chef lindsay

On today's agenda: tons of homework, tons of cooking. In an attempt to eat more nutritiously this semester, I've made it a goal to choose meals I can cook ahead of time. I just don't have time/motivation to cook when I have to be to class at 5:45 or 6:30. I don't really know what I ate for dinner every night last semester. I think it was a lot of sandwiches. Boring! I missed cooking and eating different foods all the time-when I'm not in school, I'm constantly searching out new recipes and experimenting with my own creations. So I'm trying this new thing out: I shop for things that can be cooked ahead (so far it's been a couple of soups and stews), cook 'em all on Friday, and then my week is super easy. Last week we had Moroccan tempeh, turkey chili, and acorn squash, roasted garlic, and spinach soup. The best thing about soups and stews is that they feed us for 2 or 3 nights. I'm so domestic!

Right now I'm making potato leek soup (I'll put the recipe at the bottom. Try it-leeks are in season, people!) and lentil and carrot stew (using the awesome crock pot my aunt got us for x-mas), but my plan to also make a butternut squash experiment soup was thwarted when I ran out of bouillon, so I will have to run to the store after the potato soup is finished.

Homework is being done in between chopping/mixing/stirring. I love days like this. Some days, I feel like I work all day and get nothing done. I have a lot on my plate right now, so being super productive is quite an accomplishment.

So, here's my recipe for Potato Leek Soup. Generally, potato leek soup has cream in it, but I use a different type of recipe because it's healthier. It's vegan if that's important to you! It's also super easy.

1 tbsp-ish oil

2 or more cloves of garlic (depending on how much you like garlic. You could leave the garlic out all together, I just like to put garlic in everything), minced

Bunch of leeks (2-3, I usually use 3)

1 onion, chopped

Pepper

2 large potatoes, cubed (but don't peel 'em, dummy-the skin is where all the nutrients are)

6-7 c veggie broth (or chicken if you want. I use Herb ox builon powder, which is sodium free, but still full of chemicals. I'm too lazy to make my own veggie stock.)

So, first you're going to want to deal with the leeks. Leeks are kind of like onions, but dirtier. You should cut most of the green part off, except for about 1-2 inches. Cut the root off the end. You now have a little cylinder. Cut this in half lengthwise get rid of the outer layer or two, then cut into thin slices so you have little half-circles. Fill a big bowl with cold water, and put the leeks in there, separating the layers. Swish them around and let them sit for a few minutes. Any dirt on them will sink to the bottom. Scoop the leeks out of the bowl and set aside.

Heat the oil in a stock pot. Add the garlic, and saute for a couple of minutes until it starts to turn brown. Add the onion, leeks, and pepper to taste. You could add some salt, too, if that's what you're into. Cook for about 5 minutes, until the onions and leeks become translucent. Then add your potatoes and broth. Bring to a boil, then reduce the heat and simmer for, um, awhile, until the potatoes are soft. Let it cool to room temperature, and puree it in batches in a food processor or blender. When you're ready to eat it, just re-heat it in the stock pot. I like to eat this with yummy fresh bread.

See, easy!