Kens Kreations: Apr 20, 2010

Tuesday, April 20, 2010

When the market starts to offer fresh, small spring vegetables, it's time to make them the star of a meal. Take your pick of which ones to combine in this stew.

Asparagus, cut diagonally into small pieces, can be the centerpiece. Then choose two or three others that look good at the market. They could include fresh peas or pea pods, baby artichokes or carrots.

Choose among the variety of fresh herbs, if you like, as a flavor booster or last minute garnish. Here, we've added tarragon, always a reminder of spring, with it's slightly minty flavor.

Speedy spring vegetable stew

Prep: 10 minutes
Cook: 20 minutes
Makes: 4 servings

Note: Add cubes of chicken or turkey, if you like, and serve over pasta or rice

Ingredients:
1 tablespoon olive oil
1 large shallot, chopped
5 green onions, chopped
3 cloves garlic, minced
1 small bunch asparagus, cut diagonally in 1-inch pieces
1 package (10 ounces) thawed frozen artichoke hearts (or canned), cut in half
1 cup chicken or vegetable broth
1 can (14 ounces) crushed tomatoes
1 can (15 ounces) small white beans
1/2 teaspoon dried tarragon or other herb, optional
1/2 teaspoon salt
freshly ground pepper
1/2 cup grated pecorino or Parmesan cheese

1. Heat olive oil in a Dutch oven; add shallot and green onions. Cook, stirring, 5 minutes. Add garlic, cook 1 minute. Add asparagus; cook, stirring, 1 minute. Add artichoke hearts, broth, tomatoes, beans and tarragon.

2. Cook over low heat until vegetables are tender, about 12 minutes. Season with salt and pepper. Serve in bowls with cheese on top.

Nutrition information
Per serving: 272 calories, 22% of calories from fat, 7 g fat, 2 g saturated fat, 9 mg cholesterol, 39 g carbohydrates, 17 g protein, 706 mg sodium, 11 g fiber.

Chocolate-Covered Pretzel Cheesecake

Ingredients:
2 1/4 cups butter flavored little pretzels, crushed
1/2 cup butter, softened
2 tablespoons brown sugar
2 packages (8-oz. size) cream cheese, softened
1 cup sugar
1/2 tablespoon lemon juice
1/2 pint whipping cream
1 teaspoon vanilla extract
8 ounces hot fudge topping, reserve enough to garnish
butter flavored little pretzels to garnish

Turn this recipe into a puzzle! [click]

Directions:

Combine crushed pretzels, butter, and brown sugar in a small mixing bowl. Press mixture on the bottom and sides of an 8x8-inch baking dish. Bake for 10 minutes in a preheated 350 degrees F oven. Set aside and cool.

Meanwhile, blend cream cheese and sugar until creamy. Add lemon juice and mix well.

In a separate bowl, blend whipping cream and vanilla until fluffy (about 30 seconds). Add to cream cheese mixture and mix just until blended.

Microwave hot fudge topping on high 30 seconds and stir well. Microwave a little more until melted and smooth.

Pour on the pretzel crust (reserve some for garnish). Pour cream cheese on hot fudge topping. Garnish top with some pretzels and reserved hot fudge topping.

Refrigerate 3-4 hours. Cut into squares and serve.

This recipe from CDKitchen for Chocolate-Covered Pretzel Cheesecake serves/makes 12

Strawberry Cheesecake Ice Cream

2 1/2 cups whole milk, divided
2 egg yolks
4 ounces cream cheese, cubed
3 cups fresh strawberries, finely chopped
1 tablespoon fresh lime juice
1 (14 ounce) can sweetened condensed milk

Combine half of the milk and egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk mixture to 180 degrees F or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove mixture from heat. Add cheese, stirring until smooth.

Combine cheese mixture, remaining 1 1/4 cups milk, strawberries, lemon juice and sweetened condensed milk. Stir until very well blended. Cover and chill completely.

Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover ice cream and freeze 1 hour or until ice cream is firm.