Cream of Asparagus Soup (AKA Seaweed Soup)

So tonight's dinner started out as an innocent recipe. Sometimes... I take a recipe and it turns into more of an outline.... in which case, some ingredients turn into optional items... or their increments need serious adjustments. New ingredients come in to play. And the next thing I realize, I have a whole new recipe on my hands! At least the original was kind enough to supply the inspiration ;-)

Crockpot Cream of Asparagus Soup

G

1.5 lbs of Asparagus cut into approximate 1 - 2 pieces.

1 yellow onion, chopped

2 red potatoes, chopped

4.5 c chicken broth

1/2 tsp salt

1/2 tsp ground black pepper

1 T of gluten free soy sauce

dash of creole seasoning (approximately 1/8 tsp)

dash of italian seasoning (approximately 1/8 tsp)

1/2 c half & half (or if you're like me and frequently decide to skip the half and half when shopping, just use some milk)

Put all ingredients down to half and half in the crockpot and cook on low for 6-7 hours. Use an immersible blender until everything is blended thoroughly. If you don't blend long enough there will be strings from the asparagus stalks, like celery. Taking a spoonful to test will let you know if you've blended long enough. Then add the half & half (or milk) before serving.

This soup has great flavor with some kick to it! It wasn't overly spicy, so my kids all ate it with great enthusiasm. They dubbed it seaweed soup. I went with it.

Mock Spanish Rice

Tonight I had the type of cooking night where I am so completely satisfied, beyond deliciousness type of good and so resourcefully done.

I hate wasting food and leftovers. I was facing a fridge full of hodge podge items. In short the kids received a multi course meal of soup, salad, and pasta. And the boyfriend and I enjoyed a delicious meal, including this little side dish I whipped up.

Unfortunately I did not write it down as I did it, so my measurements are extremely projected approximations. Good luck ;-) I hope myself that I can repeat it sometime in a larger quantity.

Mock Spanish Rice

G D S

1 - 2 T olive oil

1/2 red bell pepper chopped

1/4 c red onion minced

3 cloves of garlic, minced

a pinch of salt and pepper

sprinkled Oregano (Ok, I know that description isn't fair... let's say 1/2 teaspoon)

1 & 1/2 - 2 c. of cooked brown rice (this is an eyeball estimate of how much I had leftover from another meal)

1 - 2 T. tomato sauce (I had an open jar of sauce in the fridge, flavor : tomato basil = perfection)

about 1/2 c. chicken broth (unfortunately that's a big guess too. I added a little at a time from a homemade batch leftover from soup this week as well)

Saute vegetables in oil until soft. Add the rice and seasonings. Cook for a few minutes. Add the tomato sauce, mix well and add the broth. Simmer until desired consistency. I liked it to simmer all the way down so it was thick, almost like a glaze on the rice. SO GOOD!!!