HEALTHONLINEUS

### Shrimp Piccata Cooked in Foil Packets

Shrimp Piccata is an exquisite seafood meal recognized for its vibrant flavors and speedy preparation. Typically crafted with shrimp cooked in a zesty lemon sauce with capers, this recipe offers a contemporary approach by employing foil packets for cooking. This technique not only eases the cleanup but also retains moisture and flavor, making it a fantastic selection for a weeknight meal or outdoor barbecuing.

#### Ingredients

To make Shrimp Piccata in foil packets, gather the following ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1/4 cup chicken broth or white wine
– 2 tablespoons capers, rinsed and drained
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)
– Lemon slices (for garnish)
– Optional: red pepper flakes for added heat

#### Equipment

– Aluminum foil
– Baking sheet or grill
– Mixing bowl
– Measuring cups and spoons
– Tongs or spatula

#### Instructions

1. **Preheat the Oven or Grill**: If using an oven, set it to 400°F (200°C). For grilling, get the grill ready for medium heat.

2. **Prepare the Foil Packets**: Cut large pieces of aluminum foil (approximately 12×18 inches). You will need one piece for each serving.

3. **Mix the Ingredients**: In a mixing bowl, blend the shrimp, olive oil, melted butter, minced garlic, lemon juice, chicken broth or white wine, capers, salt, and pepper. If you like, add red pepper flakes for some heat.

4. **Assemble the Packets**: Position a serving of the shrimp mixture in the center of each foil piece. Fold the sides of the foil over the shrimp, then fold the ends to make a sealed packet. Ensure that the packets are tightly closed to keep any steam from escaping.

5. **Cook the Packets**: Set the foil packets on a baking sheet if using the oven or directly on the grill. Cook for around 10-15 minutes, or until the shrimp turn pink and opaque. Cooking duration may differ based on shrimp size and temperature of the grill or oven.

6. **Serve**: Gently open the packets (be cautious of steam) and transfer the contents to plates. Top with fresh parsley and lemon slices for an extra touch of flavor and presentation.

#### Tips for Success

– **Shrimp Size**: Opt for large or extra-large shrimp for optimal texture and flavor. Smaller shrimp may cook too rapidly and turn rubbery.
– **Fresh Ingredients**: Use fresh lemon juice and premium olive oil for the best flavor.
– **Vegetable Additions**: Feel free to incorporate vegetables like asparagus, zucchini, or cherry tomatoes into the packets for a complete meal.
– **Make Ahead**: You can prepare the foil packets beforehand and refrigerate them until you’re ready to cook.

#### Conclusion

Shrimp Piccata cooked in foil packets is a practical and tasty dish that highlights the bright, tangy flavors of classic Piccata. Ideal for hectic weeknights or outdoor events, this recipe is certain to impress with minimal effort. Savor the delightful blend of shrimp, lemon, and capers, all while keeping cleanup simple.

# A Comprehensive Guide to Making Cheese Blintz at Home

Cheese blintz is a tasty dish that hails from Eastern European Jewish culinary traditions. These delicate, crepe-like pancakes are filled with a rich cheese mixture and are typically accompanied by sour cream or fruit preserves. Preparing cheese blintz at home can be a fulfilling endeavor, and this guide will lead you through each stage in detail.

## Ingredients

### For the Blintz Crepes:
– 1 cup all-purpose flour
– 2 large eggs
– 1 cup milk
– 1/4 cup water
– 1 tablespoon melted butter
– A pinch of salt

### For the Cheese Filling:
– 1 cup ricotta cheese
– 1 cup cottage cheese (drained)
– 1/4 cup sugar
– 1 teaspoon vanilla extract
– 1 egg yolk
– A pinch of salt

### For Cooking:
– Butter or oil for frying
– Sour cream or fruit preserves for serving

## Step 1: Make the Crepe Batter

1. In a mixing bowl, combine the flour and salt.
2. In another bowl, beat the eggs and then incorporate the milk, water, and melted butter.
3. Gradually mix the wet ingredients into the dry, whisking until the mixture is smooth. The batter should be thin and devoid of lumps.
4. Allow the batter to rest for approximately 30 minutes. This resting period aids in gluten relaxation and results in more tender crepes.

## Step 2: Prepare the Cheese Filling

1. In a mixing bowl, combine the ricotta cheese, cottage cheese, sugar, vanilla extract, egg yolk, and a pinch of salt.
2. Mix thoroughly until smooth. Taste and adjust sweetness if needed.

## Step 3: Cook the Crepes

1. Heat a non-stick skillet or crepe pan on medium heat and lightly grease with butter or oil.
2. Pour about 1/4 cup of the batter into the pan, tilting it to evenly distribute the batter.
3. Cook for around 1-2 minutes until the edges begin to lift and the bottom is a light golden color.
4. Flip the crepe and cook for another 30 seconds. Remove from the pan and transfer to a plate. Continue with the remaining batter, stacking the crepes on top of one another.

## Step 4: Roll the Blintzes

1. Take one crepe and place about 2 tablespoons of the cheese filling at the center.
2. Fold the sides of the crepe over the filling, then roll it from the bottom to the top to form a tidy package.
3. Continue with the rest of the crepes and filling.

## Step 5: Fry the Blintzes

1. In the same skillet, add a bit more butter or oil and heat on medium.
2. Arrange the filled blintzes seam-side down in the skillet. Cook for about 3-4 minutes until golden brown, then gently flip and cook the other side for another 3-4 minutes.
3. Remove from the skillet and keep warm while you finish cooking the rest.

## Step 6: Serve

1. Serve the blintzes warm with a scoop of sour cream or alongside fruit preserves. Fresh berries or applesauce are also delightful additions.

## Tips for Success

– Ensure your crepe batter is well-mixed and allowed to rest for optimal texture.
– Modify the thickness of the crepes by adjusting the amount of liquid in the batter.
– Keep the cooked crepes warm in a low oven while you complete the cooking process for the rest.
– Try various fillings, such as fruits or chocolate, to put a spin on the traditional cheese blintz.

Savor your homemade cheese blintzes, a delightful dish that’s perfect for breakfast, brunch, or dessert!

**Sesame-Infused Spicy Coleslaw Recipe: A Flavorful Twist on a Classic Dish**

Coleslaw is a beloved side dish known for its refreshing crunch and creamy texture, often accompanying barbecues, picnics, and family gatherings. While the traditional version is delightful, adding a twist with sesame and spice can elevate this classic to new culinary heights. This sesame-infused spicy coleslaw recipe combines the nutty aroma of sesame with a kick of heat, creating a vibrant and flavorful dish that is sure to impress.

**Ingredients:**

– 4 cups of shredded green cabbage
– 2 cups of shredded purple cabbage
– 1 cup of shredded carrots
– 1 red bell pepper, thinly sliced
– 3 green onions, chopped
– 1/4 cup of fresh cilantro, chopped
– 1/4 cup of toasted sesame seeds

**For the Dressing:**

– 1/4 cup of mayonnaise
– 2 tablespoons of rice vinegar
– 1 tablespoon of sesame oil
– 1 tablespoon of soy sauce
– 1 tablespoon of honey
– 1 tablespoon of Sriracha or your favorite hot sauce (adjust to taste)
– 1 teaspoon of grated fresh ginger
– 1 clove of garlic, minced
– Salt and pepper to taste

**Instructions:**

1. **Prepare the Vegetables:**
In a large mixing bowl, combine the shredded green and purple cabbage, shredded carrots, sliced red bell pepper, chopped green onions, and fresh cilantro. Toss the ingredients together to ensure an even mix.

2. **Make the Dressing:**
In a separate bowl, whisk together the mayonnaise, rice vinegar, sesame oil, soy sauce, honey, Sriracha, grated ginger, and minced garlic. Taste the dressing and adjust the seasoning with salt, pepper, or more hot sauce if desired.

3. **Combine and Toss:**
Pour the dressing over the vegetable mixture. Using tongs or a large spoon, gently toss the coleslaw until all the ingredients are well coated with the dressing.

4. **Add the Sesame Seeds:**
Sprinkle the toasted sesame seeds over the top of the coleslaw and give it a final toss to incorporate the seeds throughout the dish.

5. **Chill and Serve:**
For the best flavor, cover the coleslaw and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled as a side dish or a topping for sandwiches and tacos.

**Tips for Success:**

– **Toasting Sesame Seeds:** Toasting sesame seeds enhances their flavor. Simply place them in a dry skillet over medium heat and stir frequently until they are golden brown and fragrant.
– **Adjusting Spice Levels:** If you prefer a milder coleslaw, reduce the amount of Sriracha or substitute it with a milder hot sauce. Conversely, for more heat, increase the amount or add a pinch of red pepper flakes.
– **Make Ahead:** This coleslaw can be made a day in advance. The flavors will continue to develop, making it even more delicious the next day.

This sesame-infused spicy coleslaw is a delightful fusion of flavors and textures. The nutty sesame, spicy heat, and crisp vegetables create a dish that is not only visually appealing but also a treat for the taste buds. Whether you’re hosting a summer barbecue or looking for a unique side dish, this coleslaw is sure to be a hit. Enjoy the vibrant taste and the compliments that follow!

**How to Make Classic Peach Cobbler: A Step-by-Step Guide**

Peach cobbler is a timeless dessert that combines the sweetness of ripe peaches with a buttery, biscuit-like topping. This classic treat is perfect for summer gatherings or as a comforting dessert any time of the year. Follow this step-by-step guide to create a delicious peach cobbler that will impress your family and friends.

**Ingredients:**

For the peach filling:
– 6-8 fresh peaches (about 4 cups), peeled, pitted, and sliced
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1 teaspoon lemon juice
– 2 teaspoons cornstarch

For the cobbler topping:
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 6 tablespoons unsalted butter, chilled and diced
– 1/4 cup boiling water

For sprinkling:
– 3 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon

**Instructions:**

1. **Preheat the Oven:**
Preheat your oven to 425°F (220°C).

2. **Prepare the Peach Filling:**
In a large mixing bowl, combine the sliced peaches, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, lemon juice, and cornstarch. Stir until the peaches are well coated with the mixture.

3. **Cook the Peach Filling:**
Transfer the peach mixture to a large saucepan and cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and set aside.

4. **Prepare the Baking Dish:**
Pour the peach filling into a 9×13-inch baking dish, spreading it evenly.

5. **Make the Cobbler Topping:**
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add the chilled, diced butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

6. **Add Boiling Water:**
Gradually stir in the boiling water until just combined, forming a dough.

7. **Assemble the Cobbler:**
Drop spoonfuls of the dough over the peach filling, covering the peaches as evenly as possible.

8. **Sprinkle with Cinnamon Sugar:**
In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the cobbler topping.

9. **Bake the Cobbler:**
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the peach filling is bubbling.

10. **Cool and Serve:**
Allow the cobbler to cool for at least 10 minutes before serving. This will help the filling set slightly. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your homemade classic peach cobbler, a delightful dessert that captures the essence of summer with every bite.

**7-Day Nutritious Meal Plan for August 4-10**

**Day 1: August 4**
*Breakfast:* Greek yogurt drizzled with honey, assorted berries, and a sprinkle of granola.
*Lunch:* Quinoa salad featuring cherry tomatoes, cucumber, feta cheese, and a lemon vinaigrette.
*Snack:* Sliced apple accompanied by almond butter.
*Dinner:* Grilled salmon served with steamed broccoli and sweet potato wedges.

**Day 2: August 5**
*Breakfast:* Oatmeal garnished with banana slices and a pinch of cinnamon.
*Lunch:* Turkey and avocado wrap filled with spinach and whole grain tortilla.
*Snack:* Carrot sticks paired with hummus.
*Dinner:* Stir-fried tofu combined with mixed vegetables and brown rice.

**Day 3: August 6**
*Breakfast:* Smoothie blending spinach, banana, protein powder, and almond milk.
*Lunch:* Lentil soup served with a slice of whole grain bread.
*Snack:* Greek yogurt topped with a handful of walnuts.
*Dinner:* Baked chicken breast accompanied by quinoa and roasted Brussels sprouts.

**Day 4: August 7**
*Breakfast:* Scrambled eggs with spinach and whole grain toast.
*Lunch:* Chickpea salad with red onion, bell pepper, and balsamic dressing.
*Snack:* Celery sticks with peanut butter.
*Dinner:* Grilled shrimp tacos with cabbage slaw and avocado.

**Day 5: August 8**
*Breakfast:* Chia seed pudding made with almond milk and garnished with mango.
*Lunch:* Spinach and feta stuffed chicken breast served with a side of mixed greens.
*Snack:* Mixed nuts.
*Dinner:* Zucchini noodles topped with marinara sauce and turkey meatballs.

**Day 6: August 9**
*Breakfast:* Whole grain pancakes topped with fresh strawberries and a drizzle of maple syrup.
*Lunch:* Quinoa and black bean bowl with corn, avocado, and lime dressing.
*Snack:* Sliced cucumber with tzatziki sauce.
*Dinner:* Baked cod paired with asparagus and wild rice.

**Day 7: August 10**
*Breakfast:* Smoothie bowl with blended berries, topped with coconut flakes and chia seeds.
*Lunch:* Grilled vegetable sandwich on whole grain bread with pesto.
*Snack:* Hard-boiled eggs.
*Dinner:* Stuffed bell peppers filled with ground turkey, brown rice, and spices.

**Tips for Success:**
– Plan meals ahead to save time during the week.
– Keep hydrated by consuming ample water throughout the day.
– Modify portion sizes to fit individual dietary requirements and activity levels.
– Use seasonal fruits and vegetables for freshness and variety.

This meal plan presents a balanced perspective on nutrition, emphasizing whole foods, lean proteins, healthy fats, and an abundance of fruits and vegetables.

### Cucumber and Tomato Salad Recipe

Cucumber and tomato salad serves as a revitalizing and wholesome dish ideal for warm seasons or as an accompaniment to any feast. This straightforward recipe accentuates the inherent tastes of fresh vegetables, making it popular among those mindful of health and those seeking a swift and effortless dish.

#### Ingredients

– 2 large cucumbers
– 3 medium tomatoes
– 1 small red onion (optional)
– 1/4 cup fresh parsley or basil, chopped
– 1/4 cup olive oil
– 2 tablespoons red wine vinegar or lemon juice
– Salt and pepper to taste
– Feta cheese (optional)

#### Instructions

1. **Prepare the Vegetables**:
– Rinse the cucumbers and tomatoes under cold water.
– Peel the cucumbers if preferred, then slice them into thin rounds or half-moons.
– Core the tomatoes and cut them into wedges or small pieces.
– If using, peel and thinly slice the red onion.

2. **Combine Ingredients**:
– In a large bowl, mix the sliced cucumbers, tomatoes, and red onion.
– Incorporate the chopped parsley or basil for an added flavor kick.

3. **Make the Dressing**:
– In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), salt, and pepper. Adjust the seasoning to your preference.

4. **Toss the Salad**:
– Drizzle the dressing over the salad and carefully toss to combine, ensuring that all vegetables are well-coated.

5. **Serve**:
– If desired, crumble feta cheese on top prior to serving.
– This salad can be served right away or chilled in the refrigerator for around 30 minutes to deepen the flavors.

#### Tips

– **Variations**: Feel free to add other ingredients such as bell peppers, avocados, or olives for additional flavor and texture.
– **Storage**: This salad is best enjoyed fresh but can be kept in an airtight container in the refrigerator for up to 2 days.
– **Serving Suggestions**: Pair this salad with grilled meats, fish, or as part of a vegetarian meal.

#### Nutritional Benefits

Cucumbers are low in calories and high in water content, making them great for hydration. Tomatoes are packed with vitamins C and K, along with antioxidants like lycopene, which may provide health advantages. Together, they form a dish that is not only tasty but also rich in nutrients.

Savor this lively cucumber and tomato salad as a nutritious enhancement to your meals!

Following our previous post here, we provide an update on the current developments in this area. On April 2, 2025, the US administration announced reciprocal tariffs on all imports into the United States (see here). As it has been widely reported, pharmaceutical products were exempted from these tariffs whereas medical devices were not. Subsequently, on […]

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### Thai Red Curry Swordfish Skewers Recipe

#### Introduction
Thai gastronomy is famous for its lively tastes and fragrant seasonings. A standout dish that showcases this is the Thai Red Curry Swordfish Skewers. This recipe fuses the rich flavor of swordfish with the robust tastes of Thai red curry, rendering it an ideal choice for grilling aficionados and seafood enthusiasts alike.

#### Ingredients

**For the Marinade:**
– 1 pound swordfish, diced into 1-inch cubes
– 3 tablespoons Thai red curry paste
– 1 can (13.5 oz) coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon brown sugar
– Juice of 1 lime
– 2 cloves garlic, chopped
– 1 tablespoon fresh ginger, minced
– Fresh cilantro, for decoration

**For the Skewers:**
– Bamboo or metal skewers
– Mixed vegetables (bell peppers, zucchini, red onion, cherry tomatoes) for skewering

#### Instructions

1. **Prepare the Marinade:**
In a mixing bowl, blend the Thai red curry paste, coconut milk, fish sauce, brown sugar, lime juice, chopped garlic, and minced ginger. Whisk until thoroughly mixed.

2. **Marinate the Swordfish:**
Put the swordfish cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the fish, ensuring all pieces are adequately coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 1-2 hours for enhanced flavor.

3. **Prepare the Skewers:**
If using bamboo skewers, soak them in water for at least 30 minutes to avoid burning on the grill. If using metal skewers, they are ready for use.

4. **Assemble the Skewers:**
Thread the marinated swordfish onto the skewers, alternating with pieces of mixed vegetables for additional color and flavor.

5. **Preheat the Grill:**
Preheat your grill to medium-high heat. Lightly oil the grill grates to avoid sticking.

6. **Grill the Skewers:**
Position the skewers on the grill and cook for around 3-4 minutes on each side, or until the swordfish is opaque and flakes easily with a fork. Be cautious not to overcook, as swordfish can turn dry.

7. **Serve:**
Take the skewers off the grill and let them rest for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

#### Tips
– For enhanced flavor, consider adding a dash of sesame seeds or chopped peanuts before serving.
– Serve the skewers alongside jasmine rice or a fresh salad to complete the meal.
– Adjust the heat level by changing the quantity of red curry paste used in the marinade.

#### Conclusion
Thai Red Curry Swordfish Skewers are a delightful method to savor the distinct flavors of Thai cuisine. Ideal for summer barbecues or a quick weeknight meal, this recipe is bound to impress family and friends. Relish the blend of tender swordfish and aromatic spices that make this dish a highlight on any table.

**Savory Mushroom-Filled Pastry Pockets: A Delightful Culinary Experience**

Mushroom-filled pastry pockets are a delectable treat that combines the earthy flavors of mushrooms with the buttery, flaky goodness of pastry. These savory delights are perfect for appetizers, snacks, or even as a main course when paired with a fresh salad. Let’s explore the ingredients, preparation techniques, and serving suggestions for this mouthwatering dish.

**Ingredients:**

To create the perfect mushroom-filled pastry pockets, you’ll need the following ingredients:

– **Pastry Dough:** You can use store-bought puff pastry or make your own from scratch. Puff pastry is preferred for its light, flaky texture.
– **Mushrooms:** A mix of cremini, shiitake, and button mushrooms provides a rich, umami flavor. You can also experiment with other varieties like portobello or oyster mushrooms.
– **Onion and Garlic:** These aromatics add depth and enhance the flavor of the mushrooms.
– **Herbs:** Fresh thyme, parsley, or rosemary complement the mushrooms beautifully.
– **Cheese:** Gruyère, goat cheese, or feta can add a creamy, tangy element to the filling.
– **Olive Oil and Butter:** Used for sautéing the mushrooms and creating a rich, savory filling.
– **Egg Wash:** A beaten egg mixed with a little water or milk, used to give the pastry a golden, glossy finish.

**Preparation:**

1. **Prepare the Filling:** Begin by finely chopping the mushrooms, onion, and garlic. In a skillet, heat a combination of olive oil and butter over medium heat. Add the onions and garlic, sautéing until translucent. Add the mushrooms and cook until they release their moisture and turn golden brown. Stir in the herbs and season with salt and pepper. If using cheese, mix it into the filling once the mushrooms have cooled slightly.

2. **Assemble the Pockets:** Roll out the pastry dough on a floured surface to about 1/8-inch thickness. Cut the dough into squares or circles, depending on your preference. Place a spoonful of the mushroom filling in the center of each piece of dough. Fold the dough over the filling to create a pocket, sealing the edges with a fork.

3. **Bake:** Preheat your oven to 400°F (200°C). Arrange the pastry pockets on a baking sheet lined with parchment paper. Brush the tops with egg wash to ensure a golden finish. Bake for 15-20 minutes or until the pastry is puffed and golden brown.

**Serving Suggestions:**

Savory mushroom-filled pastry pockets are versatile and can be served in various ways:

– **Appetizers:** Serve them as bite-sized appetizers at parties or gatherings. They pair well with a glass of white wine or champagne.
– **Main Course:** Enjoy them as a main dish alongside a crisp green salad or a bowl of soup.
– **Brunch:** Incorporate them into a brunch spread with other pastries, cheeses, and fresh fruits.

**Conclusion:**

Savory mushroom-filled pastry pockets are a delightful way to enjoy the rich flavors of mushrooms encased in a buttery, flaky pastry. With their simple preparation and versatile serving options, they are sure to become a favorite in your culinary repertoire. Whether you’re hosting a gathering or looking for a comforting meal, these pastry pockets are a delicious choice that will impress your guests and satisfy your taste buds.

With its ruling in Apothekerkammer Nordrhein v. DocMorris (Case C-517/23), the Court of Justice of the European Union (CJEU) provided further clarity on the interpretation of EU law concerning the advertising of medicinal products, with a particular emphasis on prescription-only (Rx) medicinal products. Most importantly, the CJEU ruled that advertising unspecified Rx medicinal products by […]

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