Not too little, not too much

Asparagus and Pea Soup 11/03/2010

Filed under: Cheese,Lunch,Soups,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 19:57
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The weather is such a funny thing. If yesterday I could have sworn spring is coming, today I take my words back. The bloomed flowers call your name but the wind makes you stay inside and enjoy a warm cup of hot chocolate with mini marshmallows or/and a bowl of soup.  I’m happy at least on Halloween it was sunny, I even saw a butterfly on the side of the house

 

I can’t say I like winter, last year was the ugliest of all, it snowed up to 26 inches in less than 24 hours, and to top it, the power went out. All the hotels were jam-packed that weekend. The next day we went out for brunch and enjoyed a warm bowl of soup. I know you rarely eat soup for brunch but I felt i just need something to warm me up and give me strength to go on despite the cold weather. Don’t you agree that a warm bowl of soup  may brighten your day ? I do think so.

Back to my today’ soup, Asparagus and Pea soup with shavings of Asiago cheese

 

 

Ingredients

 

1 pound asparagus

lit less than 1/2 pound frozen peas

2 onions

2 carrots

2 tbsp butter

parsley

~ 1/2 cup heavy cream

Asiago cheese

1 bay leaf

salt, pepper

 

 

Directions

 

Cut the wooden parts of the asparagus and chop them roughly. Chop the carrots and 1 1/2 onions. Add them to a pot, add the bay leaf, pour over 6 cups of water, bring to boil and simmer for 30 minutes.

 

Melt the butter in another pan. Add the remaining chopped onion and cook over low heat 2-3 minutes.

 

Add the chopped asparagus stems (reserve some tips for garnish if you want), peas and asparagus stock.

Bring to a boil and simmer until the vegetables are tender. When almost done, add the parsley.

 

Cook for further 3-4 minutes and let in cool slightly. Puree the soup in a food processor or blender. Return to pan, add the heavy cream and heat it gently; do not boil.

 

Serve hot with blanched asparagus tips and shavings of Asiago cheese.

 

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Amaranth Salad stuffed Carnival Squash 11/02/2010

Filed under: Main dish,Salads,Seeds,Squash,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 21:44
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Amaranth

Amaranth was one of the main food sources for the Aztecs, who also used it in religious rituals. Cultivation ended almost completely after Spanish conquistadors made growing the plant a punishable offense. Today, both farmers and anyone interested in nutrition are showing increasing interest in the plant because it has more protein (15 percent to 18 percent of calories) than most other grains (8 to 15 percent of calories). It also contains more lysine and methionine, amino acids not provided by many common grains. Combined with other grains, it can provide a complete balance of amino acids. Amaranth is also a source of calcium and magnesium and contains more iron than almost any other grain. The amaranth plant has long clusters of red flowers and grows to a height of 1 to 3 feet. It produces tiny seeds—up to 3 feet. It produces tiny seeds—up to 500,000 per plant. These seeds can be cooked and eaten as a grain or popped, sprouted, or ground into flour that has a strong, nutty flavor. Amaranth flour can range from a light yellow to dark violet, although most amaranth flour sold in stores is buff-colored. Pasta can be made from amaranth flour, and amaranth oil is obtained from the plant’s seeds. The green leaves and stalk of amaranth (also called pigweed) can be cooked and eaten. The leaves have a taste similar to that of spinach.

Preparation Tips
Amaranth flour does not contain gluten, which means baked goods containing it will not rise as desired and will be crumbly. It can be used in baked goods, but it should be combined with wheat flour (which contains gluten) in recipes for muffins, bread, cookies,or pastries. Because it has a nutty, assertive flavor, you may want to experiment somewhat with how much amaranth flour to add to recipes. Amaranth’s nutritional advantages, however, make adding it to baked
goods worthwhile. Amaranth seeds also can be cooked and eaten as a cereal. Or, they can be popped by adding them a tablespoon at a time to a hot, ungreased skillet. They take just a few minutes to pop.

Serving Suggestions
In addition to using amaranth in baked goods as described above, amaranth can be substituted for flour in pancake or waffle recipes. Cinnamon particularly complements its flavor in both of these breakfast favorites. Amaranth leaves can be substituted for spinach in salads or cooked dishes. Popped amaranth seeds can be used as a garnish or topping or in breading recipes.

 

Amaranth Salad stuffed Carnival Squash


Ingredients

3 carnival squashes

1 onion

few garlic cloves

parsley

1/2 to 2/3 cup of  amaranth

frozen corn

frozen peas

carrot

bell pepper

dried cranberries

 

 

Directions

Cut a small cap and clean the squashes

 

Put the cap back on. In a ovenproof casserole dish pout about 1/3 cup water and arrange the squashes.Cover well with aluminum foil.

 

Bake at 400 F for about 45 minutes.

Meanwhile cook the amaranth (1/2 cup amaranth in 1 cup water) simmering it in a covered pan until the water is absorbed.

 

In another pan, boil the corn and peas for 2-3 minutes.

 

In a bowl mix onion, garlic, bell pepper, cranberries, corn, peas, amaranth, parsley and carrot. Season to taste.

 

Remove the squashes from the oven, take off the cap and stuff them with the amaranth salad.

 

Return to the oven and bake, uncovered, for 30-40 more minutes, until the squash is cooked.

 

Serve hot.

 

inside view 😛

 

one more

 

 
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