OUT WEST: Food & Lifestyle

Pantry Meals

Portuguese Caldo Verde

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Portuguese green soup, Caldo Verde, delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall and the depths of winter.

Fall hit us Pacific North Westerners a little early this year. It’s the first of October and the air is CRISP. I mean like instant Fall crisp. And would you believe our stove is on back order? Yes. We have no heat currently. So, soup is a REAL GOOD THING around our place.

I feel like broth based soups are the best at warming your body right down to your bones. This one here, Caldo Verde, it’s a soul soothing kind of warm. In the 30 minutes it takes to make, and with very few ingredients, Caldo Verde packs in HUGE flavor. I like to use Jimmy Dean Hot Sausage because it really adds a lot of flavor. Traditionalist may frown upon this, so you can substitute a nice chourico sausage, if you please. Grab some Dinosaur kale from the garden or collard greens, anything substantially dark and leafy is good. A few potatoes, garlic, onion and broth. It’s really that easy and talk about a budget meal! Stay warm and spend less. My kind of meal.

Ingredients

  • Spicy Sausage – This can vary from the traditional chourico, linguica or simply spicy ground sausage.
  • Yellow Onion – I prefer a sweet yellow onion or Vidalia onion.
  • Garlic – Pick firm garlic cloves.
  • White Wine – What you have on hand. I keep a bottle of basic white wine in my fridge. Something on the lighter side.
  • Yukon Gold Potatoes – Thin skinned and medium starch make these the perfect choice for this broth based soup.
  • Chicken Broth – 1st Choice: make your own, 2nd choice: Better than Bouillon…it’s really up to you. I like my broth strong and flavorful.
  • Kale – Dinosaur kale or collard greens are hearty and hold up in this soup.

Preparation

  • Brown sausage in a large soup pot over medium heat.
  • Add onion and garlic and cook for 1-2 minutes.
  • Add white wine and cook additional 1-2 minutes.
  • Add potatoes and chicken broth, let simmer for about 10 minutes or until fork tender.
  • Add kale, salt and pepper. Let simmer for at least 30 minutes, so the flavors develop.
  • Serve with crusty French bread and grated parmesan cheese.
Portuguese green soup, Caldo Verde, delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall.
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Caldo Verde

Portuguese green soup, Caldo Verde delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall.
Course Appetizer, Main Course
Cuisine Soups, Stews, Chowders
Keyword Broth Based Soup, Fall Soup, Portuguese Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 with extra

Ingredients

  • ½ lb. Jimmy Dean hot sausage
  • ¾ cup yellow onion diced
  • 2 cloves garlic minced
  • ¼ cup white cooking wine
  • 2 cups Yukon Gold potatoes diced
  • 8 cups chicken broth
  • 3 cups Dinosaur kale or collards rough chopped
  • salt and pepper to taste
  • Parmesan for garnish if desired
  • Crusty french bread if desired

Instructions

  • Heat large soup pot over medium heat, add sausage, crumbling as you add to pan.
  • Cook sausage, stirring as it cooks until browned.
  • Add onion and garlic, cook for 1-2 minutes.
  • Add white wine and stir for about 1 minute.
  • Add potatoes and chicken broth, cook until potatoes are fork tender about 10 minutes.
  • Add kale and salt and pepper. Cook for at least 30 minutes, allowing flavors to develop.
  • Serve with crusty french bread and garnish with parmesan.

More Soups:

  • Carne en su Jugo
  • Roasting parsnips brings out their earthy sweet flavor in this winter soup. Not only is this soup easy to make, it's easy on the budget too.

Out West Smoked Salmon Corn Chowder

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Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Out West Smoked Salmon Corn Chowder a Pacific Northwest favorite.

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

The Pacific Northwest is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Smoked Salmon Corn Chowder.

A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so nicely with seafood. It also is known to be a powerful antioxidant that can boost your immune system. Perfect for the winter season.

Ingredients

  • Smoked Salmon – You want the hot smoked salmon as opposed to the cold smoked salmon. It is cured, then cooked with heated wood smoke.
  • Corn – Fresh off the cob is best, frozen would be the next best choice.
  • Potato – Red and white baby new potatoes are best for this dish.
  • White Cooking Wine – Just a simple white wine.
  • Tarragon – My favorite herb to add to seafood dishes giving a light licorice flavor like fennel or anise.
  • Paprika – For color and a little spice.
  • Cream – Heavy cream, sometimes called whipping cream.
  • Chicken Broth – If you have seafood broth, use that, but chicken broth works just as well. I like Better Than Bouillon brand.
  • Red Bell Pepper, Shallot & Celery – Add to the overall flavor.
  • Flour & Butter – Combine to make a roux to thicken the chowder.

If you LOVE seafood, try this OUT WEST favorite FARM STYLE CLAM CHOWDER using fresh clams

This rustic, Farm Style Clam Chowder combines fresh manila clams, sliced baby potatoes, a splash of sherry, cream, tarragon and smokey bacon.

Preparation

  1. Sauté celery, shallot and red bell pepper in one tablespoon butter over medium high heat until just softened.
  2. Add white cooking wine and sauté an additional 1-2 minutes.
  3. Add potatoes and chicken broth, simmer about 10 minutes until tender.
  4. In a separate sauce pan, melt two tablespoons butter over medium heat and stir in flour to create a roux. Turn heat to low and add two ladles of chicken broth from the potato mixture into the roux. Stir quickly and combine with potato mixture.
  5. Stir in smoked salmon, corn, cream, tarragon, paprika, salt and pepper.
  6. Simmer for at least 20 minutes. Serve with crusty French bread.
Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.
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Out West Smoked Salmon Corn Chowder

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Corn Chowder a Pacific Northwest favorite.
Course Appetizer, Main Course
Cuisine PNW, Seafood, Soups, Stews, Chowders
Keyword Chowder
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 3 tbsp butter
  • ⅓ cup flour
  • ½ cup celery diced
  • ½ cup shallot diced
  • ½ cup red bell pepper diced
  • ½ cup white cooking wine
  • 1 ½ cups red and white baby potatoes sliced in rounds
  • 6 cups chicken broth
  • ½ lb smoked salmon roughly broken into pieces
  • 1 cup corn
  • 1 cup cream
  • 2 tsp tarragon dried
  • 1 tsp paprika
  • salt and pepper to taste

Instructions

  • Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
  • Add white cooking wine and cook another 1-2 minutes.
  • Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
  • Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
  • Immediately stir roux into chowder mixture, stirring until combined.
  • Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
  • Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.

More Soups, Stews & Chowders

Roasting parsnips brings out their earthy sweet flavor in this winter soup. Not only is this Roasted Parsnip Soup with Crispy Fried Shallots easy to make, it’s easy on the budget too.
Out West Cowboy Chili is packed with tender steak, pinto beans and poblano peppers with a touch of liquid smoke for that campfire flavor.

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White Chicken Poblano Chili

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Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.

Everyone makes the classic beef chili, but how about trying this White Chicken Poblano Chili? Inspired from our most recent visit to Costco where we wove our way through the samples. My daughter had one bite and loved it, wanting to take some home. But, of course, I had to tell her that I’ll make it a home. The phrase she is all too familiar with. I knew I had to create a recipe for this cold weather comfort food right away.

This comforting chili starts off with big flavor from browning the chicken thighs in bacon fat then transferring to the oven and roasted for even more depth of flavor. I like to use chicken thighs because they retain moisture, but if you prefer, you can substitute for white meat.

Tips:

Whenever you can – buy dried beans. You not only save money, but I have to believe that they are better for you having not been sitting in the can for months on the shelf. If you’re in a hurry, use rotisserie chicken. Just stir in some of the juices at the bottom of the container.

Serving Suggestions:

  • Dollop of sour cream
  • Diced avocado
  • Crunchy tortilla chips
  • Chopped cilantro

Related Recipes:

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White Chicken Poblano Chili

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn.
Course Main Course, Soup
Cuisine Chicken
Keyword Chicken Recipes, Hearty Soup
Prep Time 15 minutes
Cook Time 45 minutes
Soaking beans 1 day
Servings 8

Ingredients

  • 2 lb skin on chicken thighs
  • 1 tbsp bacon fat or vegetable oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 serrano pepper minced
  • 1/2 cup corn
  • 4 poblano peppers roasted, skin/seeds removed and sliced (can sub canned green chilies)
  • 1 lb dried navy beans, soaked overnight or about 4 cans navy beans, drained
  • 6 cups good chicken broth I use Better than Bouillon
  • 1 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1 tsp sugar
  • 1 can Muir Glen diced tomatoes
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro chopped

Instructions

  • Brown chicken thighs in bacon fat or vegetable oil over medium high heat in your large soup pot. Transfer chicken to sheet pan and finish cooking in the oven at 350 degrees for about 40 minutes or until cooked through.
  • Saute onion, serrano pepper and red bell pepper in the same pot with the chicken drippings for 2 minutes.
  • Add remaining ingredients and simmer until chicken is cooked, about 45 minutes.
  • Removed chicken thighs from oven, remove skin and shred. Add shredded chicken to soup pot OR serve as a topping along with sour cream, avocado, tortilla chips and more fresh cilantro.

Classic Cottage Pie

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Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Rich & Hearty ~ Classic Cottage Pie

Talk about easy! The Classic Cottage Pie checks all the boxes. Pantry recipe, YES. One pot meal, YES. Under 30 minutes, YES.

Budget friendly ground beef is browned with garlic, onion, smoked paprika and a pinch of red pepper flakes for added spice. The best part, though, are the creamy, cheesy mashed potatoes that are browned to perfection on top. Blending a creamy cheddar with a pungent Parmesan really adds flavor. If you have a few carrot tops, garnish the top for extra special presentation.

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.
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Classic Cottage Pie

Rich and savory cottage pie topped with creamy potatoes and filled with spiced ground beef, tender carrots and peas.
Course Main Course
Cuisine Irish
Keyword Irish Recipes, One Pot Meal, Pantry Recipes, Shepherd’s Pie, St. Patrick’s Day Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Ingredients

Potato Topping

  • 4 russet potatoes peeled
  • 6 tbsp butter
  • 1/4 cup whipping cream
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup medium cheddar cheese grated

Beef Filling

  • 1 lb ground beef
  • 2 cloves garlic
  • 1 1/2 cup yellow onion diced
  • 1 cup carrot diced
  • 1/2 cup frozen peas
  • 1 cube tomato chicken bouillon (Knorr's in Mexican section grocery)
  • 1/2 tsp beef 'Better than Bouillon' bouillon
  • 2 cups potato water
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 pinch red pepper flakes
  • salt and pepper to taste

Instructions

Potato Topping

  • Place peeled potatoes in a pot of lightly salted cold water and bring to boil. Boil until fork tender. Reserve 2 cups of potato water. Drain and return to pot.
  • Using the tines of your fork, 'rice' the potatoes until fluffy.
  • Add butter and blend.
  • Add whipping cream and blend.
  • Fold in cheese and set aside.

Beef Filling

  • Brown ground beef in a large cast iron pan over medium high heat. Drain excess fat, leaving about 1 tbsp in pan.
  • Push ground beef over to one side of the pan. Add garlic, onion and carrot. Saute until almost tender. Add peas and combine with ground beef.
  • Add tomato chicken and beef bouillon, potato water and remaining spices. Simmer for 10 minutes.
  • Spoon potato mixture over top of beef filling. Broil until browned. Top with fresh carrot tops or parsley.

This Classic Cottage Pie can be reheated with ease! Just pop it in the oven at 350 degrees for 10 minutes or until heated through. Serve with salad or fresh cheddar biscuits.

Make it Your Own

Add your favorite ingredients to make it your own. Here are a few ideas:

  • Switch out mashed potato topping for mashed cauliflower topping
  • 1/2 cup corn
  • 1/2 cup mushrooms
  • 1/2 cup parsnip
  • Mix up the cheeses in the potato topping with sharp white cheddar or smoked cheddar.

More Recipes Like This:

Frijoles Charros

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Creamy, comforting Frijoles Charros with chorizo and bacon, topped with crispy tortilla strips and crumbled cotija cheese.

Charro Frijoles are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
Creamy pinto beans cooked with bacon and chorizo, topped with cripsy tortilla strips and cotija cheese

You know the bean dip that you get at the local Mexican restaurant? Well, if you are anything like my family you devour it within minutes..and ask for more! These Frijoles Charros a.k.a. cowboy beans are reminiscent of those beans only made into a flavorful, filling soup. Perfect for these cold winter nights. Creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you’ve got a family friendly meal in a bowl. 

Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
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Frijoles Charros

Creamy, pinto beans slow cooked with chorizo and bacon topped with crunchy tortilla strips and cotija cheese.
Course Appetizer, Soup
Cuisine Mexican
Keyword Appetizers, Bean Dip, Game Day Food, Pinto Beans
Servings 6

Ingredients

  • 8 oz. bacon cut into lardons
  • 8 oz. chorizo ground
  • 2 cups yellow onion diced
  • 1 cup celery ribs and leaves, diced
  • 1 cup carrot diced
  • 1 tsp. garlic minced
  • 8 cups or 4 – 16 oz. cans pinto beans
  • ½ tsp. cumin
  • ½ tsp. oregano
  • ½ tsp. chili powder
  • ½ serrano pepper minced
  • 2 cups chicken broth
  • Garnish:
  • Cotija cheese
  • Cilantro
  • Tortilla chips

Instructions

  • Heat a large cast iron or heavy bottomed pot over medium heat.
  • Brown bacon and chorizo, stirring continuously about 10 minutes.
  • Add onion, celery, carrot and garlic. Cook for 2-3 minutes.
  • Add beans, cumin, oregano, chili powder and serrano pepper.
  • Add broth and simmer over medium low heat for 45 minutes.
  • If desired, using an immersion blender, blend ¼ to ½ of the soup. This will give a nice texture to the soup, but is not necessary.
  • Garnish with cotija cheese, cilantro and tortilla chips.

Multi-Use Recipe

  • Frijoles Charros doubles as a dip! Perfect for #cincodemayo or #gameday or any other gathering of friends. This is perfectly dippable! Set it out aside your favorite guacamole and pico de gallo for a Mexican themed spread.
  • Make it extra cheesy! Top with shredded Monterrey Jack cheese and let it get all melty. Maybe add a few diced green chilies to the top.