Leek Soup à la Finland

Serve for lunch with a sandwich if you like. 

Leeks (purjosipuli) are a popular kitchen staple best known for lohikeitto, a traditional and creamy Finnish salmon soup.

Purjokeitto (Finnish)

Serves 4

5 organic leeks, peeled and cut into fourths

2 organic potatoes, diced

3 cups (720 ml) organic beef broth

1 organic egg yolk

1/2 cup (120 ml) (dairy-free) cream, milk, or yogurt

chopped chives

yksi 1. In a pot, add the leeks and potatoes with a cup (240 ml) of beef broth.

kaksi 2. Simmer over medium heat for about 30 minutes.

kolme 3. Process in a blender.

neljä 4. Return to the pot and add the rest of the broth. 

viisi 5. Bring to a boil.

kuusi 6. Stir the egg yolk with the cream/milk/yogurt.

seitsemän 7. Pour into the boiling water, stir quickly.

kahdeksan 8. Cook until almost thickened.

yhdeksän 9. Server hot with the chives on top.

Do you like more leek recipes? 

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Georgian Leeks with Walnut Pâté

Clean the leeks (leek: Old English lēac "onion") very well. Separate the leeks and soak in a bowl of cold water for at least 10 minutes. They can be boiled, fried, or eaten raw. Even the ancient Egyptians enjoyed the "onion" flavor of leeks. The ancient Romans preferred them over garlic or onions. In Georgia, people will head into the forest during spring to pick fresh leeks. They have many recipes; this paired with paste sounds interesting and quick to make for a side dish.

პრასი (Georgian)

/prasi/

3 1/2 cups (400 g) sliced organic leeks, green and white parts

3 Tbs. (45 g) organic lightly toasted walnuts, or choice of nut you prefer 

2 Tbs. (30 ml) water

1/4 cup (30 g) organic tahini

1 Tbs. (15 g) chopped coriander, cilantro, and/or parsley

mint leaves

optional: red chili pepper

ერთი /erti / ა 1. Bring water to a boil.

ორი /ori / ბ 2. Add the leeks and boil for 5 minutes.

სამი /sami /  გ 3. Drain, save the water for another dishes (eg. soup or broth).

ოთხი /otkhi / დ 4. Let the leeks cool.

ხუთი /khuti / ე 5. Mix the nuts and tahini with water.

ექვსი /ekvsi / ვ 6. Add the spice(s).

შვიდი /shvidi /  ზ 7. Stir the paste into the leeks.

რვა /rva /  ჱ 8. Optional pinch of chili flakes and garnish with mint leaves.

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Leeks, A Turkish Side Dish

If you have not tried leeks, they are a mild, onion-like taste, eaten raw with a crunchy and firm texture or cooked in many types of recipes. The entire leek is edible as well. 

Bite of history: Drawings of leeks were found on ancient Egyptian walls and were also grown in Mesopotamia, ca 2000 BCE. Even Porrophagus, nickname for Roman Emperor Nero, the "Leek Eater", ate leeks as a stable in ancient Rome diet. It was preferred instead of onions or garlic. 

Pırasalar (Turkish)

Serves 5

olive oil

3 each: organic leeks and carrots, sliced into small rings

3 organic garlic cloves, minced

1 tsp. (2 g) cumin

1/2 tsp. (1 g) each: sweet paprika and cayenne pepper

3 Tbs. (45 g) organic rice

juice and zest of 1 organic lemon

2 cups (480 ml) water

parsley for garnish

optional:

• little red wine vinegar
• grated organic tomatoes
• ground grass-feed beef or lamp
• chopped organic chicken

bir /beer/ 1. Heat 1/4 cup (60 ml) of oil over medium-high heat.

iki /ee-kee/ 2. Sauté the vegetables with the spices, about 6 minutes.

üç /üch/ 3. Add the water, rice, and lemon juice. 

dört /durt/ 4. Bring to a boil, then lower and simmer 15-20 minutes.

beş /besh/ 5. Cool to room temperature.

altı /al-tuh/ 6. Stir in the lemon zest and parsley. Little extra olive oil is good also.

yedi /ye-dee/ 7. Add any optionals ingredients.

Try some other Turkish dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Homemake Vegetable Stock

Homemade is always better, healthy, and not difficult to make, especially if you do not have any organic stock on hand. Use in soups, with rice instead of water, etc.

Selbstgemachte Gemüsebrühe (German)

Makes 6 cups (1440 ml)

each organic diced: 

• onion(s)
• green onions
• leek
• carrots
• celery stalks
• mushrooms
• garlic clove(s)
• any other vegetables you like

8-9 cups (1920-2160 ml) water

2 bay leaves

1 tsp. (2 g) each: parsley, caraway seeds, thyme, rosemary, (some) nutmeg

some dried tomatoes 

eins 1. Add vegetables and 1/2 cup (120 ml) water to a pot over low heat.

zwei 2. Simmer about 15 minutes.

drie 3. Add the remains water, bay leaves, spices, and dried tomatoes.

vier 4. Bring to a boil.

fünf 5. Reduce to low and cook, uncovered, about an hour.

sechs  6. Pour the stock though a sieve. Push as much liquid as possible.

sieben 7. Use the discarded vegetables in a soup or a sauce, puréed or not.

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Black Bean Soup

Black beans have antioxidants, fiber, protein, and carbohydrates which equal a nutritionally powerful food. It ranks #5 healthiest beans, behind: chickpeas (garbañzo), lentils, peas, and kidney beans.

Caldinho de feijão (Portuguese)

Serve 2

• 2 Tbs. (30 ml) olive oil
• 1 chopped organic each: onion, garlic, carrot, celery, and leek (trimmed)
• red chile to taste
• 1 Tbs. (15 ml) organic tomato paste
• 1 can (14 ounce/400 g) organic drained black beans
• 1 cup (240 ml) organic vegetable broth
• a sprig of thyme or some dry thyme
• black pepper to taste
• parsley 
• organic (dairy-free) yogurt
• 
  
• um 1.  Heat the oil in a pan and add the vegetables.
• dois 2. Cook over medium-low heat, stir, about 10 minutes.
• três 3. Stir in the tomato paste and cook a few minutes.
• quatro 4. Add the beans, broth, thyme and hot water to cover.
• cinco 5. Bring to a simmer and cook 1-15 minutes.
• seis 6. Transfer to a blender. Add a little water if it is too thick.
• sete 7.  Serve warm with chopped parsley and yogurt.

Bom apetite!

• 
  

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Japanese Scramble Breakfast

An UP and GO, breakfast meal with a touch of Asian flavors and ingredients!

スクランブルエッグ (Japanese)

/sūkūranbūrūeggū/

Serves 3-4

1 tsp. (5 ml) each: (dairy-free) organic butter and olive oil

1 organic leek, cut lengthwise, rinsed, and thinly sliced

organic mushrooms, thinly sliced

organic carrot, cut into matchsticks size

organic red or yellow bell pepper, roasted, and thinly sliced

pinch or two of turmeric

1 pound (455 g) extra firm organic tofu, crumbled

organic bok choy, rinsed, bottom removed, separate the leaves 

3 sprigs parsley chopped or dry parsley

splash of rice vinegar

optional: Add other vegetables you like, sautéed

i /ee/

一 /ichi/. Heat the skillet with the butter.

二 /ni/. Sauté the leeks about 2 minutes.

三 /san/. Add the mushrooms and sauté few minutes.

四/ shi/. Add and sauté the carrots and roasted peppers for a minute.

五 /gō/. Stir in the turmeric and tofu.

六 /rōkū/. Add about 2 Tbs. (30 ml) water.

七 /shichi/. Cover and reduce heat to low.

八 /hachi/. Simmer about 5 minutes.

九 /kū/. Stir in the bok choy and cook until the leaves begin to wilt.

十 /jū/. Fold in the parsley with the rice vinegar before serving.

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Basic Risotto and More

"With risotto...it is important to understand what you are doing than that you add things in prescribed amounts."-Lidia's Commonsense Italian Cooking
Look at the bottom to see risotto recipes and when to add to the basic recipe.

Makes about 8 cups (1 kg)

Serves 6 or more

A. Basic:

5-7 cups (650-910 g) organic chicken stock

4 Tbs. (60 ml) olive oil

2 cups (260 g) chopped organic: onions, leeks, shallots, or scallions OR after the onions have sweat and wilt, add leeks and/or scallions with 1 Tbs. (15 ml) olive oil for each added cup

2 cups (260 g) organic rice (If you can find Italian "Arborio" or "Carnaroli")

1 cup (240 ml) white wine

1/2 tsp. (2,5 g) sea salt

B. For finishing:

2 Tbs. (30 ml) olive oil or (dairy-free) organic butter

1/2 to 1 1/2 cups (65-195 g) (dairy-free) grated cheese

black pepper to taste

1. Need 3-4 quart (2840-3785 ml) heavy saucepan and at least 10 inches (25 cm) wide.

2. Pour 7 cups (1680 ml) cooking liquid into a large pot.

3. Bring to almost a boil.

4. Cover and keep it hot over very low heat, close to the risotto pan.

5. Sauté the onions in oil over medium heat.

6. Stir  with a wooden spoon until golden color, about 8-10 minutes.

 (a) Optional: Added leeks and/or shallots with olive oil

7. Add 1/2 cup (120 ml) chicken stock and cook over low to medium heat, about 5-10 minutes. 

 (a) Onions will be golden and all the stock must be cooked away.

8. Add the rice all at once.

9. Raise the heat to medium and stir constantly with the oily onions, about 3 minutes.

 (a) Listen for the clicking sound that tells you the rice grains are toasted, and it is time to add wine.

10. Pour the wine in all at once. Cook 2-3 minutes, over medium heat. 

11. Stir constantly!

12. Ladle in 1 1/2 to 2 cups (360 to 480 ml) of the very hot liquid, just to cover the rice.

13. Stir continuously all around the pan.

14. Add 1/2 tsp. (2,5 g) of sea salt.

15. Low the heat to maintain gently perking.

16. Stir frequently at first and then constantly as the risotto thickens.

 (a) Make sure the spoon reaches all the corners of the pan, on the bottom, and around the sides.

17. When all the water is absorbed, the risotto is harder to stir, the bubbling sounds thicker, the pan bottom is visible...Add in another 2 cups (480 ml) hot water or stock.

18. Cook, stir, and when the risotto is ready, about 3-6 minutes for the next step: add 2 cups (480 ml) of water.

 (a) Keep track of how much liquid you have added.

At any time when you choose to stop cooking when the rice grains are al dente and creamy (process in Italian is called mantecare).

19. Turn off the heat and stir in the 2 Tbs. (30 ml) of oil* or butter*, then cheese and black pepper.

 (a) *Oil does not change the flavor, good for fish or some vegetable risotti.

 (b) *Butter gives risotto creaminess, use with meat or mushroom and some vegetable risotti.

20. Serve immediately or it will be mushy. 

21. Have more cheese and pepper at the table.

Try different types of risotti:

Lettuce 

Risotto alla Lattuga

1 cup (130 g) organic chopped leek, white and light green parts

8 ounces (225 g) organic shredded mix lettuce leaves

1. Add after the wine (#10).

Fava Bean and Leek 

Risotto con Fave e Porri

4 pounds (1020 g) fava beans, shelled or frozen (about 4 cups/520 g) 

4 organic leeks, white and light-green, chopped 

1. Put the leeks in a saucepan with water to cover.

2. Bring to a simmer.

3. Add after the wine (#10)

4. In a pan, add shelled fava beans, cook about 2 minutes, cool in an ice bath, peel loosen the skins

 (a) Cook the frozen fava beans 2 minutes.

5. Add after #10. 

Garlic Risotto

Risotto all'Aglio

14 large organic garlic cloves, peeled and crushed

optional: organic chopped broccoli or peas

1. In the food processor, purée the garlic and white wine.

2. Add to the white wine, step #10.

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Bite-size Börekler

These Middle Eastern and Mediterranean "patties" can be made larger if you like. They may have been invented in the the homeland of wheat, now Anatolian Province, Turkey. They must be good, since ancient Romans enjoyed them as early as 160 BCE.  Serve as a snack, small meal, or appetizers. Listed are two stuffing examples. 

Makes 18 börekler

Preheat oven to 425F (220C)

Be creative and try your own fillings, example: minced or diced lamb, ground meat; herbs: parsley, nutmeg, pomegranate juice, turmeric; caramelized onions; fried almonds; raisins; spinach, zucchini, leafy greens, eggplant; anise-flavored liquor, rosewater flavored marzipan; (sweet) potatoes, chickpeas, olives, yogurt...each are different and represent different national cuisines.

A. Pastry / hamur işi :

1 pound (500 g) all-butter puff pastry or phyllo (yulfka, filo, Greek: φύλλο "leaf") dough

1 large organic egg, beaten

B. Ricotta Filling / ricotta dolumu:

1/4 cup (60 g) each: organic cottage cheese and ricotta cheese 

2/3 cup (90 g) crumbled feta cheese

2 tsp. (10 g) unsalted melted butter

C. Pecorino Filling / pecorino dolumu:

3 1/2 Tbs. (50 g) ricotta cheese

2/3 cup (70 g) grated pecorino cheese

1/3 cup (50 g) grated cheddar cheese

1 organic leek, cut into 2-inch (5 cm) segments, blanched until tender and finely chopped (=3/4 cup / 80 g)

1 Tbs. (15 g) chopped parsley or 1 tsp. (5 g) dried

1/2 tsp. (2,5 g) black pepper

D. Seeds / tohumlar:

1 tsp. (5 g) each: nigella, sesame, yellow mustard, and caraway seeds

1/2 tsp (2,5 g) chile flakes

E. Preparation / hazırlık: 

i  /feet/    ç /ch/     ş /sh/    ı /open/ (Turkish)

bir 1. Roll out the pastry into two 12-inch (30 cm) squares each 1/8-inch (5 mm) thick.

iki 2. Place the pastry sheets on a parchment lined baking sheet. They can rest on top of each other with a sheet of parchment between them. 

 (a) Refrigerate for an hour.

üç 3. Place each set of filling ingredients in a separate bow.

dört 4. Mix and set aside

beş 5. Mix all the the seeds together in a bowl and set aside.

altı 6. Cut each pasty sheet into 4-inch (10 cm) squares = about 18 squares

yedi 7. Divide the first filling evenly among half of the squares.

 (a) Spoon it onto the center of each square.

sekis 8. Brush two adjacent edges of each square with egg and then fold the square in half to form a triangle

 (a) Push out an air and pinch the sides together firmly.

dokuz 9. Repeat with the remaining pastry squares and second filling.

on 10. Place on a parchment baking sheet and chill in the refrigerator for at least 15 minutes.

on bir 11. Brush the two short edges of each pastry with egg and dip these edges in the seed mix.

 (a) Tiny amount of seeds is all needed.

on iki 12. . Brush the top of each pastry with some egg, avoiding the seeds.

on üç 13.  Place them apart on the baking sheet.

on dört 14.  Bake for 15-17 minutes until golden brown all over.

on beş 15. Serve warm.

Read More

Leek Tart with Goat Cheese

Leeks are a great winter vegetable, packed with lots of vitamins and minerals. They must be good for us, since they have been around since ancient Egyptian and even Mesopotamian diets! They have a mild, onion-like taste. Eat them raw, fried, steamed, or boiled; in salads, soups, or...

...Tarte aux poireaux au fromage de chèvre (French)

Serves 8

Preheat the oven to 375F (190C)

1 (gluten-free) pie crust or dough

4 organic eggs, beaten

2 medium organic leeks

4 Tbs. (60 g) (dairy-free) butter

114-ounce (3,4 km) can organic artichoke hearts, d rained and hopped

1/2 cup (100 g) chopped chives or 1/4 cup (50 g) dried chives

pinch or two of black pepper and nutmeg

1/2 cup (100 g) (dairy-free) crumbled goat cheese

1 cup (240 ml) (dairy-free) organic yogurt

A. Dough:

un 1. Very lightly butter the bottom and sides of a 9-inch (12 cm) diameter tart pan with a removable bottom.

deux 2. Roll out the dough and press it lightly but firmly over the bottom and up the sides of the tart pan.

trois 3. Trim the edges and press the dough up the rim.

B. Pie crust:

un 1. Use the pie crust as the base of the pie.

C. Continue:

quatre 4. Pick the bottom all over with a fork.

cinq 5. Brush some of the beaten egg over the dough/crust.

six 6. Place the pan on a baking sheet and bake for 20-25 minutes, until the pastry is golden.

sept 7. While baking, if the center rises up, prick it couple of times with a fork.

huit 8. Remove when done but keep the oven on.

D. Filling:

neuf 9. Cut off the tough green tops of the leeks, leaving 2 to 3 inches (7 to 8 cm) tender green portion.

dix 10. Make a vertical split down the center of each leek.

onze 11. Was the leeks.

douze 12. Cut them into thick slices.

treize 13. Melt the butter in a skillet over medium-low heat.

quatorze 14. Add the leeks, artichoke hearts, pepper, and nutmeg.

quinze 15. Cook gently, uncovered, for 10-15 minutes or until tender.

seize 16. Remove from the heat.

dix-sept 17. In a bowl, whisk together the goat cheese, yogurt, and remaining eggs.

dix-huit 18. Add the leeks mixture and blend well.

dix-neuf 19. Pour the mixture into the baked tart crust and return to the oven. 

vingt 20. Bake 30-35 minutes, or until the center is firm and surface has a golden brown color.

vingt et un 21. Remove and allow it to rest for 10 minutes.

vingt-deux 22. Serve warm

-modified Seasonal Recipes from the Garden

         leek plants                                            leeks

        

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Teff Polenta with Tahini, Leeks, and Chickpeas

Teff is a gluten-free fine grain that comes in many colors: white and red to dark brown, plus 1 cup (200 g) of cooked teff equals 123 mg of calcium! It is an ancient grain from Ethiopia and Eritrea.

Serves 4

Soak chickpeas overnight

1/2 cup (100 g) dried chickpeas, soaked in water overnight

1 medium organic onion, cut in half lengthwise

3 t0 4 crushed organic garlic cloves

6 cups (1440 g) water

3 Tbs. (45 g) tahini

juice of 2 organic lemons

1 large minced organic clove of garlic

2 Tbs. (30 ml) olive oil

dash of cayenne pepper

1 1/2 Tbs. (20 ml) coconut oil or ghee (not dairy-free)

1 cup (200 g) teff

1 tsp. (5 g) cumin seeds

2 organic leeks, white and light green parts, thinly sliced

black pepper to taste

handful of parsley leaves for garnish

A. Can be done the day before...

1. Drain the chickpeas.

2. Place them with the onions, garlic, and water in a soup pot.

3. Bring to a boil over high heat.

4. Reduce heat and simmer for about 30 minutes.

5. Strain the broth, reserving the liquid and the beans separately.

6. Discard the rest of the solids.

B. 

7. Keep the broth warm if you are making the polenta right away.

7. If it was done the day before, reheat the broth.

C. Sauce:

1. Combine the tahini, half of the lemon juice, minced garlic, 1 Tbs. (15 ml) oil, pinch of sea salt, and the cayenne pepper in a small bowl.

2. Mix until smooth and add 1/4 cup (50 g) of the chickpea broth.

3. Stir to form a smooth, runny sauce.

4. Set aside.

D. Teff:

1. Melt about 1/2 tsp. (2,5 ml) coconut oil or ghee in a saucepan over medium heat.

2. Add the teff and stir for 1-2 minutes.

3. Stir in the remaining lemon juice for a minute.

4. Add 3 cups (720 ml) chickpea broth to a boil.

5. Reduce and simmer, partially covered, for 15-20 minutes, until it looks creamy.

6. Stir often.

7. Remove from the heat and stir in the remaining oil.

8. Set aside.

E. Leeks:

1. Melt the remaining coconut oil in a sauté pan over medium heat.

2. Add the cumin seeds and stir for a minute.

3. Add the leeks and black pepper to taste.

4. Sauté about 7-8 minutes until the leeks are soft.

5. Add the chickpeas, stir to coat, and let them warm through.

6. Add the tahini sauce, stir to combine, and cook for 2 minutes.

7. Add 1/4 cup (50 g) chickpea broth and cook another 2 minutes until creamy.

F. Serve:

1. Put some teff polenta in individual bowls.

2. Top with the leek and chickpea mixture.

3. Garnish with parsley.

4. Serve hot.

-modified Simply Vibrant

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Leek Vinaigrette

Leeks are closely related to elephant garlic, but instead of forming a bulb, it produces long cylinder leaves, which are edible. Leeks have a mild, onion-like taste and eaten cooked or raw in salads or add to a side dishes. Here, it is turned into a vinaigrette.

1/2 an organic leek, washed well and finely diced

1/4 cup (50 g) white wine vinegar

1 tsp (5 g) Dijon mustard

pinch or two of black pepper

6 Tbs. (90 ml) olive oil

1 tsp. (5 g) chopped tarragon

1. Whisk in a bowl: leeks, vinegar, mustard and black pepper.

2. Whisk in the oil.

3. Fold in the tarragon.

4. Drizzle over organic: chicken, fish, tofu.

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