Pasta a la Espanola

I have been thinking about chorizo and shrimp together for a while. I wondered about the great flavors put in one dish. Then thought about pasta. Finally put my thoughts into action. It is a heavenly dish you've got to try.
It is a meal that everyone is going to LOVE.
Ingredients:
- 20 onz Three cheese tortellini
- 2.5 lb. Sliced fresh chorizo
- 1.0 lb Cooked shrimp peeled & cleaned
- 2.0 onz Olive oil
- 1 Julienne cut yellow onion
- 10 galic cloves , each cut in three pieces.
- Parsley (not italian)
- 1 medium sliced vine tomato
- Lemon pepper seasoning "Trader's Joe"
- Fresh Parmesan cheese

Procedure:
1. Prepare the pasta according to the package directions.
2. In a large pan add 1onz of  olive oil. Med- low heat.
3. Add 7 of the garlic cloves and have of the onion. Let it brown.
4. Add seasoning.
5. Add the fresh chorizo to the pan and mix. Let it cook until it changes color.
6. On a second large pan add  the rest of the olive oil. Med- low heat.
7. Add the rest of the garlic and onion and seasoning to the second pan. Let it brown.
8. Add the shrimp to the second pan with parsley, tomatoes and mix. Let it cook for about 10 minutes.
9. On a large rectangular glass or ceramic container add the drained pasta. Distribute evenly.
10. On top of the pasta now add the cooked chorizo with the all the juices. Mix.
11. Now add the shrimp without the juice. Mix carefully.

Drink:
Sparkling Water
Wine:
St. Francis, Merlot, 2006, Sonoma County
Dessert:
Dessert shells with fresh strawberries and whipped cream on top.
BUEN PROVECHO!!

Pumpkin Soup

My favorite soup to have for lunch for a quick "snack" that is not heavy. I just get a mug fill it up and have my soup as I work.
For this soup I get the pumpkin found at latino or caribbean markets. The color is a darker orange and it is harder to cut. The flavor though is richer and the fibers are shorter if you will.

Ingredients:
-1 lb pumpkin. Clean, seeded, no skin.
-6 cups of water-1 Tbs Olive oil
-Salt to taste
-1 cup chicken or beef broth.

Procedure:
-Cut the pumpkin in cubes
-Boil the water
-Add broth
-Add salt and oil
-Bring the heat to medium low
-Let it cook until the pumpkin is soft
-Inside the pot smash the pumpkin and stir
-Ready to serve.

Aranitas de Platano (Plantain Spiders)

Ok, so your cholesterol is in good shape. You've been taking care of yourself and eating well and you feel this need for something fried, yes fried. Now, you are only allowed  to have only a small portion and just once in a while. We want to stay in control of our bodies. Right?
After cooking some arroz con gandules yeasterday with veal stew,and tostones, Idecided to cook something fast, and fun tonight. I fried some chicken and aranitas with cole slaw salad on the side.
Ingredients:
-5 Green Plantains
-Vegetable Oil for deep fry
-Salt
-10 cut in quartes garlic cloves
-1 thinly sliced onion
Procedure:

-Add oil to a deep pot. Enough to cover the aranitas.                         
-Add garlic and onion to the oil and brown them.
-Remove the skin from the plantains
-Grate the plantains. Use the wide side of the grater.
-Add salt to the grated plantain.
-Add salt to taste and mix.
-Take enough of the grated plantain to cover the palm of your hand shape and press.
-Put in the hot oil about 3 min each side or until is crunchy and golden.
-Remove from the oil and place on a paper towel to remove the excess of oil.
-Taste. At this point you could add more salt or dip it in a mixture of mayo and ketchup.

Ox Tail Soup (Crock Pot)

Ingredients:

-2 lb (or more) Organic Ox Tail

-1 small yellow onion

-4 whole garlic cloves
-salt & pepper
-Olive oil
-2 cups cubed potatoes
-1/2 lb cubed Squash Kabucha
- cilantro
-1 recao leaf
-1 OZ red wine
-2 to 3 cups of water

Procedure:
-Wash well all the ingredients.
-Place all ingredients in the slow cooker for 4 to 5 hours.
-Et c'est tout!

Sides:
Bread or white rice will go well.

Drinks:
Beaujolais-Villages, France
Buen Provecho!