Archive for July 15th, 2017 | Daily archive page

Ingredients: 1 pound Boneless pork Salt and pepper(ground) 1 tablespoon of ground cumin 1 table spoon of dried oregano 2 tablespoon of extra-virgin Olive oil 4 cloves of garlic 4 teaspoon dried chili flakes 1 medium onion (chopped) 1 cup of orange juice 1 lime(juiced) 1 cup low-sodium chicken broth 2 bay leaves 1 cuban bread roll 3 table spoon Dijon mustard 8 thin slices of Swiss cheese 1 cup of pickles 8 thin slices of ham Olive oil

PROCESS:

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves. Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing. To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season it with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well). To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

Maybe some fast food may be quick and easy, and maybe even low in calories, they’re all processed foods and are not the healthiest options for your diet. And fast food is not a good diet for and your family. Here are some reasons why you should really avoid fast foods.

Low food quality

Fast food chains use the cheapest parts to make the products to make more profits. Most fast-food chains don’t use the highest quality of ingredients. Spend a few bucks and try making your own hamburger instead of buying one in a fast-food chain.

Food hygiene Fast food restaurants are not as careful about basic food hygiene as you probably are. You are not sure that they washed hands before preparing your food or that the utensils they have used are clean.

 

 

 

You don’t know what’s in your food Most of us have no idea what goes into fast food chains. They find the cheapest meat available, like reclaimed meat, which is the meat that is mechanically recovered from the carcass, after all the good meat has been used.

Promotes many diseases Foods in these chains contain high salt and fat content in fries increases blood pressure and adversely affects the functioning of the kidneys. It is believed that the bad fats in fast food replaces the healthy fats in the brain and so impairs brain functions. Foods in these chains contains high levels of cholesterol and triglyceride that can lead you to heart disease.

Increase the risk of cancer Studies have proven that there is a direct link between the amount of fatty, fried food that people eat and the incidence of cancer. Fast foods are high in fat, sugar and salt, which can lead to an increased risk of cancer.

Disgusting animal conditions

To keep the animals from getting sick in these conditions, they are a lots of antibiotics and other chemicals to make them bigger, which often end up in our food.

Strawberry-sweetened frosting surrounds the outside of the cake while creamy strawberry mousse divides the layers. This delicious cake is a perfect dessert for special occasions.   INGREDIENTS 1 1/4 cups butter, softened 2 1/4 cups granulated sugar 7 egg whites, at room temperature 3 1/2 cups cake flour 4 teaspoons baking powder 2 teaspoons vanilla extract 1/2 teaspoon almond extract Strawberry Mousse 1 envelope unflavored gelatin 2 cups sliced fresh strawberries 1/4 cup granulated sugar 1 cup whipping cream Strawberry Frosting 3/4 cup butter, softened 5 cups powdered sugar, sifted 3/4 cup finely chopped fresh strawberries Garnishes Halved fresh strawberries, edible flowers(optional)

CAKE LAYERS Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes). PREPARING THE STRAWBERRY MOUSSE Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes). Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set. PREPARING STRAWBERRY FROSTING Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.