1 T. extra virgin olive oil
2 c. chopped onion
2 c. chopped, cleaned leek, white part only
2 c. chopped celery
2 c. chopped carrot
3 garlic cloves, crushed and minced
1 T. crumbed dried oregano
1 t. crumbled dried thyme
2 t. ground cinnamon
2 whole cloves
1 T. tomato paste
1/2 c. red wine
1 c. lentils, rinsed and picked over
3 c. vegetable broth
1 c. chopped peeled, drained tomatoes, canned or fresh
2-1/2 lbs. chicken [cut up?]
Rice, cooked per package directions
Heat oven to 425 degrees.
Heat the olive oil in a deep ovenproof casserole or dutch oven over medium-high heat. Add the onion, leek, celery, carrot, garlic, oregano, thyme, cinnamon, and cloves. Reduce the heat to medium and saute until the vegetables are soft, about 15 minutes.
Add the tomato paste and wine, and stir to blend. Stir in the lentils, broth, and tomatoes. Turn up the heat to medium-high and bring to a simmer. Add the chicken and spoon the vegetables over it. Cover the casserole off the heat. Put the casserole in the oven and let it bake, spoon basting every 15 minutes, until the meat falls easily away from the bone, about 2 hours. Remove the 2 whole cloves, if possible. Cut the chicken into pieces and serve with rice.
Also tastes delicious the next day, and will keep up to 4 days in the refrigerator or frozen up to 3 months.
Serves 4.
Adapted from Almost Vegetarian, p. 179.
Showing posts with label Leeks. Show all posts
Showing posts with label Leeks. Show all posts
Tuesday, May 31, 2016
Savory Mushroom Pie
1 pie crust, preferably whole wheat
2 T. mild cooking oil
1 small onion, sliced
4 scallions, white part only, sliced
1 leek, white part only, cleaned and sliced
1 t. grated fresh ginger
1 T. white wine vinegar
2 c. cleaned and sliced firm mushrooms, such as button, cremini, or portobello
1/2 lb. tofu
1/2 c. sour cream
Heat the oil in a skillet over medium-high heat. Add the onion, scallions, leek, and ginger, and satue over medium heat until the vegetables are limp, about 10 minutes. Add the vinegar and stir until it evaporates, about 3 minutes.
Add the mushrooms and saute until they start to give up their liquid, about 4 minutes. Remove from the heat.
In a food processor or blender, combine the tofu and sour cream and process until smooth. Turn into a large mixing bowl, then transfer the mushroom mixture into the bowl using a slotted spoon. Stir to blend. (Can be made up to 2 days in advance and kept refrigerated.)
Roll out the dough, if needed, into a 10" round. Pile the filling in the center and spread it out, leaving a 2" margin all around. Bring the dough up around the sides, leaving a 6" diameter window in the center. Crimp the dough around the sides to hold it in place. Transfer to a baking sheet and bake at 400 degrees until the crust is deep golden and the filling is set, about 40 minutes. If the crust browns too quickly, cover with foil, lower the heat to 300 degrees, and bake about 10 minutes more.
(Whole pie can be made in advance and kept refrigerated for up to 3 days, or frozen for up to 3 months. To defrost and reheat, wrap in foil and place in a 325 degree oven for 25-35 minutes.)
Serves 4.
Adapted from Almost Vegetarian, p. 164.
2 T. mild cooking oil
1 small onion, sliced
4 scallions, white part only, sliced
1 leek, white part only, cleaned and sliced
1 t. grated fresh ginger
1 T. white wine vinegar
2 c. cleaned and sliced firm mushrooms, such as button, cremini, or portobello
1/2 lb. tofu
1/2 c. sour cream
Heat the oil in a skillet over medium-high heat. Add the onion, scallions, leek, and ginger, and satue over medium heat until the vegetables are limp, about 10 minutes. Add the vinegar and stir until it evaporates, about 3 minutes.
Add the mushrooms and saute until they start to give up their liquid, about 4 minutes. Remove from the heat.
In a food processor or blender, combine the tofu and sour cream and process until smooth. Turn into a large mixing bowl, then transfer the mushroom mixture into the bowl using a slotted spoon. Stir to blend. (Can be made up to 2 days in advance and kept refrigerated.)
Roll out the dough, if needed, into a 10" round. Pile the filling in the center and spread it out, leaving a 2" margin all around. Bring the dough up around the sides, leaving a 6" diameter window in the center. Crimp the dough around the sides to hold it in place. Transfer to a baking sheet and bake at 400 degrees until the crust is deep golden and the filling is set, about 40 minutes. If the crust browns too quickly, cover with foil, lower the heat to 300 degrees, and bake about 10 minutes more.
(Whole pie can be made in advance and kept refrigerated for up to 3 days, or frozen for up to 3 months. To defrost and reheat, wrap in foil and place in a 325 degree oven for 25-35 minutes.)
Serves 4.
Adapted from Almost Vegetarian, p. 164.
Lemony Risotto
1 lemon
3 c. vegetable broth
1 large leek, white and green parts, cleaned and chopped
1 bay leaf
1 T. unsalted butter
2 shallots, minced
2 T. minced fresh parsley
1 c. arborio rice
2 T. dry white wine
1/3 c. grated imported Parmesan cheese
Halve and juice the lemon and remove the zest with a vegetable peeler. Leave half the zest in strips and mince the rest. Set aside the juice and minced zest.
Place the strips of zest in a saucepan with the broth, leek, and bay leaf. Bring to a boil over medium-high heat, then cover and simmer gently over low heat for 30 minutes.
Strain the broth through a sieve, discard the leek and bay leaf, and pour it back into the saucepan. (Broth can be made up to 5 days in advance and kept tightly covered in the refrigerator, or frozen indefinitely.) Cover and bring it back to a gentle simmer over low heat.
Meanwhile, in a separate saucepan melt the butter. Saute the shallots, parsley, and minced lemon zest over medium-low heat until the shallots are soft, about 10 minutes. Add the rice and stir until it's coated with the seasonings and glistening, about 3 minutes. Add the white wine and lemon juice, turn up the heat, and stir until it's just about evaporated, about 2 minutes. Lower the heat.
Using a ladle, add about 1 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.
Continue the process, adding broth 1/2 c. at a time and stirring this way, until the kernels are plump and no longer chalk white at the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind and there are pools of broth on the surface. It's done when the liquid has been absorbed and the kernels are bound in what looks like a very ricey, but somewhat creamy, rice pudding.
When the risotto is nearly done, stir in 2 T. more broth, along with the Parmesan cheese, and stir well until all of the liquid has been absorbed, about 3-4 minutes. Serve right away.
Serves 4-6.
Adapted from Almost Vegetarian, p. 130.
3 c. vegetable broth
1 large leek, white and green parts, cleaned and chopped
1 bay leaf
1 T. unsalted butter
2 shallots, minced
2 T. minced fresh parsley
1 c. arborio rice
2 T. dry white wine
1/3 c. grated imported Parmesan cheese
Halve and juice the lemon and remove the zest with a vegetable peeler. Leave half the zest in strips and mince the rest. Set aside the juice and minced zest.
Place the strips of zest in a saucepan with the broth, leek, and bay leaf. Bring to a boil over medium-high heat, then cover and simmer gently over low heat for 30 minutes.
Strain the broth through a sieve, discard the leek and bay leaf, and pour it back into the saucepan. (Broth can be made up to 5 days in advance and kept tightly covered in the refrigerator, or frozen indefinitely.) Cover and bring it back to a gentle simmer over low heat.
Meanwhile, in a separate saucepan melt the butter. Saute the shallots, parsley, and minced lemon zest over medium-low heat until the shallots are soft, about 10 minutes. Add the rice and stir until it's coated with the seasonings and glistening, about 3 minutes. Add the white wine and lemon juice, turn up the heat, and stir until it's just about evaporated, about 2 minutes. Lower the heat.
Using a ladle, add about 1 c. hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.
Continue the process, adding broth 1/2 c. at a time and stirring this way, until the kernels are plump and no longer chalk white at the center. This should take 25-30 minutes altogether. The rice is almost done when the kernels are still separate but starting to bind and there are pools of broth on the surface. It's done when the liquid has been absorbed and the kernels are bound in what looks like a very ricey, but somewhat creamy, rice pudding.
When the risotto is nearly done, stir in 2 T. more broth, along with the Parmesan cheese, and stir well until all of the liquid has been absorbed, about 3-4 minutes. Serve right away.
Serves 4-6.
Adapted from Almost Vegetarian, p. 130.
Monday, May 30, 2016
Gnocchi with Leeks & Ricotta
1/2 T. unsalted butter
1/2 T. extra-virgin olive oil
1 large leek, white part only, cleaned and coarsely chopped
2 carrots, peeled and chopped
4 celery stalks, without leaves, coarsely chopped
1 c. vegetable broth, divided
1-1/2 lbs. gnocchi, uncooked
2 c. part-skim ricotta cheese
Minced fresh chives
In a large skillet, heat together the butter and oil until the butter has melted. Saute the leek, carrots, and celery over medium-low heat. Add 1/2 c. of the broth and continue to saute, adding more as it's absorbed, until the leek becomes very soft, about 25 minutes.
Bring a large pot of water to a boil over medium-high heat. Add the salt and when the water returns to a boil, add the gnocchi and cook until they rise to the surface.
Remove the gnocchi with a slotted spoon, distributing them evenly among serving bowls. Place the ricotta in a mixing bowl and add 3 T. of the gnocchi cooking water to it. Whisk until it's a thick, smooth sauce (not creamy smooth, but even-textured).
Whisk the ricotta into the leek mixture and pour it in even portions over the gnocchi. Sprinkle each serving with chives.
Serves 4-6.
Adapted from Almost Vegetarian, p. 127.
1/2 T. extra-virgin olive oil
1 large leek, white part only, cleaned and coarsely chopped
2 carrots, peeled and chopped
4 celery stalks, without leaves, coarsely chopped
1 c. vegetable broth, divided
1-1/2 lbs. gnocchi, uncooked
2 c. part-skim ricotta cheese
Minced fresh chives
In a large skillet, heat together the butter and oil until the butter has melted. Saute the leek, carrots, and celery over medium-low heat. Add 1/2 c. of the broth and continue to saute, adding more as it's absorbed, until the leek becomes very soft, about 25 minutes.
Bring a large pot of water to a boil over medium-high heat. Add the salt and when the water returns to a boil, add the gnocchi and cook until they rise to the surface.
Remove the gnocchi with a slotted spoon, distributing them evenly among serving bowls. Place the ricotta in a mixing bowl and add 3 T. of the gnocchi cooking water to it. Whisk until it's a thick, smooth sauce (not creamy smooth, but even-textured).
Whisk the ricotta into the leek mixture and pour it in even portions over the gnocchi. Sprinkle each serving with chives.
Serves 4-6.
Adapted from Almost Vegetarian, p. 127.
Saturday, May 28, 2016
Cold (or Hot) Sweet Potato Soup
1-1/2 c. vegetable broth
1 yellow or white onion, minced
1 T. grated fresh ginger
1 leek, white part only, cleaned and coarsely chopped
1 whole clove
1 generous pinch ground cinnamon
1 pinch mace or ground nutmeg
1 large sweet potato, peeled and finely sliced
2 t. maple syrup
2 c. evaporated skim milk
1 T. arrowroot or cornstarch
Ice cubes
1 T. fresh orange juice
Pour 1/4 c. of the broth into a large heavy saucepan, and bring it to a simmer over medium-high heat. Turn the heat down to medium-low and add the onion, ginger, leek, clove, cinnamon, and mace or nutmeg. Cook, stirring often, until the vegetables turn very soft and the liquid is almost gone, about 8 minutes.
Add the sweet potato and the rest of the broth. Cover and simmer until the sweet potato is soft enough to puree, about 8 minutes. Transfer to a food processor or blender and puree. Return it to the saucepan and stir in the maple syrup.
In a mixing bowl, combine the milk and the arrowroot or cornstarch, whisking well to blend. Stir the mixture into the puree and set over medium-low heat, stirring often, until thickened, about 7 minutes.
Serve hot off the stove or chill by pouring into a Pyrex or metal bowl, filling another, larger bowl with ice, and placing the bowl with the soup inside it. Cover with foil and place the whole thing in the refrigerator until thoroughly cool, 2-3 hours. (Stirring it occasionally will help it cool down.)
Whether hot or cold, stir in the orange juice just before serving.
Serves 4.
Adapted from Almost Vegetarian, p. 61.
1 yellow or white onion, minced
1 T. grated fresh ginger
1 leek, white part only, cleaned and coarsely chopped
1 whole clove
1 generous pinch ground cinnamon
1 pinch mace or ground nutmeg
1 large sweet potato, peeled and finely sliced
2 t. maple syrup
2 c. evaporated skim milk
1 T. arrowroot or cornstarch
Ice cubes
1 T. fresh orange juice
Pour 1/4 c. of the broth into a large heavy saucepan, and bring it to a simmer over medium-high heat. Turn the heat down to medium-low and add the onion, ginger, leek, clove, cinnamon, and mace or nutmeg. Cook, stirring often, until the vegetables turn very soft and the liquid is almost gone, about 8 minutes.
Add the sweet potato and the rest of the broth. Cover and simmer until the sweet potato is soft enough to puree, about 8 minutes. Transfer to a food processor or blender and puree. Return it to the saucepan and stir in the maple syrup.
In a mixing bowl, combine the milk and the arrowroot or cornstarch, whisking well to blend. Stir the mixture into the puree and set over medium-low heat, stirring often, until thickened, about 7 minutes.
Serve hot off the stove or chill by pouring into a Pyrex or metal bowl, filling another, larger bowl with ice, and placing the bowl with the soup inside it. Cover with foil and place the whole thing in the refrigerator until thoroughly cool, 2-3 hours. (Stirring it occasionally will help it cool down.)
Whether hot or cold, stir in the orange juice just before serving.
Serves 4.
Adapted from Almost Vegetarian, p. 61.
Aromatic Leek & Potato Soup
4 large boiling potatoes, peeled and quartered
2 large leeks, cut in half, cleaned, and sliced into long thin strips
4 c. water
1 c. buttermilk or low-fat or nonfat plain yogurt, whisked until light and thin
Salt and freshly ground pepper to taste
1 c. minced fresh herbs, such as chervil, parsley, chives, cilantro, dill, or a mixture
In a large saucepan, combine the potatoes, leeks, and water. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low.
Simmer until the potatoes are tender enough to cut with a spoon, and the leeks are equally soft. This should take about 40 minutes.
In a blender or food processor, puree the vegetables in the cooking water, during this in batches if necessary, then return to the saucepan. Add the buttermilk or yogurt, and heat the soup slowly over low heat, uncovered, until just warmed through. Season with salt and pepper, and serve warm, sprinkled with the fresh herbs.
Can also chill the soup, covered, and serve it cold. It will keep nicely for 3 days and can be served cold or gently reheated before serving.
Serves 4.
Adapted from Almost Vegetarian, p. 50.
2 large leeks, cut in half, cleaned, and sliced into long thin strips
4 c. water
1 c. buttermilk or low-fat or nonfat plain yogurt, whisked until light and thin
Salt and freshly ground pepper to taste
1 c. minced fresh herbs, such as chervil, parsley, chives, cilantro, dill, or a mixture
In a large saucepan, combine the potatoes, leeks, and water. Bring to a boil over medium-high heat, cover, and turn the heat down to medium-low.
Simmer until the potatoes are tender enough to cut with a spoon, and the leeks are equally soft. This should take about 40 minutes.
In a blender or food processor, puree the vegetables in the cooking water, during this in batches if necessary, then return to the saucepan. Add the buttermilk or yogurt, and heat the soup slowly over low heat, uncovered, until just warmed through. Season with salt and pepper, and serve warm, sprinkled with the fresh herbs.
Can also chill the soup, covered, and serve it cold. It will keep nicely for 3 days and can be served cold or gently reheated before serving.
Serves 4.
Adapted from Almost Vegetarian, p. 50.
Light Mushroom Broth for Risotto & Soups
6 scallions, white part plus 1" of the green, sliced
One 1" piece of ginger, sliced
2 garlic cloves, sliced
1 medium onion, sliced
1 leek, white part plus 1" of the green, cleaned and sliced
4 dried porcini mushrooms
4 c. water
Combine all of the ingredients in a medium saucepan, cover and bring to a boil over medium-high heat. Turn down the heat to medium-low and simmer for an hour. Strain through a fine sieve. Reserve the porcini mushrooms for another use.
Makes 1 quart.
From Almost Vegetarian, p. 47.
One 1" piece of ginger, sliced
2 garlic cloves, sliced
1 medium onion, sliced
1 leek, white part plus 1" of the green, cleaned and sliced
4 dried porcini mushrooms
4 c. water
Combine all of the ingredients in a medium saucepan, cover and bring to a boil over medium-high heat. Turn down the heat to medium-low and simmer for an hour. Strain through a fine sieve. Reserve the porcini mushrooms for another use.
Makes 1 quart.
From Almost Vegetarian, p. 47.
Tuesday, May 17, 2016
Saigon Style Green Vegetables
2 T. olive oil
1 leek, sliced
4 scallions, sliced
4 cloves garlic, minced
1 sweet red pepper, seeded and sliced
1/2 lb. thin green beans, cut into 1" pieces
1/2 c. vegetable broth
2 T. soy sauce
3 T. lime juice
1 t. sugar
1/2 c. mint
2 T. chopped peanuts
12 oz. Asian-flavored baked tofu
Heat olive oil in a large skillet over medium-high heat. Add leek, scallions, garlic, red pepper, and green beans. Stir-fry 8 minutes, and partially cover halfway through cooking.
Combine vegetable broth, soy sauce, lime juice, and sugar; add to skillet and stir-fry 2 minutes. Stir in mint and top with peanuts.
Meanwhile, broil tofu for 2 minutes; cut into 1" pieces. Serve vegetables topped with tofu.
Serves 4.
Adapted from Family Circle magazine, June 2016, p. 82.
1 leek, sliced
4 scallions, sliced
4 cloves garlic, minced
1 sweet red pepper, seeded and sliced
1/2 lb. thin green beans, cut into 1" pieces
1/2 c. vegetable broth
2 T. soy sauce
3 T. lime juice
1 t. sugar
1/2 c. mint
2 T. chopped peanuts
12 oz. Asian-flavored baked tofu
Heat olive oil in a large skillet over medium-high heat. Add leek, scallions, garlic, red pepper, and green beans. Stir-fry 8 minutes, and partially cover halfway through cooking.
Combine vegetable broth, soy sauce, lime juice, and sugar; add to skillet and stir-fry 2 minutes. Stir in mint and top with peanuts.
Meanwhile, broil tofu for 2 minutes; cut into 1" pieces. Serve vegetables topped with tofu.
Serves 4.
Adapted from Family Circle magazine, June 2016, p. 82.
Wednesday, March 23, 2016
Leek, Mushroom & Pea Potpie
2 T. salted butter
4 leeks, light green parts only, washed thoroughly and thinly sliced
3 carrots, peeled and cut into 1/2-inch thick slices
14 oz. shitake mushrooms, stems removed, quartered
1/2 c. dry white wine
1/3 c. all-purpose flour
3 c. plus 1 T. whole milk, divided
1 c. frozen peas
1 T. chopped fresh tarragon
2 T. kosher salt
1/4 t. black pepper
1/2 of a 17.3-oz. package frozen puff-pastry sheets, thawed
Melt butter in a large pot over medium heat. Add the leeks and cook, stirring, for 5 minutes. Add the carrots and mushrooms and cook 5 minutes. Add the wine and cook 2 minutes. Sprinkle with the flour; cook, stirring constantly, for 3 minutes. Gradually whisk in 3 cups of the milk and simmer, whisking constantly, until thickened, about 2-3 minutes. Stir in the peas, tarragon, salt, and pepper. Spoon mixture into an 8" square baking dish.
Place the puff-pastry sheet oven the filling, pressing the edges to seal. Edges should be inside the dish, not fluted up like a pie crust. Brush with the remaining milk; cut slits in the top to release steam.
Bake at 400 degrees until the pastry is golden brown and the filling is bubbly, 30-35 minutes. Let stand for 15 minutes before serving.
Serves 6.
Adapted from Real Simple magazine, Apr. 2016, p. 190.
4 leeks, light green parts only, washed thoroughly and thinly sliced
3 carrots, peeled and cut into 1/2-inch thick slices
14 oz. shitake mushrooms, stems removed, quartered
1/2 c. dry white wine
1/3 c. all-purpose flour
3 c. plus 1 T. whole milk, divided
1 c. frozen peas
1 T. chopped fresh tarragon
2 T. kosher salt
1/4 t. black pepper
1/2 of a 17.3-oz. package frozen puff-pastry sheets, thawed
Melt butter in a large pot over medium heat. Add the leeks and cook, stirring, for 5 minutes. Add the carrots and mushrooms and cook 5 minutes. Add the wine and cook 2 minutes. Sprinkle with the flour; cook, stirring constantly, for 3 minutes. Gradually whisk in 3 cups of the milk and simmer, whisking constantly, until thickened, about 2-3 minutes. Stir in the peas, tarragon, salt, and pepper. Spoon mixture into an 8" square baking dish.
Place the puff-pastry sheet oven the filling, pressing the edges to seal. Edges should be inside the dish, not fluted up like a pie crust. Brush with the remaining milk; cut slits in the top to release steam.
Bake at 400 degrees until the pastry is golden brown and the filling is bubbly, 30-35 minutes. Let stand for 15 minutes before serving.
Serves 6.
Adapted from Real Simple magazine, Apr. 2016, p. 190.
Monday, March 14, 2016
Slow Cooker Potato Soup
5 c. shredded hash browns or 5 potatoes, peeled and cut up
3 leeks (white and light green parts), rinsed well and chopped fine
1 can condensed cream of potato soup
1 can (14 oz.) reduced sodium vegetable broth
2 ribs celery, sliced
1 can (5 oz.) evaporated milk
1/2 c. sour cream
Garnishes: shredded cheese, garlic croutons, chopped green onions
Combine all ingredients except sour cream in slow cooker. Cook on LOW 6 - 7 hours. Remove some of the potatoes and puree in a food processor, then add back for thickness. Stir in sour cream just before serving. Top with shredded cheese or garlic croutons and/or green onions.
Serves 4 - 6.
Source unknown.
3 leeks (white and light green parts), rinsed well and chopped fine
1 can condensed cream of potato soup
1 can (14 oz.) reduced sodium vegetable broth
2 ribs celery, sliced
1 can (5 oz.) evaporated milk
1/2 c. sour cream
Garnishes: shredded cheese, garlic croutons, chopped green onions
Combine all ingredients except sour cream in slow cooker. Cook on LOW 6 - 7 hours. Remove some of the potatoes and puree in a food processor, then add back for thickness. Stir in sour cream just before serving. Top with shredded cheese or garlic croutons and/or green onions.
Serves 4 - 6.
Source unknown.
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