Text 28826, 84 rader
Skriven 2012-08-27 19:58:00 av JIM WELLER (1:123/140)
Ärende: veg 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Citrus-Dressed Asparagus
 Categories: Side dish, Vegetables, Chilies
      Yield: 4 Servings
 
      1 lb Asparagus
      2 ts Extra-virgin olive oil
      4 ts Fresh lemon juice
      4 ts Orange juice
      1 pn Cayenne
           S&P
 
  Snap off the tough stem ends of the asparagus spears. Rinse the
  spears and cut them into 2-3" pieces. Steam the asparagus in about
  an inch of water (or use a steamer basket) for ~7-10min, or until
  just tender.
  
  Meanwhile, whisk together the olive oil, lemon juice, orange
  juice, cayenne, and S&P. As soon as the asparagus is ready, remove
  it to a serving bowl or plate, pour the dressing over it, and
  serve warm.
  
  Recipe by: Moosewood Restaurant Low-Fat Favorites
  
  From: Kaye Sykes
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cream of Asparagus Soup with a Touch Of Fresh Dill
 Categories: Vegetarian, Soups, Dairy
      Yield: 4 Servings
 
      2 lb Asparagus
      1 tb Butter
      2 c  Chopped onion
  1 1/2 ts Salt
      3 tb Unbleached white flour
      2 c  Water
      2 c  Warm milk
           (lowfat or soy OK)
           White pepper
      2 tb Minced fresh dill
 
  Break off and discard the tough asparagus bottoms. Slice off the
  tips and set them aside. Chop the remaining stalks into 1-inch
  pieces.
  
  Melt the butter in a medium-sized skillet. Add the onion,
  asparagus stalks, and salt. Saute for about 10 minutes over medium
  heat. When the onions are clear and soft, sprinkle in 2
  tablespoons of the flour while constantly stirring. Cook over the
  lowest possible heat, stirring frequently, another 5 to 8 minutes.
  
  Add water, stirring constantly. Heat to a boil, then turn down to
  a simmer. After about 5 minutes, sprinkle in the remaining
  tablespoon of flour, mixing well. Cook another 8 to 10 minutes,
  stirring frequently.
  
  Puree the soup with the milk, either with a hand-held immersion
  blender, or bit-by-bit in a food processor or blender. (If using
  either of the latter two, return the puree to a kettle or large
  saucepan.) Season with white pepper and fresh dill, and taste to
  correct the salt.
  
  Steam the reserved asparagus tips until just tender. Add these to
  the soup, heat very gently (don't boil it!) and serve immediately.
  
  Recipe by: Adapted from Mollie Katzen's "Moosewood Cookbook."
  
MMMMM

Cheers

YK Jim


... I want a VEGETARIAN BURRITO to go ... with EXTRA MSG!!

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