SANDRA'S AWESOME ASIAN BEAN THREAD SALAD

This is a spicy Thai peanut 
flavored type of salad, 
which is superbly delicious...

Servings: (4 to 6)

Prep: 20 Mins. | Let Stand: 15 Mins.

Posted: by Sandra

INGREDIENTS

***Bean Threads

5 oz. pkg. bean threads

***Sauce

2 tablespoons low-sodium chicken stock

1-1/2 tablespoons lime juice

1 tablespoon sugar

1 tablespoon low-sodium soy sauce (I prefer tamari)

1 garlic clove, grated

1/2 teaspoon onion powder

1 tablespoon rice wine vinegar

1 tablespoon light olive oil

1-1/2 tablespoons hoisin sauce

2 tablespoons creamy peanut butter

1/2 teaspoon sesame oil

½ teaspoon hot garlic chili sauce (I like mine spicy; use less if you prefer)

***Salad

1 carrot, shredded

¼ red bell pepper, finely julienned

1 cup fresh arugula, chopped

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon organic dried mint

1 teaspoons organic dried basil leaves

***Garnish

2 tablespoons organic sesame seeds, toasted

METHOD

Place uncooked bean threads in a medium heatproof glass bowl, pour boiling water over them and let soak for 20 minutes, just until noodles are translucent and softened. Drain noodles in a colander, and pour them back into the dry mixing bowl.

Meanwhile, in a small glass bowl add the sauce ingredients, and microwave on high for 1 minute.  Whisk sauce to emulsify, and set aside.

Using kitchen shears, cut the noodles so they are manageable, and add the sauce to them.  Add the salad ingredients; tossing to combine.  Let salad stand for 15 minutes at room temperature for flavors to meld.

Meanwhile, toast the sesame seeds in a dry non-stick skillet over medium-low heat, just until light golden brown and fragrant.

Plate salad, and sprinkle with toasted sesame seeds. – Enjoy!

MAX’S SUPERB DEER CHOPS

The most prized section of the 
deer is its venison backstrap...

Yields: (10 to 12 chops)
Prep: 5 Mins. |
Cook: 6 Mins. |
Stand: 5 Mins.

Posted by Max via Sandra

INGREDIENTS

1 side of boneless venison backstrap, cut evenly into 1” thick medallions
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
kosher salt, ground pepper, and garlic powder, to taste

Garnish:
--a handful of freshly chopped parsley

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the deer chops with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the medallions into skillet, not touching, and season each with kosher salt, ground pepper, and garlic powder, to taste. Sear for 3 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 3 more minutes. (Please do not overcook, or the deer chops will become tough and dry.)  Remove medallions to a plate, and lightly tent with foil and let the deer chops stand for 5 minutes to allow juices to redistribute.

To serve, sprinkle with freshly chopped parsley, along with your favorite steak sauce (A-1 for me, although Max swears by ketchup ;-)

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Tip: We served this with Sandra's Quicker and Flavorful Baked Sweet Potatoes, and Sandra's Caesar Salad with Fresh Croutons

SANDRA'S SUPERB SHRIMP and ANGEL HAIR PASTA (in 10 minutes)

What a pleasant entree when
your're lucky enough to have beautiful shellfish
such as this...

Servings: (2)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

1/4 lb. angel hair pasta (1/4 of a box)
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lb. shrimp/prawns – peeled and de-veined
Kosher salt and fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped (divided)
1/4 cup parmesan cheese

--Prepared garlic/cheese bread

METHOD

If you are baking store-bought garlic/cheese bread, you may want to start baking it so it is done at the same time as your Superb Shrimp and Angel Hair Pasta dish.


Cook angel hair pasta according to package directions; boil for about 5 minutes. Drain in colander, and set aside; while reserve 1/2 ladle of pasta water.

Meanwhile, while pasta is cooking, heat the butter and olive oil over medium-heat in a large non-stick skillet, and add garlic, shrimp, kosher salt and ground pepper to taste, and 1 tablespoon fresh parsley. Saute for about 2 minutes per side for shrimp, just until pink when they have a “loose curl” – (please do not overcook to a tight curl stage or they will be too tough). Toss in the drained angel hair pasta, parmesan cheese, and 1/2 ladle of pasta water; tossing to combine. Pour immediately onto a serving platter and top with the remaining tablespoon of fresh parsley, and serve with the garlic/cheese bread placed along side. ~ Enjoy!


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Tip: If using large Alaska prawns as I have in the above-photograph, please increase the sautéing time to 3 minutes per side - And, if your shrimp are different sizes, cook the larger ones first for a minute or so before adding the smaller ones.

SANDRA'S SUPERB STRAWBERRY SHORTCAKE

A quick and easy method in which
to make a superbly sensational dessert...

Servings: (6)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS

***Macerate Strawberries
6 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
½ teaspoon ground cinnamon
1 teaspoon lemon juice

***Freshly Whipped Cream (See *Tip below)
2 cups fresh whipping cream
1-1/2 tablespoons granulated sugar
1-1/2 teaspoons vanilla extract

1 (10.75 oz. pkg.) pound cake, cut into 12 slices
--(If frozen, thaw)

--Fresh springs of mint for garnish

METHOD

Add the sliced strawberries, sugar, cinnamon, and lemon juice in medium bowl, and set aside, while occasionally stirring , to macerate to 10 minutes.

Meanwhile, add the whipping cream to a medium metal or glass bowl, and with a hand mixer begin mixing.   When soft peaks begin to form, add 1-1/2 tablespoons of sugar, and 1-1/2 teaspoons vanilla, while continuing to mix until desired fluffiness is achieved, about 4 to 5 minutes. (Don't overbeat because it will turn to butter.)

After strawberries are macerated for 10 minutse, place a slice of pound cake on each dessert plate, and spoon some strawberry mixture over each cake slice, and top with some whipped cream; repeat steps for second layer. To serve, top each dessert with a bit more of the strawberry mixture, and sprig of fresh mint for garnish. – Enjoy!


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*Tip:  If you chill the whipping cream, mixer blades, and metal or glass bowl in freezer for 15 minutes prior to mixing , it will whip up much faster.

SANDRA'S SUPERB GRILLED SALMON KABOBS

What a blast to prepare,
and they surely provide for a
spectacular and
scrumptious presentation...

Servings: (4 = 2 skewers ea.)
Prep: 10 mins. |
Grill: 10 mins.

You will need 8 (10”) skewers.  Pre-soak wooden skewers for 30 minutes in water beforehand, or use metal skewers.

INGREDIENTS

2 teaspoons fresh dill, minced (or ½ teaspoon dry)
2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 lb. salmon fillet, skinned and cut into 1”x2” pieces

--Prepared pita bread, cut into triangles (for serving)

METHOD

Preheat indoor/outdoor grill to medium-high heat. Oil a folded paper towel, hold it with tongs, and rub it over the rack or grill pan.

Combine dill, oil, garlic, lemon zest, lemon juice, kosher salt and freshly ground pepper in a medium bowl. Add salmon; toss to coat. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, turning once.

Divide salmon pieces among 8 skewers (discard the marinade). Grill the skewers, carefully turning once after 5 minutes (if using metal skewers, use oven mitts because they’ll be ‘hot’), continue cooking salmon until cooked through, 8 to 10 minutes total (do not disturb them otherwise). Serve immediately with pita triangles - Enjoy!


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Tip: You can also make vegetable kabobs at the same time using red onion, red bell pepper, and tomato chunks drizzled with olive oil, kosher salt and ground pepper on alternate skewers, just as I did (only put them on 10 mins. earlier, as they take a bit longer to cook.)

SANDRA'S SUPERB SPLIT PEA and HAM SOUP

I love making this soup as it yields 3 quarts:
1 quart for eating and storing leftovers in refrigerator; the other
2 quarts for storing for later meals in the freezer, simply
thaw overnight in the refrigerator before reheating...

Yield: (3 quarts)

Servings: (10-12)
Prep: 15 mins.
Cook: 40

INGREDIENTS

1st addition ingredients:

1 (16 oz. pkg.) dried green split peas

8 cups water

1 tablespoon better than bullion chicken paste

1 tablespoon apple cider vinegar

1 teaspoon agave

2 cups cooked ham, cubed

1 bay leaf

1/8 teaspoon each: dried oregano, basil, and thyme

1 teaspoon garlic granules

2 quarts for freezer;
1 quart for eating now...

1 teaspoon onion powder

1/2 teaspoon freshly ground pepper

(I do not add any salt due to the saltiness of the ham)

Dash of hot sauce

2nd addition ingredients:

1 lg. carrot, scrubbed, and chopped

2 ribs celery, chopped

½ yellow onion, diced

1 large russet potato, peeled and chopped

METHOD

Spread the dried split peas out on a baking sheet and pick through them; toss any unwanted matter.

In a large Dutch oven (or heavy-bottom soup pot), add the 1st addition ingredients and bring to boil over high heat, cover, and cook for 10 minutes.

Add remaining 2nd addition ingredients, cover, and bring to boil, reduce to simmer for 25 to 30 minutes, or until vegetables and split peas are tender. Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot rolls or slices of French bread. - Enjoy!

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*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the cooking process, and remove after 1-1/2 hours to pull meat from hocks or bone, cube, and return to pot when adding vegetables.