I'll share my recipe, if you'll share yours, March 22, 2012

14 years ago

Lemony Asparagus Pasta

From EatingWell

Penne and asparagus are bathed in a rich sauce with a slight bite of mustard, lemon and Parmesan. This dish is lovely in early spring, when asparagus is at its peak and nights are still cool enough to inspire a craving for something rich and warm.

2 servings, 1 1/2 cups each

Ingredients

4 ounces whole-wheat penne pasta, (about 1 1/2 cups)

1/2 bunch asparagus, trimmed and cut into 3/4-inch pieces

3/4 cup whole milk

2 teaspoons whole-grain mustard

2 teaspoons all-purpose flour

1/8 teaspoon salt

1/4 teaspoon freshly ground pepper

1 teaspoon extra-virgin olive oil

2 tablespoons minced garlic

1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried

1/4 teaspoon freshly grated lemon zest

1 teaspoon lemon juice

1/2 cup freshly grated Parmesan cheese, divided

Preparation

Bring a large saucepan of water to a boil. Cook pasta for 6 minutes. Add asparagus and continue cooking, stirring occasionally, until the pasta and asparagus are just tender, about 3 minutes more. Drain and return to the pot.

Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil, in a small saucepan, over medium-high heat. Add garlic and cook, stirring constantly, until fragrant and lightly browned, 30 seconds to 1 minute.

Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.

Stir the sauce into the cooked pasta and place over medium-high heat. Cook, stirring constantly, until the sauce is thick, creamy and coats the pasta. Stir 1/4 cup Parmesan into the pasta until combined. Serve the pasta topped with the remaining 1/4 cup Parmesan.

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Comments (3)

Jasdip
14 years ago
Woooo, yum! Does that ever sound good Luckygardner!

I'm going to make this tonite, unless our neighbour barbecues. He has generously offered to let us use his barbecue.

Chicken Breasts with Raspberry-Balsamic Sauce (Food.com)

1 tablespoon olive oil
4 medium boneless skinless chicken breast halves (about 1 1/4 pounds total)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium shallot , minced (about 1/4 cup)
1/2 cup chicken broth
1/2 teaspoon cornstarch
3 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar

In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with salt and pepper; cook 7 minutes. Turn chicken over. Reduce heat to medium; cover and cook 7 minutes longer or until juices run clear when thickest part of chicken is pierced with tip of a knife. Transfer chicken to plate.

In same skillet, cook shallot 2 minutes, stirring. In a cup, mix broth and cornstarch. Add broth mixture, jam and vinegar to skillet; heat to boiling over medium-high heat. Cook sauce 2 minutes or until slightly thickened, stirring. Return chicken to skillet; heat through.
glenda_al
14 years ago
Quiche Lorraine

1 unbaked 9-inch pie shell
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
1/2 cup bacon bits
2 eggs
1 cup milk
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg for topping
Instructions
1.Preheat oven to 350 degrees F.
2.In a medium-sized bowl, combine cheeses and sprinkle half mixture into pie shell. Sprinkle on bacon bits then cover with remaining cheese combination.
3.In a small bowl, combine eggs, milk, onion powder, and black pepper and beat until thoroughly mixed. Pour over cheese and sprinkle with nutmeg.
4.Bake 40 to 45 minutes or until firm and a wooden toothpick inserted in center comes out clean. Cool 5 minutes before cutting into pie-shaped pieces.
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patti43
14 years ago
I'm in a "food funk". Nothing sounds very good to me today including this--which sounded really good when I found the recipe.

SPICY NEW ORLEANS BARBECUED SHRIMP (Sunday Supper)

2 pounds fresh, jumbo shrimp, peeled and deveined
1/2 cup butter, melted
4 tablespoons chili sauce
3 tablespoons olive oil
2 tablespoons worcestershire
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons Liquid Smoke (hickory)
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon Tabasco sauce
5 cloves fresh garlic, minced

Peel and devein the shrimp. Add all of the other ingredients in a saucepan, stir and let simmer for 10 minutes. Remove pan from heat and let cool.
Arrange the shrimp in an oven- proof casserole dish and pour the sauce over the shrimp. Cover and refrigerate for at least 4 hours, or preferably overnight. Preheat oven to 400 degrees. Bake shrimp for 15 - 20 minutes. Serve immediately with crusty French bread, new potatoes and a crisp salad.

I'll share my recipe, if you'll share yours, March 22, 2012

Comments (3)

Jasdip

glenda_al

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patti43

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