Tag Archives: asparagus

Black Beans ‘n Slaw

  • 1 12 oz can black beans
  • 2 c red cabbage
  • 3/4 c asparagus, minced
  • 1/8 c minced red onion
  • 4 baby carrots, shredded
  • 1 tsp coconut oil
  • 1/4 c red wine vinegar
  • 1/2 tsp sugar
  • 1 tsp garlic paste
  • 3 tsp chili powder
  • 1 tsp turmeric
  • 2 dash asafoetida
  • feta cheese to taste (omit for vegan status)

P1100429This is easier than the ingredient list suggests: start by emptying a can of black beans into a small pot. Add 1 tsp garlic paste, 2 tsp chili powder, 1 tsp turmeric and a dash asafoetida; bring to a low boil on MH and reduce to ML once said boil is reached. Cover, let cook for as long as it’s got liquid.

I did use the food processor for a quick few pulses on the cabbage for a closer-to-slaw-without-being-too-tiny-to-care-it’s-cabbage size, and I used a cheese grater on the carrots. Come to think of it, the cheese grater might’ve been a good idea for the onion too, but today a knife did the trick. I dealt with frozen whole asparagus stems, and carefully excised 1/8-1/4″ chips from the top half of the stems. So mix all of that together.

In a small sauce pan, heat oil on ML and add garlic paste. Stir until paste is one with the oil. Mix vinegar with the rest of the seasonings; once pan is hot and paste dispersed stir in vinegar mix. Pour over all the stuff you mixed together from the above paragraph and let sit at room temperature for an hour. Top with your preferred quantity of feta cheese (about 1/3 c here) and serve alongside black beans over rice. These two dishes are surprisingly good together; I ended up mixing everything together and it tasted like the burrito filling you’d get at a fancy, um, burrito filling place… except with no sour cream and little cheese it was a touch less terrible for your health. 4 spoons!

Cabberole the Dice (or, “Say What You Will About Redheads…”)

In my pantry today:

  • 1 small head red cabbage
  • 1/2 c chopped asparagus tips
  • 1 can petite diced tomatoes, drained
  • 1 carrot
  • 1 stalk celery
  • 1 medium orange sweet pepper
  • 4 eggs, mixed in small bowl
  • 1/3 c mozzerella, shredded
  • 1 tsp butter
  • 1 tsp olive oil
  • 1 tsp garlic-ginger paste
  • 2 tsp garlic paste
  • 1/2 tsp turmeric
  • 3/4 tsp red hot chili powder
  • dash asafoetida 

Cabberole.

I have made a huge mess in this kitchen. Wait, don’t run away — I promise this need not happen to you! It is nearly assured that proper prep will negate it. This wasn’t difficult, really — just a matter of finding synchronicity between the ingredients.

P1100214Chop and set to steaming the cabbage. Let steam until dark purple and still hosting its shape (8-15m depending on how crunchy you like to keep things). While steaming, start onions on ML in oil and melted butter then move to chopping/shredding anything else that needs it. Drain tomatoes and stir in both pastes; set aside. When onions begin to turn translucent add in the other vegetables and season. Add the tomatoes to that; stir.

Layer the bottom of an 8×8 glass pan with half of your cabbage. Top that with half of the tomato/vegetable mixture. Repeat one more time, then pour over that the eggs and top with cheese. Bake in 35o° oven for approximately 40m.

P1100216For serious, you guys. This was mostly an experiment and it ended up being 5 spoons of pretty durn delicious and fulfillingly filling. Vegetarians might already be drooling (I hope) but if you’re trying out some meatless Mondays I’d recommend this. Take it from one redhead who just mastered another.

Pasticcio di Carne Ricoperto di Purè (or, “That’s Fancy for Italian Shepherd’s Pie”)

In my pantry today:

  • .5 lb ground sirloin
  • 1 hot Italian sausage
  • 6 sm-med red potatoes
  • 1 c asparagus, cut
  • 2-4 blanched tomatoes
  • 1 small yellow onion
  • 4 cloves garlic
  • 2 tbsp Parmesan cheese
  • 1 tsp olive oil
  • 2 tbsp butter
  • 1 tsp corn starch
  • 2 tsp dried Italian seasoning
  • sprinkle salt

First, call the Waaahmbulance. It is such a pain in the bottomnotches to upload any photos right now. My computer needs an OS reinstall and I can’t do that until I make sure my freelance gigs are taken care of. There was a sudden death in the family and five days of IV infusions for me to control a particularly virulent MS flare… and now I am on steroids for three more weeks and OMG NOM SO HUNGRY NOM. /ninewaahwaah

To be fair — abundant silver linings do exist. In about a week I get to put on fancy clothes and go to a state museum exhibit opening because of the brochure and notecards I made. I am working with another state organization for an upcoming event. I can feel my hands again and I have not had eyeball seizures for a full 24 hours. These and other things remind me that life is good, that I am lucky… and I am hungry.

Mince one clove garlic and mix into ground beef. Remove sausage casing and chop animals while they brown comfortably on M. In another pan, put 1/2 tsp oil and 1 tbsp butter in pan to melt. Chop and add onion and 3 cloves garlic. Let cook over M heat while you dice up those frozen blanched tomatoes. Add that, liquid and all, and let it all boil down on M for 10-15m. Stir in corn starch, bring back to boil then remove from heat. Gently wring moisture from asparagus if frozen (always better of course if fresh) and chop into thirds or fourths. Pour everything into the meat and gently stir.

Meanwhile, you’ve been boiling whole taters and browning one clove of garlic on L with remaining butter. Once the potatoes are soft enough to smash, do that with a potato masher or fork. Pour the meat mix into a baking dish, then place smashed potatoes on top. Pour butter/garlic mix over potatoes, add a little more seasoning and top all that with Parmesan. Put in 350° oven for 20m. This is a gorgeous dish of which I took many photographs. It is not your time, apparently, to lay witness upon it’s glory. 5 spoons!

Hifalutin Frito Pie (or, “You Put What in There?”)

In my pantry today:

  • 1 c leftover meatless meaty chili
  • 2 c broken Fritos®
  • 1 c cheddar cheese
  • 1 c cooked rice
  • 12-20 stems of asparagus
  • 1/4 c chopped cilantro
  • 1/2 tsp Taco Bell® seasoning envelope
  • sour cream as garnish

In an 8×8 casserole dish, layer rice with a few finely-crumbled Fritos® mixed in for entertainment value. Cut the fluffy tips from your asparagus about 1/4″ below their hairline and mince the three next inches down (I tossed the rest of these stems after this step as I am still investigating how to best use them). Set the asparagus tops aside and sprinkle the rice with 1/4 c cheese and minced asparagus stems. Layer on your leftover chili. At this point you might see that there is no “right” way to be layering all this noise, so be creative! I tossed the asparagus tops in the chili pan dregs with a little Taco Bell® seasoning and mixed them with more well-crushed Fritos®. On top of that I layered 3/4 c cheddar cheese and topped with more Fritos® and some fresh cilantro. Cook the covered dish for 15-20m in an oven preheated to 400° and serve with a dollop of sour cream.

This might’ve gotten more spoons were the Fritos® not chewy upon reveal, as that is not a texture I anticipated or enjoy as garbled surprise in my end result. Whatever led me to believe in the magical crunch-retaining power of anything roasted under a foil cover? 3 spoons anyway.

Roasted Potatoes and Asparagus with Dallandaise Sauce

In my pantry today:

  • 1 large baking potato
  • 1 lb asparagus
  • 1/2 c moong dal
  • 1/2 medium onion
  • 2 tsp safflower oil
  • 1 tbsp butter
  • 1/2 c half and half
  • 2.25 tsp Greek seasoning
  • 2.5 tsp garlic powder
  • 1 tsp hot red chili powder
  • 1/2 tsp salt
  • 1/8 tsp pepper

The fridge determined that today was asparagus’ day; you don’t commit to the purchase of asparagus without committing to preparing it within a day or so — she is too fine a lady to be kept waiting with the other rabble.

Peel and dice that bigass potato; cut into 1/4″ fan-shaped wedges and toss with 1.5 tsp safflower oil, that onion you cubed, 1.5 tsp Greek seasoning, 1/2 tsp garlic and 3/4 tsp hot red chili powder. Arrange in a gently overlapping, covered layer in a baking dish and put in a 400° oven for 45 minutes. At that point, uncover the pan and add asparagus tossed with 1/2 tsp each safflower oil and Greek seasoning. Fan it out along the top of the taters and put back in the oven for 10-14m, depending on how green you like yours.

In the time between potatoes going in and asparagus going on top of it, make your delicious dallandaise! Boil dal for 20-30m, drain and add back to the pot with butter and 1 tsp garlic. Mush it all together, adding half and half as you go. Dash 1/4 tsp each: Greek seasoning and hot red chili powder (which is being used instead of paprika, as that is a spice without much harumph). If you’d like it a little thinner, add more half and half or unsweetened almond milk.

Serve the potatoes and asparagus hot from the oven smothered in the dallandaise. It was conceived as an idea to add protein to the roasted items so as to make a more complete meal… and it delivered unanticipated WIN. I will be making variations of this again. 5 damn spoons!

 

 

Sausage Grease is the New Healthy!

In my pantry today:

  • 2 c cooked extra large lima beans
  • 1 bunch asparagus tips (reserve stalks for other projects)
  • 1 c dry quinoa pasta spirals
  • 1 tbsp reserved sausage grease
  • 1 c unsweetened almond milk
  • 1/2 c water
  • 2 tbsp  garlic paste
  • 1 tsp black mustard seeds
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp asafoetida
  • Parmesan cheese to taste
  • “Greek seasoning” to taste
  • 1 tbsp minced parsley

You’ve only got twenty minutes, so hop to it! Drain and set aside those beans so you can start heating water to a boil in the same pot. Portion out everything and start the grease to warming on M. Toss in a few mustard seeds for good measure. Once your water starts boiling, drop in the pasta and once the mustard seeds are popping, pour most of the grease into a glass measuring cup and set aside. Add asparagus, toss to coat then drop in a tbsp of garlic paste to brown in the hot pan. Scrape up the not-yet-burned parts with water and sprinkle Greek seasoning on the asparagus before covering the pan and reducing heat to L.

Drain pasta, set aside. Open up pan and return grease, then fold in lima beans with more seasonings. Add almond milk, 1 tbsp garlic paste, asafoetida, cayenne, Greek seasoning and pasta. Stir everything together and once the flavors are all in, serve topped with Parmesan and parsley. 20 minutes and 5 spoons!

Sloppy Smoothie Seconds

In my pantry today:

  • 2 c packed raw spinach
  • 1 c reserved asparagus stems
  • 1 medium carrot
  • 1.5 c strawberries
  • 1/2 c blueberries
  • 1.75 c water
  • 2 tbsp agave syrup

Okay, so yeah yeah. Put it all in a food processor and puree until a palatable consistency. I apologize for its apparently beastly color — honestly, I’m as surprised as you. The last one was so pretty that I was damn near repulsed when this concoction was poured. I mean, there were bubbles on the top. That’s a Froth Territory into which I am uncomfortable venturing. The previous smoothie’s surprising deliciousness emboldened me to jump mouth-first into this one… I mean, that was a lot of fresh (er, ‘Bout to Go) produce in that there glass! Verdict: Surprisingly Delicious. Even more delicious was mixing it 1:2 parts with unsweetened almond milk.

3 spoons

Asparagus: Worth the Funny Pee Smell!

In my pantry today:

  • 3/4 c cooked Central American white beans
  • 2 c cooked Kashi® multigrain pilaf
  • 1 bunch asparagus
  • 1/2 leek
  • 1/2 clove garlic
  • 1 tsp vegetable ghee
  • 1 tbsp safflower oil
  • 1 tbsp mustard seeds
  • 2 tsp lemon juice
  • 1 tbsp dumpling sauce
  • 2 tbsp water
  • 1 tsp asafoetida
  • 1/2 tsp salt

So my experience with leeks do not include saving or cooking the top green sprouts. I changed all that today. Start your sliced leek and diced garlic cloves out in a cold pan of ghee and 2 tsp safflower oil on M. Add mustard seeds and let it all festively fester until the leeks are translucent and the edges of the garlic pieces begin to turn a golden color. Turn heat to L, cover and turn back to your cutting board.

Cut just the tips of your asparagus stalks off for this. With the leftover stalks, remove the tough ends and reserve in a plastic bag for the next smoothie experiment you’ll have. Return pan to MH and add 1 tsp additional safflower oil. When the mustard seeds begin to crackle add your asparagus tips and toss to coat. Add water then spray with lemon juice from one of those plastic fruit-shaped squeeze bottles you find on wayward racks in the produce section and cover. Let it steam for about thirty seconds then uncover, remove the pan from heat and turn off the burner. Add cooked white beans, asafoetida, a touch more lemon and your dumpling sauce; coat. Add Kashi® multigrain pilaf and repeat the tossing to coat thing. Cover and return to cooling burner for a few minutes of togetherness before you decimate it with your mouth. 4 of 5 spoons.