Food for Thought: Make a stir-fry with asparagus

Staff Writer
Mount Shasta Herald

Easy recipe: Asparagus Pasta Stir-Fry


1 pound fresh asparagus, trimmed

1/2 cup sliced onion

2 tablespoons vegetable oil

2 tablespoons soy sauce

1 clove garlic, minced

1 teaspoon ginger root

1/2 teaspoon Worcestershire

1/4 teaspoon crushed red pepper

6 ounces Vermicelli or angel hair pasta, cooked and drained


Diagonally slice asparagus into 1-1/2 to 2 inch pieces. Stir-fry asparagus and onion until crisp-tender. Add seasonings and mix well. Add cooked pasta and stir-fry until thoroughly heated and evenly mixed.

Serves 6.

-- Washington Asparagus Commission

Tip of the Week: Fighting salmonella

Salmonella is a common bacteria appearing in animals and humans. It easily is transmitted between them, making it the most common cause of food poisoning.

Proper cooking and kitchen sanitation are the keys to avoiding it. Meat and seafood must be fully cooked to kill the bacteria. Any utensil or cutting board must be washed before further use. Hands touching food should be washed immediately.

It was named for its discoverer, pathologist Daniel Elmer Salmon, and is not related to salmon fish.

-- The Repository

Did You Know?

A café in Australia is claiming ownership of the world’s largest hamburger – a 178-pound patty that took 12 hours to cook.

Would You Buy It? Fiber One muffins

Details: The frozen, individually wrapped muffins have 7 grams of fiber and 180 calories each. They come in two varieties: blueberry and banana chocolate chip.

Availability: In the frozen food cases of supermarkets nationwide.

Suggested retail price: $3.99 for a box of four.

Comments: We tried the blueberry muffins and weren’t impressed with the meager number of berries. And we thought $1 per muffin was a lot to pay. “Surprisingly moist.” “There’s a subtle cardboard taste.” “Microwaving makes them better.”

Would you buy it? No, mainly because of the cost.

-- State Journal-Register

Food Quiz

Karjalanpiirakat are small rye pastry cases filled with a rice porridge and served with egg butter. From which northern European country did they originate?

A. Sweden

B. Finland

C. Estonia

D. Latvia


Answer is at bottom of column

Wise to the Word: Browning

Searing and blackening of food are stages of browning. Browning is caramelizing the sugars in food over medium heat, resulting in a pleasant color change and aroma. Searing is over much higher heat, resulting in dark-brown crust. Blackening is searing close to nearly burned, for a few minutes over very hot grills.

-- The Repository

Number to Know: 150

Calories in one 9-ounce bottle of Yoo-Hoo chocolate drink –

The Dish On …

“Baking Kids Love” by Cindy Mushet and Sur La Table

Baking is a fun way to connect with kids, and the results are delicious. “Baking Kids Love” brings the magic of baking alive through 30 delicious recipes, designed for 8- to 12-year-olds.

Baking instructor Cindy Mushet and her daughter Bella team up with cookware authority Sur La Table to carefully guide kids through the experience of creating awesome masterpieces in the kitchen.

Step-by-step instructions for key steps (along with Bella's personal comments about the recipes), inventive variations and colorful photography complete the book.


From the Beer Nut’s Blog: Brew your own beer

Have you ever wanted to try a beer but it isn’t distributed in your town?

Well, if you’re a homebrewer, the second edition “CloneBrews” could be the perfect book for you. Written by Tess and Mark Szamatulski, it features homebrew recipes for 200 commercial beers.

There are lagers and ales of all styles in there, from the easy-to-get (Samuel Adams Boston Lager) to the rare (Double Enghien Blond Ale). Pretty much every style is represented.

Each recipe gives a description of the brewery and beer, the brewer’s specs, serving notes and a food pairing suggestion.

To read more from the Beer Nut, visit

Food Quiz Answer

B. Finland

GateHouse News Service