If you need to prepare leeks for a soup or stew, here’s the best way to do it.
Clean the leeks well by cutting off the hard root end and hard dark green leafy parts. Cut in 3-4″ sections crosswise, and then cut each section in half lengthwise. Rinse well under running water while fanning out the layers to remove any trapped dirt particles. Pat dry with a kitchen towel and then thinly slice crosswise into half moon shapes.
Serves: 8 people
Hands-on time: 30 min
Total time: 40 min
This recipe is a mashup of two recipes I found online. One was regular clam chowder but made with coconut milk, and the other was regular salmon chowder with creamed corn. They both sounded awesome so I made a mix of the two recipes and changed the onions into leeks because I had some in my refrigerator and wanted to use them up. I also had homemade seafood stock in my freezer, but a good quality pre-packaged seafood stock will do just fine. Also, I wasn’t a huge fan of the lemony undertones so I’d probably omit the lemon next time, but if you like your chowder lemony go ahead and add it. Continue reading “Dairy-Free Salmon & Corn Chowder”
This is the easiest way (IMO) to sauté kale so it’s not completely boring. Since kale can be somewhat bitter we add sweet veggies like carrots and onions to balance the flavors. Feel free to swap the carrots with parsnips, yellow or red bell peppers, or even red cabbage if you like.
Serves: 2 people with a bit left over
Hand on time: 10 minutes
Total time: 15 minutes
One night I was making Dirty Rice and was suddenly inspired to make it into a complete meatless meal by adding chickpeas. I also changed the cooking method and added a packet of thai curry paste. Oh wow thank you to the divine being that inspired me because this was the best meal I’ve manifested in a while.
It’s wonderful as a main course for a vegan diet. If you’re not vegan I recommend sprinkling with some crumbled feta cheese (see condiments). If you like meat you can add a cup or so of cubed chicken with the garlic in step 4 and saute for 2 minutes instead of 30 seconds.
1 Tbsp coconut oil
1 large carrot
1 medium yellow onion
1 stalk celery (optional)
3/4 C chopped red cabbage
1-14 oz can chickpeas (aka garbanzo beans), drained
2 C fresh broccoli Continue reading “Thai Chickpea Stew Over Brown Rice (Vegan)”
I adapted this skillet lasagna recipe from Cooking Light magazine. I like it because it’s comfort food but isn’t packed with calories. You can also use try the suggested substitutions for some of the cheeses shown in the ingredients list.
Serves: 4 (or 2 with leftovers)
Hands on time: 20 minutes
Total time: 30 minutes Continue reading “Skillet Lasagna”
The groundhog saw his shadow and we’re looking at six more weeks of winter, so let’s hunker down with some healthy comfort food to warm our cold bones this week. Whole grains, root veggies, and savory chicken and salmon are the staples of this week’s menu. We finish the week with an incredible dairy-free chowder that tastes like it came from a Massachusetts seaside farmhouse. Continue reading “eMeal Plan Week of Feb 4”
