Mary Carroll's Healthful cooking

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Here are the latest recipes from Mary Carroll's Healthful cooking column.

 

Baked Leeks With Parmesan And Bread Crumbs

Chilled Leek Soup With Potatoes

Leeks With Tomatoes And Garlic

 

* Exported from MasterCook *

 

Baked Leeks With Parmesan And Bread Crumbs

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib 10/14/99

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 medium leeks

1 cup fine bread crumbs

1/4 cup olive oil

1/4 cup grated Parmesan cheese

1 clove fresh garlic -- minced

1/2 teaspoon freshly grated nutmeg

 

Serves 4 to 6.

 

Slice leeks lengthwise and rinse under cold running water, fanning leaves

to remove all sand. Quarter them, saving green parts for soup.

 

Bring 2 inches of water to boil in large pot over medium-high heat. Add

leeks and simmer, covered, 5 minutes. Drain. (Reserve liquid to add to

soup stocks, if desired.)

 

Layer leeks in 9-by 12-inch baking dish. In small bowl, make paste of

bread crumbs, oil, cheese and garlic. Spread over top layer of leeks.

Sprinkle with nutmeg. Bake at 350 degrees 20 minutes until browned and

bubbling. Serve hot or cold.

 

Nutrition information per 1/6 serving: Calories 200, Carbohydrates 20 g,

Protein 6 g, Fat 11 g, including sat. fat 2 g, Cholesterol 3 mg Sodium 250

mg, Calcium 164 mg, Dietary fiber 3 g, Diabetic exchanges per serving: 1

vegetable exch., 1 bread/ starch exch. and 2 fat exch.

 

 

 

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* Exported from MasterCook *

 

Chilled Leek Soup With Potatoes

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib 10/14/99

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large leek -- cleaned

and thinly sliced

2 teaspoons olive oil

1/4 cup dry Sherry or apple juice

2 cups peeled and sliced red potatoes

2 cups sliced fresh mushrooms

2 ribs celery -- sliced

6 cups defatted stock

2 cups chopped spinach or sorrel or watercress

1 cup nonfat milk

1 teaspoon dried thyme

1/4 cup minced parsley

Salt -- ground black pepper

 

Serves 6.

 

Leeks make a wonderful cream soup, especially when paired with potatoes as

in the famous vichyssoise of France. This is a simpler version.

 

In large Dutch oven over medium-high heat, saute leeks in oil and Sherry 10

minutes, stirring frequently. Add potatoes, mushrooms and celery, and cook

10 minutes until mushrooms weep moisture. Add stock and spinach. Bring to

boil, then lower heat to medium and cook 15 minutes until potatoes are

soft. Let cool 10 minutes.

 

Puree mixture in batches in blender. Transfer to bowl. Add milk, thyme

and parsley. Cover and chill 4 hours until cold. Season to taste with

salt and pepper.

 

Nutrition information per serving: Calories 120, Carbohydrates 18 g,

Protein 6 g, Fat 3 g, including sat. fat 1 g, Cholesterol 1 mg, Sodium 110

mg, Calcium 110 mg, Dietary fiber 3 g, Diabetic exchanges per serving: 1

vegetable exch., 1 bread/ starch exch. and 1/2 fat exch.

 

© Copyright 1999 Star Tribune. All rights reserved.

 

 

 

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* Exported from MasterCook *

 

Leeks With Tomatoes And Garlic

 

Recipe By : Healthful Cooking, Mary Carroll, StarTrib 10/14/99

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

2 cups chopped tomatoes

2 cloves garlic -- minced

6 cups cleaned and sliced leeks

1 tablespoon lemon juice

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

Salt

 

Serves 4.

 

The southern French cook their leeks in a savory mixture of tomatoes and

garlic. This dish is delicious at room temperature with a green salad and

a loaf of crusty bread.

 

Heat oil in 10-inch nonstick large skillet over medium heat. Add tomatoes

and garlic, stirring to coat, and saute 10 minutes, stirring frequently.

Add leeks and cook 10 minutes, stirring occasionally. Add lemon juice,

thyme and pepper. Remove from heat. Cover and let stand 30 minutes.

Season to taste with salt.

 

Nutrition information per serving: Calories 185, Carbohydrates 15 g,

Protein 3 g, Fat 14 g, including sat. fat 2 g, Cholesterol 0 mg, Sodium 31

mg, Calcium 110 mg, Dietary fiber 4 g, Diabetic exchanges per serving: 1

bread/ starch exch. and 3 fat exch.

 

 

 

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