Friday, November 23, 2012
Wednesday, November 7, 2012
Greek Eggplant Casserole
Ingredients
1 onion, chopped
2 cloves garlic, minced
3/4 pound 97% lean ground beef
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1/4 cup tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 eggplants, peeled and cut lengthwise into 1/4"-thick slices
6 tablespoons safflower oil
2 cups 1% milk
3 tablespoons cornstarch
1/2 cup grated Romano cheese
Directions
Heat the broiler. Coat a 9" x 9" baking dish and a large baking sheet with olive oil cooking spray.
Heat a large skillet coated with cooking spray over medium-high heat. Cook the onion and garlic for 3 minutes, or until the onion begins to soften. Add the beef and cook for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Stir in the tomatoes (with juice), tomato paste, cinnamon, and allspice. Bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Place half of the eggplant on the prepared baking sheet and brush with 3 tablespoons of the oil. Broil 6" from the heat for 10 minutes or until browned, turning once. Repeat.
Whisk together the milk and cornstarch in a small saucepan. Bring to a simmer over medium heat and cook, whisking, for 8 minutes, or until thickened. Remove from the heat and stir in the cheese.
Layer half of the eggplant in the baking dish, then half of the meat sauce. Repeat. Spread the cheese sauce on top. Broil for 3 minutes, or until just starting to brown.
1 onion, chopped
2 cloves garlic, minced
3/4 pound 97% lean ground beef
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1/4 cup tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 eggplants, peeled and cut lengthwise into 1/4"-thick slices
6 tablespoons safflower oil
2 cups 1% milk
3 tablespoons cornstarch
1/2 cup grated Romano cheese
Directions
Heat the broiler. Coat a 9" x 9" baking dish and a large baking sheet with olive oil cooking spray.
Heat a large skillet coated with cooking spray over medium-high heat. Cook the onion and garlic for 3 minutes, or until the onion begins to soften. Add the beef and cook for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Stir in the tomatoes (with juice), tomato paste, cinnamon, and allspice. Bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Place half of the eggplant on the prepared baking sheet and brush with 3 tablespoons of the oil. Broil 6" from the heat for 10 minutes or until browned, turning once. Repeat.
Whisk together the milk and cornstarch in a small saucepan. Bring to a simmer over medium heat and cook, whisking, for 8 minutes, or until thickened. Remove from the heat and stir in the cheese.
Layer half of the eggplant in the baking dish, then half of the meat sauce. Repeat. Spread the cheese sauce on top. Broil for 3 minutes, or until just starting to brown.
Monday, October 22, 2012
Simple Ways to Uncomplicate Your Life.
Simple Ways to Uncomplicate Your Life.
http://weorganizeu.com/simple-ways-to-uncomplicate-your-life/
http://weorganizeu.com/simple-ways-to-uncomplicate-your-life/
Overwhelmed by life’s complications? It seems we have more and more things in our lives, but less and less time to spend with them. Simplifying your life will save you time, money and energy. Try some of these ideas:
100 Ways to Uncomplicate Your Life
- For every item you bring into your home, take one out.
- When adding a new activity to your schedule, choose one to discontinue.
- Stop watching news on TV.
- Spend less time on personal calls. Learn how to end conversations graciously.
- Cancel magazine subscriptions.
- Lower your expectations about how clean your house has to be.
- Wear clothes more than once before washing (if still clean).
- Use bath towels more than once before laundering.
- Rather than rushing to the store when you run out of something, shop only once a week for groceries, toiletries and other items.
- Clear out your fridge and pantry before going grocery shopping.
- Take a list when you go shopping, and stick to it.
- Become more resourceful. Find creative solutions instead of shopping for more things.
- Eliminate impulse-buying by keeping a list of anything you see and want; wait 30 days before purchasing it.
- Cut ties with people that drain you.
- Don’t accept invitations to social events you’d rather not attend.
- Let go of all but one or two volunteer obligations.
- Stop volunteering to do things out of guilt.
- Reserve one weekend a month (or at least one day) as ‘down time’. Do only what you feel like doing – even if it’s absolutely nothing.
- Just because the phone rings doesn’t mean you have to answer it. That’s what voicemail is for.
- Put together two weekly menus and rotate every second week.
- Avoid automatically turning the TV on when you enter the room.
- Limit the time you watch TV – and only do it purposefully.
- Trade babysitting duties with another parent on a regular basis.
- Set aside one morning or afternoon a week to run all your errands at once.
- Avoid buying things you have to assemble.
- Stop watching infomercials.
- Reduce the amount of credit cards you own – or at least that you carry.
- Pack only half of what you think you’ll need when you travel.
- Drop any activity you are only doing to meet someone else’s expectations
- When someone offers helps, accept it.
- When you need help, ask for it.
- Before purchasing things you will only use occasionally, consider borrowing or renting instead.
- Simplify your time management system so you’re not spending too much time keeping it up to date.
- Delete (or delegate) any task that has been on your ‘to do’ list for over a year.
- If you’ve been meaning to have a garage sale for years, call a charity to pick up your stuff instead.
- Let of go perfectionism.
- Give yourself extra time to get to where you’re going.
- Refuse to engage in gossiping.
- Eat your meals at the table (not in your car, at your desk or standing over the countertop).
- Stop trying to do two things at once.
- Learn to say ‘no’. Feel the guilt and do it anyway.
- Go to bed half an hour earlier.
- Get up half an hour earlier and have a leisurely breakfast.
- If you can walk there, don’t drive.
- Shop early in the day to avoid crowds.
- Explore options to work closer to home or from home.
- Do what you can to avoid travelling during rush hour.
- Let go of trying to control everything and everyone.
- Let someone else do it for a change, even if it’s not done to your standards.
- Stop living in the past.
- Stop living in the future.
- Each time you do a task, ask yourself how you can do it easier and in less time.
- Make bed-making easier: Reduce the number of decorative pillows. Use a duvet instead of several blankets. Eliminate the top sheet.
- Let go of the expectation that you have to read everything you come across. Be selective.
- There are many situations when closing the door is the best option.
- Get rid of high maintenance plants.
- Get rid of worn-out towels, chipped plates, and warped food containers.
- Limit the amount of decorative items on your shelves and tables, to make dusting simpler.
- Resist buying so-called ‘convenience’ items you don’t really need (bread maker, pasta machine, food dehydrator).
- Create more breathing space in your kitchen cupboards by getting rid of all the ’convenience’ gadgets you seldom use.
- Buy all-purpose cleaning products and put one on each floor of your home. Use up or get rid of all the others.
- Don’t let the dishes pile up. Rinse plates as soon as you’re done using them.
- Wipe spills right away.
- If you use something, put it back where it belongs as soon as you’re done.
- Sort the mail daily.
- Get off mailing lists and phone lists.
- Simplify your wardrobe. Avoid trends. Limit your color scheme.
- Move to a smaller home.
- Move to a home with less property.
- Borrow books from the library instead of buying them.
- Eat the same thing for breakfast with a little variation. (Oatmeal, with blueberries today, raisins tomorrow).
- Buy pre-packaged snacks. They cost a little more but save you time.
- Shop closer to home.
- Before you bring something home, decide where you’ll keep it.
- Request that your friends and family stop buying you (and your kids) gifts, and instead spend time with you – or contribute to your favorite charity.
- Reduce your gift list. Stop overloading other people’s lives.
- Look at where you are doing things ‘over the top’ in your life and scale back.
- Resist taking on other people’s problems.
- Take steps to stop the worrying habit.
- Give yourself permission to let go of that unfinished project you never get around to.
- Stop doing things you feel you ‘should’ do in order to be other people’s idea of ‘perfect’ (perfect wife, perfect mother, perfect employee).
- Stop rushing. Drive slower. Eat slower. Live slower.
- Go for a walk every day. Preferably in nature.
- When you have something to say, speak up – don’t suppress.
- Don’t wash your hair every day if you don’t have to.
- Reduce the amount of make-up and skin care products. Do you really need 10 different eye-shadows?
- Look for ways to simplify your grooming routine.
- Streamline your household chores by focusing on just one thing each day. (Dust every Monday, vacuum on Tuesdays).
- Wash your colors with your darks. (Use cold water)
- Adapt to your natural rhythm. Work when your energy is high and relax when it’s low.
- Get enough sleep.
- Have breakfast foods for dinner on nights you are busy or too tired to cook.
- Get ‘caller display’ and let unfamiliar callers leave a message.
- If you answer the door or the phone to a sales pitch, save your time and their’s by immediately saying ‘no thank you’.
- Make sorting socks simpler. When buying socks, buy several (7-10) identical pairs – so you don’t have to mate them. Wash and dry each family member’s socks in their own mesh bag.
- Avoid buying clothes that have to be ironed.
- Don’t print things if you can save them on your computer.
- Resist bringing papers into your home if you don’t have a specific use for them. (Brochures from a show, pamphlets collected on vacation, business cards from people you’ll never contact.)
- If you’re not already using online banking and automatic bill payment, consider setting it up.
- Resist scheduling every last minute of your day.
Thursday, September 27, 2012
Friday, September 7, 2012
Wednesday, August 22, 2012
Top 10 Ways to Live Long and Be Healthy
http://www.realage.com/anti-aging/top-10-ways-to-live-long-and-be-healthy?eid=1010668970&memberid=50107815&cbr=evi_tod
Top 10 Ways to Live Long and Be Healthy
By Mehmet C. Oz, MD, and Michael F. Roizen,
1.Stay active. That daily 30-minute walk is vital to keeping you young.2.Get enough of these to keep body and brain humming: whole grains, fruits, and veggies; vitamin D3 (1,000 IU; 1,200 after age 60); DHA omega-3s (600-900 mg); low-dose aspirin (talk to your doc first).
3.Get next to none of these: saturated fats, trans fats, added sugars.
4.Sleep 7 1/2 hours to 8 hours a night. Every night.
5.Manage stress. Meditate (here's an easy way) or take two 10- or 15-minute deep-breathing breaks daily.
6.Do. Not. Smoke.
7.Stimulate your brain. Do puzzles, learn languages, and take on new challenges. Stay sharp with these nifty (and fun) brain games.8.Support "village" movements: neighbors-helping-neighbors programs that let people live independently at home.
9.Harass your legislators to get health costs under control and affordable. At some point, you'll need it. Meanwhile, here are 6 ways to cut your own healthcare costs.
10.Move to North Dakota, Hawaii, or California. They're meccas for 90-year-olds.
Then plan on blowing out more than 90 candles. Once you hit 90, your average life expectancy is 95!
Add these 3 anti-aging superfoods to your menus.
http://www.realage.com/anti-aging/top-10-ways-to-live-long-and-be-healthy?eid=1010668970&memberid=50107815&cbr=evi_tod
Tuesday, July 17, 2012
Wednesday, June 6, 2012
Study links depression in mid-life and late life to increased risk of dementia and Alzheimer’s
Study links depression in mid-life and late life to increased risk of dementia and Alzheimer’s
http://www.womenshealthmatters.ca/news/archive/2012/depression-dementia-alzheimer%E2%80%99s
Study links depression in mid-life and late life to increased risk of dementia and Alzheimer’s
May 7, 2012
By Patricia Nicholson
New research suggests that mid-life and late-life depression may be linked to the development of dementia and Alzheimer’s disease.
The study looked at history of depression in more than 13,000 older adults (average age 81). Researchers at the University of California, San Francisco compared incidence of dementia and Alzheimer’s disease in people with no history of depression to incidence in those who had experienced depression in mid-life, late life or both.
The results showed that people who were depressed at mid-life had a 19 per cent higher risk of developing any form of dementia compared to people with no history of depression. Those who were depressed in late life had a 72 per cent increased risk of any form dementia, and those who were depressed at both mid-life and late life had a 77 per cent higher risk.
When the researchers looked at specific types of dementia, they found that risk of Alzheimer’s disease was doubled both in people with late-life depression, and those with both mid-life and late-life depression.
Risk of vascular dementia (dementia caused by reduced blood flow to the brain) was also increased in people with either late-life or both mid-life and late-life depression. Late-life depression was linked to a 47 per cent increased risk of vascular dementia, and having both mid-life and late-life depression was associated with more than triple the risk of vascular dementia (3.51 times the risk).
These results suggest that depression may play a role in the development of dementia and Alzheimer’s disease, and that depression that begins in late life may be a very early symptom of dementia or Alzheimer’s.
The study was published online in Archives of General Psychiatry on May 7, 2012.
http://www.womenshealthmatters.ca/news/archive/2012/depression-dementia-alzheimer%E2%80%99s
Study links depression in mid-life and late life to increased risk of dementia and Alzheimer’s
May 7, 2012
By Patricia Nicholson
New research suggests that mid-life and late-life depression may be linked to the development of dementia and Alzheimer’s disease.
The study looked at history of depression in more than 13,000 older adults (average age 81). Researchers at the University of California, San Francisco compared incidence of dementia and Alzheimer’s disease in people with no history of depression to incidence in those who had experienced depression in mid-life, late life or both.
The results showed that people who were depressed at mid-life had a 19 per cent higher risk of developing any form of dementia compared to people with no history of depression. Those who were depressed in late life had a 72 per cent increased risk of any form dementia, and those who were depressed at both mid-life and late life had a 77 per cent higher risk.
When the researchers looked at specific types of dementia, they found that risk of Alzheimer’s disease was doubled both in people with late-life depression, and those with both mid-life and late-life depression.
Risk of vascular dementia (dementia caused by reduced blood flow to the brain) was also increased in people with either late-life or both mid-life and late-life depression. Late-life depression was linked to a 47 per cent increased risk of vascular dementia, and having both mid-life and late-life depression was associated with more than triple the risk of vascular dementia (3.51 times the risk).
These results suggest that depression may play a role in the development of dementia and Alzheimer’s disease, and that depression that begins in late life may be a very early symptom of dementia or Alzheimer’s.
The study was published online in Archives of General Psychiatry on May 7, 2012.
Thursday, April 5, 2012
Harbour Front Organic Food, St Lawrence Market, #Toronto
St. Lawrence Market in Toronto named world’s best food market by National Geographic
It's no secret to locals, but the St. Lawrence Market, one of Toronto's gastronomic institutions, can now qualify as world-renowned. The market took top spot on National Geographic's list of the world's best food markets.
http://ca.shine.yahoo.com/blogs/shine-on/st-lawrence-market-toronto-named-world-best-food-145127435.html
It's no secret to locals, but the St. Lawrence Market, one of Toronto's gastronomic institutions, can now qualify as world-renowned. The market took top spot on National Geographic's list of the world's best food markets.
http://ca.shine.yahoo.com/blogs/shine-on/st-lawrence-market-toronto-named-world-best-food-145127435.html
Busters Sea Cove, St Lawrence Market
St. Lawrence Market in Toronto named world’s best food market by National Geographic
It's no secret to locals, but the St. Lawrence Market, one of Toronto's gastronomic institutions, can now qualify as world-renowned. The market took top spot on National Geographic's list of the world's best food markets.
http://ca.shine.yahoo.com/blogs/shine-on/st-lawrence-market-toronto-named-world-best-food-145127435.html
Buster's Sea Cove
St Lawrence Market
Friday, February 10, 2012
President Choice Thai Curry Shrimp
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President Choice Thai Curry Shrimp is my favourite frozen lunch. The flavour is so nice.
Monday, February 6, 2012
Wednesday, January 25, 2012
Arz Fine Foods
I visited Arz for the second time today. I had to explain about an item that I was mistakenly overcharged for,the day before. The woman that helped me was extremely pleasant and helpful.
I love the ambiance of the place . It feels like a smaller version of the St Lawrence Market. Arz will definitely become my favourite place to shop.
http://www.arzbakery.com/
Genuine #Halal Chinese Restaurant in #Toronto Mr. Li, the owner is a famous Islamic chef, #toronto, #halal
Halal Chinese Restaurant
668 Silver Star Boulevard, Toronto, ON M1V 5N1
This is a genuine Halal Chinese Restaurant. It doesn't just say "we also serve Halal". The owner is Muslim. At the front of the restaurant there is a sketch of a Mosque. The food is authentic Chinese food. It is not Hakka food. I bought the Lamb fried rice and seafood noodles today. They were both very tasty. Many lamb dishes on the menu.
Mr. Li, the owner is a famous Islamic chef, holding the First Award from National Cuisine Contest by Ministry of Commerce, and the National First-Class Chef Certificate. When he was running his business in Xi?an, his Beef Soaking Bun was extremely popular all across China, and developed branches in Zhengzhou and Guangzhou. He is very good at processing beef and lamb. His skills, such as roasting, stewing, steaming and frying, make good-looking and delicious Islamic foods in different ways. The Whole Lamb Soup, and Mutton Soaking Bun, are the dishes Mr. Li specializes in.
http://torontoist.com/2011/12/spice-city-toronto-on-the-lamb/
668 Silver Star Boulevard, Toronto, ON M1V 5N1
This is a genuine Halal Chinese Restaurant. It doesn't just say "we also serve Halal". The owner is Muslim. At the front of the restaurant there is a sketch of a Mosque. The food is authentic Chinese food. It is not Hakka food. I bought the Lamb fried rice and seafood noodles today. They were both very tasty. Many lamb dishes on the menu.
Mr. Li, the owner is a famous Islamic chef, holding the First Award from National Cuisine Contest by Ministry of Commerce, and the National First-Class Chef Certificate. When he was running his business in Xi?an, his Beef Soaking Bun was extremely popular all across China, and developed branches in Zhengzhou and Guangzhou. He is very good at processing beef and lamb. His skills, such as roasting, stewing, steaming and frying, make good-looking and delicious Islamic foods in different ways. The Whole Lamb Soup, and Mutton Soaking Bun, are the dishes Mr. Li specializes in.
http://torontoist.com/2011/12/spice-city-toronto-on-the-lamb/
Tuesday, January 24, 2012
Monday, January 23, 2012
My So called Bipolar Life
By JAMIE STIEHM, Published: January 17, 2012
http://www.nytimes.com/2012/01/18/opinion/my-so-called-bipolar-life.html?_r=1&nl=todaysheadlines&emc=tha212
http://www.nytimes.com/2012/01/18/opinion/my-so-called-bipolar-life.html?_r=1&nl=todaysheadlines&emc=tha212
Thyroid Conditions
Thyroid Conditions
• Goiter: A general term for thyroid swelling. Goiters can be harmless, or can represent iodine deficiency or a condition associated with thyroid inflammation called Hashimoto’s thyroiditis.
• Thyroiditis: Inflammation of the thyroid, usually from a viral infection or autoimmune condition. Thyroiditis can be painful, or have no symptoms at all.
• Hyperthyroidism: Excessive thyroid hormone production. Hyperthyroidism is most often caused by Graves disease or an overactive thyroid nodule.
• Hypothyroidism: Low production of thyroid hormone. Thyroid damage caused by autoimmune disease is the most common cause of hypothyroidism.
• Graves disease: An autoimmune condition in which the thyroid is overstimulated, causing hyperthyroidism.
• Thyroid cancer: An uncommon form of cancer, thyroid cancer is usually curable. Surgery, radiation, and hormone treatments may be used to treat thyroid cancer.
• Thyroid nodule: A small abnormal mass or lump in the thyroid gland. Thyroid nodules are extremely common. Few are cancerous. They may secrete excess hormones, causing hyperthyroidism, or cause no problems.
• Thyroid storm: A rare form of hyperthyroidism in which extremely high thyroid hormone levels cause severe illness.
Thyroid Tests
• Anti-TPO antibodies: In autoimmune thyroid disease, proteins mistakenly attack the thyroid peroxidase enzyme, which is used by the thyroid to make thyroid hormones.
• Thyroid ultrasound: A probe is placed on the skin of the neck, and reflected sound waves can detect abnormal areas of thyroid tissue.
• Thyroid scan: A small amount of radioactive iodine is given by mouth to get images of the thyroid gland. Radioactive iodine is concentrated within the thyroid gland.
• Goiter: A general term for thyroid swelling. Goiters can be harmless, or can represent iodine deficiency or a condition associated with thyroid inflammation called Hashimoto’s thyroiditis.
• Thyroiditis: Inflammation of the thyroid, usually from a viral infection or autoimmune condition. Thyroiditis can be painful, or have no symptoms at all.
• Hyperthyroidism: Excessive thyroid hormone production. Hyperthyroidism is most often caused by Graves disease or an overactive thyroid nodule.
• Hypothyroidism: Low production of thyroid hormone. Thyroid damage caused by autoimmune disease is the most common cause of hypothyroidism.
• Graves disease: An autoimmune condition in which the thyroid is overstimulated, causing hyperthyroidism.
• Thyroid cancer: An uncommon form of cancer, thyroid cancer is usually curable. Surgery, radiation, and hormone treatments may be used to treat thyroid cancer.
• Thyroid nodule: A small abnormal mass or lump in the thyroid gland. Thyroid nodules are extremely common. Few are cancerous. They may secrete excess hormones, causing hyperthyroidism, or cause no problems.
• Thyroid storm: A rare form of hyperthyroidism in which extremely high thyroid hormone levels cause severe illness.
Thyroid Tests
• Anti-TPO antibodies: In autoimmune thyroid disease, proteins mistakenly attack the thyroid peroxidase enzyme, which is used by the thyroid to make thyroid hormones.
• Thyroid ultrasound: A probe is placed on the skin of the neck, and reflected sound waves can detect abnormal areas of thyroid tissue.
• Thyroid scan: A small amount of radioactive iodine is given by mouth to get images of the thyroid gland. Radioactive iodine is concentrated within the thyroid gland.
Sunday, January 22, 2012
Thai Green Chicken Curry with Coconut Rice
http://www.readersdigest.ca/food/recipes/main-courses/thai-green-chicken-curry-coconut-rice
With the subtle sweetness of coconut and traditional Asian ingredients and flavours, this mouthwatering spring-inspired meal will delight parents and kids alike. Served with coconut brown rice, it’s a simple and healthy weeknight meal.
1 cup coconut milk (can be low fat), divided
2 cups gluten-free vegetable or chicken broth, divided
1 lb boneless skinless chicken, cut into thin strips
1 tsp each, baking soda and corn starch
1 tbsp low sodium gluten-free soy sauce
2 tbsp vegetable oil
1 cup snap peas, trimmed
1 cup sliced red pepper
1 cup red onion, sliced
1 cup button mushrooms, halved
2 tbsp Thai green curry paste
1 cup torn fresh basil leaves
2 tsp fresh lime juice
2. In a bowl, combine chicken with baking soda, cornstarch and soy sauce, mixing well to coat chicken. Let sit while preparing vegetables.
3. In large heavy skillet, heat oil over medium heat. Cook chicken just until browned on the outside, about 5 minutes (will not be cooked through; will finish cooking in sauce). Transfer to clean bowl. Add snap peas, red pepper and onions; sprinkle with salt and pepper, stirring frequently until onion begins to soften, about 5 minutes.
4. Stir in curry paste; cook until paste begins to darken, about 3 minutes. Add remaining coconut milk, scraping any brown residue from the bottom of the pan. Add remaining chicken broth and reserved chicken and bring to a simmer. Cook until vegetables are tender crisp and sauce is slightly thickened, stirring occasionally, about 5 minutes. Remove from heat and stir in basil and lime juice. Serve over brown coconut rice.
Tip: Add a couple of fresh lime leaves and replace regular basil with Thai basil for a more authentic flavour profile. This recipe can also be easily adjusted for vegetarians by replacing chicken with cubed firm or extra firm tofu.
With the subtle sweetness of coconut and traditional Asian ingredients and flavours, this mouthwatering spring-inspired meal will delight parents and kids alike. Served with coconut brown rice, it’s a simple and healthy weeknight meal.
Ingredients
1 cup U.S. long grain brown rice1 cup coconut milk (can be low fat), divided
2 cups gluten-free vegetable or chicken broth, divided
1 lb boneless skinless chicken, cut into thin strips
1 tsp each, baking soda and corn starch
1 tbsp low sodium gluten-free soy sauce
2 tbsp vegetable oil
1 cup snap peas, trimmed
1 cup sliced red pepper
1 cup red onion, sliced
1 cup button mushrooms, halved
2 tbsp Thai green curry paste
1 cup torn fresh basil leaves
2 tsp fresh lime juice
Directions
1. In saucepan, combine rice with ½ cup (125 mL) coconut milk and 1 ½ cups (375 mL) broth. Stir. Bring to boil over medium-high heat and reduce heat to low; cover and simmer until liquid has been absorbed, about 45 minutes. Remove from heat.2. In a bowl, combine chicken with baking soda, cornstarch and soy sauce, mixing well to coat chicken. Let sit while preparing vegetables.
3. In large heavy skillet, heat oil over medium heat. Cook chicken just until browned on the outside, about 5 minutes (will not be cooked through; will finish cooking in sauce). Transfer to clean bowl. Add snap peas, red pepper and onions; sprinkle with salt and pepper, stirring frequently until onion begins to soften, about 5 minutes.
4. Stir in curry paste; cook until paste begins to darken, about 3 minutes. Add remaining coconut milk, scraping any brown residue from the bottom of the pan. Add remaining chicken broth and reserved chicken and bring to a simmer. Cook until vegetables are tender crisp and sauce is slightly thickened, stirring occasionally, about 5 minutes. Remove from heat and stir in basil and lime juice. Serve over brown coconut rice.
Tip: Add a couple of fresh lime leaves and replace regular basil with Thai basil for a more authentic flavour profile. This recipe can also be easily adjusted for vegetarians by replacing chicken with cubed firm or extra firm tofu.
Nutrition Facts
PER SERVING: about 380 cal, 24 g pro, 10 g total fat (6 g sat fat), 35 g carb, 4 g fibre, 45 mg chol, 470 mg sodium. %RDI: iron 15%, calcium 6%, vit A 35%, vit C 90%Buttermilk Baked Chicken
Description: Here's a yummy dish for your holiday buffet table - and it's simple to make. Bread chicken pieces in flour, then bake until cooked through. If you've made this recipe ahead of time, refrigerate and warm up before serving, or serve cold. The chicken is delicious either way!
http://www.carnationmilk.ca/recipe-details.aspx?rid=1457
Friday, January 20, 2012
You Docs: Cholesterol-lowering drug offers several benefits
January 10, 2012, DR. MIKE ROIZEN AND DR. MEHMET OZ
Here’s a surprise: Statins, the drugs used to lower cholesterol, have more than one benefit when consumed. They also prevent heart attacks and strokes. So, what makes statins such superpowers?
First, they do reduce lousy LDL cholesterol, which helps keep your arteries younger, more flexible and freer of plaque. That’s terrific for your heart, brain and all of your roughly 10 trillion cells. Second, statins cool chronic inflammation, which effectively cools cancer activity and cardiovascular mayhem, not to mention reduces inflammatory diseases like arthritis. But that’s not all.
Statins also:
• Protect against prostate cancer, enlarged prostates and erectile dysfunction.
• Fend off dangerous blood clots in your legs and lungs.
• Slash your risk of cataracts.
• Protect against Alzheimer’s. Some statins — particularly Crestor and Lipitor (atorvastatin) — could cut your risk by 60 per cent.
• Shrink and stabilize any plaque pileups already in your arteries.
• Help protect Type 2 diabetics against an extra-high threat of heart disease.
And there’s more. Turns out the top benefit of taking statins for years isn’t protecting you against heart disease and stroke, though that doesn’t waver. Long-term use also greatly reduces your chances of dying from infectious diseases, news that surprises even statin researchers.
New data reveals that if you get a seriously nasty flu infection, statins can be life savers. People hospitalized for influenza who don’t take statins are almost twice as likely to die from flu as those who do.
There are huge payoffs to taking this one tiny pill.
YouDocs Mehmet Oz and Mike Roizen are authors of YOU: Losing Weight. Order it at StarStore.ca. Submit questions and find more info at RealAge.com
http://www.healthzone.ca/health/article/1112662
What are some examples of Statins? Statins that are approved for use in the U.S. include:
atorvastatin (Lipitor),
fluvastatin (Lescol),
lovastatin (Mevacor),
pravastatin (Pravachol),
rosuvastatin (Crestor),
simvastatin (Zocor), and
pitavastatin (Livalo).
Here’s a surprise: Statins, the drugs used to lower cholesterol, have more than one benefit when consumed. They also prevent heart attacks and strokes. So, what makes statins such superpowers?
First, they do reduce lousy LDL cholesterol, which helps keep your arteries younger, more flexible and freer of plaque. That’s terrific for your heart, brain and all of your roughly 10 trillion cells. Second, statins cool chronic inflammation, which effectively cools cancer activity and cardiovascular mayhem, not to mention reduces inflammatory diseases like arthritis. But that’s not all.
Statins also:
• Protect against prostate cancer, enlarged prostates and erectile dysfunction.
• Fend off dangerous blood clots in your legs and lungs.
• Slash your risk of cataracts.
• Protect against Alzheimer’s. Some statins — particularly Crestor and Lipitor (atorvastatin) — could cut your risk by 60 per cent.
• Shrink and stabilize any plaque pileups already in your arteries.
• Help protect Type 2 diabetics against an extra-high threat of heart disease.
And there’s more. Turns out the top benefit of taking statins for years isn’t protecting you against heart disease and stroke, though that doesn’t waver. Long-term use also greatly reduces your chances of dying from infectious diseases, news that surprises even statin researchers.
New data reveals that if you get a seriously nasty flu infection, statins can be life savers. People hospitalized for influenza who don’t take statins are almost twice as likely to die from flu as those who do.
There are huge payoffs to taking this one tiny pill.
YouDocs Mehmet Oz and Mike Roizen are authors of YOU: Losing Weight. Order it at StarStore.ca. Submit questions and find more info at RealAge.com
http://www.healthzone.ca/health/article/1112662
What are some examples of Statins? Statins that are approved for use in the U.S. include:
atorvastatin (Lipitor),
fluvastatin (Lescol),
lovastatin (Mevacor),
pravastatin (Pravachol),
rosuvastatin (Crestor),
simvastatin (Zocor), and
pitavastatin (Livalo).
Monday, January 16, 2012
How to make dosas: Recipe
http://www.thestar.com/living/food/recipes/article/1110458--how-to-make-dosas-recipe
By Jennifer Bain
Food Editor
Dosas are thin, lacy, crisp South Indian pancakes made from fermented rice and lentil batter. They’re huge in restaurants, but more modest at home. Geetha Upadhyaya cooks hers in a cast-iron skillet. She serves two to four per person with chutney ans uses “idli” rice. I could only find it in 20-pound (9-kg) bags (for a reasonable $12.99) so also tried a batch with long-grain rice that was almost as good.
Dosas
2 cups (500 mL) idli, white long-grain or white basmati rice, washed several times
1/2 cup (125 mL) white urad dal (skinned, split, black urad lentils), rinsed
1/4 cup (60 mL) channa dal (split, yellow chickpeas), rinsed
1/2 tsp (2 mL) fenugreek (methi) seeds, rinsed
Table or fine sea salt to taste
Water as needed for thinning batter
Olive oil for brushing pan
Ghee (clarified butter) for drizzling
Coconut & Red Chili Chutney (recipe follows) or purchased coconut chutney.
In large bowl at room temperature, soak rice in cold water to cover by 1 inch (2.5 cm), 6 to 12 hours. Drain; reserving soaking liquid.
In separate medium bowl at room temperature, soak urad dal, channa dal and fenugreek seeds in cold water to cover by 2 inches (5 cm), 6 to 12 hours. Drain; reserving soaking liquid.
In blender, process rice, with a little reserved soaking water, until smooth but slightly grainy. Transfer to large bowl.
In blender, process urad dal mixture, with a little soaking water, until smooth but slightly grainy. Transfer to bowl with rice; stir well to combine.
Let mixture stand, uncovered and at room temperature, in warm place 12 to 24 hours. Mixture should froth a bit when swirled. Depending on the season and temperature of your kitchen, you may need to put the bowl in an unheated oven with its lights on for 5 hours.
Just before making dosas, stir well and thin with water if needed to create pourable consistency of pancake batter. Season with salt.
Brush large (about 12 inch/30.5 cm) cast-iron or non-stick skillet with oil (or use paper towel to spread oil). The oil should be barely visible. Heat over medium. (If you like, use 2 skillets at once.)
Using ladle, scoop about 1/3 cup (80 mL) batter into centre of skillet. Use bottom of ladle to gently spread batter in about 8 clockwise circles to make very thin, 8-inch (20-cm) crepe that has some tiny holes. Sprinkle lightly with ghee or more olive oil. Cook until bottom is golden, covering with lid if desired, several minutes. Using spatula, fold in half. Serve immediately. Repeat with remaining batter, brushing skillet with oil and adjusting heat as needed.
Batter will keep several days in fridge. Return to room temperature before using.
Serve dosas with chutney. To eat, break off pieces of dosa by hand and scoop up chutney.
Makes about 6 cups (1.5L), enough for about 18 dosas.
Star-tested by Jennifer Bain
jbain@thestar.ca
By Jennifer Bain
Food Editor
Dosas are thin, lacy, crisp South Indian pancakes made from fermented rice and lentil batter. They’re huge in restaurants, but more modest at home. Geetha Upadhyaya cooks hers in a cast-iron skillet. She serves two to four per person with chutney ans uses “idli” rice. I could only find it in 20-pound (9-kg) bags (for a reasonable $12.99) so also tried a batch with long-grain rice that was almost as good.
Dosas
2 cups (500 mL) idli, white long-grain or white basmati rice, washed several times
1/2 cup (125 mL) white urad dal (skinned, split, black urad lentils), rinsed
1/4 cup (60 mL) channa dal (split, yellow chickpeas), rinsed
1/2 tsp (2 mL) fenugreek (methi) seeds, rinsed
Table or fine sea salt to taste
Water as needed for thinning batter
Olive oil for brushing pan
Ghee (clarified butter) for drizzling
Coconut & Red Chili Chutney (recipe follows) or purchased coconut chutney.
In large bowl at room temperature, soak rice in cold water to cover by 1 inch (2.5 cm), 6 to 12 hours. Drain; reserving soaking liquid.
In separate medium bowl at room temperature, soak urad dal, channa dal and fenugreek seeds in cold water to cover by 2 inches (5 cm), 6 to 12 hours. Drain; reserving soaking liquid.
In blender, process rice, with a little reserved soaking water, until smooth but slightly grainy. Transfer to large bowl.
In blender, process urad dal mixture, with a little soaking water, until smooth but slightly grainy. Transfer to bowl with rice; stir well to combine.
Let mixture stand, uncovered and at room temperature, in warm place 12 to 24 hours. Mixture should froth a bit when swirled. Depending on the season and temperature of your kitchen, you may need to put the bowl in an unheated oven with its lights on for 5 hours.
Just before making dosas, stir well and thin with water if needed to create pourable consistency of pancake batter. Season with salt.
Brush large (about 12 inch/30.5 cm) cast-iron or non-stick skillet with oil (or use paper towel to spread oil). The oil should be barely visible. Heat over medium. (If you like, use 2 skillets at once.)
Using ladle, scoop about 1/3 cup (80 mL) batter into centre of skillet. Use bottom of ladle to gently spread batter in about 8 clockwise circles to make very thin, 8-inch (20-cm) crepe that has some tiny holes. Sprinkle lightly with ghee or more olive oil. Cook until bottom is golden, covering with lid if desired, several minutes. Using spatula, fold in half. Serve immediately. Repeat with remaining batter, brushing skillet with oil and adjusting heat as needed.
Batter will keep several days in fridge. Return to room temperature before using.
Serve dosas with chutney. To eat, break off pieces of dosa by hand and scoop up chutney.
Makes about 6 cups (1.5L), enough for about 18 dosas.
Star-tested by Jennifer Bain
jbain@thestar.ca
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