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Friday, September 19, 2014

Simple Recipe for Last Days of Summer


            4 servings. Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier.
1 1/2      lb. shell-on large shrimp
            Kosher salt
1/4         cup plus 1 Tbsp. Old Bay seasoning
3          lemons, halved
2          Tbsp. olive oil
2          Tbsp. chopped fresh flat-leaf parsley

1.      Using kitchen shears and working one at a time, cut along the length of the backs of shrimp, cutting through shells, and just deep enough into flesh to expose veins; remove veins.
2.      Bring a large saucepan of salted water to a boil and add 1/4 cup of Old Bay seasoning. Squeeze lemon juice into water and add lemon halves to saucepan; return water to a boil. Add shrimp, reduce heat, and simmer until cook through, about 3 minutes. Transfer to a bowl of ice water and let cool. Drain and pat dry.
3.      Just before serving, whisk oil and remaining 1 Tbsp. Old Bay in a medium bowl. Add shrimp and parsley and toss to coat.
Do ahead: Shrimp can be cooked 1 day ahead. Cover and chill
            Mustard-lime dipping sauce
1/2         cup mayonnaise
2          Tbsp. spicy brown mustard
1          tsp. fresh lime juice
1          tsp. honey
1          tsp. light brown sugar
1/2         tsp. English mustard powder
1/2         tsp. Worcestershire sauce
            Hot sauce
            Kosher salt
            Lime wedges (for serving)
Whisk mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl; season with hot sauce and salt. Serve shrimp with dipping sauce and lime wedges.

Source: Bon Appetit, June 2014

Thursday, September 18, 2014

Taking care of baby teeth

ADA: Use Fluoride Toothpaste as Soon as First Tooth Arrives
     The American Dental Association's Council on Scientific Affairs recently updated its guidance to caregivers - now recommending children's teeth be brushed with a fluoride toothpaste as soon as the first tooth arrives.
     CSA previously recommended using water to brush the teeth of children younger than 2 years old and a pea-sized amount of fluoride toothpaste to brush the teeth of children 2-6 years old. CSA updated the ADA's guidance based on a review of scientific evidence and now suggests caregivers use a "smear" of fluoride toothpaste (about the size of a grain of rice) for children younger than 3 years old and a pea-sized amount for children 3-6 years old.
     Based on a systemic review of the evidence, CSA concluded that following these new recommendations helps prevent cavities and is less likely to cause fluorosis.
     "For half a century, the ADA has recommended that patients use fluoride toothpaste to prevent cavities, and a review of scientific research shows that this holds true for all ages," said Edmond L. Truelove, DDS, chair of the CSA. "Approximately 25 percent of children have or had cavities before entering kindergarten, so it's important to provide guidance to caregivers on the appropriate use of fluoride toothpaste to help prevent their children from developing cavities."
     For more information, see the report published in the February 2014 issue of The Journal of the American Dental Association.

Source: CDA Journal, Vol.42, April 2014.
Photo Courtesy:

Tuesday, September 16, 2014

Wake up to a good cup of Java!!!

According to Sichuan University, drinking coffee has been shown to accelerates OTM (orthodontic tooth movement) through the effect of  caffeine on osteoclastogenesis enhancement via RANKL elevation. This research was supported by the National Nature Science Foundation of China.

Photo courtesy of

Click on the link below for full article!

Monday, September 15, 2014

Peanut Butter Cake Recipe

One of the most common concern of those who have braces is what food can and cannot be eaten. Many people find that eating with braces is very boring because a lot of food and drink should be cut off in order to protect their braces. Today we bring you the Peanut Butter Cake recipe, which can be prepared in less than 3 hours. Let enjoy the moist and flavorful cake without worrying about hurting your braces.

Active 15min • Total 2hr 20min (includes cooling) • serves 12 • cost per serving 49
3/4      cup (11/2 stick) unsalted butter, at room temperature, plus more for the pan
23/4     cups all-purposed flour. sifted, plus more for the pan
1/2      cup plus 1/4 cup creamy peanut butter
4       large eggs
1/2      cup plus 1/4 cup buttermilk, at room temperature
2       cups granulated sugar
1/2      cup water
1       Tbsp baking powder
1       tsp pure vanilla extract
1/4      cup dry-roasted peanuts, chopped
1.      Heat oven to 350ºF. Butter and flour a 12-cup bundt or 10-in. tube pan. Using an electric mixer, beat the butter and 1/2 cup peanut butter in a large bowl until smooth. Add the eggs and 1/2 cup buttermilk and beat until just combined.
2.      Turn off the mixer. Add the flour, granulated sugar, water, baking powder and vanilla, and mix on a very slow speed just until incorporated, 30 seconds. Increase the speed to medium and beat until smooth and creamy, about 2 minutes. Transfer the batter to the prepared pan.
3.      Bake for 45 minutes, then reduce the temperature to 325ºF and bake until a wooden pick inserted into the center comes out clean, 10 - 15 minutes more. Let the cake cool in the pan for 10 minutes, then turn out on a wire rack to cool completely.
4.      In a small bowl, combine the confectioners' sugar, peanuts, the remaining 1/4 cup peanut butter and remaining 1/4 cup buttermilk. Spoon over the cake just before serving.

Page, Lisa. "Peanut Butter Cake." Woman's Day. August 2014. Print