Lentil, Chorizo, Swiss Chard & Mushroom Soup

Printable Recipe

Prep time: 30 minutes
Cooking time: 90 minutes to 2 1/2 hours (I love to let it cook for 2 hours and then just turn the burner off but let it sit there until it cools on its own to package for freezing.  2 cup containers make for perfect 1-2 portions whenever the craving for hearty soup grabs you.)
Serves 8-10 Freezes well

Note:  All the ingredients are simply guess-timates, simply look in your fridge or at the local market for what's there.  (3-4 cups root vegetables plus any greens)

Ingredients
2 tbsp olive oil

2-3 links of fresh chorizo sausage, (or your favorite fresh sausage) See Step 1 for how to make them into meatballs quickly
3-4 leeks, light green and white parts only, thinly sliced (about 2 cups)
2 large carrots, grated (about 1 1/2 cups)

2-3 parsnips, grated (about 1 cup)

1/2 fennel root, finely chopped (about 1 cup)

1 cup Swiss Chard stalks, chopped
2-3 cups Swiss chard leaves, coarsely chopped

2 cups cremini mushrooms, coarsely chopped

1 cup dried wild mushrooms, reconstituted in boiling water and coarsely chopped.  RESERVE THE LIQUID to add to the broth
4 cups/1 liter chicken broth
2 cups green lentils, washed in strainer (pick out any stones)
1 tin (14oz/450ml) diced tomatoes in their juice (I like fire roasted)
1 small bunch of fresh thyme sprigs or 1-2 tsp dried thyme

1 clove garlic, thinly sliced

 water  (2" higher than soup fixings)

2" rind of hard cheese like Manchego or Parmegianno Regianno 

1/2 dried chorizo sausage (I had a hard piece in the fridge which added a mellow flavor)
Salt & pepper to taste
Dash or two of apple cider vinegar (when serving – optional)

Directions:
1. Heat the olive oil in a large Dutch oven or large soup pot on medium high heat. Slide small balls of fresh chorizo out of casings into the pot (size - about 1 tsp).  Once all the "meat balls" are in the pot, shake the pot to keep them form sticking.  Once browned, add the leeks and mushrooms, adding a little more oil if needed.  Saute until the leeks soften and the mushrooms start to golden.

2. Grate and slice the vegetables separately so they are the same consistency during cooking.  I use a food processor to speed things up - not to mention that my Honey and grandsons don't think they're fond of veggies.  Oh, the tricks I do!  Note:  save the Swiss chard leaves for step #5.

3. In the meantime, soak the dried mushrooms in enough boiling water to cover.  (15 minutes or so.  They should be soft by the time the rest of the vegetables are softened a bit).  Drain, reserving the liquid to add to the soup along with the broth.  Coarsely chop the mushrooms.

4. Add all the chopped/grated vegetables, diced tomatoes and their juice, garlic, the thyme springs.  Toss well and cook for 15 minutes or so to soften a bit and meld the flavours.  Add liquid (broth & mushroom liquid) and bring to a gentle boil.

5. Add the rind, Swiss chard leaves and dried chorizo.  Reduce heat to low and cook for at least 45 minutes.  I like to let it simmer for a couple of hours).  Add water as needed to get the consistency you like.  Remember that the lentils and veg will absorb liquid, so start with enough water to cover everything by two inches.

6.  Taste for seasonings and add some apple cider vinegar.  You could add about 1/4 cup to the pot, stir well and let it cook uncovered for 5 minutes to absorb it or else the soup will taste very vinegary.  Or you could drizzle a bit over each bowl at serving.  I prefer the first method.

Steamed Mussels with Scallops & Merguez

From fineCooking Magazine, June/July 2011 & CookFresh iPad app

Printable Recipe

Hands on time: 15 minutes
Cooking time: 8 minutes

Serves 2

Ingredients:
2-3 tbsp olive oil
8oz/ 227g merguez sausages (next time I’ll use smoked chorizo)
8oz/ 227g scallops (if you can’t find fresh, buy dry packed)
1 cup Spring garlic stalks, chopped or 1 small onion plus 3 cloves of garlic, finely chopped
¾ tsp smoked sweet paprika
1 (14oz/394ml) can diced roasted tomatoes and the juice
1 cup white wine (the magazine calls for dry, but we had a sweet white sparkling wine called Nova 7 from Nova Scotia- the sweetness beautifully balanced the spicy sausage)
4 sprigs fresh thyme
1lb/450g mussels (the fresher the better)

Directions:
1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the “beards”.

2. Heat a skillet over medium high heat and when it’s hot, add some olive oil and sear the merguez. If you are using smoked chorizo, you can eliminate this step. Just cut the chorizo into ¼ “ thick slices. If you are cooking the merguez, turn once or twice to make sure they are cooked through (about 5 minutes). Remove from the pan and slice into 1” pieces. Do not discard the oil, which is now flavored from the meat and perfect for the scallops.

3. In the same skillet, sear the scallops no more than 2 minutes per side. You will be adding them to mussels and don’t want to over cook them.

4. Heat a large pot or Dutch oven (with a cover) over medium high heat. Add about 1 tbsp of olive oil to the pot (could be from the merguez & scallops). Add chopped spring garlic stalks or onions and garlic, and sauté until they’re fragrant and translucent. Stir to prevent burning (3-4 minutes). You just want them soft.

5. Stir in the smoked paprika and cook just until fragrant (30 seconds). Add the tomatoes, wine, merguez, and thyme and bring to a simmer. Add the mussels & scallops to the pot. Stir, to coat the mussels with the sauce. Cover and reduce heat to medium. Shake the pot occasionally, until the mussels are all open (about 8-10 minutes).

Serve with a mixed green salad with simple vinaigrette and some fresh baguettes for ripping and dipping.

Shrimp, Chorizo & Chicken Pasta

Shrimp, Chorizo & Chicken Pasta

Printable Recipe

Prep/Cook time: 15-20 minutes

Serves 3-4

Ingredients
1 box (10oz/300g) whole wheat Farfalle (or whatever your short favorite is)
1 tbsp olive oil
1 smoked chorizo sausage, diced
1lb/500g large shrimp, deveined & peeled
2-3 large cloves garlic, minced
1 cup cooked roasted or rotisserie chicken, diced or shredded
Juice & zest of one lemon
1 tbsp Worcestershire sauce
Large pinch of red chili pepper flakes
½ cup arugula, coarsely chopped
¼ cup fresh cilantro, chopped
1 tbsp extra virgin olive oil

Directions
1. Cook the pasta in salted water in a large Dutch oven.

2. Once you’ve added the pasta to the boiling water, heat 1 tbsp olive oil in a large skillet over medium high heat. Add the chorizo and cook for 2-3 minutes. Add the shrimp and garlic and cook until the shrimp start to turn pink. Flip shrimp and add the cooked chicken, lemon zest & juice, Worcestershire sauce, chili pepper flakes , arugula and cilantro. Toss and cook for another 2-3 minutes. The arugula will wilt, and the flavors will combine brilliantly.

3. Drain the pasta and add to the shrimp, chorizo & chicken in the skillet. Toss well, taste for seasoning and add extra oil, juice or chili pepper as needed.

This dish is another variation of my all-time favorite combo – shrimp, chorizo & garlic, so I don't like to serve it with anything that might detract from it or fight for center stage. A simple salad with oil and a touch of champagne vinegar or lemon juice is all you need.

Rotini Shrimp, Chorizo & Surprises

Rotini with Shrimp, Chorizo & Surprises

Printable Recipe

Prep time: 15 minutes
Cooking time: 20 minutes (including time to boil the pasta)

Serves 4

Ingredients
2 tbsp extra virgin olive oil
1lb/450g short pasta (rotini, radiator, fusili, penne…)
1 large onion, coarsely chopped
2-4 cloves garlic, minced
½ - 1 tsp red chili pepper flakes
1lb/450g large shrimp, uncooked and peeled
8 oz/250g dry cured chorizo sausage, thinly sliced into coins
1 cup cooked vegetables (this time I added the left over Spicy Broccoli Rabe, but another great option is a combination of reconstituted sun dried tomatoes, roasted red peppers, oil cured black olives), or just simply a couple of handfuls of arugula, coarsely chopped
Surprise ingredient: in this case, it was some shelled, leftover Iberian Mussels. Sautéed mushrooms would work well too.

½ cup dry white wine
¼ cup fresh Italian parsley or basil, coarsely chopped or torn

Directions
1. In a large Dutch oven, boil pasta in water with 1 tbsp salt. It should be al dente (check your package of pasta for timing…they’re all different). Drain, reserving ½ cup pasta water.

2. While the pasta is cooking, heat the oil over medium heat in a large skillet, and sauté the onions until translucent (about 3-4 minutes). Add the garlic, chili pepper flakes, and chorizo. Toss and cook for an additional minute or two – just long enough to get the aroma and allow to infuse the oil. If you’re adding mushrooms, this would be the time to sauté them.

4. Add the shrimp and cook until they start to turn pink (just a couple of minutes). This would be the time to add the broccoli rabe (or other steamed vegetable), and/or sun-dried tomatoes, roasted peppers, olives and/ or cooked mussels. Toss frequently. Once the shrimp are about done, add the white wine and toss. Allow it to cook for another minute and turn off the heat. Taste for seasoning.

5. Place the pasta in a large serving bowl and pour the shrimp “sauce” over the pasta. Toss and if needed add some cooking water…1-2 tbsp at a time. Sprinkle with herbs and serve.

Chorizo Cheese Potato Wraps

Chorizo Cheese Potato Wraps
From Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends

Printable Recipe

Hands on time: 10-15 minutes
Oven time: 25 minutes

Makes 12-15
Serves 4 (or in my house …2)

Ingredients:
3 large russet potatoes
12 thin slices of cured chorizo sausage (already cooked), sliced across
1 cup old cheddar cheese, grated

Directions:
1. Preheat oven to 400°F/200°C and line a large rimmed baking sheet with parchment paper. You will need a second baking sheet the same size and another sheet of parchment as well.

2. Peel the potatoes and thinly slice them lengthwise into ¼” slices . The book suggests that each potato will turn out 24 slices, but I used my mandolin and made more. I can’t imagine using a knife to get them that thin.

3. Once the potatoes are sliced, line them up on a baking sheet (Anna brushes the parchment with vegetable oil, but I didn’t find it needed any). Place a thin slice of chorizo on the center of each potato. Sprinkle some grated cheese over top, keeping the edges of the potato clear. Top with another slice of potato.

4. Place a second sheet of parchment over the potatoes…don’t miss this step or they will stick to the bottom of the top pan. Place another baking pan over top and bake in the center of the oven for 15 minutes. Remove the top baking pan and parchment that is covering the potatoes and continue to bake for 8 minutes or until golden and crisp.

Serve them warm or at room temperature…and be prepared to make another batch!