My honey and I have different tastes, as i am sure most household do. To accommodate both of us we cooked up chicken legs all with different spices…..
From Bbq, curry, butter and panko, to dried herbs, and spicy cayenne with paprika.
Try your own creation, from spices in your pantry,and enjoy the different tastes.
On a cold winters evening all I can think about is cooking something warm with my honey! We enjoy having “cook offs” Tonight, my selection, is Sweet Potato and Chorizo Sausage.
3 tbsp olive oil
2 lbs sweet potato (washed, peeled and chopped into cubes)
1lb red potato (washed, peeled and chopped into cubes)
2 medium sized onions (chopped)
1 celery stock (chopped)
2 large cloves of garlic (chopped)
3 cups of baby spinach
2 cups of chorizo sausage (mixed hot and regular)
6 cups of chicken broth
2 teaspoons of chili flakes
salt and pepper to taste
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper and chili flakes. Divide among bowls and serve.
Thanks smittenkitchen.com for a fantastic recipe!!!
Larousse Gastronomique. The World”s Greatest Culinary Encyclopedia. I purchased “her”, during the madness of a boxing day sale at Chapters. I have wanted “her” for some time now, but had passed “her” by so many times. Today, was a different story, I put down the William & Sonoma weekday cookbook, aswell as the Vij”s cookbook, and snatched “her” up.
30% off!
Here is a little taste!
I can not wait for a year from now when “she” is all dog eared and dirty!
Bon Apetite.
Two days after three turkey dinners, lots of sweets, a few bottles of wine and a ton of gifts…… its time to unwind, and what a better way to make cleaning up the house a little easier, then turning the Slow Cooker on and having the smell of Asian-Style ribs throughout the house.
Ingredients:
2 full racks pork ribs
3/4 cups hoisin sauce
2 teaspoons chopped fresh ginger
1/2 maraschino cherries
water to cover
three green onions
Preparation:
In your crock pot combined all ingredients and ribs cut in three section with water to cover. Cook covered on low heat for 6-7 hours or on High for 3-4 hours.
Chop green onion to garnish.
A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs six through twelve of the animal; a standing rib roast can comprise anywhere from two to seven ribs. It is given the name “standing” because it is most often roasted in a standing position, that is, with the ribs stacked vertically and the vertebral processes on the bottom. An alternative is to cook with the rib bones on the bottom and the vertebral processes removed for easier carving. A standing rib roast, if sliced when uncooked, would yield a number of rib steaks
We decided to pat our beef down and rub it with simple salt and pepper. Brown all sides, and throw her into the oven and roast till 125 degrees reads medium rare (a little more rare)
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