Category Archives: extra virgin olive oil

Lentil Chorizo Soup

Lentil Chorizo Soup
Cook time: 
Total time: 
 
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1½ C lentils
  • 1 link Chorizo sausage
  • 4 carrots, chopped
  • 1 onion, diced
  • 2 stalks of celery with leaves, chopped
  • 2 Tbsp Homemade Tomato Catsup (http://theselftaughtcook.com/2012/07/to-may-to-to-mah-to-its-all-good-mamaws-homemade-tomato-catsup/)
  • 4½ C beef stock
  • 2 C water
  • 1 tsp sugar
  • ½ tsp salt
  • ground black pepper, to taste
  • ½ tsp dried chopped bay leaves
  • ½ tsp ground thyme
  • ⅛ tsp cayenne pepper
  • 2 tsp dried tarragon
Instructions
  1. In a stockpot or large pan, heat olive oil over medium heat.
  2. Saute onions and garlic 3-4 minutes.
  3. Stir in crumbled chorizo sausage.
  4. Add carrots, celery, lentils, tomato catsup, beef stock, water, bay leaves, thyme, salt and cayenne pepper.
  5. Bring to a boil.
  6. Lower heat, cover and simmer 60 minutes.
  7. Stir in tarragon and ground pepper.
  8. Simmer additional 30 minutes before serving.

 

lentil chorizo soup

Music to Cook by . . . 


Until next time, Happy Cooking!  :)

“November always seemed to me the Norway of the year.” 

-   Emily Dickinson

Broiled Lemon Chicken

Broiled Lemon Chicken
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Chicken Leg Quarters
  • Pam Cooking Spray
  • 2 Tbsp lemon juice
  • ¼ C extra-virgin olive oil
  • garlic salt
  • black pepper
  • dried rosemary
  • dried thyme
  • Caribbean Jerk seasoning
Instructions
  1. Preheat the broiler.
  2. Line the broiler pan with aluminum foil.
  3. Spray with cooking spray.
  4. Whisk lemon juice and olive oil together.
  5. Place chicken in pan.
  6. Brush ⅓ of the mixture on chicken.
  7. Sprinkle dry seasonings on to taste.
  8. Broil 7 minutes.
  9. Turn chicken over.
  10. Brush with ⅓ of lemon oil mixture.
  11. Sprinkle with dry seasonings.
  12. Broil 7 minutes.
  13. Lower heat to 450 degrees.
  14. Remove chicken.
  15. Turn chicken over.
  16. Brush with remaining lemon oil mixture.
  17. Sprinkle with dry seasonings once more.
  18. Bake 10 minutes.

 

Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

“Autumn seemed to arrive suddenly that year. The morning of the first September was crisp and golden as an apple.” ― J.K. Rowling, Harry Potter and the Deathly Hallows

Chicken and Rice (Arroz con Pollo)

 

Chicken and Rice (Arroz con Pollo)
Cuisine: Puerto Rican
Serves: 4
 
Ingredients
  • 1 - 12.5 oz can Fully Cooked Chunk Chicken, drained
  • 1 Tbsp Adobo con Pimiento
  • 1 Tbsp extra-virgin olive oil
  • ½ packet Sazon with Achiote
  • 6 garlic cloves, mashed
  • ½ C Spanish-style tomato sauce
  • 1 green bell pepper, chopped
  • 2 Tbsp recaito
  • 8 pimento-stuffed olives
  • 1 Tbsp capers
  • 1 Tbsp onion powder
  • 2 C medium-grain rice
  • 2 C chicken stock
  • ⅓ C red roasted pepper, cut into strips
Instructions
  1. In a medium-size pot or caldero, heat EVOO.
  2. Add Sazon, Adobo, garlic, tomato sauce, green pepper, recaito, olives, capers, and onion powder.
  3. Saute over medium heat for two minutes, stirring frequently.
  4. Add chicken stock and bring to a boil.
  5. Stir in rice.
  6. Return to boiling, stirring frequently.
  7. Add chicken.
  8. Lower heat; allow rice to simmer slowly until tender.
  9. Add red pepper strips.

 

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Music to Cook By . . . 

 

Until next time, Happy Cooking!  :)

 

August, the summer’s last messenger of misery, is a hollow actor. - Henry Rollins

Baked Salmon

Baked Salmon
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 Tbsp garlic powder
  • 6 Tbsp extra-virgin olive oil
  • 1 tsp basil
  • 1 tsp Kosher salt
  • Freshly ground black pepper, to taste
  • 1 Tbsp lemon juice
  • 1 tsp dried parsley
  • 2 salmon filets
Instructions
  1. Whisk together the first seven ingredients.
  2. Place salmon filets in a glass baking dish; pour marinade over filets.
  3. Refrigerate for one hour.
  4. Preheat oven to 375 degrees; bake, covered, for 45 minutes.

 

Music to Cook By . . . 

 

 

Until next time, Happy Cooking!  :)

“If I had my life to live over, I would start barefoot earlier in the spring and stay that way later in the fall.”  ~Nadine Stair

Guisada de Salchichón

Guisada de Salchichón

 

1 Tbsp extra-virgin olive oil

6 oz. Salchichón, cut into chunks            

3 cloves garlic, diced

2 ajies dulces, minced

3/4 tsp Adobo con Pimiento 

1 C red onion, chopped 

2 Knorr Cilantro Mini Cubes, crushed 

1 Tbsp Italian parsley, chopped 

1 1/2 C vegetable stock

1 1/2 C beef stock

1 packet Sazón

2 Tbsp recaito

2 oz. Spanish-style tomato sauce

1 stalk celery, chopped

1 tomato, chopped

6 pimento-stuffed olives

1 potato, peeled and cubed

1 big handful angel-hair pasta (break into 3 pieces)

In large stockpot, heat oil.  Add the  salchichón, garlic, Adobo, onion, cilantro cubes, ajies dulces, and parsley; saute on medium 5 minutes.  Add the broth,  Sazón, recaito, and tomato sauce and bring to a boil.  Stir in tomato, olives, and celery; lower heat and let simmer 5 minutes.  Add potato and pasta.  Let simmer additional 5 minutes, stirring occasionally to separate pasta.  

 Serve with white rice.  

 

Okay…it’s a little messy, but that’s real life, right?

 “If you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.”  ― Roald Dahl