Water And Heart Attacks

HEART ATTACKS AND WATER ! How many folks do you know who say they don't want to drink anything before going to bed because they'll have to get up during the night. Heart Attack and Water - I never knew all of this !

 Interesting....... Something else I didn't know ... I asked my Doctor why people need to urinate so much at night time. Answer from my Cardiac Doctor - Gravity holds water in the lower part of your body when you are upright (legs swell). When you lie down and the lower body (legs and etc) seeks level with the kidneys, it is then that the kidneys remove the water because it is easier.

This then ties in with the last statement! I knew you need your minimum water to help flush the toxins out of your body, but this was news to me.

Correct time to drink water... Very Important. From A Cardiac Specialist! Drinking water at a certain time maximizes its effectiveness on the body 2 glasses of water after waking up - helps activate internal organs 1 glass of water 30 minutes before a meal - helps digestion 1 glass of water before taking a bath - helps lower blood pressure 1 glass of water before going to bed - avoids stroke or heart attack I can also add to this...
 My Physician told me that water at bed time will also help prevent night time leg cramps.

Your leg muscles are seeking hydration when they cramp and wake you up with a Charlie Horse. Mayo Clinic Aspirin Dr. Virend Somers, is a Cardiologist from the Mayo Clinic, who is lead author of the report in the July 29, 2008 issue of the Journal of the American College of Cardiology.

Most heart attacks occur in the day, generally between 6 A.M. and noon. Having one during the night, when the heart should be most at rest, means that something unusual happened. Somers and his colleagues have been working for a decade to show that sleep apnea is to blame. 1. If you take an aspirin or a baby aspirin once a day, take it at night. The reason: Aspirin has a 24-hour "half-life"; therefore, if most heart attacks happen in the wee hours of the morning, the Aspirin would be strongest in your system. 2. FYI, Aspirin lasts a really long time in your medicine chest, for years, (when it gets old, it smells like vinegar).

Please read on... Something that we can do to help ourselves - nice to know. Bayer is making crystal aspirin to dissolve instantly on the tongue. They work much faster than the tablets. Why keep Aspirin by your bedside? It's about Heart Attacks.

There are other symptoms of a heart attack, besides the pain on the left arm. One must also be aware of an intense pain on the chin, as well as nausea and lots of sweating; however, these symptoms may also occur less frequently.

Note: There may be NO pain in the chest during a heart attack. The majority of people (about 60%) who had a heart attack during their sleep did not wake up. However, if it occurs, the chest pain may wake you up from your deep sleep.

If that happens, immediately dissolve two aspirins in your mouth and swallow them with a bit of water. Afterwards: - Call 911. - Phone a neighbor or a family member who lives very close by.- Say "heart attack!" - Say that you have taken 2 Aspirins. Take a seat on a chair or sofa near the front door, and wait for their arrival and ...DO NOT LIE DOWN! A Cardiologist has stated that if each person after receiving this e-mail, sends it to 10 people, probably one life could be saved! I have already shared this information. What about you? Do forward this message. It may save lives! "Life is a one time gift" Must Share with others..

Apple Custard Pie with Cinnamon Streusel

 

Hope everybody had a Merry Christmas.. Listen...Just because Christmas is over doesn't mean that you have to be out of dessert mode.

This spiced-up version of an American classic features an apple-custard filling and a walnut- and cinnamon-rich streusel topping.

INGREDIENTS:

• 1 recipe Basic Pie Pastry

Cinnamon Streusel:

• 1/4 cup(s) (packed) light brown sugar
• 1/4 cup(s) all-purpose flour
• 2 tablespoon(s) unsalted butter, cut into pieces
• 1/2 teaspoon(s) ground cinnamon
• 1/4 cup(s) walnuts, chopped

Filling:

• 3/4 cup(s) granulated sugar
• 2 tablespoon(s) all-purpose flour
• 1 pinch(s) salt
• 3/4 cup(s) sour cream
• 3 large egg yolks
• 1 teaspoon(s) vanilla extract
• 1/2 teaspoon(s) grated lemon zest
• 1/3 cup(s) dried cranberries
• 4 small (1 1/2 pounds) Granny Smith apples, peeled, cored, and each cut into 12 slices

DIRECTIONS:

1. Prepare our Basic Pie Pastry.
2. Adjust oven rack to lower third of oven. Heat oven to 425 degrees F.
3. Cinnamon Streusel: In a small bowl, combine brown sugar, flour, butter, and cinnamon. Using hands, mix until large crumbs form. Stir in walnuts.
4. Filling: In a bowl, whisk sugar, flour, and salt. Add sour cream, egg yolks, vanilla, and lemon zest; whisk until smooth. Sprinkle bottom of unbaked pie shell with dried cranberries. Arrange apple slices in a concentric circle over cranberries. Pour sour cream mixture over apples. Sprinkle streusel on top. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 45 to 50 minutes longer, or until apples are tender and custard is set. Cool completely on a wire rack.

ENJOY! Eat well My Friends!

Gingerbread -Raisin Cookies

It being Christmas Eve and all...I figured I should have a post concerning baking and baking something sweet, like Gingerbread/Raisin cookies...If you have kids...They'll just love it...If you're a big kid..(like yours truly) You'll love it!

INGREDIENTS:

• 3/4 cups all-purpose flour 
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• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 5 tablespoons stick margarine or butter, softened 
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• 1/2 cup sugar 
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• 1/3 cup packed dark brown sugar 
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• 3 tablespoons molasses
• 1 large egg 
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• 1/2 cup golden raisins
• Cooking spray 

DIRECTIONS:

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, whisking well.
3. Place margarine, sugars, molasses, and egg in a large mixing bowl; beat with a mixer at medium speed until blended. Gradually stir in flour mixture and raisins.
4. Drop batter by rounded teaspoonfuls 1 1/2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 8 to 9 minutes or until lightly browned. Remove from baking sheets; cool completely on wire racks.

Enjoy with a tall glass of Milk!

Enjoy! Eat Well My Friends!

M E R R Y

C H R I S T M A S !

Spiced Coriander and Mustard-Crusted Rib Roast of Beef

Here is another roast idea for your Christmas center piece...A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant, and so delicious you'll want to pick it off and eat it while the roast rests. 

INGREDIENTS: 

• tablespoon(s) allspice berries
• 3 tablespoon(s) black peppercorns
• 3 tablespoon(s) yellow mustard seeds
• 3 tablespoon(s) coriander seeds
• 2 tablespoon(s) cumin seeds
• 3 tablespoon(s) Kosher salt, plus more for seasoning
• 1 (14- to 15-pound) 6-rib standing beef rib roast, 1/2-inch fat cap left on the meat
• 2 cup(s) plain Greek yogurt
• 1/4 cup(s) drained horseradish
• 2 tablespoon(s) drained horseradish
• 2 tablespoon(s) grated fresh ginger
• 1 tablespoon(s) freshly ground black pepper
• 1 teaspoon(s) sugar

DIRECTIONS:

1. Put the allspice berries in a spice grinder and finely grind. Pass through a fine strainer into a bowl. Put the coarse bits in the strainer back in the grinder. Add the peppercorns and coarsely grind. Transfer to the bowl. Coarsely grind the mustard seeds and add to the bowl. Coarsely grind the coriander and then the cumin seeds; add to the bowl. Stir the 3 tablespoons of salt into the spices. Rub the spice blend all over the meat. Cover the roast and refrigerate overnight.
2. Put a large roasting pan in the middle of the oven and preheat the oven to 375 degrees F. Let the rib roast stand at room temperature for 30 minutes.
3. Season the roast with salt and place it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and roast at 350 degrees F for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 degress F for medium-rare. Transfer the roast to a carving board to rest for about 20 minutes.
4. Meanwhile, in a bowl, stir the yogurt with the horseradish, ginger, black pepper, and sugar, and season with salt. Refrigerate the raita until 20 minutes before serving.
5. Carve the roast and serve with the raita. 

Again...A nice Red Wine will go nicely with this!

Enjoy!  Eat Well My friends!

Rosemary Pepper Beef Rib Roast

It's been a long time since I posted here...But as we get closer to the Christmas season..I figured it was time to start posting some Christmas dinner ideas...Like this one..

INGREDIENTS:

• /4 cup(s) coarsely chopped fresh rosemary
• 3 tablespoon(s) fresh coarsely ground black pepper, plus more for seasoning
• 3 tablespoon(s) vegetable oil
• 1 (14- to 15-pound) 6-rib standing beef rib roast, 1/2-inch fat cap left on the meat
• Salt
• 3 tablespoon(s) unsalted butter
• 1 medium shallot, very finely chopped
• 2 large cloves garlic, thinly sliced
• 1/4 cup(s) dry red wine
• 1 quart(s) beef stock or broth
• 1/4 cup(s) sherry vinegar
• 4 sprig(s) thyme
• 1 cup(s) (1-ounce) dried porcini, ground to a powder in a spice grinder or blender

DIRECTIONS-

1. In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil, and rub all over the roast. Cover and refrigerate overnight.
2. Put a large roasting pan in the middle of the oven and preheat to 375 degrees F. Let the rib roast stand at room temperature for 30 minutes.
3. Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350 degrees F for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130 degrees F for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
4. Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar, and thyme, and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat, and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.

A nice Red Wine would go nice with this..

Enjoy! Eat Well My Friends!

Seafood Stew

If you know me..You know that I don't eat seafood...Can not eat seafood...But that doesn't mean that I will deprive you...My loyal readers of a good recipe when I come across one...

Like this one submitted by my co-worker-

INGREDIENTS:

1/4 cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 fresh red chile pepper, seeded and chopped
1/2 cup chopped fresh parsley
salt and pepper to taste
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 cup water
1 pinch paprika
1 pinch cayenne pepper
1 cup white wine
1 (10 ounce) can minced clams, drained with juice reserved
25 mussels, cleaned and debearded
25 shrimp
10 ounces scallops
1 pound cod fillets, cubed

DIRECTIONS:

In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.

About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious stew!!

Enjoy-Eat Well My Friends!

Triple Chocolate Pumpkin Pie

 

It's been a week...but I'm back and in full dessert mode...Today..I'm writing about Triple Chocolate Pumpkin Pie...

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye — and the appetite...Check it out-

INGREDIENTS:

• 2 cup(s) (about 16 crackers) finely ground graham cracker crumbs
• 6 tablespoon(s) (3 ounces) unsalted butter, melted
• 1 tablespoon(s) granulated sugar
• 2 tablespoon(s) packed light-brown sugar
• 1/2 teaspoon(s) coarse salt
• 1/2 teaspoon(s) ground cinnamon
• 3 ounce(s) bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 6 ounce(s) semisweet chocolate (preferably 55 percent cacao), chopped
• 4 tablespoon(s) (2 ounces) unsalted butter, cut into small pieces
• 3/4 cup(s) packed light-brown sugar
• 1 tablespoon(s) cornstarch
• 1 teaspoon(s) pure vanilla extract
• 1 1/2 teaspoon(s) coarse salt
• 3/4 teaspoon(s) ground cinnamon
• 3/4 teaspoon(s) ground ginger
• 1/4 teaspoon(s) ground nutmeg
• 1 ounce(s) milk chocolate, melted
• 1 can(s) (15-ounce) solid-pack pumpkin
• 1 can(s) (12-ounce) evaporated milk
• 3 large eggs
• Ground cloves

DIRECTIONS:

1. Make the crust: Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees F.
3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Enjoy! Eat well my friends!

Apple Rum Sauce

I'm in dessert mode.....And this is a dessert for grown folks....Apple Rum Sauce....Top your ice cream off with this. Serve this warm mix of tender apples and rum over a few scoops of sweet ice cream for a delicious treat.

INGREDIENTS:

• 1 large Granny Smith apple
• 1 large Fuji or Gala apple
• 4 tablespoon(s) margarine or butter
• 1/3 cup(s) packed light brown sugar
• 1 tablespoon(s) rum

DIRECTIONS:
 Peel and core apples, then cut each into 1/4-in.-thick slices. In 12-in. skillet, melt margarine on medium. Add apples and cook 7 minutes or until tender, stirring occasionally. Add sugar and cook 2 minutes or until sugar melts, stirring occasionally. Stir in rum and simmer 1 minute. Remove from heat and cool 5 minutes. Serve warm over ice cream.

Enjoy!  Eat well my friends!

The Turkey Sandwich

Okay...It's Monday....The Holiday is over....You've got Turkey left over ,so what should you do? That's simple...What do you normally do?  You make a Turkey Sandwich....Here is how...

INGREDIENTS: (Oh Please!)

• 2 slice(s) whole-grain bread, lightly toasted if desired
• 2 tablespoon(s) Romesco Sauce
• 3 ounce(s) roasted turkey breast, sliced
• 2 small leaves romaine lettuce
• 1 small handful arugula leaves
• 1 small handful broccoli sprouts

DIRECTIONS:
 Spread each slice of bread with a tablespoon of the sauce. On one slice, layer the turkey, and then the lettuce, arugula, and sprouts. Top with other slice of bread, cut in half, and serve.

See, that was simple....

Carry On!

Sticky Wings

It's Football Sunday....You have the new 50 inch Flat Screen....Your favorite Football team is playing...You've got Soda and Beer and Chips....What else could you use?   Glad you asked...How about something a little different?  Something like STICKY WINGS!!!!  That's right, Sticky Wings....Check it outtt!

INGREDIENTS:

• 1/2 cup chopped green onion
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons Asian chili sauce
• 2 tablespoons oyster sauce
• 2 tablespoons dark Asian sesame oil
• 1 teaspoon ground ginger
• 2 cloves garlic, finely chopped
• 2 pounds chicken wings, cut in 2 pieces at joint

DIRECTIONS: 
Heat oven to 450 degrees F. Grease large baking pan.
Combine green onion, honey, soy sauce, chili sauce, oyster sauce, sesame oil, ginger and garlic in large bowl. Add wings; toss to coat. Place wings with sauce in single layer in prepared baking pan. Bake, turning occasionally, 25 minutes or until chicken is evenly browned.
Increase oven temperature to broil. Broil wings 6 inches from heat, turning occasionally, for 8 minutes or until sauce is thick enough to coat back of spoon. Remove wings to platter; spoon sauce over.
Serve with Chips and Dip-

And a cold beer-

Perfect Football Sunday treat...Enjoy!   Eat and snack well my friends!