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Blog Archives

Spanish Bean Soup (Potaje de Garbanzos)

Still got that hambone in the freezer since Christmas? I was keeping ours to make split pea and ham soup, since I really miss the Canadian brand, Habitant. Every store I checked never had split peas, so I decided to try canned garbanzos. The Internet turned up this recipe, which I modified as seen by the red lettering.

It was suggested on the site that one could go to Honey Baked Ham and get a bone if you don’t have one. I was thinking after, why not just buy a ham steak and chop it up?

Let me know how you like it…

Spanish Bean Soup (Potaje de garbanzos) adapted from www.thekitchn.com
1 pound dried garbanzo beans (chickpeas) (I used a can of garbanzos)
8 ounces good-quality bacon or salt pork, chopped
1 (6-8 ounce) leftover hambone or smoked ham hock OR one ham steak
8 ounces Spanish chorizo, sliced (you can omit)
1 small onion, chopped
1 ripe tomato, chopped
1/2 bell pepper, chopped * I added a few more veggies like carrot and celery
2-3 cloves garlic, minced
1 bay leaf
Chicken stock or water, to cover (or mix of both)
Pinch of saffron threads
3 medium potatoes, peeled and cubed (canned will work)
Kosher salt and pepper
Wash garbanzo beans in cold water, discarding any beans with visible imperfections. Cover with 3 inches of salted water and soak overnight. Drain and rinse the beans thoroughly and set aside.
OR…use the canned ones to simplify your life and speed up the process
In a large Dutch oven, combine the bacon, ham bone, onion, tomato, green pepper, garlic, and bay leaf. Cover with two inches of chicken stock (or water) and bring to a boil, skimming off any foam as needed. Cover and lower heat to a gentle simmer.
Cook for 30 minutes, then add the reserved beans. Bring to a boil again, cover, and return to a simmer for another 30 minutes. Stir in the saffron and cook for an additional 30 minutes, or until the beans are tender but not overcooked. Remove the ham bones, shredding and returning any meat left on the bones.
Add the potatoes and season with salt. Cover and cook until the potatoes are cooked through, another 30 minutes or less if using canned potatoes Season to taste.

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Sauteed Chickpeas with Chorizo or Bacon

Here’s a little touch of Spain that we enjoyed in Havana. Adjust the amount of cumin to your specific taste! Red lettering indicates my changes to the original recipe as always…

Omit the meat if you want a vegan dish!!!

Sautéed Chickpeas with Chorizo

Ingredients

  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 3 ounces dried Spanish chorizo, skin removed OR bacon chopped
  • 3 1/2 ounces roasted red bell peppers, sliced into 1/4- by 1/2-inch strips
  • 1 Tablespoon cumin
  • 1 can drained chunky tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges

Directions

1. Heat the olive oil in a large sauté pan over medium heat; add the shallots and cook until soft, 3 to 5 minutes. Add the chickpeas and cook until soft and lightly browned, about 5 minutes.

2. Cut the chorizo/bacon into small pieces and add to the chickpeas. Continue to cook until the chorizo begins to render out some of the fat, 5 minutes. Add cumin.

3. Add the roasted red peppers to the pan and toss to combine. Season with salt and pepper. Add the lemon juice and scrape up any brown bits clinging to the bottom of the pan. Toss with the chopped parsley and serve warm with lemon wedges for squeezing.

Slow Cooker/Crock Pot Eggplant with Chorizo (Sausage)

Sunday at noon we usually head off to the symphony. Before we go I like to get a head start on dinner! Et voila…slow cooker….. This recipe was served by our friend, Kitti, and with or without the chorizo it was great. Serve with your preference of rice or maybe with quinoa. I think it wold also make an awesome spaghetti sauce!

SLOW COOKER EGGPLANT WITH CHORIZO AND TOMATOES

  • 2 large onions chopped
  • 1 eggplant sliced
  • 3  carrots  chopped
  • 1 can tomato paste
  • 1 can of tomato sauce6 to 8 cut up Roma tomatoes
  • lots of garlic
  • 1 chopped red pepper
  • browned chorizo or sausage pieces (omit if you want a vegan dish)
  • fresh baby arugula ( a handful)

Brown the chorizo in olive oil . Remove and place on a paper towel.

Add onion, garlic, and eggplant to frypan. Cook, stirring often (about 5 minutes).

Stir in the tomatoes, sauce and paste. Cook 5 minutes more.

Add seasonings: cumin- salt-pepper- OPTIONAL cayenne pepper.

Place all ingredients into the slow cooker, stirring well. Top with a handful of the arugula.

Cover and cook on high for two hours or less.

 Just before serving add more arugula to the individual dishes.

Shellfish Bouillabaisse

So what can I do for New Year’s Eve? This tried and true recipe is certain to impress your guests. Yeah, I know that seafood can be expensive, but what the heck? Buy cheaper wine…LOL. As always my changes are noted in red….if you follow the recipe it should feed 8 people…

Shellfish Bouillabaisse (Adapted from Food Network’s Emeril Lagasse)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound chorizo, cut into 1-inch pieces (if you can’t find this use a good Italian sausage)
  • 3 cups julienne onions
  • 2 cups diced potatoes, blanched
  • 1 cup julienned red peppers
  • 1 cup julienned yellow peppers
  • 1/4 cup minced garlic
  • Essence, recipe follows or Old Bay Seasoning
  • 4 cups chopped peeled and seeded tomatoes or use 3 cans of chopped
  • 6 bay leaves
  • 1 pound lobster, split or (I bought four medium lobster tails and split them in half, leaving the shell on)
  • 2 pieces of a good white fish cut into chunks (optional)
  • 1/4 pound shrimp, peeled and tail on (I take the tails off)
  • 1/4 pound mussels or scallops (I used 8 and cut them in half as well)
  • 1 cup white wine
  • Few threads of saffron
  • 1/4 cup finely chopped parsley
  • Salt and pepper
  • 2 tablespoons chopped green onions
  • Small loaf of crusty bread

Directions

In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-shells on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters and chorizo. Season the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo over the shrimp. Lay the mussels or scallops over the tomatoes. Add the fish chunks. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.

Essence (Emeril’s Creole Seasoning):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.  Yield about 2/3 cups.

Asparagus and Corn Chowder (with chorizo sausage)

Another recipe as a result of a Costco Multi purchase of two packs…this time asparagus! Had to do some searching since I did not want to use potatoes since I had none…LOL

Asparagus and Corn Chowder

Found this recipe in  Pittsburgh Post Gazette dated July 2, 1945….. still works with a couple of modifications for today. Check out my options below the recipe!

 1 pound asparagus ( Cut off tops and set aside; cut remaining stalks into 1 inch pieces)

1 ½ tsp. salt

1 ½ cups water

 1 can of creamed corn

1 cup of milk

½ teaspoon sugar

1 small white onion chopped

¼ cup flour

2 Tablespoons melted butter

 

Preparation:

 Simmer asparagus STALKS in medium boiling salted water for 10 minutes.

Add asparagus tops and onion – continue to simmer for 5 minutes.

Add creamed corn, milk and sugar. Stir and reduce heat a bit.

 Mix melted butter with the flour and slowly add to the chowder mix until it begins to thicken.

Serve.

 OPTIONS:

 1.     While the asparagus is simmering away, chop up two chorizo sausages (Johnsonville Italian would also work) into slices and brown in a small frying pan. Add them to the chowder before adding the flour/butter mix.

2.     Consider adding some chopped red pepper when you add the asparagus tops…