:Potato Asparagus Hash

INGREDIENTS

1    pound Yukon potatoes, diced ½ inch (3 cups)

1    bunch asparagus  trimmed, diced ½ inch (2 cups+)

2    tablespoons butter

1    white onion, chopped

1    cup leeks, sliced and chopped

1    cup chopped celery, leaves and all  

4    cloves garlic, peeled, thinly sliced

1    tablespoon dried sage

1    cup roasted red peppers, rinsed, diced to ½ inch

METHOD

Bring 2 cups of water to a boil in a medium sauce pan and add the potatoes. Bring back to a boil, reduce to a simmer and cook until tender, about 5 to 6 minutes. Drain and remove to a large bowl. In a steamer, add ½ inch of water and bring to a boil. Add the asparagus to the steamer and steam for 5 minutes or until tender. Transfer to the bowl with the potatoes, reserving ¼ cup of the steaming liquid.

Meanwhile, in a large skillet over medium heat, melt the butter and add the onions, leeks and celery. Cook for 5 to 6 minutes or until tender and add the garlic. Cook the vegetables, stirring occasionally, for 2 minutes. Add the reserved steaming liquid, the sage and roasted red peppers. Add the cooked potatoes and asparagus, stir to mix and simmer until well heated throughout. Transfer to the large bowl and serve immediately.

Adapted from a recipe in Eating Well  magazine

Carrot Brown Rice Soup

INGREDIENTS

2    tablespoons butter

1    cup onion or leek, chopped

2    cups carrots, minced in a food processor

2    cups chicken broth or white table wine

½   teaspoon ground ginger

½   cup pre-cooked brown rice

1    cup reduced fat (2%) milk

METHOD

Place a large skillet over medium-high heat and melt the butter. Add the onions and cook for 2 to 3 minutes and add the carrots. Cook for 3 to 4 minutes and add the broth, ginger and brown rice. Bring to a boil, reduce heat to a simmer, cover and cook for 12 minutes or until rice and carrots are very soft and tender.

Remove from the heat and allow the soup to cool slightly. Add the milk, transfer to a food processor or blender and process to a smooth puree. Return to a clean sauce pan (if lumps bother you, run through a strainer to the clean pan) and reheat before serving.

Based on a recipe from Better Homes and Gardens  magazine