Northwell Health - Glen Cove Hospital

Fall 2015

Look North is a magazine published by the Northwell Health System. This publication features health and wellness information geared toward healthcare consumers in the Long Island and New York City region.

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North Shore-Long Island Jewish Health System, Inc. Glen Cove Hospital 101 St. Andrew's Lane, Glen Cove, NY 11542 MICHAEL DOWLING President and CEO, North Shore-LIJ Health System SUSAN KWIATEK Executive Director Glen Cove Hospital TERRY LYNAM VP, Public Relations North Shore-LIJ BETTY OLT Editor Focus on Health is published by the Public Relations Department of Glen Cove Hospital (516-465-2600). The information within this publication is intended to educate readers about subjects pertinent to their health and is not meant to be a substitute for consultation with a personal physician. Produced by True North Custom, Chattanooga, TN. © 2015. Printed in USA. FOR ADVERTISING OPPORTUNITIES Please contact Alan Heyman at 631-656-9900 or MAIN DISH: SKIRT STEAK 14 ounces skirt steak 2 ounces onion, chopped 2 cloves fresh garlic, peeled and chopped 1 teaspoon black pepper Combine all dry ingredients in a bowl and blend well. Coat the meat with the rub, covering completely. Pan sear until meat is well done. CILANTRO DRESSING 2 tablespoons fresh garlic, peeled and chopped 2 branches fresh cilantro, chopped Combine all ingredients for the cilantro dressing in a blender and puree. Pour over the meat. SIDE DISH: SAFFRON RICE 6 ounces white wine 6 ounces shallots, chopped 4 ounces parsley, chopped 4 ounces red peppers, diced 2 ounces figs, chopped 2 ounces lemongrass, divided 1 ½ cups brown rice ½ teaspoon saffron Saute the garlic, lemongrass, shallots, saffron and pepper until translucent, about three minutes. Add brown rice to 3 cups of water and bring to a boil. Reduce to simmer and let rice cook 25 to 30 minutes, until al dente. Fold in the figs, parsley and lemongrass mixture. SIDE DISH: BABY SPINACH AND ARUGULA 8 ounces fresh spinach 8 ounces fresh arugula 1 large red pepper, deveined and chopped 4 cloves of garlic, chopped 4 ounces shallots, chopped 2 ounces onion powder 6 ounces white wine ½ cup snow peas Saute garlic, onion powder, shallots and pepper until translucent. Deglaze with white wine and cook five minutes. Fold in the snow peas, spinach and arugula. This delicious dish is low in calories, fat and sodium. CU LI NARY MASTE R S FROM 14 North Shore-LIJ hospitals recently participated in a contest at Glen Cove Hospital to create tasty, attractive and nutritious meals that did not exceed 500 calories, 15 grams of fat and 600 milligrams of sodium. Here is the recipe prepared by the Glen Cove Hospital chefs Tony Meloni and Rajuane Ashby for the competition. Skirt Steak and Saffron Rice …th Baby Spinach and Arugula NUTRITIONAL INFORMATION (PER SERVING): Makes four servings. 422 CALORIES 10.1g FAT 70m g SODIUM

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