Monday, January 11, 2010

Weekend recipes

Still no Internet access at the apartment, so this is just a quick hit of the recipes I used this weekend!

I finally got around to making the Creamy Potato soup I posted about earlier, but with a few changes (see below in bold)

Creamy Potato Soup (adapted from
  • 2 tablespoons unsalted butter (1/4 stick) I used about 4 TBS Brummel and Brown
  • 2 cups finely chopped leeks (pale green and white parts only)
  • 4 cups peeled, medium-dice russet potatoes (about 1 1/2 pounds)
  • 6 slices of turkey bacon chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs) I substituted a handful of chopped parsley (it was half off at the grocery store)
  • 2 cups low-sodium vegetable broth
  • 3 cups water
  • 1/3 cup heavy cream 1 c. nonfat greek yogurt (per a suggestion from a dear friend who made this recipe before me)
  1. Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.
  2. Add potatoes, salt, turkey bacon and thyme parsley and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth and water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.
  3. Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in cream yogurt, season with additional pepper as needed, and cook until heated through, about 3 minutes.

Sriracha Chicken Stir Fry:
2 chicken breasts cut into 1 inch slices
butter spray
1 green bell pepper
1/2 onion, sliced/quartered
handful of baby carrots, cut like matchsticks
1/3 head of cabbage shredded
1 bunch of green onions (dark parts only -- I used the light parts for tteok bogi, which I served with the stir fry)
soy sauce, sesame oil, sugar, garlic, ginger, sriracha sauce

Mix 3 parts soy sauce, 1 part sesame oil with equal parts sugar, garlic, ginger and sriracha sauce (enough to cover and marinate the chicken). Marinate the chicken for 10-30 mins (longer if you've got the time)

Heat a wok or large skillet with butter spray, fry the chicken until nearly opaque. Toss in onion, carrots, peppers cabbage and scallions. Add more sauce if needed.

Serve with noodles or rice (it also stands alone nicely, which is how I served it, since we had carbo-load between tteok bogi and dumplings)

Dreaming? The movers came today! I can't wait to get ALL of my kitchen stuff unpacked. Photos to follow!

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