Cooking is Exercise!

Hey gang, this just in: You burn calories while you cook. I know, it's exciting. Cooking in the kitchen is a great form of exercise, both mentally and physically. It helps you unwind after a long day at work, after a frustrating conversation with a friend, or after the Tigers lose. You can get in touch with your creative side by finding new dishes to make, and learning new cooking skills like braising, deglazing, or caramelizing. Moving around the kitchen keeps your metabolism up, and if you're looking for an extra calorie burn, skip the dishwasher and try washing all the dishes by hand afterward. Plus, let's face it: a dinner tastes much more delectable as a product of your own hard work.

Here's a website brought to my attention that tells you how many calories you burn cooking based on your weight, height, and age.

http://www.fitday.com/WebFit/burned/calories_burned_Cooking_or_food_preparation_walking.html

Here's a recipe to inspire you to get your hands dirty tonight. There's lots of asparagus at your local market...

Spring Asparagus Soup (despite the 90 degree weather, yes, it still is spring!)

ingredients

• 3 cups water
• 1 tablespoon instant chicken bouillon granules
• 2 large stalks fresh lemongrass, cut into 2-inch pieces, or 2 teaspoons finely shredded lemon peel
• 2 tablespoons snipped fresh cilantro
• 1/4 teaspoon ground white pepper
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 12-ounce can evaporated fat-free milk
• 2 tablespoons cornstarch
• Dairy sour cream (optional)

directions

1. In a medium saucepan stir together water, instant chicken bouillon granules, fresh lemongrass or lemon peel, fresh cilantro, and white pepper; bring to boiling. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
2. Return liquid to boiling. Set aside a few of the asparagus tips for garnish. Add the remaining asparagus to saucepan. Reduce heat to low and simmer about 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly. Carefully transfer mixture to a blender container; cover and blend until smooth. Set aside.
3. In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
4. Ladle the asparagus soup into soup bowls. Swirl a little sour cream into each serving, if desired, and top with reserved asparagus tips. Makes 6 side-dish servings.