WHO: Brian (Sister-in-Law, Amy to the left)
Asparagus Soup with Basil Cream
INGREDIENTS:
For Soup:
3 pounds asparagus, ends and tips cut off and reserved separately and stalks cut crosswise into 1-inch pieces
2 1/2 cups water
2 medium onions, chopped fine
1 1/2 tablespoons unsalted butter
2 cups chicken broth
For Basil Cream:
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt
DIRECTIONS:
1. In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes.
2. Remove and discard asparagus ends with slotted spoon and keep water boiling. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes.
3. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.
4. In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.
5. Basil cream - In a small saucepan bring cream to a boil and stir in basil and salt.
6. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.
7. Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired.
8. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through. Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.
We were very busy!!
Pomegranate meatballs and yam fries with three dipping sauces
With winter almost completely setting in, and the prospects for campaigning greatly diminishing, General George Washington sought quarters for his men. Though several locations were proposed, he selected Valley Forge and it proved to be an excellent choice.
The men were under cover within six weeks. The first properly constructed hut appeared in three days. One other hut, which required 80 logs, and whose timber had to be collected from miles away, went up in one week with the use of only one axe. These huts provided sufficient protection from the moderately cold, but mainly wet and damp conditions of the mild, but typical Pennsylvania winter of 1777-78.
When I first put this menu together I had no idea that I was creating a "foods of the world" week. This just proves the point that ethnic and international cuisine can be low fat, healthy and easy to cook.
I love Indian food, but to be quite honest, cooking it at home is extremely intimidating. I think I found an easy Masala recipe that could easily be cooked during the week.
Enjoy!
Stacy
Easy Chicken Masala Adapted from Epicurious
Ingredients:
1 cup plain whole-milk yogurt
1/4 cup coarsely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon garam masala*
2 teaspoons coarse kosher salt
1 large garlic clove, pressed
4 chicken breasts or 2-3 lbs of boneless skinless chicken thighs
2 small onions, cut into 1/4-inch-thick slices
Directions:
1. Mix yogurt, chopped cilantro, olive oil, garam masala, salt, and garlic in glass baking dish. Add chicken to marinade, coating all sides. Cover with plastic wrap; refrigerate at least 2 hours, preferably over night. Keep refrigerated.
2. Position racks in top third and bottom third of oven; preheat to 400°F. Arrange onions in thin layer on large rimmed baking sheet to form bed for chicken. Top with chicken pieces in single layer, spacing apart for even roasting (chicken will still be coated with marinade). Discard remaining marinade.
3. Cook chicken on top rack until cooked through and juices run clear when pierced with knife. Serve chicken atop onion slices. Spoon pan juices around.
* An Indian spice mixture; available in the spice section of many supermarkets and at Indian markets.
Serve basmati rice on the side
Everything is in bloom and the air smelled so sweet. These are the tulips we planted last fall. We had both forgotten they were purple. What a nice surprise!
Enjoy!
With Summer just around the corner, now is the time to get your food consumption in check. Put together a food log and start menu planning. This will not only lower your food budget but also start to get you in shape for summer.
WHO: Sandra K
Brian absolutely loves working in the yard.
Last weekend at Rebecca Lane, he took a rare time-out from the basketball games to mow the lawn and clean the beds. Thank you!
We had an awesome time last week celebrating the first weekend of NCAA March Madness.
A special thanks to my Aunt Judy who sent us this wonderful basketball care package all the way from Ohio. Lot's of snacks.....funky straws and pencils and pads to keep track of all our teams.
Despite a nasty cold, I whipped up some pretty good grub, including the hit of the weekend....bacon wrapped scallops. Yum!
This continues to be one of our favorite weekends of the year!
The first week of March Madness is over and we survived. Last week's menu was a tad rich so we are back on the food wagon. Check out these light and easy low-calorie gems.
Three Bean Vegetarian Chili
Adapted from Cooking Light
Ingredients:
1 red bell pepper
1 green bell pepper
3 tablespoons extra-virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1 teaspoon chili powder
salt and ground pepper, to taste
4 garlic cloves, thinly sliced
2 cups vegetable broth (plus more depending on your desired consistency)
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions
Directions:
1. Preheat broiler.
2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 15 minutes or until blackened. Place pepper halves in a plastic Tupperware container with a lid; seal. Let stand 15 minutes. Peel and chop peppers.
3. Heat a Dutch oven over medium-low heat. Add oil to pan; swirl to coat. Add onion; cook 15 minutes, stirring occasionally. Stir in spices then garlic; cook 2 minutes, stirring frequently. Add bell peppers, broth, squash, and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally. Add beans; simmer 20 minutes or until slightly thick, stirring occasionally. Sprinkle with green onions. Freeze leftovers
I picked up a wonderful Chardonnay at Cost Plus World Market this past week.
This past weekend really felt like spring to me. Despite a windy and chilly Saturday, it really feels like spring is in the air.
Sunday was a beautiful day and we took a short drive after brunch along Alki and were treated to some beautiful views of the Olympics and Cascades.
Enjoy!
Let the games begin! March Madness Week begins on Thursday. Twelve hours of basketball for 4 days = heaven to me!! Tip off is 9AM on Thursday and continues through Sunday.
WHO: My Pop - Jim Brady
March Madness begins next week at Rebecca Lane. We have some new menu items this year along with some traditions. My Pop making biscuits and gravy on the first morning is always one of my favorite meals.
Enjoy!
Stacy
Traditional Tip-Off Breakfast
Biscuits and Gravy
Ingredients:
1 pound Jimmy Dean roll sausage (any flavor)
6 tablespoons flour
1/4 teaspoon black pepper
3 cups milk
Pilsbury biscuits
Preparation:
Crumble sausage into a large skillet and cook until browned. Remove from skillet and set aside; drain thoroughly.
Blend flour and pepper into drippings and cook over medium heat, stirring constantly, until lightly browned.
Gradually stir in milk. Cook and stir until thickened. Stir cooked sausage into gravy. Remove from heat. Serve over biscuits
We had an awesome Oscar night at Rebecca Lane. Chick and I got all glamoured up!
Even Blondie got into the act.
All of our tapas/small plates came out wonderfully.....champagne flowed freely and all our favorites won.
It's fun to add a little celebration to your Sunday, isn't it?
Blondie has been at Rebecca Lane for three weeks now.....
In the last few days, she's become extremely friendly and plays out in the living room in the evenings. She still seeks solace under the bed from time to time, but she ventures out more on her own.
She loves her toys, especially her little fuzzy ball and carries it around the house in her mouth.
Just last night, she decided to become a "lap" cat and spent quite a bit of time on her mommy's lap.
WHO:Grandpa Jim (Maternal Grandpa), Stacy and Leslie Hamlin (childhood friend)
It's time for our annual Oscar Party. Last year I created a tapas/small plates menu inspired by the movies and actors nominated (this way we can eat more....the show is REALLY LONG).
