Lemony Pea, Leek and Spinach Soup

New soup recipe!
A very simple recipe from Canadian Living I found recently. A good late in the week dinner that make enough for lunches over the weekend. It tasted a lot better fresh though, and with toasted cheesy bread. The bonus was that I had almost all of this stuff already from other recipes I have been making during this past week!

Lemony Pea, Leek and Spinach Soup

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By Alison Kent and The Canadian Living Test Kitchen 

Once the peas and spinach are heated, it's best to serve this soup right away to retain its vibrant green colour and flavour.

This recipe makes 8 servings

Ingredients

2 2tbsp tbsp(25 mL) (25 mL) butter
2 2leekleeks, thinly sliced
2 2potatopotatoes, peeled and diced
3 3cups cups(750 mL) (750 mL) sodium-reduced chicken broth
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) white pepper
1 1cup cup(250 mL) (250 mL) fresh peafresh peas or thawed frozen peas
3 3cups cups(750 mL) (750 mL) loosely packed spinach leaves, thinly sliced
2 2tbsp tbsp(25 mL) (25 mL) lemon juice

Preparation:

In large saucepan, melt butter over medium heat; cook leeks, stirring often, until softened but not coloured, about 6 minutes.

Add potatoes, broth, 2 cups (500 mL) water, salt, and pepper (if using); bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 8 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)

Stir in peas; simmer until tender, about 3 minutes. Stir in spinach and lemon juice. 

Additional Information:

• Variation
  Puréed Lemony Pea, Leek and Spinach Soup: In batches in blender or in food processor, purée soup until smooth. Reheat to serve.

 Mmmmmmm.... Cheesy Bread and Soup.

The original posting on canadianliving.com:
http://www.canadianliving.com/food/lemony_pea_leek_and_spinach_soup.php

Second food post! And a baby! Not mine, may I add.

I'm lovingly known as Nanny to a few people's progeny. Today was a confirmation of such as myself and a friend were visiting another friend's new baby girl, Matilda! I felt that cookies were in order to celebrate the visit. I broke out one of my Canadian Living cookie recipes and made up a batch of Lemongrass-Ginger Cookies. They have a really fun, different cookie flavour and are a really simple recipe to make! Barely takes ten minutes to bake.

Before we even start, a quick tip. Cheat, and get the pre-cut and prepared Lemongrass and Ginger, such as those from Gourmet Garden. It makes life unbelievably easier and they keep in the fridge for a long time, so you can get multiple uses out of the one tube.

Lemongrass-Ginger Cookies

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1 large egg

2 tsp each: lemongrass paste, ginger paste

1-1/3 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Icing sugar for dusting

-In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in egg and two pastes. [I use a wooden spoon, with room temperature butter this works fine]

-In medium bowl, whisk together flour, baking soda and salt. 

-In two additions over low speed, beat flour mixture into butter mixture until just mixed.

-Drop batter by tablespoons 2 inches apart on to parchment-lined baking sheets. Bake in batches in preheated 350F oven 7 to 8 minutes or until just set.

-Let cool on baking sheets 5 minutes. Transfer cookies to wire racks to cool completely.

-Using fine mesh strainer, dust cookies with icing sugar.

-Store in airtight container at room temperature up to 1 week.

Makes about 24.

This is the batch prior to being sugared, packed up and devoured by nannies and hosts. I don't have any pictures of that, we were a bit distracted by baby. Also, please excuse the poor photo quality of the baby pictures. Again, a bit distracted.

She's a cutie.

First Food Post!!

My dinner this evening is a recipe that I have shamelessly stolen from a recipe found on the Toronto Star website. It's basically a fancy grilled cheese that uses two of my favorite things in the culinary world, mushrooms and garlic. It also has apples, and apples and cheese is always good!

Grilled Cheese with Mushrooms & Green Apple

1 tbsp (15 mL) each: olive oil, butter

6 oz (170 g) cremini mushrooms, thinly sliced [Can throw in white mushrooms as well]

1 clove garlic, minced

Kosher salt + pepper to taste

4 slices sourdough bread (from the middle of loaf) [I use white bread since I can't go through an entire loaf of sour dough before it goes off]

8 tsp (40 mL) mayonnaise (preferably Hellman’s)

4 sprigs thyme [I have used dried thyme and just sprinkle it over the Mayo side of the bread when the sandwich is on the pan]

6 oz (170 g) old white cheddar, sliced

1/4 Granny Smith apple, cored, thinly sliced

In large fry pan, heat oil and butter over high heat. Add mushrooms. Cook, stirring, 2 minutes. Stir in garlic. Cook until mushrooms are browned and tender, about 2 minutes. Season with salt and pepper.

Lay out bread. On one side of each slice, spread 2 tsp (10 mL) mayo and press with thyme sprig. Flip two slices over and arrange single layer of cheese on top. Top with cooked mushrooms then apple. Place another layer of cheese on top of apple. Top with bread slices, thyme facing out.

Heat large cast-iron skillet or fry pan over medium-high. Add sandwiches. Cook until bottoms are nicely browned. Turn heat down to medium; carefully flip sandwiches. Cook, pressing down with spatula, until other side is brown and cheese has melted. Remove and discard thyme. Cut in half and serve.

Makes 2 large servings.

I half the recipe and make a lunch or one serving of dinner. Throw some cherry tomatoes and some chips on the side = awesome dinner!

Original posting to The Star: http://www.thestar.com/living/food/recipes/article/800397--grilled-cheese-with-mushrooms-green-apple

And in the beginning....

So I have joined the 21rst century. It was going to happen eventually.

I have decided to post about two things I have always enjoyed: Food and craft. Good food has always been a part of my life, from family dinners growing up to moving away for University and refusing to eat Kraft Dinner at the post-secondary frequency. And thanks to a hands-on Mom, craft and art projects were always happening. I like working with my hands, and having the satisfaction of knowing I can achieve something myself, from cooking an amazing meal to finishing my hand sewn pear shaped pin cushion, is well worth the trials, swearing and the burnt chicken that comes along with any project.

With that out of the way, I hope that this blog with become a showcase for stuff I've made. Also, it may encourage me to tackle the pile of craft materials and untested recipes that are piling up.

Onwards, and forwards.