Cooking
Still mining my magazines, this fantastic dish came from a recent Gourmet. This recipe treats the spaghetti like rice, and it's amazing.
I made two versions. One pot for Matt, the other for me. No way I was missing out on this.
Thinly sliced garlic is just browned, then removed from oil. Slices of chorizo go in next. Matt's was the real deal, while I tried out a Mexican chipotle vegetarian sausage I'd bought some months at Earth Fare. I do have Soyrizo kicking around, but it was the wrong kind (!). No worries, this stuff rocked.
The sausage also gets lightly browned, and taken out. There's some sauteeing of onions, and adding of broken-up spaghetti (fideos were called for, but this works jsut fine). Once the pasta's had time to soak up some of that oily goodness, a broth (vegetable for us) boiled with saffron is added. Cover, and let the whole mess cook for a bit.
When the liquid's been absorbed, stir in the garlic, chorizo, some chickpeas, parsley, and sliced & toasted almonds. Eat. Look down at the bowl in amazement, wonder where it all went. Head back to the kitchen for more. Repeat as necessary.
Celebrate Blog Party's Two-Year Anniversary! That's right, this month brings us Blog Party#24, and this time, it's all about you. It's Blogger's Choice! Make any kind of appetizer AND cocktail, and get those entries to me no later than Thursday, 19 July. Let's make this party the best one yet!
Blogging by Mail sign-ups are going on now! The latest round of goody-swapping is all about My Favorite Things. You have till 5 July to join the fun...
Tagged with: Food and Drink + Chorizo + Vegetarian + Pasta + Recipes + Almonds + Gourmet
- Now That's Some Left-overs
I think this ended up being more a frittata than a tortilla, despite the ingredients. Using up bits and pieces, to make a meal for Matt. Some already-cooked potatoes, cubed and browned. A link of chorizo that had been living in the cheese/cold cuts...
- Super-simple Soup
This is so easy. It's almost ridiculous how simple this soup is. And yet, for so little effort, you get an amazing dish. Another recipe from Quick-Fix Vegetarian, this Chickpea & Tomato Soup with Ditalini had us saying, repeatedly, 'this is so...
- Poached Egg Salad
or, fairly good-for-you food More to come... Celebrate Blog Party's Two-Year Anniversary! That's right, this month brings us Blog Party#24, and this time, it's all about you. It's Blogger's Choice! Make any kind of appetizer AND...
- Where There's Smoke...
there's a pretty happy guy, knife & fork in hand. Sticking to my pledge to actually make more of the recipes from the half-dozen or so cooking magazines I get, Matt fired up the grill for this Wood-Smoked Tri-Tip with Sicillian Herb Sauce (Bon Appetit,...
- Potato-crusted Salmon With Herb Salad
Some weeks ago, I suggested (translation: do it now) that Matt & I work through the multitudinous recipes I've been adding to the computer's 'Bookmarks'. It took some time, of course, because there's just so many things I want to...
Cooking
Spaghetti with Chorizo & Almonds
Still mining my magazines, this fantastic dish came from a recent Gourmet. This recipe treats the spaghetti like rice, and it's amazing.
I made two versions. One pot for Matt, the other for me. No way I was missing out on this.
Thinly sliced garlic is just browned, then removed from oil. Slices of chorizo go in next. Matt's was the real deal, while I tried out a Mexican chipotle vegetarian sausage I'd bought some months at Earth Fare. I do have Soyrizo kicking around, but it was the wrong kind (!). No worries, this stuff rocked.
The sausage also gets lightly browned, and taken out. There's some sauteeing of onions, and adding of broken-up spaghetti (fideos were called for, but this works jsut fine). Once the pasta's had time to soak up some of that oily goodness, a broth (vegetable for us) boiled with saffron is added. Cover, and let the whole mess cook for a bit.
When the liquid's been absorbed, stir in the garlic, chorizo, some chickpeas, parsley, and sliced & toasted almonds. Eat. Look down at the bowl in amazement, wonder where it all went. Head back to the kitchen for more. Repeat as necessary.
Celebrate Blog Party's Two-Year Anniversary! That's right, this month brings us Blog Party#24, and this time, it's all about you. It's Blogger's Choice! Make any kind of appetizer AND cocktail, and get those entries to me no later than Thursday, 19 July. Let's make this party the best one yet!
Blogging by Mail sign-ups are going on now! The latest round of goody-swapping is all about My Favorite Things. You have till 5 July to join the fun...
Tagged with: Food and Drink + Chorizo + Vegetarian + Pasta + Recipes + Almonds + Gourmet
- Now That's Some Left-overs
I think this ended up being more a frittata than a tortilla, despite the ingredients. Using up bits and pieces, to make a meal for Matt. Some already-cooked potatoes, cubed and browned. A link of chorizo that had been living in the cheese/cold cuts...
- Super-simple Soup
This is so easy. It's almost ridiculous how simple this soup is. And yet, for so little effort, you get an amazing dish. Another recipe from Quick-Fix Vegetarian, this Chickpea & Tomato Soup with Ditalini had us saying, repeatedly, 'this is so...
- Poached Egg Salad
or, fairly good-for-you food More to come... Celebrate Blog Party's Two-Year Anniversary! That's right, this month brings us Blog Party#24, and this time, it's all about you. It's Blogger's Choice! Make any kind of appetizer AND...
- Where There's Smoke...
there's a pretty happy guy, knife & fork in hand. Sticking to my pledge to actually make more of the recipes from the half-dozen or so cooking magazines I get, Matt fired up the grill for this Wood-Smoked Tri-Tip with Sicillian Herb Sauce (Bon Appetit,...
- Potato-crusted Salmon With Herb Salad
Some weeks ago, I suggested (translation: do it now) that Matt & I work through the multitudinous recipes I've been adding to the computer's 'Bookmarks'. It took some time, of course, because there's just so many things I want to...