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Cream of Asparagus June 10, 2011

Filed under: Eat your Veges! — celebrationgoddess @ 6:51 pm

FOODIE FRIDAY – (enjoy a
new recipe to try this weekend!)

 

 

Come on who would thunk that we’d have weather where we’d want to stay naked at the beginning of the week and see our breathe a day later? With that said and it being asparagus season n’ all, I think we need a combo of the two things. Asparagus and soup. Take the chill off.

I even saw on the news somewhere there was an 80 foot pile of snow that has only melted down to 16 foot with all the heat we had. Bizarro…

SOUP!
Ingredients

1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper

Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.

Puree soup in a food processor or blender in batches. Return to pot.

Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Laugh, learn and liven up your taste buds!

Bethsheba
http://imacelebrationgoddess.com/index.html

 

 

 

I got rythm, I got music, I got hostas. May 6, 2010

Filed under: Eat your Veges!,Gardener's dirt — celebrationgoddess @ 1:06 pm

Who could ask for anything more!

I was on a garden tour last summer and this man who had giant pigs in his gardens (statues of course), told me about Al’s. AL’S AUTO BODY AND ARBORETUM hahahahaha I said are you serious? Well turns out that it is. Our garden club is going on a field trip to Big Al’s on May 29 which is when he has his hosta sale weekend.

Wrenchs and greenery who woulda thunk it?

http://alsautobodyandarboretum.com/hostafest.html

Spring is making me think of salads….mmmmmmm

Spinach Salad with Warm Maple Dressing

  • 2 tablespoons chopped pecans
  • 1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
  • 1 cucumber, peeled, seeded and cut into 1/4-inch slices
  • 2 teaspoons extra-virgin olive oil
  • 1 shallot, finely chopped
  • 1/4 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • Salt & freshly ground pepper to taste
  • 1/4 cup shredded smoked cheese, such as Gouda or Cheddar

Directions

Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

Toss spinach and cucumber in a salad bowl.

Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.

Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Laugh, learn and liven up your taste buds! (who woulda thunk it?)

Bethsheba

http://imacelebrationgoddess.com/

 

Use up those Easter eggs! April 5, 2010

Filed under: Eat your Veges! — celebrationgoddess @ 1:07 am


Crisp-tender asparagus topped with those hard to use up Easter eggs.

Ingredients:

  • 3 pounds asparagus, trimmed and stem ends peeled
  • Easter egg mix
  • 2 hard-boiled eggs, sieved
  • 6 sprigs fresh parsley, chopped
  • 1 Tablespoon chopped fresh chives
  • Dressing:
  • 1-1/2 Tablespoon Dijon mustard
  • 3 Tablespoon wine vinegar
  • 3/4 cup vegetable or olive oil
  • Freshly ground pepper and salt to taste

Preparation:

Place e asparagus in flat pan, covering with boiling water. Simmer until tender-crisp. Refresh with cold water to stop the cooking process. Drain well, then refrigerate.

Make the Easter egg mix: eggs , parsley, and chives.

Wire whip until smooth mustard and vinegar. Add olive oil while beating constantly. Season with salt and pepper to taste.

Coat asparagus with dressing. Sprinkle Easter egg mix over the asparagus tips.

Laugh, learn and liven up your taste buds!
Bethsheba

 

Fresh Asparagus – look for it on the side of the road – OR in your grocery store. March 25, 2010

Filed under: Eat your Veges! — celebrationgoddess @ 12:07 pm

Prosciutto Wrapped Asparagus

Asparagus is one of our favorite harbingers of spring. These delectable stalks with their vivid color and delicate flavor are good hot or cold, dressed up or down. And did you know you can spot it along the roadside? Sometimes you’ll just be startled tooling down the road by the GIANT wispy fronds that sort of look like dill.

Ingredients

  • 1/2 pound prosciutto, sliced
  • 1/2 (8 ounce) package Neufchatel cheese, softened
  • 12 spears fresh asparagus, trimmed

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread prosciutto slices with Neufchatel cheese. Wrap slices around 2 or 3 asparagus spears. Arrange wrapped spears in a single layer on a medium baking sheet.
  3. Bake 15 minutes in the preheated oven, until asparagus is tender.

    Laugh, learn and liven up your taste buds!
    Bethsheba