Creamy Asparagus Gazpacho
PIN IT!It is easily the hottest (and most humid) day in DC. I stood outside waiting for the bus for less than 5 minutes and was drenched, head to toe. Honestly, it’s really the perfect kind of day to have a big bowl of this easy asparagus gazpacho. (With a fruity cocktail of choice, of course).
I’ve been cooking stove-free for almost a week and I have to say, I love it. With the exception of a pan of birthday brownies and the roasted asparagus for this soup, we’ve been living off the grill and no-bake dinners. I must say, It’s so nice not to have to sweat while I prepare dishes. I can’t say the same for my hubby, who has taken to sweating over the grill, but at least we can eat inside our house without sweating.
See, we live in a small-ish townhouse and when the oven is on, it has this knack for heating up THE ENTIRE PLACE. Not to mention our place was built in the 20s, so our air conditioning is a wall unit. Like, one that sticks out and makes a lot of noise when its on. It does eventually cool our place off, but we go deaf with noise while it’s on.
I won’t complain, I love where we live. It’s charming, quiet and super dog-friendly. Plus, we have the world’s cutest patio (that I’m still decorating) so I can put up with a loud ac unit for that.
Before I jump too far off topic, let’s get back to this gazpacho. The best thing about it is that you can serve it chilled or hot. Honestly, I had it both ways and they are both absolutely mouth-watering. However, since it’s apocalyptic hot outside, I’d suggest serving it chilled with a bunch of fresh garnishes. One of the best garnishes (besides the crunchy croutons) is good olive oil. I was recently sent a bottle of Cobram Estate First Harvest Olive Oil and it’s life-changing.
So smooth, it’s something you want to sip and savor on it’s own. But on this gazpacho? It’s perfect.
Esp. paired with a glass of chilled white wine (or rose). I know, I’m on the rose bandwagon but it’s SO good. I’ll have a little post about that one soon.
Creamy Asparagus Gazpacho
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 4.
Prep time: 25 minutes
Cook time: About 30 minutes
Total time: About 1 hour
Ingredients:
For the asparagus:
- 1 pound green asparagus, ends trimmed
- 1/2 pound white asparagus, ends trimmed
- 2 tablespoons extra virgin olive oil
- Salt and pepper
For the soup:
- 3 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 3 garlic cloves, minced
- 2 habanero peppers, seeded and chopped
- 2 1/2 cups low-sodium vegetable broth
- 1/2 cup light cream
- Salt and pepper to taste
For the garnishes:
- 1 cup croutons
- 1 habanero pepper, seeded and chopped
- Fresh cilantro for garnish
- Pine nuts for garnish
- Olive oil for garnish
Directions:
- Preheat oven to 400 degrees F. In two large baking dishes, spread the asparagus so none of the stalks are overlapping. Drizzle both with olive oil and garnish with salt and pepper.
- Roast for about 20 minutes, flipping the stalks at 10, or until slightly browned and softened. Remove from stove and chop into quarters. Toss into a blender.
- In a large saucepan over medium heat, melt the butter. Add the onions and cook about 4 minutes, or until slightly translucent. Add in garlic and habanero and cook for another 2 -3 minutes. Add in the vegetable broth and salt and pepper. Reduce heat to low and simmer another 20 minutes, or until reduced slightly and vegetables are tender.
- Pour into the large blender (with the asparagus) and salt and pepper; then blend until creamy. Add in heavy cream and blend again until smooth.
- Chill for about 25 – 30 minutes, or until chilled. Pour into bowls and garnish with croutons, chopped pepper, cilantro, pine nuts and drizzle with olive oil.
Nutritional information per serving (1 bowl):
Calories: 326.5
Fat: 22 grams
Carbohydrates: 18.75 grams
Fiber: 2.45 grams
Protein: 5.75 grams
Weight Watchers Points: 8
Mango Coconut Smoothie Bowl
This is, hands down, my favorite flavor profile in the entire world. This mango coconut smoothie bowl might just be my new favorite thing.
When I was in Thailand, I’d get a mango sticky rice for dessert every. single. day. See, the Thai people do it right. They don’t eat shitty desserts filled with preservatives or sugar, they eat all natural desserts made from things found in nature.
I miss Southeast Asia more than I can verbalize. I miss the sounds, the smells, the people. What I miss the most, tough, is the tastes. Despite the fact I got sick (from the water – NOT the food), the food I had there in the kitchens of the locals, picked up from the markets and made for us at local restaurants was some of the best I’ve ever had. Every dish was so incredible packed with flavor – fresh chiles, homegrown spices, locally sourced meats and veggies. Everything tasted like it was made with nothing but love.
Now, I know the US has an incredible food culture – I’m not doubting that. I love visiting the states and biting into every delicious morsel. Food is here is made with love, but not in the way the Thai dishes are. It’s so hard to explain and maybe someday I’ll be able to say what I actually mean.
Until then, I’ll talk about that dessert. Now, I’ve thought about recreating it for the blog about a million times. But I know it wouldn’t do the actual dessert justice. So instead, I took those exotic and refreshing flavors and turned them into something you can have for breakfast – a smoothie bowl!
Unless you’ve been living somewhere without Pinterest, you’ve probably seen the smoothie bowl craze. I’m not one to jump on bandwagons, but I just couldn’t resist. I mean, look at how frackin’ beautiful these bowls are? It’s a smoothie with added fruits and crunchy stuff. (“But I love caramel and crunchy stuff!”) Once you get over how pretty it is and stick your spoon into the thick, creamy smoothie, you’ll melt.
Or, if you’re really lucky, you’ll wake up on the white sandy beaches of Phi Phi Island.
Mango Coconut Smoothie Bowls
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 2.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: About 10 minutes
Ingredients:
- 2 cups frozen mango chunks
- 1 medium frozen banana
- 1 – 1 1/2 cups coconut milk (I used low-fat, feel free to sub in full-fat)
- 1 tablespoon flax seed
- 1 – 2 tablespoons honey
For the toppings:
- About 1 cup fresh blueberries
- 1/2 – 3/4 cup crunchy granola
- 2 tablespoons unsweetened coconut flakes
- 1/2 cup mango chunks, defrosted
- Additional honey for drizzle
Directions:
- Combine the mango, banana, coconut milk (start with 1 cup and add more if necessary), flax seed and honey. Pulse on high until thick and creamy.
- Pour the smoothie into two deep bowls. Top with blueberries, granola, coconut flakes, mango chunks and additional honey for sweetness. Serve immediately!
Nutritional information per serving:
Calories: 475
Fat: 16 grams
Carbohydrates: 70 grams
Fiber: 3 grams
Protein: 7.5 grams
Weight Watchers Points: 12
Claire
Tags:breakfast bowls, coconut recipes, easy mango smoothie bowl, mango recipes, smoothie bowls
Calphalon Self-Sharpening Knife Set Giveaway
I don’t have a recipe for you guys today, but I have something just as exciting – A GIVEAWAY! It’s been a while since we’ve done one of these on the blog and I thought it was far time we remedied that.
And what better giveaway for a bunch of like-minded foodies than a sexy knife set? Not just any ol’ knife set though – this is a self-sharpening knife set from Calphalon.
I love my knives, the ones I’ve had for years and years. So much love goes into every single slice, chop and mince. They’ve seen me through three houses, a fire, three dogs – two careers, a failed book. Normal people probably don’t get it, but when you’re a cook, your knives? They are apart of you. The reasons your recipes succeed are owed as much to them as they are to your talent.
So when Calphalon reached out to me about trying a new set, I was extremely skeptical. What, like replace my knives? However, I have to say – it was love at first slice.
These knives cut like butter, truthfully. They cut as smooth and as elegantly as my far-more expensive knives. As much as I love slicing, chopping and mincing with them, the self-sharpening aspect has to be my favorite. The block automatically sharpens the straight edge knives with every single use. No more sharpening on your own – they do it for you! For gals with full time jobs and busy travel schedules, things that handle their own sharpening and maintenance are probably my favorites.
The chef knife, bread knife, santoku knife and parer are all made with high-carbon, no-stain German steel while the steak knives are made with stamped Asian steel. I’m not lying when I say these are seriously sexy, seriously powerful knives.
And because I love you, one of you will win one of your very own! Retailing at $180, this is a seriously good deal. To enter, simply fill out the easy prompts below. Giveaway ends July 24 at midnight. GOOD LUCK!
a Rafflecopter giveaway
This post is sponsored by the folks at Calphalon, however, all opinions and photographs are purely my own.
Claire
Tags:Calphalon knife set, gadget musts, giveaway, knives giveaway, must have kitchen, sharpening knives
Roasted Turkey, Cheese & Sprout Sandwich
I’ve always been a huge sammie girl. When it comes to lunch preparation, I always flock to the deli counter and the side of the store with the fancy cheese in it. Of course as a kid I grew up eating American cheese and white bread, but I’m happy to admit my tastes have changed just a little bit.
Instead of white bread, I use French bread. Instead of American cheese, I use slices of Cabot horseradish cheese or fresh mozzarella. Instead of dicey turkey, I use Hormel Natural Choice Oven Roasted Deli Turkey. I also have amped up my condiment and topping game quite substantially, and my sandwiches always have a beautiful bouquet of veggies on top, like beets, radishes or fresh green sprouts.
When I was asked by Hormel to create some recipes using their new NATURAL CHOICE products and I quickly jumped at the opportunity. I’m a healthy girl and I love food that is preservative-free and nutritious, and these deli meats are exactly it – fresh and delicious without any extra crap mixed in.
I knew immediately I wanted to make a simple version of a French bread sub. I loaded it with cheese, topped with fresh sprouts and homemade mayo/mustard sauce. It was To. Die. For. It’s the kind of sandwich all other sandwiches want to be when they grow up, let me tell you that.
Roasted turkey, cheese & sprout sandwich
Serves 3.
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients:
- 1 loaf French bread
- 3 teaspoons extra virgin olive oil
- 12 slices Hormel Natural Choice Oven Roasted Deli Turkey
- 9 slices sharp vintage cheddar cheese
- 3 teaspoons Dijon mustard
- 3 tablespoons low-fat mayonnaise
- Fresh green sprouts
- 2 large tomatoes
Directions:
- Preheat oven to 400 degrees F. Grease a baking sheet with nonstick cooking spray.
- Slice the baguette into three equal parts and then slice in half. Spread with olive oil.
- Top one side with 4 slices of deli meat and 3 slices of cheese. Place the other bread slices on the same pan and bake for about 8 minutes, or until crispy and cheese is melted.
- Meanwhile, whisk the Dijon mustard and mayo together.
- Remove the bread from the oven. Spread the top part of the baguette with Dijon/mayo mixture. Top with fresh greens and tomato slices.
This is a sponsored post written by me on behalf of Hormel for IZEA. All opinions are 100% mine.
Fresh Strawberry & Mint Pie
It’s about time I wrote a blog post, right? But let’s rejoice in two things today, mmk? It’s FRIDAY and I made you a pie!
Not just any pie, a fresh strawberry pie piled with gobs of fresh mint from my garden. Before you think I’m one of those awesome green thumbs, I’ll tell you this. The mint was in our front garden when we moved in and it’s spread like a weed into our poor little flowers. I’m what you’d call an anti-green thumb. Basically anything I grow is either killed by me or eaten in seconds by rodents.
I actually get really jealous of people who have these incredible mini farms in their yards. Actually, our neighbor (an adorable elderly woman) has the most amazing spread in her backyard. Zucchinis, eggplants, green beans, plump tomatoes, squash – you name it, she’s probably growing it. And i get SERIOUS envy every time I’m back there hanging out on our patio.
I’ve decided though that next year will be my year. I will have a beautiful and fruitful garden if it kills me. I will grow produce that I can then turn into luscious recipes like this fresh pie. Now, as a resident of VA I’m fairly aware I probably can’t grow the luscious plump strawberries like my friends in California can, but god darnnit, I’m going to try!
I’ll keep you updated on my quest for green thumb status, don’t worry. In the meantime, I’ll use the grocery stores and farmers markets to provide me with my supply of awesome ingredients. Given my current gardening ability, that’s probably safest.
Fresh Strawberry & Mint Pie
Serves 8 – 10. Adapted from Taste of Home.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients:
- 1 homemade (or pre-bought) pie crust (I love this recipe)
- 1/2 cup brown sugar
- 2 tablespoons pure clove honey
- 2 tablespoons arrowroot (or corn starch)
- 1 package sugar-free strawberry jell-0
- 1 cup water
- 4 1/2 cups fresh sliced strawberries
- Handful of fresh mint, chopped
- *Optional: Drizzle of balsamic glaze (this is addictive)
Directions:
- Preheat oven to 450 degrees F. Grease a pie plate or foil pie pan with nonstick cooking spray. Prepare crust as directed if making homemade and place into the greased pie plate. Line the pie crust with thick aluminum foil and bake for about 8 minutes. Remove the foil, poke the crust with a fork and then bake another 5 or until golden brown.
- In a saucepan over medium heat, whisk the sugar, honey, arrowroot and water. Whisk constantly over medium heat until thickened (about 3 – 5 minutes). (Note – it may take an additional 2 – 3 minutes using arrowroot than it would cornstarch).
- Remove from heat and quickly stir in the sugar-free jello. Whisk until the gelatin has dissolved. Chill slightly for about 10 minutes.
- Meanwhile, arrange the strawberries into the warmed pie crust. Pour the gelatin mixture over the strawberries until it reaches the rim.
- Chill for at least an hour then serve with chopped fresh mint.
Nutritional information per serving (1 slice):
Calories: 210
Fat: 6.25 grams
Carbohydrates: 37.75 grams
Fiber: >1 gram
Protein: 2.125 grams
Weight Watchers Points: 5
Claire
Tags:dessert recipes, easy pie recipes, fresh pie recipe, strawberry pie, strawberry recipes, summer recipes
