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
alan.heyman@patientpoint.com
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
