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Potato Leek Soup

adapted from userealbutter.com

Potato Leek Soup
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Servings
6-8
Servings
6-8
Potato Leek Soup
Print Recipe
Servings
6-8
Servings
6-8
Ingredients
Servings:
Instructions
  1. Heat the butter in a large pot over medium heat. Add the leeks and saute until they wilt, about 6 minutes. Season with slat and pepper. Add the potatoes, broth and water and bring to a boil. Reduce the heat and let simmer until the potatoes are fork tender. When the potatoes are soft, transfer small amounts at a time to a blender or food processor and puree. Stir in the parsley and serve hot.
  2. Optional: fry a few pieces of bacon. When cool, crumble and add to the soup, reserving a few crumbles to sprinkle over the top when serving.
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Cabbage

Slow-cooked Cabbage Rolls

Slow-cooked Cabbage Rolls
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Slow-cooked Cabbage Rolls
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Ingredients
Servings:
Instructions
  1. Lay your cabbage on its side and with a sharp knife, cut out the whole core. This process frees up the leaves. Put the whole cabbage in a large pot of simmering water. As the outer leaves soften, gently remove them, one at a time. Lay them out flat to cool. You will need 8 large leaves with no tears. Continue to remove all the remaining leaves and set them aside. Cut off any thick bottoms.
  2. Mix together the ground beef, rice, eggs, fine chopped yellow onion, garlic, salt and pepper, and hot sauce. Adjust seasonings as necessary for your taste. Divide the mixture into 8 equal portions. Place one portion on each cabbage leaf. Turn in the sides and roll up. Do not roll too tightly as this will expand. Chop up any remaining leaves and place in the bottom of a large baking dish or pan.
  3. Make your sauce by combining all the remaining ingredients (tomatoes, tomato sauce, white onion, parsley, lemon juice, salt and pepper to taste) in a heavy saucepan. Set oven to 350 degrees. Simmer sauce gently for 10 minutes. Pour abut 1 cup of the sauce mixture over the chopped leaves and then lay out the cabbage rolls side by side on the sauce. Pour the remaining sauce over the cabbage rolls. Sprinkle with brown sugar. Cover and bake for one hour.
  4. Lower oven temperature to 300°F and bake for an additional two hours. Watch the rolls carefully and do not let the tops dry out. Add extra sauce if necessary. After removing from the oven, let stand for 10 minutes before serving.
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Brussels-sprouts

Lemon-Marinated Brussels Sprouts with Parsley and Shallots

Lemon-Marinated Brussels Sprouts with Parsley and Shallots
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Lemon-Marinated Brussels Sprouts with Parsley and Shallots
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Ingredients
Servings:
Instructions
For Brussels sprouts
  1. Clean Brussels sprouts and trim off bottom 1/4 inch of their core, removing any loose leaves. Pierce their cores with a small paring knife.
  2. Fill a large bowl with cold water and set it aside. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments, then drain again.
  3. Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss them with lemon zest, shallots, parsley and minced garlic.
For Dressing
  1. Whisk olive oil and lemon juice together until thick and pale yellow.
  2. Pour dressing over sprouts and toss.
  3. Refrigerate for at least one hour. These are most flavorful after a day of cooking.
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tricolor-peppers

Marinated Roasted Peppers

Marinated Roasted Peppers
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Marinated Roasted Peppers
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 450°F (200°C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
  2. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
  3. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.
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