MORE GREEN – WHAT TO DO WITH ASPARAGUS STEMS
Cream of Asparagus Soup
Almost everyone loves Asparagus – at least I think so! But the tip and upper half of the stalk is the most tender and flavorful parts, so we tend to cut off the bottoms. What a shame if those bottoms are thrown out. There is still flavor and nutrition in the lower half of the Asparagus even though it may be a little tougher on the bottom. There are things you can do with those tough bottoms that will render them palatable and quite delicious! Here Goes!!!
- Cut off 1 inch from the bottoms of each stem (stalk)
- Wash the remaining stems and then cut into 1inch pieces.
- Place in a saucepan or pot that will allow you to cover the pieces with at least 2 inches of liquid.
- Add a chopped Onion or Shallots.
- Add Chicken Stock, Vegetable Bouillon or Water to cover. (In the photo below, there are Carrots and Green Onions along with the Asparagus. The Chicken Stock is frozen and will defrost as the heat melts it. – you can add whatever other Vegetables you may have on hand)
Asparagus, Carrots and Onions with Chicken Stock
- Bring to a boil and then simmer until the pieces are fork tender.
- Allow to cool to room temperature.
- Place the Asparagus pieces along with some of the liquid into your food processor or blender and run until smooth. This may also be done with an immersion blender.
In the Food Processor
- For a perfectly smooth puree pass the mixture through a strainer; for a little texture leave as is.
The resulting puree above may be used for Soup, Pasta or Pasta Sauce. To make Cream of Asparagus Soup follow the instructions below.
2 cups Vegetable Puree 1 cup Heavy Cream or Milk
3 Shallots or 1 small Onion, chopped
4 oz. Mushrooms (optional)
¼ cup unsalted Butter
4 Tbsps. Flour
1 tsp. Salt
¼ tsp. freshly ground Pepper
- Melt 4 Tbsps. of Butter; add half cup of chopped Onion or Shallots and sauté until lightly browned, about 10 minutes.
- Stir in the 4 Tbsps. Flour until it is well combined with the Butter and Onions.
- Add the Asparagus Puree and stir well. Add enough Cream or Milk to make the desired consistency.
- Add 1 tsp. Salt and 1/4 tsp. White Pepper; taste and adjust seasonings.
Yield: Approx. 4 Servings
Categories: Cooking for Everyone, Dinner Ideas, Leftovers, Main, National Food Days Tags: Asparagus, Blender, family dinner, Food Processor, National Food Days, Onions, Soup, Vegetables
GOING GREEN WITH CAULIFLOWER
October is ‘Vegetarian Awareness Month’ and I figured I better take advantage of it before the month is over in 2 days. Green is the thing – businesses are going green to save energy – but Green Food in the form of Vegetables is great too. So here are a few ways to use Cauliflower – not the common white variety but, yes Green Cauliflower.
Not only does Cauliflower appear in Green Form but there is also a Golden/Orange Variety and a Purple. While Purple is not too appetizing a color to eat, the Golden/Orange Variety is beautiful. As to taste, all the Cauliflowers taste the same, but if visual appeal influences your taste buds then the Green and the Gold are certainly more appetizing than the plain old white or the purple.
I am going to present two appetizing ways to use the Green Cauliflower, but quite honestly this preparation will apply to either color. One nice thing about these recipes is that if you have trouble getting your family to eat their greens or Cauliflower in particular, these preparations will be more enticing to them. For instance, my husband eats very small portions of Vegetables when I prepare them, but he couldn’t get enough of these Cauliflower preparations. He even ate the leftovers for lunch, and eating Vegetable Leftovers is something he very seldom does! So here we go – Green Cauliflower prepared 2 ways!
RECIPE I:
First of all you are going to start with the full head of Cauliflower. Wash it well and then place it in shallow dish such as a glass or ceramic pie plate. Next prepare your Cheese Sauce. There are two ways to do this. One is the easy way and especially good if you are fond of Mayonnaise and aren’t afraid of the Calories! The second way is to prepare a cooked Cheese Sauce which is also very good for other things such as Macaroni and Cheese, etc.
Mayo Cheese Sauce – 1 cup of Mayonnaise mixed with 1 cup of shredded Cheddar Cheese
Cooked Cheese Sauce:
2 Tbsps. Flour
1 Tbsp. Butter
1 cup Half and Half or Milk
4 oz. shredded Cheddar
1½ tsps. Worcestershire Sauce
½ tsp. Salt
¼ tsp. ground White Pepper
DIRECTIONS:
- In a 2 Qt. Saucepan, melt the Butter and Stir in the Flour and cook until a paste forms.
- Slowly stir in the Half and Half and cook, stirring constantly until the sauce thickens.
- Add the shredded Cheddar Cheese and stir constantly until the Cheese melts and the Sauce is smooth.
- Add the Worcestershire, Salt and Pepper; taste and adjust the seasoning.
COOKING THE CAULIFLOWER:
Right before dinner, place the Cauliflower in the Microwave, uncovered. If you have a Vegetable setting cook it on that but you will have to do at least two times. Without the Vegetable setting try cooking the Cauliflower for 5 minutes. When done it should be fork tender. If not, put it back in for another minutes or so.
Next spread the Cheese Sauce on top and return to the Microwave for another minute or until the Cheese is thoroughly hot – in the case of the May/Cheese Sauce, you want the Cheese to be almost melted.
Bring to the table and serve by cutting the Broccoli into several sections.
RECIPE II: – Cauliflower Casserole
If you are only two people as we are or if you have Cauliflower leftover from your meal here is another method for preparing it and serving it. If before cooking it the first time you know you are going to have leftovers, double the Cheese Sauce (cooked one) and only use half of it.
- Roughly chop the leftover Cauliflower, completely removing the florets from the stalk. Discard the stalk.
Chopped Cauliflower
- Place the chopped Cauliflower in a buttered Casserole dish; add additional Cheese Sauce as needed and mix gently to completely cover the Cauliflower.
Green Cauliflower Cheese Casserole
- If desired, top with Buttered Bread Crumbs and then bake in a 350 degree oven until hot. (About 15-20 minutes) Or cook again in the Microwave.
- Voila. You have another Cauliflower dish similar to the first one but completely different looking.
This is an excellent way to get the kids to eat their Green! Try it also with Broccoli.
Categories: Cooking for Everyone, Cooking for Kids, Dinner Ideas, Leftovers, Main Tags: Cauliflower, Cheese Sauce, family dinner, Green Vegetables, National Food Days, Vegetables
WORLD FOOD DAY
October 16th is World Food Day. A Day dedicated to ending World Hunger. Will that ever happen? I certainly hope so. Let’s all help where we can!
Aside from saving the world from hunger it would be fun to see if we can come up with 26 different foods – one for each letter of the Roman Alphabet that each represents a different country. Then let’s see how many of those foods we have eaten and then how many of those foods we have actually made or grown. Fun, Yes? I think so! Maybe then we can all do one thing to help end world hunger and malnutrition. Anyone have a dish for U – if so, please let me know in the comment section. Thank You!
*Indicateds those I have made and/or grown
A Apple Strudel * Austria
B Brazilian Omelet * Brazil
C Chicken Cacciatore * Italy
D Denver Omelet US
E Enchiladas * Mexico
F French Omelet * France
G Gefilte Fish * Eastern Europe
H Hollandaise Sauce * France
I Irish Soda Bread * Ireland
J Joujookh (Spiced Sausages) Armenia
K Kielbasa Poland
L Lamb Curry India
M Minestrone * Italy
N Napoleons * France
O O Jo Jo Meatballs Nigeria
P Pad Thai Noodles * Thailand
Q Quince Jelly England
R Rémoulade Sauce * France
S Sushi * Japan
T Tandori Chicken India
U
V Veal Piccata * Italy
W Wurst Germany
X Xerem de Fiesta Cape Verde, Africa
Y Yellow Watermelon California + ?
Z Zebra Tomatoes (Red & Green Varities) * California +?
Categories: Main, National Food Days Tags: Help feed people, Hunger, National Food Days
WORLD EGG DAY
The second Friday in October is ‘World Egg Day’. This is certainly fitting, because Eggs are probably the one major food that is consumed by people all over this planet. The majority of Eggs consumed are Chicken Eggs, but Duck Eggs are very popular in China and the South Eastern Asian Countries. The photo below was taken at an outdoor market in Thailand.
Duck Eggs & Pink Colored Pickled Duck Eggs
Also popular in Asia are un-hatched Eggs. As kids we used to love them in Chicken Soup but health laws forbid the sale of them here in the States, at least in California.
Un-hatched Chicken Eggs
Quail Eggs are used in Gourmet Cooking, more for looks and ‘Eye Appeal’ than for nutrition as they are so small. In the picture below Quail Eggs were baked in Mini- Pate Choux Cups (Cream Puff Shells) by the Teen and Pre/Teen students in our Summer ‘Basics Culinary Camp’ at Let’s Get Cookin’ in Westlake Village, CA.
Quail Eggs in Pate Choux Cups
Turkey Eggs are probably consumed too as well as Ostrich Eggs which definitely top off the list of ‘large’ Eggs. One Ostrich Egg would probably feed a dozen people, if not more. Since this is World Egg Day, there will follow a short list of Egg Dishes consumed Globally by people all over the world. By far, the most popular use for Eggs is for Breakfast, but Eggs are one of those foods that can be consumed for Breakfast, Lunch or Dinner. The Egg is probably my all-around most favorite food. I can eat it any time of the day.
Brazilian Omelet -this Omelet is made with Cream Cheese, Bacon, Pineapple and Avocado. Different, but tasty. The Brazilian Omelet is good for Brunch, Lunch or Dinner.
Brazilian Omelet
Denver Omelet (USA) – made with Bell Pepper, Ham and Cheese. A popular Southwestern Dish.
Egg Foo Young (Chinese) – a popular dish in Chinese Restaurants – made with Vegetables, Bean Sprouts, and occasionally Shrimp. Sometimes served with a Brown Sauce.
Egg Foo Young
Eggs Benedict – Eggs Benedict is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce.
French Omelet – usually folded in half and somewhat moist inside.
Frittata (Italian) – started in the pan and finished in the oven – the amount of ingredients in the Frittata make it difficult to turn so the top side is baked or broiled.
Broccoli Frittata
Thai Omelet – similar to Egg Foo Young – contains Vegetables and sometimes meat – fried in oil in a Wok or pan. Results in a thin, crispy, tasty omelet.
Salami Eggs (Jewish Deli Food) – salami cooked into the Omelet
Salami Eggs Cooking
Salami Eggs
Tortilla (Spanish Omelet)– in Spain, the Omelet is called a Tortilla – usually cooked with sliced Potatoes in it – the American version with Tomatoes and Peppers is not really a Spanish Omelet. The Spanish Explorers probably named the Flat Bread ‘Tortilla’ because it looked like a Spanish Omelet.
Whichever way you enjoy your Eggs or whatever kind of Eggs you like, do indulge. Eggs are a healthy food, which contain the best complete protein. Even though the yolks may contain cholesterol, they also contain lecithin which helps to reduce cholesterol.
Lastly, don’t forget that Eggs are essential in most baked goods. For more info about Eggs see ‘The Versatility of Eggs’ under Archives June 2013.
Whisking the Eggs
Categories: Breakfast Ideas, COOKING CLASSES, Dinner Ideas, Main, Mexican, National Food Days, Pre-Teen Classes Tags: Duck Eggs, Eggs, family dinner, Fritattas, Gourmet Foods, National Food Days, Omelets, Quail Eggs, Tortillas
MONTH OF THE PUMPKIN
October boasts of 13 different food Titles. Except for two (Eat Country Ham Month and Vegetarian Awareness Month), all are National Food Months) A few among them are ‘National Caramel Month’, ‘National Popping Corn Month’ and ‘National Chili Month’. However, I think one item is missing and that this should also be ‘National Pumpkin Month’ or at least ‘Pumpkin Month’. This is the time when the Pumpkins are making their way into the markets for Halloween and Thanksgiving and possibly even December Holiday Meals. Therefore I am declaring October the ‘Month of the Pumpkin’.
Think of all the things that can be done with Pumpkin and I am not just talking about ‘Jack O’ Lanterns for Halloween. I am talking about ‘foodstuffs that can be made with Pumpkin’. There are at least two different types of Pumpkin on the market. One are the larger Pumpkins which are used for carving ‘Jack O’ Lanterns’ and other Fall Decorations. Then there is the ‘Sugar Pie Pumpkin’ which is used for baking and cooking. This is the Pumpkin that this blog will be dealing with. For those of you who think that Pumpkin does not taste good, you have another guess coming. Combined with spices, sugar and other ingredients Pumpkin can be very tasty and quite delicious. Pumpkin is rich in Beta Carotenes which provide Vitamin A, a necessary nutrient for ‘Night Vision’ and other bodily functions.
Just what is a Pumpkin? Well, first of all it is a fruit that belongs to the squash family. All squash are classified as fruit because they bear seeds thereby making the shell that contains the seeds the ovary. The meat inside the shell (skin) is edible and can be cooked as is or chopped or ground or pureed and can be baked, stewed, or made into Ice Cream, Shakes and Smoothies. My favorite use for Pumpkin is in Pumpkin Bread or Pumpkin Waffles. Roasted Pumpkin Seeds are also a favorite among many people. In addition, the seeds contain Oil which is also used for culinary purposes
Listed below are just some of the table items that can be made with Pumpkin. Listed below are some of the many foodstuffs that can be made with Pumpkin. (In Alphabetical Order) During the month of October, this blog will post various recipes and photos made with Pumpkin. Please do try out some of these items for your family meals.
Pumpkin Bread & Muffins Pumpkin Pasta
Pumpkin Biscuits Pumpkin Pie
Pumpkin Waffles Pumpkin Soup
Pumpkin Cornbread Pumpkin Stew
Pumpkin Ice Cream Pumpkin Turnovers
Pumpkin Milkshakes
Starting today you can check for recipes to try. For starters, go to the links below. These are delicious for your Thanksgiving Dinner or Breakfast.
Categories: Baking, Bread, Breakfast Ideas, Dinner Ideas, Halloween, Holiday Tidbits, Main, National Food Days, Pasta, Pastry Tags: Bread, Cookies, Pasta, Pies, Pumpkins, Soup, Stew
