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Leeks, like onions and garlic are members of the allium family. They are the milder, sweeter of the three. They look like a giant green onion, and the white and light green parts are used in cooking, while the dark green parts are quite tough and stringy.

Turkey Leek Shepherds Pie is the third in our group of diabetic friendly recipes. This one was the least favorite among my taste testers, finding it rather bland. The recipe is presented as written, but substitutions I recommend follow.

Turkey & Leek

Shepherds Pie

2 tsp extra-virgin olive oil

2 large leeks, white and light green parts only, well washed and thinly sliced

1 1/2 cups thinly sliced carrots

3 cloves garlic, minced

1/3 cup dry white wine

3 Tbsp all-purpose flour

2 tsp chopped fresh sage or 1/2 tsp dried sage

2 cups reduced-sodium chicken broth

2 cups diced cooked turkey, or chicken

1 cup frozen peas

1/4 tsp salt

Ground black pepper to taste

Mashed Potato Topping:

2 pounds Yukon gold potatoes, peeled and cut into chunks

1/2 to 3/4 cup buttermilk

1/4 tsp salt

1 large egg, lightly beaten

1 Tbsp extra-virgin olive oil

Preheat oven to 425 degrees.

Heat oil in a large skillet or Dutch oven over medium heat. Add leeks and carrots and cook, stirring, until leeks are softened, about 7 minutes. Add garlic and cook, stirring 1 minute more.

Pour in the wine and stir until most of the liquid has evaporated. Add flour and sage and cook, stirring constantly, until sauce thickens and the carrots are barely tender, about 5 minutes.

Add turkey and peas, season to taste with salt and pepper. Transfer to a deep 10 inch pie pan or other 2 quart baking dish and set aside.

Meanwhile cook potatoes in salted water in a large saucepan, about 10 minutes until soft enough to mash. Drain well and return potatoes to the pan. Mash potatoes, or whip with an electric mixer, adding enough buttermilk to make a smooth puree, Season with salt and pepper, and stir in the beaten egg and remaining olive oil.

Spoon potatoes onto turkey mixture, making decorative swirls in the potatoes. Bake until top is golden brown, 25 to 30 minutes. Yield: 6 servings, 322 calories, 42g carbs, 7g fat, 22g protein.

Note: increase the amount of all seasonings. Exchange an onion for one of the leeks. Cook the leeks and carrots about 12-15 minutes before adding the flour, and bake for 35 to 45 minutes. More cooking time would bring out the flavors more fully.

Corned Beef and Cabbage is popular for St Patrick’s Day meals. Your slow cooker is very handy for preparing this meal that benefits from day long cooking.

Corned Beef

and Cabbage

3-4 pound corned beef brisket

1 to 1 1/2 cups water

10-12 peppercorns

1 Tbsp mustard seed

Small head of cabbage

Place brisket in slow-cooker crock, sprinkle with seasonings add water to barely cover and place cabbage chunks over brisket. Cook on low, 10 to 12 hours.

Note, if you would like to add carrots and potatoes, pre-cook them in the microwave about 1 hour before brisket is done, then add to the slow-cocker, spooning some of the accumulated juice over the vegetables.

Also note: if the brisket came with a seasoning packet, use it and omit the pepper corns and mustard seed. Corned beef does not generally need additional salt. Yield: 6 to 8 servings.

Sourdough pancakes are a great way to use sourdough discard, and this recipe from my collection, is easy to make on short notice. It calls for room temperature starter, but I have made them with cold starter with good success. Take it out first while you gather the remaining ingredients and it will warm a bit.

Sour dough

Starter Pancakes

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp granulated sugar

1 tsp salt

1 cup room temperature starter

1 1/2 cups lukewarm milk

1 large egg

2 Tbsp vegetable oil

In a large bowl combine, flour, baking powder, baking soda. sugar and salt. Add, starter, milk, egg and vegetable oil. Mix until just combined and batter is a bit lumpy. Let stand 5 to 10 minutes while you heat a griddle.

Pour batter by 1/4 cup measure onto greased griddle and cook until bubbles burst, flip and cook 1-2 minutes more until browned. Serve warm. Yield: 18-20 4 inch pancakes.

Since posting I had extra starter, I have had many inquiries about working with sourdough. I keep my starter refrigerated until ready to use. I set it to work over night before I want to use it. I try to use it every two weeks to keep it fully active.

Important tip: sour dough does not like metal, so use glass or ceramic mixing bowls and wood or plastic mixing utensils. Bake in glass pans, and if you must use metal pans, line with parchment. Otherwise you recipe will not raise well.

Sourdough bakes up with a crisper, or chewier crust than regular yeast dough. If you want softer, add more fat to your recipe, or when the baked item comes from the oven, cover with a damp paper towel or dish cloth while cooling.

If you don’t want to bake in the summer time, freeze the starter. When cooler weather comes and you take up baking, thaw the starter in the refrigerator then mix up as you would to work for a recipe. Do this set once or twice and it will be back to full strength, and have plenty of discard for pancakes.

Share your favorite sourdough recipes or tips, spring soup recipes and other springtime favorites by sending them to: Welcome to My Kitchen, Attn: Laura, P.O. Box 151, Odessa, WA 99159. or email pandl@odessaoffice.com. If you overwintered geraniums, now is a good time to get them trimmed and repotted in a protected sunny area, to acclimatize for the coming season.