Asparagus with Almond sauce

1 lb fresh or 10 oz frozen asparagus spears
1 T butter
3 T almonds
1 1/4 t cornstarch
1/2 c water (can use the asparagus water leftover)
2 t lemon juice
1/2 t instant chicken bouillon granules
dash black pepper

1. Snap off and discard woody bases from fresh asparagus. Cook in a small amount of boiling lightly salted water for 3-5 minutes, until crisp-tender (it keeps cooking after you take it out of the water so don't let it get too cooked). Drain, reserving 1/2 c water.

2. Melt butter in small saucepan, add almonds. Cook over medium low heat for 3-5 minutes or until golden. Stir in cornstarch. Add water, lemon juice, bouillon, pepper. Cook until thickened and bubbly, then two minutes more. Spoon over asparagus.

Bread rounds for bread bowls

1 1/2 c lukewarm water (100 degrees-too warm will destroy yeast)
2 1/4 t granulated yeast
1 1/2 t salt
3 1/4 c flour (bread flour has most gluten, but unbleached all purpose flour works ok)
cornmeal for parchment paper

1. Measure flour into bowl, add yeast and salt. Add water and mix until uniformly moist. Cover with lid (not airtight) and allow to rise at room temperature 2-5 hours (until it starts to collapse)

2. After rising, bake immediately, or leave covered (not airtight) and refrigerate up to 2 weeks. Dough can be easier to work with after 3 hours refridgeration.

3. To bake, sprinkle parchment paper with cornmeal. Sprinkle dough with flour and flour your hands. Make two 1 lb loaves (grapefruit size piece of dough) or four 8oz loaves (smaller is better for bread bowls).

4. Create a smooth ball of dough by pulling the sides around to the bottom. Place dough on parchment paper and dust lightly with flour (called cloaking). Rest for 40 minutes.

5. Place baking stone or sheet in oven. Place a container of hot water in shelf below. Preheat to 450 (usually takes 20-30 minutes).

6. After 40 minutes of resting, use serrated knife dipped in flour to slash three or so deep crosses or slashes into the top of the loaf. Transfer parchment and bread to baking stone or sheet. Bake for 30 minutes for a 1 lb loaf (about 20 minutes for smaller loaf). Cool on wire rack.

Tips:
The kind of flour makes a big difference.
High heat is essential.
The moisture helps insure a crisp crust, so don't open the oven during baking.

Cheesy Broccoli Soup

1/4 c. butter
1/2 c. onion
2 garlic cloves, minced
4 c. broccoli
1 large carrot, finely chopped
3 c. chicken stock
2 c. half and half
2 bay leaves
1/2 t. salt (a little more if using a stock with no salt added)
1/4 t. ground nutmeg
1/4 t. pepper (I used white pepper)

1/4 c. cornstarch
1/4 c. additional stock
2 c. shredded cheddar cheese

5-6 bread bowls (8 oz)
Optional: could also crumble bacon or additional cheese on top

1. In stockpot, heat butter and saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream, and seasonings; bring to a boil then simmer uncovered until vegetables are tender (10 minutes).

2. Mix cornstarch and additional stock; stir into soup. Bring to a boil, stirring until thickened, 1-2 minutes. Remove bay leaves and stir in cheese.

Hot pockets

Crust

8 oz. cream cheese, softened

1 c butter, softened

2 c flour (all purpose with some whole wheat pastry flour)

1/4 t salt

Filling

olive oil (or some of the grease from bacon)

1 lb bacon

1 bell pepper, diced and 2 c. fresh spinach, lightly packed (or other veggies, try beef and broccoli?)

6 eggs

1/2 c. shredded cheese

1/2 t. salt (maybe less if using bacon)

1 t. pepper

1 t. paprika

1 t. garlic powder

Egg wash

1 egg

1/4 c milk

1. Beat cream cheese and butter until smooth (butter needs to be very soft or it will be difficult to mix). Add flour and salt gradually to butter mixture, until smooth. Divide dough in half and shape each half into a ball, then flatten into discs. Wrap in plastic and refrigerate for 1 hour. 

2. Cook bacon in a pan on medium and set aside (crumble the bacon when cool). Cook vegetables in oil or grease on medium, until tender. 

3. Beat eggs and remaining filling ingredients. Add egg mixture to hot skillet, stirring occasionally until cooked and incorporated. Set aside to cool. 

4. Roll out pie crust to 1/8 inch thickness on a lightly floured surface and cut our 4 inch circles with a cookie cutter, bowl, or glass. This should make 12-16 circles. You can also just cut the dough into 8 rectangles and fold it over itself, like a calzone (this takes less time, but not as pretty as a circle and might be harder to freeze and store without them breaking apart). If the circle is too small however, it's hard to get enough filling inside and there's too much crust to filling. 

5. Set pie dough on parchment lined baking sheet and spoon 1/4 c mixture into center, leave 1/2 inch of dough around the edges. Brush the edges with egg wash and top with another round of pie dough. Crimp edges with a fork to seal. Poke holes in top and brush egg wash on top. 

6. Bake at 425 degrees for 11-14 minutes or until golden brown. 

7. Store in fridge for up to 4 days or freezer for 3-6 months. Reheat in microwave or in oven at 350 for 10 minutes.