Heat the oil in a large saucepan on medium-high heat. Add the onion and saute for 3 mins. Add the garlic and chorizo and saute for about 2 mins. Add the potatoes and stock. Bring to a boil. Reduce heat to low and simmer for 15-20 mins.
Remove some of the potatoes and mash with a potato masher. Return to the soup. Stir in the kale and simmer for 10-12 mins. Add the sugar and vinegar and season to taste.
Fry the onion and garlic in the olive oil in a large pan.
Add the chickpeas,chicken stock and chilli.
Cook for about 10 minutes.
Stir in the kale and cook for 3 minutes.
Spoon into bowls and top with the chorizo.
b>soup pot or dutch oven, cast iron if you have it, and
chop onions, celery, carrots and chorizo. place them into a large pot.
add vegetable oil. let vegetables sweat for about 8-10 minutes.
add beef broth and simmer for 20 minutes.
In the meantime take the three cans of beans and place half of the beans from each can in the food processor.
Add the remain half cans of whole beans into soup.
Process beans until smooth, then add to soup, this will thicken the soup.
Let simmer for another 10 - 15 minutes.
Serve with garlic toast,if desired.
roth, water, potato, garlic, onion, and red chile pepper in a
2 pound of bacon and add to a 5
Cut potatoes into quarters (leave skin on) and boil in soup stock.
Coarsely chop kale; stir-fry and set aside.
When potatoes have softened, coarsely mash them; be sure to reserve liquid they were cooked in.
Return the mashed potatoes to the pot with the cooking liquid and stir together.
Add the stir-fried kale and some seasonings, then cook for just a few minutes longer at low heat (overcooking will rob the kale of nutrients and its rich green color).
Serving Size:
4. Preparation Time:
2:00.
ngredients until soft.
Add kale and saute until wilted.
Add
usage over low heat. Turn and cook until brown, about
tter, dried minced onion, salt, and black pepper in a small
For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
Serve over rice and garnish with cilantro and sliced Roma tomatoes.
saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
oks. When done, remove chorizo and set aside. Depending on your
Dice the onion and finely chop the garlic.
Wash the kale and remove the stems.
Peel and dice the potatoes.
Thickly slice the sausage.
Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
Stir in the garlic and potatoes and cook for a further 10 minutes.
Add the kale leaves and cover with the stock.
Simmer for 30 minutes adding more stock to keep everything covered.
Season to taste and serve with crusty bread.
Preheat oven to 350\u00b0F. Heat olive oil in a large frying pan over medium heat. Cook chorizo for 2 mins, or until browned. Add chicken and saute for 1-2 mins, or until browned. Add kale and cook for 1-2 mins. Season to taste. Transfer to a serving platter and cover to keep warm.
Add coconut oil to pan. Cook ginger until it begins to sizzle. Gently break in all 4 eggs. Add 1 tsp water to pan then cover. Once cooked to your liking, transfer to chorizo and chicken mixture.
Garnish with toasted almonds and fresh cilantro.