Sunday, April 5, 2009

Butter Glazed Asparagus

From: Campbell's Kitchen
Prep: 5 minutes
Cook: 10 minutes
Serves: 6


1/2 cup Swanson® Chicken Broth OR Swanson® Vegetable Broth
2 pound asparagus, trimmed and cut into 1-inch pieces
6 tablespoon butter


Heat the broth in a 12-inch skillet over high heat to a boil. Add the asparagus and cook for 2 minutes. Add the butter.

Reduce the heat to medium. Cook for 5 minutes more or until the liquid thickens and the asparagus is tender-crisp.

Easy Substitution Tip: Use frozen broccoli flowerets or sliced carrots for the asparagus.

Kitchen Sink Pasta Salad

Kitchen Sink Bowtie Pasta Salad
(Makes 4-5 servings.)
This simply delicious pasta dish has not one, not two, but three kid-friendly vegetables. Broccoli, tomatoes and chick peas add great nutrition as well as convenience to the recipe.

* 8 ounces dried bowtie pasta
* 4 to 5 cups fresh broccoli florets
* 1 cup cherry or grape tomatoes, sliced in half
* One 7 ¾-ounce can chickpeas, drained and rinsed, or half a 15-ounce can cannellini beans, drained and rinsed
* 3/4 cup crumbled feta cheese
* 1/3 to 1/2 cup lite Italian or Caesar salad dressing
* Kosher salt and freshly ground black pepper

1. Cook the pasta according to package directions. Two to three minutes before the pasta is done, add the broccoli. Bring back to a boil and cook until the broccoli and pasta are done. Drain and place in a large bowl.
2. While the pasta is still warm, add the tomatoes, chickpeas, feta cheese, salad dressing, and salt and pepper to taste and stir to combine.
3. Serve warm or refrigerate for a cold salad.

Tip: You could also add bell pepper strips, black olives, or sugar snap peas.

Per Serving:
350 calories, 8g fat (4g saturated, 550mg sodium, 55g carbohydrate, 7g fiber, 15g protein, 30% vitamin A, 90% vitamin C, 20% calcium, 15% iron

Guiness Brown Bread

Guinness Brown Bread
Raglan Road Irish Pub, Downtown Disney

1/2 cups Guinness
3/4 lb Whole meal flour (whole wheat)
4 lb AP Flour
1 tbsp Salt
1 tbsp Baking soda
4 cups Oats, rolled
4 oz Molasses
2 qt Buttermilk

Preheat oven to 350
Place all dry ingredients in a large bowl and add in the buttermilk in three batches as you mix and fold by hand lightly; the mixture should be quite sticky. Portion in to greased or buttered muffin pans. Bake in the oven until golden brown and it makes a hollow sound when tapped on the bottom. Enjoy with Kerry gold butter or Guinness reduction and Olive oil.

Guinness Reduction
1 pint Guinness
1 pint Sugar

Combine the Guinness and sugar in a large stockpot.
Bring to a boil and reduce to simmer until reduced by half (approx 1 hour). Remove from the heat and allow to cool at room temperature. Do not leave the pot unattended while it is coming to a boil as it may boil over

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