Recipes Included On This Page Asparagus and Chicken Stir-fry Asparagus Risotto Avocado Guacamole Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Asparagus and Chicken Stir-fry Recipe By : Good Food From Michigan Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sesame seeds 1 boneless skinless chicken breast -- sliced into thin strips 1/2 pound asparagus spears -- (about 12 spears), cleaned and diagonally sliced 3 green onions -- sliced 1 tablespoon soy sauce 2 teaspoons sugar salt and pepper -- to taste hot cooked rice -- for 2 Preheat a skillet or wok, add sesame seeds. Stir frequently and continue cooking until sesame seeds are lightly toasted. Add the chicken; stir-fry until chicken is cooked and no longer pink, stirring often. Push chicken to side of pan. Add asparagus and green onion to skillet. Stir-fry until vegetables are crisp- tender. Stir together vegetables and chicken. Stir soy sauce and sugar into mixture in skillet. Season with salt and pepper, as desired. Serve immediately with hot, cooked rice. Yield: 2 servings. Source: "Best of the Best from Michigan Cookbook, p. 134" S(Mc Formatting by): "bobbi744@comcast.net" Copyright: "(c) 1996 by Quail Ridge Press, Inc, ISBN 0-937552-69-0" NOTES : Bobbie's Note: This was a wonderful dish. I served it over brown rice. I would like to double it and make it soon for company. Contributed to the FareShare Gazette by Bobbie; May 27, 2010 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 2g Fat (11.9% calories from fat); 30g Protein; 10g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 596mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Asparagus Risotto Recipe By : Jennie's "Supper Last Night" Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh asparagus 3 cups chicken broth 1 small -- onion 2 tablespoons olive oil 1 cup arborio rice 1/2 cup white wine 1/2 cup Parmesan cheese, shredded Salt and pepper, to taste Break off the woody ends of the asparagus and discard. Pop the spears in the microwave (covered lightly) for about two minutes, removed and slice into 2" pieces, reserving the tips. Puree the sliced spears in a food processor, adding a tablespoon or two of broth if necessary to make a puree. Set aside. Chop onion and set aside. In a saucepan, warm the broth over low heat. Heat olive oil in a second saucepan and add onion; cook until the onions are transparent, about one minute. Add rice and cook until the rice glistens. Add wine and continue cooking until it is absorbed. Slowly add broth a little at a time, stirring (but not constantly) until the broth had been absorbed. Once all the broth is added, stir in the pureed asparagus spears and add cheese; stir until cheese is melted, then just before serving, add the reserved tips and adjust the seasoning. I served this in a soup plate with seared scallops surrounding the risotto. Contributed to the FareShare Gazette by Jennie; 17 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 606 Calories; 16g Fat (25.4% calories from fat); 19g Protein; 86g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1169mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Avocado Guacamole Soup Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-05 May 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe avocados (about 1/2 pound each) ­ peeled 1 large onion ­ peeled and quartered [Note: a small onion is also called for, below] 2 large tomatoes ­ peeled and seeded 1 large clove garlic 1/2 cup, fresh lime juice 2 teaspoons hot or mild chili powder 1 teaspoon ground cumin 1 1/2 teaspoons salt (or to taste) freshly ground black pepper 1 1/2 cups chicken or vegetable stock 1/2 cup, sour cream (plus additional sour cream to garnish) 2 tablespoons tequila (optional) 1 small onion ­ peeled 1 jalapeño pepper ­ seeds and membranes removed 2/3 cup loosely packed cilantro leaves 1/2 tablespoon red wine vinegar For Garnish: additional cilantro leaves tortilla chips (optional) Combine the avocado, large onion, 1 tomato, the garlic, lime juice, chili powder, cumin, salt, black pepper and half of the stock in a food processor; purée until smooth. Add the remaining stock, the sour cream, and the tequila; blend. Transfer the soup to a large bowl and, if desired, chill the soup. By hand, chop the remaining tomato, small onion, jalapeño and 2/3 cup cilantro leaves until they are finely diced; gently toss these diced ingredients until well blended. Stir the vinegar and mixture of diced ingredients into the soup. Ladle the soup into bowls. Garnish with a dollop of sour cream, a few cilantro leaves and serve with tortilla chips. COOK’S NOTE: You may serve this soup chilled if you prefer or serve this soup at room temperature for the best flavor and texture. To make this a main-course soup, simply add grilled shrimp or chicken. Contributed to the FareShare Gazette by Art; 2 May 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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