Oh my, it must be April Fools Day. But I’m not kidding: when you eat the scrambled eggs with smoked salmon and and asparagus soup for dinner, you will wonder if you really are on a diet.
PowderMill Scramble 247 calories 9.3 g fat 17.6 g protein 34.3 g carbo This recipe is straight out of Jerry Willis’ “Powder Mill Pond Restaurant” where it was a favorite. Alas, brunch is not served at Jerry’s Marzano’s Trattoria , but you can enjoy this at home.
1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. ½ oz smoked salmon, flaked into pieces 1 Tbsp chopped chives or scallion greens 1 clementine OR 2 oz apple per person 5-6 oz fruit smoothie or pure apple cider black coffee, black tea, lemon in hot water
Whisk the eggs [salt and pepper may not be needed depending on the seasoning of your salmon]. Pour into a pan which has been sprayed briefly with cooking spray. Before the eggs set, add the salmon and scallions. Scramble to taste. Brew your beverage and take the previously-made smoothie from ‘fridge. Plate with fruit of choice.
Cream of Asparagus Soup 242 calories 10.7 fat 16.8 protein 33 carb This fabulous soup is from Salute to Healthy Cooking and we have been loving it for years. Despite its rich taste, it is very low in calories and fat. HINT: The recipe makes enough for 6 servings. It freezes very well for easy meals later. I serve it here with Fin Crisp crackers covered with melted cheese. If you want to eliminate them, go ahead.
1½ pounds fresh asparagus ½ cup onion, roughly chopped 5 cups chicken stock 1 cup potato, cut in 1″ dice 4 oz raw chicken breast, cut in 4 pieces salt & pepper to taste 4 slices Finn Crisp multigrain crackers 1½ oz Swiss cheese = 1 deli slice 1½ tsp Boursin cheese
Snap off the woody ends of the asparagus and cut spears roughly in half. Pour the chicken stock into a sauce pan. Add the onion and asparagus. Place the chicken on top of the vegetables so that it will steam/poach while the asparagus is cooking. Bring the liquid to a simmer and put on a lid. Remove the chicken when it is cooked and put it in the blender. When the vegetables are cooked, remove them and put in the blender. Cook the potato in the pot and cook until soft. Pour the stock and the potatoes into the blender with evrything else. Blend until smooth. Return to the pan and season to taste. Cool and divide into 3 portions [or 6 portions if you are serving one] for the freezer.
To serve, thaw the soup and warm it gently. Adjust seasonings. After the soup is in the bowl, spoon the Boursin cheese on top. Cut the slice of cheese into 4 strips, 4” x 2”, and put a portion on each cracker. Warm in the oven until cheese melts. Delicious taste of Spring.