Asparagus Soup

• ...at Kaylene's request...
• 
  
• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup chicken broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch black pepper
• 1 1/4 cups chicken broth
• 1 cup 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 2 minutes. Stir in remaining 1 1/4 cups 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.

Asparagus Quiche

at Lia's request...

Ingredients

• 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
• 5 slices bacon
• 1 deep dish unbaked pie shell (I used Pillsbury pie crust cause it was fast.)
• 6 eggs
• 1 1/2 cups milk
• 1/4 teaspoon ground nutmeg
• salt and pepper to taste
• 1 cups shredded Swiss cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C). 
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In bacon fat, cook asparagus until tender but still firm, about 6 minutes. Drain
4. Sprinkle crumbled bacon and chopped asparagus into pie shell.
5. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
6. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

Lia's Amazing Spaghetti Sauce

The Approved Spaghetti

2 lbs ground beef
3/4 lb. sausage
4 cloves garlic, minced
4 med. onions, minced
2/3 C olive oil
4 16-oz. cans tomatoes
4 6-oz. cans tomato paste–1/2 to 1 C water
4 T sugar
1 T salt
½ tsp pepper
4 Bay leaves
1 T oregano
2 T basil
½ tsp marjoram
1 tsp sage
3 T Worcestershire sauce
¼ cup parsley

Brown meat with garlic and onions
Add remaining ingredients
simmer for several hours (it’s easier in a crockpot) –be sure to stir hourly

Lia's notes: It makes a ton, and it's so nice to freeze in smaller bags and use later. You can make it in a crock pot or simmer it for a long time on the stove, even overnight. You don't actually have to stir it every hour like it says. And I usually go easier on the olive oil than it says, although with Mom's lovely extra virgin olive oil that she gave us, it sure has nice flavor.

White Chicken Chili

Lia was incredibly nice and made me and Steven a bunch of freezer meals after the baby was born (bless you, Lia!). Not surprisingly, all of the meals were delicious, and I coaxed Lia into giving me all the recipes, so I will be posting them here over the next little bit.

I don't think I've ever come across a White Chicken Chili that I didn't like, but this one is particularly delicious and fast. I made a few modifications to fit what I had on hand, but it still turned out very good. Here's what I did instead: I poached 1 pound of frozen chicken breasts (see this tutorial) in the chicken broth that the recipe calls for, and then put the chicken into the kitchenaid to shred it (so much easier than using a fork). I used cheddar cheese instead of pepper jack and half-and-half instead of the cream. I also used frozen corn instead of canned corn and regular tortilla chips instead of fried tortilla strips.

4 Chicken Breasts (cooked and shredded – rotisserie chicken is good)

3 Cans Chicken Broth (I used 5 cups)

1 onion, sautéed in 2 Tbsp Butter

2 small cans diced green chilies

2 cans black beans (drained)

2 cans white corn (drained)

1 can white beans (drained)

1 seasoning packet McCormick’s White Chicken Chili (Walmart)

heavy cream – to your liking

Serve with:

Grated pepper jack cheese

Sour cream

Fried Tortilla strips

Saute onion in butter, add chicken and broth. Add green chilies, beans, corn, and seasoning packet. When heated through, add heavy cream. Serve with a dollop of sour cream, sprinkle of cheese, and tortilla strips.

Makes enough for dinner for me and Steven and lunch for both of us for two days.

Source: Lia

Carrot Cake for high altitude

This is the cake I made for Peter's birthday...for once, since living in Utah, it didn't fall.

2 cups plus 1 Tbsp sifted all-purpose flour

1 cup sugar

1 cup brown sugar

1 1/4 tsp soda

1/4 tsp salt

3 tsp cinnamon

1/2 cup cooking oil

3/4 cup applesauce

5 eggs (large)

3 cups (packed) finely grated raw carrots (6-8)

1/3 cup raisins

1/3 cup coconut

Directions

• Grease  a 9x13x2-inch pan.
• Mix flour, sugars, soda, salt, and cinnamon into mixer bowl and mix to 'fluff'.
• Add oil and applesauce and blend l minute on low speed.
• Add eggs, one at a time, and beat on medium speed for 30 seconds after each.
• Add carrots, raisins, coconut and mix on low speed about 20 seconds.
• Pour batter into pan.
• Bake at 350° about 45 minutes or until cake tester comes out clean.

• Cream Cheese Frosting: Soften and blend together 1/2 cup (1 stick) of margarine and one 8-ounce package cream cheese. Gradually add 2 1/2 cups powdered sugar.Blend well. Add 1/2 cup chopped nuts, if desired. Add a few drops of milk if frosting is too stiff.

Cinnamon Roll Pancakes

I haven't tried this yet, but it looks interesting (and yummy)

For Pancakes:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 Tablespoon canola oil
1 large egg, lightly beaten

(OR use a boxed pancake batter)

Cinnamon Filling:
1/2 cup butter, melted
3/4 cup packed brown sugar
1 Tablespoon ground cinnamon

Cream Cheese Glaze:
4 Tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
1 teaspoon vanilla extract

DIRECTIONS:
Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and 'set up' while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)

Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
OR If using a boxed mix, prepare according to package directions.

Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Heat a large skillet or griddle over medium-low heat. Spray with non-stick cooking spray. Scoop about 1/2 cup of pancake batter onto the skillet. Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake. When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.

When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!


UPDATE: While these tasted pretty good, I wasn't a fan. Too much effort and they weren't as pretty as I'd hoped.

Chicken Curry Soup

We had this at our friend's house a couple of weeks ago. It was delicious and so good for you.

CURRY CHICKEN SOUP

from Shari Rosenberg

In pot you will cook soup in:

1 large onion, chopped

1 cup celery, chopped

1 cup carrots, chopped

2 T butter

1/4 + 2 T olive oil

4 T fresh parsley (or 1-1/2 T dried)

1 t. poultry seasoning

2 t. curry powder

Saute above until soft.

Take off heat and add 5 T. flour.  Stir to coat veggies.

Then add:

6 cups chicken broth

3 cups half-n-half (I use MILK!)

Add 4 cups cooked chicken or turkey, cubed (I used canned, undrained)

Bring to simmer.

Add 10-oz pkg of frozen chopped spinach.

Serve with cornbread.