Goulash Soup (Gulaschsuppe)

I love this soup. It is great as is or it can serve as a launching point by adding veggies of your choice (I'm looking at you parsnips!) I've been using Target's stew meat that comes in 1 or 1.5 lb packages. I only have to cut up some of the pieces for my preferred size. Cut as you see fit. You are, after all, the one who adds panache to your goulash.
You will be building up fond on the bottom of the pot on and off as you add ingredients. This is totally normal.

• 1.5 - 2.0 lb stew meat cut into 1/2 inch pieces & fat removed (or start with your own chuck roast and cut up yourself)
• 1 1/2 - 2 medium onions halved at equator and sliced pole to pole. 
• 2 garlic cloves minced or pressed
• 2 tablespoons of sweet Hungarian paprika
• 1/2 teaspoon of hot Hungarian paprika (or equal measure cayenne)
• 1/2 teaspoon of thyme
• 1/2 teaspoon of marjoram
• 1 teaspoon of caraway seeds
• 2 tablespoons of all purpose flour
• 3 tablespoons of tomato paste
• 1 cup of petite diced tomatoes (with or without juice, up to you)
• 6 cups of cold water
• 1.5 tablespoons beef broth base (Beyond Bouillon) 
• 1-3  liberal dashes of Worcestershire sauce
• 1 tablespoon of tomato ketchup
• Salt and Pepper to taste through the cooking process
• Sour cream for garnish (optional)

1. In a dutch oven or stock pot over medium-high heat, brown the beef in batches and remove to bowl. 
2. Sauté onions in same pot till softened. Add garlic and cook for another 1-2 minutes.  
3. Return beef to pot with onions and reduce heat to medium. 
4. Sprinkle in both sweet and hot paprika and/or cayenne if using. Stir and cook together for 1 - 2 minutes. 
5. Sprinkle in flour, thyme, marjoram and caraway seeds. Stir to coat evening and cook for 1 - 2 minutes. 
6. Stir in tomatoes and tomato paste. Pour in cold water and  beef base. 
7. Scrape bottom of pot to remove anything that's stuck. Add Worcestershire sauce and ketchup. Reduce heat to low and let it simmer for 1 - 1 1/2 hours.
8. Garnish with sour cream and serve with bread.

Poorly plated photo

Cleanup is super easy. Just the items below and the dutch oven. 

I'll be adding some parsnips and maybe carrots off and on to change this up. 

Clean up is a breeze!

Brazilian Fish and Shrimp Stew

This is one of my favorite seafood dishes. It is absolutely delicious and fairly easy to prepare. The pepper "sauce" is more like a thin relish. It can be made in advance and goes great on eggs. Double the recipe and use the rest later. I was unable to locate a 14.5 ounce can of whole peeled tomatoes so I used a can of diced tomatoes with their juices. I was also unable to locate whole hot cherry peppers in nearby grocery stores. I wound up ordering some from Walmart for pickup. I originally found this recipe on Cooks Country.


Ingredients
-For the Pepper Sauce
4 pickled hot cherry pepper (3 ounces)
½ onion, chopped coarse
¼ cup extra-virgin olive oil
⅛ teaspoon sugar
Salt to taste

-For the Stew
1 pound large shrimp (26 to 30 per pound), peeled, veins and tails removed
1 pound skinless cod fillets (about 1 inch thick), cut into ¾-inch pieces
2 garlic cloves, minced or pressed
Salt and pepper
1 onion, chopped coarse
1 (14.5-ounce) can whole peeled tomatoes or diced tomatoes
¾ cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 green bell pepper, stemmed, seeded, and cut into ½-inch pieces
1 (14-ounce) can coconut milk
2 tablespoons lime juice

Ingredients

Directions
FOR THE PEPPER SAUCE: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.

FOR THE STEW: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl, and set aside.
Process onion, tomatoes and their juice with ¼ cup cilantro in food processor until finely chopped. Will look like a thin salsa.

Heat oil in large Dutch oven or stock pot over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened. Add onion-tomato mixture. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).

Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.

Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro. Season with salt and pepper to taste.

Poorly photographed final product

Firehouse Chili Cornbread Casserole

I thought the ratio of cornbread to chili too high. Thicker than I'd like. If I make it again I'll use a deeper and smaller (less surface area) dish with 1/2 the amount of cornbread batter.

FoodWishes Youtube video
All Recipes for amount as written steps

Difficulty: Easy Peasy. Make the chili, make the batter, top with the batter in a casserole dish and bake. Had most ingredients on hand, so shopping was negligible.

Cleanup: The timing for this gave plenty of time to "clean as you go". By the time the casserole is done in the oven you'll have a clean kitchen.

Ingredients

Finished in casserole dish

Plated in unwiped bowl.