What's For Dinner?

Potato Leek Soup with Dill

3 large leeks, rinsed and chopped
3 fist sized russet or yukon gold potatoes, peeled and chopped
2 sprigs of fresh dill
2 cloves garlic, minced
1 quart chicken stock
1-2 Tbsp. olive oil
1 bay leaf
salt and pepper to taste

Cut the leeks length-wize and then across to form 1 inch pieces. Use mostly the white part of the leek. Put the cut pieces in a large bowl or two of water to clean out any dirt. Agitate the water with your hand to release any dirt. Let sit for 15 minutes and then carefully lift the leeks out of the water and place in a collander. Dirt should be at bottom of bowl.

Peel the potatoes and cut  into 1 inch chunks. Mince the garlic.

Place a large skillet over medium heat.  Dry off the leeks as best you can. I usually place them in a clean kitchen towel and squeeze out the excess water. Add the leeks to the hot pan and let cook down for about 10 minutes. Stir frequently and add some salt and pepper. Add the potatoes and the garlic and let cook for another 10 minutes stirring from time to time. Add the stock, bay leaf, and one dill sprig. Bring this to a boil and then turn heat to low and simmer for 30-40 minutes. Test potatoes to see if soft and if so, turn off the heat and let sit for 15 minutes uncovered. Remove the bay leaf and then puree the soup in a blender or food processor. Add back to the pot and season with salt and pepper to taste. Garnish with the remaining dill(minced).

I don't use exact measurements for this soup and it doesn't matter. It's very forgiving. Sometimes you may need a little extra stock if consisitency is too thick. Or you can add a bit ot water. This soup is wonderful in the fall and winter. The dill goes very well with the leeks. Enjoy. 

Spicy Sausage Stew w/ White Beans & Greens

2 Tbs. extra virgin olive oil
1 medium onion, chopped
3/4 lb. spicy Italian sausage(chicken, turkey, or pork)
2-3 cloves garlic, minced
1 15oz. can of cannellini beans,  drained and rinsed
1 bunch of greens(spinach, kale, collards, or chard)
3-4 cups low salt chicken broth
1/4 cup Parmigiano-Reggiano cheese
salt and pepper to taste

Remove the greens from the stems and soak in a large bowl of water so that any dirt or sand sinks to the bottom of the bowl. Some greens may need a second soaking if they are very dirty. Remove greens to a collander and let drain. You may want to use more than 1 bunch of greens since they cook down. It depends which type of green is used. Collard greens are show in the above picture.

Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5-8 minutes until softened.  Remove the sausage from the casing(if possible) and form little meatballs. If not possible, simply chop the sausage into 1 inch chunks. Add the sausage to the skillet and brown all sides. Stir frequently(4 minutes). Add the garlic and continue cooking for another minute. Add the greens. They will be bulky at first but they will cook down quickly. I usually add a little of the chicken stock and then put a lid on the skillet to move this process along.  Continue to stir frequently. When they have cooked down by half, add the beans and the remainder of the stock. This will help continue the cooking of the greens.  The amount of stock can vary depending on how thick you want the stew and what type of greens you use. It's not an exact science. Let the stew simmer for 15 minutes  and then add salt and pepper to taste. Serve with the cheese and crusty bread.  Serves 3-4.

This is another great weeknight meal. It's easy and tasty. It also has everything in one pot so you don't dirty a lot of pots and pans.

Here are some good Crock Pot Recipes.

Curried Lentil Soup

1 clove garlic
1 inch piece fresh ginger
1/2 small bulb fennel, cored and cut into chunks or 1 celery stalk
1 small carrot, peeled and cut into chunks
1 small parsnip, peeled and chunked
1 large shallot, cut in half
3 Tbs. butter or olive oil
2 tsp. curry powder
1 cup brown lentils, picked over and rinsed.
1 qt. homemade or low salt chicken broth
1 tsp kosher salt
1/4 tsp black pepper, freshly ground

This is a great tasting soup that is both easy to make and healthy. It even tastes better on day 2 since the curry flavor develops more.

Put garlic, ginger, fennel(or celery), carrot, parsnip and shallot in a food processor and pulse into minced.  Put about 2 Tbs. of butter or olive oil in soup pot and heat for a minute or two. Add the minced vegetables and cook until softened for about 5 minutes. Add the curry powder and cook for about a minute more. Stir frequently and add more oil if necessary. Add the lentils and the broth. Bring to a boil and then simmer(turn down heat) with lid on for about 45 minutes. Add salt and pepper and cilantro(small handful) if desired. Pulse about half of the soup in the food processor and then add it back to the pot. 

Serve with bread and a salad.  Great weeknight meal.  Here are more good indian recipes.