Thursday, March 29, 2007

Roasted Asparagus with Balsamic Browned Butter

Roasted Asparagus with Balsamic Browned Butter
Finish the asparagus just before serving dinner.
Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.
40 asparagus spears, trimmed (about 2 pounds) Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
Preheat oven to 400°.
Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper.
Bake at 400° for 12 minutes or until tender.
Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat.
Serve immediately.
Yield: 8 servings (serving size: 5 spears)



8 red skinned potatoes, about 2 inches long, unpeeled, scrubbed
1 tbsp. fresh rosemary, chopped (1 tsp. crumbled dried)
If at all possible grow Rosemary in your garden. It makes beautiful landscaping and outstanding in any dish you prepare
1 tbsp. olive oil
1 tsp. salt
Freshly ground black pepper to taste
2 lg. cloves garlic, coarsely chopped
Preheat oven to 450 degrees.
Cut potatoes in quarters. Place in bowl and add 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Pour 2-1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed. Place them in single layer on heavy baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes. In small bowl, mix garlic with remaining 1/2 teaspoon oil. Add to potatoes and continue roasting for 10 to 15 minutes or until potatoes are crisp and browned and easily pierced with fork. Transfer to serving dish, season with fresh pepper and remaining 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Serves 4.

Tuesday, March 13, 2007


Cocoa Compound Should Be Vitamin

Epicatechin A Major Advance, Proponent Says A compound found in cocoa may be a significant medical finding on par with penicillin and some anesthesia, according to a researcher at the Harvard Medical School. Professor Norman Hollenberg said in a news release that epicatechin should be considered a vitamin. He studied the Kuna people in Panama, who drink up to 40 cups of cocoa a week. Their rates of stroke, heart failure, cancer and diabetes are less than 10 percent. Nutrition experts said that the designation "vitamin" is usually reserved for compounds necessary for normal functioning. There are only 13 essential vitamins, currently. Epicatechin is part of a family of compounds called flavanols. It is also found in teas, wine, chocolate and some fruit and vegetables.
This is reason enough for a chocolate break!!!! (Or 2 or 3)


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