THE HEALTHY HAG

I COOK … I EAT … I SHARE.

SOUPS UP YO! Potato-Leek & Brocolli-Cheddar April 21, 2009

Some people enjoy a TV marathon, some enjoy a movie marathon.  I seem to gravitate towards cooking marathons, and last night was no different.  I was in a soup frenzy, and happily spent a few wee hours abusing my brand spanking new Le Cruset stock pot.  The result was not one, but 2 separate batches of delicious, soup, much to the delight of my hungry cousin and fiance.  Lucky duckys.

POTATO LEEK SOUP

INGREDIENTS:

1 TBSP extra-virgin olive oil

2 leeks, white & light green parts washed and sliced into 1/4-inch slices

2 cups yellow onion, chopped

1/2 TSP sea salt

3 cloves garlic, minced

2 large Yukon Gold potatoes (about 1 pound), peeled & cut into 1/2-inch cubes

4 cups veggie stock

1/2 cup white wine

2-3 tsp fresh rosemary leaves

pepper to taste

DIRECTIONS:

1.  Heat a LARGE soup pot over medium heat and add the oil.

2. Add the leeks, onion, and salt and sauté for about 5 min, stirring often, until  onion begins to turn translucent.

3. Add garlic and stir well – and cook for 1 min more.

4. Add potatoes, veggie stock and wine, cover, and bring to a boil – then reduce heat to simmer for about 20 min.

5. Remove soup from heat and using either an immersion stick to blend the soup in the pot OR ladle soup into a blender and blend soup with the fresh rosemary leaves until smooth and free of chunks.

6. Pour smooth soup back into pot (if in blender) and warm over low heat until heated through – serve hot with a sprinkling of fresh pepper and a grating of cheddar cheese on top for garnish.

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BROCCOLI CHEDDAR SOUP

INGREDIENTS:

1 TBSP extra-virgin olive oil

1 head of broccoli, washed and sliced into 1/4-inch slices (florets and stems included)

2 cups yellow onion, chopped

1/2 TSP sea salt

1 clove garlic, minced

4 cups veggie stock

1/2 cup white wine

2/3 cup milk

1/2 cup old cheddar, shredded

salt and pepper to taste

DIRECTIONS:

1.  Heat a LARGE soup pot over medium heat and add the oil.

2. Add the onion and salt, and sauté for about 5 min, stirring often, until  onion begins to turn translucent.

3.  Add broccoli and stir well – and cook for 5 min more (until the broccoli is vibrantly green(.

4.  Add veggie stock and wine, cover, and bring to a boil – then reduce heat to simmer for about 10 min.

5. Remove soup from heat and using either an immersion stick to blend the soup in the pot OR ladle soup into a blender and blend soup  until smooth and free of large chunks.

6. Pour smooth soup back into pot (if in blender), add in milk and grated cheese and warm over low heat until cheese is melted and soup is heated through.

7.  Serve hot with an additional grating of cheddar cheese on top for garnish!

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Yummy Yammy “Fries” January 18, 2008

Yes these “fries” are baked and not actually deep fried, but they are so tasty that you really won’t miss all the grease and fat that we all love from time to time. This is a quick and very easy recipe, with all the healthy goodness of sweet potatoes kicked in! Yeehaaaaaaaaw!
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Ingredients:
2 large unpeeled sweet potatoes (about 2 pounds)
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
¼ tsp black pepper
Vegetable cooking spray (or a little extra olive oil – I prefer this instead)

Directions:
1) Clean potatoes, and cut into “French-fry” strips (about 1cm think each)
2) Combine oil, cumin, coriander, and pepper in a large mixing bowl, add potatoes and toss well to coat each fry.
3) Arrange fries on a single layer on a baking sheet coated with vegetable cooking spray/olive oil.
4) Bake at 425F for about 12-15 minutes.
5) Turn over potatoes, and bake for another 10-15 minutes or until browned (you can also just put under the broiler for 10-15 instead of baking, watching carefully so they do not get burned).

Goes really well with a spiced mayonnaise or even a mild mustard (for dipping)! These make a great appetizer to – just put into extra small ‘take-out’ containers and serve to your guests before the main.

 

Apple Cinnamon Muffins January 17, 2008

Low Fat and gluten-free!! Just go ahead and try this healthy alternative – they are sweet, filled with chunks of yummy apples, plus they are low calorie, vegan, and freeze really well! You can even make this into a loaf if you want.

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Ingredients:
3 cups spelt flour (I replaced ½ cup with ½ cup hemp flour – for non-gluten-free you can use whole wheat flour instead)
1 tsp. salt
4 tsp. baking powder
2 tsp. cinnamon
¼ cup blackstrap molasses
¼ cup maple syrup, Grade B
1 ½ cup applesauce
1 cup organic rice or almond or dairy milk
4 apples, peeled, cored, cubed

Directions:
1. Preheat the oven to 400F.
2. Mix dry ingredients (flour, salt, baking powder, and cinnamon) in a large bowl.
3. Add the wet ingredients (molasses, maple syrup, applesauce, and milk) and mix them until they are “just blended.” Do not over mix.
4. Peel and cut apples and add into muffin batter – again, do not mix any more than necessary.
5. Spoon muffin batter into a muffin tin (greased or lined with muffin cups), filling each cup completely.
6. Bake at 400F for 25 minutes or until a toothpick inserted into a muffin comes out clean.

Makes about 20 muffins.

Tips:

If you’d like a more “cinnamony” muffin batch, use cinnamon applesauce. You can also add other spices such as nutmeg, allspice, cloves, or even cardamom.

If you don’t have want just apples, try adding some other fruits, such as raisins or grated orange peel (reduce apples depending on the quantity added here).

I also like to add in walnuts or pecans for extra protein.