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RECIPES |
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Asparagus Soup
Snap ends off each asparagus stalk then rinse well in a colander. Cut off the tips and put them in a little saucepan, with water, for later. Add salt. Cut the asparagus stalks into pieces (see pictures) chop an onion. Place onion and asparagus stalks into a pan and saute in a little oil. Add salt at this time. The salt helps to pull out the flavour from the asparagus. Add 3 cups of water and bring to a boil then allow to simmer, covered, for about 12 minutes. The asparagus should be soft enough to blend with your blender until it is smooth. Add salt to taste if needed. Bring the tips to a boil then allow to simmer. Keep an eye on them as you don't want them to be soggy. When ready, add the tips and the water they were simmered in, to the soup pot. If your soup is thinner than you like it then use a heaped teaspoon of cornstarch in a cup. Add some cold water and stir until it is a smooth paste. Gradually add to the soup until the consistency is to your liking. Voila! You can add 1/4 cup of half and half at this point for cream of asparagus soup. I normally use only 1 bunch of asparagus but I happened to have a bunch and a half so I had more tips than usual. AM |
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Homemade Fried Rice
Instructions:
1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice (I make mine the day before)
2) Use butter: Yes, butter. (I mixed the butter with oil. I still got the butter flavour)
3) Use veggies of choice (I had onions, garlic, carrotts, zuchinni and peppers (I added peppers at the very end as I didn't want them to soften too much).
4) Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan instead of frying.
Scramble eggs: Using a small pat of butter, scramble 2 or 3 eggs in a large sauté pan. Then transfer the eggs to a separate plate, and set aside. I made mine like a pancake, then cut them into strips before I added to the rice/vegetable mix.
Instructions:
1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice (I make mine the day before)
2) Use butter: Yes, butter. (I mixed the butter with oil. I still got the butter flavour)
3) Use veggies of choice (I had onions, garlic, carrotts, zuchinni and peppers (I added peppers at the very end as I didn't want them to soften too much).
4) Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan instead of frying.
Scramble eggs: Using a small pat of butter, scramble 2 or 3 eggs in a large sauté pan. Then transfer the eggs to a separate plate, and set aside. I made mine like a pancake, then cut them into strips before I added to the rice/vegetable mix.
- Sauté onions and garlic (medium heat) then add your vegetables of choice. Sauté the vegetables until soft and cooked through.
- Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt butter in the other half, and add the chilled rice and soy sauce, (if using). Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
- Remove pan from heat. And stir in scrambled eggs.
- Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce if needed.
- Serve! Then dish it up and serve nice and warm!
- I had low sodium soy sauce but I did not add much as I had seasoned the eggs while scrambling and I added salt to the vegetables while sauteing so I was afraid the rice would be too salty if I added a lot of soy sauce. AM
Napa Cabbage Salad |
Ingredients
This is not a make-ahead salad. I like to make the dressing in advance and then add the noodles and dressing to the cabbage right before serving. I will happily eat any leftovers, but the noodles will be softer and for what it’s worth, it isn’t quite as lovely as when freshly made. The original directions for the dressing were as follows: Combine the oil, vinegar, sugar, and soy sauce in a medium saucepan. Stir and bring to a boil. Remove from the heat after boiling. Let the dressing cool completely before pouring it over the salad. Also, almonds and sesame seeds may be omitted and use 2 pgs ramen noodles instead. |
Crustless Broccoli and Cheese Quiche
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| Crustless Broccoli and Cheese Quiche |
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Air Fried Chicken Kebabs
Cut chicken breast into chunks Chop Spanish or white onion into chunks as shown in picture. Same with peppers. Slice zuchinni. Arrange on kebabs as shown in picture. Dry chicken with paper towel before air frying. Pour approx. 1 - 2 teaspoons oil in saucer and using a pastry brush, lightly oil the kebabs on one side only. Salt and pepper to taste. Air fry for 10 minutes at 370 degrees. ENJOY! AM |
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Air-Fryer Scallops
Ingredients: 1 large egg 1/3 cup mashed potato flakes 1/3 cup seasoned bread crumbs 1/8 tsp salt 1/8 tsp pepper 6 sea scallops patted dry, about 3/4 pound 2 tbsp all-purpose flour Butter-flavoured cooking spray Instructions:- 1. Preheat air fryer to 400°. In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes, bread crumbs, salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere. 2. Arrange scallops in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until breading is golden brown |
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Cheese Dip that will make you Famous!
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Ingredients:1 (8-ounce) package cream cheese
2 cups grated cheddar cheese or grated jalapeño jack 1 cup mayonnaise 1 small purple onion or onion of your choice, diced serve with Wheat Thins, Frito’s Scoops, or vegetables for dipping Instructions: Place all ingredients in a shallow baking dish (a 9? square pan or round quiche pan will be perfect!) Microwave on high for about 2 minutes or until the ingredients are melted enough to stir. Stir until combined. Bake at 350 for 20 minutes or until lightly browned. Serve The Cheese Dip That Will Make You Famous at your next game day party, serve it at a cocktail party, serve it anywhere, and you’re guaranteed to get rave reviews! It’s super easy, and you’ll have everyone asking for the recipe. Try it with jalapeño jack or chipotle seasonings if you like a kick, otherwise, stick to the cheddar. Serve this cheese dip with the assorted crackers of your choice, tortilla chips, veggie sticks, or toasted bread. And Enjoy!! I have not personally made this but upon reading the ingredients and the instructions, I don't see how you could go wrong. I found this on Pinterest and one reviewer mentioned that they make the same recipe but add sour cream. AM |