Chorizo and Root Vegetable Stew

Hey Whiskers,

Long time no recipe! It has been a very long road and while, but I'm super happy that this is my recipe back. I got the Chorizos from the amazing meat producers in the north of Israel-Arzenu, and I tried to enhance their flavor while creating a full dish for the Friday night meal. I ended up cooking the rice and wheat grains, I wanted to serve on the side, to serve together right at the meal. The balance of the natural sweetness from the orange vegetables I feel mix perfectly together with the spicy meatiness from the chorizo and balance the bitterness from the IPA perfectly. I added a touch of citrus to brighten it up and let the deliciousness speak for itself. 

Till next time, keep whisking up love and happiness to those around

Sam

Ingredients:

• 1 package of chorizo 
• 1 sweet potato
• 2 carrots
• 1/2 butternut squash (the small side)
• 2 onions
• 5 small garlic cloves
• 1 bottle of IPA 
• 1/8 cup orange juice
• 2 teaspoons cinnamon
• 2 teaspoons cumin
• 2 teaspoons curry powder
• 2 teaspoon turmeric
• 2 teaspoons cayenne pepper
• 2 teaspoons garam masala
• 2 teaspoons ginger
• 2 teaspoons sunflower oil

How To:

1. Chop onions and garlic, start sweating with oil in the stew pot.
2. Peel and chop the squash, carrots, and sweet potato. Add to pot.
3. While the vegetables are softening add the spices while mixing once in a while.
4. Chop the chorizo in medium chunks then adds to the pot.
5. After the chorizo gets seared and mixed add the IPA and orange juice. Add water to cover.
6. Cook on medium heat for 20 minutes, then move to low heat for another 30 minutes.

Serve with rice or any other grain.