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Recipes
Paleo Egg Drop Soup
By Ellan
Total time 15 minutes
- 1/2 teas. toasted sesame oil
- 1 tab. avocado oil
- 1/2 teas. freshly grated ginger
- 1 clove garlic, minced
- 4 cups bone broth, chicken broth, or vegetable broth
- 2 teas. fish sauce
- 1 tab. coconut aminos
- 3 green onions, sliced thin
- 1 tab. arrowroot flour
- 2 eggs, well beaten
- salt, to taste
Almost Famous Orange Milkshake
By Ellan
Mix the orange juice concentrate with 1 cup of water in a large measuring cup or bowl
- 1 6oz. can frozen orange juice concentrate, thawed
- 1 cup of whole milk
- 1 teas. of vanilla extract
- 1/4 cup of confectioners sugar
- 1/4 cup of sugar
Hommus Bi Tahini
By Ellan
Place metal blade in food processor
- 1 cup cooked chickpeas (1 can)
- 2 tab. olive oil
- juice of 1 lemon
- 1 clove garlic, peeled
- 1/2 cup tahini (sesame seed paste)
- 14/ to 1/2 cup water
- salt and freshly ground white pepper to taste
- Paprika
Chicken Piccata
By Ellan
Season cutlets with salt and pepper, then dust with flour
- 2 boneless, skinless chicken breast, cut into cutlets.
- salt and pepper
- all-purpose flour
- nonstick spray
- 2 tab. vegetable oil
- 1/4 cup dry white wine
- 1 tab. minced garlic
- 1/2 cup chicken broth
- 2 tab. fresh lemon juice
- 1 tab. caper, drained
- 2 tab. unsalted butter
- Fresh lemon slices
- Chopped fresh parsley
Black-eyed Pea-Basmati Salad
By Ellan
Prepare the salad: Put the peas in a saucepan with 3 cups water and 1/2 teas
- For the salad:
- 1/2 cup dried black-eyed peas, rinsed
- Kosher salt
- 1/2 cup basmati rice
- 1 teas. garlic, minced
- 1/4 cup red onion, thinly sliced
- 1/2 cup red bell pepper, finely chopped
- 1/3 cup spanish olives, halved
- For the Dressing:
- 2 tab. coasrsely-grain dijon mustard
- 4 tab. apple cider vinegar
- 3 tab. extra-virgin olive oil
- 1 tab. honey
- 1 tab. cilantro, chopped
- kosher salt and freshly ground black pepper
Mushroom toban Yaki
By Ellan
Remove the base part of the shiitake mushroom stems
- 2 shiitake mushroom
- 1-1/8 oz. Eringi mushroom
- 1 oz. Shimeji mushroom
- 1 oz. Enoki mushroom
- 1 oz. Maitake mushroom
- 1 oz. Beefstake mushroom
- 1 oz. Oyster mushroom
- grape seed oil
- 2 tab. clarified butter
- 2 tab. sake
- 1 tab. lite soy sauce
- 1 tab. freshly squeezed Yuzu juice
Chicken Pomodoro
By Ellan
Season cutlets with salt and pepper, then dust with flour
- 2 boneless, skinless chicken breasts, cut into cutlets.
- salt and pepper
- All-purpose flour
- nonstick spray
- 2 tab. vegetable oil
- 1/4 cup vodka
- 1/2 cup chicken broth
- 2 tab. fresh lemon juice
- 1/2 cup chopped tomato
- 2 tab. heavy cream
- 1/3 cup scallions, sliced
Delmonico's Yellowfin Tuna Nicoise
By Ellan
Creamy Parmesan Dressing: Bring a small saucepan of water to a boil
- Creamy Parmesan Dressing:
- 3/4 cup creamy Parmesan Dressing, recipe follows
- 1 lb. red potatoes, scrubbed and cut lengthwise into 1/4 inch thick slices
- 6 oz. haricot verts, or small, thin green beans, ends trimmed
- 1/2 cup olive oil plus 1 tab.
- 4 teas. salt
- 2 teas. black pepper
- 2 teas. minced garlic
- 1 lb. Roma plum tomatoes, cut into 1-inch cubes
- 1/2 cup halved and seeded, black brine-cure olives
- 1/2 cup halved and seeded, green brine-cured olives
- 1/2 cup mayo, preferably homemade
- 1 teas. lemon juice
- 1 tab. minced red onion
- 1/2 hard boiled egg, peeled and coarsely sieved
- 1 teas. capers, drained and chopped
- 2 teas. chopped fresh parsley
- 1/2 teas. chopped fresh tarragon
- 2 heads hearts of romaine lettuce, rinsed and patted dry
- 2 1/2 lb. yellowfin tuna, trimmed of sinew, cut into 6 equal rectangular portions, about 1 x1x4 inches each.
- 1 large egg
- 1/4 teas. kosher salt
- 1/4 teas. freshly ground black pepper
- 1/2 teas. chopped garlic
- 2 anchovy fillets
- 2 tab. grated Parmesan cheese
- 1 tab. fresh lemon juice
- 1 teas. Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1 teas. Worcestershire Sauce
- 2 drops of hot pepper sauce
Cucumber Lime Guacamole
By Ellan
Place cucumbers in a colander
- 1 1/2 cups seedless cucumber, chopped
- 4 med. avocados, pitted and peeled
- 2 green onions, thinly sliced
- 1/4 cup chopped fresh cilantro
- 3 tabs. lime juice
Kung Pao Chicken Zoodles for Two
By Ellan
total time - 10 minutes
- 2 medium zucchini, about 8 ounces each, ends trimmed
- 1 teas. grapeseed oil or canola oil
- 6 ounces skinless chicken breast, cut into 1/2 inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 1/2 red bell pepper, cut into 1/2 inch pieces
- 1 teas. sesame oil
- 2 cloves garlic, minced
- 1 teas. ground ginger
- 2 tab. crushed dry roasted peanuts
- 2 tab. thinly sliced scallions along diagonal
- For the Sauce: 1 1 /2 tab. reduced soy sauce (tamari for gluten free)
- 1 tab. balsamic vinegar
- 1 teas. hoisin sauce
- 2 1/2 tab. water
- 1/2 tab. Sambal Oelek Red chili paste
- 2 teas. sugar
- 2 teas. corn starch