Asparagus Soup

by alphagalcooking

Before my boys had the alpha-gal allergy, I planned our meals for the week around a main ingredient. For example: hamburger, pork, chicken, pasta, ham, etc.  After the alpha-gal diagnosis, it took me awhile to figure out how to plan again. Now my main ingredient list looks like this: pasta, chicken/turkey, eggs/breakfast, soup, beans/rice, and potatoes.  Soup is on the menu weekly in the fall and winter , but naturally not as much in the warmer months. This recipe is one of those great exceptions! Serve it warm or cold with crusty bread and enjoy a bowl of soup in the summer for a change!

Asparagus Soup

2 pounds fresh asparagus

1  1/2 cups chopped onion

3  1/2 cups vegetable broth, divided

2 tablespoons butter

4 tablespoons flour

2 teaspoons salt

Pinch of pepper

2 cups milk

1 cup yogurt (I used vanilla)

2 teaspoons lemon juice

1/2 cup grated parmesan cheese

 

Place asparagus and onion in a large pot with 1 cup vegetable broth. Bring broth to a boil, reduce heat, cover, and simmer until vegetables are tender (about 20 minutes).

Reserve a few asparagus tips for garnish, if desired. Place remaining vegetable mixture in a blender or food processor and puree until smooth.

Melt butter in the pot that cooked the vegetables. Add flour, salt, and pepper. Cook and stir constantly for 2 minutes. Stir in the remaining 2  1/2 cups vegetable broth and increase the heat. Continue stirring until mixture comes to a boil.

Stir in the vegetable puree and milk. Whisk yogurt, then lemon juice into the mixture. Stir until heated through, then serve with grated parmesan cheese.  Makes 4 servings.

Raspberry Angel Pie

by alphagalcooking

This is one of my husband’s favorite summer desserts. What could be better than meringue, raspberries, and fresh whipped cream? It’s a great way to use up your leftover egg whites from the Vegetable-Cheese Quiche. It helps to use a serrated knife and a pie server to remove the slices. Enjoy the compliments! (This one’s for you Linda!)

 

4 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

1/2 teaspoon vanilla

1 pint whipping cream, whipped with 6 tablespoons sugar and 3 teaspoons vanilla

2 small or 1 large container of fresh raspberries

 

Butter thoroughly a 9-inch pie plate. Preheat oven to 275 degrees.

Beat on high speed the egg whites, salt, and cream of tartar until stiff. Beat in the sugar a little at a time, and then vanilla until stiff peaks form. Spread in the pie plate making the edges higher to resemble a very thick pie crust. Bake until the edges are dry and firm to the touch, 1 hour. Cool pie completely.

Spread the bottom with 1 cup of the whipped cream. Spread a layer of whole raspberries over the cream and cover with the remaining whipped cream. Serve immediately.

Meringue base for the Raspberry Angel Pie.

Meringue base for the Raspberry Angel Pie.

Add whipped cream and fresh raspberries.

Add whipped cream and fresh raspberries.

Raspberry Angel Pie

Finish with another cup of whipped cream.

Spinach and Cheddar Strata

by alphagalcooking

I’ve been making a strata for brunch on Christmas morning for years. It is easy, delicious, and I appreciate that I can make it the night before and just bake it in the morning. We all love it and always wondered why we only made it over the holidays.  Now that we eat so little meat, I have been trying to incorporate more eggs into our diet for protein. When I saw this recipe, I liked that it didn’t have to sit overnight and adapted it to be like the one we have at Christmas. Now we have strata year round and love it!

Spinach and WHite Cheddar Strata

10 ounces spinach (if frozen, thaw and squeeze out excess water)

6 slices white bread, crusts removed and cubed (I use Pepperidge Farm Hearty White)

3 eggs

1  1/2 cups milk

1  1/2 cups grated sharp white cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

 

Preheat oven to 400 degrees. Lightly spray an 8×8 pan with cooking spray. If using fresh spinach, cook in olive oil over medium-high heat until wilted. Transfer to a colander and press out as much liquid as possible. Layer bread cubes, then spinach and cheese, in pan.

In a medium bowl, whisk together eggs, milk, salt and pepper. Pour over bread and spinach (don’t worry if all the cheese ends up on top). Bake for 35 minutes. Serve immediately with homemade applesauce or a fruit salad. Makes 4 servings. Double and bake in a 9×13 pan to serve more.