Cooking Challenge: Leeks

hmmm

This was my experimental soup recipe on Saturday, after I discovered I needed a low protein dinner due to stuffing my face with a protein rich large omelette at lunch! It was also a "what do we have left in the fridge that's about to go off" day.

NAME OF RECIPE: Leek, potato and mixed green vegetable soup

INGREDIENTS:
200g chopped leeks
1 red onion
65g spinach
65g broccoli
500g potatoes (with skin)
2 Knorr reduced salt beef stock cubes, made up (=1l stock)
1 tsp of olive oil (or replacement)
2 tsp nutmen

DIRECTIONS:

1) Heat the olive oil in a large pan, and fry the finely chopped leeks and red onion.

2) Make up the stock, pour over the leeks and onion and bring to the boil.

3) Chop the potatoes, broccoli and spinach, add to the pan and simmer for 15 minutes or until potatoes are soft.

4) Blend whole mixture well and add nutmeg. Mix well.

CALORIES PER SERVING: 219

HOW MANY IT SERVES: 3 (splitting the recipe into 2 was a whole meal for me, into 3 left room for fruit/yoghurt or a sandwich with it, splitting into 4 would make a starter)

OPINIONS ON HOW IT TASTED, ETC:

Despite the colour (my soups always turn out a greeny brown!) it's tasty and filling. I love adding nutmeg to soup to give an extra flavour as well. The spinach makes it taste different to the typical leek and potato soup, and adding other veg in makes more soup, without adding more potatoes.


If you're feeling extravagent you could also add some cream or milk at the end and mix it through to make it creamier.

I made this recently and it was definitely delicious.


NAME OF RECIPE: Smashed Potatoes w/Long-Cooked Leeks

INGREDIENTS:
3 pounds potatoes
6-8 tbsp olive oil
Kosher salt and ground pepper to taste
10 leeks, white part only
1/4 cup chicken stock

DIRECTIONS:
1. Preheat oven to 400. Cut potatoes in half or quarters and place in a single layer in a baking pan. Toss with 2 tbsp of oil and season with salt and pepper. Cover with aluminum foil and roast for 30 minutes. Uncover and toss the potatoes to loosen. Continue to roast, uncovered, for about 20 minutes.

2. Quarter the leeks lengthwise and thinly slice them. In a wide pot heat 4 tbsp of oil over medium-low heat. Add the leeks and season with salt and pepper. Reduce the heat to low and cook gently, stirring occasionally, for about 30 minutes. Add a little stock towards the end of cooking if they seem dry or are sticking to the pan.

3. Smash the potatoes in the pan and scrape up any browned bits. Stir in the cooked leeks and add a little stock to moisten as needed.

CALORIES PER SERVING: 292

HOW MANY IT SERVES: 8

OPINIONS ON HOW IT TASTED, ETC: This was definitely a different take of mashed potatoes. The baked potatoes, the flavor of the leeks, everything about it was pretty much divine as well as filling.

PICTURE (optional):

What is the chicken dish next to the leeks? Looks super yummmy too

Bump

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I don't have exact measurements because we never use them.. but here goes..

a couple of fresh leaks, slice down the middle and chop
1 opound of mushrooms (or more) any variety and you can mix and match
pasta
chicken stock
a little butter and some garlic

sautee the leeks and mushrooms in butter, garlic and a little olive oil until tender
Add to a pound of cooked pasta and toss
add chicken stock as needed to make it all combine well (sometimes we add a little 1/2 and 1/2) but not always

and that is it.. serve with some parmesean if you want too.

Sometimes we add chicken too.. I forgot that part.. about 1 pound, chopped and sauted before the mushrooms and leeks

Bump to add later!