Broccoli Beef

Ingredients:

3/4 pound flank or sirloin, sliced thinly across the grain

3/4 pound broccoli florets

2 tablespoons high-heat cooking oil

2 cloves garlic, very finely minced

1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

• 1 teaspoon soy sauce
• 1 teaspoon Chinese rice wine
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper

For the sauce

• 2 tablespoons oyster sauce
• 1 teaspoon Chinese rice wine
• 1 tablespoon soy sauce
• 1/4 cup chicken broth

Directions:


1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 secons to 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.


Source: Broccoli Beef

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Salmon Macaroni Salad

Ingredients:

• 1/2 pound (about 2 cups) macaroni pasta
• Salt
• 2 (7-ounce) cans salmon
• 1/2 cup mayonnaise (plus more to taste or for added smoothness)
• 1 teaspoon mustard
• 1 teaspoon lemon zest
• 1 Tbsp lemon juice
• 1/3 cup chopped shallots, red onions, or green onions
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
• 2 stalks celery, chopped
• Tabasco to taste Freshly ground black pepper

Directions:


1. Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.
2. In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.
3. Mix in the cooked macaroni while it is still warm. Add Tabasco and freshly ground pepper to taste. As the macaroni absorbs the mayonnaise, you may need to add some water to the salad to keep it from being dry. Adjust seasonings.


Source: Salmon Macaroni Salad

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Classic Lasagna

Ingredients:
2 tablespoons olive oil
1-1/2 cups finely chopped onions
1 cup finely chopped carrots
1 tablespoon minced garlic
1/4 teaspoon red pepper flakes
1/2 pound ground beef
1/2 pound sweet Italian sausage, casings removed
2 cans (28 oz. each)plum tomatoes
2 tablespoons tomato paste
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 package (12 oz.) lasagna noodles
2 containers (15 oz. each)part-skim ricotta cheese
3/4 cup freshly grated Parmesan cheese, divided
1/3 cup chopped fresh parsley
1 large egg
1/2 teaspoon freshly ground black pepper
2 cups (8 oz.)shredded part-skim mozzarella cheese, divided


Directions:


1. Make Tomato Sauce: Heat oil in large Dutch oven over medium-high heat. Add onions and carrots; cook stirring, until tender, 8 minutes. Add garlic and red pepper; cook 30 seconds. Add beef and sausage; cook until browned, breaking up meat with spoon, 10 minutes. Stir in tomatoes, tomato paste, salt, and 1/2 teaspoon black pepper. Bring to boil. Reduce heat to rapid simmer and cook, stirring occasionally and breaking up tomatoes with spoon, until thickened, 45 minutes.


2. Meanwhile, cook lasagna noodles according to package directions. Transfer noodles to large bowl of cold water. Combine ricotta, 1/2 cup of the Parmesan, parsley, egg, and 1/2 teaspoon black pepper in medium bowl.


3. Heat oven to 400 degree F. Spread 1 cup of the Tomato Sauce in 13x9-inch baking dish. Reserve 1 cup of the Tomato Sauce for top. Drain 4 lasagna noodles on clean kitchen towel and line bottom of baking dish with noodles. Spread one third of the ricotta mixture on top, then spread with one third of the remaining Tomato Sauce. Sprinkle with 1/2 cup of the mozzarella. Repeat layering noodles, ricotta, Tomato Sauce, and mozzarella twice. Top with fourth layer of noodles, spread with reserved Tomato Sauce and sprinkle with remaining 1/4 cup Parmesan. Cover with foil. Place lasagna on baking sheet and bake 45 minutes. Remove foil; sprinkle with remaining 1/2 cup mozzarella and bake, uncovered, 10 minutes more. Let stand 15 minutes before cutting. Makes 10 servings.






Make-Ahead Tip: Assemble lasagna. Cover with plastic wrap. Refrigerate up to 24 hours. Remove from refrigerator 1 hour before baking. Remove plastic wrap; cover with foil. Bake in 400 degree F oven 1 hour and 15 minutes.

Source: Classic Lasagna

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