Ok, Laura, I'm biting the bullet. I'm going to post a menu for the week. Do I have to confess if it goes awry? :D I love to cook, but I must confess, I am a very much fly-by-the-seat-of-my-pants type of cook. So much depends of what I feel like cooking, the type of day I'm having with work, etc., etc. Ya, I know, all excuses. But I'm gonna give this a try. Maybe this way, I won't be running to the neighbor's to borrow and ingrediant I discovered I didn't have in the middle of making something. :P
Monday: Lecso' (A yummy Hungarian dish that makes use of all the wonderful yellow peppers available right now)
Tuesday: Chicken Burgers with tomatoes, lettuce, buns, pan fried potatoes, veggies and dip
Wednesday: Pork Chop StirFry (using left over pork chops from the weekend)
Thursday: Sauced chicken, pasta, pickles
Friday: Mini Pizzas, garden salad
Saturday: Leftover, clear out the fridge day.
Sunday: Always up in the air 'cause we never know what we're doing after church. This is usually decided late Saturday.
-1 kg sausage ring (such as farmer's or ukranian or garlic, your choice) sliced into bitsize rounds
-2 Tbsp oil
-1 large onion, diced
-2 lbs. (approx. 6 large)sweet yellow peppers (Hungarians use sweet yellow banana peppers but if that is unavailable just use yellow or even orange)
-2 tsp. Hungarian red paprika
-2 large tomatoes, cut in chunks (I've used whole canned, drained. It works but fresh is best)
-1/2 tsp. salt
-1/8 tsp. cayenne or 1 small hot banana pepper (wash hands well after handling, don't touch your eyes, trust me!)
Fry sausage rings and onion in a deep fry pan or dutch oven over med. heat, stirring often until onion is transparent.
Meanwhile, wash and dry peppers, slice off tops, deseed, and slice into rings or strips taking off membrane if necessar.
Add peppers to onions and sausage and stir fry them, do not cover pot. When the peppers have collapsed and are getting tender, stir in salt, paprika and the tomatoes. Cook until the tomatoes are mushy and juice has been let out.
Add egg, turn to low and stir gently until egg is cooked. Serve beside or on top of rice.
*Depending on the region of Hungary, some do not add the egg and consider it a travesty. I grew up with the egg added and prefer it that way.
**If you're children do not like peppers, just serve in their dishes with the rice, sausage and sauce. You also might want to omit the hot pepper/cayenne.
Sauced Onion Chicken
-1.5 kg (approx. 3 1/2 lbs.) chicken thighs and/or drumsticks, skin removed
-3/4 tsp. garlic powder
-1 tsp. salt
-fresh ground pepper to tast
-1 can cream of mushroom soup
-1 can tomato soup
-4 green onions and tops
-1/2 - 1 small onion
- 1 fresh tomato cut in small peices (must be fresh)
-cooked pasta, noodles, or rice
After cutting skin off of chicken, place in small roaster. Sprinkle with seasonings.
Chop onion (amount varies on how oniony you want it. Using a whole onion is quite sharp with onion flavor). Chop green onion and tops. Combine with soups and tomato and stir gently.
Pour over chicken and bake in 350F oven until chicken is tender. Approx. 1 1/2 - 2 hours.
For more menu plans and recipes over if you'd like to participate head on over the Laura's I'm An Organizing Junkie and link on or read on!