cooking recipes

Pierogi's YUM YUM YUM

2012-01-11T22:17:00.000-08:00

Ok...so I've been watching a lot of Gossip Girl lately (I don't want to talk about it) and I've pretty much fallen in love with Dan Humphrey (conveniently played by the very attractive Penn Badgley). ANYWAYS! Dan eats a lot of pierogi's so I was thinking...well...you know...

RECIPE:

The dough:
2.5 cups of flour
1 tsp salt
1 egg
2 tbs sour cream
1/2 cup warm water

I sifted the flour and then just added the ingredients to a bowl and mixed it with my hands. Eventually I added more of everything because I wanted to have enough dough to make two kinds of pierogis. This batch made me about 30 pierogies. When the dough is mixed knead it a few times and cover it. Let it sit for 30 minutes. YOUR DOUGH WILL BE STICKY! THIS IS A GOOD THING! YOU WILL NEED TO ROLL IT OUT ON FLOUR OR IT WILL STICK TO YOUR SURFACES!

While dough is relaxing, start on your fillings!

Meat&Potato filling (will make any man happy)
5 potatoes
1 polish sausage
2 shallots
butter

mince your shallots and let them turn translucent in the butter in a frying pan. Cut the polish sausage into little cubes and let brown with shallots and butter. Peel, dice, and boil potatoes, then mash WITHOUT adding liquid. When meat mixture is done browning, add potatoes and take off heat. ADD SALT AND PEPPER!!!

Sauerkraut filling (for those of us with a sophisticated palate)
1 jar of sauerkraut
1 onion
1 tbs sugar
butter

brown and dice your onion in the butter in a frying pan. Rinse your sauerkraut until it has the right amount of twang to it, but leave a little more than you might want you will want to taste SOMETHING! When onion is translucent add the rinsed sauerkraut and sugar to the pan, let it fry until brown.

TO FORM THE PIEROGI:
roll out dough until it is 1/16 of an inch thick. Yes, the thickness is important if you want it to cook right. Cut your pierogi circles so they are 3.5-4 inches in diameter (I used a cup).

Place a little filling on each circle. Dip your finger in cold water and run it along 1/2 of the edge of the pierogi. Fold it together and pinch the edges MAKE SURE THAT THEY ARE COMPLETELY CLOSED AND NO FILLING IS STICKING OUT. This would result in you losing the filling. (sad face). If you are worried that the pierogi might not be thick enough, just dip it in the flour, it will survive.

Place pierogi's into boiling water for 12 minutes to let them cook, stirring every 5 minutes. When they come out they will be a little rubbery. If you like them with this texture, go right ahead and eat!

IF NOT...

I deep fried mine (hey I'm American, after all)

Pour some vegetable oil into a pot and let it boil. When it gets to be about 350 degrees drop them in and let them sit for 20-40 seconds or until crispy golden brown. This gives the pierogi a nice crunch texture.

The best food I've ever eaten

2011-11-08T13:25:00.001-08:00

Since I moved out, my mother and I have a standing lunch date. Every Monday we get together and eat something delicious and today we made the best thing I've ever eaten in my life.
We cooked and enjoyed sangria and would'nt you know, the result was AMAZING. Never before have I had something so succulent and delicious. I'm telling you now, if you eat this you will feel like you do after a very satisfying night in the bedroom.

Start with Caprese Salad
Cook time: 5 Minutes
Yield: 2 servings

20 cherry tomatoes (varying colors)
2 tablespoons extra virgin olive oil
1 cup of buffalo mozzarella (packed in water)
1 sprig fresh thyme
1 sprig fresh oregano
salt & fresh cracked pepper to taste
2 large leaves of basil (for garnish)
1 pinch Fleur de Sel (for finishing)

Add olive oil to a nonstick sauté pan and turn the burner to medium high.
Once oil is hot, add the tomatoes, thyme and oregano. Cook to blister the tomatoes, stirring often until the skin of the tomato is loosened and the tomato is softened (about two minutes.)

Slice cold buffalo mozzarella into thin slices and salt and pepper them. Arrange the mozzarella on a plate with basil leaves.

Top the seasoned mozzarella with the warm blistered tomatoes and herbs.
Garnish with salt and pepper and another a drizzle of olive oil, of course!

Next eat the most delicious meatballs ever

Cook time: 25 Minutes
Yield: 8 meatballs

1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish

Place all above ingredients in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.

Coat your hands in olive oil, and using your hands form mixture into 3-4 oz. balls

Drop the meatballs into Fabio's tomato sauce (see recipe here) and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.

Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Let rest for 5 minutes before serving.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil, of course!

Here is the recipe for the tomato sauce:
Cook time: 10 Minutes
Yield: 2 Cups of Sauce

INGREDIENTS

6 cloves garlic
6 Tablespoons extra-virgin olive oil
28 oz can of whole plum tomatoes (packed in only tomato juice)
salt and fresh cracked pepper to taste
3-4 leaves fresh basil for garnish
Method:

Smash 6 cloves of garlic with the back of a knife. Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown. Add tomatoes and generous pinch of salt and pepper. Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency. Add 3 more Tbsp. more of EVOO, turn to higher heat. Crush tomatoes with the back of a wooden spoon. Cook until the oil turns red. This will tell you the sauce is done!

I cannot overemphasize how delicious this meal was.

Kates Simple Sugar Free Apple Pie

2011-11-05T16:54:00.000-07:00

Oh man does my husband love apple pie! Cherry pie, forget about it, but apple, YES. The only downfall to this delicious pie addiction is that my husband is diabetic. (insert sad depressed face) TRA-LA-LA-LA!WONDERFUL BAKING WIFE TO THE RESCUE!

4-5 Large red apples (I like Fuji)
Box of pillsbury pie crusts (If you want to get fancy and make your own crusts then more power to you!)
1 cup splenda
1/4 cup flour
dash of salt
1 tsp cinnamon
2 tbl butter

peel and slice apples into bite size pieces and place into mixing bowl. add splenda, flour, salt, and cinnamon to mixing bowl. mix all ingredients by hand (obviously you should take off any jewelry for this part)
Roll your pie crust into the pie pan and leave enough room to
Before putting in apple filling take fork and lightly tap the dough that is in the pie pan with the spokes of the fork. This is to allow for even baking, but if you forget, don't panic, it's not COMPLETELY necessary.
Add ingredients from bowl and cover with second pie crust. fold the pie crusts together at the edges.
Now is the time when you get to get fancy! Use the top of the pie to create designs, you need to make sure that your pie is ventilated, so at the very least cut some slits into the top.

Bake at 350 for 1 hour...I like to serve with vanilla ice cream to a happy crowd!

Kate's Polish Potato Salad

2011-06-27T20:33:00.001-07:00

I was in the mood for some ethnic food, and I wanted to make something that might satisfy my VERY picky husband. Polish potato salad sounded great!

2 Polish sausages
1/2 can chicken broth
1 celery stock
1/2 medium size red onion
3 tblspn mustard
2 tblspn butter
1/3 cup white wine vinegar
8 red potato's

Boil potatoes, cool, peel, chop into bite size pieces, set aside. Mix polish sausages, broth, thinly sliced celery, thinly sliced onion, butter, mustard, and vinegar together in a deep pan. When mixture begins to boil add potatoes and cover. Let simmer until broth and vinegar has been absorbed. Serve to a happy crowd.

15 Second Pasta Salad

2011-05-26T18:22:00.000-07:00

Ok, so it doesn't take 15 seconds to make, but my requirements for food after a LONG day at work include: fast, easy and yummy. Lucky for me I'm good at expirimenting with food and also lucky for me it usually turns out edible!

1 can tuna fish
1 can chickpeas
1 can peas
1 can olives
pasta shells
italian dressing
salt & pepper to taste

boil your shells, drain and rinse with COLD water. Add chopped up tuna, olives, peas, chickpeas and toss with dressing. Quick, easy, filling, and delicious!

Homemade Stroganoff

2011-03-21T21:11:00.000-07:00

This recipe came from a MAD craving for stroganoff, but I didn't have any hamburger helper. I decided it was time to invent a new stroganoff recipe! And suprise, suprise it turned out awesome! Eric even had seconds, and he doesn't even like stroganoff! I declare that a PURE SUCCESS.

1 can beef broth (the broth makes it saltier, if you use gravy it will taste much more mild)
1 can cream of mushroom soup
1/4 yellow onion
1 lb meat
1/2 lb egg noodles
flour to thicken
milk
salt & pepper to taste

brown your beef in a 3-4 inch deep skillet. When meat is browned add cream of mushroom soup, beef broth or gravy, chopped onion, egg noodles, and salt and pepper to let it boil. If your noodles are not dovered add milk until the noodles are completely covered. Let boil according to length of time indicated on the noodle package. Add flour to thicken if it gets too soupy. Serve hot to a happy crowd.

Kate's taters (boil 'em, mash 'em, stick 'em in a stew)

2011-02-18T20:55:00.000-08:00

I had been at work when one of my coworkers started singing the boil 'em, mash 'em, stick 'em in a stew song from the lord of the rings and I decided I was going to have potatos for dinner! Let the cooking commence!

4 large idaho potatos, peeled, chopped into 1 inch squares
1.5 cups milk
1 stick of butter
2 chicken breasts
1 can chicken broth
1 clove of garlic
1/2 cup flour
salt and pepper to taste

peel and chop potatos, place in boiling water and let them boil for about 15 minutes. Drain potatoes and start mashing (I use a hand masher, I like the clumps). Add milk, butter, chopped up garlic, and salt and pepper to taste. While you are mashing start your chicken breasts in a small pan. Let them brown and cut them into bite size pieces. When the potatos are mashed and the chicken is done, stir them into one pot together.
Pour the chicken broth into the same pan you used for browning the chicken, this will allow you to utilize any juices left behind. Add flour to thicken the broth, using salt and pepper to taste. When you have your gravy the right consistency (I like mine so that it is cloudy, but not too thick) turn off your heart and serve it up with a smile!

Kates easy Cheesecake

2010-10-08T21:13:00.001-07:00

Normally if someone offered me a cheesecake recipe I would roll my eyes and go get a piece of red velvet cheesecake from the cheesecake factory, HOWEVER, this is quick, easy and a lot cheaper than $7.50 a slice! Did I mention that it's yummy too?

3/4 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1/4 teaspoon cinnamon
2/3 cup plus 1 tablespoon sugar
Salt
12 ounces cream cheese, at room temperature
1 tablespoon all-purpose flour
2 large eggs
1 teaspoon pure almond extract
1 cup sour cream

1. In a medium bowl, mix the graham cracker crumbs with the melted butter, cinnamon, 1 tablespoon of the sugar and a pinch of salt. Press the crumbs over the bottom and 1 inch up the side of a 6-inch springform pan that's 3 inches deep.
2. In a standing mixer fitted with a paddle, combine the cream cheese with the flour, the remaining 2/3 cup of sugar and 1/4 teaspoon of salt. Beat at medium-high speed until smooth, about 2 minutes. Scrape down the side of the bowl and add the eggs and the almond extract. Beat at medium speed until blended. Add the sour cream and beat until smooth. Pour the batter into the springform pan.
3. Fill a 6- to 7-quart round or oval slow cooker with 1/2 inch of water and position a rack in the bottom. Set the cheesecake on the rack. Cover the slow cooker with a triple layer of paper towels and the lid. Turn the cooker to high and cook for 2 hours without peeking. Turn off the heat and let stand until the slow cooker has cooled, 1 hour.
4. Remove the lid and the paper towels and transfer the cheesecake to a rack to cool to room temperature, about 1 hour. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours.
5. Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the knife around the edge of the cheesecake. Release the spring and lift the cheesecake out of the mold. Cut into wedges and enjoy!

Basalmic Greenbean and Potato salad

2010-09-04T15:07:00.000-07:00

I have been on a MAD vinegar kick since the time I was about 10. Don't aske me to explain it, I just love vinegar, and you will too when you try this! Its a super refreshing take on potato salad, and its SOOO easy to make!

Ingredients:
1 1/2 pounds small new potatoes
Salt
10 ounces green beans, trimmed and halved crosswise
2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
1/4 teaspoon pepper
1/2 cup extra-virgin olive oil
4 scallions, thinly sliced
2 teaspoons chopped fresh thyme, plus whole sprigs for garnish
Directions:
1.In a large saucepan, place the potatoes, 2 teaspoons salt and enough water to cover by 1 inch. Bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Add the green beans and cook for 3 minutes. Drain and let stand.

2.Meanwhile, in a large bowl, combine the vinegar, lemon juice, sugar, mustard, pepper and 1 teaspoon salt. Whisk in the olive oil until combined.

3.Toss the potatoes and beans with the dressing to coat. Using a fork, mash several potatoes. Toss in the scallions and thyme. Season with more salt and pepper to taste and top with thyme sprigs. Serve warm or at room temperature.

Crab stuffed Avocado

2010-09-04T15:05:00.000-07:00

Now I know what you're thinking, Kate you don't eat seafood, and I know, but I do when it is this! Talk about yum! If you're still grossed out by crab (like I am, let's face it) then imitation crab is just as good, and probably less expensive too! Otherwise sub in tuna or chicken for the crab if you REALLY can't get past it.

Ingredients:
1/3 cup mayonnaise
2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives)
1 tablespoon red wine vinegar
Pinch pepper
2 chopped cloves garlic
Pinch salt
8 ounces lump crabmeat
1/3 cup chopped celery
4 pitted avocado halves

Directions:
1.In a medium bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons chopped fresh summer herbs (such as basil, tarragon or chives), 1 teaspoon red wine vinegar and a pinch pepper. Using the flat side of a knife, smash 2 chopped cloves garlic with a pinch salt; whisk the paste into the mayonnaise mixture. Stir in 8 ounces lump crabmeat and 1/3 cup chopped celery. Divide the crab salad among 4 pitted avocado halves.

Creamy Farmhouse Soup

2010-09-04T13:30:00.000-07:00

Hands-On Time: 15 minutes
Ready In: 3 to 4 hours
Yield: 4 servings

Ingredients
1/2 package (16 ounces) frozen pepper stir-fry vegetable mix
1 cup frozen corn
1 medium zucchini, sliced
2 bone-in chicken thighs, skinned
1/2 teaspoon minced garlic
1 can (14 ounces) fat-free chicken broth
1/2 teaspoon dried thyme
2 ounces uncooked egg noodles
1 cup half-and-half
1/2 cup frozen green peas, thawed
2 tablespoons chopped parsley
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper

Directions

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Place stir-fry vegetables, corn and zucchini in bottom. Add chicken, garlic, broth and thyme. Cover; cook on HIGH 3 to 4 hours or until chicken is no longer pink in center. Remove chicken and set aside to cool slightly.
Add noodles to CROCK-POT® slow cooker. Cover; cook 20 minutes longer, or until noodles are done.
Meanwhile, debone and chop chicken. Return to CROCK-POT® slow cooker. Stir in remaining ingredients. Let stand 5 minutes before serving.

Chicken and Sweet Potato Stew

2010-09-04T13:29:00.000-07:00

Hands-On Time: 15 minutes
Ready In: 6 to 8 hours (LOW) or 3 to 4 hours (HIGH)
Yield: 6 servings

Ingredients
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 medium sweet potatoes, peeled and cubed
2 medium Yukon Gold potatoes, peeled and cubed
2 medium carrots, peeled and cut into 1⁄2-inch slices
1 can (28 ounces) whole stewed tomatoes
1 teaspoon salt
1 teaspoon paprika
1 teaspoon celery seeds
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon ground nutmeg
1 cup nonfat, low-sodium chicken broth
1⁄4 cup fresh basil, chopped

Directions

Combine the chicken, potatoes, carrots, tomatoes, salt, paprika, celery seeds, pepper, cinnamon, nutmeg and broth in the 4 1⁄2-quart CROCK-POT® slow cooker.
Cover; cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Kates rolled tacos YUM

2010-03-29T10:45:00.000-07:00

When I first moved out of my parents house I went into food making frenzy. Never before did I have my own kitchen in which I could bake up my own concotions and if they were terrible I wouldn't feel bad for wasting my parents food. This recipe came out of the first month of frenzy, when I was willing to try anything once, and if it was mediocre, at least once more! These were such a big hit I even made them for my sisters graduation party, which made me feel like the real deal! My grandmother said she was going to add this to her cookbook, and that definitely makes me feel official!

1 lb top sirloin roast (shredded beef)
2 tbsp chili powder
1 1/2 cup water (water and chili powder can be substituted with 1 1/2 cup salsa)
1 package corn tortillas
olive oil

There are several ways to brown your meat, I like to use a slow cooker, it makes the house smell good for a LONG time. But it is just as simple to brown it in a skillet. Slow cooker takes about 8 hours with about 1 1/2 cups of water and the chili powder. Skillet takes about 20 minutes and no water with the chili powder.

Lightly paint both sides of a tortilla with olive oil, spoon some of the finished meat into the tortilla. Roll tortilla around the meat, making sure it is tight and securing it with toothpicks if necessary.

Place in baking dish. Bake at 400 degrees for 15-20 minutes.

Let cool on paper towels to absorb any grease. Serve with guacamole, salsa, refried beans, and sour cream

Tuna, lemon, and garlic pasta

2009-02-04T20:02:00.000-08:00

olive oil flavored cooking spray
3 cups of pasta
1 small onion, finely chopped
3 garlic cloves, finely sliced
1 lemon, juice and zest of
3/4 cup reduced-sodium chicken broth
1 can evaporated milk
1 can tuna in water, drained, flaked
salt and pepper
1/4 cup fresh parsley, chopped
1 tablespoons parmesan cheese (to serve)

Cook pasta as packet directs then drain and set aside. Heat pan over medium heat and spray with olive oil. Cook onion for three minutes or until tender then add garlic and cook for 1 minute or until just starting to color. Increase heat to high and add lemon juice, zest and stock and simmer for 3 minutes. Stir in the evaporated milk and flaked tuna then cook for another 2 minutes. Season well with salt and pepper as desired. Add pasta and parsley to the pan and fold pasta and sauce together gently to combine. Heat just a couple of minutes until heated through. Serves 4

Barbeque pork sandwhich

2009-02-04T19:56:00.000-08:00

1 1/2 teaspoons whole-grain oat flour
1/8 teaspoon garlic powder
1/8 teaspoon salt
Pinch of black pepper
1/2 pound pork tenderloin, cut into 3/4" cubes
1 teaspoon extra-virgin olive oil
1/3 cup orange juice, preferably fresh-squeezed
1/3 cup white vinegar
1 tablespoon hickory smoke flavoring
1 tablespoon barbecue sauce
2 whole-grain or whole-wheat hamburger buns

In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the pork. Seal the bag and shake to evenly coat the cubes. Refrigerate for at least 15 minutes. Preheat a medium nonstick saucepan over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Scatter the pork cubes into the pan. Cook, turning as needed, for about 5 minutes, or until pork is browned on all sides. Reduce the heat to medium. Add the orange juice, vinegar, and smoke flavoring. When the mixture comes to a boil, reduce the heat to low so the mixture simmers. Cover the pan. Cook, stirring occasionally, for 1 hour, or until the pork is very tender. With a wooden spoon, shred the pork pieces and mix in the barbecue sauce. Brown the bun halves on a skillet. , place the bun halves, cut sides down, in a medium nonstick skillet set over medium heat. Serve and enjoy!

Two Servings

Sweet potato fries

2009-02-04T19:51:00.000-08:00

1/2 pound sweet potatoes, cut into 1/4" thick sticks
1 Tbs. grated reduced-fat Parmesan cheese
1/2 tsp. extra-virgin olive oil
1/8 tsp. garlic powder
1/8 tsp. paprika
Pinch of cayenne
Salt to taste
Pinch of ground black pepper
Ketchup (optional)

Preheat oven to 450 degrees F. In a medium bowl, toss the potatoes, cheese, olive oil and spices. Place potatoes in a single layer on a medium nonstick baking sheet. Bake for 8 minutes. Flip the potatoes and bake for 10-12 minutes, or until the potatoes are tender and browned in spots. Serve immediately.

Serves 2
Per serving:
125 Calories
2.5g Protein
25g Carbs
2g Fat
4mg Cholesterol
3.5g Fiber
119mg Sodium

Kate's beef stew

2009-02-04T19:44:00.000-08:00

1/8 teaspoon salt, plus more to taste
Pinch of ground black pepper, plus more to taste
1 pound top round steak, cut into 1" cubes
1 onion, minced
1 tablespoon minced garlic
1-2 cans diced tomatoes
2 carrots, cut into bite-size pieces
2 potatoes, cut into bite-size pieces
1 can low sodium beef broth
1 cup of water
2 celery stocks, cut into bite-size pieces

Trim most of the fat away from your beef before putting it into a slow cooker. Combine meat, vegetables, broth, and enough water to almost cover everything. Season with salt and pepper. This will cook for about 8 hours in a slow cooker or 1-2 in a regular pot. If you have picky eaters (like I do at my home) you can mince all of the vegi's so you get the flavor but not their obvious exsistence. Cook until meat and potatoes are tender. Serve with rolls and enjoy!

Serves 2

Ground turkey nachos

2009-02-04T19:14:00.000-08:00

Now I don't know if you know this about me, but I love me some nachos. I also love me some turkey. So why not smash the two together in a delicious meal? The joke in my house is that we call the salsa con queso dip "monkey nanners" because when I was young the Rugrats movie came out and the little brother dyl likes to eat the banana baby food, which they call 'monkey nanners'. My little brother picked up on this, realizing that the queso and baby food containers looked eerily similar. It has been somewhat of a task to explain what monkey nanners are to my in-laws, they usually laugh so hard everytime I say it that I usually end up just saying queso dip. However, I will always call it monkey nanners in my parents house, and I'm sure I will raise my kids to do the same.

1 lb. ground turkey (93% lean)
1 package taco seasoning, or 1 cup salsa
tostitos light tortilla chips
shredded sharp cheddar cheese (I use Tilamook)
2 cans refried beans (or black beans if you are trying to be healthy)
1/2 diced onion
1 jar tostitos salsa con queso
guacamole
shredded lettuce
tomato
sliced olives
salsa

Preheat oven at 250 degrees. Brown ground turkey; drain. Add seasoning mix and 3/4 cup of water (if using salsa add no water). Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Cover the bottom of a 9 x 11 pan with light tortilla chips. Sprinkle the browned ground turkey over the chips. Layer the beans over the turkey and the cheese over the beans. Put the nachos in the oven long enough to melt the cheese (appx. 10 minutes). Serve with lettuce, tomato, olives, onions, guacamole, salsa and enjoy!

Asparagus Guacamole

2009-02-04T19:04:00.000-08:00

INGREDIENTS
24 spears fresh asparagus, trimmed and coarsely chopped
1/2 cup salsa
1 tablespoon chopped cilantro
2 cloves garlic
4 green onions, sliced

Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate 1 hour, or until chilled, before serving.

Nutrition information:
Servings Per Recipe: 4

Per serving:
Calories: 38
Total Fat: 0.3g
Cholesterol: 0mg
Sodium: 145mg
Total Carbs: 8g
Dietary Fiber: 3g
Protein: 3g