Dr. Tim Says....
Today's column is a bit of a departure from previous Dr. Gourmet newsletters.
Warning... This is personal.
I turned 50 yesterday. A very cool thing to do actually. For my birthday I rode a hundred miles. Beyond cooking, cycling is one of my great passions. Riding the bike is a lovely thing to do beyond the fitness aspect. Spending time outside, fiddling with the bike, being in the company of those who like bicycling, following the professionals - it's all great.
Usually I do long rides for fundraising. Mind you, I love to ride but I believe that organizations like LiveSTRONG, the American Diabetes Association, the Multiple Sclerosis Foundation, etc. are important causes and it's a great way to raise money and awareness. Many of you have contributed to these causes through the Dr. Gourmet website. But this ride was for me. The Big Five-Oh
This is a super simple recipe and just like that steak house dish - full of great grilled beef flavor and savory mushrooms. The addition of the butter may seem a bit "nhealthy." While this is a higher fat recipe than I usually create, the butter is the perfect flavor for this dish. Think of this steak as your splurge meal -- terrific with any mashed potatoes, especially mashed yams, and a side dish of veggies - the perfect American meal.
This recipe is safe for Coumadin® (warfarin) users and is low in sodium. Those who are lactose intolerant or have GERD / Acid Reflux should avoid it. It is gluten-free provided that the ingredients used to make it are gluten-free.
Featured Ingredient: Onions
There are two main categories of onion. Green onions and dry onions. Both types are the underground bulb of a plant related to the lily.
Dry onions include yellow (sometimes called Spanish onions), white and red onions. Choose firm onions with no green sprouts, no soft spots or darkening of the skin.
There are two types of dry onions. Those harvested during spring and summer have a higher moisture content and are known as "fresh onions." They have thin, light skins and are milder. Because of the amount of moisture they don�t keep well. Fresh onions are also known as "long-day" onions.
"Storage onions" grow August through May have a thicker, papery skin and are more pungent. The low moisture means that they will keep well. Onions grown in the winter may be labeled "short-day" onions. Onions
Eat well, eat healthy, enjoy life!
Timothy S. Harlan, M.D.
eatTHISdiet for Coumadin Users: