Potato Leek Soup

Hi all. Yes it's been a while since I've posted in my blog and yes I let the chaos of my life overtake what was an incredibly stress-relieving venture--namely, writing to you all, on here, sharing and exchanging healthy and thoughtful ideas about food. But here I am back again, (hopefully this time I can keep it up so that a new post appears every couple of days.)

And now, my recipe for potato leek soup. Envisioned after my uncle visited my house and declared there to be "several" edible leeks still unharvested in our small backyard garden. The soup was delicious and the preparation a breeze:

Ingredients

4-5 medium sized leeks - cleaned and chopped just a few inches past the part where it turns green

3 medium sized russet potatoes - peeled and chopped into 1-2 inch thick pieces

1 bag of fingerling potatoes (I find the contrast of starches to give the soup a little edge)

2 scallions - chopped

2 medium-sized shallots - chopped

4 cups low-sodium organic chicken or vegetable stock

2 cups water

2/3 cup cream (can substitute here for milk or yogurt though if you add yogurt I suggest adding it in the blender after the soup has cooked)

Salt and pepper to taste

Directions

1. Place the first 8 ingredients in a large pot on high heat. Allow to reach a boil then simmer for up to 1 hour.

2. Place soup in blender (I did it in batches and waited a while for the soup to cool - trust me on this one, you don't want a potato leek facial)

3. Add salt and pepper as necessary/desired, and add more water if the soup seems a bit thick.

ENJOY!

See? Piece of cake! Err... piece of leek root....

Yours tastefully,

Organic Eats

Fish and Chips: An Update

Hello there! Yes I know, I've been slacking on my blogger game. Well I'm back today and here with a great (and Oeats tested) recipe to share! This recipe is light and perfect for a late summer night dinner. Hope you enjoy! (Also, feel free to double or triple the portions, this recipe yield is for two!)

Ingredients

For the fries:

3 small yams or sweet potatoes

Pink Peppercorn (ground)

Pepper (regular - ground)

Salt (to taste)

Oil (for sprinkling)

White wine vinegar (for sprinkling)

For the fish:

2 fresh (WILD!) cod filets

2 eggs - organic preferred :)

1/3 cup unbleached all-purpose flour

1/2 teaspoon salt

1 teaspoon pepper

1 tablespoon red chili flakes (okay, so I like things with spice... downgrade this amount if you can't take the heat!)

Oil for frying - cold pressed olive oil is a healthier alternative to canola but canola is the typical frying oil

2 teaspoons capers

Directions:

For fries:

Preheat oven to 400 degrees.

Peel and slice the sweet potatoes

Drizzle with enough olive oil to coat and toss so oil covers each fry.

Spread fries out so none touch (SUPER important, otherwise they won't crisp properly!)

Sprinkle pink pepper corns, pepper and salt over the fries.

Douse in a healthy coating of olive oil (helps them crisp up.)

Bake in oven about 40 minutes or until they reach desired level of crisp!

Now while the fries are baking.... (start making fish about 10 minutes before fries are done...)

First, crank up your stove to medium-high heat and put a pan on the fire so it can heat up.

In a bowl, crack 2 eggs and whisk until combined.

In another bowl mix flour, salt, pepper and chili flakes.

Dip cod filet in egg mixture then dip in flour bowl, shaking off any excess flour after coating both sides of the fish.

Add oil to now hot pan, enough to form about 1/2 inch pool of oil throughout the bottom of the pan.

Place cod filets in the oil and cook for 3-4 minutes on each side or until the surfaces turn golden brown.

Plate the cod and sweet potato fries and sprinkle with capers. (The saltiness of the capers combined with the spice of the filet is heavenly! Also, a nice ode to the sea...)

Hope you enjoy!

Xo,

Organic Eats

Scrumptious Scallops

Hello there! I know, I know, this blog has been collecting proverbial cyber dust for a little while now but I promise, just in case you missed me... I'M BACK with a sauteed, seared and scored vengeance. Today's recipe is a simple one and was the object of my dinner last night, so I consider it well-tested... okay, enough blabbing.... here's the good stuff:

Scrumptious Scallops (serves 1 so double/triple/quadruple accordingly)

Ingredients:

4 wild bay scallops (I said WILD ya hear?)

2 tablespoons butter

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon red chili flakes (can adjust for desired spice level)

1/4 cup cajun blackening spice

Directions

1. Clean the scallops and remove muscle, (it's that little boxy-like attachment on the side, peels off easily)

2. In a small saucepan, heat the butter on medium-high heat until fully melted.

3. Simultaneously, combine the salt, pepper, red chili flakes and cajun blackening spice in a bowl.

4. Dip each flat side of the scallop into the spice mixture and place in the saucepan with the butter. Put on timer and cook for 2-3 minutes or until crispy brown.

5. Flip scallops over and sear other side, again cooking 2-3 minutes or until brown.

6. Take off heat and place over bed of freshly sauteed vegetables... think something seasonal... or rice, or anything your culinary heart can think of really.... and that's it! There's enough taste on these babies for them to not even need a sauce. Diet-friendly indeed!

Enjoy :)

As always, leave comments/questions/concerns/LOVE!

Xo,

Organic Eats

Cream of Avocado Soup - RH Week DAY 5!!

This recipe actually comes in to me from a source that chooses to remain anonymous, (mysterious, no?) What makes anonymous' recipe so great is that it requires NO cooking and utilizes ingredients that most probably have around their kitchen. So without further ado, I give you Cream of Avocado Soup by Untitled.... enjoy!!

Cream of Avocado Soup

Yield: 8 servings

Ingredients:

4 ripe Haas avocados

3 cups chicken broth (or vegetable broth for vegetarians)

The juice of 2 lemons

The rind + juice of 1 lime

1 cup light cream

1/2 teaspoon chili powder (optional)

Salt and Pepper to taste

Dash Tabasco

Directions:

1. Peel, seed and dice avocados. Place in blender container.

2. Add chicken broth (or vegetable broth) and lemon juice to container. Blend until smooth.

3. Add cream, chili powder (optional,) salt, pepper and Tabasco. Blend well.

4. Chill and serve icy cold topped with croutons of your choice.

Anyone hungry??

Yuri's Coconut Lychee-Lime Semifreddo - RH Week Day 4!

Konichiwa! My name is Yuri but most people know me as Chef Pandita. I am so happy to be back here sharing another delicious recipe with you :D This is my second guest post at this lovely blog, you might remember my Yucca Fries which was the beginning of a beautiful twitter/blog friendship with Melissa. When she told me about this fun guest-posting week I told her to save me a spot, then that same day going through a food magazine I found the inspiration I needed.

It’s mango season here in the Dominican Republic. My dad has a huge mango farm so I’m always looking for new ways to serve them. This recipe caught my eye because it uses fresh mangoes and coconut milk. Those are typical flavors from this island, so I hope you make this and have a taste of the tropics J

I added lychees to the recipe because I LOVE them and they go really well with mango, coconut and lime flavor.

Are you familiar with semifreddo? Its an Italian frozen dessert and it means “half-cold”. It’s usually made with equal parts ice cream and whipped cream. This recipe is perfect for this time of the year!

Let’s start with the recipe, shall we?

You will need these ingredients:

First line a 4-1/2 by 8-1/2 inch loaf pan with parchment paper [I didn't have any so I used plastic wrap]:

Combine coconut milk and condensed milk; bring to a boil over medium heat stirring constantly.

Cook for 8-10 minutes until it thickens:

Transfer to a bowl, add lime zest and salt and place in bowl of ice water. Stir until it cools, around 5 minutes:

Drain, rinse and chop lychees:

Measure 1-1/2 cups of heavy cream:

Whip until it forms stiff peaks:

Fold into cooled coconut milk mixture:

Add chopped lychees:

Pour into prepared loaf pan:

Sprinkle toasted unsweetened shredded coconut:

Cover with plastic and freeze until firm [6 hours or up to 3 days]. When you're ready to serve it, peel and cut a mango:

Let semifreddo sit at room temperature for 10-15 minutes and invert onto a serving platter. Peel away plastic or parchment paper and decorate with the sliced mango:

Coconut Lychee-Lime Semifreddo

Adapted from Everyday Food Magazine

Ingredients:

1 can [13.5 ounces] unsweetened coconut milk

1 can [14 ounces] condensed milk

1 can lychees in syrup

1 tablespoon finely grated lime zest

½ teaspoon coarse salt

1 ½ cups cold heavy cream

½ cup unsweetened shredded coconut, toasted

1 mango

Preparation:

Line a 4 ½ by 8 ½ loaf pan with parchment.

Prepare a bowl of ice water, reserve.

Drain and rinse lychees, chop them and reserve.

Pour coconut milk and condensed milk in a sauce pan. Bring to a boil stirring constantly and cook over low heat until it thickens [8-10 minutes after it boils].

Remove from heat and stir in lime zest and coconut. Pour into a large bowl and put over ice water, stir until it cools [around 5 minutes].

Beat cream until stiff peaks form.

Fold whipped cream into coconut milk mixture.

Fold in chopped lychees.

Pour into loaf pan, sprinkle toasted coconut on top.

Cover with plastic wrap or foil paper and freeze until firm [6 hours or up to 3 days].

When you’re ready to serve this semifreddo, take it out of the fridge while you prepare the mango. Peel and slice it, then invert the semifreddo onto a serving plate. Decorate with the fresh sliced mango and enjoy J

Thank you so much for reading, have a lovely day!

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Organic Eats <3 Chef Pandita!! Don't you just love her? The foodie community is so lucky to have such a dedicated, artistic, creative and kind chef on our side!! Don't forget to visit Yuri's website: www.chefpandita.com and follow her on twitter for more delicious updates: @chefpandita

Sal's Gazpacho Soup Two Ways - RH Week DAY 3!

Welcome to RH Week Day 3!! Hope you have been enjoying the tasty treats so far, I already have both recipes printed out and queued up to prepare for my next dinner party!! Today's guest entry is not one but TWO versions of Gazpacho soup, (a creamy gazpacho and a more traditional one,) sent in by a reader named Sal (no twitter or website he says in his e-mail, just an Organic Eats Fan... love it!) who got the recipes from an old, worn out and "thoroughly loved" recipe book entitled "Soups & Stews: A Two in One Cookbook" by Joanne Waring Lindeman c. 1976 Nitty Gritty Productions.

Personally, I really believe that there are fewer things more culinarily delightful than sipping chilled Gazpacho on a balmy summer day, so thank you again Sal for your contribution to many future nights spent in summer soup-filled splendor!

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Creamy Gazpacho

yield: 4 servings

Ingredients:

1 lb ripe tomatoes

1/2 large cucumber

1/2 cup soft bread crumbs

1 clove garlic, mashed

1 tbs. salad oil

1 tbs. vinegar

2 cups cold water

salt and pepper

1 tsp. McCormick's Season All dash Tabasco

1 cup (1/2 pt.) heavy cream

finely chopped parsley

Directions:

Peel and chop tomatoes and cucumber. Put into blender container along with bread crumbs, garlic, oil vinegar and water. Cover and blend 2 minutes. Chill mixture until icy cold. When ready to serve, stir in salt, pepper, Season all, Tabasco and cream. Sever in chilled bowls garnished with finely chopped parsley.

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Traditional Gazpacho

Says the cookbook: "This Spanish tradition is first cousin to a salad but even more refreshing. It must be served icy cold."

Yield: 8 servings

Ingredients:

4 cups tomato juice

2 beef bouillon cubes (can substitute for vegetarian to make this a vegetarian or vegan soup)

2 tomatoes

1/2 cup chopped, unpeeled cucumbers

1/4 cup chopped green pepper

1/4 cup chopped onion

1/4 cup wine vinegar

2 tbs. salad oil

1 tsp. salt

1 tsp. Worcestershire sauce

6 drops Tabasco

Directions:

Bring tomato juice to boiling. Add bouillon cubes and stir until dissolved. Remove from heat and cool. Peel, seed and dice tomatoes. Add to cooled broth along with remaining ingredients. Refrigerate. Serve in chilled bowls.

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*Editor's Note: I love to top each bowl of chilled gazpacho with a few slices of avocado, a dollop of sour cream and some fresh chopped cilantro or basil for garnish and extra flavor.

Nelly's Pumpkin Corn Fritters - RH Week DAY 2!

Hello Organic Eats readers!

I'm Nelly and I blog over at Cooking with Books!

http://cookingwithbooks.blogspot.com

I’m so glad I have this opportunity to post here today and share a delicious, simple recipe! These fritters came about while I was living in Charlottesville, VA. My boyfriend had come and spent Thanksgiving with me and we had cooked a huge menu, having left over canned pumpkin. I’m sure you’ve been through this before, but you could also use fresh pumpkin puree to make this even better! Pumpkin is definitely a versatile product and you can check out Organic Eat’s Pumpkin Pancake post here: http://oeats.blogspot.com/2011/05/pumpkin-pancakes.html

Pumpkin-Corn Fritters

Yield: 12-16 fritters, depending on size

Ingredients:

1 large egg

½ cup milk

½ can of pumpkin puree

½ cup of corn kernels

1 cup flour (add more if needed to achieve thick batter)

1 tablespoon baking powder

To taste: salt, pepper, chopped green onions, sautéed yellow diced onions

Directions:

1. In a small sauté pan, heat about ¼ cup of vegetable oil.
2. Mix all ingredients together.
3. Fry on both sides until golden brown and cooked all the way through.
4. Serve with: a dipping sauce, cheese slices or as canapés with smoked salmon on top.

ALSO: try baking these! Spoon into circles on cookie sheet and bake at 350F for 4-5 minutes; the orange pumpkin color intensifies and the texture is completely different. Cut lengthwise and serve with flavored cream cheese or smoked salmon! A healthier, more nutritious version of a blini.

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Pumpkin Nutrition Facts:

-Pumpkin's deep orange color tells us it is rich in antioxidants and beta-carotene, a vitamin that can be converted to Vitamin A by the body. Beta-carotene can also reverse skin damage and promote good vision.

-Pumpkin also has anti-aging properties, and boosts your immune system.

-Don't forget the seeds! 1/2 cup of pumpkin seeds contains 92% of your daily value of magnesium!

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Special thanks to Nelly for this delicious recipe! Follower her on twitter @nella22 for more enticing eats!