Posts Tagged 'leeks'

Tofu with Roasted Asparagus and Dill

I know it’s a totally overdone and annoying blogger move to complain about how busy you are. But it’s my blog, and JEEZ I’m busy right now. I have a marathon in 2 weeks, a huge and difficult math test to take in 3 weeks, and I’m trying to get all my kids ready for state testing at work. Plus there’s that little girl I live with who I kind of like to hang out with sometimes. I’m feeling more than a little overwhelmed right now, but I’ll get through it. Baking helps. So does beer.

I’m incredibly grateful that it’s asparagus season, even if a bunch of organic asparagus costs as much as two lattes, I think I honestly get more enjoyment out of asparagus. At least for right now.

I pretty much never buy fresh dill because you have to commit to SO much of it, and I hate it when I only use a tiny bit and find brown slime that used to be dill in the back of the produce drawer a few weeks later. But this time, I planned ahead! I have dilled potato salad in the works which will involve all the dill leftover from this dish!

Speaking of this dish, it’s another one inspired by Super Natural Every Day. I’ve heard that if you change at least three things, you can call a recipe your own. I’m not sure if that’s technically correct in every case, but I did change the protein, the vegetable, some of the fat, and the method of cooking of one of the components, so at least a bit of this is my own (if we’re keeping score).

It’s hard to beat leeks cooked slowly in butter. They kind of smell like In-N-Out (which I guess could be a bad thing, but in this household it’s definitely a good thing). When you combine those with roasted asparagus and fresh dill, you end up with Spring in a bowl, and it’s really quite lovely!

[amd-zlrecipe-recipe:68]

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Quinoa with Leeks and Walnuts

I went to Bikram yoga this morning for the first time in 4 years, and I didn’t feel like I was going to die! The first class I ever took, I had to sit down for a lot of it because the heat was just so overwhelming. In case you’re unfamiliar with Bikram, it’s a 90 minute yoga class in a very hot room. It’s intense, but you feel completely amazing walking out of that room dripping with sweat at the end. I can’t wait to go back! (And sorry for talking about sweat right before giving you a recipe…lets shift gears to more appetizing things now)

For the past couple years I was convinced I hated leeks. I can’t remember when the aversion started, but I made sure to avoid them (which, fortunately, was pretty easy). Then a few weeks ago I decided to give them another chance, so I made a Turkish recipe from Arabesquethat had leeks in an egg yolk-lemon sauce and realized they were completely delicious. So when I saw this recipe from A Couple Cooks, I was excited to make more leeks.

This dish is really simple, but there are a couple key things that really amp up the flavor. One is sauteeing some shallots and then adding broth to cook the quinoa. The shallots definitely add a subtle layer of flavor. The other is cooking the leeks in butter until they begin to caramelize just a little bit in places. The finishing touches of lemon juice and toasted walnuts round it all out.

[amd-zlrecipe-recipe:6]
(adapted from A Couple Cooks



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