Cream of Asparagus Soup

Cream of Asparagus Soup

1 lb fresh asparagus or 1 (12 ounce) package frozen asparagus
1 1/2 cups chicken stock or canned chicken broth
2 tablespoons chopped onions
1 cup milk or cream
salt
pepper

If using fresh asparagus, wash stalks and cut off the coarse ends.

Cook the asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup of the water.

Cut off the tips, chop them and reserve.

Put the chicken stock, onion, and reserved water in a pan and bring to boil. Add the asparagus and simmer for 5 minutes.

Put through a strainer or vegetable mill or puree in a food processor or an electric blender. Return to the pot and add the milk or cream and salt and pepper to taste. Reheat and adjust the seasonings.

Before serving, sprinkle with reserved chopped tips.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 8 Calories; trace Fat (3.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable.

Canyon Ranch Berry Fruit Crepes

Canyon Ranch Berry Fruit Crepes

Crepes
2 eggs
1 1/2 cups skim milk
1/4 tsp salt
1/4 cup plus 1 tsp canola oil
1 cup whole-wheat flour
Filling
1 cup lowfat ricotta cheese
3 tbsp powdered sugar (or 2 tbsp honey)
1 tsp grated lemon zest
1/2 tsp cinnamon
1 1/2 cups fresh organic* berries, such as blueberries, blackberries or sliced strawberries, or a mixture of berries

In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter.

Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes.

To keep crepes warm, place on a plate and cover with a kitchen towel.

Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes.

*Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional ones. Nutritional analysis per serving (2 crepes): 280 calories, 14 g fat (3 g saturated fat), 28 g carbohydrates, 12 g protein, 14 g fiber
Makes 6 servings.
SELFJune 2003
Epicurious.com © CondéNet, Inc. All rights reserved

Penne with Zucchini and Ricotta

Penne with Zucchini and Ricotta

Recipe By : Cooking Light Magazine

Serving Size : 6

1 package penne (tube-shaped pasta) -- (16-ounce)
3 garlic cloves -- peeled
2 pounds small zucchini -- halved lengthwise and cut diagonally into 1/2-inch slices (about 7 cups)
1/4 cup grated fresh Parmesan cheese -- (1 ounce) divided
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh or 1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon black pepper
1 cup part-skim ricotta cheese

Cook pasta and garlic in boiling water 7 minutes; add zucchini, and cook 3 minutes. Drain well; discard garlic cloves. Place pasta mixture in a large bowl. Add 2 tablespoons Parmesan, oil, marjoram, salt, and pepper; toss well to coat. Drop ricotta by tablespoonfuls into pasta mixture; toss well. Sprinkle each serving with Parmesan.

Ricotta Hotcakes

Ricotta Hotcakes

Recipe By : Nigella Lawson

9 ounces ricotta cheese -- part skim milk -- 1 cup plus 2 tablespoons
1/2 cup milk -- skim
2 whole eggs -- separted
3/4 cup flour
1 teaspoon baking powder
1 pinch salt
2 teaspoons oil

Combine ricotta, milk and yolks; mix well. Stir flour, powder and salt together and add to ricotta mixture.

Beat egg whites till foamy with whisk, fold into ricotta mixture.

Heat oil in pan, drop in batter by spoonfuls and cook 1 min, flip and cook till done on other side. Serve with syrup.

Source: ""Nigella;' Forever summer'""

Carribean Chicken Marinade

* Exported from MasterCook *
Caribbean Chicken


1/2 cup pineapple juice, frozen concentrate -- thawed
1/4 cup lime juice
zest of 2 small limes
1/4 cup brown sugar -- firmly packed
1/4 cup soy sauce
1/4 cup water
2 tablespoons molasses
a few dashes habanero tabasco sauce (to taste)
6 chicken breast, no skin, no bone, R-T-C

Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.
Source: "lvs2cook on Recipezaar" - - - - - - - - - - - - - - - - - - -

To make a basting glaze, double the marinade. Before putting chicken in, pour half the marinade into a saucepan and boil for about 20 minutes or so, stirring frequently. Allow to cool, and use the reduction to baste while cooking.

Martha's Coconut Cake

Coconut Cake

Makes one 9-inch square cake. Feel free to use 9-inch round pans if you do not have square pans. The baking time will be the same.

3 sticks unsalted butter, plus more for pans
3 1/2 cups flour, plus more for pans
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
1 cup packed sweetened, shredded coconut
2 2/3 cups sugar
4 large whole eggs, plus 4 egg whites
1 tablespoon pure vanilla extract
1 1/2 cups unsweetened coconut milk
Seven minute frosting
Coconut curls or toasted coconut for garnish


Preheat oven to 350º. Butter two 9x9x2 inch cake pans; line the bottom with parchment paper. Butter parchment, and dust with flour, tapping out excess, set aside. Into a large bowl, sift together the flour, baking powder and salt. Pulse shredded coconut in a food processor until finely chopped. Stir chopped coconut into the flour mixture until combined; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. One at a time, beat in the eggs, egg whites, and vanilla; incorporating each egg fully before adding another. With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk and beginning and ending with the flour, beat until combined after each addition.

Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert the cakes and let them cool completely, top sides up.

Using a serrated knife, trim the tops of the cake layers to make them level. Place on layer on a cake and top with 1 1/2 cups seven minute frosting. Place other cake layer on top, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls or toasted coconut as desired. Cake can be kept in the refrigerator for up to 3 days.

**My notes: I used Baker's Joy spray instead of butter, flour, and parchment to grease the pans. I also opted for the toasted coconut, which adds a really great flavor. The seven minute frosting is a perfect compliment to this cake. The recipe follows:

Seven Minute Frosting

Makes about 8 cups

1 1/2 cups sugar
2 tablespoons light corn syrup
6 large egg whites
1 teaspoon pure vanilla extract

In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup, 1/4 cup water, and the egg whites. Cook over medium heat, stirring frequently, until themixturee reads 160º on an instant-read thermometer, about 2 minutes.

Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 5 minutes. Beat in the vanilla, use immediately.

C

Basil Shrimp with Feta and Orzo

Basil Shrimp with Feta and Orzo

1 regular-size foil oven bag
Cooking spray
1/2 cup uncooked orzo (rice-shaped pasta) (I used 3/4 cup to empty a box)
2 teaspoons olive oil, divided
1 cup diced tomato
3/4 cup sliced green onions
1/2 cup (2 ounces) crumbled feta cheese
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice (I used the juice of 1 whole lemon)
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound large shrimp, peeled and deveined
1/4 cup chopped fresh basil

Preheat oven to 450°.

Coat inside of oven bag with cooking spray.

Place the bag on a large shallow baking pan.

Cook the pasta in boiling water 5 minutes, omitting salt and fat; drain. Place the pasta in a large bowl. Stir in 1 teaspoon oil and next 7 ingredients (1 teaspoon oil through pepper). Place the orzo mixture in prepared oven bag.

Combine shrimp and basil. Arrange shrimp mixture on orzo mixture. Fold edge of bag over to seal.

Bake at 450° for 25 minutes or until the shrimp are done. Cut open bag with a sharp knife, and peel back the foil. Drizzle with 1 teaspoon oil.

Yield: 2 servings (serving size: 1 cup orzo and about 5 ounces shrimp)

CALORIES 498(26% from fat); FAT 14.4g (sat 5.5g,mono 5.1g,poly 1.9g); PROTEIN 38.8g; CHOLESTEROL 219mg; CALCIUM 258mg; SODIUM 817mg; FIBER 3.4g; IRON 6.5mg; CARBOHYDRATE 52.7g Cooking Light, MARCH 2000

Beef and Cheese Manicotti

Beef and Cheese Manicotti

Recipe courtesy Giada De Laurentiis

4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Lemon-Yogurt Fritters

Lemon - Yogurt Fritters

2 cups unbleached all-purpose flour
2 tsp baking powder
3/4 cup sugar
1/2 Cup yogurt -- plain, whole milk
2 large eggs
3 Tbs fresh lemon juice (about 1 lemon’s worth)
1 Tb honey
1 Tb vegetable oil -- such as canola, plus more for frying
Powdered sugar -- for serving

In a medium bowl, whisk together the flour and baking powder. Set aside.
In another medium bowl, combine the granulated sugar, yogurt, eggs, lemon juice, honey, and 1 Tbs of the oil, whisking until smooth and well combined. Add the flour mixture, and gently fold and stir with a rubber spatula until just combined, scraping down the sides of the bowl as necessary. Do not overmix. Cover the bowl with plastic wrap, and refrigerate the batter until chilled, about 1 hour.
When you are ready to fry, pour oil into a wide heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil over medium heat until its temperature reaches 325 degrees Fahrenheit on a candy thermometer. Scoop the batter by scant ¼ cupfuls—I used a heaping two-tablespoon ice cream scoop—into the hot oil, and fry, about 3 or 4 at a time, turning occasionally, until the fritters are deep golden brown all over, about 5 to 6 minutes per batch. Transfer the finished fritters with a slotted spoon or spider to a large plate lined with paper towels. Repeat the process with the remaining batter.
Dust the fritters with powdered sugar while still warm, and serve.
Yield: About 15 fritters

Caramels

2 sticks Grade AA butter
2 cups half & half
2 1/4 cups light brown sugar, packed
1 cup light Karo corn syrup
1 teaspoon vanilla (extract or real work interchangeably here)

In a 3 quart nonstick saucepan, slowly melt your butter over low heat. Stir occasionally to keep your butter from separating. Add the half & half, brown sugar, and corn syrup. Raise your heat to medium and stir constantly to blend your ingredients. Stir constantly until the sugars have dissolved completely. At that point it is safe to walk away for just a second- but not for long. Stirring constantly is preferred from here on out. Raise the heat to medium high. Once your mixture starts boiling, carefully clip a candy thermometer to the side of the pan. Boil and stir constantly until your mixture reaches 244º. (This could take as long as 45 minutes- and not particularily recommended for humid days). At 244º your mixture will be at soft ball stage, and is perfect for dipping caramel apples. However, if you let your mixture go to 248º, it will make perfect caramels for eating.

For dipping apples, remove your pan from the heat at 244º and add the vanilla. Stir like crazy until it is incorporated, and continue stirring until it stops boiling and bubbling away. Turn your burner as low as it will go, and place your pot back on the burner. Working quickly, dip your apples in caramel- shaking off the excess. You will need to move quickly, and stir between each apple to keep the caramel from over-cooking and separating. If you wish to add candies, etc. to your apples, place the hot apples into the desired toppings and pat them onto the apple, taking care not to burn yourself.

For caramels, have a 9" square baking pan lined with foil and buttered (or use Reynold's Release for perfect results everytime). At 248º remove the caramel from the heat and stir in the vanilla. Stir until completely incorprated and pour into the foil lined pan to firm up. Once cooled and set, cut into individual pieces and wrap with wax paper.

Remember- hot sugar is dangerous. Boiling sugar even more so- but the flavor is so much better than you could ever get from unwrapping a store-bought caramel. It's well worth the effort. One batch of caramel will dip about 15 apples give or take a few, depending on the size of the apples.

Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta

Serves 4
As seen in Everyday Food, May 2006

2 Tbs olive oil
4 scallions, thinly sliced
4 garlic cloves, thinly sliced
2 tsp dried oregano
2 pints cherry tomatoes, halved
coarse salt and ground black pepper
1 1/2 pounds frozen large peeled and deveined shrimp, thawed, tails removed
2 Tbs chopped fresh mint, plus more for garnish
4 ounces feta cheese

1. Preheat oven to 475º, with rack set in upper third. Heat oil in a large skillet over medium. Add scallions, garlic, and oregano; cook, stirring, until fragrant, about 1 minute.
2. Add toamtoes. Cook over medium, stirring occasionally, until no liquid remains in skillet, 10 to 15 minutes. Season with salt and pepper.
3. Add shrimp and mint to skillet. Stir to combine; transfer ti an 8-inch square (or other shallow 2 qt) baking dish. Crumble feta over top.
4. Bake until liquid is bubbling, cheese is beginning to brown, and shrimp in center of dish are opaque, 15 to 20 minutes. Serve with Orzo and green beans, sprinkle with additional chopped mint.


Orzo and Green Beans

coarse salt and ground pepper
1 cup orzo
8 oz. green beans, cut into 1 inch lengths
2 Tbs fresh lemon juice
1 Tbs olive oil

1. In a medium saucepan of boiling salted water, cook orzo 4 minutes. Add green beans; continue cooking until beans are tender and orzo is al dente, 5 to 6 minutes more.
2. Drain orzo, and return to saucepan. Mix in lemon juice and oil. Season with salt and ground pepper. Serves 4.

Orange Scented Couscous Salad with Almonds, Cilantro, and Cucumber

Orange-Scented Couscous Salad with Almonds, Cilantro, and Cucumber
From Cooking Light Magazine
*make this a veg-friendly salad by eliminating the chicken breast

1 cup orange juice, divided
1/2 cup water
1 teaspoon salt, divided
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon black pepper, divided
1 cup uncooked couscous
1/4 cup sweetened dried cranberries
1/4 cup sliced almonds
1 1/2 cups chopped, cooked chicken breast
1 cup chopped cucumber
1/3 cup prechopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons Dijon mustard
1 1/2 tablespoons extravirgin olive oil

Combine 3/4 cup orange juice, water, 1/2 teaspoon salt, coriander, cinnamon, and 1/8 teaspoon pepper in a saucepan; bring to a boil. Remove from heat; add couscous and cranberries. Cover and let stand 5 minutes; fluff with a fork. Transfer couscous mixture to a large bowl.
Heat a small skillet over medium heat. Add nuts to pan; cook 3 minutes or until toasted, stirring frequently. Add nuts, chicken, and next 3 ingredients (through cilantro) to couscous; toss.
Combine remaining 1/4 cup orange juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, lime juice, and mustard, stirring with a whisk. Gradually add oil to juice mixture, stirring constantly with a whisk. Drizzle juice mixture over couscous mixture, tossing to coat. Yield: 4 servings (serving size: 1 1/2 cups)

NUTRITION PER SERVINGCALORIES 396(24% from fat); FAT 10.7g (sat 1.5g,mono 6.4g,poly 1.8g); PROTEIN 24.1g; CHOLESTEROL 45mg; CALCIUM 58mg; SODIUM 690mg; FIBER 4.1g; IRON 1.4mg; CARBOHYDRATE 49.7g

David Bonom
Cooking Light, APRIL 2006

Maple Glazed Salmon

Maple-Glazed Salmon
From Cooking Light Magazine

Find ancho chile powder in the spice section of most supermarkets (substitute 2 teaspoons regular chili powder if you can't find it). Use a spatula to separate the fish from its skin after grilling. Round out the spicy-sweet salmon with a simple spring salad.

2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup

Prepare grill, heating to medium.
Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 1 salmon fillet)

NUTRITION PER SERVINGCALORIES 286(42% from fat); FAT 13.5g (sat 3.2g,mono 5.7g,poly 3.4g); PROTEIN 36.5g; CHOLESTEROL 87mg; CALCIUM 30mg; SODIUM 670mg; FIBER 0.6g; IRON 1.1mg; CARBOHYDRATE 2.9g

Bill and Cheryl Jamison
Cooking Light, MAY 2003

Chile-Spiced Asparagus

from Eating Well magazine


Chile-Spiced Asparagus

Earthy chili combines with the sour-power of sherry vinegar to create a fine dressing for grassy-green asparagus. For a smoky twist, try subsituting smoked paprika for the chile powder.

1 TBS extra virgin olive oil
2 bunches asparagus, tough ends trimmed, cut into 1-inch pieces
1 TBS water
1 1/2 tsp chili powder or 1 tsp smoked paprika
3/4 tsp garlic powder
1/2 tsp salt
2 TBS sherry vinegar or red-wine vinegar

Heat oil in a nonstick skillet over medium-high heat. Add asparagus and water; cook, stirring often, about 4-5 minutes. Add chili powder (or paprika), garlic powder, and salt; cook until asparagus is tender-crisp, about 1 minute. Remove from heat, add vinegar and stir to coat.

Makes 4 servings, about 3/4 cup each.

Pickled Red Onions

Pickled Red Onions

3 TBS olive oil
1 large red onion, peeled, cut in half, and sliced into thin slices
3/4 tsp dried thyme**
2 TBS red wine vinegar
1/2 tsp sugar
pinch salt
black pepper to taste

1. Heat oil in a skillet over medium heat. Add the red onion slices and the thyme. Saute, stirring frequently for 3-5 minutes, just until softened.

2. Meanwhile, combine the red wine vinegar, sugar, salt, and pepper in a bowl.

3. Add the sauteed onions to the vinegar mixture, stir well to combine.

4. Refrigerate at least 1 hour or overnight. This will keep in the fridge for several days, several weeks if vacuum sealed with a Foodsaver.

**You can substitute your choice of dried herbs for the thyme.

Cottage Pudding-Upside Down Cake

Cottage Pudding- Upside Down Cake

originally by Sandra on www.allrecipes.com but with my modifications.

6 TBS butter, melted
1 Cup packed brown sugar
3 large apples, peeled, cored, and sliced
1 stick butter
1 Cup sugar
1 egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk

1. Preheat oven to 350º.
2. Pour melted butter into the bottom of an 8-inch square pan. Tilit the pan so that it is evenly coated. Sprinkle the brown sugar over the butter. Arrange the apple slices to cover the brown sugar, set aside. In a medium bowl, cream the stick of butter and the white sugar. Beat in the egg and vanilla until light and fluffy. Combine the flour, baking soda, and salt, stir into the creamed mixture alternately with the milk. Pour into the baking pan so that the fruit is completely covered.
3. Bake for 40-50 minutes, or until a toothpick inserted near the middle comes out clean. Immediately invert onto a serving platye. Serve warm with ice cream or freshly whipped cream.

Three Pepper Beef

Three-Pepper Beef

Recipe By:Cooking Light Magazine

2 1/2 teaspoons cornstarch -- divided
1 teaspoon sugar -- divided
1/2 teaspoon salt
1 pound flank steak -- trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove -- minced
1 cup sugar snap peas -- trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.

Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm.

Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.
Yield: 4 servings (serving size: about 1 3/4 cups)

Shrimp and Asparagus Fettuccini Alfredo

Shrimp and Asparagus Fettuccini Alfredo

1 lb raw shrimp
6 cloves garlic, minced
1 small onion, finely chopped
1 pound frozen asparagus, thawed and chopped into bite size pieces
3/4 cup freshly grated parmesan cheese
1 package fettuccine
2 tablespoons olive oil, divided
2 tablespoons butter, divided
2 cups low fat milk
2 tablespoons flour
salt and pepper to taste
crushed red pepper flake to taste


In large pot of salted boiling water, cook fettucini until it's al dente, about 10 minutes. Reserve about 1 cup of the cooking water.

Meanwhile, heat 1 tablespoon each olive oil and butter in a saute pan. Add chopped onion, and saute for 2-3 minutes. Add half of the minced garlic to the onions, and continue sauteeing for about 5 more minutes. Cook until the onions are soft and translucent, being careful not to burn the garlic. Add the asparagus, shrimp, salt, pepper, and red pepper flakes as desired. Cook just until the shrimp turns pink. Put the cooked shrimp and asparagus mixture in a bowl and cover to keep warm.

Gently warm the milk in a small saute pan, being careful not to boil. Keep warm.

Add remaining butter and olive oil to the pan. Add the remaining garlic, and saute for about 2 minutes. Add the flour and stir vigorously with a whisk for 1 minute. Very slowly, start pouring in the warmed milk all the while stirring with the whisk. Continue stirrung, and heat slowly just to boiling. Reduce heat to simmer. Add the parmesan cheese, and additional salt and pepper as desired. Stir to incorporate. Add the shrimp mixture and the fettuccini to the sauce. Toss well, adding up to 1 cup of the cooking liquid as needed to smooth out the sauce.

Makes 4 servings.

Creamy Spinach and Tortellini

Creamy Spinach and Tortellini

Serving Size : 4

1 pound tortellini, cheese-filled
2 tablespoons olive oil
1/2 cup onion -- chopped
3 cloves garlic -- minced
9 ounces frozen spinach -- thawed
1 cup tomatoes -- seeded and diced
1/4 cup basil, fresh -- chopped, or 1 1/2 tsp dried
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup low fat milk
4 oz. low fat cream cheese
1/4 cup parmesan cheese
pinch of red pepper flakes (to taste)

Cook tortellin as directed.
Heat oil in a large skillet over medium heat until hot. Add onion and garlic. Cook until tender and lightly browned.
Add spinach, tomato, basil, salt, and peppers. Cook 5 minutes, stirring occassionally. Stir in milk and cheeses. Cook until it just comes to a boil. reduce heat and add tortellini. Cook until heated through.
Source: "Pillsbury Bake Off" - - - - - - - - - - - - - - - - - - -

Pate A Choux

Choux Paste
makes 24 profiteroles, 8 t0 10 large puffs, or 48 miniature eclairs

Position a rack in the lower third of the ovem. Preheat the oven to 400º.
Measure:
1 cup sifted all-purpose flour
Combine in a large saucepan:
1/2 cup water
1/2 cup whole milk (I used 1% with success)
8 Tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt (I reduced this to 1/4 tsp and added 2 tsp. sugar)

Bring the mixture to a full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture. The butter may ooze out, which is fine; it simply means that the moisture is evaporating. Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in 1 at a time by hand, with a wooden spoon, or on low speed with a mixer:
4 large eggs

Make sure the paste dough is smooth before adding the next egg. Beat the dough until it is smooth and shiny. Choux paste can be covered and refrigerated for up to 4 hours. When it is cold, you do not need to bring it to room temperature before shaping.

Scoop the paste into a large pastry bag fitted with a 1 inch tip for large eclairs/puffs or 1/2 inch tip for smaller ones. For best results bake small puffs on ungreased baking sheets, larger puffs on greased and floured baking sheets. Pipe the desired shapes onto your baking sheets, using a finger dipped in cold water to smooth the tops. If desired, brush with an egg wash, taking care to keep the egg from touching the baking sheet.

Bake in a 400º oven for 15 minutes. Reduce the heat to 350º and bake for another 15 minutes for small puffs, and 25 to 30 minutes for larger puffs. Bake until golden brown and very firm to the touch. To allow more room for filling, you will want to dry the puffs further. For smaller puffs pop them off the sheets and poke a small hole in the bottom of the puffs, using a skewer or paring knife. Place upside down on the baking sheets and return to the oven(while it is off) for another 10 minutes. After the 10 minutes, remove to a cooling rack to finish the cooling. To fill, use the hole that you already poked in, or split in half.

Once baked and filled, choux pastries should be served immediatley, or refrigerated and served within several hours. However, unfilled baked shells can be frozen for up to 1 week in an airtight container.