Smoky Bacon Potato Leek Soup

Dear bacon lovers,

I have found your new favorite soup.  This dish is one I will long for all Spring and Summer as I wait for the return of soup season. The combination of seasonal vegetables with the smoky spices and bacon create a heavenly aroma that’s equally as delicious.  I guarantee you’ll be hooked.  Serve to your whole family or dinner guests this holiday season.

Ingredients

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-3 pieces bacon, chopped

-1/2 yellow onion, diced

-1 large russet potato, peeled and chopped into medium-size pieces

-1 large leek or two small leeks, tops removed, white parts sliced width-wise

-4 cloves garlic, minced

-2 dried bay leaves

-1-2 teaspoons paprika (I eyeball it)

-1-2 teaspoons smoked paprika (I eyeball it)

-1-2 teaspoons salt and pepper

-1 teaspoon extra virgin olive oil

-1 teaspoon thyme leaves

-4 cups low-sodium chicken broth

-1 tablespoon heavy cream

-chives for garnish (optional)

-croutons or crushed cheesy crackers for garnish (optional)

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I crumbled these on top and they were delicious

Instructions

  1. Heat large stock pot over medium-high heat.  Add olive oil.  When hot, add onions and bacon, and cook until browned. Add some paprika, smoked paprika, and pepper.

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2. Add the leeks, potato, garlic and thyme.  Sprinkle with more paprika, smoked paprika, pepper, and this time some salt.  Cook five minutes.

 

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3. Pour broth into the pot and add bay leaves.  Cover and simmer for 20 minutes or until  the vegetables are soft.  Remove the bay leaves and let the soup cool for at five minutes.

 

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4. Transfer to a blender (in batches if necessary) and add the cream.  Blend until smooth. Serve in bowls and garnish.

 

Exotic Tagine with Spices Recipe

This recipe is for those nights when you want to eat something satisfying and healthy, but have too much on your plate to put too much thought into a meal. Although it’s not a traditional African tagine recipe, it shares some of the elements of one and holds up great as leftovers for a few days. You can go totally meatless with this dish and add extra vegetables, but I’ve made it with ground turkey on one occasion and with ground pork on another and liked both these too. I recommend any of these options. Flavoring is the name of the game with this dish, so make sure your spice cabinet is well-stocked. I tend to eyeball with most spices, and I welcome you to do the same.f167d4cb-14f2-4838-8be7-3dd3da36899e.jpg

Ingredients (serves 2 people)

-1 lb. ground turkey or pork

-1 yellow onion, chopped

-4 cloves garlic, chopped

-1 tablespoon of each of the following spices: garlic powder, onion powder, ground turmeric, paprika, ground ginger, cinnamon, ground coriander, cayenne, salt, and ground pepper.

-1 can chickpeas, drained and rinsed

-1 cup uncooked jasmine rice or cous cous

-1 1/2 cups water or broth

-optional: raisins or golden raisins

Instructions

1- Set oven to 400 degrees F. On the stovetop, heat a large, ovenproof skillet over medium-high heat. Once hot, add about 2 tablespoons oil to the pan. Next, add the onion, the fresh garlic, and meat to the skillet. Add all of the spices to the pan, mix in with the meat and onions, and cook until the meat is browned.

2- Add the uncooked rice, chickpeas, and water/broth to the skillet. Add a little more salt, mix together, then place in the oven covered for 40 minutes.

3- That’s it, food is ready! BE CAREFUL after removing the skillet from the oven. It’ll be HOT and I totally burned myself!

Enjoy your meal 🙂