CHORIZO STEW WITH KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
- Get Rachael's shopping list for this episode's recipes here.
KALE AND CHORIZO SOUP
Steps:
- In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.
CALZONES WITH CHORIZO AND KALE
Bake a few of these grown-up pizza pockets for dinner tonight and freeze the rest to bake later. After a long day in the office or a long night out with friends, you'll be happy to have them ready to go in your freezer.
Provided by Anna Stockwell
Categories Freezer Food Bake Dinner Kid-Friendly Pizza Mushroom Sausage Kale Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium-high. Cook chorizo and mushrooms, stirring occasionally, until chorizo is beginning to brown and mushrooms release their juices and then evaporate, about 10 minutes. Stir in kale, sauce, and oregano; season with salt. Cover and cook until kale is wilted, about 2 minutes. Toss to combine, then remove from heat and let cool.
- Line 2 rimmed baking sheets with parchment. Cut dough into 8 equal portions (each should weigh 4 oz.) and roll into balls. Working one at a time, roll out on a lightly floured surface to a 7 1/2-8"-diameter circle. Transfer 1/2 cup filling and 1/2 cup cheese to center of circle. Using a pastry brush or your finger, brush water around edges of circle, then fold dough in half over filling to create a half moon. Using a fork, press edges to seal. Transfer to prepared sheet. Repeat with remaining dough, filling, and cheese.
- Whisk egg and milk in a small bowl. Brush tops of pizza pockets with egg wash.
- If baking immediately, preheat oven to 350°F. If freezing to bake later, freeze on baking sheets 1 hour, then transfer to resealable plastic bags and freeze up to 3 months.
- Bake pizza pockets on parchment-lined rimmed baking sheets until tops are golden brown, about 30 minutes for fresh and about 40 minutes for frozen.
- Do Ahead
- Filling can be made 1 day ahead; transfer to an airtight container and chill. Pockets can be assembled 3 months ahead; keep frozen.
COD STEW WITH TOMATOES, KALE AND CHORIZO
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 1h
Yield Four servings
Number Of Ingredients 10
Steps:
- Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
- Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.
Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams
CHORIZO, ROCKET & PRESERVED LEMON CALZONES
Fill these flavour-packed calzone ahead, then bake straight from the freezer when you're busy. The combo of spicy chorizo and smoky paprika pastry is divine
Provided by Liberty Mendez
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- For the dough, put the flour, paprika, yeast, oil, 300ml lukewarm water and a large pinch of salt in a bowl. Mix into a soft, slightly wet dough. Knead in a stand mixer fitted with a dough hook or by hand for 10 mins until smooth (it will still be quite soft). Tip into an oiled bowl, cover and leave to rise for 2 hrs.
- Meanwhile, make the filling. Fry the chorizo in a large saucepan over a medium heat for 2 mins until some of its oils have been released. Add the garlic and continue to fry for 30 seconds. Add the passata, sugar, vinegar and preserved lemons, and simmer for 5 mins until thick. Stir in the basil and rocket. Leave to cool.
- Heat the oven to 200C/180C fan/gas 6 with a baking sheet inside. Divide the dough into four pieces, then roll each out on a lightly dusted surface to a thin 30cm circle. Lay each circle on a square of baking parchment dusted with semolina. Spread the cooled filling over half of each circle, leaving a border, then top with some of the mozzarella. Brush around the edge of each circle with a little water. Working with one circle at a time, fold one half over the other so the filling is enclosed, then crimp the edge to seal. The calzones can now be frozen for up to three months (see below). Lift the calzones on the parchment squares onto the hot baking sheet in the oven, sprinkle the parmesan on top, and bake for 15-20 mins until puffed up and golden brown.
Nutrition Facts : Calories 742 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
PENNE WITH CHORIZO AND KALE
I created this recipe to suit the veggies I happened to have in my fridge at the time. It was pretty slim pickings but if I'd had onions or fresh lemon I might have added those too. As it was, I was pretty pleased with this. If you don't have chorizo, you could use your favourite sausage.
Provided by Sackville
Categories Penne
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Steam the broccoli and set aside.
- Boil some water in a large saucepot and cook the pasta according to package directions.
- Meanwhile, fry the chorizo in a frying pan on a high heat, turning so both sides get nice and crispy.
- Remove the chorizo from the pan and leave to drain on paper towel.
- Use a little more paper towel to clean out most of the fat from the chorizo from the frying pan, then add the olive oil.
- Set the pan over a medium heat and lightly saute the garlic for 30 seconds.
- Add the kale and cook for 1-2 minutes until wilted.
- Stir in the broccoli and chorizo and set aside.
- Drain the pasta and mix in the hot sauce, salt and pepper.
- Stir in the cheddar cheese, then toss with the chorizo mixture and serve.
REAL ITALIAN CALZONES
This is real calzone, because there is no tomato sauce INSIDE of it! We eat it at least once a week. Have a bowl of tomato or spaghetti sauce on the table for people to top their calzone with, if desired.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
- To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
- Preheat oven to 375 degrees F (190 degrees C).
- When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.
Nutrition Facts : Calories 334.6 calories, Carbohydrate 31.6 g, Cholesterol 63.6 mg, Fat 16.7 g, Fiber 1.6 g, Protein 13.8 g, SaturatedFat 7.2 g, Sodium 667 mg, Sugar 0.9 g
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