Donate to our Healthy Yums Cafe

We would like to eventually open a cafe dedicated to healthy eating and living. You could help us towards this goal! If you think you like what you see on our website, and would like to one day sit in a jazzy cafe eating our culinary creations, please feel free to donate to us, and remember, no donation is too small! :o) And if you make a significant contribution, we'll be more than happy to name a dish after you. Goodness knows we always have trouble naming our cooking :o). Thank you!

Baked Leeks Pasta with Chicken

A friend asked me recently if we could come up with any recipes using leeks. So I looked online for some ideas, and came up with this recipe,


Wholegrain pasta
Chicken stock
Soy milk (unsweetened)
Grated low-fat cheddar
Pine nuts (optional)
A little bit of low-fat margarine

Lightly saute some cut up chicken in low-fat margarine until cooked. Add in chopped leeks and continue sauteing. Add some chicken stock and cover. Let cook for a while. Add a bit of soy milk and let cook for a while. Pour into a baking pan with pasta and sliced mushrooms. Cover the top with grated cheddar cheese and add some pine nuts. Bake in the oven until pasta is cooked. Top with sliced olives and serve.

The picture shows the dish without pine nuts. I think pine nuts roasting with the cheese on top would be a nice touch to this dish. The olives give it a slightly salty taste to the otherwise sweet (due to the leeks). Our chicken stock was also homemade and remember to use wholegrain pasta!

Mmm mmmm. I never thought to try a leek recipe before this. But I was intrigued when it was suggested. I do like the taste of leek, which isn't as strong as a raw onion, but light and sweet. I also kind of like the look it gives the baked pasta :o).

Leeks are really quite the healthy vegetable. According to The World's Healthiest Foods, it's a good source of manganese, vitamin C, iron, folate and vitamin B6. Research has shown it to be very good at stabilising blood sugar, lowers the risk of ovarian cancer for women, reduces bad cholesterol and reduces the risk of prostate and colon cancer. The only safety precaution that needs to be taken when eating leeks is that it has a measurable amount of oxalates, which when becomes too concentrated in body fluids, can crystalise and this becomes a problem. Those with existing (and especially untreated) kidney and gallbladder problems are adviced to avoid the leek.

Fresh leeks can be stored in the refrigerator for up to two weeks. Once cooked, they become highly perishable and can only keep for two days in the refrigerator. Happy cooking!



  1. Soup. Leek soup.

    on March 14, 2009 at 11:19 PM  

  2. healthyyums said,

    yes but that's so boring. i mean leek and potato soup is the most obvious first choice.

    on March 14, 2009 at 11:23 PM