Favorite Holiday Recipes

Bambú Clinic holiday recipes

Favorite Holiday Recipes from the doctors at Bambú Clinic.

Chirizo Seafood Stew

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion, diced (about 1 1/2 cups)
  •  Salt and pepper
  • 6 ounces chorizo, diced (dry cured is best)
  • 1 pound yellow-fleshed potatoes, peeled and cut in 1-inch cubes
  • 1 bay leaf
  • 6 cups chicken broth or water
  • 2 medium leeks, white and tender green parts, diced (about 2 cups)
  • 1 pound white fish in 1-inch chunks mixed muscle and clams (2 dozen)
  • 8 ounces piquillo peppers from a jar, cut in 1/2-inch strips
  • 1 cup roughly chopped cilantroleaves and tender stems
  •  Lime wedges, for serving

PREPARATION

  1. Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
  2. Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
  3. Add fish and seafood and peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
  4. Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table

Flourless Chocolate Protein Cookies

INGREDIENTS

PREPARATION

  1. Preheat your oven to 350F and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Combine all ingredients except for the chocolate chips in a medium mixing bowl. Stir until everything is well combined. It will resemble a batter more than a cookie dough. That’s okay.
  3. Stir in chocolate chips.
  4. Spoon heaping tablespoons of batter (or a cookie scoop like I enjoy using) onto your lined baking sheet.
  5. Bake for 12-15 minutes or until the surface of the cookie is dry and slightly firm.
  6. Enjoy!

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