Leek and Potato Soup

I was walking through the Produce Department of the store I help manage and I came upon leeks! I got very excited! (I'm a little strange that way) I've wanted to use leeks in a recipe for a while! Leeks are a member of the onion family. I can't think of anything that goes with onions better than potatoes, can you?! So here's my quick and easy version of Leek and Potato Soup. It's thick and creamy and hits that very special spot in your tummy that warms your soul.

7 medium potatoes

2 leeks

2 carrots

1 celery stalk

1 garlic clove

4-14.4 oz cans of low sodium chicken broth

1 cup half-n-half (I used fat free)

4 tbsp olive oil

2 bay leaves

1/2 tsp dried basil

1/4 tsp dried oregano

salt and pepper to taste

Fill a large bowl with water and set aside.

In a stock pot, or large pan, heat the olive oil on medium heat.

Cut the leeks at the root and the tough leaves (where they're light green in color). Split the leeks in half lengthwise and slice thinly. Place the sliced leeks in the water and swish them around, breaking the layers apart. Leeks can hold dirt between the layers, so we're giving them a bath!

While the leeks bathe, peel and finely chop the carrots and celery stalk and mince the garlic. Add the carrots, celery and garlic to the oil. Using your hands LIFT the leeks out of the water, leaving the grit behind, shake out the excess water. Add the leeks to the pot. Be careful, the oil WILL pop because of the water. It will stop when the waters gone. Saute the vegetables until they are very soft and tender, about 5-7 minutes.

Meanwhile, peel and chop your potatoes - I used a small dice. When the vegetables are tender, add the potatoes, bay leaves, basil, oregano, 1 tsp salt and about 15 good turns of the pepper mill. Toss to combine and then add the chicken broth. Turn the heat to high and bring the pot to a full boil. Once the soup is boiling, reduce the heat to medium, and gently boil for about 20 minutes or until the potatoes are very tender (they can be smashed against the side of the pot without effort). Add the half-n-half, being sure to temper it first so it doesn't curdle. Remove the soup from the heat and let stand for 5 minutes. Remove the bay leaves and, using an immersion blender, blend the soup until thick and creamy. Taste. Adjust your seasoning if necessary.

Makes approximately 6 cups of soup

TIPS:

To temper half-n-half, pour 1 cup half-n-half in a 4 cup measuring cup. Fill the cup up with the hot soup, one ladle at a time. By slowly raising the temperature of the half-n-half you don't have to worry about it breaking (curdling).

As you chop your potatoes, drop them in a bowl of water. This stops them from turning brown while you finish chopping the rest of the potatoes.

If you don't have an immersion blender you can use a regular blender or food processor, but be careful with the hot soup!

Heathan Cookies

The name is just a play on words. These chewy sweet drops of love have Heath bits and chopped pecans in them, two of my favorite things. Heath + Pecan = Heathans!! They are heavenly good!

2-1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 eggs
1 tsp vanilla
3/4 cup sugar
3/4 cup brown sugar
1 cup (2 sticks) butter (softened) or butter flavored shortening, not margarine
8 oz Heath toffee bits
1-1/2 cup chopped pecans (This is not an exact measure. I love pecans and just chopped up a huge amount!)

In a bowl, stir together the flour, baking soda, and salt. Set aside. In a large mixing bowl, beat the butter or shortening until fluffy. Add sugar, brown sugar, and vanilla and beat for 30 seconds, or until smooth. Add the eggs, one at a time, mixing until incorporated after each. Turn beaters to low and SLOWLY add the flour. Once the flour is well integrated, stir in, by hand, the toffee bits and chopped pecans. Drop by rounded teaspoon (I use a miniature ice cream scoop) on a greased cookie sheet. Bake at 375 for 9-11 minutes. Cool on the cookie sheet for 5 minutes, then move to a wire rack to cool completely.

Makes approximately 5 dozen cookies

LETS TALK! If you haven't invested in them already, I highly recommend silicone baking sheets. SILPAT is the brand name, but there are others out there. I have KitchenAide and SILPAT (thank you Holly!). Once you start using these, you will never go back. They are amazing!

LETS TALK FLOUR! If you have it available, I suggest you give King Arthur All-Purpose Flour a try. I didn't think the brand mattered, until I tried the King Arthur. It's silky, smooth, and just a superior flour.

Italian Herb Braised Chicken Breasts

Braising is a trick I use with a lot of meat. Between the liquid and steam, it’s a fast way of cooking meats that doesn’t dry them out.

4 boneless skinless chick breasts
2 tbsp + 2 tbsp olive oil
1 tbsp dried Italian Seasoning
Pinch of dried Thyme
Pinch of granulated Garlic Powder
½ tsp salt
¼ tsp pepper
¾ cup Chicken Broth, or any liquid you wish (I don’t suggest water)

Put 2 tbsp olive oil, the Italian Seasoning, Thyme, Salt and Pepper in a large Ziploc bag. Add the chicken breast to the bag and seal. Shake around until the chicken is well coated. Over medium high heat, heat remaining 2 tbsp olive oil in a heavy skillet until hot but not smoking. Add chicken breast to hot skillet and brown. Don’t move the chicken until it releases by itself from the pan. If you try to flip and it and you have to pull, it’s not ready. Flip and brown the other side of the chicken breasts. Add the broth and cover the pan with a lid and braise untouched for 15-20 minutes, until chicken is cooked through. Remove from pan and let rest for at least 5 minutes before cutting. If you wish, drizzle remaining liquid in pan over the chicken after slicing.

Serves 4

NOTE: With chicken or pork, I'll often use apple juice as my liquid.

Minestrone Vegetables with Pasta

This lovely dish, brimming with vegetables and two kinds of beans, is a meal in itself! It’s reminiscent of the soup it’s named after. With a sprinkle of freshly grated Parmesan cheese and a green salad, you have a low fat, well rounded, tasty meal, or pair it with my Italian Herb Braised Chicken Breasts!

2 tbsp olive oil
4 cloves garlic, minced
1 small onion, chopped
1 zucchini, halved lengthwise, then thinly sliced
1 carrot, halved lengthwise, then thinly sliced
½ pound green beans, sliced diagonally in 1 inch pieces
1 cup canned petite-diced tomatoes
1 can pinto beans, rinsed
1 tsp dried basil
¾ c low sodium chicken broth
12 oz Rotini Pasta
Salt and pepper to taste
½ grated Parmesan Cheese

Start a pot of water boiling for the pasta. Add salt and pasta to boiling water and cook until al dente according to manufacturer’s instructions. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Add the garlic and onion and sauté until tender and translucent, about 5-7 minutes. Add the carrots, zucchini, and green beans and sauté for another 3 minutes, until the vegetables begin to get tender. Add the tomatoes and basil and sauté for 1-2 minutes (you want the tomatoes to soften). Add the broth and pinto beans. Simmer uncovered for 5 to 7 minutes, until the sauce has thickened and the green beans are tender. Drain the pasta and add to the vegetables. Toss gently to mix, sprinkle with Parmesan Cheese.

Makes 4 meal sized servings or 6 side dish servings.

Candied Sweet Potatoes

Holiday hold over! All holiday recipes must go!! Actually I just forgot I had this photo lying in wait in my camera. This is more of a technique than a recipe. I’ll give you the ingredients involved and you decide on the quantity (mine changes every time I make them). I, personally, cannot get away without making a huge pan of Candied Sweet Potatoes. I’ve even tried to leave them off the menu and was met with serious oppositition! They are only made a few times each year, usually Easter, Thanksgiving, and Christmas. Read on, and you’ll understand why! They are a crowd pleaser and sure to disappear quickly!

Sweet Potatoes, or Yams, skin on
Butter
Light Brown Sugar
Dark Brown Karo Syrup (I've tried other syrups, Karo works the best)

Rinse the potatoes, place in a large pot, and cover with cold water. Place a lid on the pot and boil the potatoes until they are tender. Using tongs move the potatoes to a towel to drain and cool. When you can handle them without burning yourself, cut the ends of the potatoes and pull off the skin. I do this, as I go along, not before hand. Spray a large casserole, or baking dish, with non-stick cooking spray and place several pats of butter, a drizzle of Karo Syrup, and a generous sprinkle of brown sugar in the bottom. Next, slice the sweet potatoes lengthwise and layer them in the dish. Again, place several pats of butter, a drizzle of Karo syrup, and a generous sprinkle of brown sugar on top of the layer of potatoes. This is your method, one layer of potatoes and one layer of butter, syrup, and sugar. The more butter, syrup, sugar you use, the soupier the potatoes will be. Continue until you are out of potatoes or reach the top of your pan. Make sure you leave enough room at the top for bubbling. Bake at 350 for 2 hours, or, as I do, bake them overnight at 200. The longer you bake these, the more candied they will be.

Now you understand why I only make these a few times each year. Make plenty; people will want to take some home!

Simple Marinara

This sauce is simple, but not quick. It has to simmer for an hour. It's versatile as well. You can use it as the base for anything from a tomato-cream sauce, to vodka, and puttanesca! You can even leave out the Italian Seasoning and have a simple, and delicious, tomato sauce to use in your own recipes! You're only limited by your creativity! If you you want a thick sweet tomato taste San Marzano Tomatoes are well worth the price! Stock up when they're on sale, I do! You'll have to increase the simmer time to about 1-1/2 hours. It's well worth the wait!!



1/2 cup extra virgin olive oil
3 cloves garlic, minced
1 large (or 2 small) stalk of celery, chopped
1 large (or 2 small) carrots, chopped
1 small onion, chopped
1-8oz can tomato sauce
2-28 oz cans of crushed tomatoes (plain, not Italian style)
2 bay leaves (3 if their small)
1 tbsp dried basil
1 tbsp dried Italian seasoning
pinch of nutmeg.
Salt and pepper to taste.
1 tbsp of butter, optional

Heat the olive oil in a large sauce pan over medium high heat. Add the onions and garlic, stirring frequently, if not constantly so the garlic doesn't burn, until soft and translucent. Add your celery and carrots, salt and pepper and saute until the vegetables are soft and pliable. About 5 minutes. Add bay leaves, basil, Italian Seasoning, tomato sauce, and crushed tomatoes. Stir to incorporate. Lower the heat to medium-low, place and lid on the pot and simmer for an hour, stirring occasionally to avoid burning. If you want a thicker sauce, leave off the lid. Grate a pinch of nutmeg into the sauce, stir to incorporate. Taste and adjust salt and pepper as needed. Remove the bay leaves. If the sauce is too acidic, melt in a tbsp of butter at the end.

Makes 2 quarts of sauce that will keep up to a week in the refrigerator, or you can freeze if for up to 6 months.

Some variations: If your kids do not like chunky veggie marinara, like my youngest, use an immersion blender to puree (or a blender, or food processor). Just don't forget to remove the bay leaves first!

Add a 1/2 cup of heavy cream, tempering to avoiding curdling the cream, a 1/2 cup of grated Parmesan cheese, and a pound of browned ground beef (I did in the picture above).

Roasted Garlic and Oregano Baguettes

The smell of the garlic while it roasted in the oven was mouthwatering. It permeated the air throughout the house. It was pungent and it was sweet. I thought, as I mashed the entire bulb of roasted garlic into mush, that I must have lost my mind. An entire head of garlic for two baguettes of bread?! Seriously?! Well, why not? If everyone eats the bread, then no one will be offended by garlic breath!!

2-1/2 to 3 cups all-purpose flour

1 package active dry yeast

3/4 tsp salt

1 cup warm water (120 to 130 degrees f)

1 large bulb of garlic (not elephant garlic)

2 tbsp extra virgin olive oil

1 tsp dried oregano

1 egg white, slightly beaten

1 tbsp water

Cornmeal

Preheat oven to 400 F. Remove the outer paper from the garlic head. Slice off the top just enough to expose all the cloves of garlic. Place the garlic in foil and drizzle on the extra virgin olive oil, working it around with your hand to ensure all the cloves are coated. Wrap securely in foil and roast in the oven for 35 minutes. Remove and let sit, in foil, for 15 minutes. Open the foil, remove the garlic bulb (it should be cool enough to handle, if not, leave it another 10 minutes). Pop the garlic cloves out into a bowl and mash into a paste with a fork. Set aside.

In a large mixing bowl, stir together 1 cup of the flour, the yeast, salt, and oregano. Add the warm water and the garlic paste. Beat with an electric beater on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn the dough out onto a lightly floured surface. Knead in the remaining flour to make a stiff dough that is smooth and elastic (don't be surprised if it takes as much as 8 to 10 minutes). Shape the dough into a ball and place it in a lightly greased bowl, in a warm place. Cover and let it rise until doubled in size, about 1 hour.

Punch down the dough. Turn the dough out onto a lightly floured surface. Divide it in half. Cover and let rest for 10 minutes. Meanwhile, cover a baking sheet with parchment paper, spray it with non-stick spray, and liberally dust with cornmeal.

Roll each half of the dough into a 15x10 inch rectangle. Roll up, jellyroll style, starting from a long side. Seal well. Pinch the ends and pull slightly to taper. Place seam size down on baking sheet. In a small bowl combine the egg white and water. Brush the egg wash over the loaves. Cover and let rise until nearly doubled in size (30 to 45 minutes). Use a sharp knife to make 3 or 4 diagonal cuts, about 1/4 inch deep, across the tops of each loaf.

Bake in a 375 f. oven for 20 minutes. Brush again with the egg mixture. Return the loaves to the oven and bake for another 10 to 15 minutes, until the bread is golden and sounds hollow when tapped. Immediately remove from the sheet pan and cool on wire racks.

Makes 2 loaves of bread.

TIP: I proof my bread in the oven. Preheat your oven for a few minutes, only until you feel a temperature change. You want it barely warm, not hot (just knocking the chill off the air). Place your covered bowl inside and close the door. Do not open the door until the proofing is finished. This eliminates any unwanted drafts. It works every time for me.

Gift Baskets

If you're making cookies to give as Christmas presents, how many different cookies do you make? This is the question that, for the past week, has plagued my existence. The answer, by poll, is three to five. However, does that include variations on the theme? Take, for example, biscotti. I want to try making almond and chocolate hazelnut (yum-o!). Is that one, with a variation? Or is that two? I'm so perplexed with this my head is spinning at a rate that would make Reagan proud. Yes, I referenced The Exorcist. Next comes the what to make? As a rule I don't really like Christmas cookies. Those bland sugar coated masterpieces that others rave about just aren't my style. Besides, I don't have anywhere near the patience needed to sit down and create a work of art. And, as anyone that knows me knows, if it doesn't turn out perfect, it's going in the trash. My garbage can would have a full stomach! I do, however, want to make those adorable little lollipop cookies that I see being baked on television. But me, being me, though - I'm not satisfied with just the peppermint extract being added to the dough. Oh no! We can do better! But how? Etc, etc, etc ... Then. How to package?! Because, face it, presentation is everything! Without it, it's just cookies.

Now do you understand why my head spins?

In the end, I settled on a nice gift basket, filled with all the homemade goodies needed for a nice Italian dinner (including the aforementioned biscotti for dessert)!

Mexican Lasagna

Legend has it that Garfield invented this dish while on siesta in Chihuahua. It was such a hit that the people rallied around Garfield, declaring him El Presidente! Unfortunately, Garfield's developmentalist policies - including price caps on pasta and cheese - soon proved unpopular with the junta. Garfield was exiled and his recipe stolen by the drug cartels - but he was not to be deterred. Together, with Jon "The Engineer" Arbuckle and Odie "The Nose", Garfield struck out to recover his beloved Mexican Lasagna... but I got there first! Aye! It's mucho delicioso!

1 pound of lean Ground Beef

1- 15 oz can of Pinto Beans (not in sauce)

1- 15 oz can of Black Beans

1- 11 oz can of Mexican style Corn

1-14.5 oz can of your favorite Mexican style chopped tomatoes

4- 8 inch Flour or Corn Tortillas

1-8 oz bag of Shredded Cheese (Mexican style or Cheddar are fine)

1 packet of Taco Seasoning (I used Low Sodium Chicken Taco Seasoning)
1 tbsp Worcestershire Sauce

1 tsp granulated Garlic

Salt and Pepper to taste

Preheat your oven to 350 F. In a pan, over medium heat, add the ground beef, taco seasoning, and Worcestershire sauce. Brown the meat, breaking it up as it cooks. Drain the black and pinto beans and rinse, if desired. Put the beans in a bowl. Add the garlic and salt and pepper to taste, mix well. With a fork, or potato masher, mash the beans together. The consistency is up to you. Set aside. In a blender, or food processor, puree the tomatoes. Set aside, this is your sauce. Once the meat is cooked, add the Mexican corn and saute until all the liquid is absorbed. Spray an 8 in cake pan with non-stick spray or olive oil. Add enough sauce in the bottom of the cake pan to cover. Place a tortilla on the sauce. Sprinkle the tortilla with cheese. Add half the meat mixture. Do one quick turn around the pan with your sauce. Sprinkle with cheese. Add another tortilla. Sprinkle with cheese. Add your beans next and again, do one quick turn around the pan with the sauce. Sprinkle with cheese. Add another tortilla. You guessed it, sprinkle with cheese. Add the remaining half the of meat mixture and another turn around the pan with the sauce. Sprinkle with cheese. Add the last tortilla. Cover with remaining sauce and sprinkle with cheese. Cover with foil and bake for 30 minutes, until hot and bubbly. Uncover and bake another 5 minutes. Let sit for 5 minutes before cutting.

Serves 6

Note: The purpose of sprinkling the cheese throughout is to help hold the entire lasagna together. You do not need much between the layers.

Chocolate Beaver Dams

Make a batch of these and it'll be sure to bring a smile to everyone's face. The chocolate and butterscotch flavors aren't overwhelming when cut with the Fluff. The flavor is chocolate with a subtle something in the background (butterscotch! But! you don't have to disclose it)! They're sweet, salty, crunchy, and oh so hard to resist!

1-11 oz bag of Butterscotch Chips

1 - 11.5 oz bag of Bittersweet Chocolate Chips

1 -7.5 oz jar Marshmallow Fluff

16 oz broken Pretzel Sticks

Place a large bowl over a pan of simmering water, or use a double boiler. Add the butterscotch chips, bittersweet chocolate chips, and Marshmallow Fluff. Stir until just melted and incorporated. Add the broken pretzel sticks. Mix until pretzels are thoroughly coated. Drop by teaspoon onto wax paper. Let the candies sit until chocolate sets (I put them in the refrigerator, but then I'm not known for my patience!)

Makes 4-5 dozen candies