Potato Leek Soup

After planning my weekly menu a while ago, I got an e-mail from my cousin, Andie. She wanted an easy potato soup recipe. Well, luckily I had one on the menu. Andie was a little hesitant about this recipe because she had never used leeks before. Good news, neither had I until I made this. For Andie, I have included a bit of a tutorial on using leeks. I hope it helps.

3 Tbsp butter
3 leeks, cleaned and thinly sliced
1 onion, chopped
6 - 8 russet potatoes, thinly sliced
4 1/2 cups chicken broth (or enough to barely cover potatoes)
1 cup heavy cream
Kosher salt and ground pepper

Melt butter in a large saucepan over medium heat then add onions and leeks. Cook, stirring, until onions are limp and just slightly brown.

Add sliced potatoes to saucepan then pour in enough chicken broth to just barely cover the potatoes. Continue cooking over medium heat until potatoes are tender. Using a potato masher, mash and stir potatoes until desired consistency is reached. As you mash the potatoes and the soup thickens, turn down heat and stir frequently with a large spoon to prevent scorching on the bottom.

Add one cup of heavy cream and salt and black pepper to taste. Cook 15 minutes more over low heat, stirring frequently, then remove from heat and serve.

Yields 6 servings.

Rookie's Notes: When slicing the potatoes, I used a food processor with a slicing blade.

Credit for the gist of this recipe goes to Nicole of Pinch My Salt.

Chicken and Tortellini Salad

This request came from my babysitter. Not Jack’s babysitter, my babysitter. Tara used to babysit me and my rotten sisters. I am so sure we were rotten. Tara, were we rotten?

Tara was looking for a tortellini salad that she can send with her husband for his lunch while he works. I hope this will do the job!



1 rotisserie chicken, shredded and picked free of bones and skin (about 4 cups of chicken)
1 9 oz package Buitoni fresh cheese tortellini
½ red onion, thinly sliced
1 pint cherry tomatoes, quartered
1 8 oz package white mushrooms, stems removed and thinly sliced
A few handfuls fresh baby spinach
Kosher salt and ground pepper
1/2 cup fresh or prepared pesto
2 Tbsp white wine vinegar
¼ - ½ cup extra virgin olive oil

In a large pot of boiling salted water, cook tortellini according to package directions. Drain and set aside. Let cool.

In a large bowl combine, chicken, red onion, cherry tomatoes, mushrooms and spinach. Season with salt and pepper.

In a separate bowl, combine pesto and white wine vinegar. Whisk in olive oil, until a thin consistency is achieved.

Add the tortellini to the chicken mixture. Stir well to combine. Add pesto vinaigrette. Serve at room temperature or cold.

Yields 6 servings.

Rookie’s Notes: Do not add the spinach until right before serving or it will get all mushy. So Tara, when you send this off with your husband when he goes to work, put the spinach in a separate baggy and then he can add it.

Mushrooms??? Did I put mushrooms in this? I did, much to my dismay. Anyone who consistently reads this blog knows I don’t like mushrooms and cheese. Yes, a total travesty. But to be considerate to the mushrooms lovers out there, I added mushrooms to this recipe. I am kind, aren’t I?

Veggie Spring Rolls - Reader Request

Thank you Jill for this request because it was a tasty one.

Jill requested a spring roll recipe that had some pretty rigorous requirements. Jill can’t have wheat, dairy, onion, yeast, corn, beet sugar, and turkey. I read the e-mail and kept thinking, “I can’t do this. This is beyond my abilities to figure this one out.” And I will be honest, I put it off. But yesterday morning I was on my daily walk/run/daily shake down and I said to myself, “Self, let today be spring roll day. Finish up your research and get to the grocery store. Poor Jill has waited long enough!” So I did it. Jack went to run errands and have lunch with Ethan, so I could really focus. And let me tell you, navigating the Asian food section at my Albertson’s takes focus!

After getting all my spring roll ingredients (along with some tahini which means I will be making some freaking hummus soon. Yeah.), I got through the check out and headed home. I fed Van and got to work. I set everything out and tinkered with all the recipes that I had printed out. I combined a little of this one and a little of that one and added my own things here and there. And well, Jill, I think I did it and I think you are going to like it.

There is a downer though. You wanted them to be like Engine Co #28 in LA because they are baked and not fried. Well, I have figured out that they were baked because they were made with egg roll wrappers, which have wheat in them. Since you wheat days are over and rice wrapper days are in, they can’t be baked. And yes, I tried and it was a giant mess. That is what is so great about this Reader Request thing, I make the mistakes for you! Anyways, they can’t be baked, but that makes them that much easier to make.

Jill, I hope you enjoy these. I sure have. These are so easy and have quickly become a favorite around here. Thanks for the request!



1 package rice vermicelli or rice sticks
1 cup finely shredded cabbage
¼ cup finely shredded carrot
1 cucumber, seeded and thinly sliced
2 green onions, thinly sliced
2 Tbsp chopped fresh cilantro
2 tsp grated fresh ginger root
1 ½ tsp minced garlic
1 Tbsp sesame seeds
1½ tsp sesame oil
½ Tbsp oyster sauce
1 tsp chile sauce
1 package rice spring roll wrappers

Fill a medium sauce pan with water and set to high. Once boiling, turn the heat off and add the rice vermicelli. Let sit, uncovered, for 8-10 minutes, or until noodles are tender. Drain and set aside.

In a large bowl, combine cabbage, carrots, cucumber, green onions, cilantro, ginger root, garlic, sesame oil, oyster sauce, and chile sauce. Mix well to combine. Set aside.

For the spring roll wrappers, fill a pie pan or shallow dish with hot water. Place one wrapper disk in the water and let soak for 15-20 seconds, or until the wrapper is soft and pliable. Remove from water and put in between a wet tea towel and press down until wrapper is not wet, but sticky.

Place wrapper on a large plate or cutting board. Take a small amount of rice noodles and place in the middle. Add a small amount of the cabbage mixture. Fold the bottom of the wrapper over the filling, being sure to tuck it underneath the filling. Fold the sides over and then roll everything all the way up to the top.

Want a dipping sauce? These two looked good to me.

Garlic-Soy Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons peanut oil
1 teaspoon hot sesame oil
1 teaspoon minced garlic
Pinch of sugar

Combine all ingredients in a small bowl.

Spicy Peanut Dipping Sauce:
2 tablespoons finely chopped garlic
1/2 cup smooth peanut butter
1/2 cup soy sauce
1 teaspoon sugar
1 tablespoon rice vinegar
1 tablespoon hot chile oil
1/2 cup cilantro leaves, finely chopped

Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving.

Yields 12 rolls.

Rookie’s Notes: Get the bags of pre-shredded carrots and cabbage for a short cut. Also, if you are shrimp fan like me, add some shrimp. Make sure they all small. I used 61-70’s.

Onion Rings

Here is the delicious request from Jessica! I have known Jessica for as long as I can remember. She always lived close and went to the same schools as me. She is a few years younger than me, but I was good friends with her older cousin. Unfortunately, I was incredibly rude to her cousin when I was younger and I did some very rude and inconsiderate things to her over the years. Now looking back, I regret all of those things so much. So Jessica, could you pass it on to Stef that I know I was a jerk?

Hope that wasn't awkward. Kind of like a "My Name is Earl" type of thing, so just go with it. Anyways, newlywed Jessica and her honey have been having a hard time getting onion rings right. Hopefully this recipe proves to be successful. Good luck and let me know how it goes!



1 large onion
2 cups buttermilk
2 cups flour
1 scant Tbsp salt
Ground black pepper
1/4 to 1/2 tsp cayenne pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.

Heat oil to 375 degrees. Combine dry ingredients and set aside.

With tongs, toss a few rings in to the flour mixture. Tap off the excess, and plunge into the hot oil. Fry for a few minutes and remove as soon as golden brown. Repeat until onions are gone.

Rookie’s Notes: These are more of a dredged onion ring as opposed to a battered onion ring. They will be crispier than battered onion rings. For a not-so-crispy onion ring, slice the onion in thicker slices.

When it comes to the frying part, watch your temperature closely. The more rings you put in the oil, the lower the temperature is going to get. It will take longer for the rings to cook and they will get greasy. So I suggest that between batches, let the oil come back up to temperature. On average, the temperature would go down to 340 degrees. It would take a few minutes to get back up to temperature after a batch, but it was so worth the wait.

Credit for this recipe goes to Ree at Pioneer Woman Cooks.

Pasta with Lemony Broccoli, Walnuts and Cannellini Beans

Here is a recipe request for Taryn. As I am typing this, I am missing hanging out with the Hartmans. Kyle and Taryn, what are you guys doing in the next few weeks? Let's go out to dinner. And I am really serious. Call me.




So I got a request from Taryn. She is wanting to make meals for her family that are sans meat. She is wanting to pump up her cute little Christopher’s whole grain and protein intake. No problem Taryn! Give this baby a try.

There is one slight problem though…

As I was in the pasta aisle at the grocery store, holding Van’s pacifier in, I came to a frightful realization. I actually hate whole wheat pasta and I am not going to pretend I like it. I know it is WAY better for me and blah blah blah. But I hate it. It doesn’t taste like pasta. It tastes like crap. If you like it, please comment and tell me why. I just don't understand.

So for anyone who likes whole wheat pasta, use it. It would make this meal a nutritionally complete. Otherwise, don’t feel bad. I can’t stand that impostor.




2 Tbsp olive oil
2 garlic cloves, finely chopped
2 shallots, thinly sliced
4 cups broccoli florets
1 15 oz can cannellini beans, drained and rinsed
2 tsp fresh lemon juice, or more, depending on your taste
A little bit of lemon zest
8 oz penne rigate pasta
½ cup walnuts, toasted
½ cup toasted breadcrumbs
A few shakes of crushed red pepper
A few shakes of salt
½ cup grated Parmesan, plus more for serving
Olive oil

Set oven to 325 degrees. Layer walnuts on a baking sheet, and bake for 10 minutes, until slightly golden and aromatic.

Cook pasta in salted water according to directions.

Add olive oil to a skillet. Over medium heat, saute garlic and shallots until slightly caramelized. Add the broccoli, canellinni beans, lemon juice and zest, red pepper flakes, and salt. Cook for 3-4 minutes or until the broccoli turns a brilliant green and remains firm to the touch. Add your cooked pasta to the skillet with the broccoli mixture, and toss in the toasted walnuts, breadcrumbs and Parmesan cheese. Pour onto serving platter. Drizzle with olive oil and sprinkle more cheese on top. Enjoy!

Yields 6 servings.

Rookie's Notes: credit for this recipe goes to Food Blogga. I have been mentioning her so much lately that it might seem like I have a crush on her. Well, she has some great recipes. Go check it out.

Mango Salsa

This request is from Morgan. I went to high school with Morgan we were in the same American Sign Language class. I especially remember doodling and passing notes back and forth. We weren't allowed to talk in that class, oddly enough.

Morgan requested a salsa recipe that is sweet and involves tomatoes because her garden is overflowing with tomatoes (me jealous). If one mango isn't sweet enough, add more more. Or if you really want a twist, add a peeled, diced peach. That would be SO good!

Enjoy Morgan. I hope you and your cute little babies enjoy too.



1 mango, diced
2 tomatoes, seeded and diced
1/2 red onion, diced
1/2 jalepeno, minced
1/2 cup chopped cilantro
1 lime, juiced
Salt and pepper

Combine the mango, tomato, red onion, jalepeno, cilantro and lime juice. Season with salt and pepper and enjoy!

Rookie's Notes: I have found that my little 3 year old's chubby hands have a hard time scooping up salsa on a chip and then getting it all in to his mouth. If your little minis have that problem too, blend up the salsa in a blender or food processor. It will be easier to scoop because it won't be so chunky.

Ginger Softs

Christmas in July at it’s finest. Anything with ginger, cinnamon and cloves reminds me of the holidays. Jessica commented on my blog a while ago (pre-Van) asking if I knew of any recipes for ginger snaps that were soft. Well, a ginger snap is a ginger snap because it isn’t soft. So these are ginger softs.

Jessica, I hope you guys enjoy. These could also help with any morning sickness you might have right now. Ginger is a natural stomach soother. So eat as many of these as medicinally necessary. BTW, your daughter is absolutely beautiful.



2 1/4 cups flour

2 tsp ground ginger
1 tsp baking soda
3/4 tsp cinnamon

1/2 tsp cloves
1/4 tsp salt
3/4 cup butter, softened
1 cup sugar
1 egg
1 Tbsp water
1/4 cup molasses
2 Tbsp white sugar

Sett oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Add the flour mixture into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

UPDATE 7/6: These cookies have officially disappeared as of this morning. After Ethan got home last night, I asked him if he had tried any and he replied, "Yeah, I tried 3 of them." The rest of the cookies left the house hiding in a paper towel for a mid-church snack.

Apple and Carrot Bran Muffins

This is a request from my cousin Lindsay. She has been in search of a good bran muffin recipe. I like this recipe because it has ground flax seed, of which I have a crush on right now in my life. The apples and carrots add sweetness and make the muffins moist.



1½ cup flour
¾ cup ground flax seed
¾ cup oat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
1½ cup shredded carrots
2 apples, peeled and shredded
¾ cup chopped pecans
¾ cup milk
2 eggs, beaten
1 tsp vanilla

Set oven to 350 degrees.

Mix together flour, ground flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in large bowl. Stir in carrots, apples and nuts.

Combine milk, eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until moistened, but do not over mix. Fill muffin cups ¾ full. Bake for 15-20 minutes. Yields 18 muffins.