Tag Archives: leek recipes

A to Z Challenge 2015, Vegetables & Salads

Love My Leeks

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I have a long relationship with leeks. Must be that Celtic passion thing I have going because I’ve always loved leeks in my potato soup. So naturally when I stopped eating potatoes, I simply added leeks to my cauliflower soup and my casseroles and other dishes. They bring a mild onion taste that is uniquely their own. Usually, I use them as a complementary flavor to a dish, although you can eat leeks as the focal point in the dish. I recall reading that Saint David, in Welsh Dewi Sant, was said to have eaten only leeks during fasts. Okay, I don’t like them that much, but they are a great addition to many dishes from soups and stews to vegetable dishes.

Although the white bulb part is usually the big attraction for cooks, the green portion of the leek is also edible and cooks up very well. I cut up from two-thirds to three-quarters of the leeks when I clean and chop them.They do need to be cleaned very well though as those long leaves tend to hide soil within them. Once I cut them up, I run them under water in a colander and swish them around to make sure the dirt is off. They can then be put in plastic bags and kept in the crisper of the refrigerator for several weeks or frozen for three or more months.

History

Since they look like an over-sized scallion (green onion), it’s no surprise that they’re related to onions, garlic, scallions and shallots. Leeks can be traced back in culinary history for thousands of years. Believed to originate in Asia, there is evidence for them all over the Middle East and Europe. The ancient Greeks and Romans used them extensively and the latter most likely introduced them to Great Britain where they thrived. Leeks took hold with the Welsh and eventually became the national symbol of Wales. Folklore records that the aforementioned Dewi Sant encourage Welsh warriors to wear leeks in their caps to make it easy to identify their comrades during a battle against the Saxons that proved successful for the Welsh.

Recipes

leeks-a-z

Here are a few recipes from Skinny Girl that use leeks:

Cennin gyda Thomato a Bacwn – Leeks with Tomatoes and Bacon
Smashed Turnips with Leeks
Asparagus Leek Cauli-risotto
Creamy Cock-a-Leekie Soup
Spring Time Pasta

Nutrition information for 124 grams (a little over 1 cup sliced)
Calories: 38 Fat: 0 Net Carbs: 8 g Protein: 1 g
Information for this article was gleaned from World’s Healthiest Foods,   Wikipedia, and Specialty Produce

Top photo from Wiki Commons, used with permission – “13-08-31-wien-redaktionstreffen-EuT-by-Bi-frie-031” by Bi-frie (talk) – Own work. Licensed under CC BY 3.0 via Wikimedia Commons –

 

Recipes, Vegetables & Salads

Spring Green Goodness: Asparagus Leek Cauli-Risotto

The idea of ricing cauliflower came from other places, but once I got into the idea, it became a wonderful alternative to rice. My first foray into adapting a rice dish to cauli-rice was my grandmother’s Spanish rice recipe and it was wonderful. I use 1 tablespoon of rice in the dish to bring a little of the real rice texture and flavor to the dish, but it really doesn’t need it.

With the drop in price of asparagus last week for Easter, I bought a couple of bundles and was inspired by a California Asparagus Risotto recipe that also included leek to try this version using riced cauliflower and daikon radish to replace most of the rice in the dish. The result was deliciously wonderful and so good for you. Just look at the beautiful colors in the dish and it shouts Spring!

Asparagus Leek Cauli-Risotto

1 1/2 Cups Cauliflower, raw (fresh or frozen)
1 cup Daikon Radish
1 cup Asparagus, fresh
1/2 cup Mushrooms, fresh
1 tablespoon Rice, white, long-grain, raw
1/2 cup Chicken Broth or Bouillon,
1/2 teaspoon Salt
1/4 Lemon Pepper seasoning
1/4 cup White Wine (I used a California Risling)
2 cloves of Garlic
1 cup Leeks, slices (bottom only)
1 tablespoon Butter
1/3 cup Parmesan cheese

Cut cauliflower into pieces and microwave for about 5 minutes to partially cook. If using frozen cauliflower, microwave about 2 minutes to defrost. Peel the daikon and cut into cubes. Put cauliflower and daikon in food processor and pulse until the pieces are about the size of rice. Set aside.

Cut asparagus into one inch segments on a diagonal and microwave in a bowl for about 30 seconds to just slightly steam. Cut or break mushrooms into pieces. Finely chop two cloves of garlic. Slice leek into thin slices. Melt butter in a deep skillet, brown garlic and rice until just golden brown. Add leeks, then add the cauliflower and daikon mixture and stir together in the skillet. Add one cup of water and stir it around.

Cook on high heat until it boils, then reduce the heat to a simmer. Add 1/2 cup of bouillon or chicken broth and stir in. Cook until the liquid is absorbed, stirring every five or so minutes. When almost all the liquid is gone, add white wine, asparagus, mushrooms and seasonings.

Cook over low heat until the liquid is almost gone and the dish is just moist. Sprinkle on cheese and serve. This took about an hour to reduce the liquids from start to finish. Makes 4 to 6 servings

Nutrition Info 1/4 of recipe:
Calories: 140.8 Fat: 5.8 g Net Carbs: 10 g Protein: 5.6 g

1/6 of recipe:
Calories: 93.9 Fat: 3.9 g Net Carbs: 6.7 g Protein: 3.7 g

Posted on 4/2/2013

Recipes, Vegetables & Salads

Celebrate St. David’s Day with Leeks

March 1st is St. David’s Day (Dewi Sant), the patron saint of Wales. While St. Patrick’s is the more well known holiday, St. David’s Day, which is his feast day, also has a food associated with it. That food is the leek. If you’ve used or eaten leeks, chances are it was in potato leek soup. But there are many other ways to prepare this delicious, onion-like vegetable. It has a milder flavor than onions and makes an excellent side dish, as this recipe for Leeks with Tomatoes and Bacon attests. I found this recipe at Allrecipes.com, posted by sal, and I adapted it to a low carb recipe.

Cennin gyda Thomato a Bacwn
(Leeks with Tomatoes and Bacon)

1 low carb Tortilla
1/2 cup Chicarrones (fried pork skins) – optional
1/4 teaspoon dried Rosemary
1/4 teaspoon dried Thyme
1/4 teaspoon dried Sage
2 Leeks, sliced
1 medium Tomato, sliced
1/4 cup shredded Mozzarella Cheese
1 tablespoon Butter, melted
1/4 cup crumbled Bacon or diced Ham

Toast tortilla under a broiler or in a toaster oven until lightly browned. Allow it to dry out, then break into crumbs. Break the pork skins into crumbs also. In a small bowl, mix crushed tortilla and pork skins, rosemary, thyme and sage.

Preheat oven to 400 degrees F (175 degrees C).

Leeks cooking in the pan.

Slice leeks into thin rings and wash well in a colander under running water. Be sure to separate the rings to make sure no dirt remains. Drain well and let the leeks dry in the colander until you are ready for them.

Cook bacon on a rack over a deep pan in the oven for about 20 to 25 minutes until the bacon is well done. Let it cool, then crumble or tear the bacon.

In a large skillet, pour 2 to 3 tablespoons of bacon grease, add the leeks and saute for about 10 minutes until the leeks are almost tender.

Reduce the oven temperature to 350 degrees F.

Spread the leeks into the bottom of a medium baking dish or a deep dish pie plate. Layer with tomato slices and half the mozzarella cheese. Top with the crushed tortilla mixture, the rest of the cheese and drizzle with melted butter.

Bake 25 to 30 minutes in the preheated oven, or until golden brown.

Makes 4 to 6 servings.

Nutrition Info (4 servings) Calories 116.8 Net Carbs 7.3 g Protein 6.9 g
(6 servings) Calories 77.8 Net Carbs 4.8 g Protein 4.6 g

Posted on  3/1/2013