Several years ago, I bought some Spanish Chorizo Sausage. Spanish Chorizo is dried and has a large amount of paprika. I googled for a Chorizo soup and found a Chorizo and kale recipe. This recipe was simple with Chorizo, kale and potatoes and some seasoning. But, I don’t like kale as much as spinach, so I normally substitute spinach. The soup’s surface reflects a ruby red color from the paprika. I have also tried this with white beans instead of potatoes.
I haven’t been completely happy with the last several times when I made this soup. Today, I looked online for some other ingredients to add.
The basic recipe starts with Chorizo, onion and potatoes sauteed in a little olive oil in a pot on the stove top. I now add a good portion of Smoked Paprika, some freshly ground pepper, onion flakes and garlic powder. I added a little turmeric today, along with some marjoram, tarragon and a few crushed red pepper flakes. I forgot that I added freshly ground cumin.
But today, I googled for additional ingredients, and surprise… Garbanzo beans! I normally do not like the texture of Garbanzo beans, especially in salads, but I usually have several cans of these beans in the cupboard because I found that I can make a delicious hummus at home. So, I added a can of Garbanzo beans to this soup today, and I was surprised at how delicious this made the soup. All of the above ingredients came together for a very delicious soup. It had good flavor and the dark green of the spinach, the white of the potato and beans, and the ruby red color from the paprika makes this an attractive soup also.
This is not a picture of the soup that I fixed, but it appears to be close enough to give you an idea. My soup had more spinach and this soup may include tomatoes, but mine did not. Also because of the extra paprika, mine had a darker red color. *Well, it is obvious that my soup did not have a darker red color.
On stove top with olive oil. I started with Hot Italian Sausage, large diced. Sliced some onion thinly. Added some fennel seeds and roasted garlic. Sauteed all. While this was starting to cook, I put a few raw Brussels Sprouts, halved, in a bowl with just a little water in the bottom. I placed a plate over the top of the bowl and turned the microwave on for 3 minutes. The sprouts were steamed just right at the end of 3 minutes, tender. I placed the Brussels Sprouts in the pan with the Italian Sausage and onions and added a small amount of Balsamic vinegar in the pan with a spoonful of Splenda.
Separately, I had blended some diced tomatoes, with oregano, onion, roasted garlic, Splenda sweetner, avocado oil, and ground pepper. This was basically a tomato salsa.
The Lunch Buffet at Harris Teeter has helped me get my Blood Glucose Level down to a manageable area. The Brussels Sprouts above were not cooked enough, and the asparagus might have been a little overcooked (looked like wrinkly fingers after you have been in the water too long). But, I think they cook in olive oil and the veggies have good flavor. The pork chop had a little too much sweetness (pineapple), but I scraped some of that off. I had a little mashed potatoes that is the “little cheat” needed to make it possible to keep on any diet for an extended time. Just enough to remind you of how good it tastes, without too much carbohydrates to increase your blood sugar.
*I ate dinner at KFC last night, as a partial test. I had the Senior Buffet which is about $8.09 including tax and drink. I had slaw and tomatoes, both which were extremely sweet. More than likely using sugar and not a sweetner. I had green beans and about three pieces of chicken… an Original thigh & drum stick, and a baked thigh. Seems like there was one more veggie, but I do not recall (wasn’t mashed potatoes). But, I see from my weight 269.4, up from 269, and my BGL which was 140, up from 106, that I cannot include KFC in my restaurant rotation and meet my BGL needs. Oh, well.
My plan for tonight’s dinner is pork, with Salsa Ranchera sauce by Herdez on the stove top. Sauteed in olive oil. I add onion, carrots, diced tomatoes and green bell pepper (other colors when I have them). A little sweetner (Splenda) and this comes together well. I make a cabbage & onion slaw and add some mayo and sweetner to that also. The whole thing, low carb and satisfying!
Another HT Lunch Buffet that cost about $10.87. The shrimp must have weighed a ton.
It was probably about 5 years ago, before Leo Taylor took ill and died, that there was some kind of auto exhibit at the NC Museum of Art. Leo and I talked about going, but something came up the first time we planned to go and then we never did get around to going before the exhibit was over.
I saw this new exhibit advertised several months ago on TV and thought about Leo, and thought that this time I would make an effort to go. It was a cold, windy day, but I got there early, went to the bathroom and there was a short waiting line before I purchased my ticket. I think the ticket cost about $20.
I walked toward the back of the building and found the elevator and made it downstairs. There were a bunch of people milling about, but I managed to take pictures of most of the vehicles before leaving.
On my way to Savannah, to try and outrun the recent snow/ice storm, I stopped by Wholly Smokin’ Restaurant in Florence, SC to have an early dinner, about 4:30 pm on Friday.
There were no other customers when I arrived. I was welcomed, and I sat near the back, on one side of the restaurant, but just before you get to the bar area. A waitress came to assist and I ordered unsweet tea, with sweetner. I looked over the menu. I think it was the pulled pork that I ordered, with sweet potato fries and slaw. The slaw was more toward being savory, but I added a little sweetner to make it more likeable to my palette.
The waitress let me know that they also had a Jalapeno sauce and I asked for a small cup of that. The hot sauce was good, and it was hot, but not too hot.
I enjoyed the sweet potato fries, which were a bright orange color. The pulled pork was good also.
Well, when they get tired of “the Most Interesting Man in the World,” they can start a campaign how “Dos Equis” actually means “double cross” as in “The Treasure of the Sierra Madre.” The gold prospecting partners came to distrust each other, fearing a double cross. “Badges, badges,… we don’t need no stinkin’ badges.”
I see from one of his flyers that “Wesley Meredith voted to raise teachers’ pay by 15.5%”. Now that sort of angers me because I have repeatedly over the last several years asked that he pay attention to State Employees’ pay and he has done little, if anything, to work for even a fraction of that amount. He “stepped aside” last year and between the Senate leader and the House Leader, they gave some bonus leave for State Employees.
I tried this also with onion and a few ramp roots when I was out of leeks. I also added some fennel seeds, which I suppose should be in the Italian sausage. Used mixed red and yellow bell pepper and with the Italian Parsley most colorful.
This was something I cooked on the stove top after 1 am in the morning. It turned out really, really, good!
The leek almost disappeared. Needed more red bell pepper, and maybe sliced smaller. The margarine and half & half were excellent touches that brought the sauce together. I think the home fries, like those in the Helen’s Kitchen Country Ham Breakfast photo would go very well with this. The crispy outside texture of the potatoes with the cream sauce, and then the softer potato inside, soaking up that sauce to the last drop;-) Mmmmm, Good!