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Recipes
Stuffed Grapevine Leaves
By Ellan
If using preserved grape leaves, soak in cold water for 1 hour, replacing water several times to remove salt
- 40 - 50 grapevine leaves
- 1 cup of rice, washed and drained
- 1/2 lb. beef or lamb, ground
- 1 1/2 salt
- 1/4 tsp. peper
- 1/4 tsp. cinnamon
- 2 tab. butter
- juice of one lemon
- water
Khula'
By Ellan
Mix water and vanilla bean split and simmer for 15 minutes
- 1 pint brewed coffee french roast
- 1 pint vodka
- 1 pint brown sugar
- 1 pint water
- 1 inch vanilla beans (gourmet market)
Turkey Gravy
By Ellan
Put neck, giblets, and liver in saucepan
- Turkey neck
- Turkey gilblets and live
- 4 cup chicken broth
- 1 stalk celery
- 1 whole onion
- flour or cornstarch
Portuguese Tomato Sauce
By Ellan
Heat oil in a large skillet over high heat
- 2 tab. olive oil
- 1/4 cup chopped onions
- 1 tab. minced garlic
- 3 Italian plum tomatoes, finely chopped
- 1/3 cup pitted and halved black olives (such as Kalamata)
- 2 teas. finely minced anchovy fillets and anchovy paste
- 1 tab. chopped parsley
- 1 tab. chopped basil
- 1 teas. chopped oregano
- 1 teas. salt
- black pepper
- 1 stick unsalted butter, cut in 8 pieces chilled
Chicken Korma
By Ellan
Puree the chopped onion in a food processor with the ginger, garlic, coriander, cumin, 1/2 teas
- 1 large red onion; 1/2 chopped, 1/2 sliced
- 1 1-inch piece ginger, peeled and thinly sliced
- 2 garlic cloves, smashed
- 1/2 teas. coriander
- 1 teas. cumin
- kosher salt
- 1/4 cup vegetable oil, plus more for brushing
- 3/4 lb. ground chicken
- 1/4 cup plain low-fat yogurt, plus more for garnish
- 1/4 cup frozen peas, thawed
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 4 pocketless pitas
- Chopped cashews and /or hot sauce, for garnish (opt.)
Never Fail Chocolate Pie
By Ellan
3 egg yolks 1 cup sugar 3 tab
- Topping:
- 3 egg yolks
- 1 cup sugar
- 3 tab. cornstarch
- 3 heaping tab. cocoa
- dash of salt
- 1 cup of boiling water
- 1 pie crust
- 3 egg whites
- 3 tab. sugar
Spaghetti Squash Broccoli Chicken Alfredo Bake
By Ellan
Roast spaghetti squash: cut in half and place cut-side down on baking sheet
- Sauce:
- 1 small spaghetti squash (should yield about 4 cups packed shredded squash after cooking)
- 1 boneless,skinless chicken breast, cut into cubes
- 1 teas. olive oil
- 1/2 teas. garlic powder
- 1/2 teas. dried parsley
- 1/4 teas. salt and pepper,each
- 1 1/2 cup broccoli florets (frozen is fine, defrost first)
- 1 teas. olive oil
- 1 cup milk ( i used skim)
- 1 tab. corn starch
- 1 cup mozzarella cheese, shredded
- 1/4 teas salt
- 1/4 teas. garlic powder
- Topped with finely shredded cheese
Spaghetti Squash Broccoli Chicken Alfredo Bake
By Ellan
Roast spaghetti squash: cut in half and place cut-side down on baking sheet
- Sauce:
- 1 small spaghetti squash (should yield about 4 cups packed shredded squash after cooking)
- 1 boneless,skinless chicken breast, cut into cubes
- 1 teas. olive oil
- 1/2 teas. garlic powder
- 1/2 teas. dried parsley
- 1/4 teas. salt and pepper,each
- 1 1/2 cup broccoli florets (frozen is fine, defrost first)
- 1 teas. olive oil
- 1 cup milk ( i used skim)
- 1 tab. corn starch
- 1 cup mozzarella cheese, shredded
- 1/4 teas salt
- 1/4 teas. garlic powder
- Topped with finely shredded cheese
Low-Fat Seafood Gumbo
By Ellan
Preheat oven to 400 degree
- 3/4 cup all-purpose flour
- 2 tab. vegetable oil
- 2 tab. unsalted butter
- 2 med. onions, chopped
- 1 poblano pepper, chopped
- 2 rib celery, finely chopped
- 5 garlic cloves, minced
- 1 (15oz.) can whole tomatoes
- 4 cups chicken broth
- 4 cups clam juice
- 8 oz. fresh okra, tops trimmed and halved lenghtwise
- 3 bay leaves
- 1/2 lemon, juiced
- kosher salt
- 1/2 teas. cayenne
- 2 teas. fresh thyme leaves
- 3 blue crabs, quartered, opt.
- 1 lb. med. shrimp, peeled and deveined
- 2 doz. shucked oysters, liquid reserved
- 1 bunch green onions, chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 lb. lump crabmeat
Roasted Garlic Viniagrette
By Ellan
Squeeze pulp from garlic bulb into a blender; add salt and next 3 ingredients
- 1 roasted garlic bulb
- 1/2 teas. salt
- 1/2 teas. freshly ground pepper
- 1/4 cup white wine vinegar
- 1 tab. Dijon mustard
- 1/2 cup olive oil