Tortilla Soup Vegetarian version of spicy, south of the border classic. Serves 4 Ingredients: 1 medium yellow onion chopped 3 cloves garlic minced 1 poblano or other green chili seeded and chopped 4 cups vegetable stock, purchased or homemade 1 can diced tomatoes with juice 6 corn tortillas cut in slivers 1/4 cup peanut or other high heat oil 1 6 oz chub Fiesta Cheesorizo crumbled 1 Avocado sliced Cilantro chopped 1 lime cut in wedges Instructions: The Soup: Heat 1 TB of oil in large saucepan over medium high heat, Add onion and stir for 2 minutes, Add garlic and chili and stir occasionally until onions are translucent, Add vegetable stock and tomatoes and reduce heat until soup just simmers. Cover and let simmer. The Toppings: Heat remaining oil over medium high heat, Fry the tortilla strips until crispy. Drain on paper towels, Using the same pan, drain all but about 1 TB of oil and reheat to medium high, Add crumbled Cheesorizo and stir briefly. Reduce heat to medium low and stir once a minute until Cheesorizo is browned and crispy, about 8-10 minutes.
Rated 3.5/5 based on 11 customer reviews

Brussel Sprouts with Creamy Mushroom and Cheesorizo Sauce

January 18, 2017


Green "meatballs"! A great winter dish, when local, farm-fresh brussel sprouts are at their peak. Served here with oven baked delicata squash rings.


The Sauce

1/2 cup dried or 1 cup fresh shitake mushrooms soaked in 1 1/2 cups just boiled water

2 TB butter

3 cloves garlic

1 pint half and half or whole milk

Black pepper

Tamari (or soy sauce if not gluten free)

1 TB corn starch diluted in 1/4 cup milk or water

1 Chub Sage or Italian Cheesorizo

1 TB olive oil

The Sprouts

2 cups or so fresh brussel sprouts (you can use frozen, but the flavor isn't even close to as good)

1 TB olive oil

1 lemon juiced

1/2 cup water


Enough pasta for 3-4 servings


The Sauce

Melt butter in saucepan over medium heat then continue to heat until brown

Add minced garlic and stir until garlic is light gold

Add liquid from steeped mushrooms

Add half and half

Chop mushrooms and stir in

Add tamari, salt, and pepper to taste

Stir in cornstarch mixture and heat until bubbling. Hold for 1 minute then turn off heat or reduce to keep warm.

Heat olive oil in a skillet over medium high

Crumble in Cheesorizo and stir briefly

Reduce heat and cook, stirring once a minute or so, until golden brown

Place in bowl and set aside

The Sprouts

Heat olive oil in skillet over medium high

When hot, add brussel sprouts and sear until lightly browned in spots

Add lemon juice and water and cover quickly, reduce heat to medium

Simmer, stirring occasionally, until tender - about 5 minutes or less


Drain pasta and in a bowl combine with sauce and sprouts (or in a large saucepan if reheating is needed)

Top with Cheesorizo and serve with lemon wedges if desired


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