Hungarian Goulash is a beef stew seasoned with liberal amounts of paprika which gives it a deep red colour and sweet pepper flavour. Enjoy a bowl of this beef stew served over a bed of egg noodles for a hearty, satisfying meal.
Ingredients
1 tablespoon vegetable oil
1 1/2 lb boneless beef chuck, cut into 3/4-inch cubes
1/2 cup beef broth
2 tablespoons paprika
1 tablespoon Hungarian Hot Paprika
1 1/2 teaspoons salt
1/2 teaspoon caraway seed
1/4 teaspoon pepper
3 large onions, chopped (3 cups)
2 cloves garlic, finely chopped
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup cold water
2 tablespoons all-purpose flour
Egg noodles
Note: If you can’t find Hungarian Hot Paprika increase regular paprika to 3 tablespoons.
Directions
1. In 4-quart Dutch oven or 12-inch skillet, heat oil over medium heat. In batches, sear beef in oil, turning often to brown all sides. Drain excess liquid from pan. Return beef to skillet.
2. Stir in beef broth, seasonings, onions, garlic and diced tomatoes. Heat to boiling; reduce heat. Cover; simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender.
3. In a small bowl, whisk together water and flour until mixed; gradually stir into beef mixture. Heat to boiling, stirring constantly, until mixture thickens.
4. Add egg noodles to boiling water and cook according to package directions. Drain.
5. Serve goulash over cooked egg noodles.
Warm up with this spicy hot chocolate. Chile peppers naturally stimulate the circulation and raise body temperature, so a cup of this sinful pleasure is perfect for cool winter days.
Ancho chile pepper is a staple in Mexican cooking. It has a mild heat and a sweet, fruity flavor – perfect for adding to chocolate.
Ingredients
2 cups whole milk
5 oz. dark bittersweet chocolate, finely chopped
1/4 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon ancho chile powder (if you can’t find, use a pinch of cayenne pepper)
1/2 teaspoon pure vanilla extract
pinch of salt
Directions
1. Slowly heat the milk and whisk in the chopped chocolate pieces over a low heat. Stir well and when it starts to melt, add all the other ingredients; continue stirring until the chocolate is fully melted.
2. Pour hot chocolate into mugs, top with whipped cream, if desired. Serve.
2 tablespoons nutritional yeast, plus 1 Tbsp for sprinkling
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1/4 teaspoon onion powder
Instructions
Preheat oven to 300°F.
Wash kale and dry thoroughly by blotting with paper towels. Remove kale leaves from the tough main stem. Roughly tear the kale into pieces.
Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the oil into all the nooks and crannies of the kale leaves. Set aside.
In a small bowl, add nutritional yeast, salt, pepper, garlic powder and onion powder. Stir to mix well.
Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it’s thoroughly coated.
Arrange kale on baking sheets and spread into an even layer – don’t overlap pieces.
Sprinkle the kale pieces with more nutritional yeast for extra flavor, if desired. Bake for 15 minutes. Remove baking sheets from oven and turn kale pieces over to ensure even baking.
Bake for 5-10 minutes more, or until kale is crispy and golden. Let cool before serving.
Store in an airtight plastic bag for 2 days.
NOTE: If you want to add a little heat and nutty flavour you can add 1/4 teaspoon chili pepper, 1/8 teaspoon cayenne pepper, and 1/4 cup raw cashews. Add together with the nutritional yeast, garlic powder, onion powder, salt and pepper, and pulse in a food processor until finely ground. Proceed to step 5.
These healthy pancakes are easy to make and are great by themselves or served as side dish to your main meal. A great way to get your kids to eat veggies!
Prep time: 15 min ¦ Total Time: 25 min ¦ Servings: 8
Ingredients
2 eggs
8 cups grated cauliflower
6 scallions, finely chopped
1 garlic clove, minced
1/2 cup flour
1/2 teaspoon baking powder
1/3 cup Parmesan cheese, grated
1/4 teaspoon fresh dill, finely chopped, optional
salt and pepper, to taste
2 tablespoons oil, divided
sour cream, optional
Directions
1. Cut the cauliflower into pieces. Discard the hard stems, and reserve the florets. Using a food processor, and working in manageable batches, pulse the cauliflower florets into small pieces that resemble rice.
2. In a large bowl, mix together cauliflower, eggs, scallion, flour, baking powder, garlic, dill, and Parmesan cheese until combined. Season with salt and pepper, to taste.
3. Heat 1 tablespoon of oil in large skillet on medium-high heat. Spoon cauliflower mixture into 4 mounds in skillet, using about 4 tablespoons of the cauliflower mixture for each; flatten each mound into a 4-inch round pancake with a spatula. Cook 3 minutes on each side or until lightly browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining oil and cauliflower mixture.
4. Serve with sour cream or garlic aioli sauce.
For the garlic aioli sauce:
2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste
Directions:
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.
Oh, sweet decadence! This cheesecake boasts a creamy peanut butter filling over an Oreo cookie crumb base topped with chocolate chips and chopped roasted peanuts. Topped with a smooth chocolate ganache and garnished with Reese’s Mini Peanut Butter Cups this cheesecake is a heavenly match of chocolate and peanut butter flavour!
For Cheesecake Filling:
4 pkgs. (8 oz. each) Original Philadelphia Cream Cheese, softened
1 1/3 cup granulated white sugar
1 cup creamy peanut butter
1 ½ teaspoons pure vanilla extract
1/3 cup heavy cream
4 large eggs
1 cup semi-sweet chocolate chips
1/2 cup roasted peanuts, coarsely chopped
For Chocolate Ganache:
½ cup heavy cream
1 ½ cups milk chocolate chips, finely chopped
For Garnish:
Reese’s Mini Peanut Butter Cups
Instructions
1. Adjust the oven rack to the middle position. Preheat the oven to 350°F.
2. In a small bowl, combine Oreo cookie crumbs and melted butter. Press onto the bottom and 1-inch up the sides of a greased 9-inch springform pan. Place in refrigerator while making the cheesecake filling.
3. In a large bowl, using an electric mixer beat together softened cream cheese with sugar until smooth. Mix in peanut butter, heavy cream and vanilla extract. Add eggs, one at a time; beat on low just until combined. Spread semi-sweet chocolate chips and roasted chopped peanuts evenly over cookie crust. Add cheesecake filling and use a spatula to smooth the top.
4. Wrap the exterior bottom and sides of the springform pan with heavy-duty foil. Place the wrapped springform pan into a deep baking pan. Pull out middle oven rack and place the baking pan on the rack. Carefully pour very hot tap water into the baking pan until it comes a little over halfway up the sides of the springform pan.
5. Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Note: If cheesecake begins to brown too quickly, loosely tent aluminum foil around pan.
6. Carefully remove from the oven. Take the springform pan out of water bath and place on a wire cooling rack. Let stand for 15 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of the springform pan. Transfer cheesecake to a serving plate.
7. Add heavy cream to a medium-size saucepan and bring to boil over medium heat. Place half of the milk chocolate chips in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
8. Spread the ganache on top of the cheesecake and allow it to drip down the sides. Let the ganache set slightly. Garnish with Mini Reese’s Peanut Butter Cups. Keep refrigerated until ready to serve.
1. Pour milk into large bowl. Add pudding mix and instant coffee. Beat with wire whisk 2 minutes or until well blended.
2. Add whipped topping; stir gently until well blended. Reserve one-third mousse; spoon remaining mousse into 4 serving glasses. Fit a piping bag with a star tip; fill with reserved mousse and pipe into glasses.
Refrigerate at least 4 hours. Serve with chocolate-covered coffee beans or raw cacao nibs.
Hungarian Goulash is a beef stew seasoned with liberal amounts of paprika which gives it a deep red colour and sweet pepper flavour. Enjoy a bowl of this beef stew served over a bed of egg noodles for a hearty, satisfying meal.
Prep time: 5Cook time: Total time: 
These healthy pancakes are easy to make and are great by themselves or served as side dish to your main meal. A great way to get your kids to eat veggies!
Oh, sweet decadence! This cheesecake boasts a creamy peanut butter filling over an Oreo cookie crumb base topped with chocolate chips and chopped roasted peanuts. Topped with a smooth chocolate ganache and garnished with Reese’s Mini Peanut Butter Cups this cheesecake is a heavenly match of chocolate and peanut butter flavour!
