Japanese Pasta with Shrimp & Asparagus

Japanese Pasta with Shrimp & Asparagus

adapted from Just One Cookbook^©

The pasta is seasoned with dashi broth and soy sauce.

Makes 2 servings                                                               14 WW pts. / serving

6 oz spaghetti 

2 Tbsp. + 1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

10 pieces large shrimp, peeled deveined and butterflied

1 Tbsp. olive oil
1 Tbsp. butter
1/4 red onion, cut into thin slices
2 cloves garlic, cut into thin slices

1 dried small Thai chili pepper, seeds removed
6 oz. asparagus spears, cut into 2 inch pieces, stalks and tips separated
1/2 cup water 

1/2 tsp. hon dashi powder
1 Tbsp. soy sauce 
crushed red pepper flakes, optional

1. Season the shrimp with salt and pepper.
2. Bring a large pot of water to a boil; Add 2 Tbsp salt and cook the spaghetti 1 minutes less than package directions.
3. Drain the spaghetti and set aside.
4. Heat 1 Tbsp. olive oil in a large skillet over medium heat; Add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. 
5. Flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
6. Lower the heat to medium low, add the butter and cook the onion and garlic slices and sauté for 1 minute then add the dried red chili pepper. 
7. Increase the heat to medium and add the stalks of asparagus and sauté for about 3 minutes or until tender.
8. Add the asparagus tips and cook for another 1–2 minutes, until tender.
9. Add the dashi powder, water and soy sauce to the pan
10. Increase the heat to medium high and bring mixture to a simmer.
11. Add the cooked pasta to the pan and cook fo the remaining minute of cook time.
12. Add the cook shrimp and toss to combine; Cook until the shrimp are heated through.
13. Adjust seasoning to taste with salt, pepper and crushed red pepper flakes, if using.
14. Serve immediately.

Enjoy!

Warm Asparagus Salad

Warm Asparagus Salad

adapted from Taste of Home

Who doesn't love bacon and eggs? Adding them to a warm salad with a light vinaigrette just makes them better.

Makes 2 servings                                                                  3 WW pts / serving

2 turkey bacon strips, cooked & chopped
1/2 lb. fresh asparagus, trimmed and cut into 2-inch-pieces
1 Tbsp. red wine vinegar
1 1/2 tsp. avocado oil or olive oil

1 1/2 tsp. water
1 1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
Pinch of sugar substitute
Pinch Kosher salt
Pinch crushed red pepper flakes

3 cups torn romaine lettuce leaves
2 hard-boiled large eggs, halved
2 ounces fat free feta cheese, crumbled

1. Bring 2 inches of water in a saucepan to a boil over medium-high heat.
2. Place the asparagus in a steamer basket; Place the basket in the pot with the boiling water, cover, reduce heat to low and simmer until crisp-tender, 3-5 minutes. 
3. Meanwhile, in a small bowl whisk together vinegar, oil, water, mustard, garlic powder, sugar, salt and red pepper flakes. 
4. Divide the lettuce and asparagus between 2 plates.
5. Top with dressing, bacon and feta.
6. Place 2 egg halves on each plate prior to serving.

Enjoy!

Asparagus with Orange Butter

Asparagus with Orange Butter

Adapted from Gourmet

Tis the season for asparagus, here in Pennsylvania. So let's lean into eating seasonally.

Makes 2 servings                                                            3 WW points / serving

1/2 lb. asparagus, ends snapped off and discarded
1 Tbsp. butter
1Tbsp. fresh orange juice

Kosher salt and freshly ground black pepper.

Orange zest , for serving (optional)

1. Bring a medium pot of salted water to boiling.
2. Cut asparagus into 2-inch-long pieces; Cook in the boiling until just crisp-tender, 4 to 5 minutes. 
3. Drain the asparagus; Return to the pot.
4. Melt butter in the microwave; Whisk the orange juice into the melted butter until blended.
5. Add the butter mixture to the asparagus; Toss to coat.
6. Season to taste with salt and pepper and sprinkle with orange zest before serving.

Enjoy!

Asparagus, Peas, and Radishes with Tarragon

Asparagus, Peas, and Radishes with Tarragon

adapted from Epicurious

Spring is finally here Time to celebrate with a combination of springtime vegetables.

Makes 2 servings                                                            0 WW points / serving

1 cup asparagus, cut into 2 inch pieces

1/4 cup frozen peas, thawed
1 radish, thinly sliced and cut in half
1 1/2 tsp Parkay cooking oil spray

Kosher salt & freshly ground black pepper

1. Bring a pot of water to a boil; add the asparagus and cook until tender crisp, about 3 minutes.
2. Strain the asparagus and return it to the pot; add the peas and Parkay
3. Cook until the peas are warmed thru, about 1-2 minutes
4. Remove rom the heat; Add the radishes and tarragon; toss to combine.
5. Season to taste with salt and pepper before serving.

Enjoy!

Grilled Asparagus

Grilled Asparagus

adapted from Gourmet June 2000

Grilled asparagus is a great accompaniment to an grilled meal.

Makes 3 servings                                                      0 WW Blue points / serving

18 medium asparagus spears, trimmed and peeled
Cooking spray
Kosher salt

6 wooden skewers soaked in water for at least 20 minutes

1. Divide asparagus into 3 bunches. 
2. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch.
3. Lightly coat asparagus with cooking spray and season with kosher salt.
4. Grill asparagus on an oiled rack until tender, 3 to 5 minutes on each side.

Enjoy!

Springtime Chicken Stir-Fry with Asparagus and Cashews

Springtime Chicken Stir-Fry with Asparagus and Cashews

adapted from Food & Wine

I have been amping up the vegetables in stir-fries and decreasing higher fat components like the nuts. You could eliminate them all together and reduce the point count to 3. Substitute cauliflower rice and you have a 0 WW Blue point meal.

Our new favorite addition to our stir-fries is to sprinkle with Thai Si Racha Seasoning Blend from Calicutts Spice Co. in Hershey, PA. It is expensive but a little goes a long way to spice up your dishes.

Makes 2 servings                                                      5 WW Blue points / serving

2 Tbsp. dry roasted cashews

Cooking spray

3/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1 Tbsp. Asian fish sauce

1/2 cup homemade chicken stock or canned broth

1/2 lb. asparagus, cut into 1-inch pieces

1/4 cup chopped bok choy

1 1/2 tsp. oyster sauce

1 tsp. lime juice

pinch cayenne

1/4 cup water chestnuts, diced

1/4 cup bamboo shoots

1/4 cup chopped basil

2 Tbsp. chopped green scallion tops, reserve remaining for another purpose

1 cup cooked jasmine or white rice

Soy Sauce & Sriracha for passing at the table (optional)

1. In a bowl, toss the chicken with 1 1/2 tsp. fish sauce.
2. In a large saucepan coated with cooking spray, spread the chicken in an even layer and cook over high heat until browned and cooked through, turning once, about 4 minutes.
3. Remove the chicken to a bowl and set aside.
4. Pour the stock into the pan and bring to a simmer, add asparagus and bok choy, cover and cook until tender-crisp, about 3 minutes.
5. Transfer the asparagus to the bowl with the chicken.
6. Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper.
7. Simmer until the sauce is reduced to 1/6 cup, about 2 minutes.
8. Return the chicken, asparagus, bok choy, water chestnuts and bamboo shoots to the wok and toss to heat through.
9. Remove from the heat and add the basil and chives. 
10. Serve over the rice passing soy sauce and Sriracha if using.


Enjoy!

Asparagus with Tomato & Feta

Asparagus with Tomato & Feta

adapted from Cooking Light March 2014

Asparagus get a kick from the zip if the balsamic and tomato while the feta adds some saltiness.

Makes 2 servings                                                      1 WW Blue points / serving

1/2 lb. asparagus, trimmed

1/2 cup chopped tomatoes

1 Tbsp. white balsamic vinegar

Kosher salt & Freshly ground black pepper

1 Tbsp. reduced fat feta cheese

1. Combine the  tomatoes with vinegar; season with salt and pepper and set aside.
2. Bring a few inches of water to a boil in a wide pot.
3. Steam the asparagus steamer basket until tender, about 5 minutes.
4. Serve the asparagus topped with the tomatoes and feta.

Enjoy!

Asparagus with Pistachios

Asparagus with Pistachios

adapted from Rachael Ray in Season

My asparagus stalks were very large. If you have pencil thin stalks increase the amount.

Think of the topping as an oil-less pesto. If you do not have pistachios, substitute your favorites but check the point values

Makes 2 servings                                                   0 WW Blue points / serving

5 pistachios

4 basil leaves

1 1/2 tsp. grated Asiago cheese

1/2 tsp. lemon zest

1 clove of garlic

8 stalks asparagus

1. In a small food processor pulse the nuts, basil, cheese, zest and garlic until combined.
2. In a and bring 1/2 cup to salted water to a boil.
3. Add the asparagus and cook until tender crisp.
4. Drain and serve topped with "pesto".

Enjoy!

Roasted Asparagus

Roasted Asparagus

adapted from Food Network Magazine April 2013

Makes 3-4 servings                                                  0 WW Blue points / servings

1 bunch asparagus, ends trimmed

Cooking spray

1. Preheat the broiler.
2. Place the asparagus on a baking sheet coated with cooking spray.
3. Lightly spray the top of the asparagus with some more cooking spray.
4. Place in the preheated broiler and cook for about 6 minutes or until slightly charred.
5. Season to taste with salt and freshly crushed black pepper and serve.

Enjoy!

Roasted Asparagus with Lemon Zest

 Roasted Asparagus with Lemon Zest

adapted from Cooking Channel

The lemon zest brightens the asparagus.

Serves 4                            0 WW Blue points/ serving

1 lb. fresh asparagus, remove the bottom 1- 1 1/2 inches

Cooking spray

1 small lemon zested

1/2 tsp kosher salt

1/4 tsp freshly grated nutmeg

Freshly ground black pepper to taste

1. Preheat oven to 450F.
2. Put the asparagus on a rimmed baking sheet coated with cooking spray.
3. Coat the asparagus with cooking spray.
4. Roast for about 5 minutes. Toss and roast for about 5 more minutes.
5. Sprinkle with zest, salt, nutmeg and pepper to taste. Toss to evenly distribute and serve.

Enjoy!

Cheesy Stuffed Chicken with Roasted Red Pepper Sauce & Veggie Bundles

A good friend sent me a link to the Food Network Chopped at Home Challenge. I love the show so I decided to give it a try. The basket of ingredients included Sargento® Chef Blends ™ 6 Cheese Italian, boneless skinless chicken breasts, red bell pepper, and Greek yogurt.
After some deliberation, here is what I came up with .......

Cheesy Stuffed Chicken with Roasted Red Pepper Sauce & Veggie Bundles

For the chicken:
4 boneless, skinless chicken breasts, trimmed of excess fat
1/2 cup Sargento® Chef Blends ™ 6 Cheese Italian
1 oz. prosciutto, chopped
2 garlic cloves, grated
4 Tbsp basil, chopped
Freshly Ground Pepper
1 cup rice flour
2 eggs, lightly beaten
1 cup dried Italian seasoned bread crumbs
Cooking spray

For the sauce:
2 roasted red bell peppers
3 oz Greek yogurt
1 1/2 tsp fresh basil, chopped
1 1/2 tsp fresh parsley, chopped
Kosher salt and freshly ground black pepper to taste

For veggie bundles
24 stalks asparagus, trimmed
1-2 red bell peppers cut into thin strips
4 leeks, top green part only
2 Tbsp butter
1 Tbsp fresh dill, snipped

Preheat the oven to 350F. 
To make the chicken, cut a slit into the side of each chicken breast to make a pocket. Set aside.
In a small bowl, make the filling by combining the cheese, prosciutto, garlic, and basil. Mix thoroughly. Stuff each chicken breast with one fourth of the filling.  To make sure the pocket stays closed which baking, secure with a few toothpicks.
Set up a dredging station with the rice flour, beaten eggs and bread crumbs in separate bowls.
Dip a chicken breast into the flour, then egg, then breadcrumbs, again in the flour, egg then bread crumbs. Place chicken on a rack in baking sheet that has been coated with cooking spray. Spray the chicken lightly with cooking spray. 
Cook the chicken 20-25 minutes depending on the size of the breasts. Increase the temperature of the oven to 450F and cook for an additional 5 minutes to crisp the coating.

Meanwhile, make the roasted red pepper sauce by pureeing the roasted red peppers in a food processor. Put the puree in a small sauce pan. Add the remaining ingredients and heat through.

To make the veggie bundles, bring a small pot of water to a boil. Blanch the asparagus in the boil water for about 3 minutes or until tender crisp. Remove from the water with a slotted spoon to an ice bath to stop the cooking. Blanch the red pepper strips in the same pot of water for about 1 minute or until tender crisp. Remove to ice bath. Blanch the leek top in the water for a bout 30 seconds or until limp Remove to the ice bath.
Remove the vegetables from the ice path and pat dry with a paper towel. Arrange 4 pepper strips on top of 4 asparagus stalks then top with 2 asparagus stalks and 2 pepper strips. Tie the bundle together with the leek top. repeat to make 4 bundles.
In a skillet melt the butter over low heat. Add the dill and mix until just fragrant. Add the bundles to the dill butter, turn to coat. Cover the pan to keep warm until ready to serve.

To serve, remove the toothpicks from the chicken breasts. Arrange the chicken breast over the sauce with the veggie bundles alongside.

Asparagus Spirals - Quick, Easy and Tasty!

Do you need a quick and easy appetizer or snack. Try these ...... simple and quick. I even whipped them up while at work for a holiday luncheon.

Sprinkle 1 thawed puff pastry sheet with grated parmesan, then cut lengthwise into 15 strips. Wrap each of 15 asparagus spears with a pastry strip; season with salt and pepper. Bake in a 400° oven until golden, about 20 minutes.

Serve them with your favorite aioli. I used an garden herb aioli by Cucina Viansa from the Viansa Winery & Vineyards in Sonoma, CA

Dinner with Friends .... Lamb, Asparagus with Prosciutto Chips, Rice Pilaf with Carrots and Rosemary Tomato Parmesan Bread

A while ago I placed an order with Omaha Steaks and 2.5 boneless seasoned leg of lamb for an absurdly inexpensive price. With Warren traveling as much as he has, I was reluctant to cook it because Nick and I would be eat lamb all week. With friends coming over for dinner tonight, it seemed like the perfect time. I still get to play with making all of the sides.

For appetizers we had Mini Crab Cakes with Three Dipping Sauces along with 
Cucumber Rounds with Herbed Tuna Filling 

1 6-ounce cans tuna in water, well drained
1/4 cup light mayonnaise

1 Tbsp dried shallots

3 Tbsp chopped fresh mint

3 Tbsp chopped fresh parsley
2 garlic cloves, minced
1 1/2 tablespoons lemon juice
1/2 teaspoon ground cumin
1 English hothouse cucumber
Flake tuna into a medium bowl. Mix all ingredients except cucumbers. Seaso to taste with salt ad freshly ground pepper.
Cut the cucumber into 1/2-inch-thick rounds. Using melon baller, scoop out some seeds in center of each round, being careful not too scoop through bottom. Spoon tuna onto cucumber rounds.
Debi & Mike brought Mike's infamous stuffed mushrooms 

Napa Cabbage Salad with Apples and Caraway Seeds                
1 tsp caraway seeds

2 Tbsp white wine vinegar 

1 Tbsp Dijon mustard

3 Tbsp olive oil
Coarse salt and ground pepper
1/2 medium napa cabbage cored and cut into bite-size pieces
2 apples, cored and thinly sliced (1 red and 1 green)
In a small skillet, toast the caraway seeds until fragrant, about 2 to 3 minutes; remove from skillet and set aside.
In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth. Season to taste with salt and pepper.
In a large bowl, combine cabbage, apples, and caraway seeds. Add dressing to taste, and toss to combine. Serve. Asparagus With Prosciutto Chips
1 1/2  ounces thinly sliced prosciutto

1 bunch asparagus, trimmed

1 1/2 tsp olive oil

1/8 tsp salt
1/8 tsp freshly ground black pepper
Preheat oven to 350° F. Lay the prosciutto on a baking sheet. Bake until crisped, 8 to 10 minutes. Cool. 
Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 3 to 5 minutes, depending on thickness. Pat dry. Cut the asparagus into 2-inch pieces. Transfer to a bowl. 

Toss the asparagus with the oil, salt, and pepper and toss. Break the prosciutto into pieces and sprinkle on top.

Rice Pilaf with Carrots and Fresh Basil
1 1/2 Tbsp butter

1 c finely chopped onions
1 c very small carrot cubes (about 1/4 inch pieces)

2 garlic cloves, chopped

1 1/2 c long grain white rice
1 small rosemary sprig
2 1/2 c chicken broth
1/2 c chopped green onions
1/4 c chopped fresh basil
Melt butter in heavy pot. Add onions, carrots and garlic. Sauté until carrots are slightly softened, about 6 minutes. Sir in rice and rosemary sprigs. Add broth; bring to boil. Add rice.
Reduce heat to low, cover and simmer until rice is tender and broth is absorbed, about 16-18 minutes. Mix in green onions and 1/4 c basil. Season to taste with salt and freshly ground pepper. Transfer to a serving bowl. Sprinkle with additional chopped basil., if desired

Rosemary Tomato Parmesan Bread  

1/2 cup water
1/4 cup milk
2 Tbsp olive oil
1 tsp sugar
1 tsp salt
1 Tbsp fresh rosemary, snipped 

1/3 cup grated parmesan cheese

2 cups bread flour
2 teaspoons yeast
1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto Mix

Add all ingredients except tomatoes to bread machine in the order recommended by the manufacturer. Use white bread setting. Add the tomatoes after the first knead or when the beeper goes off for the fruit and nut setting.

Dessert was also supplied by Debi & Mike. Extra warm chocolaty brownies topped with Dulce le Leche ice cream. Yum!