Archive for January, 2010

Asparagus Pie

Sunday, January 31st, 2010


What you need:

¼ cup butter

¼ cup flour

¾ cup chicken

¾ cup milk

½ cup grated cheddar cheese

¼ cup grated parmesan cheese

½ tsp salt

1/8 tsp pepper

2 lbs. hot, freshly cooked asparagus spears

2 tbsp grated parmesan cheese

How to cook:

Melt butter and blend in flour. Add broth and milk and cook, stirring constantly, til mixture is thick and bubbling. Add cheeses and seasonings. Stir til cheeses melt. Set asparagus spears in pie tin. Pour sauce over spears and sprinkle with cheese. Broil several minutes til browned and bubbly.

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How to prepare Asparagus in three easy steps

Thursday, January 28th, 2010


Have asparagus inside your fridge? You could try this steps to get those green stalks on plate.
  1. Wash asparagus to remove grit, but do not soak stalks. Cut off ends of stalks.
  2. Wrap asparagus in aluminum foil and set in skillet. (To speed cooking, prick foil with fork in several places before placing in skillet.)
  3. Add cold water to skillet to cover package; cover pan and bring water to boil. Cook about ten minutes (or til tender).

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Transplant tourism poses ethical dilemma for US doctors

Posted on 28 January 2010 in Uncategorized by admin

A recent case study by doctors at Mount Sinai Hospital in New York examined the ethical issues posed by transplant tourism, an offshoot of medical tourism, which focuses solely on transplantation surgery.

Many American transplant professionals frown on the practice of transplant tourism where patients travel to countries such as China, India, and the Philippines for their transplantation.

These transplant tourists may be subject to sub-standard surgical techniques, poor organ matching, unhealthy donors, and post transplant infections, prompting U.S. health care institutions to refuse treatment of these patients upon return to the U.S. Medical associations have responded with transplant tourism policies and guidelines to advise clinicians on the ethics of caring for transplant tourists.

Full details of the study appear in the February issue of Liver Transplantation, a journal published by Wiley-Blackwell on behalf of the American Association for the Study of Liver Diseases (AASLD). Some might think of transplant or medical tourism as merely a fictional plot from one of Robin Cook’s medical thriller books (Foreign Body).

However, given the critical shortage of available organs in the U.S., transplant tourism has grown in popularity among patients awaiting transplantation. Currently, the United Network of Organ Sharing (UNOS) reports there are more than 105,000 Americans on the transplant candidate waiting list with more than 15,000 patients awaiting a liver transplant. Furthermore, UNOS data shows a decline in donorship with living donor numbers decreasing by 1.7% and deceased donors down by 1.2% in 2008.

In the current case, a 46-year-old Chinese accountant (HQ) was placed on the UNOS transplant registry with a Model for End Stage Liver Disease (MELD) score of 18 that increased to 21 while on the candidate waitlist for over a year (MELD scores range from 6 for those least ill through 40 for those most sick).

HQ then traveled to the People’s Republic of China (PRC) and was transplanted two weeks after arrival. After transplantation, HQ returned to the Mount Sinai program requesting follow-up care, which was provided. HQ then developed biliary sepsis requiring hospitalization and re-transplantation seemed to be the only viable option.

“While the patient was a medically suitable candidate, team members disagreed if it were indeed, morally right to provide him with a transplant,” said Thomas Schiano, M.D., one of the case clinicians and lead author of this study.

Ultimately, the transplant team proceeded with a liver transplant for HQ and he is currently doing well. “Our consensus to transplant was based on the relevant principles of medical ethics—non-judgmental regard, beneficence, and fiduciary responsibility,” added Dr. Schiano.

The study authors estimate that more than 400 patients received transplants abroad with 75% of those taking place between 2004 and 2006.

Of those transplant tourists, 40% reside in New York and California, and the majority these patients traveled to the PRC, where organs from executed prisoners have been used in transplantations.

Although transplant tourism is not held in high regard, the practice violates neither current U.S. law nor the National Organ Transplant Act. Current UNOS policies allow a small percentage of each center’s transplants to be allotted for foreign nationals, essentially allowing for transplant tourism within the U.S.

Over the last few years, professional associations have established transplant tourism policies to provide guidance to clinicians and uphold the principles of medical ethics.

The AASLD and International Liver Transplant Society (ILTS) have positions against the exploitation of donors, the recovery of organs from executed prisoners, and condemned the use of paid living donors. Similarly, the American Society of Transplantation declares that optimal medical care should not be withheld from those recipients who have chosen to receive transplants as “tourists” from abroad.

“Unfortunately, little guidance from societal statements are provided to transplant centers and the professionals in the trenches dealing with transplant tourists seeking care,” Dr. Schiano stated. Given the shortage of available organs, more patients may resort to transplant tourism as an option.

“Although we do not condone all of the practices associated with transplant tourism, it is our duty to provide all transplant patients with the same compassionate care and support, whether their transplantation was performed in the U.S. or abroad,” concluded Dr. Schiano.

To build awareness of the need for organ donors, February 14, 2010 is designated as National Donor Day in the U.S. The Department of Health and Human Services provides further information on National Donor Day.

Source: Wiley-Blackwell – esciencenews.com

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Increased International Tourists Arrivals in Turkey

Posted on 28 January 2010 in Uncategorized by admin

Despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.

“Medical Tourism to Drive Tourism Industry in Turkey

As per recently released report “Turkey Tourism Industry by 2013?, despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.”

Source: Earthtimes.org

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Chili Con Carne Sauce

Tuesday, January 26th, 2010


What you need:

2 tbsp oil

2 lbs. hamburger

3 or 4 cloves of minced garlic

1 chopped onion

1 can (8 oz.) tomato sauce

1 ½ tsp salt

2 to 3 tbsp chili powder

½ tsp cumin seed

3 cups hot water

¼ cup flour

How to cook:


(1)Heat oil.

(2)Add hamburger and cook, stirring and turning til meat loses red color.

(3)Stir in all other ingredients, cover, and cook slowly about 3 hours (or longer) to a thick, rich consistency.

(4)Before adding sauce to beans, add one cup of hot water to the sauce, then thicken slightly, using 1/4 cup flour mixed smooth with 1/3 cup warm water.

(5)Stir into beans; add salt if needed.

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Chili Beans

Sunday, January 24th, 2010


What you need:

1 chopped onion (about ¾ cup)

1 to 3 cloves minced garlic

1/3 cup bacon dripping (or oil)

1 ½ tsp salt

1 can (8 oz) tomato sauce

1 ½ tsp chili powder

¼ tsp cumin seed (or powder)

How to cook:

(1)Cover one pound (2 cups) California pink beans (or light red kidney beans) with boiling water and let stand an hour or so. Drain beans, put into a large, heavy pot, cover with boiling water again and all of the ingredients above.

(2)Cook slowly (covered), about three hours, til beans are tender and a rich sauce is formed. Add more hot water if necessary. Beans should be neither too dry nor too juicy.

Makes 8 to 10 servings as a side dish.

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Any-Bean, Any-Bone Soup

Friday, January 22nd, 2010


What you need:

1 ½ cups small white beans

2 qts cold water

1 ½ tsp salt

¼ tsp white pepper

½ bay leaf

¼ tsp each crumbled thyme and marjoram

1 cup chopped onion

1 cup chopped celery

1 chopped carrot

A meaty bone or bones

How to cook:

Put “bone(s)” into large pot, add cold water, heat to boiling, and skim before adding soaked beans, herbs and seasonings. Cover and boil gently two hours or til beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water (or canned broth or canned tomatoes) if desired to thin soup to right consistency. Add salt and pepper to taste.

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Bean Soaking

Wednesday, January 20th, 2010


Dry beans can be cooked without soaking, but soaking cuts down cooking time and pot-watching. Try these methods:

One-Hour- Hot Soak: to one pound of California dry beans, any variety, add 6 to 8 cups hot water. Heat to boiling, boil 2 minutes, then set aside for an hour or so before draining and cooking.

(This method does in one hour what 15 hours of cold soaking accomplishes.)

Overnight Salt Soak: to one pound of California dry beans, add 6 cups cold water and 2 teaspoons salt. Let stand overnight or for several hours.

(The salt helps beans to absorb water more evenly, and keep their shape better.)

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Learn to cook eggplant the French and Mexican way

Friday, January 15th, 2010


Pare eggplant and cut in 1/4 inch slices crosswise. Sprinkle with salt, garlic, and pepper. Dip in flour. Then dip in egg which has been beaten with 2 tablespoons of milk. Roll in fine, dry bread crumbs til completely covered. Fry in hot fat (try olive oil) from 2 to 4 minutes. Drain and serve hot.
  • Eggplant a la Mexico

In cooking this recipe, you’ll gonna few ingredients:

1 lb eggplant

½ cup boiling water

1 small chopped onion

½ tsp salt

2 cups chopped fresh tomatoes

½ cup onion

1 clove minced garlic

¼ cup diced green chilis

¼ tsp salt

¼ tsp sweet basil

1 cup grated monterey cheese

2 beaten eggs

Peel and cut eggplant into 1” cubes and cook with onion in boiling salted water for 10 minutes. Drain. Combine the rest of ingredients, except cheese. Put into oiled 1 1/2 qt. casserole. Cover and bake in 375 F oven for 1/2 hour. Remove cover and reduce heat to 350 F. Sprinkle top with cheese. Continue to bake til cheese melts and becomes bubbly.

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Boiling, Grilling, and Frying Broccoli

Wednesday, January 13th, 2010


  • Boiling broccoli

Wash broccoli and trim a bit off ends of stems, but do not remove branches. If stems are over 1/2 inch in diameter, make lengthwise gashes through them almost to the flowerets. The stalks will then cook as quickly as the flower buds. Drop the broccoli into a small amount of boiling salted water. Cover and cook quickly just til tender, about 10 minutes. Serve hot;

  • Frying broccoli

Wash broccoli; split each stalk lengthwise just to the flower. Place flat in large skillet; sprinkle with salt; pour in boiling water til 1—inch deep. Cover and simmer 15 minutes (or til stalks are tender—crisp). Lift out to pie plate. Pour water out of skillet; then pour in oil. Add garlic and onion and cook til gelden. Discard garlic; add broccoli and heat, shaking gently, til well coated. Add more salt if necessary and drizzle with lemon juice.

  • Grilling broccoli

Put broccoli in a bowl, preferably a big one. Mix the salt, lemon juice, oil, and pepper; sprinkle over broccoli and toss to coat. Set aside for 30 minutes. Brush the grill rack with cooking spray before grilling. Set up the grill for indirect heat. Toss broccoli, then drain marinade. Add cheese in a resealable plastic bag. Place broccoli, a few pieces at a time, shake to coat. Cook broccoli, covered, over indirect average heat for 8-10 minutes on each side or until crisp-tender.

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Turkey Loaf

Friday, January 8th, 2010


What you need:

2 lbs.   Fresh ground turkey

¼ cup   Minced green pepper (optional)

2 tbsp   Horseradish

2 tsp     Salt

1 tsp     Dry mustard

¼ cup   Evaporated milk

1 cup    Catsup

3 slices Day-old bread (pulled into crumbs)

2          Eggs (slightly beaten)

1          Medium onion (minced)

How to cook:

(1)   Lightly mix all ingredients except 1/2 cup of catsup. Mold in 9x5x3 loaf pan. Spread top with remaining catsup.

(2)   Bake in a 375 F oven for 1 1/4 hours. Pour juices from pan. Unmold loaf onto heated platter. (Ifdesired, make gravy from pan juices)

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Tender Turkey Thighs

Sunday, January 3rd, 2010


What you need:
2 tbsp Oil
1 tbsp Butter
3 tbsp Onion (minced)
3 tbsp Cornstarch
3 tbsp Water
1 ½  tsp Salt
1 tsp Dry mustard
1 tsp Paprika
¼ tsp Basil
¼ tsp Sage
1/8 tsp Pepper
1 (10 ¾ oz.) Chicken broth
½ cup White wine
1 cup Fresh mushrooms (chopped)
How to cook:
(1) Brown turkey thighs in heavy skillet in oil and butter. Combine all ingredients (except cornstarch and water).
(2) Pour over turkey and heat to boiling. Lower heat, cover, and simmer for 1 ¾  hours (or til meat is tender). Remove turkey to serving dish and keep hot.
(3) Skim fat from cooking liquid. Mix corn starch with water and stir into liquid in pan. Cook, stirring, til sauce boils and thickens. Serve over turkey.

What you need:

2 tbsp Oil

1 tbsp Butter

3 tbsp Onion (minced)

3 tbsp Cornstarch

3 tbsp Water

1 ½  tsp Salt

1 tsp Dry mustard

1 tsp Paprika

¼ tsp Basil

¼ tsp Sage

1/8 tsp Pepper

1 can Condensed chicken broth

½ cup White wine

1 cup Fresh mushrooms (chopped)

How to cook:

(1) Brown turkey thighs in heavy skillet in oil and butter. Combine all ingredients (except cornstarch and water).

(2) Pour over turkey and heat to boiling. Lower heat, cover, and simmer for 1 ¾  hours (or til meat is tender). Remove turkey to serving dish and keep hot.

(3) Skim fat from cooking liquid. Mix corn starch with water and stir into liquid in pan. Cook, stirring, til sauce boils and thickens. Serve over turkey.

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