Healthier Beef Stroganoff

Ingredients:
1 lb. beef stew meat
half package egg noodles
2 cans golden mushroom soup
1/2 c chopped onion
1 tablespoon Worcestershire sauce
1/4 c water
1 large dollop sour cream
1/2 package of onion soup mix
1 c sliced mushrooms
salt, pepper, and garlic to taste
1 chicken bullion cube


Instructions:
1.  Combine meat, soup, onion, onion soup mix, Worcestershire sauce, salt, pepper, garlic, bullion, and water in the slow cooker.

2.  Cook on low for 5 hours.

3.  About an hour before its done, saute the mushrooms in a pan (we use a tablespoon or so of olive oil).  Then put them in the slow cooker.

4.  About 5 minutes before its done, add a large dollop of sour cream.

5.  Serve over egg noodles.

Grilled Salmon Marinated with Soy Sauce

Ingredients:
2 one pound salmon filets
1/3 cup soy sauce
2 tbs sesame oil
2 tbs rice vinegar
1 tbs brown sugar
salt
pepper



Instructions:
1. Heat a pan over medium heat

2. Mix soy sauce, sesame oil, brown sugar, and rice vinegar until brown sugar dissolves

3. Lightly season salmon with salt and pepper

4. Place salmon in a large plastic zip lock bag

5. Pour soy sauce mix into bag with salmon

6. Marinate for at least 1 hour

7. Grill salmon for 5-7 minutes on each side (depending on thickness)

8. Serve with grilled corn and your favorite beer

Sesame-crusted Seared Ahi Tuna

Ingredients:
2 one pound ahi tuna filets
1/3 cup soy sauce
2 tbs sesame oil
2 tbs rice vinegar
1 tbs brown sugar
1/4 cup white sesame seeds
1/4 cup black sesame seeds
salt
pepper
avocado
wasabi horseradish (optional)













Instructions:
1. Mix black and white sesame seeds in a bowl

2. Heat a pan over medium heat

3. Heat a separate pan on high

3. In the medium heat pan mix soy sauce, sesame oil, brown sugar, and rice vinegar until brown sugar dissolves

4. Lightly season tuna with salt and pepper

5. Dip the tuna in the sauce mixture (do this quickly, do not let the tuna cook)

6. Coat the tuna with black and white sesame seeds

7. Place the sesame-coated tuna in the pan on high heat (for 90 seconds)

8. Flip the tuna and sear for another 90 seconds

9. Sear the sides and edges of the tuna for 45 seconds each

10. Place the tuna on a cutting board and cut into 1/2 inch slices

11. Lay tuna slices across the dinner plate

12. Thinly slice avocado and place a piece between each tuna slice

13. Lightly spread wasabi horseradish across tuna and avocado slices
14. Serve with rice and edamame

Roasted Brussel Sprouts with Truffle Oil

Ingredients:
1/2 pound brussel sprouts
drizzle of truffle oil
2 tablespoons olive oil
grated parmesan cheese
1/4 of a lemon









Instructions:
1.  Preheat the oven to 350.

2.  Rinse the sprouts and cut off the brown ends or leaves.  Cut the brussel sprouts into quarters, or may even sixths.

3.  Coat the sprouts in olive oil, about 2 tablespoons.

4.  Roast the brussel sprouts at 350 for 15 minutes.  Then turn the oven to broil and leave the door cracked open.  Broil for about 8 more minutes or until sprouts are turning golden brown.

5.  Remove and put in a bowl.  Squeeze lemon juice on sprouts.  Drizzle with truffle oil.  Sprinkle parmesan on top.

Inspired by: Table 6 Restaurant, Denver

Crockpot Meatballs

Ingredients:
Meatballs
2 pounds ground beef
1/2 minced onion
dash garlic salt
2 1/2 tsp Worchester Sauce
1/3 cup carnation milk
2 eggs
1 tsp liquid smoke
12 halves or 24 square soda crackers, crushed
salt and pepper


Sauce
2 cups chili sauce
2 cups catsup 
1 tsp tobasco 
1 1/2 teaspoon Worchester
1 tsp liquid smoke
dash garlic salt
3/4 cup brown sugar
salt and pepper





Instructions:
1.  Put sauce ingredients into crockpot, stir, and cook on high while preparing the meatballs.


2.  Mix meatball ingredients and form small balls on cookie sheet.  Bake at 350 degrees until brown.  Pour off excess grease.


3.  Put meatballs into sauce.  Cook on low for 4 hours.  Serve and enjoy!

Calamari Fra Diavolo

Ingredients:


1/4 c. olive oil
1 large yellow onion, diced
1 clove crushed garlic
2 cups chopped canned tomatoes
2 tablespoons tomato paste
1/4 tsp. red pepper flakes
1/4 tsp. dried oregano
1 1/2 c. dry white wine
1 3/4 lb. cleaned squid

NOTE: you need a slow cooker for this recipe

Instructions:


1.  Put oil in a pan and cook onion until softened.  Add garlic and stir a few minutes longer.

2.  Transfer to slow cooker and add tomatoes, tomato paste, red pepper, and oregano.

3.  Pour wine in the pan and bring to a boil by turning heat on high.  Reduce by one third (meaning make 1/3 of the wine evaporate).  Add to the crock pot.  Cover and cook on low for 1 1/2-2 hours.

4.  Cut calamari into pieces, about 1/4 thick by 1 1/2 inches long.  When cutting, tilt the knife at an angle so you are not cutting straight down.  Add calamari and continue to cook on low for at least 45 more minutes.

5.  Serve over pasta or with crispy bread.

Adapted from:  Not your Mother's Slow Cooker Cookbook

Steamed Artichokes

Ingredients:


1 artichoke per person
dipping sauce (we use dijon mustard and wasabi-sesame dipping sauce)

NOTE: you need a steamer for this recipe

Instructions:


1.  Fill the bottom of the steamer 1/2-1/3 full with water.

2.  Cut the tips off of the artichokes with a pair of kitchen scissors.  To do this, you take each leaf and cut the top prickly part off by cutting horizontally.

3.  Put the artichokes in the top of the steamer.  Cook for approximately 50 minutes if you have 2 artichokes.

4.  Remove and serve with dipping sauce.  To eat, you pull a leaf out, dip the thick end in the sauce and use your teeth to pull the "meat" off the end.