Asparagus and Roquefort Soup (Mhm, that’s right)

This is so easy to make and so delicious that I hope you try it. And asparagus is just coming into seasons. And before you ask, or at least wonder to yourself, here’s how you can alter it to a diet specific recipe…Yes you can use milk instead of cream but it will not be as rich; simply add it at the end. If you are lactose intolerant leave out the dairy completely (use oil instead of butter in the beginning) or use soy milk. To make it vegetarian, replace the chicken broth with vegetable broth. To make it vegan, do the same but omit the dairy or replace it with soy milk. If you have a gluten allergy omit the flour and thicken the soup with cornstarch at the end of simmering.
Cream of Asparagus and Roquefort Soup
Makes about 4 cups
1 pound asparagus
3 tablespoons unsalted butter
1/2 small onion, peeled and diced
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
2 cups chicken broth
1 cup heavy cream
1/2 cup crumbled Roquefort Cheese
Trim the asparagus of their fibrous ends and slice the remaining portion into 1/2 inch lengths; reserve the asparagus tips separately to use as a garnish in the soup. Heat the butter in a heavy soup pot over medium-high heat. Add the diced onion and sauté until translucent. Stir in the flour, lower the heat, and cook the flour for 5 minutes while stirring constantly. Add the sliced asparagus (not the tips), salt, thyme and pepper; sauté for 2 minutes. Stir in the chicken stock and return to high heat. Bring the soup to a boil, lower the heat to a simmer, and cook the soup for 10 minutes, skimming as necessary. Stir in the cream and bring to a boil. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pot. Add the reserved asparagus tips and bring it to a simmer and stir in the Roquefort cheese. Serve while hot.

Urban Simplicity.

A few of the things I saw while riding my bike and walking yesterday….

Yesterday was such a beautiful spring day, and it was one of those days where I had so much I wanted to accomplish that I became a bit overwhelmed and decided to go for a bike ride instead. Therapy. And you’ve probably figured out by now that I really love to explore my own city. All of these photos were taken at Buffalo’s Outer Harbor and Times Beach Nature Preserve. What is really interesting is that this “wilderness” is located within the city limits and is only a 30 minute ride from my house. It is separated from the city by the Buffalo River which makes it seem sort of distant. But if you look at the one photo (fourth from the bottom) you can see how close it is too downtown (for those not from the area, that is City Hall pictured beyond the trees). Click any photo for a slightly larger view.

Urban Simplicity.

A few of the things I saw while riding my bike and walking yesterday….

Yesterday was such a beautiful spring day, and it was one of those days where I had so much I wanted to accomplish that I became a bit overwhelmed and decided to go for a bike ride instead. Therapy. And you’ve probably figured out by now that I really love to explore my own city. All of these photos were taken at Buffalo’s Outer Harbor and Times Beach Nature Preserve. What is really interesting is that this “wilderness” is located within the city limits and is only a 30 minute ride from my house. It is separated from the city by the Buffalo River which makes it seem sort of distant. But if you look at the one photo (fourth from the bottom) you can see how close it is too downtown (for those not from the area, that is City Hall pictured beyond the trees). Click any photo for a slightly larger view.

Urban Simplicity.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses (yum!)

Okay. So this is really delicious. How delicious is it, you may ask? Well if you notice in the servings I wrote that it makes either four small or two large portions. When I first put it in the oven I looked at it and thought it would easily serve four, but when it came out it was so delicious I ate half of it.

Anyhow, as usual this is just a guide…use different ingredients or interchange them. I just happened to have some cauliflower in my cooler I needed to use up. You can also multiply this recipe, or make extra because leftovers are equally good.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses

Make four small or two large servings

1 cup whole wheat elbow macaroni

4 tablespoons olive oil

½ head cauliflower, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 tomato sauce

2 ounces shredded cheddar cheese

2 ounces grated Parmesan


Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses (yum!)

Okay. So this is really delicious. How delicious is it, you may ask? Well if you notice in the servings I wrote that it makes either four small or two large portions. When I first put it in the oven I looked at it and thought it would easily serve four, but when it came out it was so delicious I ate half of it.

Anyhow, as usual this is just a guide…use different ingredients or interchange them. I just happened to have some cauliflower in my cooler I needed to use up. You can also multiply this recipe, or make extra because leftovers are equally good.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses
Make four small or two large servings
1 cup whole wheat elbow macaroni
4 tablespoons olive oil
½ head cauliflower, sliced
1 small onion, diced
3 cloves garlic, minced
1 teaspoon crushed hot pepper
1 tomato sauce
2 ounces shredded cheddar cheese
2 ounces grated Parmesan

Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy. 

Lebanese Flavored Brown Rice with Chickpeas and Vermicelli

This is a recipe that is not unlike moudardara, I suppose, and it is a good example of how a recipe is basically a thought or an idea and not necessarily a blueprint or carved in stone. Anyhow, this is really delicious and easy to make, and it’s also a one-pot recipe so cleanup is easy. This can be eaten as a side dish or a main. It’s also delicious with a fried egg on it. To make it vegetarian simply replace the chicken broth with vegetable broth.

Lebanese Flavored Brown Rice with Chickpeas and Vermicelli

Makes about 4 servings

3 tablespoons cup olive oil

1 small onion, diced

2 ounces vermicelli, broken into 1-inch pieces

2 cloves garlic, minced

½ teaspoon turmeric

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon allspice

¾ cup brown rice

½ teaspoon kosher salt

2 cups hot chicken broth

1 (15 oz.) can chickpeas, drained and rinsed

Heat the oil in a heavy pot over medium-high heat and add the onions. Cook the onions—while stirring—for about 10 minutes, or until they begin to brown. Add the vermicelli to the onions and continue to cook until the pasta begins to change color as well. Add the garlic and cook it for a minute or so, then stir in the turmeric, cumin, cinnamon, and allspice; cook for a few seconds, then stir in the rice, salt, and broth. Bring the liquid to a boil then lower it to a simmer. Stir the rice once, then cover the pot. Simmer the rice for about 30 minutes then add the chickpeas without stirring. Re-cover the pot and cook the rice another 5 minutes minutes. Check the rice, if it is still hard and needs additional liquid and another ½ cup broth or water. Cook the rice 5 more minutes, then remove the pot from the heat and allow it to rest for 5 minutes. Just before serving, gently stir in the chickpeas and fluff the rice.

Urban Simplicity.

Lebanese Flavored Brown Rice with Chickpeas and Vermicelli

This is a recipe that is not unlike moudardara, I suppose, and it is a good example of how a recipe is basically a thought or an idea and not necessarily a blueprint or carved in stone. Anyhow, this is really delicious and easy to make, and it’s also a one-pot recipe so cleanup is easy. This can be eaten as a side dish or a main. It’s also delicious with a fried egg on it. To make it vegetarian simply replace the chicken broth with vegetable broth.

 

Lebanese Flavored Brown Rice with Chickpeas and Vermicelli

Makes about 4 servings

3 tablespoons cup olive oil

1 small onion, diced

2 ounces vermicelli, broken into 1-inch pieces

2 cloves garlic, minced

½ teaspoon turmeric

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon allspice

¾ cup brown rice

½ teaspoon kosher salt

2 cups hot chicken broth

1 (15 oz.) can chickpeas, drained and rinsed


Heat the oil in a heavy pot over medium-high heat and add the onions. Cook the onions—while stirring—for about 10 minutes, or until they begin to brown. Add the vermicelli to the onions and continue to cook until the pasta begins to change color as well. Add the garlic and cook it for a minute or so, then stir in the turmeric, cumin, cinnamon, and allspice; cook for a few seconds, then stir in the rice, salt, and broth. Bring the liquid to a boil then lower it to a simmer. Stir the rice once, then cover the pot. Simmer the rice for about 30 minutes then add the chickpeas without stirring. Re-cover the pot and cook the rice another 5 minutes minutes. Check the rice, if it is still hard and needs additional liquid and another ½ cup broth or water. Cook the rice 5 more minutes, then remove the pot from the heat and allow it to rest for 5 minutes. Just before serving, gently stir in the chickpeas and fluff the rice.

Urban Simplicity.

Five or Eight Quotes from Rev. Dr. Norman Vincent Peale

May 31, 1898 – December 24, 1993

“Plant seeds of expectation in your mind; cultivate thoughts that anticipate achievement. Believe in yourself as being capable of overcoming all obstacles and weaknesses.”

“Become a possibilitarian. No matter how dark things seem to be or actually are, raise your sights and see possibilities — always see them, for they’re always there.”

“Believe it is possible to solve your problem. Tremendous things happen to the believer. So believe the answer will come. It will.”

“Stand up to your obstacles and do something about them. You’ll find they haven’t half the strength you think they have.”

“If you want things to be different, perhaps the answer is to become different yourself.”

“Do not be awe struck by other people and try to copy them. Nobody can be you as efficiently as you can.”

“If you want a quality, act as if you already have it. If you want to be courageous, act as if you were – and as you act and persevere in acting, so you tend to become.”

“Change your thoughts and you change your world.”

More Five Quotes

Five or Eight Quotes from Rev. Dr. Norman Vincent Peale

May 31, 1898 – December 24, 1993
“Plant seeds of expectation in your mind; cultivate thoughts that anticipate achievement. Believe in yourself as being capable of overcoming all obstacles and weaknesses.”
“Become a possibilitarian. No matter how dark things seem to be or actually are, raise your sights and see possibilities — always see them, for they’re always there.”
“Believe it is possible to solve your problem. Tremendous things happen to the believer. So believe the answer will come. It will.”
“Stand up to your obstacles and do something about them. You’ll find they haven’t half the strength you think they have.”
“If you want things to be different, perhaps the answer is to become different yourself.”
“Do not be awe struck by other people and try to copy them. Nobody can be you as efficiently as you can.”
“If you want a quality, act as if you already have it. If you want to be courageous, act as if you were – and as you act and persevere in acting, so you tend to become.”
“Change your thoughts and you change your world.”
More Five Quotes

First Friday Photo…

A bit of self promotion here (sorry). This is one of four photos of mine that will be hanging in the College Street Art Gallery here in Buffalo. This photo was shot while standing on the balcony of the Notre Dame on a trip to Paris with my son in 2012; the other three photos are from that same trip. The gallery, which is in my favorite neighborhood of the city (Allentown), and the neighborhood in which I live, work, and play, is a participating gallery in the First Friday Gallery Walk. The opening is this Friday (4.4.14) at 7pm. The weather is supposed to be pleasant. So if you happen to e reading this from Western New York or Southern Ontario I hope to see you there. Here’s a map.

Urban Simplicity.

First Friday Photo…

A bit of self promotion here (sorry). This is one of four photos of mine that will be hanging in the College Street Art Gallery here in Buffalo through the month of April. This photo was shot while standing on the balcony of the Notre Dame on a trip to Paris with my son in 2012; the other three photos are from that same trip. The gallery, which is in my favorite neighborhood of the city (Allentown), and the neighborhood in which I live, work, and play, is a participating gallery in the First Friday Gallery Walk. The opening is this Friday (4.4.14) at 7pm. The weather is supposed to be pleasant. So if you happen to e reading this from Western New York or Southern Ontario I hope to see you there. Here’s a map.

Urban Simplicity.