Leek & Potato Pie

 I had some leeks and one gluten free pie crust that needed to be used so I perused the web for a leek and potato pie recipe. I found this Jamie Oliver recipe and swapped out the puff pastry it called for and used the gluten free pie crust I had. It turned out really good! You can serve it as a side, it would be good with a roast or it can be the main, served with a side salad.

Leek & Potato Pie

2 Tbsp olive oil

4 large leeks, washed and sliced (be sure to clean them well to get the sand out)

600g potatoes, peeled and sliced thinly

2 garlic cloves, minced

100g grated sharp cheddar cheese

300ml heavy cream

1 Tbsp Dijon mustard

1 tsp fresh thyme or 1/2 tsp dried thyme

1 gf pie crust (or 1 sheet of puff pastry)

salt & pepper

 

Preheat the oven to 400* and grease a large pie dish or baking dish with butter or oil.

 

In a large frying pan, heat the olive oil over medium heat. Add the sliced leeks and cook for 5-7 minutes, until they are soft and starting to caramelize. Add the minced garlic and cook for another 1-2 minutes until fragrant. Season with salt and pepper, then set aside. 

Meanwhile, boil the potato slices in salted water for about 10 minutes until they are just tender, but not falling apart. Drain the potatoes.

In a large bowl, combine the leeks, potatoes, grated cheese, cream, mustard, and thyme. Stir everything together until well mixed. Season with more salt & pepper to taste. Transfer to the prepared pie dish, spreading out evenly. Place the pie crust on top, trimming any excess and press down the edges to seal the pie. Cut a small slit in the center to allow steam to escape during baking. Bake for 25-30 minutes, until the crust is browned and the filling is hot and bubbling. Remove from the oven and let cook a few minutes before slicing and serving.

I don't remember the exact website this was from and it's not on the copy I printed out.

Rainbow Chard Bowls

This is an easy, quick dish that Sarah and I really like. With her celiac diagnosis she needs to make it with gluten free orzo or quinoa instead of orzo these days. I have some chard growing in my garden and I'm hoping to make this someday soon with it.

Rainbow Chard Bowls

serves 2

 

1 c orzo

1+ Tbsp olive oil

1 garlic clove, minced

1/2 tsp Dijon mustard

a few squeezes of lemon

1 small bunch of rainbow chard (4-5 stems)

1/3 c feta cheese

1/4 c toasted walnuts

sea salt & fresh black pepper

Prep your chard by slicing off the coarse parts of the stems and dicing them. Coarsely chop the greens and set aside. Cook orzo in a pot of salted boiling water according to package directions (or about 9 minutes).

In a medium bowl add 1 tablespoon olive oil, minced garlic, Dijon mustard, lemon, salt, and pepper. Once your orzo is done cooking, drain it and add it to this bowl and toss. Taste, adjust seasonings and set aside.

In a medium skillet, heat a few teaspoons of olive oil, then add the chard stems, salt and pepper. Next, add the chard leaves and toss until just wilted. Finish with a squeeze of lemon and remove from heat.

Assemble bowls with orzo, chard, feta, and toasted walnuts. 

from Love & Lemons