Saturday, February 28, 2009

Chorizo Stew

  • 2 tablespoons oil
  • 2 bay leaves
  • 1 small onion, thinly sliced into half-moons
  • 1 green pepper, seeded and sliced
  • 2 fresh chorizo sausages, cut into thick slices
  • 1 potato, peeled and diced
  • 1 can white beans, drained and rinsed
  • 2 cans chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 green onion, sliced
  • salt and pepper, to taste
  1. Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
  2. Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
  3. Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
  4. Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
  5. Season to taste.
  6. Ladle into bowls and top with the green onion.
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Thursday, February 26, 2009

Honey-Yogurt Coated Sunflower and Pumpkin Seeds

I know. It seems way too simple to be a recipe, but I had to share it because it's surprisingly satisfying.

Shelled, salted sunflower seeds
Salted pumpkin seeds (often called pepitas)
Greek-style yogurt

I didn't list amounts because this is purely to taste. I mixed about 1/4 cup of seeds (ok, I had walnuts and cashews in there too because I have a giant bag of my own kind of "trail mix") with just barely enough honey and yogurt to coat. The yogurt was more like a shmear and the honey probably wasn't more than 2 teaspoons.

I ate it with a spoon like you would cereal. Yum!

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