My Recipe

Spicy Shrimp Salad

Ingredients:

1 lb frozen large shell-on shrimp
3 oz red onion
10 oz red bell pepper
10 oz long English cucumber
8 oz or 1/2 of 398 ml can fresh or canned pineapple chunk
1½ tsp garlic (minced)
2 stalks green onion (sliced)
3 to 4 pieces (1½-inch long) fresh Thai chili (thinly sliced)
6 to 8 sprigs cilantro (chopped)

Dressing:

1/2 cups sweet chili sauce
4 tbsp fish sauce
1½ Tbsp sugar
4 Tbsp lime juice

Method:

  1. Thaw frozen shrimp in refrigerator overnight or in a colander under running cold tap water. Drain and set aside.
  2. Cook shrimp in simmering hot water until shell turns pink. Remove, drain and cool. Peel shrimp and devein, if any.
  3. Thinly slice red onion and cut bell pepper into strips.
  4. Cut cucumber into halves crosswise and in turn lengthwise into quarters. Slice each quarter into 1/4-inch thick pieces.
  5. Mix dressing ingredients in a large bowl.
  6. Add red onion to dressing and stand for about 5 minutes. Add shrimp, bell pepper, cucumber, pineapple, green onion, garlic and chili. Toss to combine. Add cilantro and toss again before serving.

Nutrition value for 1/6 portion of recipe and 2 Tbsp dressing:

Calorie 168, Fat 1.5 g, Carbohydrate 22g, Fibre 2 g, Sugar 13 g, Cholesterol 115 mg, Sodium 909 mg, Protein 18 g.


In Pictures: Staple Ingredients of Cuisine of Selected Countries

Mexican

Chinese

Thai

Indian

Italian

Spanish

French

Scandinavian

Source: What Food Looks Like

More TV Time May Mean Higher Diabetes Risk, Study Finds

People with prediabetes were 3.4 percent more prone to get full-blown disease for every hour watched daily.

If you’re on the verge of developing diabetes, parking yourself in front of the TV might be one of the worst things you could do for your health, a new study suggests.

Every extra hour a person with prediabetes spends watching TV each day raises their risk of developing full-blown type 2 diabetes by 3.4 percent, according to research published April 1 in the journal Diabetologia.

The study couldn’t prove cause-and-effect. But the increased risk associated with being a couch potato occurred whether or not the study participants were taking diabetes drugs, or whether or not they were eating healthy diets and exercising, the researchers found.

However, people who tried to prevent diabetes through healthy lifestyle changes did end up watching less television over time, the study found.

The results are troubling, given the epidemic of obesity that continues to plague the United States, said senior study author Andrea Kriska, a professor of epidemiology at the University of Pittsburgh’s Graduate School of Public Health.

“As time goes on and people are getting less active and more overweight, the number of people at risk for diabetes is increasing by leaps and bounds. It’s not a rare group of people” who will be exposed to increased diabetes risk due to their sedentary habits, Kriska said.

The new study relies on data from participants in the Diabetes Prevention Program, a federally funded study published in 2002. That study included slightly more than 3,200 overweight U.S. adults between 1996 and 1999. The study’s goal was to delay or prevent type 2 diabetes in high-risk patients, either with the diabetes drug metformin or via lifestyle changes.

Eating right and engaging in physical activity proved the most successful route, resulting in a 58 percent decrease in the development of diabetes compared to doing nothing. By comparison, metformin caused only a 31 percent decrease in diabetes development, Kriska said.

Since they’d proven that physical activity can forestall diabetes, researchers decided to take the opposite tack and explore whether sitting around for extended periods can raise diabetes risk, said study author Bonny Rockette-Wagner, director of physical activity assessment at the University of Pittsburgh’s Graduate School of Public Health.

Prior research has indicated that long periods spent sitting motionless can have negative effects on metabolism, Rockette-Wagner explained.

“If you think about it, we all recognize the fact that when we sleep our bodies are at rest, and everything sort of slows down,” she said. “When we’re sitting for long periods of time, our body also starts to slow down. It might not be in a sleeping state, but it goes into a more rested state and things start to slow down.”

Prior to the study, participants in the Diabetes Prevention Program all spent the same amount of time watching TV, an average of 140 minutes per day.

But people engaging in lifestyle changes ended up reducing their TV time by 22 minutes a day over the course of the study. By comparison, people taking metformin reduced their TV watching by just 3 minutes a day, and those following no plan at all watched 8 minutes fewer per day.

The researchers then investigated the impact of sedentary behavior over time on diabetes incidence. For participants in all three groups, the risk of developing diabetes increased approximately 3.4 percent for each hour spent watching TV, after the researchers adjusted for other variables.

In addition to the impact on metabolism, sitting for long periods in front of the TV also can promote overeating, noted David Marrero, president of health care and education for the American Diabetes Association.

“I know when I’m sitting around watching TV, I’m more likely to graze and eat crappy food,” Marrero said. “When people are watching passively, there’s a tendency to snack. When’s the last time you measured out a portion size of potato chips and ate it in front of the television?”

This increased risk from TV watching might not apply to healthy people who are not at high risk for diabetes, Kriska and Rockette-Wagner added.

They noted that the Diabetes Prevention Program specifically focused on people who were overweight and prediabetic.

“Not everyone in the general population would be at high risk,” the researchers said. “We would hypothesize that the risk increase from TV watching may be lower in those not at high risk for diabetes, but obviously could not test that in our study population.”

Source: U.S. Department of Health and Human Services

Spanish-style Croquettes with Ham

Ingredients

4 tbsp Spanish olive oil
1 small onion, finely chopped 1 garlic clove, crushed
4 tbsp all-purpose flour
scant 1 cup milk
7 oz Serrano ham or cooked ham, finely diced
pinch of hot or sweet smoked Spanish paprika
1 egg
1 cup day-old white breadcrumbs
sunflower-seed oil, for deep-frying
salt
allioli, to serve

Method

  1. Heat the olive oil in a pan, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned. Add the garlic and cook, stirring, for 30 seconds. Stir in the flour and cook over low heat, stirring constantly, for 1 minute without the mixture coloring.
  2. Remove the pan from the heat and gradually stir in the milk to form a smooth sauce. Return to the heat and slowly bring to a boil, stirring constantly, until the sauce boils and thickens.
  3. Remove the pan from the heat, then stir in the ham and paprika and season to taste with salt. Spread the mixture in a shallow dish and let cool, then cover and chill in the refrigerator for at least 2 hours or overnight.
  4. When the mixture has chilled, break the egg onto a plate and beat lightly. Spread the breadcrumbs on a separate plate. Using wet hands, form the ham mixture into 8 even-size pieces and form each piece into a cylindrical shape. Dip the croquettes, one at a time, into the beaten egg, then roll in the breadcrumbs to coat. Put on a plate and chill in the refrigerator for at least 1 hour.
  5. Heat enough sunflower-seed oil for deep-frying in a deep-fat fryer to 350-375°F, or until a cube of bread browns in 30 seconds. Add the croquettes, in batches to avoid overcrowding, and cook for 5 minutes, or until golden brown and crisp. Remove with a slotted spoon or draining basket and drain on paper towels. Keep hot in a warm oven while you cook the remaining croquettes. Serve hot with allioli.

Source: Tapas


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