Asparagus with Garlic and Smoked Bacon

Asparagus with Garlic and Smoked BaconAsparagus is packed with antioxidants, and ranks among the top vegetables for its ability to neutralize cell-damaging free radicals.

Vector of Nutrition facts asparagus

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Asparagus has between 5 and 12 percent of your daily need of vitamin-C, B-6, zinc, iron, and magnesium.

Those nutrients are a great combination, as vitamin-C needs zinc for absorption, and magnesium hitches a ride with vitamin B-6 for absorption as well.

Asparagus has been studied and noted to combat age-related ocular diseases, arthritis, asthma, and autoimmune diseases.

It is also an effective diuretic for water retention related illness, like PMS, arthritis, and rheumatism.

How To Cook Asparagus

We have noted some of the many health benefits of this spire like vegetable, so you can understand the importance of cooking it right, so as to enjoy them.

These quick-cooking, water less methods will preserve the fabulous nutritional content and antioxidant power of asparagus, either roast, grill, or stir-fry.

Our featured recipe  – Asparagus with Garlic and Smoked Bacon – is prepared as a stir-fry. We also suggest this recipe as a prepared side dish to accompany your turkey dinner left overs from last week (Thursday, November. 26, 215).

trimmed AsparagusHere is what you will need.

1 pound asparagus thin stalks, trim ends, cut 1-inch lengths

1/2 pound pasture fed bacon, flavor is your choice – we used a smoked bacon from Whole Foods Market

5 garlic gloves, chopped

cooking smoked bacon and garlicCut bacon into 1-inch slices, place into a large pan over medium heat. When bacon is 1/2 cooked add garlic and stir until you smell the garlic, about 1 minute.

Asparagus with Garlic and Smoked Bacon in a Ceramic Coated Frying PanNext add the prepared asparagus and continue to stir until bacon is cooked through, about 2 to 3 minutes.

Asparagus with Garlic and Smoked Bacon with Turkey Dinner Left OversPlate and serve with your favorite main dish.

Enjoy our other recipes here at – Splendid Recipes and More – using asparagus…

Roasted Trout with Baby Potatoes and Asparagus

Balsamic-Honey Glazed Chicken and Asparagus

Asparagus and Bacon Cream Pasta

Bacon Eggs and Asparagus Benedict

Mushroom Tortellini with Asparagus

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Say Good-bye to Soggy Rice

Say Good-bye to Soggy Rice

When rice is cooking the moisture starts to rise to the lid, the condensation then drips back onto the rice, adding the chance of soggy or sticky rice. Neither is appealing.

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When cooking rice, fold a clean towel (not a paper towel) and put it between the lid and the pot. With the folded towel between the lid and the pot, the moisture is absorbed into the towel.

no-more-soggy-rice

Therefore, fluffy rise is the outcome. This is white long grain rice, the out come is the same for brown rice.

Say Good-bye to Soggy Rice

Check out our article on Different Ways to Cook Rice.

Facts about Brown Rice

Brown rice is high in protein and dietary fiber, cholesterol-free, low fat and rich in certain vitamins and minerals. The oil in brown rice has cholesterol-lowering effects. According to Elements4Health, researchers have found that eating two or more servings of brown rice weekly is associated with a lower risk of type 2 diabetes (Livestrong.com).

Brown rice also has vitamin K, good for blood clotting and bone health. White rice is stripped clean of that benefit. Just one cup of cooked long-grain brown rice provides 216 calories, 5.03 grams of protein, 1.75 grams of total fat, 44.77 grams of carbohydrates and 3.5 grams of fiber. But remember, one cup can be 2 to 3 servings. So if you are worried about the carbohydrates, that 44.77 grams is more like 14.9 grams per serving.  Also note, that the cards in brown rice are complex carbohydrates. Meaning they digest slower, therefore blood sugar levels are even and nothing goes to fat. White rice can’t claim that, as it has been left out after being stripped of its fiber.

For more information on how food correlates to a healthy you check the Health News Library.

What Others are saying About Rice:

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Different Ways to Cook Rice

 

Different Ways to Cook Rice

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander and place it in a deep pan of water. Rub the rice well with your hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice is left thoroughly clean.

The best method of cooking rice is by steaming it. If boiled in water, it loses a portion of its already small percentage of nitrogenous elements, unless you are using whole grain brown rice. With white rice most of the nutrition was removed when the fiber was stripped away in the processing method.

White rice requires much less time cooking than whole grain brown rice. Rice as it cooks to several times its original bulk. One cup of uncooked rice is two cups of rice when cooked.

When cooked, each grain of rice should be separate and distinct, yet perfectly tender.

Try some of the following methods.

Steamed Rice

Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it at the table, and place into a steam-cooker or a covered steamer over a pan of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.

Japanese Method of Cooking Rice

1 cup rice

1 ½ tsp.  salt

5 cups boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for 15 minutes. Then cover the utensil in which the rice is cooking and place it in the oven for 15 minutes more, in order to evaporate the water more completely and make the grains soft without being mushy. Serve in the same way as boiled rice.

Classic Rice Pilaf

2 cups long grain rice

2 bay leaves

3 cups chicken broth

1 small onion, diced

1 tbsp. olive oil

1 garlic clove, minced

1 tsp. salt

Pepper, to taste

Heat the oven to 350 F.

Over medium heat in a small sauce pan, heat the oil. Add the diced onion and minced garlic and cook until soft and translucent, 3 to 5 minutes.

Add the rice to a 9 x 9 oven safe glass cooking pan. Stir in sautéed onion/garlic mix until well incorporated.

Add the broth, bay leaves and season with salt and pepper.

Cover the pan with aluminum foil and place in the heated oven and cook for 35 minutes. Remove and let sit for 10 minutes. Remove the bay leaves and fluff with a fork.

If making the Classic Rice Pilaf, try adding the following:

Rice with vegetables and nuts

After the pilaf is cooked add

  1. a mix of cooked peas and carrots with slivered almonds
  2. Roasted diced sweet potato and pecans

Check out our article “Say Good-bye to Soggy Rice“.

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Asian Rice with Almonds

Asian Rice with Almonds

4 tbsp. olive oil

1 garlic clove, minced

1/2 cup balsamic rice

1/2 cup brown rice

2 cups chicken broth

¼ tsp. curry powder, yellow*

1 cup mix vegetables, peas and carrots

½ cup almonds, slivered

In a large frying pan over medium high heat; pour in the oil and heat; spoon in the minced garlic and sauté.

Add rice and fry until rice is no longer white. Pour in chicken broth and add curry powder and stir until mixed in.

frying rice 1

Let broth boil for about 2 minutes. Add almonds stir to mix in. Now add vegetables, but do not mix in.

Put heat on low and place lid over skillet. Cook 30 to 45 minutes or until rice is cooked. Remove from burner, mix vegetables into rice.