Soups and Salads

Leek and Potato soup

2 lg leeks
10 med potatoes
2 tbsp oil
water
salt and pepper

Wash the leeks very well, they'll have dirt hidden everywhere.  Slice each leek lenghwise and hen chop thinly.  Sautee leeks in a large pot, adding some salt (about 1/2 tsp to soften them.
Peel or scrub the potatoes and chop them into bite size pieces.
When the leeks are softened (approx 10 minutes) add the potatoes. Add water to the pot until the potatoes are completely covered. Allow to boil until the potatoes are well cooked.
Remove half of the soup and smoosh (that is the culinary term of course) in a blender or food processor.  Mix the puree back in with the soup.  Salt and pepper to taste.  I like this soup pretty heavy on the pepper - especially fresh ground pepper.

Spiced Rice Salad

1 cup uncooked white basmati rice
1 tblsp olive oil
2 red onions, chopped
1 red bell pepper, seeded and finely chopped
1-2 jalapeno peppers, finely chopped
1 inch fresh ginger, peeled and grated
1/2 cup fresh or thawed frozen peas
1/4 - 1/2 tsp cayenne pepper
1/4 tsp crushed red pepper
2 tblsp fresh lime juice
1/2 cup fresh or drained canned pineapple chunks
salt to taste
2 tblsp chopped fresh cilantro

Rinse and cook the rice.  I like to saut�e the rice in a wee bit of olive oil for a minute or so and then add the water.  I find it keeps the rice from sticking together.
Saut�e the onions, bell pepper, jalapeno peppers, ginger, and peas for 10 minutes until the vegetable are tender but still crisp. Add the cayenne pepper, crushed red pepper, lime juice, pineapple chunks and salt, and stir well.
Mix the rice and vegetable together.  Garnish with chopped cilantro. Serve.