Creamy Asparagus Soup with Crumbled Bacon

Sounds kinda crazy, right?!  I thought so too.  But you see, I LOVE ASPARAGUS!!!  So I just had to try!  And wouldn’t ya know…IT WAS FABULOUS!!  I’m so happy I discovered it!!!!!  
Also a plus, Mr. Rodgers loved it. Which could possibly be due to the fact that I put bacon on top. The way to every man’s heart, riiiiight?  ;). Haha, but honestly he aluded to the fact that it reminded him of his mom’s split pea soup that she made him growing up. It’s nice when something you make can bring a person comfort and good memories along with the pleasure of good taste and health!  If you need a fresh new way to get the family some veggies…please do yourself a favor and make this soup!
Here’s what you need:

  • 1 bunch asparagus (more if it is super fine)
  • 3 C Stock (Obviously vegetable works best but I never have that on hand…chicken works great as well!)
  • 1/4 C Grassfed Butter
  • 1 Onion, Chopped
  • 3 Tbsp Almond Flour
  • 1/4 tsp coriander
  • 1 Tbsp Lemon Juice
  • 2 C Almond Milk
  • Salt and Pepper
  • 4 Pieces Bacon (As natural as possible!)

And here’s how you do it:

  1. First, prep your asparagus. Pop off the tough ends, and cut what is left into inch long pieces. 
  2. Set a small pot of salted water to boil, you only need an inch or so. Take a handful (just a few, this is for a garnish) of the asparagus tips and boil them for 5-10 minutes, until just tender. Drain and set aside. 
  3. Put stock and the remaining asparagus in a soup pot. Bring to a boil, cover, and simmer for about 20 minutes. Asparagus should be soft. Drain, but KEEP THE STOCK. 
  4. While waiting for the asparagus to get soft, place your bacon in a pan and cook until crisp. Set aside. 
  5. Melt the butter in a soup pot and add the onion. Cook over low heat until soft. 
  6. Stir in the flour and cook for one minute. Slowly whisk in the stock you saved from boiling the asparagus. Bring to a boil. Simmer for 2-3 minutes, it should be thickening. 
  7. Stir in the cooked asparagus (not the tips for the garnish!), coriander, lemon juice, salt and pepper. Simmer for 10 minutes. 
  8. Using an immersion blender (or transfer to a food processor or blender), blend until very smooth and creamy. Stir in the milk and reserved tips and bring to a boil, simmering for a few minutes to heat through.  (The recipe says to stir in the milk, but last time I made it, I blended it in too!). Serve with crumbled bacon on top. Just how everything should be served, am I right?!

Peectures!!

  
Asparagus, washed and trimmed!

  
Boiling a few tips for a garnish (just a little something to bite into!)

  
Cooking the rest of the asparagus so it’s nice and soft…so we can make it creamy!

  
Sautéing the onions to bring out the flavor…

  
Stir in the almond flour, and whisk in the reserved stock. 

  
Add the cooked asparagus, seasonings, and lemon juice. Cook for about 10 minutes. 

  
Blend however you can. This is what I used to do, but now I have an immersion blender and it is AMAZING!  Don’t even have to take it out of the pot!  But whatever method you use, get it as smooth as possible!! (The recipe says to stir in the milk, but last time I made it, I blended it in too!)

   
 

Stir in the milk (or blend it in)…

  

Add your garnish tips…

  

Put it in a bowl and crumble bacon on top!

    

Hallelujah praise you Jesus, my favorite veggie just became a soup!! Can I get an amen?!

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Creamy Beef Stroganoff with Mashed Cauliflower

Oh man. So as many of you know, I have been digging into my  emails, and finding pictures of some amazing meals from my past!  I was SO excited to see this one, it was SO good!  I was even more excited when I realized that I remembered where the recipe was from!! So I made the effort to get up off the couch where I was watching The Office and go all the way to the kitchen to find the cook book. And. It. Was. Gone. It is lost. I’m so sad 😦  However, on a happy note I took very thorough pictures of the process for this recipe, so together we can figure out how I made this super tasty, super comforting, and super clean Beef Stroganoff.  That is what the Archive Series is all about!

We are going to be wild and crazy today and do things out of order today. Let’s start with the pictures this time.

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So here is the basics of what we need!  Mushrooms, sliced. Onions and garlic, minced. And my favorite part. Steak, thinly sliced, salted and peppered.

Now at some point you will need to make mashed cauliflower, not only to have for the perfect side, but you will also need it for the sauce. You can find a recipe in my blog archives!  But a quick description is this: cut a head of cauliflower into florets, boil them for about 15 minutes. Drain, add lots of grassfed butter, salt, pepper, and a clove of garlic or two. Blend in a food processor or with an immersion blemder until smooth.

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Take your cast iron skillet. They’re my favorite. Melt butter in the pan, and brown your beef.

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Set aside the beef. In the same pan, melt more butter. Add the onion and stir, cooking till caramelized. Add the garlic and cook for an additional 30 seconds or so.

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Add the mushrooms and cook until tender.

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Add your steak back in. Use a little wine or broth to deglaze the pan.

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Add a couple large spoonfuls of mashed cauliflower, and a squeeze of dijon mustard. Stir into the whole pan to evenly distribute and create a creamy delicious sauce.

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See? Lookie there!  Yummy!

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This is making me hungryyyyyy.

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What do you guys think?!

Shrimp “Alfredo” Spaghetti Squash

Wow.  It’s been a crazy season!  Has it been like that for anyone else?  It definitely has been at the Rodgers household, and it sure doesn’t seem to be slowing down any time soon!  But that is okay…it is all good things :). However, it has taken a toll on my cooking time!  It was making me so sad because I kept thinking “I have nothing fun to share with my food blogger friends!” 

But then today, I was scrolling through my email and BAM!!!  Sitting there so innocently were a cluster of unopened emails from myself, all containing food pictures!  Beautiful sight to behold!  Now I cannot promise you that I will remember every recipe exactly, but there is some great inspiration there that is too appetizing not to share.  With that in mind I will do my best to tell you how you can make these recipes happen for yourself, some adjusting and creativity may be required.  But that is what cooking is all about, isnt it?!  So begins the lost archive series. 

First up?! Creamy Shrimp Spaghetti Squash! This was a fun one!

So here is the general idea of what you will need:

•2 Spaghetti Squash
•1 lb Shrimp, deveined and shelled
•1 C Diced Mixed Veggies (I was super lazy and just used a frozen medly)
•6 Cloves Garlic (at least,) minced
•4 C Chicken Broth
•1 C Unsweetened Original Almond Milk
•2-3 Tbsp Grassfed Butter
•2 Heads Cauliflower, cut into florets
•Salt and Pepper

And here is how you do it:

1) First order of business is cooking your squash, that takes the longest. You can cook it a number of ways, I usually cut them in half and roast them for about an hourat 375*

2) Bring your broth to a boil. Add the cauliflower and boil until nice and tender. I usually do about 15 minutes.

3) In the meantime, melt some butter in a skillet. Add your minced garlic and saute just for a minute or so to get a nice flavor out of it. Set it aside, it is for flavor in the sauce.

4) When the cauli is tender, transfer it to a food processor, in batches if necesssry. DON’T THROW OUT THE BROTH! Add the almond milk, salt, pepper, a pad of butter, the sauted garlic, and enough of the broth to bring it to the right consistency (1-2 cups). Blend until smooth amd creamy. Set aside.

5) Melt some butter in a large skillet. Add your shrimp and cook until just starting to color. Add your veggies and stir until heated through and the shrimp is completely opaque. Add your cauliflower sauce and stir it all together. Taste and adjust with spices as you see fit.

6) Spoon on top of a heaping pile of spaghetti squash, and enjoy. 🙂

Peectures!!!

Blending the sauce

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Ccoking the shrimp and veggies
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Mixing it all together
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Dang that looks good! Now see it all come together!

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Awe yeah baby!

What do you think?! What twist would you add to this archive recipe?!

Creamy Parmesan Spaghetti Squash

My husband had long ago decided that he did not like spaghetti squash.  No sir. Didn’t like it.   And then he tried this.

He changed his mind.  😀  I love it when I can change peoples’ minds about a food.  It makes me feel like such a success 😀  I’ve left my print on the world!!  Ohhh hey…that would be a good show for Food Network.  “I Didn’t Like….”  A competition to see which chef can change a picky person’s mind.  Ha!  I’m a genius.  Someone should hire me, haha.

This was a fantastic side dish for steak!!  It had that creamy, garlicy, cheesy satisfaction without the carb-filled pasta.  So tasty and quite healthy!!!  Yes it has a bit of cheese…but Parmesan is one of the best health wise! 🙂

One more fun thing about this recipe!!  I have never been too good at making sure spaghetti squash get cooked all the way.  Just being honest here.  Well, because of this wonderful book, Everything Gluten Free Slow Cooker Cookbook, I finally NAILED IT!  That’s right.  I cooked the spaghetti squash in a crock pot!!!  I love my crock pot, it helps me time things!!!  Yaaaay!!  I hope that thought will be a great tip for your kitchen too!!!!  You simply pierce the squash a few times, put it in the crock pot, and pour in a small amount of water, about 3/4 C and cook on low for 7 or 8 hours 🙂

Adapted from http://ahealthymakeover.blogspot.jp

 

So, here’s what you need:

  • 1 Large or Medium Spaghetti Squash, cooked and shredded
  • 1 Tbsp Butter or Coconut Oil
  • 1/2 Red Onion, Minced
  • 4 Garlic Cloves, Minced
  • 3/4 C Vegetable or Chicken Broth, Preferably Low Sodium
  • 1/3 C Unsweetened Almond Milk
  • 1/2 Grated Fresh Parmesan…my 1/2 C was generous 🙂
  • 2 Tbsp Fresh Parsley, Chopped
  • Salt and Pepper to taste

 

And here’s how you do it!!!

  1. Get your spaghetti squash cooked!! If you want to try my new method, start the morning of, poke a few holes and place in a crock pot with about 3/4 C of water.  Cook on low about 8 hours.  Cut in half and shred squash with a fork.  You can also cut in half and  bake cut side down in a 350 oven for about 45 minutes to an hour or even microwave about 12 minutes if you’re in a hurry!
  2. Melt butter or coconut oil over Medium heat.  Saute onions until beginning to soften, about 5 minutes.  Add garlic and cook about a minute more.
  3. Toss in the cooked spaghetti squash and stir so your tasty garlicy bits are incorporated throughout.
  4. Add the broth and almond milk and stir in.
  5. Add the parmesan and stir in.  If it is too runny, let it reduce for a few minutes.
  6. Add parsley, salt, and pepper, stir, and serve hot aaaaaaand delicious!!

So simple, and yet such delicious, classic flavors!  Perfect mid week side dish!

 

Pour your water into the crock pot!

Creamy Spaghetti Squash 1

 

Stab the squash and place it in.

Creamy Spaghetti Squash 2

 

And cook on low for 8 hours (or high for 4).  Cut in half, remove the seeds, and shred with a fork.

Creamy Spaghetti Squash 3

 

Now this is where things got crazy and the pictures had to pause.  Hahaha.

Melt your butter in a pan over medium heat and saute your onions until beginning to soften, about 5 minutes.  Then add garlic and saute for about a minute more.  Toss in your cooked squash and stir.  Add liquids and stir.  Then add parmesan and stir.  Lastly, salt, pepper, and parsley.

Creamy Spaghetti Squash 4

Now serve!!  This is one of those great things that could be a main dish or a side dish!  It’s just…all around glorious!!  I hope you enjoy!!