The Asparagus Files

I used to think asparagus was a less
than likeable vegetable (one might say inedible).
This all changed last Christmas when I ventured to try asparagus. 

It was simply made with butter (ha, ha- can go wrong with butter),
salt, and pepper. Since then, I have been looking for more ways
to incorporate asparagus into my life. 

For this reason, I was excited to try:

Cooking Light's Gnocchi with Shrimp, Asparaus, and Pesto

This meal combined three of my favorite ingredients:
shrimp, gnocchi, and pesto.

It truly lived up to my expectations of how tasty it would be.

Chef's Notes:

We always find that the gnocchi is always best when it is freshly cooked. 
Our meals always seem best when we wait till the last minute
to boil and drain the gnocchi.

We recommend Parmigiano-Reggiano for this meal.

Tofu Love

If you are looking for an easy, but healthy recipe this one is for you:

Cooking Light's Udon Noodles with Sesame and Tofu

 

Chef Notes:
Pressing the tofu during the day before cooking it ensures
that it is firm and stays together when it is being pan fried.
Noodles are best when they are eaten right after being boiled and drained.
The sauce has a slight kick to it but can be lessened (or increased) by the red pepper flakes.

Spinach me!

Trying to find a tasty new way to get those  leafy greens in?

Well, we have just the solution!

Spinach Hummus.

Spinach Hummus that Kids Will Eat from Simply Daily Recipes

Chef notes:
At the time of making this recipe,
we had a mixed green salad mix
(which included spinach) which we threw in.
This made our hummus have more flavor tones;
as well as including a variety of greens.
The only thing I might try differently in the future,
is the amount of lemon juice that was added.

Brett added a whole lemon, somewhat overwhelming the flavor
of the garbanzo beans and spinach- the primary flavors.

We paired our hummus with
Way Better Snacks Simply Beyond Black Bean
Gluten-Free Tortilla Chips,
which we found at our local grocery store.
Good eatin'!

When Shrimp Met Avocado

May's Cooking Light magazine

featured the most mouth watering picture yet,

Shrimp Cobb Salad.

I instantly knew we had to try it!

The recipe was like one part home (Cali)

and one part seafood heaven.

I knew that with ingredients like these

nothing but pure delight could come out of the kitchen.

 The cooked shrimp were a spectacular palate
for both the flavors of the bacon and paprika.

 All the ingredients were easy to prepare and assemble together.
The mustard lemon vinaigrette was simple to make and very flavorful.

No matter how you set up your salad,
you will get a whole lot of flavors.

Preferring a separatist approach
(this way nothing distracts from the shrimp and avocado flavors).

 

And a mixed approach for the flavor adventurer.

And again,
Shrimp Cobb Salad from Cooking Light

Notes:
Avocados are difficult to pick but
an excellent way to do it is to make sure
the avocado is not too soft,
a firmer avocado is preferable.
Once you get home,
place the avocado in a paper bag
on top of the fridge.
Check on it in the next couple of days.
You will know when it's ready,
when the skin has a slight give.

Cinco de Drinco!

Of course every Cinco de Mayo involves a couple of these.
Inspired by The Coastal Margarita from Coastal Living
(Throw some fresh strawberries in the mix for
sweet, fresh strawberry margaritas).

No Cinco de Mayo celebration is complete without tacos!
Carne Asada Taco with Avocado Pico de Gallo


A little breakdown:

The meat calls for a 3 hour marination period-
but if you are short for time
adding some lime zest to the marinade really adds flavor
and cuts down at least an hour.
(Or add it if you just love lime).

This pico de gallo is super flavorful and a must for avocado lovers.
Make sure to buy avocados a day or two before.
If they are still firm, throw them in a paper bag
and put them on top of the fridge.
This will really help get them to where they need to be.


Happy Cinco de Mayo!!

Ta-Ta-Ta-Tagine

 This dish is a delicious mixture of flavors and
will be sure to be a favorite of squash lovers.

 This tagine goes great with a side of couscous with green onion.

The butternut squash is best when it is cooked to a softer consistency. 

Beef Tagine with Butternut Squash from Cooking Light

Notes:
Be careful with the Cinnamon, a little goes a really long way.
Skirt and flank steak work really well in this dish.
The most difficult component to cook in this meal
is the butternut squash;
which depending on cook time, can either end up hard or overcooked.
Timing is essential!

I got a pickle, I got a pickle...

Decided to try making my own pickled cukes, onions, and garlic.



Pickling sauce

Everything was placed in an airtight jar.

Ready to be placed in the fridge!

Alton Brown's Kinda Sorta Sours Recipe (Food Network)

Notes:
If you like a more bitter, "sour" pickle
than this may not be the pickling recipe for you.
Pickling sauce has more of a sweet but sour flavor.