Sometimes quarantine means making comfort food. This is especially true on a rainy quarantine day. Since moving to Portland we have discovered tater tots. Yes, there were tater tots in Delaware, and I never made them. Just another processed food. But tater tots were invented in in Oregon, and they are a big thing here,…
Category: Leeks
Qormeh Sabzi – even healthier!
The first Persian dish I fell in love with was Qormeh Sabzi – a vibrant green stew of herbs with kidney beans and served with or without meat. I have posted both beef and chicken versions before. But now that I am in Portland, we have access to local fresh greens all winter. The kale…
Sephardic Leeks and Tomatoes
I fell in love with leeks over 10 years ago, when I first made magical leek soup during my “French Women Don’t Get Fat” phase. Actually, I will likely be revisiting the book to get myself back on track again. There is a lot of wisdom in Mireille’s book. This is a very simple, very…
Roasted Butternut Squash, Jerusalem Artichoke and Kale…with Eggs (of course!)
A “from my garden” post in the middle of winter!!! Tonight’s dinner was a combination of my newly harvested Jerusalem artichokes and the last of my butternut squash with Farmer Kim’s eggs. I harvested an amazing crop of Jerusalem artichokes Big, beautiful tubers that you will be seeing much of over the next few weeks. One…
Roasted Vegetable Tart and Quiche
Two versions tonight – why? I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche. Each was worth making individually, so I have included both. Some in the family preferred the quiche… Others the tart… Roasted Vegetable Filling…
Open-Faced Roasted Vegetable Egg Sandwich – or what to do with leftover roasted vegetables?
Roasted vegetables, one of the greatest gifts of fall and winter. My family loves roasted vegetables, especially cauliflower, broccoli, Brussels sprouts and winter squash. But we have also added leeks to our list of veggies to roast, they are particularly sweet when roasted. Typically we eat every last piece, but on rare occasions we do…
Turkey Soup
After the heavy Thanksgiving meal, I find a really just want a soup for dinner the next day. And, luckily, Thanksgiving dinner leaves me with the makings for a great turkey stock to use as a base for the soup. Right after dinner, I ripped apart the carcass, put it on a tray and roasted it…
Rice and Lentils with Leeks, Kale and Za’atar Tomatoes
This version of mujaddrah adds greens to the dish, making it very healthy dish. We found that adding tomatoes marinated in red wine vinegar and olive oil, then topped with za’atar, brought out a brightness to the flavor. For lunch the next day, we ate it cold with some feta cheese – that was another good…
Kale and Leek Quiche
I love quiche. I especially love healthy quiche. I super especially love healthy quiche made with veggies from my garden and Farmer Kim’s eggs! OK, I’ll admit it, I used a prepared pie shell for this one. It was a busy day and I was in a rush to do all the other preparations to…
Cabbage Leek Latkes topped with Asparagus and Eggs
It is always fun when leftovers turn into a tasty new meal. I had planned on a Passover meatloaf for dinner, but the meat was not yet defrosted, so I checked my vegetable bin – half a cabbage and 1 leek unclaimed for any other meal. Add an egg and some matzoh meal, and I’d…
Andrea's Garden Cooking 