PINCH AND POUR RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHICKEN PAPRIKASH | JUST A PINCH RECIPES



CHICKEN PAPRIKASH | Just A Pinch Recipes image

This dish is a delicious comfort food. It's easy to make and the perfect weeknight meal to serve your family

Provided by Francine Lizotte @ClubFoody

Categories     Casseroles

Prep Time 15 minutes

Cook Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 19

3 pound(s) boneless, skinless chicken thighs
ground himalayan sea salt, to taste and divided
freshly ground black pepper, to taste (i always use mixed peppercorns)
2 tablespoon(s) canola oil
1 tablespoon(s) clarified butter, divided
3 1/2 cup(s) yellow onions, finely diced
1 1/2 cup(s) red peppers, diced
3 large cloves garlic, pressed
2 tablespoon(s) tomato paste
1 1/2 cup(s) roma tomatoes, seeded and finely diced
1/4 cup(s) unbleached all-purpose flour
3 tablespoon(s) sweet hungarian paprika
1/2 tablespoon(s) smoked paprika, or to taste
1/2 teaspoon(s) hot paprika, or to taste
2 cup(s) low-sodium chicken broth
1/2 cup(s) dry red wine
1 cup(s) full fat sour cream
1/4 cup(s) 35% heavy cream
1 tablespoon(s) fresh chopped parsley, for garnish

Steps:

  • Generously season the thighs with ground sea salt and freshly ground black pepper; set aside.
  • In a Dutch oven over medium heat, add oil and clarified butter. When it gets hot, working in batches, place the thighs and cook until nicely browned on both sides, about 7 to 8 minutes.
  • Transfer the chicken to a plate and set aside while cooking the other pieces.
  • Add the onions to the pot and sprinkle on a generous amount of ground sea salt. Cook for 2 minutes, stirring constantly, and also scraping the bottom of the pot to dislodge any brown bits.
  • To this, add red peppers and sauté for 1 ½ minutes. Add pressed garlic, tomato paste and finely diced Roma tomatoes; sauté for only 1 minute.
  • Add flour and cook for 3 minutes, stirring continuously and scraping the bottom of the pot.
  • A few minutes later, add sweet, smoked and hot paprika and quickly stir for just 30 seconds. Pour in chicken broth and red wine; stir well.
  • Return the chicken thighs back to the pot including any accumulated juices, stir, increase the heat to high and bring the stew to a boil. When it gets there, cover, reduce the heat to medium- low and cook for 45 minutes, stirring occasionally while scraping the bottom of the pot in case it sticks.
  • When the cooking time is up, gently stir in sour cream and heavy cream; taste and adjust if necessary.
  • Serve over a bed of egg noodles, dumplings or spätzle and sprinkle on some fresh chopped parsley.
  • To view this recipe on YouTube, click on this link >>>>https://youtu.be/z8jbjgI1_1s

BLANCHING AND PULVERIZING NUTS | JUST A PINCH RECIPES



Blanching and Pulverizing Nuts | Just A Pinch Recipes image

When a recipe asks for nut flour or powder then it might be found from a store as a finished product but it becomes cheaper to do it yourself, just like the blanching. What is needed is a bowl, a good blender or a mixer with a blade, and a fine mesh sieve. Imagination is the limit. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/835964/P%C3%A4hkin%C3%B6iden%20Kalttaus%20ja%20Jauhatus/

Provided by Annastiina Salonen @Elaini

Categories     Other Side Dishes

Prep Time 15 minutes

Cook Time 23 hours

Number Of Ingredients 4

- shelled and whole nuts by taste
BLANCHING
- hot and cold water
baking soda (opt), depending on the species

Steps:

  • Common blanching: 1. Soak the nuts in a cold water for five minutes. 2. Bring a kettle of water into a boil, about 300 ml for 100 grams of nuts. Add baking soda into the water when needed. When the water is boiling add the nuts. 3. Lower the heat to medium. Boil the nuts – the time varies according to the species. 4. Pour the nuts into the sieve and put them in the cold water for three minutes. 5. The skins can now be pinched off the nuts. If more speed than accuracy is needed then they can be rubbed inside a towel. 6. On a baking sheet make an even layer of blanched nuts, separated from the skins. Leave them on it to dry overnight, giving them a shake for a few times. You may also put them in a 50°C oven from about half an hour to an hour (check by tasting whether they are dry).
  • Known boiling times for nuts: 1 minute: almonds, peanuts, pistachios 3 minutes: hazelnuts* *Add 2 tsp (10 ml) of baking soda per 100 ml of water, watch out for the frothing. The water will darken during the boiling.
  • Blanching chestnuts: Chestnut has a softer and thicker shell. It's also attached to the nut more tightly with the skin. Chestnuts need to be dehydrated before pulverizing. 1. Choose the fresh chestnuts. They have a glossy shells which don't bend or crack when pressed. 2. Make incisions across the convex sides of the shells without cutting through the chestnut inside. Kitchen scissors are a good tool for this purpose. 3. Soak the chestnuts in a cold water for two hours. 4. Bring a kettle of water into a boil. When the water is boiling add the chestnuts. 5. Lower the heat to medium. Boil the chestnuts for two minutes. 6. Dry the chestnuts with a towel at once and and move them over to a hot skillet. 7. Cover the skillet with a lid and roast the chestnuts for about 30-60 seconds until they have opened. 8. The shells can be easily separated by hand while the chestnuts are still hot. 9. If you are making flour cut the chestnuts in half so they can dehydrate faster. Lay them on a baking sheet and dehydrate them at 50°C until they are hard enough to not be snapped in half by fingers.
  • Pulverizing: 1. Make sure that all the nuts and needed tools are as dry as possible. 2. Pour the nuts into the blender. Pulverize them for a short moment at a time and take a pause to scrape the bigger pieces to the center. Repeat for a few times until you get flour that looks fine and hasn't changed into a butter yet. 3. Even if the flour looks fine it has to be thoroughly powdery fine – it's essential for the success of macarons, for example. Sift the flour into a bowl and you'll see how much of the coarse grains is still found inside. 4. Pour coarse grains back into the blender. Repeat the the last steps until the number of grains becomes as small as possible. 5. Use the remaining grains for something else or give them to the birds. Note: If the powdery fine nut flour is needed then it's best to use these tricks also on the ready store bought product to make sure of the quality. It might also have the coarse grains.

More about "pinch and pour recipes"

POKE & POUR JELLO CAKE | JUST A PINCH RECIPES
This is so incredibly easy, and kids love it! (not just kids, it's the cake my husband always requests for his birthday). It's so light, and you can make it whatever flavor you'd like! Have fun!
From justapinch.com
Reviews 5
Category Cakes
  • Frost with Cool Whip. You can top the cake with fresh fruit, if desired.
See details


P&P BLOG TAGGED"RECIPES"| PINCH & POUR
From pinchandpour.com
See details


RECIPES ARCHIVE - PINCH OF NOM
All our recipes in one handy place! Select the category images below to view some amazing recipe ideas and to find out more about each category. Search By Ingredient ... except with prior written permission of Pinch Of Nom.
From pinchofnom.com
See details


PINCH OF NOM - THE BEST SLIMMING RECIPES
The Best Slimming Recipes. All are Slimming & Weight Watchers friendly and low calorie. Breakfast, lunch, dinner, fakeaways, desserts and many more!
From pinchofnom.com
See details


PINCH OF YUM - A FOOD BLOG WITH SIMPLE AND TASTY RECIPES.
Fresh, flavorful and (mostly) healthy recipes made for real, actual, every day life. Helping you celebrate the joy of food in a totally non-intimidating way.
From pinchofyum.com
See details


SPICY GLAZED CORN RECIPE | PINCH & POUR
Oct 23, 2014 · Ingredients: 1/4 cup Pinch & Pour Roasted Sesame Oil 1/4 cup hoisin sauce 1/4 cup honey 1/4 cup Pinch&Pour Serrano Honey Vinegar 2 Tablespoons reduced sodium soy sauce 2 Tablespoons lime juice 8 ears corn 2 teaspoons toasted sesame seeds 1/2 to 1 Serrano chille, minced 2 green onions, sliced thinly Method: Heat
From pinchandpour.com
See details


OIL TO BUTTER CONVERSION | PINCH & POUR
Oct 23, 2014 · Fargo Store 2603 Kirsten Lane Suite 103 Fargo, North Dakota 58104 701.356.7779. Hours Mon-Fri: 10:30 am - 6 pm Sat: 10:30 am - 4 pm Sun: closed [email protected]
From pinchandpour.com
See details


PINCH OF NOM STARS REVEAL THEIR FAVOURITE LUNCH RECIPES ...
Dec 05, 2021 · Put the potatoes in a saucepan with enough water to cover, add a pinch of salt and bring to the boil. Cook for 15-20 minutes until soft. While the potatoes are cooking, cook the onions.
From thesun.co.uk
See details


PINCH OF NOM STARS REVEAL THEIR FAVOURITE LUNCH RECIPES ...
Dec 05, 2021 · Bring to the boil, turn down the heat to a simmer and place the lid on the pan. Cook for 35-40 minutes, until the potatoes are tender and the chicken is cooked through. Take the pan off the heat, remove the bay leaves and discard. Transfer the chicken thighs to a bowl and shred the meat with two forks.
From the-sun.com
See details


EASY BREAKFAST POTATOES RECIPE - PINCH AND SWIRL
Feb 09, 2018 · Add raw potato cubes to a saucepan and pour in enough water just to cover them. Add a generous pinch of salt. Bring to boil over medium-high heat. Reduce heat slightly and simmer for 7-9 minutes, until potatoes are tender on the outside, but still firm in the center. With the lid, carefully strain out the water.
From pinchandswirl.com
See details


EASY CHASHU PORK (NO ROLLING REQUIRED!) - PINCH AND SWIRL
May 24, 2021 · Pour soy sauce mixture over (the liquid should come about half way up the side - add a bit more water if it doesn't) and add garlic, green onions and ginger to liquid. Cover pot and place in the center of preheated oven. Cook for 1 ½ hours; then flip pork belly to meat side and cook 1 hour more (see recipe note #2).
From pinchandswirl.com
See details


EASY BRIOCHE BUN RECIPE (NO KNEAD) - PINCH AND SWIRL
Jun 15, 2020 · Step 4: Pour warm water mixture into dry ingredients and stir with a wooden spoon or rubber spatula until fully combined. Cover and let rise in a warm place until doubled in volume. (Or cover and refrigerate for 12 to 24 hours.) Step 5: Turn risen dough out onto lightly floured work surface.
From pinchandswirl.com
See details


EASY SUGAR COOKIE ICING (WITHOUT CORN SYRUP) - PINCH AND SWIRL
Dec 03, 2018 · Step 1: Melt butter in a small saucepan over medium heat. Add remaining icing ingredients (confectioners sugar, water and vanilla) and whisk until smooth and shiny (all sugar has dissolved). Remove from heat and allow to cool slightly. Step 2: Transfer slightly cooled icing to small pitcher for drizzling over sugar cookies.
From pinchandswirl.com
See details


CRANBERRY AND POMEGRANATE SAUCE - PINCH OF NOM
Place the cranberries in a pan and pour over the orange and pomegranate juice. Stir in the sweetener, orange zest and cinnamon and set on a low heat bringing to a slow boil. Lower the heat to a simmer and cook for 5 minutes until the cranberries begin to pop and are tender. Pour into a bowl and pop in the fridge until ready to use.
From pinchofnom.com
See details


BAKED ZITI (WITH RICOTTA AND MEAT SAUCE) - A PINCH OF HEALTHY
Of course, for best results, follow the original recipe as is. Making baked ziti. Preheat the oven to 375°F. Spray a 9×13-baking dish with cooking spray and set aside. Bring a large pot of water to a boil. Once the water is boiling, add in a pinch of salt. Pour in the pasta and cook the pasta until al dente then drain the pasta using a colander.
From apinchofhealthy.com
See details


CREAMY COD AND SPINACH - PINCH OF NOM
We’ve worked our Pinch of Nom magic on this delicious fish dish, swapping out a couple of key ingredients for lower calorie options. The result is this flavourful Creamy Cod and Spinach, which comes in at just 232 calories per portion. White fish is already super slimming friendly. It’s high in protein but really lean, so it’s filling but ...
From pinchofnom.com
See details


RASPBERRY AND BLUEBERRY BAKED CHEESECAKE - PINCH OF NOM
Pour the mixture onto the biscuit base and place on a baking tray. Place on a low shelf in the oven and bake for 50 - 60 minutes until it’s set around the edges but still wobbly in the centre. Remove from the oven and leave to cool on the baking tray for 1 1/2 hours.
From pinchofnom.com
See details


SPANISH CHICKEN AND RICE RECIPE - LOVEFOOD.COM
Add the remaining oil to the pan, stir in the onion, garlic and chorizo and fry gently for 3 minutes. Pour in the rice, stir for a minute, then add the chicken stock, lemon juice, smoked paprika, olives and peppers, and season with salt and pepper. Stir and return the chicken to the pan on top of the rice.
From lovefood.com
See details