Showing posts with label leeks. Show all posts
Showing posts with label leeks. Show all posts

Friday, May 26, 2017

It's Asparagus Season!

I like asparagus. I like it steamed, with butter (oh, all right--I like almost anything with butter). I don’t like it drowned in sauce—hollandaise is good stuff but it kind of overpowers the delicate taste of fresh asparagus. But there are some things that it goes nicely with, and I found a new recipe!

Chicken with Asparagus and Leeks

Ingredients:
2 medium leeks (white and green parts 
only, not the whole thing), sliced into 1/3” rounds

1/4 cup olive oil
2 tsp salt
a few grinds of black pepper

chicken breasts or thighs (a note: chicken breasts vary widely in size these days, from normal to ridiculously large, so saying use two or four really doesn’t help you much. I prefer white meat so I’m using two monster breasts, which together weigh maybe three to four pounds. This should be enough for two adults with healthy appetites with some left over for lunch the next day.)

1/2 cup dry white wine
1-1/2 cups chicken broth

3/4 lb medium asparagus with the tough ends trimmed off, cut on an angle into 2-3 pieces per stalk



1 Tblsp finely grated lemon zest
2 tsp fresh lemon juice
3 Tblsp fresh dill, chopped


Instructions:

Rinse the leeks to get rid of any grit.



Heat 2 Tblsp of the olive oil in a large skillet over medium-high heat until hot (but not smoking). Add the leeks and season with salt and pepper. Reduce the heat to low and cook, turning occasionally, until they are just turning golden (about 15-18 minutes). Remove them from the skillet.



Pat the chicken pieces dry with paper towels and season with salt and pepper. In another skillet add the rest of the oil and saute the chicken pieces (f you’re using bone-in breasts or thighs, cook the skin side first), about 12-16 minutes depending on the thickness of the pieces (the chicken will finish cooking in the next step). Pour the fat out of the pan and discard.



Add the wine to the pan, bring to a simmer, and cook, scraping up the bits on the bottom (about 1 minute). Add the broth to the pan, then return the chicken pieces (skin side up). Lower the heat to medium-low and cover, cooking until the chicken is cooked through (maybe another 15 minutes—as I said, it depends on the chicken).

In the first skillet you used, cook the asparagus pieces in 2 Tblsp of water, covered, over medium heat, for about 5 minutes (don’t let the asparagus get mushy!). Remove the skillet from the heat and add 1/2 tsp of lemon zest, a bit of salt and a pinch of pepper. Stir gently.



To serve, place a chicken piece in each plate, then add the asparagus and the reserved leeks, Reheat the broth, add the lemon juice, then ladle the liquid over the chicken in the bowls. Sprinkle the top with chopped dill and some more lemon zest. You can serve this with rice or pasta.



Goodness! I'm in the middle of editing two books right now, but nothing new is coming until November! Don't forget me!

www.sheilaconnolly.com





Saturday, March 4, 2017

Mashed Cauliflower "Potatoes" #Recipe @PegCochran

For me one of the hardest things about a low carb diet is giving up potatoes.  I love potatoes--fried, baked, scalloped, mashed, shredded...whatever.  I think I must have at least a drop of Irish blood in me somewhere!

But sometimes you've just got to stay on that low carb stint for awhile for your own good!  And mashed cauliflower makes a decent substitute for a pile of mashed potatoes.  Actually, even if you aren't on a low carb diet, you would enjoy these!



 Ingredients:
1 head of cauliflower
1 leek
1/4 cup heavy cream
1 tablespoon butter
Pinch of nutmeg


Break the head of cauliflower into small pieces and clean and slice the white part of the leek.


Bring a pot of salted water to boil and add cauliflower and leek.  Boil until both are tender--approximately 15 minutes.


Drain vegetables and return to hot pan briefly to dry.


Place vegetables, cream, butter and nutmeg in food processor and puree.







Sunday, January 31, 2016

Guest Author Elizabeth J. Duncan's Welsh Leek Quiche #Giveaway #Recipe @Elizabethduncan



This is turning into Wales week here in the Mystery Lovers’ Kitchen! Today we welcome back our friend Elizabeth J. Duncan, who’s been in Wales since last fall and shows no signs of coming home.  Make sure you read to the end to see Elizabeth's giveaway.





Here's Elizabeth with a treat for you!  

You probably think of sandwiches when you think of picnics, and quiche when you think of standby fare for lunch or a light supper, but easy-to-make quiche is actually the perfect picnic food. Today we’re making one using that most traditional of Welsh ingredients, the leek, and then we’re taking it on a picnic. Yes, the weather and views in this beautiful country are such that we ramble and picnic in January!

The leek is a national emblem of Wales. According to legend, Saint David, patron saint of Wales, ordered his Welsh soldiers to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. It is still worn on St David's Day each March 1.

Leek Quiche 


You just need a few basic ingredients!


Ingredients

4 oz Cheddar or Gruyere cheese, grated
1 leek, washed and sliced
3 eggs
6 oz milk or cream or a combination of both
salt, pepper
one pie crust, homemade or store bought, cooked

Optional: : Add whatever happens to be in the fridge: mushrooms, bacon … I had some Scottish smoked salmon on hand and added that.


Method
Wash the leek, slice crossways, and sauté gently until soft and fragrant. Do not brown. 

Gently saute the leeks


Sprinkle cheese over the bottom of the pie crust (or pastry case as its called in Wales), add the leek which has been allowed to cool slightly. Beat eggs lightly with milk or cream, and salt and pepper, and pour mixture over cheese and leeks. 

Ready for the oven!


Bake at 350 until the centre is set, about 25 minutes.

Ready to slice!


Allow to cool, cut into slices and pack for your picnic. Or enjoy on March 1 in celebration of St. David’s Day.  


Here's Elizabeth showing us part of her packed 'winter' picnic on a clear day at the base of Mt. Snowdon.  What a spectacular view. No wonder she's spending so much time in Wales. Wow!


More from Elizabeth:

I’m delighted to give away an ARC of Murder on the Hour, the seventh in the award-winning Penny Brannigan mystery series, to be published in April 2016, by Minotaur. Just leave a comment below and we’ll pick a winner at random. Entrants welcome from Canada, USA and the UK.


Here's some more about Elizabeth. A former journalist and college professor, Elizabeth J. Duncan is the author of two mystery series –the well-established, Penny Brannigan Mysteries set in North Wales, and the recently launched Shakespeare in the Catskills. Elizabeth has been nominated for, and won, several awards, including the 2013 Bloody Words Light Mystery Award (aka the Bony Blithe), a Canadian national juried award given annually for a light mystery.  Elizabeth divides her time between Canada and Wales and is a faculty member of the Humber School for Writers.

To connect with Elizabeth, visit her web page ViSIT ELIZABETH'S WEBSITE, follow her on Twitter @Elizabethduncan or  LIKE ELIZABETH ON FACEBOOK

Sunday, August 16, 2015

Welcome guest author Paige Shelton! Veggie recipe + Book Giveaway




Please welcome delicious author, Paige Shelton! 

Paige recently moved to Arizona where she’s trying to balance all the cool stuff (the scenery, the people, the pools) with the not-so-cool stuff (the summer temperatures.) For more information, check out her website: www.paigeshelton.com

Take it away, Paige!
* * *

It’s great to be on one of favorite sites today. Thanks, Mystery Lovers’ Kitchen for letting me stop by. Hello, readers – always good to see you.

I’m here to talk about leeks. Other than potato leek soup, what in the world are you supposed to do with these onion-like flavored and uber-healthy vegetables?

That was my quandary when I titled my newest cooking school mystery “If Onions Could Spring Leeks.” Between you and me, I included other vegetables in the story so I wouldn’t have to come up with a bunch of leek recipes. The challenge of leek-only was too daunting, and, really, who wants a bunch of recipes highlighting leeks? Between you and me again – actually, now that I’ve become so well acquainted with them and really like them, I could use a bunch of leek recipes, but, alas, I only have one that I consider extra tasty.

In fact, it has turned out to be one of my favorite dishes and something I’ve already made for many dinners. It fills you up and is pretty healthy – a rare combination. It’s also super simple and my family likes it too.

I can’t take credit for the original recipe. I found it online and didn’t do much to it except add one thing from Costco.

It’s called: Sautéed Carrots and Leeks, and Costco Chicken 




Ingredients:
2 leeks, almost finely chopped (original recipe said ‘finely’ chopped, but I’m too impatient for ‘finely.’)
2 carrots, almost finely chopped
1/3 cup chicken broth
2 tablespoons butter (I use salted)
1 tablespoon white sugar
½ teaspoon dried thyme
½ teaspoon kosher salt
1/8 teaspoon ground black pepper
1 Costco chicken (any baked chicken will do). Free it from its bones and tear it to pieces. 








Directions:
Combine everything except the chicken in a skillet. Bring to a boil. Reduce heat and simmer and stir every now and then until liquid evaporates and leeks and carrots are lightly browned, about 15 minutes or so. Add the chicken and stir until chicken is warmed through – minute or so. Serve.


If you don’t add the chicken, it makes a great vegetable side dish. If you add the chicken, it’s a one-skillet, healthy, and filling meal.



Easy as that. Hope you enjoy it as much as I and my family do.

Thanks for letting me stop by today!

GIVEAWAY



Paige has generously offered to give away a copy of IF ONIONS COULD SPRING LEEKS to one lucky reader today. Leave a comment [by clicking the word comments, and include your email, cryptically if you need to!]

And tell Paige what your favorite veggie dish is! 

Thursday, May 28, 2015

Leek, Asparagus, and Potato Soup #recipe @Lucyburdette

LUCY BURDETTE: I bring you more treasures of the spring season today! We are still in the thick of our asparagus crop in Connecticut, but if you don't have any, the local market will provide.

We grew a lot of leeks last year, and abandoned the ones we couldn't eat to winter over in the garden as we fled to Key West. Once the snow melted, we were left with a happy surprise--most of them were still standing, and quite delicious.

This is an easy soup, nothing fancy except for good ingredients. We had it for a Sunday supper along with a green salad and a biscuit.

Ingredients  

4 small leeks, cleaned and sliced
8 to 10 stalks fresh asparagus
5 to 6 small red potatoes
2 cups chicken broth
2/3 cup light sour cream
1/2 cup milk
2 tablespoons butter



Sliced leeks finely. Slice the asparagus into 1/2 inch pieces. Wash the potatoes and cut them in quarters. 

Melt the butter in a small frying pan and sauté, first the leeks, then the asparagus.


Simmer the potatoes in the chicken broth until they are tender. Add half the leek and asparagus sauté to the potatoes and using an immersion blender or food processor, whirl the vegetables until creamed. Stir in the sour cream and add milk as needed until the soup is the consistency you prefer. 

Salt and pepper to taste, and rewarm. Serve the soup with the remaining leek and asparagus saute on top as garnish.

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!



Friday, March 20, 2015

Potato, Leek and Chicken Pie

by Sheila Connolly


Well, it’s still the week of the day of Saint Patrick, so I’ll indulge in another selection from The Complete Irish Pub Cookbook. What makes this Irish? Well, there are potatoes in it, and some mushrooms. And a leek or two (wait, those are Welsh!). And it’s a handsome and tasty dish!





Potato, Leek and Chicken Pie

 






2 waxy potatoes, cubed
7 Tblsp salted butter
1 skinless, boneless chicken breast 
   (about 6 oz), cubed
1 leek, sliced
2 cups sliced mushrooms
2-1/2 Tblsp flour
1-1/4 cups milk
1 Tblsp Dijon mustard
2 Tblsp fresh sage, chopped (use dry if you have no fresh)
8 oz phyllo pastry (thaw if frozen)
salt and pepper















Preheat the oven to 350 degrees.

Cook the potatoes in a saucepan of boiling water (I used the microwave) for 5 minutes. Drain and set aside.

Melt half the butter in a skillet and cook the chicken for 5 minutes, or until browned.



Add the leek and mushrooms to the pan and cook for 3 minutes, stirring. Stir in the flour and cook for 1 minutes, stirring continuously. Gradually stir in the milk and bring to a boil. Add the mustard, sage and potatoes, and season to taste with salt and pepper. Reduce the heat to low and simmer for 10 minutes.



While the mixture is simmering, melt the remaining butter in a small saucepan (or microwave). Line a deep pie dish with half of the sheets of phyllo pastry. Spoon the chicken mixture over the phyllo layer and cover with a single sheet of pastry. Brush a little of the melted butter on, then lay a second sheet on top and brush it with butter as well.



Okay, this is where I started giggling at the instructions: Cut the remaining phyllo pastry into strips and fold them onto the top of the pie to create a ruffled effect. Really? How do you ruffle phyllo? (Fast, at least—it dries out quickly.) I soldiered along and came up with a result that looked pretty much like the picture in the book. Hard to go wrong, since it will taste good no matter what, especially after you drizzle whatever is left of your butter over the top. Be generous with it (support the Irish dairy industry!)

Cook in the preheated oven for 45 minutes, or until golden brown and crisp. It doesn’t cut neatly, so you’ll have to serve it with a spoon. But it’s nice and crunchy on top, and the phyllo contrasts well with the creamy filling. I think the Irish are on to something!




In honor of Saint Patrick (who didn't visit County Cork, as far as I know), here's the trio of County Cork Mysteries (each of which was a New York Times bestseller--go Ireland!)



Friday, November 28, 2014

Sauteed Apples and Leeks

by Sheila Connolly

Thanksgiving is over. The family and guests have scattered again, or not. They either ate everything they could lay hands on, or you shoved leftovers into their hands and sent them on their way.

Now you don’t want to cook, maybe ever again. But there are still a few hungry mouths to feed, so I thought you’d like something simple. Five ingredients. No peeling. Tasty and healthy.


Sauteed Apples and Leeks

2 Tblsp cooking oil
1 Tblsp butter
2-3 crisp cooking apples, cored and cut into 1/4” slices (look, no peeling!)

My apples!

(note: whatever apples you choose, they should be a little tart, and should hold their shape while cooking. Me, I just used whatever had fallen off the little apple trees I planted in front of my house, and what I had was mainly Northern Spys and Cortlands. And maybe an Esopus Spitzenberg thrown in.)



2 large or 3 small leeks (white part only), sliced crosswise (try to match the thickness of the apple slices)



1 Tblsp honey
1 Tblsp cider vinegar
Salt and pepper to taste



Melt the butter and the oil together in a saute pan. Saute the sliced leeks until they are beginning to turn translucent. Add the apple slices and continue to cook until the apples are soft but not mushy.



You could stop here, but if you want to dress it up a little, add the honey and the vinegar shortly before serving and mix well. Season as you like it.

Told you it was easy! This side dish goes well with pork (roast or chops), or leftover turkey if you happen to have any.

The latest Orchard Mystery: Picked to Die (October 2014)

No, I don't know what kind of apples those are on the cover, but I made sure my protagonist Meg and her neighbor Seth have planted a few acres of heirloom apples. Try some, if you can find them at local farm stands--you don't know what you're missing.