Feb Recipes

Feb's Recipes from kittybits
http://www.tempestinablueteapot.blogspot.com/
Just 2 recipes this month girls....

1. Arborio Rice Pudding (the hubs' request) - Dave Lieberman, http://www.foodnetwork.com/recipes/dave-lieberman/arborio-rice-pudding-recipe/index.html


Ingredients
1 cup water
Pinch salt
1/2 tablespoon butter
1/2 cup Arborio rice
2 cups whole milk
4 tablespoons sugar
1 teaspoon vanilla extract
Few dashes ground cinnamon
Whipped cream, for serving
Directions
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Shake the pan occasionally and cook until rice has absorbed the water but it still al dente, about 15 minutes.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and cook at a simmer over medium-low heat until rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes.
Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until cool and set. Serve with whipped cream and a dash more cinnamon.


2. Asian Flank Steak Stir-Fry - Weeknight Cooking Made Easy ~ Taste of Home, http://www.tasteofhome.com/Recipes/Asian-Flank-Steak-Stir-Fry


Ingredients:
4 ounces uncooked Asian rice noodles
2 teaspoons cornstarch
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 teaspoon minced gingerroot
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) frozen stir-fry vegetable blend
1-1/2 cups shredded carrots
2 teaspoons sesame oil, divided
1-1/2 pounds beef flank steak, cut into thin strips
2 teaspoons sesame seeds, toasted
Directions:
In a large bowl, soak noodles in boiling water for 10 minutes. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger, garlic, salt and pepper until blended; set aside. In a large skillet or wok, stir-fry the vegetable blend and carrots in 1 teaspoon oil for 2-3 minutes or until crisp-tender. Remove and keep warm. In the same pan, stir-fry beef in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture and add to pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain noodles. Stir noodles and vegetables into beef mixture; heat through. Sprinkle with sesame seeds. Yield: 6 servings.