Chorizo Rice

I love Spanish dishes. This is a simple dish with a TON of flavor!

2 Tbsp EVOO (extra-virgin olive oil)

1 1/2 cup brown rice

1 clove of garlic, cracked

3 cups beef stock

1 10 ounce package of uncooked Chorizo (I used beef)
1 large Spanish onion, chopped
3 cloves of garlic, chopped
1 can stewed tomatoes, broken up
1/2 head of green cabbage, cut into bite sized pieces

Heat the olive oil over medium heat, add the rice and stir until oil coats all the rice. Add the cracked clove of garlic and beef stock. Simmer until the rice is tender and liquid absorbed.

In a large pan, cook chorizo sausage over medium high heat. Drain off some of the oil. Add the onion and garlic and cook until the onion is translucent. Stir in the cooked rice, tomatoes and cabbage. Cover and reduce to a simmer. When the cabbage loses it's firmness, it is ready to serve.

Squashed Stoup

Yesterday, I made a large pot of stoup (from Rachel Ray's definition, thicker than a soup but a little thinner than a stew) using butternut squash. Roasting veggies that you put into a stoup really advances their flavor. Here's my recipe:

1 butternut squash, cut into manageable pieces
5 Idaho potatoes, cut into quarters
2 Tbsp EVOO (extra virgin olive oil)
3 ribs celery, chopped
1 large Spanish onion
3 cloves garlic, chopped
1 leek, cut in half and sliced
1 can kidney beans, drained and rinsed
1 can chickpeas (garbanzo beans), drained and rinsed
6 cups chicken or beef stock
1 heaping Tbsp ground cumin

Roast the butternut squash and potatoes by spreading them out on a baking sheet, spraying with olive oil, salt and pepper, at 400 F degrees for 35-40 minutes. Cut into bite sized pieces when they have cooled enough to handle.

Heat 2 Tbsp EVOO in a large pot over medium high heat. Drop in the chopped onion and garlic. Let this set until the onions begin to brown. Put the remaining vegetables in the pot, and add the stock. Add the chopped potatoes and squash, add the cumin. Stir and let the stoup set for 15-20 minutes until heated through. Like most stoups, this thickens and deepens in flavor when reheated as leftovers the next day. ** Don't forget a nice crusty bread **

Pocket Fish

4 white fish fillets (cod, tilapia, etc.)
1 medium red onion, sliced thin
1 small package fresh snap or snow peas
1 cup small carrots
1 cup shredded cabbage (red, green or Napa)
1 medium lemon, sliced into 8ths
1 Tbsp Old Bay (tm) Seasoning
Salt and Pepper to taste
4 sheets parchment paper
Toothpicks
Rinse and drain fish on paper towels. Layer carrots, onion, carrots and peas on a square of parchment paper. Place one fish fillet over the vegetables, sprinkle with Old Bay(tm) , salt and pepper. Place two lemon slices over the fish. Fold the parchment over the fish and vegetable bundle and roll together. Secure with toothpicks. Place on a baking sheet, and bake at 350 F for 30 minutes.

Serve fish packet on a plate with a side dish of wild rice. Slice open and fold back the parchment to release stem at the table. Bon appetite!