French Bistro Steak and Tomatoes

Ingredients

• 2 small plum tomatoes
• 1 green onion (green part only)
• 1/3 cup crumbled blue cheese
• 1 teaspoon olive oil
• 1 pinch salt and pepper
• 2 teaspoons Dijon mustard
• 2-3 pinches dried rosemary
• 4 small minute steaks or 2 large inside round steaks
• Pam cooking spray

Directions

1. 1

   Cut tomatoes in half and squeeze out seeds. Slice tomatoes into thin strips.

2. 2

   Thinly slice green portion of onion.

3. 3

   Combine in a medium bowl.

4. 4

   Crumble in cheese.

5. 5

   Add 1 tsp (5 mL) oil and pinches of salt and pepper. Stir to mix.

6. 6

   In a small bowl, stir Dijon with pinches of salt, pepper and rosemary until evenly mixed.

7. 7

   Rub all over steaks.

8. 8

   Lightly coat a large frying pan, preferably non-stick, with oil and set over medium-high heat.

9. 9

   When hot, add steaks. Cook until lightly browned, 1 to 2 minutes per side.

10. 10

    Place on plates and generously top with tomato mixture.

Spagethi Tuna

Ingredients

• 8 ounces spaghetti, pieces (I ususally just use a large handful of spaghetti, use the regular not thin or angel hair)
• 1/4 cup butter (can use a little more butter when frying)
• 1/2 lb fresh sliced mushroom
• 1 medium onion, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1 pinch cayenne (optional)
• 5 tablespoons flour
• 2-4 teaspoons chicken bouillon powder (I just use 1 small package OXO bouillon powder)
• 1 pinch nutmeg
• 2 cups good-quality chicken broth
• 1 cup half-and-half cream (or use 18% table cream)
• 1/3 cup grated parmesan cheese (or use 1-1/2 cups grated cheddar cheese)
• salt and black pepper (to taste)
• 2 (170 g) cans tuna (drained and hand-squeezed to remove any moisture)
• 1 green bell pepper, seeded and chopped
• 2 egg yolks
• 1 cup grated cheddar cheese (optional or to taste)

Directions

1. 1

   Butter a 13 x 9-inch baking dish.

2. 2

   Chop the spaghetti coarsley (I usually chop about 4-inches but it does not have to be exact).

3. 3

   Cook the spaghetti until firm-tender (do not overcook the pasta!) drain and toss with 1-2 tablespoons butter or oil to prevent sticking.

4. 4

   In a saucepan melt 1/4 cup butter over medium heat (can use a couple tablespoons more butter if desired, I always do!) add in the sliced mushrooms and cook stirring until they release their moisture (about 6 minutes).

5. 5

   Add in onion, garlic and cayenne pepper (if using) saute for about 3 minutes.

6. 6

   Add in flour, chicken bouillon powder and nutmeg; mix with a wooden spoon for about 1-2 minutes (the mixture will be slightly “clumpy”) .

7. 7

   Stir in the broth and cream; bring to a light boil over medium heat whisking continuiously until smooth and thickened.

8. 8

   Turn off heat and stir in the Parmesan cheese (or cheddar cheese if using) mix to combine until melted.

9. 9

   Season sauce with salt and black pepper (I use seasoned salt).

10. 10

    Add the cooked cream mixture to the cooked spaghetti; toss well to combine, then add in the tuna, green bell pepper and egg yolks; mix very well to combine.

11. 11

    Transfer the mixture to a prepared baking dish.

12. 12

    Top with additional Parmesan cheese if desired.

13. 13

    Bake for 30-35 minutes in a 350 degree F oven (oven rack set to second-lowest position).

14. 14

    If desired you may sprinkle about 1 cup (or more) grated cheddar cheese on top after baking but that is only optional.

15. 15

    DELICIOUS!