Leek Soup with Cheese Dumplings

By The Canadian Living Test Kitchen (Source)

Delicate yet rich-tasting dumplings simmer in this easy-to-prepare soup. You can also serve the soup with grated Parmesan cheese instead of the dumplings.

Ingredients

• 1 tbsp (15 mL) butter
• 3 , chopped (white and green parts only)
• 1 onion, finely chopped
• 1 tbsp (15 mL) all-purpose flour
• 1/4 tsp (1 mL) pepper
• 1 cup (250 mL) dry white wine, (or chicken stock and 2 tsp/ 10mL white wine vinegar)
• 6 cups (1.5 L) chicken stock
• 1/4 tsp (1 mL) salt
• Cheese Dumplings
• 1-1/4 cup (300 mL) shredded aged Gouda cheese or Gruyère cheese
• 1/3 cup (75 mL) all-purpose flour
• 1 tbsp (15 mL) butter, softened
• 1 egg
• 1 tbsp (15 mL) minced fresh parsley
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Preparation

In large saucepan, melt butter over medium heat; cook leeks and onion, stirring often, until softened, about 10 minutes. Stir in flour and pepper; cook for 1 minute.

Stir in wine; increase heat to medium-high. Boil until reduced by half, about 3 minutes. Stir in stock and salt ; bring to boil. Reduce heat; cover and simmer for 20 minutes. (make-ahead: Let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days. Or freeze for up to 2 weeks. Thaw in refrigerator for 24 hours.)

Cheese Dumplings:
Meanwhile, using fork, mash together cheese, flour, butter, egg, parsley, salt and pepper to make firm dough. With lightly dampened hands, roll tablespoonfuls (15 mL) of dough into balls; place on plate. Drop all at once into simmering soup. Simmer until dumplings float to surface, about 10 minutes.

Additional information :

Tip:
To clean and chop leeks, trim off and discard dark green parts by slicing inward at a sharp angle toward tops of leeks to save inner light green parts. Cut off root ends and split lengthwise. Clean thoroughly under running water; chop finely.

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Creamed Spinach Leek Casserole

By The Canadian Living Test Kitchen (Source)

This flavourful creamed spinach casserole, with its golden crust, is deliciously traditional and has an easy make-ahead option — perfect for any large dinner.

Ingredients

• 4 bags (each 10 oz/284 g) trimmed fresh spinach
• 1/4 cup (60 mL) butter
• 2 chopped leeks, light green parts only
• 3/4 tsp (4 mL) pepper
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground nutmeg
• 1/3 cup (75 mL) all purpose flour
• 3 cups (750 mL) milk
• 1 cup (250 mL) grated Parmesan cheese
• 1 tbsp (15 mL) Dijon mustard
• 1/2 cup (125 mL) coarse fresh bread crumbs

Preparation

In large pot of boiling water, blanch spinach, in batches, until wilted, about 20 seconds. With slotted spoon, transfer to bowl of ice water. Drain and press out water; chop finely and set aside.

In saucepan, melt butter over medium heat; cook leeks, pepper, salt and nutmeg, stirring occasionally, until softened, about 10 minutes.

Sprinkle leek mixture with flour; cook, stirring, for 2 minutes. Whisk in milk; cook, stirring often, until thick enough to coat back of spoon, about 8 minutes. Add spinach, 3/4 cup (175 mL) of the cheese and mustard; cook, stirring, until hot.

Scrape into 8-inch (2 L) square glass baking dish or gratin dish. Sprinkle with bread crumbs and remaining cheese. (Make-ahead: Let cool; cover with foil and refrigerate for up to 24 hours. Bake for about 15 minutes longer.) Bake in 375°F (190°C) oven until top is crisp and golden, about 45 minutes

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Balsamic Grilled Leeks and Sun-Dried Tomatoes

By Ellen Cornwall (Source)

The sweetness of balsamic vinegar accents the earthy grilled flavor of leeks. Substitute a good red wine vinegar if unavailable.

Ingredients

• 6 leeks
• Dressing:
• 2 tbsp (30 mL) balsamic vinegar
• 1 tbsp (15 mL) minced fresh thyme or fresh parsley
• 1 tbsp (15 mL) Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/4 cup (60 mL) good-quality olive oil
• 4 drained oil-packed sun-dried tomatoes, chopped

Preparation

Trim green ends from, leeks; split lengthwise and rinse thoroughly under water.

In saucepan of boiling salted water, cook leeks for 6 to 8 minutes or until tender; drain and cool under cold water.

Place, cut sides down, on rack over medium-high heat; grill, turning once, for 8 minutes or until golden. Cut into 1-inch (2.5 cm) pieces; place in airtight container.

Dressing: In small bowl, mix vinegar, thyme, mustard, garlic, salt and pepper; gradually whisk in oil. Pour over leeks; sprinkle with sundried tomatoes. (Leeks can be refrigerated for up to 24 hours.)

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Asparagus and Leek Soup

By Daphna Rabinovitch (Source)

Be sure to wash leeks thoroughly under cold running water, spraying the water in between all layers to rinse away any grit.

Ingredients

• 3 leeks, white and pale parts only
• 2 lb (907 g) asparagus, trimmed
• 2 tbsp (30 mL) vegetable oil
• 2 tsp (10 mL) grated lemon rind
• 5 cups (1.25 L) chicken stock

Preparation

Coarsely chop leeks. Cut asparagus into 1-1/2-inch (4 cm) lengths; set aside.

In large saucepan, heat oil over medium heat; cook leeks, stirring occasionally, for about 5 minutes. Reduce heat to medium-low and cook for 10 minutes longer or until very soft. Stir in lemon rind; cook for 1 minute. Add asparagus, stock and 1 cup (250 mL) water, bring to boil. Reduce heat; cover and simmer for 10 minutes or until asparagus is tender.

Remove and set aside 1 cup (250 mL) of the asparagus tips. In blender, pur?remaining soup in batches until very smooth. (Soup can be covered and refrigerated for up to 1 day.)

Return soup to pot; reheat over low heat. Ladle into bowls; garnish with reserved asparagus tips.

Source : © CanadianLiving.com

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Cock-a-Leekie Soup

By The Canadian Living Test Kitchen (Source)

You can let winter winds blow if you have a steaming bowl of this chunky chicken soup to ward off the shivers.

Ingredients

• 2 tbsp (30 mL) vegetable oil
• 2 cups (500 mL) sliced leeks
• 2 boneless skinless chicken breasts, cubed
• 6 cups (1.5 L) chicken stock
• 3/4 cup (175 mL) long grain rice
• 1 strip lemon peel, (2 inches/5 cm long)
• 1 bay leaf
• 1 tsp (5 mL) salt
• 1/4 tsp (1 mL) pepper
• 2 tbsp (30 mL) chopped fresh parsley

Preparation

In large heavy saucepan, heat oil over medium heat; cook leeks, covered and stirring occasionally, for about 5 minutes or until softened.

Add chicken; cook over medium-high heat, stirring, for about 4 minutes or until no longer pink inside.

Add chicken stock, rice, lemon peel and bay leaf; bring to boil. Reduce heat and simmer for about 20 minutes or until rice is tender.

Discard lemon peel and bay leaf. Season with salt and pepper. Ladle into warmed bowls; sprinkle with parsley.

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Praline Sweet Potatoes

By: MKENNON, Original recipe posted in Allrecipes.com (Source)

Prep Time: 10 Min

Cook Time: 30 Min

Ready In: 40 Min

Original Recipe Yield 12 servings

Ingredients

• 4 cups mashed sweet potatoes
• 1/2 cup white sugar
• 2 tablespoons vanilla extract
• 4 eggs, beaten
• 1/2 pint heavy cream
• 1/4 pound butter
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 1/4 cups chopped pecans

Directions

1. Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
3. Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
4. Bake for 30 minutes in the preheated oven.

Nutritional Information

Amount Per Serving Calories: 451 | Total Fat: 25.1g | Cholesterol: 118mg

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Baked Sweet Potatoes with Ginger and Honey

By: Christine L., Original recipe posted in Allrecipes.com (Source)

Prep Time: 15 Min

Cook Time: 40 Min

Ready In: 55 Min

Original Recipe Yield 12 servings

Ingredients

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup honey
• 3 tablespoons grated fresh ginger
• 2 tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss together the sweet potatoes, honey, ginger, walnut oil, cardamom, and pepper. Transfer to a large cast iron frying pan.
3. Bake for 20 minutes in the preheated oven. Stir the potatoes to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Nutritional Information

Amount Per Serving Calories: 162 | Total Fat: 2.3g | Cholesterol: 0mg

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