ingredients. I loved it and will be happy to eat it again tomorrow!

Hungarian Chicken Soup

2 Tablespoons Butter or Oil

1 large Orange or Red Pepper

1 large Onion, chopped

2 Garlic Cloves, minced

2 large Tomatoes, peeled and seeded

2 Tablespoons Tomato Paste

2 – 3 Tablespoons Hungarian Paprika

8 cups of Chicken Stock (see recipe below) or canned Chicken Broth

2 Carrots, trimmed, peeled and chopped into small pieces or coins if narrow

2 Celery Stalks, trimmed and chopped into small pieces

4 – 5 cups chopped Cabbage

2 medium Potatoes, peeled and cut into small cubes

2 cups Leftover Chicken Meat cut up or 2 Chicken Breasts cut into small pieces

fresh ground Pepper to taste

Optional:  2 cups cooked Gnocchi (I used a Gluten Free Brand)

Pour the Chicken Stock or Broth into Soup Pot and heat until boiling. In a large frying pan, melt the Butter and add in the Onion, Garlic, Peppers, Carrots and Celery. Cook until the Onion and Peppers soften. Then add in the Tomato pieces, Tomato Paste and Paprika and stir to combine.  Add to the Chicken Stock. Then add in the Potatoes.

Return to a boil and then reduce heat to a simmer. Cook for 30 minutes. Add the Cabbage and Chicken an cook for an additional 10 minutes. To serve, spoon some precooked Gnocchi into the bowl and then ladle the soup on top.  Sprinkle with fresh ground Pepper to serve.

Roast Chicken Bone Stock

Bones and leftover Skin from two Roast Chickens

9 cups of Water

1 Onion, 1 Carrots, 1 stalk Celery or a chunk of Celery Root

1 Tablespoon of Salt

Place Bones and Skin into a soup pot. Add the Water and Salt and then the Onion, Carrot and Celery. Bring to a boil and reduce heat to a simmer. Cook for 1 ½ to 2 hours.  Cool and then strain broth, discarding the bones and vegetables and refrigerate until ready to use.

Five Element Analysis

Soup is a Water Element food so that Element is automatically covered. The Chicken and Chicken Broth contribute the Wood Element and the Celery in both the stock and soup add even more. The Peppers, Paprika and Tomatoes make sure the Fire Element has a presence and the Potatoes and Cabbage contribute the  Earth Element.  The Onions and Garlic round off the Five Elements and makes this a very balanced soup!

Simple Stovetop Fritatta

I'm in Germany right now after just having finished teaching and excited to finally start cooking some more exotic food now that I have some time. During my teaching days, I was often too tired to cook so I would go out but one night I decided to make dinner for breakfast - a family tradition. My friend Kelly suggested that I make a Fritatta that is part pan fried and part steamed rather than being partially baked in the oven. By covering the eggs with a lid while they cook, they puff up and become really tender. This is something she makes a lot and it was delicious! The best part was that I had some left over and a slice of it became the perfect breakfast the next morning with Toast.  

Any number of ingredients can be added to a Fritatta - this is where you can use your imagination. We added Onions, Mushrooms and Bacon. Next time, I think I will add a number of green vegetables - I'm thinking of ingredients like Leeks and Spinach and even sautéed Zucchini. It was a wonderful dinner and a great way to make a Fritatta - thank you Kelly!

Simple Stovetop Fritatta

6 eggs, lightly beaten

2 Tablespoons of Butter or Ghee

1 small Onion, minced

6 slices of cooked bacon, cut into small pieces

1 cup of Sliced Button or Cremini Mushrooms

1/4 teaspoon Salt

In a large frying pan with a lid, heat the butter until it is melted. Add in the onion and Mushrooms and cook until softened. Sprinkle with the Salt.  Then add in the Bacon and pour the eggs over.  Cover with the lid and cook for about 10 minutes on medium low heat until the Fritatta is firm on the top but still soft when touched with your finger. Cut into wedges to serve.  

Five Element Analysis

Eggs belong to the Water Element and the Bacon adds even more. So, this is a great dish when you are Kidney Deficient and tired.  The Onion contributes the Metal Element and the Mushrooms make sure that the Earth Element is represented. The Wood Element is missing, which is why adding a green vegetable like Spinach would be good and serve it with Toast and Tea or Coffee for breakfast and you will have a balanced Five Element meal.

Roasted Brussels Sprouts with Pancetta, Shallots and Parmesan

 

I know that we still have a while to go until it is Thanksgiving, but I start thinking about it months in advance!  I try out different recipes and then decide what I am serving.  Since Brussels Sprouts are a traditional dish, I get tired of having it the same way. The last few years, we have been eating a Brussels Sprouts Salad (a previous post) that is delicious, but I'm much more into cooked food right now so I wanted to find year another way to serve these delicious vegetables. Strangely, so many people don't think they like them, but that usually comes from having suffered from the boiled versions of their youth that was odiferous to say the least.  These days, there are so many wonderful ways to make them that are so far removed from the boiled kind. They can be so tasty especially when they are roasted or pan fried.  

Tonight, I decided to use two of my other favorite ingredients, Pancetta and Shallots. I once had a chef tell me that the secret to good restaurant cooking is in the use of Shallots.  Now, I don't know if that's true, but I do know they enhance the flavor of so many foods, particularly Thai dishes. I buy them almost every time I go to the grocery store. They do break down or soften easily to enhance sauces and to me, they are a lovely mild version of both the onion and garlic flavor that I love. I also buy precut Pancetta pieces from Trader Joe's.  

To make this dish, I first roasted the Brussels Sprouts with a bit of Oil and Salt.  Meanwhile, I cooked the Pancetta and Shallots and then when the Brussels Sprouts are nice and browned, I stir in the Shallots and Pancetta and top it with a sprinkling of Parmesan Cheese and then I pop it in the broiler until the cheese melts. My son, who is a connoisseur of all things involving Brussels Sprouts declared it the best version yet. So, this dish is definitely going to be on this year's Thanksgiving menu!

Roasted Brussels Sprouts with Pancetta, Shallots and Parmesan

1 pound Brussels Sprouts, stem sliced off, outside leaves pulled off, cut into quarters

1/2 teaspoon Sea Salt

2 Tablespoons Vegetable Oil plus an additional 1/2 Tablespoon

4 ounces Pancetta, cut in small pieces (or use bacon)

1 large Shallot, chopped

1/3 cup freshly grated Parmesan Cheese

Heat oven to 425 degrees. Place Brussels Sprouts on a large baking pan and sprinkle with the 2 Tablespoons of the Oil and salt, tossing to coat thoroughly.  Place in the oven and cook, turning every 5 minutes for 15 - 20 minutes. 

Meanwhile, cook the Pancetta and Shallots in a small frying pan in 1/2 Tablespoon of Oil until the Shallot is soft and the Pancetta is just starting to brown.  Remove from heat and reserve.

Heat the oven to Broil. When you take out the Brussel Sprouts, add the Pancetta and Shallots and toss to mix thoroughly. Push all the Brussel Sprouts close together and sprinkle on the Parmesan Cheese. Place the pan back in the oven and cook until the Parmesan cheese is melted and just beginning to brown - 3 to 5 minutes.

Five Element Analysis

Brussel Sprouts, even though they belong to the Cabbage Family also grow on tall branches so they are a cross between the Wood Element and the Earth Element.  The Pancetta adds in the Water Element and the Parmesan Cheese and the Shallot contribute the Metal Element. Only the Fire Element is missing so be sure to include that element in the rest of the meal. 

Pad Kra Pao Gai with Thai Fried Eggs

This dish is classic Thai street food at it's best. I've posted a variation of this recipe before, but after speaking to a Thai friend, I learned a new way to make it. And, more importantly, I learned how to make Thai Fried Eggs, which are absolutely delicious! What's different about them? Well, for one thing, they are poached in hot oil which makes them crispy and the yolks come out perfectly runny. Drizzled with a little Kecap Manis or in my case, Tamari and Sesame Oil, they are just delightful - so different than the usual American versions of fried or poached eggs. They would be great for breakfast anytime and the lacy, browned bits on the edges taste so good!

The difference between this version of Chicken with Holy Basil and the one I posted before is in the use of Oyster Sauce to flavor the Chicken. And, you can make this dish Gluten Free if you use the Lee Kum Kee's Gluten Free version.  I have to admit that I like the regular Oyster Sauce better, so if you are using the Gluten Free kind, add a bit of Fish Sauce to round out the flavor. This dish tastes best if you use Thai Holy Basil leaves, but in a pinch you can also use regular Basil leaves and it will still be good.  Serve this with some steamed Rice and you will have a wonderful Thai meal!

Pad Kra Pao Gai with Thai Fried Eggs

4 Eggs

1/3 cup neutral tasting Vegetable Oil

1 pound ground Chicken or finely chopped Chicken Breast or Thigh meat

2 Shallots, chopped

3 large cloves of Garlic, minced

Optional: 1 - 4 Thai Chilis sliced into rounds or 1 red Jalapeño sliced into thin rounds

2 Tablespoons Oyster Sauce (if using Gluten Free, add 1 teaspoon Fish Sauce)

4 Tablespoons Tamari

2 teaspoons Sugar

2 cups loosely packed Thai Holy Basil leaves

To Serve: 1 Tablespoon Kecap Manis (sweet Soy Sauce) or Tamari and 1 teaspoon of Sesame Oil

Break each egg in a small bowl, being careful not to break the yolk.  Heat a wok on high and then add in the oil and heat until the oil starts to shimmer and move.  Add in one egg in the center of the oil (be careful, it splashes) and cook until a metal spatula pushed underneath releases it from the bottom of the pan easily. Then using the spatula, quickly splash some of the hot oil over the top of the egg and cook until the egg looks cooked (this happens quickly).  Take out the egg and repeat with the remaining three eggs. Remove the wok from the heat. 

In a small bowl, mix together the Oyster Sauce, Tamari and Sugar.  

Then pour out all but 2 Tablespoons of the oil. Place the wok back on the heat.  Then add in the Shallots and Garlic and Chilis (if you are using them).  Cook until the Shallots wilt. Then add the ground Chicken and cook, stirring often unit it is no longer pink.  Then add in the Sauce and stir to combine.  Then add in the Basil and toss until the Basil wilts.

Plate the Pad Kra Pao Gai with Steamed Rice and an Egg, drizzling each Egg with 1/4 of either Kecap Manis or Tamari and Sesame Oil.

Five Element Analysis

Eggs belong to the Water Element and the Oyster Sauce and Tamari and Fish Sauce if you are using it add even more Water. The Chicken contributes the Wood Element and the Chilis bring in the Fire Element. The Metal Element is well represented by the Holy Basil and the Earth Element has only the tiny bit of Sugar to add. So, in order to have a balanced meal, it would be good to add another Earthy dish or even a dessert to make this a balanced meal. I served it with Coconut Ice Cream!

Simple Braised Fennel

Fennel is one of those funny vegetables that people tend to love or hate. I personally love it as I think the licorice flavor and crisp texture is very refreshing when Fennel Bulbs are shaved into a salad.  It's particularly good with an Orange Vinaigrette (previous post). I rarely cook it, but when I do, it changes into a completely different vegetable altogether. It becomes soft and creamy and the licorice flavor gets much more delicate and reminds me of the flavor of Tarragon.  It is particularly good with roast meats. And, the good news is that Braised Fennel is really simple to make. You just brown the cut up Fennel Bulb into quarters and sauté them in butter with a little oil (to keep it from burning) until they are lightly browned and then steam them with some Chicken Broth. Sprinkled with some fresh ground Pepper and a squeeze of Lemon, if desired, it is a delicious side dish!

Simple Braised Fennel

2 large Fennel Bulbs - ends, stems and fronds cut off and cut into quarters
2 Tablespoons Salted Butter

1 Tablespoon light flavored Vegetable OIl

1/2 cup Chicken Broth

Pinch of fresh Ground Pepper

Optional:  1 quarter of a large Lemon

In a large frying pan with a lid, melt the Butter and Oil over medium-high heat.  Add in the Fennel, one cut side down and cook until lightly browned. Turn the Fennel to cook the other cut side until browned. Then pour in the Chicken Broth and cover, reducing the heat to a simmer and cook for 15 minutes.  Test with a fork to see if tender - especially large fennel may need an additional 5 minutes. To serve, sprinkle with the Pepper and squeeze Lemon Juice over the top if desired.

Five Element Analysis

Fennel is a Metal Vegetable and cooking it with Chicken Broth brings in the Wood Element. The Butter and the Lemon, if you use it, adds even more. The only Fire Element ingredient is the tiny bit of Black Pepper. So, this is a great dish to serve when you need some more Metal and Wood in the meal.

Mushroom Chips

Sometimes I cook something that is so easy that I am not sure that I should post it. But, this recipe is so delicious that I simply have to share it.  Last night, I decided to make Mushroom Chips. I took a box of Cremini Mushrooms and Button Mushrooms and sliced them into 1/4 inch slices. I tossed them with Olive Oil, Garlic Powder, Onion Powder and Sea Salt and cooked them in the oven until they were a bit crispy, although some were a bit chewy too. Oh my, it was hard not to eat the whole batch by myself. Honestly, I don't know why I haven't made this before and I plan on making it again very soon!

Mushroom Chips

1 pound Mushrooms, Cremini, Button and Shitake

1/4 cup Olive Oil

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/2 teaspoon or more Sea Salt

Heat oven to 350 degrees. Wash and dry Mushrooms. Slice into even 1/4" slices.  In a bowl, mix together the Olive Oil, Garlic Powder, Onion Powder and Salt.  Add Mushrooms and toss to coat.  Pour onto a large baking sheet and place in the oven for 20 minutes, stirring and tossing at least once.  Then turn the oven to Broil and place mushrooms on the lowest rack and cook for another 15 - 20 minutes, tossing frequently until the Mushrooms start getting crispy. Watch carefully so they don't burn and remove when most of the Mushrooms are browned. 

Five Element Analysis

Mushrooms belong to the Earth Element so this is a very Earthy Snack. The Garlic and Onion Powders contribute the Metal Element and the Olive Oil adds the Wood Element.  The Water Element is only found in the small amount of Salt and the Fire Element is missing, but it is only a snack so it's not expected to be a balanced dish. Serving it with a cup of tea and another snack of Red Peppers and Tomatoes as we did and you will find a Five Element food balance. 

Cucumber Kimchi Salad

I was in the mood for some Cucumber Kimchi and didn't want to wait for several days to ferment some. And as you know from my previous posts, I hesitate to buy pre made Kimchi because it often contains dried shrimp. So, I took a shortcut yesterday and used Seasoned Rice Wine Vinegar along with Korean Red Chili Powder, Garlic, Green Onions and a bit of Fish Sauce and to make the dressing for a Quick Cucumber Kimchi Salad. I salted the Cucumbers first to get some of the extra moisture out or the salad would be watery and I did let the Cucumbers marinate for several hours in the refrigerator. Oh my, it was delicious!  I have to admit that I may even like it better than the Cucumber Kimchi. And I will definitely be making this again!

Cucumber Kimchi Salad

2 Cucumbers, peeled, cut in half, seeds scraped out with a spoon and sliced into half moons

1 heaping teaspoon of Sea Salt

1 heaping Tablespoon Korean Red Chili

1/2 Tablespoon Tamari

2 teaspoons Seasoned Rice Vinegar

1 teaspoon Fish Sauce

2 large Garlic Cloves, minced

Green Tops of 2 - 3 Scallions or Green Onions

Place Cucumbers in a large bowl and sprinkle with the Sea Salt, mix well and let sit for about 20 minutes to get the moisture out.  Then drain, rinse with water and toss in the colander to remove all the excess water. Place in a serving bowl.

In a small bowl, mix together the Korean Red Chili, the Tamari, the Rice Vinegar, Fish Sauce, Garlic Cloves and Scallions. Mix well and pour over the Cucumber slices. Toss to mix. Refrigerate for several hours before serving. If desired, sprinkle with Sesame Seeds when serving.

Five Element Analysis

Cucumbers belong to the Earth Element so that element is fully covered. The Garlic and Scallions bring in the Metal Element. The Tamari along with the Sesame Seeds contribute the Water Element and the Vinegar makes sure the Wood Element is also present. Finally, the Red Chili Powder is very fiery so the Fire Element is represented too. This then is a balanced Five Element salad!