Caldo Verde com Chouriço (Portuguese Collard Green Soup) recipe. The Way to be a healthy weight balancing energy in and energy out
Achieving or maintaining a healthy weight is all about balancing the energy we take in using the energy we burn (energy out).
Strategies for seeing the energy you require in:
Enjoy a variety of foods from each of the five food groups from the amounts recommended Observe your portion sizes particularly foods and beverages which are high in kilo-joules Restrict your consumption of energy-dense or high kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, then select meals or drinks that have fewer kilo-joules at other foods in the day.
Strategies for seeing the energy you burn:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting period at work Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more action when you eat more kilo-joules.
Achieving and maintaining a healthy weight is good for your overall vitality and well-being and helps prevent many diseases.
Before you jump to Caldo Verde com Chouriço (Portuguese Collard Green Soup) recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Realize This But Coconut Oil Can Have Great Health Advantages To It.
Many men and women do not understand that coconut oil has many benefits to it and is in fact something you need to be using on a regular basis. Unlike other products you can purchase available today this item will have a wide variety of health advantages for your body. There’s one more thing that is important to understand about this device and that’s the point that it can benefit you when you use it both internally and also externally for your body. In the following paragraphs we’re going to be looking at some of the benefits which are connected with the usage of coconut oil when compared with other oils.
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We hope you got insight from reading it, now let’s go back to caldo verde com chouriço (portuguese collard green soup) recipe. To cook caldo verde com chouriço (portuguese collard green soup) you need 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to cook Caldo Verde com Chouriço (Portuguese Collard Green Soup):
- Provide 2 tbs extra virgin olive oil
- Use 1 chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds
- Provide 1 large onion, diced
- Use to taste Salt and white pepper,
- Use 3 garlic cloves, minced
- Get 6 large potatoes, peeled and chopped
- Prepare 4 cups chicken stock AND 3 cups of water
- Provide 1 pound (medium bunch) collard greens or kale, sliced thin *****
Instructions to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):
- In a large pot, add your olive oil and brown the chouriço on medium heat. Allow the fat from the sausage to really come out as this helps flavour the soup. Once done, remove chouriço with slotted spoon and set aside
- Add the onions and cook until translucent, then add your garlic. Stir to combine
- Add your raw potatoes to the pot, stir then add your water and chicken broth. Bring everything to a boil, then reduce heat and let simmer until the potatoes are fork tender
- Using a wand blender, puree the soup to a smooth consistency. You want it mostly smooth but a few SMALL potato pieces are fine.
- Season with salt and pepper to your taste. Add your collard greens (or kale) and your choiriço back to the pot and bring back up to just a boil, then reduce heat and let simmer for 3-5 min
- Serve with bread if desired
- ** note: remember to remove the stem from your greens
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly using soap and warm water:
Before starting to prepare food After touching raw food like meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet palms spread bacteria more readily. Maintain worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You ought to change dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods such as meat, fish and vegetables may contain dangerous bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any bacteria that get on the food will not be killed.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or veggies touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed thoroughly Clean your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw meat or fish and store on the bottom shelf of the fridge where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It’s very important to read food labels to be sure everything you’re going to use has been saved properly (based on some storage directions ) and none of the food is past its’use by' date.
Food that goes off fast usually has storage directions on the tag that state how long you may keep the food and whether it needs to go from the fridge.
This kind of food often has particular packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. For instance, you might see’eat in two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells nice, because it may contain dangerous bacteria. Best before dates
If this date runs out, it doesn’t indicate that the food will probably be harmful, but its own flavour, texture or colour might begin to deteriorate.
Following this date that the quality of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you ill.
If you plan to use an egg after its best before date, make sure you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or even as a hard-boiled egg.
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