This recipe is not only delicious but healthy. It comes from what I call «Brunch Heaven». It contains protein and it’s rich in vitamin B12.
Brunch Heaven Food Avocado Eggs and Smoked Salmon
Categoría: Cooking
Recipe of the Day Yummy Food: Argentinian Flanked Steak Flat And «Arrollado»
Argentina has great food and their steak is delicious. A steak a week is an easy pull in Argentina. Argentine cattle are grass-fed (in contrast to more common grain-fed beef typical in the U.S.). As a result, Argentine beef is not only a better taste experience but also an easier digestive experience. To boot, Argentine steaks are charcoal grilled on a parrilla (i.e. a giant grill, also the word used to denote grill restaurants).
So I let me share with you with yummy steak grilled and spiced to perfection for your palate to enjoy and savor!
INGREDIENTS
- 1 (2 1/2 pound) flank steak, trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/4 pound fresh spinach, washed and drained, stems trimmed
- 4 small thin carrots
- 4 large hard boiled eggs, peeled and quartered lengthwise
- 1 cup large pitted green Spanish olives, halved lengthwise
- 1 large onion, sliced into rings
- 1/4 cup freshly grated Parmesan
- 1 teaspoon red pepper flakes
- 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
- 1 head garlic, halved
- 1 large onion, halved
- 1 handful fresh thyme sprigs
- 1 handful fresh oregano sprigs
- 2 bay leave
DIRECTIONS
Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.
Gotta Have My Tomahawk Steak Today Deserved 3200 Calories Burned!
FOOD: Debunking Tomatoes Truth or Tale
MY RED TOMATOES THIS SUMMER … TASTY!
Debunking the myths about tomatoes, that is. Some of my friends tell me the funniest things about tomatoes and how they take care of them. I tell them my secrets about tomatoes so they can enjoy this precious fruit all year long.
I have grown my own tomatoes for long time, so long that I haven’t bought any tomato in the past 18 years.
I would like to talk about them and tell you the facts. When it comes to slicing, ripening, storing, and preserving this wonderful fruit, it won’t do any good to do it wrong. Keeping good tomatoes fresh and at optimal taste is in everyone’s best interest, so here are a few things that might need to be straightened out about your tomatoes.
MYTH No. 1 — Always always refrigerate tomatoes.
Store at room temperature unless they are very ripe and you are not planning to eat them within 2 days or so, then refrigerate them. If you want a chillier fruit, like when you are going to prepare a fresh salad, put the tomato/s in the fridge few hours before serving.
MYTH No. 2 — Smaller varieties have a better flavor
It is true that is more frequent to find in the store/market small varieties with more flavor than the big ones. But that is because of the way they were grown. The big or small tomatoes I grow in my yard are hardy, they have a rich flavor and intense red color. I use natural fertilizers and have the right amount of sunlight and water everyday. Taste doesn’t really relate to size.
MYTH No. 3 — Store tomatoes stem-side down.
The shoulders are the softest part of the tomato; leaving them stem-side down will almost always result in bruising. It is better to store them stem-side up.
MYTH No. 4 — To ripen tomatoes, leave them uncovered
Place under-ripe tomatoes in one layer in a paper bag, and close it loosely. Leave in a warm, dry spot, and check daily for ripeness.
Anything Goes On Sunday: Food Art For A Wonderful Relaxing Sunday
FOOD ART
Creating wonderful art with nature is a masterpiece for the eyes to admire. It looks so good, would you eat it?
A LITTLE BIT OF HISTORY:
Filippo Tommaso Marinetti was the first artist in the modern era to think of the preparation and consumption of food as art.
The avant-garde Futurist movement, formed by Marinetti and other artists in Milan in 1909, embraced the industrial age and all things mechanical—from automobiles and planes to manufacturing methods and city planning. They thought cooking and dining, so central to everyone’s day-to-day lives, should also be central to their farsighted, far-out ideas.
Learn How to Cook A Delicious Healthy Foil Baked Chicken Caprese Recipe And Video
Ingredients:
– 4 boneless skinless chicken breasts
– 8 oz sliced fresh mozzarella cheese
– 1 cup diced tomatoes
– 1/2 tbs Italian seasoning
– salt and pepper, to taste
– 1 onion, sliced
– 1 bell pepper, sliced
– 1 tbs balsamic vinegar
– 1 tbs butter
– 1 tbs olive oil
– 1/4 cup of fresh basil
– angel hair pasta and sauce, optional
Directions:
1. Pre-Heat the oven to 375 degrees.
2. In a bowl, combine the butter, olive oil, Italian seasonings and salt and pepper. When thoroughly combined, add the chicken, onions, tomatoes and peppers. Mix until everything is coated with the butter/olive oil/seasoning mixture.
3. Layout (4) 16-inch long pieces of foil and divide the ingredients evenly in the center of the foil. Wrap the foil tightly so there are no holes. If you have to, add another piece of foil on top to ensure the moisture remains in the packet.
4. Place the foil packets on a foil-lined baking sheet for 15-20 minutes or until everything is cooked through.
5. Open the packets and add the cheese. Add the packet back to the stove for an additional minute to melt the cheese.
6. When the cheese is melted garnish with basil and vinegar.
7. You can complete the meal with pasta and sauce as an option
Cooking Low-Cost Delicious Food Monday: Healthy Cheesy Vegetables Baked
Happy healthy fast and low-cost cooking!
INGREDIENTS
- 2 zucchini
- 1 eggplant
- 2 peppers
- Sprinkle breadcrumbs 40 gm 1/2 cup
- 1/2 cup parmesan 40 gm
- Salt
- Basil
- Thyme
- 3 cloves of garlic
- Olive oil
- 5 tomatoes
- Mozzarella
- Parmesan cheese
THIS IS HOW I MADE IT AND IT TASTED DELICIOUS!
True Original Italian Neapolitan Pizza
The recipe Pizza Neapolitan is easy to make at home. When I speak of Pizza Neapolitan I mean the one with anchovies and capers. Although Italy is a very small country and where most people speak the same language, there is often confusion about this subject: a real Neapolitan pizza recipe is always made with strong flavors. In some Italian towns the Neapolitan pizza is rigorously cooked in oven wood and lots of buffalo mozzarella, but just travel a hundred kilometers north of Italy and you will find a Neapolitan pizza made with anchovies, black olive, and capers.
ADVICE: Try your real Neapolitan Pizza with Black Olive Oil, true Mozzarella cheese, fresh basil, and a glass with the wine of your preference.
ITALIAN PIZZA ORIGINAL NEAPOLITAN
NEAPOLITAN PIZZA IN THE OVEN
Superfood Term Is It Just A Marketing Strategy To Sell?
The truth is that many of these foods have been around for centuries. Their health benefits are backed up by science. The only novelty is the term “superfoods,” which is mostly used for marketing purposes.
VEGETABLES, FRUITS, RED MEAT, SALMON, OILS,
These nutritionally high-powered foods are marketed as a possible cure for heart disease, high cholesterol, obesity, diabetes, aging, and even cancer. Even though no official standards exist for the term “superfood,” it shows up in health magazines, blogs, and medical websites. Everyone is talking about the healing benefits of spirulina, acai berries, and chia seeds, and more.
However, this doesn’t mean that superfoods are just a fad. On the contrary – they boast a high nutritional value and exhibit health properties, such as decreased susceptibility to infections, cancer prevention, stronger hair, and nail, improves digestion, and stronger immunity. Other benefits of superfoods include increased energy, younger-looking skin, fat loss, and improved brain function. On top of that, there are no side effects to worry about.
CATCH: For the superfoods also known as healthy nutritious foods, to take full effect in your body you have to eat them everyday, not only once in a while or to be «in a eating healthy fashion»
ITALIAN FRUIT PARFAIT LIP BALM
TAKE: Be happy, eat everything you like: red meat (don’t panic, red meat is good for you), eat the right portions of anything «FOOD», a well-balanced diet, exercise and you will live a happy healthy long life. Superfood is just a marketing term, it’s not a miracle.
Cooking Low-Cost Delicious Food Monday: Mac And Cheese Patties
16 ingredients
- 1 tsp Garlic powder
- 1 tsp Herbs, mixed
- 2 Eggs
- 1 tbsp Mustard powder
- 250 g Macaroni, very small
- 1/2 tsp Cayenne pepper
- 230 g Plain flour
- 1 Salt and freshly ground black pepper
- 1 Vegetable oil
- 200 g breadcrumbs
- 30 g Butter, unsalted
- 50 g Mature cheddar cheese, grated
- 200 g Mozzarella cheese, grated
- 50 g Parmesan cheese, grated
- 16 slices Provolone
- 400 ml 1 or 2% milk
Dra. Martha Andrea Castro Noriega, MD 