Mmmmmmm! If you love asparagus, this is a quick, easy and creamy soup that presents beautifully. Serve with a crusty loaf of bread to sop up all the goodness! It is very rich and makes a filling main course, or serve with a salad or lighter protein such as grilled or poached fish to round out the meal.
Asparagus is a good source for vitamins A, C, E and K, as well as fiber and folate. It also contains chromium, a trace mineral that assists in getting glucose into your cells, which is important if you are diabetic or monitoring blood sugar. It is also believed to be good for brain health and fighting cancer.
Fun fact about the stinky urine caused by eating asparagus, according to Smithsonian magazine: Asparagus is the only food to contain the chemical asparagusic acid. When this aptly named chemical is digested, it breaks down into sulfur-containing compounds, which have a strong, unpleasant scent, and are released in the urine. They are also volatile, which means that they can vaporize and enter the air and your nose. Asparaguisic acid is not volatile, so asparagus itself doesn’t smell. There are no harmful effects to eating asparagus or the scent. (So now you know!)
Variations: Change the color but not the taste! American and British asparagus is green, but you can also find it in purple (French) and white (Spanish and Dutch). It can be made vegetarian by using vegetable instead of chicken stock, and vegan by using dairy-free butter or olive oil, and blending equal parts soy, rice or oat milk and coconut cream instead of half and half.
Winter means Comfort Food. I love cooking hearty stews and soups that take all day to simmer and develop complex flavors. This one is super-easy as it’s just a bit of chopping with the majority of the ingredients coming from cans.
A large part of learning to cook as an adult is the willingness (on my part) to try new things. As the recipient of my trial and error dishes, Hubby is a bit more skeptical. He’s a basic meat and potatoes kind of guy and also loves his carbs.
In past years, I’ve cooked a whole turkey for just hubby and I for Thanksgiving. The leftovers resulted in turkey sliders, turkey casserole and turkey soup. All good, but a bit boring three or four days in a row! So this year I decided to try turkey thighs, mainly because hubby and I prefer dark meat and it seemed like a great one-meal option.
Living in California, we have access to avocados year-round and it’s one of my favorite ingredients in meals and snacks. I found a recipe that called for cracking an egg into each hole, and it was a total failure … it didn’t note that the avocados needed to be extra large or the eggs needed to be extra small or the whole white would run out in a blob. So I tweaked it a bit by scrambling the eggs and making guacamole from the scooped out flesh. Delish and healthy!
Creamy polenta topped with a rustic tomato based veggie ragout is not only comfort food, but an easy option for feeding a picky crowd. I was cooking for a group of writers that included vegetarians and many with food allergies and aversions and this hearty lunch fit the bill.
I wanted to make a dessert for a party celebrating a dear friend’s advancement to the rank of United States Coast Guard Chief. She is a native of Guam, so I scoured blogs for traditional Chamorro fare and took parts from several recipes to create this sweet treat.
This has become my go-to picnic recipe, stolen from a marina friend who brought them to a dock party! Incredibly easy and a definite crowd pleaser, they are a mini-meal unto themselves. They can be made a day in advance and require no utensils. I put the skewers in a plastic container with a lid and it’s ready to grab from the fridge and go.
