Spanish Galician Potato Soup

1 pound large chorizo — or linguiça sausages, about 3 or 4
3 tablespoons olive oil
1 large onion — diced
3 large garlic clove — minced
2 teaspoons paprika
8 cups water — or stock
2 pounds Yukon Gold potatoes — about 5 large, unpeeled, cut in 1/2-inch dice
3 cups chopped broccoli rabe — (discard the toughest stems but most are quite edible), kale, or spinach, tightly packed
1 bay leaf
2 teaspoons salt — decrease if using salty stock
freshly ground black pepper — to taste

Prepare the sausages – grill or pan-render: To grill the sausages whole, cook them for about 10 minutes, turning once. When cooked through, cut them lengthwise, slice crosswise, and add to the soup at the end.

For even richer flavor: halve and slice the sausages and then render in the soup pot over medium heat. Then use the rendered fat to saute the onion and garlic in Step 2. Set the cooked sausages aside.

If using rendered fat, decrease the oil by 1 tablespoon and heat the oil/fat in a heavy 6-quart saucepan over medium heat. Add the onion and saute until it begins to brown. Add the garlic and paprika and cook briefly, just until the garlic begins to brown.

Add the water or stock, potatoes, broccoli rabe, and the bay leaf, and simmer, partly covered, for about 30 minutes, or until potatoes and greens are soft. If you’re using spinach, add it later in the simmer – wait until the potatoes are almost soft.

Remove the bay leaf, add salt and pepper, taste and adjust the seasonings as needed. Cool and run through the food processor or use an immersion blender right in the pot, before adding the sausage.

Add sausage and serve with fresh flatbreads. Traditional Galician breads often have lots of caraway and rye in them – think northern Europe, not the Spanish Mediterranean.

Serves 6 to 8

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Spanish Tomato Sauce

Also known as Sofrito

20 ounces canned crushed tomatoes
1 long green pepper — (Anaheim or other type that is not “hot”)
1 yellow onion
1 clove garlic
Spanish virgin olive oil
1 teaspoon Spanish sweet paprika
salt and pepper — to taste

Finely chop the onion and garlic. Chop the pepper into 1/4″ (or smaller) pieces.

Heat a large frying pan with a heavy bottom over medium heat. Pour in enough olive oil to coat the bottom of the pan. Put the onions into the pan and sauté them until they are transparent, reducing the heat if necessary so as not to burn them. Add the green pepper and continue to cook for 5 minutes, adding olive oil if necessary. Be sure to stir often, to vegetables do not burn. Add the minced garlic and sauté for 1 minute more. Pour the crushed tomatoes and paprika into the pan and mix well. Continue to cook for about 10-15 minutes.

If using as an ingredient in another recipe, allow to cool for a few minutes before using.

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Also known as Year Round Classic Gazpacho

2 cans diced tomatoes, preferably Hunt’s Petite diced, 14.5 oz. each
2 tablespoons extra virgin olive oil
1 small seedless cucumber, peeled and cut into small dice, about 2 cups
1 small yellow bell pepper, cored, seeded and cut into small dice, about 3/4 cup
1 small onion, cut into small dice, about 1/2 cup
2 medium garlic cloves, minced
1 small jalapeno, seeded and minced, optional
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley, basil, or cilantro
Salt and pepper to taste

Mix 1/2 cup tomatoes, 1/2 cup water and olive oil in food processor or blender. Process til pureed. Transfer to medium bowl and stir in remaining ingredients. Cover and refrigerate til ready to serve. To chill soup quickly, transfer to a 13 x 9 inch or other shallow pan

Pineapple Gazpacho: Make as directed above, but substitute 2 heaping cups small diced fresh pineapple and 2 cups pineapple juice for tomatoes and water. Use a red bell pepper instead of the yellow one. Substitute 3 tablespoons fresh lime juice for the vinegar.

Watermelon Gazpacho:
Make as directed, but substitute 2 heaping cups small diced seeded watermelon and 2 cups orange juice for tomatoes and water. Substitute 3 tablespoons fresh lime juice for the vinegar

Mango Gazpacho:
Make as directed, but substitute 2 heaping cups small diced fresh mangoes land 2 cups orange juice for tomatoes and water. Use a red bell pepper instead of the yellow one. Substitute 3 tablespoons fresh lime juice for the vinegar.

Serves 6 as a first course or 4 as a main course

Cooking with Basil

Cooking with Basil

Weeknight Paella

2 tablespoons olive or vegetable oil
1 package (5.9 oz) chicken-and-garlic rice and vermicelli mix
1 cup frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (14 oz) chicken broth
3/4 cup water
1 dried bay leaf
1/2 lb fully cooked chorizo sausage, cut into bite-size pieces
1/2 cup Green Giant® Select® LeSueur® frozen baby peas
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 serving pieces
1 cup cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

In 12-inch skillet, heat oil over medium-high heat. Add rice mix and stir-fry vegetables; cook 2 to 3 minutes, stirring constantly, until rice mix begins to brown.

Stir in broth, water, bay leaf and seasoning packet from rice mix. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.

Stir in sausage and peas. Add chicken pieces. Heat to boiling over medium-high heat; reduce heat to low. Cover; simmer 10 minutes. Stir in shrimp. Cover; cook about 5 minutes or until shrimp and chicken are thoroughly heated. Remove bay leaf before serving.

High Altitude (3500-6500 ft): Increase water to 1 1/4 cups. In step 3, cover and simmer 15 minutes. Stir in shrimp. Cover and cook about 13 minutes.

Makes:6 servings (1 1/2 cups each)

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Halibut Paella

1 small onion, finely chopped
1 small green bell pepper, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 can (14-1/2 oz.) no salt added stewed tomatoes
2 teaspoons vinegar
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1 bay leaf
1 cup uncooked long grain rice
3/4 pound fresh or thawed halibut fillets, cut into 1-inch squares
3 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon hot pepper sauce
1 cup frozen peas, thawed

Sauté onion, bell pepper and garlic in hot oil in large skillet over medium heat 5 minutes.

Mix in tomatoes, vinegar, turmeric, pepper, bay leaf and 1-1/2 cups water; bring to boil. Stir in rice. Reduce heat; cover and simmer 20 minutes.

Meanwhile, marinate halibut in mixture of less sodium soy sauce and pepper sauce 15 minutes.

Sprinkle halibut mixture and peas evenly over rice. Cover and cook 10 minutes longer, or until fish flakes easily with fork.

Remove from heat; discard bay leaf. Gently combine fish and peas with rice; cover and let stand 1 minute before serving.

Yield: 4 servings

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Chicken and Sausage Paella

2 1/2 to 3 lbs. meaty chicken pieces
1 tablespoon cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tablespoons snipped fresh thyme or 2 teaspoons dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon thread saffron or 1/4 teaspoon ground turmeric
1 14 1/2 oz. can reduced-sodium chicken broth
1/2 cup water
2 cups chopped tomatoes
2 yellow or green sweet bell peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked rice

Skin chicken. Rinse chicken; pat dry.

In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat.

In a 3 1/2, 4, or 5 quart slow cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker.

Cover; let stand for 5 minutes.

Serve over the hot rice.

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