- 2 Tbsp. Butter (you could use olive oil instead)
- 2 organic Leeks, white portion only, finely chopped
- salt and pepper to taste
- 1 clove organic garlic, finely minced (or 1/2 – 1 tsp. prepared minced garlic)
- 1 c. vegetable broth (I use 1 tsp. vegetable bouillon + 1 c. water)
- 2 c. chicken broth (I use 2 chicken bouillon cubes + 2 c. water)
- 1 1/2 c. organic Yukon Gold Potatoes (I used 4 small potatoes)
- 1 c. chopped organic rotisserie chicken breast (Bryan made this earlier last week)
- 1 Tbsp. dried parsley leaves
- 1 tsp. dried tarragon leaves
- 1/4 c. organic heavy whipping cream
How to Prepare Leeks:
Organic Leeks - remove outermost leave and rinse
Remove and discard root tip and green portion of stems.
Cut each leek in half lengthwise.
Leeks tend to be quite sandy. Press the center of the halved leek and thoroughly rinse between each layer to ensure the lack of grit in your meal.
How to Make the Soup:
1. Melt butter in Medium Pot on stove over medium low heat.
2. Thinly slice prepared leeks and mince garlic.
3. Add leeks and garlic to butter with salt and pepper. Stir occasionally until soft and slightly golden brown.
4. Finely chop potatoes; roughly chop rotisserie chicken.
5. Add vegetable broth, chicken broth, potatoes and chicken to pot. Bring to boil, then reduce heat to low and simmer for 5-10 minutes, or until potatoes are soft.
6. Add seasonings and whisk in cream.
7. Serve hot. Enjoy!
Bon Appetit! ~Melissa
I followed this recipe for Creamy Parsnip with Ginger Soup from my meal plan, using my parsnips from this week’s basket. However, I made a few slight changes, of course. The carrots and red onion gave it a beautiful color and it’s so smooth and creamy! Yum!
Here’s my version:
Melt 2 Tbsp. butter and 1 Tbsp. olive oil in 6 qt. stockpot over medium heat. Peel and chop 7-8 small parsnips, 2 large carrots, 1/2 red onion, and 4 large garlic cloves and add to pot. Sautee for 7-8 minutes, until golden brown.
Add 1 tsp. ground ginger, 1/4 tsp. each ground cardamom and allspice (I used pumpkin spice because I didn’t have any allspice), 1/8 tsp. cayenne pepper and a pinch or organic raw sugar. Stir into vegetables and cook for 1 more minute.
Add 3 c. chicken broth (or 3 c. water and 3 bouillon cubes), and 4 small, peeled and chopped organic white potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes (or until root vegetables are tender).
Remove from heat and let cool slightly. Ladle half of the soup mixture into a blender and liquefy. Add 3/4 c. organic reduced fat milk to this half. Repeat, adding 3/4 c. milk to this second batch as well. Pour into serving dish and top with freshly cracked black pepper and the green portion of one scallion.
Posted in Organic, Recipes
Tagged 30 minutes to table, carrot, cayenne, chicken broth, ginger, onion, Organic, parsnip, potato, scallion, soup
Look at these adorable little potatoes. I accidentally pulled them out when I was weeding the other day, so I cooked them up with some shrimp and homemade tomato sauce (from the tomatoes I got at the market and herbs from my garden). Pretty tasty!
Posted in Kitchen
Tagged garden, potato
Today is going to be beautiful! They’re calling for 86 degrees! Can’t wait to get off early and go running downtown. I got up and packed my breakfast, snack, and lunch for the day. Then I went outside to water my garden. I didn’t have my camera, but the little potatos I planted are sprouting leaves! It was so exciting (and cute, if a plant can be cute)! I called my husband, “Look, honey, I didn’t kill it!” His response: “Of course you didn’t.” He forgets that until now all I could keep alive was cactii and aloe vera.
For planting potatoes, here’s what I did: I got a free 5 lb. bag of organic potatoes with an Earthfare purchase a while back. Well, I didn’t get a chance to eat them all before they started sprouting on my counter. So, I chopped them up to separate the larger segments of sprouts, and I threw them in the ground. A little water and some sunny days later, I have potato plants coming up!
It’s a blueberry kind of day! For breakfast, I ate about 1 c. of blueberries, a blueberry Chobani yogurt, and 2 Nature’s Path Blueberry Flax Waffles!
It's a Blueberry Kind of Day!
I had a banana for a mid morning snack, and will have this organic butternut squash soup and some Food Should Taste Good Olive tortilla chips for lunch. You can literally taste the different olives: green, black, and kalamata. Interesting, but I love it! If you’ve never tried chips from Food Should Taste Good, they have tons of flavors. Check out their website for a $1 off coupon!
In the spirit of Easter, I think I’ll have eggs – omelet style – for dinner. Have a great day!
I had some veggies leftover in my veggie drawer that needed to be used so I didn’t waste them. So, what did I do with them? I roasted them, of course! 450 degrees Fahrenheit for 45 minutes = deliciousness!
This time, I used the leftover ingredients from my veggie boullion (see Feb. 9th’s post for recipe) and added potatoes to it. I had 2 leeks, 1/2 fennel bulb (plus some fennel leaves), 4 garlic cloves, 1/2 small bag of baby carrots, and 4 potatoes. I chopped everything up so the pieces were roughly the same size, drizzled with olive oil, salt and pepper, and let the oven do it’s thing. I was nervous about the fennel. Every time I’ve seen it used on a cooking show, they compare it to licorice (which I hate). It does have a licoricey smell when you’re chopping it, but when roasted with everything else, it adds a nice texture and color to the mix.
Dip in ketchup or, if you like a thinner dip, you could use sour cream and a ranch dressing packet. If you’re more adventurous, make a Greek yogurt dip! My recipe below is like a tzatziki sauce with cheese. Mix all ingredients till smooth.
6 oz. plain Greek yogurt
1 tsp. dill weed
1/2 cucumber, peeled and chopped finely
3 green onions, chopped finely
1 garlic clove, peeled and chopped finely
1 c. shredded white cheddar cheese
Salt & pepper to taste
This weekend, I made a batch of vegetable boullion from a friend. I don’t own a food processor yet, but I do have a food grinder attachment for my KitchenAid mixer, so I just threw all the ingredients through the fine grind plate. Recipe here: 101 Cookbooks: Homemade Bouillon . I didn’t have celery root, so I just used 7 oz. of celery. I also added some ground pepper (so I wouldn’t have to add it later when I use it to cook). Recipe made about 3 small canning jars of bouillon. You may want to keep 1 in the fridge and freeze the other 2 (or give them as gifts). Use 1-2 tsp. bouillon to 1 c. of water for vegetable broth.
That said, I started with a little olive oil and 4 Coleman Organic Mild Italian Chicken Sausage over Medium heat. They’re precooked, so just turn them until they’re lightly brown. Then I added 1 heaping teaspoon of the bouillon into the skillet, sauteed for a minute, then added 1/2 lb. of Organic Sauerkraut, 2 apples (cored and sliced), and 3/4 c. water. I turned the heat down to Medium Low and let it simmer till the moisture was absorbed and everything was heated through.
Meanwhile, I heated another skillet over Medium high heat with 2 Tbsp. oil and 2 Tbsp. butter. Then I sliced organic potatos into thin rounds and browned them in the butter-oil mixture. The butter gives it a great flavor and the oil helps keep the butter (and your potatos) from burning. Sprinkle with sea salt and cracked pepper to season. I served these with some Organic Ketchup and Spicy Brown Mustard for dipping.
Absolutely delicious! And 100% natural/organic.
My favorite way to eat vegetables is roasted. It brings out the natural sweetness in them. Preheat oven to 450F. Gently wash vegetables and dry. For potatoes, you can just rub olive oil over the entire potato and sprinkle with salt, or chop into fries or cubes, drizzle with olive oil, and sprinkle with Lawry’s Seasoned Salt. Bake for 45 minutes. If you like, sprinkle potatoes with cheese and bacon for the last 5 minutes. Serve with ketchup or sour cream.
I love red potatoes and sweet potatoes done this way. Other vegetables that work well include carrots (one of my all time favorites), onions, garlic, zucchini, summer squash and mushrooms.
This will be dinner tonight!
Posted in Recipes
Tagged potato, veggie