Black Bean & Chorizo Soup

Black Bean & Chorizo Soup

adapted from Food & Wine December 2016

This is a hearty, satisfying soup that freezes well.

Makes 2 servings                                                            4 WW points / serving

8 oz. dried black beans, rinsed and soaked overnight
1 small bay leaf
1/3 tsp. dried thyme
1 small parsley sprig

1 1/2 onions—1/2 quartered and 1 finely chopped

1 1/2 tsp. Kosher salt 

2 tsp. olive oil  

1 link Aidell™ Chorizo Smoked Chicken Sausage, chopped 

1 garlic cloves, minced 

1/2 tsp. ground cumin 

2 cups homemade chicken stock or canned broth

1 cup water

Kosher salt  & freshly ground black pepper, to taste

Thinly sliced radishes, cilantro sprigs for garnish, optional

Lime wedges and tortilla chips, for serving

1. Drain the black beans.
2. In a pot, combine them with enough water to cover by 3 inches. 
3. Place the bay leaf, parsley and thyme in a piece of cheesecloth and secure with a string to make a satchel
4. Add the herb satchel, quartered onion and salt tp the beans; Bring to a boil over medium-high heat. 
5. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. 
6. Drain the beans and discard the herb satchel and onion; Wipe out the pot.
7. In the same pot, heat the olive oil; Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. 
8. Add the chopped onions, the garlic and cumin; season with salt and pepper, to taste.
9. Cook over moderate heat, stirring occasionally, until the onions are tender, about 10 minutes. 
10. Add the stock and 1 cup of water and bring to a boil. 
11. Return the beans to the pot, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes. You may need to add up to another cup of broth or water towards the end of cooking it it thickens faster than the beans cook.
12. Ladle the soup into bowls and serve garnished with radishes and cilantro, if using. 
13. Pass lime wedges and tortilla chips at the table.

Enjoy !

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

adapted from Food Network

The original recipe called for Rioja which is sweeter and fruitier than a cabernet but we had a cabernet in the house. If you were to use a Rioja you would not need as much honey in the vinaigrette.

The shallots need to be roasted in advance of cooking the skewers because the skewers cook in such little time you would be eating raw shallots.

Most of the calories / WW points (17 points in the whole recipe) come from the vinaigrette. There is about 7 Tbsp. of the vinaigrette. You can lower your point value by not using all of the vinaigrette.

Makes 2 servings

1 1/2 cups Cabernet Sauvignon wine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. honey or more to taste
1 Tbsp. olive oil
Salt and freshly ground pepper
1/2 head garlic, peeled and crushed
1/3 cup olive oil
2 rosemary sprigs
1 lb. boneless lamb loin, cut into 1-inch pieces
1 link Aidells chorizo, sliced 1/4-inch thick
6 large shallots, roasted
2 metal skewers, or 2 wooden skewers soaked in water for 2 hours

1. In a small saucepan reduce the wine to 2 Tbsp.
2. Place the syrup in a blender with the vinegar, mustard, honey and olive oil.
3. Blend until combined. Season vinaigrette with salt and pepper to taste.
4. In a bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
5. Preheat the broiler or grill.
6. Thread the lamb cubes, chorizo and roasted shallots on the skewers; Season with salt and pepper to taste.
7. Cook for 2 to 3 minutes on each side for medium rare doneness.
8. Arrange on platter and drizzle with vinaigrette.

Enjoy!

* Since there was marinade left in the bowl. The amount of oil used in the calculation was determined by remeasuring the oil

Coconut Braised Chicken with Chorizo & Potatoes

Coconut Braised Chicken with Chorizo & Potatoes

adapted from Food & Wine October 2015

This is a mash up of Central and South American ingredients that create a very rich stew even with using light coconut milk. I think if a full fat coconut milk was used it would be too rich. The gremolata added a nice brightness to the dish but the coffee did nit seem to add any flavor.

I have found 2 new tricks when dealing with ginger:

• Store it in the freezer and grate it on a microplane - it never shrivels up or goes bad
• Don't bother peeling it - If it is good enough for Iron Chef Alex Guarnaschelli it is good enough for me.

Makes 3 servings

1 Tbsp olive oil
3 large bone in chicken thighs
Kosher salt & Freshly ground black pepper
1/4 lb. fresh Mexican chorizo
1/2 onion, thinly sliced
2 tsp. grated fresh ginger

1 small garlic clove, minced

1/2 dried chile de arbol, broken in half

1 can (13.5 oz.) light coconut milk

1/2 lb. baby potatoes, larger ones cut in half

1 Tbsp. lime juice, plus wedges for serving

1 tsp. butter

2 Tbsp. finely chopped cilantro

1/4 tsp. finely ground coffee

1 tsp. finely grated lime zest

1. Preheat the oven to 425°. 
2. Season the chicken with salt and pepper. 
3. In a Dutch oven, heat the oil and brown the chicken over moderate heat, turning occasionally, until nicely browned. 
4. Transfer the chicken to a large plate. 
5. Add the chorizo and onion to the pot and cook, stirring to break up the meat, until the onion is translucent, about 3 minutes. 
6. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. 
7. Add the coconut milk, potatoes and return the chicken to the casserole and bring to a simmer. 
8. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. 
9. Stir in the lime juice and butter and season with salt.
10. To make the gremolata, combine the ingredients cilantro, coffee and lime zest; mix well.
11. To serve, spoon the broth and potatoes into shallow bowls, top with the braised chicken and potatoes. Garnish with the gremolata and serve with lime wedges.

Enjoy!

Paella Soup

Paella Soup

adapted from Weight Watchers Ultimate Chicken Cookbook©

Paella is a dish of saffron-flavored rice cooked with meats, seafood, and/or vegetables. It originates from the rice-growing areas on Spain’s Mediterranean coast; it is especially associated with the Valencia region. Paella takes its name from the paellera, the pan in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.

This soup gives you all of the flavors of paella without all of the carbs from the rice.

Makes 3-4 servings

Cooking spray

1 tsp. olive oil

1/2 large onion, chopped

1/2 red, yellow or orange bell pepper, chopped

2 small garlic cloves, minced

3 cups homemade vegetable stock + 1 Tbsp. Better Than Bouillon Roasted Chicken Base or homemade chicken stock or reduced sodium chicken broth

1 cup strained tomatoes or petite diced tomatoes

1/4 cup long grain white rice

6 oz. boneless, skinless chicken breast, cut into 1/2-inch pieces

6 oz. shrimp, but in half lengthwise if extra large or larger

1/2 cup frozen peas

1/2 tsp. dried oregano

1/4 tsp. saffron threads, lightly crushed

1/8 tsp. freshly ground black pepper

1 oz. cured chorizo, cut into very thin slices

2 Tbsp. chopped parsley

1. Coat a soup pot with cooking spray. Heat the oil in the pot.
2. Add the onion, bell pepper and garlic; cook, stirring occasionally until the vegetables have softened, about 8 minutes.
3. Add the broth, bouillon, tomatoes and rice; stir to coming; cook partially covered until the rice is tender, about 20 minutes.
4. Add the chicken, peas, oregano, saffrom and black pepper; bring to a boil; cook 2 minutes.
5. Add the shrimp and chorizo; cook an additional 2 minutes or until the shrimp and chicken are cooked through.
6. Serve garnished with parsley.

Enjoy!

Shrimp & Chicken Chorizo Tacos

Shrimp & Chicken Chorizo Tacos 

adapted from Food & Wine May 2014

I like to make my own ground sausage from ground chicken breasts to decrease the fat and calories.

Makes 2 servings                                1 WW Blue point / serving

Cooking Spray 

1/4 lb. Homemade Chicken Chorizo, or store bought

Kosher salt & Freshly ground pepper 
1/2 small red onion, minced
1 small garlic clove, minced
Pinch of ground cumin
1/2 lb. shrimp, shelled, deveined and chopped
1 Tbsp. dry white wine 
1 Tbsp. fresh lime juice
2 Tumaro's 9 Grain and Seeds wrap or your favorite low carb tortilla

1. In a skillet coated with cooking spray, cook the chicken chorizo, onions, garlic and cumin with a pinch of salt and pepper., breaking up the meat until almost cooked through, about 3-4 minutes.
2. Add the shrimp and wine to the skillet and cook until the shrimp is just cooked through, 3 minutes. 
3. Stir in the lime juice and season with salt and pepper. 
4. Serve with wraps and your favorite taco toppings.

Enjoy!

Chicken Chorizo Chili

Chicken Chorizo Chili

adapted from Rachael Ray Every Day October 2013 

Making your own ground sausage allow you to control the fat and calories. If using store bought recalculate the point value based on the brand you buy.

Makes: 3 servings   

0 WW Blue points per serving NOT including optional toppings

Cooking spray
1/2 lb. Homemade Chicken Chorizo or store bought
1/2  large onion, chopped
1/2 red, orange or yellow bell pepper, seeded and chopped
1/2 summer squash or zucchini, chopped
1 1/2 large jalapeno chile peppers, ribs and seeds removed, chopped
2 cloves garlic, sliced
Kosher salt and freshly ground pepper
1/2 Tbsp. ancho chile powder *

1/2 Tbsp. Guajillo chile powder *
1/2 Tbsp. ground cumin
1/2 Tbsp. ground coriander
1 cup chicken stock
1 (14.5 oz.) can diced fire-roasted tomatoes with juice
1 cup canned or frozen corn kernels, thawed if frozen
1/2 (14 oz.) can pinto beans, drained and rinsed
Chopped scallions, for garnish

Optional Toppings

Reduced fat cheddar cheese    1 WW Blue point / Tbsp.

Fat free sour cream                   0 WW Blue point / Tbsp.

Lime wedges                               0 WW Blue point / wedge

Cilantro Lime Sauce                  1 WW Blue point / Tbsp.

1. In a small pan coated with cooking spray, sauté the corn until lighted browned. Set aside.
2. In a soup pot coated with cooking spray, cook the chorizo and cook until browned, about 5 minutes.
3. Add the onion, bell pepper, yellow squash, jalapenos and garlic; season with salt and pepper. 
4. Partially cover and cook until the vegetables soften, about 10 minutes. 
5. Add the spices and stir 1 minute. 
6. Add stock, tomatoes, corn and beans. Simmer uncovered until the chili thickens, about 10 minutes.
7. Serve topped with scallions and any other optional toppings.

Enjoy!

* If you do not have the specific chile powders listed you can use your favorite chili powder.

Chorizo Scrambled Eggs

Chorizo Scrambled Eggs

adapted from Gourmet December 2001

If using store bought chorizo, you may need to adjust the points since it tender to be higher in fat than homemade using ground chicken breasts.

Makes 2 servings                                                   0 WW Blue points / serving

3 oz. Homemade Chicken Chorizo or store bought

5 large eggs

2 Tbsp. fat free milk

1/2 small onion, chopped

Cooking spray

1 Tbsp. chopped scallions, green part only

In a skillet coated with cooking spray, cook the chicken chorizo and onion, stirring and breaking up the meat until cooked through, about 5 minutes

Whisk the eggs with the milk. Add to the pan.

Cook over low heat to your desired consistency, 5-7 minutes.

Garnish with scallions, if using. Serve !