My Sweet Marie

Posts Tagged ‘asparagus

I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:

Ingredients:

  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil

Directions:

  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!
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Well it is January so time to buckle down and shed some of that Christmas weight! I do it every year as I’m sure many of you do too! So my first step is to cut down on the carbs and add in more veggies! So let’s get creative here and do just that! Here’s how I roast my veggies. I like to do a lot up and then re-heat the leftovers the next night!

Ingredients:

  • broccoli cut into florets (1 head)
  • 1 med onion cut into large dice or sliced
  • 4-5 cloves garlic chopped
  • 1-2 carrots sliced thick
  • 1 beet peeled and cubed
  • 1/2 head cauliflower
  • 2 cups cabagge chopped (red or green)
  • 1 zucch cut sliced thick or half moons
  • mushrooms sliced thick
  • 2-4 tbsp. olive oil
  • 3 oz goat’s cheese optional
  • 2 tbps balsamic vinegar

Directions:

  1. Prep all your veggies and toss in a large bowl.
  2. Toss with the olive oil and lay flat on parchment covered trays.
  3. Roast at 375 for 1 hour or till desired tenderness.
  4. If you like, after pulling out of oven toss some or all of the veggies with the goat’s cheese and balsamic dressing.
  5. Pairs well with any meat, but this and a chicken breast make for a very healthy dinner!
  6. Any veggies can be put in this, so use your imagination and go crazy!! Enjoy!

I love to make quiche, it’s easy, can be prepped ahead and looks awesome, so impressive to the guests!You will need a pie crust to start, I use frozen ones, if you want to make pie crusts from scratch…Knock yourself out! I do have recipes for gluten-free crusts from scratch if you want to do that but lately I’ve ben doing the pre=made ones! Just use the search engine at the top right corner and type in Gluten free crust.

In a deep dish pie crust add:
1 1/2 cups of diced proscuitto
1 1/2 cups of shredded swiss cheese
1/2 cup of asparagus cut or left whole

Mix together:
1 cup of mayo
1 cup of milk, cream or any milk substitute
5 eggs
salt and pepper

Once blended well, pour the egg mix over the filling that is in the pie crust.

Bake in a 350 degree oven for approximately 45 minutes, till a knife inserted comes out clean, not eggy. Should be golden but not browned!

Bon Appetit!

** For vegetarian omit the meat and add mushrooms
** For dairy-free use goat’s cheese or any cheese you can have or omit.
** Another nice quiche is broccolli, cheddar with bacon or mushroom and bacon…so many ways to go, play with the recipe and have fun! Make one of each…go crazy with it!

Bon appetit!

As I said in my last post, we’ve been eating a lot of asparagus, so I thought I’d share a few ideas with you! here’s just a few and I’d love to hear how you like to prep your asparagus!

  1. Grilled in the oven with a bit of olive oil, salt and pepper. No cover, just flat out on a tray and roasted at 375 for about 15- 30 minutes.
  2. Steamed, served with lemon!
  3. Steamed or roasted and served with a shaving of parmesan.
  4. BBQ in a foil pack with olive oil and salt and pepper!
  5. Wrapped in prosciutto. Take 5 or 6 spears, wrap a slice of prosciutto around them and roast in the oven as above.
  6. Stir fried with shrimp and served over pasta tossed with olive oil or butter and parmesan cheese.
  7.  Cream of asparagus soup! follow any of my cream soup recipes subbing the asparagus for the said veggie(broc or caul.)
  8. In a stir fry with portabella mushrooms, onion and yellow peppers and some chicken strips. Serve with rice, dinner!
  9. In a quiche!
  10. Asparagus A la cashews! Stir fried with cashews, garlic and ginger. top with soy sauce and sesame oil!

There you have it, ten ways to serve asparagus! Go forth and pee green!

 

Sweet Marie

Well it’s asparagus season in Ontario and we’ve been eating it so much, I suspect I’ll turn green soon! A good way to savour asparagus once it’s out of season is to pickle it! It ups the wow factor of your pickle trays, goes great on your antipasto platters and is just plain yummy! so go out and pick some asparagus and get busy! This will only make 2 pint sized jars so you may want to double up! Here’s what you need:

Ingredients:

  •    30   asparagus spears
  • 1/3 cup coarse salt
  • 2 quarts cold water
  • 1  2/3 cups distilled white vinegar
  • 2/3 cup sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon mustard seed
  • 1 1/2 teaspoons dill seed
  • 1 white onion, sliced into rings
  • 1/2 teaspoon chili pepper flakes or 2 jalapenos
  • 2 sprigs fresh dill

Directions:

  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes or use the hot cycle on your dishwasher!
  3. In a pan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
  4. Pack the asparagus spears, tips up, in the hot jars leaving 1/2″  of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes or a jalapeno! Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  5. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.