Tuesday, March 15, 2011

Asparagus Stir Fry

1 large onion, cut into wedges
6 cloves garlic, minced
olive oil
1 lb asparagus, ends trimmed and cut into in inch pieces
3 Tbsp. low sodium soy sauce
1 c. beef broth (or imitation)
1/2 tsp hoisen sauce
Zest from 1 lemon
1 tsp. ground ginger
2 Tbsp. Cornstarch
1 can kidney beans, drained (white or red)

Rice to serve over

Saute onion in olive oil until crisp tender. Add the garlic and saute an additional 30 seconds. Add the asparagus and stir fry until almost tender.

Combine the beef broth, soy sauce, hoisen, ginger and cornstarch. Stir into the asparagus and cook until thickened. Stir in the beans and lemon zest.

Serve over rice.

Monday, March 14, 2011

Asparagus Bean Soup

You already know I throw beans in everything,
so if you are thinking "Hey! This is just cream of asparagus soup with beans in it" you would be right. This IS just cream of asparagus soup with beans in it. What? They're good for you!

1 lb asparagus spears
4 c. water
5 chicken bouillon cubes
(or imitation)
1 can white kidney beans,
1 c. heavy cream

Trim the tough ends off the asparagus. Chop the tops into 1/4 inch pieces, set aside.

Boil the tough ends of the asparagus and the water together until the asparagus is tender.
When the ends are soft, stain and reserve the liquid,discarding the ends.

Return the asparagus liquid to the soup pot, and add the chicken bouillon cubes, beans and asparagus tops. Simmer together until the asparagus tops are tender.

Stir in the cream and return to stove to heat through.

Season with salt and pepper to taste.

Saturday, March 12, 2011

Carrot Curry Dip

This is something I created when I ran out of spinach for saag. I made used the same seasonings, just changed the vegetable.

Splash Olive oil
1 large onion, chopped
6 cloves garlic
3 inch piece of ginger
1 1/4 c. water, divided
1 Tbsp. ground coriander
1 tsp. turmeric
3 c. carrots, cut into chunks
1 can garbanzo beans, drained
1 can coconut milk
1 tsp. vegetable bouillon (I used Superior Touch Better Than Bouillon Vegetable Base)

Heat the olive oil in a pretty large skillet. Add the onion and cook for 2 minutes. Add the garlic and ginger an cook just until fragrant.

Add the carrots, seasonings, remaining water and vegetable soup base. Let that simmer, covered, until the carrots are tender.

Pour into a blender and puree until smooth, then add the beans and coconut milk and puree until combined. Taste and season with salt to taste.

Thursday, March 10, 2011

Rice and Veggie Bake

Splash Olive Oil
1 Onion, chopped
1/2 lb. Spinach
2 Carrots, cut into coins
1/2 Yellow Bell Pepper, chopped
1 small bottle pimentos
2 Yellow Summer Squash, cut in half and sliced

1 can White Beans, drained (Or Garbanzo)

1 can condensed cream of mushroom soup
1 soup can milk
1 soup can rice
1 envelope lipton onion soup

Saute onion and spinach in the olive oil. Add the carrots and saute until the spinach is dark and wilted. Add all the remaining vegetables and saute 3 minutes.

Combine the vegetables and remaining ingredients in a large casserole dish.

Cover with tin foil and bake at 350 for 450 minutes or until rice tender, stirring once about halfway through cooking.