I’m such a lucky girl! I was at the local farmers market and they had fresh persian cucumbers. It’s December and there’s still tomatoes and cucumbers…unreal! So I had to buy half a dozen cucumbers along with some leeks, garlic, 3 kinds of mushrooms, a loaf of jalapeno bread, a gooey sweet roll for my mom and a loaf of ciabatta for my dad! There is a local baker that sells her bread. I stood there admiring all her wares. Beautiful shapes and types and full of gluten too. Maybe some day someone will invent a pill to allow me and all the other thousands of others who are gluten intolerant to eat freshly baked bread…Hopefully someday…
Usually on one of my days off I Powercook. That is cooking many things all at once so you can enjoy throughout the week or freeze for later. My normal workday including commute is 12-14 hours long. The last thing I want to think of when I get home is what to do for dinner. I heard of Powercooking years ago from some show on TV.
So today I made a couple dishes to use for lunches this week. I love to cook on my days off. It makes me feel accomplished and prepared.
Mushroom, Leek and Kale Soup
Heres the recipe:
- 3 cups mushrooms, sliced
- 1 leek, chopped
- 1/2 onion, chopped
- 1 cup Kale, chopped
- 1/2 cup Sherry
- 6 cups Chicken or Vegetable Stock
- Salt and Pepper to taste
Sweat out onions and leeks until tender.
Add mushrooms, saute until tender.
Add sherry cook until liquid is reduced by half.
Add stock, bring to a low boil, reduce heat to simmer.
Cook for 10 minutes.
Add chopped kale, cook for 5-7 minutes until kale wilts slightly
Add pepper to taste. I add a pinch of red pepper flakes…Save half and freeze for a rainy day, serve the rest hot.
*** I forgot to write that after tasting the finished soup I felt it needed to be brightened a bit. I squeezed the juice of a whole lemon into the pot and that made the soup perfectly heaven like…
Quinoa with Black Bean, Persimmons, Leeks and Cucumbers
Here’s the recipe:
- 2 cups quinoa, rinsed and cooked (I think quinoa is a great grain. It doesn’t upset my stomach and is full of nutrition. It powered the Mayans for centuries!)
- 1 leeks, chopped and sautéed slightly browned
- 3 small cucumbers or 1 English cucumber, seeded and chopped
- 2 small Fuyu persimmons, chopped
- 1 can Black Beans, rinsed well
- Juice from 2 limes
- 1 clove garlic, crushed
- 1 tsp dijon mustard
- 4 T red wine vinegar
- 2 T olive oil
- 1/4 c cilantro, chopped
Combine quinoa, cooked leek, cucumbers, beans and persimmons. In a separate bowl combine lime juice, garlic, mustard, vinegar, oil and cilantro. Whisk to emulsify. What is emulsify? Click here.
Add to quinoa, combine well and eat!
I make this salad often. I most often add chopped avocado before I eat or to add a greek flair, feta cheese and kalamata olives. It’s easy, healthy and gluten-free.