FRIDAY, FEBRUARY 7 MOUNT SINAI HOSPITAL

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1 FRIDAY, FEBRUARY 7 MOUNT SINAI HOSPITAL GO RED FOR WOMEN RECIPE CARD

2 RED BEET RISOTTO 7 cups chicken stock 4 tbsp. unsalted butter 1/4 cup extra-virgin olive oil 1 large sweet onion, finely chopped 2 large beets, peeled and coarsely shredded, (plus thinly sliced beets for garnish) 3 cups arborio rice 6 oz young pecorino cheese, freshly grated 2 tsp. poppy seeds, plus more for garnish In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium cast iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl. Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds. Serving size: 5 ounces; calories 199, fat 8.7(g), sodium 531(mg), carb 24.7(g)

3 CHOCOLATE COVERED STRAWBERRIES 6 oz semisweet chocolate, chopped 3 oz white chocolate, chopped 1 lb. strawberries with stems (about 20), washed and dried very well Place the semisweet and white chocolate into 2 separate, heatproof, medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Set strawberry on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes. Serving size: 1 strawberry; cal 46, fat 2.6(g), sodium 1(mg), carb 6.7(g) Turn off heat, set the bowls of chocolate over the saucepans to melt. Stir until smooth. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate. Lift and twist slightly, letting any excess chocolate fall back into the bowl.

4 RED RICE SALAD WITH APPLES, DRIED CRANBERRIES & BLUE CHEESE CRUMBLES 1 lb. red rice 1 1/2 cups granny smith apples, diced 1 3/4 cups dried cranberries 1 cup toasted walnuts 1/4 cup red onion, diced small 1 tbsp. fresh mint, chopped 1 tbsp. scallions, sliced thin 4 oz crumbled blue cheese Juice from 1/2 lemon Vinaigrette 3/4 cup red wine vinegar 3/4 cup extra virgin olive oil 3 tbsp. dijon mustard 3 tbsp. sugar Cook red rice according to package instructions, cool immediately. Core and dice apples, then toss with lemon juice. Drain lemon juice and combine apples with rice. Combine remaining ingredients (except vinaigrette and blue cheese) and mix well. Pour vinegar in a non-reactive bowl and slowly drizzle in olive oil while whisking continuously. Add mustard and sugar, then continue to whisk until the vinaigrette emulsifies. Add vinaigrette to salad and mix well. Serve chilled topped with crumbled blue cheese. Serving size: 3 ounces; calories 283, fat 12.8(g), sodium 20(mg), carb 37.8(g)

5 TANDOORI SALMON 1 lb. salmon filets 1 tsp. cilantro 1/4 cup plain yogurt 1 tbsp. curry powder 1 tsp. chili powder 1/4 tsp. garlic powder 1 tsp. olive oil Arrange Salmon filets on a non-stick baking sheet and place in oven. Bake for 15 minutes or until internal temperature of 135 degrees or desired doneness. Serving size: 4 ounces; calories 143, fat 6.9(g), sodium 55(mg), carb 2.0(g) Mix all ingredients in a bowl. Place salmon in the yogurt mixture, toss and marinade 6-12 hours. Preheat oven to 350 degrees, F.

6 RED RASPBERRY MOUSSE 2 cups fresh, or frozen, raspberries 1 tbsp. unflavored gelatin 1 tbsp. lemon juice 4 cups whipped cream 1/4 cup sugar In a saucepan, combine 1 1/2 cups raspberries and sugar. Stir over medium heat until mixture turns to liquid. Stir in gelatin. Remove chilled whipped cream from refrigerator. Mix 1 cup of whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream. Pour into wine glasses and chill until firm. Serving size: 2 ounces; calories 145, fat 12.5(g), sodium 15(mg), carb 7.8(g) Remove from heat and scrape into a large bowl. Let cool for 5 minutes.

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