Recipe

Live With A Healthy Weight

noreply@blogger.com (admin) — Mon, 30 Nov 2009 15:03:00 +0000

Life today is much more demanding than before, ie, activities that have to do every day, to carry out your work, to fulfill your duties and responsibilities with your family and your family will require a large amount of physical exertion and mental, so getting adequate nutrition remains a priority.

Days pass, months pass without noticing your bad eating habits you have created a weight problem that eventually can become a very serious problem for your health. And gradually the extra body mass prevents you from doing the activities that you did before, causing increased fat accumulation. This can lead to obesity and become your ideal weight again is difficult, for this reason doctors recommend gastric bypass you.

Gastric bypass surgery is a little risk but offers great benefits. It includes a reduction of the stomach and rearranging the intestine. Many doctors consider gastric bypass as the best option for reducing obesity.

By reducing the stomach, is allowing less food and rearrangement modifying bowel absorption, causing the body to remove fat, sugars and carbohydrates that are not needed.

Go to your doctor and ask for a gastric bypass, make sure you know the advantages and complications that can bring, so that after surgery you can enjoy a healthy life.

Earth Oven For Your Barbecue

noreply@blogger.com (admin) — Sat, 28 Nov 2009 15:42:00 +0000

I will run, so that you yourselves can build their own earth oven in his house, or in the garden of his house, if they have enough space, and believe me, you will not regret, just imagine for one day before, rather, from the previous night, throwing the whole family gathered firewood in the oven to have it ready to heat and thus be able to enjoy a delicious barbecue earth oven, or a delicious barbecued beef head, believe me, is an unforgettable experience.

The first thing you have to do is dig a hole about three feet, five feet deep, the depth of the hole depends on the amount of meat you're cooking, you determined that the diameter of the hole one meter, trying to make the diameter of the hole be as uniform as possible, but at the moment of truth, or is so uniform nor so even, but this does not discourage you because it is irrelevant to the outcome end.

Since he has his BBQ pit, you have to''fix''the walls and floor of the oven, how do we do this?, Easy, wetting and compacting, one of the techniques to me personally I've worked a lot is: buy yourself at the supermarket, or in any market, a water spray, the kind that ladies use for ironing clothes, I've also seen it used to wet and wash the leaves of houseplants.

When his full spray, and hand, proceed to moisten the walls and the floor of his earth oven, since it is completely wet (without falling off the excess soil moisture) flatten the earth gently, remember : wet and compact.

Are you about to finish building the kiln of land for their barbecues, the final step is: get yourself two dozen river stones, regular size (not so young) and also two or three loads of wood, preferably oak, if you do not know where to buy firewood, use any Internet search engines, I recommend Google's.

Since you have everything, place river stones evenly in the bottom of your earth oven, stack the wood in a pyramid, and turn, stoke the fire to pledge even, this fire should last approximately four hours after this time, remove a bit of breaststroke, and a few stones, helping with a shovel, if necessary goal for the soup, put a rack on top and then the meat, cover with maguey leaves, pre-baked, cover with earth and put some stones on top of that aside, along with the braces, if you like, you can light a bonfire on top and continue to enjoy the night, leave the meat in the oven for six to seven hours to ensure their cooking, and I I assure you that when unveiling the oven, take a delicious and pleasant surprise.

For all who are interested, try the next article on how to prepare beef and lamb, step by step, to enjoy a delicious and aromatic barbecue.

Barbacoa of Borrego, Your Land In The Oven

noreply@blogger.com (admin) — Fri, 27 Nov 2009 15:19:00 +0000

As promissed, this time I will tell you, step by step, how to prepare beef and lamb, the belly, and broth, to prepare a delicious homemade barbecue at its newly built earth oven, I assure you that if they instructions to the letter, there will be no failure, and it will be fun and entertaining.

First, we need a lamb for 15 to 20 kilos carcass, cut up in pieces complete, we have salt, preferably sea salt, heads and legs have to shave, burning, and wash them well, until you see any hair.

Done the above, prepare the Pancita'',''we have to wash perfectly well all the guts, the visors, and belly, grind in blender, 3 large garlic cloves, 1 medium onion, mint sprig, 4 pepper fat, 3 cloves, 1 pinch of cumin, and ancho peppers 2 or 3 (previously soaked) and enchiladas prepared with marinade and guts barn doors, which should be well chopped, seasoned, and emptied all the chopped in the stomach, sew with needle and thread, and ready, and we list our belly sheep.

Since our oven ready, when the stones are red hot, (see article above.,''Microwave land for their barbecues'') must be put to the bottom of the oven, a clay pot-mouthed, in of the pot going to lay 1 to 2 liters of water, depending on how big the pot, chickpea taste, a handful of rice, an onion, halved 4 large garlic cloves (crushed) of 4 to 5 deveined and sliced guajillo chiles, do not add salt to the water, remember that you already have salt meat, and juices will fall into the pot.

Immediately after preparing the dish for the soup, we put a grid over it, where we will accommodate the meat, but first we have to''sheathe''the walls of our oven with maguey leaves, which must be baked (not burnt) in the same wood with which heat our oven.

Now we proceed to accommodate our pieces of meat, first put in the oven the parts that require more cooking, first leg, with his back, then the shoulders and neck, and the last ribs, head , and belly, sorry, I forgot, all four feet are placed inside the earthenware dish.

Since the term to accommodate all the pieces of meat, top 8 to 10 pieces of fresh avocado, if you want, you can cover with leaves above the leaves Mixiote avocado (optional) if it decides to also leaves Mixiote , you have to roast on a griddle on 2 sides until they change color.

The last step is to wrap the meat with maguey leaves, making sure that no spaces are uncovered, if necessary, cut roast leftover stalks and cover perfectly fine, wet blanket of regular size and place it last, above the leaves This will avoid burning the meat, cover the oven and ready in six or seven hours and enjoy a delicious barbecue Borrego well prepared in his furnace of earth, you and your family had built with his own hands.

Grow Your Business With Soft Ice Cream Machine

noreply@blogger.com (admin) — Thu, 26 Nov 2009 14:27:00 +0000

Within the current context of financial constraints and political and social instability, businesses in Mexico and around the world need to diversify its revenue sources to ensure a stable future at least, if not promising. For businesses that are located within the turn of food and drinks, soft ice cream machines are a natural choice that perfectly complements their work, but these machines are more potential than one might think initially.

Food & Beverage

Whether you have a business, cafe, restaurant, sushi bar, etc., knows that there will always be families who will visit and ice cream are the quintessential dessert favorite of young and old. In that sense you would be wise to make known to their small customers who may have a delicious ice cream that day.

Unlike other products, offering ice cream from a soft ice cream machine has the advantage of occupying a small space, requires relatively little care and you can quickly recover their investment, for people who come to their establishment now have a new option that gets along very well with virtually any food throughout the year.

Where else can take advantage of these machines?

Offices, stationery stores and malls are just a few options other facilities that could quickly and easily incorporate soft ice cream to its current operations.

If you look closely, it almost certainly will find a way to accommodate their furniture so make better use of space, while it sufficient visibility to those aspects of your business that have proven profitable.

In this sense it is important to note that consideration of a soft ice cream machine resembles a 'passive' forms of income, while requiring a minimum cost of operation by its employees, so you and your team can continue to dedicate itself to its core business while knowing that your new "employee-vendor" will bring additional revenue of as the weeks go on.

In conclusion, these times of financial difficulty may represent the best incentive for you to find new ways to streamline your business, whatever it is. In that sense, their options are limitless, but it is preferable to give priority to those that 1) complement well its core business, 2) have an easy operation and maintenance, 3) enables it to recover its investment quickly, 4) takes up little space and, 5) be pleasant for you and your customers.

We hope you find these tips useful and we suggest you visit our page about soft ice cream machines for more information.

Online Sale Of Oranges

noreply@blogger.com (admin) — Wed, 25 Nov 2009 15:18:00 +0000

More and more companies that engage in online selling oranges. One is Naranjamanía, which has a very complete website with a very nice style and careful. Accessing your page you can buy several different types of citrus prices, as loretinas mandarins, etc. Clemenpons.

This company engaged in the sale of oranges at home are committed to deliver within 24 hours. Oranges gather Monday to Thursday to reach the home as fresh as possible. If the order is placed on a Friday so gather on Monday to avoid passing the weekend in stores.

Naranjamania are committed to quality and if the order arrives in poor condition send a new one without any additional cost and note the specific problem to help on several occasions. Besides offering only oranges and mandarins of each season. Not stored in coolers or containing chemicals to preserve them and expect the optimum ripeness to get the best oranges and tangerines.

The sale of Internet is growing oranges and Valencia are now citricios set its sights on the UAE. He wants to commercialize products in emerging markets and Valencia to Valencia Department of Agriculture, Fisheries and Food, the UAE is a high priority by the country's purchasing power and high levels of consumption of Spanish products.

In Narajamania's website you can read this and other news, but there are a lot of information on citrus in general, information on varieties of products, recipes and so on.

The ice-cream sales mild throughout the year

noreply@blogger.com (admin) — Mon, 23 Nov 2009 15:26:00 +0000

Once again winter is knocking, the days get shorter and the sun seems to ask well-deserved vacation. Throughout the year, climatic changes influence consumer tastes, increasing and decreasing their preferences for certain kinds of hobbies, activities and foods. For the ice cream market, the behavior is not necessarily equal throughout the industry, and this article will explore some reasons why it is better to invest in ice cream machines.

Playing with temperature

Establishments engaged in selling only ice cream and popsicles are your strengths as a wide variety of flavors and presentations that can offer clients. However, during the cold months (representing between 25 and 30% a year) sales are reduced because the variety which is appealing in hot weather, cold weather is not always appropriate to consumer taste, which can prefer hot coffee.

Many businesses such as cafes, shops, restaurants and even offices that put ice cream machines as a complement to their normal activities, not of the variety of special facilities, but in cold weather it may be capitalized as an asset when selling soft ice cream because consumers were not originally thinking of buying an ice cream, they will usually warm places (establishments closed) where a fresh touch is welcome. Additionally, the flavors of the "classic triad"-strawberry, vanilla and chocolate, have demonstrated their supremacy over many years.

The importance of all the senses

Speaking of ice cream, taste is the most important but by no means the only one of our senses that a person will buy it or not. The view also plays an important role and, in cold weather, when many people are looking for warm clothes and places with "warmth of home, a tough-looking ice cream and chunks of ice is likely to remain longer in hopes of a very demanding customer. In contrast, the smooth creamy texture gives any ice much more likely to entice those who see it, especially in the establishments mentioned above.

In conclusion, it is possible to observe how the characteristics of the soft ice cream sales positioned to maintain ao attractive throughout the year, including the cold months. In this regard, ice cream machines are still a practical answer for businesses seeking to increase their income with a product easy to use and a rapid return on investment compared to many other business and turns.

Fresh Vegetables In Your Own Garden

noreply@blogger.com (admin) — Wed, 21 Oct 2009 16:47:00 +0000

Grow vegetables in your own garden and to eat healthy with them is an excellent idea. The cultivation of vegetables is not difficult, so people have done since ancient times, when there were no markets to buy vegetables and fruits for food.

What plants need?

• Sun: The plants should receive light and heat from direct sunlight for 6 to 8 hours a day, will therefore be better placed in an appropriate site for this purpose.

• Water: We need to irrigate the plants with water every day because they need this vital liquid on a regular schedule for the leaves do not dry out and become brittle.

• Ground is the most important factor of a garden because the plants are held throughout the year when the soil is rich in organic matter. There also will grow strong and free from diseases and pests. Therefore, make sure the soil is ready or properly nourished to allow the plants develop well. We must also note that the plants do not like wet soil or slope. We will have to level the ground first and also form barriers so that water does not come from other sources rather than the garden.

• Tools: Although you need for your vegetable garden is not complicated, however, must have the necessary tools for planting vegetables and their daily care. Basically need a shovel, a rake, a hose, a trowel, a hoe, a skimmer, stakes and a mower.

• Close: It is necessary that the area where the plants will grow free from the games of children and pets walk, so it may create a fence with plants or wire netting or other material at the same time to protect their crops and do not give an unpleasant appearance to your garden.

The more practical purchase with your vegetable garden more will be attracted / or activity, especially when you can harvest fresh fruit to prepare the meal of the day, without having to go to market for them. Besides the satisfaction of eating healthy foods is a luxury that not every family can be.

Grow Your Business With Soft Ice Cream Machine

noreply@blogger.com (admin) — Sat, 17 Oct 2009 17:47:00 +0000

Wheat Flour become bread

noreply@blogger.com (admin) — Sat, 03 Oct 2009 07:12:00 +0000

In our time student at the European Institute of Bread, we teach the "Proud of the Baker" and the immense responsibility of transforming the wheat grain cereal - digestible food and consumable most important of humanity -: In The Pan .

Formerly the ground wheat bread was turned into a food like cookies today, was flat, hard and crunchy, which Serbs as a cover, according to the evidence in the original cultures of the Middle East. Humans wheat consumed since ancient times, but it was done 4,500 years ago when the Egyptians developed sponge-like bread that we eat today. The process in which the bread dough to be baked grows, it is soft and spongy, was discovered by chance when an Egyptian baker bake some bread dough was prepared and forgotten for several days and was due to fermentation time yeast and bacteria in the environment, causing the growth of the mass and the spongy texture of bread baking. The Greeks developed the stone oven, the Romans developed the process of milling wheat, kneading thus could produce a whiter bread, soft and better. The modern era of industrialization brought the roller mill that allowed separate the germ and wheat bran automatically. The new flour could be stored for longer without being put stale. Also developed ovens heated by oil or gas and machines were invented intensive kneading.

The breads and bakery products (cakes, chunks, etc..) Are considered basic and common food, but its production is one of the most difficult and complex skills, within the universe of culinary professions. Not coincidentally, the production of quality bread is recognized as an art. In Europe the tradition of the bakeries, is very serious, that pass from generation to generation.

The process for developing a world-class bread involves: preparation and weighing ingredients, kneading, the initial fermentation, the dough handling, dividing pastures, preformed, fermentation in table formed, maturation or fermentation end, cutting, baked and finally cooling. Most of the problems that generate a low-quality bread, originates in the poor execution of procedures. A world-class bread requires careful execution in each of its phases.

A wide variety of breads, vary by country, culture and other factors. However, there are breads universally known, which is wherever you are. Thus we have: White French Bread (Baguettes) Rustic Breads (Campesino, Gallego, Ciabatta, Campagna) sliced bread (sandwich, Integral, Fruits) Grains Breads (Musli, Integral, 8 Grain), Rye Bread (Campesino , German, Pumpernickel, Black Russian) Festive Bread (Brioche, Jala, Panettone, Stollen) flaky breads (Croissant, Danish) Flat Bread (Pizza, Pita, Fougasse, Naan) Bread Not Fermented (Muffins, Irish Soda) ; Typical Bread (Pan Andean Cachito Ham Pan, Pan de Bono, Cassava Bread, Cheese Bread and many others). We need to prepare bread primary ingredient (flour, water, leavening and salt) enrichers ingredients (sugar, fat, dairy and eggs); complementary ingredients (nuts, herbs, olives, anise, cinnamon, chocolate and other), Additives ( ascorbic acid, oxidizers, enzymes, whiteners, Fermenters, matured, oxidizers).

Finally we know that "The Taste of Bread" depends on the equation: Procedure + Knowledge + Quality Ingredients, in that order. Quality of checks: The Flavor, Aroma, Texture Miga, Freshness, Service Life, Shape, and Color Bark. We are lovers of good French bread and a lot better if it's hot, so the recipe of the week is the French Baguette. Hasta pronto Amigos.

Wheat Flour Turned In Dessert

noreply@blogger.com (admin) — Sat, 03 Oct 2009 07:06:00 +0000

So far we have referred only to preparations of flour. His conversion in bread, pasta and Latin dishes, along those lines, then we need to address the issue of transformation of the flour in sweets, why write this week: Turned into Dessert Flour. Wheat flour is one of the basic elements among others, the structure and composition of a dessert whose clothing has three types of preparations: basic preparations, preparations advanced intermediates and preparations. The flour is involved in the most basic preparations, specifically in the mass production, pastas, cakes and cookies.

The masses are classified as simple yeast dough, is prepared by mixing flour with water, yeast and salt regularly are low in fat and sugars. It is the basis for making bread dough, yeast dough enriched, is one that incorporates the simple dough ingredients (flour, water, yeast), sugar, butter and sometimes eggs. Also almonds, hazelnuts, walnuts, chocolate, butter, vanilla and others. With this mass produced bread, chocolate, plum babka (sweet bread of Hungary), Kugelhopf (German sweet bread), bread Lamon (sweet bread in southern Spain), pretzel, gulfs Venezuelans, quesadillas, and stollen; mass yeast widespread, is one where the fat is incorporated into the dough in several layers, by a process of extended and folded. The alternating layers of fat mass and give the product baked crisp and brittle texture. This is the mass to prepare the croissants and Danish pastry used; dough quick breads, is one that is prepared in a short time, because the self-rising action is made by chemical leavening. Mass is used to make tasty muffins, bread, dates and nuts and biscuits and dough products not baked in the oven, the dough is used for products that are cooked in fried like donuts, in greased pans as pancakes and plates specially designed as the waffles. This mass is not yeast.

The word pasta means a mixture of flour, liquid and fat. Note that not mention yeast. The pastes are usually not yeast. They are classified into: pie dough, as its name implies is that used to produce the pies. Its secret lies in the way that is kneaded and how to grow the gluten dough for tarts and pastries, is very similar to the mass of the pies, but is made from a dough enriched with different flavors pays paste; Puff pastry is a pastry made of many layers of fat sandwiched between layers of dough. It differs from the Danish dough is not yeast. Mass is used to make pastries and strudel pastry, éclair paste or choux is a slurry of French origin, used to make profiteroles and éclair, and dough for strudel (Hungarian) and phyllo (Greek) are very like both. They differ from the pastry that makes a soft dough prepared with flour strong, eggs and water. After kneading it to grow the gluten is stretched by hand to form a thin, transparent layer. It is the pulp used to make the famous strudel and bakava respectively.

The word cake (cakes) has different meaning in the world, is defined as pastry dough baked sweet, high in fat and sugar. A cake is a cake that can be offered in many forms, from simple cakes to cafes, to the elaborate decoration for weddings and other occasions.

The term cookie (in English "cookie") means "little cake", which corresponds to what is a cookie. In fact, some cookies are prepared with a cake mix. They require less liquid than the recipe for cakes. The cookie doughs range from very mild to very severe, it differs from pasta to cakes that are more watery.

The desserts at the end of a meal are always shared happiness. A wonderful dessert that will give any meal a special touch and can do so with the Recipe of the Week: Almond cream tart with peaches. See you soon friends.

5 tips for eating healthily

noreply@blogger.com (admin) — Sat, 03 Oct 2009 06:57:00 +0000

Each new season started with high hopes, after the holidays or the beginning of the year we say that now is the time to really look after our food. But over time we lose that energy and you may even forget our plans. I will share with you some tricks to get back on track and starting to feel like never before.

1. Say goodbye to diets - So much for changing diet each month, to follow a different regime of a different magazine or why it worked to a friend. It is not eating a certain way for 15 days and then return to our routine pre-cooked and too much junk food.

The correct approach is to think of healthy food in positive terms. Healthy food must not be confused with boring food, instead, can be tasty, provides nutrients and improved welfare. Think of all you can eat delicious and certainly do not get obsessed with what you should not eat.
2. Verde que te quiero verde - Move on to the green is not only good for the planet but for your body. Divide your plate into quarters and see that at least half are green vegetables, the greener the better. For example, lettuce is good but may vary and make a salad of spinach, broccoli eat fried, grilled artichokes, the options are almost endless.
3. Much better with a plan - Like most things in this life will get better results by following a plan. If you improvise or act according to what we want at every moment, it is most likely to fail. We're all very busy but you only need 15 minutes on Sunday or any day at the end of the week to plan meals all week. In this way you'll know what to buy in the supermarket and what to prepare in advance.
4. Something sweet - If you're an amateur to the sweet and need at least a little in the afternoon. Why not seek a healthier option than a muffin or a chocolate bar? We propose a fiber-rich whole-grain crackers and low-sugar or vegetables such as squash or sweet potatoes in the oven. Other options include dried fruits like dried figs or dates that give us vitamins and minerals.
5. Take it calm, do not be too hard on yourself. When you are longing for change and get results quickly, just by not having enough patience and left the project prematurely. So our advice is do not judge yourself, adapts and changes gradually if you're wrong, nothing happens, just restart. Think positively and live your life, and you'll see how you get what you want.

Eating a healthy and balanced is essential for good health. Remember that to achieve your goals do not have to deprive yourself of everything or have an iron will. Take the opportunity to make small changes in your diet, introduce more whole grains, fruits and vegetables and go reducing products that we provide only empty calories. You will discover that foods you can get fit and live better.

Corn Flour America To The World

noreply@blogger.com (admin) — Tue, 15 Sep 2009 15:07:00 +0000

We finished the series of articles related to wheat flour. Today we started writing the cornmeal. It is fascinating to develop this theme, that is tied to our ancestral roots. Corn is a traditional culture of native peoples of America. Should know a bit about the history of corn, then get into one of its derivatives: the cornmeal. Thanks to the location of ears of corn found in archaeological sites in the Tehuacan Valley and the use of technology through carbon dating, it is known that maize was consumed in Mexico 7,000 years ago. The ears of that time were between 3 and 4 cm. long and low numbers of grains very different from those known today. Corn was the staple of the Incas, Mayans and Aztecs. Was cultivated in pre-Columbian times from Chile to Canada. Following the voyages of Christopher Columbus was when maize is known in Europe, hard to accept in principle. I arrive in Spain in 1604, thanks to its productivity and easy adaptation to the climate, then was taken in northern Italy where cultivation spread rapidly in the population's diet, getting to the rest of Europe in the eighteenth century. Maize is the most domesticated plants and plant kingdom evolved, with nutritional values ranging from proteins to the water, starch, carbohydrates, fats, minerals and vitamins. According to research, about 10 percent of this plant contains nitrogenous compounds, between 60 and 70 percent starch and sugars, and four through eight percent fat, while the remainder consists of water, cellulose and minerals. Among the proteins of corn is zein, the edestina, the Maisin and 60 parts of starch, corn only has 20, another 20 are converted into dextrin and the remaining portion, glucose and sucrose almost equally . Corn meal is a fine powder obtained from grinding the corn kernel through different methods. Essential ingredient in the preparation of various dishes of world cuisine. In Latin America is based ingredient in the preparation of traditional dishes such as arepas in Venezuela and Colombia, corn flour empanadas in Venezuela and Colombia, in Central and South America tamales, tortillas in America, but mainly in northern Central America, and other preparations, as hallacas in Venezuela, nacatamal in Nicaragua, pupusas in El Salvador, cheese balls, in Venezuela. Special case represents the polenta, a development based on corn meal, usually coarse cornmeal. It is a very versatile traditional Italian dish, which cooks the flour with water or some sort of broth or fumet. The polenta has been extended by various countries around the world including Switzerland, Austria, Cuba, Hungary, Venezuela, Argentina, Brazil, Peru, Mexico, Romania and even Japan. It has many forms of preparation and service, from porridge to a block fried. There are several known types of maize meal, such as precooked white corn flour: where corn is cooked before grinding. Is the most commercial and most practical for use at home or in the food business. It is the flour used to make arepas and empanadas, both Venezuela and Colombia. Precooked yellow corn meal: Same as above but yellow, used to make tamales, empanadas and hallacas because it gives a natural yellow color to preparations, without using dyes or annatto. Flour corn shelling: the resulting flour is boiled wheat grain with lime, to strip him of his shell, and then ground. Flour milled corn: corn is ground where even raw and cooked later. Toasted corn flour: where corn is roasted before grinding. In Venezuela there is a product called gofio canario Foror which is a type of cornmeal toast. Frangollo: Flour thick or Rolon, Canary used for a dessert of the same name. Recipe of the Week is the Italian Polenta With Mushrooms coverage, a gourmet recipe popular in Venezuela, Italy and Japan.

The results of scientific studies linking American Population With Soft Drinks And Obesity, not be extrapolated to Spain

noreply@blogger.com (admin) — Tue, 15 Sep 2009 15:06:00 +0000

Barcelona, May 2009 -. An increasing number of studies on soft drink consumption and obesity, and results-contradictory yet also provoke heated debate. To try to shed light on the controversy, the scientific journal "Nutrition Research Reviews" recently published an article entitled "Soft drinks and obesity: a systematic review of evidence based on studies and analysis", in which warning of the danger of extrapolating results studies in the United States to the European population.

"Most of the results of studies conducted with children and adolescents from the United States, where consumption of soft drinks is twice as high compared with that recorded in Europe," he explains. Likewise, this article adds that American society has a lifestyle more sedentary "that exists in Europe, which aggravates the problem of overweight and obesity. He concludes: "Most studies suggest that the effect of soft drink consumption on a possible weight gain is small except in people prone to gaining weight or have high levels of consumption."

Obesity among the American population has increased considerably and according to the Center for Disease Control United States in 2005 was 23.9% of obese adults, a BMI greater than 30, while in 2007 this percentage already reached 25.6%.

Meanwhile, and according to the Spanish Society for the Study of Obesity (SEED) and the Spanish Society of Endocrinology and Nutrition (SEEN), the percentage of obese adult population in Spain is less than 16%. That is, almost 10% lower than that operating in the U.S., an argument that reinforces the view provided by "Nutrition Research Reviews.

Evidence of Oats, in Spanish population

Study Oats, based on a sample of over 1,500 Spanish adolescents, says that "there is a direct relationship between soft drink consumption and obesity," calling for a course of action for health authorities to focus primarily on the recommendation of follow a proper diet and neglect of a sedentary lifestyle.

The results of this study contradict the reports that moderate consumption of soda causes obesity. The work included a sample of 1,523 people, located in the age group ranging from 13 to 18 years, from different Spanish provinces, and indicates that the results of studies that talk of a link between soft drink consumption and obesity are "weak and inconsistent".

According to Professor of Research, Dr. Ascension Marcos, the Consejo Superior de Investigaciones Científicas (CSIC), coordinator of the OAT study, "The basic conclusion is that there appears to be an association between the consumption of such beverages and obesity, although the a dietary pattern approach is more convenient to investigate the association between diet and obesity, without forgetting at any moment the level of physical activity. "

Consequently, not only dietary patterns are important, but so are the eating habits and physical activity / inactivity that must always bear in mind when evaluating the relationship with obesity in longitudinal and transverse. "It is therefore important to perform intervention studies to try to identify comprehensive solutions sensitive to the increasing obesity epidemic," says Dr. Mark.

Furthermore, experts point out that the lifestyles of the population are different from either side of the Atlantic with the U.S. being more prone to physical inactivity. Equally influenced by the diet, most destructive in American society for not spending enough time with the food and have a fast lifestyle. Today we have seen that one must devote at least 15 to 45 minutes per meal, according to food type, and make five meals a day.

Other recent studies

According to the Avon study conducted last year in Cambridge, with a total sample of 1,203 children aged between five and six years old, "the results showed no significant association between obesity and sugary drinks. Moreover, the data suggest that the group that ate low-sugar drinks tended to be fat than the group that consumed beverages "not discounted. This seems to be because children tend to gain weight using low-calorie beverages as part of a diet plan, clearly ineffective.

The researchers involved in this study argue that there is very little evidence that sugary beverages play an important role in obesity compared with other foods, but also stress the need to provide balance in the diet. "

Also in this area, scientists at the University of Otago, from different medical areas, specifically analyzed the consumption of sugar or sucrose and its relationship to body weight. The work, published in "Public Health Nutrition", was to investigate the possible relationship between body mass index (BMI) and consumption of sugar and fat in adults and children in New Zealand. To this end, cross-sectional study was conducted in homes and schools that were part of 4379 adults (15 years) and 3049 children (5-14 years). Their results show how adults are overweight or obese did not provide a higher consumption of sugars or sucrose than normal weight adults.

The cornmeal in the Kitchen

noreply@blogger.com (admin) — Tue, 15 Sep 2009 15:05:00 +0000

Today we finished the series of articles about the flour. A journey through the history, customs, cultures, countries, etc.., Whose main food of different types of flour. The arepas, pupusas, tamales, hallaquitas, the hallaca, hallaca buns, muffins, and corn tortillas are certainly emblematic of Latin American culinary culture. From Mexico to Patagonia find these delicious dishes based on corn flour.

The arepa corn flour is bread for excellence in Venezuela, Colombia, Panama - call it tortilla as in El Salvador - Puerto Rico, Dominican Republic and even in the Canary Islands. Preparedness is a disc-shaped, typical also of other foods made with corn, as the cachapa Venezuelan or Mexican tortilla, born as a way to worship the sun and moon. The same applies to the utensil round in which they cook these foods: the griddle, also called aripo or in Mexico, comal. The versatility of the arepa allows can accompany almost any food or become the main course when it has a delicious filling. Of her many versions as there are regions, which account each of these countries named above. They also vary according to the technique of preparation or maize, although the majority use appeals to the convenience of precooked meals, an invention such as the Venezuelan arepa itself. The pupusas originating in El Salvador are very similar to the arepas, the big difference is that with the stuffing is cooked inside and completely sealed.

Another is the preparation of tamales, a dish that has been pre-Hispanic tradition in Mexico, Cuba and Central America but is consumed throughout the continent. The word tamale in its etymology is defined as "involved" in Nahuatl (tamalli). Countries, Chile, Ecuador, Peru, Bolivia, Argentina, Venezuela, Guatemala, Honduras, Mexico and Bolivia are among the preparations with different naming names as hallacas, humitas or tamales. The tamales are cooked, boiled, usually wrapped in corn husks or banana, which also lent its form, also gives it a distinctive flavor. In Venezuela we call hallaquitas tamales - wrapped in corn husk -; in some regions are filled hallaquitas stews of beef or chicken. To us go mad hallaquitas of cracklings that are very popular in Venezuela. They are made by kneading flour with corn sauce, minced sweet pepper and of course the greaves. Hallacas - wrapped in banana leaves - are filled with a stew of pork and beef and has several ornaments inside. It is the main course of the Venezuelan Christmas dinner. In Peru they eat tamales and green to say the delicious Mexican tamales with different fillings and the piquancy that characterizes them.

Hallaca buns are prepared by incorporating into the dough and trim the leftover stew of hallacas, wrapped in banana leaves. Then there are hairless buns filled with meat. There are also muffins are made daily in the form of rolls of about 8 to 10 cm long and 2.5 cm wide that are baked, boiled directly in water without any coverage and who regularly consumed as companions of the food.

Finally we can not leave out the corn tortillas or tlaxcallim. It was the main meal of the ancient Aztec. Corn tortillas are known for several thousand years. The flour tortilla was created when the Spanish brought it to the New World. Tortillas are a good alternative to bread, are served with everything from sour cream to caviar. They can wrap foods, use them as scoops to eat, serve it with salads, soups and eating toast.

Living in Miami is a real privilege, the Latino community is well represented and well mixed. Like you can have breakfast with good Venezuelan arepas in Doral, lunch with Argentine empanadas 8th Street and dinner at Sunset Salvadoran pupusas. Speaking of dishes based on corn flour, the recipe of the week are hairless buns, a traditional and very popular development in Venezuela. See you soon friends.

The Colombian Arepas

noreply@blogger.com (admin) — Tue, 15 Sep 2009 15:04:00 +0000

We have fond memories of Colombian arepas, especially Bogota arepas, cheese mass is enriched with the addition of milk, butter and sugar well kneaded with warm water. Hope D 'Antonio native of Colombia and good friend, when visiting his mother, invited us to eat the cheese arepas prepared by his mother, Mrs. Maria Teresa de Almonacid of 79. It feasted eating arepas.

The arepa corn flour is bread for excellence in Venezuela, Colombia, Panama - call it tortilla as in El Salvador - Puerto Rico, Dominican Republic and even in the Canary Islands. It's a disc-shaped preparation, which began as a way to worship the sun and moon. So is the utensil round in which they cook: the griddle, also called aripo or in Mexico, comal. The origin or etymology of the word, some agree that comes from the Indian word "erepair", a term to define the maize within the tribe of the Cumanagotos. There is also the belief that its name is the name of the container where it made "aripo" - clay plate curve where indigenous corn grinding -. In Colombia, the tradition of eating corn bread is very serious. So much so that every year there are festivals in the Colombian Arepa 5 major cities: Barranquilla, Bucaramanga, Cali, Medellin and Bogota.

Apart from Bogota cheese arepa and described the regional level are largely coastal fried arepas, which are prepared from corn pounded and / or precooked corn flour yellow or white, which you can add grated cheese and coastal salt. Also prepared the sweet corn pancake, which is added anise, charcoal grilled arepas or grilled, sometimes over bijao leaves that give a distinctive odor, which are filled with ground beef, try strained, chicken, pork, coastal cheese, sausage, chorizo, sausages, vegetables and sauces. The most famous are the arepa e 'egg Luruaco, Atlántico Barranquilla prepared with corn, which is a bit fried, stuffed with an egg, and finally finish frying. There are a variety of arepa 'e egg also carries ground beef. Prepared gourmet replaced by chicken egg, quail egg.

Antioquia or arepas paisas, preferred are the famous "crumbs", which are leftover arepas that are passed through water again, split into pieces and roasted with olive oil and butter white arepa paisa, no salt is prepared and served without stuffing to accompany any meal, or corn arepa of Chocolá, is a type of cornmeal made from corn cob. It is usually eaten hot, spread with butter and bits of Antioquia triangles above, the mule driver arepa, prepared with threshing corn dough soaked in water for a long time, usually 5 days, during which the water is changed daily. It is eaten with pork skin, nicknamed arepa whose main characteristic is that this is prepared without removing the corn bran. Nicknamed The arepa is clearly observed bran, which gives it a distinctive flavor and []; the stack corn arepa, prepared with whole corn, corn bread different from traditional country, which is made with cooked corn; arepa try strained, arepa paisa variety of traditional, uniquely made with cooked corn grain, without any dressing.

In Santander become "arepa greaves". This is significant because the grind corn, mixed with crackling, then dough balls are pressed with banana leaves. Another secret of this particular recipe is that the water used must be mixed with wood ashes.

The valley-arepa is consumed mainly in the department of Valle del Cauca. It is also eaten in the departments of Cauca and Nariño. The dough works well with water and salt and arepas are very thin. They get to grill until toasted, buttered eat.

You see, every Latin American country has their culture and traditions and use of the arepa is part of the idiosyncrasy of our people. The recipe of the week is the cheese arepa Bogota, all a delight to the palate. See you soon friends.

The Salvadorean Pupusas

noreply@blogger.com (admin) — Tue, 15 Sep 2009 15:03:00 +0000

The pupusa is a typical dish of El Salvador, but spread throughout Central America when tens of thousands of Salvadorans were scattered throughout the region during the civil war of the 1980s. Many families settled in countries of the region, others sought refuge in the U.S. and Canada. They even went to Europe and Australia.

The first contact I had with the Salvadorean Pupusas, I had in October 2006 when I was in Los Angeles California, as part of a tour which included Palm Springs, to attend the American Convention Rena Ware. On this trip our guide and executive Rena Ware, Teresa Aviles, a native of El Salvador invited us to a restaurant to taste the rich Salvadoran pupusas, but here in Miami recently we have developed a deep friendship with Salvadoran families who on some occasions we were invited to taste them.

Fray Bernardino de Sahagun, was one of the monks who came to America in one of his writings in 1570, tells about the existence of a meal of pastry, which was mixed with meat and beans. Furthermore, a publication of the Museum David J. Guzman asserts that the pupusas were a fundamental part of the diet of pre-Columbian settlements in Ahuachapán allegedly Quiche who had emigrated from Guatemala. [] Anthropological studies conducted by Ramon Rivas locate the origin of the pupusas before the arrival of the Spanish American soil. According to Dr. Jose Manuel Bonilla, the Nahuatl language specialist and national director of spaces Concultura cultural development in El Salvador, the origin of the word "pupusas" comes from the combination of the word "pupu" (scrambled) and " tsa (bulging), which would translate "bump padding. In the early nineteenth century, James I. Barberena on page 231 of his book "Quicheismo of American folklore," wrote: [] "Pupusa mean - well connected - ... one of the main requirements for a good pupusa is that the covers are well attached, otherwise would be the stuffing.

A pupusa is a thick corn tortilla with a handmade corn flour dough that can be stuffed with cheese - cheese for Salvadorans - rinds, squash, cheese and refried beans or loroco. There is also mixed with ingredients mixed pupusas, such as cheese, beans, pork or bacon. There are two types of pupusas, corn and rice flour. "The rice flour are typical of a town called Olocuilta" which is way to the airport, so all Salvadorans to travel, go shopping pupusas on the road to get there, we have some friends in El Salvador.

The Popus is prepared by combining in a bowl, cornmeal and salt to which he is adding water slowly while kneading until you form a soft dough with the ball is made of mass, which in turn pat is to form a tortilla, or the ball makes a hole with your fingers to add 1 tablespoon of the filling selected, then closes with another previously prepared tortilla dough, or with a bit of mass into a ball, which crushing pats out with both hands, to form the pupusas. Finally it is cooked on a griddle or "griddle" hot until browned on both sides of the pupusas.

The pupusas are their National Day: according to Legislative Decree 655 of El Salvador, the second Sunday of November is celebrated as' National Day of pupusas. In the U.S., Salvadoran communities in several states have begun to pupusa festivals in September and October. They exist in Nogales (Arizona), Los Angeles, Chicago and New York. Also in Ontario and Toronto, Canada.

When you see that they eat with their hands, and you. Salvadorans are known, as we were told another friend. The recipe of the week is the Pupusa Loroco Cheese, which was what I ate in Los Angeles, of course, with his hands, as in El Salvador. See you soon friends.

Mexican Tortillas

noreply@blogger.com (admin) — Tue, 15 Sep 2009 15:01:00 +0000

Mexican Tortillas are a very popular food in the world, can not remember when was the first time that we tasted. They are available everywhere and now with the hemorrhage of snacks, the "Doritos" sell them up to the gas pumps, come in original flavor, flavored with cheddar cheese, onion, ranch, pizza and some more. We believe it was in one of our trips to California, even when we lived in Venezuela, who came to visit a friend in Irvine. His daughter called Life ate all the time.

The tortilla is a flat food as resembling a "pancake" made from corn or wheat that has been one of the foods that are consumed in Mexico for centuries. The story goes back when Cortes landed in 1519. The flour tortilla that is native to northern Mexico, where he was born in the colonial era in the year 1591, in Villa de Santiago del Saltillo, a town of Nueva Vizcaya, Coahuila today. History tells that there was a combination of two factors: the presence of colonizing groups Mesoamerican Tlaxcalans and plenty of corn. Just the word originates tiazcala the name "tortilla" which means a pair of hands together, as in how to pray, with a tortilla with both hands, representing the act of pie dough for the making of tortillas . By 1849 it appears in the northern states of Mexico and Texas, a dish made from flour tortilla filled with meat, later be known as donkeys. In 1983 the flour tortilla comes to Europe, England is the landing point. China starts manufacturing the Mexican tortilla flour in the year 1993. The history of corn tortilla goes back before 500 BC For example, in the Oaxaca region have evidence that the tables began to be used at the end of Stage of Villas (1500 to 500 BC) we know this because the plates of clay used for cooking appeared at that time. [] Pre-Columbian civilizations of Mesoamerica, using corn as their staple food, like the modern society of this region. The first chronicles of the Indies, described as the tortilla corn bread, even the first translation into Spanish in the chronicle of Francisco Lopez de Gomara the name of the city of "Tlaxcala", was referred to as: .. "Tlaxcala, means home baked bread or bread, since it takes more centli there that currently around "...[] toponymy of Tlaxcala, is referred to the (language Nahuatl tlaxcalli tlan, 'instead of tortilla').

The tortillas prepared from maize nixtamalized, a process in which corn kernels are cooked in boiling water with a lime base. This process makes the corn make a smooth consistency, which will convert the grains into a uniform mass of yellowish-white with which to prepare tortillas. Today is achieved industrialized corn flour and process of industrial production of tortillas, has been modernized to the point that there are machines that produce up to 10,000 tortillas per hour. They are cooked in sheets - called by the Mexicans "comal heated by gas, electricity or wood, where they turn 2 or 3 to take its characteristic golden. When leaving the pan, placed in a basket called "tazcal" and covered with a cloth called "napkin" to retain their heat.

The tortillas are distinguished by how they are prepared and filling, resulting in different dishes of Mexican cuisine. The so-called tacos (soft, stuffed and rolled), flutes (when fried), burritos (when the filling is meat or vegetables), quesadillas (tortillas stuffed fried), toast (totillas fried crisp filled with beef strips, chicken , fish, sprinkled with cheese), enchiladas (tortillas dipped in tomato sauce, stuffed rolls) chips - called internationally "doritos" (pieces of crisp fried tortillas to dip in salsa, beans or guacamole), also used to prepare the chalaquiles.

An anecdotal data is that the tortillas, especially flour, has been part of the diet of astronauts for space missions, favorite on toast, by the amount of crumbs that the latter leaves floating inside the ship. The recipe of the week is the Salad Mexican Chile Con Carne in which the primary ingredient tortilla. See you soon friends.

Bar Por Que?

noreply@blogger.com (admin) — Tue, 15 Sep 2009 15:00:00 +0000

The characteristic element of a bar, and also the one that gives it its name, is the bar or counter, which is a small wall at about chest height on which rests a long table where drinks are served to customer.

The bar divides the room into two parts: First, the public area where customers remain at the bar, standing or sitting on high stools or stools. Behind the bar, in a private area, remains the person in charge of serving the drink, commonly known as the waiter. In that same side of the bar are housed, separated by both the customer reach, furniture, equipment and materials necessary to provide service, among which we find usually the cash register, one or more refrigerators for storing drinks, shelves to put the liquor bottles and glasses, jugs or containers serving the drink or snack, coffee making machine, sinks, etc..

Social function

In Spain, bars are a popular social phenomenon that has shaped the culture and customs of many generations. Traditionally, the bars are meeting places and informal meeting, frequented daily, usually by a male audience. In Spain, it is common for all people, neighborhood or even every major street in a city has one or more bars that are visited regularly by many residents.

Despite its outstanding importance as a social, some people consider bars undesirable place, arguing that promotes alcohol, snuff and even gambling, and therefore may be partly responsible for the proliferation of these addictions , which causes many social problems.

Employers Mexico to boost tourism with a food festival

noreply@blogger.com (admin) — Tue, 15 Sep 2009 14:58:00 +0000

"It seems like the right thing at the right time," says Rob Kinnon, owner of "Beach Buy Real Estate Advisors and Platinum level sponsor of Taste of Playa. "We are always looking for ways to promote the Mayan Riviera and this event is just what we needed."

Bric International, a local property development company and vacation rental has joined the "Buy Beach" at Platinum level sponsors group. LocoGringo.com, Luna Blue Hotel, One Stop Real Estate and North American Standards are committed to supporting Executivo Chef level and hope to exploit this event to their marketing initiatives.

Eager to provide small entrepreneurs different ways to contribute to Taste of Playa, the organizers of this event have created different levels of sponsorship that includes an excellent display to the public with a reasonable monetary contribution. The support of other businesses confirmed this July 22, 2009 as Thermaflex, Promomap @ Sous Chef level. As Abyss Dive Center, Acanto Hotel and Condominiums, In the Online Directory Roo, Puerto Aventuras Info, Coco's Cat Rescue, Carrera and Associates and The Tired Frog Hotel Pastry Chef level have been involved to participate in this exciting new event to promote and promote local chefs and the community of Playa del Carmen. Additional requirements are arriving daily.

The group of organizations formed by local business owners, who together have created this vision, are prepared for this first annual sampling and are grateful for the cooperation of city government, the tourism board of the state and its business partners in planning of this event.

Taste of Playa is a culinary event-oriented community that admires the creativity and diversity of cultural influences from chefs of the Riviera Maya as well as promotes the unique perspectives culinary reputation have contributed to the cosmopolitan Playa del Carmen. Playa del Carmen is well known as one of the best vacation destinations in the world. This city has earned this distinction not only admire and keep Mexican cultural heritage, but also to adapt and incorporate the cultural influences of visitors from around the world.

Seafood A Domicilio

noreply@blogger.com (admin) — Tue, 15 Sep 2009 14:57:00 +0000

Everyone knows that the best Galician seafood is seafood. His reputation is international and it has always repeats ever tried.
Since barnacles, prawns, lobster or oysters to shrimp and mussels. All Galician seafood is wonderful, always consumed fresh.

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Make a gift and enjoy a seafood alone or in company with whom you want and you can buy different kinds of shellfish depend on the people who will try.
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World Summit on Food Security

noreply@blogger.com (admin) — Tue, 15 Sep 2009 14:56:00 +0000

The hunger growing swarms and rapidly through many countries, particularly developing ones, where wipes out a significant number of inhabitants, originadoles death. Everything indicates that there is very little accountability, commitment from some governments do not face this reality, to face, giving way to plans, strategies, actions to counter this evil that manifests itself for years on this planet where we dwell.

The accelerated marketing ruthless exploitation of natural resources, coupled with technological development, mismanagement of some governments, has led to a riot in the use of many natural resources, explotándosele, deteriorándosele, at great cost and little equity in distributing the products and minimize all a bit of reality that the current economic scenario presented, hunger, poverty, a very marked imbalance between those who can use and consume products with respects to what is forbidden.

Indeed, compared to the reality of hunger, poverty, we must work with seriousness, commitment, seek solutions, addressing the situation, give way to plans, actions the counter.

Do not forget that in November 1996 in Rome Italy pointed out in the World Food Summit, considered it intolerable that more than 800 million people worldwide, particularly in developing countries, do not have enough food to meet their basic nutritional needs. This situation is unacceptable. Food supplies have increased substantially, but the factors that hinder access to food and continuing inadequacy of household and national incomes to purchase food, and the instability of supply and demand and natural disasters and man, prevent basic food needs. The problems of hunger and food insecurity have global dimensions and are likely to persist and even increase dramatically in some regions unless urgent, adopting decisive and concerted action, given the increasing world population and the tension provided that are subjected to natural resources.

We reaffirm that an enabling political, social and economic peaceful, stable and enabling the essential foundation that will allow states to give adequate priority to food security and eradicating poverty. Democracy, promotion and protection of all human rights and fundamental freedoms, including the right to development and full and equal participation of men and women are essential to achieve sustainable food security for all

The Rome Declaration on World Food Security and the Plan of Action of the World Food Summit set the foundations for diverse paths to a common objective: food security at individual, household, national, regional and global levels. Food security exists when all people at all times have physical and economic access to sufficient, safe and nutritious food to meet their dietary needs and food preferences for food to live active and healthy. In this regard, concerted action is needed at all levels. Each nation must adopt a strategy consistent with its resources and capabilities to achieve their own goals and at the same time, cooperate regionally and internationally to provide collective solutions to global issues of food security. In a world of institutions, societies and economies increasingly intertwined, it is imperative to coordinate efforts and share responsibilities.

The fact that today in the present, reminds us, ecportal.net, the Committee for Food Sovereignty (IPC) appreciated the initiative of FAO to promote the World Summit on Food Security, which will be held in Rome, Italy, from 16 to 18 November, by a declaration signed in Santiago, Chile.

"This summit can become a global response, effective and strategic in combating the scourge of hunger is that it generates the conditions for a high-level dialogue between States, Governments and Organizations and Social Movements, with In order to develop policies and strategies in the context of food security and sovereignty, "they said in the statement of representatives of organizations and social movements of peasants, fishermen and indigenous peoples who are part of IPC-Latin America and the Caribbean, after a meeting which is part of the discussion processes of the World Summit.

The CIP's Regional Coordinator, Mario Ahumada, stressed the importance of participation of civil society "is the only way that the agreements reached in these decision-making based on the specific needs of civil society and, therefore, can be transformed into solutions that address the issue of hunger and poverty in the world, especially in Latin America. "

He says further that the FAO Regional Representative for Latin America and the Caribbean, Jose Graziano da Silva, praised the support of social movements and organizations to reach consensus to promote agriculture and world food security.

"The consensus for the World Summit should consider a new food governance, increased public and private investment in agriculture in developing countries, strengthening local institutions and international and environmentally sustainable agricultural production, among other key issues, Representative added.

FAO has already opened since the debate on the final declaration to be signed in November by the heads of State and Government participating in the Summit by a paper that presents the main topics to be discussed at the meeting.

As noted by the Director General of FAO, Jacques Diouf, is expected to FAO proposal would lead to a fruitful discussion that involves not only governments but also the private sector, farmers, NGOs, the system United Nations and international agencies dealing with development.

We hope that this Summit to be held to be positive before a reality that can not be avoided and this has already stated commitment that the Plan of Action of the World Food Summit is based on the consensus reached in these forums and is based on the belief that while the world is facing serious food insecurity, there are solutions to these problems. If all stakeholders at local, national, regional and international levels and make determined efforts continued, the overall objective can be achieved to ensure availability at all times to food for all.

The Plan of Action of the World Food Summit is in conformity with the purposes and principles of the United Nations Charter and international law, and aims to consolidate the outcomes of other United Nations conferences held since 1990 on issues affecting food security.

Strengthen existing standards and mechanisms in international and regional organizations to find, in accordance with the Charter of the United Nations, preventing and resolving conflicts that cause or exacerbate food insecurity and to settle disputes by peaceful means and promote tolerance, nonviolence, respect for diversity and international law enforcement.

Squid Recipe onion

noreply@blogger.com (admin) — Mon, 14 Sep 2009 15:38:00 +0000

Today we will prepare a recipe as simple as Mediterranean, squid with onion. And there is nothing more Mediterranean qe make a tomato sauce and pepper to cook squid, chicken or fish. I love these recipes because they are easy to learn and remember.

Ingredients onion Squid:

600g small squid.
2 onions.
2 green peppers.
2 ripe tomatoes.
3 cloves of garlic.
Pepper 2 sprigs of parsley.
20 g breadcrumbs.
1,5 dl of white wine.
Oil.
Sal

Peel and chop the garlic, and mix well with the squid, cleaned and sliced into rings. We let the whole macerate in the refrigerator for 7 to 8 hours. Subsequently, we will put everything in a clay pot and cover with chopped onions, chopped green peppers, chopped parsley and tomatoes, peeled, grated and seedless. Add salt and pepper, sprinkle the bread crumbs and pour a good splash of oil. Cocinaremmos set to simmer, stirring occasionally to which link all the ingredients and do not stick. A half cooked, pour the white wine. When the squid are tender, we will remove from the heat and leave to temper before serving.

It is certainly one of the simplest recipes can be done. To accompany we can make white rice, basmati rice if it's even better with the sauce.

In our recipe may find more easy recipes like squid stuffed eggplant with onions or meat.

Diet salad

noreply@blogger.com (admin) — Sat, 12 Sep 2009 06:30:00 +0000

With leafy vegetables and foods rich in protein (fish, meat and eggs), the salad becomes a main course that gives the organism substances important for health with a moderate intake of calories. If it is prepared only with vegetables, may accompany other courses. In this case the ideal is to consume a meal beginning to facilitate a sense of sazietà.L 'salad, in fact, is full of non-digestible fibers that arrive directly in the intestine by facilitating the functions that are particularly useful for slimmers slow down the absorption of sugars, encouraging a gradual use by the body. It 'also a valuable source of vitamins, primarily those antioxidants, namely A, C and E which protect cells from aging. Like all vegetables are also rich in minerals, especially potassium, which counteracts the water retention, copper, zinc and selenium-acting anti-aging and useful for combating infections and intoxications. Calories: about 1,300 As is lost: 4 pounds Duration: 4 weeks Who is right: who is suffering from constipation, water retention and skin dull and dry

MANY TYPES, MANY ADVANTAGES
The varieties of salad are many commercially available, all with different characteristics and specific nutrients. The most common is surely the lettuce. With its light taste, sweet and watery goes well with aromatic vegetables (onion) or sweet (tomato and cucumber). Lettuces, from Roman times to the cap on the lettuce, provide a fair amount of dietary fiber (1.6 g per pound ), but especially vitamins, especially A and C and some minerals such as potassio.Ancora most interesting from the standpoint of food are chicory and radicchio: rich in fiber (2.6 g per pound), vitamins and minerals including football and ferro.Le deep green leaves also suggest the abundant presence of chlorophyll, the lifeblood of plants that have good effects on the organism is antianaemic, invigorating and even purificante.Preziosa the rocket, a leaf spicy taste and spicy. Rich, especially when it grows spontaneously, vitamin A and C, as well as iron, calcium and magnesium.

PROGRAM
The salad I have affixed calorie diet of about 1,300 calories daily and allows you to lose four kilos in a month. Vegetables is the most abundant of the meal (from 55 to 60%). It 'been privileged consumption of vegetables and raw vegetables, either raw in salads or as crudités, to keep intact the content of vitamins and minerals. Menus can be changed and adapted to your taste by changing the type of salad, but remembering that it is important to alternate as much as possible the typical varieties of each season. Alternatively the different types of meat and fish, choosing lean meats and still not exceed the recommended dose of 150 g (50 g prosciutto and bresaola), twice a week. You can use 3 tablespoons of extra virgin olive oil to be distributed during the day to dress or cook the food. Prefer bread, pasta or rice, to modulate the absorption of carbohydrates, improve digestion and promote intestinal function. If present, prefer fresh fruit stagione.Utilizzare only low calorie sweetener.

MONDAY
Breakfast: A generous cup of skimmed milk (250 ml) with 3 tablespoons of muesli Snack: a glass of orange juice Lunch: salad with vegetables, 40 g of whole wheat bread, 200 grams of fruit Dinner: appetizer of raw vegetables with vinaigrette (endives, carrots, celery), 150 g of sea bream (sea bass or sea bass) baked in foil, seasoned with mint sauce made with a tablespoon of olive oil, lemon juice and chopped mint, fresh or dried, boiled salad of endive, 200 g of fruit.

TUESDAY
Breakfast: A generous cup of skimmed milk (250 g), 3 slices wholemeal bread Snack: 200 grams of fruit Lunch: salad with peppers, 200 grams of fruit Dinner: hors d'oeuvre of mixed raw vegetables (endives, carrots, celery); 50 g of parboiled rice boiled and seasoned with 2 cherry tomatoes, 75 g of mixed vegetables cooked in Russian salad (carrots, peas, beets into cubes), a spoonful of canned corn, a few capers, olive oil extrovergine, 200 g fruit.

WEDNESDAY
Breakfast: a pot of low-fat yogurt (125 g) with 3 tablespoons of muesli Snack: a glass of orange juice Lunch: 70 g of wheat pasta, topped with fresh tomatoes past or chopped into large pieces and rocket, 200 g of fruit Dinner: mixed salad of red radicchio, tomatoes and cucumbers, lettuce rolls, 50 g of steamed spinach; 200 9 fruit.

THURSDAY Breakfast: A generous cup of skimmed milk (250 g), 4 wholemeal biscuits snack: 200 g of fruit Lunch: salad Nontaise, 40 g of whole wheat bread, 200 grams of fruit Dinner: of chicory with vinaigrette; 50 g bread, 150 g of grilled beef steak, grilled vegetables (eggplant, zucchini and radicchio di Treviso).

FRIDAY
Breakfast: a low-fat yogurt (125 g) with 3 tablespoons of muesli Snack: a glass of orange juice Lunch: rice with red radicchio from Treviso `, 200 g of fruit Dinner: salad of escarole, endive and tomatoes, 150 g grilled swordfish, grilled eggplant.

Saturday
Breakfast: A generous cup of semi-skimmed milk (250 g), 3 slices wholemeal bread Snack: 200 g of fruit. Lunch: salad tasty, 200g of fruit Dinner: Raw vegetables; ninestrone vegetables with 30g of pulses and 30g of pasta or rice, 200 grams of fruit.

Sunday
Breakfast: vosetto of a low-fat yogurt (125 g), 3 wholemeal biscuits Snack: a glass of orange juice Lunch: 30 g wheat pasta topped with tomato sauce and 50 g of peas, 50 grams of salted and dried beef or ham with rocket , 200 g of seasonal fruit salad Dinner: 2 boiled eggs lettuce with boiled vegetables (spinach, kale), 200 9 fruit.

How is it prepared
The salad is one of the simplest cooking preparations, we must, however, follow some simple rules. First, the vegetables should be fresh, with no dark parts. Be kept in the refrigerator section not cold, is usually the farthest from the door of the freezer. Be washed carefully, changing the water several times. It takes 2-3 rinses. But they left long in water, not to disperse vitamins. Do not wash them with baking soda because that could encourage the loss of vitamins, which would remain in the water for soaking. And the leaves are dried gently with a cloth or paper towel, rather than to leave any trace of water. You can also use the appropriate centrifuge for salads. TagIiare the vegetables until the last moment, just before bringing to the table, to avoid the loss of vitamin C, which is damaged by contact with air. Dress at the last minute, if possible, directly into the pot. This will better control how much oil you add.

BEST OF SEASON
Less time passes from the collection at the time the vegetables are consumed, the greater the likelihood of food products rich in vitamins. Here is a guide for choosing the right vegetables in every season. Invenno Beets, chard, artichokes, cardoon, carrots, Catalonia, cabbage, endive, watercress, fennel, endive, lettuce, radish, turnip, spinach, cabbage, pumpkin. Spring Asparagus, beets, artichokes, thistles, broccoli, endive, lettuce, beans, green beans, broad beans, peppers, peas, tomatoes, radishes, sugar snap. Summer Catalonia, cucumbers, green beans, squash blossoms, eggplant, peppers, peas, tomatoes, spinach, zucchini. Fall Beets, Artichokes, Catalonia, Brussels sprouts, endive, fennel, endives, potato wedges, Songino, pumpkin.

Condiments
An important detail to give flavor and "personality" salad, as well as to mix the ingredients together, is certainly the seasoning. The sore point is that here is concentrated the greatest amount of fat and calories. One tablespoon of olive oil (10 ml) contains about 90 calories. The watchword, therefore, is not abuse it. Without compromising. olive oil, in fact, allows you to absorb fat-soluble vitamins (A, D, E and K) contained in some vegetables and is rich in fatty acids useful for health. Another tip is to use sea salt to replace the refined. Contains less sodium, responsible for the retention of liquids in the body. Be used in limited quantities, however: a little bit is enough to taste a plate of salad. You can use your choice, according to personal taste, vinegar (wine vinegar or apple) or lemon juice, taste more delicate. You can flavor the salad with herbs. Thyme and marjoram, mint, basil and oregano make vegetables more tasty, digestible and reduces the need for salt. Even a few grains of mustard bind the sauce and give a delicate aftertaste. II dressing should be emulsified in a separate bowl using a fork. With just a few minutes to get a salad sauce slightly swollen to merge directly onto individual plates.

RECIPES:

SALAD WITH VEGETABLES
Ingredients per person: 150 grams of salad and lettuce, 70 g of fresh red beans and 35 g of dried chickpeas, a ripe tomato, a heart of celery, an onion, a tablespoon of extra virgin olive oil, balsamic vinegar , a pinch of salt. Preparation: Put the beans in warm water for an entire night. Cook the beans and chickpeas separately in plenty of water. Wash, dry and cut the vegetables coarsely. Merge them with pulses. Sprinkle with oil, vinegar and salt just before serving.

RICE WITH Radicchio
Ingredients per person: 50 g of parboiled rice, 250 grams of red radicchio from Treviso, a tablespoon of finely chopped onion, a tablespoon of extra virgin olive oil, vegetable broth. Preparation: Wash, dry and cut into thin slices and radicchio. Do brown the onion in a pan with oil. Add the rice and toast it three minutes, stirring with a wooden spoon. Pour a couple of ladles of broth and allow it to absorb. Stir and add the broth from time to time. Combine the radicchio, almost to the end of cooking. Serve.

SALAD WITH PEPPERS
Ingredients per person: 150 grams of radicchio, a tomato, a fleshy pepper, 4 carrots, 4 black olives, 40 g of tuna in oil, an egg, a tablespoon of extra virgin olive oil, or a few drops of lemon, a pinch salt and a sprinkling of pepper. Preparation. BBQ green pepper and cut into strips. Wash and dry the leaves of radicchio, collect them in bunches and slice thin. Combine the tomatoes into wedges, cut into julienne carrots and bell pepper. Add the drained tuna, boiled egg into slices and olives. Pour over the dressing (olive oil, lemon juice, salt and pepper) previously emulsified with a fork.

GOURMET SALAD
Ingredients per person: 150 grams of iceberg lettuce, watercress and Roman, a tomato, 150 g chicken breast, one teaspoon of chopped herbs (rosemary, thyme and marjoram), 100 g of avocado, lemon or lime , a tablespoon of extra virgin olive oil, a teaspoon of chopped onion, a pinch of salt. Preparation: Clean and cut vegetables. Grilled chicken breast sprinkled with the chopped herbs and cut into strips to be joined salad. Prepare the sauce guacamote Whisk the pulp of avocado, tomato, lemon juice (preferably lime), onion and oil. Sprinkle the salad with the sauce.

ROLLS OF LETTUCE
Ingredients per person: 100 grams of chopped lean meat, a little lettuce, 200 g of potatoes, an egg, half a tablespoon of sliced scallions, marjoram, and a tablespoon of extra virgin olive oil, a pinch of salt and nutmeg. Preparation: Boil the potatoes. Making brown the shallots in a pan with oil, add the meat and heart of lettuce, thin sliced, cook for ten minutes. Pass the potatoes and mix in a bowl with meat, egg, marjoram, salt and nut moscata.Lavorare the mixture into balls and lay them at the center of each lettuce leaf and asciugata.Chiudere previously washed the leaves with wire and bake the rolls steamed for twenty minutes.

SALAD Nantais
Ingredients per person: 150 g of watercress, a cucumber, a tomato, 70 g of green beans, a tablespoon of tartar sauce. Preparation: burn the beans in boiling water for about five minutes. Wash and cut vegetables. Season with a tablespoon of tartar sauce.

MAINTENANCE
Provides 1600 calories a day helps maintain and adjust the weight reached with the previous program. Fresh vegetables retain an important role in preserving (at least two servings a day). You can eat 100 grams of vegetables (the weight is related to the raw product and dry) three times a week. Alternatively, you can choose from 30 g of parboiled rice or wholemeal pasta seasoned with 50 g of beans or 250 g of vegetables of your choice. Enter at least once a week a vegetable soup (200 g) with 30 gd gd riso.150 pasta or lean meat or fish or, alternatively, 80 g of cheese (150 g, mozzarella or ricotta), each at least twice a week . The proportion of fruit d season is 250 g and allowed to be inserted snack (in the diet was not provided), or have lunch or dinner. Four tablespoons of oil, finally, are distributed between the two main meals for seasoning and cooking.

Sevilla: when food is top

noreply@blogger.com (admin) — Mon, 02 Mar 2009 08:12:00 +0000

Typical dishes include gazpacho Seville, eggs a la flamenca (poached in tomato sauce), fried the fish, the Andalusian stew, stuffed artichokes, the often (andalusia andalusian style tripe), the salad and the famous sevillana tail bull.

But the real center of the lids are meal sevillana. The practice of tapas can test a wide variety of dishes at once. There are plenty of tapas to eat, which include: anchovies in vinegar, salad, Spanish ham and cheese, potatoes, dressings, salmorejo, peppered tenderloin, dressings, and chopped omelette. Other typical tapas are montaditos, the pots, the flamenquines Cordoban (pieces of ham wrapped pork loin, coated in breadcrumbs and fried it all) and soldiers of Pavia (batter fried fish, often cod or hake). Go out for tapas is considered a social event.

In the district of Santa Cruz serves the best tapas in Seville. If you want to eat outdoors, your neighborhood is Alfalfa and if you want to do against the Guadalquivir in Triana Arenal establishments are more traditional and offer a great selection of fresh fish.

The best wines are Sevillians Manzanilla and Montilla wine and sherry. But one can always resort to a very cold beer.

Many of the desserts Sevillians are legacies of Arab culture and are made from wine or honey, as polvorones or oil cakes. But most sevillana pastry is prepared in the convents of the city, many on Easter. The most popular sweets are: Yemas San Leandro (sweet cakes egg yolk), the torrijas, homemade jams, the borrachuelos (sweet made with honey, sweet wine, anise and orange), the pigs in heaven (a dessert made with egg yolks and syrup) and alfajores (walnut and almond cakes).

Are not you dying to try the tapas sevillanas? Apartments in Seville and enjoy their delicious taste.

As Growing Your Own Vegetables

noreply@blogger.com (admin) — Mon, 02 Mar 2009 08:11:00 +0000

Begin to grow your vegetables and easily from your own home.

For Mr. Agustín Soto, Click here to view all information.

There is yet another argument in favor of cultivating their own vegetables the grower's satisfaction, the joy that provide testing and interest in new and unusual products that are not sold in grocery stores just by chance you can find a market weekly . Increasingly, you can buy packages of species of exotic vegetables for growing their own, as Orach, soya beans, pak choi, dandelion, which is worth testing. In addition there are varieties that exist within individual species, just think, for example, the enormous number of types of tomatoes that are in the market.

While the crop is limited to a few selected crops, then find and name shelves of the supermarkets also supply plant seedlings in the shops and garden centers is focused on a short bed of classes. Who has a field to grow vegetables in the market can buy or order a seed catalog seed and special crops unless you like the most known.

Naturally, there are also arguments against the cultivation of vegetables in the garden, if not, would not be so frequent the garden decorative pure. " Sometimes this is related to the size of the field. If the area available is very small, typically one is inclined to fill that space with their banking vegetables. This small decorative surface must be for visitors to contemplate the flowers. Another reason to waive or limit the port to a few species is that, compared with bushes, ornamental shrubs and seasonal flowers, vegetables need more care. If the masses of flowers in their beds at times can leave the work of sowing and planting.