Category Archives: Recipes

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Strawberry and Rhubarb Crumble

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Preparation Time: 45 minutes

Cooking Time: 60 minutes

What You Need

  • 4 cups thinly sliced fresh rhubarb
  • 6 cups sliced fresh strawberries
  • 1 cup all purpose flour*
  • 1 cup sugar*
  • 1 stick unsalted butter cubed at room temperature
  • 1 cup sugar
  • 1 cup old fashioned oatmeal
  • 2/3 cup brown sugar
  • ½ cup all purpose flour

How to Prepare

Whisk 1 cup of flour* and sugar* together until well blended in a mixing bowl.  Toss strawberries and rhubarb into flour and sugar mixture until well combined.  Let sit for about 1 hour.  This really helps the crumble stay in its shape.  

To prepare crumble, blend the cubed butter, sugar, oatmeal, brown sugar, ½ cup of flour with hands or spatula in a mixing bowl.  Mix crumble ingredients until well combined. 

Preheat oven to 350 degrees.  Transfer fruit mixture into a ceramic baking dish.  Pat crumble mixture on top of fruit and pat down lightly to seal.  Cook for 1 hour at 350 degrees.  The strawberry rhubarb crumble is done once the top is browned and fruit juices are bubbly.

Serve in a small dish with and top with creme fraiche or vanilla ice cream.

*Amounts of flour and sugar may need to be adjusted to due juiciness of fruit.  More flour and less sugar if using very ripe strawberries.

Enjoy!!

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Chicken with Asparagus, Mushrooms and Water Chestnuts

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Preparation Time: 30 minutes

Cooking Time: 30 minutes

What You Need 

  • 1 lb. Chicken cutlets, cut into strips
  • ½ lb. Asparagus cut into pieces
  • 2 cans sliced water chestnuts
  • ½ lb. sliced mushrooms
  • 5 scallions chopped
  • 2 tblsp. Veg. oil
  • 1 teas. Chopped garlic
  • 2-3 tbl. Stir fry sauce (I use Kikkomans) or oyster sauce 

How to Prepare

Heat vegetable oil over a moderate heat in a saute pan.  Cook chicken until cooked through, add chopped garlic.  Add scallions and asparagus.  Cook for 3 minutes.  Add mushrooms, water chestnuts and stir fry/oyster sauce.  Cook until heated through.

I like to serve this with basmati rice, but it really works well with anything.

Enjoy!

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Asparagus with Bacon

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This recipe may be used as either an appetizer, or side dish for dinner.

Preperation Time: 10 minutes

Cooking Time:  20 minutes

What You Need

  • 1 lb. Fresh Asparagus
  • ½ lb thick cut bacon
  • Sea salt and pepper to taste

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How to Prepare

Preheat oven to 425.  Cover a cookie sheet in non-stick aluminum foil.   Cut asparagus ends on an angle.  If using as an appetizer, wrap bacon around the asparagus as shown (sort of like a barber pole).  If using as a side dish, chop bacon into small pieces and sprinkle over asparagus.  Cook for 20 minutes or until bacon is cooked through and asparagus is lightly browned.

Serve with freshly grated parmesan cheese.

Enjoy!

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Roasted Asparagus

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Preparation Time: 15 minutes

Cooking Time: 20 minutes

What You Need

  • 1 lb.  Fresh Asparagus
  • 1 teas. Balsamic Vinegar
  • 2-3 tbsp. Extra Virgin Olive Oil
  • 1 teas. Chopped garlic
  • Sea salt and pepper to taste 

How to Prepare

Preheat oven to 425.  Cut asparagus ends on an angle (see picture).  Line a baking sheet with non-stick aluminum foil.  Lay asparagus in a single row-not touching.  In a small bowl, mix balsamic vinegar, olive oil and chopped garlic.  Drizzle mixture over asparagus.  Sprinkle sea salt and pepper lightly on top.  Cook for about 20 minutes until lightly browned.

This recipe is very easily doubled or tripled.  Any extra asparagus can be used either cold in a salad or re-heated, but it will not be crisp.

Enjoy!

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Cream of Asparagus Soup

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This is my take on the soup.  It can be made in the morning and then reheated just prior to dinner.  The one issue with using the green asparagus as opposed to the white for the soup is the color may sometimes be a darker green or less vibrant.  

Preperation Time:  35 minutes

Cooking  Time: 25 minutes

What You Need 

  • 2 Tblsp. Butter
  • 1 medium yellow onion – peeled and chopped
  • 1 lb. asparagus (white or green) cut into small pieces
  • 3 Tblsp. Flour
  • 1/8 teas. White pepper
  • ¼ teas.  Salt
  • 2 cups chicken broth
  • 1 cup light cream (may use ½ and ½ , or fat-free ½ and ½)

How to Prepare

Melt butter in medium saucepan.  Add onions and sauté until softened and translucent. 

Add asparagus and stir for 2 minutes.   In a separate bowl, blend flour, salt and pepper together.  Move asparagus and onion to side of pan, add blended flour and chicken broth.  Stir until well blended with no flour lumps.   Cover and reduce heat to simmer and let cook until asparagus is cooked through and mixture is heated through.  Remove from heat and let cool slightly.  Remove approximately 2 cups of mixture to a food processor or blender.  Puree and return to pan.  Add cream and allow to simmer, but do not let boil. 

This soup may be thinned by adding milk or a little more chicken broth. 

Enjoy!