These days for soups, I tend to use Campbell's chicken stocks. At one time I always used to make my own, boiling up chickens and then defatting the stock in the fridge and using the chicken meat for curries or something, but now Campbell's have come out with their packets of stock, I don't bother as they are, let's face it, very convenient. In the States I used to have two fridges which made it much easier to put things like a huge pot stock in one whilst it chilled and still have room for all one's usual fridge items in the other. These packets can be stored in a corner of any old cupboard until you are ready to use them. They contain 2 cups of stock - unless you buy the smaller size which I think is probably 1 cup - and I usually keep a couple in the kitchen.
We also had strawberries and cream for supper last night; after the gumbo, which is served over rice, made us feel very full. Delicious though. Not doing my dieting much good so I should knock it off. Well the cream anyway.
Anyway, time we had another asparagus recipe from the Ontario Asparagus Grower's Marketing Board. Only a few more days and the season will be over for another year. This one is done in a parcel, if you have never tried cooking this way, it is very good and keeps the oven nice and clean as well as all the juices in the parcel. The picture is not of the recipe but shows a piece of salmon cooked in a parcel.
|1 lb and a bit||white fish fillets(sole, orange roughy, haddock)|
|4 tsp||lemon juice|
|16||medium Ontario asparagus spears, trimmed to 6 inches|
|1||medium tomato, seeded and chopped|
|2||green onions sliced|
|2 tbsp||chopped fresh dill, cilantro or tarragon (or 2 tsp. dried dill weed or tarragon)|
|salt and pepper|
Preheat oven to 400ºF (200ºC). Cut four 12 x 13-inch rectangles of parchment paper (foil may be substituted if cooking in a conventional oven). Fold in half lengthwise and crease. Open each one. Arrange fish fillets on one side of each rectangle. Drizzle evenly with lemon juice. Place four asparagus spears on top of each fillet. Sprinkle tomato, onion and herbs evenly over asparagus. Season with salt and pepper. Fold other half of paper over. Seal completely by making a double 1/2 inch fold on all cut edges. Place parcels on a baking sheet. Bake in preheated oven about 10 minutes or until fish flakes and asparagus is tender-crisp. (If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes). Serve on individual plates.
Yield: Serves 4
NOTE: Recipe Courtesy of Foodland OntarioHave a great day.