Honey Mustard Cilantro Dressing

June 28th, 2011

1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

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Asparagus-Salmon Scramble

June 7th, 2011

ingredients

  • 1 17.3-ounce package frozen puff pastry (2 sheets)
  • 1 egg yolk
  • 1 pound fresh asparagus, trimmed
  • 8 eggs
  • 1/2 cup milk, half-and-half, or light cream
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dried dillweed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter
  • 4 ounces havarti cheese with dill, shredded (1 cup)
  • 1 4-ounce piece smoked salmon, broken into chunks, with skin and bones removed
  • Fresh dill sprigs (optional)

directions

  1. Thaw the pastry sheets at room temperature for 1 hour.
  2. Preheat oven to 400 degree F. In a small bowl mix egg yolk with 1 teaspoon water; set aside. Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases (you should have a 10-inch square). Cut 1/2-inch strips from all 4 sides of each pastry sheet. Brush the edges of the pastry sheets with the egg mixture. Place the cut strips on top and along edges of the pastry sheets, gently pressing in place to form a raised rim; trim ends. Place pastries on 2 baking sheets. Prick the centers with a fork. Brush pastries with egg mixture. Bake, 1 sheet at a time, about 15 online casino minutes or until puffed and golden brown. Cool on baking sheets on wire racks.
  3. Meanwhile, in a large skillet bring 1 cup water and a dash salt to boiling. Add asparagus and cook, covered, for 1 minute. Drain. Rinse asparagus with cold water; drain well. Transfer the asparagus to a cutting board. Slice 3-inch pieces from the tips of asparagus; set aside. Cut remaining asparagus into 2-inch pieces.
  4. In a large mixing bowl whisk the eggs, milk, snipped dill, salt, and pepper together until well combined. In the large skillet melt butter over medium heat. Add egg mixture to skillet. Cook over medium heat without stirring, until mixture begins to set on bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked but still glossy. Remove the scrambled egg mixture from heat; fold in 1/2 cup of the cheese.
  5. Spoon egg mixture into baked pastry shells on baking sheets. Top with the 2-inch asparagus pieces, salmon, and remaining 1/2 cup cheese. Arrange asparagus tips over all. Return 1 baking sheet at a time to oven and bake 3 to 5 minutes or until cheese is melted and filling is heated through. Garnish with fresh dill sprigs. Makes 8 servings.

recipe source

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Grilled Asparagus

May 31st, 2011

Ingredients:

Asparagus                                                                                                                                     Olive oil                                                                                                                                        lemon                                                                                                                                               lime                                                                                                                                                 garlic salt                                                                                                                                pepper

Method:

Spread asparagus on a cookie sheet.  Drizzle with olive oil, squirt with lemon and casino online lime juice, and sprinkle online casino with garlic salt and pepper. Move asparagus around in the pan to coat.  Grill on medium heat for 2-4 minutes or until crisp tender.

Star's recipe

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Asparagus Frittata

May 31st, 2011

ingredients

  • about 3/4 pound fresh asparagus spears
  • 6 eggs
  • 3/4 cup low-fat cottage cheese
  • 2 teaspoons yellow mustard
  • 1/8 teaspoon salt
  • Dash pepper
  • Nonstick spray coating
  • 1 cup sliced fresh mushrooms
  • 1 small tomato, cut into wedges, or 1/4 cup chopped tomato

directions

  1. Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
  2. Meanwhile, in a medium mixing bowl beat Grazie a questa modalita di gioco potrete godere a pieno di un intrattenimento sempre piu interessante ed infatti il online gratis blackjack online live e sicuramente una risorsa che viene sfruttata da un numero sempre piu ampio di giocatori. eggs until foamy. Beat best online casino in cottage cheese, mustard, salt, and pepper; set aside.
  3. Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the 3 reserved spears on top.)
  4. Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
  5. Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.

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Pea Tendrils

May 25th, 2010

Pea Tendrils

Pea tendrils are the edible young leaves and shoots of a pea plant. They often contain curly vines and flowering buds. They have a distinctive and robust flavor that tastes like a cross between sweet peas and spinach.  Pea tendrils are delicious steamed or lightly sauteed with oil, garlic, and salt.

INGREDIENTS

  • 1/2 pound pea tendrils (about 8 cups chopped, loosely packed)
  • 1/2 cup fresh or frozen grated coconut
  • 2 green cayenne chilies, finely chopped
  • 1/3 to 1/2 cup scallions, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon tumeric
INSTRUCTIONS
  1. Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.
  2. Combine with all the other ingredients in a medium heavy pot and mix well.
  3. Place over high heat and cook, stirring frequently, for about 1 minute. Then cover tightly and cook for about 3 minutes, until the pea tendrils have wilted and the scallions are tender. Serve on a flat plate.  adapted from recipe at www.chow.com