Author Archives for twistedbasics

About twistedbasics

Welcome! Food is my focus, livelihood, art form and my passion. My wife and I run a 5.5 acre organic vegetable farm. Join me fellow foodie as we explore the changing seasons and the food it brings.

No Fuss Crustless Quiche

During busy times of the year I enjoy making something that I can stretch out for a couple days. Something loaded with vegetables and flexible in ingredients. Quiche really fills the bill; but what if I don’t want to mess around with a crust? What if I want to lower the calorie count? The solution? Crustless quiche. You get the rich quiche flavor without the fuss of crust.

Quiches are versatile; whether served for breakfast, brunch, lunch or dinner. Pair them with a green salad and they will easily serve 6 people. Leftover slices are can be reheated in the microwave or toaster oven. You can use various vegetables, cheese or protein such as leftover chicken, cubed ham or freshly fried bacon. Use the ratio of 1 1/2 cups of mix-ins to 3/4 cup cheese. Make sure you saute your vegetables ahead of time. Try broccoli, spinach or kale for veggies; I have even used caramelized onions. For cheese try Gruyere, fontina, sharp cheddar or mozzarella.

CRUSTLESS QUICHE

INGREDIENTS:

  • 8 large eggs
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • Pinch of ground nutmeg
  • 1 cup of chopped and sauteed broccoli rabe
  • 1/2 cup cubed ham
  • 1 cup shredded Gruyere
  • 1/4 cup green onions, sliced, both green and white parts, or 3 Tbsp fresh chives

INSTRUCTIONS:

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees. Coat a deep 9-inch pie dish with nonstick spray.
  2. Prepare any mix-ins. Saute needed vegetables, and shred cheese,
  3. In a large mixing bowl, whisk together the eggs, heavy cream, salt and pepper, mustard, nutmeg and green onions or fresh chives.
  4. Scatter the mix-ins evenly across the bottom of prepared pie dish.
  5. Sprinkle cheese on top.
  6. Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet.
  7. Bake quiche until the center is set, about 35 minutes. It should look puffed and golden at the edges. There should be no visible liquid in the center.
  8. Let cool for 10-15 minutes. Cut into quarters or sixths. Serve warm.

“Kindness is not what you do, but who you are.” –Raktivist

A Savory Explosion!

There’s something about anything salty and savory that will always get my attention. Olives, capers, anchovies, in any recipe will certainly make me sit up and take notice. One thing that will give your creativity a boost is having a delicious and versatile olive tapenade on hand. During the holidays I try to incorporate it in appetizers, pasta and entrees in general. It keeps well in the refrigerator for a couple weeks, and if your making a larger batch, freezes well for several months.

Consider the following suggestions for using tapenade:

  • Serve it on top of hummus for a savory boost
  • Serve broiled fish with a dollop of tapenade on top
  • Use tapenade to stuff portabella or cremini mushrooms
  • Make a cold pasta with veggies and use the tapenade as the dressing with lemon juice
  • Top burgers with roasted red pepper, cheese and tapenade
  • Toss with steamed baby potatoes
  • Use on pizza to replace tomato sauce
  • Make a sandwich on focaccia with salami, ham, roasted red peppers, tomatoes, red onion, pepperoncini, mozzarella and tapenade
  • Make a wrap of hummus, red onion, roasted red pepper, arugula and tapenade
  • Make a pasta with tapenade, cherry tomatoes and toasted breadcrumbs (recipe to follow)

The possibilities for its use is only limited by your imagination! Although you can purchase store bought tapenade, it’s so easy why not make it yourself for a lot less! This blog will focus on whipping up this flavorful Mediterranean olive spread and a easy, crowd pleasing pasta when you’re busy.

OLIVE TAPENADE (MEDITERRANEAN OLIVE SPREAD)

INGREDIENTS:

  • 6 ounces brine-cured olives, pitted and drained (Manzanillo and or kalamata work well)
  • 6 ounces California black olives, pitted and drained
  • 1 teaspoon anchovy paste or 2 anchovy filets
  • 1/4 cup capers, drained
  • 2 tablespoons fresh flat leaf parsley
  • 3 cloves garlic
  • 3 tablespoons fresh lemon juice
  • Couple grinds fresh black pepper
  • 1/4 cup extra-virgin olive oil

INSTRUCTIONS:

  1. Place drained and pitted olives in the bowl of a food processor. Add anchovy, capers, parsley, garlic, lemon juice, and black pepper. Pulse several times until coarsely chopped.
  2. Scrape side with spatula and add olive oil. Pulse several times until a chunky paste forms, scraping sides as needed. Serve at room temperature.

TAPENADE PASTA WITH CHERRY TOMATOES AND TOASTED BREADCRUMBS

INGREDIENTS:

  • 8 ounces bucatini pasta
  • 1/2 cup toasted fresh breadcrumbs
  • 2 cups cherry tomatoes, halved
  • 1/2 cup olive tapenade
  • 3/4 cup pecorino cheese, grated
  • 1/2 cup chopped flat-leaf parsley
  • Freshly ground black pepper

INSTRUCTIONS:

  1. Bring a large pot of water to a boil. Season the water generously with salt and then add the pasta. Cook the pasta according to package directions.. Reserve 1 cup of pasta water before draining the pasta.
  2. While you pasta is cooking heat a few drizzles of olive oil in a small skillet over medium heat. Stir in the fresh breadcrumbs and toast them until golden brown, 3-5 minutes. Drain on paper towels.
  3. Add the drained pasta back into the pot and add the tapenade, and 1/2 cup of the pasta water. Toss well to combine, adding additional pasta water if needed. Add 1/2 the cheese, the cherry tomatoes and parsley. Season with black pepper.
  4. Pile the pasta onto plates or shallow bowls. Top with cheese, parsley and breadcrumbs. Finish with a drizzle of olive oil.

“First we eat, then we do everything else.”

Beauty In A Glass

In the heat of summer it’s always nice to have something so fast, so beautiful, and so delicious you can serve it to company, have it for a brunch, or the start of a romantic dinner. I’m a huge fan of cold soups, and this one does not disappoint. I made this as an appetizer last weekend and it received accolades! I used my VitaMix which gave it a particular silkiness, but you could also use a food processor or stick blender. Just make sure that it’s mixed completely until it’s smooth. You probably have the ingredients in your pantry (except maybe the cooked shrimp).

Although I used cannellini beans, you could also use any white bean of your choice. The roasted peppers however give it its beautiful color. I also used sherry vinegar, but you could also use wine vinegar. I think the cold shrimp give it a particular restaurant look, and you can control the thickness by the amount of stock you use. Nobody seemed to mind using a spoon, and I prefer my pureed soups a little thick.

INGREDIENTS:

  • 2 15 ounce cans cannellini beans, strained and rinsed
  • 4 jarred roasted red peppers, patted dry and diced
  • 1 clove garlic, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoon sherry vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-1 cup vegetable stock, homemade if you have it
  • 1/2 pound cold cooked shrimp (I use two shrimp per serving)

INSTRUCTIONS:

  • In a VitaMix or food processor, place the beans, red peppers, garlic, thyme leaves, olive oil, sherry vinegar, salt and pepper and process until mixed completely. Mixture with be thick.
  • While your machine is running, slowly pour 1/2 cup vegetable stock into your blender or processor. Scape down the sides and check for thickness. Continue to add 1/4 cup stock at a time until the soup has the thickness you enjoy. Process for 2-3 minutes until completely mixed and silky. Taste and add additional salt or vinegar if needed.
  • Refrigerate for at least 2 hours or overnight. Pour into decorative glasses. Garnish with chopped chives and cold shrimp.

Serves 4-6

“Worries go down better with a cold soup on a hot day.”

Quick, Easy & Delicious!

Summer is a busy time for most of us, so it’s important to have a few recipes that are quick, easy and delicious. As the heat of summer increases, and we fire up our grills, salads are the order of the day. This salad is a meal in itself. There are times when a simple charcuterie board works to nibble at when the temperatures climb, but why not turn it into a salad? Enter the Antipasto Salad.

You can tweek this in so many different ways. Although I chose 3 cheese tortellini from Buitoni, you can use the mixed tortellini with regular and spinach combined, or your favorite small chunky pasta such as penne, farfalle or orecchiette. If you choose regular pasta you will want to add 6 ounces of Ciliegine mozzarella (cherry-size) drained and cut in half, to replace the cheese in the tortellini.

Don’t like black olives? Use green or kalamata. Don’t like pepperoncini? Use another pickled pepper of your choice. Don’t have Ciliegine? Cube another soft cheese like gouda, provolone or Swiss. The hard salami can be replaced with some other cured meat like Soppressata or Genoa Salami. Remember you are in charge. You can make your own vinaigrette, thin out some pesto or in a real pinch, try Paul Newman’s Oil & Vinegar Dressing. You can easily make this for a crowd by going from a 9 ounce to a 20 ounce package of tortellini.

INGREDIENTS:

  • 1 9 ounce package Buitoni Three Cheese Tortellini, cooked according to package directions and drained
  • 1 2.25 ounce can sliced black olives, drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup roasted red peppers, drained and chopped
  • 3 ounces cured meat of your choice (I used hard salami), chopped
  • 1 15 ounce can quartered artichoke hearts (you can also use 7 ounce jar of marinated), drained
  • 1/4 cup pepperoncini, drained and chopped
  • 3 scallions sliced thinly

LEMON OLIVE OIL DRESSING:

  • 1/4 cup good quality extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 1 garlic clove, grated
  • 1 teaspoon Italian seasoning

Place in mason jar and shake vigorously.

INSTRUCTIONS:

  1. In a large salad bowl add all the ingredients. Toss gently to combine.
  2. Pour dressing over salad. Toss once more to coat ingredients.

Keeps for up to 4 days in refrigerator.

Serves: 4

“We don’t need a melting pot in this country folks, we need a salad bowl. You appreciate the differences. Jane Elliot

Les Carottes, Oui!

I have always appreciated the versatility of vegetables, as the possibilities are endless. It certainly doesn’t hurt that we are vegetable farmers. There are times when fresh, simple ingredients will make combinations shine. The French are masters of this approach to cooking. This is a salad that can be tweaked on so many levels. Herb choices can be varied, such as parsley, mint, cilantro, or a mixture. If you want to bulk it up, it’s so easy to add chickpeas or cannellini beans. You could add sliced radishes, snap peas, or snow peas. Think color and texture. Frankly, I can’t get enough of this salad!

Typically, this salad uses grated carrots, but I find that they become slightly mushy when used as the centerpiece. I prefer to use a julienne peeler as it gives it more loft and texture interest. I’ve used a few of these peelers over time and have not been plused. However, I finally found one that works perfectly as advertised. The Sunkuka Julienne Peeler, is made of stainless steel and performs beautifully. This salad also holds for up to 3 days in the refrigerator.

FRENCH CARROT SALAD WITH LEMON DIJON VINAIGRETTE

INGREDIENTS:

  • 1 pound carrots, peeled and julienned
  • 2 scallions, sliced thinly
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons Dijon mustard
  • Juice of half a lemon
  • 1.5 tablespoons avocado oil
  • 1.5 tablespoons good quality extra-virgin olive oil
  • 2 teaspoons local honey
  • Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

  1. Peel and julienne carrots. Place in a large bowl. Add scallions and parsley (and any other salad ingredients you choose).
  2. In a pint mason jar, combine avocado and olive oil, Dijon, lemon juice, honey, salt and pepper. Place lid on jar and shake vigorously. Add to salad and toss gently. Serve on a bed of lettuce.

OPTIONS:

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup radishes, thinly sliced
  • 1 cup snap peas, sliced in thirds
  • 1 cup snow peas, sliced in thirds
  • 1/4 cup cilantro and/or mint

Serves 4

The majority of my diet is probably vegetables, but I’m not a vegetarian or vegan. –Abigail Spencer

When Simple Meets Delicious

There are times after a busy day on the farm that I want to make something healthy yet packed with flavor. If I can get it to the table in 30 minutes, all the better. It also doesn’t hurt that it’s made with my favorite legume, the chickpea or garbanzo. Chickpeas go way beyond hummus, and are excellent in stews, soups, sides and salads, along with grains and pasta. They boast 11 grams of protein in 1 cup, and deliver the most nutrients of all other beans. Loaded with zinc and fiber, they pair well with cuisines from many cultures.

This is a simple stew from Catalonia, Spain loaded with garlic, vegetable broth, spinach, saffron and get this, raisins. In the end, this savory-sweet stew hits on all cylinders. We love it, and I think you will too!

CATALAN SPINACH AND CHICKPEA STEW

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup toasted almonds, ground in a mortar and pestle or food processor
  • 2 large shallots, thinly sliced
  • 6 large cloves garlic, coarsely chopped
  • 1/2 cup tomato sauce
  • 10 ounces fresh baby spinach
  • 2 15 ounce cans chickpeas, drained and rinsed
  • 1/4 cup golden raisins
  • 2 cups vegetable stock (homemade if possible)
  • Large pinch of saffron threads
  • 3 tablespoons freshly chopped parsley
  • Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

  1. In a stock pot over medium-high heat, add 3 tablespoons of olive oil, the sliced shallots and the garlic. Saute, stirring constantly, until shallots are translucent about 2 minutes. Add tomato sauce and simmer for another 2-3 minutes.
  2. Meanwhile, in the mortar and pestle or food processor, add the saffron threads, parsley, and sea salt. Process until fine. Set aside.
  3. Add the fresh spinach, and stir until wilted, then add the chickpeas, raisins, and sea salt and pepper to taste. Add 2 cups of vegetable stock and the almond mixture. Simmer for about 5 minutes. Serve in shallow bowls.

Serves 4

“Beans, beans, the magical legume. The more you eat, the more you consume.” –A. Yankovic

Just A Little Crabby!

When it comes to seafood, one of my absolute favorites is crab cakes. I do have a caveat however, and that is they can’t be bready. I want just enough binder to hold them together. I want to taste crab, not bread. I also like them generous in size. I remember my first time in San Francisco, having lunch at the Ferry Building on a perfect fall day. We were able to eat outside and watch the ferry boats come in and out. I ordered crab cakes and they were crazy good. Perfectly seared on both sides and literally 2 inches thick! I was swooning with every mouthful. Hardly any filler, loads of lump crab meat, and a glass of chilled white wine nearby.

This recipe uses panko breadcrumbs, which adds a binder that does not get mushy. I measure each crab cake into a 1/2 cup measuring vessel, and gently press the contents in, then I simply tap them out on a sheet pan lined with parchment paper. I refrigerate them for about 2 hours, which firms them up before I sear them. I find that this step prevents overcooking the crab meat as well; giving you a perfect crust and moist interior.

I don’t use many processed products, but rather than tartar sauce, I enjoy a simple sauce made up of guacamole salsa and sour cream (you could also use yogurt). I like to place it under each crab cake. It’s slightly spicy and compliments the crab cakes perfectly. For visual appeal, I mince sweet peppers to sprinkle around the plate, and top with arugula.

CRAB CAKES WITH AVOCADO SALSA SAUCE

INGREDIENTS:

  • 2 large eggs
  • 3 tablespoons mayonnaise (I use Hellmans’)
  • 1 1/2 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon salt
  • 1/4 cup finely chopped celery
  • 2 tablespoons finely chopped parsley
  • 1 pound lump crabmeat
  • 1/2 cup panko
  • 2 tablespoons avocado oil for frying
  • 3/4 cup guacamole salsa
  • 1/3 cup sour cream or yogurt
  • 1 cup minced sweet pepper for garnish
  • 1 1/2 cups arugula for garnish
INSTRUCTIONS:
  1. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to break up the crabmeat. Gently press mixture into a 1/2 cup measuring vessel, then tap it out on a sheet pan lined with parchment paper. Repeat using all of the crab mixture. You should have 5-6 cakes. Cover and place in the refrigerator for at least 2 hours. This helps them firm up and hold together.
  2. Preheat a large non-stick skillet on medium heat and coat with 2 tablespoons avocado oil. Once the oil is hot, place the crab cakes in the pan and cook until golden brown, 3-5 minutes per side. Place on paper towels for a few minutes to make sure they aren’t greasy.
  3. In a small bowl, mix the avocado salsa and sour cream or yogurt. To plate spoon a small amount of sauce on each plate, place 2 crab cakes on top of sauce. Sprinkle plate with minced sweet pepper and sprinkle arugula on top. Serve warm with additional sauce on the side.

What can I eat and not get tired of? Without a doubt, seafood!

Hold The Mayo!

When the weather starts to break in the spring, one of the things I crave is salads, and one of my favorites is potato salad. Although I was raised on a mayonnaise based potato salad, loaded with onions and hard-boil eggs, I enjoy making them with a slightly lighter hand. This however, does not mean bland. I want a salad with a punch. Bold Mediterranean flavors, like capers, olives, red onion and herbs guarantees flavor in every forkful . Eliminating the mayonnaise and replacing it with a good quality olive oil is key. I like to turn this into a meal salad by adding imported Italian tuna packed in olive oil. It adds additional bulk, plays well with the other ingredients and looks showy served on a bed of greens. This potato salad is best served warm or at room temperature. I also enjoy adding about 1/2 cup chopped garlic scapes, when they are available in June. Not a tuna fan? Simply omit it. So simple to adjust it to your own taste preferences.

Don’t allow the potatoes to cool before tossing them with the dressing. This when they really absorb the flavor. Also, don’t skip the caper brine! It’s just not the same without it.

MEDITERRANEAN POTATO SALAD

INGREDIENTS:

  • 1/2 small red onion, thinly sliced
  • 1 teaspoon dried oregano
  • 1/4 cup red wine vinegar
  • 1 1/2 pounds Yukon gold or red skinned potatoes (or a combination of both) cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup drained capers, plus 1 tablespoon caper brine
  • 1/2 cup sliced and pitted Kalamata olives
  • 1/4 cup good quality extra-virgin olive oil
  • 5 ounce jar Italian olive oil-packed tuna (optional)
  • 1/2 cup lightly packed Italian parsley or basil OR a combination of both, chopped
  1. In a large bowl, stir together the onion, red wine vinegar and oregano, set aside. Place potatoes in a large saucepan, cover with water to about 1-inch above the potatoes, and add 2 teaspoons salt. Bring to a boil over medium-high heat; then turn down to medium-low and simmer for 8-10 minutes, or until a toothpick inserted into a potato meets no resistance.
  2. Drain the potatoes in a colander. To the large bowl, add capers, brine, olives, olive oil, salt and pepper. Mix to combine. Add hot potatoes and mix gently again. If using tuna, add next along with the parsley and basil. Taste and adjust for seasoning, adding more salt and pepper if needed.
  3. Serve warm on a platter lined with greens.

Yields: 4-6 servings

“Food is the ingredient that binds us together.”

Cultural Influences

I have always enjoyed spicy food, particularly Mexican and Mediterranean. There is so much variety that it’s impossible to be bored. Many recipes use chorizo as a flavorful ingredient; but did you know that Mexican and Spanish chorizo are distinctly different from each other?

SPANISH CHORIZO:

Spanish chorizo is a cured or firm, sausage made from coarsely chopped pork, and is heavily seasoned, with a characteristically red color due to the heavy amounts of paprika in the spice mix. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep smoky flavor. Other ingredients may include garlic, white wine and herbs, with the links varying in length.

Because Spanish chorizo is cured, meaning it has been aged for several weeks, it can be eaten without cooking and is often served sliced as part of a tapas tray or charcuterie board.

MEXICAN CHORIZO:

Mexican chorizo is quite different from Spanish chorizo. The meat is usually ground, rather than chopped, and the sausage is fresh rather than cured. It is sold in both bulk and links. The red color of Mexican chorizo usually comes from spicy red pepper rather than the smoked paprika you find in Spanish chorizo. Pork fat is often added to the meat mixture, along with other spices and vinegar. The links are short and air dried for one day to a week.

Mexican chorizo is sold raw and must be cooked prior to eating. It can be cooked either in its casing or removed from its casing and cooked like ground meat (most people purchase it as bulk sausage for this purpose). Mexican chorizo is used in place of ground beef in tacos, burritos, chili, soups, burgers and egg dishes.

I use bulk Mexican chorizo regularly, but last week I made an incredible Shrimp and Spanish chorizo dish that was simple to make, and big in flavor. It may be my favorite way to eat shrimp!

SPANISH CHORIZO AND SHRIMP

INGREDIENTS:

  • 1 lb large shrimp, shelled and deveined (leave the tails on)
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 9 ounces Spanish chorizo, casing removed and sliced 1/4 inch, then each slice in quarters
  • 1 white onion, finely diced
  • 3 cloves garlic, grated
  • 3 tablespoons tomato paste
  • 2/3 cup chicken stock (homemade if you have it)
  • 1 cup cherry tomatoes, cut in half
  • 1 1/2 teaspoons sweet paprika
  • 1/2 cup canned chopped tomatoes
  • 1/4 cup fresh parsley, chopped for garnish
  • 1 lemon cut into wedges for garnish

INSTRUCTIONS:

  1. Place the shelled shrimp in a bowl, season with salt, pepper and paprika and toss to ensure they are all evenly coated. Set aside for 15 minutes.
  2. Heat olive oil in a stick-free pan on medium-high heat. Add the shrimp in a single layer and sear for two minutes per side (you may need to do this in two batches). Remove the cooked shrimp from the pan and set aside on a plate.
  3. Add the chorizo pieces to the pan and cook for 4-5 minutes until the chorizo is golden and slightly crisp. Add the diced onion and garlic to the pan and cook for another 2 minutes, until the onion begins to soften. Add tomato paste and stir to incorporate.
  4. Add the chicken stock, cherry tomatoes, canned tomatoes and paprika to the pan and cook for another 5 minutes, until the tomatoes begin to soften and the sauce has thickened.
  5. Return the cooked shrimp and any juices to the pan and reheat for 1-2 minutes. Remove the pan from the heat and plate, garnishing with fresh chopped parsley and lemon wedges.

Serves 2-4

“You have to live life to its full chorizo!” –Mario Batali

Chorizo Chickpea Stew

It’s the time of the year when the grayness of winter has sunk into our bones. I look out at the marsh and lake hoping that the ice will break up and the lake will move again. It’s the annual pause before spring when we are wanting, needing to see life again. I find myself watching for the finches to change color and the crocus to bloom.

To counter this time of the blahs I lean towards cooking something at little spicy, and chorizo definitely does the trick. I enjoy all chorizo whether it’s fresh Mexican (in link or bulk) or cured Spanish (in link ready to eat). Good chorizo is about the flavor profile. Traditionally made from pork, it may contain garlic powder, chili powder, smoked paprika, sweet paprika, salt, ground oregano, ground cumin and black pepper.

Several weeks ago I discovered a chicken chorizo that simply amazed me! The seasoning was perfect, and the texture bellied that it was even chicken. I also found that it was very versatile. I fry up a pound and keep it available for tacos, taco salads, or breakfast quesadillas. Then I made this chickpea stew. Wow.

CHORIZO CHICKPEA STEW

INGREDIENTS:

  • 1 pound bulk chorizo of your choice
  • 1 tablespoon olive oil
  • 1 medium white onion, chopped
  • 2-15 oz cans chickpeas, drained and rinsed
  • 1 teaspoon sweet paprika
  • 1 tablespoon tomato paste
  • 4 cups vegetable stock (preferably homemade)
  • 1/2 teaspoon kosher salt
  • 2 cups packed fresh kale, stemmed and chopped

INSTRUCTIONS:

  1. In a large heavy pot, brown the chorizo in the olive oil over medium-high heat until no longer pink, breaking it up with the back of a wooden spoon.
  2. Add the chopped onion and continue to cook, until the onion is soft. Add the tomato paste, stirring until incorporated.
  3. Add chickpeas, paprika, salt, and vegetable stock. Cover and simmer on medium-low for 20 minutes.
  4. Add chopped kale, and simmer until kale is wilted and softened, about 5 minutes.
  5. Ladle into bowls.

Serves 4

“In the spring, at the end of the day, you should smell like dirt.” –Margaret Atwood

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