For the Smart Money Cookie

Cuban cuisine has been influenced by Spanish, French, African,
Arabic, Chinese, and Portuguese cultures. A pleasant cuisine
with little concern of measurements, order and timing, the Cuban
food is sautéed or slow-cooked over a low flame. Very little is
deep-fried and there are no heavy or creamy sauces. Mostly it
relies on few basic spices, such as garlic, cumin, oregano, and
bay laurel leaves. Many dishes use a so Frito as their basis
which consists of onion, green pepper, garlic, oregano, and
ground pepper quick-fried in olive oil. The sofrito is what
gives the food its flavor. It is used when cooking black beans,
stews, many meat dishes, and tomato-based sauces. Meats and
poultry are usually marinated in citrus juices, such as lime or
sour orange juices, and then roasted over low heat until the
meat is tender and literally falling off the bone. Another
common staple to the Cuban diet are root vegetables such as
yuca, malanga, and boniato, which are found in most Latin
markets and also can be found in any Cuban food offering New York City Restaurant.
Just check these out and feel the taste…

Source: Eats blog

For more details visit Eats.com

Packed with tons of Mediterranean flavour in Brisling Sardines, this sandwich is easy to prepare and suitable for any meal even a midnight snack!

Ingredients

Nutrition Details

Nutrition Features

• Source of fibre (9 %DV)
• Excellent source of vitamin B12 (25 %DV), folate (40 %DV), niacin (30 %DV), thiamine (60 %DV), riboflavin (45 %DV), iron (30 %DV) and phosphorus (30 %DV).
• Good source of vitamin B6 (15 %DV), calcium (20 %DV), magnesium (15 %DV) and zinc (20 %DV).
• Source of omega-3 fatty acid (1g)

Lay 4 slices of the bread on a clean working surface. Evenly spread 1 tbsp (15 mL) of the salad dressing over each slice of bread. Flake the sardines with a fork. Top each piece of bread with an equal amount of sardines, Parmesan cheese, bacon and romaine. Top with remaining slices of bread.

Blend the remaining salad dressing with the pepper and lemon juice. Spread evenly over the outside of each sandwich.

Preheat a grill pan over medium-high heat. Cook the sandwiches in batches for 2 to 3 minutes per side; weigh down the sandwiches as they cook using a small cast iron or other heavy skillet. Slice each sandwich in half and serve immediately. Makes 4 servings.

Weight loss programs vary and whether you have decided on a rapid weight loss plan or one where you lose weight more slowly and steadily, your other weekly commitments will have a bearing on how successful you are. If you truly want to lose weight then you will require a determination level that you may not have previously exhibited and a desire to change all those bad habits that have created this situation. Many factors are involved in how quickly an individual will lose weight; some are shown below:

*Family history *Psychological problems *Attitude

Being overweight affects each person in many different ways! Whilst the number of physical i.e. diabetes and mental effects on an overweight person is great, it is amazing how these can be turned around when a person starts to lose weight. Is it surprising that rapid weight loss programs are so popular where there is so much to be gained; regular exercise and a healthy nutritious diet are also going to be part of this plan. A healthy nutritious diet will provide energy to carry out the exercise which in turn will burn off more calories; the exercise can be as simple as brisk walking to swimming if it is easier, as long as it gets the heart pumping.
Certain physical activities are easier than others so do not be concerned if all you can do to start with is walk; however, try to improve the pace you walk at as your diet progresses, remembering that you will look better when your fat is converted into muscle. Many people who are dieting forget the importance of staying hydrated; rapid weight loss depends on flushing your system out so you must stay hydrated during the process, about 6 large glasses per day should be enough. Fried foods are generally bad for you even when they are chicken or fish, both of which contain more fat than beef when it is fried.

Grilled food is better as the fat is not retained in the food or if it is, very little so it will be much healthier for you. Whilst some diets advocate a reduction in carbohydrates, this should be done in consultation with a nutritionist as carbohydrates are the fuel that creates the energy required for your body to function. If you follow this plan, you will be losing a little over a pound a day, but once you stop this routine of only 1000 to 1500 calories a day you are very likely to go right back to your normal size.

Heartburn is a by-product of digestion, specifically affecting the esophagus and the stomach. The esophagus is a tube that delivers food into the stomach, and it has a valve that opens and closes to allow food in and to keep it down during digestion. This valve can become lax or get overwhelmed by too much food or too much acid. This condition causes stomach acids to reflux or spill back up through the valve onto the esophagus, fanning flames of discomfort within the center of the chest.

Is there an acid reflux cure? Yes and no. Yes, because it can be treated effectively and relieved, but also no, because researchers have yet to find a root cause and it can always come back. Acid reflux treatment regimens include medications, lifestyle changes, and stress management. Depending on severity, acid reflux can be curbed with as little as only a few behavioral modifications such as quitting smoking and eating better to powerful acid reflux medication treatments under a physician’s supervision.

Acid Reflux Medication
Acid reflux medication strategies vary in how they defend against heartburn. With serious, recurrent heartburn, a physician may recommend acid reflux medications to include histamine antagonists that suppress acid secretions triggered by histamine and gastrin. You could also be prescribed proton pump inhibitors, a newer compound designed to block the last step in acid production. Prokinetic agents make up another group that, unlike the first two, does not block or suppress acid production, but instead aims to increase the pressure on the lower esophageal sphincter, helping to push food through faster.

Acid Reflux Relief
In many cases, lifestyle alterations can provide a great deal of acid reflux relief like changing your diet, quitting smoking, sitting up after meals, and learning to manage stress. Exercise is also highly effective in relieving acid reflux because it aids in speeding digestion and stifles one of the peskiest acid reflux culpritsbeing overweight. Also check out specialized pillows, shaped into wedges that help keep your head higher than your stomach so that acid stays where it should while you sleep.

Others opt for natural herbal remedies found in health food stores. These herbal remedies tout all-natural ingredients that relieve heartburn symptoms and tend to be milder than medical treatments. Prescription medications are the most aggressive acid reflux treatments and are designed to provide relief for those who suffer from serious, chronic heartburn or acid reflux disease.

You may have to try more than one or a combination of relief strategies in order to find out which is the most effective for you. Remember to consult your physician on any medical concern, and always keep educated and proactive when it comes to your health.
Acid Reflux provides comprehensive information on the cause, symptoms, treatment, and diet associated with normal and infant acid reflux. Acid Reflux is the sister site of Pain Relief Web.

I may have a certificate in making pastry but I recommend this to those who think its laborious to produce pastry dough that literally can reduce you to tears (especially if you aint got the rolling machine at home). Layering effect is achieved through several rolling, and overnight stay in freezers, in addition to minding the foldings.

Tears no more! If you wish to be a quickie pastry-chef, let me share this with you, which I stumbled upon and have since tried several ways to enjoy pastries.

I am sure you know what is frozen prata? You can buy this at any Asian supermart, its an Indian pastry dough and its round, thats usually fried and eaten with curry. In supermarts, the pack comes in 5 pieces or 10 pieces,in some markets, even more, so cheap too. With these dough, you can produce puffs whether baked or fried, whether its curry puffs, tuna puffs, apple puffs, and a favourite filling of mine which has no name, mashed potato/eggs/onions.

Recipe 1 - Curry Puffs (Filling: Dice potatoes & boil. Add onions, curry powder, salt, minced meat if you like. Take a piece of prata dough, add filling on one side, and fold into semi-circle. Clip the edges manually with finger tips or use fork to press down but ensure there is eggwash underneath. Using the fork, poke some holes on the top to let out the air, and then eggwash to get that yellow effect after baking).

You can do this with tuna or any other fillings of your choice. Go with your tastebud. You can fry as well, but ensure that this is done over very low heat, and no need to egg-wash or poke holes.

Recipe 2 - My own filling with no name. (Boil potatoes and mash, add chopped onions, eggs, salt, pepper and mix well. Take 2 pieces of prata, load the filling on to one piece and use the other prata to cover it, clip the edge with fingers. Fry over low heat and turn the other side to ensure the filling is cooked properly. A useful tip is to not allow the frozen prata to defroze too much cos it can become limpy and hard to manage). Frozen prata is usually meant to be fried frozen, so not a problem.

Recipe 3 - Sweet filling (I havent tried this, but my training in pastry tells me, this should work well with the likes of apple strudel filling). Prata is traditionally a savoury, but it shouldnt stop you from trying it all.

The idea is, if you have always wished to produce pastry puffs, this is a nice alternative.

Good luck

Noraini Maskuri enjoys cooking and baking and has professional training in bakery. She owns a blog at:
http://mycookery.com/blog

The Columbia Restaurant is the nation’s largest Spanish
restaurant and Florida’s oldest at 100 years old. Started in
1905 by Cuban immigrant Casimiro Hernandez in the burgeoning
cigar capitol of Ybor City Tampa, they now have 7 locations in
Florida as well as their own cigar factory and store, where they
make the “Gonzalez y Martinez” brand of cigars.

I was on the West coast of Florida recently and decided to visit
two of The Columbia’s locations. On my way driving up the coast,
I stopped in at the Sarasota location on St. Armand’s Circle and
then drove an hour North to the original location in Tampa’s
Ybor City. I have been to both locations to eat, drink and smoke
several times throughout the years. The Columbia remains one of
my favorite places. I even have their cookbook.

In Sarasota, John Monetti, the General Manager was very gracious
in granting me his time as my visit was impromptu and they were
right in the middle of preparations to open for the day’s
business. We picked out a couple of Gonzalez y Martinez cigars
from the humidor and browsed the gift shop.

In the gift shop, they sell the Columbia Restaurant Spanish
Cookbook, which not only has 178 recipes, but the history of The
Columbia as well. I’ve had the book for several years and
frequently use the recipes to recreate my favorite menu items.

They still serve some of the original dishes from 1905, such as;
Spanish Bean Soup, (which combines sausage, garbanzo beans, and
potatoes in beef stock); Arroz con Pollo, (the classic chicken
and rice dish); an authentic Cuban Sandwich; and the 1905 Salad,
dressed with the family’s special blend of fresh garlic,
oregano, wine vinegar, lemon juice, and Spanish olive oil.

Two of my favorite dishes that I frequently make at home are;
Lobster Columbia, which combines onion, green peppers, garlic,
tomato, chopped ham, sliced mushrooms, lobster and shrimp; and
Picadillo (Cuban Beef Hash) which includes ground beef, onions,
garlic, green peppers, olives and raisins among other
ingredients.

In Sarasota, there is ample outdoor sidewalk seating, which is
great for people watching. Or, if you’d like some eye-candy
while you sit at the bar, bartender Stella is one of the best
reasons to get drunk during the day.

The Columbia is also the place where I had my first “Cuban
Manhattan”. This one got left out of the book somehow, but it’s
easy to make. It’s just like a regular Manhattan, except you
substitute rum for the bourbon.

Next stop - The original Columbia Restaurant to check out the
cigar factory and store. John paved the way for me with a phone
call to the store manager, Meylin Garcia, who gave me a hearty
welcome with a big smile. (Everybody is super-nice at both
locations I visited.)

Meylin was kind enough to demonstrate how the in-store rollers
make the cigars. There is usually a cigar roller there Monday -
Saturday from 10:00 am to 5:00 pm. I think Meylin is cuter than
the regular cigar roller though.

As I write this, I am smoking the Gonzalez y Martinez Torpedo
Maduro accompanied by a Starbucks Frappuccino. It’s an excellent
combination of a sweet drink with a full-bodied cigar that burns
perfectly with a nice white ash. This shows that the cigar was
well-rolled with quality tobacco. The wrapper is nice and dark,
and the cigar is dressed with a handsome red, black and gold
band.

The Gonzalez y Martinez brand made by The Columbia offers six
different sizes, both in natural and maduro for 12 cigars to
choose from including; Churchill, Corona, Robusto, Perfecto #1,
Perfecto #2 and Torpedo. They can be purchased in Bundles of 25,
Boxes of 10, a sampler pack of 4, gift box of 3, or in singles.

The Columbia is one of Florida’s finest treasures and a
must-experience for Spanish food lovers and cigar smokers.
Different locations offer flamenco dance performances, cigar bar
café, live jazz, tapas, spirits and cigars.

If you are in Sarasota or Tampa, be sure to visit The Columbia
and tell them Cigar-Review.com sent you. Visit their web site at
www.columbiarestaurant.com.