German Goulash ala ~DKBB~

German Goulash ala ~DKBB~

(original recipe from The Wanderlust Kitchen)

(photo from The Wanderlust Kitchen)

1 tsp. vegetable oil

1 lb. lean ground beef

1 medium onion, diced

3 cloves garlic, minced

2 stalks celery, diced

2 tsp. oregano

1 tsp. freshly ground black pepper

1 tsp. seasoned salt (such as Lawry’s)

¼ c. red wine -OR- red cooking wine

2 15 oz. cans fired-roasted diced tomatoes

2 c. uncooked macaroni noodles

• Heat the vegetable oil in a very large skillet or Dutch oven over medium-high heat; add the ground beef, onion, garlic, and celery and cook until the ground beef is cooked through; add the red wine and use a wooden spoon to scrape the bottom of the pan to release any stuck on pieces.
• Season with oregano, black pepper, and seasoned salt, then add the 2 cans of tomatoes; turn the heat to low and let simmer for 15 minutes.
• Meanwhile, cook the macaroni noodles in a pot of salted water until al dente; drain well and set aside.
• Add the drained noodles and toss to combine; let all simmer for an additional five minutes; serve hot.

Potato Kielbasa Skillet ala ~DKBB~

Potato Kielbasa Skillet ala ~DKBB~

(original recipe from www.tasteofhome.com)

1 lb. small potatoes, sliced thin (about ¼ to ½ inch) or chopped (as above photo)

3 Tbsp. water

2 Tbsp. brown sugar

2 Tbsp. cider vinegar

1 Tbsp. Dijon or spiced mustard

1½ tsp. fresh thyme, minced -OR- ½ tsp. dried thyme

¼ tsp. pepper

1 Tbsp. olive oil

½ c. chopped onion

¼ to ½ c. chopped green pepper

¾ lb. smoked kielbasa, cut into ¼-inch slices

4 c. fresh baby spinach

4 to 6 slices bacon, diced, cooked, and drained

·       Place potatoes and water in microwave-safe dish; microwave covered, on high until potatoes are tender, 3 to 5 minutes; drain.

·       Mix brown sugar, vinegar, mustard, thyme, and pepper in small bowl.

·       In a large skillet, heat oil over medium-high heat; sauté onion and green pepper until tender.

·       Add potatoes; cook and stir until lightly browned (3 to 5 minutes); stir in brown sugar mixture; bring all to a boil.

·       Reduce heat and simmer uncovered for 2 minutes, stirring occasionally; stir in spinach until wilted; stir in bacon.

Indian Mulligatawny Soup

Indian Mulligatawny Soup ala ~CHB~

(original recipe from The Wanderlust Kitchen)

(photo from The Wanderlust Kitchen)

¼ cup butter (or olive oil)

1 onion, chopped

1 carrot, peeled and diced

1 jalapeno, seeded and diced

3 garlic cloves, minced

2 tsp. minced ginger root

2 small firm apples, peeled, cored, and diced

1 can (14.5 oz) diced tomatoes (do not drain)

1 Tbsp. curry powder

1 tsp. ground cumin

½ tsp. paprika

½ tsp. ground cinnamon

½ tsp. ground turmeric

¼ tsp. cardamom

¼ tsp. freshly ground black pepper

½ tsp. dried thyme

½ c. red lentils (uncooked)

3 cups chicken or vegetable broth

2/3 c. canned unsweetened coconut milk

Salt and black pepper to taste

Roasted cashews for garnish (optional)

Chopped cilantro and/or scallions for garnish 

• Melt the butter or a large pot or Dutch oven over medium-high heat; add the onion, carrot, and jalapeno; sauté for 4 to 5 minutes or until the onions have softened.
• Add the garlic, ginger, apples, and diced tomatoes to the pot; sauté for another 3 minutes; mix all the spices together in a small bowl, then add them in and toss to coat.
• Add the lentils and broth and let the contents come to a boil; turn the heat down to medium-low and simmer uncovered for 30 minutes.
• Puree about 75% of the ingredients using an immersion blender (or if you don’t have one, put about ¾ of the soup and puree it in a blender); leave some of the chunks whole, as it adds a nice texture and consistency of the soup.
• Return the soup to the pot if needed, then sit in the coconut milk and mix well; add salt and pepper to taste.
• Serve topped with cashews, cilantro, and scallions as desired; also serve with naan bread for dipping.