By: Kathy Bea

People regularly eat asparagus, which is amongst the most healthy vegetations around, and whether you are attempting to loose some pounds, become stronger or leading a healthy eating lifestyle, you will discover its world of benefits by including it into your diet. Although preferred as a side dish, it is easy to spot that with a tad bit of work and exploration, asparagus can be an exceptional mouth-watering main dish.

Asparagus is very good for your wellbeing, to the extend of fruits and vegetables is set. Low in calories, ten ounces of asparagus serving will supply the much needed source of vitamins and minerals that your body needs. You will also discover that asparagus also contains zinc, calcium, manganese and copper. It is also particularly favored by expecting women and health conscious people for its high content of folic acid.

It is also interesting to note that studies have been done that link asparagus to anticarcinogens and consumption of the vegetable itself will help prevent tumors and cancers in lab animals. You’ll also notice that asparagus’s short shelf life will let you know in no uncertain terms when it is no longer rich in nutrients.

You can tell when its time to throw out the vegetable when its stems start to softens and its tips become wet and slimy. Fresh in a bunch or pickled to a yellow paleness, the multiple ways available of cooking asparagus will satisfy the fussiest eaters.

Think about making a cream of asparagus soup if you enjoy dairy. When used in soup, the asparagus will turn tastily soft while preserving its crunchiness, and it accompanies cheeses and creams fairly well due to its delightfully gentle flavor. You will also discover that you can add to its texture by adding nuts like crushed walnuts or cashews.

You can create a wonderfully light lunch or dinner by simply steaming the spears and pouring your preferred sauce over it. As mentioned earlier, a creamy white sauce, or something more sweet or savory like teriyaki sauce compliments it well.

See what this nice and great vegetable can do for you by taking a moment to study it!

Article Source: www.uberarticles.com/articles

Kathy Bea has been involved with food and cooking for over thirty years, and writes for magazines and articles on cooking. This article is available as a unique content article with free reprint rights.

Technorati Tags: asparagus, Cooking, Folic acid, Fruit and Vegetable, healthy diet, Home, Nutrient, Vitamin

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by Kim and Charles Petty

Boiled salmon. ————–

Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce. ———————–

Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon. —————-

Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.

Curried salmon. —————

Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets. —————

Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese. ——————–

Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

Kim and Charles Petty,experts in Real Estate Market. For FREE Special Report and CD and to set up strategy meeting on how you can make Six or Seven Figures A Year Buying and Selling Properties across the USA & overseas go ViratualRealEstateInvestingProfits orcall 1-800-311-9228

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by Robert Thomson

Maintain good nutrition has become one of the main goals of all people, especially those who are quite active or athletes, so for us all and the development of so-called natural juices have been shown to be the best choice for our food is kept balanced and in turn to give ourselves an immense pleasure and enjoyment gastronomically.

The natural juice drinks are developed directly from the fruit and thus are all natural; this type of drink is known for its enormous contributions to our organization, in such important aspects for the performance of the same as vitamins, minerals and antioxidants, without mentioning that these are also well recognized for being sometimes perfect treatments for some ills such as deficiencies in vitamins and minerals and other more common as the flu.

For the preparation of a juice only natural that there are some tips to keep in mind that these not only provide all the virtues of fruits, but also for having a delicious flavor that is very important to mention that the natural juices can also be developed to from plant foods, and although these contain a little more minerals do not have such a good flavor of the fruit. Some of these tips to prepare a delicious natural juices and food are:

* It is very important to take into account the gastronomic properties of fruits, as these are divided into acid and sweet, and a mixture of both types can not be good enough for our taste, though if a correct combination of flavors relatives get a delicious juice without mentioning that healthy.
* It’s good to remove the seeds and skin of the fruit, since in some cases these may have elements of bad taste or toxic, a clear example of this is the skin of the orange.
* It’s an excellent recommendation to seek the fruits and vegetables grown naturally, because in this way avoid the presence of insecticide and chemical elements in the juice, without mentioning that in turn will get more and better nutrients.

But talk of fresh juices and let their virtues to the body, not be nice, so it is good to highlight some of them as:

* Stimulate the organic operation.
* To promote acceptance of foods.
* Promoting a healthy development and physical metal.
* To stimulate the central nervous system, thanks to the presence of acids, important for this purpose.
* To improve the regenerative capacity of the cell layers and the skin.
* Eliminate toxins in the body.
* Significantly improve the immune system.

Although there is plenty of other virtues they possess the fresh juices, the longer these are just some of the more recognized by people today.

At present, and thanks to the great heyday that have natural juices, some experts recommend inclusion in a daily diet, taken from 2 to 3 times per day for the agency to acquire all the nutrients needed to develop the virtues mentioned above.

Author is webmaster of www.healthy-u.org and you can read more articles on Food and Nutrition on this website.

Article Source: www.uberarticles.com/articles

Technorati Tags: Health, immune system, Juice, Nutrient, Nutrition, Shopping, Toxin, Vitamin

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