Nico has really fallen in love with this super simple recipe adapted from Julia Child. In fact, he just made some potato leek soup last night and sent me the photo above! Only four more days and I can try it for myself! YUM!
Status: Nico approves and I’m sure I will, too
Makes: a big pot
1 lb potatoes
1 lb leeks
1 quart water
2 tablespoons of butter
1/4 cup heavy cream
Salt and freshly ground pepper, to taste
Parsley, for garnish
Chop potatoes and leeks (watch this video if you’re unfamiliar with leek preparation).
Combine potatoes, leeks, water, and butter in pot and simmer for 30 to 40 minutes until vegetables are tender.
Blend soup until creamy, although Nico likes to leave his slightly “chunky.” There are plenty of ways to cream the soup: immersion blender, regular blender, a hand mixer, a potato masher, or even just a vigorous stir with a fork.
Mix in the cream.
Add salt and pepper to taste, and garnish with parsley.
I could NOT get enough of this slaw while I was in Colorado with Nico. We picked everything fresh from the fields and even made our own mayonnaise! This recipe is adjustable and simple; add what you want, take away what you don’t.
Status: Tested and approved! (I LOVE THIS STUFF!)
Makes: depends on the amounts of each ingredient
4 parts red cabbage, sliced
1 part broccoli (florets and some of the stems, chopped)
1 part onion, chopped
1 part peas, shelled
1 part carrots, grated
mayonnaise (or make your own like we did!)
apple cider vinegar, to taste
salt and pepper, to taste
Mix together the mayonnaise, apple cider vinegar, salt and pepper. You can also mix in some sugar to sweeten the mixture, although we prefer the tang and therefore left it out.
Next, add in the vegetables and thoroughly coat them with the mayonnaise mixture.
Doesn’t this just sound FANTASTIC! I love how much variety you can create with crostini…. so many different options for toppings. This one, pea pesto, is something a little different and super easy. Plus the little color pop from the tomatoes is perfect, but of course I’m bias because tomatoes (and potatoes) are my most favorite things on earth.
Status: Curious to try (recipe from Giada De Laurentiis via Food Network)
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old (* see Cook’s Note)
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced
For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
Top with tomato halves and serve.
*Cook’s note: If you don’t have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.
Last Finger-lickin’ Friday I featured a crock pot recipe, and I just couldn’t help but share another one this week from Damn Delicious. Honey and garlic? Not a combo I would immediately thing of, but damn does this recipe sound delicious. (Haha, see what I did there? Yes, I’m lame.)
Season the pork with salt, garlic powder and red pepper flakes and place it into the slow cooker. Mix together the broth and vinegar and pour it over the pork, then pour the honey over and set the timer for 4 hours on High or 6-8 hours on low.
Once the pork is cooked and tender (it should shred easily with a fork), remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and put back into the slow cooker and ladle 1/2 cup sauce over the pork and keep warm until ready to eat.
Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. (All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.)
n a medium bowl, combine all the spices.
Remove chickpeas from oven when done and spray with olive oil.
Immediately toss with spices while hot. Eat at room temperature.