My-Child-Lies Asparagus Soup

• 2 pounds asparagus
• 1 leek, white and light green part only
• 2 tablespoons olive oil
• salt and black pepper
• 2 -2 1/2 cups chicken or veg stock

Preheat oven to 425. Cut asparagus into 2-inch pieces. Cut leeks in half lengthwise, wash thoroughly. Roughly chop.

Place asparagus, leeks, olive oil, salt and pepper in 9x13 roasting pan. Toss. Roast in pre-heated oven for 30-35 minutes unitl leeks are brown but not burnt.

Puree asparagus in blender (it's better for the texture) with stock. Serve hot or cold.

Naptime Noodle Kugel

• 12 ounces extra wide egg noodles
• 16-ounces light sour cream
• 16-ounces Farmer’s cheese or ricotta cheese
• 6 eggs
• ¼ cup brown sugar
• 1/8 teaspoon nutmeg
• ½ teaspoon cinnamon
• ½ teaspoon salt
• freshly ground black pepper
• 4 tablespoons melted butter

Preheat oven to 375.

Cook the noodles as directed on package for half the recommended time (4-5 minutes). Drain and set aside. In a large mixing bowl, stir together sour cream, Farmer’s cheese or ricotta, eggs, sugar, nutmeg, cinnamon, salt and pepper. Stir in melted butter. Fold in noodles and pour into a greased 9x12 baking dish.

Refrigerate until 1 hour before dinner, or bake immediately in preheated 375-oven for 30-35 minutes till golden brown.

"Ditch The Box" Fast Mac & Cheese

• 1 pound elbow noodles
• 1/3 cup milk
• 1 cup defrosted spinach (optional)
• 4 tablespoons butter
• 1 teaspoon onion powder
• 5 cups grated cheese

Cook elbow noodles according to package directions. Drain pasta. Return pasta pot to stovetop. (OPTIONAL STEP: Blend milk and spinach until smooth.) Melt butter in pasta pot. Add milk (or spinach milk). Add onion powder. Add pasta and stir. Stir in cheese till melted. Makes enough mac&cheese to feed a 4 year old and 1 year old for a week. 

Smoked Trout Pâté

•  ½ small onion, or 3 shallots
• 1 cup parsley leaves
• 6 ounces smoked trout, skinned and with any bones picked out
• 6 ounces cream cheese (low-fat is okay; non-fat is not okay)
• ¼ cup low-fat mayonnaise
• 2 tablespoons fresh lemon juice
• 15 turns freshly ground black pepper
• Salt, to taste
• Chives for garnish (optional)

1. In food processor, mince onion and parsley. 
2. Add smoked trout, cream cheese, and mayonnaise to processor. Add pepper. Taste and adjust seasoning (the trout will be salty so you may not need extra salt). Place pâté in a serving bowl. Garnish with chives.
3. Serve with bread or crackers.

Serves 20