Tag Archives: Entree

Spaghetti alla Carbonara

One of my favorite dishes – period. Spaghetti alla Carbonara (the wife of the charcoal burner) has most of the important ingredients/allergens: Pasta, egg, cheese, bacon – and it’s prepared in minutes!

While you cook your pasta (spaghetti or maybe linguine) al dente, put a little olive oil in a pan and cook bacon, 2 minced cloves of garlic, and a little chili flakes over medium heat. Mix 2 eggs with a tbsp of milk and 2 tbsp of the pasta water, salt and pepper. When you tasted the pasta for doneness drain it, but leave a little water in the pot. Add the contents of the pan as well as the egg mixture into the pasta and add your parmesan. Mix well and add parsley, salt, and pepper to taste. Buon appetito!

Pineapple Chicken Curry

Improvised a nice curry for dinner tonight, so no measurements, just inspiration :)

I marinated chicken with curry powder, garlic, salt, pepper, soy sauce and browned it. Next I added a lot of veggies (onions, carrots, red pepper, zucchini, pineapple -fruit, I know). Added chicken stock and coconut milk and seasoned it in the end with some of the pineapple juice, sesame oil, salt, pepper, and a little sugar.

For the rice I used chicken stock, curry powder, salt, and raisins and added a little coconut milk and pineapple juice as well after cooking.

The family liked it as well, except Sarah who doesn’t like raisins in savory food anymore since today ;)

Spicy Slowcooker Goulash

I was very happy with how my slowcooker Gulasch (German spelling) turned out today. Since my wife didn’t want beef, I cooked it quite spicy and shared it with our neighbor ;)

Ingredients:

  • 1-2 lbs beef (London broil), cubed
  • 1 Onion, finely copped
  • 1-x cloves of Garlic, finely chopped
  • 2 stalks of Celery, chopped
  • 2 medium Carrots, chopped
  • 1 can of diced Tomatoes
  • 1/2 can of Tomato Paste
  • 2 Cups of Beef Broth
  • 1 Bay leaf
  • 1 tbsp Marjoram
  • 1-x dried Chili, without stems (add all things spicy, like hot-sauce and chili powder as much as you can take)
  • 1 tbsp Paprika
  • 1 tsp Sugar
  • Salt & Pepper

Brown Onions, Garlic, Carrots and Celery in some Oil for 5min. Add Beef and brown. Add a little red wine, if you want or just the broth and cook loose the brown bits. Mix the contents of the pan and everything else together in the slowcooker.
Cook on low for 8 hrs. If the sauce is not thick enough at the end, cook it on high for a while.
Serve with Sour Creme and Semmelknödel or Spätzle :)

German Cabbage Cake – Krautkuchen

Recipe from my mom, typical in the Swabia region around Stuttgart, Germany.

Dough – mix all ingredients together and refrigerate for at least 45min.

  • 250 g – 1/2 lb flour
  • 120 g – 1/4 lb butter
  • 1 egg yolk
  • 1/2 tsp salt
  • 75 ml – 1/3 cup water

For the filling:

  • 1 kg – 2 lbs (white) cabbage, finely grated
  • 2 tsp oil OR 1/2 lb diced bacon
  • 1 tbsp flour
  • 300 g – 0.6 lb sour creme
  • 3 eggs
  • 1 egg yolk
  • Caraway, salt, pepper to taste
  • butter to grease the form

Saute cabbage with the flour in oil or the rendered bacon for 20min. Preheat oven to 200C/400F. Mix sour creme with the eggs and the extra yolk with the still warm cabbage mixture. Add spices to taste.

Roll out the dough and put it into an 11″ spring form, forming a nice crust all around. Add the filling and bake for ca. 45min.

Baking Krautkuchen

Enjoy!

Slow Cooker Moroccan Chicken with Apricots

Here goes my Moroccan Chicken with Apricots:

Put into the slow cooker in this order
– One medium onion, chopped
– Two large carrots, chopped
– One medium chicken, 3-5 lbs, washed and patted dry
o Salt and Pepper chicken inside and out
o Mix 1.5 tsp ground coriander, 1.5 tsp ground cumin, 1 tsp cinnamon, ½ tsp dried garlic and ¼ tsp ground nutmeg and rub chicken inside and out
o Put on carrots breast down
– One cup of dried apricots, add around the chicken
– Mix and pour over chicken and apricots
o one cup of dry red wine
o ½ cup of chicken broth
o Two tsp honey (use less, if you don’t like it too sweet – depending on the sweetness of the apricots)

Cook 3.5 hrs on high or 7 hrs on low (Chicken breast should reach 165F).
Top with fresh Cilantro before serving. Goes well with rice our couscous.

Moroccan Chicken with Apricots