Tuesday, October 28, 2008
Roasted Pork Loin with Chard and Leek Gratin
Roasts are so simple for weeknights because they are hands-off. The fact that the side dish can also be baked in the same oven at the same time makes this dish perfect.
-1 pork loin
-2 ts ground caraway seeds
-1 ts celery salt
-1 ts pepper
Mix the spices together and rub all over the pork loin. Bake on 375 until the internal temp is about 120. Let rest until the internal temp reaches about 140, then slice and serve.
-2 leeks, thinly sliced
-1 bunch chard, chopped
-1 and 1/2 cups grated cheese
-salt, pepper and nutmeg to taste
Sautee the leeks until caramelized. Blanch the chard and squeeze out as much water as possible. Then mix everything together and place in a glass baking dish. Bake for about 20 minutes while the roast is in the oven.
Labels: chard, dinner recipes, homemade, leeks, pork
Wednesday, October 22, 2008
Caramelized Leek, Sundried Tomato and Bacon Quiche
This is a great lunch that is quick and easy to reheat at work.
-4 cups 1/2 and 1/2
-2 cups grated cheese
-8 eggs
-2 leeks, thinly sliced
-1 cup sun-dried tomatoes, minced
-5 slices bacon, diced
-salt and pepper to taste
Cook bacon until crispy and then remove from the pan, reserving the grease. Caramelize the leeks over low heat in teh bacon grease until soft. Mix everything together and ladle into greased muffin tins. Bake on 350 for about 15 minutes, until the tops are brown and a toothpick comes out clean.
-2 cups grated cheese
-8 eggs
-2 leeks, thinly sliced
-1 cup sun-dried tomatoes, minced
-5 slices bacon, diced
-salt and pepper to taste
Cook bacon until crispy and then remove from the pan, reserving the grease. Caramelize the leeks over low heat in teh bacon grease until soft. Mix everything together and ladle into greased muffin tins. Bake on 350 for about 15 minutes, until the tops are brown and a toothpick comes out clean.
Labels: eggs, homemade, leeks, lunch recipes, quiche, tomatos
Wednesday, June 18, 2008
Mediterranean Orange Roughy with Parmasan Spinach
-4 fillets orange roughy
-1/2 cup marinated artichoke hearts, diced
-1/4 cup kalamata olives, minced
-4 leeks, thinly sliced
-salt and pepper to taste
Sautee the leeks over low head until caramelized. Mix the leeks, artichoke heats and olives together to form a thick paste. Place the fish in a baking dish. Season with salt and pepper. Cover the fish in the paste and bake on 375 for 20 minutes.
-1 lb spinach
-1/4 cup Parmesan
-salt and pepper to taste
Sautee the spinach until wilted. Season with salt and pepper and sprinkle with Parmesan.
Labels: artichoke, fish, leeks, seafood, spinach
Monday, May 19, 2008
Salmon with Spinach and Carmelized Leeks and Sauteed Baby Artichokes
Miso Salmon with Carmelized Leek and Spinach Sautee
Simple, fast and healthy. The recipe for the salmon is clickable above. For the side dish, the leeks were sauteed on low heart until caramelized, then the spinach was added and the dish was seasoned with salt and pepper. Use whatever proportions of leeks and spinach work for you.
Sauteed Baby Artichokes with Garlic
We got more baby artichokes in our CSA box, so we made a nice dish of simple artichokes that were sauteed and steamed until tender.
Labels: artichoke, dinner recipes, homemade, leeks, salad, spinach
Tuesday, November 27, 2007
Leek-Turnip Soup with Sausage
This simple soup is easy to make and nice and warming for winter.
-4 leeks, cleaned and chopped
-1 large turnip, peeled and chopped
-3 cans chicken broth
-pepper to taste
-6 hot Italian sausages
Take the sausages out of their skins and brown, cutting into small bits with the spatula as you go. When sausage is browned and cooked through, drain and set aside. Sautee the leeks and turnips in a bit of olive oil until beginning to brown. Add the broth and bring to a boil. Reduce to a simmer and cover. Simmer until turnips are soft and puree with an immersion blender until smooth. Put soup through a strainer and then add in the sausage.
-1 large turnip, peeled and chopped
-3 cans chicken broth
-pepper to taste
-6 hot Italian sausages
Take the sausages out of their skins and brown, cutting into small bits with the spatula as you go. When sausage is browned and cooked through, drain and set aside. Sautee the leeks and turnips in a bit of olive oil until beginning to brown. Add the broth and bring to a boil. Reduce to a simmer and cover. Simmer until turnips are soft and puree with an immersion blender until smooth. Put soup through a strainer and then add in the sausage.
Labels: dinner recipes, leeks, sausage, soup, turnip
Saturday, November 03, 2007
Mustard Lamb Chops with Braised Fennel and Leeks
These thin, tasty lamb chops are cut from a rack and grill up in the George Foreman in no time. The braised fennel and leeks were less successful, but were basically a fennel bulbs and a few leeks, rough-cut and braised in about 1/2 cup of chicken broth until tender. We ended up pureeing the veggies with more chicken broth to make a soup that tasted better than the braised veggies alone.
Mustard Lamb Chops
-8 small lamb chops
-3 tb mustard
-2 tb apple cider vinegar
-2 tb olive oil
-salt and pepper to taste
Marinate the lambchops in the rest of the ingredients, which you mix until thoroughly combined. Grill on a George Foreman for about 4 or 5 minutes for medium rare.
-8 small lamb chops
-3 tb mustard
-2 tb apple cider vinegar
-2 tb olive oil
-salt and pepper to taste
Marinate the lambchops in the rest of the ingredients, which you mix until thoroughly combined. Grill on a George Foreman for about 4 or 5 minutes for medium rare.
Labels: dinner recipes, fennel, homemade, lamb, leeks
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