Monthly Archives: February 2012

Grilled Asparagus with Balsamic Vinegar

I’ve come a long way with vegetables since I was a kid (I only liked corn and raw carrots).  I always attempted to eat green veggies but never, ever liked them.  I don’t really remember ever having asparagus at our dinner table but it has become one of my favorite vegetables ever.  Some people don’t like aspargus because it’s too mushy but guess what?  That means it’s not cooked right!  Veggies get a bad rap and I think it’s primarily because people aren’t sure how to cook them properly.  Asparagus should only be cooked until they are bright green, whether they are steamed, roasted, or grilled.  Remove them from the heat when they are bright green and they’ll be crisp and perfect everytime.

I usually steam my asparagus but that gets boring after a while.  This recipe for Grilled Asparagus with Balsamic Vinegar has introduced me to grilling asparagus for a little something different.  Fresh asparagus is tossed with a little bit of olive oil, salt, and pepper and grilled until perfectly green.  Since we are in the middle of the winter, I used my trusty indoor grill so any grill pan will do.  After the aspargus is grilled, it is sprinkled with a little bit of balsamic vinegar for an added flavor punch.  This recipe isn’t groundbreaking but it’s simplicity is what appeals to me.  Finding any new way to cook a common vegetable is a great way to keep the boredom out of the kitchen.  I couldn’t keep my hands off this asparagus!  If anyone would have told me that as a kid, I never would have believed them.

The ingredients:

Snap off the ends of the asparagus spears (tip: snap off the end of one asparagus spear and cut the remaining spears in the same spot).  Place in a dish and toss with olive oil, salt, and black pepper.

Preheat your indoor grill (I set mine at 350ºF).  Place asparagus spears on the grill coated with cooking spray and grill for 2 minutes on each side until spears are bright green.

Place spears in a bowl and sprinkle with balsamic vinegar.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Spinach and Lentil Soup with Cheese and Basil

I filled my refrigerator with fruits and vegetables yesterday and am trying, really trying, to eat better.  After all, summer will be here before I know it and I’m nowhere near ready for shorts and tank tops, let alone a swim suit.  Soups are such a great way to eat lots of vegetables, fill up without feeling deprived, and also easy to make so you can control the salt and calories.  Soups are also great to make over the weekend and reheat later.  Portion out servings ahead of time and you’ll have something quick to grab for lunch on your way to work.

This Spinach and Lentil Soup with Cheese and Basil is loaded with veggies like celery, carrot, onion, and spinach, layered with flavors such as thyme, bay, and basil, and satisfying due to the hearty lentils.  I don’t particularly like canned lentil soup but everytime I make my own soup with lentils, I’m completely happy.  The lentils here are earthy, rustic, warm and homey and they don’t leave me feeling unsatisfied.  This soup can also easily be made vegetarian by leaving out the pancetta and using vegetable broth in place of chicken broth.  I left out the pancetta but I’m sure leaving it in only adds another layer of flavor and depth to this soup so leave it in if you choose.

The ingredients:

Cook onions, carrots, and celery in olive oil with fresh thyme and a bay leaf for 8 minutes until tender.

Add in the lentils, broth, and water.

Bring to a boil.  Cover and reduce heat, simmering for 40 minutes.

Remove from heat and discard bay leaf.  Scoop two cups of the soup into a blender and blend until smooth.

Pour pureed soup back into the pan and stir.

Add baby spinach, basil, cheese, and lemon juice.

Serve warm.

Additions:  None

Omissions:

  • Pancetta

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

 

Pineapple Upside Down Cake Martini

Okay, so maybe when you are thinking of drinks and cocktails for a Super Bowl party, a martini isn’t exactly what you have in mind.  To me, football means beer.  And lots of it.  But not everyone loves beer and sometimes people just want something with a little more flavor that just might put them on their butt faster.  Well, let me introduce you to Pineapple Upside Down Cake Martini! 

First of all, I’m guessing most of you like martinis because the Birthday Cake Martini I posted back in September is still my most popular post to date!  So, please, please, please try this.  I love this martini SO MUCH MORE!  It’s sweet, fruity, strong, and oh-so-flavorful.  Second of all, it tastes like pineapple angel food cake in a glass.  So, maybe you don’t like football that much but you are having a party because your honey is obsessed and you have ten people coming over.  Get some pineapple juice, cake vodka, and amaretto and make this.  Nothing else will matter.

The ingredients:

Mix pineapple juice and vodka in a shaker with a splash of amaretto and serve.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Three Olives website

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