Menu planner: Grilled steak and watermelon salad just the ticket for the 4th of July - Chicago Sun-Times

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Grilled steak and watermelon salad

Makes 4 servings

Preparation time: 15 minutes

Cooking time: 10 to 15 minutes for steak; 2 to 4 minutes for watermelon

INGREDIENTS

1 teaspoon ground coriander

1 teaspoon cumin

4 beef tenderloin steaks, cut 1 inch thick (4 to 5 ounces each)

2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)

Coarse salt and pepper to taste

8 cups baby arugula or spinach leaves

1/4 cup reduced-fat balsamic or Italian dressing

1 cup halved cherry tomatoes

1/2 cup thinly sliced red onion

1/4 cup Greek feta cheese, crumbled

Combine coriander and cumin; press evenly onto steaks. Place steaks in center of grid over medium ash-covered coals; arrange watermelon around steak. Grill steaks, covered, 10 to 15 minutes for medium-rare to medium. Turn occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once. Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper as desired.

Combine greens and dressing in large bowl; toss to coat. Divide among 4 serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.

Per serving: 241 calories, 25 grams protein, 9 grams fat (33% calories from fat), 3.8 grams saturated fat, 18 grams carbohydrate, 68 milligrams cholesterol, 350 milligrams sodium, 2 grams fiber.

Carb count: 1.

Mediterranean lamb cutlets with kiwi salad

Makes 6 servings

Preparation time: 15 minutes; refrigeration time: 2 hours

Cooking time: Less than 10 minutes

For the lamb:

1 peeled kiwi, halved

1/2 cup reduced-fat sour cream

1 clove garlic, crushed

12 lamb rib chops (cutlets), 1/4 to 1/2 inch thick

For the salsa:

3 kiwis, peeled and chopped

1 medium fresh peach, peeled and chopped

1 small papaya, peeled, seeded and chopped

1 tablespoon fresh lime juice

2 tablespoons chopped fresh cilantro

Place 1 kiwi, sour cream and garlic in food processor or blender and puree until just blended and kiwi seeds are not broken; set aside. Place lamb in large bowl. Pour kiwi mixture over lamb; turn to coat. Cover and refrigerate 2 hours.

Meanwhile, for the salsa, combine 3 kiwis, peach, papaya, lime juice and cilantro in small bowl; set aside. To cook cutlets, brush excess marinade from cutlets and discard marinade. Grill or broil cutlets 2 to 3 minutes per side on medium or until desired doneness. Serve with salsa.

Per serving: 240 calories, 28 grams protein, 9 grams fat (35% calories from fat), 3.2 grams saturated fat, 11 grams carbohydrate, 87 milligrams cholesterol, 80 milligrams sodium, 2 grams fiber.

Carb count: 0.5.

Blueberry ice cream pie

Makes 10 servings

Preparation time: 10 minutes

Freezing time: 2 hours; standing time: 5 minutes

INGREDIENTS

3/4 cup blueberry pie filling

2 pints vanilla ice cream, slightly softened

1 (6-ounce) graham cracker piecrust

1/2 cup strawberry sauce

Light whipped cream and any fresh berries for garnish

Mix pie filling and 1 pint ice cream; spread in crust. Top with remaining ice cream; freeze until firm. Remove from freezer 5 minutes before serving. Slice, top with strawberry sauce, garnish with whipped cream and berries, and serve.

Per serving: 274 calories, 3 grams protein, 11 grams fat (35% calories from fat), 4.8 grams saturated fat, 42 grams carbohydrate, 23 milligrams cholesterol, 142 milligrams sodium, 1 gram fiber.

Carb count: 3.

Tuna salad on mixed greens

In a food processor, puree 2 slices whole-grain bread, 1/2 cup unsalted chicken broth, 1/4 cup chopped walnuts, 1/4 cup fat-free plain yogurt, 1/4 cup fresh lemon juice, 2 cloves garlic and a pinch of cayenne pepper. Transfer to a bowl and add 2 (6-ounce) cans drained and flaked water-packed albacore tuna, 2 medium chopped carrots, 2 ribs chopped celery and 1/4 cup chopped fresh dill; mix gently. Season with coarse salt and pepper. Spoon the salad onto a bed of mixed greens.

Mexican baked potatoes

Slash and fluff hot baked potatoes. Top each one with 1/4 cup salsa, 2 tablespoons canned reduced-sodium black beans (rinsed) and 2 tablespoons shredded 50% light cheddar cheese. Place under broiler and cook 1 minute or until cheese melts. Top each potato with 1 tablespoon chopped green onions.

Pepper jack and turkey sandwiches

Spread whole-grain bread slices with spicy ground mustard. Layer romaine, sliced pepper jack cheese, deli smoked turkey slices and sliced tomatoes. Halve sandwiches and serve with baked potato wedges (coated with cooking spray and baked at 425 degrees for 10 minutes).

Sloppy Joe pierogies

Boil 1 (16.9-ounce) package frozen potato-and-cheddar pierogies according to directions; drain well. Meanwhile, heat a large nonstick skillet on medium. Cook 1 pound ground turkey breast 5 minutes or until it’s no longer pink. Add 1/2 cup minced carrots and 1/2 cup minced onions; cook and stir 4 minutes or until soft. Stir in 1 (15.5-ounce) can sloppy Joe sauce; bring to a boil. Remove from heat; fold in drained pierogies. Serve in soup bowls.

The Link Lonk


June 30, 2020 at 05:00PM
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Menu planner: Grilled steak and watermelon salad just the ticket for the 4th of July - Chicago Sun-Times

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NUTRITION: Tasty steak recipe with zucchini and squash spirals - Sarasota Herald-Tribune

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Almond-flavored romesco sauce tops grilled steak for this easy dinner that’s perfect for special occasions or any time. Make extra of the sauce. It keeps a week in the refrigerator and is great on any cooked meat or vegetables.

Zucchini spirals and butternut squash spirals, which can be found in the freezer section of the market, make a colorful and easy side dish.

Helpful Hints:

• Fresh zucchini spirals and butternut squash can be used instead of frozen.

• Bottled romesco sauce can be used instead of making your own.

• Any type of quick cooking steak can be used.

• Make sure to drain the bottled roasted peppers for the romesco sauce.

Countdown:

• Make romesco sauce.

• Saute steak.

• Make zucchini and squash.

Shopping List:

To buy: 1 can/jar roasted red peppers, 1 plum tomato, 1 small package raw almonds with their skin, 3/4 pound grass-fed strip steak, 1 package frozen zucchini spirals, 1 package frozen butternut squash spirals and 1 bottle reduced-fat oil and vinegar dressing and 1 can vegetable oil spray.

Staples: olive oil, 1 jar minced garlic, salt and black peppercorns.

STRIP STEAK WITH ROMESCO SAUCE

Recipes by Linda Gassenheimer

• 1/2 cup canned, drained, roasted red peppers

• 1 plum tomato, cut in half (about } cup)

• 1/4 cup raw almonds with their skin

• 1 teaspoon minced garlic

• 1 tablespoon olive oil

• Vegetable oil spray

• 3/4 pound grass-fed strip steak

• Salt and freshly ground black pepper

Place roasted pepper, tomato, almonds, garlic and olive oil in a blender or food processor and pulse until it becomes almost smooth. The almonds will create a coarse texture. Set aside.

Heat a medium-size nonstick skillet over medium-high heat and spray with vegetable oil spray. Add the steak and brown 3 minutes, turn and brown 3 minutes. Lower heat to medium and cook 4 minutes. A meat thermometer should read 125 for rare and 145 for medium. Add salt and pepper to taste. Divide between 2 dinner plates and spoon romesco sauce on top.

Yield: 2 servings.

Per serving:

• 410 calories (51% from fat)

• 23.3 g fat (3.6 g saturated, 12.4 g monounsaturated)

• 96 mg cholesterol

• 44.4 g protein, 10 g carbohydrates, 3.6 g fiber, 111 mg sodium.

SPIRAL ZUCCHINI AND BUTTERNUT SQUASH

• 2 cups frozen zucchini spirals, defrosted

• 2 cups frozen butternut squash spirals, defrosted

• 2 tablespoons reduced-fat oil and vinegar dressing

• Salt and freshly ground black pepper

Microwave zucchini and butternut squash spirals according to package instructions. Place all spirals in a bowl. Add dressing and salt and pepper to taste. Toss well.

Yield: 2 servings.

Per serving: 93 calories (14% from fat)

• 1.5 g fat (0.2 g saturated, 0.4 g monounsaturated)

• 1 mg cholesterol

• 2.8 g protein

• 20.6 g carbohydrates

• 3.9 g fiber

• 19 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.

The Link Lonk


June 30, 2020 at 03:07PM
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NUTRITION: Tasty steak recipe with zucchini and squash spirals - Sarasota Herald-Tribune

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Hot dogs are the greatest American Jewish food. Here’s why - The Times of Israel

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The Nosher via JTA — American Jewish food is most typically defined as pastrami sandwiches, chocolate babka or bagels and lox. But I am here to argue that the greatest American Jewish food may actually be the humble hot dog. No dish better embodies the totality of the American Jewish experience.

What’s that you say? You didn’t know that hot dogs were a Jewish food? Well, that’s part of the story, too.

Sausages of many varieties have existed since antiquity. The closest relatives of the hot dog are the frankfurter and the wiener, both American terms based on their cities of origin (Frankfurt and Vienna, respectively).

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So what differentiates a hot dog from other sausages? The story begins in 19th century New York with two German-Jewish immigrants.

In 1870, Charles Feltman sold Frankfurt-style pork-and-beef sausages out of a pushcart on Coney Island, Brooklyn. Sausages not being the neatest street food, Feltman inserted them into soft buns. This innovative sausage-bun combo grew to be known as a hot dog (though Feltman called them Coney Island Red Hots).

Two years later, Isaac Gellis opened a kosher butcher shop on Manhattan’s Lower East Side. He soon began selling all-beef versions of German-style sausages. Beef hot dogs grew into an all-purpose replacement for pork products in kosher homes, leading to such classic dishes as franks and beans or split pea soup with hot dogs. Though unknown whether Gellis was the originator of this important shift, he certainly became one of the most successful purveyors.

Illustrative: Kosher butchers picket outside a shop in the heart of a Jewish neighborhood on Orchard Street in New York’s Lower East Side, October 4, 1937. (AP Photo)

Like American Jews, the hot dog was an immigrant itself that quickly changed and adapted to life in the United States. As American Jewry further integrated into society, the hot dog followed.

In 1916, Polish-Jewish immigrant Nathan Handwerker opened a hot dog stand to compete with Feltman, his former employer. Feltman’s had grown into a large sit-down restaurant, and Handwerker charged half the price by making his eatery a “grab joint.” (The term fast food had yet to be invented, but it was arguably Handwerker who created that ultra-American culinary institution.)

Nathan’s Famous conquered the hot dog world. Like so many of his American Jewish contemporaries, Handwerker succeeded via entrepreneurship and hard work. His innovative marketing stunts included hiring people to eat his hot dogs while dressed as doctors, overcoming public fears about low-quality ingredients. While his all-beef dogs were not made with kosher meat, he called them “kosher-style,” thus underscoring that they contained no horse meat. Gross.

The kosher-style moniker was another American invention. American Jewish history, in part, is the story of a secular populace that embraced Jewish culture while rejecting traditional religious practices. All-beef hot dogs with Ashkenazi-style spicing, yet made from meat that was not traditionally slaughtered or “kosher,” sum up the new Judaism of Handwerker and his contemporaries.

Furthermore, American Jewry came of age alongside the industrial food industry. The hot dog also highlights the explosive growth of the kosher supervision industry (“industrial kashrut”).

Hebrew National began producing hot dogs in 1905. Its production methods met higher standards than were required by law, leading to their famous advertising slogan, “We Answer to a Higher Authority.”

While the majority of Americans may be surprised to hear this, Hebrew National’s self-supervised kosherness actually was not accepted by more stringent Orthodox and even Conservative Jews at the time. But non-Jews, believing kosher dogs were inherently better, became the company’s primary market. Hebrew National eventually received the more established Triangle-K kashrut supervision, convincing the Conservative movement to accept its products. Most Orthodox Jews, however, still don’t accept these hot dogs as kosher.

But over the last quarter of the 20th century in America, the Orthodox community has gained prominence and its opinions, and food preferences, hold more weight in the food industry.

The community’s stricter kashrut demands and sizable purchasing power created a viable market, and glatt kosher hot dogs hit the scene. Abeles & Heymann, in business since 1954, was purchased in 1997 by current owner Seth Leavitt. Meeting the demands of the Orthodox community’s increasingly sophisticated palate, A&H hot dogs are gluten-free with no filler. The company has begun producing a line of uncured sausages and the first glatt hot dogs using collagen casing.

Glatt kosher dogs are now available in nearly 30 sports arenas and stadiums. American Jews have successfully integrated into their society more than any other in history. So, too, the hot dog has transcended its humble New York Jewish immigrant roots to enter the pantheon of true American icons. So when you bite into your hot dog this summer, you are really getting a bite of American Jewish history and the great American Jewish food.

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June 30, 2020 at 08:07AM
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Hot dogs are the greatest American Jewish food. Here’s why - The Times of Israel

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Saratoga’s Pasta Armellino expands to Cupertino - The Mercury News

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A little Michelin cred has come to Cupertino.

Two years after opening in Saratoga, Pasta Armellino, the Italian-themed offshoot from the Michelin-starred Plumed Horse, has expanded to the Main Street Cupertino complex.

The restaurant from executive chef Peter Armellino and co-owner Josh Weeks takes over the space that had been occupied by another Italian concept, Panino Giusto.

As in Saratoga, the team will be melding French influences with Italian sensibilities and California ingredients. “It’s my cuisine, and pasta is the vehicle,” Armellino said when opening the first restaurant.

Because of COVID-19 limitations, the restaurant has opened for outdoor seating and takeout and delivery orders only. (Indoor dining will come later.) It’s first come, first served for patio tables; no reservations are being taken at this time.

Armellino’s inaugural menu here features a select number of pastas, including his signature Pasta Armellino, tagliatelle tossed with crab, uni, parmigiano and black pepper.

The restaurant is open daily: 5 to 9 p.m. Monday through Friday and 11 a.m. to 9 p.m. weekends.

Details: 19469 Stevens Creek Blvd., Cupertino; www.cupertino.pastaarmellino.com

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June 30, 2020 at 02:53AM
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Saratoga’s Pasta Armellino expands to Cupertino - The Mercury News

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Cooking with Chef Bryan - Poppin Pasta Salad - KUTV 2News

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Perfect for the summer holidays, this pasta salad is popping with flavor. I used penne pasta in this salad but you can use your favorite pasta.

INGREDIENTS

1 package penne pasta

1 1/2 cups chopped celery

1/2 cup finely chopped red onion

1/2 cup chopped pickled peppers

1/2 up chopped carrots

1/2 cup chopped cucumber, be sure its peeled

1/4 cup capers

1 1/2 cup shredded parmesan cheese

1 1/2 cups mayonnaise

2 tbsp yellow mustard

1/4 cup dill relish

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp season salt

2 tbsp ground pepper

INSTRUCTIONS

1) Cook and drain the package of penne pasta according to the package directions. Rinse the pasta with cold water. Make sure the pasta is cold before mixing it together with everything.

2) In a large bowl, combine all of the ingredients except the pasta and mix together to combine.

3) Fold in the pasta to until everything is well combined. I like to cover the pasta and refrigerate it for day before serving.

4) Serve the pasta salad with your favorite bbq and enjoy!

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June 30, 2020 at 02:36AM
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Cooking with Chef Bryan - Poppin Pasta Salad - KUTV 2News

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TikTokers are using the secret code 'I had pasta tonight' and it has nothing to do with dinner - Yahoo Lifestyle

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At its foundation, TikTok is supposed to be a fun and silly app with lip syncs, challenges, dances and funny videos. But, as with most social media, there is an underlying dark side to the platform that parents and fans of the app should be aware of.

The line “I had pasta tonight” is not a new viral craze, but rather a call for help.

What the statement often means is that the person in the video is feeling depressed, anxious or experiencing suicidal thoughts.

According to data from the CDC, Gen Z is the most at-risk generation for mental illness. Business Insider reports that the suicide rate for people aged 10 to 24 has increased by 56 percent between 2007 and 2017.

Social media also can contribute to depression. Statistically, Gen Z is more likely to be on social media than not, and a study by Guildford Press concluded that there is a link between social media and poor mental and emotional health.

saw a tiktok about a girl saying her mom just made her favorite pasta…. not knowing what it’s about, i went to the comment section & its everyone giving her reasons to stay. one comment said “have you heard your child’s laugh yet?”….

— Amber (@x_amberlynne) June 25, 2020

Other captions like “I finished my shampoo and conditioner at the same time” serve as codes for help. Mental health is still a stigmatized issue that many find very hard to openly admit or talk about, so these phrases act as a way to raise a red flag without feeling too vulnerable online.

A Reddit user believes that the phrases come from a Wattpad post titled, “Don’t kill yourself today.” One point says to “finish your shampoo and conditioner at the same time” and another says to “tell someone your best pasta recipe.”

What’s powerful about “I had pasta tonight” is the comments. Those who are aware of the meaning behind the phrase know to reach out to the person or reply with kind words.

One TikTok captioned “Told my mom about my favorite pasta recipe and she made it for dinner tonight” received over 3 million views and 60,000 comments — all of which can be summed up by one user’s comment: “This comment section is my new therapy. Thank you.”

“You’re so loved,” one person replied.

“You haven’t come this far to only come this far,” another posted.

“I love you all so much it’s beyond words,” the poster commented. “Thank you so much.”

If you or someone you know is contemplating suicide, call the National Suicide Prevention Lifeline at 1-800-273-8255. Click here to learn about the warning signs of suicide.

To read more about mental health, read this profile on Dimple Patel, who’s on a mission to raise awareness within the South Asian community.

More from In The Know:

New Jersey woman provides book bags, mental health classes and “light” to kids in the Dominican Republic

11 kitchen gadgets that can make healthy eating easier

Nordstrom launches first gender inclusive collection

These $1 extenders will help relieve pain while wearing face masks

The post The deeper meaning behind TikTok’s ‘I had pasta tonight’ caption appeared first on In The Know.

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June 30, 2020 at 12:55AM
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Struggling Pie Five closes 10 units - Restaurant Business Online

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Photograph: Shutterstock

Struggling pizza chain Pie Five closed 10 stores last quarter as sales continued to fall, according to third-quarter financial results released Monday by parent Rave Restaurant Group.

Same-store sales fell 21.4% in the quarter ended March 29, marking the concept’s 18th consecutive quarter of sales declines. 

The closures bring Pie Five’s domestic unit count to 43 restaurants, 32 of which are currently open. The fast-casual has been shrinking for years: It had 58 units in 2019 and 73 the year before, according to Restaurant Business sister company Technomic.

The chain has been working with franchisees to deal with the fallout from the coronavirus pandemic, Rave CEO Brandon Solano said in a statement.

“Although sales and traffic continue to reflect the impact of this crisis, we believe the investments we made in building a strong loyalty program, third-party delivery partnerships and digital capabilities have positioned us to stay connected to our consumers,” he said.

Pie Five’s quick-service sister, Pizza Inn, saw same-store sales fall 7.8% for the quarter. The decline was attributed to a significant drop in sales in March due to COVID-19. It opened three units and closed four, finishing the quarter with 152 domestic stores. 

Pizza Inn’s buffet locations were hit particularly hard, Solano said. In response, it launched a to-go buffet option and in May introduced the “Right Way Buffet,” featuring enhanced health and safety measures, to allow those locations to resume dine-in service.

Rave reported revenues of $2.7 million for the third quarter and $8.4 million for fiscal 2020 to date, down 11.9% and 9.1%, respectively, compared to the same periods last year. 

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June 30, 2020 at 12:48AM
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