Baked Eggs with Creamy (leftover) Leeks

So after making the Potato and Leek soup (see recipe below) which called for only the white and light green part of the leek, I was left with all the dark green ends and unsure of what to do with them. It seems most people agree that you should throw them out but since I really didn't want to I decided to try this baked egg recipe that recommends the tender leek parts but doesn't demand them. Well, it turns out that if you cut the dark green leek bits really thin they're totally delicious, and if you bake eggs over top of them they're amazing. Next time I make this I think I might try putting partially cooked thinly sliced potatoes at the bottom of the baking dish underneath the leeks to make a gluten free stand alone meal out of it. As it is though, it's really tasty and looks super fancy too. And total prep time was less than 10 minutes! Below amounts worked well for a portion of 2 eggs. *Veggie; gluten free


Ingredients:

• leeks, thinly sliced (I used the ends of two stalks)
• whipping cream (I used 3 dollops of sour cream and a splash of half and half)
• 2 eggs
• butter for frying and for greasing your baking dish
• salt and pepper to taste, any other herbs you might feel like adding to garnish
  
• * grated parmesan or other cheese (I added parmesan halfway through eating it just to see how it would taste and it added a flavour EXPLOSION! This recipe holds its' own without but if you're craving cheesey eggs definitely try it!)

Prep:

1. Preheat oven to 375 degrees F. Grease the base and sides of ramekin type thing (I think a muffin tray would work ok too)
   
2. Melt butter in a frying pan and cook leeks over medium heat, approx. 3-5 minutes, stirring frequently, until soft and translucent, but not browned.
   
3. Add cream (2 of the dollops) and cook over low heat until leeks are very soft and cream has thickened a little. Season to taste.
   
4. Place ramekin in a small roasting pan and portion leek mixture into the bottom of the ramekin. Break egg on top of the leeks (or eggs, depending on how big your baking dish is - mine fits 2 eggs but individual portions would be cute and a larger dish could be practical). Spoon third dollop of cream onto the eggs.
   
5. Pour boiling water into the roasting pan to come up halfway up the sides of the ramekins or baking dish you're using. Transfer pan into preheated oven and bake for about 10 minutes or until eggs are just set.
   
6. If you want to add cheese you can add it after like I did, or maybe try mixing it into the creamy leek mixture before cracking eggs onto it.
   
7. Enjoy and pretend you're in France, where apparently baked eggs are super popular!

Recipe adapted from:

"Best Ever Three & Four Ingredient Cookbook," by Jenny White and Joanna Farrow and can be found here: http://www.allabouthealthyrecipes.com/side-dishes-recipes/baked-eggs-with-creamy-leeks.php

Surprising Leek and Potato Soup

Two weeks ago I picked up a couple leeks for some amazing recipe I was excited to try. Evidently I should have made it then, because I've since completely forgotten what I got them for. This morning I was searching through every cookbook I have and couldn't find the recipe I was so sure I had to try, so I settled on making leek and potato soup instead. How else was I going to use up these droopy leeks and softening potatos I had hanging around my kitchen? Well, lucky for me this whole leeky fiasco happenned because the soup recipe I found is surprisingly simple and delightfully delicious. The recipe calls for butter but if you're looking to make it vegan I think any substitute will be delicious too * gluten free; vegan if made with cooking oil or vegan margerine

Ingredients:

• 2 tablespoons butter (or vegan alternate)


• 2 large leeks (white and pale green parts only - but don't throw away the dark green bits, see Baked Eggs with Creamy Leeks recipe), halved lengthwise, thinly sliced


• 2 medium potatoes, more or less peeled and cubed


• 3 1/2 cups of some kind of stock (I used veggie Better than Bouillon concentrate)


• *chopped chives to garnish if you're fancy
  

How:

Melt butter in pot over medium heat. Add leeks; stir to coat with butter. Cover and cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 3 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
Puree (I used a blender wand) until smooth. Return to pot if pureed in blender. Thin with additional stock if soup is too thick (or water if soup is too flavourful). Season with salt and pepper. Bring soup to simmer. Ladle into bowls. Garnish and serve.

Original Recipe from:
http://www.epicurious.com/recipes/food/views/Leek-and-Potato-Soup-1922

Marinated Zucchini and Flageolet Bean Salad

I got a 3-4 ingredient cookbook last week and have been a bit skeptical of the recipes but I thought I'd give it a chance today and try out this salad. The photo for this recipe (not the one shown here) looked like either it was very well taken or the salad was going to be delicious, and it turns out that the flageolet bean is wonderful!!!! After happily eating this light and tangy salad I looked up this bean, whose name is strangely reminiscent of the effect beans have on most people, and discovered that the flageolet bean "is the caviar of all beans." It definitely is delicious, with an almost cheesey flavour and richness to it. Aside from the beans, which I found at the Italian Centre, this recipe is slightly adapted to what I had in my kitchen and took about 7 minutes total to prepare. *vegan, wheat free

You need:

• 2 zucchinis, halved lengthwise and sliced
• 14 oz can flageolet beans, drained and rinsed
• rind and juice of a lemon
• 3 tablespoons olive oil

• 1 clove garlic, minced (if desired)
• salt and fresh black pepper (to taste)
  

Process:

1. 1. Cook the zucchinis in boiling salted water for 2-3 minutes or until tender. Drain well and rinse in cold running water.
2. 2. Combine the zuccinis and beans in a bowl with the oil, lemon juice and rind, and garlic
3. 3. Salt and pepper to taste and chill for 30 minutes before serving
   
   

Recipe adapted from:
"Best Ever Three & Four Ingredient Cookbook," by Jenny White and Joanna Farrow

Mmmm easy butter tofu or chicken

This is a FAVOURITE recipe of mine and is really great both for impressing or comforting. Despite the long list of ingredients it's also super easy to make! *veggie option, no wheat, easy for potlucks

What you need:

2 tbsp (30 mL) butter

2 tbsp (30 mL) tandoori or tikka curry paste

1 tbsp (15 mL) minced fresh ginger

2 tsp (10 mL) minced fresh hot pepper

1 tsp (5 mL) ground cumin

1 tsp (5 mL) paprika

1 can (28 oz/796 mL) crushed (ground) tomatoes (I like also adding some fresh tomatoes)

1 cup (250 mL) 35 % whipping cream

1-1/2 lbs (675 g) chunks of tofu or chicken

1/2 cup (125 mL) plain yogurt

1/4 cup (60 mL) chopped fresh cilantro

2 tbsp (30 mL) freshly squeezed lime or lemon juice

How:
1. Preheat oven to 375 °F (190 °C). Place half of butter in a 13 x 9-inch (33 x 23 cm) glass baking dish. Place in oven for about 3 min or until melted. Swirl to coat dish; set aside.
2. In large deep pot, melt remaining butter over medium-high heat. Cook half of tandoori paste, the ginger, hot pepper, cumin and paprika, stirring, for about 2 min or until fragrant . Add tomatoes; bring to boil. Stir in whipping cream; return to boil. Reduce heat to medium-low; simmer, stirring often, for 10 min or until sauce is thickened.
3. Meanwhile, in bowl, combine tofu or chicken, yogurt and remaining tandoori paste; toss to combine. Spread in single layer in prepared baking dish. Bake in oven for 10 min. Pour tomato sauce and chopped fresh tomatoes if you're adding them over tofu/chicken; bake for about 10 min longer or until sauce is bubbling and if using chicken until it's no longer pink inside. Sprinkle with fresh coriander and lime juice. Serve with rice.

Recipe comes from:

http://www.dairygoodness.ca/recipes/easy-butter-chicken

Cult Following Tofu Chocolate Mousse

So sometimes I simply crave something sweet, sometimes I like to treat my friends, and other times I desperately need something easy to bring to a potluck. This not-so-delicious sounding mousse is actually AMAZING. It's acquired cult status here in Edmonton, and today I'm giving my secrets away. Enjoy. *veggie, vegan if you want it to be, no wheat, potluck favourite iwhen quadrupled

You need:

about a cup or two of chocolate(y) chips
1 container (12 ounces) room-temperature silken tofu (or any soft tofu)
a splash of some kind of milk if you want

How:

1. Dump the tofu into a food processor or blender and blend until smooth, scraping down the sides once or twice.
2. Melt the chocolate chips in a small saucepan or metal bowl set into another saucepan filled with boiling water (or in a double boiler), stirring until smooth. Add milk if you want it creamier. Pour the melted chocolate into the blender or processor and blend until the mixture is very smooth and creamy. Spoon into individual dessert dishes and chill.

To fancify you can vary the recipe depending on what's in your kitchen. Options include adding vanilla or strong coffee before blending; setting the mousse over crushed cookes; adding whip cream, chocolate or raspberries when it's done; or substituting carob or dark chocolate chips and soy milk if you need a vegan version. I haven't tried it but apparently you can also use this mousse to fill a baked pie shell (or a graham cracker crust) for a delish chocolate mousse pie.