Tag Archives: easyrecipes

Dad’s Hungarian Goulash

Annice

I was inspired to cook a hardy meal for a friend who spent six weeks in the hospital after suffering from a perforated colon.  She left the hospital weighing 90 lbs having lost 20, and when I asked her what she’d like to eat, she said, “meat – red meat.”

I immediately thought of one of my Dad’s favorite dishes, Hungarian Goulash.  Being Hungarian, it was a dish he often made in the winter and one that that I love but rarely make.  Of course goulash doesn’t have the same mystique of Proust’s madelaines, but it still conjures up childhood memories.  And while I wasn’t able to deliver my goulash with fresh crusty rye bread, it was every bit as delicious and authentic as my Dad’s.

As you might have guessed, my Dad never used a recipe, so neither do I.  I’ve tried my best to construct one for you.  The key, I might add, is to use good quality paprika.  After all, you want to be sure to get the vitamin C found in paprika.  And, did you know, it was Hungarian Nobel Laureate Albert Szent-Györgyi who is credited with discovering vitamin C in paprika?

Serves 6-8 people

DAD's GOULASH

Ingredients

  • Oil
  • 3 ½ – 4 lbs beef chuck cut into cubes (my Dad liked beef shank or shoulder)
  • 3 large yellow onions, chopped (my dad always picked the largest onions)
  • 4 large potatoes, cubed
  • 4-6 carrots, cut in circles
  • Garlic, crushed   (not too much)
  • 2 tablespoons Hungarian paprika
  • Salt and pepper
  • Water

1. Sauté the chopped onions in oil until they are a nice golden brown.

2.  Sprinkle the onions with the paprika, stirring to prevent the paprika from burning.

3.  Add the beef and sauté until they are a bit brownish in color

4.  Let the beef simmer in its juice and add the crushed garlic, some salt and pepper, pour water enough to cover the content of the pan and let it simmer on low heat for a while, stirring occasionally.

5.  When the meat is half-cooked (approx. 1.5 hrs) add the carrots and potatoes, and more salt if necessary.  You might have to add some more (2-3 cups) water too.  ENJOY.

Second Attempt: Tequila Holiday Cake Recipe

Annice

This is one of my favorite recipe’s from my dear friend Va at Sheville.org.  I tried to make this Tequila Christmas Cake recipe for Chanukah again this year, but it didn’t work out so well.  So, I’m trying again for New Year’s Day.  Here goes:

 Ingredients 

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1 cup sugar
1 tsp. baking powder
1 cup water
1 tsp. salt
1 cup brown sugar  Lemon juice
4 large eggs
Nuts
1 bottle Jose Cuervo tequila
2 cups dried fruit
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Sample the tequila to check quality.  Take a large bowl; check the tequila again to be  sure it is of the highest quality.  Repeat. Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.  Add 1 teaspoon of sugar.  Beat again.  At this point, it is best to make sure the tequila is still OK.  Try another cup just in case.

Turn off the mixerer thingy.  Break 2 eegs and add to the bowl and chuck iin the cup of dried fruit. Pick the fruit up off the floor.  Mix on the turner.  If the fried druit getas stuck in the beaterers, just pry it loose with a drewscriver.

Sample the tequila to test for tonsisticity.  Next, sift 2 cups of salt, or something.  Check the tequila. Now shift the lemon ice strain your nuts.  Add one table.  Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.  Turn the cake tin 360s and try not to fall over.  Don’t forget to beat off the turner.  Finally, throw the bowl through the window.  Finish the tequila and wipe the counter with the cat.

Too Much Tequila

Pahhpy New Gears!

Oops50: What to Do?

SIGN OF THE TIMES

Since Oops50 is a site about and for women over 50, I have to tell you that I am usually not aware of how old I am.  That’s why I don’t write about menopause, aches and pains, hot flashes, sharing the best face cream to take years off my face, etc.  OK, once in a while I notice something new, like jowls, and I have to write about it, but really, I  don’t think there is anything to be done about it except to be aware of my mind freaking out at times, and just accepting what is.

When I first started to develop breasts and have a period, I didn’t think I could change it; I just accepted it and didn’t really dwell on it.  It was also a change, and it was kind of weird, just like menopause.

I could also share what I heard the latest date on Rapture is (I think it’s the end of May now), how I feel about the radiation levels all over the planet, or how the Oxford English Dictionary added a lot of new words and phrases, including OMG and LOL (which I thought meant “lots of love” and now know it means, “laughing out loud”!).

Instead, I’d like to share one of my favorite recipes that is easy and very delicious.  When you read it, it’s going to sound complicated, but believe me, it’s not!  And not only will you be glad you tried this recipe, but you will feel like a genius and your loved ones who eat these will also look at you in a better way.

SADHVI'S SWISS MANDELGIPFELI !

Now you could just go buy some frozen puff pastry dough from the supermarket, but when you make this just once, why would you waste gas, and money, to get something that is filled with junk that is poison for your body?

Sadhvi’s Swiss Almond “Gipfeli”* (croissant)

The recipe for the pastry dough:

2 cps. Flour (I use King Arthur’s All Purpose Organic White Flour)

3/4 t. Salt…put all this is a bowl and whisk to mix.

Take 1 stick + 1 T. cold Organic Butter (and not Land ‘o Lakes), cut in pieces, and by hand, blend it and squeeze it and think good thoughts while doing so.  Think of your loving grandma, think all good wishes, think that you are making this for all the hungry people in the world, and imagine that everyone that eats it will be filled with love and happiness, and that will spread all over the planet.

Add…1/2 cup = 1 T. Sour Cream, or Yogurt, or Quark, and mix quickly into a ball…don’t knead!

Flatten in a ball in a bowl and put it in the fridge for a half hour.

Take out of fridge and roll out on a floured surface into a rectangle, about a half inch thick.  Bring the 2 shortest sides to the middle, and brush off any flour with brush or hands.  Cover with a t-towel and let it rest in the fridge for a 1/2 hour.

Now roll out the dough so that the short ends are now the long sides, and take fold the ends so that the top short end is folded under and the bottom short end  is folded under the bottom in the opposite direction than the top.  It sounds complicated, but really, just follow the instuctions.

Put it in the fridge again, covered, for another 30 minutes.

Now you want to make the filling:

2 cups ground Almonds

4 T. Apricot Jam

4 T. Milk…mix all these in a bowl, and add the grated rind of…

1 Organic Lemon

Line a baking pan with some parchment paper.

Preheat over on middle rack to 425F.

Take the dough out and divide in half, and make 2 balls.  Roll out one on a floured surface into a circle. Take a knife and cut into 8 triangular pieces…like you are cutting a pizza.

Spoon about 1 T. of the Almond filling along the outer rim, and brush some Milk or beaten egg mixture along the edges.

Roll each triangle from the wide end to the tip, making sure to lay on baking sheet this tip side down.

Brush with Egg or Milk mixture before putting in over.

Bake for around 18 minutes.

While waiting, mix 3 T. Powdered Sugar and 1/2 t. Lemon Juice in a little coffee cup.

When the Swiss Almond “Gipfeli” or croissants come out of the oven, brush this  mixture on top.

Let cool, and…enjoy!

SADHVI

p.s. “Gipfeli” is a Swiss word for the top of a mountain!

Turning the Corner with Books, Recipes, and a Lesson in Patience

Annice

I hope this is the last post I write about taking care of my husband and all my tsores (yiddish for troubles).  As expected, Len turned the corner from being in pain all the time and taking lots of drugs to moving about more, going up and down the stairs, and reducing his pain meds.

Better Days

Like him, Gus  also turned the corner so we are all doing better.   I’m even back at work part-time.  Being home-bound with Len has been a true learning experience, and, as a woman over 50, I feel liberated enough to say, I didn’t like it.  It made me feel isolated and anxious, and considering I am a 7 (Enthusiast) on the Enneagram that was tough.  By the way,  if you’re not familiar with the Enneagram personality profiles, check it out!  Seven’s are extroverted, optimistic, versatile, and spontaneous.  At their best, they focus their talents on worthwhile goals, becoming appreciative, joyous, and satisfied.  At their worst, well, let’s just say that nursing would not be good for a 7, as being patient often feels like being stuck.  Needless to say, I have work to do on that one.

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Continue reading Turning the Corner with Books, Recipes, and a Lesson in Patience

Top Ten Signs You’re Ridding Your Life of Vampires


Photograph by Michael & Patricia Fogden/Corbis

I was going to write to all of our women over 50 bloggers about the changes I want to make in 2011, and believe me, there are more than enough to fill a week’s worth of posts.  However, as I look back at 2010, what strikes me most (besides the most obvious news stories) is that 2010 was the year of the vampire. It was everywhere.  Why are people so fascinated with vampires?  Not me, I’m all about getting rid of all the life sucking forces around me, and not only in 2011 but  “Ad infinitum et ultra!”

In 2010 I felt bombarded with vampire stuff everywhere around me.  Bookstores, movies, television, recipes, and even phone apps.  Even our beloved Jane Eyre has been reduced to a spin-off:  Jane Slayre by Charlotte Bronte and Sherri Browning Erwin.  

This volume takes Brontë’s classic and turns the Reed family into vampires, and Jane Eyre’s classmates into zombies.

Vampire Cupcake

If you were reading this vampire classic late into the night, were you sipping on your Vampire Blood Drink recipe courtesy of Michael Chiarello from the food network?  Maybe you preferred to veg out in front of the T.V. this past year.  If so, did you indulge in a vampire cupcake from Baking Bites? And, while you were devouring the last of your vampire cupcake crumbs, I know you enjoyed the all-American supernatural series, The Vampire Diaries.  Or, did you prefer the big screen?  Were you one of the millions that saw, Eclipse, voted the best vampire movie of 2010?  Have you had enough of The Twilight Saga films based on the books by author Stephanie Meyer which have been translated in 38 different languages?  A footnote here, the series grossed over $1.7 billion.   Continue reading Top Ten Signs You’re Ridding Your Life of Vampires