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

Savory Seasoned Sirloin

Savory Seasoned Sirloin is high in Vitamin B, Omega 3, Potassium and Potassium. Fantastic dinner anytime! Suggested Salad for a Surf and Turf meal included at end of recipe.

Seasoned Sirloin Steak with Mushrooms

  • 1/2 tsp Salt
  • 1/8 tsp Pepper to taste
  • 1/4 tsp Dried Mint Leaves
  • 1/4 tsp Dried Thyme
  • 1 oz Sirloin Steak
  •  2 Tbsp Olive Oil
  • 1 Tbsp butter

    10 oz Sirloin Steak Serves 2

  • Peeled and Sliced ½  Onion
  • Sliced Portabella Mushroom
  • ¼ cup  Red Wine (optional)

Directions

Combine in a bowl all salt pepper, mint and thyme.
Place Sirloin on a plate, rub seasonings into meat slices on both sides. Set aside.
Place skillet on medium-high heat.
Add olive oil, butter, sliced onion and sliced portabella mushroom. Remove vegetables from pan place into a serving dish and set aside.
Allow to cook covered for 2-3 minutes.
With fork turn meat to other side and cook another 2-3 minutes.
Consider a Surf and Turf meal. Serve meat with mushrooms/onions along side  Skillet Scallops Citrus Almond 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

5 Steps to “Cleanse” & Improve Lifestyle

Cleansing, Purifying, Renewal.  All good words that make us feel positive about making a change in our lives, words that tie us to a commitment to do better while paying attention to nutritional intake.

“Must foods” to add to any new meal plan

  • Colorful
  • Consumed multiple times throughout the day
  • Contain fiber and water

Carbon that hydrates the body, otherwise known as Carbohydrates. Improve dietary intake by loading up on fruits and vegetables that will contribute to renewed health.

Red Vegetables to reduce risk of prostate cancer.

Vegetables and fruits that are red in color contain lycopenes, (fiber, Vitamin C, quercatin, ellagic acid, hesperidin) all which actively protect the colon from prostrate cancer, lower LDL cholesterol, lower blood pressure, slow tumor growth, rid free radicals from the body and in some cases protect joints from arthritis.

Red, Blue & Purple foods to keep stroke and brain disease at bay.

Fruits that are: red, blue, or purple contain some of the same key players as the red foods have and are called anthocyanins. Their value protects the brain, improves memory and immune system, reduces LDL cholestrol, are anitcarinogens and protect the digestive tract, assist calcium and mineral absorption across the digestive tract, reduce inflammation and cancer cells.

Foods orange and yellow in color improve vision and skin

Orange and Yellow Fruits are known as carotenoids, high in Vitamin C (citrus fruits) & Vitamin A, potassium. Cleansing of organs from sodium, promote alkaline balance and vision, reduces LDL cholesterol, blood pressure and risk of macular degeneration, promote collagen formation and has magnesium and calcium to improve bone.

Green Veggies for folate to improve brain, skin and liver

Green Vegetables are filled with chlorophyll, calcium, folate, Vitamin B.
Important for a healthy liver, skin, and colon, reduces risk of cancer,improves retinal health reducing risk of cataracts, macular degeneration and birth defects.

White foods boost immune system

 

 

White foods contain: anthoxanthins, allicin, beta carotene, lignans all improve immunity activating B & T-cells, balance hormone levels, lower blood pressure and improve blood circulation.

Cleansing and detoxifying are ideas and terms not encouraged by dietitians. Often times fads are spun off of an idea or word without realizing the negative effects on the body and organs such as loss of lean muscle, lack of nutrients for strengthening bone and muscle. The stomach is not reduced in the long run and upon food introduction, the lipid cells expand more easily. Lastly, no new habits or practices have formed to consciously eat with intent nor cook with a purpose.

When adopting a new dietary lifestyle, follow these 5 tips to success and notice the proper cleansing and renewal of health that your body is longing to experience:

  • Eat 4 fruits
  • 5 vegetables  a day
  • Drink 6-8 glasses of water/tea
  • Reduce salt intake by 1/2
  • Walk 30 = minutes each day.
By:  Kimberly Crocker-Scardicchio
References

The Olive Tree

A handful of olives each day improves the health of the body.

The history of the sacred olive tree’s goodness extends from peace offerings between “The Powers” of countries and cities, to its fruit’s medicinal benefits.  Before presenting how the olive is processed, enjoy some trivia on the olive tree and it’s influence on society.

  1. Genesis states that Noah received an olive branch from a dove once the flood waters receded. Christians continue with the tradition of exchanging small olive branches as a sign of peace one week before Easter.
  2. The name Athena is said to bare the name of the Olive Tree with the Olympic Crown being made of olive branches.
  3. Olympians  and other individuals used olive oil to make their skin more supple.
  4. Extra Virgin Olive Oil (EVOO) is used as a medicine in order to improve healthy cholesterol (HDL) and reduce the bad cholesterol (LDL). The quality of nutrient’s work as a hammer and chisel, helping to reduce plaque build up in veins and arteries.
  5. Thousands of  years of history and research have shown the importance of olive oil. World history indicates that in 2000 b.c. Egyptian’s imported Olive Oil from Crete, Syria and Canaan.

Generations of farmers and their  knowledge on handling of the fruit is passed down through time and right to our kitchens where the tree of life provides us with vitamins and minerals that satisfy our bodies keeping them healthy and strong.

EVOO a.k.a. Liquid Gold

Homer called it “Liquid Gold” and so the name stuck since Greek times. Extra Virgin Olive Oil, a name from “Oleum” (oil ) Gk and “Elaion” (olive tree ) Gk, originates from “El’yon” (meaning superior) Gk. Todays largest producers of Olive Oil are: Spain, Italy and Greece. Spain & Italy perform multiple presses on olives, while Greece is the number one  producer of Extra Virgin Olive Oil (a single first press).

Olive trees are pruned yearly. The height of fruit production is 20-25 years per branch and then it is removed. By alternating the cultivation of branch shoots, olive trees can live 300-600 years.

Olives await their press

In late fall and early winter, large nets are spread around the tree, olives are combed from the branches with rakes, combs or shakers, then placed into a large wagon. They await their press within the first 24 hours of being collected. The olives are removed from the wagon and elevated into a wash bin, separated from leaves and insects, ready for press.

Old olive press

Olive presses have evolved over time! Two stone wheels once stood vertically to each other with a large pole balancing them in the center. A donkey was roped onto the pole and would walk in circles, causing the wheel to rotate and press the olives, resulting in a beautiful green ribbon oil streaming from the attached siphon. Archaeologists found 100 olive oil presses dating back to 1600 b.c. in “the fertile crescent”, the stomping grounds of Lebanon, Israel and Palestine. The ancient presses would have produced between 1,000 to 3,000 tons of olive oil per season.

Once in press, the water and oil are separated from the olive.

Today olives are more easily pressed with their oil extracted and water being separated from the fruit. There are 3 presses performed on a single olive in modern times. Description of “Cold Press Oil” is reference to when the olives were obtained and pressed; November-January for most countries north of the equator! Looking through the screen, one can observe the pressing of the olives! The filaments are an earth color, soon to come out yellow-green as the pits and olive skin are sorted from the oil.

Olives endure 3 presses. The virgin press has the highest quality of nutrients and is dark yellow-green in color.

Extra Virgin Olive Oil has a color of dark yellow-green and holds a superior quality in vitamins and minerals. It is preferred to NOT HEAT EVOO, but instead use it on fresh on salads, vegetables and breads. Second press, a pale yellow oil, is used for low-heat sautéing of garlic & onion, a precedent to sauce making. Third press, yields clear oil, considered a poor quality with very few nutrients, often combined with a pat of butter for frying. Understanding olive oil and how or why it is used in various recipes provides one an opportunity to achieve the best dietary results in keeping a  family healthy.

1 serving a vegetables= 4 olives. Replace butter intake with EVOO to improve skin

Europe has many wonderful olive orchards.  A special thanks to Villa Maiano (Florence, Italy) and an opportunity to visit to their Olive Orchard and access to their farm.  http://www.fattoriadimaian​o.com/en/

Recipes

Recipes for Extra Virgin Olive Oil (EVOO)
DRESSING or DIP:

  • Whisk together 1 Tbsp EVOO, 1/2 Tbsp balsamic Vinegar, pinch of salt and pepper, 1 tsp parmesan cheese and serve on baguette or salad.
  • Vegetable salad. 1 tomato diced, 1 cucumber peeled and diced, olives, 1/2 c. arugula leaves. Combine with 1 Tbsp EVOO, pinch of pepper and oregano.
  • Salmon and Mozzarella
  • Cucumber Guacamole Dip

Recipes for Second Press Olive Oil

Recipes for Third Press or Light Olive Oil

OLIVE OIL can be used by itself  in place of facial creams.  Please read more and learn how to save money be making your own home remedy; a daily application before bed time is enough to improve skin.  Home Remedy Facial! Stimulate Your Skins Collagen & Elastin
Written by Kimberly Crocker Scardicchio

Florence Italy’s Peposo

A very simple Italian recipe that anyone can make!  Place ingredients into a pot and allow the savory flavors come together. This recipe has been handed down through the generations from a small town of Impruneta on south side of Florence.  Many Florentines will gladly tell a story of their family’s recipe, or  how it was linked to the construction of the beautiful Basilica in the center of Florence, or how it was tied to the Medici family, when they where amongst the few that could afford the spices to make the dish during the years of 1300-1700.  Either way, you can learn how to bring a piece of Florence, Italy to your table and enjoy this delightful stew.
May be served with roast potato’s, rice or pasta!
Preparation 5 minutes. Cooking time 3 1/2 hours.
Serves 8.
  • 4 1/2 pounds (or 2 kilo’s) cubed roast beef, roast pork, or roast wild boar
  • 1 onion minced
  • Three cloves of Garlic, peeled and left whole
  • 2 Tbsp olive oil
  • 1 cup olives
  • 1/4 cup capers
  • 4-6 whole Cloves
  • 1/2 cup (125 ml) or more, to taste, freshly ground pepper
  • 1 quart (1 liter)  of stewed or peeled Roma tomatoes
  • Coarse sea salt to taste
  • 1 bottle (750 ml) Chianti or similar dry red wine

Place meat and onions and garlic into a pan with 2 tablespoons of olive oil. Allow to brown for about 10 minutes. Add wine and allow to simmer for 5 minutes. Add olives, capers, peppercorns, cloves and stewed tomatoes into cooking pot. Place cover and REDUCE temperature to low heat. Allow to simmer for another 3 1/5 hours. Peposo is finished when the meat is fork tender.