Leeks are super yummy! If they ever go on sale (rarely) I always buy them. I love potato leek soup. I will definitely grow them when I get a garden.
They taste like a cross between a white onion and mild garlic. Sort of.
The biggest thing with leeks is, they grow in layers so sand is enclosed inside of them. You have to wash'em good. I learned the French way to get the sand out, and the easy way. The easy way is to split the white part down the middle, from tip to root, and then pop loose the layers and run water over them, put them back together and cut as usual. It's much easier than the cut-in-rings-and-douse-in-3-changes-of-water method.
current weight: 303.0
Fitness Minutes: (7,246) Posts: 725 9/21/11 8:58 A
I went to the Lydig Center here in town yesterday and picked up a few new cookbooks. I havent tried any of the recipes yet but here is one that I thought sounded really yummy. But I do have a question. Anyone know what a Leek tastes like? I have never cooked with one before and was wondering if it was similar to green onions only bigger..
Cream of Leek and Potato Soup
1/2 cup all-purpose flour 4 cups chicken broth or stock 4 Lg. potatoes, peeled and diced 4 leeks, white part only, chopped 2 stalks celery, diced 2 cloves garlic, finely chopped 1 Tablespoon finely chopped fressh parsley salt to taste Cayenne pepper to taste 1 can evaporated milk 1/2 cup sour cream 1 cup shredded sharp cheddar cheese 1-2 Tablespoons finely chopped fresh chives, to garnish (optional)
Place the flour in a small bowl and gradually stir in about 1 cup of broth until smooth.
combine the potatoes, leeks, celery, garlic, parsely, salt, and cayenne n a slow cooker. Pour in the broth and flour mixture and the remaining 2 cups of the broth. Stir gently to mix.
Cover and cook on low until the the vegetables are very tender, 7-9 hours.
Stir in the evaporated milk, sour cream, and cheese and cook for 1 hour more.
Serve hot, garnished with the chives, if desired.
Serves 4-6 Prep: 15 min. Cooking: 8- 10 hours
Edited by: MORETHENAMOM39 at: 9/21/2011 (09:02)
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i went to the farmers market and got cauliflower and garlic. made cauliflower soup, with garlic, onion, mild jalapeño, chicken broth and cream of chicken skim milk, velveeta and ham. put it all in the crockpot. started out sweating garlic, onion and jalapeño. quarter cup onion, small jalapeño and a small bulb garlic. chop cauliflower of medium head put in add broth to top of cauliflower. cook on low 2 hrs. then add cream of chicken and skim milk size of can. cook until cauliflower is tender but firm. then add 1/2 cup of cooked ham until warm then add 1/4 cup velveeta until melted. 1 cup is hearty meal with salad. 1/8 teaspoon cumin and 1 tablespoon of celery flakes when you put in cauliflower. also pepper to taste.
13 lbs. in 13 weeks/start 9/25/2012
current weight: 160.2
Posts: 15,034 4/4/11 5:15 P
Got this in email today from About.com's emailed crock pot recipe service:
Chunky Turkey Chili
Use ground beef in place of the turkey, or add a small amount of beef bouillon granules if you'd like a beefy flavor.
1 pound ground turkey 1/2 cup coarsely chopped onion 2 cans (14.5 ounces each) diced tomatoes with juice 1 can (16 ounces) pinto beans, drained, rinsed 1/2 cup salsa, your favorite 2 teaspoons chili powder 1 1/2 teaspoons ground cumin salt and pepper to taste 1/2 cup shredded Cheddar or Mexican blend cheese sour cream 1 to 2 tablespoons sliced black olives
In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices. Serves 4.
current weight: 303.0
Posts: 2,124 3/29/11 12:55 P
No Hurry Vegetable Curry
Woman's Day Version: http://www.womansday.com/layout/set/print/Recipes/No-Hurry-Vegetable-Curry
My Version: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1564803
I'm not a huge fan of how it came out - maybe the lack of potatoes... Needed more heat and it got pretty squishy. But with 5-6 servings... i'll be enjoying it all week!
Denver, CO (MST) What good shall i do today! Eat with purpose!
current weight: 146.2
Fitness Minutes: (2,827) Posts: 572 3/26/11 2:05 P
Sausage, Lentil,and Escarole Stew.
1 Tablespoon olive oil 1 pound of Kielbasa , cut into 1/3 inch slices I use turkey sausage link when can find
1 garlic glove minced [ 1/2 teaspoon ] 1 teaspoon fennel seeds 1 small red onion diced [ 1/2 cup ] 4 cups water or lower sodium chicken broth 1 cup dried lentils [ 6 oz ] rinsed and picked over 1/2 teaspoon pepper 1 large head of escarole trimmed and coarsely chopped [ 8 cups ] 2 tablespoon chopped freash parsley.
1.- Heat oil in a large saucepan over medium high heat. Add kielbasa and cook, turning occasionally,untill well browned,about 10 min's. 2. - Add garlic, caraway and fennel to saucepan. Cook, stiring, until fragrant, about 30 seconds,Add onion and cook until tender,about 5 min's. Add water or broth then add lentils,pepper. Reduced heat to medium low and simmer until lentils are tender , 40 to 45 min's 3. - Add escarole, stiring until it wilts. Serve, sprinkled with parsley. NOTE: I use spinach in stead of escarole cause sometimes can't find escarole so spinach did just as well. Enjoy Calories: 232 per serving
Fitness Minutes: (64,026) Posts: 12,390 3/18/11 7:02 P
White Chicken Chili
Prep Time: 10 Minutes Cook Time: 20 Minutes
Ready In: 30 Minutes
A delicious white bean chili. Substitute mild green chilies for the jalapenos if you less heat. Use more chicken and cheese as desired.
1 tablespoon vegetable oil 2 onions, chopped 6 cloves garlic, minced 2 seeded and diced jalapeno peppers 1 (4 ounce) can chopped green chilie peppers 2 teaspoons ground cumin 1 teaspoon dried oregano ½ teaspoon Smoked Paprika 4 cups chicken stock 2-3 pounds skinless chicken thighs, cut into bite sized pieces 1 pound Dried Navy Beans, soaked 1 cup shredded Monterey Jack cheese
Heat the oil in a large saucepan over medium-low heat, and cut up chicken into small bite sized pieces. Saute until golden brown and add to crock-pot. Add the onion, and cook the onion until tender. Mix in the garlic, jalapeno, green chili peppers, cumin, oregano and spices, and cook until tender, about 3-5 minutes. Add all to crockpot. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Cook on low setting for 8 hours.
Ladle into bowls. Top with cheese and serve. Slowly stir in the cheese until melted. Serve warm.
Note: I used 2 seeded and de-veined red jalapenos, but green would have been fine. If you prefer your food spicier, leave in veins and just seed them. Also added ½ t smoked paprika instead of cayenne. I used 1 can of the green chilies, but you could use 2. We like some spice in our foods, but we don't like it so overpowering that the heat takes over the flavor. I also added 1 t Ancho Chili Powder. I used 1 pound dried Navy Beans which I soaked overnight in cold water. If you prefer canned, use 4 cans drained, and rinsed.
Thanks Vista! I looked this up and found a bunch of recipes, including DELILAH2382's, so we can all reference them - you can put different things in them, like kale, corn, sausage, etc. so I'll put a link here that includes all the variations.
These recipes would be GREAT for the Pantry Challenge!
Acadian (Cajun) Chicken Fricot (Stew) with Dumplings
African Peanut Sweet Potato Stew
Low Sodium Vegetable Beef Stew
current weight: 303.0
Posts: 15,034 3/5/11 9:03 P
Yum this looks so good! Cinnamon and cloves are good for insulin resistant and diabetic people.
current weight: 303.0
Fitness Minutes: (64,026) Posts: 12,390 3/2/11 11:33 A
Spiced Beef Stew Source: The Italian Slow Cooker by Michele Scicolone
Tired of the same old beef stew? This version has a touch of cinnamon, cloves, and nutmeg, giving it a subtly different flavor. Serve with mashed potatoes, buttered polenta, or potato gnocchi.
1 T butter, unsalted 1 T olive oil 3 pounds beef chuck, boneless cut into 2 inch pieces Salt and freshly ground pepper, to taste 2 medium onions, chopped 1 cup dry red wine 1 cup low sodium beef broth 3 T tomato paste 2 T all purpose flour 1/8 t ground cinnamon 1/8 t ground cloves 1/8 teaspoon freshly grated nutme
In large heavy skillet over medium high heat, melt the butter and the oil. Pat the meat dry and add only as many pieces to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides.
Transfer the meat to the slow cooker and brown the remaining meat. Sprinkle it with salt and pepper.
Reduce heat to medium, add the onions to the pan, and cook stirring often, until tender, and lightly browned. Add the wine and stir well, scraping the bottom of the pan. Bring liquid to a simmer and cook for 1 minute. Pour the mixture into the slow cooker.
Stir together the broth and tomato paste. Add the flour and the spices, and stir until completely smooth and blended. Pour mixture into slow cooker.
Cover and cook on low for 6 hours or until meat is very tender. Serve hot.
Note: "T"= Tablespoon; "t"- teaspoon
Review: My husband rated this a star meal. I thought it was also excellent. The beef was a deep mahogany color, nicely caramelized, fork tender, and the sauce was wonderfully rich and very flavorful. I served it with steamed potatoes and steamed baby carrots, as time was of the essence to get dinner on the table tonight. I commented that I was going to serve the leftovers with egg noodles. Dumplings would have been wonderful with this also. The house smelled heavenly all day as this simmered in the crock pot.
Perhaps some of these aren't crockpot, but you could change that, right?
Curried Pumpkin Soup Broccoli and Cheese Soup Joe's Tomato Vegetable Soup Spicy Chicken Soup Black Bean and Ham Soup Creamy Chicken Veggie Wild Rice Soup Spicy Taco Soup Mom's French Onion Soup Roasted Squash Soup Vegetarian Flavourful Split Pea Soup The "I need to eat more veggies" Soup Mexican Corn Soup
1-1/4 lbs. boneless skinless chicken breast 2 (15 oz.) cans navy beans 1 (15 oz.) can white corn 1 envelope taco seasoning 1 (4.5 oz.) can chopped green chilies 1 can cream of celery soup 1 (14 oz.) can chicken broth 1/2 c. sour cream chopped green onion (optional) Montery Jack cheese (optional, but I'd suggest it)
Place chicken in a 4 quart slow cooker.
Top with beans and corn.
In a medium bowl, combine taco seasoning, chilies, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken., then stir in the sour cream.
Serve topped with green onions and montery jack cheese, if desired.
All your recipes look so good and I can't wait to try a lot of them, the taco soup and cheesy soup sound really good!
My grandmother started walking five miles a day when she was sixty. She's ninety-three today and we don't know where the hell she is. ~Ellen DeGeneres
It was funny because the day before I found it on a recipe site I frequent and the cook was saying it was the best chili recipe ever. The only difference between the two recipes was draining the beans. I took that into account and the notes at allrecipes. I added a partial package of ranch dressing because I had it to use up. I also added a second package of taco seasoning because I did not have chili beans like I thought I did. I drained and rinsed my beans and used frozen corn. In place of that liquid I just drained the cans into a measuring cup and then added that amount of water plus some to account for the corn liquid. I liked the recipe. It is definitely a thick soup that can be thinned out with extra water or broth to make it go further. We topped it with chopped avocado, cheese, sour cream, and tortilla chips. DH thought there was too much going on and he wasn't that excited about the recipe but I liked it. I used low sodium taco seasoning, no salt added tomatoes, I drained/rinsed the beans and replaced liquid with water, used frozen instead of canned corn, all in the attempt to reduce the sodium in the recipe. It didn't taste salty at all to me so that was good and I didn't feel that it needed any extra seasoning in the end.
current weight: 242.1
Posts: 301 2/9/11 10:54 A
The Cheesy Potato Soup sounds good.
current weight: 225.5
Posts: 6,199 2/4/11 3:16 P
Lentil Sausage Soup
1 c. dry lentils, rinsed and drained 1/2 lb. bulk sausage, browned (I have used turkey sausage as well and link sausage just opened up) 1 c. sliced carrots 2 stalks celery, sliced 1/2 bell pepper, diced 1 med. onion, chopped 2 cloves garlic, minced 6 c. chicken stock or vegetable stock (or 1 qt. plus 2 c. water) 1 1/2 tsp. salt 1/2 tsp. rosemary 1/2 tps. dried sage ( I have omitted this in the past with still good results) 1/2 tsp. chili powder 1/4 tsp. pepper (I have also used lemon pepper mrs dash) 1/8 tsp. cayenne pepper Combine all ingredients in slow cooker. Cook on low for 6-8 hours until lentils and veggies are tender to your taste
I made a SparkRecipe for Cheesy Potato Soup. It was really good though I would recommend using regular potatoes instead of frozen potatoes like the recipe recommends. I also used Turkey Bacon instead of Bacon bits. It turned out really good, so much so, my 17 year old son had 2 big bowls & was happy that we had leftovers.
Ingredients 2 pounds beef stew meat...cut into 1 inch cubes, 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1 clove garlic.. minced, 1 bay leaf, 1 teaspoon paprika, 1 teaspoon Worcestershire sauce, 1 onion, chopped, 1 1/2 cups beef broth, 3 potatoes, diced, 4 carrots, sliced, 1 stalk celery, chopped. Directions Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Fitness Minutes: (12,241) Posts: 445 1/21/11 3:57 P
Made Crockpot Chicken Enchilada Chili yesterday. It's a favorite of our family. I put the recipe on SP recipe site and you can also find it and a bunch of other great crockpot recipes on http://crockpot365.blogspot.com/.
current weight: 156.4
Posts: 15,034 1/20/11 10:35 P
Yep, soup! You can make it as thick or thin as your personal tastes dictate (use less water for thicker). I like mine lower cal i.e. on the soupy side of things, with extra veggies. More traditional would be to have it thicker with less veggies, maybe a cup of each would be ALOT for traditional. It turned out good. It's always better the second day.
current weight: 303.0
Posts: 6,376 1/20/11 10:11 P
Carol, is this split pea with ham soup? I'm thinking it probably is. I love pea soup and I'm looking forward to making this, following your recipe. Thanks!! love, Darlene
Posts: 15,034 1/20/11 4:29 P
Carol's Light Split Pea with Ham
I didn't have broth so I used water + extra veggies.
This does not make traditional, heavy, starchy soup. It's light but very good.
1.5 Cup diced onion 1.5 Cup diced carrot 1.5 Cup diced celery 2 cups dry split peas, picked over and rinsed 2 cups leftover diced ham from the freezer
Place all in 4qt crockpot, add seasonings to taste I used 3 pinches of spicy garlic pepper seasoning, then add water to one inch away from top. Cook on low 8 hours. Taste. Adjust seasoning. Serve with rolls, muffins, or cornbread and a salad.
Sorry no other info avail.
Edited by: CAROLFAITHWALKR at: 1/23/2011 (08:12)
current weight: 303.0
Fitness Minutes: (64,026) Posts: 12,390 1/19/11 8:34 P
I am in the midst of making this Crockpot Chicken Stock. The color is amazing, the texture rich and velvety, and the taste superb. I will only buy store bought Chicken Stock in an absolute pinch! If you do this on a weekend, you will be richly rewarded with lots of wonderful dark, rich, stock to use in your recipes.
Start freezing all of your scraps from vegetables: unions including skin, parsley stems, carrot scrapings, tops, and leftovers, celery bottoms and leaves, very small garlic cloves, etc. Let your imagination be your guide. When you have a large ziplock bag full, roast a chicken, and then use the carcass and any leftover meat, bones, etc, and your veggies. Cover all with water, and you will be amazed! This is a 2 day process, but so well worth it! Once you assemble it in the crockpot, you can forget it for 8 hours. I put mine out in the garage last night. Today brought in removed fat from top (easy this way), heated it slightly to liquid (cool enough to put hands into to fish out chicken meat, and bones; Stained out all rest of solids, and transferred to containers to freeze.
My DIL gave me the idea of freezing all veggie scraps. She makes hers on the stove rather than the crockpot and hers is a 3 day process. This is a little bit easier, but your house will still smell amazing!
Very healthy, too!
Eastern Standard Time
Fitness Minutes: (80,813) Posts: 1,557 1/16/11 4:26 P
Donna's Easy beef stew about 2 cups stew meat cubes..marinade in italian dressing 1 large onion, chopped 1 cup celery, chopped 1 cup carrots, chopped 1 or 2 cups potatoes, cubed optional..parsnips or turnips you can brown stew meat or not combine together in crock pot...add your choice of liquid..1 cup water or broth or soup..a bit of ketchup and seasonings to taste..pepper, salt, parsley, montreal steak spice etc..what ever you like cover and cook on low 6 to 8 hrs...thicken sauce if desired..sometimes I add some soya sauce to darken the gravy...also can add pot barley too
Stephanie speaking: --1 cup cubed firm tofu (I used one-half of that Trader Joe's two-pack.) --2 cups chicken broth --2 cups water --1 package of sliced mushrooms --1 can bamboo shoots --1 can sliced water chestnuts --2 tablespoon soy sauce (La Choy is gluten-free) --1 teaspoon sesame oil --2 tablespoons rice wine vinegar (and some more later) --1/4 teaspoon red pepper flakes (and some more later) --green onion for garnish
The Directions: Combine everything in your slow cooker. I used a 5 quart, and I think it was filled about 2/3 of the way full.
If I did it again, I'd use a 3 or 4 quart. Cook on low for 7-9 hours or high 4-5. I was impatient (have I mentioned that I'm sick?) and cooked it on high for 3 1/2. The mushrooms would have been better if I had waited.
Taste. If you need more of the sour flavor, add more rice wine vinegar. If you need more of the hot flavor, add more red pepper flakes. I like my soup very hot and sour, so I added another 1 tablespoon of the vinegar and another 1/4 teaspoon of the pepper flakes. Garnish with sliced green onion.
The Verdict: I could probably eat this all day long. So I did. My kids really like it--they eat the broth and the tofu and leave the rest. You could easily slip in lots more veggies that you have on hand---carrots, celery, those cute little canned corncobs, etc. Many recipes call for cooked chicken or pork, which would be a great addition if you have some on hand or wanted to meat it up.
Other soup recipes you might like (click on link above): Thai Coconut Moroccan Lentil Jamaican Pumpkin Restaurant Tomato Potato Leek French Onion Soup
Carol speaking, My Modifications: *I was out of & omitted green onion for garnish; *Out of broth (used water; guess I need to batch cook & freeze some chicken broth & veggie stock!, hello); *Subbed frozen leftover poultry for tofu, which I diced medium-small. I don't eat unfermented soy products as they're not healthy; *Added a cup of rehydrated, sliced Shiitake mushrooms *Added white pepper to taste - it's not Hot & Sour w/o white pepper! *Added cornstarch, first in a cup, mixed with cold soup broth, then added the mixture in cup to the soup. *After cooking was finished I added, slowly in a thin stream, a whole beaten egg while slowly stirring clockwise.
I ate this for lunch, then served it at dinner as an appetizer with stir-fry.
3qt is a perfect fit. I recommend 6 hours on low; you can go longer without effecting flavor but ALL the mushrooms will turn black (instead of just the Shiitake being intentionally black). I could not find tree/cloud/wood/ear mushrooms (used Shiitake instead), nor canned tiger lily buds, at my Asian market.
Please post them here and when possible, provide as much info as possible: dynamic links others can click on, size of crockpot, setting, nutrition info including size of servings and number of servings, etc.
Please note there is a bean recipe thread located in General Discussion Forum (at the top of the Team Page). I added a Vegetarian Recipe Thread in the same location (in the General Discussion section).
Edited by: CAROLFAITHWALKR at: 1/17/2011 (23:55)
current weight: 303.0
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