American Heart Association - Heart Disease In Women

Wear Red Day - Feb 1, 2008

Support the American Heart Association in their battle against heart disease in Women.

February 1 has been designated as NATIONAL WEAR RED DAY. So participate with the American Heart Association by wearing red so that we can increase awareness that heart disease is the the NUMBER #1 of women. It kills almost twice as many women as any types of cancer, including breast cancer.

Lizabetti volunteered to make these cookies to raise awareness in New England. You should get out and see what is happening in your town. If you are not a woman yourself, I bet your wife or mother is !

And don't forget to wear red !

Superbowl Munchies : Healthy, Tasty Oven Fries

Superbowl Munchies : Healthy, Tasty Oven Fries

Whether you are Tom Brady or just a football fan like me, you probably enjoy the taste of French Fries. But let's face it, fries are a pain to make and they are not good for you.

This treat gives you the taste of spicy fries without the hassle of frying, the fat calories of fried food, and best of all; less mess to clean up. It goes great with a beer when enjoying a game with the great New England Patriots, the exciting Detroit Pistons, or even the New York Giants. Heck, I think even a Laker fan can enjoy these fries.

My huge teenager likes some of the potatoes sprinkled with sharp white cheddar cheese for extra zing.

You can also make variations on this dish by using herbs like rosemary or parsley.

Ingredients

• 1/4 Cup light olive oil
• 1 tsp Chopped Garlic
• 1/4 tsp Hot Hungarian Paprika
• 1/2 tsp Coarse Sea Salt
• 4 Medium Size Yukon Gold Potatoes

Directions

1. Thoroughly mix the oil, garlic, paprika and salt in a bowl. Let stand 5 minutes.
2. Slice the Potatoes into quarter inch slices. If you prefer, they may be cut into French Fry shapes, but that is more work.
3. Lightly salt the potatoes (salt is optional) and leave out for 10 minutes to bleed out some of the water.
4. Blot dry the potatoes with a paper towel.
5. Lay potatoes on a wire rack over a cookie sheet.
6. Brush the potatoes on the both sides with the oil mixture
   
7. Bake in a 400^o oven for 30 minutes. A convection oven works great for this and adds to the crispiness. No need to flip them; the wire rack lets them cook on both sides !
   
8. Optionally, in the last 5 minutes of baking, sprinkle some shredded sharp cheddar cheese on some of the potatoes.

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved

Seared Salmon Salad Sandwich

Seared Salmon Salad Sandwiches

This salmon salad is a great way to use up left over fish or can be used to get a little more shelf life out of your salmon. You can make this with any fish; grilled, broiled, or fried.

My favorite way to do is is with wood grilled salmon or trout, depending on the season. You can save a lot of money by eating fish in season, that's when you get the best prices. You can substitute trout,  Arctic char, pollack, haddock, or cod. I like the meatier fish like trout, salmon, char, or swordfish. Farm raised salmon works great and is usually very economical. Remember that the fish oil is very good for your cardiovascular health and the protein is good for muscular development. This dish also contains lots of vegetable fiber and anti-oxidants.

Ingredients:

• 1/2 lb Fresh Salmon (or substitute your favorite fish)
• 4 ounces of daikon radish (Optional, but adds some zing)
  
• 1 carrot
• 1 stalk of celery
• 1 bunch parsley
• 1 juicy lime
• 3 fresh scallions (green onions)
  
• 1 tablespoon fresh chopped garlic
• 1 tablespoon brown or Dijon mustard, must not be sweetened
• 1 teaspoon Cayenne pepper (optional, but highly desirable for you spice hounds)
• 1 tespoon dry oregano
• 1 tablespoon Italian Dressing (or extra virgin olive oil and red wine vinegar; mixed)
  

Directions:

1. Rub fish with some of the garlic, salt, paprika, and olive oil
2. Grill over an open apple wood fire, 4 minutes per side. If this is not convenient you can broil it, or use an electric grill.
   
3. Chop daikon, celery, and scallions.
4. Shred the carrot using a coarse cheese grater.
5. Break up the fish with a fork, squeeze lime onto the fish.
6. Make the sauce : Mix the garlic, mustard, cayenne, salad dressing, and oregano. Set aside.
   
7. Throw the chopped veggies into the fish and mix thoroughly.
8. Mix the sauce into the fish.
9. Let stand 30 minutes. Refrigerate if you will eat it later. It will keep in the fridge for several days.
   
10. Serving Suggestion : Slice tomatoes and cheese and toast on French bread. Add the fish over the warm cheese and serve.
    

Copyright © 2007, 2008 Lizabetti.com, All Rights Reserved