Chorizo Pisto

Buenas noches!  Donde esta la biblioteca?  Tengo mucho hambre.  Quiero una cena espanola.  Hacemos pisto!  La idea viene del New York Times aqui.

Recipe (I feel like I must have known the Spanish word for "recipe" before, but not anymore so back to English...)

1/2 lb chorizo, removed from casing (optional)
1 onion, chopped
3 cloves garlic, minced
1 lb zucchini or summer squash
1 14 oz can tomatoes
2-3 eggs
salt & pepper
olive oil

Heat some olive oil in a large skillet over medium heat.  Start with the chorizo, breaking it up and getting it a bit brown.  Next add the onions until well tender (about 5 minutes),  then garlic (a minute or so), then zucchini/squash until starting to soften (another 5 minutes).  Add the tomatoes and juice, lower heat to medium low and cook about half an hour, stirring and mashing with a wooden spoon periodically.  Finally, make wells in the stew for the eggs, break one into each, sprinkle with salt & pepper, cover, and cook until the whites are set but yolk still runs (6-8 minutes).

Notes

This is kind of a simplified, meat-ified version of the NYT's recipe.  I was hungry though, and regret nothing!  The chorizo gives it so much flavor, and the rest of the stew is essentially all vegetables so hearty and healthy.

Chicken with Biscuits

Chicken with Biscuits aka "Chicken Potpie"ish

INGREDIENTS:

Biscuits:
-2 cups gluten free flour
-1/2 tsp xanthan gum
-1 tbsp baking powder
-1/2 tsp salt
-1/2 cup dairy-free, soy-free vegetable shortening, chilled
-1 cup plain vegan yogurt

Filling:
-2 tbsp olive oil
-1 stalk celery
-1/2 cup frozen pearl onions, defrosted
-2 tbsp superfine brown rice flour
-1/4 tsp dried thyme
-pinch of cayenne pepper
-1 cup chicken broth
-1/4 cup rice milk
-salt
-3/4 cup frozen peas and carrots
-2 cups diced cooked chicken
-2 tsp freshly squeezed lemon juice
-freshly ground pepper
-2 tbsp chopped parsley


DIRECTIONS:

1.) Preheat oven to 475. Line a baking sheet with parchment paper.

2.) To make the biscuits, in a large bowl, whisk together the flour mix, xanthan gum, baking powder, and salt. Cut in the chilled shortening using a pastry blender, two knives, your fingers, until you have pea-sized crumbs. Add the yogurt and stir until just combined, making sure you incorporate the crumbs at the bottom of the bowl.

3.) Flour a work surface lightly with a little gluten-free flour mix and turn out the dough. Gently pat the dough into a 3/4-inch-thick disk, pressing in any loose bits. Don't overhandle the dough.

4.) Use a 2 1/2 inch flour biscuit cutter to cut out the biscuits. Cut them as close together as possible. Gather together the scraps and reshape into a disk and cut out the last couple of biscuits; you will have 8 total. Transfer the biscuits to the baking sheet. Bake in the center of the oven for 20 minutes, until golden.

5.) Meanwhile, make the filling. Heat the olive oil in a heavy pot over medium heat. Add the celery and pearl onions and cook, stirring a few times, for 2 minutes or until slightly softened. Add the brown rice flour to the celery and onions and sprinkle in the thyme and cayenne, and cook, stirring, for 2 minutes, until golden and aromatic. Combine the broth and rice milk in a glass measuring cup and heat for 1 minute in the microwave.

6.) Add the warmed broth-rice milk mixture to the celery and onion mixture a little at a time, stirring vigorously. Add a pinch of salt and cook at a simmer for about 2 minutes, until thickened. Add the peas and carrots, chicken, and lemon juice. Heat through at a simmer, 2 minutes more. Adjust the salt and pepper to taste. Serve over split biscuits with a sprinkling of parsley.


NOTES:

-You don't need a biscuit cutter! Just form loose mounds and let them bake...comes out fine.