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Recipes
Venison Steak Diane
By angelahon
Venison Steak Diane
- 1/2 pound piece of venison backstrap, boned lamb loin or beef filet mignon
- Salt
- 2 tablespoons unsalted butter
- 1 shallot, minced
- 3 garlic cloves, minced
- 1/4 cup brandy
- 1/2 cup venison stock or beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon tomato paste
- Enough heavy cream to turn the sauce the color of coffee-with-cream, about 1/4 cup
- Minced herbs for garnish (basil, parsley, chives, etc)
Farro + Red Lentils with Tahini-Soy Vinaigrette
By angelahon
Farro + Red Lentils with Tahini-Soy Vinaigrette
- For the tahini-soy vinaigrette:
- Farro + Red Lentils with Tahini-Soy Dressing
- Total time: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 to 6 servings
- Level: Easy
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely chopped
- 1/2 small red onion, finely chopped
- 1 cup farro, rinsed
- 4 cups chicken stock or vegetable stock or water
- 1/2 cup red lentils
- 1/2 small clove garlic
- 2 tablespoons tahini
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Juice of 1/2 lemon, plus additional wedges for serving
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
- Salt and ground black pepper
- One 15-ounce can garbanzo beans, drained and rinsed
- 1/2 cup cashews, toasted and chopped
- 3 tablespoons chopped fresh cilantro
Warm Chickpea Salad with Shallots and Red Wine Vinaigrette
By angelahon
Warm Chickpea Salad with Shallots and Red Wine Vinaigrette
- 1 large or 2 medium shallots, thinly sliced
- 3 tablespoons red wine vinegar
- 1 garlic clove, finely chopped
- 1/4 teaspoon coarse sea salt or kosher salt, plus more for serving
- 2 (15-ounce) cans chickpeas, drained
- 1 large carrot, peeled and coarsely grated
- 1/2 cup chopped flat-leaf parsley
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
Paella recipe for the Big Green Egg
By angelahon
1.Preheat Big Green Egg to 400 degrees
- 1 1/2 Lb. Boneless, Skinless Thighs or Breasts (Organic preferred) chopped into bite size pieces
- 1 Tsp. Turmeric
- 1 Tsp. smoked paprika
- 1/4 Tsp. Oregano
- 1 Tsp. Parsley (dried, chopped)
- 1 Tsp. Sea Salt, fresh ground)
- 1/4 Tsp. Black Pepper (fresh ground peppercorns)
- EVOO (Extra Virgin Olive Oil)
- 2 links – Spicy Italian Sausage (Sub: Chorizo), sliced thin
- 1 Large Sweet or Vidalia onion, chopped
- 1 Red Bell Pepper, chopped
- 1 Green Bell Pepper, chopped
- 2 Cups Rice Options: Medium Grain Rice + 1/4 teaspoon saffron thread, crushed OR Yellow Saffron pre-spiced Medium Rick
- 1 Cup Diced Plum Tomato
- 1/4 Tsp. Red Pepper Flakes
- Garlic to taste 2-4 Garlic Cloves (Sub: Garlic Onion in season)
- 4 Cups – Chicken Broth, low sodium
- 1 Lb. Large Shrimp, peeled and deveined
- 1 Cup – Asparagus, cut diagonally
- 1/2 Cup – Frozen Peas, thawed
Quinoa and Roasted Pepper Chili
By angelahon
Quinoa and Roasted Pepper Chili
- 2 red bell peppers
- 2 poblano chiles
- 4 teaspoons olive oil $
- 3 cups chopped zucchini $
- 1 1/2 cups chopped onion $
- 4 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Spanish smoked paprika
- 1/2 cup water
- 1/3 cup uncooked quinoa, rinsed
- 1/4 teaspoon kosher salt
- 1 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained $
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained $
- 1 cup low-sodium vegetable juice
Pot o’ Beans
By angelahon
Pot o’ Beans
- 3 tablespoonslard or vegetable oil
- 1 medium onion, finely chopped
- 1 jalapeño
- 1 sprig epazote (optional)
- 1 pound dried black beans or pinto beans, rinsed
- Kosher salt
California Turkey and Bacon Lettuce Wraps with Basil-Mayo
By angelahon
California Turkey and Bacon Lettuce Wraps with Basil-Mayo
- 1 head iceberg lettuce
- 4 slices gluten-free deli turkey (I like Applegate Farms)
- 4 slices gluten-free bacon, cooked (I like Applegate Farms)
- 1 avocado, thinly sliced
- 1 roma tomato, thinly sliced
- For the Basil-Mayo:•1/2 cup gluten-free mayonnaise (I like Hellmann's Olive Oil Mayo)
- 6 large basil leaves, torn
- 1 teaspoon lemon juice
- 1 garlic clove, chopped
- salt
- pepper
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
By angelahon
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
- For the Citrus Honey Dressing:
- 1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
- Olive oil
- Salt and freshly ground black pepper, for seasoning squash
- 2 cups quinoa
- 4 cups water
- Pinch of salt
- 1 cup dried cranberries
- 1 cup pepitas
- Juice of 3 large oranges
- Zest of 1 large orange
- 1/4 cup olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Shrimp and Roasted Corn Chowder
By angelahon
Shrimp and Roasted Corn Chowder
- 4 ears corn kernels (cut from the cobs with the cobs reserved)
- 1/2 lb shrimp (peeled and deviend with the shells reserved)
- 4 cups chicken stock (or chicken broth, or shrimp stock)
- 4 slices smoked bacon (cut into one inch pieces)
- 1 onion (diced)
- 2 stalks celery (diced)
- 1/2 red pepper (diced)
- 2 cloves garlic (chopped)
- 1 tsp thyme (chopped)
- 2 tsps smoked paprika
- 1/4 cup flour (or rice flour for gluten-free)
- 1 potatoes (large stewing, cut into bite sized pieces)
- 1/2 cup cream
- pepper
- salt
Baked Beans With Swiss Chard
By angelahon
Baked Beans With Swiss Chard
- 1 tablespoon extra-virgin olive oil
- 1/2 small onion, chopped
- 1 small stalk celery, finely chopped
- 1 small carrot, finely chopped
- 2 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1 small bunch Swiss chard or mustard greens, stems removed, leaves chopped
- 1/2 cup diced smoked turkey or lean ham (about 2 ounces)
- 1 15-ounce can whole tomatoes, crushed by hand
- 2 15-ounce cans pinto beans, drained and rinsed
- 1 15-ounce can navy beans, undrained
- 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano