Creamy Potato Leek Soup

This is my first time using leek, and I must say it tastes pretty good. It tastes similar to green onions, but more potent. Make sure you clean the leek thoroughly before cooking since a lot of dirt collects in between the leaves. My mom showed me her method of cleaning leek. She had me cut off the roots and then separate each leaf. After the leaves are separated, you put them into a big bowl of water, rinsing and scrubbing each leaf clean. You might have to rinse twice, depending on how dirty the leek is. There’s tons of ways you can clean leek, so use whatever suits you best.

Ingredients
2 cup water
1 ¼ cup non-fat chicken broth
2 large russet potatoes, peeled and cubed
1 large leek, white and light green parts, diced
2 stalks celery, diced
3 cloves garlic, minced
¾ cup yellow onions, diced
2 slices deli ham, chopped into bite-sized pieces
½ cup fat-free milk
¼ cup fat-free cheddar cheese
¼ tsp. salt
¼ tsp. black pepper
Freshly ground black pepper

 

Method

In a pot, spray a few spritz of Pam and place on high heat. Add the garlic and onions. Stir-fry until the onions start becoming translucent. Add the celery and stir for another 30 seconds. If the veggies start sticking to the pan, add a little bit of water (usually a tablespoon is enough). Add the leek and stir-fry for another 20 seconds, or until the celery begins to soften. Throw in the ham and stir until the ham begins to brown (about a minute).

Then, add the potatoes, water and chicken broth to the pot and bring to a boil. Turn the heat to medium low and let simmer until potatoes become soft. Remove half of the soup from the pot and place in a blender. Puree until smooth, and then add back into the pot. If you like your soup really smooth, puree the entire pot.

Turn the heat to medium and add in the milk and cheese. Stir until cheese becomes melted. Flavor with salt and pepper.

Remove and serve hot. Top with freshly ground black pepper and cheddar cheese.

Serves: 2

Calories: 783
Fat: 1.2 grams

Spicy Thai Basil Chicken

I only had this dish a few times in Thailand because there were just too many different things to try all the time and even though I can eat a lot, my stomach has a limit. The dish is pretty simple to make but it’s packed with strong flavors and a lot of spice! I love it.

Ingredients
15 leaves Thai Holy Basil, chopped
3 cloves garlic, minced
2 red chili peppers, chopped
1/2 cup yellow onions, diced
3 oz. chicken breast, minced
9 oz. white rice, cooked
Pinch of salt and pepper

Sauce
2 Tbs. soy sauce
1 Tbs. fish sauce
Juice from 1 wedge of lime

 

Method

In a bowl, combine the ingredients for the sauce. Set aside.

In a pan, spray a few spritz of Pam and put on high heat. Add garlic and onions. Saute until onions begin to brown. Add chicken and chili peppers. Continue stirring until the chicken is almost thoroughly cooked. Toss in the basil leaves and sauce. Stir fry until basil leaves are wilted but not burnt. Add salt and pepper and combine.

Serve over white rice. Add additional fish sauce to taste.

Serves: 1

Calories: 511, including rice
Fat: 2 grams