Hello Fellow Foodies,
I am excited to share this duo of recipes with you today.
I had a beautiful bunch of asparagus that I was thinking of making asparagus veloute (pureed soup), when an idea for an asparagus mash came to mind. I know you all have heard the expression an apple a day...... well as it turns out, asparagus is in direct competition.
Asparagus is a part of the lily family which means it is related to leeks. This beautiful veggie contains no fat OR cholesterol. It is naturally low in sodium and happens to be one of the richest sources of rutin, an antioxidant that strengthens our capillary walls. To finish off the nutritional list is B6, folacin, and thiamin. All that and it tastes fantastic!
The first recipe today is Asparagus Mash.
INGREDIENTS:
2 heaping Tbsp chopped shallots
2 Cups chopped asparagus
3 Cups diced Yukon gold potatoes-diced (you could use russet or white new potatoes if that is what you have on hand) no skin please
1 Tbsp unsalted butter
1 1/2 Cups chicken stock
1/4 Cup heavy cream (milk, sour cream, or plain yogurt can be substituted)
Melt butter over low heat in a sauce pan and cook shallots until translucent. Add the diced potatoes and saute approximately 5 minutes. Add asparagus and cook an additional 5 minutes. Add chicken stock and simmer for approximately 20 minutes until the vegetables are tender. Add in heavy cream and season with salt and pepper to taste. Cook another 5-6 minutes over low heat and puree in a food processor or an immersion blender is best if you have one.
Lime Swordfish: This one is for you Dad!
We have all read that we need to eat more fish. Some fish are more nutritionally beneficial than others, but I love this firm white fleshed steak like variety. It contains approximately 70% protein, no carbs, the almighty Omega-3 Fatty acids, selenium, potassium, and even vitamin A & C. The one small negative is that it does contain some cholesterol. So in moderation it is a winner in this foodies book.
INGREDIENTS:
2-5oz swordfish steaks
1 tsp fresh garlic-minced
1 Tbsp ground cumin
1 scallion sliced thin on the bias
Juice of one organic lime
1 Tbsp olive oil
1 Tbsp butter
1 tsp onion powder
S & P to taste
1/2 Cup sweet mini peppers - sliced thin (julienned)
Combine garlic, cumin, lime juice, and s & p. Stir together and set aside. Drizzle olive oil over swordfish and then spread seasoning mixture equally over the fish and allow to sit at room temp for about 5-10 minutes while the saute pan warms over medium heat. Melt butter and cook fish about 3-4 per side or until the fish is slightly firm to touch. Remove from pan, put on a plate and tent with foil to keep warm. Don't wrap the plate as if you were storing the fish overnight, you just want to keep the heat in with room for air to circulate. In the same pan, saute the sliced peppers and scallions until just tender. Plate the two items so it is pleasing to your eye and enjoy!
Until next time,
Eat healthy and be happy!
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