Here’s a nice, simple meal to try out when you’re in the mood for some kabobs.  A little marinating beforehand, and a quick 30 minute cook time, and you’re off to the dinner table.  Add your choice of vegetable to the kabobs (like onion and tomato seen here).

Beef Kabobs is a tasty soy/ginger flavored dish that’s simple.  Just cut beef steaks into cubes, marinate assemble and broil.

Peaches – Canned is a standard every-so-often feature for evening meals to get fruits into the family.

Chopped Salad is another simple standard dish for vegetables.

Italian Oven Fries round out the meal for starch / carbohydrate.

Serves: 4Calories: 307.5 Fat: 14.5g Unsaturated Fat: 6.57g Protein: 34.5g Carb.: 8.4gSugar: 4.3g Sodium: 3335.6mg Calcium: 38.3mg Potassium: 38.3mg Fiber: 0.6g GL: 4

It took me a long time to find THE pancake recipe that pleases my family.  They are called Sunday Morning Pancakes, because their creation entails 3 separate mixing vessels, and I don’t have the time or inclination to go through that much bother on a weekday morning.  Ok, I don’t have the inclination to go through it at all.  I want pancakes on the table in approximately the same time it would take to do a boxed mix.  They just want good pancakes.

The first thing I eliminate is the fussing around with the wet ingredients.  I melt the butter in a measuring cup, and everything wet just gets mixed in there.  IF I have buttermilk, I use it.  If not, I use powdered buttermilk, which is always in the ‘fridge (and use regular milk for the liquid).   The difference in taste is negligible.  I tried eliminating the buttermilk altogether and using milk thickened with vinegar or lemon juice, but, there were complaints…

The dry ingredients get whisked in the 2 quart plastic measuring cup that has become the symbol of pancakes in this house.  One does not get it out in the morning and not make pancakes if one does not want pissy children.

A quick mix, a lightly greased griddle (don’t use butter, it burns too fast), use the medium sized scoop to portion, and a few minutes on each side.  The recipe makes 18 pancakes, which serves my sons and husband. 

Some days I can put these golden discs of deliciousness on the table with the bottle of maple syrup** and everyone is happy.  Other days somebody wants fruit topping.  What to do?  Melt butter and brown sugar together, toss in whatever fruit is handy, and cook until the fruit is tender.  Resist the urge to glare at the spoiled child, because it’s my own fault.  This is fastest with bananas, and not nice at all with canned peaches.  I can also get away with using home made jam and a dollop of whipped cream.

Oh, and by the way?  They also want bacon.

Real maple syrup, please. Not that chemically concocted pancake syrup.  Your pancakes are worth it and so are you, really…

It’s hard to feel guilty about impulse purchases from the Farmer’s Market.  The problem is when you get home with your bounty you have to DO something with it, and there are only so many things you can DO with asparagus.   Soup is a good thing to do with asparagus.

In the crisper were half of a red onion and some celery, a carrot (who has ONE carrot left?), and the aging asparagus.  In the pantry were a  small russet potato and a box of chicken broth.  Other players?  Olive oil, salt, and pepper.

The method and the madness: 

Chop about 1/2 cup of onion, 1/3 cup of celery, and put them in a biggish pot with 1 tablespoon of olive oil, 1/2 tsp kosher salt, and a few grinds of black pepper.  Let this cook for 10 minutes over lowish heat until the vegetables are soft and just starting to think about turning golden.

Now chop the asparagus roughly – I had 10 ounces after cutting off the woody ends - and add it to the pot.  Cook while you chop the potato.  The potato must be a russet, as a waxy potato won’t give the correct final consistency.  It was a medium sized potato - maybe 2 cups cubed?  This goes in the pot as well.  No need to peel.  Same with the carrot.

Now it’s time for the broth.  Your soup is only as good as the broth it is based on.  Feel free here to pour in a quart of homemade.  The rest of us will use our favorite store bought brand.  BUT…please do your homework.  Buy several different brands and taste them, slightly warmed, all alone.   You should believe there was a chicken involved, there should not be any weird “off” taste, it should not taste like salt, and it definitely should NOT have a neon color.  My personal favorites are Meijer Organic, Swanson (Organic or Natural Goodness), and Progresso.  I buy whichever one is on sale.  ANYHOW, add one quart of the broth you deem worthy to the pot.

Bring to a boil, reduce to simmer, and find something to do for 20 minutes.  Now, take a knife and randomly poke and potatoes and carrots to make sure they are tender.  All good?  Get your immersion blender and process until smooth.  You could use a blender if you had to, but that’s so messy…  Adjust seasonings if necessary.  Serve hot, warm, or cold.  In the picture I dropped in a hunk of goat cheese and it was quite nice.

Here’s the recipe for Fresh Asparagus Soup without all my commentary.