Crockpot Recipe: Classic Hungarian Goulash

This easy and delicious version of Hungarian goulash is a snap to make in the crockpot, and makes a great, hearty meal for a cool fall evening!

Classic Hungarian Goulash - In the Crockpot

(Serves 6-8.)

Ingredients:

Hungarian Goulash. (Photo credit: Wikipedia)

2 lbs beef stew meat, cubed
1 cup chopped onion
2 Tbsp all-purpose flour
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 (14.5 oz) can diced tomatoes, undrained
1 bay leaf
1 cup sour cream
hot cooked wide egg noodles
freshly chopped flat leaf parsley to garnish

Directions:

• Put the beef and onion in crockpot.
• In a bowl, stir together the flour, paprika, garlic powder, salt and pepper, then sprinkle into crockpot and gently stir to coat the beef well.
• Pour the diced tomatoes into the crockpot, carefully distributing evenly over the beef, then add the bay leaf.
• Cover and cook on LOW for 7 to 8 hours or until beef is fork tender.
• Take bay leaf out and add sour cream to crockpot, stirring gently.
• Allow sour cream to get warm, then turn heat off and serve immediately.
• Spoon over hot cooked wide egg noodles and sprinkle fresh parsley on top of each serving.

Recipe: Quick & Simple Thai Noodles

If you're looking for a hearty snack, a fast vegetarian lunch, or a quick light dinner with an Asian flair, this easy recipe hits the spot. You may have most of the ingredients already on hand, and it only takes a few minutes to put this exotic tasting dish together. If you want peanuts in it, but don't have any handy, try using crunchy peanut butter instead of the smooth kind.


Quick & Simple Thai Noodles
(Serves 2.)

Ingredients:

4 cups water
2 (3 oz) packages ramen noodles (without seasoning packets)
2 cups bagged coleslaw mix, or shredded cabbage
3 Tbsp peanut butter
4 tsp freshly squeezed lime juice
1 Tbsp chili sauce (or to taste)
peanuts, optional

Directions:

1.  Put water in a large saucepan and bring it to a boil.
2. Remove saucepan from the heat, add the ramen noodles, stir to break up, cover saucepan and set aside for 2 minutes.
3. Drain the ramen noodles into a colander placed in a bowl, reserving the liquid.  
4. Dump the drained ramen noodles into a big bowl and add 1/2 cup of the reserved liquid.
5. Add the remaining ingredients to the bowl with the ramen noodles and toss well until the peanut butter melts.
6. Taste and season with salt and pepper if needed. Sprinkle with chopped peanuts if desired. Serve warm.

Recipe: Healthy Harvest Squash Lasagna with Leeks

This unique take on lasagna combines tasty fall farmer's market veggies like squash and leeks, for an interesting twist on an old classic. Great for vegetarians or a "Meatless Monday" meal. Enjoy the creamy sauce with the sweetness of butternut squash and the mild flavor of leeks in this tasty fall treat!

Healthy Harvest Squash & Leek Lasagna
(Serves 8-10.)

Ingredients:

Cucurbita moschata 'Butternut' squash. (Photo credit: Wikipedia)

10 oz lasagna noodles
1 medium (2 lb) butternut squash, peeled, cut in half lengthwise and seeds removed
2 Tbsp unsalted butter
5 medium leeks, cleaned well and sliced
1/2 cup all-purpose flour
4 cups whole milk
1 tsp dried thyme
1 tsp salt
3/4 tsp freshly grated nutmeg
1/2 tsp ground black pepper
6 oz grated Parmigiano-Reggiano cheese
1/4 cup toasted pine nuts

Directions:

• Preheat oven to 350 degrees. Coat a 9x13 baking dish with non-stick cooking oil.
• Bring a large pot of water to a boil, turn off heat, and set noodles in the pot.
• Grate the seeded butternut squash into a bowl, using the largest holes on a box grater.
• Melt unsalted butter in a Dutch oven over medium heat and add leeks, cooking until softened, about 5 minutes, stirring often.
• Sprinkle in flour to Dutch oven and stir together with leeks, continuing to cook for about 1 to 3 minutes or until flour begins to turn yellow.
• Start pouring in the milk, whisking while you add it, cooking until mixture thickens, about 5 to 7minutes.
• Continue to whisk and add the thyme, salt, nutmeg, and pepper, then remove from the heat.
• Put together the lasagna in the prepared baking dish by layering in this order:

• 1/3 noodles, 1/3 sauce, 1/2 squash, 1/3 cheese
• 1/2 remaining noodles, 1/2 remaining sauce, all pine nuts, all remaining squash, 1/2 remaining cheese
• all remaining noodles, all remaining sauce, all remaining cheese.

• Cover with parchment paper then foil, and bake the lasagna covered for 45 to 50 minutes.
• Uncover and bake for another 30 to 40 minutes or until bubbling and lightly browned. 
• Let stand for 8 to 10 minutes before cutting and serving.

Recipe: Broccoli Ricotta Over Spinach Noodles

This is a great spring or summer meal - lovely green broccoli and spinach noodles are set off with creamy white ricotta, and with mild flavors and milk and cheese, even the kids may like this broccoli dish.

Broccoli Ricotta Over Spinach Noodles
Ingredients:

4 cups fresh broccoli florets, cut small
2 Tbsp butter
1/2 cup onion, diced fine
1 garlic clove, minced
3 Tbsp all-purpose flour
2 Tbsp parsley, chopped
1/2 tsp salt
1/2 tsp oregano leaves, crushed
3/4 cup milk
1 1/2 cups ricotta cheese
8 oz spinach noodles, any shape, cooked
Optional: Parmesan for sprinkling on top

Directions:

1. In large saucepan over medium-low heat, melt butter and add broccoli florets. Cook stirring for 5 minutes or until broccoli softens a bit.
2. Add onion and garlic and cook for 1 minute more.
3. While stirring, sprinkle in flour, stir to combine, then add parsley, salt, and oregano.
4. Turn heat down to low, and slowly pour in milk, stirring constantly; continue stirring until milk thickens.
5. Gently stir in ricotta cheese, stirring until melted.
6. Serve broccoli ricotta sauce over hot cooked spinach noodles.
7. Sprinkle with freshly grated Parmesan cheese if desired.

Recipe: Asian Chicken And Edamame Linguine Skillet

This tasty recipe will give you the flavors of the far East, with the fresh, bright flavor combinations of soy sauce and rice vinegar, accented with mild Chinese cabbage and chicken. These ingredients are all easy to find at any American supermarket, but if you can find them, you can also substitute rice noodles or thin egg noodles for the linguini for a more authentic Asian flair.

Asian Chicken And Edamame Linguine Skillet
(Serves 4.)

Ingredients:

8 ounces linguine
2 (8 oz each) boneless skinless chicken breasts, sliced in thin strips
1 tbsp cornstarch
kosher salt and freshly ground black pepper
2 tbsp olive oil
2 garlic cloves, minced
1 small red onion, cut in half and sliced thin
1 pound napa cabbage, shredded thinly
2 tbsp rice vinegar
2 tbsp soy sauce
2 cups frozen shelled edamame

Directions:

•  Cook noodles in a large pot of salted boiling water according to package instructions, leaving them just al dente; drain and rinse under cold water, draining well, then set aside.
• Toss chicken strips with cornstarch in a medium bowl, then season with salt and pepper. 
• Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Cook chicken two to four minutes in batches until lightly browned. Transfer chicken to a plate and reserve remaining juices in skillet.
• Add remaining 1 tablespoon olive oil to skillet, then saute garlic and onion one to three minutes until soft. 
• Add napa cabbage and cook three minutes, stirring frequently, until tender.
• Add to the skillet the vinegar, soy sauce, edamame, noodles, and chicken, then season with salt and pepper as needed. 
• Cook about four minutes until noodles and edamame are well-tossed and warmed through.