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Try some of the asparagus recipes below. They are made mostly from readily available and nutritious ingredients. These recipes use mostly the taste of fruits and vegetables for their most prominent flavors. Sugar and salt are usually added, but very few other spices and non garden grown ingredients are used. Most of the recipes do not use any animal products. Some can be prepared in 30 minutes or less, some take an hour. Almost all are for sinlge servings. A few typical recipes are given below. Under those few recipes is a PayPal emblem that you can use to purchase 50 more Asparagus recipes for $2, if you choose to do so. The 50 recipes are in a text file that can be viewed in just about any word processing program including Notepad. That way it is easy to make changes to the recipes. You can easily change recipes to suit your taste, change a recipe if you get tired of it, add recipes - whatever. If you have a computer in your kitchen, save the file on that computer and fire up the computer when you want to make a meal using asparagus and nutritious whole foods such as grains, nuts, seeds, beans, and other fruits and vegetables. |
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To go to a recipe, click on a title or scroll down. CONTENTS: Recipes For Garden Flavors - Green beans Asparagus mushrooms nut bean -- Almonds and kidney beans are processed into a crumb texture, coarsely processed mushrooms are added, asparagus slaw and chunks are mixed in. Mushroom bell pepper asparagus lettuce salad -- Lightly cooked asparagus is combined with sliced mushrooms, diced red bell pepper, chopped romaine lettuce, and canola oil; optional ingredients are lemon juice or vinegar, sugar, and salt. Asparagus mushrooms -- Chopped mushrooms and chopped asparagus are mixed with oil and a small amount of sugar, then lightly cooked in a microwave oven. Asparagus nut -- One quarter cup almonds are blended with 3 ounces lightly cooked asparagus until a smooth sauce is produced, a pinch of salt and a teaspoon of canola oil are added. 20100125a
Apple asparagus potato grain seed peanut -- All ingredients including a tablespoon of whole grain flour and 1 third cup walnuts are blended into a batter then heated in a microwave oven to a pudding consistency. About equal amounts of bittersweet, salty, starchy; mildly asparagus flavored, walnut flavored, tangy; thick pudding consistency. 20090303c
Asparagus mushrooms nut bean:
2 to 3 ounces asparagus 1 quarter cup sliced mushrooms (about 1 ounce) 1/8 cup almonds or 1 tablespoon almond butter 1 tablespoon dried kidney beans or 1 eighth cup canned kidney beans 1 half teaspoon flourSoak the almonds in twice their volume of water for 12 hours to soften. If using dried whole beans: [ Into a metal pan put 1 tablespoon beans and 1 cup water. Heat on a cooktop until boiling, cover, reduce heat to low and heat until beans are soft and mild, 10 to 90 minutes depending on type of bean. ] Process the softened almonds to a coarse slaw consistency. If boiling beans, when beans have finished heating pour into a strainer to get rid of water. Add the kidney beans to the processor and process until no pieces larger than 1/8 inch remain. Chop the mushrooms into 1 inch pieces. Add the mushromms to the food processor. Pulse the mushrooms until no pieces bigger than about 3/8 inch are left. Put the processor's contents into a portion bowl. Cut off all portions of the asparagus spears that have a tough, fibrous skin. If a thumbnail cannot be easily pushed through the skin with the nail going across the fibers, then that portion should be cut off. Process all the cut off parts in a food processor to a slaw consistency. If necessary add more asparagus to the processor so that there are about equal amounts of processed and unprocessed portions. Cut the spears into 1/2 inch long pieces. Combine both portions of asparagus in a micowaveable container with a lid. Add no water. Heat covered until thoroughly boiling hot (about 1 minute in a 1000 watt microwave oven or in a 600 watt oven about 1 minute 40 seconds) and then heat on low for 3 minutes more. Combine all ingredients and toss. back to CONTENTS Mushroom bell pepper asparagus lettuce salad:
1 quarter cup sliced mushrooms (about 1 ounce) 1 quarter of a green or red bell pepper (about 1 ounce) 1 third cup chopped romaine lettuce (about 1 ounce or 1 half of a large leaf) 2 teaspoons olive or canola oil 2 ounces asparagus optional: 1 half teaspoon vinegar or 1 quarter teaspoon lemon juice 1 half teaspoon sugar 1 half pinch saltRemove seeds from bell pepper and dice into 1/4 inch pieces. Combine all ingredients but the asparagus. Toss. Cut the asparagus into 1 inch long pieces. Blanch the asparagus by covering with water and heating in a microwave oven until thoroughly boiling. Drain the water from the asparagus. Add the asparagus to the salad and toss. back to CONTENTS Asparagus mushrooms: 3 ounces asparagus 3 ounces mild mushrooms 2 teaspoons canola oil 1/2 teaspoon sugarRemove any tough skin from asparagus. Cut asparagus and mushrooms into 1/2 inch pieces. Put all ingredients into a microwaveable bowl that can be covered. Mix. Press to eliminate as much air space as possible. Cover and heat in a 1000 watt microwave oven for 2 minutes on full power, then 4 minutes on low (15 percent) power or for a 600 watt oven, heat 3 minutes 20 seconds on full power and 4 minutes on low. ---------------------------- Math: To heat to boiling: 6-1/3 ounces X 20 seconds per ounce = 126 seconds. Plus to eliminate bitterness: add 4 minutes at boiling. ---------------------------- back to CONTENTS Asparagus nut: 20100125a
1 quarter cup raw almonds 3 ounces asparagus, fresh or frozen 1 pinch salt 1 teaspoon canola or olive oilPut 1 quarter cup non roasted almonds and 1 quarter cup water into a container. Let sit, covered at room temperature for 24 to 36 hours or in the refridgerator for 48 hours. Cut the asparagus spears into pieces that can be handled by your food processor. Microwave the asparagus pieces in a covered container until thoroughly boiling hot. The asparagus should still be a little crunchy, but have a different color, and have a slightly translucent look. About 3 minutes for a single serving. ---------------------- Math: 5 seconds for oven to begin heating. Add 20 seconds to heat dish. To raise to boiling temperature: 3 ounces times 20 seconds per ounce = 40 seconds. ---------------------- Drain the water from the almonds by pouring into a strainer. Combine the water and nuts in a blender until smooth. Allow the asparagus to cool for 5 minutes. Add the asparagus pieces to the blender. Run blender until smooth. Combine all ingredients and mix. Heat in microwave oven to warm before serving if desired. Has mild flavors. back to CONTENTS Apple asparagus potato grain seed peanut: 20090303c
Apple asparagus grain seed peanut
1 ounce apple
or 2 ripe ground cherries plus 1 teaspoon sugar
or 1 tablespoon (1 half ounce) grape raisins plus
1 tablespoon water
3 ounces asparagus
or 2 ounces spinach plus 1 ounce potato
1 ounce potato
1 tablespoon (.25 ounces) whole grain flour
1 eighth cup (.6 ounces ) skinless blanched peanuts
or 1 quarter cup canned or boiled beans, add 1 minute to heat time
1 third cup California walnuts (use enough to make 1.3 ounces)
or 1 quarter cup (1 ounce) non roasted pecan halves
or 3 tablespoons non roasted sunflower seed plus 1 teaspoon oil
or 2 tablespoons tahini
or 1 tablespoon (.3 ounces) chestnut flour
plus 1 tablespoon whole grain flour
plus 1 tablespoons (.5 ounce) canola oil
1 tablespoon (.5 ounces) sugar,
if apple is tart, add 1 teaspoon sugar
1 teaspoon (.15 ounce) canola oil
1 eighth teaspoon (.02 ounces) salt
1 half cup (4 ounces) water
If using peanuts with skins:[ put 1 eighth cup peanuts into a mug with 1 half cup water and heat to boiling, 1 minute 40 seconds in a 1000 watt microwave oven. Reduce heat to low and heat for 4 minutes. Pour the peanuts into a strainer to remove the water. ] Cut 3 ounces asparagus, 1 ounce potato, and 1 ounce apple into pieces appropriate for the blender. Blend in a 2 cup or larger high speed blender or processor: 3 ounces asparagus, 1 ounce potato, 1 ounce apple, 1 quarter cup walnuts, 1 eighth cup peanuts, 1 tablespoon sugar, 1 teaspoon oil, 1 eighth salt, and 1 half cup water plus any additional water listed above with fruit. Run the blender until the mixture is smooth. To the blender add: 1 tablespoon grain flour, and run until mixed. Divide the mixture evenly in 4 3-inch diameter bowls. Arrange the bowls in a circle around the center of a microwave oven. Leave an inch between bowls if possible. Heat 8 minutes 20 seconds in a 1000 watt microwave oven, 14 minutes 20 seconds in a 600 watt oven. --------------------------------- Math: Add 5 seconds for oven to begin heating. Plus 25 to heat dishes. To raise to boiling: 11.85 and 1 half ounces X 20 seconds per ounce equals 257 seconds. Dry weight of heated batter is total weight minus water content (11.85 - 8.5) equal 3.35 ounces. Water to leave in is (60 parts water)/(40 parts dry weight) times dry weight (60/40) X 3.35 = 5 ounces. Water to remove is total water minus water to leave in (8.5 - 5) = 3.5 ounces. To evaporate excess water: 46 seconds per ounce X 3.5 ounces equals 161 seconds. Plus heating time to replace heat lost to air: 161/60 X 15 is 40 plus 40/60 X 15 is 50 seconds. (assume vegetables and apple are 90 percent water, final product, excluding peanuts should be 60 percent water, losses are 5 seconds for oven to start heating, 15 seconds to heat dish, 15 seconds heating required to replace heat lost to air in each minute at boiling temperature) ------------------------------------ Let the dish cool for maybe 5 minutes before eating. Serve with a hand full of trail mix, cookie, biscuit, or piece of bread for an entire light meal. For a large meal, could add a couple ounces of fruit or raw vegetables such as sweet potato or carrot or an ounce of squash. About equal amounts of bittersweet, salty, starchy; mildly asparagus flavored, walnut flavored, tangy; thick pudding consistency. back to CONTENTS
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