Lecso (Hungarian Green Pepper and Tomato Stew)

Lecso (Hungarian Green Pepper and Tomato Stew)

A delicious Hungarian staple that my kids love. Print Lecso (Hungarian Green Pepper and Tomato Stew) Author: Kristin Recipe type: Main Cuisine: Hungarian Prep time:  20 mins Cook time:  30 mins Total time:  50 mins Serves: 4-6   Ingredients 3-3¼ pounds green peppers and/or gipsy peppers 1¼ pounds fresh tomatoes 1½ cups onion 3 tablespoons bacon fat 1 tablespoon paprika Salt to taste Instructions Cut the peppers lengthwise into slices. Quarter the tomatoes. Cut the onions into rings and then cut rings in halves. Use a large saucepan so the vegetables will not be too crowded. Fry the onions in the bacon fat. Add the paprika, stir in the peppers, tomatoes and salt. Cook over high heat until water has evaporated, and then cover and cook over medium heat until tender. Lecso can be used as a side dish, or as a meal if frankfurters, smoked Hungarian sausages, boiled potatoes, or even scrambled eggs are added. 3.5.3229...
Shrimp Tom Yum in Coconut Water

Shrimp Tom Yum in Coconut Water

Print Shrimp Tom Yum in Coconut Water Author: Kristin Recipe type: Soup Cuisine: Thai Prep time:  20 mins Cook time:  10 mins Total time:  30 mins Serves: 4   This delicious soup uses coconut water as a base rather than water or stock, making it extra healthy and flavorful. Ingredients 4 Cups Coconut Water 2 Stalks Fresh Lemongrass 3 Small Slices Fresh Galangal (or ginger) 4 Tablespoons Fish Sauce 4 Tablespoons Lime Juice 3 Fresh Mushrooms 1 Tablespoon Prik Pao 12 Large Shrimp 7 Grape Tomatoes 1 Shallot, Quartered 3 Sliced Leaves Fresh Kaffir Lime Leaves 4 Fresh Thai Chili Peppers Fresh Cilantro for Garnish Instructions Wash the prawns and shell them without removing the tails. In a medium pot heat coconut water add lemongrass, galangal (or ginger), fresh chile, shallot, tomatoes and lime leaves. Bring it to a boil then add mushrooms and shrimps. Wait until its back to a boil then season with fish sauce, prik pao and lime juice. Remove from heat. Serve garnished with cilantro. 3.5.3229...
Ratatouille A La Nicoise

Ratatouille A La Nicoise

This is the ratatouille recipe from my cousin Bernard’s cookbook, La Cuisine Vagabonde. It is by far my favorite version. Print Ratatouille A La Nicoise Author: Kristin Recipe type: Side Cuisine: French Prep time:  30 mins Cook time:  1 hour Total time:  1 hour 30 mins Serves: 10   Ingredients 1 lb. of eggplant ½ lb. of zucchini ½ lb. of green peppers ¾ lb. of tomatoes, canned peeled tomatoes can be used 3 onions Olive oil 1 tablespoon Herbs of Provence 2 cloves garlic, pressed Salt, pepper Instructions Peel the eggplant with a vegetable peeler. This is important because cooked peel can give a very bitter taste. Cut the eggplant into small cubes. If using fresh tomatoes, peel the tomatoes after boiling them and then dice them. Peel and dice the onions. Remove the stems and seeds from the green peppers and cut them into small cubes. In a skillet with about a quarter inch of olive oil, fry the eggplant first, next the zucchini, and then the green peppers. This process is long but especially important for the eggplant, as it must be fried on all sides equally until golden. Add oil if necessary. In a pot large enough to hold all of the ratatouille, add a little olive oil and fry the onion. When the onion is golden, turn the heat to low and add the tomatoes and the rest of the vegetables. Add salt and pepper to taste, the garlic, and the Herbs of Provence, and stir everything together. Let cook on very low heat for 1 hour or more to get the ratatouille to a jam-like consistency. If...
Moroccan Cooked Carrot Salad

Moroccan Cooked Carrot Salad

This is one of several salads I make to accompany Moroccan dishes. Print Moroccan Cooked Carrot Salad Author: Kristin Recipe type: Salad Cuisine: Moroccan Prep time:  15 mins Cook time:  8 mins Total time:  23 mins Serves: 4   Ingredients 1 pound carrots, peeled and thinly sliced 3 to 4 tablespoons extra virgin olive oil 2 large garlic cloves, minced Salt to taste ½ teaspoon freshly ground pepper 1 teaspoon ground cumin seed 2 to 3 tablespoons fresh lemon juice ¼ cup chopped parsley Instructions Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender. Remove from heat, and drain. Heat 2 tablespoons of the olive oil in a large, heavy skillet and add the garlic and cumin. Cook, stirring, for about 30 seconds, until the garlic is fragrant, and stir in the carrots, pepper, and salt to taste. Stir together for a few minutes, until the carrots are seasoned. Remove from the heat and stir in the lemon juice, remaining olive oil, and the parsley. Taste and adjust salt and lemon juice as desired. Transfer to a platter and serve at room temperature. 3.5.3229...
Oxtail Soup with Red Wine and Root Vegetables

Oxtail Soup with Red Wine and Root Vegetables

During the depression steaks and chops were hard to come by so cooks made use of oxtails, frequently in soup. Simmering them slowly with garlic and vegetables in red wine yields a rich broth and tender meat. Print Oxtail Soup with Red Wine and Root Vegetables Author: Kristin Recipe type: Main Cuisine: American Comfort Prep time:  24 hours Cook time:  30 mins Total time:  24 hours 30 mins Serves: 8   Ingredients 5 tablespoons vegetable oil 4 pounds meaty oxtails, patted dry 3 32-ounce containers beef broth (enough to cover the oxtails) 2 cups dry red wine 2 medium onions, chopped 2 medium leeks (white and pale green parts only), chopped 3 medium carrots, peeled, very finely chopped 2 medium parsnips, peeled, cut into ½-inch cubes 6 garlic cloves, minced 1 6-ounce can tomato paste 1 teaspoon dried thyme 1 bay leaf 2 large russet potatoes, peeled, cut into ½-inch cubes ⅓ cup finely chopped fresh Italian parsley Instructions Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours. Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into large bowl. Refrigerate cooking liquid overnight until fat separates from liquid. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.) Heat 3 tablespoons oil in same pot...