FNF - bubble and squeak with sausages and onion gravy

Not to scare anyone that time has suddenly sped up and it is again a Food Network Friday, hosted by the lovely author of American Vegan Kitchen, Ms. Tami Noyes, this is due for April 1st. (So it is not too late to join in the fun! Redo Jamie's recipe vegan and send your creation to Tami.)

When I chose this one, I had St. Pat's Day in mind, so I made it on that day. Bubble and Squeak is a traditional English dish made of leftover vegetables and potatoes mashed and fried together until crisp. What is the connection to Ireland? The Irish claim it as well. Good enough for me!

We have traditionally enjoyed Corned Seitan and Cabbage on this holiday, but, truthfully, I wanted something else - not to mention that David requests Corned Cabbage throughout the year and does not feel restricted to the wearing of the green.

As written, this Jamie Oliver dish is not - not! - low fat in any way. This is obviously not a Food Revolution meal. A bit of recipe translation: A knob is a tablespoon and a glug is a couple of tablespoons. He asks you to use a glug of olive oil to fry your potatoes. No need, folks. The potatoes absorb the oil anyway and then you need to add more. Skip most of the oil, use a well seasoned cast iron pan or nonstick and your potatoes and root vegetables will brown just fine.

Since the sausage was the bit of creative element for this FNF, I made my Corned Seitan but rolled it into links. This maintained my tradition of having Corned Seitan on St. Patty's and tasted really good to boot.

The onion gravy calls for 1/2 cup of balsamic vinegar. This would not be a big deal, except Jamie does not reduce it any. This had me raise a Vulcan eyebrow.

Ultimately, the gravy was a little too thick, so I added another half cup of broth. The acidity would have been a bit much alone, but with the rest of the dish, it worked beautifully. This must be why he has a TV show and I have a blog.

I used baby arugula, dressed with a bit of lemon juice, olive oil, salt and pepper for the greens.

Delicious meal.

Cost Breakdown

corned sausage: $4

potatoes, leek, turnip, carrot: $4

onion, arugula: $3

chestnuts: $4 (and on sale!)

flour, herbs, vinegar, stock: $2

Total to make 6 servings:

$17.00

leek- parsnip soup

We all know of Leek-Potato Soup, but how about using something other than potato? Any white vegetable would be fine here, but I had parsnips delivered in my CSA and that sounded scrumptious to substitute for the potato.

Of course, if you don't mind changing the color of the soup, substitute whatever vegetable you have available; I can't think of anything that would clash with an onion (leek).

The parsnip worked really well with the leeks and the added chives as a garnish gave it a wonderful garlic accent. Very easy, quick and delicious.

Cost Breakdown

parsnip: $3

leek, garlic: $4

chives: $.50
vegetable broth: $1
Total to make 5 main servings:
$8.50

Leek-Parsnip Soup Recipe



leek and potato soup

A simple recipe originally from Julia Child, who I am sure received it by way of some French chef, this Leek and Potato soup is the epitome of simplicity.

This is a tried and true dish of leeks and potatoes and a little almond milk to finish it, if desired.

Use only the white parts of the leeks to maintain the crisp color and fry the light green leek parts as garnish. I also put a little Better Than Sour Cream on my photo, but it certainly does not require it.

You can leave this soup rustic or blend it to give it a smooth consistency.

A beautiful fall soup.

Cost Breakdown

leeks: $4

potatoes: $3

Total to feed 8 people a soup course:

$7.00

leek and kale patties with black-eyed peas

Thursday is European/Potato Night

I made some wonderful patties using leeks, kale and mashed potatoes. I pan-fried them in a little oil to give them a crisp crust. I cooked black-eyed peas with tomatoes, a dash of sugar and salt. I love making black-eyed peas because they cook in the pressure cooker in 10 minutes without needing to be soaked. I grilled asparagus to add some color and just because I love asparagus and they will soon be history for another year.

All in all I thought the flavors were great, the textures right on...but, family only thought it was 'okay.' I wonder if cooking the meal makes a difference in the perception of the taste.

Cost Breakdown:

1 c dry black-eyed peas: $.50

tomatoes: $2

onion, garlic. spices: $1

leeks: $2

kale: $2

asparagus: $3.50

potatoes: $.50

Total to feed a family of 6:

$11.50

lentil-barley, kale with sauteed leeks

Green lentils are always a quick meal to make, but when you add the barley, the time increases by around 20 minutes. Still, well worth the time. After the lentils and barley were done, I added the kale and some slivered carrots, cooking them just a moment more. In the meantime, saute leeks, onion and garlic in a tablespoon of olive oil. This takes about 15 minutes, until the leeks are golden. Plate with a grilled-on-your-stove pita bread and the leek saute over the lentils. Add a little heat, chili flakes or cayenne, to tease your taste buds and dig in.

Kids liked this one, too. Most of them.

Cost Breakdown:

lentils, dry: $ .50

barley: $.50

kale: $2

carrot, onion, garlic: $1

leek: $1

pita: $3

Total to feed a family of 5:

$8.00 

Lentil-Barley, Kale with Sauteed Leeks Recipe

roasted eggplant and leek on cornbread

Another Mikel pick. This is blue cornbread, with melted Daiya and Follow Your Heart, with roasted eggplant and leeks. Basil is the final touch. The cornbread is a wonderful touch - we baked them in a cast iron muffin pan. You have to foodsit (like babysit) the leeks while they are cooking, otherwise, this is a no-brainer, easy, tasty meal. This dish is practically out of Follow Your Heart cookbook by Janice Right.