(those pictured are silicone with bamboo handles) and give it another go. Surprise! You've stretched that jar of peanut butter one sandwich further.
When people think about Hawaii, they generally imagine warm, palm lined beaches with an ‘ukulele playing Hawaiian music in the background. (Right?) But that’s not always the case. I live at the 1,000-foot elevation on the Big Island where it’s lush and green and mild. But it gets cool so I find myself serving soup a couple of times a week. One of our favorites is a spicy soup with a Mexican flair. It’s easy to put together (especially if you have a food processor for chopping the vegetables) and utilizes tomatoes and peppers straight from the garden or farmers market. Chorizo Soup 1 teaspoon olive oil 2 onions, finely chopped 4 cloves garlic, minced 1 green bell pepper, finely chopped 3 oz cooked chorizo or vegetarian Soyrizo 3 cups finely diced or crushed tomatoes 2 cups chicken stock/broth ½ – 1 tsp. crushed red pepper flakes 1 teaspoon chopped fresh cilantro (optional) tortilla chips (great way to utilize the crumbs at the bottom of the bag) 3/4 cup shredded cheddar cheese Heat the oil in a stock pot over medium-high heat. Add the onions, garlic, bell pepper, and chorizo. Saute until onions start to brown slightly. Add the tomatoes, broth,...
