Asparagus Bread Pudding and Southwestern Sloppy Joes

 

Every once in a while Sundays become a cook for the week day.  Saturday we made hash brown waffles.  They were good.  Just not great despite the addition of bacon and cheddar cheese.  We made chicken/apple/gouda sausage sandwiches out of the leftovers.  Those were slathered with a peach honey mustard.  Better but still not worthy of a post.

Then, late in the day on Saturday we threw the chicken carcass into the crock pot for some stock.  It’s so easy to do.  The carcass, an onion cut in half (not peeled,) a handful of chopped carrots, a handful of celery, some peppercorns and some Fines Herbes or whatever I find first!  Then, cover with water and let it simmer all night. 

That meant when we woke up on Sunday the house smelled fantastic!  I had a bunch of work to do so I dug in.  Finally about four pm my brain was done.  I headed to the kitchen to start in.  First up was a make ahead salad with lettuce, peas, Swiss cheese, green onions, bacon and a dressing that was half Miracle Whip and half mayo.  Next was turning the stock into Greek Lemon Chicken Soup.  We first tried this a year ago and I think we’ve made it about once a month since.  It’s that good.

Then, two more new recipes.  We got our hair cut on Saturday.  Melissa is way down on the south side of Indy so a visit to her means either a visit to Café Babbette with their incredible pastries or to Greiners for amazing subs.  This time it was Greiners.  The young man was busy removing the interior bread from our baguettes.  I asked if he was going to throw it away.  Yes, he says.  So I asked for it.  Then, the guy next in line volunteered his also.  I was thinking croutons but the guy behind the counter said something about banana pudding.  That got me to thinking about an asparagus bread pudding I’d just seen. 

Last but not least, Southwestern Sloppy Joes.  We’ve always enjoyed the sloppy joe recipe from L.S. Ayres Tea Room.  Or at least that’s where Mom always told us the recipe came from.  It’s different in that you use Colman’s mustard powder instead of regular ball park mustard.  This recipe calls for tomato sauce and Rotel tomatoes with chilies.  Plus, of course, cumin. 

What did we think?  The salad was good.  But, the asparagus bread pudding was freaking amazing.  Like I didn't want to stop eating it.  The super double bonus was a lovely bottle of Winderlea pinot noir rose.  We found those folks through a friend's in-laws and are we every glad we did!!!  And the sloppy joes despite not sitting overnight were fantastic.  I'm sure they'll be better after a night in the fridge!  

Southwestern Sloppy Joes

Ingredients:

1 lb ground beef

1 c chopped onion

¼ c chopped celery

1 can Rotel tomatoes

1 8 oz can tomato sauce

½ c water

1 t cumin

4 t brown sugar

 

Directions:

Brown and drain the ground beef, onion and celery.  Add in the tomatoes, tomato sauce, cumin and water.  Simmer for about 20 minutes or until thickened.  Serve on hamburger buns.

 

Adapted from Best Loved Family Recipes

 

Asparagus Bread Pudding

 

Ingredients:

½ dry baguette, torn into 1/2” pieces

2 c heavy cream

6 large eggs

Salt and pepper

1 lb asparagus, chopped (we used really thin spears)

2 c grated Swiss cheese

1 c grated Parmesan cheese

Handful fresh chives, chopped

½ bunch fresh parsley, chopped

 

Directions:

You’re going to make two sets of layers here.  Both are half the bread, then half the asparagus, then half the Swiss cheese followed by half the herbs.  I didn’t have the herbs but this was still amazing without!  Then, top it all with the parmesan.  Finally, whisk the eggs with the cream and pour it over all.  Bake for 375 for 30 minutes.  Ours didn’t fully set up so you could bake for 20 minutes then top with the parmesan then bake for 30 minutes if you want it fully set up.

 

Adapted from Nova Scotia Cookery Then and Now