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Browsing Tag: asparagus
Last night’s dinner was another Korean dish I recently encountered while doing some research. I have enjoyed this wonderful dish at my Korean friends’ parties and honestly, I just had to pare and simplify this recipe down for one. Or two, depending on how hungry you are. From the recipe I used as a base, I had to find a way to make this easier so I broke out the components of this dish. Marinated stir fried beef. That is easy enough, I have done that several times in the past. Stir fried vegetables. Same. Korean glass noodles. Well, that is a new one for me. I have read several ways to prepare these sweet potato starch noodles – from what I can tell one…
Tonight’s dish is a great dish for using leftover pasta, especially straight pasta like spaghetti, capellini, etc. And if you don’t have any leftover pasta? No sweat, just make a small batch while you crisp up the guanciale! This dish is based on a flexible ‘use what you have’ type of recipe but can be adapted to a planned meal easily enough. I used asparagus and red pepper for vegetables, which pairs wonderfully with eggs and pasta. Just think, this dish is just out of the ordinary to give you something new to enjoy for dinner… or brunch! Give it a try and adapt it to suit your pantry and tastes. I am confident you will enjoy the results! Save Print…
Today’s recipe is a playful dish made with vibrant red and green vegetables paired with beef in a stir fry. I was checking my vegetable crisper in the refrigerator while making my shopping list and saw I had some asparagus. I knew I had some beef and those two ingredients are tasty together. I had half of a red bell pepper and the rest, as they say, is history. Instead of my usual spicy stir fry, I opted for a deep umami flavor by using shitake mushrooms and mushroom flavored dark soy sauce; the latter used as the predominant part of the sauce. Slivered onions, ginger, garlic, white pepper, and rice cooking wine round out the ingredients. Quick and easy to prepare, intensely flavorful, and quite…
Tonight I made a simple asparagus salad to accompany the Sweet Chili Grilled Prawns. With the dog days of summer here, this dish keeps you out of the kitchen and away from the stove, but delivers loads of flavor. This dish is great with the grilled prawns, but would also be wonderful with beef or chicken. This recipe is a tweak on this recipe from the AllRecipes website – a great resource for creative dishes. I added shallots and substituted Chinese mustard for the dijon mustard; it just seemed like the better choice in my humble opinion. The results are flavorful, so make this dish and eat your vegetables! Save Print Sesame Asparagus Salad Prep time: 10 mins Cook time: 5 mins Total time: 15…
Have you ever wondered what I do with the remaining portions of raw ingredients that do not show up in a following post? I think solving that dilemma was critical to success when cooking for one – menu planning. It is easy enough to know that even moderate amounts (like one pound of ground beef) needs to be split into two or three (preferable) portions for different meals. But what about vegetables like bundles of asparagus, half peppers and half onions, half cans of diced tomatoes, etc? Typically I create a weekly menu and shop for the ingredients needed for those meals. I construct the menu so that I can make dishes that use partial amounts to reduce waste, but avoid stagnation in dishes. Well, this post should…
Here is a pasta dish I believe will really satisfy you. This is a variant of a dish I posted in March – Tortellini with Prosciutto and Asparagus. The difference is perfect for summer – a basil sherry cream sauce. Using fresh basil is a must for this dish and the hardest part of this dish is timing all the parts. So take a chance and expand your repertoire with something new… like this dish! Save Print Tortellini in a Basil Sherry Cream Sauce Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 1 Ingredients 2 oz prosciutto, diced 4½ oz fresh tortellini 5 oz asparagus, sliced into 1½ inch lengths ½ cup basil leaves, fresh…
Today I decided to experiment and grill a roulade. Working with ingredients I had at home, I created this recipe using a butterflied flat iron steak, prosciutto, asparagus, and shredded Italian blend cheese. The meat was marinated in a mixture of balsamic vinegar, olive oil, Italian seasoning, minced onions, minced garlic, salt and pepper for an hour before assembly and grilling. For such a seamingly upscale dish, it went together quickly and easily – and it was enjoyed just as quickly and easily! Give this dish a try and impress that special someone with your culinary skills. No one has to know how easy it is… it will be our little secret! Save Print Flat Iron Steak Involtini Prep time: 1 hour 20 mins Cook time…
Pasta. Tonight I wanted pasta and fresh (ok, store bought ‘fresh’) tortellini just fit the bill. This recipe is one of my go-to recipes when I don’t really feel like cooking. And with this cold/flu/lingering death making me miserable, I can say I honestly did not feel like cooking tonight. But I needed to eat, so here we are. I hope you feel like cooking tonight… and perhaps you will make this easy and tasty pasta dish! Save Print Tortellini with Prosciutto and Asparagus Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 1 Ingredients 1½ oz sliced prosciutto, cut into strips 8 oz asparagus, trimmed and cut diagonally into…
Tonight I paired my dinner with the Friday night cocktail, French 75, I made. So I opted to make a simple dish – prawns with asparagus in a sherry cream sauce served over capellini. Simple, rich, and delicately spiced, I figured this meal would accompany my Friday night cocktail superbly. And I was spot on, it did. So if you want a versatile prawn pasta dish, I suggest you give this one a try. With a few adjustments, you can change the flavor profile. Some adjustments that come to mind are adding lemon and/or capers, substituting spinach for the asparagus or chicken/scallops for the prawns, whisking in parmesan cheese for a quick alfredo style sauce, etc. Adjustments and tweaks like those are the things that keep…
Today I had a hankering for noodles – tasty spicy fried noodles. With that desire and having asparagus available from earlier this week, I decided using thin sliced beef and red pepper would be perfect for my fried noodles. I picked up a package of Fortune Yakisoba Hot and Spicy Stir Fry Noodles at the local store to use as the base for my spicy fried noodles. These noodles are available in the refrigerated section and are simple to prepare – simply soak in hot water, drain well and stir fry. The rest of this recipe is a basic stir fry with one twist – I added Tom Yum Paste to the sauce mix. Are you ready to prepare something delicious and healthy in less than 30 minutes…