Funny Green Eggplant Soup

My poor mother got told by my sisters that I managed to make eggplant soup pea green. Actually I had made Asparagus Lemon Soup, it was the only vegetarian recipe I found and because I had no broth at all, I needed a soup with a lot of flavor. My yummy work is still in the fridge waiting for me to be like Eric Carmen.

1 pound fresh asparagus

3/4 cup chopped onion

1/2 cup vegetable broth

1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

knife
saucepan with cover
blender
whisk
measuring spoons
measuring cups

Directions
1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Nutritional Information
Amount Per Serving Calories: 134 Total Fat: 5.7g Cholesterol: 15mg Powered by ESHA Nutrient Database

Mayonaise

My stepdad bought this wonderful sounding mayonaise with cracked pepper, but it's got so much cracked pepper that you can hardly stand to use it in anything. But I have found some things I like it in. Here's my recipe for this semi awful condiment.

Tuna Fish Melt

1 can water packed tuna fish
1 tablespoon cracked pepper mayo
1 medium tomato
2 slices swiss cheese
2 slices bread
cooking spray

knife
tablespoon
can opener
plate
small frying pan

1. Open and drain tuna fish, give to water to whatever animal is making themselves pesky.
2. Dice tomato so it looks like relish, mix into tuna fish, then mix in mayonaise.
3. Take one slice of swiss cheese and put over each piece of bread so the tuna goes in the middle.
4. Spoon tuna mix onto bread.
5. Spray the frying pan and cook sandwich until bread is light brown and the cheese squeezes out the side.

and because probably no other culture does something so unhealthy to their   serving of omega-threes, I'll say haga chic los dedos.

Baked Eggplant Parmesan -

I have two thoughts for tonight, either I'm really bad at baking eggplant or it's better fried, and I need to stop adding extra calories to my meals, even veggie calories. I took baked eggplant parmesan, and immediately added shredded carrots, extremely diced broccoli, and smattering of frozen spinach to my spaghetti sauce. The recipe said cut the slices of eggplant to a half inch thick, I cut them thinner. Spray both side of the pieces with cooking spray, and coat with bread crumbs. Then bake at 450 f for 30 minutes, remove tray and spread mozzarella cheese, put back in oven for two minutes. Heat your favorite spaghetti sauce on the stove top and serve three slices of eggplant with 1/2 cup of it for each serving.

Burgundy Cream Vegetable Noodles

I usually harp on, try, and enjoy making everything from scratch but I only had fifteen minutes to get dressed, cook, and pack for an overnight. So I used tomato soup as the base for spaghetti sauce, and left over roasted asparagus, and quick cooking egg noodles.

1 can ready to serve Cambell's tomato soup
1 table spoon burgundy wine
1 table spoon cream cheese
chives and parsley to taste

1 1/2 cups egg noodles
roasted vegetables: asparagus, mushrooms, peppers, broccoli, spinach
(mix any or all)
olive oil

2 sauce pans
1 tablespoon
sieve
cork screw
1 mixing spoon

1. If your starting with raw vegetables drizzle with olive oil and put in the oven. (or take cooked out of the fridge.)

2.  Pour soup into one of the sauce pans, drop in tablespoon of cream cheese, using same tablespoon pour in the burgundy. Mix in chives, and parsley over low heat.

3. Start at the same time the boiling water. Put in a pinch of salt. When the water starts boiling pour in noodles.

4. Remove vegetables from oven when tender, drain the noodles and mix both with the sauce.