Sauteed Leeks with Cherry Tomatoes

After a summer of cooking familiar recipes, I felt inspired by the fall-like weather (my FAVOURITE season!) and the load of root veggies and produce in my kitchen.  While the chicken was baking and the root veggies roasting alongside a sweet potato that was baking, I decided to whip up a quick side dish!  The flavours work well together; sweetness of the leeks and tomatoes, saltiness of the cheese, bite of the black pepper and the mellow flavour of the coconut oil!!  Try it - you won't be disappointed! 

SAUTEED LEEKS WITH CHERRY TOMATOES

Ingredients:

1 leek

10 small cherry tomatoes

1 tbsp coconut oil

1 tbsp grated Gruyere

Freshly ground black pepper, to taste

• Trim the leek by removing the root end and topping it just where the leek changes from light green to darker (the leaves become woody in texture at that point).  Slice the leek in half lengthwise and rinse under running water; fanning the layers with your fingers to ensure all sand is washed away.
• Slice the leeks into thin half-moons.  Set aside.
• Heat a large skillet over medium high heat.  Add the coconut oil. When it melts add the leeks.
• Remove any stems from the cherry tomatoes. Add to the skillet.
• Keep stirring the leeks and tomatoes to prevent burning.  After a minute or so, gently press on the tomatoes one at a time, with the back of the spoon.  This causes the skins to split and all the lovely juices to run out into the pan and mix with the leeks.
• Continue stirring until the leeks are tinged golden brown and are transluscent.
• Place in a serving dish.  Top with the grated Gruyere and ground pepper.
• ENJOY!

Sausage & Cannellini Bean Stew

We have been experiencing a deep freeze lately (- 44C with windchill...really?!) and weather like this calls for comfort foods such as stew.  I made this dish with ingredients we had on hand and it is a family favourite!  This is absolutely delicious when served with crusty bread or garlic toast!

SAUSAGE & CANNELINI BEAN STEW

Ingredients:

1 tbsp grapeseed, or EVOO*

6 to 8 large Italian sausages (sweet or hot)

1 large onion, sliced

2 cloves garlic, finely diced

1 leek, trimmed and thinly sliced

2 large carrots, peeled and diced

2 medium-sized potatoes, peeled and diced

2 tsp smoked paprika (sweet paprika would also work well)

1 tsp dried thyme

2 bay leaves

1 tsp freshly ground, black pepper

1 - 680mL jar of passata (strained tomatoes)*

1 cup beef stock

1 - 19 fl oz can of cannellini (white kidney) beans, undrained*

•    Heat oil in a large pot over medium high heat.  Place whole sausages in the pot and saute, turning frequently, until evenly browned but not fully cooked.  Remove sausages from pot and set aside on a cutting board.  Slice sausages into 1" chunks.
• Place onions, garlic, and leeks in pot.  Saute until onions are translucent, stirring constantly to prevent garlic burning.
• Add carrots, potatoes, paprika, thyme, bay leaves and pepper.  Saute 8 to 10 minutes.  Stir frequently.
• Add passata, beef stock and beans.  Stir and bring to a boil.  
• Reduce heat to medium low.  Add sausages, stir and cover. Cook for 20 to 25 minutes, stirring occasionally.
• Remove lid and cook for an additional 10 minutes.  Season to taste with salt and pepper.  Remove bay leaves.
• Serve with crusty bread or garlic toast.  ENJOY!

*EVOO = extra virgin olive oil
*Passata should be a pantry staple - it is inexpensive and versatile!
*By not draining the beans, the stew will become thicker.

Zuppa de Fagioli

I created this simple and flavourful soup using ingredients almost solely from our CSA box from "Cooper's CSA Farm & Maze"!  This is considered a peasant soup in Italy and is often passed over for the more popular minestrone, however I urge you to try it.  Not only is this nutritious and easy to create, it is colourful  and flavourful!!

ZUPPA DE FAGIOLI

Ingredients:

2 - 14oz cans of low-sodium cannellini beans (you can substitute white kidney beans)

1 tbsp. EVOO

I leek (white and light green parts), trimmed, sliced in half, cleaned and thinly sliced

2 garlic cloves, crushed

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1/2 tsp dried oregano

2 celery stalks, diced

1 carrot, diced

2lbs spinach, trimmed and roughly chopped (you can substitute kale or Swiss chard)

2 ripe tomatoes, diced

4 cups low-sodium vegetable or chicken stock

Salt and pepper to taste

1/4 cup Parmesan cheese (optional)

• Put 1 can of beans with its liquid in a blender or food processor, and process until smooth.  Drain and rinse other can of beans.
• Heat oil in a heavy bottomed pot over medium heat.  Add leek, garlic, thyme and oregano.  Cook for 2 to 3 minutes, or until the leeks are soft.  Add celery, carrot, spinach and tomato; cook for a further 2 to 3 minutes, or until spinach is wilted.
• Stir pureed beans and stock into vegetable mixture.  Bring to a boil, then reduce heat to medium low and simmer for 5 to 10 minutes, or until vegetables are tender.
• Add drained beans and stir until heated through.  Season to taste with salt and pepper.
• Serve in warm bowls topped with grated Parmesan cheese.
• ENJOY!

Cheddar Apple Soup

Mother Nature has definitely turned her thoughts towards autumn, and the air is getting chillier! I picked up our CSA box from "Cooper's CSA Farm & Maze" today and inside were all sorts of delicious vegetables ~ and most notably baby leeks!!! I LOVE the tender flavour of leeks and nothing smells better than sliced leeks sauteing in butter!!! Since we also received carrots, and I have apples from our apple-picking expedition to "Siloam Orchards" on Sunday, I decided to make this fall favourite! Paired with a loaf of warm crusty bread, this makes a delicious cool weather dinner!

CHEDDAR APPLE SOUP

Ingredients:

1/4 cup unsalted butter

2 small apples, peeled, cored and chopped

1 leek, sliced thinly

1 carrot, diced

1 stalk of celery, diced

1/4 cup all-purpose flour

2 1/2 cups chicken broth

1 1/2 cups apple cider or juice

1 tsp curry powder

1 tsp ground cumin

Pinch hot pepper flakes

2 cups grated cheddar cheese

1 cup grated Parmesan Reggiano

• In a large Dutch oven or soup pot, melt the butter over medium-high heat and saute the apples, leeks, carrots and celery until softened.
• Add flour and stir well to coat the vegetables. Stir in the broth, cider, curry powder, cumin and pepper flakes. Bring to a boil, then reduce the heat to a simmer. Simmer until the apples and vegetables are tender.
• Using an immersion blender, or in a food processor or blender in batches, puree the soup until smooth. Return to Dutch oven and bring to a simmer.
• Whisk in the cheeses until melted and soup is smooth.
• Serve with a warm loaf of crusty bread and ENJOY!

*To properly prepare leeks: Cut off root end and slice leek in half, lengthwise. Under running water, gently rinse to remove all grit that can be trapped in between the layers of the leek. Shake dry and then lay the halves, cut side down and slice!*

Leek & Potato Soup

With the cooler weather rapidly approaching, my mind always turns to soups (my favourite!!!) I love to make big batches of a variety of vegetable soups and then freeze them so I will always have them on hand. Cheap and cheerful...much like the person creating them ;-)

LEEK & POTATO SOUP

Ingredients:

1/4 cup unsalted butter

2 leeks, washed thoroughly and chopped

1 small onion, finely chopped

4 cups 1" cubed potatoes

3 3/4 cups homemade stock (I use chicken)

salt and ground black pepper

• Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
• Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
• Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
• Serve hot with fresh crusty bread - YUM!!!

Soup Kitchen Faves

Someone commented to me that if my blog is called "soup kitchen", how come there's no soup recipes on there? Funnily enough I LOVE soup and am usually making all sorts, but prior to creating this blog I stocked my freezer so I haven't been cooking any lately! Victoria, I will put some of my favourites on here and then add photos later on when I make them again, okay?!

FENNEL & POTATO SOUP

Ingredients:

3 tbsp of unsalted butter

2 medium-sized fennel bulbs (sometimes called anise), trimmed, chopped and reserve some of the fronds for garnish

1 large leek, halved lengthwise, rinsed and thinly sliced crosswise

1 tsp of fennel seeds

1 1/2 lbs of potatoes, peeled and cut into 2" cubes

5 1/2 cups of broth (I use vegetable, but you can also use chicken)

• Melt butter in a large pot over medium-high heat. Add fennel, leak and seeds and cook until the vegetables become soft. Make sure to stir often to prevent sticking and burning!
• Add potatoes and broth. Bring to a boil, then reduce heat to medium. Cover with a lid and simmer until potatoes are tender (approx. 15 mins).
• Either using an immersion-style blender (a MUST for soups in my books!), or a standing blender, puree the soup until smooth. If it is too thick for your liking, you can thin it using water or stock.
• Season to taste with salt & pepper.
• When serving, garnish with fennel fronds. If you enjoy smoked salmon, you can also garnish with a few pieces of this too!

*This soup freezes really well!*

SPICED PARSNIP SOUP

Ingredients:

2 tbsp unsalted butter

1 medium onion, chopped

1 lb parsnips, peeled and chopped

1 clove of garlic, peeled and chopped

2 tsp hot curry powder

3 1/4 cups of vegetable or chicken stock

1/2 cup heavy cream

salt & pepper

Paprika or red pepper flakes for garnish

• Melt butter in a large pot, and saute onion. Add garlic and parsnips and continue sauteing.
• Add stock to pot and bring to a boil. Reduce heat and simmer until parsnips are tender (approx. 15 to 20 mins). Take off of the heat.
• Puree using an immersion blender or standing blender.
• Add cream and stir. Season to taste using salt and pepper and garnish before serving!

*This soup freezes really well!*

PARSNIP & GINGER SOUP

Ingredients:

2 tbsp EVOO (Extra Virgin Olive Oil)

1 onion, chopped

1 clove of garlic, peeled and chopped

1 carrot, peeled and chopped

1 lb parsnips, peeled and chopped

1 tbsp freshly grated ginger

4 1/2 cups of vegetable stock

2 tsp of creamy peanut butter

1 tbsp Tamari (or regular soy sauce)

salt & pepper

• In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
• Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
• Add peanut butter and tamari to taste.
• Puree with an immersion or standing blender.

*My children love this and we call it "peanut butter soup" so that there is no objections to the mention of vegetables!*