Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette

Ingredients

• 1 ahi tuna steak, 6 ounces
• 2 teaspoons five-spice powder, available on spice aisle
• 1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
• Cooking spray or vegetable oil, for brushing the grill pan
• 5 ounces, half a sack, mixed prewashed baby salad greens
• 2 radishes, sliced
• 1/4 European cucumber, thinly sliced
• 1/2 teaspoon wasabi paste
• 1 tablespoon rice vinegar or rice vinegar
• 1 tablespoon soy sauce
• 3 tablespoons -virgin olive oil
• Salt and freshly ground black pepper

Directions

Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. 

Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

Meatballs Stroganoff

ingredients

• 1 12- to 16-ounce package frozen cooked meatballs
• 1 cup lower-sodium beef broth
• 1 4-ounce can (drained weight) sliced mushrooms, drained
• 1 8-ounce carton dairy sour cream
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 tablespoon Dijon-style mustard
• 4 cups hot cooked wide egg noodles
• Snipped fresh parsley (optional)

directions

1. In a large skillet, combine meatballs, broth, and mushrooms. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until meatballs are heated through.
2. In a small bowl, stir together sour cream and flour. Whisk in milk and mustard. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve over hot cooked noodles. If desired, stir in snipped fresh parsley. Makes 6 to 8 servings.

Flank Steak with Spanish Rice

ingredients

• 1 14-1/2-ounce can Mexican-style stewed tomatoes
• 1-3/4 cups water
• Several dashes bottled hot pepper sauce
• 1-1/4 cups long grain rice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon pepper
• Dash ground cinnamon
• 1 to 1-1/4 pounds beef flank steak
• Snipped fresh cilantro or parsley (optional)

directions

1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.
3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.

Homemade Apple Butter

Here is a recipe I want to try:

Ingredients

• apples -enough to fill your crock pot very full.
• 1 -2 cups sugar (to taste)
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Procedure

Peel, core and slice your apples. This is where the apple, peeler, corer, slicer comes in handy. It will cut your time in half.

If you are planning on canning apple butter, apple sauce or just plain apples. It really is handy. If you use one, see instructions that came with it.

If you do not have one of these, just prepare your apples the old-fashioned way, with a knife. If you do this with a knife, chop your apples up small.

Put your apples into your crock pot. Fill it up to the brim. The apples will settle quite a bit as they cook and soften.

In a bowl mix sugar, cinnamon, cloves and salt. Pour this mixture over the apples.
Cover and cook approximately 10 hours. Stir occasionally.

As the apples cook you will be able to go from stirring with a spoon to a whisk. They will whisk up nice and smooth.

The color will get darker and darker as the apple butter thickens as well. I love to let them cook good and long. It makes the apple butter so yummy.

Tip: Start these in the evening. Cook on high for an hour just before going to bed. Turn down to low and give them a good stir. In the morning whisk them up.

Let the apple butter cook down to your desired consistency. It will end up with a nice scrumptious browned color. You can leave the lid off for the last hour or two to get a thicker consistency. Fill your jars leaving a 1/4 inch head space. Wipe the rims clean, remove any air bubbles and place your lids.

Read more: http://www.simplycanning.com/canning-apple-butter.html#ixzz1isVDSWNn