I love soups this time of year, and it’s finally cold enough in Atlanta to really enjoy them. I made this one the other night and thought it was the best thing ever. It was hearty, full of flavor, and just so delicious! The kids said they liked it, but I could tell they didn’t necessarily love it quite as much as my husband and I did. I asked my daughter to rank what place she would put this soup. As I was eagerly awaiting her answer (she could tell I was really excited about this recipe), I was thinking she would have this one ranked 2nd or 3rd place, for sure. Turns out this was her list, as she said sweetly with a shy smile…
and then the Chorizo Cauliflower Rice Stew. So…8th place. Okay fine, maybe she didn’t love it quite as much as I did. But she did say she still “liked it”!
It could have been that the texture was a little weird. Instead of cooking the sausage whole and then cutting up pieces for the soup, I took it out of the casing and cooked it like I would ground beef. I loved it that way! But maybe I’ll try it the other way next time. My son liked it, but did say the “texture was a little weird with soggy meat.” I tried to explain that meat didn’t get soggy, not really, but it just wasn’t worth the argument so we took some of the broth out of his soup and then he liked it just fine. It’s so hard to know what kids are going to like, isn’t it??! Regardless, I loved it and will be making this again very soon! I hope you AND your family love this. It really is, in my opinion, and clearly just my opinion (in this house) SOOO good! I would love to hear what you guys think!
Sorry about this recipe format. I can’t seem to get the other one to work tonight and wanted y’all to have this recipe since it’s about to get really cold here in Atlanta! Anyway it’s a recipe I adapted from Family Style Food (https://familystylefood.com/chorizo-chickpea-stew/). Stay warm out there!!
1 large package (32 oz) of chicken or bone broth (we used unsalted)
1 package of cauliflower rice
2 roasted red bell peppers, peeled, seeded and chopped (see note) or 2 jarred roasted red peppers, chopped
1 pound cooked chorizo sausage (about 4 links) cut into ½-inch pieces or taken out of casing
2 cups loosely packed leafy greens (kale, chard, spinach) torn or chopped into bite-size pieces
½ cup grated Manchego cheese (optional)
Pour the butter or avocado oil into a large soup pot and place over medium heat.
Add the onion and garlic and cook until the onion is softened, stirring frequently.
Stir in the paprika, chili, black pepper, bay leaf and 2 teaspoons salt to coat the spices.
Add the cauliflower rice, red bell pepper and 4 cups chicken broth to the pot and bring to a simmer.
Cook, partially covered, 20 - 25 minutes.
Adjust the heat to medium-low if it starts to boil.
While that is cooking, in medium or large pan, cook your chorizo. You can cook it in the casing and then cut it into ½ inch slides or you can take it out of the casing (that is what we did) and cook it like ground beef.
Once the sausage is cooked, set it aside.
Scoop out half the soup, puree in a blender and add back to the pot, or use an immersion stick blender to blend to a thick but chunky texture right in the pan.
Add about ½ cup more water if you prefer a thinner consistency.
Taste for seasoning and add more salt and pepper to taste.
Stir the chorizo and greens into the hot stew to wilt the greens.
Serve in bowl topped with the grated cheese if you would like but it's just as good without 🙂
We used Pacific Foods Organic Chicken Bone Broth (from Costco!). If you use salted chicken broth, then omit the extra 2 tsp of salt.
We took the sausage out of the casing and cooked it like ground beef. I think the texture was a little odd to the kids in the soup but my husband and I sure loved it. But next time I might try to cook the sausage as a whole and then cut up slices to add to the soup.
We skipped the crushed red pepper for the kids's sake.
I really don’t love plain chicken breast. I just don’t. I grew up eating that with steamed veggies a few times a week so I think I just burned out on that. Well that and honestly, it just doesn’t have that much flavor. I see why people/clients say sometimes that they don’t love chicken. But I also don’t think they have ever tried my chicken pesto pasta or my thai basil chicken pasta. As long as my chicken has lots of flavor, then I am a fan! And this one, even though it’s so simple, has a lot of flavor.
But what I really love about this meal is I was able to prep it in the morning. So come dinner time, all I had to do was throw it in the oven for 25 minutes and that was it! It definitely made for a stress-free night of cooking and it was especially great since we are getting home so late with after school activities lately. It does goes really well with our cauliflower mash and green beans or roasted broccoli. Maybe this will be a good meal for you guys for next week since it’s a short week with Thanksgiving coming up and all. Anyway, if or whenever you make it, I hope you enjoy it!!
Bake it for 25 minutes if you cut them about 1 inch thick. This time I left them a little bit too thick so had to guess more on the cooking time…
Hi all! I know it’s been quite awhile since I’ve posted but I’ve got some new favorites that I really wanted to share. For this post, I’ll start with our enchiladas. I hope y’all like them as much as we do!!
So for years I’ve looked for a good clean gluten free enchiladas sauce and it just didn’t exist. At least, I couldn’t find one if it did. But recently, I found one from Whole Foods (365 brand) and the whole family is so happy about it! This has become one of our go-to Thursday night dinners. It’s pretty bare bones which makes it super quick and easy to make. You could add sautee onions, cilantro, etc but I keep it pretty simple. After all, I did say it was a Thursday night meal. 🙂 Also, I used the Siete tortillas and to be honest, my family didn’t love them, not until this dish at least. They all said this was better than going to a Mexican restaurant! It really is! But really you can use any tortillas you like.
This is all you need…Just three simple things!!
It’s so simple, Alice has even made it a few times…
Some friends of mine brought this Kale Brussels Sprout Salad on our girls beach trip last month, and it was amazing! Better yet, because it didn’t get soggy, it was perfect to have around all week. I’ve been meaning to make it since our trip and tonight I finally did. It was so yummy. My daughter especially loved it! It went really well with our favorite summer burger. And it makes plenty so you can munch on it all week.
One of my favorite kale salads is from The Optimist in Atlanta. That and their grilled octupus are the most amazing appetizers ever. Anyway, I love that their kale salad has very thinly sliced chirizo sausage on it. It gives it just a little extra kick with each bite. While I didn’t want to take the time to cook some chirizo and then cut it in super thin slices, which sounds like a bit of a tough task, I thought I would just add some pepperoni instead.
My kids have actually been having cooked pepperoni in the morning as a part of their breakast lately. My son, who was the first to ask for breakfast pepperoni, said it was just like having bacon. I thought that was a great point! And it’s so much easier and less messy to make. Anyway, you can just put a handful pepperonis in a skillet and let it cook for about 5 or so minutes until they are crispy. And while the pepperoni aren’t necessary for this recipe by any means, they do make for a great addition to this salad.
These are the two brands that we like. Tate tends to like the Appplegate better because they are thiner and get crispier in the skillet…I got the Applegate from Publix and the Wellshire from Whole Foods.
For this great salad, all you need to do is cut the kale as thin as you can….
Chop the shallots (and don’t get photo bombed)…
Mix it with the brussels sprouts and add the dressing (see below). It’s so easy with these pre-cut brussels sprouts from Whole Foods. And the exact amount the recipe calls for so it’s perfect.
I am not sure what kind of kale this is so I thought I would just take a picture of the label to show you guys. It’s not dino kale but fairly similar in thickness. My guess would be a tuscan kale.
Mix the dressing in a small bowl like your suppose to and stir well, or just dump the ingredients into the large bowl wth the kale brussels shallot mixture like I did and stir and wah-lah!
If you’re not using the pepperoni, I would highly recommend that you use some salted almonds or sunflower seeds for a little crunch and some extra protein…
I know the pepperoni didn’t make the picture but by the time I realized I wanted to add them, I had already put my camera up. And besides, the salad is great with or without those little things.
This is probably one of the easiest recipes I make, and thankfully everyone in my family loves it. While we used a seafood medley that consists of shrimp, scallops, calarmari, and muscles (which I pick out and eat separately because I love them and the family doesn’t), you can use just shrimp or just scallops if that suits your fancy. I get this from the frozen seafood section from Whole Foods, and they have lots of variety. When I saw the price, I was plesantly surprized but assumed it must be farmed seafood. Turns out it was all wild! And it’s such a good mixture. I’m telling you, this meal is restaurant quality, but for only a small fraction of the cost.
All you need to do is let the seafood thaw the night before or set it out a few hours a head of time. Then put the seafood in a strainer and rinse it off. In a large pan, melt about a tbsp or two of butter with minced garlic, then add the seafood (some white wine if you’d like) and let it cook for about 5 minute or until the seafood is no longer transparent. Then, I’ll add your favorite spaghetti sauce, ours is Rao’s, and that’s it!
For the kids and hubby, I add some gluten free pasta (we like this one), and I’ll just eat it plain or top it over some cauliflower rice. Yum!
Can’t get the recipe card to work so for today, here is the recipe:
1 lb pack of frozen seafood
2 tbsp of butter
2-3 garlic cloves, minced
2 tbsp of white wine, optional
salt and pepper to taste
noodles or cauliflower rice
Thaw seafood night before by putting it in the fridge or even about 3-4 hours before by setting it out.
Place seafood in strainer and rinse.
Heat large pan on high, add butter and minced garlic.
Then add seafood (and white wine if you want) and cook for about 5 or so minutes, while stirring often, until the seafood is no longer transparent.
Add it to pasta, cauliflower rice, or eat it plain (my preference).