Creamy Spring Michigan Asparagus Soup

I look forward to the spring for so many reasons, and Michigan asparagus is one of them! It’s fresh, subtly sweet, and oh so delicious. The simplicity of this luscious soup lets it shine through and really be the star. May be served hot or chilled.

Time: 45 minutes                            Serves: 6

Ingredients

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• 1 onion,  finely chopped
• 3 garlic cloves, minced
• 2 pounds asparagus, tough ends removed – cut into 2-inch pieces, tips reserved
• 2 cups peeled & cubed potatoes
• 5 cups vegetable broth
• sea salt and black pepper, freshly ground – to taste
• 1/2 cup heavy cream

How to make it

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• Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
• Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
• Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
• Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
• Garnish with roasted asparagus tips.

Pan-Fried Baby Bok Choy

A quick, easy preparation that yields delicious results.

Time: 10 minutes              Serves: 2

Ingredients

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• 2-3 heads baby Bok Choy, quartered
• 1/2 tsp sriracha, or to taste
  
• 1 tbsp tamari/soy sauce
• 1 tsp honey
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

How to make it

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• Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
• Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
• Remove from heat and sprinkle sesame seeds over top.

Chicken Pot Pie Mac & Cheese

I’ve been back in Detroit for almost two weeks and Spring has definitely come through here and there but it’s still not in full swing. This comforting dish is nice on a rainy, cool spring evening and reminds me of the saying “April showers bring May flowers” because of how colorful it is,  incorporating fresh spring produce. This was my beau’s brainchild and I’d say an experiment gone

Time: 1 hour           Serves: 10

Ingredients

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• 1 1/2 pounds chicken breast (b/s), poached in 2 1/2 cups chicken stock, shredded*
• 8 oz. elbow quinoa pasta, cooked al dente (or short cut pasta of your choice)
• 6 tbsp butter
• 1/2 medium onion, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 1 large carrot, peeled and diced (about 1 cups)
• 2 cloves garlic, minced
• 1 cup corn, frozen
• 1 cup fresh peas
• 1/2 cup brown rice flour (or flour of your choice)
• 2 cups chicken stock
• sea salt & black pepper, freshly ground  (I used about 1/2 tsp each)
• 1/3 cup mayonnaise
• 8 oz. New Zealand white cheddar, shredded – divided
• handful pea sprouts, for garnish

How to make it

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• Preheat oven to 350F. Prepare 1 13×9 or 2 8×8 or 2 quart casserole dishes with cooking spray.
• Melt butter in a large 5 qt. pot. Add onion, cook until softened. Add carrots, cook for 2 minutes. Add celery, cook for 1 min. Add garlic, cook for 2 minutes. Add flour. Cook until a lightly brown roux forms around the veggies.
• Slowly add stock, and whisk to incorporate. Remove from heat. Add shredded chicken, mayo, cooked pasta, corn peas, and half shredded cheese. Mix to incorporate. Pour into casserole(s), I set one aside at this point to cool completely to freezer for another great dinner.

• Top with remaining cheese. Bake on middle rack for 15-20 minutes until bubbling. Transfer to top rack and turn on broiler. Broil until golden brown, about 2-3 minutes.
• Allow to set for 5-10 minutes before serving. Garnish with pea sprouts.

Quinoa White Bean Burgers with Herbed Greek Yogurt

A protein-rich “veggie burger”. You can certainly put this on your favorite bun but we enjoyed it just like this with sliced cucumber.

Time: 30 minutes                      Serves: 6

Ingredients

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• Burgers

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• 1/2 cup quinoa, cooked according to package instructions and cooled completely
• 1 medium carrot, cut into chunks
• 1 1/2 cups Great Northern beans (I used 1/2 cup dry, soaked overnight & cooked until tender, this also equals one 15oz can, drained)
• 2 garlic cloves
• 6 green onions, thinly sliced
• 1/2 cup bread crumbs (I made fresh with gluten free bread), divided
• 1 egg, beaten
• 1/2 cup yogurt
• 3/4 cup shredded cheese (I used an Italian blend)
• 1 tbsp Dijon mustard
• zest and juice from 1/2 lemon
• 1 tbsp cumin
• sea salt and black pepper – to taste
• Vegetable or olive oil for cooking

• Yogurt

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• 1/2 cup Greek yogurt
• juice and zest from 1/2 lemon
• 1 tsp Dijon mustard
• 2 tbsp each fresh dill and chives, roughly chopped
• sea salt & black pepper, freshly ground – to taste

How to make it

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• Burgers

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• Place carrots, beans, and garlic in the bowl of a food processor fitted with an “S-blade”. Process until smooth. Transfer to a mixing bowl.
• Add cooked quinoa, 1/4 cups bread crumbs and remaining ingredients. Mix to incorporate. Divide into 6 portions and form into patties.
• Place remaining bread crumbs into a shallow dish and coat patties. Chill patties in the fridge for at least 15 minutes.
• Heat cooking oil in a skillet over medium heat. Cook for 8-10 minutes on each side, until golden brown.

• Yogurt

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• Combine all ingredients and mix to incorporate. Taste and adjust seasoning as needed.

Garlic Ginger Tuna Croquettes

Today is National Garlic Day, so let’s celebrate! These croquettes are full of flavor and freshness, a great way to wake up canned tuna. Brown Rice Snaps add great flavor and texture, as well as being gluten-free to make them versatile. Also would make great appetizers, just make them smaller.

Time: 25 minutes              Serves: 3

Ingredients

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• 2 5oz. cans tuna, drained
• 1/2 cup crushed Baked Brown Rice Snaps w/Tamari and Sesame, divided
  
• 1 egg, beaten
• 3 green onions, chopped
• 3 cloves garlic, minced
• juice from 1/2 a lime
• 1 inch piece of ginger, grated
• 2 tsp Sriracha hot sauce
• 1/8 tsp salt
• pinch black pepper
• 2 tsp mustard
• 1/4 cup cilantro, roughly chopped
• olive oil and sesame oil for cooking
• green onion tops, sliced – for garnish

How to make it

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• Combine tuna, 1/4 cup crushed crackers, egg, green onion, garlic, lime juice, ginger, Sriracha, salt, pepper, mustard, and cilantro in a large mixing bowl. Mix to well to incorporate.
• Divide mixture into 6 portions. Shape into patties. Dredge in remaining crushed rackers.
• Heat oils in a skillet over medium-high heat. Add patties and cook until golden brown, about 5 minutes on each side.
• Garnish with green onions. Serve with Sesame Cucumber Salad.

Brown Beech Mushrooms and Chicken Stir-Fry

This stir-fry lends itself to the firm texture and nutty flavor of brown beech mushrooms. Adapted from a recipe I found in “Gochiso: Ultimate Japanese Gourment Magazine” from 2012.

Time: 25 minutes              Serves: 2

Ingredients

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• 2 boneless, skinless chicken cutlets – about 4 oz. each
• 1/2 tsp tamari/soy sauce
  
• 1/4 tsp toasted sesame oil
  
• black pepper, freshly ground – to taste
• 1/2 tsp cornstarch
• pinch of sugar
• 1 150g package brown beech mushrooms, separated and ends trimmed
• 1 tbsp vegetable oil
• 2 cloves garlic, finely minced
• 1/2 inch piece of ginger, grated
• 1 tbsp oyster sauce
• red pepper flakes, to taste
• green onion tops, thinly sliced

How to make it

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• Cut chicken into chunks.
• In a medium-sized non-reactive bowl, combine tamari/soy, sesame oil, pepper, cornstarch, and sugar. Whisk to incorporate.
• Add chicken to bowl and marinate on counter for 15 minutes, or covered in fridge overnight.
• Heat wok or saute pan over medium-high heat. When hot, swirl in vegetable oil. Add chicken and stir-fry for 2-3 minutes until nearly cooked through. Reduce heat to medium and add garlic and ginger. Stir-fry until fragrant, about 1 minute.
• Add mushrooms, oyster sauce and red pepper flakes. Bring sauce to a simmer and cook for 30 seconds. Garnish with sliced green onions.
• I served this over steamed brown rice with pan roasted baby bok choy (recipe to follow).

Grilled Baby Bok Choy

One of the farmers I buy produce from grows lovely baby bok choy. This is a great way to enjoy it!

Time: 15 minutes             Serves: 2 

Ingredients

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• 3 heads baby bok choy, well cleaned between leaves @ root, cut in half length-wise
• 2 tbsp soy sauce (I used low-sodium)
• 1 tsp Sriracha
• 1/4 tsp toasted sesame oil
• dash freshly ground black pepper

How to make it

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• Preheat grill to medium-high heat. Oil lightly.
• Combine soy, Sriracha, sesame oil and black pepper in a small mixing bowl. Whisk to combine.
• Place bok choy cut side up on a plate. Brush with soy mixture, reserving half for other side.
• Place bok choy cut side down onto grill. Cook for about 2-3 minutes.
• Brush with remaining soy mixture and turn. Cook for an additional 2-3 minutes.

Edamame Dip With Won Ton Chips

A protein-rich, low fat and low cal appetizer. Makes for great snacking! Healthy & tasty. Someone asked if it was a big bowl of wasabi Recipe slightly adapted from one I found on the Tasty Kitchen site by Eat 80/20 Dietitian.

Time: 15 minutes                Serves: 10

Ingredients

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• Dip

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• 4 cups shelled edamame, cooked according to package instructions
• 3-4 garlic cloves, crushed & minced
• 1/3 cup lemon juice
• 1-2 tsp olive oil
• 1/2 cup water + more as needed
• 1/3 tsp black pepper, or to taste
• 1/2 tsp salt, or to taste

• Chips

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• 30 won ton wrappers, cut in half diagonally
• olive oil spray
• sea salt & black pepper, freshly ground – to taste

How to make it

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• Dip

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• Place edamame, garlic, lemon juice, 1 tsp olive oil and 1/2 cup water in food processor fitted with S-blade. Process until smooth. Season with salt and pepper. Process to combine. Add more oil and/or water as needed to reach desired consistency.

• Chips

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• Preheat oven to 350F. Line a baking sheet (or 2) with parchment paper. Spray with olive oil.
• Place won ton pieces onto sheet so they are not touching. Spray with olive oil then sprinkle with sea salt & pepper.
• Bake for 6-8 minutes, until the edges are lightly brown. Remove from oven. Chips will continue to brown while left on the baking sheet.
• Once cooled, place in serving dish. May be stored in an air-tight container for up to 5 days.

Classic Homemade Chicken Soup

I decided this time last year that making my own from-scratch chicken soup was long over-due. Boy am I glad I finally tackled this! It was much easier to make than I imagined and the results were beyond my expectations. I consulted a recipe by Susie Fishbein from her gorgeous book “Kosher by Design,” but put my own spin on it as I like to do

Time: 30 min prep, 90+min cook                 Serves: 8

Ingredients

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• 1 chicken, cut into 1/8ths (with skin on and bones in)
• 2 large parsnips, peeled and cut into chunks
• 2 large carrots (or equivalent in baby carrots), peeled and cut into chunks
• 4 celery stalks, cut into chunks
• 1 large onion, peeled and cut into chunks
• 1 turnip, peeled and cut into chunks
• 4 large garlic cloves, crushed
• 5 stalks of fresh dill
• 5-7 stalks of fresh parsley (I used flat Italian)
• 2 fresh bay leaves
• 10 whole black peppercorns
• kosher salt, to taste – I used 1 tbsp
• ground black pepper, to taste – I used 2 tsp

How to make it

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• Rinse chicken and place in an 8 quart stock pot, or larger. Cover with cold water, then add an additional 4-5 inches of cold water. Bring to a boil. Skim the fat and impurities off the top as it rises, using a small strainer.
• Add parsnips, carrots, celery, onion, turnip, and garlic to pot.
• At this point you can either tie the herbs & peppercorn into a bouquet garni (in muslin or cheesecloth), or just toss them in there freely which is what I did.
• Season with salt and pepper, to taste. Start with less, as you can always add more but you can’t take away once it’s in there
• Lower the heat to simmer and cook, uncovered, for 1 1/2 – 2 hours. Strain the foam & impurities off the top as needed. Taste and add seasoning if needed. Remove from heat.
• Once the soup is at room temperature, remove veggies with a slotted spoon and place in a bowl – careful to discard any small bones or skin that might stick.
• Place chicken into another bowl. Break up with your fingers and discard bones & skin. (I set aside 2 cups of this cooked chicken for later use.)
• Pour broth through a strainer. THis will sift out any remaining small bones or stray skin, as well as the stalks from the herbs. Be sure to discard the bay leaves as well.
• At this point, you may either combine the broth, veggies, and chicken in a large storage container, or split it up if you plan to freeze some. Or, you may combine the three components in a 4 quart stock pot and refrigerate or reheat to eat right away.

Rice Noodle Bowl with Peanut Sauce and Roasted Tofu

Spicy peanut sauce that will make you want to lick your bowl clean! with rice noodles and roasted tofu. Add a side of steamed broccoli to round out the meal. The month of March happens to be National Noodle Month, National Peanut Month, and National Sauce Month and this bowl of goodness delivers on all three of those. So, enjoy and cheers to the rest of March!

Time: 30 minutes             Serves: 5

Ingredients

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• Tofu

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• 14 oz. pack extra firm tofu, drained and pressed to release moisture
• 1/4 cup tamari
• 2 tsp each olive oil and toasted sesame oil, combined

• Sauce & Noodles

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• 2 tbsp sambal oelek
• 6 stalks fresh lemongrass – inner bulbs only, finely chopped
• 2 large shallots, minced
• 8 cloves garlic, minced
• 2 thumbs ginger, grated/finely minced
• 2 tbsp sesame oil
• 2 tbsp tamari
• 2 tbsp rice vinegar
• 2 tbsp brown sugar or honey
• zest and juice from a lime
• heaping 1/3 cup peanut butter (smooth or crunchy will do)
• 1 pound brown rice noodles or soba
• 2 green onions, chopped
• handful of cilantro leaves, roughly chopped

How to make it

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• Tofu

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• Preheat oven to 400F.
• Cube tofu. Toss with tamari and oil.
• Place in roasting pan and bake for 25 minutes, until edges are browned.

• Sauce and Noodles

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• Fill a large pot with salted water and bring to a rapid boil. Cook pasta according to package instructions.
• Process in a blender, processor, bullet…lemongrass, garlic, ginger, shallot, and chile paste.
• Heat oils in a large skillet over medium-high. Add mixture to pan and cook, stirring, until fragrant – about 2 minutes.
• Add tamari, vinegar, honey (or brown sugar), peanut butter, and lime. Whisk to combine.
• Add cooked pasta and toss to coat.
• Serve the roasted tofu right on a mound of these yummy noodles. Top with cilantro and green onions. And don’t forget to eat your veggies!