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Eat/Cook/Shop The Right Foods Channel

GoodTimeCharlieProd's Channel

 

I've posted up about 50 videos out of 100's I've shot.  This is one of my favorite.

Video How to

Finished version should look like this.

Flat Iron Steak with Red Wine Sauce

Ingredients: 

2 (1-pound) flat iron steaks or tri-tip steaks

Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus extra for garnish
6 tablespoons cold unsalted butter
1 onion, thinly sliced
1 tablespoon minced garlic
1 teaspoon dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Directions:

Prepare the grill or barbecue (medium-high heat). Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

Charlie’s Smoked Turkey Salad

 Ingredients:

2 c. shredded smoked turkey

1/2 tsp. Celery salt
1 tsp paprika
1/3 c. fat free mayonnaise
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/8 tsp. onion salt
Dash pepper

Serve in whole grain pita shell

Directions: 

I typically like to make this dish out of left over smoked turkey but you can add few drops of liquid smoke or smoked flavored salt for same effect..  Smoked has more flavor, but your regular Thanksgiving bird will work. Mix all ingredients and place into covered container.  Chill 2 hours. Serve on lettuce leaves with crackers on the side or on pita bread as shown.  Sweet potato fries are a good compliment to this sandwich if you can find them.

Low-Carb Apricot and Cranberry Stuffing

Ingredients:
4 tablespoons salted butter
1 large onion, finely chopped

1 cups celery, chopped

2 cups almond flour
1 cups apricots, chopped
1 cups cranberries
1/2 cup walnut pieces

1 teaspoon ground ginger

2 tablespoons fresh parsley, chopped
3 tablespoons lemon juice
1/2 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste

Directions:

1. Melt the butter in a large skillet. Add the chopped onion and celery; cook for about 5-10 minutes until softened.

2. Add all the remaining ingredients; mix well. The mixture should come together and look fairly wet, but if it doesn't, add a few tablespoons of water until it holds together in the pan.

3. Use the mixture to stuff the turkey. Weigh the stuffed turkey to calculate the complete cooking time. Roast as directed.

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foodswere it’s his belief that you can’t out run your appetite. He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes. Shop The Right Foodsis the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients. Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Makes about 20 ¼ cup servings.

Give the gift of health and purchase our cookbooks for Christmas Presents.  EatTheRightFoods.com

Unbelievablely Good...
...Still researching a health benefit.  

Garlic Truffle Fries

Ingredients:

Russet potatoes (about 1 medium potato per person)

Garlic – smushed through garlic press or finely minced

Parlsey – chopped finely

Truffle Oil & Sea Salt

Top grated Parmigianino and Parsley

Directions:

1. Cut potatoes. Soak in cold water for 1 hour. Drain and pat dry.  Combine garlic and parsley.  Heat canola or peanut oil to 325F. You can add just a little bit of oil to a small sauce pan.  Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and blot with paper towel. They will be a soggy mess. Don’t worry. Let cool.  Heat oil to 375F. Fry them for a second time, in small batches for 1-1/2 minutes. You’ll see that the fries will crispy up nicely. Remove and drain.  Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Cant Have A Soup Recipes Without an Awesome Salad

Berried Avocado Grapefruit Salad

Ingredients:

1/2 cup(s) Spring Lettuce

1/2 cup(s) Spinach

1/2 Avocados, seeded, peeled and sliced

1/2 cup(s) Grapefruit sectioned
About 10 Fresh raspberries

About 10 Fresh blueberries

Carrot Shavings
Blue Cheese/Feta crumbles to top

Raspberry Vinaigrette Dressing  

Directions:

Line serving platter or individual salad plates with lettuce and spinach. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.  Top with Blue Cheese crumbles.

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  Shop The Right Foods is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease by selecting specific ingredients.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.

Here's one of my favorite healthy soup recipes

Tomato & Lentil Soup

Ingredients:

¼ cup dried shiitake mushrooms

1 tbsp olive oil

1 large onion, finely chopped

1 pint of diced fresh tomatoes

1 tsp ginger, minced

1 tsp tarragon

Salt to taste

1 qrt of stock, chicken, vegetable or water

½ cup lentils

Directions:

Hydrate shiitake mushrooms in hot water for 20 minutes and chop.  In large saucepan add oil and sauté garlic and onion until golden about 5 minutes.  Add all remaining ingredients and bring to a boil.  Reduce to a simmer and let cook for about 30 minutes.

Nutrition Question:  Why do I Over Eat?

By:  Chef Charles Michael

Part 2 of 2

How do you modifying your psychological ties to food?   Breaking the emotional tie of candy given to a kid as a reward and as an adult a crutch for approval or self reward for job well done is a tough thing to do.  There are certain foods that people say, “I’ll run an extra mile tonight for this doughnut.”  These people know that this is a bad food, but eat it anyway for the fix they get while eating the food.  

The food we eat creates a specific emotion, and once learned, it can be thought of as: FOOD=EMOTION. 

I was frustrated by the lack of my additional weight loss, embarrassment that I still was fat and not as inshape as I could be, and my hopes of improving my deteriorating health faded.  I had several favorite foods that were just too good for me to give up.  It was these protected foods that were the reason my progress had stopped.  Associating these miserable feeling I had of myself and transferring them to these protected food made me be able to let go.  When I let go of my 3 can a day soda habit, big candy bar, fancy coffee drink, cocktails and ice cream my weight loss took right off again.

Whether you reduce portions of your protected favorite foods or remove a few from your diet altogether, to successfully sever your ties to these food items you must place the blame on them for your condition. 

Author Bio:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were it’s his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes.  The Chronic Cookbook is the final book of the trilogy which focuses on the prevention, maintenance and reversal of chronic disease.  Chef Charles has trimmed approximately 100 pounds of fat from his body by from eating right, not dieting and exercise and has included healthy eating advice, cooking techniques and recipes in these three books.  To Purchase our books visit...ChefCharlesMichael.com 

Nutrition Question:  Why do I Over Eat?

By:  Chef Charles Michael

Part 1 of 2

In North American it is predominately appetite which causes us to eat, not hunger as in third world countries. 

Your appetite is psychological in nature and has little to do with your biological needs, even though the food is used just the same.  We treat ourselves without a feeling of hunger for a reward for a hard day’s work, to ease and comfort ourselves in a breakup of a relationship or because it’s a family holiday and our mothers are made proud by us overeating. 

With 2/3 of Americans overweight or obese, and few of these people starving, we might just stop listening to nutritionists and dietitians and go see our shrink for better results.

Food is a symbol of acceptance, warmth and friendliness.  People eat food that is readably available and market conditions affect those choices.  Studies show that the period before eating; moods are described as restless, tense unable to concentrate.  After eating moods are calm, relaxed and able to concentrate.  

Are we using food as a drug to self medicates ourselves into a better mood?  This is a popular belief in why obese people have such a hard time breaking the cycle of eating.  There is a reason comfort food is called that, its large portion loaded with butter and salt sooths the soul making the eater sleepy and it is medicine for those needing to escape,

While eating at a fast food restaurant provides basic nourishment to get you through the day, eating at a 4 or 5 star restaurant is a reward and many times, a show of status.  “I order a bottle of wine or two and a 32 ounce porterhouse steak because; I’m rich and can afford it.”  These fat cat types are usually fat, as they are the business types that tend to sit at their desks all day and this is their entertainment.  They are usually seen drinking a cocktail, smoking a cigar and flirting with the young ladies at the bar.  No one knows this person better than a successful steakhouse, which caters to lawyers, accountants and other professional types who use eating as socialization and acceptance.

Do you ever wonder why you feel so good after over eating when you supersized an item for just a little more?  Well you get a sense of value and feel good about the decision mentally even though you may have stuffed your self and feel bad inside.  It is the same reason you are happy when you think a portion of your favorite dish was bigger than it normally is or sad when it looks smaller.  Perceived value is no better demonstrated than the all-you-can eat buffet where you will eat until they have to carry you out.  


Tomorrow, learn how to break the psychological ties to food.

About the Author:

Charles Kandutsch is author of a nutrition book entitled, Eat The Right Foods were its his belief that you can’t out run your appetite.  He also authored Cook The Right Foods a companion cookbook that teaches chefs healthy food preparation with over 300 recipes and instructions on steaming, stir frying and many other techniques.  Both books are available in print or eBook formats and are incorporated into the BURN 500^TM weight loss program.  Chef Charles has trimmed approximately 100 pounds of fat from his body over the last 2 1/2 years which was accomplished through lifestyle changes and eating the right foods not dieting and exercise.  For information on books visit the website or contact Charles by email at charles@EatTheRightFoods.com.

© Copyright – Charles M. Kandutsch.  All Rights Reserved Worldwide.