Tag Archives: vegetables

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.

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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.

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    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.