Quick, easy and cozy dinner coming up! This potato leek soup has just a few ingredients and takes less than 30 minutes from start to finish. It's inexpensive and maybe something new for your quick go to meal. Serve this up with a salad and a crispy hunk of bread. There is not usually leftovers but it's great the next day for lunch.
1 Tablespoon olive oil
1 medium chopped onion
1 pound leeks (white and pale green parts) well rinsed and sliced
4 medium Russet potatoes, peeled, cut into 1/2 inch pieces
3-4 cups vegetable or chicken broth (depending how thick you want the soup)
2 teaspoons fresh ginger, grated
salt to taste (I use ~1 teaspoon)
In a large pot, heat olive oil over medium heat. Add the onion and leeks and cook over low heat stirring occasionally until golden brown and fragrant.
Add potatoes, 3 cups broth, fresh ginger and salt. Bring to a boil, cover and reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Yum is the first word that comes to mind when I think of this treat. Rice pudding has been made in my house weekly since the holidays when I was looking for a dairy free dessert for a family gathering. It's a creamy dessert that can be made in under 30 minutes and enjoyed for days.
½ cup Basmati rice**
1 can (13.5 oz) coconut milk**
2 cups water
2 Tbs sugar
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
Combine rice, coconut milk, water and sugar in a medium size saucepan and bring to a boil. Reduce heat and simmer ingredients for about 20 minutes, stirring occasionally until all liquid is absorbed.
Turn off heat and add vanilla and cinnamon. The rice pudding will thicken as it cools. Great dish to make ahead of time for a large crowd, just double or triple the recipe.
**Notes: The coconut milk has to be from a can to get the smooth, rich texture. I have used many different varieties of rice and it still comes out delicious. Basmati is my pe...
This recipe is for people who cannot have grains, avoiding rice or just want to increase their vegetable consumption! Cauliflower rice can be made very simply or can be purchased in the freezer or produce aisle. Thanks to my Ninja blender I can make it myself in just minutes.
3 Tablespoons sesame oil, divided
1 lb medium shrimp peeled and deveined
5 large eggs, well beaten
¾ cup sliced scallions (green onions) divided
1 head cauliflower, riced
½ tsp. ground black pepper
¼-½ teaspoon salt
¼ cup low sodium soy sauce (optional)
To make Cauliflower rice: place cauliflower florets in a powerful blender or food processor and pulse until cauliflower looks like rice. May need to do this step in batches for the whole head of cauliflower.
Heat 1.5 teaspoons sesame oil in a large skillet or wok. Add peeled shrimp and cook for 3-5 minutes until pink. Remove shrimp and place in a bowl.
Add 1.5 teaspoons sesame oil and add eggs, salt and pepper. Cook until scrambled eggs are set, about...