Lemon Asparagus Salad

Lemon Asparagus Salad

1/4 C pine nuts toasted (350 for 5-8 minutes)
1 lb asparagus, rinsed (a bit bigger than I normally buy)
1 lemon
olive oil
kosher salt
freshly ground pepper
1-2 oz parmesan

On a cutting board, lay a single stalk on its side, and while holding the tough/big end, use a vegetable peeler to shave off thin ribbons from stalk to tip. Peeling away from the tough end in your hand.  Discard the tough ends, and gently pile your ribbons on the serving platter or bowl.  Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle with salt and pepper.  Toss gently and sprinkle with parmesan cheese and toasted pine nuts. Eat immediately.

**Recipe from Smitten Kitchen.
**A lovely fresh salad that is different and delicious!
**I used a normal peeler and it worked, but a Y-shaped peeler was suggested. And I personally think large shaved pieces of parmesan would be a lot prettier!

Southwestern Frittata

Southwestern Frittata

1/2 T olive oil
1/2 large red bell pepper, diced
1/2 large sweet onion, diced
1/4 t cumin
1 can black beans, rinsed and drained
4 roma tomatoes, diced
5 eggs, lightly beaten
salt (about 1/2 t)
pepper (about 1/4 t)
1/2 C cheddar cheese (or pepper jack for some spice!)
avocado, salsa, cilantro, sour cream

Preheat oven to 350. In a medium, oven safe, nonstick skillet, heat the oil over medium heat.  Add the pepper, onion and cumin, cook for 5 minutes or until the onion is translucent.  Add the beans and tomatoes, stir until evenly distributed.  Pour the eggs over the vegetable mixture, making sure it distributes through all the vegetables, stirring a little if necessary.  Season with salt and pepper to taste.  Cook for 1-2 minutes until the edges begin to set.  Place in the oven for 10 minutes or until the eggs are cooked through and mixture is slightly puffy. Remove from the oven and sprinkle with cheese.  Return to oven just until cheese is melted.  Serve with avocado, salsa, sour cream and cilantro.

**I have made a southwestern frittata a few times and was craving it the other day, and proceeded to waste an HOUR looking for the recipe and never found it.  So I recreated my own.... I might be making adjustments when I make it again.  Also, I had 8 asparagus spears in my fridge, so I chopped them up and added them in with the peppers and onions.
** I served it with a warm tortilla on the side and Tru put his in it and made a little breakfast burrito.

Elise's Angel Food Cake

Angel Food Cake For Angel Food Cake Haters ;)

10-12 large egg whites (11 Costco)
1 1/2 C powdered sugar
1 C flour
1 1/2 t cream of tartar
1 t vanilla
1 C sugar

Bring egg whites to room temperature.  Sift powdered sugar and flour together 3 times.  In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl).  Gradually add sugar, about 2 T at a time, beating until stiff peaks form (tips stand straight).  Sift about one fourth of the flour mixture over beaten egg whites; fold in gently.   Repeat, folding in a the remaining flour mixture by fourths.

Pour into a freshly washed, ungreased 10 inch angel food cake pan.  Bake on the lowest rack at 350 for 40-45 mintures or until top springs back when lightly touched.  Immediately invert cake (leave in pan) and cool completely.  Loosen sides of cake from pan with sharp knife, invert and remove cake.

Serve with any combination of fruit and cream.

**This story is too good not to share.  I was at my friend Elise's house and she had made a marvelous dinner that I had already requested the recipe for.  We were discussing food, as usual, and were talking about a recipe that had angel food cake in it and someone suggested replacing the angel food cake with pound cake. I said, "Oh my word, that's brilliant! Who would prefer angel food cake over pound cake? Angel food cake is such a waste!"  OH YES I DID....and guess what dear Elise was serving for dessert!  Oh, my friends let me have it and I groveled for forgiveness. It was a hoot!  Elise was the best sport ever!  In all honesty, I had NEVER had a homemade angel food cake, just the grocery store 2 day old ones! It was so yummy! I was wrong, way wrong! Elise agreed to give me her recipe and she titled it "Angel Food Cake for Angel Food Cake Haters!"  It's been several years and I have yet to live that night down!  Thank you Elise for loving me enough to serve me that slice even though I was very unworthy! Love you!

Yam Nachos

 Yam Nachos

6 large yams, cut into 8 wedges
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice

1 can black beans, drained and rinsed

3 cups shredded Colby jack cheese

3 green onions, thinly sliced and ends trimmed

Sweet peppers, diced

guacamole

sour cream

salsa

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined.  Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet.  Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions.  Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

Garnish nachos with sour cream, guacamole and salsa...or whatever else you want.

**Thank you Breanna for introducing us to this recipe... Chile Lime Potato Nachos.  I just made it with yams for fun and loved it! The kids still liked the potatoes, but I'll stick with the yams.

**I thought they were yummy on their own, but after topping them with all the goods, they were dynamite! I loved them with Ranchero Sauce! Next time I might even add sweet white corn with the black beans!

**Served 7 people generous portions with some potato/yam wedges left over!

**Grayson:"That was a great dinner!"  Truman:"I love the potatoes!" Me:"Oh my."

Homemade Buttermilk

Homemade Buttermilk

1 1/2 T lemon juice
enough milk to make 1 C

Put lemon juice in a measuring cup, then add enough milk to fill to the 1 C line. Let it sit for 5-10 minutes. 

**I feel like it gets a bit thicker and happens quicker if milk is luke warm.
**I usually have buttermilk on hand, but every once in a while I'm low and don't realize it.  This recipe has helped in a pinch several times....like today when making Bran Muffins.

Mom's Whole Wheat Bread

Mom's Whole Wheat Bread

1 egg, beaten
1 C milk
2 C hot water
2/3 C honey
1 T salt
5 T oil (used canola, but want to try olive)
8 C whole wheat flour
1 1/2 T instant yeast

Makes 2 loaves.

In bowl of kitchen aid, add egg, milk, water honey and salt. With paddle attachment, mix until honey and salt are dissolved. Add oil and 4 C of flour, mixing until smooth.  Add yeast and mix.  Switch to dough hook and add remaining flour a little at a time. Mix well.  Let rest for 20 minutes.  Mold into loaves, raise to double (or top of pan - about 1 1/2 hours). Bake at 350 for 30 minutes then turn the heat down to 300 and bake 30 minutes longer. Remove from pan allow to cool a bit on rack.  While cooling, spread butter on top of the loaf. (Not sure why...Mom did it, so I do.)

**This is, to me, true love! I remember getting off the bus, walking in the house and smelling this bread. Mom would give me a thick slice on a paper towel, slathered with butter and honey. Few things conjure up such fond memories of growing up at 1431 E. Oakcrest Ln.. Thank you Mom!
**My Mom's loafs were much taller and grander...I'll get there.  She also ground her own wheat. Amazing.
**This is a dense, thick bread. Awesome right out of the oven or for toast!
**Her original recipe had 1 1/2 pkg dry yeast dissolved in 1/2 C water, with a pinch of sugar to proof.  I just omit the proofing and use instant, but add the water amount to the other water. She added her yeast at the same place in the recipe.

Autumn Minestrone

Autumn Minestrone

2 T olive oil
1 C chopped onions
2 garlic cloves, minced
3 C peeled and cubed butternut squash or acorn squash
2 celery stalks diced (I forgot and just sliced mine)
1/2 C peeled and diced carrots
2 C cubed potatoes
1 t dried oregano
2 t salt
1/2 t ground black pepper
6 C water
3 C chopped kale
1 can cannellini beans, drained and rinsed

Prepare all vegetables. Heat the oil in a large soup pot on medium heat. Add onions and garlic, saute for 5 minutes. Add the wquash, celery, carrots, potatoes, oregano, salt, pepper and water.  Cook for10-15 minutes until potatoes are almost done.  Add the kale and beans and simmer for 5 minutes.  Serve immediately.

**Recipe adapted from the Moosewood Restauurant.
**So healthy and yummy, great winter meal served along side a whole grain bread.
**Delish with a little parmesan or cheddar cheese on top.