Dr. Gourmet Newsletter: December 21, 2009

Dr. Tim Says....

[This article is part of an ongoing series on The How and Why of Eating Healthy. Read the whole series to date.]

Measuring CupsI have written about how I like to use butter in recipes. It enhances the flavor and texture of recipes in a way that few other ingredients can. Most of the time you don't need much, just a bit works wonders. A chef friend once commented that he believed it was easy for chefs to hide their sins by simply adding more fat and salt to a recipe. He would say, "You can make bad food taste better with more butter or salt, but it's better to just make great food with the right amount of ingredients." I believe that he's right and that measuring is key to great food.

So when I cook, I measure. This is also one of the simplest tips for reducing calories and eating healthy. Measuring Your Food

Featured Recipe

Roast Leg of Lamb

OreganoI love roast lamb and for me it's the quintessential holiday meal. It's so simple and you can use almost any variation for this recipe. Rosemary, sage, thyme or any combination of herbs works because the savory flavor of the lamb will hold up to almost any other ingredients.

This recipe is safe for Coumadin (warfarin) users and those with GERD / Acid Reflux. It is gluten-free, lactose-free and low in sodium (salt).

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