Braised Paprika Chicken

INGREDIENTS

• 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 3/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 1 tablespoon butter
• 4 cups finely diced onions
• Pinch of sugar
• 1 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon dried marjoram
• 1 cup reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons finely minced fresh parsley, dill and/or chives

PREPARATION

Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.

http://www.eatingwell.com/recipes/braised_paprika_chicken.html

Apple cinnamon crumble

6 medium (750g) granny smith apples, peeled, cored, cut into wedges
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar

Basic crumble topping
50g butter, chilled, chopped
1/4 cup firmly packed brown sugar
1/4 cup plain flour
1 cup rolled oats

Preheat oven to 180°C/160°C fan-forced. Combine apple, lemon juice, cinnamon and sugar in a saucepan over medium-low heat. Stir until sugar has dissolved. Cook, covered, for 8 to 10 minutes or until apples are just tender. Transfer to a 6cm-deep, 6 cup-capacity ovenproof dish

Make basic crumble topping: Using your fingertips, rub ingredients together in a bowl until mixture resembles coarse breadcrumbs.

Sprinkle over apple. Bake for 20 to 25 minutes. Set aside to cool for 5 minutes. Serve with cream, custard or ice-cream.

http://www.taste.com.au/recipes/19705/apple+cinnamon+crumble

Beef & Cabbage Stir-Fry with Peanut Sauce

INGREDIENTS

• 1/4 cup smooth natural peanut butter
• 1/3 cup orange juice
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 4 teaspoons canola oil, divided
• 3 cloves garlic, minced
• 1 pound sirloin steak, trimmed and thinly sliced (see Tip)
• 1 small head Savoy cabbage, thinly sliced
• 2-5 tablespoons water
• 2 medium carrots, grated
• 1/4 cup chopped unsalted roasted peanuts, (optional)

PREPARATION

1. Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
2. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.
3. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).

Pumpkin Carrot Cake

Pumpkin Carrot Cake

Ingredients 
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
3 eggs
1/2 cup (125 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
2 cups (500 mL) grated carrots
1 cup (250 mL) canned pumpkin puree

Preparation 
In large bowl, beat together granulated sugar, brown sugar, eggs, oil and vanilla until smooth. In separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg; pour over egg mixture and stir just until moistened. Stir in carrots, pumpkin and pecans. Spread in greased 13- x 9-inch (3.5 L) metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack.