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Chorizo, chili and vegetable sauté
Chorizo, chili and vegetable sauté

Before you jump to Chorizo, chili and vegetable sauté recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot change things for the better without everyone’s active involvement. These kinds of changes need to start happening, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, mainly by making your kitchen area more green.

A large amount of electricity is actually consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Efficient living is something we can all perform, without difficulty. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to chorizo, chili and vegetable sauté recipe. You can cook chorizo, chili and vegetable sauté using 10 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Chorizo, chili and vegetable sauté:
  1. Get 1 tbsp vegetable oil
  2. You need 200 g potatoes, peeled and diced
  3. Prepare 150 g cabbage, cooked
  4. Take 150 g chorizo
  5. Take 1 onion, chopped
  6. Use 2 cloves garlic, chopped
  7. Use 1 red or green pepper, deseeded and sliced
  8. You need 1 red chilli, chopped with seeds in
  9. Prepare 1 stick celery, chopped
  10. Use Salt and black pepper
Instructions to make Chorizo, chili and vegetable sauté:
  1. Boil the potatoes until just cooked. As diced, likely to take around 8 minutes.
  2. Heat the oil in a largish frying pan. Remove the casing from the chorizo, slice and sauté until properly cooked but not burned. Likely to take 10-15 minutes. Set aside (good idea on kitchen paper to absorb excess oil).
  3. Gently fry the onion for 2 minutes, stir in the garlic, chili and peppers and gently fry for a further 2 minutes.
  4. Add the celery and cook for 1 minute, gently but thoroughly stirring.
  5. Add the potatoes, stir well and fry for 2-3 minutes, turning the diced potatoes to ensure even cooking.
  6. Add the cabbage, stir and fry for a further 1-2 minutes until the cabbage is reheated.
  7. Return the chorizo to the frying pan and fry for a further 2-3 minutes, stirring to avoid stick and until everything is nice and hot.
  8. Taste and season but go carefully as the chorizo might well be sufficiently salty by itself. Serve.

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