Cheddar Jack Potato Leek Soup

Do you want to hear a funny story. Well I'm going to tell you one anyway. :) Being that this is soup week, I had all my posts ready to go for each day this week ahead of schedule. But yesterday, when I went to check on the post to make sure I didn't want to add anything to it, the post wasn't there! A BLOGGERS NIGHTMARE! Well at least it was for me because once I type it here on the blog from my scrap pieces of paper I carry around the house with me, I throw it out. Gone! Now some of you will say, "Why didn't you back up your computer?". And well I did as a matter of fact, two days ago before I added the recipe for Creamy Ham & Potato Soup using the ham bone. It was good too. I'll have to try to replicate that one again next time I make a ham (hopefully it won't be another 2 years!).  In any event, today instead of the ham and potato soup, I give you Cheddar Jack Potato Leek Soup. 

Roasted Sweet Potatoes with Leeks & Sage

I'm always looking for new potato recipes and I try to change it up a little bit each time for variety. Gab isn't really fond of sweet potatoes though the rest of us love them. I've tried SEVERAL ways to get her to eat them, and she'll try them, but she's not crazy about them. At least she's now trying new things, that's all I can ask for! 

I really enjoyed these potatoes and since the #1 searched for word here on the blog is "leeks", I wanted to use them in this recipe too. I love the subtle oniony flavor that leeks bring to a dish and sweet potatoes and sage just go hand in hand in my opinion. These were delicious and as you can see, very easy to prepare. Just be sure to wash the leeks well so as to remove all of the grit that is commonly found between the stalks. 

 Roasted Sweet Potatoes with Leeks & Sage
3 Medium Sweet Potatoes
1 tbsp. Fresh Sage, chopped
1 c. Leeks, white part only, chopped
1/4 c. Extra Virgin Olive Oil
Kosher Salt and Pepper, to taste

Directions:
1. Peel the potatoes, rinse under cold water; then cut into 2-3" chunks. 
2. Cut the tops off of the leeks, cut in half lengthwise then rinse well under cold water to remove any dirt; then chop. 
3. Add the potatoes, leeks, sage, oil and salt and pepper to a bowl and mix well to coat the potatoes. 
4. Place the potatoes on a baking sheet and bake for approximately 30-35 minutes; turning once, until the potatoes have softened and browned. Serves 4. 


*Nutritional Information per Serving: Calories 220, Carbs 23.2g, Fat 14.2g, Protein 1.9g, Fiber 3.2g

Enjoy!

Basil, Leek & Asiago Cheese Risotto

Here is a simple, flavorful risotto using fresh basil, leeks and Asiago cheese. This makes a wonderful side dish to any meal. 

Basil, Leek & Asiago Cheese Risotto

1 + 1 tbsp. Butter

1 c. Arborio Rice

1/4 c. Leeks, chopped

2 tbsp. Fresh Basil, chopped

3 c. Low-Sodium Chicken Broth

1 c. Water

1/2 c. Asiago Cheese, shredded

Melt butter in a large, nonstick frying pan and add add the rice, leeks, basil and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add in the cheese and remaining 1 tbsp. butter. Stir until well 

blended and the butter has melted. Serves 6. 

Points+=5

Leeks have many health benefits too! Here is some information about leeks you may not have known from Nutrition and You.

Health benefits of Leeks

• Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
• Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber. 
• Though leeks contain proportionately less thio-sulfinites than that in garlic, they still possess significant amounts of these anti-oxidants such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. These compounds convert to allicin by enzymatic reaction when the stalk disturbed (crushing, cutting etc).
• Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductaseenzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
• Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels which, helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
• Leeks are great source of minerals and vitamins that are essential for optimum health.  Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
• In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
• Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.

Selection and storage

Leeks are at their best during spring season. However, they can be available fresh year around in some super markets. While buying, choose fresh organic leeks, as they are rich in flavor and in nutrition. Look for uniform, long, firm, white stalks with healthy root bulb as it signals of fresh farm produce.

Avoid stems with withered, yellow discolor tops.

Once at home, wrap in paper towel and place inside the refrigerator. They keep well for up to a week to 10 days.

Preparation and serving methods   

Leeks impart a mellow, sweet oniony flavor to the dishes they added to. They give less pungency than garlic or onions. Although used sparingly outside the European continent, their delicate stems have recently found favor among oriental, and Mediterranean recipes. 

The outer layers generally peeled by hand. You may want to cut them into rings, slice lengthwise or in squares using knife depending up on recipes.

To prepare, remove the thick green tops. Similarly, cut away lower root end. Swish in a large bowl of water to shake out all grit, sand, and soil. Transfer to a colander to drain. Mop dry using paper towel.

Enjoy! 

Roasted Chick Pea & Leek Hummus

For New Year's Eve,  I wanted to make several different types of food, hot and cold, to leave on tables in different rooms of my home for the party I was hosting. It was very informal. Just good friends, food and drink. No sit down dinner and only appetizer-type foods. One of the things I made was this Roasted Chick Pea & Leek Hummus with Homemade Pita Chips. It really was quite easy (you just have to watch those little chick peas don't pop right off the tray while in the oven!). This hummus was simple yet had a nice, mild flavor. 

Roasted Chick Pea & Leek Hummus
2-15oz. Cans Garbanzo Beans (Chick Peas)
1 c. Leeks, chopped
2 tbsp. Fresh Rosemary, chopped
4 Cloves Garlic, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
2 tbsp. Extra Virgin Olive Oil
1/2 c. Water


Mix all ingredients except the water together in a bowl until well coated. Place on a baking sheet and bake at 425 degrees for 10-15 minutes or until the chick peas turn slightly brown. Add mixture to your food processor. Add the water and pulse until it forms a paste-like consistency. Chill until ready for use. Serve with pita chips. Makes 2 cups. 


Points+=5pts. per 1/4 cup

Whole Wheat Pita Chips
1 Package 6" Pitas
1/4 c. Extra Virgin Olive Oil
1 tsp Garlic Powder
1 Tbsp. Pecorino Romano Cheese
1 tsp. Kosher Salt
1 tsp. Fresh Ground Pepper

In a small bowl, mix the oil, garlic powder, cheese, salt and pepper until well blended. Brush the oil mixture onto each one of the pita's. Cut each pita into 8 wedges and bake at 350°F for 5-10 minutes or until lightly browned. Let cool. Makes 48 chips. 


Points+=2pts. per 4 chips


Enjoy!

Rosemary Semolina Boule Bread

Rosemary Semolina Boule Bread
Ingredients

• 5 c. Bread Flour
• 2 c. Stone Ground Yellow Cornmeal
• 1 Package Active Dry Yeast
• 1 tbsp. Sea Salt
• 1 tbsp. Fresh Rosemary
• 2 1/2 c. Warm Water
• 1/4 c. Cornmeal

Directions 

1. Add flour, cornmeal, yeast, salt and rosemary to a 14 cup food processor. 
2. Pulse until all ingredients have been blended then gradually pour the water in from the top of the machine, with the machine still running. 
3. When the dough starts to attach itself to the blade in a sticky, smooth ball, let it go for another minute then stop the machine. 
4. Carefully remove the dough and place into a floured bowl. 
5. Coat all sides of the ball with the flour, cover with a clean dishcloth and let it sit for 2 hours; allowing the dough to rise. 
6. Cut the dough into four equal pieces and shape them into smaller balls; try not to handle the dough too much you want to keep some air in the bread. 
7. Let rest 15 minutes and preheat your oven to 450°F. 
8. Sprinkle a baking sheet with the cornmeal and add another baking sheet under the top pan (this will prevent the bread from burning on the bottom before it is fully cooked). 
9. Place your loaves on the pan and make 2 cuts into the top of each loaf. 
10. Bake for 25 minutes until the top of the bread is golden brown; spraying the tops of the bread with water twice during cooking time (this will help make for a crunchy crust). 

Enjoy!