Risotto with Asparagus and Peas

With Asparagus being the first vegetable to harvest in the garden I am always excited to find new recipes. This one is perfect when the season says it's Spring, yet the evenings are still chilly. Adapted from CookieandKate.com

Ingredients: 
1 bunch fresh asparagus
3 Tablespoons olive oil
1 small onion chopped
2 cloves garlic minced. 
4 - cups broth + 1 cup water
1/4 cup short grain brown rice
1 1/4 cups arborio rice
1 cup frozen peas (or fresh if you have them)
1/2 cup grated Parmeson
1/2 cup white wine
3 Tablespoons unsalted butter
Salt and pepper
Red pepper flakes
Lemon zest from 1/2 lemon and juice

-Preheat oven 375 degrees.
-Heat 2 Tablespoons oil in Dutch oven over medium heat. Add onion and a dash of salt. Stir until softened.  Lower heat and add garlic, saute for 1 minute.
-Add 3 cups broth, 1 cup water and bring to boil. Remove from heat, add rice, cover and place in oven. Bake for 55 minutes.
-Trim and slice asparagus length-wise. Place on greased baking sheet. Brush with 1 Tablespoon olive oil and sprinkle with salt and pepper.
-After 55 minutes, add asparagus to oven on lower rack.
- Add peas to risotto and return covered to the oven and cook for 10 minutes.
-Remove Dutch oven. Roast asparagus until done - 5 to 10 more minutes.
-Add 1 cup broth and remaining ingredients to risotto on the stove. Stir until cream. Add asparagus and serve.

Bluebirds and Swallows

Now that the outdoors has come alive with the singing of birds in the morning and frogs in the evening, there is no shortage of Spring-time activities of which to participate. The only problem is deciding where to go. This past weekend, I went on a bird walk at the Massabesic Audubon Center with my daughter-in-law and baby grand-daughter, who at eight months, was told that she was the youngest birder that they had ever had on a walk. One is never too young to appreciate the wonders of nature.

Participants of all ages learning about bird habitats at the Massabesic Audubon Center

It was a picture perfect day.The property has bird houses set up throughout their open fields to attract Bluebirds and swallows. It was like a mini subdivision.

This Tree Swallow is calling #88 home

This Bluebird has claimed #90

Both the Bluebird and Tree Swallow are blue, but the Tree Swallow has a white breast and the Bluebird's is orange. Over the next couple of weeks, both the swallows and Bluebirds will be laying stake to their new homes with some, having already settled in.

Birdhouses line the path to the woods.

After observing the birds in the field, we walked down to a small beaver pond where the Audubon folks had bagels and coffee set out. Here we learned about the ecological value of beavers as they create ponds and wetlands that support a wide variety of wildlife. We saw a water snake in the pond, and a Wood Duck flew overhead.

Milne Pond

Our final stop was a vernal pool in the woods. It was rich with vegetation.

Marsh Marigold

Ferns growing on a tussock

Soon we were back at the center and although we didn't see many birds, the walk was enjoyable and provided an opportunity to appreciate the awakening of new life in Spring.

Chicken and Ham Pot Pie

Although the days have been warm, the evenings are cool and just right for a comforting chicken pot pie.

Ingredients:
Single pie crust dough
2 Tablespoons butter
4 oz. ham diced
8 ounces mushroom sliced
1 leek chopped
2 cloves garlic mined
2 teaspoons lemon zest
1 teaspoon thyme
1 3/4 cups chicken broth
1/4 cup heavy cream
1/4 cup flour
1 1/2 pounds boneless chicken breasts of thighs

In dutch oven melt butter. Add mushrooms and leeks and cook until soft. Add ham and garlic and cook about 1 minute. Stir in flour and gradually add broth, lemon zest and thyme. Stir in cream, add chicken, cover and simmer for 8 - 10 minutes.Transfer to a 2-quart casserole dash and top with pie crust. Poke crust for steam to escape. If desired, brush crust with cream. Bake at 400 degrees about 40 minutes until bubbly and crust is brown. Remove from oven and let sit for 5 minutes before serving.

Simmering chicken, ham and broth