Posts tagged ‘chorizo’

November 1, 2011

Lunch in Portugal – Part 3

You know those Portugese bakeries/coffeehouses I was talking about? The ones with all the delectable sweet and savory pastries? Well, they’re also home to a huge variety of hot and cold sandwiches.

At one place we stopped at, which was a bit like a Portugese version of an organic, environmentally responsible Subway, sandwiches were served in one of three ways, at your choosing: cold sandwich, warm panini or a wrap.

S chose a cold wrap with smoked salmon, cream cheese and mixed greens. My husband, K, picked the prosciutto and Brie in a warm, toasty wrap, and C and I share a mozzarella and tomato sandwich on a crusty baguette. All were winners, but if I had to pick one it would have been the prosciutto and Brie. Let’s be honest: can you ever go wrong with Brie? I must have eaten at least 50 Brie and tomato sandwiches the semester I spent in England. I never grew tired of it.

A few days later, we had a delicious prosciutto sandwich, with some slices of boiled egg and a few greens tucked inside. We also had one with chorizo and slices of boiled egg. There was no spread on either, and, really, you didn’t miss it.

 


When I get back, I’ll re-create some of these sandwiches for S and C, with a few modifications. S loved the salmon and cream cheese, but wasn’t a fan of the arugula. And C found it easier to get his little mouth over a small wrap instead of a French baguette.

What are your favorite sandwich combinations?

 

October 11, 2011

Kale and Chickpea Soup

Yes, I’m on a leftover streak. But it seems silly not to kill two birds with one stone. Last night for dinner I made a kale and chickpea soup with chorizo. In my attempt to give the soup a little more depth, I almost made it too spicy for the kids. I had added more paprika, some cumin and a fat pinch of cayenne. S drank a lot of water with her soup, but I like to tell myself that all those fluids are good for her. In the end, both kids were sopping up the last of their soup with some seedy multigrain bread. This morning, I sent S to school with the soup, some cut-up fruit and a wedge of bread.

Here’s the recipe from Epicurious:

Kale and chickpea soup

Note: I chopped up a few carrots instead of using the potato. And since I couldn’t find cured chorizo sausage, I used pork chorizo instead. Lastly, I used all broth, no water.

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