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Unlicensed procedures a recipe for disaster
Nov 06, 9:56PM
Once again a local celebrity has to die in order to talk about the risks of cosmetic surgery. Radio personality Betty Pino died several weeks ago after having surgery and developing a life-ending infection. Her cause of death was due to "silicone" injections in her gluteus. She developed an infection and died a horrible death. This is neither the first nor the last person to die while trying to improve their looks in South Florida.
In the pursuit of perfection and the fountain of youth, women and men are undergoing cosmetic procedures with unlicensed people.
I'm writing this so I may be able to save one person or make several people think twice prior to having the same injections. Many of the patients that I see with significant facial and body problems are intelligent and often well-to-do patients. The patients want a permanent fix while paying less money. In the long run, these injections will cost a patient more and will destroy their lives. While some people do get reasonable results, there are way too many people that get significant disasters for this to be done legally.
So I'm going to give you certain clues to determine whether the injections are being done by licensed, practicing doctors. They should immediately cause you concern.
1. Your friend tells you that a famous doctor from out of the country is coming in and will be hosting a party that will be injecting people for just one night.
2. That party will be hosted at a hotel room, and if something happens the party will be moving to the back of someone's car. You should be highly suspicious if while you're waiting for your injections you see a receipt from a hardware store for industrial grade silicone.
3. If the friend who invited you has a face that is very swollen, looks distorted and tells you how good the doctor is, you should turn around and run!
While the above information sounds incredulous, these are the clues that many of the victims have had, but continue to pursue their desire for reaching the fountain of youth. There are many well qualified, honest physicians to take good care of you, find them.
Dr. Carlos Wolf is a partner in Miami Plastic Surgery and is board certified.
Recipe: Sage stuffing latkes
Nov 06, 9:22PM
Sage stuffing latkes
4 tablespoons dried minced onion
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
2 teaspoons chicken bouillon powder or base
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh thyme
1/4 cup chopped fresh sage
1 1/4 cups chicken broth
1/4 cup butter or margarine
4 cups firm bread or toast, cut into small cubes
2 eggs
1/4 cup vegetable oil for frying
Sage pesto cream, for serving, if desired (See recipe)
1 Combine dried onion, salt, poultry seasoning, bouillon powder, parsley, thyme and sage in a large saucepan. Add broth and butter and boil over medium high heat. Cover and simmer for 5 minutes. Add bread cubes and reduce heat to low. Let stand until thoroughly blended and heated. Fluff with a fork and let stand until cool enough to handle.
2 Once stuffing is cool, add eggs and stir until combined.
3 Heat vegetable oil in large heavy skillet to 375 degrees. Form stuffing mixture into pancake size cakes, and fry in hot oil until golden brown then flip to brown on other side. Drain on paper towels and serve hot with Sage pesto cream, if desired.
Makes 12 latkes.
Nutrition information per latke: 106 calories, 66% calories from fat, 8 g fat, 1 g saturated fat, 28 mg cholesterol, 7 g carbohydrates, 2 g protein, 355 mg sodium, 1 g fiber
Recipe: Green Bean Casserole
Nov 06, 9:22PM
Green Bean Casserole
Recipe from Good Housekeeping
Makes 8 servings
Olive oil nonstick cooking spray
1 large onion, cut into ½-inch slices and separated into rings
5 tablespoons flour
Salt
1½ pounds green beans, trimmed
1 tablespoon butter or margarine
1 large shallot, finely chopped
10 ounces sliced cremini or white mushrooms
Freshly ground black pepper
1 cup reduced-sodium chicken broth
½ cup 1% milk
Instructions: Preheat oven to 425 degrees. Line large cookie sheet with foil; spray with nonstick spray.
In bowl, toss onion with 2 tablespoons flour and 1/8 teaspoon salt. Spread onion in single layer on prepared foil; spray onion with nonstick spray. Bake 14 minutes; toss to rearrange, then spray again. Bake 15 minutes or until crisp.
Meanwhile, in 5-quart saucepot, heat 3 quarts water to boiling on high. Add beans and cook, uncovered, 5 minutes or until tender-crisp. Drain beans in colander; rinse under cold water. Drain.
In 4-quart saucepan, melt butter on medium.
Add shallot; cook 2 minutes, stirring. Add mushrooms; cook 7 to 8 minutes or until tender, stirring often.
Stir in ½ teaspoon salt, ¼ teaspoon freshly ground black pepper and 3 tablespoons flour; cook 1 minute. Add broth and milk; heat to boiling on high, stirring. Reduce heat to low; cook 2 minutes. Add beans.
Transfer mixture to 2-quart baking dish; bake 15 minutes. Stir mixture; top with onion.s Bake 5 minutes or until sauce is bubbly.
Recipe: Autumn Casserole
Nov 06, 9:22PM
Autumn Casserole
Recipe from Quick and Simple
Makes 8 servings
Topping:
4 teaspoons sugar
3 cups cornflakes, coarsely crumbled
¾ cup pecans, chopped
4 tablespoons butter, melted
Apples:
2½ tablespoons butter
6½ large cooking apples, peeled, cored and sliced (not too thin)
4 teaspoons granulated sugar
Squash:
6 cups (fresh or frozen cubed butternut or other) squash, boiled until tender
4 tablespoons butter
2 tablespoons brown sugar
¼ teaspoon salt
Instructions: Preheat oven to 350 degrees. Mix topping ingredients in a bowl; set aside.
FOR THE apples: Heat 2½ tablespoons butter in a skillet over medium heat. Add apples and sauté about 3 minutes or until tender. Stir in granulated sugar. Transfer to a glass or ceramic 9x13 baking pan, spreading apples evenly.
FOR THE squash: In a bowl, mash cooked squash with 4 tablespoons butter, brown sugar, and salt. Spread squash evenly over apples. Sprinkle cornflake topping over squash.
Bake for 20 minutes, or until topping is golden brown and crunchy.
Per serving: 387 calories; 3g protein; 46g carbohydrate; 24g fat; 5g fiber; 43mg cholesterol; 330mg sodium.
Recipe: Sweet potato latkes
Nov 06, 9:22PM
Sweet potato latkes
2 sweet potatoes, peeled and shredded
2 eggs, lightly beaten
1 tablespoon brown sugar
2 tablespoons maple syrup
2 tablespoons all-purpose flour
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1/4 cup vegetable oil for frying
Marshmallow fluff and cranberry sauce, for serving, optional
1 Place sweet potatoes in a colander. Place a cheese cloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again.
2 In a large bowl, combine sweet potatoes, eggs, brown sugar, maple syrup, flour, cloves and cinnamon; mix well.
3 Heat oil in large heavy skillet to 375 degrees.
4 Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve with marshmallow fluff and cranberry sauce, if desired.
Makes 8 plain large or 16 small latkes.
Nutrition information per small latke: 57 calories, 43% calories from fat, 3 g fat, trace saturated fat, 20 mg cholesterol, 7 g carbohydrates, 1 g protein, 24 mg sodium, 1 g fiber
Recipe: Cranberry latkes
Nov 06, 9:11PM
Cranberry latkes
To turn these tart Turkey Day latkes into a sweet side, omit the pepper, reduce the salt to a pinch, and add 2 teaspoons ground cinnamon and 3 tablespoons sugar. The recipe is courtesy of Jamie Geller, author of the new cookbook "Joy of Kosher: Fast, Fresh Family Recipes" (William Morrow, $30).
4 medium Idaho potatoes
Oil for frying
3 eggs, beaten
2 tablespoons matzo meal
2 teaspoons kosher salt
1/4 teaspoon white pepper
4 to 6 ounces fresh or frozen cranberries
Applesauce, warmed, if desired for serving
1 Prepare a large bowl filled with cold water. Peel potatoes, and as you finish each, place in cold water to prevent browning.
2 Pour oil about 1/4 way up the side of a large skillet and heat over medium heat.
3 Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes using the blade that creates thin, shoestring-like strips and transfer to a large bowl. Add eggs, matzo meal, salt and pepper and mix well. Add cranberries and mix well until combined.
4 Drop heaping tablespoons of mixture into hot oil. Using the back of a spoon, pat down each latke to flatten it. Put as many as you can in the skillet without crowding. Putting them too close together will make them soggy.
5 Fry 3 to 4 minutes on each side, until golden and crisp around the edges; repeat procedure until finished with all the batter. Drain on paper towel lined baking sheets.
6 Serve warm with applesauce if desired. Makes 6 latkes.
Nutrition information per latke: 219 calories, 47% calories from fat, 12 g fat, 1 g saturated fat, 81 mg cholesterol, 24 g carbohydrates, 5 g protein, 709 mg sodium, 3 g fiber
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