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Show March 13, 2008 THE MAGNA. I1MES, Mb S f ALLEY NEWS, KEARNS POST 10 WITH CREATIVE BEEF AND This season, Family Features cheer for will and guests family meat and potatoes. But not your mothers ground round and potatoes instead, get creative with - lean, savory beef and tender, nutritious sweet potatoes. The rich, complex flavors of seared beef make a winning combination with the healthful sweetness of versatile sweet potatoes, while satisfying the seasonal shift toward delicious, filling comfort foods. Beef and sweet potatoes also score points for being easy to prepare. The recipes showcased here feature innovative takes on standards like soups, sandwiches and wraps. In the mood for soup and W$d,wiches? Creamy, steamy pureed sweet potato soup along with hearty grilled sirloin on a sliced baguette will certainly satisfy. Imagine a perfectly grilled filet served on a sweet potato biscuit, topped with roasted red peppers, portobellos, Monterey Jack cheese and bacon. Looking for something lighter? Think of the sweet-savoconfbmation of lean sirloin, paired with a sweet potato, pear and apple slaw, rolled in a wrap. What are you waiting for? Invite some friends over and watch them become big fans of the new and improved meat and potatoes. ry Helpful Hints Here are a few things to keep in mind when choosing beef and sweet potatoes for recipes. Sweet Potatoes: What to Know Dont refrigerate uncooked fresh sweet potatoes. Store at 55 to 65F. One can of sweet potatoes (yams) equals one cup fresh. Mold continued from front page environment where the building would be dry and mold-coul- d not grow. We looked for the best way to handle the situation. Should we look for another place to hold school? Were students or employees at risk? Could work be done before school started? Based on experts within this field, it was determined that the air was safe for most, except those with extreme sensitivities to mold. Moving students into the available school, without in July, would for create risks children. Possible double sessions in an school was considered, yet childcare problems would be created for parents in two schools because of the morning and afternoon sessions. Causes. In order to see if the work could be done in time for school to start, we had to find the causes. Quickly we found: 1 . A sprinkler pipe had broken under the building, and ran only when that line was on. 2., An old electrical conduit provided a path for water to flow into the building. 3. The soil level on the building's south side was allowing Opt for sweet potatoes from Louisiana (canned or fresh). The states unique climate and soil conditions are ideal for growing a naturally sw'eeter and more flavorful sweet potato. Beef: What to Look For Many lean cuts of beef are available. Look for those with round or loin in the name, such as top sirloin or tenderloin. For the best results, start with the highest quality ingredients. Look for the Certified Angus Beef brand, which comes fiom the highly acclaimed Angus breed of cattle known for its flavorful meat. Only 8 percent of all U S. beef can meet the brands 10 strict quality specifications. For more tasty recipes starring the brand or Certified Angus Beef Louisiana Sweet Potatoes, visit www certifiedangusbeef com and www sweetpotato org. Sweet Potato Soup With Grilled Steak Sandwich Sweet Potato Soup can sweet potatoes, drained and rinsed, or 2 23 cups cooked, mashed fresh sweet 1 e) potatoes 4 cups beef broth 1 cup apple juice apple, unpeeled, cored and quartered 3 tablespoons chopped sweet onion 1 clove garlic, peeled and sliced 4 bay leaves 3 sprigs fresh thyme, or 12 teaspoon dried thyme Salt and pepper to taste 1. Combine all ingredients in large saucepan and simmer over medium heat for 15 to 20 minutes. 1 Remove bay leaves and thyme spngs 2. Transfer mixture to a blender and puree. Season with salt and pepper. Adjust consistency with additional beef broth, if necessary. Serve with sandwiches. Salt and pepper to taste Grilled Steak Sandwich 1 12 pounds Certified Angus Beef top sirloin steaks grilled and sliced thin 4 ounces shredded Monterey Jack cheese 4 sweet potato biscuits, sliced Salt and pepper to taste 16 French baguette slices, cut on the bias 13 cup unsalted buttei, softened 12 cup roasted red peppeis, sliced 4 ounces fresh mozzarella, sliced 1. Preheat gull to medium-higSeason top sirloin with salt and pepper, and grill to medium rare (140nF internal temperature) or desired doneness. Remove fiom heat, let rest 5 minutes and slice thin 2. Butter one side of biead slices. Place four slices, butter-sid- e down, in skillet over medium heat. Layer steak, peppeis, mozzarella and another slice of bread on each Toast sandwiches until golden brown, flipping once. Serves 8 Nutritional lnfoimation pei Serving: 571 Calories; 16g Fat, 8g Saturated Fat, 76mg Cholestciol, 75g Carbohydiate, 7g Dietary 3 g Fiber; Piotem, 1186mg Sodium, 32 daily value Iron e (based on diet). Recipe piouded by Certified Angus Beej LLC and Louisiana Sweet Potato Commission in half (see recipe) 4 slices center-cu- t bacon, cooked 14 cup roasted red pepper, sliced 14 cup spring mix salad greens 2 tablespoons light mayonnaise 1 . Preheat grill to medium-higSeason filet with salt and pepper, and grill to medium rare (140F internal temperature) or desired doneness Remove steaks from grill, let lest 5 minutes and slice. 2. Pi cheat oven broiler. Arrange mushrooms on baking sheet in circles to fit biscuits. Sprinkle cheese evenly over mushrooms and broil 30 to 60 seconds, until cheese melts. h. Assemble sandwiches by stacking steak on biscuit bottom 3. and adding bacon, mushrooms and cheese, peppers, greens and biscuit tops spiead with mayonnaise. 1 2,000-calon- Sweet Potato Biscuit and Tenderloin Sandwich Sweet Potato Biscuits can sweet potatoes, diained and mashed, orl cup cooked, mashed fresh sweet potatoes 4 cups biscuit baking mix 12 teaspoon ground cinnamon 34 cup skim milk 1 e) pound Certified Angus Beef tenderloin steaks tablespoons margarine or butter, softened water to seep through the in the air handlers. bricks. 4. The water from the caipet cleaning could possibly be leaking through the wood subfloor to the insulation below. 5. The circulation under the building was not allowing the area to dry out when water came in. 1. In Action Stage the broken 2007, MayJune pipe and conduit were repaired. Sprinklers were turned off, so water would not seep into the building. In July 2007, while students were on vacation, carpet in all halls (the most satuarated area) and some classrooms was removed. Inspections were made. No mold was found. Repairs were made to wood which deteriorated because of construction methods no longer used. New carpet with a rubber backing was laid as a prevention against future leaks. The same month, the insulation was removed from under the building craw spaces. A small amount of insulation contained mold. Water had damaged some of the support beams. They were shored up and repaired over the next months. The crawl space was inspected, and dried out. Upgraded filters were installed Additionally, excavation was done along the footings on the south side of the building. Over the next months, a new drainage system was put in, and a drainage barrier was installed protecting the building and brick. Yes, the building would have the majority of work done before school started and could be completed without disrupting students. Parents were notified of the work going on and the reasons behind it. Action Stage 2. In the fall and winter of 2007, a fan system was installed which is "controlled the through Building Management System (BMS) to monitor humidity and temperature values. These are remotely monitored at the administrative services buld-inThe system provides air movement and maintains a negatively pressurized condition in the craw l space area .." greatly reducing moisture and mold. Vent covers have now been installed and the system is completed. Additionally, new insulation has been installed. Parents were again notified in the school newsletter and webpage, (www.gramteschools.org elorchard) about the work taking place and our progress. And Stage 3. After all of this work, you would think that the drainage issues would be alleviated. Another inspection. This time we saw drainage issues on the north side of the building and and problems with the down-spoufrom the roof. Using this new information, the same excavation, drainage and moisture barrier system that was used on the south side of the building is being installed on the north. Still to come, "swipper" down-spodrains will be installed to get water from the roof to the drainage system. Additionally, the condensation on windows creates moisture could be leaking behind the walls. So, we will "encapsulate" the areas, depriving possible mold spores from their food and light supply, sealing them from the air. Again, we want parents to know or our progress. Impact. With mould impacting up to 10 of the population, we'd expect over 75 people to be having difficulty. We are grateful that has not been the case. One child has been sensitive enough to require a transfer. Several parents chose to transfer their children (five 1 3 g. Preheat oven to 450F. In a bowl, mix sweet potatoes with 1. 2 portobello mushrooms, ts ut baking mix and cinnamon. Add milk and margarine, stirring until blended. 2. Roll onto a floured surface to cutthick. Cut with a ter or glass, and place on ungreased baking sheet. Bake 10 to 12 minutes, until golden brown. Serve hot. Yields 20 to 24 Chefs tip: For a savory biscuit, omit cinnamon and add 1 tablespoon chopped parsley and teaspoon seasoning salt. Note: Leftover biscuits are ideal to serve the next day for breakfast. Serves 4 1 Nutritional Information per Serving: 455 Calories; 25g Fat; Saturated Fat; lOg 105mg Cholesterol; 20g Carbohydrate; lg Dietary Fiber; 35g Protein; 673mg Sodium; 23 daily value Iron (based on 2,000-calor- ie diet). Nutritional Information per Serving for biscuit only: 115 Calories; 4g Fat; Og Saturated Fat; Omg Cholesterol; 17g Carbohydrate; lg Dietary Fiber; 2g Protein; 261 mg Sodium; 3 value Iron (based on 2,000-calor- daily ie diet). Recipe provided by Certified Angus Beef LLC and Louisiana Sweet Potato Commission Steak Wrap with Sweet Potato Slaw 1 12 pounds Certified Angus total) to another school for prevention reasons. Two teachers have struggled with allergies. While one teacher has chosen to seek another school, the other will stay. The latest four air samples in the school showed the same or significantly less than mold than outside. and Answer Questions Meeting. You may still have questions. In order to make you feel comfortable and to answer any last questions you may have, we are arranging a parent meeting where you may put your questions to the principal, district officials, and experts in the field. In conjuction with the PTA, we will be setting an evening meeting time in the next few weeks. Watch for flyers and marquee announcements of this meeting during March. We look forward to meeting with you. Sincerely, Mrs. Rebecca K. Tesch Principal Character is the result of the cultivation of the highest and noblest qualities in human nature, and putting these qualities to practical use. -- Ella Wheeler Wilcox Beef top sirloin steak 12 teaspoon salt 1 teaspoon blackening spice sweet potato, peeled and 1 shredded 12 pear, unpeeled, shredded cored and 12 apple, unpeeled, cored and shredded tablespoon apple juice tablespoons mascarpone" cheese 1 2 tablespoon light mayonnaise Freshly ground pepper, to taste 4 flour tortillas 1. Preheat grill to medium-higSeason top sirloin with salt and blackening spice. Grill to medium rare (140F or 60C internal temperature) or desired doneness. Remove from heat, let rest 5 minutes and slice thin. 2. In a bowl, combine sweet 1 h. potato, pear, apple, juice, mascarpone and mayonnaise. Season with salt and pepper. 3. Place steak and slaw in tortilla, fold in one end and wrap. Chefs tip: Sweet potato chips make an ideal garnish or side dish. Serves 4 Nutritional Information per Serving: 502 Calories; 15g Fat; 4g Saturatecffat; 102mg Cholesterol; 52g Carbohydrate; 5g Dietary Fiber; 39g Protein; 718mg Sodium; 33 daily value Iron (based on 2,000 calorie diet). Recipe provided by Certified Angus Beef LLC and Louisiana Sweet Potato Commission |