Sausage and Potato Soup

This is the epitome of a seasonal dish, and a real “pantry-buster”.  A traditional homestead would have veggies in the root cellar such as potatoes, onions, garlic, carrots, celery, etc. and cured and smoked meats such as ham and sausage.  So this dish is easy to put together.  Even if you don’t have some or all of the items, because they are seasonal, they are generally less expensive at the grocery.

wpid-img_20150204_094255815.jpgThe ingredients for this dish are simple, adjust amounts for how large a batch you’d like to make. Use potatoes, carrots, celery, onions, garlic and your favorite sausage. Peas and/or corn are good additions, as well. Use whatever you have. You may notice by now potatoes, garlic, etc., are looking a bit wilty. This is a sign it is time to use them up! These veggies are fine to use as long as they retain their fresh normal smell. Cut open your potatoes to be sure there are no spots in the middle.  Peel all the vegetables and cut into fairly uniform sized pieces.

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I like to cook this soup in stages. First, I like to cook the sausages, uncut. “Fry” them in the pot with just a touch of oil. This lets them develop their flavor to the fullest, the skins sealing in all the juices.  Once the sausage is sizzling and weeping, add the cut veggies and gently pour in just enough water to cover.  Or you can use any stock you may have saved.

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Cover and gently simmer the soup for at least an hour, until the vegetables sink, indicating they are fully cooked.  At this point, pull the sausages and slice them into bite-sized pieces. Return them to the pot, add a couple cups more liquid and return to simmer.

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Now you can decide if you want to make this soup creamy or brothy.  Either way, it’s time to add the rue.  Rue is the secret to thickening sauces and soups without lumps.  Rue is simply a paste formed from a mixture of lot liquid and flour.  Pull about a cup of HOT liquid from the soup into a smaller bowl or measuring cup. Stir in about 1/4 c flour, more depending on how big your batch of soup is.  Thoroughly combine the liquid and flour to form a thick paste. Then re-introduce the rue to the soup, stirring constantly until the rue disappears into the soup.  To reach full thickening potential, the soup must now be brought to a boil, stirring frequently to prevent burning.  It need only boil shortly to activate the rue.  Then let it back off and reduce to simmer. The soup should now fill about half your pot and be about twice as thick as you expect the finished product.  If it is not thick enough, repeat the process of pulling liquid and combining with flour, measuring by Tablespoons, until the desired thickness is reached.

From here, if a creamy soup is desired, it is time to add milk, cream or a mixture of the two.  If a brothy soup is desired, add more water or stock, filling the pot.  Simmer another hour, stirring occasionally, to marry all the flavors, and then the soup is ready to serve.

Follow these guidelines and be inspired by whatever you have in your pantry or root cellar to create a wonderful soup or stew to ward off the Winter chill.

To learn more about the energy-free tradition of root cellaring, I recommend this book, Root Cellaring by Nancy and Mike Bubel.

 

Brainy Food

In the later end of Summer, on of my favorite vegetables comes ready for harvest: Romanesco Cauliflower.  This unusual brassica typically takes 80 or more days to mature.  I always start them inside under lights and transplant them out in mid- to late-May.

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The plants are large and generally need about four square feet to grow.  Unlike traditional white cauliflower, Romanesco does not need to be blanched by tying the leaves together to cover the budding center.  Just plant and grow until you’ve got a good-sized head exposed, harvest and eat!

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The beautiful chartreuse color and whorled pattern of this cauliflower make it an interesting and eye-appealing addition to any dish.  Enjoy it raw, battered in a tempura, stir-fried, even grilled.  My favorite way to prepare it is to simply slice and sear in a grill pan, drizzled with a bit of olive oil, salt and pepper.  Serve plain, with lemon juice or balsamic vinegar.

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The interesting whorled growth pattern is actually ran example of the Fibonacci sequence.  So perhaps, just perhaps, enjoying this nutty, sweet vegetable might improve one’s math skills.  Let me know what you think. 🙂

The Warmth of Winter

Spectacular Winter sunrise

Spectacular Winter sunrise

This Winter seems relentless.  With the frigid temperatures and endless snowstorms, it can become challenging to keep everyone in good spirits.  I have found that pulling out some old-fashioned tricks has helped tremendously.

First of all, don’t forget to stop and look around.  Winter is beautiful, especially with lots of snow.  Some of the most amazing sunrises can be seen now, and grumpy tired children are instantly warmed and wakened with a view of the colors.  The heavy snows transform the landscape, rounding and hunching the evergreens and creating vast palettes with which the wind can toss and brush, revealing amazing patterns and textures on the surface of the snow.  wpid-IMG_20140206_104959_756_wm.jpg

When the weekend comes and boredom threatens to set in, bundle the kids up and go for a stroll outside.  One needn’t venture far, sometimes the most amazing things can be spotted right off the house or garage.

Icicles dancing

Icicles dancing

Cool icicles and frost patterns on windows are fascinating, and kids of all ages love to pluck down an icicle for themselves, as big a treat as a lollipop!

A small oak leaf left from Autumn, trimmed with frost

A small oak leaf left from Autumn, trimmed with frost

It is very helpful to connect with Nature to find the beauty and inner joy of this time of year.  Like the nighttime of every day, Winter is a time to rest and rejuvenate, to heal, to reflect in quiet time, to dream up hopes and aspirations anew for the coming Spring and Summer.  Take the time to notice the low and distant angle of the sunlight unique only to this time of year, to appreciate the crisp colors of the cold daylight sky, and the extra vividness of the starry  night sky.  Savor the absolute brilliance of the Full Moon illuminating a snow-covered landscape, as bright as daylight itself.  Stop and listen to the soft stillness of Winter, every sound muted by the soft blanket of snow surrounding us.  All this beauty is more than worth braving the cold to witness.

Our creek completely iced-over, a rare sight

Our creek completely iced-over, a rare sight

Common-place things become extraordinary in the winter landscape.  We live on the East Branch of Nanticoke Creek, a year-round stream.  Only in extremely cold winters such as this does it ice-over.  This year there is even a collection of 6-inch thick cakes of ice on the banks, jammed and piled together creating a mini arctic landscape.

Common things become extraordinary in the winter landscape.

Common things become extraordinary in the winter landscape.

The snow tells tale of an animal crossing, amazing that life continues even in the bitter cold

The snow tells tale of an animal crossing, amazing that life continues even in the bitter cold

It’s fun to spot and identify the different animal tracks in the snow.  It’s amazing that so many little creatures are able to endure the bitter cold temperatures, and we can appreciate our ability to seek shelter in the warmth of our homes.

When you do get back inside, you’ll find otherwise restless children calmed, refreshed, ready to enjoy the warmth of the home.  Now is definitely the time to break into the stash of all the goodies that have been put up for Winter use!  Canned salsas, chutneys and relished can come out with crackers to chips to create a quick snack, apples from the root cellar can be made into sauce or canned applesauce is warmed and enjoyed with cinnamon.

Finished sauce ready to eat

Finished sauce ready to eat

Frozen berries are made into syrup to jazz up pancakes or waffles, or baked into muffins and quick breads.  Extra milk from the cow?  Time for hot cocoa and homemade pudding!

Pancakes with blueberry syrup

Pancakes with blueberry syrup

These comforting activities in the kitchen add warmth and spirit to these cold days, as well as creating priceless memories for the children to pass on to the next generation.

Winter is cold, but it is also beautiful.  Without these colder days we might forget to appreciate the warmer days ahead.  Rather than feeling gloomy during these days, remember to find the fun parts of a snowy landscape, whether inside or out.

What are some of your favorite Wintertime activities?

Parsnips, a Mid-Winter Break

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        Right now in Upstate New York we are enjoying what is know as the January Thaw, a fairly predictable period of time in Winter (anywhere from early January to late February) when temperatures rise above normal for a few days, allowing some of the snow to melt off, a few of the insects to come buzzing about again, and perhaps even a bear or two wanders out of hibernation and stretches its legs.  Invariably it may bring gardeners out-of-doors, to stroll and smell the beds put to sleep for the season, likely even find a tool or two that was consumed by weeds back in September.  Bulbs of garlic and tulips that have heaved out of the ground are poked back in, and perennial beds that were neglected are hastily mulched, fingers crossed in hopes that they will again be forgiving and grow on in the Spring, despite our ill-care.

By this time in the Seasonal diet, items from the root cellar like carrots, beets and turnips, potatoes and squashes have become the staple dinner fare, with dried beans, onions, garlic and canned veggies from the pantry rounding out the variety.  It’s hearty, comforting and nourishing food, perfect to carry one through the cold season.  But, oh, would not something fresh from the garden be such a treat?

Enter the Parsnip, planted first thing in the Spring, and best harvested during the mid-Winter thaw!  Days like these are perfect to go out and lift the mulch, looking for the tiny tell-tale bright green shoots that indicate treasure lies below.  Parsnips have traditionally offered fresh fare to liven up mundane Winter tables for generations.

Fresh-dug Parsnips.

Fresh-dug Parsnips. source: Two Chances Veg Plot Blog

Parsnips were very well-known in our culinary history, having fallen out of fashion as of late, yet now enjoying a resurgence in popularity.  Parsnips look like blond carrots, with their flavor being best described as a cross between a coconut and a carrot, creamy, earthy and sweet.  Unlike carrots, parsnips need to be peeled and are generally eaten cooked, not raw.  Parsnips show two phenotypes, long and slim, and shorter and chunky.  The core of the thicker parsnips can be a bit woody and bitter, I find it best to core the larger ones.

Parsnips are in the carrot family, and thus biennial, meaning they grow leaves the first growing season, then will send up a seed stalk if allowed to grow a second season.  Parsnip stalks are upwards of 5 feet in height, and have flowers and seeds that look much like Dill.  Parsnip seed head and seeds Source: wikipedia

Parsnip seeds like to be planted first thing in the Spring, as soon as the ground can be worked.  Better yet, prepare the ground ahead in the Fall.  Parsnip seeds should be surface-sown, thus they like the wet days of April to keep them moist.  If it happens to be a dry Spring, keep the seedbed dampened until they sprout.  Parsnips grow much like carrots:  They fare just a little better against weed competition, but not much, so keep them weeded and watered regularly over the growing season.  Thinning the seedlings will result in better yields.  One reason Parsnips may not be for every garden is they are a space commitment the entire season and beyond.  However having fresh harvest in Winter and early Spring can more than make up for the space given.

Source: Benedict Vanheems     Parsnips can be harvested at the end of the growing season in the Fall, but they are so much better if left to build some bulk and sugar content through some cold weather.  Mulching the parsnips will protect them from mice or other predators, and makes it easier to dig them out.   Once that warm spell in mid Winter hits, run out and lift the mulch and use a broad fork to carefully extract the delicious roots.  Parsnips can also be left in the garden to harvest in the Spring, but be sure to get out early and pull the before the leaves actively start growing again.  Once they bolt, they should be lifted and composted or left to go to seed for your garden next year.

Do take care not to over trample the garden bed, for soil compacted while wet can take time to recover.  To cut down on soil compaction (and muddy boots), lay some boards, cardboard or even newspaper on the ground where you are working.  No help for the mud on the parsnips, though. :/

Wash peel and core your parsnips, and they are ready to cook.  They can be prepared any way you enjoy carrots: parboiled, steamed, mashed, glazed, baked or even roasted.

They are excellent with butter, cream, parsley, nutmeg, ginger, cheeses, even caraway.

One of my favorite recipes with parsnips is that of Cheddar Parsnip Soup, from Sundays at Moosewood:

1 med onion, chopped                          3 med potatoes, peeled and cubed (~1 1/2lbs)

1 tsp salt                                                  3 cups water

2 Tbs vegetable oil                                1/4 tsp ground fennel seeds

2-3 tsp caraway seeds                          3 cups med sharp Cheddar cheese, grated

5 medium parsnips,                             3 cups milk

peeled and cubed ( about 1lb)         chopped fresh Parsley or sprig of Dill

 

I a 3qt saucepan sautee onion with the salt in the oil on low heat until the onions are translucent, about 10 mins.  Mix int he caraway seeds and parsnips.  Stir and simmer gently about 5 mins.

Add the potatoes and water.  Bring the soup to a boil.  Moderately simmer for about 10-15 mins, until potatoes are tender.  Remove soup from heat.

Stir in fennel and cheese.  When cheese is melted, pour in milk.  Cool soup 10-15 mins.  In blender or food processor, puree the soup in batches.  Gently reheat, careful not to boil. Serve hot with garnish or parsley, dill or grated cheese.

 

This soup is so good!

So, if you’ve planted parsnips, get out and pick them.  If not, they are in season at the store or at farmers market, get ahold of some a give them a try.  Then plan to add them to your garden this coming season.  You will be so glad you did!

 

 

 

 

 

 

 

Egg Season Repost

If you shop for your foods locally, you may have already noticed that eggs, like many other items, have a season, a time of greatest abundance.  And like other seasonal items, one is challenged to find ways to preserve the abundance for the times of scarcity.  This has been an age-old question, with some interesting solutions.

For our farm, eggs are abundant at this time of the year, early spring and summer.  Often the heat of August can cause the chickens to stop laying their eggs and go through the molting process, when they naturally drop all their feathers and grow a new set.  Obviously, the warmest weather is the best time for this, so that is when they do it.  But again, this means no eggs! (But hours of amusement watching naked chicken butts running around!)

So the trick is to somehow stash the eggs up while they are plentiful.  Storing eggs has limits, because a whole egg does not freeze well.  A thawed egg is still edible, one can no longer distinguish between the white and yolk, and they no longer froth if needed.  If you enjoy your eggs scrambled, they can be beaten and frozen raw, or cooked scrambled and then frozen.

Eggs can be hard-boiled and pickled, if you enjoy the unique taste.  Simply save the brine from store-bought or homemade pickles and drop in your own eggs.  Let them sit in the brine at least two weeks for best flavor.  Pickled eggs should be stored in a very cool, dark place, such as the refrigerator or proper pantry (below 40 degrees, F).

One of our favorite ways to store up extra eggs is to make homemade pasta.  European-style pasta is traditionally made from eggs, flour and salt.  Pasta can be thus dried or frozen and will keep for a while.  Make lots of batches of pasta while the eggs are abundant, and enjoy throughout the year.

      My pasta recipe is simply:

8 cups of flour

6 eggs

2 tsp salt

water, if needed to moisten

We mix ours with the dough hook, but a paddle will work fine.  It needs at least a couple of minutes of mixing to get the gluten strands going.  The dough should not be sticky when finished.  It can be rolled out by hand or put through a pasta roller.  Keep layers of pasta separated with floured wax or parchment paper, or they will re-combine.

Issac loves to cook and has his own pasta maker.

Fettuccine ready for the pot.

Homemade fresh pasta is boiled for a shorter time than dried.  Fresh pasta is done in under 5 minutes.  When it is finished it will float.  It is such a treat, much more filling than the pasta from the store.

Another old-time method for storing whole eggs is to bathe them in a substance called “water-glass”.  This is sodium silicate, and is used 1/3 cup to 1 qt of boiled, cooled water.  Eggs must be unwashed (but wiped clean) and un-fertile.  Eggs can be stored immersed in the water-glass solution for up to three months under 40 degrees F.   I have personally never done this, but have heard my elders talk of doing it with good results.

And of course, the best way to keep fresh abundant eggs from going to waste is to indulge is rich dishes and deserts that use many of them, such as mousse, sabayon, bread pudding, homemade pudding, Quiche, Carbonara, etc!

Please share your favorite recipes and methods of keeping extra eggs.  I would love to hear them.

A couple of good books with information about storing eggs and other foods:

Putting Food By, by Ruth Hertzberg, Beatrice Vaughan and Janet Greene

The Big Book of Preserving the Harvest, by Carol Costenbader

As American As Applesauce

At Summer’s end, one of my favorite activities to do to welcome in the next season is collect apples from the trees around the farm and make applesauce.  This is a warm, memory-making tradition for children.

Apple trees dot the Upstate New York landscape

Apple trees dot the Upstate New York landscape

Here in New York, many of the country hillsides are covered with apple trees of various old-fashioned varieties, some whose names have been forgotten.  There are an array of colors and sizes, blending in with the Autumn leaves themselves.

"Wild" Apple trees

“Wild” Apple trees

Many of these apples seem undesirable for eating out of hand, planted long ago by farmers intending to make many of them into hard cider and vinegar to store for the winter.  (As a child I was told they were “crab apples”.  I know now this name belongs only to the cherry-sized ornamental apple trees from which one can also, by the way, make sauce).  But a number of the apples are sweet and delicious to eat, even if a little smaller in size than we are used to.   Either way, they can be used to make country-fresh applesauce.

Autumn Bounty

Autumn Bounty

During a good apple year such as this, a great bounty can be collected driving about in search of abandoned trees along country roads, or if you have access to some land and folks happy to let you pick.  It is good to have a truck of some sort, for apples quickly add up in weight and volume.  It’s a great outdoor activity to take children out to pick apples, for they are agile to climb trees to reach the best fruits, and they are fearless in tasting and selecting the best varieties.

Amazing finds!

Amazing finds!

Once you’ve got a nice load of apples collected, or even if you grab some at your local market, you can make applesauce to enjoy now and preserve for use all winter.

Beautiful Fall colors

Beautiful Fall colors

Applesauce is easy to make using your crockpot.  If you have a food mill or grinder to remove skins, no need to peel the apples before cooking.  If you do not, and will mash them by hand or in a food processor, peel the apples first then cook.  Cut the apples free from their cores, either by using an apple-corer, paring into slices and removing the seeds, or just cutting most of the flesh free from the middle.  Fill the crockpot full of apple wedges, add about an inch of water in the bottom, and cover, cooking on low until they are totally soft, about 6hrs.

When the apples are soft, mash them with a grinder or food mill to remove the skins, and sweeten to desired taste.  How much sugar is needed will depend upon how sweet the apples were to start and which sweetener is used, whether sugar, honey or syrup.  It seems better to add the sugar after the apples have cooked, rather than adding it to the raw apples.  The cooking time and temperature of the crockpot will caramelize the sugar, adding a darker color and muting somewhat the sweetening effect.  If using honey or maple syrup, this over-cooking can bring out some of the more “earthy” aspects, which is not always a pleasant experience.  :/

Using my tomato press to grind and separate the skins

Using my tomato press to grind and separate the skins

After mashing to a smooth consistency, return to low heat on the stove to add the sweetener.  Add cinnamon, if desired.  You can also add raisins, nuts, other dried fruit, brandy, whatever the occasion calls for.  This is wonderful enjoyed warm or chilled to enjoy cold.  It’s a great snack for the lunchbox and after school.  Don’t forget this applesauce can be used to bake your favorite breads and muffins, too.

Finished sauce ready to eat

Finished sauce ready to eat

Fresh applesauce can be stored in the fridge for up to a week, or it can be canned to use all Winter.  I hot pack the sweetened sauce in quarts and process in a water-bath canner for 10 mins.  Or can some pints for gifts or a healthy addition to the lunchbox..

Remember, anyone can do this, even if apples are gathered at a u-pick, at farmers market or from the grocery.  It is so easy, delicious, and comforting, it is a great way to create family memories for children while begining to build excitement for the newly-arrived Fall season.

Storing Basil and Parsley

 

 

Reader Question:

Hi! I was just wondering. Is this the correct time to harvest basil and parsley? Also how do you keep it for use over the winter?  Freeze it?  Thanks for any help.

Red Rubin Basil

Red Rubin Basil

Italian Flat-leaf Parsley

Italian Flat-leaf Parsley

 

 

 

 

 

 

 

 

Answer:

Basil and parsley can be harvested anytime, if you cut them and leave the plant, it will regrow over and over all summer. Both can be dried by hanging upside-down or cutting just leaves and spreading them on a screen to dry in an airy dark place.  A dehydrator also works.  Or they can be chopped in the food processor and mixed with oil to make a pesto, then packed into ice-cube trays and frozen. Popped them out and collect in freezer bags to use all winter.  Just grab a couple cubes and toss in sauces, soups, dips, whatever you’re making.

My Favorite Pepper

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I enjoy growing a variety of peppers, including Green Bells.  We eat them often and they are easy to preserve for Winter.  Finding a good bell pepper for gardens in the Northeast US can be a challenge. I spent years trying different varieties, and have been delighted to find one that works for me.

It’s all in a name.  Often, started pepper plants from commercial garden centers have names like California Wonder or Golden Calwonder.  The “wonder” lies in why one might grow California Anything here in New York?  I have found great results instead with King of the North, an OP pepper.  There are other hybrid strains that do well here, such as Ace (F1), but I like to use Open Pollinated varieties so I can save my own seed on some crops.

King of the North reliable produces multiple fruits

King of the North reliable produces multiple fruits

I get King of the North seeds from Fedco Seeds of Maine (www.fedcoseeds.com), though they are likely found with other purveyors of heirloom open pollinated seed.

They do well both in the high tunnel and outside.

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I start my peppers under a grow light at the end of March to set out around Memorial Day here in the Southern Tier of New York.  They like full sun.  Too much nitrogen will encourage leafy growth and leave less time for fruits to develop.  I usually have full sized green fruits to pick by the end of July.  I generally have no trouble collecting a number of red fruits well before frost.

Peppers are easy to put up.  I simply cut the raw clean peppers into chunks or slices and place in quart sized freezer bags to freeze.  They will be flaccid upon thawing, but this texture if fine for the dishes we commonly enjoy, such as pasta sauce or chili.

Let me know what varieties of sweet bell peppers you grow for your region.  I’m always looking to try something new.  🙂

Bell peppers produce well without taking up much space

Bell peppers produce well without taking up much space

Kimchi

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First batch for the season using Napa cabbage.

I make it by first soaking greens in salted water overnight.  Rinse 3-4 times, then I make a paste of garlic, onion, fresh ginger, salt, sugar, chili flakes and Cayenne flakes and a little sesame oil.  Amounts depend on how big the batch of greens.  I leave in a bowl covered with a cloth and set to ferment, 2 days to 2 weeks depending on the weather.  Adapted from recipe given to me by Old Barn Hollow.

Spanish Rice with Chorizo

As the chilly days of Winter have finally settled in, it is time to dig into the pantry in earnest, to enjoy finally and without guilt all that has been stored from last year’s harvest.

One of my favorite foods to warm up with on a cold day is chorizo.  This spicy, Spanish-style sausage can be made with pork or beef, and enjoyed fresh or smoked.  This sausage can be quite hot, and smoking seems to tone down the fiery hue just a hair.  Distinctly “taco” in flavor,  chorizo is the perfect way to add bright heat to a dish.  This sausage is usually presented in rope form, and thus can be grilled whole for a super-hot sandwich, or sliced and added to a casserole dish or soup/gumbo.  Sliced and cooked, the heat (which is trapped in the fat) can escape into the broth or sauce to deliver a slightly milder flavor.  Another great way to prepare it is to slice open and crumble the meat and serve with beans and greens or my favorite, Spanish Rice.

Spanish rice is a great dish to make when you want to dig into the Winter’s store.  The ingredients for this meal are ones that are common to find in the home preserver’s pantry.  Canned tomato sauce, onions, and garlic from the root cellar, sweet peppers and chorizo from the freezer and dried herbs are all fairly easy to put up and can all be used here.  If you don’t have any one of the items use what you have and supplement the rest from the shops.

Check at your farmer’s market or local foods store to find these items that perhaps someone else has put up!  Even in the height of the cold season, you are still likely to find for sale local onions and garlic, meats and probably even dried herbs.  Here in the Binghamton, NY area, is an awesome little local foods shoppe called Old Barn Hollow Market on the South Side.  It’s really exciting that I can get frozen tomato sauce and sweet peppers from our local area farms there!  (Visit http://www.oldbarnhollow.com for location and hours)

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All items for sale at Old Barn Hollow Market are from local farms.

Spanish Rice is a dish that can be as simple or as complicated as you like.  I don’t use a recipe, but have included one here to get acquainted with.  You can cook the ingredients ahead and then finish them in the oven, or throw everything into the casserole dish and bake.

I made my version by starting with a large casserole dish.  In it I drizzle:

~2 Tbs olive or other oil

Next I added:

1 1/2 cups diced sweet green or red pepper

1 medium onion, diced

2 cloves garlic, minced, or 1 Tbs garlic powder

For this recipe, I want my chorizo broken up, so I removed the casing from the ropes.  Now I can break it up and scatter it with the peppers and onions.  (If I were cooking the dish, I would brown the chorizo to a crumble in a pan.)

Sausage casings can be split and the meat pulled out and used for other dishes!

Sausage casings can be split and the meat pulled out and used for other dishes!

Next I added to the casserole:

2 cups uncooked rice of choice

2 cups tomato sauce or puree

2 cups water or stock of choice

~1/2 tsp salt, dash pepper

Cover the casserole with a lid or foil and bake at 375 *F for about 1 hour.

To cook the ingredients ahead, you would saute the peppers, onions and garlic and chorizo in olive oil until veggies are soft and the chorizo is “browned” (more red, really).  Then add the rice and liquids and cover, simmering for about 15mins, stirring a couple times and careful not to burn.  Then turn everything into a casserole dish and bake covered at 350*F for 30mins.

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Serve hot topped with shredded cheese, chopped chives or green onions and sour cream.

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Spanish Rice is but one dish to make with Chorizo, but it’s a great one to get to know this zesty and interesting ingredient.  Give it a try, then see what else you’re inspired to make.

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