Festive Dishes #10 to 12

Festive-dishes Asparagus with Gorgonzola and Roasted Walnuts

Makes 4 servings

Prep: 5 minutes
Cook: 14 minutes

Shopping List:

  • 1 bunch fresh asparagus
  • 30 ml or 2 tablespoons extra virgin olive oil
  • kosher salt to taste
  • 60 gr or ½ cup coarsely chopped walnuts
  • 85 gr or ½ cup crumbled Gorgonzola cheese

walnoten-largeTO MAKE:

  1. Preheat oven to 200° C or 400 degrees F.
  2. Rinse asparagus and cut off woody stem ends.
  3. Dry asparagus and arrange in a single layer in a shallow baking dish.
  4. Drizzle the olive oil over the asparagus and roll the spears to coat well.
  5. Sprinkle lightly with kosher salt.
  6. Roast in oven for 7 to 14 minutes depending on the thickness of the spears (thin spears will take much less time than thick ones).
  7. When done, asparagus should still be crisp.
  8. About 3 to 5 minutes before the asparagus are done, place chopped walnuts in a small pie tin and put into the oven alongside the asparagus.
  9. Watch so they don’t burn!
  10. Remove asparagus and walnuts from the oven.
  11. Divide asparagus among four luncheon plates.
  12. While asparagus are still hot, sprinkle them with the gorgonzola and the roasted walnuts.
  13. Allow to cool slightly.
  14. Serve at room temperature for best flavor.

Cook’s Note: Toss on dried cranberries for more color to fit the Xmas spirit and to complement the gorgonzola.


Amount Per Serving
Calories: 257
Total Fat: 22.7g
Cholesterol: 22mg
Sodium: 313mg
Total Carbohydrates: 6.5g
Dietary Fiber: 3.3g
Protein: 9.3g

PDF of this recipe: 20151224-Festive-Dishes-10-Asparagus-Gorgonzola-Walnuts

Festive-dishes Grandma’s Corn Pudding

Makes 8 servings

Prep: 10 minutes
Cook: 60 minutes

Shopping List:

  • 5 eggs
  • 75 gr or 1/3 cup butter, melted
  • 50 gr or 1/4 cup white sugar
  • 120 ml or 1/2 cup milk
  • 30 gr or 4 tablespoons cornstarch
  • 432 gr or 1 (15.25 ounce) whole kernel corn
  • 860 gr or 2 (14.75 ounce) cans cream-style corn

corn-kernelsTO MAKE:

  1. Preheat oven to 200° C or 400 degrees F.
  2. Grease a 2 liter (23 x 23 x 5 cm) or 2 quart casserole dish.
  3. In a large bowl, lightly beat eggs.
  4. Add melted butter, sugar, and milk.
  5. Whisk in cornstarch.
  6. Stir in corn and creamed corn.
  7. Blend well.
  8. Pour mixture into prepared casserole dish.
  9. Bake for 1 hour.

Cook’s Note: To make it even easier is to combine the cold milk and the cornstarch and stir out the lumps before adding to the egg mixture.


Amount Per Serving
Calories: 277
Total Fat: 12g
Cholesterol: 138mg
Sodium: 558mg
Total Carbohydrates: 39.6g
Dietary Fiber: 2.3g
Protein: 7.7g

PDF of this recipe: 20151224-Festive-Dishes-11-Corn-Pudding

Festive-dishes Sweet and Spicy Swiss Chard

Makes 4 servings

Prep: 10 minutes
Cook: 10 minutes

Shopping List:

  • 15 ml or 1 tablespoon olive oil
  • 1 bunch rainbow chard – leaves and stems separated and chopped
  • 55 gr or ⅓ cup chopped yellow onion
  • 2x ⅓ cm or 2 (¼ inch) thick slices fresh ginger root, peeled and julienned
  • salt and pepper to taste
  • 15 ml or 1 tablespoon maple syrup

swiss_chardTO MAKE:

  1. Heat the oil in a large skillet over medium heat.
  2. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften.
  3. Season with salt and pepper.
  4. Add the chopped chard leaves to the skillet.
  5. Reduce heat to low.
  6. Continue cooking until the leaves have wilted, about 2 minutes more.
  7. Drizzle the maple syrup over the mixture, stir to coat evenly.
  8. Remove from heat and serve.

Cook’s Note: Add a bit of lemon to it and use honey instead of maple syrup. Same effect, delicious dish.


Amount Per Serving
Calories: 60
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 219mg
Total Carbohydrates: 6.9g
Dietary Fiber: 1.2g
Protein: 1.2g

PDF of this recipe: 20151224-Festive-Dishes-12-Sweet-Spicy-Swiss-Chard