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Saturday, March 28, 2020

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

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.