- Contemplating dinner tonight: potato-leek soup. Slice three leeks thinly, chop one onion, chop garlic. Saute in butter until translucent.
- Add diced potatoes; saute briefly, then add chicken broth to cover. Simmer 20-30 minutes, until potatoes cooked.
- For slightly heavier soup, stir in one can condensed cream of chicken soup at end and heat through.
- Tip for cleaning leeks: remove tops, slice in half lengthwise, rinse under running water to remove dirt between leaves.
Thursday, April 30, 2009
Potato-leek soup
Today's recipes:
Monday, April 27, 2009
Salsa verde
Today's recipes:
- The problem with Romance languages: salsa verde means very different things in Mexican and Italian cooking.
- Last week, I made some Mexican salsa verde: cover bottom of pot with water, add tomatillos and simmer until dark green.
- Puree with onion and garlic cloves. (Add roasted green chile, too, for more flavor! I used 2 Anaheims; New Mexico chiles weren't available.)
- Simmer again, about 30 minutes. Great for dipping, enchiladas, or simmering chicken in.
- For an easy entree, put 4 frozen burritos in a slow cooker, top with boneless skinless chicken breasts & salsa verde. Cook 4-6 hours.
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