2 generous spoons of coconut yogurt
6 ice cubes
Potato Leek Soup
this week's Westham delivery included another bag of new potatoes. SULK. what to do with these frigging potatoes!!!! first off, i don't like potatoes. i am a rice girl. AZNS FO LYFE. kevin's dad is a rice hating potato man and always comments accordingly at saturday night dinners. this amuses me to no extent. anyway, i only used half the potatoes for the Jamie Oliver squashed potatoes recipe for my brother's birthday dinner and still had half leftover. tired of eating pan fried potatoes and turned off by baked potatoes, i searched the inter webs for a healthier solution. after pages of potato salads, i realized kevin had bought a leek the previous day and started looking up potato-leek soup recipes.
i cannot tell you how happy and proud i felt when this was finished. it tasted SO good. i was so nervous of botching it up and wasting food, but it was so smooth and creamy! i added corn, inspired by the corn and potato chowder kevin used to always get at Milestone's in our early-twenties. topped it with bacon (duh!!!) and the cute little curly herb is a PEA TENDRIL from our Westham delivery. the pea tendril tastes a little like alfalfa sprouts and would probably be nice in a salad or sandwich.
kevin has used leek a few times, this was my first. i love the internet. i found a video on how to cut a leek right away that just happened to be part of a video series on how to make leek soup. i used some of her info and applied my (yay!) base knowledge from other recipes to make this. her recipe uses cream which i felt unnecessary. using the potatoes and blending helped to make this thick and smooth!
- 1/2 lb potatoes, cubed
- 1 leek, chopped
- 1 1/2 tbsp butter
- 3 garlic cloves minced or 1 garlic scape chopped
- 2 cups vegetable broth
- 1/4 cup frozen corn
- 3 strips bacon
- 1/2 tsp tarragon
- 1/2 tsp paprika
- Salt and Pepper
- Parboil the potatoes while getting your ingredients together. About 12 minutes.
- Heat butter in saucepan and add garlic. Cook 3-4 minutes then add leeks and potatoes. Cook and stir another 5 minutes.
- Add vegetable stock and spices. Simmer for 12-15 minutes.
- While simmering, cook your bacon until crispy. Pat off excess oil and cut any excess fat.
- Pour contents of saucepan into a blender until smooth. Return to saucepan and add salt and pepper to taste. Simmer for 10 minutes, adding corn 5 minutes before serving. Top with bacon!
i'm a big quinoa fan but have had trouble figuring out a way to cook it so that it tastes good. i hate the way it tastes fresh out of the rice cooker! after talking to a handful of friends and customers at work, i decided to take up caela's mom's version and cook it using vegetable stock instead of plain water. this recipe was super simple for a trial run. i really enjoyed it and feel comfortable enough to expand!
- 1 1/2 cup quinoa
- Half an orange pepper chopped into small pieces
- 1 1/2 cup edamame
- Throw quinoa and pepper into rice cooker. Fill to the appropriate amount with vegetable stock or whatever stock you fancy. If you are using a pot, fill stock 1cm above the quinoa. Cook on high until stock boils then turn down to medium until liquid evaporates.
- Meanwhile, boil your edamame beans. Strain and run them under cold water to cool.
- Once quinoa is cooked, spread out on a cookie sheet and cool down in the fridge about 5-10 minutes.
- Pour all ingredients into a bowl and mix. Serve.
Moses did not like it. But he sure as hell ate all of it.
Yes, mothers, this is probably what your floor will look like too.
Zucchini (as) Pasta with Eggplant Tomato Sauce
i'm feeling really great about my adventurous spirit and enjoying the thrill of new things. using zucchini as pasta has been on my list for a while now and it also happens to be gluten free! fuck fibre enriches pastas or organic fibrous whole grain pastas, why not just use vegetables??? of course i'm still going to use pasta, but this was for fun. OMG did i actually just say "cooking for fun"??? who am i?
so i don't have a mandolin to make quick easy noodle-like pastas. it was painstaking, as i have never cut and sliced zucchini into noodles, but it was worth it. they don't need to be that skinny, they get pretty tender in the end, so don't get hung up on it. you can use a peeler but it takes forever and the pieces are ANOREXICALLY THIN and transparent.
had an extra eggplant from indian night the other week and decided to take a risk and use it as part of the tomato sauce.
- 1 can tomato sauce
- 2 cups canned tomatoes
- 1 small eggplant chopped
- 2 chopped up carrots
- 1 chopped up pepper
- 2 garlic cloves minced, 1 garlic scape finely chopped
- 1/2 tsp oregano
- 1/2 tsp basil
- 3 tbsp parmesan
- Preheat oven to 425. Spread eggplant on parchment paper on baking pan and drizzle with olive oil. Bake for 15 minutes.
- Heat 2 tbsp oil in a saucepan, add garlic and cook 2-3 minutes. Add tomato sauce and canned tomatoes, carrots, pepper, oregano and basil. Cook and stir until eggplant is ready.
- Remove eggplant and add to sauce. Cook another 10 minutes. Add parmesan, S&P and stir.
Note: I added 1/8 tsp of baking soda due to the acidity. I love the internet. Solutions at your fingertips! Found the parmesan to help cut the acidity as well.
Once you have sliced your zucchini into organic pieces, long short, thick and thin... Transfer into pot of boiling water and cook for 3-5 minutes until tender. I read to cook it for 1 minute but once I added the zucchini, the water had to get back up to a boil. Remove, strain, and run under cold water. I didn't think to add oil but you could probably drizzle some over before topping it with the sauce!