Cooking with Leeks

The British cook with leeks on a regular basis, and we have learned to love them as well! Here are two of my favourite recipes, both of which contain similar ingredients:

leeks
bacon/ham
eggs
peas
cheese

If you have these ingredients on hand, you will be able to make either recipe.

Leek, Pea and Ham Pasta
Spaghetti noodles
6 oz frozen peas
1 large leek
1 oz butter
4 eggs
5 oz thick slice smoked ham, cut into cubes
3 oz. cheddar of Lancashire cheese, grated

Method:
1. Cook spaghetti noodle al dente
2. Meanwhile, heat butt in small pan. Wash and slice the leek. Add to the pan and cook over medium heat for 3 minutes until softened.
3. Beat the eggs in a bowl and season. Drain the pasta and immediately return to the pan. Tip in the leeks, eggs, ham and half of the cheese. Stir well. Sprinkle with remaining cheese.
*I substituted bacon for ham and it was delicious and oh, so easy!

Egg & Bacon Tart
shortcrust pastry (premade)
3 eggs
4 rashers streaky bacon, chopped
1 oz butter
2 cups milk (1/2 pint)
2 tsp ready made mustard
2 oz grated cheddar cheese

Method
1. Preheat oven to 200 C or Gas 6 (around 400 F). Roll out the pastry crust and line the tin. Prebake the crust for 15 minutes.
2. Meanwhile, Dry fry the bacon and leek for 3 minutes until bacon is crisp. Put, butter, flour and milk in a small pan. Bring slowly to a boil, whisking until thickened. Simmer for two minutes and sir in mustard.
3. Scatter the leeks and bacon over the pastry. Beat the eggs into the sauce and season. Pour into the case, add the cheese and backe for 40 minutes until puffed and golden.

Creamy Tortellini with Peas

Creamy Tortellini with Peas

1 package fresh spinach tortellini

2 teaspoons unsalted butter

1/2 cup finely chopped onion

1 garlic clove, minced or substitute garlic salt to taste*

2 teaspoons all-purpose flour

½ cup milk

½ cup crème fresh

1 cup frozen green peas, thawed

1 tablespoon chopped fresh or 1 teaspoon dried basil

3 tablespoons grated Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

1. Cook fresh spinach tortellini according to the package directions. Drain well.

TIP: I boiled the water using my electric kettle and then poured it over the fresh tortellini to cook it. It worked perfectly and was super quick!

2. While the pasta cooks, melt unsalted butter in a large nonstick skillet over medium heat.

Add onion and garlic. Cook, stirring often, 1 minute. Add the flour and stir constantly, 30

seconds. Gradually stir in milk, crème fresh, and then add the peas and basil. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens slightly, 2 minutes. Remove the pan from heat, and stir in Parmesan cheese, salt, and pepper.

3. In a large shallow bowl, toss the cooked spinach tortellini and the sauce. Serve warm.

Quick tip: For an easy, earthy spin on this recipe, substitute 1 cup sliced mushrooms for the

onion.

*If substituting garlic salt, then skip adding the other salt.

This recipe was super easy and QUICK! I served it alongside cumberland sausages, with some salad and crusty garlic bread. It was lush (as some Brits would say!)

Gound Beef Skillet Stroganoff

Stroganoff Skillet

1 lb ground beef
1- 10 ¾ oz can cream of mushroom soup
3 c wide egg noodles (uncooked)
1 c sour cream
1 c beef broth,
½ c water

Brown ground beef in a large skillet over medium heat; drain and return
meat to skillet. Gradually add soup and remaining ingredients. Bring to a
boil; cover. Reduce heat and simmer for ten minutes or until noodles are
tender. Makes four to six servings.

This recipe is super easy and resourceful! Plus, it tastes the same when you make it in England!

Easy Pasta Salad

Easy Pasta Salad
1/2 package salad noodles, cooked
1-2 Tbsp. mayonnaise
1 -2 squirts of mustard
1/2 can olives, sliced
1 bunch green onions, sliced
salt and pepper to taste

Combine all ingredients to hot pasta, stir thoroughly. Refrigerate until cool. Serve cold as a side dish or over green salad leaves with hard boiled eggs.

Dripped Beef

This recipe is easy and yummy! I learned it from my bloggy friend Tammy. It always turns out yummy and good.

3-4 lb. chuck roast
1 tsp. salt
1 tsp. seasoned salt
1 tsp. white pepper (I use regular pepper)
1 Tbsp. rosemary
1 Tbsp. dried oregano
1 Tbsp. garlic powder
1 cup water

Place roast in crock pot. Combine seasonings, and sprinkle over roast. Add water. Cover crock pot and cook on Low 6-7 hours. Shred meat using two forks. Strain liquid and return liquid and meat to slow cooker. Serve meat and au jus over mashed potatoes, noodles, or rice.

Cherry Tomato Salad

1. In a medium bowl, whisk together 2 Tbsp red-wine vinegar. 1 Tbsp. olive oil, 1/2 tsp. salt and 1/8 tsp. pepper until combined and thickened.

2. Add 2 pints halved cherry or grape tomatoes, 1/4 cup finely chopped red onion, and 2 Tbsp finely chopped fresh parsley; toss to combine all ingredients.

Raspberry Lemon Fruit Dip

1/2 cup raspberry reduced fat cream cheese spread (from 8 oz. container), softened
1/2 cup marshmallow creme
1 container (6 oz.) Yoplait original lemon burst yogurt (or 3 oz. lemon and 3 oz. raspberry)
Assorted fresh fruit

1. Mix cream cheese and marshmallow cream in medium bowl with wire whisk until smooth. Stir in yogurt.

2. Serve dip with fruit.

*This fruit dip was served at our friend's Josh & Lindsay Lillie's wedding*

Roast Pork & Vegetables

3 medium baking potatoes, cut into 1 inch chunks
3 medium zucchini, cutin itno 1 inch thick rounds
2 medium onions, halved and lsiced 1/2 inch thick
8 garlic cloves, peeled and smashed
2 Tbsp plus 1 tsp. olive oil
4 sprigs fresh rosemary
2 1/4 lbs. boneless, center cut pork loin, tied if desired.

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables with garlic and 2 Tbsp olive oil, rosmary sprigs, 2 tsp. salt and 1/4 tsp. pepper.

2. Rub pork with remaining oil; season generously with salt and pepper. Place on top of vegetables.

3. Roast, tossing vegetables occasionally, until and instant-read thermometer inserted into pork registers 150 degrees, 35 to 45 minutes. let pork rest 5 minutes. Slice thinly; serve with vegetables.

Chicken Tortilla Soup

1 12 oz. jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15 oz. can cannelli beans,drained
3 cups chicken broth
1 tsp. ground cumin
2 green onions, chopped
1/2 cup sour cream
1 small tomato chopped
Cilantro finely chopped
Toritlla chips

Empty salsa into large sauce pan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, cilantro, tomatoes, and tortilla chips. Serve immediately! Yum!

Beef Stroganoff

1 1/2 lbs. beef tenderloin
1/2 onion
1/2 pt. sour cream
1 can beef consommé
2 Tbsp. flour
3 Tbsp. butter
salt and pepper

1. Saute onions in butter until clear.
2. Add beef, in strips, brown on medium.
3. Stir in flour, add seasoning and consommé
4. Add sour cream, blend well
5. Simmer for 20 minutes.

Serve over egg noodles

Pasta with Chicken & Mushrooms

Coarse salt and pepper
3/4 lb. bowtie pasta
1 lb. chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 Tbsp. butter
1 lb. small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley

1. In large pot of boiling, salted water, cook pasta until al dente, according to package directions. Reserve 1/4 cup of pasta water; drain pasta and return to pot.

2. Meanwhile, season chicken generously with salt and pepper. In a large non-stick skillet, melt butter over medium high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.

3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes more. Add wine; cook, stirring until evaporated, 2 to 3 minutes.

4. Reduce heat to low. Add cream and chicken, stir to coat. Transfer to pot with pasta; add parsely and pasta water (if desired.) Toss to combine. Season again with salt and pepper; serve immediately.

Martie's Broccoli Salad

This is one of my favorite recipe's from Colin's Mom, Martie!

10 slices bacon
1/4 cup red onions
1/2 cup raisins
1 head of broccoli, in pieces
3 Tbsp. white wine vinegar
2 Tbsp. white sugar
1 cup sunflower seeds
1cup mayonnaise

1. Bacon: cook, drain, crumble, set aside.
2. Medium bowl: broccoli, onions, raisins.
3. Small bowl: vinegar, sugar, mayonnaise
4. Pour dressing over broccoli and mix and stir.
5. Chill for 2 hours minimum
6. Before serving toss with bacon and sunflower seeds.

Grandma Jane's Chicken

4 whole chicken breasts, split, boned, skinned (can also use boneless-skinless breasts)
8 4x4 inch slices of swiss cheese
1 can cream chicken soup
1/4 cup dry white wine (or chicken broth)
2 cups Pepperidge Farm seasoned stuffing mix
1/2 cup melted butter

Put chicken in lightly greased 9x 13 inch pan. Top with cheese. Combine soup and wine, spoon over chicken and cheese. Sprinkle stuffing mix over chicken. Drizzle melted butter over top. Bake at 350 degrees for 1 hour.

Lemon Parsley Pork Chops

1. Mince the zest of 1 lemon; combine in a small bowl with 2 Tbsp. chopped fresh parsley, 1 minced garlic clove, 1/2 tsp. coarse salt and 1/4 tsp ground pepper. Set aside.

2. Heat 2 Tbsp olive oil in a large skillet over high heat. Season 4 bone-in loin pork chops (about 8 oz. each) on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.

3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon parsley mixture.

Pineapple Glazed Chicken

1. Preheat oven to 425 degrees. Remove skin from thighs and/or drumsticks of 2 whole chickens (although, you can really use any chicken pieces you want) at least 2 1/2 lbs. Season chicken pieces with salt and pepper.

2. In a large non-stick skillet, heat 2 Tbsp olive oil over medium high heat. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.

3. Bake until chicken is cooked through about 25 mintues. Transfer to a large bowl.

4. Wipe skillet clean; add 2 cups pineapple juice, 1 Tbsp grated peeled fresh ginger, and 1 tsp. minced pickled jalapeño. Cook over medium heat until syrupy and reduce to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add 2 thinly sliced scallions; toss to coat. Serve with white rice, if desired.

*This chicken is yummy!*

Easy Chicken Pot Pie

1 cup cooked chicken
1 bag (16 oz.) frozen peas and carrots (thawed)
1 can (10 3/4) cream of chicken soup
1 cup original bisquick mix
1/2 cup milk
1 egg

Heat oven to 400 degrees. Stir chicken, vegetables, and soup in ungreased 2 quart casserole. Stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered for 30 minutes or until crust is golden brown.

*You can also simply use the filling ingredients to make a traditional pot pie in a pie crust, although I usually add in parsley, sage, rosemary, and thyme to season it.*

Grandma's Hamburger Soup

1. Saute: 1 lb. ground beef, 1 cup onions, 1 cup potatoes, 1 cup carrots, 1/2 cup celery, 1 cup shredded cabbage, 1 (#2) can tomatoes.

2. Bring to a boil.

3. Sprinkle: 1/4 cup rice, bay leaf, 1/3 tsp. thyme, 1/4 tsp. basil, 4 tsp. salt, 1/8 tsp pepper. Add 6 cups water.

4 . Simmer for 1 hour.

*This soup recipe from Marchi Rice (my grandma!) is very good, and tastes even better the next day!*

Salmon Bake Elliott Style

Enough salmon fillets to feed your family (we usually use the Costco brand)
1 zucchini or yellow squash sliced
1/2 onion sliced
1/2 onion chopped
2 Tbsp. butter
olive oil
Garlic salt
Lemon Pepper


Line the baking dish with tin foil. Spray baking dish with oil. Put fillets into the dish. Surround fillets with sliced zucchini and chopped onion. Spread butter over fillets. Place onion slices on top of fillets. Sprinkle desired amount of lemon pepper and garlic salt over fillets and vegetables. Bake at 425 degrees until fish is done, approximately 40 minutes. Serve over noodles or along side potatoes.

Slowcooker: Stroganoff Meatballs

1 can (14 1/2 oz.) beef broth
1/4 cup flour
1 cup chopped onion
2 Tbsp. butter, melted
30 precooked meatballs, fresh or frozen
1 cup sour cream

1. Combine beef broth and flour in slow cooker, whisking until smooth. Add onion, butter and meatballs. Cover and cook on low 4 to 5 hours.

2. Add sour cream and stir until blended. Cook on High for 30 minutes. Serve over noodles. Makes 4 to 6 servings.

Lemon Chicken & Noodles

3 cups chicken broth
4 oz. (about 1 1/2 cup) medium egg noodles
2 cups fresh broccoli florettes
2 cups cubed cooked chicken or turkey
1/4 cup lemon pepper
1/2 cup sour cream

1. Heat chicken broth in a 2 quart saucepan; bring to a boil. Add noodles and cook about 4 minutes; stirring occasionally. Add broccoli; cover and continue cooking 4 minutes. Add chicken and lemon pepper; cook about 4 minutes or until heated through and broccoli is just tender.

2. At this point you probably have very little liquid left in the pan, but this needs to be drained off. Stir in sour cream and cook, over low heat, until heated through. Makes 4 servings.

This is a yummy, easy weeknight recipe. The flavors meld together nicely. It is also a great way to use up some leftover broccoli and chicken.