It is that time of year again where asparagus is plentiful. One of my husbands favorite dishes that I make is an asparagus tart! It is quick to make and is more a treat than a chore to eat this veggie dish!
- .75- 1 lb asparagus (one bunch at the grocery store)
- 4 oz Swiss cheese or a sharp cheddar shredded (approx 1 cup)
- 1 leek or 4-6 green onions
- 2 tsp mustard
- 1/2 cup mayo or miracle whip
- 2 eggs
- 1/2 cup milk
- approx 1/4 txp ground black pepper
- 1 graham cracker pie crust or normal pie crust
- approx 1 Tbsp of oil
Kitchen gear you need:
- Medium mixing bowl
- cutting board
- med to large frying pan (or pyrex dish if you shortcut, see below)
- measuring cups
- measuring spoons
- fork or whisk
- cookie sheet
Time: 15-20 min prep, 25 min bake time
Temperature: 375 degrees
1. Turn on burner to a medium heat with your frying pan on it w/ approx 1 tbsp of oil in it. While the oil is heating up slice the green onions or your leek into thin slices. Add to the pan.
2. While the green onions are cooking grab your asparagus and cut or snap off the woody ends. I like snapping off the ends because they naturally snap off where the woody part starts, when you cut off the ends you are guessing approx where the woody ends begin. To snap off ends grab the cut end of the asparagus with your right hand and grab the middle of the stem with your left and then bend- it will snap where woody turns to tender stem. Discard ends and cut remaining asparagus into 1 inch pieces. Add the asparagus to the onions. Turn on oven to preheat to 375 degrees. SHORTCUT ALERT: Put the asparagus and green onions into a Pyrex dish covered and microwave for approx 3-4 minutes until the asparagus is still crisp but partially cooked (will be a brighter green).
3. While the asparagus is cooking (4-6 minutes) work on mixing up the tart mixture. Remember to stir asparagus occasionally, asparagus will not be fully cooked but partially (still crisp but a darker green) when you take it off. In a medium mixing bowl combine the eggs, mayo, pepper, mustard and milk. Then take a whisk or fork and quickly mix together until only little lumps exist. See picture below.
4. Next place the asparagus into the graham cracker pie crust and put the shredded swiss cheese evenly on top.
5. Slowly pour the tart mixture over the asparagus and cheese- SLOWLY! If you do it too fast it will run over the edges because it won’t go through the cheese and asparagus quick enough (learned through personal experience!). See picture below…. my graham cracker crust had an incident so sadly it was broken up but it still tastes the same!
6. Next place the pie crust on a cookie sheet to make it easy to get in and out. Place in oven. Bake approx 25 min until you see some golden brown on the top.
That’s right I am going to show you how to make Green Bean Casserole without a can of Campbells Condensed Mushroom soup! It really isn’t hard- trust me!
So I looked at a few recipes online and then made up my own….. so here we go.
Serving Size: A 9×13 casserole dish
Prep Time: 30 min
Cook time: 35-45 min
- 4 cans of green beans OR 8 cups of blanched cut green beans (I used 4 pints I canned this year)
- 1/2 cup of finely chopped yellow onion (don’t have yellow, use what color you have)
- 4 cloves of garlic pressed
- 2 Tbsp of flour (if you are making this GF use GF variety such as rice flour)
- 1 cup chicken or vegetable broth
- 16 oz of mushrooms finely chopped (pick what you like)
- 1 cup sour cream
- 1/2 cup whipping cream
- 1/2 cup shredded (extra) sharp white cheddar
- Salt if you want up to 1/2 teas
- 1/4 teas ground black pepper
- A few tbsp of butter or olive oil
- 1 can of fried onions (you can get healthier ones at Whole Foods, local co-op than the typical Frenchs) NOTE: if you are making GF you can use almonds to give the dish a crunch or you can fry your own onions (I have attempted once and failed, plan on trying again)
Kitchen Gear you will need:
- 9×13 casserole dish (Pyrex, cake pie etc)
- A large fry pan (12″ should do the job)
- A spatula
Temperature: Preheat oven to 350° ideally but if you can other things in the oven at 375 that works too 🙂
Here we go:
- Heat up your saute pan on Med to Med-High, put a couple tablespoons of butter or olive oil in it. Add onions first, cook 3-5 min then add the mushrooms & garlic. Cook another 5 min until the onions are translucent & the mushrooms are soft.
- Next add in the cream, sour cream and broth. Stir. Add in the flour by evening dusting it over the mixture. Stir quickly.
- Add cheese, stir until melted in. Here is what it looks like…yep cream of mushroom soup!
- Put green beans in casserole dish.
- Turn off heat and carefully pour mixture over beans into casserole dish. Make sure all the beans are covered..you should be able to smear the mixture to cover them easily. Sprinkle onions or almonds on top.
- Bake for 35-45 min until you can tell it is boiling in the casserole dish and the onions are crunchy (if you used onions).
Tis the season for rhubarb to abound! We eat strawberry rhubarb crisp, strawberry rhubarb pie, rhubarb shakes, muffins etc. if you are growing you own you probably have more than you can eat. Fear not like zucchini it can be frozen and used in recipes later 🙂
chop up your rhubarb like you would normally and measure out portions by looking at what your favorite recipes call for. Then ziplock baggie it and push out as much air as you can. Or if you have a vacuum sealer you can use it. I have a basic model of a Foodsaver vacuum sealer that works great.
I can now enjoy my fav rhubarb dishes year round!
Tonight’s dinner, was meant to be made last week but I made pizza one night instead 🙂
This can be made w/ or w/o meat, I like getting a full meal out of one bowl so I pre-cooked 3 medium chicken breasts cut into 1/2″ cubes to add.
Prep time: 20 min
Cook time: 1hr
Serves 6 about maybe more
Ingredients (denotes what i used in more detail):
2 tbsp oil (I used Org Olive Oil)
1 large onion (organic)
1 large carrot (used 2 from my garden)
1 rib of celery (organic)
3 cloves of garlic (Organic)
2 tbsp Curry powder
6 cups of low-sodium vegetable broth (I used 6 bullion cubes in 6 cups and then didn’t add the salt to this recipe)
1.5 cups of dried lentils, washed (used Organic sprouted bean trio from Costco!)
2 tsp salt (leave out if you don’t use low sodium broth)
1 13.6 oz can coconut milk (organic)
Pepper to taste
Here we go:
Cut up the onion, carrot and celery- finely chopped. Add oil to pot you are going to use for the soup, warm and then add the onion, carrot and celery like this:
Cook for 5-8 min until soft then add garlic and cook for 1-2 min, then add the minced or pressed garlic. While this is cooking rinse off your lentils and get your broth ready.
Add the lentils, broth and salt (see ingredients). Bring to boil and then reduce to simmer – cook for 40 min or until lentils are very soft. Looks like a stew:
Remove from heat let cool for 3-5 min. Process in a blender or food processor until as smooth as you want. (Do in 2 batches, the liquid will want to pour out before the lentils so pour some liquid and then spoon in the lentils). Put back in pot and add the coconut milk. If you are adding meat now is the time to add it.
Heat until warm again, do not boil. Pepper to your liking. Now you are ready to eat!!
My husband shot a deer this fall so I trying to make one meal a week with venison. I also love making soups this time of the year so venison in soup sounded good to me! This recipe can be made with or without meat. I recommend precooking approx 1lb of meat if you want to add meat. My husband grilled up the venison steaks w pepper and salt and then we added to the soup.
Time: 30-40 minutes
1 tbsp butter, unsalted if you have it
1 tbsp olive oil
1 medium onion or something similar (see below)
2 cloves garlic
1 large head of cauliflower
4 cups of chicken broth (low sodium if you have it)
salt n pepper
1 cup milk (recommend not using skim)
1 tsp Dijon mustard (or regular)
1.5 cups shredded extra sharp white cheddar (I used Tillamook medium vintage white shredded myself bc that is what I had)
croutons for an optional topping
Ready set lets go-
Add the butter and olive oil to a soup pot, turn on medium. While pot is heating cut up the onion and mince the garlic. I had some green onions and part of a purple onion left over so I used this as my “medium onion”.
Now add the onion and garlic to the pan and saute until soft. While they are cooking you can use this time to coarsely chop the cauliflower and get the broth ready. add the broth and cauliflower to the opinions when they are ready. Simmer 20 min or until cauliflower is soft.
Turn off burner let the soup cool a few minutes and then blend it in a blender or food processor- might have to do it in two batches. Before blending
Pour back into pot. Add the Dijon or mustard now plus the milk. Stir and bring to simmer- not a boil! Slowly add in cheese in stirring.
Soup is ready to eat like this or add in your choice of meat precooked and cut into bite size pieces.