Favorite (and failed) Recipes of April

FAIL: I attempted to cook asparagus for the first time. I'd had it at a family friend's house a few years ago and I always forget about it when I'm walking through the grocery store. I came across a pin with a recipe and gave it a shot. I was pleasantly surprised to find that a nice little bundle of asparagus was around $1.50! Even more reason to try it! I used olive oil, black pepper, garlic powder, and a teeny tiny bit of grated cheese. It didn't work out so well. I ate two of them and they were mushy and oily. No flavor at all. Oh well, it was my first try so it's not a big deal. I'll withhold the exact recipe I used until I can work out the perfect one.
In the meantime, if YOU know a good one feel free to share!!!

FAVORITE: I LOVE SOUP! I don't care how hot it is or where I am. It's probably one of my favorite meals ever! My mom makes a mean boiled cabbage, and so this is my little spin on it. It's mostly green veggies and it makes a really nice light soup. I never liked the idea of "green smoothies." My parents used to juice things when I was a kid- I hated it then and I hate it now. I'd much rather eat my veggies than drink them you feel me? Anyway.... If you've been with me for a while you'd know that I'm vegetarian. While chicken broth/stock is a great healthy choice I prefer to use vegetable broth.

NEEDED:

• 1 large cabbage
• 1 tsp dried basil (I didn't have this but I used a few fresh basil leaves)
• 1 zucchini and/or cuccumber
• 1 large carrot or small package of baby carrots
• 2-3 cups (2-3 fistfuls) green beans
•  2-3 stalks of celery
• 3 cans vegetable broth
• pepper to taste

PREP: Wash all your veggies! Cut and discard ends of green beans, celery, zucchini and cucumber. Optional: peel zucchini/cucumber.

Cut zucchini and cucumber in half lengthwise, chop into slices about half an inch thick so you end up with half moon shapes. Repeat with celery. Chop baby carrots into little slices as well. If you cut the carrots too big they won't cook right so make sure to keep 'em small. If you're using large carrots do the same as with the zucchini. Once cooked, fresh green beans shrink just a bit so don't freak out if they look really long-cut them in half. (if you're using canned just drain them.) Take the cabbage and thinly slice it. (If you've never sliced a cabbage before, it's the same way you cut up an onion.)

Empty the cans of broth into a large pot. I don't know what size the one I used was. I just grab the biggest one I got. It will boil down considerably so the size isn't crucial. Take all of your cut up veggies, yes all of them, and put them in the pot. Sprinkle 1 tsp of dried basil. I didn't have dried basil so I just threw in 3 fresh basil leaves and added some pepper. Cover and boil for about 25-30 minutes or until the veggies have softened. Stir occasionally. By this time it will look like half of your soup disappeared, this is normal I promise! I like to eat this with baked potatoes or mashed potatoes, but it's up to you. Remember not to eat the basil! It's just for flavor!

FAVORITE: Next is an all-American classic- Kraft Mac & Cheese. I had plenty of veggies left over from the soup and I basically incorporated them in literally everything until they were gone. Sooooo good! Some people count Kraft as junk food, if that's so then I'd like to pretend the veggies transform it into a healthy option!

NEEDED:

• 1 box of Kraft Mac and Cheese (or any mac and cheese you prefer)
• 1 fistful of baby carrots
• 2 trees of broccoli (I have know idea what to call those. Bunches? Stalks? A forests??)
• Pepper to taste

PREP: Before you make the mac and cheese cut up a couple handfuls of baby carrots and some broccoli. Throw 'em on the stove in a small pot of 3 or 4 cups of water and let it boil until soft and set it aside.

Make the mac and cheese like you normally would. Afterwards, mix in the broccoli and carrots and add pepper to taste. Voila!