viernes, 31 de enero de 2014

Seguro Social, viuda


Me informó una asistente bancaria, la vivencia de su hermana.
Su experiencia fue esta:

Si usted es divorciada
Si usted estuvo casada por 10 años o más
Y enviuda de su ex-esposo, aunque esté divorciada:

Tiene derecho a reclamar el seguro social desde los 60 años.
Esta persona divorciada comenzó a recibir su SS años despues de estar divorciada,
enviudó.

Cosas que desconocemos, si no es porque lo recibimos de buena fe, de una persona
que ha vivido la experiencia.


lunes, 27 de enero de 2014

tu cocina china

Mongolian Beef




Ingredients:
1/4 cup chicken stock1 1/2 tablespoons cornstarch3 tablespoons hot chili oil2 tablespoons hoisin sauce1 tablespoon oyster sauce1 tablespoon dry sherry2 teaspoons sugar2 teaspoons soy sauce2 teaspoons crushed red pepper flakes1 pound flank steak, thinly sliced (see Cook's Note) 2 tablespoons peanut oil2 tablespoons chopped garlic1 bunch Swiss chard - rinsed, stems removed and cut into 1/2 inch slices2 green onions, cut into thin slivers about 2 inches long1 teaspoon salt1/4 teaspoon black pepper

Instructions:
Whisk the chicken stock and cornstarch in a freezer safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour. Remove from the freezer and allow to defrost, about 30 minutes. Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok. Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

sábado, 18 de enero de 2014

Lánzate, aventura 6 recetas africanas, con traducción audible en español, Bing

http://www.jeuneafrique.com/photos/122013/013122013144505000000couscosucroki.jpg
COUSCUS CON PASAS



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couscos con pasas

Esto es parecido al arroz con dulce navideno puertorriqueño -


INGREDIENTES para 8 personas: 1 kg de semilla de cuscús, 1 taza de pasas, 7 u 8 mantequilla 5 cucharadas soperas de azúcar impalpable, 2 cucharaditas de canela en polvo o agua 1 vaso pequeño de flor de naranja, 2 cucharadas de glaseado de azúcar.


-Poner las pasas remojadas en agua tibia.
2 Humedezca la semilla del cuscús con 2 vasos de agua ligeramente salada, amasar bien hasta la completa absorción de agua.
3 - Ponerlo en la parte superior del cuscús (keskas) libremente. Colocar el cuscús en la olla con agua hirviendo. Cocinar durante media hora al vapor


4 - Retire del fuego, coloque las semillas en un plato hondo. Mezclar con la perilla de 2 o 3 de la mantequilla, dejar algo guay y humedézcalo con un vaso de agua, aireación de semillas. Dejar reposar que las semillas absorben mucha agua.
5 - Retorno al cuscús. Basado en la olla con agua hirviendo. Hornee por 20 minutos al vapor.
6 - Vierta en una fuente poco profunda y trabajar la semilla con la mantequilla restante. Mezcla con azúcar, una cucharadita de canela (o Azahar agua) y las pasas escurridas.
7 - Aparador cono en un plato. Decorar con un poco de canela en polvo, azúcar, hielo y unas pasas.
Servir caliente o frío, pero nunca helada, con leche fresca separada. Puede reemplazar las uvas pasas de uvas frescas o semillas de Granada. Puede agregar almendras peladas y tostadas.

 http://www.jeuneafrique.com/Article/ARTJAWEB20131202115740/

 Maravillas © the de la cocina africana, por Danielle Ben Yahmed en las ediciones del Jaguar, 2011 (p. 288, 26,50 euros)


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Síguenos: @jeune_afrique en Twitter | jeuneafrique1 en Facebook



 http://www.jeuneafrique.com/photos/122013/013122013133539000000figueoki.jpg
              El higo tiene un alto nivel alimentario

 
SALTEADO DE HIGOS CON MIEL
INGREDIENTES para 8 personas: una docena de higos frescos, 1 cucharadita de aceite de oliva, 6 cucharadas de miel, el jugo de 1 limón, canela y jengibre en polvo (opcional).

1 - Lavar los higos, corte de cola y cortar por la mitad.
2 - Caliente el aceite a fuego lento en la sartén. Saltear los higos durante 3 minutos.
3 - Mezcle la miel, jugo de limón y especias (opcionales). Vierta en la sartén. Revuelve suavemente con una cuchara de madera. Cocine a fuego lento 5 minutos para reducir la salsa.
4 - Servir con salsa de higos.

Esto fritas puede ocurrir con otras frutas (piña, mangos, plátanos...) y acompañado por una bola de helado de vainilla.

miércoles, 15 de enero de 2014

EWG's 2013 Shopper's Guide to Pesticides in Produce™


EWG's 2013 Shopper's Guide to Pesticides in Produce™

Eat fruits and vegetables!

The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Use EWG's Shopper's Guide to Pesticides™ to reduce your exposures as much as possible, but eating conventionally-grown produce is far better than not eating fruits and vegetables at all. The Shopper's Guide to Pesticides in Produce™ will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake by avoiding the 12 most contaminated fruits and vegetables and choosing the least contaminated produce.
For the second year, we have expanded the Dirty Dozen™ with a Plus category to highlight two crops – domestically-grown summer squash and leafy greens, specifically kale and collards. These crops did not meet traditional Dirty Dozen™ criteria but were commonly contaminated with pesticides exceptionally toxic to the nervous system.
Though the Environmental Protection Agency has been restricting the uses of the most toxic pesticides, they are still detected on some foods. For example, green beans were on last year's Plus list because they were often contaminated with two highly toxic organophosphates. Those pesticides are being withdrawn from agriculture. But leafy greens still show residues of organophosphates and other risky pesticides. That's why they are on the Plus list for 2013.
Tests in 2008 found that some domestically-grown summer squash – zucchini and yellow crookneck squash -- contained residues of harmful organochlorine pesticides that were phased out of agriculture in the 1970s and 1980s but that linger on some farm fields.
Genetically modified plants, or GMOs, are not often found in the produce section of grocery stores. Field corn, nearly all of which is produced with genetically modified seeds, is used to make tortillas, chips, corn syrup, animal feed and biofuels. Because it is not sold as a fresh vegetable, it is not included in EWG's Shopper's Guide to Pesticides in Produce. Nor is soy, another heavily GMO crop that makes its way into processed food.
The genetically modified crops likely to be found in produce aisles of American supermarkets are zucchini, Hawaiian papaya and some varieties of sweet corn. Most Hawaiian papaya is a GMO. Only a small fraction of zucchini and sweet corn are GMO. Since U.S. law does not require labeling of GMO produce, EWG advises people who want to avoid it to purchase the organically-grown versions of these items.

lunes, 13 de enero de 2014

Butter Almond Cake -para el Año Nuevo 2014


Butter-Almond Cake Recipe at Cooking.com Butter-Almond Cake  - presiones See More para accesar receta
Delicious, dense-yet-moist yellow coffee torte with a buttery almond glaze. See More »

Get the Recipe
elicious, dense-yet-moist yellow coffee torte with a buttery almond glaze.
RECIPE INGREDIENTS
Cake:
1/2 Cup Sugar
1 t. Vanilla
2/3 Cup Butter, plus small amount for pan
2 Eggs
3/4 Cup Flour
Glaze:
2 T. Milk
1 T. Flour
1/4 C. Butter
1/3 C. Blanched almonds, sliced
4 T. Sugar
Butter-Almond Cake Recipe at Cooking.com

DIRECTIONS
1. Prehaet oven to 350 degrees.


2. Melt 2/3 C. butter and allow to cool.


3. Using a mixer, beat eggs, vanilla and sugar in large mixing bowl until light and fluffy.


4. Add butter and flour to egg mixture and stir by hand. Makes approximately 2 cups of batter.


5. Pour batter into an 8-inch greased and floured cake or tart pan. Bake for 25 minutes or until toothpick inserted in the center comes out clean.


6. In a saucepan, combine remaining 1/4 cup of butter, 4 T. sugar, milk, and flour. Bring to a boil and add almonds.


7. Spread cake with glaze and bake for an additional 10 minutes, or until just beginning to turn light brown and crispy.


8. Allow to cool on a rack for 15 minutes before cutting. Serve warm or at room temperature.


Date Added: 01/03/2010
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