Holy Asparagus!

So I went a little crazy with the asparagus at the Farmer's Market and grossly overestimated how much I would need. I was left with the task of both finding a way to use a large amount of leftover asparagus before it went bad as well as making an original creation as we had eaten it just the night before. Though I am not really a big fan of "Cream of..." soups mostly due to the fact that they involve high fat, I was able to find a recipe for Aspargus Soup on Cooking Light's website that I just slightly modified. Be very careful with adding much salt here as its super easy to overuse. I served it with some lean steaks I got at Ralph's the day before. I marinated the steaks overnight in Worchestire sauce, seared, and then broiled.

ASPARAGUS SOUP
3 c. chopped asparagus (about 2 bunches)
2 c. fat-free chicken broth
1 bay leaf
2 tsp. crushed/minced garlic
2 c. non-fat milk
Dash of nutmeg
2 tbsp. cornstarch
1/4 c. milk
2 tsp. butter
Dash of Pepper
Dash of lemon Juice
Combine asparagus, chicken broth, bay leaf, and garlic in a saucepan over medium-high heat, bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in food processor or blender, process until smooth (better to overdue it so you don't have chunks of asparagus). Add milk, pureed asparagus, and nutmeg to large saucepan, stirring until blended. While mixture warms on med-high heat as you are trying to bring it to a boil, mix the cornstarch with the additional cold milk. Once the soup mixture on the stove is boiling, add the cornstarch mix to the saucepan and stir, bringing heat back down to medium so it will simmer. Continue to stir as soup thickens to desired consistency. Add more cornstarch mix if you want a thicker soup (just be sure to mix the cornstarch with cold milk before adding directly to the hot mixture). Once soup is at desired consistency remove from heat. Add butter, pepper, and lemon juice.

Ryan Approved.

Green Chili Stew

After many requests from Ryan for me to attempt my mom's Green Chili Stew recipe, I finally succumbed to the pressure. Not that I didn't want to, but having never tried the dish, not only did I have no basis of comparison but, I was sure it would not live up to the hype. I called my mom and got the Kathy-version of the recipe which is very similar to mine (highly estimated quantities, if even that). When I get recipes from my mom I get agitated that she just cannot tell me how much of something she used, but then I realize just who I learned to cook from as I hear that same agitation from my friends when I try to explain what I made. Over time I learned to accept that its good not because you followed the recipe, but because you tried something slightly and/or highly original. When it results in success, it is that much more rewarding. However, I digress, back to the recipe. I made some modifications from the original recipe that are quite minor based on ingredients that I did or did not have. This is quite spicy, so if you aren't up for that, leave out the jalapenos.

KATHY'S GREEN CHILI STEW (with some Evan modifications)
2 lb. beef cubes for stew
2 tsp. crushed or minced garlic
Pepper to taste
1 can low fat/low sodium beef broth
1 big can green enchilada sauce
3 small cans diced green chilis
1 small can diced jalapenos
2 cans pinto beans
4 red potatoes, cut in bite size pieces
Brown the beef with a little olive oil (or Pam), garlic, and pepper. Put browned beef with all the following ingredients in a slow cooker. Set slow cooker on low for about 8 hours. *If you want the soup thicker and/or greener, use less or none of the beef broth. Use any salt very sparingly as the other ingredients are quite salty.

Sunday Proves to be a Success...almost

DISCLAIMER: The following is an old blog I never finished from a couple weekends ago. I'm far behind on my updates.

Having slept the majority of the weekend, my body's response the cold that I refused to admit I was getting, I woke up quite refreshed on Sunday with no illness to speak of. For several weekends I had tried with no success to make it to the farmer's market, but finally persistance (coupled with a previously made deal) paid off. The day earlier I joined Ryan on an impromtu and rather untimely trip to the City of Industry for a Magic Johnson signing. I wasn't even able to feign excitement, so instead I struck a deal. I am pretty sure the only reason Ryan agreed to join me at the Farmer's Market the next day was because he believed it would rain. Rain it did not, the sun greeted me the next morning as well as Mr. Sam-A-Ram licking my face at 7:30 AM. I very patiently waited in bed the next two hours waiting for Ryan to wake up. He was none too excited to learn of my weather updates, but he held up his end of the deal. However, my day adventure did not end up in disappointment such as the City of Industry extravaganza.
sidebar: after my visit, I contend that all trips to the City of Industry end in disappointment
The Studio City Farmer's Market was in fact a success. Ryan loved it and I was able to get all the fruits and veggies I was hoping for. We also came home with a few unexpected treats: White Truffle Oil, Spicy Bacon Jam, and homemade Beef Jerky.Once home from the Farmer's Market, I got busy with my Oscar meal plans. I had promised a variety of appetizers and I did not want to disappoint. Though we only had two guests coming that evening (Phil and Chance), my hostess apron was already on, so I proceeded with my initial meal plan. Ryan's only specific request of the night was for mini quiches, so I will share that recipe.

OSCAR MINI QUICHES:
1 Pre-Made Double Pie Crust
12 Eggs
3/4 c. Milk
1.5 c. Cheese
Chopped Ham
Chopped Broccoli (or any other veggies)
Preheat oven to 350°. Spray regular or mini muffin tin with Pam. Roll out pie crust and roll a little thinner than it already comes. Using a medium to large circle cookie cutter (I don't have one so I used the rim of a highball glass) cut circles out of the dough reserving any additional crust to re-roll and cut additional circles from. Shape circular dough cuts into each separate muffin section, shaping it so it forms a dough cup in the tin. Mix remaining ingrediants, and salt/pepper to taste, in a medium bowl. Ladle mixture into the doughed muffin tins filling each level with the rim of the dough. I sprinkled a little extra cheese on top of each of my mini quiches. Place in oven and bake for about 30 minutes. Check periodically, you can tell its done with a knife comes out clean and the crust is a golden brown.

And though normally while I cook, my audience is limited to Sam and Harley-girl, Ryan wasn't feeling very well after the Farmer's Market so he decided to join Sam in his regular spot in the entryway.

Salmon, hold the nuts.

As I am still catching up on a week's worth of extremely minor events, I came across pictures of a pretty lovely meal I made last week that had completely slipped my mind. Per Ry's request, which is how most of my meals come to fruition, we had salmon. To get my cooking juices flowing, no pun intended, I started checking out my favorite website (tastespotting.com) for some ideas. Most of the recipes included Soy Sauce and/or Hoisin. I really was not in the mood for an asian flavored dish, particularly not with the veggies I was making, so I decided to revise a recipe I saw and I think it turned out quite well.

HONEY PECAN SALMON:

Worchestire Sauce
Honey
1/4 c. crushed Pecans
Salmon filet
Cooking Spray

Preheat oven to 375. Coat glass baking dish with cooking spray and place salmon in dish. Cover with several dashes of worchestire to taste, basically enough to cover and/or marinate. Squeeze lines of honey on the coated salmon and kind of mix with the worchestire with your finger or a spoon. I let mine sit for about 15 mins. since we wanted to eat soon, but I think this would be even better if you let it marinate covered in the fridge for a few hours. Heat olive oil in a skillet pan to a medium-high heat. Once drops of water sizzle on the pan, place the salmon in the pan. Sear it on both sides for just about a minute each side. Place the salmon back in the baking dish and cover with crushed pecans, drizzles of some more honey, and salt to taste. Bake for about 12-14 mins. until desired doneness.

And on the side we had our favorite veggies, which is actually so simple that I almost wouldn't even think to post a recipe. However, I made this around Christmas-time with my family and my sister loved it, as was quite clear when I received a text message from her a few days later asking how to make it because she was craving it. That was quite the cooking ego boost I might say. Thinking back however, I believe credit is truly due to my man Tony Chachere, who has made many things I have cooked taste quite complex and utterly delicious with very little effort on my part.

BROCCOLI & CAULIFLOWER SAUTE:

1 bag Frozen mixed Broccoli & Cauliflower

OR

1/2 head of chopped Cauliflower
4-5 Broccoli Florets chopped

Spray Butter
Tony Chachere's Seasoning (or Cajun Spices, or Cayenne)

Spray saute pan with spray butter and heat to medium. Toss cauliflower and broccoli in pan. Sprinkle veggies with salt, pepper, and spicy seasoning of your choice to desired spiciness. Spray veggies with a little more spray butter (enough to coat a little) and sautee veggies for a while in the pan. I recommend cooking them until they start to brown a little. It makes the veggies kind of crunchy and in my opinion better (I will say from what I have read, critics would say I am well overcooking these types of veggies, but I think it tastes better).

Cauliflower Overload

So ultimately the purpose of creating a blog for myself was for recipe maintenance and distribution amongst my more "kitchen challenged" friends (you know who you are) asking for some of my stolen or slightly original creations. By no means do I consider myself an expert when it comes to culinary stylings, but I will try anything once and tend to have unique taste pairings. On more than one occasion by more than one person, my appetite has been compared to that of a pregnant woman's. Since I vehemently deny that pregnancy could ever be the culprit, I instead attribute it to an early penchant for original combinations. Though far from classy, my early classics were Cold Hot Dogs dipped in Apple Sauce, Mustard on Oreos, and Tortilla Chips dipped in Vanilla Yogurt. The salty-sweet combination matured into a love of Peanut Butter Burgers, Hawaiian Pizza, and Chocolate Dipped Bacon.
But anyway, I'm getting entirely off track here as my latest meal has absolutely nothing to do with the above. Last week, after what seemed like an eternity of busy schedules and take out food, I finally was able to cook. My initial idea though had grown simply from steak and cauliflower (in my attempt to cook on a budget and use what's currently in my fridge)to an entirely new concept. I had four days of meal planning as my schedule kept being pushed back, so once I finally found the time and motivation to cook, I really went for the cauliflower overkill. Ryan and I both agreed that they meal together was good, but each separate piece was great. So I will implore any that decide to try the following to learn from my mistakes as you might in a choose your own adventure book & turn to Page 26 instead of Page 14, which thinking of it, I really need to get because those things rock.

First, I had a SIRLOIN strip type steak (eh, I'm so not good on remembering the cuts of meat, particularly steak) in the fridge since it was on sale at my Ralph's.
Since it was on sale, I figured it would be best to do some sort of marinade to avoid the potential toughness of the meat, plus I wanted extra sauce for the next part of my meal. Using a few I found online as a point of reference I made the following
SIRLOIN with MARINADE:
1/4 c. honey
3 tbsp. soy sauce
2 tbsp. olive oil
1 tbsp. balsamic vinaigrette
1 tsp. garlic powder
1 flank sirloin steak
Mix all the ingredients through garlic powder well. Pour over meat in small casserole or pan and spoon extra juices on top of steak. Cover and refrigerate for about an hour or more to marinate. Broil Steak for about 4-5 minutes on each side in casserole dish in oven, or until desired doneness.

Another aspect of this meal was the cauliflower rice. Despite my intense love of all things carb, I also recognize the need to get rid of the "Relationship 10" lbs gained over the last year and a half while blissfully ignoring my ever tightening pants. This was actually a very nice addition to the steak and worked very well with the juices. I think if I ever make this again, I will keep the steak and faux rice and substitute the rest with a salad.
CAULIFLOWER RICE:
3/4 head of fresh cauliflower
Olive Oil or Cooking Spray to taste
Salt & Pepper to taste
Grated Parmesan (optional) to taste
Lightly pulse the cauliflower in a food processor so that it resembles the consistency of rice. When the rest of the meal is almost ready, lightly saute the cauliflower bits with some cooking spray or olive oil, and seasonings. I also put a bit of Parmesan for taste. Serve under the steak, the extra juices from the marinade really complement the faux rice.

Next up is the ham wrapped asparagus and cauliflower steaks. These are not highly complicated so I will spare you the detailed recipes. I will say, that in the future I fully plan on making the ham asparagus in place of one of my favorite sides/appetizers, bacon wrapped asparagus. It provides a similar flavor with very little fat as I just used just half a thin slice of low fat ham to wrap the spear and secured with a toothpick. I did use a little olive oil, salt, and pepper on the asparagus prior to wrapping, but you could spray with pam for less fat. The cauliflower steak was 2 sections cut from the same head used above for the "rice". I essentially seared the cauli-steak to brown the outside. Both the asparagus and steak were baked together at 325 degrees F for about 30 minutes. You could adjust the temperature to whatever your needs are, I wanted to take Sammy-Pants on a walk so that's what I did while it cooked.
In the end it resulted in a reasonably pleased and well fed boyfriend, a "happy to eat the leftovers" Chance, and a lesson in overthinking & overpairing meals.