Saturday, June 15, 2013

Roasted Asparagus, Broccoli, and Shrimp

I guess I really must be on an asparagus kick!  It just seems to be one of those vegetables that we always have.  This recipe is based on one that a friend found on Pinterest.  I tweaked a few of the ingredients and voila, the result was as my husband would say "restaurant quality"!  Because the veggies and shrimp are roasted together, this whole meal takes only 20-30 minutes.  Enjoy!

Roasted Asparagus, Broccoli, and Shrimp


1 lb shrimp, peeled and deveined (try to buy wild shrimp)
1 lb of asparagus, chopped into 2 inch pieces
1 large head of broccoli chopped
1 lemon juiced, save skin to zest
2 garlic cloves, minced
1/4 cup+ 2 T olive oil
1 tsp coriander
1 tsp turmeric
1/2 tsp cayenne
1 tsp paprika
salt and pepper to taste
2 T pine nuts, lightly toasted (optional) 


Preheat oven to 425.

Place chopped asparagus and broccoli into a large bowl.  Pour 1/4 cup olive oil, 1/2 lemon juice, coriander, cayenne, and salt and pepper over veggies.  Toss to coat.  Spread on a baking sheet and place into the oven for 10 minutes.  

While the vegetables cook, coat the shrimp with the remaining 2T olive oil, garlic, lemon juice, lemon zest, turmeric, salt and pepper.  Toss to coat.

Remove vegetables from oven and add shrimp, stirring gently.  Place everything back into the oven for 10 minutes.  

Serve with toasted pine nuts over rice if desired.  Top with fresh squeezed lemon juice.

Friday, June 14, 2013

Asparagus and Roasted Fennel Soup

Asparagus is abundant right now, and this is a great way to use it if you need a change from simply sautéing or grilling it.  The soup is rich and creamy, without the addition of heavy cream, and it could be a perfect summer dinner or first course.

Creamy Asparagus and Roasted Fennel Soup
from the Rittenhouse Hotel, Philadelphia


2 small fennel bulbs (1.5 lbs)
1/4 small onion
2 garlic cloves
1 tsp olive oil
1.5 lbs asparagus
6-7 cups of low fat chicken broth
1/2 cup long grain rice
1/2 cup skim milk
1 tsp dried dill


Preheat oven to 400F.  Trim fennel stalks flush with bulbs and discard.  Halve bulbs through root ends and discard cores.  Cut bulbs into 1/4 inch thick slices.  Thinly slice onion and garlic.  In a large roasting pan toss together fennel, onion, garlic, oil, salt and pepper.  Roast mixture in the middle of the oven for about 20-30 minutes.  

Optional Step:  Diagonally cut off asparagus tips and reserve.  Trim stalks and cut into 1 inch long pieces.  In a steamer, set over boiling water, steam tips, until crisp, about 2 minutes.  Rinse tips under cold water to stop cooking, drain.  Reserve for a garnish.  If you omit this step, use the entire stalk for the recipe.  

In a 5 qt pot bring fennel mixture, remaining asparagus stalks, broth, and rice to a boil and simmer, stirring occasionally for about 30 minutes.  Stir in milk and dill.  Let mixture cool slightly and then puree in a blender or food processor.  Reheat soup over low heat, and season with salt and pepper.  

Garnish soup with asparagus tips (optional), serves 4.  

Wednesday, June 5, 2013

Morning Magic

Mornings are typically hectic times for busy families.  Many people struggle with eating a good breakfast on the go.  I was looking around on Pinterest the other day and came across a great blog/website called The Yummy Life.  Monica, the creator has some fantastic recipes using oatmeal.  I was intrigued by what she refers to as "refrigerator oatmeal" and decided to give it a try.  This breakfast is made the night before, so in the morning there is nothing to prepare.  I must say, I am now addicted to this oatmeal.  It is especially good in the summer months because you eat it cold!  The flavor possibilities are endless, so be creative! With a few simple ingredients you can wake up to a nutritious breakfast that will keep you going all morning!  

Monica's Refrigerator Oatmeal 


1 cup mason jar with a tight lid, or other 1 cup container

1/3 cup old fashioned oats (not the quick kind)

1/4 cup plain greek yogurt

1/4 cup milk (can use almond, soy, rice...)

1 tsp chia seeds (these give the oatmeal a great texture and add lots of nutrition!)

fruit of your choice (blueberries, bananas, strawberries, peaches, etc.)

1/2 to 1tsp sweetener of choice (honey, maple syrup, a few drops of stevia)


Add oats, yogurt, milk, chia seeds, and sweetener to the mason jar and shake well.  Unscrew the lid and add your fruit of choice.  Cover and shake well again.  Refrigerate overnight and enjoy in the morning!  You can store the mixture for 2 days in the fridge.  A one cup mason jar will make 1 serving.  This is so perfect for a busy morning...grab a spoon and go!