We've been fortunate that the weather last week FINALLY turned into
something that screams for heavy, robust soups and stews!

These are the stock pot items I've made in the last week:
1) A hearty white chicken Chili (diet friendly!)
2) Ham, Cabbage & Potatoes (family favorite, "leaned" up)

Now I'm working on a chicken-based Caldo Verde. Since I am working
toward a low-fat diet, I'm not using the chorizo but have substituted
plenty of crushed red pepper to give it that spiciness. The broth is
simmering away with chicken wings (and leftover meat from a bird I
roasted a couple of days ago), with sautéed onions, carrot, and celery.
I'll let it cool and remove the "fat cap" that will form and do the
potatoes last.

I don't think the broth is going to be as light as an authentic Caldo.
But, that might not be so noticeable with all the beautiful kale I got
at the Farmers Market this week. I fell in love with Caldo Verde after
having it at "ad hoc" in Napa.

Now I need to decide what to serve on the side!

--Lin (has anyone turned their furnaces on yet?)

Lin wrote:
> We've been fortunate that the weather last week FINALLY turned into
> something that screams for heavy, robust soups and stews!
>
> These are the stock pot items I've made in the last week:
> 1) A hearty white chicken Chili (diet friendly!)
> 2) Ham, Cabbage & Potatoes (family favorite, "leaned" up)
>
> Now I'm working on a chicken-based Caldo Verde. Since I am working
> toward a low-fat diet, I'm not using the chorizo but have substituted
> plenty of crushed red pepper to give it that spiciness. The broth is
> simmering away with chicken wings (and leftover meat from a bird I
> roasted a couple of days ago), with sautéed onions, carrot, and celery.
> I'll let it cool and remove the "fat cap" that will form and do the
> potatoes last.
>
> I don't think the broth is going to be as light as an authentic Caldo.
> But, that might not be so noticeable with all the beautiful kale I got
> at the Farmers Market this week. I fell in love with Caldo Verde after
> having it at "ad hoc" in Napa.
>
> Now I need to decide what to serve on the side!
>

A coarse country bread or ciabatta.

Caldo verde is from my father's homeland. Their version is very
light--chicken or beef broth with very finely shredded kale.

Kale soup from my mother's birthplace is broth made from beef shank or
chuck, sometimes onions, linguica or chourico, dried peas (or kidney
beans) diced potato, coarsely chopped kale and sometimes savoy cabbage.

I like the latter better but haven't made either in along time because
they really stink up the house.

gloria p

In article >,
Gloria P > wrote:

> Lin wrote:
> > We've been fortunate that the weather last week FINALLY turned into
> > something that screams for heavy, robust soups and stews!
> >
> > These are the stock pot items I've made in the last week:
> > 1) A hearty white chicken Chili (diet friendly!)
> > 2) Ham, Cabbage & Potatoes (family favorite, "leaned" up)
> >
> > Now I'm working on a chicken-based Caldo Verde. Since I am working
> > toward a low-fat diet, I'm not using the chorizo but have substituted
> > plenty of crushed red pepper to give it that spiciness. The broth is
> > simmering away with chicken wings (and leftover meat from a bird I
> > roasted a couple of days ago), with sautéed onions, carrot, and celery.
> > I'll let it cool and remove the "fat cap" that will form and do the
> > potatoes last.
> >
> > I don't think the broth is going to be as light as an authentic Caldo.
> > But, that might not be so noticeable with all the beautiful kale I got
> > at the Farmers Market this week. I fell in love with Caldo Verde after
> > having it at "ad hoc" in Napa.
> >
> > Now I need to decide what to serve on the side!
> >
>
> A coarse country bread or ciabatta.
>
> Caldo verde is from my father's homeland. Their version is very
> light--chicken or beef broth with very finely shredded kale.
>
> Kale soup from my mother's birthplace is broth made from beef shank or
> chuck, sometimes onions, linguica or chourico, dried peas (or kidney
> beans) diced potato, coarsely chopped kale and sometimes savoy cabbage.
>
> I like the latter better but haven't made either in along time because
> they really stink up the house.
>
> gloria p

I generally burn a bunch of incense after grilling salmon.

Works for me. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama