OPTIONAL TOPPINGS: FRESH CHOPPED CHIVES, CRISPY BACON, DRIZZLE OF CANNED COCONUT MILK
If you accidentally boil your potatoes too long you can still recover! Just add a little extra chicken stock as you’re blending until you get the consistency you want.I recommend using canned full fat unsweetened coconut milk. Full fat just means it doesn’t say light on the label. The ingredient list should be coconut, water, and guar gum. It’s really easy to find at every grocery store (usually on the international foods aisle) and it’s something you can keep in the pantry for months. Just give it a good stir when you open it because it does separate.Nutritional information is calculated based on a 1 cup serving. This is the amount I’d use when enjoying this along with something else. If the meal is the soup alone you may want a 2 cup serving.
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Super Easy, Quick and Delicious Chicken Quesadillas!
1 Can White Chicken Chunks Drained 1/2 Cup Cottage Cheese 2T Buffalo Sauce 1/3 Packet Ranch Seasoning 1/4c Shredded Cheese 4 Medium tortilla Mix chicken, cottage cheese, sauce and seasoning in bowl. Heat pan, spray lightly, place tortilla in pan, sprinkle cheese lightly on tortilla and add chicken. Cook on medium till tortilla is crispy and chicken is hot. Enjoy! When asparagus floods the farmers’ markets, we can’t get enough of the bright, crunchy stalks. While decent asparagus is available year-round, the out-of-season stuff can carry a distinct “cardboard-y” flavor, an unfortunate result of its long-distance voyage. In the springtime, however, with just a remnant of winter’s chill still in the ground, the stalks are loaded with flavor—grassy and complex, sweet and astringent. In her iconic vegetable cookbook, Vegetarian Cooking for Everyone, Deborah Madison recommends looking for upright, firm stalks. The tips, which are the most delicate part, are the first to show signs of spoilage and, as Madison explains, “should be closed, compact, appearing neither excessively dry nor damp.” Stalks should be crisp, firm, and smooth, with little to no bruising or shriveling. In Lulu’s Provençal Table, the late Richard Olney wrote of winemaker Lulu Peyraud’s treatment of wild asparagus, “no thicker than heavy twine,” and with a flavor that was “wild, a concentrated essence of asparagus with an exhilarating bitter edge.” Only the very ends of the rugged crop were tender enough to eat, so Lulu would either sauté them briefly in olive oil before adding them to an omelette, or blanch the whole stalks to serve as an elegant appetizer, drizzled with olive oil and salt. “Guests pick up a stalk,” she says, “bite off the tender tip, and discard the rest.” Asparagus are best stored in a few inches of ice water. Kat Craddock Chef Kevin Johnson of The Grocery, a local favorite in Charleston, South Carolina, serves a mean rib-eye, but the former vegetarian has become particularly renowned for his thoughtful and elevated vegetable dishes. Charleston restaurant critic Hannah Raskin, for instance, has described Johnson’s cooking as “endearingly scrappy.” In the spring, Johnson’s walk-in cooler is filled to the brim with asparagus, which he stores upright, like freshly cut flowers, in a few inches of ice water. Johnson prefers using dry cooking techniques on asparagus (or even leaving it raw). Asparagus, he believes, “just tastes better when it doesn’t touch water,” which he feels washes away its “subtle, vegetal qualities.” Chef Kevin Johnson tosses some shaved asparagus in vinaigrette. Kat Craddock Whether you’re in the classic blanch-and-shock camp or more inclined to skip the water à la Johnson, we’ve got you covered. Here are all of our favorite methods for working with asparagus. Ribbons of raw asparagus are tossed with toasted breadcrumbs and a lively dressing made with anchovy, capers, olives, Calabrian chile, and lemon in this spring salad. Jammy soft-boiled eggs are the perfect finishing touch. Get the recipe for Shaved Asparagus Salad with Garlicky BreadcrumbsOne of the best ways to cook asparagus might actually be to not cook it at all. Even the fattest stalks of peak-season asparagus can be enjoyed raw--shaving them lengthwise into thin ribbons breaks down fibrous stems while retaining a toothsome crunch. (Reserve the ever-delicate tips and use them whole or simply halved lengthwise.) Johnson’s favorite preparation of raw asparagus is dressed in a lively Roman-style vinaigrette—punctuated with umami-rich capers and anchovies—and topped with jammy soft-boiled eggs and crunchy sourdough breadcrumbs. Blanched Get the Recipe for Asparagus on Toast with Cream »Move over, avocado toast—there’s a new seasonal brunch favorite in town. For one of the simplest asparagus preparations, classic French culinary technique advises cooks to submerge the vegetable in a large pot of generously salted water just until the stalks turn a vibrant, saturated green and are tender enough to pierce easily with the tip of a paring knife. You can drain them and transfer to a bowl of ice water to immediately stop the cooking, or if you plan to serve them right away, go ahead and skip the ice water step. Perched atop buttery toast and drizzled with cream, or paired with vinaigrette and hard-boiled eggs, asparagus cooked in this manner makes for a simple and comforting lunch—and is so much greater than the sum of its parts. Asparagus is cooked on a preheated baking sheet in the oven until tender yet toothsome, then served with a tahini-yogurt sauce packed with fresh herbs for dipping. Roasted Asparagus with Tahini RanchSpringtime vegetables like asparagus and radishes shine when roasted in a hot oven—and before that summer heat kicks in, few techniques make for an easier dinner-party side dish. Johnson amps up the external sear without obliterating the fresh texture by tossing lightly oiled and salted stalks directly onto a preheated baking sheet. An herbaceous ranch-inspired tahini dressing (which can easily be prepared in advance) makes this simple preparation fit for entertaining. Grilled Asparagus with Citrus-Beet Salad and Whipped Ricotta A grill makes quick work of cooking asparagus and gives the vegetable a welcome whisper of smoke. And while we’re partial to slender stalks for other techniques, this is the time for fat, plump spears, unless you want your asparagus to be burnt to a crisp. While they make an excellent side dish as is, Johnson ups the ante by teaming his grilled asparagus with garlicky salsa verde, citrus-marinated golden beets, and creamy whipped ricotta. Stir-Fried and Sautéed Get the recipe for Stir-Fried Asparagus » Get the recipe for Sautéed Asparagus »Crisp, low-moisture vegetables like asparagus are some of the easiest to stir-fry. Pat the stalks completely dry before cooking, cut into bite-size pieces, and preheat a bit of neutral oil in a heavy skillet or flat-bottomed wok over medium heat (medium-low, if the stalks are very fat). Add the asparagus and a sprinkling of salt and cook, stirring constantly, until they are tender and browned. Similarly, you can also sauté asparagus using a technique we learned from Southern chef extraordinaire Edna Lewis: cook the stalks with butter in a heavy skillet, covered, over medium heat until crisp-tender and bright green. If you feel the urge to gild the lily for either method, stir in your choice of fresh herbs or saucy ingredients at the end. Asparagus is used two ways in this puréed cold soup: it adds a grassy note to the potato-leek base and is left raw for the shrimp salad garnish. Get the recipe for Chilled Asparagus Soup with Herbed Shrimp »A popular method for trimming asparagus is to grip the bottom half of each spear with both hands and gently bend until it snaps at its natural breaking point, separating the tough fibrous end from the tender part. This is effective enough but can result in a whole lot of waste. Rather than toss the tougher bits, consider puréeing them and adding to soups or spreads. Johnson uses the flavorful trimmings in a springtime vichyssoise, which is topped with a colorful salad of asparagus tips, radishes, poached shrimp, and fresh herbs. Just be sure to pass the purée through a fine sieve before serving, to remove any stringy bits. Steamed Get the recipe for Asparagus with Citrus and Oregano »To best preserve the freshness and color of asparagus without overshadowing them, steaming is the name of the game. Even gentle blanching extracts flavor and nutrition from vegetables, while steaming leaves their essence intact. Steamed asparagus shines in both cool and warm salads and other juicy, acidic preparations. You can even use the microwave to steam—the oft-misunderstood appliance is an excellent ally for quick and precise vegetable cookery—and New York City chef Andrew Carmellini agrees. In his book Urban Italian, he quick-steams asparagus in the microwave until tender, then completes the dish with orange segments, scallions, and oregano. The method can be used for other vegetables, too; just be careful when uncovering the dish—much like microwave popcorn, it will be filled with ripping hot steam after cooking. There's nothing like a tall, cold glass of lemonade in the heat of summer, but the citrus fruits are also extremely handy during spring cleaning. The citric acid in lemons can kill germs and remove mold, while the oil in a lemon peel cuts through grease and other stains. Their combination of antibacterial properties and fresh scent makes lemons useful for multiple tasks around the home and garden. Whether you want a more environmental alternative to your usual household cleaners -- or just find yourself with too many lemons -- give these household hacks a squeeze. 1. Clean Windows - To get streaks off windows and other glass surfaces, squeeze about two tablespoons of lemon juice into an empty spray bottle. Add about a tablespoon of white vinegar and a cup of hot (but not boiling) water. More Here... Parenting tips: Teach your kid to be more considerate and caring.
Since spoiled attitudes are learned, they can be unlearned. Just don’t expect your child to appreciate your new parenting style. They’ll likely be resistant at first, so take things slow and don’t give in: 1. Say “no” without guilt. Parents often believe that saying “no” decreases self-esteem, but research shows that kids who are raised with structure and less-permissive parenting have higher self-worth and feel more empathy towards others. Keep Reading To take part, people need to watch birds for 15 minutes or more at least once over the four-day period and count all the birds they see and hear during that time. The information can be entered on a computer or through an app such as eBird or the Merlin Bird ID app.
Follow this link to learn more! Use these ideas to jump start your brain and get out of the house! Full list here!
Family and Fish is definitely a Friday Night Tradition... And here is why we do it!
"The shopping cart is the ultimate litmus test for whether a person is capable of self-governing. To return the shopping cart is an easy, convenient task and one which we all recognize as the correct, appropriate thing to do. To return the shopping cart is objectively right. There are no situations other than dire emergencies in which a person is not able to return their cart. Simultaneously, it is not illegal to abandon your shopping cart. Therefore the shopping cart presents itself as the apex example of whether a person will do what is right without being forced to do it."
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March 2024
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