- Two kiwis
- A package of pre-trimmed leeks
- A bag of individually packaged 1-ounce goat cheese rounds
- Four bottles of wine costing $5 or less (including one blanc de blancs, ooh la la!)
- Peanut butter stuffed pretzel bites
- Arugula and parmigiano-reggiano ravioli
- Cherry-berry frozen fruit blend (for smoothies)
- Frozen verde chicken burritos (for Joe, obvs)
- Bully sticks (for the dog, obvs)
Paella with Soy Chorizo and Edamame
From Cooking Light
- 6 ounces meatless soy chorizo (such as Soyrizo or Trader Joe's brand)
- 1 tablespoon olive oil
- 1 large yellow onion, chopped (about 2 cups)
- 1/4 teaspoon saffron threads, crushed
- 4 garlic cloves, minced
- 1 cup Valencia or other medium-grain white rice
- 1 large red bell pepper, chopped
- 1/2 cup dry white wine
- 2 cups low-sodium vegetable broth
- 1/4 teaspoon salt
- 1 1/2 cups frozen shelled edamame, thawed
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/4 cup chopped scallions
Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly. Add rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently. Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Return soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with chopped parsley and scallions.
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