Tag Archives: Leek Recipes

Vichyssoise

20th Century Foods, History of 19th Century French Foods, History of American Cuisine, History of Vichy, History of Vichyssoise, Leek Recipes Leave a comment

vichyssoise

Here is the interesting history of vichyssoise and Vichy, France, after which this great soup is named.

Origins of Vichyssoise

Vichyssoise is generally accepted to have been created in America in 1917 by Louis Diat (1885-1957), who was the chef at the Ritz-Carlton hotel in New York City; he first worked at this same hotel in Long, Paris.  1

In an interview with the New Yorker in 1950, Diat relates how his inspiration for this famous soup came about: it grew out of his childhood memory of his mother’s and grandmother’s leek and potato soup, to which he and his brother added cold milk during the hot summer months.  His desire was “to make something of the sort for the patrons of the Ritz”, who needed cool foods during the summertime, in those days prior to air conditioning.  2

Diat’s family made a hot version of potato and leek soup, a popular soup in France, which had its origins in Jules Gouffe’s Royal Cookery, 1869.  A similar French-style cream of leek and potato soup also appeared in Escoffier’s Guide Culinaire, in 1903.  Thus this French soup of leeks and potatoes had become representative of French cooking by Diat’s lifetime.  The genius of our chef, however, improved on it, and today there are many versions-varying only slightly-of his cold American-French soup vichyssoise.  3

Diat called his creation after the name for the inhabitants of the spa town Vichy, which was close to his hometown Montmarault, France.  (Both these cities are in the Allier department of Auvergne-Rhine-Alps, in the central part of this nation, in the historic province of Bourbonnais.)  The town’s inhabitants are presently called Vichyssois, while the term Vichyste was used to define collaboration with the Vichy regime during World War II.  4

Background of Vichy

Vichy is best known for being the seat of the Nazi collaborationist government in France, during the second world war.  Located in the unoccupied “Free Zone”, it was the de facto-existing in reality, even if not legally recognized-capital of the French State, headed by Marshal Philippe Petain.  5

It started out as the nominal government of France from 1940 to 1942.  Then from 1942 to 1944, the Vichy regime collaborated with Nazi Germany, following the Nazi occupation of all of France, which started in 1942.  The de facto authority of the Vichy regime ended with the Allied invasion of France in late 1944.  The French Resistance-grassroots men and women representing every part of society-played a significant role in the downfall of this government and the Nazis.  6

Our Connection with WWII

My dad served in this war, in both India and Egypt.  When I was growing up, the two of us were constantly sharing both fiction and non-fiction books on World War II.  How we loved the courage, fortitude, and valor, of this time, which my father had known first-hand.

Our world today often appears to be void of such heroism, but it still exists vitally in God’s faithful remnant.  These spiritual warriors are presently rising up, to perform his purposes in these end-times.  We wait with joyful hope for the unfolding of mighty good, just like we saw in this tremendous victory, with the ending of the above war in 1945.

Julia Child on Vichyssoise

This soup always reminds me of the dedication and hope of these times; it, however, was inspired by Chef Diat in 1917, the year the first world war ended, nearly three decades prior to WWII.

Agreeing that it’s an American invention, Julia Child provides its receipt in Mastering the Art of French Cooking, in which she states its basic heritage as being the French potage parmentier, defining the differing points as being the following: in vichyssoise, the leeks are cooked in stock-“white stock, chicken stock, or canned chicken broth”-instead of water, and whipping cream is also added.  7

My version has the option of using leeks, or onions, or a combination of both; onions give bite to the flavor, as does my addition of a high quality yogurt, along with the heavy whipping cream.  Chilled spoons are recommended for the perfect touch.

Let this soup become your summer tradition to please guests and family!

References:

  1. https://whatscookingamerica.net/Soup/VichyssoiseSoup.htm
  2. Ibid.
  3. Ibid.
  4. https://en.wikipedia.org/wiki/Vichy
  5. https://en.wikipedia.org/wiki/Vichy_France
  6. Ibid.
  7. Julia Child, Louisette Bertholle, and Simone Beck, The Mastering of the Art of French Cooking, (New York: Alfred A. Knopf), Vol. 1, pp. 37-39.

soup ready for pureeing with a blender-on-a-stick

Vichyssoise  Yields: 5-6 servings.  Total prep time: 50 min (plus 4 hr for chilling)/  active prep time: 25 min/  cooking time: 25 min.

3 tbsp oil  (Avocado or coconut oil is best for quality; olive oil is carcinogenic when heated to high temperatures.)

3 leeks or 2 med yellow onions, chopped  (May use a combination of the two.)

1 qt broth  (Bone broth is best; see Tortellini Soup, 2016/10/10.)

1 1/2 tsp salt, or to taste  (Himalayan, pink or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95/5 lb.)

2 lbs russet potatoes, peeled and sliced  (Organic is best.)

1/2 c heavy whipping cream

1 1/2 c plain yogurt  (Either Nancy’s Honey Yogurt, Stoneyfield Organic Whole Milk Yogurt, or Sierra Nevada Graziers Grass-fed Plain Yogurt works best.)

1/2 tsp white pepper, or to taste

  1. Onions add a sharper flavor to the soup; use in place of, or in combination with leeks, as desired.  If using leeks, prepare thus: cut off the root at the base and the green tops, reserving only the white and light green part of the stalk.  Next slice in half length-wise, then run leeks under water to remove all the dirt; finally, chop into thin half-circle-slices.

  2. sweating onions

    Heat oil in a large stock pot over medium heat; when a small piece of leek/onion sizzles in it, add rest of leeks/onions and sweat (cook until translucent).  See photo.

  3. Add broth and 1/2 teaspoon salt to leeks/onions; turn heat up to med/high.
  4. Peel and slice potatoes, placing them in pot of broth, as they are cut, so they don’t turn brown; see photo below.
  5. When broth comes to a boil, turn heat down to medium; cook until potatoes are very tender.  When done, remove from heat.

  6. slicing potatoes

    Puree this mixture, using a blender-on-a-stick, also known as a smart stick (available reasonably at Bed, Bath, and Beyond).  See blender-on-a-stick in photo at top of recipe.  May also do this in batches in a food processor, VitaMix, or blender.

  7. Blend in cream and yogurt; add white pepper and 1 teaspoon salt.
  8. Chill covered for at least 4 hours; adjust seasonings.
  9. This is the best comfort food!

Quick and Delicious Leek Soup

Diabetic Friendly Recipes, Healthy Recipes, History of Leeks, Irish Foods, Leek Recipes, Soups Leave a comment

bowl of leek soup

The history of leeks is colorful. They have been cultivated both in Europe and Central Asia for thousands of years; they are considered to be native to Central Asia and the Mediterranean, though historical texts from other areas mention them as well.

There are Biblical accounts of their presence in Egypt-in northeastern Africa-during early world history.  When times got tough in the wilderness, the children of Israel longed for this delicacy, to the point that they were willing to return to their captivity under Pharaoh; archaeological digs support the presence of leeks in the Egyptian diet for the past 4 millennia.

Shortly after Christ’s presence on earth, during the first century A.D., the Roman Emperor Nero consumed them daily, for he adhered to their healing power in strengthening one’s singing voice.  Greek philosopher Aristotle concurred with this commonly accepted belief in ancient times, for he attributed the clear voice of the partridge to its diet consisting of this vegetable.

As the Roman Empire spread, its soldiers allegedly brought this choice food to the tables of the United Kingdom, where its popularity grew greatly.  According to legend as far back as the 6th century A.D., Welsh soldiers were wearing a leek in their helmets for identification purposes-a tradition that was carried on in subsequent centuries.  Shakespeare, whom I studied in London in 1974, refers to this Welsh passion in Henry V.  Such enthusiasm continues in Wales in present times, for this member of the onion family is now its national emblem, along with the daffodil.

My first encounter with this Allium occurred in the 1980’s in Billings, Montana, when an Irish friend taught me how to make leek soup, as part of a complete Irish meal.  I had need to know how to cook this national cuisine authentically, for I had contributed a catered St. Patrick’s Day dinner to a fundraiser’s auction, which the local radio station had promoted well; thus, I had ten eager winners expecting the best.  My friend, whose roots were in Ireland, put his heart into equipping me for this fun event; he even made a huge Irish flag, which I still possess.

Leek soup is prevalent in many different nationalities; I serve a Potage Bonne Femme, a potato and leek soup, in a 19th century French banquet, from my repertoire of historical meals.  This present version, however, is superior.  For more recipes and information on leeks, go to  Zucchini Chicken with Leeks and Shallots and Kale, Leeks, and Chicken.

Enjoy this fast soup recipe both now and for years to come; it is that good.

References:

https://draxe.com/leeks/

http://foodfacts.mercola.com/leeks.html

http://www.historic-uk.com/HistoryUK/Historyof Wales/TheLeek-National-emblem-of-the-Welsh

www.wales-calling.com/culture/leeks-and-daffodil.htm

trimming leeks

Leek Soup  Yields: 2 qts.  Total prep time: 1 hr.

3 leeks, white and light green part, 2/3 lb trimmed

1 med/lg yellow onion, chopped small

2 celery ribs, in small dice  (If desired, may omit the celery and double the potatoes, or vice versa double the celery, omitting the potatoes, to be diabetic friendly.)

5 tbsp butter, preferably Kerry butter (If using only celery, 7 tbsp butter will be needed.)

2 small Yukon potatoes, 2/3 lb, peeled and chopped in 1/2″-cubes  (May substitute sweet potatoes, which have a low glycemic index; these add great flavor to soup.)

4 c chicken broth  (Bone broth is best for food value;  for easy recipe, see Tortellini Soup.)

1/2 c water

1 bay leaf

1 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

1/2 tsp white pepper, or to taste

1/4 tsp nutmeg, or to taste  (Fresh ground is best.)

1/2 bunch, or 1/2 c chopped, Italian flat parsley  (Organic is only slightly more expensive and much healthier.)

2 tbsp flour, 2 tbsp butter, for roux

1 c whipping cream

1 tsp Better than Bouillon soup base, or to taste  (Chicken flavor is best, but vegetable flavor will also do.)

  1. Spray all vegetables, including parsley, with a vegetable spray (a mixture of 97% distilled white vinegar and 3% hydrogen peroxide is effective and inexpensive).  Let sit for 3 minutes; rinse well.

  2. rinsing chopped leeks

    Remove dark green top off leeks, leaving the white and light green part.  With the root in tact, cut leek in half lengthwise (see above photo); fan out under running water to remove dirt.  Holding the two halves together, cut each leek in 1/4″-thick-slices; place pieces in a large container.  Rinse well with water, stirring with hand (see photo); drain in a colander.

  3. Chop onion and celery, set aside.
  4. Melt 1/4 c butter in a large stock pot over medium heat; chop the celery in small 1/4″-dice.  Watch butter so as not to burn.  (Use 6 tablespoons of butter, if doubling the celery, by omitting the potatoes.)
  5. Add leeks, onion, and celery to melted butter, distributing it well throughout vegetables; cook covered for about 8-10 minutes, stirring several times (this will sweat the onions and leeks, or turn them translucent).
  6. Peel and cut potatoes in small 1/2″-pieces, placing them in a bowl of water to keep them from turning color.
  7. When leeks and onions are translucent, add drained potatoes, broth, 1/2 c water, bay leaf, salt, pepper, and nutmeg to pot.

  8. making roux

    Cover and bring to a boil over med/high heat; lower heat and simmer, partially covered, for about 20 minutes, or until potatoes are soft.  Stir occasionally

  9. Wash parsley, remove stems, chop, and set aside
  10. Make a roux by melting 2 tbsp butter in a small saucepan over medium heat; blend in 2 tbsp of flour with a wire whisk.  Cook until golden brown, mixing continuously.
  11. When potatoes are soft, whisk 1 c of the hot soup broth into pan of roux; add a second c of broth, blending thoroughly-this mixture will be quite thick-then, add this back into the soup.
  12. Mix parsley, cream, and roux into soup in stock pot; add a tsp of Better than Bouillon, to heighten taste.  Adjust seasonings and simmer for another five minutes (see photo of finished product).

  13. finished product

    Serve hot and enjoy!  (Flavors meld best after sitting for a day.)

Kale, Leeks, and Chicken

21st Century Foods, Chicken Recipes, Diabetic Friendly Recipes, Entrees, Healthy Innovations, History and Health Benefits of Leeks, Kale Recipes, Leek Recipes, Vegetables Leave a comment

kale, leeks, and chicken

A friend from my church has a very large garden; sharing its bounty is her joy.  Last summer’s series on simplified kale receipts was inspired by her gracious contributions (for recipes, see Cooking with Kale    and  Cooking with Kale Made Extra Easy).

My mind creates recipes according to what is in my larder, which usually boasts of provision supplied by church members.  Lately Goldie has been bringing her organic kale again, as well as leeks and celery; this mouth-watering chicken dish resulted.

For a wedding present last year, I gave a marriage supper, complete with a cooking class, to newlyweds in our congregation (see Thai Coconut Lime Flounder,)  My desire was to release the gift of excellent nutrition in them.  Several weeks ago, we celebrated their holy matrimony again, with a new set of instructions and dinner following, rejoicing over God’s goodness in our lives.

The first time I coached Dina, she exhibited such courage in overcoming her unfamiliarity with food preparation.  Hope, however, grew this recent session, for she has grown exponentially in her eager steadfastness in the kitchen.

This teaching includes my chicken dish, using my recent acquisition of kale, shallots, and leeks.  These steps are straightforward, though they are time-consuming, with the preparation of leeks and kale, but oh the benefits of health and taste!

Leeks are one of the world’s oldest vegetables, which are more delicate in flavor than either onions or shallots; they are considered highly nutritious, with cancer fighting attributes, as well as antiseptic, laxative, and diuretic properties, among many other health-promoting values.  This vegetable is particularly strong in vitamins K and A (when eaten raw, one 3.5-ounce serving contains 52 % daily requirement of vitamin K and more than 29% that of vitamin A).  Though research on this particular Allium is hitherto limited, it can well be assumed that its health benefits are comparable to those proven in its closely related onion and garlic cousins.  Its notable amount of flavonol kaempferol, in its substantial polyphenol content, thereby combats many health problems related to oxidative stress and chronic low-level inflammation; among these are rheumatoid arthritis, obesity, and type 2 diabetes; thus, this recipe is beneficial to Dina, whose husband is presently overcoming diabetes.  For an additional recipe and more on its history, go to Zucchini Chicken with Leeks and Shallots .

Enjoy making today’s clear, detailed chicken recipe for leeks, shallots, and kale; my next entry will expound on the colorful history of leeks, with a delectable soup.

References:

www.foodfacts.mercola.com/leeks.html

www.whfoods.com/genpage.php?tname=foodspice&dbid=26

www.historic-uk.com/HistoryofWales/TheLeek-National-emblem-of-the-Welsh/

finished product

Kale, Leeks, and Chicken  Yields: 5-6 servings.  Total prep time: 1 1/2 hr (lengthy, but well worth it with these simple, detailed directions).

1 1/2 lbs chicken tenderloins, about 8-10 lg pieces  (Natural is best; available reasonably in Trader Joe’s freezer.)

2 lg carrots, optional

3 lg stalks of celery

1-1 1/2 lbs of kale

chopping leeks

4 leeks, white and light green part, 3/4 lb trimmed  (The best leeks are fresh-not more than a week old-and 1 1/2 “in diameter.)

5 lg cloves of garlic, minced  (3 cubes of frozen garlic from Trader Joe’s is much easier.)

4 tbsp butter

8 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic, when heated to high temperatures.)

1-2 tbsp fresh thyme, removed from stems, and coarsely chopped

Salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.99 for 5 lbs.)

Fresh ground pepper

  1. Place chicken in a large bowl of warm water to thaw, set aside.
  2. Spray all vegetables with an inexpensive effective spray, by combining 97% white distilled vinegar and 3% hydrogen peroxide; let sit 3 minutes.  While waiting, if using fresh garlic, mince it now.  Rinse sprayed vegetables in a sink full of water three times.
  3. Cut celery diagonally in 1″ pieces.  Scrape optional carrots with a sharp knife (this preserves vitamins just under the skin); slice thinly at a diagonal.  Set both aside together in a bowl.
  4. Prepare leeks by first discarding outer leaves; cut off the dark green at the top and root hairs on bottom, leaving the white and light green part.  Cut each leek in half lengthwise; rinse well; then, cut each half in 2″ pieces, by placing leek cut-side up on board.  Finally, slice these 2″ lengths, cut-side up on board,

    cutting ribs out of kale

    into thin strips (see photo above).  Place pieces in a large container.  For final cleaning, rinse strips well with water, stirring with hand; then, drain in a colander.  This is known as the chiffonade-cut.

  5. Melt butter over medium heat in a sauté pan; as soon as a small piece sizzles in pan, add half the leeks, coating strips well with the hot butter. Reduce heat to low; cook down in pan, to make room for the rest of leeks, distributing oils well with each addition.  When all leeks are in pan, add garlic and slowly cook, covered, over low heat, stirring occasionally.

  6. straight-edge blade of food processor for chopping

    Cut ribs out of kale with a sharp knife (see above photo). May chop by hand, or quickly chop greens mechanically, by using the straight-edge blade of a food processor (see photo).  Turn processor on and place kale pieces in feeder tube (see photo below); set aside.

  7. Place thawed chicken on paper towel, salt and pepper GENEROUSLY.  Heat 1 tbsp of oil in a large frying pan over medium heat; when a small piece of chicken sizzles in oil, add the rest of the tenderloins; cook until light pink inside (do not overcook, as these will cook more later); cut tenderloins in bite-size pieces, removing them to a large bowl.  CAREFULLY SAVE JUICES IN PAN.
  8. Add 1 tbsp of oil to these juices; mix in half the kale, distributing oils evenly.  Over medium heat, cook this vegetable down until there is room to add more; mix in oils with each addition, until all is in the pan; cook covered, until limp, about 10 minutes, stirring occasionally.  As needed, deglaze pan (scrape fond, cooked-on juices, off bottom with a spatula, after adding 2 or more tbsp of water).  Remove to bowl of meat when done.

  9. placing kale in feeder tube of processor

    Meanwhile gently peel thyme off stems, chop coarsely with a sharp knife, set aside.

  10. Put last 2 tsp of oil in hot pan after kale is removed; add carrots and celery; mix well; cook until tender, stirring every couple of minutes.  Meantime go to next step.
  11. Blend 1-2 tbsp chopped thyme, 1/2 tsp salt, and 1/2 tsp pepper into leeks; stir in chicken/kale; continue cooking over low heat, until all is hot.  Add this mixture to pan of celery, when tender.  Adjust seasonings.  One final time, scrape bottom to deglaze pan, using the juices from the added leek mixture.  Serve with confidence!

Zucchini Chicken with Leeks and Shallots

21st Century Foods, Chicken Recipes, Diabetic Friendly Recipes, Health Tips, Healthy Innovations, History of Arrowroot, Information on Leeks, Information on Shallots, Leek Recipes, Rosemary Recipes, Shallot Recipes, Zucchini Recipes 1 Comment

zucchini chicken with leeks and shallots

I am still developing recipes for zucchini.  My new creation is enhanced with the rich flavors of leeks and shallots, this week’s offerings at church from a faithful member’s garden; these are of the onion family, but very different from each other in appearance, flavor, origin…

Shallots are mainly of two varieties, which are usually reddish-brown, though sometimes purple; these roots are similar in looks to, but larger than, garlic cloves.  This plant’s flowers primarily bloom in white or violet.

Leeks are big in comparison, looking like huge green onions, with wide flat leaves.  They are best when their stalk formations-long, relatively hard, bundled sheaths-have grown to about 1 1/2 inches in diameter.  Ideally these should be fresh-not more than a week old-and stored in loose plastic bags in the refrigerator.

Shallots taste like a mixture of onions and garlic, though they are milder in flavor and more pungent; they bless exceedingly!  Our worthy leeks are even milder yet, with a mild pungency as well.

Shallots, which are European in origin, are especially associated with French cuisine.  Their roots/cloves can be eaten fresh, or cooked in butter; boiling is also possible.  They are usually sautéed whole; though, halving them is best when large.  Their sweetness is exceptionally delightful!

In the U.S., leeks grow primarily in the northern sections, due to the cooler climates, a requirement wherever they grow worldwide.  They, being so mild, should be simmered slowly, making them ideal for soups and stews; nevertheless, they may be sliced with a chiffonade-cut, as I describe in this recipe, and gently fried in butter, to augment the savor of special food combinations.  This Allium is low in calories and high in nutrients (such as vitamin K, manganese, copper, vitamin B6, folate, vitamin C, iron, vitamin A, fiber, magnesium, calcium, vitamin E, and omega-3 fats), making it a power-packed food.  For additional leek recipes and history go to Kale, Leeks, and Chicken and Leek Soup .

Arrowroot is my choice for thickening the unequaled juices, resulting from simmering these leeks and shallots.  It is a starch from certain plants of the genera Manihot, Curcuma, and Tacca, as well as the tropical American plant Maranta arundinacea.  Its name consequently materialized from our Native Americans use of this root to absorb poison from arrow wounds.  I decided upon it, because I was serving this meal to a diabetic friend: it adds only seven grams of carbohydrates to the entire six servings, which is about two percent of the daily requirement of this chemical compound for the whole recipe.  For these same health reasons, I also selected the diabetic friendly Ezekiel 4:9 Sprouted Grain Pasta.  Our repast was a grand success!

Arrowroot is gluten-free, with twice the thickening power of flour.  It makes smooth sauces, which have remarkable clarity.  Great importance lies in not boiling the liquids you add it to, as this will stop its action.  Unlike a roux made from flour, this thickens very quickly; it is comparable to cornstarch, but lighter and healthier.

The following entrée uses tantalizing rosemary and moist zucchini, of which we have abundance from our gardens right now.  Its accompanying sauce, with the prized leeks and shallots, causes this chicken dish to explode with exciting tastes.  Enjoy!

References:

http://www.differencebetween.net/objects/comparisons-of-food-items/difference-between-leeks-and-shallots/

www.whfoods.com/genpage.php?name=foodspice&dbid=26

https://www.gurneys.com/Differences_between_Onions_Leeks_and_Shallots

chopping leeks with chiffonade-cut

Zucchini Chicken with Leeks and Shallots  Yields: 5-6 servings.  Total prep time: 1 hr.

1 1/4 lb chicken tenderloins, approximately 7 large pieces, thawed  (Natural is best; available reasonably in Trader Joe’s freezer.)

4 leeks, 1 1/2″ in diameter, white and light green part only-about 3/4 lb

1/4 lb shallots

1 1/2 lb zucchini

2 tbsp fresh rosemary, chopped fine

1/4 c butter, preferably unsalted

2 tbsp oil  (Coconut or avocado oil is recommended, as olive oil is carcinogenic when heated to high temperatures.)

Salt and fresh ground pepper  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available for $4..99 for 5 lbs at Costco.)

1 tbsp arrowroot, dissolved in 1/4 c cold tap water  (May substitute cornstarch; arrowroot, however, is available inexpensively in bulk, at such upscale grocers as New Seasons; also accessible in spice section at local supermarkets.)

Fettuccine pasta  (Ezekiel 4:9 Sprouted Grain Pasta is health-promoting and diabetic friendly.)

  1. rinsing cut leeks

    Start thawing chicken in a bowl of water, set aside.

  2. Clean zucchini with a vegetable spray (combine 97% distilled white vinegar and 3% hydrogen peroxide for an inexpensive effective produce spray).  Let sit 3 minutes and rinse well.  Meanwhile go to next step.
  3. Prepare leeks by discarding outer leaves, cut off green tops and roots, and rinse well.  For chiffonade-cut, slice leeks lengthwise; rinse again; then, divide each half in 2″ portions.  Next cut each 2″ length in thin strips (see photo at top of recipe).  Place in a large container, rinse well with water, drain in colander, and set aside (see photo).
  4. Meanwhile cut zucchini in 2″-long spears, place in a bowl.
  5. Heat butter in a sauté pan over medium heat, until a small piece of leek in pan sizzles; add half the leeks, stirring in butter.  Reduce heat to low.  Cook down enough to fit other half into pan, distributing oils well; cover and cook, stirring occasionally.
  6. Peel shallots, slice large shallots in half (see photo); add to simmering leeks.  Let cook slowly over low heat,

    peeling shallots

    stirring occasionally.

  7. Chop rosemary, measure 2 tbsp, and place in a small container (may use less).
  8. Fill a stock pot 2/3’s full of water; add about 2 tbsp of oil-any kind will do-but no salt; bring to a boil over med/high heat.
  9. Meanwhile place tenderloins on paper towel; GENEROUSLY salt and pepper them.  Heat 1 tbsp of oil-preferably coconut oil-in a large frying pan, over medium heat, until small piece of chicken sizzles; add and cook chicken, until slightly pink in center (do not overcook, as it will cook more later on).  Cut each tenderloin in thirds with a spatula, removing pieces to a bowl; carefully save juices in pan.
  10. Add last tbsp of oil to pan of juices; mix in zucchini, distributing oils evenly.  Cook only until tender, stirring occasionally; watch so it doesn’t get mushy.  While cooking, go to next step.  (Note: may have to add more water to stock pot, so it is 2/3’s full, and boiling.)
  11. Dissolve arrowroot in 1/4 cup cold tap water, set aside.
  12. Place pasta in pan of boiling water; turn down heat to medium.  Cook for 6-7 minutes, until al dente; do not overcook.  Drain and set aside.
  13. Meantime stir chicken, rosemary, and 1/2 tsp salt into leeks/shallots; cook over medium heat until hot.  Add this mixture to pan of tender zucchini, stir together.

  14. finished product

    Turn down heat under zucchini/leek/chicken to insure the juices are not boiling, but hot; this is important for thickening to occur.  Using a wire whisk, blend in small amounts of dissolved arrowroot to the liquids around edges of pan, tilting pan to bring forth juices; in this way, use all the arrowroot.  Adjust seasonings.

  15. Serve over pasta; this is an exceptional treat!