Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.

Marinated Soybeans

Source: More with Less Cookbook
Date tried: May 18, 2012
Yield: 6-8 servings
Time needed: Less than ten minutes to put together, but needs to be chilled.

Prior preparation needed:
Cook soybeans

I hadn’t intended to try this tonight. I had planned a sweet & sour stir-fry. But this was on the same page and I was halfway through making it before I realized I was on a different recipe than planned.

This is a lovely little side dish with a tangy sweet and sour flavour and is a good accompaniment to an otherwise bland meal. And it keeps well for a week or more in the fridge.

Marinated Soybeans

Marinated Soybeans

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Tempura

Source: Diet for a Small Planet
Date tried: May 31, 2012
Yield: 6 servings
Time needed: about 15 minutes.

I used peanut oil for this, both in the batter and for frying. Peanut oil will heat to a high temperature without smoking and the flavour is an excellent companion to the cabbage bedding.  For vegetables I used butternut squash.

Squash fried in tempura batter on bedding of shredded cabbage

Squash fried in tempura batter on bedding of shredded cabbage

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Morrocan Carrots

Source: The Parkdale Potluck Cookbook
Date tried: February 28, 2016
Yield: 6-8 servings
Time needed: 30 minutes

This is a lovely way to serve carrots as a warm or cold salad. If carrots are chopped and cooked ahead of time, you can do the rest in just a few minutes.

Morrocan Carrots

Morrocan Carrots

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Stuffed Eggs

Source: Food Combining for Health
Date tried: June 29, 2015
Yield: 8 servings
Time needed: 15-20 minutes

I am sure many people, like my family, refer to these as devilled eggs. My sister makes a great version for summer get togethers. This is also pretty good.

Stuffed Eggs

Stuffed Eggs

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Ancient Persian Salad

Source: 12 Months of Monastery Salads
Date tried: Nov. 3, 2014
Yield:6-8 servings
Time needed: 1/2 hour

This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals.  Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal.  For a side salad, use only the vegetables.

Ancient Persian Salad

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