February 1, 2014

Abokado at Condensada

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Abokado at Condensada

(Avocado with Condensed Milk)

Avocado with Condensed Milk

February: National Avocado Month

Islander’s family had a big, shady avocado tree in the back yard of their Pearl Harbor, Hawaii, home. Sometimes there would be an abundance of avocados that her parents would give them away to friends and neighbors or make a super simple delicious dessert or drink with condensed milk to cool off during a hot Hawaiian day. While most people might use avocados in guacamole, salads and other savory dishes, her family (and the Filipinos, Vietnamese and Indonesians) treats avocado as a sweet ingredient (after all, it is a fruit). Although this recipe can be blended into a smoothie or shake, Islander prefers her abokado at condensada a little chunky. Try this rich and creamy tasty treat during National Avocado Month.

Recipe

(From Mommy)

Ingredients

  • 1 ripe avocado
  • ¼ cup sweetened condensed milk (may use low fat or fat free)

Directions

Peel, slice and cut up the avocado into chunks. Put in a glass bowl. Gently mix with the condensed milk. Place in a dessert dish. Refrigerate for at least an hour to allow the flavors to blend. Serve chilled.

Avocado with Condensed Milk

Another option is to put the avocado chunks, 1/3 – ½ cup of the condensed milk, ¾ cup of milk and a cup of ice cubes in a blender to make a smoothie. Consume abokado at condensada before the fruit turns brown.

Notes

  • Islander remembers the avocado green bowls and cups that her parents had when that color was fashionable in the 1970s!
  • Adore avocados? Then refer to our recipe posts for Guacamole and Chicken St. John.
  • Some Asian mothers would feed their underweight babies with a similar sweetened avocado dish to help fatten them up. Avocados are nutritious and rich with vitamins and minerals. 
  • Mahalo (thanks) to Pat and Phyllis S. for the avocado for this recipe.

 

January 18, 2014

Paprika Chicken

Posted by HI Cookery under 01 January | Tags: , , , , , , , , |
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Paprikás Csirke

(Hungarian Paprika Chicken)

Paprika Chicken

January 18: Feast Day of St. Margaret of Hungary

With a large European population in the Chicago suburbs and Northwestern Indiana, there were several interesting international grocery stores where Islander and her Ukrainian friend, Olga W., would often go together to shop for sweets, snacks and spices. Islander bought Hungarian paprika to replace the blander one in her pantry and it made a difference to the dish she cooked by boosting the flavor and color of paprika chicken (also known as chicken paprikash).

Paprika chicken (paprikás csirke) is a popular Hungarian stew. This is a nice recipe to make in observance of the feast days of Hungarian saints, beginning with St. Margaret in January. Jó étvágyat!

 Recipe

(Adapted from Squidoo)

Ingredients

  • 2 pounds of chicken (drumsticks, thighs, etc.)
  • ½ cup flour
  • ¼ cup (½ stick) butter
  • 1 medium onion, diced
  • salt and pepper to taste
  • 2 tablespoons Hungarian sweet paprika
  • 1-2 cups water (enough to cover the chicken)
  • 1 cup sour cream
  • parsley, chopped (optional garnish)
  • hot cooked pasta noodles or rice

Directions

Dredge the chicken in the flour. Shake off excess flour and set aside. In a large pan, melt the butter over low heat. Raise the heat and sauté the onions until translucent. Use a slotted spoon to remove the onions from the pan. Keep warm.

Paprika Chicken

In the same pan, brown the chicken, turning to cook all sides. Return the onions to the pan. Pour water over the chicken. Sprinkle salt, pepper and paprika. Lower the heat, cover the pan with a lid and simmer for an hour or until the chicken is tender. Check seasonings and sprinkle with a little more salt and pepper to taste.

Paprika Chicken

When cooked, remove the chicken, leaving the sauce in the pan. Add the sour cream and stir constantly until smooth (do not allow to curdle). Place the thickened sauce in a plate and add the chicken on top. Sprinkle with parsley. Serve over hot cooked pasta noodles or rice.

Paprika Chicken

Notes

  • Some calendars list the feast day of St. Margaret of Hungary on January 19 and 26.
 

January 16, 2014

Fig Newton Bibles

Posted by HI Cookery under 01 January | Tags: , , , |
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Fig Newton Bibles

Fig Newton Bibles

January 16: National Fig Newton Day

With 50+ references in Scriptures, the fig is the most mentioned fruit in the Holy Bible. The first instance is in Genesis 3:7, when Adam and Eve used fig leaves to clothe themselves. Figs are abundant in the Holy Land and the Middle East and is used in many regional recipes. Ancient Egyptians made a rolled pastry filled with fig paste. Nabisco brand’s Fig Newtons are a modern version of these sweet snacks.

Going back to its biblical roots, we literally fashioned Fig Newtons into the blessed book. Fig Newton bibles are a cute cookie to serve for Sunday school, bible study, prayer group meetings and especially National Fig Newton Day!

Recipe

(Inspired by Catholic Cuisine)

Ingredients

  • Fig Newtons
  • Red fruit roll-up
  • White icing (we used Cake Mate brand bakery frosting)

Directions

Slice each Fig Newton down one side instead of laying it flat for a cleaner cut. Set aside. Open a red fruit roll-up.

Fig Newton Bibles

Slice the fruit roll-up into thin strips to make the bookmarks. Cut into smaller pieces with angled ends. Position the bookmarks on the bottom of one of the Fig Newtons using a toothpick.  Use white icing from the tube to outline the book cover.

Fig Newton Bibles

Pipe in the spine of the book and add a cross on the cover. Allow the frosting on the Fig Newton bibles to dry completely. Arrange on a platter and serve.

Fig Newton Bibles

 

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