I really love this dish. It’s quick enough for a weeknight and usually just the perfect amount of food.
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Leeks, Eggs and Bacon
This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don't be afraid to try it out of season.
Instructions
Cut each leek lengthwise into halves and then cut each half into half circles. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we've found to do this is using a salad spinner.
In a saute pan, melt the butter over medium heat.
Add the leeks to the skillet.
Cook the leeks, stirring occasionally, for 5 minutes. It's best to let them brown a bit on the bottoms. Sprinkle with thyme and cook one minute more.
Add stock, reduce heat to medium-low.
Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender.
Season with salt and pepper and serve. We like to serve it with some french bread, crumble cooked bacon and hard-boiled eggs.
This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don’t be afraid to try it out of season. The original recipe is from Genius Kitchen and is one my mom sent me years ago. We make it so often, I’ve forgotten to document our changes until this week!
Yum
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Leeks, Eggs and Bacon
light, easy dinner to reset your palate after indulging in rich meals. Perfect for spring or any other time of year you can find leeks.
Instructions
Cut each leek lengthwise into halves and then cut each half into half circles.
Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we’ve found to do this is using a salad spinner.
In a saute pan, melt the butter over medium heat. Add the leeks to the skillet.
Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms.
Sprinkle with thyme and cook one minute more.
Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender.
Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.
In a saute pan, melt the butter over medium heat. Add the leeks to the skillet. Sprinkle with thyme and cook one minute more. Cook the leeks, stirring occasionally, for 5 minutes. It’s best to let them brown a bit on the bottoms.
Add stock, reduce heat to medium-low. Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread.
Cook for about 10 more minutes or until the leeks are very tender.
Season with salt and pepper and serve. We like to serve it with some french bread, bacon and hard-boiled eggs.

J and I have been trying to eat more fish. Since one of my most favorites, seared tuna, is out at least until Baby Girl Tyler arrives in November, we’ve had to get creative. Last night, J found this super easy and really delicious Portuguese recipe from Food.com. We didn’t have any sole filets on hand, so we swapped out Swai (not sure what Swai is, check out this link from Consumer Reports) and it was wonderful. Since we didn’t want to figure out how to divide an egg yolk, we just made the full sauce recipe. Which turned out to be a great idea because the sauce was equally delicious over brown rice!
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Portuguese filet of Swai
Instructions
Arrange fillet in broiler pan and sprinkle with a little lemon juice and dot with butter.
Broil until fish begins to brown.
While the fish is broiling, combine the remaining lemon juice, sherry, soy sauce, parsley, and egg yolk. Mix well.
When the fish has browned, spoon the sauce mixture over fish and return to broiler until sauce begins to bubble.
If you end up with more sauce than fish, like we did, add the sauce to a pan and heat on medium until bubbling. This ended up being perfect because the sauce on the fish soaked in.
My opinion:
With a side of brown rice and broccoli, this was a super light and tasty dish. In total, it took longer to cook the brown rice than to make the fish from start to finish. Next time, we’ll add more fresh parsley at the end.