Cookbook Cleanout: Chorizo and Tomato Stew with Zesty Parsley Sprinkle
Back when I first knew of something called The Food Network, I used to LOVE me some Rachael Ray. I thought she was fun, kicky, and I really dug her show $40 a Day. After she became more of a branded entity, I grew away from Rachael Ray. I really couldn’t get into her catchphrases and, as anyone who knows me knows, the more ubiquitous things become, the less likely I am to gravitate towards it. (Side note: This is why I have never ever ever opened a Harry Potter book. True story.)
Anyway, I do have a few Rachael Ray cookbooks lying around the house and so I decided to include one of them (Rachael Ray 365: No Repeats) in my cookbook cleanout campaign. Marc and I agree that much of Ray-Ray’s cookbooks seem to be filled with “yummo” football food — giant, meat-filled sandwiches, and things that are stuffed with cream cheese. Everything she makes seems to be accessible, but the variety isn’t always there. Thumbing through this cookbook, though, I found a recipe that seemed decently healthy (i.e., not stuffed with cheese), and actually included some ingredients that we already had in the house.
I definitely plan to keep this cookbook around for a little while — it is HUGE and probably full of great stuff. I just need to weed out the crap to find more recipes like this.
Note: I definitely did not make this meal in 30 minutes — I let the stew cook down for a while, to make the potatoes soft.
Chorizo and Tomato Stew with Zesty Parsley Sprinkle
from Rachael Ray 365: No Repeats
- 2 tbsp. olive oil, plus more for drizzling
- 3/4 lb. chorizo, thinly sliced
- 3 garlic cloves, one crushed, 2 chopped
- 1 large yellow onion, chopped
- 2 celery ribs, chopped
- 1 large carrot, peeled and chopped
- 4 medium red potatoes, cut in half and then thinly sliced
- 1 tbsp. fresh thyme leaves, chopped (from 4 sprigs)
- Salt and freshly ground pepper
- 2 15-oz cans diced fire-roasted tomatoes
- 2 c. chicken stock or broth
- 4 thick slices of crusty, country-style bread
- 1/2 c. fresh flat-leaf parsley leaves
- zest of 1 lemon
- zest of 1 orange
- Preheat a large soup pot over medium-high heat with 2 tablespoons of olive oil. Add the chorizo and cook, stirring frequently for 3 minutes. Add the 2 chopped cloves of garlic, the onions, celery, carrots, potatoes, thyme, salt and pepper, and cook for 3-4 minutes. Add the tomatoes and the chicken stock and bring to a bubble. Then turn the heat down to medium low and simmer for at least 20 minutes, or until potatoes are soft and stew is slightly thickened.
- While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle olive oil over it and reserve.
- Pile the parsley leaves, lemon zest, and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are incorporated into the parsley. Reserve.
- To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls. Ladle some of the stew on the top of the garlic croutons, toss a little of the zesty parsley sprinkle over the stew and serve.