Welcome to the first In The Kitchen! post...
With today's busy schedules more and more of us (myself included) have made eating out and ordering in, the norm.While I'm not a chef or nutritionist, I do know practicing good self care includes fueling the body and mind with nutritious meals - and not all restaurant food is nutritious. Also eating out on a regular basis can really "eat up" your disposable income - I don't know about you but, if I can eat healthy, and still be able to save for a nice pair of heels - well you know that I'm all in!! I hope as I share my adventures of getting back into the kitchen (on a regular basis), that you too will be inspired to cook more of your meals and desserts too!!
I hope you will stop in on Wednesdays to check out what I'm sharing from my kitchen ...from recipes to tips on cooking, baking, stocking pantry, and kitchen essentials etc. Remember I'm not a chef - so I'll be sharing easy to prepare dishes on the regular - not to say I may not get adventurous and try a dish that is out of my comfort zone.
Here is our first recipe in the series ... Potato, Chorizo, & Rapini Soup:
With the wonderful cool crisp autumn days upon us ... I'm all about soups, stews, chili and comfort food. This recipe peaked my interest because as a Portuguese gal, I love my Caldo Verde and this recipe was similar but different - more broth base than the creamy base one my mama makes.
The recipe is from Canadian Living magazine - October 2016 issue: found here on their website.
half bunch of rapini
1 Tbsp. Olive Oil
1 onion chopped
3/4 C. chopped dry-cured chorizo sausage
5 yellow -fleshed potatoes peeled, cut in 1/2 inch cubes
4 garlic cloves, minced
1 Tsp. sweet paprika
1/4 Tsp.lemon juice
1/2 Tsp. salt
Create the magic:
Trim the rapini stem ends 1/2 inch; cut rapini crosswise into thirds.
In a Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; add onion and sausage stirring often, for about 2 minutes. Add potatoes - cook additional 8 minutes, adding no more than 1/3 cup of water as needed - if potatoes begin to stick to bottom.
Add garlic, paprika, hot peeper flakes - stir until fragrant about 1 minute. Stir in broth and 3 cups of water; bring to boil, reduce heat to simmer for 15 minutes or potatoes are tender, stirring occasionally.
While potatoes are cooking - in a large saucepan of boiling water, cook rapini stems for 2 minutes. Stir in leaves, continue cooking until stems are tender-crisp, and leaves wilted about 1 minute. Drain - add rapini, lemon juice, salt and pepper into simmering soup.
Notes: I used the whole bunch of rapini; and the whole package of chorizo ; and fresh squeezed lemon juice. I served the soup with slices of herbed sourdough bread from a local bakery.
Mr. G. had a couple of his buddies over practicing their cross-bow skills and gave rave reviews to this soup. There was some left over which I refrigerated and was enjoyed as a quick lunch the next day.
You are the curator of your life so make it luxurious,
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