Latest Recipes

Seafood Gumbo: Gluten-Free Option Too

Posted by Jennifer Cote

I was thrilled to discover that I could use millet flour in place of white flour in this, for a gluten-free recipe (just sub that for the flour in the recipe below). The roux for gumbo is unique, in keeping with other blackened Creole dishes. The flour/oil mixture is cooked until very dark. Not that it actually burns; it needs constant stirring to avoid a scorched flavor. But it does gradually turn a deep brown-to-black color before other ingredients are added.

Gluten-free Gumbo

This contains a rather unique ingredient: “file powder”, which is dried, ground sassafras leaves. The file powder adds an earthy flavor, and thickens the soup a bit too.

Vary this recipe by using different meats, sausages, seafood, even different vegetables. Serve with rice and bread to complete the meal. Serves 8.

INGREDIENTS

  • 2 c. onion
  • 1 c. celery
  • 1 c. green pepper
  • 2 tsp. salt
  • 2 bay leaves, crumbled
  • 1/2 tsp. cayenne
  • 1 tsp. pepper
  • 1/2 tsp. dried thyme
  • 1/4 tsp. oregano
  • 1 TBS. paprika
  • 1 TBS. minced fresh garlic
  • 2 1/2 TBS. file powder
  • 5 c. shrimp stock (or chicken stock)
  • 1/2 lb. crab meat
  • 1 dozen oysters
  • 1 lb. raw shrimp
  • 1 lb. raw fish, chopped in 1” pieces
  • 3/4 c. olive oil
  • 3/4 c. flour (sub millet flour, for gluten-free)
  • Cooked rice (added last, to soup bowls)

PREPARATION

1. Chop and set aside: > 2 c. onion > 1 c. celery > 1 c. green pepper

2. Mix “Seasoning” and set aside: > 2 tsp. salt > 2 bay leaves, crumbled > 1/2 tsp. cayenne > 1 tsp. pepper > 1/2 tsp. dried thyme > 1/4 tsp. oregano > 1 TBS. paprika > 1 TBS. minced fresh garlic > 2 1/2 TBS. file powder

3. Bring to a boil in 6-8-quart stock pot: > 5 c. shrimp stock (or chicken stock) (See recipe for Shrimp Stock)

4. Set aside: > 1/2 lb. crab meat > 1 dozen oysters > 1 lb. raw shrimp > 1 lb. raw fish, chopped in 1” pieces

5. For roux, get an iron pan (or other) quite hot. Add to heat some: > 3/4 c. olive oil

6. With a metal spatula, mix into hot oil: > 3/4 c. flour (or sub millet or other flour)

7. Stir constantly, 2 to 4 minutes, until dark red-brown to black. Don’t scorch, but lower heat as necessary, until flour turns nicely brown while stirring. With experience, one might dare to go past brown into the reddish-brown-to-black territory. (The darker the roux without scorching it, the more intense the flavor.)

8. Once the right color is achieved, immediately add: > Half of the chopped veggies

9. Add the following, cooking 1 or 2 minutes after each addition: > Remaining veggies > “Seasoning”

10. Last, stir stock slowly into roux until smooth, bringing to a boil. Ten minutes or so before serving, add: > The seafood

11. Heat just until fish loses its transparency, 5 to 10 minutes. Stir as needed. (Don’t overheat after adding seafood, as that will toughen it.) Add rice to bowls (or bread bowls); ladle the seafood gumbo in to serve.

Soul Food Sunday: Thank God For Good Land

Posted by Jennifer Cote

I’ve been researching the nutritional value of the foods we might eat- there’s a plethora of information online. And while I do want to make informed choices about the food I eat, I have to remember that God wants us, above all, to be thankful for what we’ve got.

Good-Land-Praise-God-PIN

So. My research has led me to watch out for genetically modified foods (“GMOs”). And to limit PUFAs (“Polyunsaturated Fats”). I’m eating less of even whole grains and beans, as they contain “anti-nutrients”. And I’ve invested in grass-fed beef and organic, free-range chickens and eggs.

I’m doing a number of things! But most important of all, I want to remember that God has supplied us with everything we need. A concern for nutritional value has renewed my interest in gardening again, and I’m actually appreciating my food much more, as I discover how much effort it takes to produce that food.

We shouldn’t take our food for granted! The cost might seem slight, when there are so many “deals” out there. It does cost considerable less to consume genetically modified foods (through the food chain, as they’re fed to the animals we eat, and are an added ingredient in most prepared foods). Prepared foods using lower-quality, GMO ingredients can be produced at a fraction of the cost of quality foods. But meanwhile, our health declines. Is it worth the “bargain”?

Bottom line, I’m going to appreciate my food. I will seek higher quality, even if it means less quantity. And after I’ve eaten and am satisfied, I will praise God. Not every food IS satisfying, but God did provide the right stuff. We just need to choose it!

Wallpaper: Desktop Backgrounds w/Verses

“When you have eaten and are satisfied, praise the LORD your God for the good land he has given you.” Deuteronomy 8:10

If you like the verse, you might want to select one of the links below, and use the photograph and scripture for your computer background.

To use for desktop wallpaper, left click on appropriate monitor size, then right click and choose “select as desktop background” :

Background for wider monitors

Background for shorter monitors

Chocolate Mousse Cream: Paleo Style Dessert, & Low-Glycemic

Posted by Jennifer Cote

Gelatin is a common ingredient in mousses, but some object to the flavor. This creamy dessert is held together using coconut oil instead, which firms up some when cooled. This mousse melts in your mouth!

For an extra light dessert, chill a can of coconut cream; whip half of it and fold it into the mix. Delicious! Makes 2-4 servings.

Paleo Chocolate Mousse INGREDIENTS

  • 1 TBS. water
  • 1/3 c. coconut palm sugar
  • 1/4 c. cocoa powder
  • 1/3 c. coconut oil
  • 4 eggs, separated
  • Optional: Half can coconut cream, chilled

PREPARATION

1. In a small pot, heat water. Use: > 1 TBS. water

2. On low heat, stir in palm sugar until dissolved. Use: > 1/3 c. palm sugar

3. To pan of palm sugar “syrup”, add cocoa powder and coconut oil. Heat a little more. Use: 1/4 c. cocoa powder > 1/3 c. coconut oil

4. In a separate bowl, beat egg yolks until pale yellow. Use: > 4 egg yolks

5. In another medium bowl beat egg whites to stiff peaks: > 4 egg whites

6. Slowly pour half the hot cocoa mixture into the beaten egg yolks, mixing continuously. Yolks should start to thicken a bit; don’t overheat.

7. Fold the remaining hot cocoa mixture into the whipped egg whites.

8.Optional: At this point, you can also whip a half can of pre-chilled coconut cream, to fold into the mix. Use: > Half a 16-oz. can coconut cream

9. Fold all the ingredients together, then pour into jars or stemmed glasses. Place in refrigerator several hours, or overnight, to set.

10. Garnish with a mint sprig or a bit of chocolate, to serve.

Baked Fish, Zucchini & Carrots, w/ Easy Hollandaise Sauce

Posted by Jennifer Cote

Grateful-Table-Baked-Fish-Tuna-w-Hollandaise-Sauce

Baking is one of the easiest ways to prepare fish. For a quick meal, set on a bed of grated carrots and zucchini (or other favorites). Being grated, the veggies will cook about as quickly as the fish; the whole package can be wrapped in foil (or parchment), and popped in the oven.

I’ve also had much success following this recipe, but using my slow-cooker, layering veggies with fish on top, and simmering in the slow-cooker for 20 minutes or so. When dinner time is up in the air, I can “hold” the meal, turning the slow-cooker off for up to an hour if necessary.

The following microwave method works great for a quick Hollandaise Sauce. Substitute olive oil for the butter, if butter’s a concern. But most “new traditionalists” will tell you butter’s way better than most polyunsaturated oils, to help balance our Omega 3 to 6 ratio.

Use favorite varieties of fish, in steak or fillet form: Salmon or Tuna steaks, or fillets of trout (and others) are all options. Some markets carry frozen tuna steaks that are convenient to stock in the freezer, if fresh aren’t available. The steaks will take a bit longer than fillets to cook. Serves 4.

INGREDIENTS

  • 2 lb. tuna or salmon steaks, or fillets, or fish of your choice
  • 2 TBS. (plus 1 TBS.) olive oil
  • 2 TBS. (plus 3 TBS.) lemon juice
  • 1-2 carrots, peeled
  • 2-3 zucchinis
  • 2 egg yolks
  • 1/2 c. butter (or substitute olive oil and 1/2 tsp. salt)
  • 3 TBS. lemon juice

 

PREPARATION (FISH)

1. Time permitting, marinate tuna steaks a day ahead of time. Use: > 2 lb. tuna steaks (or other) > 2 TBS. olive oil > 2 TBS. lemon juice

2. If lacking time, the fish should still be fairly tender, even if you bake it without marinating it. Prepare veggies, to layer onto a large piece of foil, under the fish. By grating them, they should get done in the same length of time as the fish (unless you eat your fish quite rare.) Grate: > 1-2 carrots, peeled > 2-3 zucchinis

3. Place grated veggies on large piece of aluminum foil, sprinkling with: > 1 TBS. or so olive oil

4. On top of veggies, place: > 2 lb. tuna or salmon steaks, or fillets, or fish of your choice (marinated, if possible)

5. If not marinated, top with: > 1 TBS. more olive oil > juice from 1-2 lemons

6. Pull up the foil at the corners, to enclose ingredients; fish will stay moist this way. Place on baking sheet, or big pan; cook in oven at 375 degrees for 20 to 40 minutes, depending on thickness of fish and how well done you like it. Meanwhile, prepare sauce. To serve, arrange grated veggies on plate, add fish (removing skin if necessary). Add sauce and a bit of parsley, as desired.

 

PREPARATION (HOLLANDAISE)

1. Mix in small ceramic bowl: > 2 egg yolks

2. Heat the following in small sauce pan. Or, in a separate bowl (glass measuring cup works well), microwave the mixture 30-60 seconds, until melted: > 1/2 c. butter (or substitute olive oil) > 3 TBS. lemon juice

3. Slowly add melted butter/lemon to the yolk mixture. Microwave entire mixture 10-15 seconds at a time. Stir well after each time, microwaving in 10-15 second-increments until mixture gets hot and thickens. It also continues cooking a bit on its own; don’t overcook it! If making the sauce with olive oil, add 1/2 tsp. salt. If foregoing the microwave, reheat gently in saucepan, stirring constantly, until thickened.

4. Serve the fish on the bed of grated veggies, topped with sauce, and chopped chives and lemon peel, if desired.

Chipotle-Infused Pepper Oil: Make From Scratch, Economically

Posted by Jennifer Cote

If you love flavor, love “healthy”, love saving money, you’ll love this! You can make an easy “infused olive oil”, using dried Chipotle peppers, to add that robust, smokey chipotle pepper flavor to any dish. You might be into paleo recipes, or gluten-free recipes, or traditional or trendy recipes; in any case, this works! We swirl of dash of Chipotle Pepper Oil into our Roasted Vegetable Soup at The New Deli- it goes over real well. But it can also be added to any dish you’re serving up. It’ll add a little heat, and nutrition (antioxidants and all), and flavor- whoo hoo!

Dried chipotle peppers: Cheap, tasty Flavored OilI began researching chipotle options when we wanted to feature it on a sandwich special, and discovered many, many products containing chipotle. Of course they were mainly comprised of the cheapest of ingredients: Flour and other additives.

But I discovered that dried chipotles are quite economical (found in the ethnic spice section of many grocery stores, or international markets, or on Amazon). I tried these on Amazon: Chipotle Dried Whole chile Peppers – 8 oz.– they cost more a little more than the ones I found locally. But hey, if you don’t happen to have a market that carries dried chipotle peppers, I do recommend the Amazon dried peppers; they’re still much better than mixes containing minimal chipotle (and maximum junk!).

But on to that infused oil. Take the hard, crusty little peppers, stem them and chop them coarsely by hand, pouring a bit of boiling water over them, some salt, and a bit of virgin olive oil. Let them soak in a jar in the fridge overnight, processing the softened peppers into a puree the next day. Add more virgin olive oil to them, and some paprika for extra color.

Love that smokey chipotle flavor!

PS I linked to this page from Kelly the Kitchen Kop’s Wednesday blog carnival (here). It took me awhile to post the link, since last time I visited Kelly’s Wednesday blog carnival page, I spent a week or two in follow-up research, after the plethora of good articles I’d found on her page. Good stuff!

Punch: Easy, Healthy, 100% Fruit Juice (Frozen) + Soda Water

Posted by Jennifer Cote

It’s great to have a simple, refreshing, natural punch recipe on hand when feeding a crowd. This non-alcoholic, healthy punch recipe still tastes great. And it’s HFCS-free! (No high fructose corn syrup, that is.) Change it up by using different frozen juice concentrates, although the raspberry is very delicious. Serves 6-8, but multiplies easily.

No-Corn-Syrup-Natural-PunchINGREDIENTS

  • 1 liter of soda water (unsweetened, carbonated water)
  • 2 cans frozen white grape/ raspberry juice concentrate (100% juice)
  • Optional: 1 pint ice cream (check labels for corn syrup)

PREPARATION

1. Simply add the frozen fruit juice concentrate to a punch bowl, pour in the soda water, and top with some ice cream, if desired.

2. For a super-fizzy, layered effect, make individual servings. Add a tablespoon or two of the fruit juice concentrate to each glass, add a scoop of ice cream, and then pour the soda water over the top. Like a natural-style root beer float!

Chocolate Genoise Cake w/ Pistachio Marzipan, Mousse Filling

Posted by Jennifer Cote

This is an elegant cake for special occasions. The génoise-style sponge cake is pretty dry, which means that after baking, it will soak up the simple raspberry juice concentrate that’s brushed between the layers, without getting soggy.

Grateful-Table-Chocolate-Cake-Pistachio-Marzipan

With this recipe, most of the pistachios are finely processed; a bit of sugar and butter are added to make it like an almond paste (or “marzipan”), which can be rolled out and laid between layers. The rest of the pistachios are more coarsely ground, to add to the sides of the cake.

This chocolate cake has a simple chocolate mousse filling that uses whipped cream; the rest of the whipped cream is used in the frosting (saving steps).

You can make a half recipe of this cake, but I just figure…so much work–it better be a special occasion! Serves 15-20.

INGREDIENTS

  • 8 eggs
  • 1 1/3 c. sugar
  • 3/4 stick butter (6 TBS.), plus scant 1/2 c. (3 1/2 oz.) butter, melted
  • 2 tsp. plus 1 TBS. vanilla
  • 3/4 c. plus 2 TBS. flour
  • 3/4 c. plus 2 TBS. unsweetened cocoa powder
  • 1/3 c. seedless raspberry jam (or substitute an extra 1/3 c. juice concentrate)
  • 1/3 c. Frozen Raspberry/White Grape Juice Concentrate
  • 1/2 lb. raw, shelled pistachios (1 2/3 c.)
  • 1/4 lb. or more (1 c. or so) pistachios (for decorating, if desired)
  • 1/2 c. plus 1 c. confectioner’s sugar
  • 1 tsp. almond extract
  • 1/2 c. plus 1/3 c. semi-sweet chocolate chips
  • 2 1/2 TBS. water
  • 1 qt. whipping cream (4 c.)

Chocolate “Genoise” Cake

PREPARATION

1. To make the egg/sugar mix, use room-temperature eggs, warmed in hot water first: > 8 eggs

2. Add warmed eggs to a bowl, along with the sugar, setting bowl in warm water until lukewarm. A double boiler on the stove might provide enough heat to warm up the ingredients. Stir occasionally. Use:  > the 8 room-temperature eggs > 1 1/3 c. sugar

3. In separate cup, microwave mixture of: > 3/4 stick butter (6 TBS.) > 2 tsp. vanilla

4. Mix dry ingredients together separately. The following measurement actually equals 1 c. minus 2 TBS., which can be an easier way to measure! Use: > 3/4 c. plus 2 TBS. flour > 3/4 c. plus 2 TBS. unsweetened cocoa powder

5. Preheat oven to 350 degrees. Grease cake pans (two 9″x9″ or round cake pans); dust with flour. (Or size of choice; baking times will vary accordingly.)

6. Beat egg/sugar mix until tripled in volume. Fold in spoonfuls of flour mixture at a time, into egg mixture, repeating until mixed in. Fold in melted butter/vanilla last. Put into prepared pan and bake until cake begins to pull away from sides of pan and is springy, about 30 min. Let cool.

Raspberry Filling, Mousse, & Frosting

ASSEMBLY

1. Prepare Raspberry Filling: microwave jam in a small bowl, using: > 1/3 c. seedless raspberry jam (or omit and double up on juice concentrate)

2. Add to the bowl: > 1/3 c. Frozen Raspberry/White Grape Juice Concentrate (or use 2/3 c. and omit jam)

3. Optional: If you choose to decorate the sides of the cake with pistachios, process some extra nuts, chopping until medium-fine: > 1 c. pistachios (for decorating, if desired)

4. Set chopped nuts (for decorating) aside. Prepare “Pistachio Paste”: first process nuts (before adding the confectioner’s sugar and butter). Process until smooth, using: > 1/2 lb. raw, shelled pistachios (1 2/3 c.)

5. To processor, add: > 1/2 c. confectioner’s sugar > scant 1/2 c. (3 1/2 oz.) butter, melted > 1 tsp. almond extract

6. Process until well-blended. Set Pistachio Paste aside. Note: Many recipes use a small amount of water or egg white instead of the butter; use according to preference (I prefer the butter).

7. Prepare chocolate mousse filling, and frosting for cake. For that, microwave 30 seconds or so, and stir until melted: > 1/2 c. plus 1/3 c. semi-sweet chocolate chips > 2 1/2 TBS. water

8. Set the melted chocolate mixture aside and let cool off some. Meanwhile, whip just until soft peaks form: > 4 c. chilled whipping cream

9. To prepare the Chocolate Mousse, fold into the cooled chocolate mixture: > Approx. 2 c. of the above whipped cream

10. Set aside. Meanwhile, to the rest of the whipped cream, add: > 1 c. Confectioner’s sugar > 1 TBS. vanilla

11. Set the frosting aside.

12. Split the sponge cake into three layers using serrated knife, setting the first layer (cut-side up) on a cardboard cake rectangle (or flat cookie sheet). Set the other two layers on wax paper, cut side up. Drizzle the raspberry mixture over the cut side of all three layers.

13. For the first layer, after adding the raspberry mixture, add about half of the chocolate mousse mixture. Next, add half the Pistachio Butter, rolled out into the shape of the baked cake. Roll it between two layers of plastic wrap, then lift onto the cake, pulling the top half of the plastic wrap off afterward.

14. For the next layer, carefully set the middle layer of cake drizzled with raspberry syrup, on top of first layer of cake, raspberry, and pistachio. Add the other half of the chocolate mousse mixture. Also, add the second half of the pistachio paste, again rolled to fit the layer.

15. Finally, lift the top layer of cake (raspberry side down) onto the other two layers.

16. Color the frosting if desired. For a “Pistachio Green” color, use a touch of red and yellow along with the green food coloring.  Frost the cake with the Whipped Cream/Confectioner’s sugar mixture.

17. If desired, sprinkle chopped pistachios on the sides of the cake. Another decorating idea: Fondant ribbons. See notes to the left on working with fondant. To get a nice purplish-wine color, I mixed the intense purple fondant that came in the box, with a few of the other colors, to tone it down.

18. You can make this cake a day ahead, or in steps. I often bake the cake earlier in the week, freezing it until assembly time.

7-Minute Toffee: Quick Candy Recipe!

Posted by Jennifer Cote

I love this quick, easy recipe- it makes a perfect Christmas gift from the kitchen, too. If you’re interested in making more homemade Christmas gifts, I also have a popular recipe for fudge, here, and homemade skin care gift ideas here, plus a gingerbread ornament craft here.

This toffee’s even alright for those on gluten-free diets. Plus, it keeps well. Although baked goods can be popular Christmas gifts, they can more often go stale before the recipient has time to eat them. It’s nice to give something that holds up better!

Grateful-Table-English-Toffee

I had this recipe posted on my old recipe website (at pccuisine.com), and people are still looking for it. After all, it is always nice to have a quick, 7-minute dessert recipe handy. And it only has six ingredients!

So here’s it is: a version adapted from an old Betty Crocker recipe. It’s a simple recipe once the technique is mastered , and comes in handy for gifts, or to have on hand for last minute guests. Makes about 30 or so pieces.

INGREDIENTS

  • 1 1/2 c. chopped nuts (pecans, walnuts, or toasted almonds)
  • 2 sticks butter (1 c.)
  • 1 1/4 c. sugar
  • 1 tsp. vanilla (or almond extract, if using toasted almonds)
  • dash salt
  • 1 rounded c. chocolate chips (8 oz.)

 PREPARATIOIN

1. Butter a 9 x 13 ” pan, and spread with: > 1 1/2 c. chopped nuts (pecans, walnuts, or toasted almonds)

2. In a heavy-bottomed sauce pan, begin heating the following: > 2 sticks butter (1 c.) > 1 1/4 c. sugar > 1 tsp. vanilla > dash salt

3. Stir constantly, keeping it at a medium high heat. Set the timer for 7 minutes; that’s about how long it takes for it to get to the right temperature. Just when the sides of the pan start darkening, it’s ready to pour over the nuts in the pan. Spread to the edges, then cover with: > 1 rounded c. chocolate chips (8 oz.)

4. Let chocolate melt (about 5 minutes), then spread over toffee. Let cool until chocolate’s set (about 1 hour), then chop/cut into pieces.

Chili, Traditional, For a Crowd (Extra Large Recipe)

Posted by Jennifer Cote

A big batch of chili comes in handy for feeding a crowd. I made this for the last Chili Cook-Off our church had. No, I didn’t win the cook-off, but we did LOVE this chili! One caveat: I used homemade Worchestershire sauce (there’s a good recipe here, on Saveur, and there’s also one in my Soup’s On cookbook). I think that made it extra special!

I was glad our friend Toby won. He only made some to help his wife out, who was heading up the event. The day before, it had started to look like there would be only three folks making chili, so he stayed up past midnight to make a batch himself.

We ended up with a lot of chili to try that day. One was called “Three Buck Chuck”. We wondered about the gamey taste; we eventually realized that  it had deer meat in it!

This makes 2-plus gallons of chili; about 20-24 or servings.

Bowl of Chili and corn breadINGREDIENTS

  • 2 lb. dry kidney beans
  • 3 lb. lean ground beef
  • Olive oil for grilling veggies
  • Approx. 6 c. chopped onion (4-5 lg.)
  • 6 chopped green peppers (sub Anaheim or Poblano for variety)
  • 1 #10 can (6 lb. 9 oz.) tomato pieces
  • 1/2 c. Worchestershire Sauce
  • 2 TBS. salt
  • 1/2 c. chili powder
  • 8 c. of water (as needed)
  • Optional: 8 oz. grated cheddar cheese
  • Optional: Sour cream, cilantro, chopped jalapenos or raw onion, etc.

PREPARATION

1. Bring to boil in a medium-large pot:  > Half-pot of water

2. Add, and then simmer until tender, 1 hour or so: > 2 lb. dry kidney beans (ideally, soaked overnight, in the refrigerator)

3. When beans are done, drain off cooking water. Put beans back in pot.

4. Saute’ in iron pan: > 3 lb. lean ground beef

5. Drain fat off if necessary; add to cooked beans in pot. In same pan, sauté: > Approx. 6 c. chopped onion > 6 or so chopped green peppers (or other variety) > olive oil

6. Into the pot of beans and meat, add the grilled veggies, plus the following: > 1 #10 can tomato pieces > 2 TBS. salt > 1/2 c. chili powder* > 1/2 c. Worchestershire Sauce > more water as needed (to right consistency)

7. Simmer all ingredients 1 hour or so. Serve with grated cheddar cheese and condiments, as desired.

* You can make homemade chili powder for cheaper than commercial, and it won’t have MSG in it. Just mix the following in a bowl and store in a small jar: > 1 c. paprika > 1 c. garlic granules > 1 c. cumin powder > 1/4 c. cayenne

Celery Leek Soup (Gluten-free)

Posted by Jennifer Cote

Grateful-Table-Celery-Leek-SoupCelery seed adds flavor and potatoes thicken this soup without adding flour or gluten. Leeks are sautéed, which brings out their sweetness, making the perfect garnish. A little virgin olive oil adds richness, while still keeping it vegan. Makes 6 or so servings.

INGREDIENTS

  • 1 whole bunch celery, including bottom, rinsed well, cut into chunks
  • 1/2 tsp. celery seed
  • 2 lb. or so potatoes, peeled, diced
  • 1 TBS. Vege-sal (or 1 1/ 2 tsp. salt)
  • juice of 1/2 lemon
  • 1/3 c. virgin olive oil
  • 2 leeks

PREPARATION

1. Pressure cook for 20 min. or so (or simmer for 40 min.), until tender: > 1 whole bunch celery, cut in chunks (including bottom) > 1/2 tsp. celery seed > boiling water to cover

2. Pour off and reserve broth (to cook potatoes in). Use immersion blender to puree the softened, cooked celery. (Or use food processor.) Strain through a mesh strainer to remove strings; set aside.

3. Cook potatoes in the reserved broth (add more water to cover, if necessary). Cook about 20 min. more, until tender: > 2 lb. or so potatoes, peeled, diced

4. Use immersion blender (or processor) again; process the strained celery and potatoes and liquid, just until smooth. Process: > The cooked celery and potato > the cooking broth > 1 TBS. Vege-sal (or 1 1/2 tsp. salt) > juice of 1/2 lemon > 1/3 c. Virgin olive oil

5. Also prepare the leeks. Look for any grit; rinse and clean as necessary. Slice finely into small rings; add to a hot skillet with a dash of olive oil and a splash of water. Grill until the leeks are tender and slightly browned. Use: > 2 leeks, sliced

6. Heat soup to serve and garnish with the sautéed leeks.