Quick Seafood Stew Tuesday, Jul 2 2013 

1 1/2 cups small red potatoes, quartered (about 10 ounces)
1 1/2 tablespoons extra-virgin olive oil
3/4 pound striped bass fillets
1 1/2 cups thinly sliced leek
4 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup water
1 cup unsalted chicken stock (such as Swanson)
1/2 cup clam juice
1/2 teaspoon crushed red pepper
1/8 teaspoon kosher salt
2 thyme sprigs
1 bay leaf
24 medium mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
4 (1-ounce) slices diagonally cut French bread
1 garlic clove, halved

Place potatoes in a saucepan. Add water to cover potatoes; bring to a boil. Reduce heat to medium. Simmer 10 minutes; drain potatoes. Set aside.

Preheat broiler to high.

Heat a large Dutch oven over high heat. Add oil to pan; swirl. Add fish, skin side down; cook 2 minutes or until skin is crisp. Remove from pan; break into 2-inch pieces.

Reduce heat to medium-high. Add leek and sliced garlic; sauté 5 minutes or until lightly browned, stirring occasionally. Add wine; bring to a boil, scraping pan to loosen browned bits. Add 1 cup water and next 6 ingredients (though bay leaf); bring to a boil. Add potatoes, fish, and mussels; cover and cook 4 minutes or until shells open and fish is done. Discard any unopened shells, thyme, and bay leaf. Sprinkle with parsley.

Arrange bread in a single layer on a baking sheet. Broil 1 1/2 minutes or until toasted. Rub bread generously with cut side of garlic. Serve with stew.

Cooking Light, May 2013, page 60


Mussels with Peas and Mint Monday, Jun 3 2013 

1 tablespoon unsalted butter
1 cup thinly sliced leek (about 1 large)
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh tarragon
3/4 cup organic vegetable broth
1/4 cup heavy cream
1 cup fresh shelled green peas
48 mussels (about 2 pounds), scrubbed and debearded
2 tablespoons chopped fresh mint
1/4 teaspoon freshly ground black pepper

Melt butter in a large saucepan over medium heat. Add leek, thyme, and tarragon to pan; cook 4 minutes or until leek is tender, stirring frequently. Add broth and cream; bring to a simmer. Add peas and mussels; stir well. Reduce heat to medium-low; cover and cook 7 minutes or until mussels open. Remove from heat; discard any unopened shells. Sprinkle evenly with mint and pepper.

Cooking Light, April 2013, page 22

Serve over pasta


Baked Barley Casserole with Mushroom and Squash Friday, Mar 2 2012 

Serves 6, Hands-on time 15 minutes, Total time 1 hour

1 tbsp plus 1 tsp olive oil, divided
8 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced (about 3 1/2 cups)
1/4 tsp sea salt
5 oz butternut squash, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced leeks, white and light green parts only
1 stalk celery, finely diced (about 1/2 cup)
1 cup uncooked pearl barley
1 clove garlic, minced
3 1/2 cups low-fat, low-sodium vegetable or chicken broth
2 tbsp chopped fresh parsley
1 tbsp chopped thyme leaves
1/2 cup raw pumpkin seeds
1 1/2 oz soft goat cheese, crumbled

Preheat oven to 400°F.

Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery and remaining 1 tsp oil and continue to cook, stirring, until mushrooms are brown and squash is tender, about 4 minutes. Add barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add broth, parsley and thyme and stir.

Transfer mixture to an 11-cup (2.6 L) casserole dish, cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil, sprinkle with pumpkin seeds and cheese and return to oven. Bake, uncovered, until seeds are toasted and cheese is softened, about 10 minutes.

Nutrients per 8-oz serving (using vegetable broth): Calories: 232, Total Fat: 6 g, Sat. Fat: 2 g, Carbs: 37 g, Fiber: 7 g, Sugars: 3 g, Protein: 7 g, Sodium: 208 mg, Cholesterol: 3 mg
Clean Eating, January 2011, page 54


Farmhouse Vegetable and Barley Soup Friday, Jan 27 2012 

1/8 ounce dried porchini mushrooms
8 sprigs fresh parsley plus 3 Tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 Tablespoons unsalted butter
1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, cut into 1/2 inch pieces
2 celery ribs, cut into 1/4 inch pieces
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups low sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove, peeled and smashed
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 turnip, peeled and cut into 1/4 inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice

Serves 6 to 8

Grind porcini with spice grinder until they rememble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainer for other use. Using kitchen twine, tie together parsley sprigs, thyme and bay leaf.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.

Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season wiht salt and pepper to taste. Serve.

Cook’s Illustrated, November & December 2011, page 13


Hearty Irish Lager Stew Thursday, Dec 1 2011 

Serves 8

1 Tbs vegetable oil
8 oz button or shiitake mushrooms, halved
2 cloves of garlic, minced
1 medium leek, white parts only, diced (1 cup)
3 small red potatoes, cut into 1 inch cubes (1 1/2 cups)
2 medium carrots, peeled and sliced (2 cups)
2 small parsnips, peeled and sliced (1 1/2 cups)
1 1/2 tsp tomato paste
1 15 oz can crushed tomatoes
1 1/2 cups low sodium vegetable broth
2 sprigs fresh thyme, tied in bundle, plus 1 tsp chopped fresh thyme, divided
1/2 cup lager beer
1 1/2 Tbs quick cooking tapioca
1 cup shredded cabbage
1 Tbs white miso
2 Tbs chopped parsley

Heat 1/2 Tbs oil in large pot over medium heat. Add mushrooms and galic, saute 8 minutes or until mushrooms are browned. Remove from pan. Add remining 1/2 Tbs oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips and tomato paste. Cook 2 minutes. Add tomatoes, broth and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occassionally.

Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

Per 1 cup serving: Calories 118, Prot 4g, Total Fat 2g (<1g sat fat), Carb 23g, Chol 0mg Sodium 204mg, Fiber 5g, Sugars 5g

Vegetarian Times, March 2011, Page 44


Five-Onion Soup with Scallion Crostini Wednesday, Oct 26 2011 

Serves 4. Makes 7 cups.
Hands-on time: 15 minutes. Total time., 1 hour, 20 minutes.

1 tbsp olive oil
2 leeks, white and light green parts only, thinly sliced (3 cups) and rinsed in cold water
4 shallots, thinly sliced (1 1/2 cups)
1 each white and red onion, thinly sliced (3 cups each)
2 tbsp white wine vinegar
8 cups low-sodium chicken broth
3 sprigs fresh thyme
2 bay leaves
4 slices whole-grain baguette, about 4 inches long and 1/4-inch thick each
2 oz goat cheese, softened
2 scallions, thinly sliced
Sea salt and fresh ground black pepper, to taste
1/4 cup finely sliced chives

In a large 6-qt saucepan, heat oil on mediumhigh. Add leeks, shallots and white and red onions. Cook, stirring frequently, for 2 to 3 minutes, until onions have softened slightly. Reduce heat to medium, cover with tight-fitting lid and allow onions to sweat and release water, about 15 to 20 minutes, stirring twice. Remove lid and continue cooking for about 10 minutes. Reduce heat to medium-low and cook for an additional 20 minutes, stirring and scraping bottom of pan with wooden spoon every 10 minutes, allowing onions to caramelize and turn golden brown. (Onions will be very soft and appear almost pureed.)

Increase heat to high, add vinegar and stir until liquid is incorporated. Add broth, thyme and bay leaves and bring mixture to a boil. Reduce heat to medium and simmer for about 30 minutes.

While soup is simmering, prepare crostini: Position oven rack in top third of oven and preheat to broil. Place baguette slices on a baking tray and toast in oven for about 30 seconds to 1 minute per side, until very golden brown. Set aside. In a small bowl, stir together goat cheese and scallions. Season with salt and pepper. Spread about 1 1/2 tsp goat cheese mixture onto each baguette slice and broil for about 1 minute, until cheese is hot and light golden brown.

Remove bay leaves and thyme from soup. Sprinkle with chives and season with salt and pepper. Ladle soup into bowls, float 1 crostini on top of each bowl and serve immediately.

Nutrients per seruing (about 1 3/4 cup soup and 1 crostini): Calories: 296, Total Fat: 8g, Sat. Fat: 3g, Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Carbs: 43g, Fiber: 7g, Sugars: 12g, Protein: 11g, Sodium: 249mg, Cholesterol: 17mg


Mussels with Leeks and Pancetta Wednesday, Oct 19 2011 


1 pound mussels in shells (about 30)
3 ounces pancetta, chopped
3 medium leeks, sliced (1 cup; white part only)
1/2 teaspoon finely shredded orange peel
1/2 cup orange juice
1/2 cup dry white wine
2 to 3 tablespoons snipped fresh chives
Crusty country bread (optional)

Scrub mussels under cold running water. Remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

In a Dutch oven cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta; drain on paper towels. Drain fat from the Dutch oven, reserving 1 tablespoon. Return the 1 tablespoon fat to Dutch oven. Add leeks; cook and stir about 3 minutes or until tender.

Add orange peel, orange juice, and wine to Dutch oven. Bring to boiling. Add mussels to Dutch oven; reduce heat. Simmer, covered, for 5 to 7 minutes or until mussels open. Discard any mussels that do not open. Sprinkle with pancetta and chives. If desired, serve with crusty country bread.

PER SERVING 333 cal., 11g total fat (3g sat. fat), 47mg chol., 905mg sodium, 33g carb.,2g fiber, 20g pro.


Potato and Leek Frittata Tuesday, Aug 30 2011 

3 medium leeks
5 potatoes
1 teaspoon olive oil
1 teaspoon dried thyme
1 cup water plus 1 tablespoon
4 large eggs
4 large egg whites
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup shredded parmesan cheese

Potato and Leek Frittata

Trim leeks by discarding roots and tops. Cut in half lengthwise and run under cool water to remove grit between the layers. Thinly slice crosswise. Wash potatoes and slice thinly.

In a large skillet combine leeks, potatoes, olive oil, thyme and 1 cup water. Bring to a boil over high heat then cover and reduce heat to medium. Simmer, stirring occasionally, until potatoes are tender. If there is liquid remaining then uncover and continue to simmer until evaporated.

Meanwhile, in a bowl, beat eggs, egg whites, salt, pepper, and 1 tablespoon water until blended. Pour egg mixture over vegetables in skillet. As eggs begin to set, use a spatula to lift mixture. Tilt the skillet letting the uncooked egg mixture flow beneath it. Cook until eggs are firm.

Remove from heat and sprinkle with cheese. Heat until cheese is melted on top.

Soy-Braised Pork Tenderloin, Mushrooms & Leeks with Lime-Dressed Slaw Wednesday, Mar 9 2011 

Serves 4  Hands-on time: 35 minutes Total time: 40 minutes

1b green cabbage, rinsed
1 carrot, peeled and grated
Juice 1 lime, divided
1 tbsp plus 1 tsp low-sodium soy sauce, divided
4 leeks
3 tsp extra-virgin olive oil, divided
16 oz mushrooms (white, button or cremini), cleaned and quartered
4 cloves garlic, chopped
1 tsp ground ginger
1b pork tenderloin, trimmed of visible fat and cut into 1-inch-thick medallions

ONE: Prepare slaw by cutting cabbage into quarters. Using a large chef’s knife, make a V-cut into the bottom of each quarter to remove stem. Then shave thin slices off of cabbage until you have 2 cups of shavings. In a large mixing bowl, add cabbage, carrot, half of lime juice and 1 tsp soy sauce and toss to combine; set aside.

TWO: To clean leeks, first pull off outermost layer. Insert tip of a sharp knife into the white head of each leek, about 1/2-inch away from the top. Hold leek in the air, letting leek hang down from the white head. Cut straight down, splitting leek in half. Fan layers apart and rinse well under cold running water. Trim away bottom two-thirds of leek and discard. Trim away top 1/2-inch of leek and discard. You will be left with 8 leek halves.

THREE: Heat 1 tsp oil in a large skillet on medium for 1 minute. Using heat-proof tongs, carefully place leeks, cut-sides-down, across the bottom of the hot pan. Cook undisturbed for 4 minutes, then flip over. Add mushrooms and remaining 1 tbsp soy sauce. Cover, reduce heat to medium-low and simmer for 5 minutes. Stir in garlic and ginger and continue to simmer for at least 5 more minutes. Remove from heat and set aside.

FOUR: In another large skillet, heat remaining 2 tsp oil on medium for 1 minute. Using tongs, arrange pork in pan. Cook undisturbed for 1 minute before gently moving medallions around with tongs so pork doesn’t stick. Cook for 1 more minute, then flip over each medallion and repeat. Medallions can be cooked in 2 batches, if necessary, using 1 tsp oil per batch.

FIVE: Add medallions to mushroom mixture. Deglaze skillet used to cook pork by removing it from the heat and adding 1 tbsp water and remaining lime juice. Rub back of a spatula across bottom of pan several times to bring up the pork juices and add that liquid to mushroom mixture. Cook mushroom mixture, uncovered, for 2 minutes over medium heat. Serve 4 oz pork, 4 oz mushrooms and 2 leek halves alongside 1/2 cup slaw.

Clean Eating, February 2011, page 69

Sauteed Celery with Leeks and Mushrooms Tuesday, Mar 8 2011 

Serves 3

2 Tbs. extra-virgin olive oil
1 medium leek, halved lengthwise and thinly sliced crosswise (white and light-green parts)
Kosher salt
8 oz. cremini (baby bella) mushrooms, quartered
6 medium celery stalks, sliced 1/2 inch thick on the diagonal
1 Tbsp. fresh lemon juice
1 1/2 tsp. finely chopped fresh rosemary
1 tsp. chopped fresh sage
2 Tbsp. chopped fresh flat-leaf parsley
Freshly ground black pepper
2 Tbsp. lower-salt chicken broth or water

Heat a 12-inch skillet over medium heat. Add the oil, leek, and a pinch of salt; cook, stirring often, until just tender, 3 to 4 minutes.

Add the mushrooms and a pinch of salt and cook until the mushrooms are lightly browned and tender, 4 to 5 minutes.

Add the celery and a pinch of salt and cook until crisp-tender, 5 to 8 minutes.

With a wooden spoon, stir in the lemon juice and scrape up any browned bits from the bottom of the pan. Stir in the rosemary and sage and cook until fragrant, about 1 minute. Stir in the parsley and season to taste with salt and pepper. Transfer the mixture to a bowl.

Return the pan to medium heat, add the chicken broth or water, and scrape up any remaining bits. Let the liquid reduce by half and then pour over the celery. Serve immediately.


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