Hungarian Mushroom Soup

Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
Hungarian Mushroom Soup
Print Recipe
    Servings
    6 cups
    Servings
    6 cups
    Hungarian Mushroom Soup garnished with sauteed mushrooms and fresh dill served in a shallow white and grey bowl.
    Hungarian Mushroom Soup
    Print Recipe
      Servings
      6 cups
      Servings
      6 cups
      Ingredients
      Servings: cups
      Instructions
      1. Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
      2. Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
      3. Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
      4. Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

      Spicy Peanut Chicken and Couscous

      Spicy Peanut Chicken and Couscous served in a shallow black bowl.
      Spicy Peanut Chicken and Couscous
      Print Recipe
        Servings Prep Time
        3-4 people 30 minutes
        Cook Time Passive Time
        15 minutes 0-3 hours
        Servings Prep Time
        3-4 people 30 minutes
        Cook Time Passive Time
        15 minutes 0-3 hours
        Spicy Peanut Chicken and Couscous served in a shallow black bowl.
        Spicy Peanut Chicken and Couscous
        Print Recipe
          Servings Prep Time
          3-4 people 30 minutes
          Cook Time Passive Time
          15 minutes 0-3 hours
          Servings Prep Time
          3-4 people 30 minutes
          Cook Time Passive Time
          15 minutes 0-3 hours
          Ingredients
          Servings: people
          Instructions
          1. Cut chicken into thin slices and combine with soy sauce, garlic, ginger and 2 tsp oil. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
          2. Bring chicken broth to a simmer. Stir in couscous and cover with a lid. Remove from heat and allow to rest for 5 minutes.
          3. Meanwhile, heat remaining 3 tsp oil over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
          4. Reduce heat to medium-low and stir in 3/4-1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
          5. Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with green onion, cilantro and chili peppers if desired.
          Recipe Notes

          -You can use my delicious Peanut Sauce or store-bought peanut sauce.

          -Prep time does not include making the peanut sauce.

           

          Skillet Chicken and Orzo

          A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
          Skillet Chicken and Orzo
          Print Recipe
            Servings Prep Time
            3-4 people 50 minutes
            Cook Time Passive Time
            25 minutes 2 minutes
            Servings Prep Time
            3-4 people 50 minutes
            Cook Time Passive Time
            25 minutes 2 minutes
            A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
            Skillet Chicken and Orzo
            Print Recipe
              Servings Prep Time
              3-4 people 50 minutes
              Cook Time Passive Time
              25 minutes 2 minutes
              Servings Prep Time
              3-4 people 50 minutes
              Cook Time Passive Time
              25 minutes 2 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉
              2. Heat 1/2 tbsp oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
              3. Using the same skillet, heat the remaining oil until hot over medium-high heat. Add mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for 3-5 minutes until starting to soften, stirring occasionally.
              4. Add wine and allow to reduce for about 3 minutes. Stir in broth, orzo, cream cheese, herbs, salt and pepper. Once the cream cheese is fully incorporated add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
              5. Remove from oven and turn oven to broil. Sprinkle with parmesan cheese and broil for 1-2 minutes to melt the cheese. Remove from oven and allow to rest for 2 minutes prior to serving.
              Recipe Notes

              I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

              Rustic Potato and Sausage Soup

              Rustic Potato and Sausage Soup
              Print Recipe
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Rustic Potato and Sausage Soup
              Print Recipe
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              8 cups 20 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Over medium heat add 1 tbsp of olive to a large pot or dutch oven. Add sausage links and cook until golden and no longer pink, turning often about 15 minutes.
              2. Remove cooked sausage to a paper towel-lined dish to absorb any excess fat. To the same pot add remaining 1 tbsp of olive oil over medium heat. Add onion, celery, carrots and garlic, sauté for 4-5 minutes until starting to soften and have sweat off some of their moisture.
              3. Pour in chicken broth and tomatoes crushed with your hands. Add potatoes, bay leaf, oregano, parsley, and both paprikas. Cover and simmer on low for about 10 minutes until potatoes are almost tender. While soup is cooking, chop kale and cooked sausage into bite-size pieces.
              4. Add kale and sausage to the pot and continue to cook partially covered for about 5 minutes until kale is cooked but still has some colour and bite. Season with salt and pepper and serve immediately with crusty bread if desired.

              One Pot Turkey Mushroom Pasta

              One Pot Turkey Mushroom Pasta
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                25 minutes
                One Pot Turkey Mushroom Pasta
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  25 minutes
                  Instructions
                  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
                  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
                  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.