A Delicious Breakfast

If you're looking for some great bread, head on over to Aldi and buy this wonderful sourdough! This gets the only nod to 'traditional' high carb breakfast food from me. 

Butter-steam some asparagus in a covered pan using Costco's incredible Ghee and a bit of water.

When the green intensifies, move the pieces over and crack in 2 Pasture Raised eggs.

Cook as you like them and add seasoning, also from Aldi,try this perfect Salt Pepper Garlic seasoning. . .Lin

Green Vegetable Sorghum Soup - gluten free

• 8 Brussels sprouts
• 1/3 med. green cabbage
• 8-10 white mushrooms
• 4 big garlic cloves-minced
• 3 stalks celery
• 3 green onions
• 1/2 lg. sweet red pepper
• a bunch of asparagus
• 3T each: Kalamata EVOO and butter

Wash, chop or slice the vegetables and add those to the oil and butter that's melted, and just starting to sizzle. (put the dark green onion tops and celery greens aside, for later)

Cook, stir just a few minutes, then reduce the heat.

Add 2-4 bay leaves, garlic salt, pepper, and 1-2 quarts of chicken, beef, or vegetable broth. Cover and simmer on low until the vegetables are tender.

I did NOT use the coconut milk. I did, however, make some sorghum and added about 1-1/2 cups of that, already cooked, to the soup at the end.

If you'd rather not add a grain or pasta, you could also blend the soup now. To give this more of an East Indian flavor, you could stir in coconut milk and a tablespoon ± of curry powder. Heat it to a simmer again before serving with some naan or warm crusty bread. . .Lin

Chicken Casserole

6oz. dry corn-rice rotini

Cook the pasta about half way. Rinse in cold water and drain. Chop the vegetables and cut the chicken into bitesize pieces.

12oz. roasted chicken

10oz. asparagus

16oz. mushrooms

1 Vidalia onion

2 big carrots

Combine the pasta with a little raw onion, chicken, the can of soup, some hot water, and 2-3T chicken Better Than Bouillon.

I cooked the vegetables separately this time, but if you're careful to cut them into pieces that require the same cooking time, you can cook them all together.

Once they're about half done, combine them with the chicken and pasta. Check the flavors. I added pepper and garlic salt.

Before serving, heat in a 350° oven for 20-30 minutes. . .Lin

Quick and Simple Chicken Rice Vegetable Soup

Sauté the rice in the olive oil in a 3 quart pot until it snaps and begins to brown, then add the chopped vegetables.

2/3c 20 minute rice

2T EVOO

    1 sm. yellow onion

    3 lg. garlic cloves

    1 big carrot

    5 or 6 big Brussel's sprouts

    10 asparagus spears

2-3 quarts vegetable-chicken bone broth

6oz. roasted chicken cut in bite size pieces

Stir everything around a bit. When it begins to stick to the pot, add bone broth, a little at a time. Let everything simmer about 20 minutes.

Check the flavors. I added 2T (reduced sodium) chicken Better Than Bouillon. Stir in the chicken. Turn off the heat and leave it on the burner another 10 minutes to bring out all the flavors.

Make a pot of this for someone fighting a cold or the flu. It's also a good recovery soup for after having a stomach-intestinal bug, or anytime you want a nice, comforting pot of soup. . .Lin

Mushroom Asparagus and Barley Vegetable Soup

I shopped several days ago and the mushrooms I bought were starting to develop brown areas. Time for another soup!

When prepping asparagus, always grab a spear and give it enough pressure to break on its own. It'll break at the juncture between tender and tough. Bag up the tough lower parts, and freeze, to simmer with other vegetable scraps for soup stock at another time.

2+# asparagus

24oz. mushrooms

I cut off the brown areas on the mushrooms then sliced them onto a baking pan. Drizzle these, the asparagus, unpeeled garlic and 5 or 6 halved campari tomatoes with extra virgin olive oil and season with garlic and herb seasoning. (I didn't use the seasonings OR the chicken broth base in the first photo.)

Preheat your oven to 400° then roast these vegetables 30-40 minutes. Cool just a little, then take the peels off the garlic and the tomatoes.

While those are roasting, sauté the carrots, celery and red bell pepper, shown, in extra virgin olive oil. Put the roasted vegetables on the cleanest pan, rinse the other with fresh cold water, using the caramelized water to flavor the vegetables in the pot.

Simmer the vegetables in the pot, with 1/3c pearled - long cooking - barley, for 15 minutes then add the roasted mushrooms, asparagus, tomatoes and garlic. Add 2-4 additional cups of cold, fresh water, and bring back to a simmer. Cover and let simmer on low heat for another 40 minutes. Check the flavoring and add whatever is needed.

The mushrooms and asparagus had a dark, rich tone to them, so I switched to beef broth base, 2-3T, instead of the chicken.

This would be great with some crusty garlic bread. . .Lin

Blended Green Vegetable Soup

1 very lg. head of cauliflower cut in 1/2" - 1" thick 'steaks.'

garlic salt and pepper

EVOO

Drizzle a baking pan with EVOO and put the cauliflower steaks on. Flip them so both sides are coated with the olive oil and seasoned. Put this in a 375° - 400° oven and roast until lightly browned.

My daughter came up to the lake this morning to cook with me. As we talked and chopped, I forgot to take a photo of the ingredients, so I'm going from memory, but I think I've remembered it all.

In a 6-8 quart soup pot, sauté the following sliced-chopped vegetables just until the onion is translucent, adding some cold, fresh water, as needed. You'll use a total of about 6 cups of water.

1 med. onion

6± stalks celery

5-6 cloves garlic

12-15 medium spears of asparagus

a big handful, or two, of shredded coleslaw mix

When the cauliflower is tender and the other vegetables have simmered 20 minutes or so, chop the cauliflower a bit and add it to the pot. Also add the spinach and onion soup and more water.

8-16 oz. fresh baby spinach

1 pkg. dry onion soup

celery tops

Simmer this on low until everything is soft. Take it off the heat for 20 minutes or so then blend it until smooth. Check the flavors and add whatever is needed. Garnish with a dab of sour cream and some smoky paprika and/or dill. This made 4-5 quarts of soup. . .Lin

Green Soup

Chop and sauté these vegetables in 2T single source EVOO in a 4 quart pot:

10oz. fresh asparagus

8oz. frozen skinny green beans

10oz. turnip greens and chopped turnips

1 celery heart + greens

1 med. onion

Season with whatever you like on green vegetables. Today I used Penzeys black pepper blend and roasted garlic and herb seasoning.

Once everything is sizzling add 6 cups of chicken broth. I used chicken bone broth that I made earlier from a whole roasted chicken.

Heat slowly, bring it to a low simmer then continue at that low bubble heat point about a half hour. Blend as much or little as you like, getting it silky smooth or leave it a bit more textured and rustic.Check the seasonings and make adjustments. I added 1-2T of chicken Better Than Bouillon soup base. Top with some grated pepper jack cheese and almonds, sunflower or pumpkin seeds. . .Lin

Truffle Oil Seared Ahi Tuna and Vegetables

Ohhhh, my, I can't even tell you!

This was beyond spectacular. Every Foodie's Perfect Dream Dinner. . .

I put this 3oz. frozen Ahi Tuna steak in a pan with just a little oil, leftover in the pan, actually, from this morning's asparagus mushroom adventure.

Turned the heat up to medium high, for just a couple minutes, to give it a chance to thaw a bit. But, it started searing so well, I decided to just go with it, for an early dinner.

Again. . .Ohhhh, my, I can't even tell you! This was SO good! I seared the tuna for just a short time before adding a couple tablespoons of truffle oil and some rosemary seasoning. Then tossed in the leftover asparagus, mushrooms and onions from this morning. I flipped the tuna a couple times, stirred the vegetables, plated it, then after the photo, I added a drizzle of dill ranch dressing, fresh lemon juice, and several sliced jalapeño-garlic stuffed olives.

Need I say it again. . .

Ohhhh, my, I can't even tell you! . .Lin

Mushrooms Asparagus and Smoked Whitefish

5oz. sliced mushrooms

a little sliced onion

1-2T EVOO

2/3c water 

salt and pepper

Sauté-steam the mushrooms, covered, a few minutes, adding the water as needed. Take the cover off and let them just start to brown, then add:

1/2 med. sliced onion

7oz. asparagus stems

asparagus tips

Continue to sauté everything together until the stems are about half done then add the tips. Cover and shut off the heat for 5 minutes or until everything is done the way you like it.

My daughter and I recently took a little ride, 13 miles up the shore from my home, to a fish place and we each left with a nice piece of whitefish she bought for us. Fresh fish in all its many forms, is one big perk of living on the north shore of Lake Superior. Duluth is a city that planned well, with 17 miles of shoreline, on the biggest and greatest of the Great Lakes.

Today I had these great vegetables with a little of that smoked whitefish for breakfast.

Mmmm! It's not just for dinner anymore. . .Lin

A Big Breakfast - Quick

several spears of asparagus

4 big mushrooms

half an onion, sliced

some sliced grape tomatoes

2 extra large eggs

Sauté the vegetables in 1-2 tablespoons of EVOO.

Toward the end, add a little water if needed and add the tomatoes and asparagus tops. Plate the vegetables and cover to keep warm.

Beat the eggs, add salt and pepper and some cream. Pour the egg mixture into the hot pan to cover the bottom. Cook until the top is set. Flip for just a minute then serve with the vegetables.  

Asparagus And Friends - Vegetable Soup

"Hi...My name is Lin and I'm a Soup-O-Holic!" I won't bore you once again with yet another rendition of 'how much I love soup!'  I will remind you though, how versatile, healthy, quick, easy, and generally - just wonderful it is - to have a pot or two in your 'fridge, all year 'round!!  It's the best thing ever when friends or family drop over, or to share with a sick friend or neighbor. . .So, here's my most recent soup creation.

3 sm.-med. yellow onions

3 med. scrubbed carrots

3 stalks celery + tops

2T good quality EVOO

1-2T Penzeys California Pepper

~ it may sound like a lot, but this is a very mild blend of tellicherry black peppercorns, dried red and green bell pepper, onion and garlic.  Use your favorite seasoned pepper in the amount you like.

Chop the first group of vegetables, or as these three are known in France - the mirepoix.  Sauté only a little of the onion at this time, with the carrot and celery, saving the majority of it for later.  Simmer 7 minutes, covered.

1 lg. bunch asparagus

3 med. Yukon Gold potatoes

sliced-chopped celery greens

5c cold fresh water - add gradually

remaining onions - rough chopped

1 14.5 can stewed tomatoes and juice

2-3T Better Than Bouillon - mushroom or vegetable flavor

2c cooked small red or black beans - optional

Wash the asparagus well then snap off the very bottom part of the stalk.  It will naturally break where the tender part starts.  I didn't do it this way today and ended up with a few very tough, fibers sections, lesson learned!

Separate the tops for later.  Add the stalks, cut in ¾" pieces, and the potatoes cut in cubes to the pot, along with a cup or two of the water.  Simmer this all together for another 5 minutes then add the onion, chopped tomatoes and soup base.  Simmer low and slow another 10-30 minutes.  I cooked some tiny red beans earlier so I added those to the pot.  That's always a good idea for the great protein beans contain.

Serve with some Norwegian grain-seed crisp bread.  Mmmm. . .Soup! . .Lin

Quick Chicken and Vegetables

1 *seasoned chicken breast

⅓# fresh sliced mushrooms

½ medium onion

2T white wine

2T butter

smokey pepper

fresh vegetables (broccoli, cauliflower, carrots, asparagus, sweet potatoes, kohlrabi)

This is for one large serving, or two smaller ones.  Cut the chicken breast in pieces into a medium size non-stick pan.  Add the rest of the ingredients in this first group.  Bring to a simmer, stir and cook for 5-10 minutes over medium-high heat.  Add the vegetables, cover and reduce heat to low.  Simmer 5 minutes then turn off the heat.  Everything will be cooked just right in another 5 minutes. . .Lin


*There are so many good 'flavors'.  Today I used garlic-herb.  I've also seen Italian, BBQ, Teriyaki, Lemon-Pepper, Asian.  You can find them in the fresh meat section, or frozen in 3#-4# bags.

Blended Mushroom Asparagus Vegetable Soup

1 bunch fresh asparagus

1# white button mushrooms

2c mixed onions and garlic

3 cloves garlic - minced

6 sm. potatoes - diced

3 stalks celery - diced

2 lg. carrots - diced

¾c chopped celery greens

Chop all the vegetables into a 5 quart pot.  Add 2T butter, ½c white wine or vodka, and 2c water.  Simmer everything, covered, on low heat for about an hour.  Add finely chopped celery tops.

Add seasonings, then blend using an immersion blender.  Stir in alfredo sauce.

Serve with croutons and a garlic chive garnish. . .Lin

Cream of Chicken-Potato-Asparagus Soup

Ahhh, it's A Perfect Soup Day here!  Cool and rainy - everything's SO green and beautiful!  I had this great little bunch of asparagus staying fresh in some cold water on my counter.  I knew It Wanted To Be Soup, so I poked around my 'fridge and pantry to find just the right ingredients to go with it.  I'm low on a few things, but this all came together beautifully and turned into a pot of deliciousness!

Wish you were all here for a big bowl of it with me. . .

12oz. chicken breast meat

2T coconut oil

a BIG bunch of asparagus

1 big rib of celery - chopped with tops

6-8 little red potatoes - scrubbed and diced

2 carrots - scrubbed and chopped

a big double purple shallot

4 big garlic cloves - sliced

¼ of a large purple onion

Combine all this in a 5 quart pot.  Heat slowly until everything's sizzling and browning a bit.  Simmer 20-30 minutes, adding a little water if needed.

5-6 additional cups of water

the can of soup

5-6 sun dried tomatoes - chopped

2T Chicken flavor 'Better Than Bullion'

lemon pepper seasoning - Find the really good stuff where salt is further down the list of ingredients.  This one, available at WalMart is one of my favorites.

Stir all this together and add ¾c sour cream if you'd like.  Cover and simmer just a little while longer, until all the flavors blend and the vegetables are done the way you like them.

Ladle out a big bowl and as you eat it, feel it chasing away any nasty viruses trying to take hold.  😉  Lin

Asparagus Potato Soup *and the update*

frozen vegetable scraps that may normally

be thrown away or composted

garlic sea salt & pepper

6-8 cups of water

Put the vegetable scraps in a 5 qt. pot.  My 5 quart IKEA pot is my favorite!  This style also comes in 3, 10 and 15 quart sizes.

6 lg. cloves of garlic

2 sm. yellow onions

5 yellow potatoes

1-2T olive oil

½ orange pepper

1# asparagus

1 med. carrot

3 oz. Sofrito

later - ½ bunch cilantro

After the vegetable scraps and water have simmered, covered for 30-45 minutes, pour this all into a colander over a big bowl.  Strain, using a medium-fine mesh strainer, into another container.  Set this vegetable broth aside for now.  Mince the garlic and one onion.  Scrub and finely chop 2 of the potatoes.  Wash the original pot then add the above ingredients and heat with the oil, stirring, for just a few minutes until their scents release.

Dice the remaining potatoes, asparagus and carrot.  Add these, Sofrito and the strained vegetable broth to the pot.  Simmer this together, covered, on low-medium heat, 30-45 minutes.  Remove from the heat, stir in the finely chopped cilantro, using the leaves and stems.  This would be so good with some crusty garlic bread!

After the first servings, I'll blend the rest, and serve it with a little sour cream, roasted pumpkin or sunflower seeds, and a sprinkle of chili powder for garnish.  It's fun to experiment with texture and flavors. . .Lin  

*And 'blend' I did!  The flavors came out so much better.  I also added ¾c of Vava Hot Ajvar to this to wake up the flavors even more!  

Asparagus (Broccoli-Carrot-Spinach) Soup

1 big bunch of fresh asparagus

6oz. fresh mushrooms - sliced

2 big carrots - grated

a bunch of green onions - sliced

10oz. fresh spinach - chopped

12oz. frozen chopped broccoli

½ a bunch of cilantro - chopped

6 lg. cloves garlic - minced

2t-2T powdered chicken soup base

2c water

2-3c half and half

Snap off the bottoms from each spear of asparagus, chop and boil them in a couple cups of water.  If they're tender enough to use in the soup, keep them separate for now, adding them at the end.  If not, mix them with your dog's food.  (S)he'll probably love them as much as my dogs do.

Slice the asparagus very thin into a big pot.  Add the rest of the ingredients except the half and half.  Simmer 30-45 minutes.  Decide if you want to keep the soup as is, or blend it smooth.  Check the flavors.  You might want to add a little nutmeg or pumpkin pie spice to bring out some interesting flavors.  Pepper, red and black or lemon pepper would also be nice.  Blend, or keep it chunky, add the half and half.  Serve with sunflower seeds, croutons and sour cream. . .Lin

Boneless Barbecued Pork Ribs and Some Amazing Vegetables

My grocery store has a little area for meat that's approaching it's 'expiration' date.  I know that probably sounds gross to many of you, but I've found such great things in this chilly little bin!!  Lamb chops, frozen chicken livers, some nice meaty pork neck bones, side pork - which looks like bacon. . .

Today I'm cooking up 3# of very well seasoned BBQ Boneless Pork Ribs I bought for just over $7.00.  Ribs are always sort of a mystery to me, as to how to keep them meaty and tender.  

Instead of grilling them, which is no longer an option for me since moving and leaving my grill behind, I just put them in my big, old, dark blue speckled turkey roaster, added a little water and am simmering them for a very long time.  To go with them, I  have tiny red potatoes, 5 garlic cloves, some pea and tiny red bean sprouts and a few spears of asparagus.  A little butter, water, salt and pepper and those will simmer-steam quite nicely.

I love dinners like this!  Totally spontaneous, no real plan and if it works, great, if not, well, I'll just not cook this ever again!  I think this will be a really good dinner though.  😉  (It was fabulous!!!)

Be Bold. . .Be Creative. . .Happy Cooking!!. . .Lin