Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, March 17, 2011

Unlikely combo of leeks and salmon makes a hearty soup that kicks off Physical Exam 2012 prep

My fascination with leeks began last month when I began using them in such recipes as the ones for Fresh Mushroom Burger Topping and Fiesta Green Beans. I discovered how much flavor this oversized version of a green onion can bring to a mixture. I couldn’t believe how piquant a recipe became with the addition of one simple fresh veggie item.

Once I ventured into leek-ville, then, recipes that feature them began cropping up all over the place. A recipe for Leek and Salmon Soup in my Celebrating a Heathy Harvest booklet just begged to be tried because it called for fresh salmon. Buoyed by my recent physical exam report that showed a drop in my cholesterol reading from one year ago, I was eager to keep up the intake of such omega-3 foods as salmon and other fish, nuts, and oatmeal so I could already start the countdown to next year's physical and an even better report. So the soup that combined leeks with cholesterol-lowering salmon seemed as though it was a good idea. Potatoes, with their skins on, also went into the mixture, thus guaranteeing some fiber.

Unlike a lot of soups, this one was a quick-fix and could be served instantly (although, as with many mixtures, it became even more flavorful as it settled in overnight.) Only one step even slightly complicated it: the requirement to remove half the vegetables and puree them in a blender or food processor before returning them to the soup and reheating. However, that pureeing step gives a nice, thick texture to the soup; adding low-fat evaporated milk makes it creamy. Salmon and leeks together made for a nice combination.

Hubby gave Leek and Salmon Soup an A-plus; when I arrived home from babysitting our little grandmunchkin earlier this week, he already had the kettle out and had it warming on the stove, he was so eager to try it again. Physical Exam 2012, I’m already prepping for you by chowing down fish, fish, and more fish, along with my healthy "5 to 9".

Leek and Salmon Soup

1 tablespoon olive oil
1 large onion, finely chopped
3 large leeks, including green parts
2 potatoes, diced, skins on
2 cups low-sodium vegetable broth
3 cups water
1 bay leaf
1 1/4 cup fresh salmon, cooked, drained
1/2 cup low-fat evaporated milk
salt (or salt substitute) and pepper to taste

Remove the leeks’ outer leaves, wash, and cut into think slices. In a kettle over medium heat, heat the oil. Add onion and leeks; cook until softened, about 4 minutes. Add the potato, broth, water, and bay leaf. Simmer until vegetables are tender, about 15 minutes; remove bay leaf. Remove half the vegetables and puree them; return them to the soup; reheat. Add the salmon to the soup. Cook about 5 minutes. Add evaporated milk; serve.

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