Dtknuckles
Well-Known Member
I’m over at my in laws waiting on a big 10 gallon pot of Caldo de Reyes
Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
I bought a bunch of Chouriço at the grocery store a week and a half ago when I went shopping. It was one of the only meats left on the shelves.
It is large links the size of kielbasa. What can I make with it?
Anyone have any ideas?
It is large links the size of kielbasa. What can I make with it?
Anyone have any ideas?
sahomerrocks
Well-Known Member
Caldo Verde
Portuguese soup with garlicky sausage, potatoes, and greens (usually kale). I usually make it with kielbasa since I live in an area with a large Polish population. This is in my normal rotation but I haven't been able to get my hands on any acceptable sausage.
A couple of slightly different recipes that use the same basic ideas:
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Kale Soup With Potatoes and Sausage Recipe
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner Recent devotees extol the virtues of undercooked kale
Caldo Verde
Portuguese soup with garlicky sausage, potatoes, and greens (usually kale). I usually make it with kielbasa since I live in an area with a large Polish population. This is in my normal rotation but I haven't been able to get my hands on any acceptable sausage.
A couple of slightly different recipes that use the same basic ideas:
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Kale Soup With Potatoes and Sausage Recipe
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner Recent devotees extol the virtues of undercooked kalecooking.nytimes.com
Oh, that looks good. I'll store that recipe for later. I have no Kale in my stock up and bunker at home stock to work with.
sahomerrocks
Well-Known Member
And this really just follows the recipe of sausage, potato, and something in the cabbage family soup. Any kind of brassica would work.
Yeah, I only bought caned and frozen vegetables. I have plenty of corn, peas, green beans, mixed vegetables but I'm laking on my greens right now.
Dtknuckles
Well-Known Member
Caldo Verde
Portuguese soup with garlicky sausage, potatoes, and greens (usually kale). I usually make it with kielbasa since I live in an area with a large Polish population. This is in my normal rotation but I haven't been able to get my hands on any acceptable sausage.
A couple of slightly different recipes that use the same basic ideas:
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Kale Soup With Potatoes and Sausage Recipe
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner Recent devotees extol the virtues of undercooked kale
My wife loves this soup. I should make a big batch this week.
sahomerrocks
Well-Known Member
I bet it would be good with fried up chunks of seitan, but I could imagine that not being her favorite either if she doesn't like the texture of mushrooms
sahomerrocks
Well-Known Member
Another thought: lentil meatballs.
And I don't bother with a tomato but I do usually finish mine with sherry vinegar.
Dtknuckles
Well-Known Member
Oo. Haven't ever tried this, but I'm interested. Got a direction to point me in?
Also on the topic of kale and tomatoes, last night I made this, which has become a go-to family pleaser recipe template at our house:
Recipe: Sukuma Wiki (African Braised Kale with Tomatoes)
Yesterday Cambria shared a family recipe for African peanut stew, a celebratory dish made with beef, spices, and rich peanut butter. The classic side dish for this meal — and indeed, nearly any meal throughout much of eastern Africa — is sukuma wiki, braised greens with a very apt meaning to...www.thekitchn.com
It's not much more than just some braised kale, but it's a good foundation for a meal to go into our regular rotation.
I usually start by frying up some chickpeas in the pan I'm going to cook the rest in, and then I set them aside and add them back in at the very end. I also usually start some farro in stock up at the same time as the chickpeas, and then whatever cooking liquid is left over from the farro ends up being the liquid that goes into the kale pot toward the end of the recipe. With the chickpea/grain addition, this ends up being a pretty hearty dish either as a complete meal, or a good accompaniment to some roasted chicken or something.
This was posted previously, but from a different site. Must be getting popular. I have made it twice with added chicken. I liked it.
sahomerrocks
Well-Known Member
Oo. Haven't ever tried this, but I'm interested. Got a direction to point me in?
Also on the topic of kale and tomatoes, last night I made this, which has become a go-to family pleaser recipe template at our house:
Recipe: Sukuma Wiki (African Braised Kale with Tomatoes)
Yesterday Cambria shared a family recipe for African peanut stew, a celebratory dish made with beef, spices, and rich peanut butter. The classic side dish for this meal — and indeed, nearly any meal throughout much of eastern Africa — is sukuma wiki, braised greens with a very apt meaning to...
It's not much more than just some braised kale, but it's a good foundation for a meal to go into our regular rotation.
I usually start by frying up some chickpeas in the pan I'm going to cook the rest in, and then I set them aside and add them back in at the very end. I also usually start some farro in stock up at the same time as the chickpeas, and then whatever cooking liquid is left over from the farro ends up being the liquid that goes into the kale pot toward the end of the recipe. With the chickpea/grain addition, this ends up being a pretty hearty dish either as a complete meal, or a good accompaniment to some roasted chicken or something.
Unfortunately never made lentil meatballs, but a bar near me puts them in a really good meatball parm sandwich. That's about as far as my experience goes.
That looks like a less stew-y version of one of my favorite open and dump meals from this Serious Eats recipe where I use a heartier green like kale or chard instead of spinach. I'll have to try it with a different spice mix and a little less liquid next time.
kvetcha
Chet Hanks' Filmography Buff
welcome to the one true faith.
gafacaode
Well-Known Member
No pics, it was gone before I could take any but, this recipe is delicious and super easy.
Pasta With Tuna, Capers and Scallions
cooking.nytimes.com
Pasta With Tuna, Capers and Scallions
Pasta With Tuna, Capers and Scallions Recipe
There are about a gazillion ways to cook pasta using other pantry staples — things like garlic, bread crumbs, pecorino, capers, olives and especially, canned fish This recipe, pasta with tuna, anchovies and capers, showered with lots of green herbs and scallions, is one of my family’s household...
gafacaode
Well-Known Member
Caldo verde rules.Caldo Verde
Portuguese soup with garlicky sausage, potatoes, and greens (usually kale). I usually make it with kielbasa since I live in an area with a large Polish population. This is in my normal rotation but I haven't been able to get my hands on any acceptable sausage.
A couple of slightly different recipes that use the same basic ideas:
Caldo Verde (Portuguese Potato and Kale Soup With Sausage) Recipe
Kale Soup With Potatoes and Sausage Recipe
Though kale probably originated in the dry heat of the Mediterranean, it became a fixture in the kitchens of northern Europe In Scotland, according to the author Elizabeth Schneider, "to come to cail," was an invitation to come to dinner Recent devotees extol the virtues of undercooked kale
Carry on
sahomerrocks
Well-Known Member
BREAD
kvetcha
Chet Hanks' Filmography Buff
Boy that looks like a sourdough. Lovely.
We’ve yet to venture into levains. I want to get my shaping skills up to snuff, and they’re not quite there.
DashMash
Member
I just got a pressure cooker and this looks perfect, how do I make this!?
sahomerrocks
Well-Known Member
This only all the stores were out of chicken.
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Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon Stew With Carrots Recipe
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, French lentils are flavored with big chunks of pancetta, chicken stock, carrots, onions, bay leaves, and fall-off-the-bone tender chicken legs. It all cooks in about 30 minutes start to...
DashMash
Member
TY <3This only all the stores were out of chicken.
Quick and Easy Pressure Cooker Chicken, Lentil, and Bacon Stew With Carrots Recipe
The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, French lentils are flavored with big chunks of pancetta, chicken stock, carrots, onions, bay leaves, and fall-off-the-bone tender chicken legs. It all cooks in about 30 minutes start to...www.seriouseats.com