Spring is here.  I got fresh asparagus for 99 cents a pound and nothing says spring more than that.  When I bought it I knew that Pasta Primavera was not far behind.

In this case, the pasta I used was Orzo.  I took the casserole dish of it over to my daughter, Erin’s, house when she was still on bedrest from having the baby.  This dish is delicate, rich, and creamy and has spring in every single bite.  For  a nice change grill the asparagus rather than steaming it.

Orzo Primavera

• 1 lb orzo
• 2 tbs olive oil
• 1 lb asparagus, steamed or grilled until crips tender and cut in 3 inch lengths
• 1 onion, peeled and chopped
• 2 cloves of elephant garlic, one peeled and cut in half and one peeled and sliced thinly
• 3 carrots, peeled and julienned, steamed
• 1 cup pecans or pine nuts, toasted
• 1 cup grated Parmigiana-Reggiano
• 2 cups heavy cream
• Salt and Pepper to taste
• 1/4 cup fresh basil leaves, chopped

1. Bring the cream to a simmer in a saucepan or microwave safe bowl.  Add one elephant garlic clove, cut in half.  Set aside for at least 30 minutes.
2. Cook the orzo until tender, drain, add a little oil and set aside.
3. Add the sliced garlic, olive oil, and onions to the pan and cook until the onions are transparent.  Do not allow to brown.  Add the asparagus, the carrots, basil, and the nuts.  Stir carefully to coat with oil.
4. Stir in the orzo and heat through.
5. Just before serving remove the garlic from the cream, pourit in the orzo mixture and stir.
6. Stir in the grated cheese.
7. Allow to heat through, plate it and top with shaved parmesan.  Serve immediately.

Serves 8

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Soup is the best food ever.  Really. Think about it.

It is versatile, generally inexpensive, and is there a better way to get rid of the leftovers in the fridge? I think not.  You can toss everything into a slow cooker or cook it in a stock pot on top of the stove and the results will be the same.  Hot steamy goodness that makes the house smell like home.

As you can see, Chef Kyrie takes her soup seriously.  Real seriously.  She likes it with ABCs in it, or spaghetti rings, or the new pasta shapes that you can find in some grocery stores.  She is not a big eater but I can always  guarantee that she will eat vegetable soup.

The biggest secret for a fantastic veggie soup?  Use V-8 juice as the base.  Ready made flavor right there.  One thing that I do is to keep a plastic storage container in the freezer.  Whenever we have leftover vegetables they go right into the container.  When it is full then I make soup…a meal that is virtually free.  You can adjust anything in this anyway you want, use what you have.

The vegetables listed below are suggestions and approximations.  You just need to throw it together, it iwll work every single time…and you can’t say that about very many things.

Vegetable Soup

2 large cans V-8 juice

2 onions, chopped

3 cloves garlic, chopped

4 carrots, cubed or sliced

2 cups of green beans

1 cup peas

2 cups corn

1 cup lima beans

2 cups chopped, fresh spinach or kale or chard

1 lb of small shaped pasta, cooked

grated parmesan to garnish

Mix everything but the pasta and parmesan together.  Slow cook for 8 hours or simmer on the stove for at least an hour for flavors to blend.  About fifteen minutes before serving add pasta and simmer.

Serve in bowls with parmesan sprinkled on top.

8-10 servings.

images:(c) marye audet 2009

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I love alfredo anything! Cheese is probably one of the best things known in the world.  I wanted to do something a little different for this week’s  Presto Pasta Night.  By the way, just to let you know…I get to host Pasta Presto in December..so stay tuned! If you want to join in on the weekly fun check out Presto Pasta .

This is Alfredo with a bit of a twist in more than one way.  I used the rotelle pasta so that more of the sauce would be caught in every bite of the pasta.

The sauce is creamy an rich, I made it plain but it would be great with grilled spicy shrimp or chicken breast.  I use raw goats’ milk in my recipes because we have dairy goats.  That makes the recipes a little different in texture since goats’ milk has a bit more fat and is creamier.  You might try adding a bit more cream to get the same effect with whole milk.

Southwestern Alfedo  Pasta

• 2 lbs cooked pasta
• 1/2 cup unsalted butter
• 2 cups heavy cream
• 2 cups milk
• 1/4 cup cream cheese
• 2 cups Monterey Jack cheese
• 2 cloves garlic, minced
• 2 cloves garlic cut in half
• 2 onions chopped
• Dried chipotle to taste ( or omit)
• 2 red bell peppers chopped
• 1 can green chilis
• 1/4 cup chunky picante sauce
• olive oil for sauteing onions and garlic.

1. Bring the milk and the cream just to the simmer.  remove from heat and place the cut garlic halves in the pan.  Cover and set aside.
2. In a saute pan, saute the onions, chipotle, peppers, and garlic until soft and tender.  Set aside.
3. Heat the cream mixture back up and remove the garlic halves (discard them).
4. Add the cream cheese and the Monetery Jack and stir until smooth over low heat.
5. Stir in the onion mixture, chilis and picante
6. Simmer until the sauce has thickened and pour over the pasta.  Serve at once.

Serves  8-10

Image:Marye Audet

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Fresh tomatoes are the best. Maybe you have noticed over the last few days that I love ripe summer tomatoes. No, really?

Caprese salad is so easy. Slice tomatoes and a ball of fresh mozzarella and alternate them on the plate. I like to sprinkle with a little fresh basil, a few greek olives, and a drizzle of olive oil.

When I want it to be really awesome I add cilantro pecan pesto. If you haven’t made your own pesto, you should. It is easy, inexpensive, and there is nothing like it.

This makes a great lunch dish with a chunk of french bread on the side.

Cilantro Pecan Pesto

2 cups of cilantro, large stems removed
1/2 cup pecans
1/4 cup chopped red onion
1/2 teaspoon dried chipotle
2 cloves garlic, chopped
1/2 teaspoon Kosher salt
1/4 cup olive oil

Put everything in a food processor and pulse until smooth. Allow to stand for 30 minutes for flavors to mellow out.

Males 1 cup

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One of my favorite cuisines is Thai. I love the spicy-sweet tropical combinations that so many of those recipes have to offer. The versatility of the flavors allows you to substitute as you want and/or need to. To me, this is the mark of a truly perfect cuisine.

This curry was my rendition of another recipe I had. A necessary use-up-what-I-have-quick evening. We all have them. You may need to adjust the spiciness. All of the adults in my house love spicy foods. However, with so many small children often we will add the spicy peppers and sauces after the kids meals are dished up.

The combination of sweet potatoes, peanuts, cauliflower and coconut is unusual and delicious. You can certainly add tofu, tempeh, beef, shrimp, or chicken with great results. Serve this with coconut rice and I think you will be pleased with the results.

Dessert suggestions? Try key lime bars or lemon meringue pie.

Thai Cauliflower & Sweet Potato Curry

1 head cauliflower

3 sweet potatoes

1 tbs oil for stir frying

4 cloves of garlic, sliced

1 onion, sliced

4 or 5 green onion tops

2 c coconut

2 c peanuts

1 can of coconut milk

1 tsp spicy curry powder

1- 3 tablespoons of A Taste of Thai red curry paste

1 hot pepper (choice of variety) chopped

Steam cauliflower until crisp-tender.

Peel and cook the sweet potatoes until just tender. They should not fall apart.

In a large wok or frying pan heat oil. Add garlic, onion, and pepper and stir fry about two minutes. Add the cauliflower and continue to stir until the cauliflower gets a little color here and there. Add the sweet potatoes, the coconut milk, curry powder, the curry paste, and simmer until flavors meld and blend. Five minutes should do it. Sprinkle with peanuts, coconut, and green onions.

Serves 10-12

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This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Now, back in the day, I made cookies and cakes with fresh ground whole wheat flour; however I am not likely to do that now, relying on organic white flour for cakes and such.

However, I still love whole wheat bread and pasta! The flavor, when paired with a bold sauce, is unforgettable.

In this dish I used vegetarian “meat balls” although you could certainly use sausage or ground beef. The trick with vegetarian “meat balls” is to put them in the sauce at the last minute rather than simmering them for a long time. They will break apart.

I use Nates, but you can use any type available.

This is great to make ahead. It, like most pasta dishes, is better the day after it is made and can be held up to three days in the fridge. It also freezes well for once a month cooking plans (oamc). Just be sure to set some of the sauce aside for when you warm it up. It will be moister that way.

Vegan Whole Wheat Penne Portabello

1 lb of whole wheat penne, homemade or commercial

1 package Nate’s Meatless-meatballs, zesty italian flavor

For Sauce:

1/4 c olive oil

1/4 c fresh basil

1/4 c fresh oregano

1/4 c chopped garlic

1 tbs sugar or honey

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

Diced hot pepper of choice (ancho is good, I prefer chipotle)-to taste..be careful not to get it too spicy. Start with a couple of tablespoons fresh pepper or a teaspoon dried chipotle.

2 onions, diced

3 portabello mushrooms chopped

1 quart homemade stewed tomatoes, or 2 cans Muir Glen fire roasted tomatoes.

In a large pan saute all ingredients, except the tomatoes and honey, until soft. Add tomatoes and honey, and simmer for 1 hour. Remove from heat and let sit for 30 minutes to allow the flavors to meld.

Boil the pasta in a generous amount of salted water until a la dente. Drain.

Heat sauce back up. Add meatballs and simmer until warmed through. Serve over pasta.

Serves 12.

Image: Marye Audet

Content:Marye Audet for Baking Delights.

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This is my entry for Ruth’s Presto Pasta night!Hey I am getting good, two weeks in a row.

This was inspired by the fact that I had an eggplant in the fridge that was threatening to grow fuzz, a few leftover mushrooms, and a can of artichoke hearts. Not a very poetic beginning but wait until you try the end result! This lasagne is buttery-creamy and very rich. At the same time it is light because of the lack of meat. You can adjust the cheese however you want but I used a lot. I just like a lot of cheese! This made a 13x 9 inch pan, which was 12 servings..but I would be more likely to have only 9 servings and have them bigger. Our family eats a lot.

Served with a salad, some crusty bread, and something sweet for a finish this is spectacular vegetarian fare that even the dyed int he wool carnivores will love.

Eggplant Artichoke Lasagne

1 medium eggplant, diced and steamed until tender

1 can artichoke hearts

4 cloves garlic, chopped

1 purple onion, chopped

1/2 lb mushrooms sliced

3 slices of stale bread

Olive oil for sauteeing

6 lasagne noodles, cooked

2-3 cups of mozzarella, grated

1/4 cup parmesan, grated

1/3 c fresh basil, chopped

1/3 c butter, melted

drizzle of heavy cream

Saute garlic and onions in olive oil until soft. Add eggplant,  artichokes, basil, and mushrooms. Saute stirring constantly until vegetables are very tender.n Season to taste with salt and pepper.

Make bread crumbs from the bread and mix in.

Drizzle oil in the bottom of 13×9 pan. Lay 3 lasagne noodles across the bottom. put about 1/2 c mozzarella over top, then the vegetable mixture.

Sprinkle about 1/2 c mozzarella and 1/4 c parmesan over the vegetables.

Lay three noodles over top. Drizzle with cream and melted butter, then sprinkle with the remaining mozzarella.

Bake at 375 for 35 minutes or until heated through and cheese is melted.

Serves 12

image:Marye Audet

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This is my entry this week in Ruth’s Pasta Presto night.   It goes up every friday and if you want some great pasta ideas THAT is the place to get them!

Over on Kettle and Cup I had gotten started talking about the tea room Marc and I had for awhile.  Some good memories, some bad….

Anyway, one of the favorite items on the menu was this pasta salad.  We used it as a side and often people chose it over our fresh cut french fries or homemade onion rings.  And my onion rings are ROCKIN’.  Seriously. We used to go through a ton of this stuff. It is fat free, believe it or not, but it does have rather alot of sugar to balance the vinegar.  The result is a sweet/sour vinaigrette with alot of basil and oregeno flavor.  It does make an awesome side dish, or you can add grilled chicken or shrimp for a meal.  You must use purple onions, and you must put in a full handful of Italian Seasoning. Trust me.

Let is sit overnight if possible, or all day.  It needs at least 4 hours for the flavors to mellow.  Be prepared to make this ALOT.

2 lbs of rigatoni

1 purple onion, coarsely chopped

2 cans back olives, sliced

1 handful mixed Spagetti  seasoning or Italian seasoning

Equal parts of cider vinegar and sugar..adjust to your taste. About 1 c of each.  I like a little more sugar than vinegar. (This is NOT rocket science)

Coarse sea salt to taste (you won’t need much)

Cook the rigatoni until over done. Yep. Overdone. Nope. I am not kidding. Do not try this with a la dente pasta it won’t work.  It needs to be very cooked, but still hold it’s shape.

Drain.  Pour the vinegar and sugar mixture over the pasta.  Dump the handful of herbs on it.  Mix thoroughly and let cool.  Add the onion and black olives and mix well.  Chill overnight.  Serves 12.

Image:MaryeAudet 

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If you are looking for a fabulous main course, Italian dish that is easy to make, and freezes great try this Torta Rustica. There are so many ways to make it that the recipe is almost needless.

Add whatever cheese-vegetable-meat combo you want,( this one was vegetarian) and bake in your pizza crust until done. Serve warm, room temp, or cold. Store it well covered for up to two days in the fridge, or seal and freeze.

I love this with black olive bread, a leafy, mixed greens salad, some black olives, and if you want, maybe add this toffee, dark chocolate bundt cake for dessert.

Torta Rustica

One recipe for pizza dough
¼ cup olive oil, mixed use..you may not need this much
1 Onion, chopped
8 Ounces mushrooms, sliced
4 cloves of garlic, chopped
2 Tablespoons chopped fresh basil
2 teaspoons dried oregano
2 Large tomatoes, sliced, or 2 c marinara sauce

1/2 tsp salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
1 lb fresh, cleaned, spinach
1 lb eggplant
1 lb thinly sliced proscuitto, or ham, or cooked Italian sausage if desired
1 lb red peppers
1/2 lb sliced provolone cheese

1/2 lb mozzerella, sliced

Cut eggplant lengthwise in ¼ inch slices. Soak in salt water for 20 minutes.Pat the slices dry with paper towel, line baking sheets with parchment paper, brush eggplants slices with olive oil and bake in a 425F preheated oven for 10 minutes on each side. Set aside to cool.

Saute the onion, peppers and garlic in 3 tbs olive oil until tender.
Reduce the heat to medium add mushrooms, basil, oregano, and salt, black pepper and red pepper flakes. Cook for 10 minutes, stirring occasionally, until the onions and mushrooms are limp .

Preheat oven to 400F.

Roll out ¾ of the dough to a 16inch circle, approximately ½ inch thick. Place the dough in to a 9 x 3 spring form pan allowing a 1 inch overhang all around the pan. Layer each ingredient in the pan as desired, or dump them all in at once. Spinach does not need to be cooked prior to putting in Torta. Roll out the remaining dough into a circle to fit the top of the Torta Rustica. Lay it over the top and fold up the overhanging dough, crimping them together to seal the edges. Make 4 small slits in the top to let steam escape and brush with the beaten egg. Sprinkle with sesame seeds if desired. Place the Torta Rustica in the preheated oven and bake for 1 hour. Let cool to room temp before cutting and serving, serves 12.

Image: (c) Marye Audet Apron Strings and Simmering Things

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I am getting to Baking Delights late today because I have been blog-surfing. I know, I usually do most of that on Saturday. My schedule has been so crazy since December, what with the holidays, my daughter’s family moving in, Marc losing his job, Marc’s surgery… and dealing with the stresses of those things, I have just not been doing much more than cooking and writing. I have missed checking in on my blogging friends, and meeting new ones. By the way, I thought that having my own Victorian Calling Card would be cool…so I got that one from Graphics by Judi. She has some awesome pretty stuff if you like that type of thing…which I do..

So, hopefully, I will be visiting you all more..and just today I have discovered new blogs that I am just amazed at.

Anyway. On with the food.

I am sorry about the picture. And a little embarrassed. So many of the blogs I visited had such amazing images!

One of the things I do like about Texas is the long growing season. My family loves vegetables, anyway, and growing our own fresh, organic food is a great way to keep the bills down. But, you know about the summer squash curse, right? The one where you innocently plant two or three seeds…and three months later you are handing zucchini and crookneck squashes to the postman, and giving them as door prizes at your Tupperware parties?

Well, you may change your mind. This recipe is so good I will even pay WAY to much for squash out of season just so I can make it. It is melt in your mouth creamy, the texture of it is so incredibly silky that I can’t explain it. If it wasn’t savory it would be dessert-like! You can crumble soda crackers over the top before baking if you want but I don;t care to do it that way. I like the silky texture on it’s own with nothing to contrast it.

Even if you really hate summer squash..try this. You will find yourself adding a couple of packets of crookneck squash seeds to your order this spring.

Summer Squash Pudding

4 medium yellow or crookneck squash, stem ends removed, and quartered(the squash, not the stems)

8 oz cream cheese

3 large eggs

3 tablespoons cornstarch

1/2 c heavy cream

1/2 c half and half

1 -4 oz can chiles chopped

1 tsp salt

pepper to taste (use white pepper or you will have spots in the pudding.)

Preheat oven to 375 F .

Boil quartered squash in water until just softened. This should take about 5 minutes at most. Drain.

Transfer to food processor, or blender, and puree with a pulsing action. Measure out 2 1/2 c puree. Save any left over puree for adding to soups or stews.

Add remaining ingredients to puree and mix until smooth.

Pour into greased 9 inch square casserole. Bake in a *bain marie for about 50 minutes, or until pudding is firm and golden. Allow to set for a few minutes before serving.

* To make a bain marie-set pudding pan in a larger pan. Fill the large pan with hot water and put the whole thing in the oven.

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