This is a perfect soup for a cold day, or even if you are just needing a little comfort food. This is a recipe I’ve been using for a while which turns out really well I think because of the sweetness of the apples. Feel free to leave them out if it’s not your thing, but don’t be afraid to try it!
Potato Leek Soup INGREDIENTS
500 g / 1.1 lb potatoes
2 leek stalks
1 onion diced
2 apples (can be omitted)
1 dl / 100 ml / 3.4 fl oz olive oil
1 litre / 2.1 pints of water
METHOD Peel and dice potatoes finely. Clean the leeks and slice one of them roughly, the other finely. Shred the apples, roughly. Saute the potatoes and the roughly cut leek, with salt and pepper. Add the apples. Turn and add water. Let it boil until the potatoes are tender and blend the soup while adding olive oil (add, if you like, a splash of white wine). Sprinkle with the finely sliced leek and serve…
today i ask what did you eat for breakfast? cereal toast oatmeal candy bar (you know who you are) ok here are a few steps i have put on my husband as he is a snacker and he is likes the fatten things that are quick and easy.
today he is having cottage cheese and peaches i choose this item because he hates yogurt and needs the probitics that it has for his tummy…. **giggle** he will love me sharing this with you. you can buy them individual packages and the peaches came in a little 50 caleries can so he got a serving of dairy and fruit both of which are items he likes
now for his snack pack yes he has a snack, i packed him a natures own bar with dark chocolate and nuts all of which may be fattening but they also have health benifits for his heart. & a granola chocolate chip bar (got to let him have a little junk right?)
for lunch he is having a ham & cheese sandwich with miraclewhip on wheat bread yup… wheat. but he is not a big fan of the wheat bread so i use the lighter color wheat breads as they have a similar texture to white bread.
stay tuned and lets see what i feed him tomorrow. today his weight is 224 lbs… (shhhhh he will kill for that one also … *giggle)
Rinse and drain the chicken. If you are starting with a frozen chicken, be certain it is completely thawed. Preheat the oven to 350°F. Quarter and core the apple. Peel and quarter onion. Slice celery into 2-3” pieces.
Add about 2 Tbsps. of olive oil to the cavity of the bird. Stuff bird with apple, celery, onion, and Rosemary. Rub the outside of the bird with olive oil. Sprinkle bird with salt and freshly ground pepper, and rub them into the skin.
Place chicken in a baking dish with 2” sides. Bake approximately 1 1/2 hours or until a meat thermometer reads 180°F when pushed into the thigh. Remove the chicken from the oven and allow to rest for approximately 20 minutes before carving. The rest period allows the juices to redistribute and results in more tender meat.
1 pound French beans, blanched for 8 minutes and rinsed under cold water
2 dozen small black olives
2 cups herb dressing, made with finely chopped parsley
Brush tuna steaks with olive oil and season with sea salt and pepper. Using a heavy skillet, cook rapidly, two at a time, for about 4 minutes per side. Set aside. Divide salad greens between 6 large plates. Garnish with tomatoes, potatoes, beans and olives. Place steaks on top of greens and pour over dressing. This is delicious with sourdough bread or pizza toasts.
Rinse the filets and pat dry. Sprinkle filets with salt and lime juice. Place in a lightly greased skillet. Sprinkle the filets with the parsley, tarragon and garlic. Add the wine and simmer for 12 to 15 minutes until the fish flake easily and look milky white, but not transparent. Add the grapes the last 5 minutes. Remove the fish from the heat and keep warm on a platter. In the original skillet, melt the butter with the remaining juices and blend in the flour until smooth. Add the orange juice and cook, stirring until the mixture thickens. Add more wine to adjust the consistency. Pour this sauce over the filets.
2 pounds chicken breast cut into strips, about 1/4 to 1/2 inch thick
6 Tbsps extra virgin olive oil
1/2 cup lemon or lime juice
1/4 cup pineapple juice (optional)
4 garlic cloves, peeled and mashed
1/2 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. dried thyme
1 red pepper, seeded and cut into julienne strips
1 green pepper, seeded and cut into julienne strips
2 medium onions, thinly sliced
Extra virgin olive oil
12 sprouted whole wheat tortillas
Crème fraiche or sour cream for garnish
Chismole for garnish
Guacamole for garnish
Make a mixture of oil, lemon or lime juice, pineapple juice and spices and mix well with the meat. Marinate for several hours. Remove with a slotted spoon to paper towels and pat dry. Using a heavy skillet, sauté the meat, a batch at a time, in olive oil, transferring to a heated platter and keeping warm in the oven. Meanwhile, mix vegetables in marinade. Sauté vegetables in batches in olive oil and strew over meat. Heat tortillas briefly in a heavy cast iron skillet and brush with melted butter. Serve meat mixture with tortillas and garnishes.