Asparagus #3

With all of the excitement of the Thanksgiving holiday I almost forgot to publish Asparagus #3...For you asparagus lovers note there is an Asparagus #4 coming next week.

CREAM OF ASPARAGUS SOUP
Ingredients
1 onion, minced
2 ½ c water
¼ c butter
1 c evaporated milk
½ cube chicken or vegetable bouillon
1 teasp salt
4 Tbsp arrowroot dissolved in ½ c water
½ cup grated cheese

Directions
2 c fresh asparagus spears, chopped
In a saucepan, boil the asparagus spears and the onion in the 2 ½ cups water until tender. Blend in a blender until pureed. Place the vegetable puree back in the saucepan and add the butter, milk, bouillon cube, salt, and arrowroot. Cook over moderate heat until smooth and thick, stirring continuously with a wire whisk. Add grated cheese and simmer for a few minutes.

Makes 4 servings.

Calories: 209
Fat: 12.8 gm
Carbohydrate: 15 gm
Protein 10 gm

From: www.asparagusrecipes.net

Asparagus #2

ASPARAGUS ALMANDINE
Ingredients
2 pounds fresh asparagus
¼ c slivered almonds
¼ c butter
1 Tbsp lemon juice
½ tsp salt

Directions
Steam the asparagus. While steaming, melt the butter in a skillet and add the almonds. Over low heat, stir frequently, until they turn golden brown. Remove from heat and add the lemon juice and salt. Pour the butter mixture over the hot asparagus.

Makes 4 servings.

Calories: 235
Fat: 19.7 gm
Carbohydrate: 0 gm
Protein: 8.6 gm

From: www.asparagusrecipes.net

Asparagus #1

ASPARAGUS AND CRAB QUICHE
Ingredients
1 cup chopped cooked crab meat
4 oz Parmesan cheese
1 ¾ cup milk
3 beaten eggs
10 asparagus spears
Nutmeg
Salt and Cayenne Pepper to taste

Directions
Sprinkle crab meat in bottom of sprayed cooking vessel. Cut the asparagus spears into half-inch slices and scatter over the top of the crab. Sprinkle the parmesan cheese over the top. Beat the eggs and mix with the milk and season to taste with nutmeg, salt, and cayenne pepper. Add egg/milk mixture over the top of the crab/cheese mixture. Bake in oven at 425 degrees for 20 minutes then decrease the heat to 375 degrees and bake for 25 minutes. Leave to sit for 15 minutes before serving.

Makes 4 servings.

Calories: 275
Fat: 14 gm
Carbohydrate: 10 gm
Protein: 30 gm

From: www.asparagusrecipes.net

Artichoke recipe #3

BABY ARTICHOKE CHICKEN SAUTE’
Ingredients
16 baby artichokes
¼ c olive oil
4 half chicken breasts, skinned, bones, and cut into chunks
2 red onions, sliced thick
4 cloves garlic
1 Tbsp chopped fresh basil or 1 tsp dried
1 Tbsp chopped fresh rosemary or 1 tsp dried
½ c chicken broth

Directions
Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly and 2-3 inches boiling water. Cover and boil gently 35- 45 minutes. Cut into halves. Brown chicken in large skillet with 2 Tbsp oil; remove from pan and set aside. Add remaining 2 Tbsp oil and saute’ onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste.

Makes 8 servings.
Calories: 180
Fat: 7.5 gm
Carbohydrate: 13 gm
Protein: 15 gm

From: www.artichokes.org

Artichoke recipe #2

BAKED ARTICHOKE CASSEROLE
Ingredients
2 medium artichokes
2 Tbsp lemon juice
2 medium onions, sliced thick
2 Tbsp olive oil
1 tsp Italian herb seasoning
2 medium tomatoes, sliced
6 ounces mozzarella cheese, sliced or shredded

Directions
Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2 inches of artichokes-discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about ¼ inch thick. Toss with lemon juice to prevent discoloration; set aside. Saute’ onions in olive oil 5-8 minutes or until tender. Spoon evening into 2-quart baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices, and cheese slices on onions, overlapping slightly in center of the dish. Cover dish with lid or foil. Bake at 375 degrees for 40 minutes.

Makes 4 servings.
Calories: 203
Fat: 13.7 gm
Carbohydrate: 15.9 gm
Protein: 12.6 gm

From: www.artichokes.org

Where to send recipes

Thanks for the question! Please either bring them with you to your appointment or send them to us at: Changing Your Weighs, 7301 E 2nd Str, #300, Scottsdale AZ 85251. Thank you and look for another recipe on Monday.