Results 1 to 4 of 4

Thread: Thursday - Caldo Verde

  1. #1
    Lin Guest

    Default Thursday - Caldo Verde

    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?)


  2. #2
    Gloria P Guest

    Default Re: Thursday - Caldo Verde

    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


  3. #3
    Omelet Guest

    Default Re: Thursday - Caldo Verde

    In article <[email protected]>,
    Gloria P <[email protected]> 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

  4. #4
    Michael \Dog3\ Guest

    Default Re: Thursday - Caldo Verde

    Lin <[email protected]>
    news:[email protected] est: in rec.food.cooking

    > 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)


    Ohhhh... can you either send or post your recipe for #2? 3 of my favorite
    ingredients

    >
    > Now I'm working on a chicken-based Caldo Verde.


    Now I want this recipe too It hasn't been cold enough to turn on the
    furnace yet. Which is unusal too. It's been unseasonably mild here in St.
    Louis. This has been a terrific fall although not enough rain IMO. I'll be
    looking for the Ham recipe and the recipe for the Caldo Verde. Feel free
    to email them to me. My email is in my sig.

    Michael

    --
    "Don't you always feel bad when they take away one of the spoons? It's like
    you ordered wrong."
    ~David Hyde Pierce

    Find me at: - michael at lonergan dot us dot com

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32