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.
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
I mentioned in my Bibimbap post that I love Korean food and a quintessential part of this cuisine is their delicious fermented foods. Kimchi with Napa cabbage being one of the most common types. I was inspired and borrowed this recipe from one of my favourite Youtubers; Maangchi who has a wonderful channel and blog as well as her own cookbook. You should check her out. This is a quick and delicious version of Kimchi when you don’t have weeks to prepare it ahead and just have a sudden craving for something delicious and spicy.
1 large Napa cabbage (you can substitute regular green cabbage if needed)
1 cup water
1/4 cup of salt
6 cloves of garlic finely minced
1 carrot peeled and finely julienned
1 Tbsp sugar
3 green onions chopped
1/4 cup of fish sauce (I will reduce this a bit next time as the result was a bit too salty for my taste)
1/4 cup of dried hot pepper flakes (I got mine in an Asian Market)
Finely shred the cabbage, removing the hard core at the bottom. Place in a large bowl and mix in the salt and water. Massage the cabbage well, coating it all with the salt. Let sit for 15 minutes. While the cabbage is soaking, mix together the garlic, carrot, sugar, green onions, fish sauce and hot pepper flakes into a paste.
Once the cabbage has soaked in the salty water, pour off the excess liquid and rinse at least three times in cold water until the cabbage doesn’t taste salty. Squeeze out the excess water and add the paste. Mix well, massaging the paste into the cabbage until completely coated. Place in a large lidded container and press down to remove all the air. Put it in a safe spot on your kitchen counter for a day or two. Check to see if it is fermenting by pushing down on the mixture with a spoon, bubbles should come up and there should be a bright red liquid in the container, yeah, it’s working. Science and food are amazing!! Then place the container in the refrigerator to allow the fermentation process to continue slowly. It can be eaten fresh which is delicious or you can keep this for months and serve with what ever you want, Korean food or otherwise. It has been scientifically proven that eating a diet with fermented foods added in is very healthy and nutritious. I hope you try this recipe out and check out Maangchi’s blog and Youtube channel. Cheers, Michele
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
Since my cucumber patch in my garden is producing a bumper crop I though I would share one of our favourite ways to prepare them. This recipe is a family favourite and is inspired by my Uncle Matthew’s recipe and is very easy to make. It takes a little time for the cucumbers to release their water and for the dressing to soak into the cucumbers.
Hungarian Cucumber Salad
3 large English or Lebanese cucumbers sliced very thin
1/4 cup of salt
3 cloves of garlic minced fine
1 cup of sour cream
3 Tbsps of white vinegar
1/4 cup of minced fresh dill
1/4 cup of finely minced chives
1/2 tsp fresh ground black pepper
1/2 tsp sweet Hungarian paprika
Place the sliced of cucumber in layers with the salt in a colander over a bowl. Place a plate on top and press down with a heavy weight. Leave for one hour to let the cucumbers release their water. Mix all the rest of the ingredients except the paprika together. Rinse the cucumbers several times and then place in the centre of a clean dry tea towel. Twist the tea towel with the cucumbers inside to press out the water. Once you have extracted as much water as possible, place the cucumbers in the bowl and mix well with the dressing. Sprinkle the paprika over the top and cover the bowl with plastic wrap. Place in the fridge for an hour to let the flavours meld. I hope you enjoy this delicious recipe. Cheers, Michele
This salad of artichoke hearts, avocados and roasted red peppers is so quick and delicious that it is almost criminal. Using jarred or canned artichokes and roasted red peppers makes this a quick “throw together” dish. It is perfect with a summer BBQ.
Artichoke, Avocado and Roasted Red Pepper Salad
2 jars of artichoke hearts drained, rinsed and quartered
1 large jar of roasted red peppers sliced into strips
1 can of sliced pitted black olives drained
3 avocados peeled, pitted and cut into chunks
1/4 cup olive oil
2 Tbsps balsamic vinegar
2 Tbsp lemon juice
1/2 tsp ground black pepper
3 cloves of crushed garlic
Place all ingredients in a large bowl and mix until vegetables are well coated. You can leave this salad to marinate for a while as the flavours will meld even more. Hope you try out this recipe. Let me know if you do. Cheers, Michele
This is not the season where we are usually inundated with cooked turkey or chicken, but I always seem to have left overs when ever I roast a bird. These recipes can be used with either.
10 corn tortillas
2 cups cooked turkey chopped
1/4 red onion chopped fine
1 red pepper chopped fine
1 can black beans drained and rinsed
1/2 cup shredded cheddar cheese
1/2 can black sliced olives
1/4 cup cream cheese
pinch of cayenne pepper
1 can red enchilada sauce
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees F. Mix all ingredients from turkey to cayenne pepper in a bowl. Place 1/4 the enchilada sauce in the bottom of a baking dish. Place the rest of the enchilada sauce in a flat bowl and dip tortillas in to moisten before stuffing with 1/10th of the mixture. Roll up enchilada and place in the pan. Continue until all tortillas and filling are used. Cover enchiladas with remaining sauce and the remaining cheese. Bake for 20 – 25 minutes until sauce and cheese is bubbling and cooked through.
Turkey Tortilla Soup
1 Tbsp olive oil
1 1/2 Tbsp Chili Powder
1 small can of tomato paste
6 cups of chicken broth
2 cups shredded cooked turkey
1 can of black beans drained and rinsed
1 can corn drained and rinsed
1 cup chopped fresh tomatoes
salt to taste
3 corn tortillas cut into thin strips
2 avocados so chopped small pieces covered with juice of 1 lime
1/2 cup salsa
1/2 cup queso fresco or feta cheese
1/4 cup sour cream or plain yogurt
In a large Dutch oven, heat oil over medium heat and sauté onions until soft. Add Chili powder and tomato paste and cook, allowing the paste to brown slightly, stirring constantly (this adds a certain smokiness to the soup). Add broth, chicken or turkey, beans, corn and tomatoes. Cook for 15 minutes over low heat. Serve with toppings.
Turkey A La King
2 Tbsp butter
1 onion minced small
2 cups sliced mushrooms
2 celery stalks minced small
1 green pepper cut small
2 Tbsp corn starch
1 cup chicken stock
1 cup milk
1 cup frozen peas
salt and pepper to taste
2 cups chopped cooked turkey meat
2 cups cooked white or brown rice
In a large heavy sauce pan cook onion, mushrooms, green pepper and celery until soft. Mix cornstarch with milk and add the milk mixture, stock, peas, salt, pepper and turkey meat to vegetables. Cook until sauce thickens. Serve with rice.
I hope you enjoy these turkey plan over recipes. Give them a try and let me know what you think. Cheers, Michele
As I mentioned in the post with this salad, it is a delicious recipe. It can be used in a myriad or different ways. Rather than just three options, I am going to be listing off many ways to use up any left overs…if there are any.
Spanish Roasted Onion Salad
6 large onions peeled sliced thickly width wise (red or white onions)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp dried thyme or 1 tsp fresh thyme
2 Tbsp capers drained (optional)
Preheat oven to 375 degrees F. In a large baking pan oiled with 1 Tbsp olive oil, lay out the slices of onion. Drizzle the rest of the olive oil and the balsamic vinegar over top. Season with the salt, pepper and thyme. Bake for 30-40 minutes until the onions are soft and caramelized. Remove from oven and sprinkle with capers. This can be served hot as a delicious side dish. You can add more balsamic if the onions are very sweet and adjust the salt and pepper seasoning. I hope you enjoy this salad as much as I do. Here are some options of how to use these delicious onions.
- Use as a sandwich filling with cooked chicken or beef.
- Heat the onions up and top grilled meat
- Mix into scrambled eggs.
- Add the onions chopped to soups and stews.
- Mix with steamed vegetables (broccoli or snow peas) for a delicious side dish.
- Add to risotto or any pasta dish.
- Serve on a toasted bagel with cream cheese.
- Put warmed onions on a toasted English muffin and top with poached eggs.
- Serve cold with steamed or grilled fish. Or with smoked salmon.
- Use your imagination!
I hope you enjoy and try out these suggestions of uses for this delicious grilled onion recipe. Cheers, Michele