Chorizo, Chile & Chickpea Casserole

I'm pretty sure this cookbook is from a British author... maybe not, but it can't be an American author because some of the terms confuse me. For instance, as you will see at the end, this isn't a casserole, at least not the way I think of an American casserole. Any thoughts??

This dish was AMAZING. I can't wait to make it again. I made tons of leftovers and took them to work to share. My old co-worker, who is Puerto Rican, loved it. I offered it to other people too but they missed out. I'm not sure why they didn't grab up any because a lot of them said, "who is going to bring in good stuff now that you're leaving?" So, what did I do?? I brought in leftovers and hardly anyone ate...oh well, more for me and Carmen!

Ingredients

2 tbsp EVOO

1 onion, sliced

1 yellow bell pepper, seeded and sliced

1 garlic clove, crushed

1 tsp chile flakes (crushed red pepper)

8 oz chorizo (Spanish sausage)

14 oz canned chopped tomatoes

14 oz can of chickpeas, drained

1 cup basmati or jasmine rice

large handful of arugula leaves

S&P

4 tbsp fresh chopped basil

(there are extra ingredients because I doubled the recipe)

1. Heat EVOO in a large pot or dutch oven. Saute onion, stir occasionally for 5 minutes.

2. Add bell pepper, garlic, chili powder, stir and cook for 2 minutes.

3. Chop chorizo in bite sized chunks (or if sausage links, break apart with wooden spoon or potato masher) and add to pot.

4. Add the tomatoes, chickpeas, and S&P. Bring to a boil and simmer for 10 minutes. During this time, cook rice. 

5. Stir in arugula until it wilts. Serve over rice and top with chopped basil.

(I like arugula so I added some more on top)

(this meal turned out so pretty AND it tasted amazing!)

Caribbean Pork and Plantain Hash

As I stated before, I didn't take a hiatus from cooking, just blogging about it. I think I have at least 14 recipes stock-piled to show you, plus whatever I cook from here on out. My goal is to do this blog for the next 39 nights, along with cooking, life, work, homework, gym and whatever else is thrown my way. I hope it will kick me into the routine I need to keep this thing going.

Without further ado:

Ingredients

1tbsp low sodium soy sauce

3/4 tsp dried thyme

1/4 tsp ground ginger

1/4 tsp crushed red pepper (I probably used 1 tsp...you know how I like SPICE!)

1/8 tsp ground allspice

1 lb pork tenderloin trimmed and cut into 1/2" pieces

1 1/2 tbsp vegetable oil

1 tbsp butter

1 1/2 cups chopped onion

1 c chopped green pepper

2 large yellow plantains

1/2 tsp black pepper

4 garlic cloves, minced

1 tsp hot pepper sauce (I used Franks Extra Hot)

2 tbsp chopped cilantro

(obviously these are my attempts at 'great' photography) 

1. In a large freezer bag, combine soy sauce, thyme, ginger, crushed red pepper, allspice and pork. Toss to coat.

2. Heat 1 1/2 tsp of oil in large nonstick skillet over med-high heat. Add pork mixture and saute 4 minutes or until done. Remove from pan.

3. Add 1 tbsp oil and butter to pan. Add onion, bell pepper, plantains and pepper. Cook for 6 min, stirring occasionally.

4. Stir in garlic; saute 2 min or until plantains are tender.

5. Drizzle with hot sauce. Serve (I served mine over jasmine rice) and top with cilantro. 

Serves 4

Calories: 384

Fat: 12.5 g (saturated, 4g)

Protein: 26.8g

Fiber: 4.7g

Cholesterol: 81 mg

Iron: 4.8 mg

Sodium: 674 mg

Calcium: 38 mg

Original recipe

Emeril's Kickin' Chili

I absolutely LOVE this recipe. It's some of the best chili I've EVER had. I made this for the roomie for the playoffs last week. It's a great recipe because you can have some and freeze the rest or eat it all week for lunches (which is what usually happens in this house)! You can also serve it over rice to stretch it a little further or eat it plain :) Anyways, I'll stop gushing now because I know you just want the recipe!

Original recipe here

I don't change much to this one except sometimes I use different types of beer! Beer, you say? Yes, the broth is made out of beer... that's what hooked me :) 

Ingredients

2 tbsp vegetable oil

1 lb ground turkey (original recipe calls for 4 lbs of ground beef...ew)

4 cups chopped yellow onion

3 tbsp chili powder (my FAVORITE spice!)

2 tsp Emeril's original essence (recipe calls for Southwest but I have never been able to find it in a store)

2 tsp cayenne pepper

1 tsp crushed red pepper (original calls for only 1/4 tsp...HA...not when this girl's cookin')

1 bay leaf

2 tbsp minced garlic

2 12 oz bottles of dark beer (original calls for 4)

** I usually used Black and Tan but this winter I used Blue Moon's winter beer and it was AMAZING. It's kind of pricey and I'd rather not waste such delicious beer in food but one day it was all I had so I tried it and loved it! 

2 tbsp tomato paste

salt

1 tbsp + 1 tsp brown sugar (recipe calls for dark but I use whatever is in the pantry)

1 oz (1 square) of unsweetened chocolate (YES! CHOCOLATE!)

4 15oz cans of red kidney beans (I do 2 dark and 2 light red), rinsed and drained

**I add 1 green pepper and some jalapeno peppers from a can to this recipe as well

for garnish/serving

white jasmine rice

cheddar cheese

sour cream

chopped green onions (scallions)

cilantro 

1. Heat oil in large heavy pot over high heat, add turkey and brown well, about 10 min. Add onions.

2. Next add all spices, stir often until onions are cooked thru, 8 minutes.

3. Add garlic and cook until fragrant, 30 seconds. This is also where I add the green pepper.

4. Add the bear and cook until foam subsides, 1 minute. 

5. Add tomatoes, tomato, paste, salt, brown sugar, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer and cook until slightly thickened, 1 hour. Stir occasionally to prevent it from sticking. 

6. After an hour, add kidney beans and cook until desired thickness, about 90 more min. Serve with desired garnishes. I did rice this time with a little sprinkle of cheese and cilantro. I also had some yummy plantain chips for dipping and we had a guest over who made the most DELICIOUS corn bread ever and I'm disappointed he didn't make it at the house so I could get pics and a recipe!