Braces Friendly Recipe: Week 39

Happy Autumn Everyone! We hope you are all enjoying the cooler weather we've been having. This week we are bringing you a couple of great recipes that will come in handy with the cold front that's making its way into the Valley over the next few days.

Potato Leek Soup

Ingredients:

• 2 tablespoon(s) olive oil
• 3 medium leeks, cut into 1/4-inch slices
• 2 medium onions, roughly chopped
• 2 carrots, roughly chopped
• 2 stalk(s) celery, sliced
• 2 clove(s) garlic, sliced
• 2 quart(s) chicken broth
• 1 pound(s) white potatoes, peeled and cut into 1/4-inch pieces
• Salt
• Freshly ground pepper

Directions:

1. In a large skillet over high heat, heat oil. Add leeks, onions, carrots, celery, and garlic and stir to combine. Partially cover skillet, reduce heat to medium, and cook until carrots are tender, about 10 minutes.
2. Meanwhile, in a large pot over high heat, heat broth until boiling. Add potatoes and vegetables and stir to combine. Return to a boil; then reduce heat to low, cover, and simmer for 10 minutes. Remove from heat and season with salt and pepper.

You can see the original recipe here.

Classic Biscuits

Ingredients:

2 cups Gold Medal® all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1 teaspoon salt

1/2 cup shortening, butter or margarine

3/4 cup milk

 

Directions:

• 1 Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the shortening using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
• 2 Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough, fold dough toward you. With the heels of your hands, lightly push dough away from you with a short rocking motion. Move dough a quarter turn and repeat 10 times. Dough will feel springy and smooth.
• 3 On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
• 4 Before cutting each biscuit, dip a 2 1/2-inch round cutter into flour to lightly coat it so it will cut cleanly through the dough without sticking. To cut, push the cutter straight down through the dough without twisting or turning. Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
• 5 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

You can see the original recipe here.

We hope you enjoy these recipes at home! If you have a recipe you'd like to see on our blog, or have photos of something you've made inspired by our recipes, please email Januari at januari@dunayortho.com.