Angela & El Camino de Santiago
My roommate, Angela, finally came back from her 5-week Camino de Santiago trip a couple of weeks ago. She made this famous pilgrimage, starting from France to Spain in late May. The distance she walked is equivalent to walking from NYC to Ohio. With all that time on the road, Angela came back a changed person. I used to drag her out of bed at 6am for our morning runs, and afterwards, I’d typically make some sort of hot breakfast. Well, now it’s Angela who is dragging me out of bed and making me the hot breakfasts. Better yet, they’re super healthy, incorporating ingredients that I normally would not use, like kale and soy chorizo.
Below is just a snapshot of Angela’s Camino sights and encounters. Despite bringing a mouth-drooling 5D Mark III, not once did she pull it out of her bag. All of these photos are captured on an iPhone 5, and they’re posted on her Instagram account. Follow her at @pridproquo, and check out the rest of her Camino pics.
Since coming back home, Angela has longed for nature walks and healthy food. She’s been sifting through online food blogs for inspiration. Our goal is to keep these meals simple and vegetarian. It’s not that we don’t eat meat at home, but we’re both equally convinced that we can cook good food without the traditional protein.
Kale & Soy Chorizo Hash and some really, really bitter OJ
Last weekend, Angela went out and bought a giant bag of kale along with a decent bag of potatoes. Most people, including me, think of kale as this bitter leafy green. But wait until you try this dish. The bitterness is but a slight backdrop, and even welcome. The soy chorizo tastes like…. chorizo! If you didn’t tell me it was made of soy, I wouldn’t have known. We recommend Trader Joe’s soy chorizos.
Interestingly, we’ve been juicing less, but we have a giant bag of oranges that are withering away. Angela had the genius idea of juicing the entire orange. Bad idea. If you think kale is bitter, orange rinds are infinitely more bitter. It’s so bitter that it numbs your mouth. There’s still a cup of this OJ sitting in the fridge because neither of us are brave enough to stomach that cup.
Kale & Soy Chorizo Hash
Recipe from EatGood4Life
- 2-3 lbs organic diced and peeled potatoes
- 12 oz fresh kale, chopped into bite size pieces
- 12 oz soy chorizo
- 2-4 tbsp olive oil
- Pinch of salt and pepper
- Sriracha (optional)
I always find browning potatoes challenging, but I’ve realized that it’s because I’m too impatient and move the potatoes too often. You’ll want a large skillet over medium heat. Pour the olive oil (you can eyeball 2-4 tbsp) and then add the diced potatoes. Season the potatoes with salt and pepper. Stir only occasionally to let them cook evenly. You’ll know when it’s done after the potatoes have a golden/brown crust on them. If using a non-stick skillet, you’ll need more oil.
Add the kale and the soy chorizo. The soy chorizo will likely come encased, so you’ll have to use your hands and rip apart the casing. It’ll look like little pieces of grind meat once you get it out. Cook for an additional 3-4 minutes until the kale wilts and the soy chorizo also browns.
We found that adding Sriracha on the side really puts this over the top. You can add it directly while cooking, or leave it on the side for dipping.