TEMPEH PAPRIKASH
Serve this stew hot with buttered hot noodles or over steamed potatoes. Top with a dollop of (soy) sour cream, if desired. Recipe adapted from Vegetarian Times magazine.
Provided by Sharon123
Categories Tempeh
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- In large saucepan, bring vegetable broth to a simmer. Turn off heat; cover to keep warm.
- In medium bowl, combine oil, vinegar, cider, 1 tablespoon paprika, salt, 1 1/2 teaspoons caraway seeds, 1/4 teaspoon thyme, 1/2 teaspoon pepper and 1 tablespoon garlic. Add diced tempeh and toss to coat.
- In large, shallow baking dish, place tempeh with liquid in single layer. Bake, uncovered, until all liquid has been absorbed, about 25 minutes. Check often, making sure cooking liquid does not burn.
- Meanwhile, in large Dutch oven, combine onions, 1 1/2 teaspoons hot paprika, caraway, thyme and pepper and 1/4 cup hot broth. Cover and cook over medium heat until onions are softened, about 10 minutes. Add tomato paste and stir well. Reduce heat to low and cook, covered, 10 minutes.
- In small bowl, dissolve cornstarch completely in cold water and add to hot broth. Stir with whisk, increase heat slightly and return mixture to a simmer. Cook, whisking, until broth thickens, about 2 minutes.
- Add broth to pan with onions and stir until mixture is well blended. Remove tempeh from oven and add to pan, along with remaining cooking liquid; stir well.
- Cover pan and bake, stirring occasionally, 45 minutes. Serve hot.
Nutrition Facts : Calories 306.2, Fat 17.8, SaturatedFat 3, Sodium 1012.4, Carbohydrate 25.4, Fiber 3.6, Sugar 6.9, Protein 16.7
BEEF NOODLE PAPRIKASH
Make and share this Beef Noodle Paprikash recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In dutch oven, brown beef with garlic, onions, and green pepper.
- Cook and stir until beef is done, drain off excess fat.
- Stir in paprika and thyme.
- Add broth and noodles; bring to a boil.
- Reduce heat to low and simmer for 10 minutes, stirring occ.
- Mix sour cream with flour; stir into noodle mixture.
- Simmer for 3 more minutes, stirring until thickened.
Nutrition Facts : Calories 468.7, Fat 27.9, SaturatedFat 12.2, Cholesterol 116.1, Sodium 900, Carbohydrate 26.1, Fiber 3.9, Sugar 4.9, Protein 28.8
CHICKEN PAPRIKASH
A lower in calorie twist on the traditional Hungarian favorite. Half hour start to finish, serve with buttered egg noodles.
Provided by LAURIE
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine flour, 1 teaspoon paprika and black pepper in large resealable plastic bag.
- Add chicken pieces; shake to coat.
- Remove from bag and shake off excess flour. Melt butter in a large skillet over medium heat.
- Add chicken; brown 4 to 5 minutes per side or until chicken is tender.
- Remove from skillet.
- Add onion; cook until tender.
- Reduce heat to low.
- Stir in chicken broth, sour cream and remaining paprika; mix well.
- Cook until just heated through.
Nutrition Facts : Calories 283.8, Fat 16.7, SaturatedFat 6.8, Cholesterol 90.3, Sodium 160.8, Carbohydrate 6.8, Fiber 0.7, Sugar 0.7, Protein 25.6
BLACK EYED PEAS WITH HERBS
This Moroccan dish is adapted from Madhur Jaffrey's World Vegetarian. I serve this stew-like dish over rice for a delicious hearty vegetarian meal.
Provided by ratherbeswimmin
Categories Moroccan
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain black-eyed peas.
- Soak peas overnight in water that covers by 5 inches.
- Drain peas and discard soaking liquid.
- In a large pot, add the peas and 4 1/2 cups water; bring to a boil.
- Cover, turn the heat down to low, and simmer for 40 minutes or until the peas are tender; set aside without draining.
- Add the oil to a large skillet and put over medium-high heat.
- When the oil is hot, add in the chile and stir once; it should darken and puff up immediately.
- Quickly add in the garlic and stir once.
- Add the black-eyed peas and all the cooking liquid, the bay leaves, oregano, thyme, paprika, and salt.
- Stir mixture and bring to a simmer.
- Simmer gently, uncovered, for 20 minutes.
- Serve hot.
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