Asparagus with Egg, Lemon, and Garlic

Asparagus with Egg, Lemon, and Garlic, originally uploaded by Sweet Sugarplums.

Fresh asparagus is now available year-round and not just in the spring. This is one of the recipes that usually finds its way to our holiday dinner table year to year. I've never actually tried it with the tarragon.

ASPARAGUS WITH EGG, LEMON AND GARLIC

1 teaspoon unsalted butter (or use all oil if serving with meat)
1 teaspoon extra virgin olive oil (original recipes says 5 tbsp butter)
1 tablespoon minced garlic
2 pounds fresh asparagus
1 hard-boiled egg, finely chopped
3 tablespoons fresh lemon juice
salt and pepper
2 teaspoons fresh tarragon, finely chopped )optional)

Heat the butter and oil in a saucepan over medium heat. Add garlic; saute gently 1 minute. Add some liquid if needed. Remove pan from heat and reserve.

Steam the asparagus until cooked. Remove to a serving platter.

Stir egg and lemon into reserved garlic butter; pour over the asparagus. Season with salt and pepper and garnish with tarragon.

Serves 4-6

Published in the San Diego Union-Tribune, from Please to the Table: The Russian Cookbook by Anya Von Bremzen and John Welchman.

Per Serving: 96 Calories; 4g Fat (31.3% calories from fat); 7g Protein; 12g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 21mg Sodium. Exchanges: 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.

Thai-Style Green Beans

Thai-Style Green Beans, originally uploaded by Sweet Sugarplums.

This was posted on Paula G on RecipeZaar. She says she modified it from a recipe found in the Summer 2006 edition of Cooking for 2. I've cut the oil in half and used sesame oil instead of the generic oil called for in the recipe.

This isn't the greatest picture. It was taken a few months back with my Olympus C750, which had just 4.0 megapixels. It just didn't take great macros. I've since upgraded to a Canon G7, with 10.0 megapixels, and it's been great for my food photography. That being said, I can't blame the camera anymore if my shots are out of focus a little. I'll have to update this picture the next time I make the dish.

THAI-STYLE GREEN BEANS

2 tablespoons low sodium soy sauce
2 tablespoons fish sauce, or oyster sauce
2 tablespoons reduced-fat peanut butter
1/4 teaspoon red pepper flakes (1/8 to 1/4)
2 tablespoons shallots, minced
2 teaspoons ginger, grated
1 teaspoons sesame oil, 1-2
1 pound green beans, trimmed
Garnishes:
cilantro, chopped
dry roasted peanuts

Combine the soy sauce, oyster or fish sauce, peanut butter and crushed red pepper in a small bowl; set aside.

Rinse the beans and place in a microwave safe dish, cover and cook until crisp tender; approximately 3 to 5 minutes depending on the wattage of your microwave. Remove beans from microwave, rinse in cool water and allow to drain while preparing the sauce.

In a skillet or wok, heat the 1 teaspoon oil add the minced shallot and grated gingerroot. Cook the shallot and ginger for 2 minutes and then add the soy sauce mixture; stirring until the peanut butter is melted and the sauce is smooth.

Once the sauce is thoroughly combined, stir in beans and warm in sauce. Prior to serving sprinkle with chopped cilantro and peanuts if desired.

Per Serving (excluding garnishes): 117 Calories; 5g Fat (38.8% calories from fat); 5g Protein; 14g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 357mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Baked Tomatoes

Baked Tomatoes, originally uploaded by Sweet Sugarplums.

Bob works with Persian businessmen, and they often discuss business over lunch. He's wanted me to learn to make Persian rice, and I've just never been able to master it. I probably need some hands-on instruction. Anyway, the restaurants will often serve baked tomatoes on the side, and Bob loves to combine them with his rice. Now, tomatoes I can manage and I've made a version of these for many years. I invariably get a positive comment and a smile when I serve this to Bob, even on plain jasmine rice.

For something more Mediterranean, eliminate the basil and substitute crumbled feta for the Parmesan.

BAKED TOMATOES
Serves 2

4 tomatoes
Oregano
Basil
Salt and pepper
1/2 cup Parmesan cheese

Preheat oven to 350 degrees.

Cut tops off tomatoes. Score the tops to allow tomatoes to open as they bake

Sprinkle with seasonings. Top with 2 tablespoons of grated Parmesan cheese

Bake uncovered for 30-45 minutes, or until very soft.

Serve over basmati rice.

NUTRITION FACTS
Per Serving: 143 Calories; 7g Fat (40.5% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 394mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 1/2 Fat.