1 1/4 pounds Yukon gold potatoes (4 medium) unpeeled, cut into 1-inch pieces
1/4 cup low-sodium chicken broth, warmed
1/4 cup reduced-fat sour cream
1 1/2 tablespoons chopped fresh chives
Freshly ground black pepper
BOIL potatoes gently until tender.
TRANSFER potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the sour cream and chives. Season with salt and pepper to taste. Serve.
Asparagus Bundles with Creamy Chive Sauce
Based on a recipe in Every Day with Rachael Ray magazine.
2 pounds fresh asparagus spears, trimmed
1 tablespoon water
1/4 cup fat-free reduced-sodium chicken broth
1/2 cup (half of 8-ounce tub) cream cheese
1/2 teaspoon lemon zest
1/2 cup finely chopped chives
10 to 15 full-length chives for bundles (optional)
STEAM asparagus in microwaveable steamer in microwave set on high 4 to 5 minutes or until asparagus is crisp-tender.
HEAT broth in small saucepan on low heat. Add cream cheese spread; cook until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in zest and chopped chives.
BUNCH 4 to 5 spears and wrap each bundle with long chive leaf, tying them together.
TOP bundles with cheese sauce.
Buttermilk Chive Biscuits
Makes 12 servings. Recipe from smittenkitchen.com.
3 cups all-purpose flour
1 teaspoon sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
1/4 cup minced fresh chives
1 cup buttermilk
HEAT oven to 425°F.
WHISK flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal.
STIR in chives. Add buttermilk and stir until evenly moistened.
USE 1/4 cup dough for each, drop biscuits onto baking sheet, spacing 2 inches apart.
BAKE until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.