Cooking

Flank Steak with Caramelized Onions and Balsamic Glaze

Filed Under: Cooking

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Flank Steak with Caramelized Onions and Balsamic Glaze

Servings 4
Calories 365 kcal
Author Maureen Callahan

Ingredients

  • 2/3 cup balsamic vinegar
  • 1 Tbs olive oil
  • 6 cups Onion Vertically sliced
  • 1/2 tsp salt divided
  • 1 lb flank steak (1-pound) trimmed
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp dried thyme
  • Cooking spray

Instructions

  1. Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
  3. Preheat broiler.
  4. Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cutsteak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.

Endive, Romaine, and Radicchio Salad

Filed Under: Cooking

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Endive, Romaine, and Radicchio Salad

Servings 6
Calories 35 kcal
Author Jackie Mills, R.D., Cooking Light , MARCH 2007

Ingredients

  • 3 cups 1/2-inch sliced Belgian endive (about 6 heads)
  • 3 cups torn romaine lettuce
  • 3 cups torn radicchio
  • 1/2 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove -- minced
  • 2 teaspoons olive oil
  • 1/4 cup 1 ounce grated fresh Parmesan cheese

Instructions

  1. Combine first 3 ingredients in a large bowl. Sprinkle with salt; toss gently. Combine vinegar, mustard, pepper, and garlic in a small bowl; add oil, stirring with a whisk. Drizzle dressing over greens; toss gently to coat. Sprinkle with cheese.

Fabulous Tuna-Noodle Casserole

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Fabulous Tuna-Noodle Casserole

Servings 1
Calories 2215 kcal

Ingredients

  • 1/4 cup butter or margarine
  • 1 small red or green bell pepper chopped
  • 1 small onion chopped
  • 1 cup sliced fresh mushrooms
  • 1/4 cup all-purpose flour
  • 2 1/2 cups milk
  • 2 cups shredded Cheddar cheese (8 ounces)
  • 2 cans solid white tuna in spring water (9-ounce) drained and flaked
  • 1 package egg noodles (12-ounce) cooked
  • 2 tsp dried parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup fine dry breadcrumbs
  • 2 Tbs butter or margarine melted

Instructions

  1. Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and saute 5 minutes or until tender.
  2. Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.
  3. Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.
  4. Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes.