Stuffed Sirloin Steak

Stuffed Thin Sirloin Steak

Thin Sirloin Steak filled with vegetable of choice! May be grilled or prepared in skillet. Serves 4

  • Choose 2-3 vegetables: peppers, beans, carrots, mushrooms, asparagus, *arugula, *tomatoes (*use fresh)
  • 1/4 cup Olive Oil
  • Garlic Clove (minced)
  • 1/4 tsp salt

Thinly slice vegetables of choice

Directions for Vegetables

In a skillet, over medium heat add oil and minced garlic clove.
Wash and thinly slice vegetables of choice. Add vegetables to skillet, cover and allow to saute` for 5 minutes. (*for Arugula and tomatoes use fresh and do not cook.) Remove vegetables from heat to cool.

Select thinly sliced Sirloin Tip

Ingredients for Meat

  • 1/2 tsp Salt
  • 1 garlic clove minced
  • 1/8 tsp Pepper to taste
  • 1/4 tsp Dried Mint Leaves
  • 1/4 tsp Dried Thyme
  • 1 Tbsp butter
  • 8 thin slices of sirloin steak
  • 8 Toothpicks OR Skewers

Combine in a bowl all salt, garlic, pepper, mint and thyme.

Season Meat

Place Sirloin on a plate, rub seasonings into meat slices on both sides. Set aside.

Place about 5 thinly sliced vegetables into center of meat and wrap meat around securing roll with large tooth picks or skewers.

Place skillet on medium-high heat. Add butter.
Add each roll to skillet (or place meat directly onto pre heated 500 F grill). Allow to sear in pan for 1 minute per side. Total of 3 minute cooking time for each roll.

Serve with side of Mustard, Horseradish or Greek Yogurt. Enjoy a side dish Fresh Vegetable Salad

Almond Spinach Pasta with Burrata

Almond Spinach Pasta with Burrata Cheese

  Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together, having the consistency of Ricotta/Cottage Cheese. The mixture is then inserted into the center of fresh smooth mozzarella, making a ball.
A nutrient rich recipe, packed with Calcium, Vitamin B, C & D, Omega 3 and an assortment of minerals.
Burrata can be found in some supermarkets (Krogers, Fresh Market and Trader Joes) or at specialty foods shops and at Italian markets. Substitute fresh mozzarella for this recipe if you can not find Burrata.

Makes 6 servings

Ingredients

  • 1 pound (480 g) Fusilli (spiral-shaped pasta)
  • 1 tablespoons  butter
  • 1/3 cup olive oil
  • 2 large garlic cloves, minced
  • lemon juice of 1 whole lemon
  • 1 teaspoon finely grated lemon peel
  • 4 cups Fresh Leaves Baby Spinach (may substitute with Champagne Mushrooms)
  • 1/4 cup sliced almonds, toasted
  • 1 pound burrata cheese, cut into 1-inch chunks (or Fresh Buffalo Mozzarella)
  • 1/4 tsp Red Pepper flakes
  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite (9 minutes), stirring occasionally.

    Saute`: Butter, Olive Oil, Garlic, Lemon

  2. Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Reduce heat to warm. Add lemon juice and lemon peel.
  3. Drain water from pasta. Add pasta back into a pan. Place spinach and almonds a on top of hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute.
  4. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and red pepper flakes, and serve.

More great Information on how to improve your skin.

Home Remedy Facial! Stimulate Your Skins Collagen & Elastin

Herb’s & Spice’s to Replace the Salt Shaker

…. After all, “variety is the spice of life”.

Add chopped basil to flavor vegetable dishes

Freshly grown and cut herbs placed in a vase filled with water adds beauty and a wonderful scent to the kitchen. Keep the herbs within hands reach makes it easy for the cook to chop and provides flavor to dishes while reducing sodium.  Herbs when added to any dish, accent’s and brings out the best from vegetables and meats. Consider making some changes to your meal preparation; buy spices and always keep a bouquet of garden fresh herbs within hands reach ready to be enjoyed.
Recipe Ideas

Spices (1/2 -1 teaspoon)
Allspice, Cumin, Paprika, Red Pepper Flakes Saffron, Tumeric

Herbs (1-2 Tablespoon)
Basil,  Cilantro, Ginger, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Thyme , Garlic, Onion

Sauces:

  • Excellent combination for any tomato base: Oregano, Garlic, Parsley, Red Pepper flakes, EVOO
  • Ragu base tomato sauce with or without meat. Chopped Onion, 6-10  Basil leaves, EVOO
  • Cream sauce: Chopped sage, 1/2 c. onion, 1 minced garlic, cracked pepper
  • Spaghetti Sauce
  • Michelangleo Sauce

Soups:

  • 1 tsp Tarragon, 1 tsp Red Pepper Flakes, 1 square inch cheese Rind from the end of Parmesan Cheese added to any soup. Allow to simmer for 45 minutes.
  • With a 2 tbsp olive oil combine equal parts of ROSEMARY, SAGE, THYME, to a GARLIC clove, half ONION for your favorite beans. • Try any of these herbs in your steamed vegetables or in soups.
  • Choose from 1/2 tsp Mint, Lemon Zest, or Dill are great in rice with vegetables and kidney beans, or in dips with yogurt and low fat sour cream.
  • 1 tsp chopped Chives and 1 tsp parsley are great on top of salad, soup or baked potato. They are also good in dips with yogurt and sour cream.
  • Fava Bean Soup
  • Creamy Zucchini Soup

•  For a delicious Pot Roast choose a group of seasonings, rub onto meat, place into a covered dish or closed plastic bag, allowing to absorb flavors for 4+ hours then prepare according to roasting time.

Herbs releases a wonderful aroma adding great flavors to your meals.

•  Chicken and Turkey

Choose group of seasoning and herbs and rub onto Chicken and Turkey

  • 1 tsp Turmeric, 1 tsp Marjoram, 1 minced  Garlic Clove, 1 Tbsp Extra Virgin Olive Oil .
  •  Zest of 1 Lemon and 1 Orange, 1 Tbsp chopped mint, 1 Tbsp Extra Virgin Olive Oil
  •  1 Tbsp chives, 1/2 tsp Oregano, 1 minced Garlic clove,  1/2 c. chopped onion, 1/2 tsp Cumin, 1 Tbsp Extra Virgin Olive Oil with tomatoes (tomato sauce), rice, black beans and corn for a delicious Spanish flavor.
  • Chicken and Dumplings (reduced-sodium)
  • Pork Roast and Vegetables
Steak  Marinade steaks in 1/4 c balsamic vinegar to tenderize the meat, adding a bit of 1/8 tsp salt, pepper and dried/chopped mint leaves
Wine Substitute
3/4 cup wine can be substituted with1/2 cup apple cider vinegar or red wine vinegar and 1/4 cup water.
Fish
  • • Place fish onto a large aluminum foil. In the center of fish place 5-10 leaves of parsley, 4 garlic slices, 1/4 tsp red pepper flakes. Completely cover fish and seal aluminum, place into oven and bake on 350 for 20 minutes.
  • Tuscan Cacciucco Fish Stew

Tips to reduce sodium:
Table Salt
Omit salt or reduce salt by ½ in most recipes (except in products with yeast). Cook foods without adding salt.
Don’t put the salt shaker on the table: try pepper, or Mrs Dash salt substituteFrozen or canned vegetables
Choose frozen vegetables without sauces or use no-salt-added canned goods. Rinsing canned vegetables will help reduce sodium.Seasoning Salt or spice mixes with salt
Use salt-free seasonings and spice mixes, herbs, spices, lemon juice, vinegar, mustard, garlic or Chile peppers to flavor food instead of salt.

Seasonings high in sodium include: catsup, chili sauce, chili powder, bouillon cubes, barbecue sauce, soy sauce, Worcestershire sauce, and meat tenderizers.

Spinach and Burrata Pasta

Burrata is a luscious Italian cheese made by mixing cream and unspun mozzarella curds together. The mixture is then inserted into the center of a ball of fresh mozzarella. It can be found in some supermarkets, at specialty foods shops, and at Italian markets. Substitute fresh mozzarella if you can’t find burrata.

Makes 6 servings

Ingredients

  • 1 pound (480 g) Fusilli (spiral-shaped pasta)
  • 1 tablespoons  butter
  • 1/3 cup olive oil
  • 2 large garlic cloves, minced
  • lemon juice of 1 whole lemon
  • 1 teaspoon finely grated lemon peel
  • 4 cups Fresh Leaves Baby Spinach (may substitute with Champagne Mushrooms)
  • 1/4 cup sliced almonds, toasted
  • 1 pound burrata cheese, cut into 1-inch chunks (or Fresh Buffalo Mozzarella)
  • 1/4 tsp Red Pepper flakes
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite (9 minutes), stirring occasionally.

    Meanwhile, melt butter with oil in heavy large skillet over medium heat. Add garlic; sauté until soft, about 2 minutes. Remove pan from heat, allow to cool. Add lemon juice and lemon peel. Drain pasta; transfer to large bowl. Place spinach and almonds atop hot pasta. Pour hot lemon mixture over spinach. Toss until spinach is wilted, about 1 minute. Divide pasta among plates. Top with burrata cheese, sprinkle with salt and red pepper flakes, and serve.

    More great Information on how to improve your skin.

    Home Remedy Facial! Stimulate Your Skins Collagen & Elastin

    Gatto` di Patate (Potato Pie)

    500 g potatoes
    50 g soft butter
    2 eggs
    1 / 2 cup milk
    70 g ham ( 3-5 slices)
    150 g provolone (8slices)
    1/4 cup grated Parmesan cheese
    1/2 cup breadcrumbs
    3/4 tsp salt

    Boil the potatoes in their skins (or cook in microwave).
    While still warm, peel them and pass them to the crushing potatoes. Place them in a bowl.

    Add butter and mix until ‘is completely dissolved, then add the eggs, milk, Parmesan cheese and coarsely chopped or slices of  ham. Add salt.

    Grease a baking dish (20-22 cm in diameter) and sprinkle with breadcrumbs.
    Make a layer with the mixture of potatoes.
    Then one of provolone slices and ham slices
    Cover with remaining potatoes.
    Sprinkle with bread crumbs, a small amount of parmesan and a few slices of provolone and drizzle olive oil on top.

    Bake already ‘hot about 190 degrees for 30-35 minutes or until’ the surface is golden brown.

    Remove from oven and wait a half hour before serving.

    Does Your Diet Lower Inflammation?

    How can foods impact inflammation? Discover which foods work best for YOU!

    Inflammation, (while part of a healthy immune response), is increasingly thought to play a leading role in encouraging a number of major killers, such as:   cancer, diabetes, heart disease, stroke, and Alzheimer’s. Dangerous chronic inflammation occurs when the immune system stays turned on and starts attacking healthy cells and tissues, or causing cancer genetic mutations, or the bursting of artery plaque.

    What you eat, though, helps determine how much inflammation you produce. It is critical to realize the importance that Omega-3’s play in keeping at bay certain disease or in healing the body.  Doctor’s will also promote a diet rich in Omega-3’s after surgery or to reduce swelling after the body has undergone any type of trauma. Certain foods are inflammation-fighting and should be consumed in abundance (mainly plant or seafood) while other foods can promote and prolong inflammation (animal fats and white flour). Some recommendations:

    GO FOR …

    Omega-3 fats. These are among the BEST and most potent anti-inflammatory foods. Best sources: fatty fish like Salmon, Sardine, Anchovies and Tuna; Dark Leafy Greens: Broccoli, Kale, Chard, Spinach, Seaweed. Walnuts and other nuts; Flaxseed, Pumpkin Seeds; and Extra Virgin Olive Oil. Herbs and Spices: Basil, Oregano, Cloves, Marjoram, Tarrogan, SPearmint, Capers, Prepared Yellow Mustard, Peppermint, Thyme, Saffron, Bay Leaf, Chili Powder, Turmeric, Rosemary, Curry.

    Colorful produce. Red Onions, Tomatoes, Prunes, Red Grapes, ALL Berries, Pomegranates, and Oranges all are packed with  flavonoids that have anti-inflammatory properties.

    Herbs and spices. Ginger and Turmeric, Cinnamon either dried or fresh, are among the most healthful spices. For herbs, sprinkle on some freshly chopped Sage, Rosemary and minced Garlic.

    Peanuts, Chocolate, Red wine. Red wine has anti-inflammatory chemicals like resveratrol. Dark chocolate,  at 70% or higher cacao which protects against inflammation. Great News for the research suggests that hot cocoa will also benefit the body’s health. Eat the peanuts right out of the shell in order to maximize reseveratrol intake.

    REDUCE  …

    Animal fats. Foods high in whole milk dairy are:  cheese, butter, margarine, ice cream.  Additionally:  egg yolks,  red meat, poultry skin,   All which contain high amounts of arachidonic acid, a molecule used by the body to create inflammation.

    Omega-6 fats. While Omega 3 fats make a healthy impact on your body, it’s been found that Omega 6’s  trigger the body to produce pro-inflammatory chemicals. Oils rich in omega-6 fats include corn, safflower, and vegetable oils; mayonnaise; and many salad dressings.

    Trans fats. Thanks to much research and the FDA getting behind the 8-Ball, trans-fats are all but gone from packaged foods as research shows they drive inflammation. Now they’re on nutrition labels, so they’re easier to avoid.

    Rancid fats. CRITICAL to anyone who leaves the kitchen “to check on something” only to return and find that they have heated oil to the point that it’s smoking.  Besides the fact that smoking oil changes the flavor of a dish, it oxidizes fats and turns them into inflammation boosters. Also, avoid old peanut butter and any old chocolate stashed away for years in your pantry.

    White starches. Flour, sugar, white rice, and instant mashed potatoes, for example, all cause quick spikes in blood sugar levels, causing the production of advanced glycation end products that spur inflammation.

    Excess alcohol. Avoid drinking more than one or two alcoholic beverages a day; too much alcohol can cause changes in the intestinal lining, allowing bacteria to pass through into the bloodstream, triggering inflammation.

    How to Wash Food to Prevent Lethal Outcome

    While restaurants are facing criticism for how they handle lemons in drinks, I would dare say that food borne illness goes further than that.  Concerns should stem to how ALL UTENSILS and FOOD (including, fruit and vegetables) are being handled within every area of the restaurant.   It is not up to the customer to put the multiple controls put into place, but the Managers and employees themselves to ensure that the consumer does not return home with nausea, vomiting, diarrhea or death.

    Simple washing of food can be done with items that you have in your home right now, without purchasing a special “produce washing” product.  Cleansing of the fresh produce should not be limited to water, but instead can be done with the following. The best practice to put into place within your homes so that you keep yourself and family healthy and protected are:

    Fruits and Vegetables with skins

    1. Use the same amount of soap that you would use for hand washing.  Completely wash the skin of fruit or vegetable with soap and water.  RInse thoroughly.
    2. In a large bowl, place desired produce to be cleaned, pour 1/2- 1 cup white vinegar over items into bowl.  turn food in vinegar to allow for thorough cleansing, about 10-20 seconds. Rinse with water.

    Green Leaf Vegetables and Berries

    1. 1 Tbsp baking soda to 2-3 cups of water.  Stir. Allow shredded or whole lettuce, or whole berries to stay in solution for about 20-30 seconds. Rinse thoroughly.

    Utensils should never be dipped in water to for cleaning.  ALL UTENSILS MUST ALWAYS be washed with hot soapy water to remove bacteria:

    1. Between cutting meats, fish and any other food.
    2. Before passing from one food to another food that contain nuts: Peanut Butter, Pesto, Ice Cream Cakes.  Cross contamination is lethal to those with food allergies and can result in death of individual.

    This article is written to enforce the importance of HEALTHY EATING within homes and restaurants. Furthermore, individuals are having severe allergic reactions within restaurants and homes, due to improper cleansing of utensils between foods, especially those containing nuts and foods without nuts.

    By: Kim Crocker