Tag Archives: leeks

Twiced Baked Classic

Ever eat twice baked potatoes? I ate them rarely when I was younger, but whenever I see pictures on foodgawker of them, I immediately get a craving.

But, since I’m all about making classic meals healthier, I decided to make a twice baked sweet potato. It’s packed with flavor and goodness. They’re super easy to make AND versatile: eat it as a lunch or a delicious side dish.


This recipe can also be doubled, tripled, etc. Figure 1 sweet potato per person if it’s the main course for lunch, or if it’s a side, figure 1/2-1 sweet potato per person.

Without further ado, here’s healthy, comforting, twice baked potatoes.

Twice Baked Sweet Potatoes
(Serves 2-4)

2 large sweet potatoes, washed and scrubbed
1/2 c. chopped pancetta or bacon
2 leeks, sliced
2 cloves garlic, minced
1 c. plain, nonfat Greek yogurt
1 c. shredded Gruyere cheese, or a lowfat Italian cheese blend
Salt and pepper

Preheat your oven to 400 degrees.

Poke the sweet potatoes with a fork, about 8 times. Pop into the microwave for about 6-10 minutes on high power until the potatoes are soft (NOT mushy!) to touch. Let sit for 5 minutes.

Meanwhile, in a pan over medium-high heat, cook pancetta or bacon until it just starts to brown. Add in leeks and garlic. Cook until the leeks are soft. Take off the heat.

When the potatoes are done slice them in half and scoop out most of the inside of the sweet potato, leaving about 1/4-1/2″ border. Place on a foil or parchment lined baking sheet.


Put the scooped sweet potato into a bowl. Add in the yogurt, 1/2 of the cheese, and the pancetta-leek-garlic mixture. Stir until combined. Add salt and pepper to taste.

Scoop the mixture into the sweet potato shells evenly. Top with the rest of the cheese.


Bake about 10-15 minutes, or until the cheese is melted and slightly browned.

Serve and enjoy 🙂

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Homemade Brunch? Don’t Mind If I Do.

Brunch is pretty much my favorite meal. I’m not quite sure why. I’ve been told from people out of the area that the obsession with brunch is a Philly thing. What do you think?

I just moved into my boyfriends house (yay for more space!) so I wanted to celebrate by cooking one of my best friends a delicious brunch in the kitchen I’m going to be spending even more time in.

What was on the menu? A zucchini, potato, leek and cheddar frittata, whole-wheat cheddar biscuits, and Bloody Marys. YUM.

Today I’m sharing with you my frittata recipe. It’s absolutely delicious. I love a good potato and egg combination ☺ It’s great for a crowd because it can be easily doubled. And the leftovers? Well they taste almost better than the first go around. Make it one day, and have breakfast for a few days that’s hearty and quick.

I used the red potatoes, skin on. I just gave them a good scrub and cut out any eyes or bad spots. You’ll want to slice them pretty thin… I actually took my new mandolin that I got for Christmas on a test run!

So go ahead, have some people over for brunch, or just make it for yourself! You’re gonna love it!


Zucchini, Potato and Leek Frittata
(Serves 4-8)

3 medium red potatoes, sliced thin
1 medium zucchini, sliced thin
1 leek, sliced into thin rings
6 eggs, beaten or 1 ½ c. egg beaters
½ c. shredded cheddar cheese
Olive Oil
Salt and Pepper

Preheat your oven to 375 degrees.

Place your sliced zucchini into a colander in the sink. Sprinkle with a generous amount of salt, about 1 teaspoon. Allow to sit to let the moisture come out.

Heat a drizzle of olive oil over medium heat in a large frying pan. Sprinkle with salt and pepper. Put your sliced pieces of potato into the pan. See how thin they are?


Cook about 15 minutes until they start to soften. Meanwhile, slice up the leeks and put them in a large bowl. Cover with cold water and break up the pieces. Allow them to sit in the water to let the silt and sand fall to the bottom. When the potatoes are starting to turn soft, turn up the heat to medium-high. Add the leeks and sliced zucchini (dry the zucchini off with a paper towel). See all the moisture out of the zucchini? You don’t want all that excess moisture making your frittata soggy!


Cook until the potatoes begin to brown.

Put the potato-leek-zucchini mixture into a large bowl. Top with the cheddar and mix until combined. Add 4 of your beaten eggs or about 1 cup of your egg beaters to the mixture, combine.

Spray your large frying pan with cooking spray. Add the mixture into the pan. Cover with more egg to combine. Like this.


Then pop in the oven for about 10 minutes until it begins to set up. Then turn on the broiler and cook until the top browns slightly.

To serve cut into slices and enjoy!

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Roasted Soup for Cold Nights

So it seems like the cold weather has finally settled in for the winter. What does this mean? I’m craving more comforting bowls of soups, stews and chilis for dinner.

My latest experiment was this weekend with roasted cauliflower soup. I’ve been seeing it around, and I love cauliflower, so I decided to give it a go.

Bonus: I got to try out my new immersion blender I got for Christmas!

Feel free to use heavy cream instead of milk if you want to have it cream up even more. Also, blend to your desired creaminess/texture. Another option would be to reserve a couple spoonfuls of veggies before you puree to keep in some more texture.


Roasted Cauliflower & Mushroom Soup
(Serves 4-6)

1 head of cauliflower, broken into large florets
2 leeks, washed well and sliced into 1/4″ rings (green and white parts!)
1 pkg. cremini mushrooms, sliced
2 cloves garlic, minced
8 springs of fresh thyme, stripped of leaves
1 can of cannellini beans, rinsed and drained
1 c. white wine
1.5 – 2 c. chicken broth
1 c. milk (or cream)
Sprinkle of cumin and cinnamon
Olive oil
Salt and pepper to taste

Preheat your oven to 400 degrees. Put the florets in a roasting pan, drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes until your cauliflower looks like this.


Meanwhile, in a large pot or dutch oven, heat a drizzle of olive oil over medium heat. Throw in leaks and cook until they become a vibrant green and the whites become soft.


Add in the mushrooms, garlic, and thyme. Cook until the mushrooms turn slightly golden. Add in the roasted cauliflower, beans, wine, and chicken broth. Bring to a boil.

At this time, carefully puree to your heart’s desire! (Note: Leave some mushrooms and leeks aside for garnish) Then, add in the milk (or cream), cumin and cinnamon. Cook for about 10 more minutes, until heated through.

Ladle into bowls, garnish and serve!

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