Leek + Potato Soup.

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Potato + Leek Soup

What you’ll need:

  • 1 lb leeks (I used 4 since it’s just me)
  • 3 tablespoons unsalted butter
  • heavy pinch kosher sale, plus additional for seasoning
  • 3 Potatoes (yukon gold or russet work – I used 2)
  • 1 quart vegetable broth (Or chicken)
  • 1 cup heavy whipping cream (I used 1/2 cup)
  • 1/2 teaspoon white pepper
  • 1 table spoon snipped chives

Directions:

  1. Chop the leeks into small pieces. Both ends off. Cut in half and then slice.
  2. In a large sauce pan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and let them sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  3. Add the potatoes and the veggie broth, increase the heat to medium high and bring to a boil. Reduce heat to low, cover and gently simmer until potatoes are soft, approximately 45 min.
  4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Side note: I didn’t need to add anything aside from the recipe. I added half the cream because I am usually not a cream fan but I LOVE potato leek soup. If you find that you don’t prefer dairy this soup will be just as good without.

Recipe found here.

Please let me know how it goes if you make it!

xo Sarah

 

Breakfast, Lunch or Dinner Quiche.

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As mentioned earlier this week I hosted a brunch over the weekend. I was trying to stray away from the traditional brunch items like eggs or waffles and decided to go with this amazing quiche recipe. Not all of my friends are vegetarians and even though they insisted veggie items were fine, I requested someone pick up some ham so I could add it to the goodness! I am sort of over the top when it comes to these things like hosting. It just so happens that I am a bit of a perfectionist and want my friends to have the best of the best so if this means me waking up at 6 am for an 11am brunch, well then, so be it! This was my first try at making quiche and I didn’t realize this was going to be so easy. I made one veggie quiche (for me..nice try thinking I would eat meat), and one with ham! Let’s just say they were so easy and gone within minutes! If you are having company or hosting a party soon – I recommend this recipe with both thumbs up!

{What you’ll need}

3 cups shredded hash browns (can buy or make yourself)
4 tablespoons organic butter (1/2 stick)
3 large eggs
1 cup half & half beaten (can use less if you add more filling less egg)
1/2 of a zucchini (diced)
1/2 bell pepper (diced)
White onion- use as much as you want (diced)
Sliced mushroom (about a handful)
Mild cheddar cheese (optional)
Salt/pepper to taste

{Directions}

Gently press drained hash browns between paper towels to dry them as best possible. In a 9 inch pie plate toss hash browns with melted butter into plate and press them into the bottom and up sides to form a crust. Bake for 25-30 min on 450 degrees F until golden brown and starting to crisp.

Meanwhile, in a sauté pan add a little olive oil and sauté onion, zucchini, mushroom and bell pepper until slightly cooked. Add salt/ pepper to taste and garlic powder if you like. (Note: you are just cooking veggies to take the crisp off- they will finish cooking in the quiche.) Remove hash brown crust when golden brown, add veggies, meat (optional) and pour egg mixture over. Lower the oven temperature to 350 degrees F and bake for 30 more minutes or until quiche is golden brown.

Enjoy!

Found this recipe here.

Brunchin’ it Newtritionsavvy Style

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Happy Monday friends! What a great weekend. I recently moved into a new place a couple of weeks ago during my transition from San Jose to New York. The new situation is totally relaxed (unlike the last) and my new roommate loves to entertain. With that said, I have been wanting to have people over for a brunch of some sort. It was very last minute but I managed to put together a pretty delicious menu. The menu included a vegetarian quiche, ham quiche (for my meat lover friends), french toast with fresh berries, fresh whipped cream, breakfast potatoes and plenty of fruit! I don’t normally consume these breakfast foods but sometimes you have to splurge a little. Let’s just say it was a nice treat from the steel cut oats, juices and no sugar items I usually eat. The turnout was perfect, about 10 people and before I knew it the mimosas were in full force along with the food being devoured quickly! I love cooking but more importantly, I love hosting for others and showing them that home made food isn’t that hard, can be organic and enjoyed in moderation and tastes delicious! From what I heard, the food was a success and there will have to be another brunch before I move! Can’t wait!

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