Cream of Asparagus soup

This recipe was easy and good. I will add at least 2 potatoes next time to make it thicker.

2 lbs asparagus (2 bunches)
1 tbsp butter
1 onion, chopped
2 potatoes, peeled and diced
6 cups chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes. Add potato to the pot with the onions. Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Saute onion, potato, and asparagus in butter. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and transfer in batches to blender, puree until smooth.

Fluffy Chocolate Meringue Cookies

Just made this recipe. They are bigger and fluffier than the Chocolaty Meringue Stars.

3 egg whites, chilled
1/8 teaspoon cream of tartar
2/3 cup sugar
1/2 teaspoon vanilla
1 tablespoon cocoa
1/3 cup semi-sweet chocolate chips

Whip whites and cream of tartar until soft peaks form. Gradually add sugar. Add vanilla.
With a spatula or spoon, fold in cocoa and chocolate chips.
Drop tablespoons onto greased cookie sheet.
Bake at 300 for 25-30 minutes.
Serve warm or allow to cool and store in airtight container.

Eggplant-zucchini-tomato bake

This casserole from Food and Wine is delicious!

olive oil

3 medium zucchini, sliced lengthwise in 1/4" slices

2 narrow eggplants, sliced lengthwise in 1/4" slices

salt and pepper

1 large shallot, diced

1 pound plum tomatoes, diced (since it is past tomato season, I used a can of good quality diced tomatoes)

3 oz feta, crumbled

1/4 cup fresh basil, chopped (I cheated with a tablespoon of Italian seasoning)

1/3 cup panko bread crumbs

Preheat oven to 425. Oil 2 rimmed baking sheets. Place zucchini and eggplant on baking sheets, brush with oil, and sprinkle with salt and pepper. Bake for 15 minutes.

Meanwhile, sauté shallot in 1 tablespoon oil, then add tomatoes and cook for 1 minute. Season with salt and pepper.

In a large (10x15) baking dish, layer eggplant, tomato mixture, feta, zucchini, tomato, feta... and repeat.

Top with panko crumbs mixed with 1 tablespoon oil.

Bake in top of oven for 20 minutes.

Easy Hummus

We've been on a bit of a hummus kick lately. Here's an easy recipe from Real Simple:

1 can chickpeas, rinsed well

1 clove garlic, minced

1/4 cup oil, plus more for serving

2 tablespoons fresh lemon juice

2 tablespoons tahini paste (ground sesame seeds)- optional

1 teaspoon ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon paprika

I don't have a food processor, so I use the blender... a food processor would work MUCH better, though! Puree chickpeas and blend with other ingredients (except paprika). Add a tablespoon of water, if needed, if mixture is too thick. Transfer to serving bowl and top with paprika and additional oil. Serve with pita chips and raw veggies.

Tex-Mex Twice Baked Potatoes

This has been a fall/winter favorite of ours. Recipe from Whole Foods. It also works well as an appetizer if you use small potatoes.

serves 2

2 Russet potatoes, scrubbed, pricked with fork all over

2 tablespoons sour cream

1 cup canned refried pinto beans

salt to taste

1/2 teaspoon ground cumin

1/4 cup grated cheddar cheese

fresh salsa

2 green onions, diced

Place potatoes in oven at 400 for 1 hour (or microwave for 5 minutes, turn, and microwave another 5 minutes). Cut in half and set aside until cool enough to handle. Mix sour cream, cumin, salt, and beans. Scoop out potato, leaving enough so the potato doesn't fall apart. Blend potato with the bean mixture- use a potato masher or fork. Replace mixture into potatoes. Top with grated cheese. Broil for 2 minutes or until cheese is melted.