Broccoli Potato And Chorizo Scramble Recipes

Steps:

• Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

Steps:

• Toss the potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a microwave-safe 9-inch pie dish. Cover completely with a piece of wax paper. Microwave on high (at 100 percent power), stirring halfway through, until the potatoes are soft and translucent, 6 minutes in an 1,100-watt oven, 9 minutes in a 700-watt oven. (When removing the wax paper, be careful to avoid the hot steam.) Pierce the potatoes in a few places with a paring knife; if it doesn't go through easily, microwave again, covered, in 30-second increments.
• Whisk together the eggs, half and half, scallions, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the potatoes, and stir. Microwave, uncovered, on high (at 100 percent power) until the edges of the eggs are set, 1 minute in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. Stir completely to redistribute the more-cooked eggs toward the center and the less-cooked eggs near the edges. Microwave, uncovered, until most of the eggs are set, 1 minute in an 1,100-watt oven or 1 minute 45 seconds in a 700-watt oven. Dot with small pieces of goat cheese, and stir as before. Gently smooth the top of the potato-and-egg mixture (it's OK if the top is slightly uneven), and sprinkle with the chorizo. Cover with a piece of wax paper, and microwave on high (at 100 percent power) until all the eggs are set and the cheese has melted, 1 minute in an 1,100-watt oven or 2 minutes in a 700-watt oven. Let sit, covered, for 3 minutes.
• Garnish with chopped parsley, and serve warm or at room temperature.

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Steps:

• Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
• Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
• Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

Steps:

• Quarter potatoes, cover with water and bring to a boil. Reduce heat; simmer 20 minutes or until tender.
• Drain potatoes, reserving 3/4 cup of cooking liquid.
• Return potatoes and reserved liquid to pan; mash with a potato masher until slightly chunky.
• Add broccoli, onion, cottage cheese, dill weed, salt, pepper and sour cream.
• Spoon mixture into sprayed casserole dish.
• Bake at 375 for 35 minutes. Sprinkle with cheese and bake 5 minutes longer.