Articles with 'leek'


Spinach and Mushroom Omelet

 

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  • 1 tbsp. olive oil
  • 2 tbsp. butter
  • 1 leek, sliced thin
  • 3-4 cremini mushrooms, sliced thin
  • 5-6 leaves of spinach, finely chopped
  • 1 tomato, seeded and diced
  • 3 black olives, pitted and sliced thin
  • 2-3 organic eggs, beaten
  • 1-2 ounce. grated raw cheddar cheese or feta cheese (optional)
  • Sea salt
  • Black pepper


Saute leek and mushroom in olive oil and butter for 3-4 minutes.  Add the finely chopped spinach.  Cook on a medium/high heat until spinach wilts. Add diced tomato and black olives. Season with sea salt. Remove the vegetables from the pan and set aside on a plate.  Add butter and olive oil and beaten eggs into the pan. Roll the eggs around the skillet and cook 3-5 minutes on low heat. Let the eggs partially set. Add cheese (optional) and cooked veggies back into the pan on top of the eggs. Gently fold one side of the omelet on top of the other. Season with a couple of dashes of sea salt and freshly ground black pepper.

(1 votes, average: 5.00 out of 5)
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Savory Lentil and Vegetable Stew with Crispy Kale

 

  • 1 cup lentils, soaked overnight
  • 5 cups water (or chicken stock)
  • 2 inches alaria sea vegetable or wakame
  • 1 tbsp. olive oil
  • 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
  • 2-3 garlic cloves, peeled and minced
  • 2 parsnips, diced into ½ inch pieces
  • 3 carrots, diced into ½ inch pieces
  • 1/2 celeriac root, peeled and diced into ½ inch cubes
  • 1 yukon gold potato, diced into ½ inch cubes
  • 1 tbsp. fresh thyme or 1 tsp. dried thyme
  • 1½ tsp. sea salt
  • ¼ tsp. black pepper
  • Crispy Kale

Discard lentil soaking water. Bring lentils, alaria and five cups fresh water (or chicken stock) to a boil. Reduce heat to simmer, cover and cook 35 minutes. In a separate soup pot, saute olive oil, leek and garlic for 2-3 minutes. Add parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper.  Pour the cooked lentils and alaria into the pot with the sauteed vegetables. Cover and bring back up to a boil. Reduce heat to medium/low and cook 20-25 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return the puree to the soup. Garnish with Crispy Kale.

Yield: 6 Servings

(3 votes, average: 4.33 out of 5)
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Roasted Chicken with Sauteed Winter Vegetables

 

  • 1 pastured broiler chicken, 3-4 pounds
  • Sea Salt
  • Black Pepper
  • Cumin

Preheat oven to 350°.

Butterfly the chicken. That means, take kitchen scissors and cut out the backbone/spine out, so the bird can lay flat in a baking pan. Here is a video that shows you how Butterfly a chicken:

Lay the chicken in the pan skin side up.

Season the chicken with sea salt, black pepper and cumin on both sides (top and bottom).

Roast the chicken 12-15 minutes per pound.

Take the chicken out of the oven and let it rest for 1/3 the roasting time.

Top with Rosemary Gravy.

 

Rosemary Gravy

  • 1 tbsp. grass-fed butter
  • 2 tsp. all purpose flour
  • 1/4 tsp. dried rosemary chopped fine
  • Fat drippings from roasting pan

Drain the fat from the bottom of the roasting pan and set aside.

In a small sauce pan sauté butter and flour creating a rue.

Slowly add in the juices and fat from the chicken roasting pan.

Add the chopped rosemary and cook until slightly thickened.

 

Sauteed Winter Vegetables

  • 1/3 cup water
  • 1 leek, washed and chopped (use both white and green)
  • 2 carrots, cut into thick matchsticks
  • 1/4 head cabbage, sliced into thin strips
  • 2-3 kale leaves, sliced thin
  • 2 tsp. organic olive oil
  • A couple of pinches of Sea salt

Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.

 

(2 votes, average: 5.00 out of 5)
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Sauteed Winter Vegetables

 

  • 1/3 cup water
  • 1 leek, washed and chopped (use both white and green)
  • 2 carrots, cut into thick matchsticks
  • ¼ head cabbage, sliced into thin strips
  • 2-3 kale leaves, sliced thin
  • 2 tsp. organic olive oil
  • A couple of pinches of Sea salt

Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.

(2 votes, average: 4.00 out of 5)
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Minestrone Soup

 

 

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3-4 garlic cloves, peeled and diced
  • 5 cups bone stock (beef or chicken)
  • 2 carrots, sliced into 1/4 inch rounds
  • 1 summer squash, sliced into 1/2 inch rounds
  • 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
  • 1 1/2 tsp. sea salt
  • 1 tsp. dried thyme or 1 tbsp. fresh thyme
  • 1/2 cup kamut elbow pasta (or other pasta)
  • 1 1/2 cups kidney beans, cooked
  • 2-3 swiss chard leaves, chopped
  • 2 tbsp. parsley, minced

Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.

(3 votes, average: 1.00 out of 5)
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Hearty Winter Minestrone

 

  • 1 tablespoon olive oil
  • 1 tablespoon grass-fed butter
  • 1 leek, cleaned and diced (use both white and green)
  • 3 garlic cloves, minced
  • 1 tsp. dried rosemary
  • ½ tsp. dried thyme
  • 1 tsp. sea salt
  • 5 cups beef or chicken stock (or water)
  • 2 carrots, cut into ½ inch rounds
  • 1 cup kabocha squash, seeded and diced (or other winter squash)
  • ½ medium sized celeriac root (celery root), peeled and diced
  • 2 kale leaves, chopped
  • 1½ cups cannellini beans, cooked (can use canned beans, rinsed and drained)
  • ½ cup whole grain pasta (elbow noodles)

Saute leek and garlic in olive oil and butter for 1 to 2 minutes. Add rosemary, thyme, sea salt, stock, carrots, squash, and celeriac root. Bring to a boil. Reduce heat to medium, cover, and cook 10-15 minutes.  Add kale, beans and pasta. Cover and cook additional 5 to 7 minutes or until noodles soften.

(6 votes, average: 4.17 out of 5)
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Creamy Turkey Chowder

 

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  • 2 tbsp. grass-fed butter
  • 2-3 tbsp. white rice flour (or other flour)
  • 4 cups turkey or chicken stock (or water)
  • 1 leek, chopped (use both white and green)
  • 1 tbsp. fresh sage, minced
  • 1 tsp. rosemary
  • 2 to 3 garlic cloves, peeled and minced
  • ½ cup celeriac root, peeled diced (or 2 celery stalks, diced)
  • 2 carrots, diced
  • 1 large yukon gold potato, diced
  • 1 tsp. sea salt
  • Freshly ground black pepper
  • 1 cup cooked turkey pieces, diced
  • 1 tbsp. fresh parsley, minced

In a medium pot heat butter and flour and combine.  Add stock and whisk with flour and butter until combined.  Add leek, sage, rosemary, garlic, celeriac root, carrots, potato, and sea salt and pepper.  Cover and bring to a boil.  Reduce heat to medium and cook 15-18 minutes.  Add diced turkey and parsley.  Cook additional 1-2 minutes.  Adjust seasoning to taste.

(21 votes, average: 3.00 out of 5)
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Roasted Garlic and Cauliflower Puree

 
  • 1 tbsp. butter
  • 1 leek, cleaned and chopped
  • 1 head cauliflower, broken into florets
  • 1 medium potato, peeled and quartered
  • 5 cups water (or veggie/chicken stock)
  • 1 tsp. sea salt + 1/4 tsp. black pepper
  • 3 cloves roasted garlic
  • 1 tbsp. fresh chives

Saute leek in butter for 1-2 minutes.  Add cauliflower, potato, water and sea salt.  Bring to a boil, cover and reduce flame to medium. Cook 15 minutes or until vegetables are soft. Remove vegetables with a slotted spoon and puree in the food processor with the roasted garlic cloves.  Add the puree back to the soup. Mix and garnish with fresh chives.

(1 votes, average: 5.00 out of 5)
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Lentils and Sausage with Sauteed Leeks and Spinach

 
  • 1 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • 1 large leek, cleaned and chopped
  • 1/2 bunch spinach, cleaned and chopped
  • 2 tbsp. fresh thyme
  • 2 cups dried lentils, soaked overnight
  • 3 1/2 cups water
  • 2 bay leaves
  • 3-4 chicken sausage links (or pork, turkey, tofu, etc.), diced
  • 1 tsp. sea salt

Saute garlic and leek 1-2 minutes. Add spinach and cook until wilted or 3-5 minutes.  Add thyme, lentils (discard lentil soaking water), 3 1/2 cups fresh water and bay leaves.  Bring to a boil, cover and simmer on low flame for 30 minutes.  Add diced sausage and sea salt.  Continue cooking 30 more minutes, or until lentils are soft.  Makes 8-10 servings.  Spoon lentils on top of basic brown rice.

(No Ratings Yet)
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Scrambled Egg Omelet

 
  • 1 tbsp. olive oil
  • 1 leek, sliced thin
  • 2-3 cremini mushrooms, sliced thin
  • 2 leaves of spinach, kale, swiss chard or collard, finely chopped
  • 4 organic eggs, beaten
  • 2 tbsp. water
  • 1 ounce. grated raw milk cheddar cheese
  • Sea salt
  • Black pepper


Saute leek and mushroom in olive oil until soft.  Add 2 tbsp. water and the finely chopped spinach.  Cook on a high heat for 2 minutes.  Remove vegetables from the skilleet and set aside.  Put a little more olive oil or organic butter into the pan and add the beaten eggs.  Cook on a low flame and roll the pan around allowing the egg to spread out inside the skillet.  Return the vegetables to the pan and top with grated cheddar cheese.  Add sea salt and black pepper.  Cook for 2-3 minutes and fold the egg over the vegetables and continue cooking for 1-2 minutes.

(No Ratings Yet)
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