#chorizo and potatoes

[ruthlesslistener]

Wrote down two relatively simple recipes that I like to cook for my family's aid, so I decided to post them here too as well! The chorizo, bell peppers, and potato one is kind of rough because I did it on a whim with random stuff in my fridge, but a rule of thumb is to have 2x the amount of potato as you have chorizo. The amount of onion or bell peppers you add is up to personal preference.

Text transcript (Spinach and Feta Pie)

For the crust:

-1 and 1/4th cups of all purpose flour

-1 teaspoon granulated sugar

-1/2 teaspoon baking powder

-1/2 teaspoon kosher salt

-1 stick (1/2 cup) cold unsalted butter

-2-3 tablespoons of ice water

To make:

Mix the dry ingredients together with a spoon, then chop the butter into pieces and crumble into the flour (either with a fork or food processor). The mixture should be dry and crumbly, with no lumps. Then add the 2-3 tablespoons of ice water and slowly work the mixture until a dough forms. It won't seem like it will come together, but it will. Press into pan and set aside; you won't need to precook it

For the filling:

-3 cups finely chopped fresh spinach (water extracted)

-1/2 cup chopped white onion

-2/3 cup dry crumbled feta cheese (or more as you like)

-1/4 teaspoon black pepper (or more as you like)

-2-3 cloves of garlic, minced

-1 large egg

To make:

Squeeze out as much water as possible from the spinach, then mix in the onion, garlic, feta, pepper, and egg. Pour into prepared pie shell, then bake at 425F for 15 minutes. Then turn the heat down to 250F and bake for 15 more minutes, or until crust is golden and spinach looks dark and dry on top.

Text Transcript (Chorizo, Potatoes, and Bell Peppers)

Ingredients:

-2-3 tablespoons of olive oil

-1/2-1 cup of minced onion (of your choice)

-1 red/orange bell pepper, sliced or diced

-2 handsized russet potatoes, peeled and chopped (in a separate microwave-safe bowl)

-2 tube of chorizo (beef or pork)

To make:

In a large saucepan/pot, pour in your olive oil and set on a burner to medium heat. Add in the onion, then the bell pepper. While they are cooking, take the bowl of chopped potatoes, then cover with a ceramic plate and microwave for 3-4 minutes*, or until slightly softened. Wait until the onion is just turning transparent, then add in the potatoes, stirring until they are completely covered with oil. Then add the chorizo, stirring constantly. All ingredients should be kept rotating to prevent uneven cooking.

Once the chorizo is browned and mashed into small pieces, add 1/4th cup of water, cover the pot with the top, and let steam for 10 minutes, or until the potatoes are soft and easily mashed (you may have to stir occasionally). Once uniformly softened, drain off excess water and fat, then serve on top of sliced rosemary bread with vegetables on the side.

*The potatoes will still be firm, but microwave-steaming them will heat them to the temperature of the pot and start the cooking process, making the overall cook time shorter. Smaller cubed potatoes will require less time.

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