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03/29/2026

Lentil Soup with Chorizo

Ingredients
- 2.5 pint chicken stock
- 7 oz. chorizo chopped into small cubes
- 1 tbsp fresh thyme leaves
- 2 cloves of garlic chopped finely
- 7oz. yellow lentils (or red)
- pepper
- Salt
- 2 shallots
- 2 tsp of smoked paprika
- 1 tbsp of olive oil
- 2 tsp of tomato purée

Preparation
In a large pan, heavy bottomed pan heat the oil on a medium high heat and add the shallot and garlic. Fry for a minute or so allowing the shallot and garlic to soften.

Add the chorizo and stir through giving it about 30 seconds to give off its colour and flavour. If you are using raw chorizo you may wish to give it a little bit more time here. Remember though, it will have enough time to cook through later.

Add the thyme, tomato pure, paprika powder and lentils. Stir the lentils though and then add the stock.

Add a little bit of salt and some black pepper. Cover your soup and allow it to simmer gently for about 20 minutes or until the lentils are cooked and softened to your taste.Check for seasoning and serve.

03/28/2026

Caldo Verde - Portuguese Kale Soup

Ingredients
- 1/2 large onion chopped
- 3 carrots p*eled and sliced
- 3 garlic cloves smashed
- 4 large yellow potatoes chopped
- 2 chorizo links with casings removed, halved and chopped
- 4 cups of chicken stock and 2 cups of water
- 1 bunch of kale julienned
- cup or 6 of water and 2 packets of Chicken Boullion
- crushed red pepper flakes
- salt and pepper to taste

Preparation
Chop your onions, slice your carrots and smash your garlic. Set aside.

Peel and chop the potatoes. Set aside in a bowl of cold water.

Remove the casing from your chorizo. This is an important step. Chorizo casing is tough and unforgiving and will make the sausage link curl during the cooking process. Just remove it and don't worry about appearance.

Cut the links length-wise then chop into half-moons.

Sautee in a separate pan until the are nice and browned. Don't put into the pot until the last minute, otherwise the color of the chorizo will leach into the soup turning it a weird red color.

Now it's time to prepare the kale. With each individual leaf, cut out the stem. You can do this several ways.

Cut a triangle out of the leaf, or fold over the leaf and cut out the stem that way. Or rip off the halves of the leaves off the stem. I like a little bit of stem to give some crunch and texture.

Tightly roll the leaf into a bundle.

Run your knife over it to julienne the leaf into thin strips.

Don't worry if it's not perfect. Set aside the kale.

In a big pot, sautee your onions, carrots and garlic in a bit of olive oil.

Once the vegetables start to soften, add the potatoes and some crushed red pepper flakes. Stir the pot and cook the potatoes until the outer edges start turning clear.

Then add the 6 cups of water and 2 bouillion packets (or 4 cups of broth and 2 cups of water) to the pot. Bring to a boil then let simmer until the potatoes are cooked.

With a wooden spoon, mash the potatoes against the side of the pot. Do this until almost all the chunks of potatoes are mashed. Leave some chunks behind. This will give your soup a wonderful hearty texture.

Now it's time to add the Kale. It looks like a lot and will fill up your whole pot but not to worry because it wilts down pretty quickly.

Cook for 5 minutes at a simmer then stir in chorizo sausage.

Serve hot or at room temperature (the latter is my favorite). Eat with a nice crusty loaf of Portuguese bread. Enjoy!

03/27/2026

Chorizo and Beef Quinoa Stuffed Pepper

Ingredients
- bell peppers
- ½ tsp cayenne
- ¼ tsp chili powder
- 1 pound chorizo
- ¼ tsp cumin
- green onion tops
- ¼ cup mixed monterrey jack and cheddar cheese
- 1 pound lean ground beef
- 1 cup quinoa

Preparation
The first thing you will want to do is heat the oven to 350, boil the water for the quinoa, and in a separate skillet brown the beef and chorizo together.

Drain the meat mixture well, and then place into a medium mixing bowl.Once your quinoa is fully cooked, add it to the mixing bowl.

Add the green onion tops, cumin, cayenne, chili powder, and monterrey jack and cheddar cheese.

Mix well.

Cut the tops from your bell peppers and scoop out any remaining seeds.Then take your meat mixture and start stuffing the bell peppers until they are full.

Sprinkle with a little cheese and then bake in the oven for about 10 minutes until the bell pepper has softened.

Serve immediately.

03/26/2026

Spicy Halibut Stew With Chorizo and Kale

Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, ends and fronds trimmed, chopped
- 8 ounces spicy chorizo, cut in ½" slices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
- 2 inches large Yukon gold potatoes, cut ½" cubes
- 6 cups chicken broth
- 1/2 pound kale, ends trimmed, washed, coarsely chopped
- 1 pound halibut filet or other firm fleshed white fish, cut in 1" pieces
- Flat leaf parsley for garnish
- Freshly ground black pepper

Preparation
Heat olive oil in a soup pot over medium heat.

Add onion and garlic and cook, stirring, one minute.

Add fennel and chorizo and continue cooking, stirring, until onion is translucent and fennel begins to soften.

Add potatoes, thyme, oregano, salt and bay leaf and toss to coat in the oil.

Add stock and bring to a boil.

Reduce heat and simmer, partially covered, until the potatoes are nearly tender.

Stir in kale and cook until leaves brighten and stalks soften, about 3 minutes.

Add halibut and carefully submerge in stock.

Gently cook over medium heat until fish is just cooked through.

Add extra salt if necessary.

Remove from heat.

Serve in warm soup bowls garnished with parsley sprigs and freshly ground black pepper.

03/25/2026

Pinto Beans, Roast Peppers & Kale Soup

Ingredients
- 2 cups pinto beans, cooked and unsalted
- 1/4 medium red onion, large chop
- 1/2 poblano pepper, cut lengthwise and then cut in half
- 1 anaheim pepper, cut lengthwise and then cut in half
- 1 red jalapeno pepper, seeded, cut lengthwise and cut in half
- 3 stems of green curly kale, roughly chopped
- 6 cups water or stock
- 4 tablespoons Scant spicy chorizo
- 1/4 cup extra virgin olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons cumin

Preparation
Preheat oven to 475F.

Place peppers on an oven sheet and roast for 10 minutes.

Heat olive oil in a Dutch oven (or large pot) on medium.

Add the chorizo and break apart with cooking utensil.

Add the onion and peppers and cook for 6-8 minutes, stirring to prevent sticking.

Add the pinto beans, kale, and salt.

Add the water and cumin and stir. Cover and let cook until everything is heated through about 20 minutes. Turn off the heat and let stand on burner for an additional 30 minutes.

Serve alone or with a small amount of grated ricotta salata.

03/24/2026

Chestnut Chorizo Soup

Ingredients
- 4 tablespoons olive oil
- 1 large Spanish onion, diced
- 1 medium carrot, diced
- 1 celery stick, diced
- 1 gram 120 (4 oz) mild chorizo cut into cm cubes
- 2 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chopped fresh thyme leaves (I use 1 teaspoon of dried sometimes)
- 2 smalls dried red chillies, crushed (I omit these because of the kids)
- 1 can of chopped tomatoes (or 2 roughly chopped fresh tomatoes)
- 500 grams (about a pound) cooked, p*eled chestnuts (although you can get them fresh here, I usually use vacuum packed because I detest p*e
- 4 tablespoons 20 saffron threads infused in 3- boiling water
- 1 liter (about 2 cups) of water
- sea salt and pepper to taste

Preparation
Heat the oil in a large soup pot over medium heat

Add the carrots, onions, celery, chorizo and a pinch of salt. Fry for about 20 minutes, stirring occasionally.

When vegetables and chorizo have caramelized and turned quite brown, add the garlic, cumin, thyme and chili (if using). Cook for one more minute

Add the tomato and after two more minutes, the chestnuts. Stir.

Add the saffron infused liquid and the water and simmer for 10 minutes.

Remove from heat and mash (I use my blender on a stick but you could also use a potato masher) until the soup is nearly smooth but still has a bit of texture. Season with salt and pepper to taste.

03/23/2026

Leek and Black Olives Stew

Ingredients
- 1 kg coarsely chopped leeks
- 100g black olives, pitted
- 1 medium onion, diced
- 1/2 cup white wine
- 1 tbsp tomato paste
- 1 bunch of dill
- 1 bunch of parsley
- 1 tbsp unrefined sunflower oil
- 1 tsp sea salt (or more, to taste)
- 1/2 tsp ground pepper

Preparation
Chop and cook ingredients on low heat for 15-20 minutes. Let cool slightly, taste and adjust spice if necessary.

Enjoy!

03/22/2026

Stuffed Salmon With Tomato-Olive Tapenade

Ingredients
- Brie Cheese, to taste
- Dill w**d, to taste
- 6 cloves of minced garlic
- Olive oil, to taste
- 1 cup olives
- 1 onion chopped
- 2 salmon filets
- Salt and pepper
- 1 cup chopped spinach
- 2 large tomatoes

Preparation
Preheat oven to 350F.Pound salmon fillets and rub with olive oil and dill.In bowl, combine chopped spinach, onions, and garlic. Season with salt.

Spread spinach mixture on salmon fillet. Slice brie and add on top. Carefully roll salmon and tie with string.

Bake for about 15-18 minutes.Chop olives in food processor.

Add chopped tomatoes and blend.

Spread on top of salmon.

03/21/2026

Fennel, Peppers, Lettuce Salad

Ingredients
- 3 cups of baby/lolo lettuce
- 3 cups of roquette lettuce (arugula)
- 1 cup of fennel bulb and leaves
- 1 green pepper
- 1/2 red pepper
- 5 pickled cucumber
- 10 blacks olives
- 3 sprigs of rosemary
- 1 tablespoon of olive oil

Preparation
Wash and chop up your veggies.

Make a sald dressing of chopped up rosemary and olive oil.

Pour over the salad.

03/20/2026

Cod with Tomato-Olive-Chorizo Sauce and Mashed Potatoes

Ingredients
- 50g pitted black olives, halved
- 500 g cod fillets, fresh or frozen
- 4 Tbs fresh parsley, chopped
- Fresh parsley leaves, chopped
- 1 Tbs lemon juice
- 1 Tbs olive oil
- 2 Tbs olive oil
- 240g whole plum tomatoes, canned
- 300 g potatoes
- 100g fresh red pepper, trimmed, cut into small strips
- ½ tsp salt
- 100g chorizo or a semi-smoked sausage, cubed

Preparation
If frozen, thaw completely the cod fillets, and dry them with paper towels. season with salt and set aside.Peel and quarter the potatoes, and cook in lightly salted water until tender.Meanwhile, fry the pepper in olive oil for 3-4 minutes.

Add cubed sausage, saut for another 2-3 minutes.

Add the whole plum tomatoes, halve them with a flat end of a wooden spoon.Stir in olives and parsley, cook the sauce gently for 2 minutes. Set aside.

Drain the potatoes and season with parsley, olive oil and lemon juice. Use a hand masher to mix and mash. Leave in a warm place.

Place the cod fillets into a hot oiled non-stick pan and cook over a high heat for 5 minutes on each side or until golden brown.

Serve with mashed potatoes and sauce.

03/19/2026

Cod with tomatoes, olives and polenta

Ingredients
- ¾ cup pitted black olives
- 500 g cod fillets, fresh or frozen
- ½ cup instant corn polenta
- 3 Tbs corn flour
- ¼ cup dry white wine
- Fresh parsley, chopped
- ¼ cup olive oil
- A pinch of dry oregano
- Fresh oregano, chopped
- A pinch of salt
- Pinch of Salt
- 1 pound p*eled tomatoes
- 2 Tbsp Cold Water
- ½ tsp white pepper
- ¼ cup white wine

Preparation
If the fillets are frozen, thaw them.

Mix corn flour, salt and white pepper.Dredge the fillets through the flour mixture, and saut them in the oil for 3 minutes on each side.

Sprinkle the fillets with white wine.

Add tomatoes and olives, cook for about 5 minutes.Before serving, season the fillets with oregano and parsley.To make polenta, bring the water to the boil, add wine, oregano and the salt. Gradually stir in the instant polenta and cook, stirring constantly, about 5 minutes or until done.

Add some boiling water if needed. Cool slightly and serv with the fish.

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2858 Gettysburg Est Drive
St. Louis, MO
63129

Website

http://www.healthyandactivelifestyle.org/

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