in the kitchen

with chen

Tag: leek

baked brown rice risotto with leek and smoked gouda


Feel overly energized? Make risotto.

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cold and windy + lazy saturday coconut leek tomato soup


Not the tomato soup made from heavy cream. Not the leek soup made with potato.

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get the bread ready: leek and roasted mushroom soup

Did I mention that I was a big fan of Alton Brown’s Good Eats? Yes, I did here and here.

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light and lightning: turkey, leek, and mushroom stir fry

I want to hug the person who invented stir-fry, without hesitation.

From our home cooking to the whole nation, stir-frying is the most common technique in Chinese cuisine.That’s not only because it cooks everything quick and easy, stir-frying helps to assemble any possible ingredients together.

Unfortunately, stir-fry dishes are sometimes blamed for being fattening (probably because of the amount of oil used by some so-called Chinese restaurants). Fallacy. That’s a fallacy.

Q: Show that Chinese stir-fry can be light and nutrition balanced.


Suppose that Miss L needs a quick-fixed dinner that contains high quality protein, healthy fats, vegetables, and complex carbs tonight. She makes the following stir-fried turkey and vegetables and eat it with some steamed forbidden rice (black rice) and cherry tomatoes.

turkey, leek, and mushroom stir-fry
Usually, I just need to cook for myself. Hence, the recipe yields small portion. But it can easily be doubled.

Makes 2 servings

4 oz lean grounded turkey
1 heaping cup of sliced leeks
4 large dried shiitake mushrooms, soak in water overnight then drain and dice into small cubes
2 cloves of garlic, minced
1/2 tsp minced fresh ginger

1/2 tbsp EVOO
2 tbsp cooking wine
1/4 cup low-sodium chicken stock
1 tsp brown sugar
salt and pepper

1/2 tbsp cornstarch
2 tbsp water

1/2 tsp sesame oil

Heat EVOO along with garlic and ginger in a saute pan over medium-high heat. Once you smell the fragrance (do NOT brown the garlic), add turkey to the pan and season with salt and pepper. Quickly break any large pieces. Then add cooking wine. Stir and cook until the liquid almost evaporates. Remove the pan from the heat and set the turkey aside.

Return the pan to medium-high heat. Add leeks to the pan. When they turn translucent, add diced mushrooms, chicken stock, and brown sugar. Let the liquid cook down to half, then stir in the turkey mixture. Mix well. Add more salt and pepper if needed.

Let the liquid cook down, about 5 minutes. Mix cornstarch and water together in a small bowl and add to the pan. When it comes to a boil, stir in the sesame oil and turn off the heat. Serve warm.

breakfast for dinner: baked egg on vegetables with balsamic vinegar

Eggs. Eggs go well with everything.

Omelet, egg drop soup, egg salad, egg sandwich, and on its own. I even stir egg into my oatmeal. Sounds crazy? You’ll never know how good it is until you try. It’s sooooo smooth and creamy.

As long as there are eggs in my refrigerator, I don’t worry about what to eat. They are versatile and loaded with protein. Well, what I’m saying is real whole eggs. Not substitute. Not just whites. Cholesterol? No big deal if you don’t eat more than two eggs a day. They definitely yields the highest “benefit-cost” ratio ^_^

Plus, they are NOT breakfast exclusive.

baked egg on vegetables with balsamic vinegar
This dish is so easy to play with that you can substitute any vegetables you have on hand. But cherry tomatoes and leeks just taste perfectly with the fruity balsamic. Serve it with crusty bread and cream cheese for a weekend breakfast/brunch or with pasta simply tossed in EVOO or steamed whole grain rice for a healthy dinner.

Makes one serving

1 egg
1/2 cup sliced leeks
1 handful cherry tomatoes, halved
1 tsp EVOO
1/2 to 1 tbsp balsamic vinegar
1 tsp grated Parmesan cheese
salt and pepper
cooking spray

Preheat the oven to 375F.

Heat the oil on medium heat, add leeks and cook until tender. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to shrivel, about 5 minutes. Stir in vinegar and let the liquid reduce to almost dry out. Remove from the heat.

Coat a single-serve oven-safe bowl (or ramekin) with cooking spray. Transfer the slightly cooled vegetables to the bowl. Crack the egg on the top and sprinkle with Parmesan cheese and pepper. Bake in the preheated oven until the white is set but the yolk is still running (it took 15 minutes in my toast oven). Serve warm.