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Tuesday, January 31, 2012

Sooth a Sore Throat

Here are a few old fashioned remedies that we love.

(HealthCastle.com)

 5 Food Remedies to Soothe a Sore Throat

  1. honey from a jarDrink honey water. The mechanism of how it helps is not fully understood, but honey is capable of inhibiting the growth of antibiotic-resistant bacteria. To soothe a sore throat, simply mix one to two tablespoons of honey into a cup of hot water.
     
  2. Gargle with salt water. My mother would hand me a warm cup of salt water every time I got sick. Salt draws water out from cell membranes, effectively reducing swellings and inflammation, giving your sore throat some temporary relief. Try adding half to one teaspoon of salt to a cup of warm water, and gargle with it at least once each hour.
     
  3. Sip green tea throughout the day. A 2007 study showed that research participants taking green tea extracts had improved immune response because they secreted more virus-fighting interferon. The effect of hot liquid on your sore throat is like a warm gel pack on a sore muscle. Better yet, add some honey to your green tea!
     
  4. Try apple cider vinegar. I can't find any scientific evidence of how it works, but many people just swear by it! Mix one tablespoon of apple cider vinegar in a cup of warm water, gargle, and swallow.
     
  5. pillsConsider popping a Vitamin D pill. The sunshine vitamin continues to surprise us. A 2007 study found that subjects taking daily Vitamin D supplements were 3 times less likely to report cold and flu symptoms. A higher dose (2000 IU/day), given during the last year of the study, resulted in virtually no reports of cold or flu symptoms.

The Bottom Line

Before you rush to your doctor right at onset, try the above natural remedies to battle a sore throat. If it lasts longer than 3 days, check with your doctor.

Monday, January 30, 2012

Beautiful San Francisco

We spontaneously decided to visit San Francisco since the weather was absolutely perfect! We headed up to Ocean Beach by the historic Cliff House. There is a trail there beginning at Lands End that winds along the coast from the Cliff House to the Golden Gate Bridge. There was a clear sky and no wind, we could see the Farralon Islands which is very unusual since they are about 25 miles away. Spectacular sunset!
 We then headed to Park Tavern in North Beach for a burger! Very good and the service was excellent.




Friday, January 20, 2012

Quorn-What Is It?


 I have never heard of this before and thought it was worthy to blog about. It is always good to read the labels.

(Berkeley Wellness)

 Questions About Quorn

If you shop for meat substitutes, you may have noticed something in the freezer section called Quorn. Should you toss it in (or out of) your basket?
Quorn (pronounced “kworn”) is the brand name for food products made with mycoprotein, derived from the soil fungus Fusarium venenatum. The fungus is fermented in vats and the resulting paste is mixed with egg whites and flavorings and shaped into various meat-like forms, such as burgers, cutlets and nuggets. Compared to other meat substitutes, it has a more “meaty” texture and taste.
Quorn is high in protein and fiber and is a good source of selenium and zinc. Marketers say it helps control cholesterol, blood sugar and weight. Sounds like a perfect vegetarian option—but it has been the subject of much controversy.
What’s in a name?
Quorn was originally promoted as “mushroom in origin,” which sounds more appealing than calling it a fungus. But mycoprotein is not a mushroom (not all fungi are mushrooms), and the American Mushroom Institute, the Center for Science in the Public Interest (CSPI) and even some other food companies took issue with the labeling. It’s now described as an edible fungus, like mushrooms and truffles—which, as opponents say, is still somewhat deceptive. And it’s hardly “all-natural,” as it’s often touted, since it is highly processed.
A matter of safety
The FDA categorizes mycoprotein as GRAS (generally recognized as safe), but more than 1,500 adverse reactions have been reported to CSPI, including severe abdominal pain, vomiting, diarrhea and hives. Several people have suffered breathing difficulties and even anaphylaxis (a life-threatening allergic reaction). Not surprisingly, a mycoprotein website lists a very low estimated risk of adverse reactions and says the most common side effect is just flatulence, due to the fiber. For years, CSPI has been urging the FDA to revoke Quorn’s GRAS status, or at least to require warning labels.
What about the health claims?
Several studies, most from the early 1990s, suggest that mycoprotein may have positive effects on cholesterol, blood sugar and satiety. But they were small, short and often flawed. More recently, a small company-funded study suggested a link between mycoprotein and improved cholesterol, but it had problems, too. The potential health benefits may be due to the specific types of fiber in mycoprotein (beta-glucans and chitin).
Bottom line: There are other meat alternatives, including those made from soy, that don’t carry the risk of serious adverse reactions that have been reported from Quorn (unless, of course, you’re allergic to soy or their other ingredients). Keep in mind that all processed meat substitutes, including Quorn, tend to be high in sodium and sometimes saturated fat from added cheese and other ingredients. 

Thursday, January 19, 2012

Chicken Marsala

I tried this recipe out of the 'American Test Kitchen' cookbook I received this Christmas as a gift. It was delicious! I did not have pancetta which would most likely make the sauce even richer. My additions are in parenthesis.

Serves 4

Ingredients

  • 4 boneless, skinless chicken breasts (about 5 ounces each)
  • 1cup unbleached all-purpose flour
  • Table salt
  • Ground black pepper
  • 2tablespoons vegetable oil
  • 2 1/2ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide
  • 8ounces white mushrooms , sliced (about 2 cups)
  • 1medium clove garlic , minced (about 1 teaspoon)
  • 1teaspoon tomato paste
  • 1 1/2cups marsala wine (sweet)(I added less marsala and 1/2 cp chicken broth)
  • 1 1/2tablespoons lemon juice from 1 small lemon
  • 4 tablespoons unsalted butter cut into 4 pieces, softened
  • (2 Tbsp of marscapone for richness)
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. 1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.(I baked the thicker cut chicken breasts in the oven at 350 for 15 minutes to finish the cooking)
  2. 2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time (and marscapone). Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.