Brenda's Best Recipes



Asparagus Recipe

Preparation time: 10 minutes.

Ingredients
1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper

Method
1. Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2. Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.
 

Asparagus Roll Ups *NEW 2011*

Ingredients
  • 16 fresh asparagus spears
  • 16 slices sandwich bread, crusts removed
  • 1 (8 ounce) package cream cheese, softened
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh chives
  • 1/4 cup butter or margarine, melted
  • 3 tablespoons grated Parmesan cheese
Method
  1. Place asparagus in a skillet with a small amount of water; cook until crisp and tender, about 6-8 minutes. Drain and set aside.
  2. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread 1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or until lightly browned.
Grilled Asparagus *NEW 2011*

Ingredients
  • 1 pound fresh asparagus spears, trimmed
  • 1 tablespoon olive oil
  • salt and pepper to taste
Method
  1. Preheat grill for high heat.
  2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
  3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.


Asparagus Frittata Recipe

Ingredients
2 teaspoons olive oil
1 small onion, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
4 large eggs, lightly beaten
1 cup shredded Gruyere or Swiss cheese

Method
1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.
2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4

This is a wonderful brunch !!!! I often use broccoli when asparagus is not in season or any veggies you might like. Your family will love you!!!!!

Raspberry Deeeeelight!!

A nice easy treat for raspberry lovers:

Ingredients
2 ½ pints raspberries
¼ cup sugar
½ cup butter
½ cup sugar
1¼ cup flour
vanilla
1 tbsp baking powder
2 eggs
Splash of milk or water to thin

Method
1. Preheat the oven to 350 degrees

2. In a medium to large baking pan with high sides add all the raspberries and the ¼ cup sugar.

3. In a large mixing bowl cream together butter, eggs, sugar and vanilla. Add the flour and baking powder. Stir. Add a splash of milk or water (your choice) to thin the mix and finish mixing. Pour over top the fresh raspberries and bake for 1 hour.

The best part is when all the juice from the Berries starts bubbling up!!!
Serve hot or cold with whipped cream or a little ice cream YEH for SUMMER!

Saskatoon Sweet & Soy Pork Tenderloin

Yield: Serves 6
Cooking Time: 20 - 25 min
Preparation Time: 5 min

Ingredients:
1 cup (250 mL) Saskatoon berry jam or jelly
1/4 cup (50 mL) lemon juice
2 Tbsp (30 mL) fresh ginger, grated
4 cloves garlic, minced
2 Tbsp (30 mL) canola oil
1/3 cup (75 mL) reduced-sodium soy sauce
2 Canadian pork tenderloins (12 oz / 375 g each)

Cooking Instructions:
In an airtight container or sealable plastic bag, combine Saskatoon jam or jelly, lemon juice, ginger, garlic, oil and soy sauce. Set aside 1/2 cup (125 mL) of the sauce for serving. Add pork tenderloins to the container and marinate 2-24 hours in the refrigerator. Pre-heat oven to 400°F (200°C). Discard marinade and place tenderloins on a foil-lined baking sheet. Bake for 20-25 minutes, or until internal temperature reaches 155°F (68°C). Remove from oven; tent loosely with foil (internal temperature will rise to160°F/71°C). Heat reserved sauce in a small saucepan and serve drizzled over sliced pork tenderloin.

Serve with roasted potatoes and seasonal vegetables.

Recipe by:
Kimberly Green, RD
www.putporkonyourfork.com

Crumbly-topped Rhubarb

Ingredients:
3 c Young Rhubarb; Unpeeled And Diced
1 T Unbleached Flour
1/2 c Granulated Sugar
1 t Cinnamon
1/8 t Salt
1 T ;Water
6 T Butter Or Margarine
6 T Unbleached Flour
1/2 c Brown Sugar; Firmly Packed
1/2 c Rolled Oats; Quick Cooking, Quick Cooking Oatmeal

Procedure:
Preheat the oven to 350 Degrees F. In a 10 X 6 X 2-inch baking dish, combine the first 6 ingredients. Cream the butter with the four and brown sugar, then stir in the oats. Sprinkle over the rhubarb. Bake in a moderate oven, 350 Degrees F., for 40 minutes or until the rhubarb is tender and the top is brown.

This is soooooooo delicious. Your family will love you when you make this!