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From The Doc

March Is Colorrectal Cancer Awareness Month

Colorectal cancer is the fourth most common cancer in the United States and the second leading cause of death from cancer. Colorectal cancer affects people in all racial and ethnic groups and is most often found in people age 50 and older.

The good news? If everyone age 50 and older were screened regularly, 6 out of 10 deaths from colorectal cancer could be prevented. Communities, health professionals, and families can work together to encourage people to get screened.

How can Colorectal Cancer Awareness Month make a difference?

We can use this month to raise awareness about colorectal cancer and take action toward prevention. Communities, organizations, families, and individuals can get involved and spread the word.

Here are just a few ideas:

Encourage families to get active together – exercise may help reduce the risk of colorectal cancer.

Talk to people in your community about the importance of getting screened for colorectal cancer starting at age 50.

Ask doctors and nurses to talk to patients age 50 and older about the importance of getting screened.

Colorectal Cancer Risk Factors

People age 50 and older

People who smoke

People who are overweight or obese, especially those who carry fat around their waists

People who aren’t physically active

People who drink alcohol in excess, especially men

People who eat a lot of red meat (such as beef, pork or lamb) or processed meat (such as bacon, sausage, hot dogs or cold cuts)

People with personal or family histories of colorectal cancer or benign (not cancerous) colorectal polyps

People with personal histories of inflammatory bowel disease (such as ulcerative colitis or Crohn’s disease)

People with family histories of inherited colorectal cancer or inherited colorectal problems

Colorectal Cancer Prevention & Early Detection

Although a leading cause of cancer death for both men and women, if detected early, colorectal cancer can be more easily and successfully treated.

Colorectal Cancer Prevention

Be physically active for at least 30 minutes, at least five days a week.

Maintain a healthy weight.

Don’t smoke. If you do smoke, quit.

If you drink alcohol, have no more than one drink a day if you’re a woman or two drinks a day if you’re a man.

Eat fruits, vegetables and whole grains to help you get and stay healthy.

Eat less red meat and cut out processed meat.

Colorectal Cancer Early Detection

If you’re at average risk for colorectal cancer, start getting screened at age 50. If you’re at higher risk, you may need to start regular screening at an earlier age and be screened more often. If you’re older than 75, ask your doctor if you should continue to be screened. The best time to get screened is before you have any symptoms.

Use this information to help you talk about screening options with your health care professional. Consider one of these tests:

Tests that find pre-cancer and cancer:

Colonoscopy – Every 10 years

Virtual colonoscopy – Every 5 years

Flexible sigmoidoscopy – Every 5 years

Double-contrast barium enema – Every 5 years

Tests that mainly find cancer

Stool occult blood test (FOBT) (guaiac) – Every year

Stool immunochemical test (FIT) – Every year

Stool DNA test (sDNA) – Ask your health care professional because technology is evolving.

An abnormal result of a virtual colonoscopy or a double-contrast barium enema, or a positive FOBT, FIT or sDNA test, should be followed up with a colonoscopy

Colorectal Cancer Symptoms

Early stages of colorectal cancer don’t usually have symptoms. Later on, people may have these symptoms:

Bleeding from the rectum or blood in or on the stool

Change in bowel habits

Stools that are more narrow than usual

General problems in the abdomen, such as bloating, fullness or cramps

Diarrhea, constipation or a feeling in the rectum that the bowel movement isn’t quite complete

Weight loss for no apparent reason

Being tired all the time

Vomiting

Colorectal Cancer Treatment

Surgery is the most common treatment. When the cancer has spread, chemotherapy or radiation may be given before or after surgery.





 


Rock Star Kitchen

From The Doc

Healthy new Year Goals

New Year's resolutions are a fabulous idea.

With help from our experts, we've put together a list of resolutions for you to try. Many are a spin on the usual resolutions, but with tips for making them stick.

1. Change your health outlook.
Instead of seeing it as all-or-nothing, look at health as a continuum, says Rallie McAllister, MD, MPH, a family physician in Lexington, Kentucky, and founder and medical director of The Mommy MD Guides. "Every decision that I make moves me closer to one end of the continuum (good health) or the other (poor health)," she says. "For instance, drinking a soda would move me in the wrong direction, while drinking a glass of water would move me in the right direction. By making small, positive decisions, I move closer and closer to good health."

2. Integrate exercise.

For most people, exercise is an add-on, something that they do if they can find time. It's much easier to accommodate if you find ways to incorporate activity into your daily routine. "Climbing the stairs to the third floor takes just a minute longer than waiting for the elevator. Likewise, jogging to the mailbox at the end of my driveway takes a minute or two, but it's so much better for me than simply leaning out my car window as I drive by," McAllister says.

This goes for the office. Using a smaller water glass and implementing "email free Fridays," where you walk messages to colleagues as opposed to sending them, can boost your step count and help you lose weight faster. "When we find reasons to stay active throughout the day, we can afford to miss an exercise session every now and then," McAllister says.

3. Say goodbye to fad diets.
Losing weight is a staple resolution...which could explain why so many diets fail, says Nadia Rodman, RD, registered dietitian for Curves Health Clubs and Fitness Centers for Women. "It's fine to have weight loss as a goal, but instead of following the latest diet craze, focus your efforts on eating healthfully," she says. Though that's not to say fad diets get everything wrong. Steering clear of empty calories and loading up on whole food and healthy fats are steps in the right weight loss direction.

4. Head back to the kitchen.
"Have you noticed that kitchens are getting fancier and fancier, yet fewer and fewer people are actually using them?" Rodman says. The beauty of resolving to do more of your own cooking is that you gain more control over the nutritional quality of your meals. Rodman's suggestion? "Prepare your own food from fresh ingredients. You will save calories and money, and you will be healthier for it,” she says.

5. Unplug daily.
Thanks to modern electronics, we're switched on, tuned in 24/7—and more stressed than ever. Not to mention a growing body of research finds that media overload can increase your risk for depression, social anxiety, job burnout, and even allergies. The solution? "Spend an hour, 10 hours, or a full day without your cell phone, Blackberry, computer, or games," urges Ashley Koff, RD, a registered dietitian in Los Angeles. "What will happen if someone can't reach you or you can't reach someone else at a moment's notice? Where will your imagination take you?"

6. Conquer clutter.
Another way to reduce your stress level (and boost your mood) is to work on clearing out the clutter in your home. "Living in the midst of clutter saps your energy," says Thom Lobe, MD, owner of Rejuveneda Medical Group in Beverly Hills, California. "Clean up your mess, and it will open up your life for more positive energy." 

7. Get your financial house in order.
There's no time like the present to lay out a plan for saving more and spending less. To get started, Jim Roberts, PhD, professor of marketing at Baylor University in Waco, Texas, recommends establishing an emergency fund of $2,500 and reducing your credit card use for an entire year.

Other saving secrets? Live below your means. If you do it consistently, you're automatically saving consistently. Aim to save at least 10% of what you earn after taxes—15% if you're over 35 and haven't started yet. If you can't save 10%, start by saving something and watch that stash start to grow. 

8. Embrace generosity.
Few things are as easy or provide as much instant gratification as donating time or money to people in need. "Give away 1% more of your income than you did last year; volunteer at a food bank in the middle of summer; go out of your way for someone who seemingly has nothing to offer you," says Kathy LeMay, founder, president, and CEO of Raising Change, a fundraising organization working for social change. "When you unleash your generosity potential, your life will be the better for it.

It's true, says a study from Duke University and the National University of Singapore. Researchers looked at survey data collected from more than 3,200 middle-aged Americans who were asked questions related to the frequency of their volunteer work and their mental and physical health. The results? Those who volunteered also experienced a lasting boost in "eudemonic" well-being, or feelings that your life has purpose.

Before you say you're too busy, know this: It's not about how much time you give, it's about forming an identity as a volunteer, says Joonmo Son, PhD, a sociologist at the National University of Singapore. "That means you have to give back regularly enough to consider the activity part of who you are," he says. In his research, that meant volunteering 3 or 4 hours a month—but it could take even less for you



 


Rock Star Kitchen

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Comfort Food from Eddie Money

Directions

To begin boil the potatoes with their skin in a pot. While the potatoes boil lay the raw roast beef onto a plate. Season it with a generous coating of salt and pepper on both sides. Pour some olive oil into a pan and let it warm up for the beef. When the potatoes are ready, begin to peel them.

Slowly put the meat into the pan, once it’s in do not touch it. We are only going to seer the meat to give it a little brownness to it. Add some butter to the sides of the beef and let it sit for a few minutes before you flip it.

At this point chop up some parsnip into large chunks, and lay it in with the meat.

When you have finished peeling the potatoes begin to slice them up, and place them into a bowl over the pot of boiling water you took them out from. Pour some milk into a sauce pan and let it warm up.

Take the beef out from the pan, and add in some chunks of carrots and a turnip. Pour in some red wine and toss in the cloves of garlic. Let them cook for a bit before you put the meat back in.

Start mashing the potatoes; while you mash pour in the milk and add some butter.

Once the meat is back in the pan with the vegetables add in the tomatoes and throw in two scoops of demi-glace.

Take the beef off from the stove and place it with the vegetables into the oven for an hour and forty-five minutes.

Taste the potatoes to see if they need more salt.

When the time is up take the beef out from the oven and let it rest for a while. Lay the meat on to a cutting board and lightly stick it with your knife. If the knife easily slides in and out, then the meat is done. Take the vegetables out and lay them in a ring around the outer rim of the plate. Leave the stock in the pot and begin to whisk it while adding butter, salt and some more demi-glace.

Scoop some of the potatoes into the middle of the vegetables and begin to cut the meat. Slice the meat against the grain to help soften it. Fan the meat out over the potatoes and pour the stock over the dish. The dish is now ready to be enjoyed.
 

Ingredients


Roast beef

Potatoes (with skin)

Olive Oil

Cloves of garlic

Parsnip

Carrots

Milk

Turnip

Butter

Sea salt

Fresh pepper

Red Wine

Mashed Tomatoes

Demi-Glace


 


Rock Star Kitchen

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Burgers, Fries, Shankes and Hot Dogs

Directions

Chop up the onions and parsley putting them into a bowl with the ground beef. Next add some salt and pepper and use your hands to mix the ingredients together. After the meat is mixed, take out a handful and shape them into patties.

Pour a little bit of olive oil on top of the raw patties and rub it in. Using olive oil, grease the grill and place the patties on. If you want the burgers rare put them in the middle of the grill, and place them closer to the edge if you want them more well done.

Take out the burger buns and split them open. Check on the burgers and flip them if they are ready. Spread some butter on the buns and lay them over the grill inside down, until they are toasted as you like them. When the buns are done place your toppings on them; such as lettuce, tomato, onions, salt, and pepper.

Take out the hot dogs and lay them on the grill with the burgers.

Boil some peanut oil in a pot. Once it is boiling put the fries into the oil.

Lay your choice of cheese on the hamburger patties to let them melt. Put the hotdogs into their buns and lay them back on the grill.

Take the fries out from the oil and let them sit on a plate with a paper towel. Put the fries into a bowl once they have dried.

When the burgers are done take them off from the grill and place in their buns. Take the hot dogs off the grill and lay them out on a plate. Your burgers and hot dogs are ready to be enjoyed.

Salad

Cut up the lettuce into fourths and put it into a bowl. Grate some Parmigiano-reggiano, throw in some tomatoes and pieces of artichoke. Slice up a cucumber and put it into the salad. Finally add some salt, pepper, and your choice of dressing to the salad and it’s ready to serve.

Milkshake

Scoop vanilla ice cream into the mixer and add some milk. Blend it up and pour it out.
 

Ingredients


Ground beef

Hot dogs

Burger and hot dog buns

Fries

Lettuce

Tomatoes

Onions

Artichoke

Butter

Ice cream

Milk

High quality Extra Virgin Olive Oil

Parsley

Sea salt / possibly truffle salt

Fresh pepper

Peanut oil

Cheese for the burgers

Parmigiano-reggiano


 


Rock Star Kitchen

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Rigatoni and Chilean Sea Bass

Directions

To begin boil a pot of water with some sea salt.

When the water is ready, pour in the rigatoni and stir occasionally.Next take the onion(s) and cut it in half peeling off the outer layer. Chop the onions into chunks. Then take the cloves of garlic and cut them into very thin slices.

Pour a small amount of the olive oil into a pan and scoop the onions and garlic into that pan. Let them caramelize in the pan but do not brown them.

At this point, if you have not already done so, chop up your parsley and put it to the side. Open the can of San Marzano tomatoes and pour them into a large bowl. Using your hands, begin to tear and shred the tomatoes. When finished mix it together with the onions and garlic.

Once that is mixed together add in the clam juice and the red pepper flakes. Remember to stir the sauce while you move on to the fish.

While your sauce cooks, take a new pan and lightly coat it with olive oil. Take the Chilean Sea Bass and cut it into short strips about half an inch thick and lay them on a plate. Season the bass with the sea salt and the black pepper. Place the fish into the recently greased pan, and let it cook until it begins to break up.

When the rigatoni is finished, strain it and pour it into the sauce.

Using your spatula, begin to break up the fish and put it in with the rigatoni. Sprinkle the parsley from earlier over the pasta and mix it together.

Serve it into a dish and grate the fresh parmesan over your pasta. It’s ready to serve.

Ingredients


12-16 oz Rigatoni (De Cecco preferred)

28 oz (one can) San Marzano tomatoes (whole)

1 large or 2 medium onions

4-5 cloves garlic sliced thin

High quality extra virgin olive oil

½ - 1 tsp red pepper flakes

8 oz clam juice

Fresh Chilean Sea Bass (1lb should serve about 4)

Flat leaf parsley

Sea salt / possibly truffle salt

Fresh pepper

Parmigiano-reggiano


 


Che'f Kitchen

Watch The Chef's Kitchen each day on Lakefront TV. For more great ideas and recipes, visit www.chefskitchen.tv.

Pan Seared Halibut with Corn, Bacon & Spinach Ragu

Directions

1) Cook pasta.

2) Add the cream and asparagus to a large sauté pan; bring to a boil and steep for 10 minutes. (Remove asparagus and reserve cream)

3) Drain pasta and season w/ salt and pepper to taste. Add white truffle oil and parsley to finish.

4) Season the halibut w/ salt and pepper to taste

5) Add 1 tablespoon of EVOO (Extra Virgin Olive Oil) to a hot pan and sear the halibut presentation side down. Cook for 4 minutes on each side, until golden brown. Remove from pan and place in a 450 degrees farenheit oven for 2-3 min.

6) Add a tablespoon of EVOO to pan and sauté garlic and leeks, And plate, on side small saucepot parboil potatoes and dice.Season with salt and pepper, until fork tender. Add spinach.

7) Place leek, and potato on center of plate, fish on top.

8) In a separate pan, sauté other half garlic, w/ clams in other half EVOO Cover and steam until the clams open. On low heat, place clams around plate - liquid from clams will make a sauce.

9) Drizzle sauce around plate.

10) Poach eggs with a tablespoon of white vinegar. Drain from water and place on top of dish.
 

Ingredients

4 cups linguini
4 oz. heavy cream
4 oz. asparagus
4 portions of 7 oz. Halibut
20 little neck clams
2 oz. EVOO
2 cloves garlic, sliced thin
4 oz. diced potato
2 tbls. chopped Italian parsley
4 oz. melted leeks
2 tablespoons - white truffle oil
½ cup baby spinach
4 eggs
1 tblsp. white vinegar
salt and paper to taste


 


Che'f Kitchen

Watch The Chef's Kitchen each day on Lakefront TV. For more great ideas and recipes, visit www.chefskitchen.tv.

Seared Scallops over "Risotto" style

Directions

1.)Place quarter cup olive oil in large saucepan over medium-high heat. Add garlic and Sautee to lightly golden brown. Add chopped onion and cook until lightly caramelized. Add chopped thyme and anchovy and incorporate.
2.)Add farfalline and stir, coating with oil and other ingredients. Season with some salt and pepper.
3.)Slowly add stock to mixture incrementally, with just enough to cover ingredients. Stir constantly until pasta absorbs stock and repeat as many times as you need to until just starts to become al dente.
4.)Add the crushed tomatoes with the puree and incorporate. Continue to cook adding additional stock as needed until pasta is perfectly al dente and just ready to serve.
5.)Add the black olives and the capers and incorporate.
6.)Do the same with the basil and parsley and lower heat.
7.)Place large Sautee pan over burner on medium high. Season scallops on both sides with salt and pepper. When up to heat, add some of remaining olive oil to pan. Place six of the scallops into pan and sear. DO not agitate or move to much. Place ½ tablespoon of butter into pan allow to brown. Life up scallops and allow brown butter to get underneath scallop. When scallop has nice brown sear on first side, flip to other side and repeat. This whole process should not take more two to two and a half minutes. Scallops should be medium rare. Take out of pan and let rest on plate. Wipe out pan and repeat for remaining six scallops. The cooking of the scallops can be done all at once if you have two Sautee pans, you just never want to crowd the pan with too many at once or it will bring heat and scallops will not sear properly.
8.)As scallops were cooking, you can complete final steps in pasta dish. While stirring, incorporate remaining 4 tablespoons of butter and Parmigiano Reggiano. If any liquid has leached out of the resting scallops, you may also add that to pasta. When fully incorporated, the dish is done.
9.)Separate even portions of the farfalline puttanesca onto 4 separate serving plates and top each with 3 scallops.
10.) Dinner is Ready.

Seafood Nicoise Salad

1.)In a large mixing bowl, place tuna, octopus, clamari, peppers, olives, capers, haricot verts and potatoes. Add shallots and dress with olive oil and juice of one lemon. Add the basil and parsley and season with sea salt and fresh pepper. Mix thoroughly.
2.)Arrange baby arugula evenly between four separate serving plates. Drizzle with some lemon oil or additional Rosa olive seafood salad on top of arugula in the center of plate.
3.)Dinner is served

Ingredients

Seared Scallops over "Risotto Style"

2 cups Rosa dry farfalline
1 cup diced onion
4 garlic cloves (thinly sliced)
1 tablespoon chopped fresh thyme
1 tablespoon chopped Rosa anchovies
½ cup Rosa black olives (sliced)
¼ cup Rosa capers
1 cup Rosa white kidney beans
1 ½ cups Rosa San Marzano tomatoes (crushed with puree)
2/3 cup Rosa cold pressed olive oil
5 tablespoons unsalted butter
¾ cup freshly cut basil and parsley
2 quarts heated chicken or veg stock
12 large (u/10) dry scallops
Sea salt and fresh ground pepper

Seafood Nicoise Salad

1(5oz.) can Italy Brand light tuna
1(6.5oz.) can Italy Brand baby octopus
1(6.5oz.) can Italy Brand sliced squid
¾ cup rosa marinated sweet red peppers (sliced)
½ cup rosa black ripe olives (sliced)
¼ cup Rosa capers
¾ cup blanched sliced haricots verts
¾ cup cooked, peeled and sliced fingerling potatoes
½ cup rosa cold pressed olive oil juice of one lemon
2 Tablespoons lemon oil (optional)
¼ cup diced shallot
¼ cup each freshly cut basil and parsley
1 small bag baby arugula (from supermarket)
Balsamic reduction (or balsamic vinegar)
Sea salt and fresh ground pepper (to take)