LWC - Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto

Lisa's Weekly Coffee

Easy Cheesy Asparagus Bake and Mushroom and Asparagus Risotto
Asparagus are in Season and you will love these two recipes I've chosen to feature. The Easy cheesy asparagus bake is a delish, it's easy and fun to make. I like the combination of red peppers with asparagus I feel it completely brings out the sweetness in the asparagus. Then we have the cheese, which I feel makes this dish a special and unique meal for the entire family to enjoy. Give them something new to try! As for the Mushroom and Asparagus risotto I say: " no other two vegetables could bring out the best in a classic risotto".

Easy Cheesy Asparagus Bake courtesy cook.com

1 (10 1/2 oz.) can Del Monte tender green asparagus cut spears or fresh cooked
1/4 c. red pepper, chopped
1/3 c. mayonnaise
1/3 c. mild Cheddar cheese, shredded
1/4 c. green onions, sliced
1 egg white, beaten until stiff

Drain asparagus, reserving a few pieces for garnish, (if desired) and place remaining asparagus in shallow 1 quart baking dish with red pepper. Combine mayonnaise, cheese and green onions. Fold in egg white. Spread over asparagus. Bake at 350 degrees for 20 minutes or until heated through. Makes 4 servings.

Mushroom and Asparagus Risotto courtesy formerchef.com

1 cup arborio rice

1/2 cup white wine

32 oz vegetable stock (or water or chicken stock)

1 onion, small diced (about 8 oz)

1 clove garlic, minced

10 oz mixed mushrooms, sliced (I used button mushrooms, shiitakes, and portobellos)

1/2 lb asparagus spears, cut into 2" pieces

1 Tbsp plus 2 Tbsp olive oil

1.5 Tbsp Earth Balance vegan butter (or real butter) for finish

Yield: 4 ea-8 oz portions

Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to

the rice, but it does not need to be kept boiling.

Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as

not to crowd the pan and allow the mushrooms to get nicely browned. If you put too

many mushrooms in the pan at one time, the pan will not stay hot, and the

mushrooms will release all their water, effectively poaching instead of roasting to a nice

brown color. Set aside for later.

Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still

firm. Set aside.

Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and

cook until they are soft, about 4-5 minutes. Don't let them get too brown. Add in the rice

and cook it with the onions until it becomes lightly toasted, but again, not brown. Add the

minced garlic and cook for 1 minute more. Add the wine and stir until it is completely

absorbed and evaporated (the rice absorbs the flavor and the alcohol cooks off).

Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until

the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice

cooks and absorbs it. Keep stirring every few minutes to help release the starch and

develop the creamy texture. This will also prevent it from sticking to the bottom of the

pan. As it gets dry, add more stock.

Once most of the stock is absorbed, check the texture of the rice. It should be al dente,

slightly firm in the center, but not crunchy. If it's still too firm for your taste, add more

stock or water.

Fold in the cooked mushrooms and asparagus. Add in the vegan (or real butter). Season

with salt and freshly ground black pepper. If you'd like to add some freshly grated

parmesan, go ahead. Enjoy!

ShesDaily.com

Disclosure: the above publication is for entertainment purposes only. The above recipes have been adapted from other sites and credit has been given to the sites in which the above recipes are featured. Image source google and may or may not reflect the actual recipes.

Monique's Sexy Recipes: Arugula, Avocado, and Asparagus Salad

Arugula Avocado Asparagus Salad
This recipe contains 3 foods known to be aphrodisiac by the ancients and by adding the basil vinaigrette it embraces the sensual feeling

Ingredients:

• 1 bunch arugula, or 5 ounces baby arugula, washed and spun dry
• 1 avocado
• 1 bunch pencil asparagus, steamed for 3-4 minutes
• Juice of ½ lemon
• 4 tablespoons toasted pistachio nuts
• For the Basil Vinaigrette:
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped shallot
• 3 tablespoons extra virgin olive oil
• Sea salt and freshly ground pepper
• 2 tablespoons chopped fresh basil

Preparation:

Divide the arugula between 4 plates. Quarter the avocado, and slice each quarter lengthwise into 4-5 segments, sprinkling with lemon juice to prevent discoloration. Fan each quarter of avocado on top of the greens. Divide the steamed asparagus amongst the 4 plates, and top with the pistachio nuts.

Combine the vinaigrette ingredients and spoon about 1 tablespoon of dressing over each salad. Serve immediately.

Serves 4 as an appetizer or 2 as a main course

ShesDaily.com

Disclosure: The above recipe adapted by marcrobioitc,about.com.

Watermelon Cake

Author: Jane M. Fields

Is that true that watermelon store and keep ripe at room temperature is more nutritious than ice cold watermelon? Researchers compared the level of antioxidant between watermelon ripe at store room temperature for two weeks increases it nutritional value than one stored in the lower temperature.

Watermelon is like tomatoes that owes its ripening process on the amount of antioxidant lycopene, an organic pigment of carotenoid family. The only differences the watermelon has lower level of beta carotene than tomatoes.

Based on the research, the lycopene level is dependent on the storage temperature. Watermelon left uncut at the kitchen or room temperature doubled its beta carotene compared to the one stored in lower temperature did not increase. Low temperature halted the ripening process of watermelon reducing the beneficial antioxidant to build up.

But, it's not good to leave your food sitting in the table for safety concerns. It's better to put it inside the fridge once you cut it.

Sample of Dessert Recipes: Watermelon Cake

Ingredients:

1 watermelon

8 oz fat free frozen whipped topping, thawed

8 oz nonfat light lemon yogurt

Fresh fruit to decorate cake (strawberries, blueberries, kiwi fruit, grapes, apples,

pineapples)

Method:

Choose 7 inches diameter symmetrical watermelon. Cut 3 "thick cross section from watermelon. Cut 4 slits through rind without cutting the red flesh. Cut the white rind. Fold together whipped topping and yogurt. Pat watermelon cake dry with paper towel. Place the watermelon cake on serving plate. Put around the top and sides with whipped topping mixture. Decorate with fresh fruit as desired. Refrigerate until ready to serve. Cut to 10 pieces.

Article Source: http://www.articlesbase.com/desserts-articles/watermelon-cake-4097276.html

About the Author

Jane M. Fields makes articles for several websites. I love sharing my thoughts and work through blogs and different article directories. I like talking to people and happy person. I love movies and music. For more diabetic/diet /any dessert recipes check our Homepage.

Image source: Google. the above image doesn't reflect the actual recipe in this article.

Peach Melba

Peach Melba

By Joy Almond

Created in the late nineteenth century by the celebrated "king of chefs and chef of kings" Georges Auguste Escoffier, the peach melba is one of the most simple and delicious desserts to make. It was named in honour of the Australian opera singer, Dame Nellie Melba, who also gave her name to Melba Toast, another Escoffier creation. Escoffier met Dame Nellie at the Savoy Hotel in London where he was head chef and Dame Nellie lived for several years. Originally made for a dinner party that Dame Nellie Melba was hosting, Escoffier presented his Peach Melba as creamy vanilla ice cream on a bed of peaches, served on a tray containing an ice sculpture of a swan. The introduction of tart raspberry sauce is to me what gives this dessert such a winning edge but interestingly, it was not until several years later that Escoffier himself included this in the dessert, giving to the world the dessert we know and love today.

A few days ago I was reminiscing about the ice cream desserts that I used to enjoy as a child. My mother, on our annual summer holiday on the east coast of Yorkshire, used to always order a Peach Melba from our favourite ice cream parlour. The Peach Melba that I remember, three scoops of vanilla ice cream, six tinned peach halves and a swirl of fresh raspberry sauce all topped with lashings of whipped cream is my favourite way to make it. Unsophisticated as it is, it tastes delicious and for me has the added benefit of conjuring up memories of many a happy afternoon by the sea. There is something extra special about eating food that you remember as a child, something quite comforting about recreating the food just as you remember it. What Escoffier would think about my version, the bright, gaudy concoction of a seaside ice cream parlour I hardly dare imagine. Hopefully though as a chef who created food to be enjoyed he will be pleased that his creation in whichever form has brought so much pleasure for so long.

For those who would like to create a more sophisticated version of the Peach Melba than the one of my childhood, I have created two versions of this classic dessert. The first version sticks fairly closely to the original in that it only uses the key ingredients that Escoffier used. The swan is optional as an ice swan sculpture is a step too far for me to even attempt, never mind make. The second version I call a Peach Melba Surprise. This version includes meringue and fresh raspberries and the element of surprise comes from the inclusion of a scoop of peach ice cream as well as the vanilla. Peach ice cream has a similar shade to vanilla ice cream though not so similar that you can't tell them apart in a well lit kitchen. Around a dinner table when the lights are low and people are talking however, nobody seems to notice the difference in ice cream until they place it in their mouth.

Classic Peach Melba

A beautiful dessert of sliced peaches, vanilla ice cream and raspberry sauce. Garnish with a few fresh raspberries

Poached Peaches

1 Teabag (preferably a floral tea like Earl Grey)

375ml Water

1 Vanilla Pod

6 - 8 Ripe Peaches

3 tablespoons Honey

Make the tea, removing the tea bag after 3 to 4 minutes, add the Vanilla Pod and let it stand for 24 hours

Slice the peaches and place in a pan with the tea. Bring to the boil.

Add the honey and let the peaches simmer for ten minutes. Serve either warm or cold

Vanilla Ice Cream

375ml Double Cream

225ml Full Fat Milk

75g Brown Sugar

2 Vanilla Pods

3 Large Egg Yolks

Split the vanilla pods and scrape out the seeds in to the cream and milk mixture. Add half the sugar and heat over a low heat until it is warmed through. DO NOT LET IT BOIL. Place in a bowl and let it cool.

In a separate bowl mix the egg yolks with the remainder of the sugar and when smooth blend with the cream mixture. Reheat for about ten minutes until the mixture coats the back of a wooden spoon.

Let it cool and then pour in to your Ice Cream Maker and churn. Freeze according to the manufacturer's instructions.

Raspberry Sauce

300g Raspberries

125g White Sugar

75ml Water

Place the sugar and the water in a pan and boil for a few minutes until all the sugar has dissolved and you have a sugar syrup. Place the raspberries and the syrup in a blender and blitz.

Peach Melba Surprise

As above but the slices of peach and scoops of ice cream sit on a moist and chewy meringue base. Add a scoop of peach ice cream to create the surprise and garnish with raspberries.

Meringue Recipe

4 Large Egg Whites

210g Sugar

Preheat your oven to 140°C and line a large baking sheet with baking parchment.

Place your egg whites in a large bowl and whisk. Once they are really stiff they are ready for the sugar

Add the sugar a tablespoon at a time and keep whisking each time. The mixture is ready when you can turn the bowl over your head and the mixture stays in the bowl,

Create 8 mounds of meringue on your baking sheet and put in the oven for about 50 minutes. Once they are crisp on the outside open the over door a bit, turn the oven off and leave the meringues inside for another 30 minutes

When you are ready to serve bash the tops down so that you can place the ice cream on the top

Peach Ice Cream

450ml Thick Cream

125g Brown Sugar

6 Ripe Peaches (the softer the better)

2 drops Almond Essence

Juice of Half a Lemon

Place the chopped skinned peaches in a saucepan with the lemon juice, almond essence and half the sugar and simmer gently until the peaches are very soft. Let them cool.

Leaving a couple of tablespoons of the soft peaches to one side, add the peaches and juice mixture to the remaining sugar and blitz in a blender until you have a puree

Combine with the cream and churn in your ice cream maker as per your manufacturers instructions. With five minutes churning time to go mash the remaining peaches and add these to the ice cream to give a little bit of texture.

For more homemade ice cream recipes go to my website homemade ice cream

Article Source: http://EzineArticles.com/?expert=Joy_Almond


http://EzineArticles.com/?Peach-Melba&id=5673626

Image source: google. Image may or may not reflect actual recipe

Crock Pot Love

I love my crock pot, without it I am not sure what I would do, as a working mom it is my best solution for a real home cooked meal when I don't get home till 5:30. Here are 2 reciepes I made this weekend, I forgot to take pictures, but trust me it was good!!!

3 Bean Turkey Chili
Ingredients:

1 1/2 pounds ground turkey

28 ounces chopped tomatoes-- un drained

15 ounces tomato sauce

1 med chopped onion

1/2 teaspoon salt

1 1/2tablespoon chili powder

1 4 oz can of green chilies

15 ounces garbanzo beans -- drained and rinsed

15 ounces dark red kidney beans -- drained and rinsed

Directions: Brown the turkey in a skillet; drain. Combine all ingredients Cover; cook on low for 4-5 hours. Stir occasionally

Great with some freash corn bread!!



Chocolate Delight

Ingredients:
1 pkg. chocolate cake mix
8 oz. sour cream
1 C. chocolate chips
1 C. water
4 eggs
3/4 C. vegetable oil
1-4 serving size package chocolate flavor instant pudding and pie filling mix

Directions
Lightly grease inside of crock pot.
Combine all ingredients in large bowl.
Pour into crock pot.
Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
Test for doneness with tooth pick like cake in oven. (we like ours a bit gooey on the inside so we cut the cook time by about 30 to 45 min)
Serve hot or warm with ice cream, caramel sauce, etc.

Dump cake doesn't sound good but it is :)

I love to bake however during the week there just isn't anytime since I don't get the kids home till 5pm and of course once we get home I make dinner, do homework, try to correct bad behavior from school, baths etc.

So I think I have solved my during the week baking drought! I found a great receipt for Dump Cake, it is so yummy and there are many variations to it. Since my son and I love Chocolate and my husband will eat whatever I put in front of him this seems like a good choice. For those of you who know me no I didn't forget my daughter, she won't touch anything sweet. I think I hould have her checked out because not eating Cakes, Cookies Pies, Ice cream just doesn't seem normal for a child although she does eat very healthy and if you give her any kind of fruit and she will eat to her hearts content! Anyway I digress! So I make a Chocolate Dump cake last night that took all of 5 mins to prepare and 30 mins to bake how simple. I will admit that it is not a pretty desert but man does it taste good. Here are my pictures as well as a couple variations of the recipe.


Regular Dump cake
20 ounces crushed pineapple
16 ounces cherry pie filling
1 package yellow cake mix, dry
1 1/2 sticks butter, sliced
Dump all ingredients into baking pan and bake at 350 F until brown, approximately 1 hour.


Chocolate Dump Cake (pictures above)
2 cans of cherry pie filling (21 ounces each)
1 box of chocolate cake mix
2 sticks of butter, sliced into 12 pieces each
2.25 ounce bag of chopped pecans
1/8 cup white sugar

Preheat the over to 350.

In a 9 x 13 cake pan:

Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Fianally, sprinkle the sugar over all.
Bake in the oven for 30-45 minutes and serve warm!

This is also delicious with a scoop of vanilla ice cream!


If you make it or if you have made it let me know what you think of it!