Asparagus with Balsamic Tomatoes

I saw this recipe in this months cooking light, and knew it was a go. It was in their quick and easy category, i love asparagus, and I love tomatoes, what wasn't to like.  It really was a quick cook, and quite easy.  The original recipe has actual measurements associated with it, however, you know I don't believe in measuring unless absolutely necessary (how very un-engineer of me).  it was quite yummy, although sauteing the asparagus would possibly have been a little more yummy (and less healthy).  I really loved the balsamic tomatoes with goat cheese.  I could see just doing the tomatoes and goat cheese with some pasta sometime.  that would be fantabulous. 

Ingredients
Asparagus, trimmed

Extra-virgin olive oil
Halved grape tomatoes
Minced fresh garlic
Balsamic vinegar
Crumbled goat cheese
salt and pepper to taste
Methods
First, steam the asparagus for about 2-3 minutes until just barely tender and still firm.

Next, heat a little oil in a pan and saute the tomatoes and garlic for about 5 minutes.  Add a couple of tablespoons of balsamic vinegar and salt and pepper to taste and cook for 2-3 minutes longer. 

Serve the tomatoes over the asparagus and top with a little goat cheese.

Toamto and Asparagus Pasta with Flat Iron Steak

Materials

Asparagus, coarsely chopped

3/4 pint grape tomatoes

olive oil

sea salt and pepper to taste

angel hair pasta

Flat Iron steak

Montreal steak seasoning

Methods

I took the Asparagus and tomatoes and sauteed them up in the oil with salt and pepper until warmed, and still firm with a nice bit of brown starting to occur.  Meanwhile I cooked the angel hair.  I tossed the veggies with the pasta and dished it up.

For the flat iron steak I started with some seasoning on the steak and seared the steak on the stovetop in my stainless.  While the veggies were cooking i moved the steak into the oven and finished cooking it. I finished up the meal by slicing and adding to the pasta. 

Verdict
This is my version of a simple, easy,  Sarah friendly dinner (which made for amazing lunch leftovers).   I really owe Lulu for introducing me to the flat iron steak.  I do love it!!!!  This dinner/lunch made me happy.  I guess it fits the KISS principle -- it was simple and I enjoyed every flavor :)

Asparagus and Pancetta Hash

I'm back!  I've been cooking in the new place for a couple of weeks now.  I've been without internet so blogging has been less possible, and have tended towards the more simple lately as I've been focused on unpacking and eating tamer food after a month of eating out.

I saw this recipe on Smitten Kitchen a few weeks ago and thought about it pretty much from that point on.  I determined it was a must have sort of thing... so I made my way into the kitchen and gave it a try. 

Materials
1/2 lb pancetta, diced
1 tbl olive oil
1 lb yukon gold potatoes, scrubbed and diced
3 cloves garlic, smashed and minced
1 bunch asparagus, chopped

Methods
Heat up diced pancetta over medium heat.  Fry until well cooked and remove from pan.  Using pancetta renderings and 1 tbl olive oil, place potatoes in pan.  Salt and Pepper as desired (I like it heavy) and allow the potatoes to begin to brown.  flip periodically, allowing potatoes to cook and brown nicely.  Add in garlic towards the end of cooking the potatoes.  Once potatoes are about as brown as desired, add the asparagus and cover.  Allow the asparagus to saute in the renderings until cooked.  Return the pancetta tot eh pan, stir to reheat, and serve.

Results
Amazing!  It was fairly light, easy peasy, and yumm-ay!  I enjoyed the one dish aspect, which happens so rarely in my kitchen.  I also enjoyed the overall taste as well as the texture.  It was great reheated the next day for lunch too.  I will note, that I would recommend avoiding oversalting due to the giant amount of salt associated with the pancetta.  By the time I finished my leftover lunch I felt like I had consumed much of the great salt lake.  Still, a definite keeper and something to throw some changes to and repeat!  Also, I would add a yellow onion with the garlic, as suggested by the recipe; however, I had used all my onions earlier in the week.

022 -- Asparagus and Artichoke Quiche

After beer and crawfish this weekend I wanted something light tonight. A veggie quiche seemed like just the ticket. This asparagus and artichoke quiche is based on a recipe from the American Heart Association uses brown rice for the crust. I liked this idea! It was something different!

Materials
2 1/4 cups vegetable broth and/or water
1 tsp all-purpose seasoning
1 cup brown rice
Egg substitute equivilent to three eggs
12 spears, asparagus trimmed to about 1/4 in. pieces
1 cup chopped artichoke hearts
2 medium plum tomatoes, thinly sliced
1 cup half and half
1 cup shredded swiss cheese
1/4 tsp pepper
Methods
1. Cook rice according to directions, using water and broth. After cooking rice, place in a bowl in fridge for about 10 minutes to cool off. Mix cooled rice with your seasoning of chioce and egg subsitute equivilient to one egg.

2. Spray bottom and sides of deep dish pie pan with vegetable oil spray. Pat rice mixture onto bottom and sides of the pan to make crust. Bake at 400F for about 7 minutes until rice is golden brown.

3. Layer asparagus, artichokes, and on crust.

4. Mix substitute equivilent to two eggs, half and half, pepper, and 3/4 cup cheese together. Pour over the veggies. Place tomoatoes on top of quiche. Push down to partially cover with egg mixture. Sprinkle remaining 1/4 cup of cheese over quiche. Bake at 325F for about 45 minutes until egg mixture in center is set and does not jiggle.

ENJOY!

EDITED TO ADD:

This was great! I loved it!!! I really liked the layering of the vegetables. The cruchy rice instead of pie crust was a unique twist, and i liked it. I'm going to try one with cous cous sooner or later too.

If you are in my family, you know that I detest eggs.. but i'm learning if you throw enough crap in with them i'll happily eat them! Just don't ask me to consume a fried egg.