Asparagus!

I really feel like asparagus gets a bad wrap.  For whatever reason, some people just won't eat it- or even try it!  How can you know if you like something or not, if you don't even try it?  I'm sure that there were folks out there that thought pasta looked funny, but I think you'd be hard pressed to find someone who doesn't like pasta.

But I digress.  Asparagus is one of those things that can be cooked very simply, and taste anything but simple.  It can liven up any plate.  Besides it's being delicious, I love that Laela and I can make it together. I personally feel that any recipe that can be made mostly by a toddler, can easily be made by a grown-up.

Asparagus

You'll need:

• 1 bunch of asparagus
• Onion Powder
• Garlic Powder
• Olive oil
• Salt and Pepper

Instructions:

• Preheat your oven to 350-degrees F.
• Place a piece of foil on a cookie sheet.
• Drizzle a little bit of olive oil on the foiled cookie sheet.
• Rinse and dry the asparagus.
• Take the asparagus with both hands.  Snap the asparagus.  It will break where it is meant to naturally. because the stalk is the natural breaking point for the asparagus.  You'll be surprised to find that the asparagus will be mostly even. 
• Place the asparagus on the cookie sheet, one quarter inch apart.
• Drizzle with a little more olive oil.
• Shake some onion powder, garlic powder, salt and pepper on the asparagus.  (This pretty fool-proof.  Laela loves to shake the spices on.  I watch to make sure she doesn't get too crazy with the salt and pepper, but our shakers aren't overly liberal, so it's not really too much of an issue.  This is the kind of recipe that no matter how much or how little of the onion and garlic you put on, it'll be amazing.)
• Place the pan in the preheated oven for 10 minutes.  15 minutes if you like it with a little crisp to it.

Enjoy!

*Variations:

• You can use fresh garlic instead if you'd like, just finely chop 2 cloves of garlic, and sprinkle it over the asparagus.
• You can also use fresh onion.  Chop 1/2 onion, drizzle it in a little bit of olive oil, and sprinkle it over the asparagus.
• Chopped red pepper added to the recipe is also delicious, and tastes great served over pasta, or with roasted chicken.

Butternut Squash Soup

Over the last few months, I've dared to get dangerous in the food store.  I let Laela use one of those little kid carts in the produce section at Whole Foods.  She gets to fill it with whatever she wants, and then we go home and try to figure out what to do with it.

Last week, Laela grabbed a butternut squash, something, I'm almost embarrassed to admit, I've never made.  I think it's delicious, but I usually ate it out or at friend's houses.  I tried looking up a few recipes, but I seemed to be missing an ingredient, or three, so I decided to just wing it.  The result?  A soup so deliciously simple and flavor packed, that it almost defies reason.

Butternut Squash Soup
You'll need:

• 1 medium butternut squash
• 2 cups chicken broth (I used homemade that had been cooked with lemon, sage, garlic, and rosemary)
• 1 clove garlic
• 1 good shake of onion powder
• Salt and pepper
• 1Tb butter
• An immersion or regular blender.  (If you don't have an immersion blender, and have $20 to spare, go out and get one.  It will really make your cooking life easier- and less messy!!)

Instructions:

• Put a large saucepan on medium heat.  Add the chicken broth, garlic, butter, onion powder, salt and pepper to the pot.
• Peel off all of the skin of the squash.  The skin is a little difficult to peel, and the squash is an awkward size, so I used a knife to peel and cut off the ends.  Just be sure not to cut too deeply, or you'll take away the "meat" of the squash.
• Cut the squash into cubes.
• Steam your squash cubes using either a steamer, or a pot with a steamer insert.
• When the squash falls apart on your fork, it's ready to be added to the pot of hot broth.
• Cook for 5-10 minutes. 
• Blend together.  Taste to adjust seasoning. 
• Serve and enjoy!!

Laela LOVED this soup.  We toasted some whole wheat baguettes and dipped them in our yummy soup.

*This will store in the fridge for a week, the freezer for 3-6 months.
*Roasted red peppers are a fantastic garnish for this!

I know that it might sound crazy to let my child loose in the produce department, but I really think it's teaching her to be curious and open to healthy foods.  I have a little girl who cheers "Banana!  Banana!" in the checkout line, and that's something I'll take any day of the week over those kids flipping out over wanting candy.  Give it a go.  Let your kid have a food-venture with you!  You never know what you will come up with!