simple roasted asparagus

    Sorry I have been MIA for the past few days and basically all of last week too.  Things are Crazy town here and I have not been feeling good and honestly the thought of food or looking at food has been making me nauseous. Which is insane for me.  Hopefully I am over that and back for good. I have lots of recipes in store to share with you, I just need to edit pictures and write up the recipes...  stay tuned

This is one of my favorite side dishes,  it is so easy to make, very minimal steps and such a tasty  dish.  When I married my husband I announced one night I was making asparagus for dinner and he said he was about to throw up on his mouth.  I was astonished how could he not like it.  Come to find out he had only had canned asparagus... YUCK!   Mushy soggy asparagus is not what I am about.
1 pound fresh asparagus (for roasting I like fatter spears)
1 clove garlic minced
Kosher salt
Freshly cracked black pepper
  When choosing your asparagus look for firm spears with ends that aren't too dried out and tight, compact heads. As with almost all vegetables, look for asparagus that feels heavy for its size.  Start off by washing them up and aligning your asparagus. Take one hold it up then bend it, where it naturally breaks is where it is tender.

Discard the end..  Now you can repeat with each of them or line that now trimmed one up and cut the rest all about the same if they are similar in size.  I like the fold and break method it is kinda fun.
   Then lay them out on a cookies sheet.  Drizzle with olive oil then kosher salt and freshly cracked black pepper.  Mix them all together until coated.  Roll back out flat.   Place in oven for 10 minutes until lightly browned. Once during cooking roll the spears so they cook evenly. 

 I also love them topped with fresh grated Parmesan cheese.

GIVEAWAY and Split pea soup

Giveaway Closed.  Thanks for entering!


   My mother has made this soup since I was a little girl and I have always LOVED it.  I know I was a strange kid.  It is still one of my favorites and fortunately my husband likes it too.  I think there are two kids of people: those who like split pea soup and those who don't... or they think they don't.   If you have never had it or only had it from a can you are missing out.  You have got to try this.  This is a very basic recipe.  Many people add potatoes too, but I usually opt not to. I am not really a potato girl... I know I know and I live in Idaho....

  I love the lemon juice it really brightens it up and lighten the flavor.  This is a must on a cold day. It is so healthy and just pennies to make.... It would be great in a bread bowl too or top with croutons....mmmm

Ingredients
1 pound split green peas, picked over and rinsed
3 medium smoked ham hocks or ham shanks (what ever look like they have more meat on them)
1 Tablespoon minced fresh thyme or 1t dried
salt
2 quarts water
2 large carrots, peeled and chopped medium
2 onions, minced
2 ribs celery, chopped medium
2 tablespoons fresh lemon juice
pepper

Directions
1. Bring peas, ham hocks, thyme, 1 teaspoon salt and water to a simmer for an hour in a large dutch oven or heavy pot.  Cook for one hour.
2. Stir in carrots, onions and celery.  Continue to simmer until peas have soften and are broken down. 25-35 minutes.
3. Remove hocks.  When they are cool enough to handle remove any fat skin and bones and separate meat I shred mine and add to soup.  (if your hocks or shanks do not have much meat on them add deli ham.  You can buy it sliced 1/2 inch thick  about 6 ounces then chop up into small chunks.
OR  you can put all ingredients at the same time into the crock pot and leave it for 4 hours on High or 6-8 hours on low!!  How simple is that!

Note:  if you read the label on split peas it always reads sort and wash peas.  I would rinse mine, but never would I sort them..  what did they want me to sort.  It seemed pointless and and extra step I didn't want to take the time.   While I was researching my recipe before I made this soup, I was reading in my  America's Test Kitchen Cookbook that often there are small rocks or pebbles in the peas.... yikes....so I sorted,  who wants to bite into a pebble?... not me... I have expensive teeth.   So guess what I found.... TWO ROCKS!!  well pebbles.  They were easily recognizable as a rock while sorting through.... Moral of the story  if it says sort they is a reason you should sort.  Hopefully you will not find anything, but on times you do you will be glad you sorted.

I got this recipe from America's Test Kitchen Cookbook.  It happens to be exactly my moms recipe as well that she has been cooking for 30 years.   But a side note I LOVE this cookbook,  it has so many helpful hints and tells you why you should do something what the technique is behind it.  You learn so much while reading it.   I often find myself curled up on the couch reading this book.  They also have gadget reviews and recommendations.  I think this is a must have cookbook.  I think you all should have one too!!!  One lucky reader will receive one courtesy of me. I am new to this food blog and I have received so much love and support and I would like to thank you all!!

     This is my first giveaway here on The Very Hungry Caterpillar so please help to make it successful so we can do more.

• All you have to do is leave me comment and tell me what your favorite soup is.
• You can leave additional comments for extra chances to win:
• if you are a follower, 
• Like me on facebook 
• post about my giveaway on your blog or facebook page

  Good luck!! 
  All entries must be submitted by Thursday January 13th.   Please leave your email if your profile doesn't have a way to contact you when you win.

cream of potato and broccoli soup

 This is one of my favorite comfort foods, especially when it is FREEZING outside like it is here, like a high of 8 degrees YIKES!  This soup will warm you up and it is a little healthier and lighter version of this classic for this new year. This creamy, low-fat soup is a delicious way to serve broccoli, a nutritional powerhouse, and the addition of beans makes it a one-dish meal.
 This is a cream soup with no cream, cheese or butter.... unbelievable!   It tastes great too! 

this makes a ton, feel free to half it.  I love to make extras and freeze it for later.  cook once eat twice....
 Ingredients
8 cups of water or broth
2 large potatoes, scrubbed, skin ON and cubed
2 large carrots chopped
2 stalks of celery and leaves chopped
1 large or 2 small onions chopped
 6 cloves of garlic whole and peeled

1 1/2 tsp whole celery seeds

 2 tsp dried thyme

 1 tsp dried marjoram

 1/2 tsp ground black pepper

3 cups (2 cans) cooked chickpeas, rinsed and drained, or any other white bean

 8 cups broccoli florets

 1 1/2 tsp salt, as needed
Directions

bring liquid and veggies and seasoning to boil and let simmer for 20 minutes or until vegetables are tender. Add beans.

 Laddle into blender and puree until smooth.  Return to pot .

Add broccoli into soup simmer for 5 minutes until tender.  I like my soup smoother so then I pull out florets and pulse in blender to chop up a bit, but I could have chopped more before I cooked them, but I am lazy.

 stir together and serve. With how light this is you can even afford to top with cheese.

good luck soup

    Every year since I can remember on new years day my family and I would go to my grandma Adele's house on New years day for "Good Luck Soup" ( folklore has it that eating black-eyed peas on New Year’s Day brings good luck and money)  so that is what we always had for dinner of course we would also have a roast, pasta, salad, veggies, bread and dessert... who just east soup for dinner at her house???  I have always loved it. Last year while I was away from my family on new years I thought I would get the recipe from my grandma and try it myself.  So many memories flooded in with my first spoonful.  I love the soup, I love the tradition and I am not above just having a nice big bowl or two of soup for dinner!  Enjoy and HAPPY NEW YEARS!!!!


INGREDIENTS

2 cans black-eyed peas rinsed

2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)

Chicken stock, as needed

3 celery stalks, chopped

3 carrots, chopped

1 large onion, chopped

2 to 3 garlic cloves, minced

1 bunch of kale

1/2 teaspoon each of oregano, thyme and basil

2 bay leaves

Cayenne pepper, to taste

Salt and pepper, to taste



INSTRUCTIONS



Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.

Add vegetables and spices to pot  and bring to a boil. Remove center stems from kale and chop coarsely. Add kale and ham to pot, cover and continue cooking until kale is tender. Season with salt and Tabasco to taste and serve with Simmer for about an hour.  Peas should be tender but not mushy.  Remove bay leaves and serve.

This dish can be reheated for later serving, but don't cook too long, or the peas will break up.

Green beans with Portobello saute

     This is honestly my favorite  way to eat green beans.  This how I am making my green beans for Thanksgiving.  It is a little lighter than a traditional green  bean casserole and I think so flavorful.  The key is caramelizing. I love my onions, garlic and mushrooms really caramelized and sweet with very tender green beans
     You can use fresh green beans or pre trimmed frozen whole green beans, both ways work great! Just promise me nothing out of a can!!!  They should not even be considered green beans.  If that is the only way you have ever had them, please try this you might actually like green beans!

Ingredients serves 8  printer friendly recipe

• 3 pounds green beans, if fresh make sure you trim them
• Coarse salt
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 tablespoon butter
• 2  red onions, sliced
• 4 cloves garlic, crushed
• 4 portobello mushroom caps, or 2 pounds baby portobello mushrooms thinly sliced
•  salt, pepper to taste

Directions

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to medium heat. Add oil and butter to the pan. Add onions and garlic and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms  5 minutes with onions and garlic until browned nicely, add green beans back to the pan. Heat green beans through. Cook for 5 - 10 more minutes until green beans are desired softness. Transfer green beans and mushrooms to a serving plate.

Roasted brussel sprouts

   I might risk sounding extremely dumb but here I go. Until yesterday I was convinced it was two weeks til Thanksgiving not one.  So many things kept coming up  alluding to it being closer, but I pushed them all aside thinking they must be wrong it is not next week. Finally, I glanced at the calendar to see how wrong I was.  I guess this is what happens when I go on vacation the first week of November, I am way off.  Crap I need to get moving, I hate shopping for food a few days before  Thanksgiving I need to make my list and go today.  So when my kiddos wake up from naps we are off.

  I have had many people say to me they need more side recipes they are tired of green bean casserole.  True all canned ingredients making a green bean casserole is not my idea of a thanksgiving feast either, when homemade and fresh green beans it can be heaven.  But today I will give you few other ideas.

The first one is brussel sprouts... bad wrap huh.  I personally enjoy them when they are roasted and I was reminded of that last night while watching Throwdown with Bobby Flay.   I hope you did not miss it,  It was great  Ree Drummond from Pioneer Woman challenged HIM to a Thanksgiving throw down it was at her ranch and I will not tell you what happened maybe you recorded it or you can find it online somewhere. It was great.  I was routing for Ree the whole way.  I have been reading her blog for years now and I feel like she is my friend.  At least I like to think so. It was so fun to see her in her Lodge and with her family and friends.   Anyways sorry  for the tangent but Bobby Flay made these amazing looking brussel sprouts.  I have not tried these yet, but I will.  But I have made these before and I love them and so will you!   They are simple, quick and tasty!

 

Simple roasted Brussel Sprouts

Ingredients serves 4

• 1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed.
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5-10  minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be brown and caramelized when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. 

These would also be great with sauteed bacon or  pancetta!  

not so green, green smoothie

    Sorry I have been M-I-A for the past couple days between being in California away from my computer I have been sick, so sick laying on my moms couch doing nothing.   But, we are home now, and life must go on.
   I never get sick, yes hardly ever.  I am now, and I think either it is to help me feel compassion on those who are sick more often, like my poor husband,  or because last week my husband, friend and exchange student Rina were all sick and I kept thinking I am so glad this doesn't happen to me I must be healthy or because I was gone all last week with out my BLENDER and I did not drink this smoothie.  It was probably a mix of all three.
  This morning first on my priority list was to make my smoothie.   You can make green smoothies with out a fancy blender but once I went smooth it is hard to go back.  I am really in love with these.  This is what I have every morning for breakfast.
  Many people do not know what a  green smoothie is but it is simple just 40% greens and 60% fruit.  You do not taste the greens at all.   This is the best way to eat greens as well because it breaks down the nutrients much better than us chewing.  I choose not to put in any fruit juice or yogurt or anything like that because of the extra sugar, it may take a little getting used to it you are used to a very sweet fruity smoothie.  My kids both love them.  One morning I forgot to make extra for them and they both cried until I gave them some.  They just think it is a sweet drink not that I am sneaking a few servings of fruits and vegetables.  I also add  ground flax seed, you do not taste it at all but it adds more fiber and omega 3's.  Enough about the smoothie, now lets make it.

You can really add any type of green you like (mustard greens are way to strong do not even think about it) and any type of fruit.  This is my line up:
My staple smoothie   printer friendly recipe
 2 huge handfuls of greens I usually use spinach but, I try and mix it up a bit with kale and romaine too about 2-4 cups depending on my choice kale is a little stronger I do not use as much
1-2 cups liquid, I use filtered water (depending how thick you like it)
1 large banana. This really mellows the flavor of greens
3T ground flax seed
1 1/2 cups frozen berries (  I love this triple berry mix blueberries blackberries and raspberries)
1 cup other fruit today I used frozen peaches I love a handful of grapes too they make it so sweet
1 large carrot. This also really sweetens the drink up.
If it is still to bit try using some apple juice as your liquid or adding a squirt of honey.
 Also for a protein boost add protein powder I should do this more but Parker is allergic to both soy and whey protein so I am two lazy to make separate batches. I have also experienced with silken soft tofu for protein it was good it takes like nothing .

 I forgot to show my banana.  I am sure you have seen one before, imagine it there.

pile it in.  The order matters, liquid then softer things then frozen on top

 I didn't have my carrot ready in time, but it is not too late to add it.

pour unto glass and bottoms up

my kids love them!

If you do not use frozen berries then you will also want to add ice at the end.  If it is not blending well and getting stuck add more liquid.   I use a Blendtec blender I absolutely adore it. I had a vita-mix before and I used them side by side I chose the blendtec, but both were great.  Now I understand you all might not have this blender, before you add it to your Christmas list try yours out it will probably do a fine job.  The main difference is your blender will not break down all the little seeds from the berries,  not a big deal. A note from my reader was a tip if you are using a  less powerful blender to do the greens and water separate and liquefy that then add other fruits.  Just blend it as good amount it make it smooth as possible.

green beans

This is the green bean recipe I always make I adapted it from a recipe from allrecipes.com a few years back.



Green beans with bread crumbs
INGREDIENTS

* 2 pounds fresh green beans, washed and trimmed
1 onion chopped
* 1 cup water
* 1/2 cup Italian-style seasoned bread crumbs
* 1/2 cup olive oil
* salt and pepper to taste
* 1/2 teaspoon garlic powder
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried basil
* 1/2 cup grated Parmesan cheese

DIRECTIONS

1. Combine onions and a little oil in pan and saute until soft. add green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

healthy dinner

As I looked in the fridge at 5:15 tonight wondering what to make I created this concoction. it actually turned out really well and was very healthy too. I call it pesto veggie pasta
Start off by boiling water for your pasta. I used whole wheat rotini noodles
1 yellow onion diced
3 cloves of garlic crushed
2 tablespoons olive oil
I sauted all of these together until soft.

Then add all of these and simmer and put lid on your saute pan.
2 large zucchinis cut into small pieces ( I cut it lengthwise then in half again lengthwise then slices them into chunks.
8oz. sliced mushrooms
1 15oz can diced organic tomatoes in juice
2 cups of fresh spinach shredded

stir, it is finished when zucchini is soft
salt, pepper and Italian seasoning to taste
1/3 cup fresh basil pesto (more if you want, this is quite fattening, so add carefully) but it is a healthier fat made with Olive oil
stir until all mixed through, taste and adjust seasoning if needed.
Drain pasta and mix with veggies and sauce




Drain pasta and mix with veggies and sauce
top with fresh grated Parmesan cheese.Hea

Eggplant parmesano

This was one of my grandpa Dales recipes and we have just loved it. I made it last night and decided to share it with you for something new.

2 Medium Eggplants. Sliced (about ½ inch thick)
2 Beaten eggs w/milk
1 cup Italian Bread Crumbs
a few TBLS. Olive Oil
1 Jar, Marinara sauce
1 pound Italian sausage
1 chopped onion
3 cloves garlic
1/2 Italian parsley chopped
1/2 Lb Mozzarella Cheese (Sliced)
1 Cup Freshly grated Parmesan Cheese

I first began just like making a red sauce. I diced up onion and garlic and sauteed them in olive oil. after a few minutes I added the sausage. you can definitely do with out this or use hamburger. I just think it adds a nice flavor. and I am the biggest non sausage fan ever, but this is different. after that was all browned I added my favorite pasta sauce a tomato and basil sauce. then I added the chopped parsley and let it cook down in a simmer.
Preheat the oven to 400 degrees. Soak the eggplant slices in salt water for approx 30 minutes, drain & rinse.


Dip each slice into egg mixture, then into bread crumbs, coating well.
Grease a cookie sheet with olive oil and arrange coated eggplant slices on it. Drizzle each slice with olive oil. Bake in the oven about 15 minutes. Check that the slices are golden brown, then turn over and bake for another 15 minutes. They should be browned on both sides.



In a baking dish, arrange eggplant slices in 1 layer. Put half the mozzarella cheese and half the marinara sauce, repeat with the rest of the eggplant, cheese and sauce. Top with Parmesan cheese and bake for about 20 minutes at 350. sorry no picture of process but here it is waiting to go in oven and get all melty and gooey and yummy!



enjoy! Parker even devoured it. I love it and it is much healthier than the traditional fried way.