BROOKIES

What You'll Need:

• 1 cup all-purpose flour 
• 1/4 teaspoon baking soda 
• 1/4 cup light margarine 
• 1/2 cup granulated sugar 
• 1/3 cup unsweetened cocoa powder 
• 1/4 cup packed brown sugar 
• 1/4 cup buttermilk 
• 1 teaspoon vanilla extract 
• 1 tablespoon confectioners' sugar 

What To Do:

1. In a small bowl, combine flour and baking soda; set aside.
2. In a medium saucepan, melt margarine; remove from heat. Stir in granulated sugar, cocoa powder, and brown sugar. Stir in buttermilk and vanilla. Stir in flour mixture just until combined. 
3. Cover and chill dough 1 hour. (Dough will be stiff.)
4. Preheat oven to 350 degrees F. Lightly coat 2 baking sheets with cooking spray.
5. Drop dough by rounded teaspoons onto baking sheets.
6. Bake 8 to 10 minutes, or until edges are set. Cool 1 minute, then transfer to a wire rack to cool completely. Sprinkle with confectioners' sugar.

CAULIFLOWER TABBOULEH

Ingredients

• 1 medium head of Cauliflower
• 1 cup fresh Parsley, chopped
• ½ cup packed fresh Mint leaves, chopped
• 3 Green Onions, thinly sliced
• 1 cup Cherry or Grape Tomatoes, quartered or halved (depending on size)
• 1 cup Cucumber, peeled and chopped
• ½ cup Kalamata Olives, pitted and chopped
• 3 small cloves of Garlic, minced
• ¼ cup fresh Lemon Juice
• 1 teaspoon Apple Cider Vinegar
• 3 tablespoons Olive Oil
• ½ teaspoon ground Turmeric
• ½ teaspoon fine Sea Salt
• ¼ teaspoon Black Pepper

Directions

Cut the cauliflower to remove the stem and then chop into pieces small enough to fit into your food processor. Place the cauliflower in food processor and pulse until the cauliflower pieces turn into “cauliflower rice”. You may have to do this in batches, depending on how large your processor is.

Add parsley, mint, green onion and garlic into food processor to chop more finely, if desired.
Place cauliflower rice, parsley, mint, green onion and garlic into a large bowl. Add the remaining ingredients and toss to mix. Taste and add more salt or pepper if necessary.

Serve chilled or at room temperature. Store covered in the fridge for up to one week.

Nutrition Information

Serves: 5  |  Serving Size: 1 1/4 cups

Per serving: Calories 175 ; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 527mg; Carbohydrate: 15g; Dietary Fiber: 6g; Sugar: 5g; Protein: 5g

Nutrition Bonus: Vitamin C: 181%; Iron: 18%; Calcium: 11%; Vitamin A: 29% 

CHICKEN AND ROASTED VEGETABLE SHEET PAN MEAL

Serves 4

What You Need

Ingredients

• 1 1/2 pounds chicken thighs, skin on but bones removed
• 1 pound small red potatoes, halved
• 1 teaspoon kosher salt
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 pound broccoli, trimmed and cut into 1-inch pieces

• Equipment
• Rimmed baking sheet
• Measuring spoons
• Small bowl
• Brush

Instructions

1. Heat the oven and baking sheet: Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.
2. Season the chicken and potatoes: Season the chicken and potatoes all over with the salt.
3. Start roasting the chicken and potatoes: Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes around the edge of the baking sheet, immediately return the sheet to the oven, and roast for 15 minutes. Meanwhile, combine the maple syrup and mustard in a small bowl.
4. Add the broccoli: Flip the chicken skin side up. Brush the chicken with the maple-mustard mixture. Add the broccoli to the baking sheet.
5. Bake until crispy: Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.
   
   

SHEET PAN CHICKEN WITH RED POTATOES AND SAGE

Serves 4

• 3 tablespoons olive oil, divided
• 2 large bunches scallions, trimmed and cut into 1 1/2-inch pieces
• 16 to 20 fresh sage leaves, coarsely chopped
• 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds)
• 2 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 bunch fresh thyme
• 1 pound small red potatoes, halved lengthwise

Arrange a rack in the middle of the oven and heat to 375°F. Pour 2 tablespoons of the oil onto a rimmed baking sheet and brush or rub with a paper towel to coat the entire surface of the pan.

Arrange the scallions over half the baking sheet. Sprinkle the sage over the scallions. Sprinkle the chicken on both sides with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the chicken skin-side up on top of the scallions and sage.

Spread out the thyme sprigs on the empty half of the baking sheet and arrange the potatoes on top of the thyme in a single layer. Sprinkle with the remaining 1 1/2 teaspoons of salt and 1/4 teaspoon of pepper, and gently toss to coat. Drizzle the remaining 1 tablespoon oil over the chicken and potatoes.

Roast until the chicken is just cooked through (an instant-read thermometer inserted into the thickest part should register 165°F), and the tip of a sharp knife pierces the potatoes easily, 30 to 35 minutes.

Remove the baking sheet from the oven and increase the oven temperature to broil. Cover the potatoes with aluminum foil. Return to the oven and broil until the chicken skin just browns and crisps, being careful not to let it burn, 1 1/2 to 2 1/2 minutes. Serve immediately.

HUNGARIAN PORKOLT

Pressure Cooker Hungarian Porkolt

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

 

Pressure Cooker Hungarian Porkolt or authentic Hungarian Goulash is a thick meat stew, with meat, onions, and a few other vegetables, fragranced and flavored with Hungarian Paprika, and cooked until it’s soft and fork-tender. 

Course: Main Course 

Cuisine: Hungarian 

Dietary Consideration: Dairy-Free, Gluten-Free, High Fat, High Protein, Keto, Low Carb, Low Sugar 

Cooking Style: Instant Pot/Pressure Cooker 

Ease of Cooking: Pour and Cook 

Recipe Type: Pork, Pressure Cooker 

Servings: 

Calories: 273 kcal

Ingredients

For Porkolt

• 2 pounds boneless country style pork ribs cut into 1-2 inch chunks
• 1 teaspoon salt
• 1 teaspoon Pepper 
• 1 tablespoon vegetable oil
• 1 onion diced
• 1 bell pepper of your choice diced
• 4 cloves garlic minced
• 15 ounces diced canned tomatoes
• 3 tablespoon ground sweet Hungarian paprika DO NOT USE smoked Spanish paprika
• 2 cup chicken broth/stock
• 1 tablespoon cornstarch dissolved 
• Sour cream to serve

Tarhnoya

• 1 cup tarhonya
• 2 cups chicken broth
• 1 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper

US Customary - Metric

Instructions

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For Porkolt

1. Sprinkle meat chunks with salt and pepper to taste.
2. Turn your Instant Pot or pressure cooker to Sauté wait until hot, then add cooking oil.
3. Brown the meat – leave it alone for a few minutes to get a nice color.
4. Remove to a bowl when nicely browned , and add the onion and bell pepper to your pressure cooker. Cook for about 5 minutes.
5. Add garlic and sauté til fragrant (30 sec or so)
6. Add remaining salt, tomatoes, stock/broth and paprika, and add the meat along with any juices. Stir well
7. Cancel the saute. Seal the lid
8. Push the meat/stew button and adjust time to 25 minutes.
9. Allow it to release pressure naturally for 10 minutes, and then release any remaining pressure.
10. Cancel the keep-warm function and turn on Sauté
11. Mix the cornstarch with a little water, and add this to the stew. Bring to a brief boil to thicken
12. Serve over starch of your choice with a big dollop of sour cream. Traditionally it would be Tarhonya but you can also use potatoes or rice.

For Tarhonya

1. Sauté tarhonya in butter until deeply toasted. Some of the nuggets should be pretty dark brown
2. Heat the broth in a separate pot or the microwave until boiling
3. Pour hot broth over tarhonya
4. Cover and simmer on low for 20 min until tender
5. Season to taste

BLACK BEAN BROWNIES 2.

** my favourite recipe

1 15 oz can black beans drained and rinsed very well
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 to 1/2 cu pure maple syrup, honey or agave
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 to 1/3 cup chocolate chips

Preheat oven to 350F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth. Blend well. a blender can work if you must but the texture and taste will be better in a food processor.

Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chips on the top.

Bake for 15-18 min, let cool for 10 min before cutting.

If they still look a bit undercooked you can place them in the fridge overnight and they will magically firm up.

BLACK BEAN BROWNIES

4 large eggs
2 ripe avocados
1/2 cup butter, melted
6 tbsp unsweetened peanut butter
2 tsp baking soda
2/3 cup coconut sugar
2/3 unsweetened cocoa powder
2 tsp pure vanilla extract
1 tsp kosher salt
flaky sea salt (optional)

Preheat oven 35oF and line a 8"x8" square pan with parchment paper. In a blender or food processor, combine all ingredients except freaky sea salt and blend until smooth.

Transfer butter to prepared baking pan and smooth top with a spatula. Top with freaky sea salt, if using.

Bake until brownies are soft but not at all wet to the touch, 20 to 25 min.  Let cool 25 to 30 minutes before slicing and serving.

ERDELYI KURTOSKALACS

Az elesztot langyos vizben felfuttatjuk egy kanal cukorral es egycsipet liszttel. 5 egesz tojast es 3 db-nek a sargajat a liszt kozepebe utjuk. Hozza reszeljuk a 3 citrom hejat es egynek a levetbelecsavarjuk. Csipet sot es 2 tasak vanilias cukrot majd 10 evokanal kristalycukrot beleontunk 1 dl olajjal egyutt.

A felfuttatott elesztovel elkezdjuk a dagasztast. Eloszor a hozzavalokat keverjuk el egymassal, majd aprankent a liszttel elegyitjuk el es appranket annyi tejet adunk hozza hogy jol gyurhato, lagy allagu tesztat kapjunk. Levegosre kell dagasztani, kb. 15-20 percig. Kendovel letakarjuk es meleg helyen 30 percig pihentetjuk.

1/6-odnyi reszt szakitunk ki a tesztabol, lisztezett deszkan ujjnyi vastagra lapitjuk es egy kessel folyamatosan korbe vagva egy hosszu csikot vagunk belole, amit a tenyerunkkel szabalyos formajura sodrunk.

A kalacssuto fat olvasztott vajjal megkenjuk es a tesztat az egyik vegen, maga ala csiptetve, egyenesen feltekerjuk. A deszkan addig hengergetjuk amig hezagmentesse valnak a tekercsek, bevajazzuk a tesztat is es a vanilias cukorral elelegyitett, elsimitott kristalycukorba forgatjuk.

Faszenbol vagy kemenyfabol parazsat keszitunk, egyenletesen elteritjuk es folyamatosan forgatva, pirosra es ropogosra sutjuk rajta a kalacsunkat. Sutes utan, a meg forro tesztat izesithetjukfahejjal, kokusszal, dioval, mogyoroval.

A fuggolegesre allitott sutofarol lehuzzuk es egy hosszukas uveget allitunk bele, ami kisebb mint a belseje, azert, hogy ki tudjon jonni belole a goz. Hosszaba felbevagva, szeletekre szedve talaljuk es kinaljuk.

GOGOSI PUFOASE

INGREDIENTE 

 200 ml lapte 20 g drojdie proaspata/1 piculet drojdie uscata 25 ml ulei 1 lingura zahar 1 ou coaja rasa a unei lamai coaja rasa a unei portocale un praf sare 450 g faina

1. Topeste drojdia si zaharul in laptele cald intr-un recipient
inceptor. Adauga 1/2 din faina, sarea, uleiul, oul si coaja de citrice.
Omogenizeaza si completeaza cu restul de faina.

2. Aluatul va ramane usor lipicios. Da-l la crescut presarat cu
aina si acoperit cu un prosop de bucatarie curat.
3. Dupa 1-2 ore, cand aluatul si-a dublat volumul, rastoarna-l pe
blatul bine infainat si framanta-l cu mainile presarate cu faina,
aducand marginile catre interior.
4. Intinde o foaie cu o grosime de 1-2 cm folosind sucitorul,
adaugand faina ori de cate ori este nevoie. Taie gogosile cu
o forma speciala sau cu un pahar cu gura larga.
5. Asaza gogosile pe platouri presarate cu faina si lasa-le acoperite
 la crescut. Framanta resturile de coca ramase dupa decupare si
intinde o alta foaie, procedand in acelasi mod.
6. Dupa cca 20-30 de minute, cand gogosile au crescut iar, prajeste-le
 la temperatura mica-medie intr-o cratita cu ulei, cu partea c acoperind
cu un capac imediat ce le-ai pus la prajit (e foarte important sa
inmagazinezi toata caldura rezultata, pentru a obtine cele mai pufoase gogosi).
7. Intoarce gogosile si nu mai pune capacul. Pentru urmatoarele transe
procedeaza la fel. Scurge gogosile pufoase bine de tot de lei
si presara-le cu zahar pudra.