Asparagus That I've Served to Kids (Pan Seared Asparagus)

Be it 7 years ago but I on many occasions served this to a 3 year old and she loved it. Asparagus definitely has a "strong" taste that children usually do not like... even if they're not finicky. Asparagus is a powerhouse food (100g = 1/2 of our B9 recommendation, full of folic acid for you knocked up ladies, it's a diuretic and full of fiber for those trying to drop a couple of lbs with only 24 calories per serving... unless i'm making it) Adults love this shit... i do too! Super easy and not that bad for you so enjoy.


1 bunch of asparagus
3-4 T kosher salt (or Sea Salt... but no iodized)
1/2 lemon, seeds removed
2T olive oil
2T butter, EB or margarine

i wash my asparagus and bend them individually to see where they snap which is where the fibrous part is. Discard the bottom half that snaps off. I like mine in about 3 inch long pieces so cut lengthwise to that length or whatever you prefer.

(i'll cut smaller if i'm making a risotto).

Place into a separate container and liberally add kosher salt. I'm not going to kill you if you don't use Kosher

(mainly because i don't know where you live)

but iodized salt sucks and the crunch that the Kosher Salt gives is simply amazing. It's also great for searing meats. Let sit for about 5 minutes.

Meanwhile... heat up your preferably not-non-stick skillet on super high heat. I wanna see smoke off that thing if possible. Add your butter and let brown for literally a millisecond then add your olive oil.

(Olive oil has a higher smoking point than butter allowing you to cook at a higher temp without burning the fat. Brown butter = nutty and yummy, black butter = something i have to throw away.)

Add asparagus and saute till you start to see char marks on the asparagus... about 4 minutes.

(saute is french for jump... so really saute that shit like they do on the cooking shows... use your wrists... not your spatula.)

once the pan is dry and the asparagus has soaked up all of the oil and butter squeeze lemon into the pan. You will see smoke but this is just water vapor... you're searing the asparagus. saute for another 2 minutes and serve.

if you don't like this recipe... you're lame.

Salisbury Tempeh

Babe is watching the Lakers Game at his own place. So I am at home... doin' my own thang. Cooking things that he would NEVER eat.

Salisbury Tempeh (serves 3-4)

Ingredients:

1 8oz Package Whole Grain Tempeh
1/2C water
2T Braggs Aminos
4 cloves garlic sliced or minced or 2T fried garlic (optional)
1-2 drops liquid smoke (optional)
4 T oil

1T oil
8-10 sliced crimini (brown) mushrooms
2C raw spinach (optional)
1/2 sliced brown onion
fresh ground pepper

1 Package Hain vegetarian brown gravy mix
1 C water

Method:

Take the tempeh out of the package and slice lengthwise so that you have two thinner pieces. Cut each slice into 2 squares then into triangles. Heat oil in a large frying on medium heat and add tempeh.

Fry on one side for about 8 minutes moving from time to time. Turn tempeh over and add the 1/2C water, Braggs (you can substitute soy sauce), optional garlic and liquid smoke. cover and simmer for another 8 minutes moving from time to time. If the pan gets dry add about 1/4C of water only at a time. Transfer to bowl and set aside.

While pan is still hot add 1 tablespoon of oil and then add the sliced crimini mushrooms and onion. You can use white mushrooms and onion if you want but the flavors are not as savory and in my opinion not as good. Saute for a couple of minutes then add spinach (sorry, but i put spinach in EVERYTHING. I love it) and saute till spinach has wilted. Add to bowl with the tempeh.

Turn pan down to low and add 1 cup of cold water. Add Hain vegetarian brown gravy mix and cook according to package. Once thickened add the tempeh, spinach and mushrooms and gently heat through.

I serve this dish atop mashed potatoes with broccoli on the side but this can easily be served over rice or egg noodles if you're vegetarian.


My Two Cents:

when you look in my cabinet you'll see all sorts of crazy shit like fried garlic, braggs aminos, vegetarian gravy and liquid smoke. I seriously recommend having stuff like this on hand in your pantry at all times. Stocking up on "basics" like these in addition to vegetarian chicken stock, tandoori powder and steak seasoning make your possibilities endless when it comes to vegan and vegetarian cooking. Nobody eats beans, tofu or tempeh plain... SPICE IT UP!

fried garlic - Ranch 99 market (99 Ranch market... whatever the fuck you call it) Asian markets are the shit. Ever wonder where to buy mock chicken or duck..? Here mother fuckers!

Hain Vegetarian Brown Gravy - I get mine at Henry's Marketplace. I buy at least two if i need to pick up one. they make a "chicken" version too but i don't find it all that often.

Braggs Liquid Aminos - apparently this shit is really good for you. I don't cook with it much but i do like it as a salad dressing with fresh lemon juice and maybe a drop of sesame oil. This is a great alternative to soy sauce if you're gluten free since this is not fermented and does not contain yeast. i dont' know what the fuck is in it... i never read the label.

Liquid smoke - i got this at Henry's. This stuff goes a long way. Literally all you need is a drop or two. I'll post the recipe for Fakin' Bitz which uses this with TVP (Texturized vegetable protein... yet another random vegan item i keep in my pantry)


till then... i'm outta here! time to clean up the kitchen and straighten my hair. This is my last day at the office being 30 (my barfday is Sunday) and i got new jeggins (yes... jeggins) so i gotta look at least remotely decent. plus my hoegaarden is gettin' kinda warm. i'll try to post more but i have adult ADD so.... look! bears!