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Asparagus Alfredo

This electric-green sauce has a delicate, sweet flavor, gently enhanced by a suggestion of onion, garlic, and rosemary. Serve with fettuccine and add your favorite vegetables, like asparagus, broccoli, or mushrooms.


3 shallots or 1 onion -- peeled and finely chopped
1 small garlic clove -- finely chopped
1 pinch dried rosemary
1 tablespoon extra virgin olive oil -- or virgin olive oil
1 pound asparagus -- washed under cold running water and cut into 2-inch lengths
white pepper to taste

Saute shallots, garlic, and rosemary. Drizzle with the oil and stir to lightly coat. Cook over low heat, partially covered, stirring occasionally, until shallots are tender, about 10 minutes. Bring a large saucepan with steamer basket to a boil. Add asparagus and steam until tender, about 4 - 6 minutes. Reserve 1/2 cup of the cooking water, and cool completely under cold running water to stop the cooking and to set the color. Drain and pat dry. In a food processor or blender, puree the asparagus with the reserved cooking liquid and the shallots and garlic to form a thick, slightly textured sauce. Taste, then season lightly with pepper.


1 lb spinach fettuccine or linguine
1 Tbsp unsalted butter
2 garlic cloves, minced
3 Tbsp flour
2 cups fat-free half and half
1⁄4 tsp each salt, pepper and ground nutmeg
1⁄4 cup grated Parmesan


Melt butter in a medium saucepan. Add garlic; cook over low heat 1 minute or until fragrant. Whisk in flour, then slowly whisk in half and half until well combined. Add salt, pepper and nutmeg, and bring to a boil, whisking frequently. Add Asparagus puree. Reduce heat and simmer 5 minutes or until thickened. Remove from heat and stir in cheese until melted. Cook pasta in large pot of salted boiling water as box directs. Drain pasta. Add sauce and toss to coat.

Download this Recipe Card & and blank at Box.net




These cards were made with digital graphics courtesy of
Kathryn Balint and Velma Balint @ KB & Friends

Offbeat Artistry

Easy Shrimp Étouffée

Étouffée is a Creole and Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.

In French, the word "étouffée" (borrowed into english as "stoved") means, literally, "smothered" or "suffocated", from the verb "étouffer".

The usual staple of an étouffée is seafood such as crawfish, shrimp, or crabmeat. Other meats, such as chicken, or a combination of chicken and seafood, are also used.

The base of an étouffée is either a dark brown-red roux, a blonde roux (a roux that isn't browned as much) or simply onions cooked down in butter. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée. It is usually seasoned with cayenne pepper, white pepper, garlic, and salt and has a thicker consistency than gumbo. A crawfish étouffée, if made with a roux, usually has a reddish color sometimes attributed to crawfish fat (an important ingredient), which is untrue. Crawfish fat is bright yellow, and will not color the dish red. The red color comes from the dark brown-red roux. Seasonings the crawfish were boiled in could also give the dish a red tint. There is typically no tomato in this dish. However, in some areas it has become popular to add tomatoes or tomato paste to the dish. However, most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew or a creole. In many parts of the country, outside of Louisiana, people make étouffée with cream; however, cream is never part of a Louisiana étouffée.

~From Wikipedia

1/4 cup margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound cleaned shrimp
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper


Stovetop:
In a saucepan, combine margarine, onion, green onion, bell pepper, garlic and celery. When soft stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat until mixture thickens. Serve over white rice.

Microwave:
In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.

Download this Recipe Card & at blank at Box.net

These cards were made with digital graphics courtesy of
the Nifty Designers Series @ e-scapeandscrap.net

Kindred Spirits Element Pack

Kindred Spirits Paper Pack

Spring Vegetables & Chicken

Spring Vegetables & Chicken

1 1/2 lb boneless, skinless chicken breasts
or thighs, cut in chunks or left whole
2 cups baby carrots, halved lengthwise
1 large leek, white and light green parts only, sliced
1 jar (12 oz) chicken gravy or Cream of chicken Soup
8 oz fresh asparagus, cut in 1- to 2-in. lengths
1 Tbsp chopped fresh tarragon
1⁄/3 cup dry white wine
1⁄3 cup thawed frozen peas
1 Tbsp flour
1⁄/2 tsp salt

Put chicken, carrots, leeks and tarragon in slow-cooker.
Pour in gravy. Put wine, flour and salt in gravy jar; cover and shake to mix.
Pour into slow-cooker; toss to coat. Cover and cook on low 5 to 8 hours
until chicken and vegetables are tender. Turn to high. Add asparagus and peas;
cover and cook on high 10 to 15 minutes until asparagus are crisp-tender.
Serve with egg noodles.

Download this Recipe Card & at blank at Box.net


These cards were made with digital graphics courtesy of
by Kathryn Balint and Velma Balint @ KB & Friends

Signs of Spring