CREAMY MUSHROOM AND LEEK PASTA
If you haven't tried leeks, they have the texture of artichoke when cooked and a hint of sweet onion flavor. They add color, a healthy boost, and fantastic flavor to this pasta.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 11
Steps:
- Cut off the root hairs and most of your green stems. Keep the stems for making stock. This part is edible when you cook it for longer periods of time.
- Cut your leeks in half lengthwise and then half each stock again so you have 4 long quarters. Finley slice the leeks and rinse in cold water to get rid of any dirt in the leek (leeks hide dirt very well). Drain well.
- Heat a large pan over medium/high heat. Add 2 Tbsp olive oil and the finely chopped leeks. Saute 2 minutes.
- Cut mushrooms in half if they are small and into quarters if they are larger. Add halved/sliced mushrooms and 3 pressed garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
- Stir in 1/2 cup chicken broth and 1 1/2 cups heavy whipping cream.
- Add 2 Tbsp chopped dill, 1/2 tsp salt (or to taste) and 1/8 tsp pepper. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
- Pour over your favorite cooked pasta. This would work over just about any noodles. I served it over angel hair pasta (my favorite). Sprinkle with parmesan if you like :)
LEEKS WITH CREAMY WINE SAUCE
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
- Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
- Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
- Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.
Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4
CHEESY LEEKS à LA OLIVER
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Dinner Party Christmas Thanksgiving British Leek
Time 1h
Yield 12 as a side
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
- Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
- Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
- At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
- Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
- Season, then spoon it all into a dish, or leave in the pan.
- Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
- Pop in the oven for 15 minutes, or until golden and bubbling.
Nutrition Facts : Calories 151 calories, Fat 12.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PORTERHOUSE STEAK WITH CREAMY LEEK SAUCE
Steps:
- Generously sprinkle the steaks with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.
- Heat the butter and olive oil in a large saute pan over medium heat. Add the leeks and saute until soft, 3 minutes. Add the garlic and saute for another 2 minutes. Reduce the heat, add the chicken broth and season with salt and pepper. Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes. Stir in the heavy cream and continue to cook for 3 to 4 minutes.
- Preheat the oven to 325 degrees F.
- Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of the canola oil to each skillet. Place a steak in each pan and sear 2 to 3 minutes per side. Transfer the skillets to the oven and cook until an internal thermometer inserted into the steaks reads 130 degrees F, 6 to 8 minutes. Rest the meat for 10 minutes. Slice the steaks and serve with the leek sauce.
LEEKS, CREAMY MILK SAUCE
Provided by Metro
Time 55m
Yield 4
Number Of Ingredients 2
Steps:
- Carefully wash leeks and cook until tender.White sauce.Melt butter and add whole wheat flour.Cook, stirring until frothy.Pour in cold skim milk mixed powdered milk.Stir until thickened. Set a side.Brush an oven dish with butter or margarine.Spread cooked leeks in the oven dish.Mix the sauce with the seasoning and pour over the leeks.Top with parmesan cheese.Bake 30 minutes at 375°F / 190°C.Serve as a side dish.
QUICHE LEEKRAINE
Provided by Georgina Hayden
Categories Mains Jamie Magazine Eggs Alfresco Easter treats Mother's day Starters
Time 40m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4.
- Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
- Chop the bacon, then fry in a separate pan until golden. Coarsely grate the cheese.
- Whisk together the eggs, then stir through the cheese, milk, leeks, bacon and a good pinch of seasoning.
- Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
- Delicious served with a mixed green salad.
Nutrition Facts : Calories 482 calories, Fat 33.9 g fat, SaturatedFat 13.9 g saturated fat, Protein 18.3 g protein, Carbohydrate 28 g carbohydrate, Sugar 4.9 g sugar, Sodium 1.8 g salt, Fiber 3.3 g fibre
PORK CHOPS WITH WITH CREAMY LEEK AND BACON LARDON SAUCE
Liven up pork chops with a deliciously creamy leek and bacon sauce. This is one of those winter warming suppers that the whole family will love.
Provided by idancarter93
Time 22m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat a large frying pan until hot, brush the pork chops with olive oil, season with salt and black pepper and fry over a medium heat for 4-5 minutes each side until just cooked through. Remove from the pan and set aside on a plate, covered with a sheet of foil, to keep warm.
- Add the leeks to the same frying pan and fry for 3-4 minutes until beginning to turn golden brown. Add the bacon and fry for 2-3 minutes until crisp. Add the garlic and fry for 1 minute. Pour in the wine and bubble for 1 minute before stirring in the mustard and crème fraîche. Season well and allow the sauce to bubble away for a few minutes. Add a splash of water to loosen the sauce if it becomes too thick.
- Place 1 pork chop on each serving plate, pour over the creamy sauce and serve with new potatoes and shredded savoy cabbage.
SEARED SALMON WITH CREAMY LEEK SAUCE
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
- Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
- Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.
CREAMY LEEK SPAGHETTI
Provided by Olivia's Cuisine
Time 20m
Number Of Ingredients 9
Steps:
- In a heavy bottomed pot, heat olive oil and butter over medium-high heat and sauté garlic and leeks for 3 to 5 minutes or until they develop some color. Season with salt and pepper.
- Add the white wine, cover and cook for about 10 minutes - giving it some occasional love - until leeks have softened.
- Uncover and continue cooking until the wine has almost completely reduced.
- Stir in the heavy cream and cook until sauce thickens. Taste for seasoning and fix if necessary.
- Add cooked pasta and toss it with sauce. If necessary, add some pasta water to smooth the sauce.
- Serve it with some freshly grated Parmigiano Reggiano.
CHICKEN AND LEEKS IN CREAM SAUCE
I was looking for a new way to use leeks other than in soup and I came up with this recipe. Another variation would be to leave the chicken whole and spoon leek cream sauce over baked or grilled chicken but that would add to cooking time.
Provided by shp970
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 28m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil and vinegar in a skillet over medium-high heat. Add chicken; cook until white on all sides, about 5 minutes. Transfer chicken to a plate.
- Stir leeks into the skillet; cook for 1 minute. Pour in wine; simmer until reduced by half, about 2 minutes. Add half-and-half, Parmesan cheese, salt, and garlic pepper; simmer until flavors combine, about 2 minutes.
- Return chicken to the skillet and stir until heated through and coated with sauce, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 9.8 g, Cholesterol 75.6 mg, Fat 11.2 g, Fiber 0.8 g, Protein 24.9 g, SaturatedFat 4.4 g, Sodium 240.9 mg, Sugar 2.4 g
CREAMY TUNA PASTA WITH LEEK
The combination of savoury tuna, sweet leeks and a creamy zesty sauce topped with parmesan shavings makes this tuna pasta dish great as a fresh, light and quick lunch or an easy weeknight dinner option.
Provided by Sabine
Categories Light Meals
Number Of Ingredients 14
Steps:
- Bring water to a boil in a large cooking pot and add a tablespoon of salt. Cook the pasta al dente according to the instructions on the packet. Depending on the pasta, it will be around 10 minutes. Drain the water from the pasta. Keep a ½ cup (100 ml) of pasta water for later.
- Wash the leeks thoroughly and cut in fine rings. Peel and mince the garlic. Drain the liquid from the canned tuna.
- Heat the olive oil in a large cooking pan on medium-low heat. Add the leek and garlic and gently cook for 4-5 minutes while stirring frequently until the leeks start to soften.
- Add the flaked tuna, basil, oregano, nutmeg, salt and pepper and fry for 2 minutes. Add the cream, lemon zest, lemon juice and the ½ cup of pasta water and leave to cook for 4 minutes.
- Mix the cooked pasta with the creamy tuna and leek sauce and serve immediately. Garnish with parmezan cheese shavings and parsley.
LEEK SAUCE (FOR ANY FISH)
This is a wonderful sauce on any fish, especially if you cook the fish very simply and let this add all the flavor.
Provided by HappyCookingMommy
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in medium saucepan over medium heat. Add leeks and cook for 2 minutes, stirring frequently. Reduce heat to low, cover, and cook, stirring occasionally until leeks are very tender. (About 10 minutes).
- Increase heat back to medium and add lemon juice. Stir until liquid evaporates (about 1 minute) and then mix in cream. Let simmer until slightly reduced. (about 2 minutes).
- Remove from heat and cool slightly.
- Transfer to blender and blend until smooth. Season with salt and pepper to taste.
- Serve on top of broiled salmon, talapia, grouper, halibut, cod --
- For simple fish: Preheat broiler. Place fish skin side down in roasting pan. Sprinkle with salt & pepper and dot with butter. Broil (4 inches from heat) 5-6 minutes or until browning. Make a cut in thickest part to ensure it's done and flaky, then use metal spatula to lift off from the skin, serving browned side up.
Nutrition Facts : Calories 143.1, Fat 13.9, SaturatedFat 8.7, Cholesterol 48.4, Sodium 36.3, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 1
CREAMY LEEK PASTA
A creamy pasta dish is total comfort food. This one couldn't be easier. Just 5 ingredients go to making this creamy leek sauce, which is great with pasta.
Provided by Dannii
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Put the pasta in a pan of boiling water and cook for 12 minutes.
- Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
- Add the garlic, mustard, creme friache and cheese to the pan and stir well.
- Cook on a very low heat for a further minute.
- Drain the pasta and stir in to the sauce.
Nutrition Facts : ServingSize 1 portion, Calories 452 kcal, Carbohydrate 71 g, Protein 19 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 279 mg, Fiber 4 g, Sugar 8 g
CABBAGE AND LEEKS IN CREAM SAUCE
This easy cabbage and leeks recipe is designed for a slow cooker or stovetop and is finished with a simple yet delicious seasoned white sauce.
Provided by Diana Rattray
Categories Side Dish
Time 7h15m
Yield 4
Number Of Ingredients 10
Steps:
- Put the chopped cabbage and leeks in the crock pot. Add the minced garlic, dry sherry or wine, and water (or use 1/4 cup of chicken broth). Dot with 1 tablespoon of butter; cover and cook on low for 7 to 9 hours.
- Melt remaining 2 tablespoons of butter in saucepan; add flour and stir until smooth and bubbling. Add cream or milk and cook over low heat until thickened. Add the mace and salt and pepper to taste. Mix into the cabbage and leek mixture. *To prepare the leeks, cut off the roots and dark green tops, leaving just the white and light green. Halve each leek vertically. Place them in a bowl of clean water and swish them to loosen any sand or grit. Slice the rinsed leeks crosswise and use in the recipe.
Nutrition Facts : Calories 172 kcal, Carbohydrate 22 g, Cholesterol 23 mg, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, Sodium 285 mg, Sugar 7 g, Fat 9 g, ServingSize 4 servings, UnsaturatedFat 0 g
CREAMED LEEKS
Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot.
Provided by James Martin
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a frying pan and gently fry the garlic with the leeks and thyme leaves (if using) for 3-4 minutes, or until the leeks are soft.
- Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6-8 minutes, stirring occasionally.
- Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve.
CREAMY DIJON LEEKS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 1 bunch leeks lengthwise, then cut into 3-inch pieces. Cook in a steamer basket until tender, 10 to 12 minutes. Cook 1 minced shallot in a saucepan with 1 tablespoon olive oil, 2 minutes; season with salt. Add 1 tablespoon flour and cook 1 minute. Whisk in 1 cup chicken broth and cook until thickened, 4 minutes. Whisk in 1 1/2 tablespoons dijon mustard and 3 tablespoons minced parsley. Spoon over the leeks.
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Category Healthy Whole Chicken RecipesCalories 318 per servingTotal Time 2 hrs
- Mash butter in a small bowl with 1 tablespoon dill and 1/4 teaspoon each salt and pepper. Carefully loosen the skin over the chicken breast and legs; push and spread the butter around under the skin until it's as evenly distributed as possible. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Place in a roasting pan. Squeeze lemon over the chicken, then put the rinds into the cavity along with the dill stems.
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SLOW COOKER CHICKEN BREAST WITH CREAMY MUSTARD LEEK SAUCE ...
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Cuisine ATotal Time 10 hrs 40 minsCategory Slow CookedCalories 1556 per serving
- In a small mixing bowl combine mayonnaise, salt, sage, rosemary and cider vinegar. Whisk these ingredients together until it becomes a smooth consistency.
- Nestle chicken breasts on both sides into the mixture until coated. Get a cling wrap and cover the mixing bowl and refrigerate overnight.
- In the slow-cooker, drop in your shallots, leek, chicken stock and cornstarch. Mix the ingredients together and make sure that the cornstarch is completely dissolved in the chicken stock with no lumps. Add the mustard, white wine and heavy cream, then stir to combine.
- Add the marinated chicken breasts to the slow cooker, discarding any excess marinade. Set the slow cooker to low and cook for 2 hours and 30 minutes.
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5/5 (362)Total Time 30 minsServings 6
- Bring a large pot of water to a boil. In a large, deep skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the chicken stock, lemon juice, lemon zest and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper.
- Meanwhile, add salt to the pot of boiling water. Add the pasta and cook until it's almost al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot.
- Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with a thick sauce, about 3 minutes. Stir in the 1/2 cup of cheese and season with salt and pepper. Serve immediately, passing additional cheese at the table.
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5/5 (1)Category Main CourseCuisine GermanTotal Time 1 hr 50 mins
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