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Archive for the ‘asparagus’ Category

Southwestern Quinoa and Black Beans

Posted by trktos on 21-February-2010

A recent conversation with a co-worker lead to my realizing I have only one – one?! – quinoa recipe posted here. We have quinoa fairly often, usually just as the grain portion of our meals, but I haven’t tried out many explicit quinoa recipes and that’s a shame.

So, I decided to try this recipe for dinner tonight … the only thing this needed was more green-ness – I threw is some asparagus. Dark green leafy veggies would be good, too.

Ingredients:

  • 2 onions, thinly sliced
  • 4 cloves garlic
  • about 10 sun-dried tomato halves, diced
  • 2 carrots, sliced
  • 1 bunch asparagus, chopped
  • 1 cup corn kernels
  • 2 cans, or equivalent, of black beans
  • 3/4 cup quinoa, rinsed
  • 1 1/2 cups vegetable broth
  • 1 tsp cumin
  • 1/4 tsp red pepper
  • salt and pepper to taste

Instructions:

  1. Simmer quinoa in broth, with cumin, peppers and salt until done – about 15-20 minutes.
  2. Sautee onions, tomatoes, garlic and carrots in some olive oil for about 5 minutes.
  3. Add asparagus and cook until done.
  4. Combine quinoa, vegetables, beans and corn. Heat until warmed through.

One thing I love about quinoa is how the seeds release their little “tails” when done.

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Asparagus Noodle Casserole

Posted by trktos on 7-September-2009

This never photographs very well but it’s one of my favorite dishes and we have it fairly often. I usually double as it makes enough to eat for a few days, we really like it and I buy a lot of asparagus at the time, whenever it goes on sale. (I refuse to pay $3+ for a pound of asparagus!!)

Ingredients:

  • 2 cloves garlic, diced
  • 1  onion, chopped
  • 1 pound asparagus, cut into bite-sized pieces
  • 5-6 sun-dried tomatoes, diced
  • 1 carrot, chopped
  • 1 1/2 cups water
  • 1 vegetable broth cube
  • 1 1/2 tbsp tahini
  • 1 tbsp miso
  • 1 tsp lemon juice
  • 2 tsp soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp marmite
  • 1 pkg asceptic tofu
  • 8 ounces pasta, partially cooked (it will bake more in the oven)

Instructions:

  1. Preheat oven to 350 degrees.
  2. Boil carrot in water until tender, set aside.
  3. Saute garlic, onion and tomatoes in some oil.
  4. Add asparagus and cook, but leave under-done, as dish will bake.
  5. Add remaining ingredients (expect pasta) to carrot/water and blend in blender until smooth.
  6. Place vegetables and pasta in a 9*13 baking dish.
  7. Cover with tofu sauce.
  8. Bake 20-30 minutes.

Notes:

  • I usually double this recipe.
  • I add some roasted garlic bits to the sauce mix before blending.
  • Also good with added kale or spinach, briefly cooked before going into oven.

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Creamy Asparagus Mushroom Risotto

Posted by trktos on 22-August-2008

Ingredients:

  • 1/2 onion, diced
  • 1 clove garlic, diced
  • olive oil
  • approx. 6 sun-dried tomatoes, finely chopped
  • 4 cups vegetable broth (I used water and 1 Rapunzel vegetable cube)
  • 1 heaping cup of arborio rice
  • 1 bunch asapargus, chopped
  • 6-8 ounces mushrooms, sliced
  • approx. 1 cup chopped, roasted cashews
  • salt and black pepper, to taste

Instructions:

  1. Sauté onions and garlic in olive oil for a few minutes.
  2. Add rice and sauté for 5 minutes.
  3. In the meantime, bring 3 cups of broth to a boil, with sun-dried tomatoes and lower heat.
  4. Add rice mixture to water and let simmer for about 12 minutes.
  5. While rice is cooking, steam asparagus and mushrooms in the remaining cup of broth until crisp tender – they’ll cook more with the rice.
  6. Add asparagus, mushrooms and broth to rice and simmer for about 5 more minutes.
  7. Add cashews, salt and pepper; let cool slightly before serving.

Notes:

  • I served this with Morningstar Chick’n Strips.
  • Adjusted from this recipe.

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