"recipe"

Cheesy Baked Penne with Cauliflower and Crème Fraîche

*

Ingredients

1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets

2 large heirloom tomatoes

5 tablespoons butter, divided

1/2 cup thinly sliced green onions

Coarse kosher salt

2 tablespoons all purpose flour

1 cup heavy whipping cream

3 cups coarsely grated Comté cheese (or half Gruyère and half Fontina; about 9 ounces), divided

3/4 cup finely grated Parmesan cheese, divided

1 cup crème fraîche

1 tablespoon whole grain Dijon mustard

10 oz penne (3 1/2 cups)

1 cup fresh breadcrumbs (from crustless French bread ground in processor)

Preparation

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 5 minutes. Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.

Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 2 cups Comté cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche* and mustard. Season with salt and pepper. Remove from heat.

Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce.

Butter 13 x 9 x 2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 cup Comté cheese. Top with remaining pasta mixture and 1/2 cup Comté cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 350°F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

Angus Meatloaf with Crushed Yukon Gold Potatoes and Bibb Salad

Ingredients

2 pounds ground Angus beef

1 cup fresh breadcrumbs (from crustless French bread ground in processor)

3 large eggs

1 cup coarsely grated onion

3/4 cup finely grated peeled carrots

3/4 cup ketchup, divided

6 tablespoons hoisin sauce,* divided

3 garlic cloves, minced

1 teaspoon hot chili paste (such as sambal oelek)* or chili-garlic sauce*

1 teaspoon salt

1 teaspoon freshly ground black pepper

Crushed Yukon Gold Potatoes

Bibb Salad

Preparation

Preheat oven to 350°F. Gently mix beef, breadcrumbs, eggs, onion, carrots, 1/2 cup ketchup, 4 tablespoons hoisin, garlic, chili paste, salt, and pepper in large bowl just until combined. Press into 9x5x3-inch metal loaf pan. Roast meatloaf until instant-read thermometer inserted into center registers 160°F, about 1 hour 15 minutes.

Mix remaining 1/4 cup ketchup and 2 tablespoons hoisin sauce in small bowl; spread over top of meatloaf and roast 15 minutes longer. Turn meatloaf out of pan onto side; then turn sauce side up. Cut meatloaf crosswise into 3/4-inch-thick slices. Serve with crushed potatoes and Bibb salad.

*Available in the Asian foods section of many supermarkets and at Asian markets.






SPRING RISOTTO

Preparation time : 10 mins ; Cooking time: 10 mins. ; Serves : 6

A. Ingredients

3 tablespoons butter
2 tablespoons olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 cups uncooked MINUTE White Rice
1 (14.5 ounce) can chicken or vegetable broth, warmed
1/2 cup milk
1 pound asparagus, trimmed, chopped into 2-inch pieces
1/3 cup KRAFT 100% Grated Parmesan Cheese, divided
1/8 teaspoon salt
1/8 teaspoon pepper

B. Cooking Directions

Melt butter with olive oil in a deep skillet on medium heat. Add onion and garlic; cook 2 to 3 minutes. Do not brown.
Toss in rice and stir to coat the rice. Add warm broth, milk and asparagus.
Bring to a boil over medium heat; simmer for 5 minutes over low heat. Mix in 1/4 cup of the Parmesan cheese, salt and pepper. Sprinkle with remaining Parmesan cheese just before serving.

Yield: 6 servings

C. Still Hungry?

Notes:
Healthy Living

Watching saturated fat? Omit the butter and increase the oil to a total of 5 Tbsp. to save 4 g of saturated fat per serving.

Jazz It Up

Add 1 cup diced Virginia ham.


Preparation time: 10 mins ; Servins: 8

A. Ingredients

1 (3 pound) boneless pork roast
3/4 cup KRAFT CATALINA Dressing, divided
4 medium potatoes, quartered
4 medium beets, quartered
4 medium onions, quartered
4 medium carrots, quartered

B. Cooking Directions

Preheat oven to 350 degrees F. Place pork in large lightly greased roasting pan; brush with 1/2 cup of the dressing.
Place vegetables in large bowl. Add remaining 1/4 cup dressing; toss to coat. Add potatoes and beets to pork in pan. Bake 15 min. Remove pan from oven.
Add onions and carrots to ingredients in pan. Bake 1-1/2 hours or until pork is cooked through (160 degrees F), basting occasionally with the pan juices. Let stand 10 min. before cutting pork into slices. Serve with the vegetables.
Yield: 8 servings

C. Still Hungry?

Notes:
Purchasing Meat

Always purchase meat towards the end of a shopping trip. Take home and refrigerate promptly. It is a good idea to put packages of raw meat in plastic bags to avoid any leakage onto other foods, especially produce.

Serves: 4

Tofu Cutlets Marsala
Prep Time
-
Cook Time
-
Serves 4
Recipe Provided By: EatingWell.com

See more from
EatingWell.com on Yahoo! Food


--------------------------------------------------------------------------------
Average (22 Ratings)
1 star
My Rating:


Rate It:

5 starsWrite a Review
All 5 Reviews

--------------------------------------------------------------------------------
Email This Recipe IM This Recipe Print This Recipe

A. Ingredients

1/4 cup cornstarch
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (16 ounce) package extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil, divided
2 large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini or white mushrooms
1/2 cup dry Marsala wine (see Ingredient note)
2 teaspoons cornstarch
1 cup vegetable broth or reduced-sodium chicken broth
1 tablespoon tomato paste
Nutrition InfoPer Serving

Calories: 422 kcal
Carbohydrates: 31 g
Dietary Fiber: 4 g
Fat: 21 g
Protein: 19 g
Sugars: 5 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

B. Cooking Directions

Preheat oven to 300 degrees F.
Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.

Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.

Yield: 4 servings

C. Still Hungry?

In this dish, tofu 'cutlets' are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.

Notes:
Ingredient Tip

Marsala, a fortified wine, is a flavorful and wonderfully economical addition to many sauces. An opened bottle can be stored in a cool, dry place for month--unlike wine, which starts to decline within hours of being uncorked.


Preparation time: 2 hours; Serves: 8

A. Ingredients

6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed
3/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Nutrition InfoPer Serving

Calories: 354 kcal
Carbohydrates: 20 g
Dietary Fiber: 1 g
Fat: 22 g
Protein: 17 g
Sugars: 5 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

B. Cooking Directions

Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.

Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.
Make crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
Assemble and bake crepes: Preheat oven to 350 degrees F.
Spread 1/4 cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.

Make topping while crepes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.

Spoon topping over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
Heat butter in skillet, then add reserved asparagus tips and toss until warm.
Put 2 crepes on each of 8 plates and top with asparagus tips.

Yield: 8 servings

C. Still Hungry?

Crepes de volaille versaillaise.

Notes:
Special equipment

3-quart flameproof ceramic or enameled shallow baking dish

Cooks' note

Filling and crepes can be made 2 days ahead and kept, separately, covered and chilled.

Serves: 4

A. Ingredients

6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
1 1/4 cups whole milk
1 1/4 cups chicken broth
1/4 cup chopped shallot
1/2 cup chopped mushrooms
2 cups finely chopped cooked chicken
3 tablespoons medium-dry Sherry
1 pound thin asparagus, trimmed
3/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch freshly grated nutmeg
1 1/4 cups whole milk
1 whole large egg
1 large egg yolk
1 tablespoon unsalted butter, melted
1 large egg yolk
5 tablespoons chilled heavy cream
1 tablespoon unsalted butter
Nutrition InfoPer Serving

Calories: 354 kcal
Carbohydrates: 20 g
Dietary Fiber: 1 g
Fat: 22 g
Protein: 17 g
Sugars: 5 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

B. Cooking Directions

Make filling: Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until veloute sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.

Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into veloute sauce along with chicken and Sherry.
Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into veloute sauce with salt and pepper to taste.
Make crepes: Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.

Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crepes in same manner, brushing skillet with melted butter as needed and stacking crepes on plate.
Assemble and bake crepes: Preheat oven to 350 degrees F.
Spread 1/4 cup filling across center of 1 crepe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crepes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.

Make topping while crepes bake: Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.

Spoon topping over crepes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
Heat butter in skillet, then add reserved asparagus tips and toss until warm.
Put 2 crepes on each of 8 plates and top with asparagus tips.

Yield: 8 servings

C. Still Hungry?

Crepes de volaille versaillaise.

Notes:
Special equipment

3-quart flameproof ceramic or enameled shallow baking dish

Cooks' note

Filling and crepes can be made 2 days ahead and kept, separately, covered and chilled.



Serves: 6

A. Ingredients

6 large cloves garlic, smashed
4 whole black peppercorns
2 sprigs fresh thyme plus more for garnish
1 bay leaf
7 sprigs fresh flat-leaf parsley, stems and leaves separated
2 whole skinless and boneless chicken breasts
2 tablespoons olive oil
8 ounces pearl onions, peeled
12 ounces white button mushrooms, halved or quartered
1 tablespoon unsalted butter
Salt and freshly ground black pepper
3 tablespoons cognac
1 cup dry red wine
3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth skimmed of fat
1 tablespoon tomato paste
1 tablespoon cornstarch
Nutrition InfoPer Serving

Calories: 275 kcal
Carbohydrates: 15 g
Dietary Fiber: 2 g
Fat: 9 g
Protein: 20 g
Sugars: 3 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

B. Cooking Directions

Using a small piece of cheesecloth, make a bouquet garni: Wrap 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine.

Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions and remaining 3 cloves garlic; cook, stirring occasionally, until they begin to brown, about 4 minutes. Add mushrooms; cook until golden, about 4 minutes. Transfer to a dish.

Add butter and remaining 1 tablespoon olive oil to skillet. Season with salt and pepper; cook in two batches until browned, about 1 minute per side. Return all chicken to pan. Add cognac and wine. Use a wooden spoon to scrape up any cooked-on bits from the bottom. Add chicken stock; stir in tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. Add the reserved mushrooms, onions, and garlic; cook 5 minutes more.

Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over high heat, reduce broth by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1 tablespoon cold water. Pour back into broth, and stir until incorporated. Cook 2 minutes. Return chicken, onions, and mushrooms to pot; cook over medium-low heat until heated through. Chop parsley leaves, and stir in. Garnish with thyme. Serve hot.

Yield: 6 servings

C. Still Hungry?
Serve this stew over cooked rice, barley, or quinoa.


PT: 10 mins; CT: 20 mins; Serves: 4

A. Ingredients

Salt
12 ounces elbow macaroni
2 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons cornstarch
1 (4 ounce) can mild or hot chopped jalapenos or other green chiles, drained
2 (8 ounce) packages mixed shredded cheeses, such as Wisconsin and Vermont cheddars, or American and Monterey Jack
Nutrition InfoPer Serving

Calories: 896 kcal
Carbohydrates: 79 g
Dietary Fiber: 2 g
Fat: 44 g
Protein: 42 g
Sugars: 11 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

B. Cooking Directions

Bring a large pot of water to a boil, add salt and stir in the pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in a colander and shake well.

Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl, mix together the remaining 1/2 cup of milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch slurry. Cook, stirring, until the milk returns to a boil. Stir in the chiles and then the cheeses, reserving a handful of cheese. Remove the pan from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the reserved cheese and broil until the top is golden. Serve hot.

Yield: 4 servings

C. Still Hungry?

"friendship"

:-) Friendship (-:

Many people will walk in and out of your life. But only true friends will leave footprints in your heart. To handle yourself, use your head; To handle others, use your heart.

Friends Anger is only one letter short of danger. If someone betrays you once, it is his fault; If he betrays you twice, it is your fault.

Great minds discuss ideas; Average minds discuss events; Small minds discuss people.

He, who loses money, loses much; He, who loses a friend, loses much more; He, who loses faith, loses all.

Beautiful young people are accidents of nature, But beautiful old people are works of art.

Learn from the mistakes of others. You can't live long enough to make them all yourself.

Friends, you and me...You brought another friend...And then there were 3...We started our group...Our circle of friends...And like that circle...There is no beginning or end...

Yesterday is history. Tomorrow is mystery.T oday is a gift. That is why it is called the present.

Show your friends how much you care. Share this blog to your circle of friends.

Trust me; it's always good to tell your friends some nice words now and then ,and let them know that you care...

Gerzblue

"importance of sleep"

Sleep: A Necessity, Not a Luxury By Dennis Thompson

HealthDay Reporter - Sun Jun 8, 8:49 PM PDT
Provided by: 95% of users found this article helpful.

- SUNDAY, June 8 (HealthDay News) -- The pace of life gets faster and faster, and people try to cram more and more into every minute of the day.

As things get more hectic, sleep tends to get short shrift. It's seen as wasted time, lost forever.
"For healthy people, there's a big temptation to voluntarily restrict sleep, to stay up an hour or two or get up an hour or two earlier," said Dr. Greg Belenky, director of the Sleep and Performance Research Center at Washington State University Spokane.

"But you're really reducing your productivity and exposing yourself to risk," Belenky added.
That's a message doctors are trying to spread to Americans, including the estimated 40 million people who struggle with some type of sleep disorder each year.

Before Thomas Edison invented the light bulb in 1880, people slept an average of 10 hours a night. These days, Americans average 6.9 hours of sleep on weeknights and 7.5 hours a night on weekends, according to the National Sleep Foundation.

"The group of people getting optimal sleep is getting smaller and smaller," said Dr. Chris Drake, senior scientist at the Henry Ford Hospital Sleep Disorders and Research Center in Detroit.

"When a person's sleep drops to six hours or less, that's when a lot of things become very problematic."

While experts recommend seven to eight hours of sleep each night, the amount needed for an individual can vary.

But lack of sleep affects a person in one of two ways, Belenky said. First, sleeplessness influences the day-to-day performance of tasks.

"The performance effects are seen immediately," he said. "You short-change yourself of sleep, and you see the effects immediately. You can make a bad decision. You can miss something. Have a moment's inattention, and you're off the road."

The longer-term effects of sleep deprivation involve a person's health. Doctors have linked lack of sleep to weight gain, diabetes, high blood pressure, heart problems, depression and substance abuse.

"Hormones that process appetite begin to get disorganized," said Drake, who's also an assistant professor of psychiatry and behavioral neuroscience at the Wayne State University School of Medicine. There's a decrease in the amount of leptin, an appetite-suppressing hormone, when a person gets too little sleep. At the same time, ghrelin -- a hormone that stimulates appetite -- increases with a lack of sleep.

Too little sleep also interferes with the body's ability to regulate glucose and can cause inflammation leading to heart problems and a rise in blood pressure. "There's a stress response to being in a sleep loss," Belenky said.

The types of people not getting enough sleep also break down into two groups. First, there are those who make the conscious choice to go without enough sleep.

"It's sort of part of the culture," Belenky said. "People pride themselves on getting little sleep. You'll hear people bragging, 'I only need six hours a night.' So there's a macho element here."
On the other hand, there are people who are suffering from sleep disorders. These disorders include:

· Insomnia, an inability to go to sleep or stay asleep.
· Sleep apnea, or breathing interruptions during sleep that cause people to wake up repeatedly.
· Restless legs syndrome, a tingling or prickly sensation in the legs that causes a person to need to move them, interrupting sleep.

Someone suffering from any of these problems should visit their doctor or see a sleep specialist, Belenky said.

Sleep apnea, the most prevalent sleep disorder, can have particularly serious long-term effects if left untreated. "You're waking up out of sleep to breathe. You can't sleep and breathe at the same time," Drake said. "It's a risk factor for developing major cardiovascular health effects."
Some people who have trouble sleeping will resort to mild sedatives like Ambien and Lunesta.
The U.S. Food and Drug Administration recently asked the makers of these sedative-hypnotic drugs to strengthen their warning labels. This action followed reports of dangerous allergic reactions, as well as a host of bizarre behavioral side effects that include sleep-driving, making phone calls, and preparing and eating food or having sex while asleep.

Drake and Belenky both consider sleeping pills to be fine for the short term if taken properly.
"Sleeping pills are a temporary solution," Belenky said. "If you're upset about something or have situational insomnia, or you're trying to sleep at the wrong time of day because you've traveled across time zones, they are effective."

But, both doctors noted the pills will do nothing to help a chronic sleep problem. "They don't address the pathology of their sleeplessness," Drake said.

The U.S. National Institutes of Health offers these tips for getting a good night's sleep:

· Stick to a regular sleep schedule.
· Avoid exercising closer than five or six hours before bedtime.
· Avoid caffeine, nicotine and alcohol before bed.
· Avoid large meals and beverages late at night.
· Don't take naps after 3 p.m.
· Relax before bed, taking time to unwind with a hot bath, a good book or soothing music.
· If you're still awake after more than 20 minutes in bed, get up and do something relaxing until you feel sleepy. Anxiety over not being able to sleep can make it harder to fall asleep.