domestic goddess (for a night...)

The other night I made this fabulous delicious meal to celebrate our new dining table that husband's sister- and brother-in-law so generously gave us!

It's so pretty isn't it?

(P.S. see that pretty flower on the table? husband gave it to me. hehe. )

Trav LOVES asparagus, it's his favorite. Ever. So for dinner I whipped up this super easy medley of:

Cream of Asparagus Soup

Tuna Salad on Avocado

Garlic Cheese Toast

Mandarin Oranges

Raspberry Passionfruit Juice

YUM. Husband looked like he wanted to do a cartwheel.

And there was a whole lot of "Babe...BABE...well aren't you little miss homemaker?!"

(he wishes)

So. I got the recipe for the asparagus soup here: http://www.skinnytaste.com/2009/04/cream-of-asparagus-soup-1-pt.html

and the recipe for the salad on the avocado here: http://fortheloveofcooking-recipes.blogspot.com/2010/11/cilantro-and-lime-crab-salad-in-avocado.html

I changed them up a little bit though so I'll list my ingredients here:

Asparagus Soup

1 lb. asparagus (1 bunch)

1 tbsp. margarine

1 medium red onion

3 cups chicken broth

2 tbsp. sour cream

salt and pepper to taste

(The Gina Skinny recipe calls for 2 bunches of asparagus and 6 cups of chicken broth. I cut these in half and it was the perfect amount for just 2 people (no leftovers, though). I kept the 2 tbsp. of sour cream though because when I made this before with the original recipe, it wasn't super creamy. So if I was making it with 2 bunches and 6 cups of broth, I would probably use 4 tbsp. of sour cream.)

1. Dice onion.

2. Melt the margarine in a large pot.

3. Sautee onion in the pan for 2-3 minutes.

4. Snap tough ends off asparagus and throw them away.

5. Cut asparagus into 2 inch pieces.

6. Add asparagus, chicken broth, and salt and pepper.

7. Cover and cook for 20-25 minutes.

8. Remove from heat and stir in sour cream.

9. Put the soup in the blender and mix until you get the desired texture (we have a tiny blender so we have to do it a few spoon-fulls at a time - ha).

Tuna Salad in Avocados

(I changed up this recipe a lot. Here goes.)

2 cans albacore tuna

2 tbsp. light mayonnaise

1 tbsp. red wine vinegar

1/2 chopped red onion

1/4 cup rinsed black beans

1/4 cup rinsed yellow hominy

2 avocados

1. Open and drain the cans of tuna.

2. Mix in mayonnaise and red wine vinegar.

3. Open and rinse black beans and hominy.

4. Mix them into the mix.

5. Chop the red onion and mix it in.

6. Cut 1 avocado in half and remove the pit.

7. Pile up 1/4 of tuna salad on each avocado and save the rest for lunch tomorrow!

Garlic Cheese Toast

4 slices of your favorite bread

3 tbsp. margarine

1 tsp. garlic salt

Grated mozzarella cheese

1. Mix margarine and garlic salt.

2. Spread mixture on bread

3. Top with mozzarella cheese

4. Stick in toaster oven or regular oven set to broil (if you do it this way, watch it carefully so it doesn't burn).

Garlic toast is really good if you dip it in the soup:

I cut the outside off the avocados so they would be easier to eat.

This was super super good! Only it was way too much to eat, so maybe it would have been better with 1 piece of toast instead of 2 and half a bowl of soup. All this stuff is great for leftovers (except the toast) and it was so awesome! Oh, and eat some mandarin oranges and a new juice you've never tried before... Enjoy!