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Posts Tagged ‘leeks’

I lost a filling last week–fell out at the breakfast table.

Initial reaction:–Oh no! dentist visit(s), hassle, painful, waste of time–damn!

Then: Ouch! Jagged bit left causing pain, hard to swallow.

So—looking for something that slips down easily—I thought to combine these two recipes for dinner.

Result: Sigh! Temporary distraction. It worked—they melded deliciously and skipped down with ease.

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 Leeks in White Wine and Butter (from Delicious Dishes for Diabetics)

Simple and delicious!

Serves 4IMG_0055

4 large leeks (or as above 10 small leeks)–mainly the white part–checked for residue, then cut into cork-like tube-shape

salt and pepper

glass of white wine

3 tbsp water

50 g/2 oz butter

  1. Place the leek pieces in a shallow pan. Season with salt and pepper.
  2. Pour in the wine and water, then add the butter. Put on the lid and bring up to a simmer. Cook over a low heat for about 20 minutes – the leeks should be beautifully tender.

Lemony lentils  (in Healthy Eating for Life)

Meredith tells me the first time she became aware of lentils, was at the age 35. They had not been part of her experience growing up in suburban Chicago! Much has changed–Indian restaurants are commonplace now in the US.

This recipe is hands-on for the first half hour or so, as it builds in the taste.

Then it chugs along on a low heat for 50 minutes as the lentils dissolve and the dal forms.

The finish involves sautéing a small amount of onion, garlic and dried red pepper to stir into the mix to “lift”  it.

It is adapted from a recipe in Ismail Merchant’s excellent and quirky cookbook Indian Cuisine.

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8oz red lentils–rinsed until the water runs clear

1 small onion–chopped

2 tbsp olive oil

a short stick of cinnamon

1tsp fresh ginger–grated

250ml/1/2 pint stock–I use organic vegetable stock cubes

250ml/1/2 pint hot water

1tsp cayenne pepper

juice and the shells of a lemon

to finish

2tbsp olive oil

1/2 small onion–sliced

garlic clove–chopped

1tsp salt

1 small dried red chili–chopped

Cook the onion over a low heat in the oil until it is opaque–about five minutes.

Add the lentils, cinnamon and the ginger and mix in.

Cook these together gently for about ten minutes, keeping the heat low and stirring from time to time to avoid them sticking to the bottom of the pan and burning.

A nutty aroma starts to rise from the darkening lentils, as they cook.

Add the stock and hot water, cayenne and salt.

Bring to the simmer.

Cook gently for a further ten minutes, then add the lemon juice and the empty lemon halves and stir it all together.

Cover the pan and continue cooking on a very low heat–use a heat diffuser if necessary–for 45 minutes, stirring occasionally to avoid sticking.

In a small frying pan heat the tablespoon of olive oil and add the sliced onion.

Let this color for five minutes over a medium heat.

Add the chili and the sliced garlic and continue cooking until the garlic begins to brown.

Add this to the lentils and mix it in.

I got to see the dentist yesterday and she rounded off the jagged bit and told me to come back for a crown fitting.

Oh no! dentist visit(s), hassle, painful, waste of time–damn!

 

 

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My copies of Rose Elliot’s vegetarian cookbooks, Not Just a Load of Lentils and The Bean Book, have been on my bookshelves for ages and are much thumbed!

First published in the 1970sher recipes have withstood the test of time–and the ingredients often fit in with my adopted way of eating.

This is adapted from a recipe in The Bean Book. 

I made it in the morning and gently reheated it in the evening–giving the spices time to settle and meld. We had it for supper last night and it was worth the wait.

Meredith is wary of pulses because of their tendency to cause flatulence.

This time the positive outweighed the negative and she gave it the thumbs up–phew!

for 4

1 tablespoon olive oil

1 teaspoon whole cumin seeds

1 small onion–chopped

1 clove of garlic–peeled & chopped

1/2  teaspoon of powdered cumin

1/2 teaspoon of powdered coriander

1/2 teaspoon each of garam masala ( an earlier post), turmeric, ground ginger

1/4 teaspoon cayenne/chili powder

1 teaspoon fresh root ginger–peeled & chopped (optional)

1 large jar of cooked chickpeas–drained (the precise quantity is not critical!)

2 fennel bulbs–outer leaves removed, quartered and chopped

1 large leek–damaged outer parts removed, cut down to the base, washed and sliced

2 tablespoons of parsley or coriander–chopped

1 pint of vegetable stock (I use organic cubes diluted with boiling water.)

  • Heat the oil in a pan.
  • Gently fry the cumin seeds until they start to pop.
  • Add the onion and garlic and soften–about 3 minutes.

  • Add the spices and mix them in.

  • Add the chickpeas.
  • Add the leeks and fennel and mix.

  • Add the stock–start with half a pint and adjust as needed.
  • Bring the mixture up to boil, then cover the pan and simmer for 20 minutes.

  • Fold in a tablespoon of parsley or coriander.
  • Sprinkle the second  tablespoon of parsley or coriander over the dish when you serve it hot with…
  • Brown basmati rice and yogurt sauce (see the next post).

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An autumn/winter soup this–with a big presence.

Adapted from Leslie Forbes’ lovely book  A Table in Tuscany.

In the early eighties she had the bright idea of eating her way round Tuscany’s restaurants and watering holes–an arduous task to set oneself.

This soup–one of the best bean soups in Tuscanyshe credits to the restaurant of the Fattoria dei Barbi near Montalcino and the unnamed English cook, married to an Italian, thus providing the important advantage of a Tuscan mother-in-law!  This is 25 years ago mind–things have a habit of changing.

The book remains a gem (used copies available on Amazon for a penny!).

2 carrots--chopped small

2 sticks of celery–chopped small

2 leeks–cleaned and chopped small

6 tablespoons olive oil

3/4 tinned tomatoes–chopped up with their liquid

A sprig of fresh thyme

1 large garlic clove–pulped

Half a green cabbage–stem removed and shredded

The other half of the cabbage shredded thinly–this for a topping (see below)

1 tablespoon olive oil

About 800 gms/24 oz of cooked white beans [canned or bottled or dried, soaked and cooked]–drained but their liquid retained

1 pint/500ml stock–I use organic vegetable stock cubes
  • Heat the oil in a large saucepan and sweat the celery, leeks and carrots until they are tender–about twenty minutes.
  • Mix in the tomatoes, garlic and thyme and let them cook on for five minutes.
  • Add the cabbage, season with salt & pepper and cook on for ten minutes.
  • Purée three-quarters of the beans in a mixer with a little of their liquid.
  • Add the bean water and the bean purée and stir it all together.
  • Cook this thick mix for an hour–stirring it regularly to stop it sticking and burning.
  • Add a little of the stock each time you stir it.
  • This is meant to be a thick soup–up to you how loose to make it–just be careful not to dilute the depth of taste.
  • While the soup cooks on sauté the rest of the cabbage to serve as a topping when you present the soup.

  • Keep tasting the soup as you go (you may find yourself doing that anyway!).
  • Serve with a drizzle of good quality olive oil.

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The last few days have been unbelievably beautiful — warm, with soft golden light, and the leaves which have just begun to color slowly drifting to the ground. More of the same is predicted for tomorrow and the next day. Not really soup weather at all. However, cold and rainy weather is out there somewhere in our not too distant future and I look forward to making this again.


Exactly how I’m feeling–I found this quote by chance on a lovely looking site called Kitchenography– Life in my Kitchen.

SERENDIPITY! 

Soup is what I’m feeling like tonight.

The days are summer days–the evenings and nights are autumn.

So that’s why I have a yen for soup–I understand–often you have to put it into words and then it becomes clear.

I’d bought some leeks and fennel and I’m starting with an onion.

for 2

1 medium onion–peeled and chopped

1lb/450 gms leeks–cleaned and chopped

1 medium fennel bulb–cleaned and chopped

1 tablespoon olive oil

1 pint/525 ml vegetable stock–I use an organic stock cube

  • Sweat the onion for a couple of minutes.
  • Add the leeks and fennel and sweat all three for ten minutes, covered, until they soften.
  • Season well with pepper and a little salt.
  • Add a pint of vegetable stock.
  • Simmer gently for twenty minutes.
  • Liquidise the soup and check the seasoning.
  • If you feel the soup is to thick add a little extra water.
  • Serve hot.

I topped it tonight with sautéed onion:

1 tablespoon olive oil

Half a medium onion–peeled and sliced thin

  • Sauté the onion in the oil until it is nicely browned.
  • Twirl a little on each bowlful of soup.

I put a sweet potato in the oven and we  had a half each after the soup with some new season broccoli.

[Which makes it a five vegetable meal to boot!!]

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Sonia, our green-fingered friend, brought us leeks from her vegetable garden yesterday. Welcome gifts arrive from time to time all the year round. Much appreciated.

She was here to do the Wednesday Chi Gong class, which has temporarily moved to our converted hayloft during the cold weather, as the room–where it’s usually held–is difficult to heat. Life is never dull in our bit of rural France!

The recipe is adapted from the River Café Pocket Books Salads and Vegetables Pocket Cookbook.

Griddled Leeks with thyme and parsley

for 4 as a starter or side vegetable

6 leeks–damaged leaves removed, sliced in half lengthwise and washed thoroughly
1 tablespoon thyme leaves
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper

1.Tie the leeks together with a piece of string, and blanch them in salted boiling water for 3 minutes.
2. Remove from the pan, carefully squeeze out the excess water and leave them, cut side down, to dry on kitchen paper.
3. Heat a griddle to hot.
4. When the leeks are dry, season them and place them, cut side down, on the griddle.
5. When they are nicely griddled (should take about three minutes), as below, turn them over and grill for a similar amount of time.

 

 

 

 

 

 

 

6. Transfer to a serving plate and with a pair of kitchen scissors cut them into threes, which makes them easier to eat.

7. Sprinkle over the thyme; then drizzle with lemon juice and olive oil and season to taste with salt & pepper.

I served them with other grilled vegetables and an egg on top. They were delicious.

 

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