Search Results for "leeks"
Recipe Results 1 of 2 pages
Pea Sauce with Chives
Pea Sauce with Chives This sauce is perfect with salmon, sea scallops or chicken. Delicious when tossed with pasta as shown. Ingredients: 1 cup diced leeks (white and some pale green parts) 1 Tbsp. butter or olive oil 3 tsp. chicken bouillon dissolved in 1cup hot water 1 10-oz. package frozen peas 2 Tbsp. chopped
Pumpkin and Shrimp Bisque
Pumpkin and Shrimp Bisque Ingredients: 1 lb. peeled and deveined raw medium shrimp, fresh 2 Tbsp. extra-virgin olive oil 1 cup sliced celery 1 cup trimmed, halved, and sliced leeks ½ cup dry white wine 2 Tbsp. chopped fresh thyme 3 cups chicken broth 1 15 oz. can pumpkin ¾ cup heavy cream ½ tsp.
Leek and Potato Frittata
Leek and Potato Frittata Ingredients: 1 tsp olive oil 2 cups sliced leeks 10 oz fresh spinach 2 cups frozen red potatoes thawed and chopped 1/3 cue milk 4 egg whites 4 eggs 1 tbsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 2 tbsp dry bread crumbs 1/2 cup shredded mozzarella cheese Directions: Preheat
Traditional Irish Stew
Traditional Irish Stew Ingredients: 2 Tbsp. vegetable oil, divided 1 pound lamb cutlets or mutton (bones removed,cut into 2-inch chunks), divided 2 pounds potatoes (peeled and cut into quarters), divided 1 cup roughly chopped carrots, divided 1 cup roughly chopped onion, divided 1 cup finely sliced leeks, cleaned and divided 2 Tbsp. all-purpose flour 3
Broccoli, Bean and Leek Soup
Broccoli, Bean and Leek Soup Ingredients: 2 tsp. extra virgin olive oil 2 cup sweet onion, diced small 2 tsp. fresh garlic, minced 1 cup leeks, white part only, medium dice (about 1 leek) 5 cups vegetable stock 1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed 1 lb broccoli florets 1
Carrot Ginger Soup
Carrot Ginger Soup Ingredients: 1 tsp. fresh ginger peeled and grated ½ cup leeks, ¼-inch slice 1 tbsp. canola oil 1 quart vegetable stock 1 tbsp. plus 1 tsp. soy sauce 1 tsp. salt ¼ tsp. ground black pepper 2 ½ cups carrots, large dice 1 cup celery, large dice 1 tbsp. orange juice Directions:
Chicken and Escarole Soup with Lemon
Chicken and Escarole Soup with Lemon Ingredients: 2 tablespoons extra virgin olive oil 2 leeks (white and light green parts), sliced into ¼-inch thick half moons 3 carrots, cut into ½-inch pieces 2 ribs celery, cut into ½-inch pieces 2 cloves garlic, chopped 14.5-ounce can diced tomatoes ¾ teaspoon kosher salt ¼ teaspoon freshly ground
Broccoli Sausage Frittata
Broccoli Sausage Frittata Ingredients: 6 ounces broccoli florets 2 precooked Italian sausage links 1 small leek 1 tablespoon unsalted butter 8 large eggs 1 tablespoon chopped fresh oregano or parsley leaves ¼ teaspoon freshly ground black pepper 1 avocado, peeled, pitted and diced Directions: Preheat the oven to 400°F. Fill a 4- to 5-quart pot
Meyer Lemon Risotto
Meyer Lemon Risotto Roasted Vegetables Ingredients: 1/2 small head Romanesco broccoli broken into florets 1 fennel bulb cut crosswise into ½ inch thick pieces 1/2 Meyer lemon, zested and freshly squeezed for juice extra virgin oil salt fresh ground pepper Risotto Ingredients: 1 quart chicken or vegetable stock 4 tablespoons unsalted butter 1 leek washed
Leek and Mushroom Orzo
Leek and Mushroom Orzo Yield: 4 cups Prep time: 15 minutes Cooking time: 30 minutes Total time:45 minutes Ingredients: 2 cups ramps or leeks, chopped 1 Tablespoon oil 2 cups mushrooms, sliced 1 cup dry orzo (rice shaped pasta) 2 cups chicken or vegetable broth 1 1⁄2 cups tomato, chopped 3 Tablespoons light cream cheese
