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smilingfork: Slambuc Difficulty: ★★★☆☆ (easy) Slambuc (“SHLUM-BUTZ”) is a traditional dish of shepherds on Hungary’s great plain, called Alföld (lowlands). Originally made with only huge amount of ‘lebbencs’ pasta (a whole spread dried pasta torn into random parts), small amount of pork fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well. Slambuc is really heavy meal – a native Hungarian shepherd’s meal. Originally ‘slambuc’ has to be made in a bigger pot ( big pot, cauldron). The traditional recipe only contains potato, pasta (‘lebbencs’), bacon (with a bit more fat), onion and paprika, but you can try to make something special on your own from the ‘base’ recipe. You can drop some dry sausage pieces, tomato in it, or only salami or just onion and leek. My recipe is quite similar to the original one: just contains extra salami and red paprika. Cooking time is traditionally 2-3 hours on fire, but if you cook this meal in your kitchen it’s around 45 minutes. *Lebbencs (“LAEH-BENCH”) is the name for pasta which is made by breaking large sheets into irregularly shaped pieces. Ingredients: 400g ‘lebbencs’ / squares of pasta (1 package 100g smoked bacon (about 3 thin slices, with more fat) 1 kg of potatoes 2 piece of a medium onion 1-2 teaspoon of red paprika (not hot) salt and pepper water optional: pepperoni salami slices or dried smoked sausage cut to small ’cube’ shape Directions: Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes “glassy”, and take it away from the oven and stir the paprika into it and for last, the pepperoni salami/smoked sausage. Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring. Before the end, drop the pasta into the ready potatoes and heat it together on strong fire. The food is ready when all of the water disappears from the meal, but still looks juicy. Serve it hot and fresh on a pre-heated plate. Eat it with pickled apple paprika, and drink a glass of red wine!
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smilingfork: Slambuc Difficulty: ★★★☆☆ (easy) Slambuc (“SHLUM-BUTZ”) is a traditional dish of shepherds on Hungary’s great plain, called Alföld (lowlands). Originally made with only huge amount of ‘lebbencs’ pasta (a whole spread dried pasta torn into random parts), small amount of pork fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well. Slambuc is really heavy meal – a native Hungarian shepherd’s meal. Originally ‘slambuc’ has to be made in a bigger pot ( big pot, cauldron). The traditional recipe only contains potato, pasta (‘lebbencs’), bacon (with a bit more fat), onion and paprika, but you can try to make something special on your own from the ‘base’ recipe. You can drop some dry sausage pieces, tomato in it, or only salami or just onion and leek. My recipe is quite similar to the original one: just contains extra salami and red paprika. Cooking time is traditionally 2-3 hours on fire, but if you cook this meal in your kitchen it’s around 45 minutes. *Lebbencs (“LAEH-BENCH”) is the name for pasta which is made by breaking large sheets into irregularly shaped pieces. Ingredients: 400g ‘lebbencs’ / squares of pasta (1 package 100g smoked bacon (about 3 thin slices, with more fat) 1 kg of potatoes 2 piece of a medium onion 1-2 teaspoon of red paprika (not hot) salt and pepper water optional: pepperoni salami slices or dried smoked sausage cut to small ’cube’ shape Directions: Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes “glassy”, and take it away from the oven and stir the paprika into it and for last, the pepperoni salami/smoked sausage. Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring. Before the end, drop the pasta into the ready potatoes and heat it together on strong fire. The food is ready when all of the water disappears from the meal, but still looks juicy. Serve it hot and fresh on a pre-heated plate. Eat it with pickled apple paprika, and drink a glass of red wine!
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smilingfork: Slambuc Difficulty: ★★★☆☆ (easy) Slambuc (“SHLUM-BUTZ”) is a traditional dish of shepherds on Hungary’s great plain, called Alföld (lowlands). Originally made with only huge amount of ‘lebbencs’ pasta (a whole spread dried pasta torn into random parts), small amount of pork fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well. Slambuc is really heavy meal – a native Hungarian shepherd’s meal. Originally ‘slambuc’ has to be made in a bigger pot ( big pot, cauldron). The traditional recipe only contains potato, pasta (‘lebbencs’), bacon (with a bit more fat), onion and paprika, but you can try to make something special on your own from the ‘base’ recipe. You can drop some dry sausage pieces, tomato in it, or only salami or just onion and leek. My recipe is quite similar to the original one: just contains extra salami and red paprika. Cooking time is traditionally 2-3 hours on fire, but if you cook this meal in your kitchen it’s around 45 minutes. *Lebbencs (“LAEH-BENCH”) is the name for pasta which is made by breaking large sheets into irregularly shaped pieces. Ingredients: 400g ‘lebbencs’ / squares of pasta (1 package 100g smoked bacon (about 3 thin slices, with more fat) 1 kg of potatoes 2 piece of a medium onion 1-2 teaspoon of red paprika (not hot) salt and pepper water optional: pepperoni salami slices or dried smoked sausage cut to small ’cube’ shape Directions: Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes “glassy”, and take it away from the oven and stir the paprika into it and for last, the pepperoni salami/smoked sausage. Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring. Before the end, drop the pasta into the ready potatoes and heat it together on strong fire. The food is ready when all of the water disappears from the meal, but still looks juicy. Serve it hot and fresh on a pre-heated plate. Eat it with pickled apple paprika, and drink a glass of red wine!
Zoom Info
smilingfork: Slambuc Difficulty: ★★★☆☆ (easy) Slambuc (“SHLUM-BUTZ”) is a traditional dish of shepherds on Hungary’s great plain, called Alföld (lowlands). Originally made with only huge amount of ‘lebbencs’ pasta (a whole spread dried pasta torn into random parts), small amount of pork fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well. Slambuc is really heavy meal – a native Hungarian shepherd’s meal. Originally ‘slambuc’ has to be made in a bigger pot ( big pot, cauldron). The traditional recipe only contains potato, pasta (‘lebbencs’), bacon (with a bit more fat), onion and paprika, but you can try to make something special on your own from the ‘base’ recipe. You can drop some dry sausage pieces, tomato in it, or only salami or just onion and leek. My recipe is quite similar to the original one: just contains extra salami and red paprika. Cooking time is traditionally 2-3 hours on fire, but if you cook this meal in your kitchen it’s around 45 minutes. *Lebbencs (“LAEH-BENCH”) is the name for pasta which is made by breaking large sheets into irregularly shaped pieces. Ingredients: 400g ‘lebbencs’ / squares of pasta (1 package 100g smoked bacon (about 3 thin slices, with more fat) 1 kg of potatoes 2 piece of a medium onion 1-2 teaspoon of red paprika (not hot) salt and pepper water optional: pepperoni salami slices or dried smoked sausage cut to small ’cube’ shape Directions: Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes “glassy”, and take it away from the oven and stir the paprika into it and for last, the pepperoni salami/smoked sausage. Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring. Before the end, drop the pasta into the ready potatoes and heat it together on strong fire. The food is ready when all of the water disappears from the meal, but still looks juicy. Serve it hot and fresh on a pre-heated plate. Eat it with pickled apple paprika, and drink a glass of red wine!
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smilingfork:

Slambuc

Difficulty:
★★★☆☆ (easy)

Slambuc (“SHLUM-BUTZ”) is a traditional dish of shepherds on Hungary’s great plain, called Alföld (lowlands). Originally made with only huge amount of ‘lebbencs’ pasta (a whole spread dried pasta torn into random parts), small amount of pork fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well. Slambuc is really heavy meal – a native Hungarian shepherd’s meal. Originally ‘slambuc’ has to be made in a bigger pot ( big pot, cauldron). The traditional recipe only contains potato, pasta (‘lebbencs’), bacon (with a bit more fat), onion and paprika, but you can try to make something special on your own from the ‘base’ recipe. You can drop some dry sausage pieces, tomato in it, or only salami or just onion and leek. My recipe is quite similar to the original one: just contains extra salami and red paprika. Cooking time is traditionally 2-3 hours on fire, but if you cook this meal in your kitchen it’s around 45 minutes. *Lebbencs (“LAEH-BENCH”) is the name for pasta which is made by breaking large sheets into irregularly shaped pieces.

Ingredients:

  • 400g ‘lebbencs’ / squares of pasta (1 package
  • 100g smoked bacon (about 3 thin slices, with more fat)
  • 1 kg of potatoes
  • 2 piece of a medium onion
  • 1-2 teaspoon of red paprika (not hot)
  • salt and pepper
  • water
  • optional: pepperoni salami slices or dried smoked sausage cut to small ’cube’ shape

Directions:

  1. Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes “glassy”, and take it away from the oven and stir the paprika into it and for last, the pepperoni salami/smoked sausage.
  2. Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring.
  3. Before the end, drop the pasta into the ready potatoes and heat it together on strong fire.
  4. The food is ready when all of the water disappears from the meal, but still looks juicy.
    5. Serve it hot and fresh on a pre-heated plate. Eat it with pickled apple paprika, and drink a glass of red wine!

thebudgetgourmand:

Sweet Potato Chili

2 medium sweet potatoes
3 cloves garlic (sliced)
1 large onion
2 portabello mushrooms
1 can diced (or crushed) tomatoes
1 can black beans
1 can kidney beans
3 tsp chili powder or chipotle
2 tsp cumin
1/2 jalapeño (or hot sauce)
1 Tbsp lime juice
1 Tbsp honey
2 tsp basil
1 tsp oregano
2 tsp dill
1 cup frozen corn
a few drops of liquid hickory smoke (optional)

1. Fry the sweet potatoes, garlic, onion and mushrooms in a covered pan on medium-low heat until the onions are translucent and the sweet potatoes are soft.

2. Combine remaining ingredients, and simmer for 10 minutes or longer.

3. Eat it.

Cost per serving: $2.00

wakeuphealthy: Reese’s Cupcakes No butter. No eggs. No oil. What you need: Reese’s Cups (Mini) - Frozen Devil’s Food Cake - Chocolate Mix 3/4 Can of La Croix (Sparkling/Seltzer Water) 1/4 cup of Plain Lowfat Yogurt 1 8oz tub of Cool Whip 3 Tablespoons of Peanut Butter 3 teaspoons of Brown Sugar What you do:1. Mix Cake mix with 3/4(ish) can of sparkling water. Add 1/4 cup of plain lowfat yogurt.2. Spoon into cupcake tins. Unwrap Reese’s Cups and drop into batter. [Don’t push them down too much - they’re going to sink much deeper than they start out!] 3. Bake in oven according to cake box (~24 minutes). 4. For icing: Mix cool whip and brown sugar. Add peanut butter and beat on high until well blended, scraping the sides of the bowl as you go. 5. Spread on top of cupcakes or spoon into piping bag. Follow my journey on What’s Beautiful: http://whatsbeautiful.ua.com/profile/9864
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wakeuphealthy:

Reese’s Cupcakes

No butter. No eggs. No oil.

What you need:

  • Reese’s Cups (Mini) - Frozen
  • Devil’s Food Cake - Chocolate Mix
  • 3/4 Can of La Croix (Sparkling/Seltzer Water)
  • 1/4 cup of Plain Lowfat Yogurt
  • 1 8oz tub of Cool Whip
  • 3 Tablespoons of Peanut Butter
  • 3 teaspoons of Brown Sugar



What you do:

1. Mix Cake mix with 3/4(ish) can of sparkling water. Add 1/4 cup of plain lowfat yogurt.


2. Spoon into cupcake tins. Unwrap Reese’s Cups and drop into batter. [Don’t push them down too much - they’re going to sink much deeper than they start out!]


3. Bake in oven according to cake box (~24 minutes).

4. For icing: Mix cool whip and brown sugar. Add peanut butter and beat on high until well blended, scraping the sides of the bowl as you go.

5. Spread on top of cupcakes or spoon into piping bag.


Follow my journey on What’s Beautiful: http://whatsbeautiful.ua.com/profile/9864

f0o0od: Pasta Salad with Sun Dried Tomatoes, Feta, and Arugula  Recipe is in German so here’s it in English: 150 g pasta (farfalle with us) 1/2 packet feta cheese (about 100g) 50g dried tomatoes Discretion to rocket 2 1/2 tablespoons oil 1 tablespoon balsamic vinegar Pepper Optional: Sunflower seeds Preparation Pasta in plenty of boiling salted water, cook according to package directions. Feta cheese cut into small cubes. Wash arugula and dry shake. Soft tomatoes into small pieces with oil and balsamic vinegar give a deep bowl and a hand blender to zuerkleinern with pesto. Season with pepper. Drain the pasta, leaving about 2 tablespoons of water left. Soft-tomato pesto to the pasta and mix well to distribute the pesto evenly. Feta cheese, arugula and sun-flower seeds, add and mix again. Serve warm or cold.
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f0o0od:

Pasta Salad with Sun Dried Tomatoes, Feta, and Arugula  Recipe is in German so here’s it in English:

  • 150 g pasta (farfalle with us)
  • 1/2 packet feta cheese (about 100g)
  • 50g dried tomatoes
  • Discretion to rocket
  • 2 1/2 tablespoons oil
  • 1 tablespoon balsamic vinegar
  • Pepper
  • Optional: Sunflower seeds

Preparation

  1. Pasta in plenty of boiling salted water, cook according to package directions.
  2. Feta cheese cut into small cubes. Wash arugula and dry shake. Soft tomatoes into small pieces with oil and balsamic vinegar give a deep bowl and a hand blender to zuerkleinern with pesto. Season with pepper.
  3. Drain the pasta, leaving about 2 tablespoons of water left. Soft-tomato pesto to the pasta and mix well to distribute the pesto evenly. Feta cheese, arugula and sun-flower seeds, add and mix again. Serve warm or cold.
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