Here is a great potato soup recipe that is fairly healthy. I love potato soups, but always feel bad adding tons of cheese knowing all of the cholesterol and fat in cheese. So this is a nice alternative that still has a great flavor.
Potato Leek Soup
Makes about 6 cups
- 1 bunch leeks (about 4) dark green stems removed
- 1/2 large white onion, chopped
- 2 russet potatoes, peeled and cut into cubes (I did not peel the potatoes)
- 1 tbsp flour
- 1 tbsp butter
- 4 cups fat free chicken stock (or vegetable broth for vegetarians)
- 1/2 cup 2% milk (I used skim.)
- salt and fresh pepper or any spices you like, to taste (I added a french herb blend)
- crumbled bacon (optional)
Wash leeks very carefully to remove all grit. Coarsely chop them when washed.
In a medium soup pot, melt butter and add flour on low flame. Using a wooden spoon, mix well. This will thicken your soup and give it a wonderful flavor.
Add chicken stock, leeks, onion, potatoes and bring to a boil. Cover and simmer on low for about 20-25 minutes, until potatoes are soft. Using an immersion blender, blend the soup until smooth adding milk and adjusting herbs, pepper and salt to taste. Top with bacon and serve.
1 pack of berkshire pork chops, center cut and boneless. Approx 1 to 1.25 lbs
1 quart farmstead yogurt
8 oz aged cheddar cheese
1 head napa cabbage
1 quarter peck jonagold apples
1 bag of mixed salad/braising greens
2 count butternut squash
This is the last week of the summer CSA. But that doesn’t mean I’m going to close up shop. I signed up for the winter CSA also through Fresh Fork Market. This one is a little different in that it will be every other week except for the first two weeks. Also, I am splitting it with my sister and her family. This was a little too much food for us, but I didn’t want to give it up entirely because I enjoy it so much. So this is a good fit, and hopefully, my sister will enjoy it as much as I do.
I don’t remember why, but at some point in the past few months, I bought a bag of roasted, unsalted almonds from Trader Joe’s. I used some of them for whatever and that was it. So fast forward to today – I needed almond butter from the store and forgot to buy it. Well, I looked at my pantry and saw this bag and I decided to make the little bit of almond butter that I needed. And then I saw how quick and easy it was and I just made enough to fill a plastic container with. Amazing!
THEN I saw a container of cocoa roasted almonds and made that into almond butter along with a little sugar. And then I made a smoothie using said cocoa roasted almond butter, a pear, banana, plain yogurt, and spinach in it and it was sooo yummy I had to share. Really you cannot taste the spinach at all. I think as long as you put a banana into your smoothie mix, the texture and taste turn out great.
Mix in food processor about a cup of almonds at a time to ensure you don’t burn your machine out. After it starts looking pureed a bit around the edges, mix it around with a spoon or spatula. Add more almonds. Keep pureeing until it looks like the almonds are sticking together. Mine began to form a ball and it was easy to get out of the processor. You can make it as crunchy or smooth as you like.
I was just so excited about this discovery, I had to share!
I think my favorite part of cold weather is eating stews and soups. I don’t know if I am a lazy eater or what, but having an entire meal in one bowl is so appealing to me. And when the soup/stew creates leftovers, this is a bonus to me. This recipe is full of veggies that I had and it was a complete meal full of lentil protein and veggie vitamins. I made a quick batch of “beer bread” with it to offset the healthiness of this recipe. In case you are wondering, beer bread is easy to whip up, does not include yeast, but instead includes, among other things, butter, white flour, and a can of beer.
Sweet Potato and Lentil Stew
2 tablespoons canola oil
1 medium onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped
2 medium celery ribs, chopped (I added another carrot instead of celery)
1 bay leaf
1 garlic clove, minced
1 1/2 teaspoons curry powder
2 cups dried brown lentils, picked over and rinsed
2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
1 package (9 ounces) frozen cut green beans
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 cup chopped fresh cilantro leaves (I omitted)
Coarse salt and black pepper
Plain low-fat yogurt, for serving
1.In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
2.Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
3.Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.
This is from wholeliving.com
1 lb ground veal
1 pint grape tomatoes
1 huge head of cabbage
1 bunch collard greens
1 head cauliflower
2 ct bell peppers
2 ct eggplant
1 dz pasture raised chicken eggs
1 lb breakfast patties
3 lbs yukon gold potatoes
1.5 lb bag organic oats
1 bunch beets with tops
1 lb fingerling potatoes
3 lbs turnips
Quarter peck Melrose Apples
I am going to try to catch up on some posts after a friend kindly reminded me that I have not been posting. 🙂
After receiving week 19, I made some stuffed cabbage rolls and collard greens for the first time ever (on different days) which both turned out well so that was great. We are also having lots of stir fries to chip away at the neverending head of cabbage.
Week 20 brought a great breakfast including sausage with bacon- pure genius right there! I am also working on some other ideas for this produce.
Kohlrabi is one of those vegetables that I’d never heard of before last year when we started getting local vegetables from a CSA. Perhaps it’s the only one we had that I’d really never even knew existed. I can’t remember what we did with it last year but it wasn’t much of a success. So when we got another last week from the Fresh Fork, I wanted success!
A bit about kohlrabi: The low-calorie plant is high in dietary fibers and contains the dietary minerals selenium, folic acid, vitamin C, potassium, magnesium and copper. A cup of it has over 100% of your daily vitamin C requirements. It is in the cabbage family and the flavor of kohlrabi can be described as similar to raw broccoli stems mixed with cabbage, turnip and radish, but slightly sweeter.
Here is a better picture that I found online.
Fresh Fork being the awesome CSA that it is, sends out a weekly newsletter including some recipes of things that are in the bag. I decided to try the Roasted Kohlrabi recipe from the newsletter.
1 large kohlrabi
1 tablespoon olive oil
1 tablespoon garlic
Salt and vinegar
Preheat your oven to 450 degrees. Remove the root end, leaves, and peel/slice off the thick outer layer to expose the inner flesh. Dice the kohlrabi into approximately 0.5 inch pieces.
Toss the diced kohlrabi with olive oil, garlic, and salt. Add some coarsely chopped onion pieces if you like, half way thru roasting. Roast in a roasting pan (not cookie sheet) so that you may toss them over every now and then. You want to cook them until the bottom starts to stick then toss and repeat. It will take about 45 minutes to cook.
After you remove them from the oven, drizzle with balsamic vinegar and serve warm.
If we get these again, I’d be happy to eat them!
1 half gallon apple cider
1/2 lb leaf spinach
1 bunch swiss chard
1 bunch leeks
1 head broccoli
4 oz piece brie
1 head kohlrabi
2 ct winter squash (butternut)
Quarter peck pears (approx 4-5 depending on size)
I regret not getting a better picture here, but I was in crazy mode preparing for guests to arrive on short notice.
The kohlrabi is in the back and center, and the broccoli came with large steams and leaves attached. It was impressive.