Purple Potato Leek Soup

Purple Potato Leek Soup and Grilled "Cheese" Sandwich

When I was a kid, my family used to tell me I was going to turn into a potato, because I ate so many. Baked potatoes, mashed potatoes, french fries, doesn’t matter. If it’s a potato, chances are I will love it.

As I’ve grown up over the years, my tastes have become more sophisticated, but my love of potatoes has never waned. This Potato Leek soup is a warm hearty fall soup and a great way to get your potato fix.

I paired this soup with a super simple grilled “cheese” sandwich made with Udi’s White Rice bread and Galaxy Mozzarella Rice Cheese.

Purple Potato Leek Soup

Purple Potato Leek Soup

6 Tb. Butter

1/4 c. Garlic

1 1/2 c. Leeks, diced

1 c. Celery, diced

1 tsp. Sea salt

1 Tb. Tarragon

1/4 – 1/2 tsp. Cayenne

1/2 tsp. Black pepper

1 c. White Wine

6 – 8 c. Potatoes, peeled and quartered

4 – 6 c. Chicken or Vegetable Stock

1 c. Carrots, sliced

1/4 c. Fresh Basil, chopped

Sea salt and Pepper to taste

 

Potatoes, Leeks, Garlic, Celery and Carrots

Heat soup pot on high heat.  Add 3 Tb. butter or oil to pot.

Add garlic, leeks and celery and saute until slightly translucent.

Add tarragon, cayenne, salt and pepper. Mix well and add white wine.

Stir while wine soaks into vegetables and reduces.

Add potatoes, stir and saute for a few minutes.

Add stock. Bring to a boil, then reduce heat to a medium – low simmer.

Let cook until potatoes are falling apart. Remove from heat.

Puree with immersion blender to desired thickness.

Return to heat and add the carrots and remaining butter.

Bring back up to a boil and then let simmer until carrots are cooked.

Top bowls of soup with a pinch of fresh basil.

Purple Potato Leek Soup

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

Olive oil or Butter

1/4 c. Leeks, small dice

1/4 c. Red onion, small dice

2 Tb. Garlic, minced

1 Tb. Tarragon

1 Tb. Thyme

1 tsp. Garlic powder

1/4 tsp. Coriander

1/4 tsp. Cayenne

1/4 Black Pepper

1/4 c. Tapioca flour

3 – 4 c. Rice  milk, plain

3 – 4 c. Chicken stock

1 1/4 c. Carrots, small dice

1 1/4 c. Celery, small dice

1 c. Wild rice, dry, cooked

2 c. Chicken, cooked

1/4 c. Fresh parsley, chopped

1 c. White wine

Sea Salt to taste

If you make your stock and cook your chicken together, you save time and gain a richer, more pure flavor to your soup broth. Stock is SO easy. Or you can use a good store bought kind( I use Pacific Natural foods).

 

Chicken Stock

 

 

Chicken Stock

 

Into a medium large stock pot, throw any vegetable odds and ends that you have. The ends from the celery, carrots and onions for the soup. Add a few tablespoons of any fresh herbs you have on hand and 1tsp. of a couple of your favorite dried herbs as well. Don’t forget to season with salt and pepper as well. Add one skin on, bone in chicken breast. Cover with water and simmer until chicken is done. Continue simmering vegetables until well cooked. Strain broth. Set chicken aside to be diced when cool.

 

 

Leeks and Red Onion

 

Heat 2 Tb. oil in soup pot to medium high heat. Add leeks, onions, garlic, herbs and spices.

Saute until translucent, add 2 Tb. more oil and dust with tapioca flour. stir continuously and begin adding 1 c. rice milk.

Continue stirring rice milk into flour and onions. As mixture thickens add more rice milk.

Mix in carrots and celery. Add 3 c. broth.

Bring to a low boil. Add diced chicken and wild rice.

Add desired amount of rice milk and/or stock, white wine and salt.

Reduce to medium or medium -low. Maintain low simmer until vegetables are tender.

Serve with Naan or English muffins.

 

 

Cream of Chicken and Wild Rice Soup

 

Three Onion Sriracha Beef Quesadillas

 

Three Onion Sriracha Beef Quesadillas

 

You won’t miss the old flour tortilla quesadillas once you try these. The brown rice tortillas have an extra crunchiness that makes for an amazing quesadilla. My favorite is the Food For Life brand(sometimes found in the freezer section), but I’ll be sure to work on a homemade recipe.

This is just one variation of the endless array of quesadilla possibilities. I created this one with what I had on hand and my bf’s addiction to Sriracha in mind. There aren’t many meals that he doesn’t cover in the hot sauce. Adding it to the meat is an easy way to get lots of flavor. It’s pretty spicy, so use according to your palette. Another note on the preparation, I don’t rinse the pan between cooking the filling and the outside. This causes the extra bits to coat the outside of the quesadilla for extra flavor (be careful not to burn).

Three Onion Sriracha Beef Quesadilla

1/2 lb. Ground beef, other meat, or sauteed vegetables

2Tb. Leeks, diced

2Tb. Red onion, diced

2 Tb. White or yellow onion, diced

2 Tb. Garlic, diced

2 Limes

3 Tb. Olive Oil

1 tsp. Coriander

1 -2 Tb. Sriracha hot chili sauce

(usually found at Mexican and Asian markets, if not available at your grocery store)

Salt & Pepper to taste

2 Brown Rice Tortillas ( Food for Life is a great brand)

1/2 – 3/4 c. Rice cheese or your favorite, shredded

1 Avocado

 

Avocado, Red onion, Sriracha

 

 

Brown Rice Tortillas

 

 

Quesadilla

 

Heat 1 Tb. oil in large skillet on medium high heat.

Saute all onions and garlic. Add ground beef and break up.

Brown meat and reduce heat to medium.

Add the juice of 1 lime, sriracha, coriander, salt and pepper.

Once meat is cooked and has absorbed lime juice and sriracha, transfer to a bowl and set aside.

Return pan to stove and add 1 Tb. oil.

Put one tortilla in the pan and cover with 1/2 the shredded cheese.

Add your browned sriracha beef and top with remaining cheese and top tortilla.

Cook until bottom is browned and crispy.

Use the biggest spatula you have, flip (carefully) and add a little more oil if needed.

Finish browning quesadilla and turn off heat.

Transfer to a cutting board and cut into 6 or 8 equal portions.

Garnish with avocado and more sriracha.

Lettuce, tomato, black olives and sour cream would also make great additions.

Serve with Spicy Lime Roasted Potatoes.

 

Spicy Lime Roasted Potatoes

 

 

Three Onion Sriracha Beef Quesadilla

 

Creamy Mushroom Risotto

 

Creamy Mushroom Risotto

 

Here you go, Mary!! Mmmmm.

I used to make a version of this risotto at one of the places where I used to cook. It is definitely a favorite and was a best seller. Taste testing every batch I made was no chore. 🙂 This rich and creamy risotto is just so so good. You can substitute your favorite mushrooms if portobellos aren’t your thing. Serve with a grilled steak and sauteed spinach or herb roasted chicken and carrots.

 

Saute mushrooms while rice is cooking and soaking up stock.

 

 


Creamy Mushroom Risotto

1 c. Arborio rice

1/4 – 1/2 c. White wine

2 – 2  1/2 c. Chicken, vegetable or beef stock

3 Tb. Olive oil

1/4 c. White Onion, diced

2 Tb. Garlic, diced

1 tsp. Thyme, dried

1/2 c. Leeks, chopped

1 Portobello mushroom, chopped

1 1/2 – 2 c. Crimini mushrooms, chopped

1/4 c. Parsley

1/2 c. Mozzarella Rice cheese, shredded ( Dairy eaters USE Parmesan)

Salt & Pepper to taste


Heat 2 Tb. olive oil in medium saucepan on high. Add white onion, garlic and saute for about a minute.

Reduce heat to medium high. Add rice and thyme, continue sauteing until rice is slightly translucent.

Stir in white wine. Once soaked into rice, stir in 1 cup stock. Reduce heat to medium.

In another small saute pan, heat 1 Tb. olive oil on medium high heat.

Add leeks and saute a minute or two. Add  mushrooms.

Saute until mushrooms are cooked. Turn off heat and let sit.

Continue adding stock to rice until fully cooked. Turn off heat. Add mushrooms.

Stir in cheese & parsley. Taste and season with salt & pepper.

 

Remove the gills of the portobello with a spoon.

 

 

Simple Sweet Chili Pepper Saute

I’ve been making this recipe since my first restaurant job. It recipe was used to serve some of our more health conscious customers. I’ve made this recipe many times because it’s simple, full of flavor and can be very healthy when ground turkey or buffalo are used. I usually use ground turkey, but my bf is not a fan. This time I have used a rich combination of ground lamb and beef. Another option would be to use ground pork or chicken. I like to use red, yellow and orange bell peppers, but this time I only had green and yellow. Sauteing the small chopped peppers really bring out their sweetness. I guess these are either Green Bay Packer or Oregon Duck colored (whichever you prefer ) peppers. 🙂

Feel free to make this dish your own. Use your favorite vegetables and meats. Serve it in tacos,  inside roasted peppers or acorn squash or on top polenta.

Bell peppers and Yellow squash

Simple Sweet Chili Pepper Saute

2 c. brown rice, cooked

1/4 lb. ground lamb

1/4 lb. ground beef

1/4 c. leeks, diced

2 Tb. garlic, diced

1/2 c. celery, small chop

1 red bell pepper, small chop

1 yellow bell pepper, small chop

1 orange or green bell pepper, small chop

1 yellow squash, small/med chop

1 Tb. chili powder or to taste

1 tsp. thyme

salt & pepper to taste

olive oil

* add minced red chilies or jalapenos if you really want some heat!

Brown the meat with celery and leeks.

Heat large saute pan to high heat. Add about 2 Tb. olive oil.

Once oil is hot add celery and leeks to pan.

Saute about 2 minutes, until slightly translucent.

Add meats to pan and brown. Add chili powder, thyme, salt & pepper.

Add peppers and squash and finish cooking.

Serve over cooked brown rice.

Add spices and vegetables.