Potato and Leek Soup

I looked at several Potato and Leek soups before I made mine.  I found one that involved Potatoes, leeks and parsley.  Since I got all three in my box that week I decided I would make my recipe basically about the same as that one.  So gather the following ingredients:

• 1 leek
• 1 large red potato or the equivalent
• One Bullion or one cup of your favorite soup stock
• 1 tbsp of Butter
•  2 tablespoons or to taste Fresh Parsley
• 1 1/2 cups of water

Cut up the leek in slices and then cut those slices in quarters.  Do this with only the white and pale green parts of the leek.  Then cut up your potato into small cubes.  Sauteed the leeks in the tablespoon of butter until tender then add them to the one cup of soup stalk and 1.5 cups of water boiling.  Add the cubed potatoes.  Cook until the potatoes are tender about 30-45 min.  Here you can either smash the potatoes in the soup with a spoon to thicken the soup or put it through the food processor.  I personally smashed it with a spoon to leave some chunks. Once that is done you ad the about two tablespoons or a generous amount of parsley to your taste to the soup.  Mix it until the parsley is wilted.  You can cut up your parsley small but I wanted mine large.  It added a wonderful minty flavor to the soup.

Nutritional Information per serving

Serves 2 generously

219 calories

37 g Carbs

6 g Fat

5 g Protein

477 mg Sodium

Avocado, Leeks, and Spinach Omelette

Every once in a while I surprise myself with a delicious concoction.  Today was no exception.

I gathered half of a Avocado, about a half a cup of leek sliced and quartered, one cup of spinach cut up into quarter inch squares, and 4 egg whites.  I sauteed the leeks, spinach and avocado together until they were soft enough to eat and then I scrambled the egg whites.  I put the egg whites into a pan and began cooking and added the sauteed ingredients on top.  Once the egg was just starting to be cooked along the edges I turned it over and cooked the other side too.  It was delicious.

Nutritional Info

243 Calories

28 g of Carbs
7 g of Fat
22 g of Protein
366 g of Sodium

Lentil and Cauliflower Soup

Gather the following ingredients:

1/2 cup uncooked lentils

1 Carrot

1 Celery Stalk

2 Cups of Cauliflower

Take your veggies and wash them in cold water.

Next chop up the Cauliflower into smaller pieces to your preference:

Next chop up the celery:

Then slice the carrot:

 Next take your lentils and put them into a strainer and wash them as well.  

Pick out any poorly colored or bad lentils

Next combine all ingredients into a slow cooker or crock pot with 3 cups of water.  Add spices and flavorings to taste.  I added some dried rosemary and a dried bay leaf.  I should have also added a little bit of salt.

Cook for two hours.

Then Enjoy

Makes 2 Servings

Each Serving:

272 Calories

48 g Carbs

1 g Fat

20 g Protein

7 g Sugar

53 mg Sodium

Another stir fry

I stir fry vegetables so much that I really should just bite the bullet and invest in a good wok.  I think that will be my next purchase on the check after this one.

On this meal I began by starting a half a cup of jasmine rice in my rice cooker on the Smart steam setting because I knew I could choose the time.  Jasmine Rice cooks faster than the quick rice setting on my rice cooker.  So the smart steam setting  boils the water just as well and also goes into stay warm mode after it completes so it works just as well.

Next I picked out my vegetables:

2 medium Pearl Potatoes (sliced then sliced the opposite direction making what looks like miniature fries)
2 leek slices (My leek is one inch across so its huge.)
2 celery heart stalks
1/4 of a cup of broccoli
1 cup fennel stalks and leaves
1 cup Radicchio

First you wash the vegetables.  Then in my case since my leek is 1 inch across I cut it into quarters.  Then I put them to the side.  I then slice the Potatoes followed by slicing them the opposite direction forming miniature fries.  I put these in a bowl.  Then I cut up the broccoli so its just a bunch of small heads and add it to the bowl.  Follow that with slicing the celery heart stalks and adding them to the bowl as well..  Then you slice and chop up the Radicchio as well as the fennel.

Next you add to your taste to a pan olive oil into a frying pan.  next you add spices to your taste.  Follow that with the leeks and a quarter of a cup of the fennel.  Cook that for a minute or so then add the bowl of veggies minus the radicchio and half the fennel.   You also add some of the fennel at this point in the cooking process as well..

Cook the vegetables until the celery hearts are just starting to be clear.  The potatoes should be at the point where they just need a few more minutes to cook.

This is when you add the remaining fennel and radicchio.  Keep stirring until the Radicchio leaves are wilted.

Make a bed of Jasmine Rice on a plate then spread the stir fry on the rice.

Now enjoy the fruits of your labor.

Potatoes, leeks and eggs

Hello everyone.  I have a lot of entries to add so get ready but for now here was my breakfast.

I have a really fat leek so I cut a slice off it and I have small pearl potatoes..  I sliced two of those.  Then I sauteed the leeks and the potatoes together until the potatoes were soft.  Then I added to eggs and sauteed/fried them until they were done.  Its a delicious meal.  :)