October 19, 2011: Cream of Asparagus Soup

If you’re making asparagus as a side dish, don’t throw out the woody stalks. Save them to make this delicious soup, which is a great way to prevent lots of leftovers in your refrigerator from going to waste (feel free to add other veggies such as celery, potatoes, cauliflower, etc.).

Cream of Asparagus Soup

1 T. butter

½ yellow or white onion, coarsely chopped

2 cloves garlic, sliced

1 carrot, peeled and chopped into big chunks

Ends from 1 pound of asparagus, coarsely chopped

2 cups chicken or vegetable stock

1 t. sea salt

½ t. black pepper

½ cup heavy cream

Melt the butter over medium heat in a heavy saucepan. Add the onions and garlic and sauté until slightly softened. Add carrot and asparagus and sauté for five more minutes. Add chicken stock and seasonings; bring to a boil. Reduce heat and cover. Cook for about 10 – 15 minutes, or until all vegetables are soft. Remove from heat and allow to cool.

When slightly cooled, pour mixture into a blender or food processor. Puree until smooth. Press puree through a fine mesh strainer back into the saucepan. Heat to low and add heavy cream. Cook just until heated through, about 2 minutes.

Makes 2 cups soup.

February 23, 2011: Tuna Casserole Recipe

If you’re looking for a quick, inexpensive meal to serve your family, this tuna casserole fits the bill.

When I was growing up, Mom was always looking for inexpensive ways to feed our family of five. Some of her creations didn’t turn out so good, like the salmon-rice loaf or pan-fried liver I used to dread seeing on my plate… But others, like her macaroni salad and tuna casserole, were big hits. I don’t know where she got the idea to top the casserole with tater tots, but for me, that’s what makes it oh-so-delicious!

This recipe is based on one my mother used to make, with a few slight variations. My husband and my son, both of whom are picky eaters, really love this casserole. Okay, so they’re not gourmands, but…

Tuna Casserole

½ pound package macaroni, cooked
1 can cream of chicken soup (double this amount for a creamier sauce)
½ can milk
2 cans water-packed tuna, drained
½ can large black olives, sliced
½ jar sliced pimientos (optional)
½ medium-sized white onion, diced
½ package frozen green peas
Salt and pepper to taste
One package frozen tater tots
Shredded cheddar cheese (optional)

Heat oven to 350 degrees

Combine all ingredients except tater tots and cheese. Season with salt and pepper. Pour into a greased 13 x 9 inch pan or glass or ceramic casserole dish. Place the frozen tater tots on top of the mixture, covering the entire surface of the casserole (stand them up if it’s a smaller surface, lay them on their sides if you have a larger surface area). Bake, uncovered, for approximately 30 to 45 minutes, until the tots are golden grown. Sprinkle with grated cheese, if using, and pop back in the oven for about five minutes, until the cheese melts.

For a complete meal, serve the casserole with a green or fruit salad and a loaf of crusty French bread.