Pork And Chorizo Stew!! Spicy And Delicious!

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The cooler days are inspiring me to cook more hearty comfort foods which still keep within our healthy eating guidelines.  This Pork and Chorizo stew is a perfect example of a hearty and delicious dish which warms your stomach and your soul.  I was inspired by a recipe from the BBC Good Food website and of course tweaked it to my taste.

Image courtesy of BBC Good Food.
Image courtesy of BBC Good Food.

Pork And Chorizo Stew

2 Tbsps olive oil

1 pound of pork tender loin or pork chops cut into 1 inch cubes

2 chorizo sausages

1 onion chopped

1 large carrot chopped

4 stalks of celery chopped

1 red pepper chopped

1 yellow pepper chopped

1 orange pepper chopped

1 tsp crushed dried oregano

1 large pinch hot chilli flakes

2 tsps smoked paprika

2 tsp chilli powder (I used Ancho Chilli pepper powder)

4 bay leaves

1 small can of tomato puree

1 large can of chopped tomatoes

3 Tbsp balsamic or red wine vinegar

1/2 cup red wine

2 cups of chicken or beef broth

1 large can of chickpeas or white beans, drained and rinsed

2 cups of baby potatoes, halved

1 large sweet potato peeled and chopped into 1 inch cubes

salt and pepper to taste

Heat oil in a large heavy pot over medium high heat.  Cook the pork until browned all over and remove to a bowl.  Add sausages and cook until well browned, remove to cutting board and slice into thin slices.  Place onion, carrot, peppers, herbs and spices in pot and saute until onion is translucent.  Return the pork and chorizo to the pot and add tomato purée, chopped tomatoes, vinegar, wine and broth.  Cook til bubbling.  If too thick, add some water or more chicken stock.  Cover and allow to cook for 45 minutes over low heat, or in a 350 degree F oven. Add peppers, beans and potatoes and return to oven.  Cook for 45 minutes more and check periodically and add liquid if the stew is too thick.  Taste the stew and season with salt and pepper to taste.  Serve.

I hope you try out this recipe inspired by the BBC Good Food website.  Cheers, Michele

Aloo Gobi!! Cauliflower And Potato Curry!

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I have been craving Aloo Gobi which is a simple vegetable curry for a while now and so I finally bit the bullet and made some.  It is so yummy and comforting.  I got new potatoes and a cauliflower on the discount table at my local fruit and veg store so this is a very cheap meal.  You can add meat or chickpeas to the recipe to make it a whole meal, but we are having it with tandoori spice rubbed chicken breasts off the BBQ!  Yummy.  Serve it with rice and naan bread if you have it and you have a super simple supper.  Hope you try it.


Aloo Gobi

1 small head of cauliflower cut into small flowerettes

2 pounds of potatoes cut into bite size pieces

1 large bunch of fresh cilantro, leaves and stems separated and finely chopped

1 tbsps of vegetable oil

2 onions cut into small pieces

3 large cloves of garlic finely minced

2 inch piece of ginger finely minced

3 small hot chilis finely minced

2 tsps of tumeric

2 tsps of cumin

2 tsps ground coriander seed

1 tsp curry powder

1 tsp salt

1 large 16 oz tin of crushed tomatoes

2-3 cups of water, vegetable or chicken stock

2 cups frozen peas

In a large pot heat oil over medium heat.  Add the onions and cook until translucent.  Then add chilis, garlic, ginger and the finely minced stems of the cilantro.  Stir til slightly cooked.  Add potatoes and cauliflower, spices and salt and stir well to coat the vegetables.  Add can of tomatoes.  Then cover the vegetables with as much stock or water as it takes to just cover.  Simmer over medium  to low heat for 30 minutes. Check the potatoes and cauliflower and add the frozen peas.  Cook for another 30 minutes until liquid reduces.  This may take longer depending on the size of your pot.  Once ready sprinkle with the chopped cilantro leaves and serve with steamed rice.  Perfect delicious and easy vegetarian meal or side dish. But like I said, you can add chicken or chickpeas to add some protein.  Hope you try it.  Cheers, Michele

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Potato Salad Nicoise!! Delicious!

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I made this salad recipe to serve with our home made ribs fresh out of my husband’s new smoker.  The ribs were excellent and this recipe was voted a clear winner.  So I thought I would share it.


Potato Salad Nicoise

3/4 pound green beans, trimmed and cut into 2 inch pieces

3 pounds of new potatoes cut into bite size pieces if too large

1/2 small red onion diced small, rinsed and drained

1/4 cup of pitted Kalamata olives, rinsed, drained and chopped small

2 Tbsp drained and rinsed capers chopped small

6 hard-boiled eggs peeled and sliced


2 garlic cloves minced

1/2 cup olive oil

juice of a lemon

3 Tbsp white wine vinegar

1 cup mayonnaise

1 Tbsp Dijon mustard

1/2 tsp fresh ground black pepper

dash of Worsteshire sauce

Mix all dressing ingredients well and set aside.  In a large pot, bring salted water to the boil, place green beans in the boiling water and cook for 5 minutes.  With a slotted spoon, remove the beans and place in a bowl of ice water.  Place potatoes in boiling water and cook for 15 minutes til tender when pierced with a knife.  Drain potatoes and place in a bowl.  Cover the hot potatoes with the dressing.  Add the olives, capers and onions.  Allow to cool to room temperature.  Drain the green beans and add them to the potatoes and dressing and mix well.  Top with the sliced eggs.  Serve.  If you are not serving the salad right away, place in the fridge to keep cool.

I hope you enjoy this salad.  Cheers, Michele

Plan Overs For Roast Potatoes!! Three Upcycled Recipes!

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In the first post of my “Plan Over” recipe posts, I am going to use roast potatoes as my starting point.  If you are planning to make other recipes with these potatoes, just double the recipe and hang on to the extras.  Or if you are less than 4 people, just save the left overs. So we love roast potatoes in our house and these are an often requested recipe.  I will give you my recipe for simple roast potatoes and then three more up-cycled recipes to use those “plan overs”.

Michele’s Roast Potatoes

2 pounds of potatoes

2 Tbsps olive oil

1 tsp salt

1 tsp pepper

3 whole garlic cloves with skins on, crushed slightly

Preheat oven to 400 degrees F.  Line baking pan with parchment paper.  Cut potatoes into bite size pieces and place in bowl of salted water.  In a small microwave safe bowl, place oil, salt, pepper and garlic.  Place in microwave and cook for 1 minutes on medium high.  This softens the garlic and flavours the oil.  Drain potatoes well, put back in bowl and add flavoured oil.  Toss well and then pour onto baking pan.  Bake for 30-40 minutes until potatoes are browned and crispy.  Now on to the “Plan Over” recipes.

Photo courtesy of the Cooking Channel TV
Photo courtesy of the Cooking Channel TV

Patatas Bravas

This is a Spanish dish that is often severed with Tapas.  So delicious

2 pounds of roasted potatoes

2 Tbsp olive oil

1 small onion minced

3 cloves of garlic finely minced

1 can chopped tomatoes

2 tsp sweet paprika

1 large pinch of Chili powder or cayenne pepper

pinch of sugar

1/2 tsp pepper

parsley chopped to garish

In a medium sauce pan heat olive oil.  Sauté chopped onion on medium heat til soft.  Add garlic and sauté 1 minute more.  Add rest of the ingredients and cook for 10 – 15 minutes until bubbly and reduced slightly.  Reheat roast potatoes in microwave and serve with spicy tomato sauce poured over.  You can increase the cayenne pepper if you like this more spicy.

Photo courtesy of BBCgoodfood.com
Photo courtesy of BBCgoodfood.com

Roast Potatoes Tortilla

I seem to be on a Spanish kick, this is another great dish to use up those roast potatoes.

1 pound roasted potatoes chopped small

2 Tbsp olive oil

1 large onion chopped

2 cloves garlic minced

8 eggs beaten

1 tsp black pepper

3/4 tsp salt

1 tsp sweet paprika

Pre heat oven to 325 degrees F.  In a bowl beat eggs with pepper, salt and paprika.  In a large oven-proof skillet, heat oil over medium heat.  Add onion and sauté til slightly caramelized.  Add garlic and  potatoes and cook for 5 minutes stirring well to coat potatoes in oil, garlic and onions.  Add eggs and mix to distribute potato mixture.  Place skillet in oven and cook for 25-30 minutes until centre is almost set but still soft.  Remove from oven and allow to cool.  This is delicious hot or cold.  Serve with a nice salad on the side.

Photo courtesy of MyRecipes.com
Photo courtesy of MyRecipes.com

Roast Potato Chowder

1 Tbsp olive oil

5 slices of bacon sliced into half-inch pieces

1 onion

1 pound of roast potatoes chopped small

1 cup chicken or vegetable stock

3 cups milk

1 can of corn undrained

1/2 cup cheddar cheese grated

1 tsp salt

1 tsp black pepper

1/2 cup sour cream or cream cheese

3 green onions with tops chopped fine

In a large soup pot over medium heat, cook bacon with olive oil until lightly browned.  Remove with a slotted spoon to a bowl.  Add chopped onions and cook until translucent.  Add potatoes and coat with oil and onions.  Add stock, milk,corn and cheddar cheese.  Stir well.  Simmer on low for 20 minutes.  Add sour cream or cream cheese and stir til melted in.  Taste and adjust seasonings.  If you like a thicker soup, add 1/4 cup of cold milk whisked with 1 Tbsp cornstarch and whisk til thickened.  Add green onions at end and simmer 5 more minutes.  You can top this with more sour cream or cheddar cheese.

I hope you enjoy these “Plan Over” recipes.  Let me know if you have any food items that always seem to be left overs and I will try to come up with three options of what to use them for.  Cheers, Michele