Friday, January 21, 2011

Fresh Asparagus Soup

Prep Time: 10 Minutes     ♦     Cook Time: 20 Minutes     ♦     Ready In: 30 Minutes


Thank you Amir for the
wonderful hand blender
    * 1 pound fresh asparagus (I buy close to 2 pounds fresh asparagus / 2 bundles and cut off the edges so it ends up being about 1 pound of usable asparagus)
    * 3/4 cup chopped onion
    * 1/2 cup vegetable broth (or chicken broth)
    * 1 tablespoon butter
    * 2 tablespoons all-purpose flour
    * 1 teaspoon salt
    * 1 pinch ground black pepper
    * 1 1/4 cups vegetable broth (or chicken broth)
    * 1 cup soy milk
    * 1/2 cup yogurt
    * 1 teaspoon lemon juice
    * 1/4 cup grated Parmesan cheese

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

    *  Original recipe posted by Nanook on AllRecipes.Com lists this to make 4 servings. I find that I am left with between 2 and 3 servings.
    * Very delicious.

Thursday, January 13, 2011

Lots O'Meat Lasagna (Paula Deen revised)

My revised recipe is below. To see how to triple the cheese and meat, view original recipe here.

    * 2 pounds ground chuck
    * 1 onion
    * 2 cloves garlic, minced
    * 2 teaspoons ground oregano
    * 1 teaspoon ground basil
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
    * 2 (15-ounce) cans tomato sauce
    * 1 (6-ounce) can tomato paste
    * 1 1/2 cups low-fat Mexican shredded cheese mix
    * 1 (5-ounce) package grated Parmigianno-Reggiano
    * 2 tablespoons freshly chopped parsley leaves
    * 2 large eggs, lightly beaten
    * 9 oven-ready lasagna noodles
    * 1 (8-ounce) packages shredded mozzarella

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30+ minutes.

In a small bowl, combine Mexican shredded cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 35 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

I really have to get some nice serving dishes. Nah, I don't.

Monday, January 3, 2011

Sweet Potato Gnocchi, 100% From Scratch

This recipe is taken straight from Kat's Sweet Potato Gnocchi recipe. See it here.

Who knew gnocchi was such a simple dish that could be made from various vegetables? See Pumpkin Gnocchi or Spinach Gnocchi recipes for other delicious variations.



5. EAT
Served w/Za'atar
Served w/Spaghetti Sauce
Also good as alternative for croutons in salad.

Calorie discussion... If this recipe makes 4 servings, then the calorie count is:
   2 cups whole wheat flower = 400
   1 egg = 70
   2 Sweet Potatoes = 350
   Total before frying: 820
   Divided by 4: 205; sweeeeet.