Tuesday, May 17, 2011

Cream of Asparagus Soup

Fresh asparagus from the farmer's market...yummy! We don't have a ton of asparagus growing here, but there was plenty to buy at the farmer's market this last weekend. It was hard to believe that summer is around the corner because Saturday at the market it was about 42 degrees and windy and rainy. Terrible weather, but the little girl and I buzzed through, got some asparagus and spinach and were on our way (we found some kolaches too-poppyseed, my favorite!).

I found this tasty recipe at Hobbyfarms.com which is a magazine we've been picking up more often lately. I had all the ingredients at home and I thought it would be a new way for me to use asparagus in the kitchen. It was really, really good!

Cream of Asparagus Soup
1 pound fresh asparagus, cut in 1" pieces (set tips aside)
1/2 cup chopped onion
1/4 cup chopped celery
2 T. butter
4 cups chicken stock
1 cup milk
1/2 cup light cream (I used 1/2 cup milk and 1 T butter)
1 1/2 T. flour
1/4 tsp salt
1/8 tsp paprika
pepper to taste

Melt butter in large saucepan. Add onions and celery and saute over medium heat until onions are translucent. Add chicken stock and asparagus stalks. Bring to boil, then reduce heat and simmer about 1/2 hour, until stalks are soft. Remove from heat and process in batches in blender; return to saucepan and set aside.

In a small pan, combine milk and asparagus tips. Bring to a boil, then reduce heat and simmer until tips are tender; remove from heat. Strain tips, reserving milk; set tips aside. Using a small whisk, combine flour with reserved milk to make a roux, whisking until there are no lumps. Return saucepan with blended asparagus to medium heat, and when steaming, add a small amount of asparagus mixture to the roux and mix well.

Gradually add tempered roux to saucepan, stirring constantly. Add cream, salt, paprika and pepper; blend well. Heat until soup thickens slightly, about 8 to 10 minutes. Add asparagus tips, heat another 1-2 minutes, then remove from heat. Serve immediately, topped with croutons or a dollop of sour cream.

Friday, May 13, 2011

Roasted Asparagus

We have already gotten our first harvest from the garden this year! I planted some asparagus plants 3 years ago and have been patiently waiting to harvest some (it's recommended to wait 3 years to harvest so they get established). When I checked it on Sunday there were a few stalks a couple inches tall, when I checked it yesterday those couple stacks had grown to over a foot tall and there were a number of other ones poking out of the ground. In total I only got a 1/4 of a pound of asparagus, but it was a yummy treat tonight with dinner. I am going to check for more tomorrow and probably buy some more at the farmers market. It's only around for a short time! If you are not a huge asparagus fan, I would try roasting it. It is so yummy with only a hint of the asparagus taste.

Roasted Asparagus
Asparagus stalks
olive oil
Wash and trim stalks. Place on cookie sheet and drizzle with olive oil. Roll the stalks in the olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes depending on thickness of stalks at 425 degrees, turning once. Enjoy!

Wednesday, May 11, 2011

Pumpkin Streusel Muffins

We went from 86 degrees yesterday to about 60 degrees right now, Wednesday night. It is cool and rainy and kind of feels like a fall night. The temperature is supposed to be in the 50s the next few days. This recipe for pumpkin streusel muffins fits right into the fall weather, but they would be really yummy even in the spring!

Pumpkin Streusel Muffins
1 pkg yellow cake mix
1 can pumpkin (15 oz or 2 cups homemade pumpkin puree)
1 egg
1/4 c vegetable oil
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground nutmeg
Crumb topping:
1/2 cup packed brown sugar
1/8 cup flour
1/2 tsp ground cinnamon
1 T butter

Preheat oven to 350 degrees. Mix all the muffin ingredients together and pour into a greased muffin tin. Combine brown sugar, flour, ground cinnamon and butter to make the topping. Cut the topping together with a fork until it resembles a coarse cornmeal. Sprinkle topping on the top of the muffins before baking. Bake for 20-25 minutes.

Tuesday, May 10, 2011

Summer's coming!

I love this time of year! The weather is warming up, trees are turning green, the grass is growing and it's time to plant yummy veggies in the garden. I have big aspirations for the garden this year and have planted 4 kinds of potatoes, lettuce, cabbage, broccoli, garlic, spinach, kohlrabi and beans so far along with a handful of herbs. Strawberries are growing in a container on the front deck and I have tomato plants in our living room almost 2 feet tall already! I'm excited for all the yummy food we'll be harvesting throughout the summer as long as we can keep the weeds under control!

Our chickens are getting bigger every day and Ryan is working on getting the coop constructed so we can get those hens outside! This is a pic from when they were still in the basement coop and just getting their feathers. They look like full grown birds now!

Lentil Salad with Basil Dressing

Soup was supposed to be on the menu for tonight. Mother Nature decided that is should be 87 degrees here today and I decided it was not a good day for soup. Instead we grilled out burgers and I made this lentil salad as a side. We do enjoy lentils in our house, they are easy to make, filling and full of protein. This salad was fresh and yummy and perfect with our grilled burgers! Healthy too!

Lentil Salad with Basil Dressing From Cooking with Healthyroads

4 cups water
1 cup dried red lentils (I used green)
1 tsp cumin
1/2 cup chopped onions
1 cup diced carrots
1/2 cup diced tomatoes (omitted since I didn't have any)
1 T. cilantro
1/2 cup water
1 tsp cornstarch
1/4 cup red wine vinegar
1 T olive oil
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper

In a saucepan, place 4 cups of water, lentils and cumin; bring to a boil. Reduce heat and simmer until lentils are tender. Drain and allow to cool.

Combine 1/2 cup water and cornstarch in a small saucepan; stirring with a whisk until the cornstarch dissolves. Bring to a boil over medium-high heat; cook and additional minute, stirring constantly. Remove from heat; cool. Stir in vinegar and remaining ingredients. Cover and chill.

In a large bowl, add cold lentils, onions, carrots, tomatoes and cilantro and mix together. Pour dressing over salad and combine together.