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.

Creamy Mushroom Soup

Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour

Keep your timer handy for this one.  There are several steps that take a few minutes each.  Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.

Creamy Mushroom Soup

Creamy Mushroom Soup

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Potato Soup

Source: Food Combining for Health
Date tried: August 15, 2013
Yield: 4 servings
Time needed: 15 to 20 minutes

This is a really delicious creamy leek and potato soup. I used curry powder in it today, but be sure to try the freshly-grated nutmeg some time.  It is the food of paradise!

Potato Soup

Potato Soup

 

Potato Soup
1 leek
2 Tbsp. butter
4 potatoes, about ½ lb. each, peeled and quartered
2½ cups vegetable stock or water flavoured with ½ tsp. yeast extract
Sea salt
Freshly ground black pepper
Grated nutmeg or 1 tsp. curry powder

Wash the leek thoroughly and slice.
Melt butter in a thick-bottomed pan and add chopped leek.
Allow to cook gently without colouring.
Add potatoes and vegetable stock.
Bring to a boil, cover pan and simmer gently until the potatoes are tender (10-20 minutes)
Transfer to a blender and process until smooth.
Return to soup pan and season with salt and pepper
Add a little milk or more stock to give a creamier consistency.
Add a pinch of nutmeg or a teaspoon of curry powder.
Serve, garnished with chopped parsley.

Cucumber Tomato Relish

Source: Simply in Season
Made: October 20, 2013
Yield: 6 servings
Time to make: 15 minutes but allow an hour to chill

I am not sure why this recipe is called a relish.  It’s really a straightforward salad with a choice of oil & vinegar or sour cream dressing.  Contributor says it is delicious with grilled meats.

Cucumber Tomato Relish

Cucumber Tomato Relish

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White Sauce Casserole

Source: Whole Foods for the Whole Family
Date tried: December 29, 2012
Yield:4 servings
Time needed: 1 hour

Prior preparation needed
Cook soybeans the day before or starting early in the morning

This is a really nice vegetarian casserole based on a white sauce. Just a little vegetable chopping to do and it’s in the oven till dinner is served.

White Sauce Casserole

White Sauce Casserole

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