Leek and Potato Soup 1.5 t vegetable oil, preferably canola oil 3 leeks, trimmed, washed and thinly sliced 2 cloves garlic, minced 5.5C low-sodium chicken broth 3 potatoes (I like Yukon), medium, peeled and small cubed .5C reduced-fat sour cream .25 t salt, or to taste .25 t freshly ground black pepper, or to taste In a Dutch oven or soup pot, heat oil over low heat. Add leeks and cook, stirring until softened, about 10 minutes. Add garlic and thyme; cook for 2 minutes more. Pour in chicken broth, increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Pour the soup through a strainer set over a large bowl. Puree the leeks in a food processor or blender until smooth, adding some of the broth if necessary. Return the puree and broth to the pan. Add potatoes and simmer, covered, until potatoes are soft, 10-15 minutes. Remove from the heat and mash the potatoes thoroughly with a masher. Stir in sour cream, salt and pepper. Return to low heat and heat until hot, but not boiling. Serve hot or chilled. Nutritional Facts (if available, per serving): Portions: 6 cups Calories: 141 Protein: 6 g Carbs: 20 g Cholesterol: 10 mg Sodium: 222 mg Total fat: 4 g Black Bean and White Corn Salad 1.75 C rinsed cooked black beans 1.5 C fresh white corn 1 C diced plum tomatoes 1/3 C diced avocado .5 C chopped scallions .5 C chopped cilantro 1 T minced jalapeno 1 t ground cumin 3 T (+/-) lime juice 1 T olive oil 1 T water 1 garlic clove, pressed .5 t salt 2 C (+/-) romaine leaves (optional) Combine beans, corn, tomatoes, avocado, scallions, cilantro and jalapeno in a large bowl. Sprinkle cumin in a skillet over low heat, until fragrant. Remove from heat. Stir cumin and all remaining ingredients except lettuce. Put lettuce leaves on place, then top with salad. Nutritional Facts (if available, per serving): Portions: 8 cups (roughly) Calories: unknown Protein: unknown Carbs: unknown Cholesterol: unknown Sodium: unknown Total fat: unknown Brie with Caramelized Pecans 1 each, brie cheese, 5 inch wheel .25 C light brown sugar, packed .25 C water .5 C pecan halves .25 C heavy cream 1 T unsalted butter 1 each baguettes, sliced thin Warm a sharp slicing knife in very hot tap water and carefully cut the top rind off the brie wheel. As a slicing guide, you can insert skewers into the cheese just below the rind. Let the knife blade rest on the skewers as you slice off the rind. In a sauce pot combine the sugar and water; bring to a boil, reduce heat and simmer until reduced by half and sauce is dark brown. Remove from heat and add the pecans and cream. Stir well. Return mixture to a simmer and cook until slightly thickened, about another 4-5 minutes. Remove pan from heat and stir in butter. Place the brie on a large plate. While it is still hot, pour the caramel and pecan mixture evenly over the brie, letting some of the caramel run over the sides of the cheese. Surround the finished brie with baguette slices and serve. Nutritional Facts (if available, per serving): Portions: 12 Calories: 278 Protein: 10 g Carbs: 25 g Cholesterol: 40 mg Sodium: 427 mg Total fat: 15 g