Tag: onion

Portuguese Caldo Verde ? Soup with Potatoes, Kale, and Chorizo

Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

by Pam on November 6, 2013

I was recently sent a wonderful cookbook called The Soupmaker’s Kitchen^[1] that is filled with delicious looking soups made from scratch. Every recipe has step by step photos that make them super easy to follow and make. I decided to make this soup because it looked comforting and delicious – perfect for the cold rainy day we were having. I adapted the recipe a bit to make it healthier by using a vegetarian substitute for the chorizo. I also used store bought broth because I didn’t have any homemade in the freezer. This soup turned out delicious! It was quite spicy so I didn’t serve it to my kids but they tasted it anyways and both said it was really good. I loved the chunks of potato and the texture of the kale in this healthy, flavorful, and delicious soup. My husband and I both really loved it and the leftovers were even better the next day. I look forward to making more soup recipes from this great cookbook!

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

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Portuguese Caldo Verde – Soup with Potatoes, Kale, and Chorizo

Yield: 8

Prep Time: 5 min.

Cook Time: 35-40 min.

Ingredients:

1 tbsp olive oil
2 links of vegetarian chorizo, removed from casing & chopped (or 1 link of chorizo removed from casing)
1 small onion, diced
3 cloves of garlic, minced
8 cups of chicken broth
6 small Yukon gold potatoes, diced with skin on
2 cups of kale, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat olive oil in a large Dutch oven over medium heat. Add the chorizo, removed from casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop into small pieces. Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste. Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed. Ladle into bowls and serve with crusty bread. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Aliza Green – The Soupmaker’s Kitchen

References

^{^} The Soupmaker’s Kitchen (www.alizagreen.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

by Pam on October 16, 2013

This salad that I found on Pinch of Yum^[1] is the perfect Autumn salad. Healthy, warm, comforting, and delicious. I sautéed some onion, mushrooms, and bell peppers until tender then added garlic, kale, and balsamic vinegar. I topped the whole thing off with shaved Parmesan. This salad was not only beautiful it was tasty too. I can pretty much get my kids to eat ANY vegetable if it’s smothered in balsamic vinegar and this salad was no exception. My daughter ate hers with no urging but my son was a little more reluctant until we put more vinegar on top. My husband and I both really loved it and thought it paired nicely with the Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar^[2].

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.

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Warm Balsamic Kale, Mushroom, and Pepper Salad with Toasted Pine Nuts

Yield: 4

Total Time: 10 min.

Ingredients:

1 tbsp olive oil
Dash of crushed red pepper flakes
1/2 sweet yellow onion, diced
1 baby red bell pepper, diced
1 baby yellow bell pepper, diced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
3 cups of kale, stems removed and chopped
1-2 tbsp balsamic vinegar, more if desired
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
Shaved Parmesan, to taste

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the crushed red pepper flakes, onion, bell peppers, and mushrooms then cook, stirring occasionally, for 6-7 minutes, until tender. Add the minced garlic, kale, and balsamic vinegar. Toss until coated and the kale has wilted, about 2-3 minutes. Season with sea salt and freshly cracked pepper, to taste. Serve immediately topped with toasted pine nuts, shaved Parmesan, and additional balsamic vinegar if desired.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe inspired by Pinch of Yum

References

^{^} Pinch of Yum (pinchofyum.com)
^{^} Roasted Brussel Sprouts with Pancetta and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese

by Pam on September 10, 2014

This is my new favorite way to make spinach. I loved the sweet heirloom tomatoes with the tangy lemon and salty feta. This side dish took just a couple of minutes to make and paired very nicely with the chicken and rice dishes I served it with. I am wishing there was leftovers so I could eat it again tomorrow.

Heat the olive oil in a large sauté pan over medium heat. Add the tomatoes and onion, then cook for 4 minutes, stirring often, until the onion is tender and the tomatoes are softened. Add the spinach in big handfuls and the lemon juice, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Sprinkle the top with the feta. Serve immediately. Enjoy.

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Lemony Spinach Sauté with Heirloom Tomatoes and Feta Cheese

Yield: 4

Total Time: 5 min.

Ingredients:

2 tsp olive oil
1 cup of baby heirloom tomatoes, halved if large
1/4 small sweet yellow onion, sliced thinly
Juice of 1 small lemon
1 (6 oz) bag baby spinach
Sea salt and freshly cracked pepper, to taste
1-2 tbsp feta cheese

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the tomatoes and onion, then cook for 4 minutes, stirring often, until the onion is tender and the tomatoes are softened. Add the spinach in big handfuls and the lemon juice, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Sprinkle the top with the feta. Serve immediately. Enjoy.

Photos and recipe by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)