beef paprika

As part of my high-protein experiment, I made beef paprika today based on a recipe I found online.  Although it takes a while to simmer, the actual prep is really easy.  The taste is good: a sweetness that reminds me of BBQ, but with the genuineness of a hardy goulash.

oma's stuffed peppers

Here's what you'll need for the stuffed peppers:

- 1kg/2lbs ground meat (beef or mixed)
- 6-8 bell peppers (whatever color you like)
- 1 cup rice
- 1 onion, chopped
- tomato paste
- ketchup

- 2-3 tablespoon of flour
- salt, pepper, paprika, parsley

First, we'll make the meatballs because they'll take 45 min - 1 hour to boil. In a bowl, mix the meat, chopped onion, rice, seasoning, and parsley. Before you get your hand all meaty, put a big pot of water with a dash of salt to boil. Then mix everything with your hands. The size of the meatballs will depend on the size of your bell peppers. (I usually make a few without peppers.) While they boil, hang out, listen to music, or do some homework if you're feeling productive.

After about 45 minutes, start preparing the bell peppers. Some people like to save the tops as lids because they think it's "cute," but I just throw them away. Wash inside and out. If you have giant bell peppers, you could even cut them in half. When the meatballs are done, take them out of the water. Take about a cup or two of the broth and put it in a sauce pan. Fill the original pot (still with the rest of the broth) up with wather and boil the peppers.

In the sauce pan with the broth, add about half a cup of ketchup and a small can or two of tomato paste. Whisk in a table spoon or two of flour and boil for a minute. When the peppers are soft (maleable, but not falling apart), drain the water and introduce a meatball to each pepper; cover with sauce. Finished.

party dips double feature - part 1 - guacamole

So, I was invited to a friend's BBQ this week. She asked me to bring the tomato butter I'd made last Summer (see Part 2), which is quick and easy. But I wanted to bring something different, too. I was trying to think of something new and maybe exotic, and ended up on guacamole. Although really common in the States, it's relatively unknown here in Germany (even though Tex-Mex is becoming pretty popular).

The only thing to watch out for are the avocados. Not only are they expensive (alright at $1 each in the US, but 1.49Euro/$2.12 in Europe), but if they are over- or under-ripe they can't be used. I like the smaller black ones best. Choose ones that aren't too hard to the touch, but avoid mushy ones. I always buy an extra one because inevitably one or two will be bad. Also, be quick with the lime juice -- brown guacamole looks gross.

Here's what you'll need:
4 - 5 avocados (or more depending on amount)
2 - 3 limes
1 big tomato
1 medium onion (I like red ones)
Goya Adobo powder (see below)
pepper


The process is pretty easy. As with most of the things I cook, I don't really measure. Cut the avocados in half length-wise and twist apart - save the pit if you want an avocado tree! Hold it in your hand and hatch the inside with a knife into squares; scoop out into bowl with spoon. Roll a lime on the counter to get the juice going, cut in half. Sprinkle a little over each avocado in the bowl to keep it from getting brown. Mash them with a fork, or puree them with a blender/mixer if you want to get fancy (I like it chunky).

Then just add the seasoning and pepper to taste, chopped onion, and chopped tomato (without seeds). All the Adobo really is, is salt, garlic powder, and some oregano. If you don't have it, just use those things.  I don't know about you, but my kitchen always ends up looking like crap after I make it, but it's worth it.  Maybe fill it into a nicer bowl (see next Part 2), bring some tortilla chips, and you'll be the hit of the BBQ.