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Friday-Foodie

Friday Foodie: An Asparagus Minute

Friday Foodie: An Asparagus Minute

Fall and spring are the best times to enjoy asparagus and so I thought I would share with you a simple way to rid the spear of the woody, chewy ends. This works without fail, and though may seem wasteful, it’s no more wasteful than leaving the uneaten portion on your plate. You’re just getting rid of it ahead of time! I’ve also included a simple recipe you can try with these delicious green spears. Enjoy!

Friday Foodie: Asparagus in mustard thyme sauce
Author: 
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is a delicious way to prepare a crispy green asparagus.
Ingredients
  • One bunch of asparagus, bottoms snapped and removed
  • 1 cup of vegetable broth
  • 1 tsp of butter
  • 1 tbs Dijon mustard
  • 1 tsp ground thyme
Instructions
  1. Bring broth to a boil in a ten inch skillet
  2. Add asparagus spears, layering flat on bottom of skillet
  3. When stalks turn bright green, remove to a serving dish with raised rim (do not cover)
  4. Reduce broth to about ⅓ to ¼ cup
  5. Stir in mustard and thyme
  6. Add butter
  7. Pour over asparagus and serve
  8. May be eaten hot or cold

 

Friday-Foodie

Friday Foodie: How to cook a spaghetti squash

Friday Foodie: How to cook a spaghetti squash

Last week I showed you how to make a basil walnut pesto. This week, let’s make spaghetti squash and serve it up with some of that pesto. This is also good with my Incredible Meatless Spaghetti Sauce and would be a great accompaniment to roasted veggies. If you don’t have a really sharp sturdy knife to cut this in half, then cook the squash whole, but poke some holes into it, piercing all the way to the heart, or you will have an explosion and a huge mess to clean. Let me know if you have questions and if you like this Friday Foodie, please share it with your friends by clicking the buttons below!

Directions:

With a sharp and sturdy knife, cut the squash in half. Scoop the seeds and threads from the center. Place cut side down on a baking sheet and bake at 400 for 45 mins to an hour. When completely baked, shell should yield to a fork and center should be completely hot.

Cooked spaghetti squash

Once baked, use a fork to scoop out the insides, forming piles of “noodles” ready to be served with pesto, spaghetti sauce or roasted veggies.

Enjoy!