Quinoa Avocado Cucumber Chickpea salad
June 19, 2017
INGEDIENTS – mix together
- 2 C Cooked Quinoa
- 1 can drained chickpeas/garbanzo beans
- 1 avocado cubed
- 1 cucumber chopped
- 1 C cherry tomatoes halved
- Juice 1 lemon & 2 TB olive oil
- salt & pepper
Shakshuka
June 19, 2017
Served by Cam at Easter 2017. Poached eggs. Use large cooking pot/dutch oven – works better than frying pan – deeper. Serves 4
INGREDIENTS
- ¼ C olive oil
- 3 jalapeño peppers (stemmed , seeded, finely chopped)
- 1 small onion chopped
- 5 cloves garlic
- 1 tsp cumin
- 1 TB paprika
- 1 28oz can whole pulled tomatoes ( San Marzano ). Empty contents into bowl and crush with hand, add ½ C water.
- 6 eggs
- ½ C feta (sheep milk)
- 1 TB chopped parsley
- Toasted whole wheat country bread or pitas.
DIRECTIONS
- Heat oil in pan over med-hi heat. Cook chilis & onions until soft & golden brown ~ 6 min. Add garlic & spices, stir 2 min.
- Add crushed tomatoes & water. Simmer until thickened about 15 min.
- Poach eggs: add eggs over sauce. Cover and cook until yolks set ~ 5min. Use large spoon to baste egg whites with tomato mixture. Gently serve into bowls/plates, top with feta & parsley.
Merguez and chickpeas
February 2, 2017
Merguez lamb sausage, ricotta, sundried tomato , chickpeas, harrissa, farro
- Roast/grill/pan fry merguez sausage
- Cook farro,
- Layer/assemble ingredients together.
Venison Medallions juniper sauce
December 23, 2016
Serves 4, Belgian recipe. Use large cast iron pan. Ryan Haupt made this QED!
also check out http://honest-food.net/category/northern-european/
Serve with pinot noir /gamay / chianti.
- 1 ½ LB venison backstrap or loin (filet mignon or pork loin). Salt and rest at room temp for 30 min.
- 3 TB butter
- Pomegranate seeds for garnish
SAUCE
- 1 shallot minced
- 1 shot (1.5 ounces) of gin
- ¼ C demi-glace or reduced beef broth
- 1 tsp ground juniper berries
- 2 tsp fresh rosemary chopped
- ½ C sour cream or creme fraîche
COOKING
- Heat butter in pan, med-hi. Sear venison on each side, 3-4 min per side depending on how thick the loin. Remove from pan and let it rest on cutting board.
- Add shallot to pan, saute for 2 min. Turn off heat, add gin. High heat, stir with wooden spoon to deglaze pan.
- Add rosemary and crushed juniper, then demi-glace broth. Cook down until reduced (4-5 min until spoon leaves a trail).
- Turn off heat. When stops bubbling, add creme fraîche.
- Slice venison loin into medallions, lay down some sauce, place medallions on top. Add fresh cracked pepper and pomegranates .
Kale pork chops
October 27, 2016
WSJ, Dan Kluger, 2016 svgs 4, oven 325°
4 – bone in pork chops
- Heat 2TB olive oil in cast iron skillet med-hi. When oil is shimmering, add pork chops, sear, golden brown 2 min per side.
- Put pan in oven, bake 10-15 min (until thermometer in pork chops – 150°). Remove, let rest covered 10 min.
2 bunches stemmed, chopped Kale
- Boil water in med size lidded pot.
- Add chopped kale to boiling water. Blanch 2 min (bright green)
- Drain and toss dry.
1 thinly sliced red onion, 2 cloves garlic, ¾ C chopped toasted walnuts & 1 chopped jalapeño
- In dry pot, med-hi, add 2 TB olive oil, garlic and onions. Sauté until onions cartelized ( 6min).
- Stir in walnuts & jalapeño, cook 3 min.
¾ C chopped basil, ¼ C chopped fresh mint, 1½ C pomegranate seeds
- Add cooked kale and herbs to onion mixture in pot. Cook 4 min until softened. S&P to taste
- Remove from heat, add half of pomegranate seeds.
Divide kale/herb mixture onto plates, top with pork chops, sprinkle remaining pomegranate seeds and drizzle some olive oil.
Olsson Recipes 