Leeks are plants that don't die during the winter. They are there all the time under the snow in the north and under soil in the south. The leek regenerates itself when it dies back in the winter and can be picked even if under a foot of snow. Although, it is important to remember that leeks must be dug from the ground, as pulling just breaks off the stalks.
Some Leeks are smaller than onions, but have a stronger flavor. Early pioneers used the wild leeks as a main vegetable and good source of vitamin C. They also make a spring tonic from leeks.
Once picked and cleaned, leeks can be stored in water in the refrigerator or frozen in the freezer over winter.
Here are a few recipies to make with leeks:
Leek Dip
Combine several chopped leeks with eight ounces of cream cheese and one package of dry italian dressing and 1/4 cup of mayonnaise. Blend in food processer or blender until smooth.
Leek Soup
Saute a small head of cabbage, with one large vidalia onion and "lots of leeks" chopped, and combine with a chicken broth, pieces of chicken and carrots and celery. Simmer until cooked.
Tofu (Soybean Curd) Ryuku Style
2 cups 1-inch cubed tofu
1 cup of mung bean sprouts
1 cup sliced leeks
2 tablespoons sesame oil
1 1/3 teaspoons salt
1 teaspoon soy sauce
pepper to taste
Heat a skillet and fry the tofu in order to evaporate extra water. Add oil, sprouts and leeks, and saute. Season with salt and pepper and soy sauce.
Some Leeks are smaller than onions, but have a stronger flavor. Early pioneers used the wild leeks as a main vegetable and good source of vitamin C. They also make a spring tonic from leeks.
Once picked and cleaned, leeks can be stored in water in the refrigerator or frozen in the freezer over winter.
Here are a few recipies to make with leeks:
Leek Dip
Combine several chopped leeks with eight ounces of cream cheese and one package of dry italian dressing and 1/4 cup of mayonnaise. Blend in food processer or blender until smooth.
Leek Soup
Saute a small head of cabbage, with one large vidalia onion and "lots of leeks" chopped, and combine with a chicken broth, pieces of chicken and carrots and celery. Simmer until cooked.
Tofu (Soybean Curd) Ryuku Style
2 cups 1-inch cubed tofu
1 cup of mung bean sprouts
1 cup sliced leeks
2 tablespoons sesame oil
1 1/3 teaspoons salt
1 teaspoon soy sauce
pepper to taste
Heat a skillet and fry the tofu in order to evaporate extra water. Add oil, sprouts and leeks, and saute. Season with salt and pepper and soy sauce.
via Smart Health Shop Forum http://feedproxy.google.com/~r/SmartHealthShopForum/~3/NYTHE9FQ9fM/9436-leeks-natural-source-vitamin-c.html
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