My Crust-Less Asparagus Quiche can improve your night by starting off your day with a libido boost. Asparagus is high in vitamin E, an important nutrient for good sex, and folate, which assists in producing histamine, believed to improve potency for both men and women. And "no crust" means the quiche bakes quickly and has fewer calories.
The Aztecs called the avocado tree ahuacatl, or "testicle tree." OK, maybe that doesn't sound so appetizing, but sex it up in the Caesar Salad With Avocado Dressing. Like asparagus, avocados are high in folate, good for both genders. There's plenty of raw garlic in this salad too, always known to promote friskiness. But just wait until you see what's for dinner!
End the day on a sensual note with Braised Chicken With 40 Cloves of Garlic. Garlic contains high levels of allicin, known to increase blood flow. Although cooked garlic doesn't contain quite the same levels as raw, it's still good for you. Plus it's milder, sweeter and your breath won't suffer as much (which helps in these matters).
Still skeptical? That's OK. Even if garlic, asparagus and avocado have little direct affect on your sexual performance, they're unquestionably good for you. And if you eat well, you'll feel, as the ads say, "healthy enough for sexual activity!"
Crust-Less Asparagus Quiche
Serves 4 to 6
You can substitute broccoli florets for the asparagus here.
8 medium asparagus spears, tough ends snapped off, spears halved lengthwise and cut into 1-inch lengths
1 teaspoon oil
4 large eggs
3/4 cup evaporated milk
2 teaspoons Dijon mustard
1/4 teaspoon each: dried tarragon, salt and ground black pepper
2 medium scallions, sliced thin
3 ounces (about 3/4 cup) extra-sharp white cheddar
Adjust oven rack to center position and heat oven to 400 degrees.
Place asparagus, oil and 3 tablespoons water in medium skillet. Place lid on skillet and turn heat on high. Cook until asparagus is bright green and just tender, 3 to 4 minutes. Remove lid and sauté to evaporate remaining liquid, 1 to 2 minutes longer.
Whisk eggs, milk, mustard, tarragon, salt and pepper, along with scallions, cheese and asparagus. Pour mixture into a greased 9-inch Pyrex pie plate and bake until just set, 20 to 25 minutes. Remove from oven and let rest 5 minutes. Cut into wedges and serve.
Caesar Salad With Avocado Dressing
If you can afford Parmigiano Reggiano — the especially good Parmesan cheese — it's worth it here.
4 garlic cloves
1/4 cup olive oil
2 heaping cups French or Italian bread, cut into 1-inch cubes
1 avocado, halved, pitted and peeled
1/4 cup lemon juice
1/4 cup water
Salt and ground black pepper
2 to 3 hearts of Romaine, cored and coarsely chopped (8 generous cups)
1/4 cup grated Parmesan cheese, plus extra for garnish
Heat a 10-inch skillet over low heat. With motor running, drop garlic cloves through feeder tube of a food processor fitted with the steel blade to mince. (A blender works as well.) Scrape down sides of bowl and add olive oil through feeder tube. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; return garlic to food processor. Divide oil, tossing bread cubes with half of it; return remaining oil to food processor.
Increase skillet heat to medium. Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Transfer croutons to a bowl; set aside to cool.
Add avocado, lemon juice, water and a sprinkling of salt and pepper to food processor; puree to form a smooth dressing.
When ready to serve, place lettuce in a large bowl. Add dressing; toss to coat. Add cheese; toss to coat again. Add croutons and toss again. Taste and adjust seasonings. Divide salad among 4 plates, garnish with additional Parmesan, and serve.
Braised Chicken with 40 Cloves of Garlic
You can substitute 1 teaspoon dried thyme leaves for the sprigs of fresh thyme. To save time (and avoid garlic fingers), buy the peeled whole cloves in the produce section.
3 pounds (about 8 medium) bone-in, skin-on chicken thighs, rinsed and patted dry
1 tablespoon olive oil
Salt and ground black pepper
40 peeled garlic cloves, left whole
1/4 cup all-purpose flour
1 cup dry white wine
2 cups chicken broth
6 new red potatoes, rinsed and halved
6 fresh thyme sprigs
1/4 cup chopped fresh parsley
Heat a large (11- to 12-inch) deep sauté pan over medium-high heat. Toss chicken thighs with oil and a sprinkling of salt and pepper in a medium bowl. Add chicken, skin side down, to hot skillet. Cook until well browned, about 7 minutes. Turn and cook until they lose their raw color on second side, a minute or two longer. Return to bowl; set aside. Add garlic to skillet and sauté until golden brown, about 2 minutes. Whisk in flour, followed by wine and then broth. Return chicken to skillet, along with potatoes and thyme. Bring to a boil; reduce heat to medium-low and simmer, partially covered, until chicken is cooked and potatoes are tender, 25 to 30 minutes. Stir in parsley and serve.
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