Return to: Recipe List

Pasta with Tomato Leek Sauce Tomato, Swiss & Leek Quiche Pork Ribs in Creamy Leek Sauce Meatballs-Fennel, Leek, Apple White Fish Leeks en Papillote Chicken/Tofu with Mustardy Leeks Quick Thai Leek Soup Creamy Potato Leek Soup Potato, Leek and Tomato Lasagna Glazed Parsnips and Leeks Winter Squash with Pear Filling Roasted Butternut Squash Salad Bacon, Leek, Tomato Sandwiches

Home: Table of Contents

Online Magazine

& Cooking Club

A delicious twist on basic spaghetti: Baking it with spinach, sausage and cheese melds the flavors deliciously and creates a one-dish meal that’s almost as good as lasagna—without all the work. Use a smaller or larger amount of meat, as desired, or omit completely for a vegetarian version.

Serves: 4

Vegetarian Option

Substitute 16 oz. firm tofu for the chicken. Cut into strips ½” thick and 2” long, then press to remove excess water. Once leeks are cooked, warm 1 Tbsp. butter in same saute pan until lightly sizzling, then stir in:

¼ tsp. ground cumin
½ tsp. turmeric
¼ tsp. salt
2-4 shakes cayenne pepper (to taste)

Cook spices over medium heat for 1-2 minutes, until fragrant. Spread butter-spice mixture evenly over bottom of pan and lay tofu slices in it. Cook for about 4-5 minutes per side, until nicely browned. Remove to a plate and continue making sauce as directed by recipe, using Imagine’s Vegetable Broth instead of chicken broth.

Timesaver

While leeks cook, saute chicken or tofu and make sauce in a separate pan. This will dirty two pans instead of just one, but the chicken or tofu and sauce will be done about the same time as the leeks, saving about 10 minutes. Just be sure the rest of the meal is ready beforehand.

Ingredient Notes

Stoneground Mustard There are many varieties of mustard. This one is sometimes called “grainy” mustard because it contains a lot of whole mustard seeds, making it grainy tasting. Try to find this variety, as a regular mustard (like the kind served on hot dogs) would be a poor substitute. A Dijon would be a more acceptable substitute in a pinch.

A fast but richly satisfying dish that is good for everyday or entertaining. Sauteing the chicken breasts until done but not overdone is the key for a successful dish. So you can watch them closely, be sure the rest of the meal is mostly or completely done before beginning to saute the breasts.
Ingredients	Instructions
4 cups leek greens julienned to between ¼ and ½” wide and 2” long 1 Tbsp. olive oil	Saute Leeks LOW-HEAT SAUTE leek greens in a large saute pan for just 10 to 12 minutes, until tender and sweet, but not mushy. Remove to a bowl and reserve.
1 to 1½ lb. chicken breasts, cut into pieces roughly about 3 to 4 inches long, then pounded ½” thick ¼ tsp. salt and 1/8 tsp. pepper ½ Tbsp. olive oil	Saute Chicken While leeks cook, cut and pound chicken, then season with salt and pepper. Once leeks are removed to a bowl, heat oil in the same pan over medium heat until fairly hot. Lay chicken breasts carefully in oil and cook about 3 minutes per side, just until no longer pink inside. Remove promptly to a plate and cover with another plate to keep warm.
1 ½ Tbsp. stoneground mustard 1 ½ cup chicken broth 1 Tbsp. butter Sea salt and freshly ground pepper, to taste	Make Sauce While chicken is cooking, put mustard in a small mixing bowl. Gradually whisk in broth to form a smooth sauce. Once chicken is removed from pan, pour in mustard sauce and whisk to combine with any remnants from chicken cooking. Turn heat to medium high and boil sauce until reduced by about 1/3, stirring frequently. Then add butter and whisk until melted and sauce is smooth. Now return leeks to pan and cook and stir thoroughly for a minute or two, until leeks are warmed through. Taste and add salt and pepper, to taste. Finish and Serve Place one or two chicken pieces on each plate and top with a portion of mustardy leeks.

Chicken Medallions with Mustardy Leeks

If you’re interested in weaving a few meatless meals into your dinnertime lineup, this is a good option. The tofu version tastes as good as the chicken.

Vegetarian Option:

Tofu with Mustardy Leeks

The key to the good taste in this recipe? Fry the tofu in butter spiked with a few aromatic spices for color and flavor.

Fry the tofu in a different pan than the leeks so it can be browning while the leeks are sweating, to save time. Once the tofu filets are deliciously browned, serve two or three topped by the leek sauce.

Home About Us FAQs Contact Gift Certificate Blog Twitter/Vegetable Queen

Next Recipe

Recipe

Print Recipe