Leek and Veggie Soup

Ingredients:

8 medium leeks (Trimmed to just the light green and white parts), chopped
1 medium onion, chopped
1 head of cauliflower, chopped
1-2 small crowns broccoli, chopped
2 ribs of celery, chopped
2 small boiling potatoes washed and diced
1 stick (1/2 cup) unsalted butter
1/2 cup dry white wine
6 cups chicken stock (half cup more if you choose to omit the wine)
1/4 cup all purpose flour


Instructions:

Slice the leeks, then wash them in a large bowl of water, agitating them well. Lots of dirt gets in all those layers! Drain them well in a colander.

Melt butter in your soup pot. Add leeks, onion, cauliflower, broccoli, celery and potatoes. Cook over medium heat, stirring occasionally until slightly softened, about 8 minutes. Add flour and sauté 2 to 3 minutes more. Add wine and stock. Bring to a boil, then reduce heat and simmer, covered, until vegetables are tender, about 15 minutes. Use a stick blender to blend directly in pot or transfer to blender in small batches to break up the veggies. BE CAREFUL WHEN BLENDING HOT FOODS! Serve with rice. The longer it sits, the more the flavors marry and the better it is!

Veggie Lo Mein

Ingredients

1 lb. lo mein noodles (usually found in the 'ethnic' food section of the store)
2 tsp. vegetable oil
1 tsp. sesame oil
2 or 3 garlic cloves, minced (depends on how much you like garlic!)
1 inch chunk fresh ginger root, peeled and minced (buy fresh! You'll be glad you did!)
1 medium onion, roughly chopped
1 cup coarsely shredded carrots
1 1/2 cups coarsely shredded zucchini
Green onion tops, chopped
Soy sauce to taste
White pepper to taste

Cook lo mein noodles according to package directions until slightly tender but still quite chewy, about 2 minutes. Drain and rinse, then spray or drizzle noodles with oil. Run your fingers through them to separate the strands and distribute the oil. This will help keep them from sticking together. Set aside.

Heat the vegetable oil and sesame oil in a wok over high heat until it just smokes. Add the garlic and ginger and stir fry just until fragrant, about 1 minute. Add the noodles and stir fry until golden. Remove noodles from wok and set aside. Add the vegetables and stir fry until crisp-tender. Add the noodles back to the wok and cook until they are just tender and have absorbed the liquid from the vegetables. (If the veggies don't seem to release any liquid add a little water before putting the noodles in.) Stir in soy sauce and white pepper to taste and serve.


Tip: Be sure to prep all the veggies before hand. You don't want to be caught needing them and they're not ready!