Potato and Leek Soup

I took my inspiration from here: http://www.foodnetwork.ca/recipes/Soup/Potatoes/recipe.html?dishid=7172 but tweaked it to be dairy free. It turned out really good. I’ve never had potato and leek soup before though, so I don’t have anything to compare it to, but I thought it was delicious.

Oh, and I had bought GIANT leeks at the farmers market on Saturday, seriously, these things were taller then my three year old, it was awesome.

Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 4

Potato and Leek Soup

Ingredients

• 3 tablespoons oil (I used olive oil) (45 ml)
• 1 onion, chopped
• 1 1/2 cups leeks, white part and a little green, sliced thinly (325 ml)
• 3 Yukon Gold potatoes
• 6 cups chicken stock (I used vegetable stock)  (1.5 L)
• 3 bay leaves
• 2 sprigs of fresh thyme
• 1/2 Juice of 1/2 lemon
• Salt and pepper

Directions

1. Heat the oil in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.

I also only purred half the soup. Which thickened it up but still had some chunks of potato and leek to eat, which makes me feel fuller – I know it’s all in my head.

Whole Chicken Dinner

I like to have a big family dinner once every week (although it actually ends up happening about once a month because of, well, how things work out) but one of my favourite things to make is a whole chicken dinner. It’s just so easy.

Whole Chicken Dinner

1 whole chicken
Seasonings

3-4 Carrots chopped

1 Onion chopped

5 or so beets

5 or so potatoes

1 cup brown rice

Preheat oven to 350. Take your bird and pull out anything inside, rinse it, pat it down with paper towels. Season it however you like (I like lots of pepper and oregano.) Take your carrots and onion, toss it into the roasting pan with the bird and enough water to go about an inch up the roasting pan. Put a lid on, and let it cook for 2-3 hours, checking after 2 hours with a meat thermometer.

I like to boil beets and potatoes about 20 mins before dinner, and mash the potatoes (adding garlic and salt/pepper if desired). The beets we usually just boil, strain and eat.

And adding water to the rice and putting it in the rice cooker.

Presto-changeo, you’ve got a beautiful meal!

Side Note: We get our meat from local farmers, it’s organic, free range, and no more expensive then any other meat from the grocery store when you buy direct. Look up your local meat farmers and try to make a deal, it will be worth it for your body and your wallet!

Lentil Soup

When I made this soup I pureed spinach, eggplant, and onion together to mix into it. I think that might have been a little much, but boy did I feel great after eating it! Jam packed with nutrients.

Lentil Soup 

2 cloves garlic minced

1 medium onion chopped

2 large carrots chopped

2 stalks celery chopped

1 ½ cups red/ green lentils (your choice) well rinsed

2 quarts water or broth

pinch of thyme or any herbs of your choice 

combine first 6 ingredients and bring to a boil. Add seasonings. Reduce heat to medium low and simmer, partly covered until lentils are soft. Green lentils need about 45 minutes to an hour, while red lentils only need 20-30 minutes. Puree half the soup in the blender if you want a creamy soup.

Oven roasted Veggie medley

I’ve been making this for years now, I love how veggies taste when they are roasted. Arrange vegetables into rainbows/pictures and you’d be surprised how kids react to eating their vegetables!

Oven roasted Veggie medley

Use and combination of your and your child’s favourite veggies, and try some new ones. Unpeeled,  washed and cut into bite sized pieces: eggplant, potatoes, onion, summer squash, bell peppers, mushrooms, asparagus, parsnips, carrots, or green beans (or anything else!) toss with crushed garlic cloves and olive oil and sprinkle with spices of your choice (ie rosemary, oregano, tarragon and basil) spread in roasting pan in single layers and roast for 20-25 minutes at 400 degrees until veggies are tender and slightly brown, (you’re supposed to stir occasionally, but I rarely do and it still works.) Salt and pepper to taste and serve warm with dinner and use cold for the next day’s salad.