Leeks – Oven Roasted or Stove Top

Leeks are an amazing vegetable that, regretfully I don’t purchase enough. Growing up, my German from Russia grandmother would frequently eat things like livers and leeks. Occasionally I thought it was good, but I think it was just too potent in the summertime here in Florida. My Grandma’s recipe was very simple, and though I cannot be CERTAIN that this is it, it was very similar.

  • a handful of Leeks, cleaned and cut lengthwise int quarters
  • a tablespoon or 2 in the bottom of your baking dish
  • herbs de provence to taste (I like it heavy, so about 1 tablespoon!)
  • pepper to taste
  • about 1/2 cup chicken or vegetable stock (low sodium) or water
  • salt to taste if using water, I omit if I use stock

leeksPreheat the oven to 400 degrees. While preheating, clean and cut your leeks. Place all the oil and seasonings into the baking dish and blend together with a wooden spoon or spatula. Add the leeks to the pan and … Continue reading

Carrot Cake

Well…. If you’re going to have cake, this is carrot cake a good one. An all-time favorite of mine since I was a little girl. I used to beg my mom to make it for my birthday. It has carrots, and fruit and nuts & coconut… Personally, I like to leave off the glaze and frosting – to each his/her own!

**Oh- I sub 1/2 butter and 1/2 olive oil for vegetable oil. My son is allergic to corn, so it makes this a cake he can eat…. and healthier too!

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt (sea or kosher is best, but use 1/2 the measurement for kosher!)
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup vegetable oil (sub 1/2 butter & 1/2 EVOO)
  • 3/4 cup buttermilk (the older the better flavor, just shake it really well or toss it in the blender for a quick pulse!)
  • 2 teaspoons vanilla extract
  • 2 cups grated carrot
  • 1 (8-ounce) can crushed pineapple, drained (in water, preferably or buy whole)
  • 1 (3 1/2-ounce) can flaked coconut
  • 1 cup chopped … Continue reading

Roasted Tomatillo Chile Salsa

  • 1 pound tomatillos, husked
  • 1 white onion, peeled, sliced, quartered or whole
  • 4 garlic cloves
  • 2 jalapenos
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 cup chopped cilantro leaves
  • 1/2 lime, juiced

Roast first 4 ingredients over open flame or on a grill pan, then dice, chop or process together, adding last 4 ingredients. Enjoy!

Minestrone Garden Soup

This was AMAZING, btw.  The wine really made it. I have used a white before, but not a red .. this Yellowtail Shiraz really pulled out and tied all the flavors together. I also ended up using V8, & sea salt, and doubling everything but the beans & spinach (pot was full to the rim) as I wanted the ‘stuff’ all even; next time I will just put 1/2 as much beans in the pot.  Also, I think I will cook the pasta separately next time and mix it in per bowl. Mushy pasta is not my friend in the leftovers.

  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut italian green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (unsalted Swanson is good *note: Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) can diced tomatoes undrained
  • 1/2 cup carrot, julienned or shredded
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • Continue reading