Monthly Archives: November 2014

Delicious Potato Leek Soup

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It is starting to feel like fall in LA…. kind of. With fall brings one of my favorite things to make, Potato Leek Soup! Creamy and delicious, this dish is sure to keep you warm on chilly nights. This is for a large batch of soup, you can have a soup party or freeze it for later. Serve with a salad, tea sandwich, panini, or just on it’s own! ENJOY

You will need:

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8 Peel Russet Potatoes

5 Large Leeks Whites Only

3 Celery Stalks

2 Tablespoons of Butter

10 Cups Vegetable Stock

1 Bay Leave

2 Sprigs Fresh Thyme

Salt

Fresh Ground Pepper

Parsley

1 Cup Heavy Cream

Chop green section and tip off leeks, wash thoroughly and dry. Cut in half the long way and then slice in 1/2 inch pieces (does not have to be exact). Wash and chop celery. Peel and chop potatoes into medium sized chunks.

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Put Large Stockpot on medium heat, add butter, once melted put leeks in pot with a dash of salt. Sweat the leeks for 5 minutes, stirring occasionally. Turn heat down to medium low and cook leeks for 25 minutes until tender.
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Add the vegetable broth, potatoes, and bay leaf. Chop the thyme and add it. Turn the heat up to medium-high and bring to a boil. Reduce heat to low, cover and simmer for about 40 minutes. Check to see if potatoes are soft, if they are you are ready for the next step. Place half of the soup in a large mixing bowl or pitcher and the other half into a large blender. Blend the soup until smooth and creamy. Pour back into Stockpot and then blend the other half. Once all the soup is nice and cream and the cup of heavy cream. Stir well. Add salt and pepper to taste.                    IMG_6514-2IMG_6513-2

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Serve healthy bowlfuls with a handful of chopped parsley on top and voila, amazing potato leek soup.

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Disclaimer: You will want seconds.

Recipe inspired by Alton Brown and Robert Irvine.

Green Pineapple Machine Smoothie

Posted in Uncategorized by

I usually make smoothies with berries, bananas, yogurt, and coconut water, but realize there is too much sugar and carbohydrates for it to be a truly healthy meal replacement. This morning I tried making my first green smoothie and it was a huge success. It was even man approved by my new husband! We have been married for three weeks, not only did he get to marry my happy, positive self, he has gotten the benefits of being the tester for all my kitchen experiments! For our wedding we received a Vitamix, yay! It is a life-changing high power industrial blender that makes creating in the kitchen so much easier and quieter for that matter.

Ingredients

For the Green Pineapple Machine smoothie, you will need:

1 banana-preferably frozen and ripe for sweetness

3/4 Cup Frozen Pineapple Chunks

1 1/2 Cups Washed raw Spinach

1 1/2 Cups Washed raw, de-stemmed Kale

1/3 Cup Greek Yogurt (I use 2% or Whole Fat Fage) for a protein, probiotic boost

1 1/2 Cups cold Coconut Water

Blend all ingredients until completely smooth. If the Pineapple and banana did not make it slushy enough, add a cup of ice.

Make sure to blend the ice until smooth or else your smoothie will be chunky and let’s face it, it’s called a smoothie for a reason.

Pour into a tall glass and enjoy- preferably with a cute straw!

Green Pineapple Machine