Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 Healthy Garlicky Spinach Artichoke Dip with Baked Tofu Fries http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html#comments Thu, 19 Dec 2013 18:02:14 +0000 http://www.steamykitchen.com/?p=30480   Here’s another way to incorporate more tofu in your life! I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden   If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with ...

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Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

 

Here’s another way to incorporate more tofu in your life! :-) I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden

 

Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with a base of silken tofu and light mayonnaise, cutting the amount of fat and calories. In return for opting for a healthier dip, you’ll be rewarded with a light, creamy, full-flavored dip that’s got a nice zing with the addition of garlic and lemon juice!

Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

For something a little different, we made baked tofu fries too. They take less than 20 minutes to make in the oven.

Watch the video for all the details!

Garlicky Spinach Artichoke Dip with Baked Tofu Fries Recipe Video

 

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Garlicky Spinach Artichoke Dip with Baked Tofu Fries

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
garlic spinach artichoke dip featured-0525

Nobody will believe you when you tell them the dip is made from tofu! In fact, I prefer this version over the full-fat original version. This tofu version is light, zippy and garlicky! The tofu fries are so fun to make and eat - they look just like french fries! Use them to dip too!

Ingredients:

FOR THE TOFU FRIES

1 box firm tofu (I prefer Mori-Nu silken extra-firm brand), drained

cooking sprayFOR THE GARLICKY SPINACH ARTICHOKE DIP


3/4 cup light mayonnaise of your choice
3/4 cup parmesan cheese

1/2 cup silken tofu (I prefer Mori-Nu silken), drained

1 tablespoon fresh lemon juice
2 cloves garlic

1/2 teaspoon salt

1 (10-oz) package frozen spinach, defrosted

1 tablespoon fresh dill

1 (8 oz) can marinated artichoke hearts, drained

Directions:

FOR THE TOFU FRIES

Set your oven to broil, place rack near top (about 6" below heating element). Pat the tofu dry with a paper towel. Slice the block of tofu into 1/2-inch thick strips. Coat the baking sheet with the cooking oil spray. Add the tofu to the baking sheet. Coat the top of the tofu with more cooking oil spray. Broil tofu in the oven for 7-10 minutes, or until the bottoms are browned. Carefully flip and broil the other side for 7 minutes or until all sides are browned. Season while hot with salt and pepper if you'd like. I also enjoy a little smoked paprika or a Cajun spice on them too.

FOR THE GARLICKY SPINACH ARTICHOKE DIP
Drain the defrosted spinach and use your hands to squeeze as much water as possible out. Save the spinach water for another use if you want.
In a food processor, add the mayonnaise, cheese, tofu, garlic, lemon juice, and salt. Blend until well combined. Add the spinach and dill and pulse a few times. Add the artichoke hearts and pulse 3-4 times until the artichokes are just coarsely chopped. Serve as a dip with the tofu fries and other vegetables such as carrots, celery and radishes.

 

 

 

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Pasta Nests – with a bite of Thanksgiving! http://steamykitchen.com/29086-pasta-nests-recipe-video.html http://steamykitchen.com/29086-pasta-nests-recipe-video.html#comments Wed, 20 Nov 2013 12:22:45 +0000 http://www.steamykitchen.com/?p=29086 Hi! This is a recipe I’ve created for Mori-Nu Tofu – I try to present to you creative ways to add more healthy tofu in your diet! ~jaden After 10 days of traveling in Hong Kong and Toyko (with brief stops in the beautiful Minneapolis airport), we’re finally home now. It’s nice to come back just in time to get in ...

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Thanksgiving Tofu Pasta Nests Recipe

Hi! This is a recipe I’ve created for Mori-Nu Tofu – I try to present to you creative ways to add more healthy tofu in your diet! ~jaden

After 10 days of traveling in Hong Kong and Toyko (with brief stops in the beautiful Minneapolis airport), we’re finally home now. It’s nice to come back just in time to get in gear for Thanksgiving, turkey talk, Fall decorations (despite the retailers attempt to lure me straight into Christmas shopping with all the blingy lights and decorated trees).

I’ve got a really fun PRE and POST Thanksgiving recipe for you – if you’re hosting a holiday party this weekend or……if you’re looking to use up some leftovers from the big meal, these crispy, cheesy, tofu pasta nests are so creative.

For the Pre-Thanksgiving folk – you don’t have to cook up an entire Thanksgiving dinner just to make these appetizers – use store-bought roasted turkey breast or rotisserie chicken, canned cranberry sauce and an easy 5-minute Stovetop Stuffing mix. I top each with a tiny bit of fresh thyme.

Thanksgiving Tofu Pasta Nests Recipe

Of course, don’t limit these pasta nests to just Thanksgiving – top with smoked salmon, a dollop of crème fraîche (or goat cheese, marscapone, greek yogurt, etc) and top with some ikura, sushi salmon eggs. If you don’t have a local Japanese market that sells ikura, head to your favorite sushi joint and ask to buy a package from them. You only need a little bit to top each nest. Finish off with minced fresh chives.

Thanksgiving Tofu Pasta Nests Recipe

The nests are made with cooked pasta (like thin spaghetti or angel hair), grated parmesan, butter and silken tofu to hold it all together. I’ve used Mori-Nu Silken Tofu to bind the nests together – and it allows me to use LESS butter in the recipe. Using too much butter ended up being to greasy – so the tofu worked perfectly.

Thanksgiving Tofu Pasta Nests Recipe

 

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Thanksgiving Tofu Pasta Nests Recipe Video

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Pasta Nest Recipe

Servings: 18 nests Prep Time: 10 minutes Cook Time: 25 minutes
tofu pasta nests featured-0248

Make pasta nests and top with anything you'd like!

Ingredients:

6 ounces soft silken tofu (I prefer Mori-Nu brand)
3 tablespoons butter, melted
1 cup parmesan cheese, grated
8 ounces dried thin spaghetti or angel hair pasta

Directions:

Preheat the oven to 375F.

Cook the pasta according to package instructions, drain.

In a large bowl, whisk together the tofu, butter and cheese until combined. Add the cooked spaghetti and stir well to coat. In a muffin tin, divide the pasta for each cup. Form into a "nest" shape with your fingers. Don't overload - you should be able to make 18 nests (the less pasta you use, the crisper the nests will be).

Bake for 20-25 minutes or until pasta nests are golden brown.

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Healthy Spaghetti and Meatballs: 2 Secret Ingredients http://steamykitchen.com/28193-healthy-spaghetti-meatballs-secret-recipe-video.html http://steamykitchen.com/28193-healthy-spaghetti-meatballs-secret-recipe-video.html#comments Mon, 19 Aug 2013 21:04:24 +0000 http://www.steamykitchen.com/?p=28193 The key to the greatest meatballs, unfortunately, is using tender, fatty ground meat….which is why many of the best recipes include both ground beef and ground pork (and sometimes ground veal). All that fatty richness goes straight to my backside and sometimes I just want a lighter version of meatballs. My first several attempts at healthy-tizing meatballs were all just ...

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Spaghetti with Turkey Tofu Meatballs Recipe

The key to the greatest meatballs, unfortunately, is using tender, fatty ground meat….which is why many of the best recipes include both ground beef and ground pork (and sometimes ground veal). All that fatty richness goes straight to my backside and sometimes I just want a lighter version of meatballs.

Spaghetti with Turkey Tofu Meatballs Recipe

My first several attempts at healthy-tizing meatballs were all just not good enough – the super-lean turkey or chicken would yield meatballs that were dry, chalky and kinda rubbery-tough. [Though Buster and Coco thought they were pretty darn delish. Lucky dogs.]

Spaghetti with Turkey Tofu Meatballs Recipe

After experimenting with different ingredients to amp up the juiciness, tenderness and flavor of lean meatballs, I’ve discovered 2 ingredients that made the biggest difference: silken tofu and grated onion.

Spaghetti with Turkey Tofu Meatballs Recipe

First, the grated onion: the more you break down an onion (and garlic!) – the more flavor you’ll get. Chopped onion is great, but I really like my meatballs to have a smooth and tender bite. Grating the onion on the large holes of a grater releases all of the flavor and moisture in the onion. Try it and see all of the onion-y liquid that grating results in!

Spaghetti with Turkey Tofu Meatballs Recipe

The second secret ingredient is silken tofu, which adds healthy protein, moistness and most importantly tenderness to the meatballs. It has a natural neutral flavor – and just takes on the flavor of all of the other ingredients in the recipe. The great thing about silken tofu is that you literally cannot tell that it’s in there! The tofu also acts as a binder for the meatball – no egg needed.

*Disclosure – I create healthy recipes for my client, Mori-Nu Tofu. While I’d love if you’d use their tofu – you can use any brand of silken tofu for this recipe :-)

Spaghetti with Turkey Tofu Meatballs Recipe

Also, instead of browning the meatball first, I let it slowly cook in the sauce straight. Browning is great for flavor, but it also makes the lean meatball really tough and chewy. No browning. Just snuggle in the tender meatballs into the slowly simmering tomato pasta sauce to cook gently.

The healthy meatballs, combined with the world-famous Marcella Hazan tomato sauce recipe makes an easy dinner that comes together in about 30 minutes.

Watch the video and see how I make Healthy Spaghetti and Meatballs with Tomato Sauce!

Healthy Spaghetti and Meatballs with Tomato Sauce Recipe Video

 

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Healthy Spaghetti and Meatballs with Tomato Sauce Recipe

Servings: 6 servings Prep Time: 10 minutes Cook Time: 25 minutes
spaghetti with turkey tofu meatballs recipe featured-9594

Cornflake crumbs are a special product found next to the bread crumbs. If you do have regular cornflake cereal, you can just put them in a bag and smash them until they become small crumbs. The tomato sauce recipe is from the famous Italian American cooking teacher, Marcella Hazan, who only uses 3 ingredients: crushed tomatoes, half an onion and butter. Just cut an onion in half, peel and discard the outer papery skin. Place this half-onion (no need to chop any further) into the pot. The onion that is cooked in the tomato sauce will be removed once the sauce is cooked - the onion will have transferred all its flavors into the sauce!

You can use any Mori-nu tofu, we prefer the silken tofu.

For a dairy-free version - use soy cheese.

Ingredients:

Two 14-ounce cans crushed tomatoes
1/2 onion
3 tablespoons butter
1 pound spaghetti, cooked according to package directionsFor the Meatballs
1 pound lean ground turkey or chicken
6 ounces soft or silken tofu (we recommend Mori-nu brand)
1/2 onion, grated on large holes of box grater
2 garlic cloves, finely minced or grated
2 tablespoons minced fresh basil
1/2 cup corn flake, bread or panko crumbs
1 teaspoon kosher or sea salt (if using regular table salt, use 1/2 teaspoon)
freshly ground black pepperfreshly grated parmesan cheese

Directions:

To make the sauce, in a large saute pan or soup pot, add the crushed tomatoes, onion and butter. Cover and bring to a simmer.

In the meantime, prepare the meatballs. In a large bowl, mix together all of the meatball ingredients thoroughly. Use a melon baller and your hands to form meatballs.

Once the sauce comes to a simmer, turn the heat to low and add in the meatballs. Cover and cook for 20 minutes. Taste the sauce and season with salt and pepper. Discard the half-onion. Serve the sauce sauce over the pasta, sprinkle with parmesan cheese and serve immediately.

tofunize-outline

Also, take a second to check out Mori-nu’s “Tofunize Your Summer” Sweepstakes! You and your friends could win healthy silken tofu!!

 

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Microwave Spaghetti Squash with Tomatoes & Basil http://steamykitchen.com/19385-microwave-spaghetti-squash-with-tomatoes-and-basil.html http://steamykitchen.com/19385-microwave-spaghetti-squash-with-tomatoes-and-basil.html#comments Mon, 14 Nov 2011 19:22:07 +0000 http://steamykitchen.com/?p=19385 Microwave instructions for Spaghetti Squash with Tomatoes and Basil with step by step photos.

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If you ask Nathan what his most favorite recipe to cook is, he’ll tell you, “p’skeddi squash and steak!” He’s taken quite a liking to p’skeddi squash, and we’ve never tried to correct his pronunciation of spaghetti squash, it’s just too darn cute! Though I can imagine one day, when he’s older and cooking a romantic meal for a special gal, calling it p’skeddi may ruin his chances of a second date.

Due to a little goof while gardening with 35 seed packets and 2 over-zealous kids, we planted 12 spaghetti squash plants in the garden, enough to supply our entire zip code with spaghetti squash for life.

Thankfully, the chickens have a taste for the leaves and the happy-yellow flowers – and we haven’t stopped them from consuming most of the spaghetti squash plants, so now we’re left with 3 plants, one of which is barely hanging on.

The hens are my heroes!

Microwaving the Spaghetti Squash

The fastest way to cook the spaghetti squash is to microwave it! If microwaving a solid, heavy squash intimidates you a bit, you can also bake the spaghetti squash in the oven, which takes an hour to do, but is just as easy.

You’ll take a sharp paring knife and carefully, very carefully, pierce the squash in several places all over. It’s a hard squash, so it takes a bit of effort to do this. I guess a better instruction would be to say STAB the squash. But do this carefully, k?! The squash is a round, rolly, hard object.

Microwave on high for 10-12 minutes, rotating the squash halfway during cooking.

After cooking, just let the squash sit there for a few minutes to cool down a bit. Put on some oven gloves and remove the hot squash.

I highly suggest a thick towel or oven gloves – remember you stabbed the squash? Well inside the squash is steaming hot squash and some liquid which may leak through the stab marks.

I use these Pit Mitts – okay, so I look like a dork, but they are amazing – soft gloves that actually fit my hand with rubber grippy grip lines all over. I highly recommend them as I’m not a fan of those traditional oven mitts that make you feel like you’re cooking with Barney the annoying purple dinosaur hands.

The squash should cut open very easily, with no resistance. If not, return it back to microwave and let it go for another couple of minutes.

Once you cut it open, it should look like this. Remove the seeds. If you’re only cooking for a small family, just use half the spaghetti squash, and save the other half for another recipe (see end of post for links to other great spaghetti squash recipes)

Use two fork to scrape out the strands of spaghetti squash. Try a piece of squash – if you feel like it needs to be cooked a little more, don’t worry – we’ll be saute’ing in a pan and you can cook the squash further in the pan. Just make a mental note that you’ll need to add a couple minutes of cooking time in the pan.

Okay, now it’s time to saute the rest of the ingredients – fresh basil, garlic and tomatoes.

Add in the spaghetti squash, toss with tongs. Season with salt, pepper and balsamic vinegar.

Throw in the cheese! Toss again.

Serve right away!

 

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Spaghetti Squash with Tomatoes and Basil Recipe

Servings: 8-10 Prep Time: 8 minutes Cook Time: 15 minutes
Spaghetti Squash Recipe with Tomatoes and Basil

If you're only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you're ready to saute with the tomatoes.

I like my spaghetti squash not too hard, not too soft. It shouldn't be mushy, you should be able to still separate the strands of squash.

Ingredients:

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese

Directions:

1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.

2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

 

More Spaghetti Squash Recipes

Moroccan Spiced Spaghetti Squash (Smitten Kitchen)
Recipe for Spaghetti Squash and Chard Gratin (Kalyn’s Kitchen)
Spaghetti Squash with Ricotta, Sage, and Pine Nuts (The Kitchn)
Spaghetti Squash with Sausage (White on Rice Couple)

 

 

 

 

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Grilled Bruschetta with Asparagus and Parmesan Cheese http://steamykitchen.com/15557-grilled-bruschetta-with-asparagus-and-parmesan-cheese.html http://steamykitchen.com/15557-grilled-bruschetta-with-asparagus-and-parmesan-cheese.html#comments Sun, 22 May 2011 21:37:27 +0000 http://steamykitchen.com/?p=15557 I’m so thrilled to introduce to you Debi Shawcross and her new book, Friends at the Table: The Ultimate Supper Club. I have a small group of friends here in my hometown that regularly get together nearly once a week for a dinner party. We often rotate houses, and of course the gathering is built all around the menu for the night. ...

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I’m so thrilled to introduce to you Debi Shawcross and her new book, Friends at the Table: The Ultimate Supper Club.

I have a small group of friends here in my hometown that regularly get together nearly once a week for a dinner party. We often rotate houses, and of course the gathering is built all around the menu for the night. While our dinners are very casual, I really enjoy the idea of a formal “Supper Club” that was popular in the 30’s and 40’s and often included live entertainment, a set menu and beautifully decorated tables.

These days, the Supper Club (or Gourmet Club as some call it) comes in many different flavors. Some still celebrate just like in the 30’s and 40’s with a live band (big band or swing music!) and others are a bit more informal (girlfriends getting together once a month.) But the one thing they all have in common is a love for food.

You’ll love Debi’s book – she gives you menus for each season and great decorating ideas for table. Enjoy this recipe for Grilled Bruschetta with Asparagus and Parmesan Cheese from the book! ~Jaden

p.s. I’m also giving away a copy of the book!

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What an honor to have a guest spot here on Steamy Kitchen today. Thank you, Jaden!

A traditional supper club in the 1930s and ’40s was a gathering place for people to meet and enjoy an evening of fine dining, drinks, and usually live musical entertainment. The setting was semi-formal, which means men’s attire may have required a tie. The menu often included “surf and turf,” mashed potatoes, and Yorkshire pudding. It was a time when people made time for one another, and the evening was centered around food and lively conversation.

My new book, Friends at the Table: The Ultimate Supper Club shows how to take the elements of supper clubs gone by and re-create them in an evening of fine dining at home, without the expense of a restaurant. Included are ready-made grocery lists and plan-ahead tips to ease the stress of entertaining, as well as full menus with a variety of themes to help execute a gorgeous meal, making the experience as enjoyable for the hostess as it is for the guest. The planning has already been done, from shopping lists to easy-to-follow recipes and from selecting music to creating a beautiful table décor.

I’ve included menus that are grand and elegant, some more casual and ethnic, and some a mix of all them all; designed with the idea of job sharing the menu with friends, so that you won’t spend all day in the kitchen.

Here’s a grilled bread appetizer recipe that features the irresistible a combination fresh, springtime asparagus, garlic, and cheese. Just be sure to pace yourself, these crunchy little starters are pretty addicting!

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Grilled Bruschetta with Asparagus and Parmesan Cheese

Servings: 10 Prep Time: Cook Time:
Grilled-Bruschetta-Image

Recipe by Debi Shawcross from Friends at the Table: The Ultimate Supper Club

Ingredients:

1 loaf ciabatta bread, sliced into 1/2-inch-thick slices
1 garlic clove, peeled and halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
30 thin asparagus spears, tough ends trimmed
6 ounces Monterey Jack cheese, grated
2 ounces Parmesan cheese

Directions:

Grill bread slices over medium high heat until golden brown on both sides. Rub one side of the bread with garlic; brush lightly with oil. Place in a single layer on a baking sheet.

Preheat broiler. Bring a large saucepan of water to a boil over high heat; add a generous pinch of salt. Add the asparagus and cook until tender, 3 to 5 minutes. Drain the asparagus and set aside.

Combine the Monterey Jack and Parmesan in a bowl. Sprinkle two-thirds of the cheese evenly over the ciabatta slices. Arrange 3 asparagus spears on top of each slice. Sprinkle the remaining cheese over the asparagus, dividing evenly. Season with salt and pepper.

Broil until the cheese has melted, 1 to 2 minutes. Remove from the oven and cut in half.
Serve warm.

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Asparagus Gratin http://steamykitchen.com/15169-asparagus-gratin.html http://steamykitchen.com/15169-asparagus-gratin.html#comments Wed, 20 Apr 2011 17:00:48 +0000 http://steamykitchen.com/?p=15169 Step by step photos for Asparagus Gratin Recipe. Recipe from Cook's Country May 2011 issue.

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A couple of years ago (or has it been 3 years?) we launched Summer Fest, an online garden party with weekly recipes showing off what we had growing in our gardens and cooking in our kitchens. Many of you played along on your blogs too – and it was so much fun it’s almost a year-round thing now.

This Spring, we’re playing “Spring Fling” along with with good friends Deb, Editor of Food Network, Margaret of Away to Garden, Diane & Todd of White on Rice Couple, Matt Armendariz, Shauna of Gluten Free Girl, Gaby of What’s Gaby Cooking, Nicole of Pinch My Salt AND YOU TOO, WE HOPE! See end of post for links to other Spring Fling Asparagus recipes.

This week’s theme is Asparagus, and my dish is Asparagus Gratin, a recipe found in Cook’s Country Magazine, May 2011 issue. What’s different about this recipe is that instead of just discarding the woody asparagus ends, it’s used to make a flavorful quick broth that will be used to create the sauce in the recipe.

There’s also no cream in the recipe – butter and flour make a nutty roux to thicken the asparagus broth into a delicate, light sauce.

 

How to make Asparagus Gratin

Following directions from Cook’s Country (May 2011 issue) by Cook’s Illustrated.

Cut off the woody ends from asparagus.

These will be used to make a quick vegetable broth that we’ll use in the recipe.

Simmer them for 5 minutes in a saute pan or skillet.

Use slotted spoon to remove stems (discard), keep the water in the saute pan.

Now let’s cook the asparagus in that broth that we just made. Cover and cook just for 2 minutes until almost tender. We’ll finish cooking them in the oven.

Once the asparagus is done, remove with slotted spoon. Pour the asparagus broth into measuring cup — we’ll need just 1 /2 cup of that broth.

Dry the pan, add butter and when the butter is melted and begins to bubble, whisk in the flour.

Cook to create a roux.

Pour the reserved asparagus broth into the pan.

Whisk then stir in the cheeses.

Pour sauce into casserole dish, lay asparagus on top, sprinkle remaining cheese.

Broil for 6 minutes until asparagus is tender and cheese melted.

 

 

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Asparagus Gratin Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 18 minutes
asparagus-gratin-recipe-8526.jpg

Recipe modified slightly from Cook's Country (May 2011 issue) by Cook's Illustrated.

Ingredients:

1 pound asparagus
1 1/2 cups water
salt and pepper
1 1/2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded Monterey Jack cheese
1 tablespoon minced fresh parsley

Directions:

1. Place rack in upper middle position of the oven and preheat the broiler to high.

2. Trim the woody ends of the asparagus off. In a saute pan (with lid), bring the water to a simmer. Add the woody asparagus ends plus 1/4 teaspoon of salt to the water and cook for 5 minutes. Using slotted spoon, remove and discard the woody asparagus ends.

3. Return water to a simmer. Add the asparagus to the water, cover and cook for 2 minutes, until just nearly tender (for very thin asparagus, you only need to cook 1 minute). With slotted spoon, remove the asparagus and reserve. Pour just 1/2 cup of the asparagus water into a measuring cup (discard the rest).

4. Wipe the saute pan dry and return to stove on medium heat. Melt the butter in the pan and with whisk or spoon, stir in the flour. Reduce heat to medium-low and cook until thickened and nutty smelling, about 3-5 minutes. Turn off the heat. Stir in most of the cheese (reserve a couple of tablespoons of cheese for the top of the asparagus) and the reserved asparagus water. Taste then season with salt and pepper.

5. Pour this thickened cheesy sauce into oven-safe casserole dish. Place the asparagus on top of the sauce. Sprinkle remaining cheese on top of asparagus. Broil for 6-8 minutes. Top with parsley. Serve immediately.

Asparagus Spring Fling!

Come see more asparagus recipes from our Spring Fling participants! If you’d like to play along to, comment with your link to your asparagus recipe and I’ll post it.

Food Network Healthy Eats Asparagus 5 Ways
A Way to Garden 12 Don’t for Growing, Cooking and Preserving Asparagus
Food Network Dish Spring Fling: Asparagus
Cooking Channel Asparagus Frittata, Your Easter Brunch Centerpiece
Pinch My Salt Asparagus Gratin
What’s Gaby Cooking Skinny Asparagus and Gruyere Tart
Food2 Seasonal Spotlight: Asparagus
Steamy Kitchen Asparagus Gratin

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Roasted Tomato Soup http://steamykitchen.com/14010-roasted-tomato-soup.html http://steamykitchen.com/14010-roasted-tomato-soup.html#comments Fri, 18 Feb 2011 17:49:09 +0000 http://steamykitchen.com/?p=14010 Simple recipe for Roasted Tomato Soup.

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Some of my most peaceful moments in my life was when I lived in San Francisco. I had a four-level rickety home that was built in 1929, and as you walked along the floors, the creak of each wooden plank reminded you it was built in 1929. My boyfriend at the time and I gutted the entire house and remodeled, ripping out the dark wooden cabinets from the ’50s; the Astroturf on the floor in part of the kitchen that used to be the foyer to the front door from the late ’70s (yes. for real. Astroturf was in my kitchen); and broke down the suffocating walls to let light in. Underneath the dirty slime-green shag carpeting was hot-pink carpeting (no joke), and underneath that were glorious wood floors, original from when the house was built.

My favorite part of the remodel was when we created a garden in the back. Because the garden was on the ground floor (obviously) and the main living space was 3 floors above that, it was quite a dangerous walk every morning down those wet, slippery, rotting planks that we called “stairway to lawsuit” if any of our guests tried to venture down.

We hadn’t gotten to replacing the deck and stairway yet, something called ‘$20,000′ got in the way.

But every early morning, I’d put on my gardening gloves (to keep my hands warm but more importantly to provide me with a good holding grip as I went down those stairs) and tend to the herbs, vegetables and the most ginormous arugula monster ever seen. That thing was so big that I joked it provided shade for the entire house.

Each morning was my alone time. I did my own garden-meditation thing and all was peaceful.


I want you to meet Margaret Roach, my garden guru, though I bet most of you know her already. She’s the publisher of Away to Garden and former editorial director for Martha Stewart magazines, books and internet.

She knows peace, but it wasn’t until she one day just dropped everything, quit her job and returned to her “home,” the garden.

I’ve been friends with Margaret for the past couple of years, she inspired a yearly Summer Fest and Fall Fest which I was a part of the first year.

Margaret has just come out with her second book, “and I shall have some peace there” where she details her journey from “Marthaville” to just “Margaret”

To celebrate her book launch, I thought I’d make soup. Because reading her book just makes me want to make warm, comforting, peaceful garden soup.

Specifically, Roasted Tomato Soup, loaded with other vegetables from the garden, onion, bell pepper and a bit of jalapeno to give it a nice kick.

The tomatoes are from my friend, Patsy’s garden, another master gardener who lives near me.

Margaret, here’s to you, my friend.

 

Roasted Tomato Soup

The trick to roasted tomato soup is to NOT make it taste like warm marinara. I’d rather have my marinara on pasta than in a bowl!

So there are certain herbs that I don’t use – oregano and basil. Instead, I use smoked paprika to enhance the roasted tomato flavor, giving it a little smoky boost.

I also add half a seeded jalepeno, onions and bell pepper to the roasting pan. All gets blended after roasting.

Absolutely beautiful tomatoes, fresh from Patsy’s garden.

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Roasted Tomato Soup Recipe

Servings: 4 Prep Time: 5 Cook Time: 30
roasted-tomato-soup-recipe final

Some tips: If you are lucky to have very, very ripe tomatoes, you might want to just cut them in half instead of slicing. If your tomatoes aren't quite as sweet, you might want to balance out the flavors of your soup with just a good pinch of sugar to counter the acidity of the tomatoes. Normally, I'd substitute yogurt for the heavy cream, but in this case, because the soup is made of mostly tomatoes, yogurt is almost too sour to use. I'd keep with the heavy cream, creme fraiche or just leave it out.

Ingredients:

5 large tomatoes, cut into 3/4" slices
1 onion, cut into 1/2" slices
1/2 jalapeno, cut in half lengthwise, seeded
2 bell peppers, seeded, cut into 4 pieces
olive oil
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon salt (or to taste)
freshly ground black pepper
2 cups vegetable broth
1/4 cup grated parmesan cheese (plus additional cheese for garnishing)
few tablespoons of heavy cream or creme fraiche (optional)

Directions:

1. Preheat oven to 375F. Arrange all vegetables on baking sheet. Drizzle olive oil all over. Roast for 20 minutes.

For immersion blender:
Roughly chop all vegetables. Add all vegetables, smoked paprika, garlic powder, salt, pepper, vegetable broth and grated cheese to pot large enough so that when you use your immersion blender, it doesn't splatter all over the place. Blend in pot until you get a nice puree. Bring to simmer, taste and adjust seasoning.

For Vitamix or Blendtec:
Add all ingredients to blender and set on your "Soup" setting. Taste and adjust seasoning.

For standard blender:
Add all ingredients to blender, blend until smooth puree. Taste and adjust seasoning. Pour into pot and heat to serve.

Garnish with additional parmesan cheese, a turn of the pepper mill and serve with crusty bread.

More Roasted Tomato Soup Recipes

Roasted Tomato Soup – 101 Cookbooks
Roasted Tomato Soup
– Gluten Free Goddess
Roasted Tomato Soup – Healthy Green Kitchen
Roasted Eggplant and Tomato Soup – Simply Recipes
Roasted Tomato Soup with Grilled Cheese Croutons – Cafe Chocolada

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Asparagus with Fried Egg and Parmesan Cheese http://steamykitchen.com/12252-asparagus-with-fried-egg-and-parmesan-cheese.html http://steamykitchen.com/12252-asparagus-with-fried-egg-and-parmesan-cheese.html#comments Wed, 01 Dec 2010 20:20:50 +0000 http://steamykitchen.com/?p=12252 This is an impressive dish that really only takes 10 minutes of your precious time to put together. But – there are 3 things you have to get right in this recipe to earn the title of “impressive”. Okay, so well….there are only 3 ingredients: Perfectly crisp-tender asparagus (no overcooked, smushy, soggy spears of sadness) Perfectly fried egg, sunny-side up ...

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This is an impressive dish that really only takes 10 minutes of your precious time to put together. But – there are 3 things you have to get right in this recipe to earn the title of “impressive”.

Okay, so well….there are only 3 ingredients:

  • Perfectly crisp-tender asparagus (no overcooked, smushy, soggy spears of sadness)

Asparagus with Fried Egg and Parmesan Cheese Recipe

  • Perfectly fried egg, sunny-side up with still-runny yolk….

Asparagus with Fried Egg and Parmesan Cheese

…..and crisp edges

Asparagus with Fried Egg and Parmesan Cheese Recipe

  • Hand-shaved good quality cheese (please, no cheese from a can)

Asparagus with Fried Egg and Parmesan Cheese Recipe

This is a great recipe as a side dish for dinner or brunch even. If you cook your egg just right, when you break into the egg, the golden yolk pours out and slowly coats the asparagus spears.

The best way to have perfectly cooked asparagus is to start with good quality spears. After you cut or snap off the tough end of the stalk, the bottom-ends of the spear should look like this:

Asparagus with Fried Egg and Parmesan Cheese Recipe

See how milky translucent the center of the bottom is? It should not be dried or hollow. The tips of the asparagus should be tight, firm and closed, like a brand new artist’s paint brush.

If the tips look all frayed like a 3-year old tried to paint the floor with them (ahem, lady with the undisciplined boy at the grocery store this morning)…. well….then I advise you to pass.

Asparagus with Fried Egg and Parmesan Cheese Recipe

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Asparagus with Fried Egg and Parmesan Cheese Recipe

Servings: 4 Prep Time: 2 Cook Time: 10
Asparagus with Fried Egg and Parmesan Cheese Recipe

Feel free to add more eggs to the recipe and also to use butter in place of olive oil. Recipe adapted from The Splendid Table

Ingredients:

1 bunch asparagus, tough ends trimmed
2 teaspoons olive oil (or butter)
1 egg (or more)
Parmesan cheese
salt
freshly ground black pepper

Directions:

1. In large frying pan, bring 1 inch of water with a large pinch of salt to boil. Lay asparagus in pan, cover with lid and cook for 2-4 minutes (depending on thickness of spears) on medium heat until just tender. Drain and plate asparagus on serving plate.

2. Wipe frying pan clean. Heat the olive oil over medium heat . When hot, add egg(s) to pan and fry 2 minutes. Turn heat to low, cover pan and cook an additional 1-2 minutes until egg whites cooked through. Slide eggs on top of asparagus.

3. Season with salt and pepper. Shave Parmesan cheese on top with vegetable peeler.

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Bobby Flay’s Spaghetti and Meatballs http://steamykitchen.com/11917-bobby-flays-spaghetti-and-meatballs.html http://steamykitchen.com/11917-bobby-flays-spaghetti-and-meatballs.html#comments Fri, 05 Nov 2010 14:20:12 +0000 http://steamykitchen.com/?p=11917 Recipe for Bobby Flay’s Spaghetti and Meatballs on my column at TLC.

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Bobby Flay's Spaghetti and Meatballs Recipe

Recipe for Bobby Flay’s Spaghetti and Meatballs on my column at TLC.

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Popcorn with Parmesan and Truffle Oil http://steamykitchen.com/10578-popcorn-with-parmesan-and-truffle-oil.html http://steamykitchen.com/10578-popcorn-with-parmesan-and-truffle-oil.html#comments Fri, 23 Jul 2010 18:00:28 +0000 http://steamykitchen.com/?p=10578 Popcorn with Parmesan and Truffle Oil at SK on Tasty Kitchen  

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Popcorn with Parmesan and Truffle Oil at SK on Tasty Kitchen

 

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