How to Make It:

Prepare all vegetables. Leeks need extra attention when cleaning as they contain a lot of sand. To properly clean a leek remove the roots and the dark green ends, so just the white and light green part remains. Slice the leek length wise, halfway through, so all of its layers are visible. Rinse under cold water carefully pulling back layers to remove the sand. Shake off excess water and slice into thin discs.In a large pot or dutch oven, melt butter over medium high heat. Saut leeks, onions and garlic for roughly 3-5 minutes until tender. Do not brown the leeks as it will give your soup a burnt flavour.

Add potatoes, carrots, and celery. Cook for an additional 5 minutes stirring frequently.

Sprinkle with parsley, thyme, red pepper flakes, and rosemary, stir to combine.

Pour in chicken broth and season with Worcestershire sauce.Bring soup to a boil and cook for about 5 minutes. Reduce heat, cover and simmer for 25-35 minutes.

Remove from heat.Using a blender, puree soup in batches until smooth. Salt and pepper to taste.

Source: Foodista

How to Make It:

How to Make It:

It is very easy, first wash the vegetables and put it in a large pot (4 l). Usually I chop Them All, beside parsnip and celery.Fill half of the can with water THEN put it on the stove to boil.

Add a little bit of salt.When They are ready, add the tomato juice (or puree) and the oil and Give it to boil. Taste for salt.Set aside and prepare the dumplings as Following:Beat the eggs THEN add a pinch of salt.Stir in the wheat semolina (8-10 tbsp), little by little, avoiding the lumps. The Consistency of the composition must be like a tick cream.Usually, for this soup, I boil separately Them, Because, It Happened to Me to Remain hard in the middle, so we boil Them Will separate in the can with water.Bring the water to a boil and add the dumplings with the spoon.

Let Them When They double in size and is ready, sprinkle a little bit of cold water on Their surface. (Will this make more fluffy Them). Then add Them to the soup.Chop the parsley and put in the soup.Enjoy!

How to Make It:

Preheat oven to 350 degrees. Spray a non-stick skillet with non-stick cooking spray and heat on medium.

Add beef, onion and mushrooms and cook until meat is cooked through.

Drain if needed, I bought extra lean beef and there was no grease to drain today.

Add garlic and cook another minute.

Add beans, diced green chilies, corn, oregano, chili powder, garlic powder, cumin, pepper and kosher salt.

Mix thoroughly.

Spray a 9 x 13 pan with non-stick cooking spray.

Lay half of corn tortillas on bottom of pan.

Add half of the beef mixture and 1/2 c of cheese.

Layer remaining corn tortillas and top with beef mixture and 3/4 c cheese.

Bake in oven uncovered for 15 minutes.

After cooking sprinkle with diced avocado and lettuce. Slice and serve and add a dollop of sour cream on top of slice.

How to Make It:

Heat oil in saucepan and saut shallot for 2 minutes.

Add potato and stock, bring to a boil. Cover and simmer 15 minutes.Stir in the lettuce and tarragon.When lettuce has wilted (almost immediately) remove from heat and pure in a blender. Refrigerate until chilled.When ready to serve, ladle into bowls, spoon 2 tsp of yogurt onto each serving, sprinkle with bacon and basil.