Tag Archives: leeks

Italian Sausage and Leek Soup

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Getting a late start on blogging today. It is going to be one busy week. I’m most excited that my husband is going to build me a small garden in our back yard, so I can start growing some of my own produce! I will be getting a bit of a late start this year, but will hopefully be able to get some veggies in now and do some fall planting as well. I’m already thinking about what I want to plant early next spring. (Snow peas, here I come!)

Italian Sausage and Leek Soup

I don’t remember exactly how I came across this recipe from Get Crocked for Zuppa Toscana. As soon as I read it, I immediately thought, “Leeks!” This soup has a really interesting flavor. I can’t wait to eat some of the leftover soup for lunch (even if it is supposed to be 90 degrees today.)

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Italian Sausage and Leek Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ¾ pound ground turkey Italian sausage, browned
  • 1 pound potatoes, peeled and cut in bite sized pieces
  • ½ cup chopped onion
  • 6 slices bacon, fried and crumbled
  • 3 cloves garlic, minced
  • 3 large leeks, white and light green parts only, cut in half lengthwise and sliced crosswise
  • 2 cups chicken broth
  • 3 cups water
  • 1 cup heavy cream
Instructions
  1. Put all the ingredients except the cream in crock pot. Cook on high for 4 hours.
  2. Add cream right before serving.
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Campout at Villanueva, Part 1-Potato Leek Soup

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Potato Leek SoupMy husband and I decided to “get out of Dodge,” and go camping. We decided to go to Villanueva State Park, one of my favorite New Mexico parks. It was more crowded than we expected, but still very relaxing. For one of our dinners, I made Potato Leek Soup on the propane stove, and Spinach Pesto Pinwheel Rolls in the Dutch oven. Today, I will share the soup recipe; and will post the recipe for the rolls next time.

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Potato Leek Soup
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons olive oil
  • 1½ pounds potatoes, cubed
  • 1 cup sliced leeks, white and light green parts, only
  • 1 quart chicken broth
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
Instructions
  1. Heat olive oil in soup kettle. Add potatoes and leeks, saute until fragrent.
  2. Add broth, basil, and thyme. Simmer for 40 minutes, until potatoes are tender.
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I apologize for the poor lighting in the picture; it was pretty dark by the time we got around to dinner.

Happy eating!

Ruth

Oops-Forgot the Picture!

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I must still be out of the blogging habit. I made a great new recipe tonight, and forgot to take a picture to post with the recipe! You will have to take my word for it-this recipe looks a little funky but tasted great! I used the leeks and potatoes from our box with some Italian sausage and apple to make a “one pot meal.”

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One Pot Italian Sausage and Leeks
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 pound thin skinned potatoes
  • 2 tablespoons canola oil
  • 20 ounce package sweet Italian sausage links
  • 1 cup chopped leeks (white and light green parts only)
  • 1 cup warm water
  • 1 teaspoon beef bullion
  • ½ Granny Smith apple, cored, peeled, and chopped
Instructions
  1. Scrub potatoes and prick with fork. Microwave on high until soft, 8-10 minutes.
  2. While potatoes are cooking, remove casing from sausage. Heat 1 tablespoon oil in large skillet. Brown sausage in oil. Remove sausage from pan.
  3. Remove potatoes from microwave and set aside until they are cool enough to handle. Chop into bite sized pieces.
  4. Heat remaining oil in same skillet. Add potatoes and begin browning. When the potatoes start to brown, add chopped leeks and continue to cook until potatoes are browned.
  5. Dissolve bullion in water. Add to skillet with chopped apple and browned sausage. Continue cooking for 5-10 minutes, until mixture is heated through and thickens.
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Sorry about the lack of a photo. I’ll try to grab one next time I make this.

Happy eating!

Ruth

Grilled Leeks

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Grilled LeeksI will try and grill just about anything. I had never seen grilled leeks before, but found this recipe on the Food Network website, so I knew it could be done. I didn’t follow their method exactly, but they turned out good anyway! I was serving them with teriyaki beef, so I decided to go with some ginger and garlic. I’ve been in a fennel mood lately, so I threw in some fennel seed, too. Yum! I am not giving you exact amounts of ingredients, everything is to taste.

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Grilled Leeks
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Leeks-dark green leaves removed
  • Olive oil
  • Dried ginger
  • Garlic cloves (I used about one per leek.)
  • Fennel seed
  • Red wine vinegar
Instructions
  1. Cut leeks in half lengthwise and rinse well. Pat dry. Brush olive oil on cut side of leek. Sprinkle cut side with ginger. Grill, cut side down, over medium heat, for 10 minutes.
  2. While leeks are grilling, Prepare a sheet of heavy aluminum foil by spraying with non stick cooking spray. Remove leeks from grill and place on prepared foil. Add garlic. Sprinkle with fennel and drizzle with vinegar. Wrap up the foil and return to grill, now on low heat, for 10-15 minutes, until softened.
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I’m looking for unusual grilling suggestions. Any ideas? Comment if you do!

Happy eating!

Ruth

Spicy Chard and Leeks

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spicy chard and leeksI wanted a quick and easy chard side dish to serve with BBQ chicken breasts. I had made this recipe from Epicurious before, but I wanted something with a bit more heat. So, I added some garlic and crushed red pepper flakes.

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Spicy Chard and Leeks
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 bunch chard
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 2 large leeks (white and pale green parts only)
  • ½ teaspoon crushed red pepper flakes
Instructions
  1. Slice leeks in half lengthwise, then cut in ¼ inch slices. Place leeks in cool water and stir to rinse. Drain.
  2. Remove stems and large veins from chard. Chop stems and veins into ¼ inch slices. Roll leaves into a tube and cut tubes to make 1 inch strips.
  3. Heat butter and oil in skillet over medium high heat, until foam disappears. Add chard stems and veins, garlic, drained leeks, and crushed red pepper. Cook until slightly soft, about 4-5 minutes.
  4. Add chard leaves and continue to cook, stirring frequently, until the leaves are wilted. (If leaves start to brown before they are wilted, sprinkle with a few drops of water.)
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Do you cook with chard? Let me know what you make.

Happy eating!

Ruth