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Recipes
Sommer
By sandycon
Instructions Preheat the oven to 400 degrees F
- 1 baguette, sliced thin on a bias
- 8 oz. brie, thinly sliced
- 1/2 cup golden raisins
- 2 oz (about 1/2 cup) toasted pine nuts
- 1/2 cup basil, cut into thin ribbons (chiffonade)
- Zest of 1 lemon
- Salt and pepper
Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
By sandycon
Directions Adjust oven rack to center position and heat oven to 250 degrees F
- 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
- 8 large garlic cloves, minced
- 2 tablespoons minced fresh rosemary
- 1/2 teaspoon minced fresh rosemary for the sauce
- 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
- 1 cup chicken broth
- 3/4 cup red wine
- 1 tablespoon Dijon mustard
- 1 teaspoon cornstarch dissolved in
- 2 teaspoons water
Roasted Red Kuri Pumpkin & Coconut Soup
By sandycon
Heat the oven to 400°F
- For topping:
- 4 to 4 1/2 pounds red Kuri squash * (See Note)
- 2 tablespoons vegetable oil or butter
- 4 cloves garlic
- 4 small shallots
- 1 tablespoon fresh grated ginger, from a 3-inch long piece
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 dried red chili, about 2 inches long
- One 13.5 ounce can coconut milk
- 4 cups chicken or vegetable broth
- 1 1/2 teaspoons salt
- Juice of 1 lime, about 2 tablespoons
- 1/2 cup unsweetened coconut
- 1/4 cup vegetable oil
- 2 small shallots, peeled and thinly sliced
Paleo Stuffed Peppers
By sandycon
Instructions Preheat the oven to 350F
- 1 medium Yellow Onion
- 2 cloves Garlic, minced
- 1 tsp Olive Oil + more for baking dish
- 1 lb Grass-Fed Ground Beef or Bison
- 1 Tbsp Ground Cumin
- 2 tsp Dried Parsley
- 1/2 tsp Smoked Paprika
- 1/2 tsp Sea Salt
- Fresh Ground Black Pepper, to taste
- 1 (14.5 oz) can Diced Tomatoes
- 1 (4 oz) can Diced Jalapenos (for a spicy dish) or Mild Green Chiles (for a mild dish), drained
- 1/2 can Black Olives, drained and sliced
- 3 large Bell Peppers, halved and seeded
Chicken Tikka Masala
By sandycon
Trim the chicken thighs of any large piece of fat and lay them in a shallow dish
- For the chicken:
- 1 to 1 1/2 1 to 1 1/2 1/2 pounds boneless, skinless chicken thighs
- 1/2 1/2 1/2 cup whole-milk yogurt
- 1/2 from 1/2 lemon
- 1 1 1 teaspoon cumin
- 1 1 1 teaspoon coriander
- For the sauce:
- 1/2 1/2 1/2 tablespoon ghee, butter, or olive oil
- 1 1 1 large onion, thinly sliced
- 3 3 3 cloves garlic, diced
- 1-inch 1-inch ginger, peeled and minced
- 2 2 2 tablespoons tomato paste
- 1 to 2 1 to 2 2 tablespoons garam masala
- 1 1 1 teaspoon paprika
- Pinch Pinch cayenne, optional
- 1 1 can 1 (28-ounce) can diced tomatoes
- 3/4 3/4 3/4 cup heavy cream
- 1/2 1/2 1/2 cup roughly chopped cilantro, plus extra for garnish
- serve:
- 3 3 3 cups cooked basmati rice
Shrimp Fra Diavolo
By sandycon
In a medium bowl, toss the shrimp with 2 tablespoons of the olive oil and the crushed red pepper; season with salt ...
- 1 1/4 pounds shelled and deveined medium shrimp
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed red pepper
- Salt
- Freshly ground black pepper
- 1 ounce thickly sliced pancetta, finely diced (1/4 cup)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups jarred marinara sauce
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, for serving
» Almond Coconut Bars
By sandycon
. Melt coconut oil in microwave on low power or in a small saucepan on the stove on low heat
- Ingredients
- 1 cup Shredded Unsweetened Coconut
- 2 cups whole Raw Almonds
- 1/2 cup Almond Butter
- 2/3 cup extra virgin coconut oil (This is a great place to use Gold Label)
- 1 Tbsp Coconut Flour
- 1/2 tsp Salt
- 1 1/2 Tbsp Blackstrap Molasses
- 1 Tbsp Vanilla Extract
- 3 oz 85% dark chocolate (I use two squares of Unsweetened Chocolate and one square of Semi-Sweet Chocolate).
Orange Ginger Couscous
By sandycon
Bring first 7 ingredients to a boil in a saucepan over medium heat; remove from heat
- 1 teaspoon grated orange rind
- 2 cups orange juice
- 1/3 cup sweetened dried cranberries
- 1/2 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon minced fresh ginger
- 1 (10 ounce) package couscous
- 1/4 cup sliced almonds, toasted
Pumpkin Pie Smoothie
By sandycon
Place all ingredients into blender and blend until smooth
- 1 cup unsweetened almond milk
- 1/2 cup pumpkin puree
- 1/4 graham cracker crumbs
- 1 banana sliced and frozen
- 1 Tbs agave nectar
- 1/2 tsp cinnamon
- 1 pinch of salt]1/2 cup crushed ice
- fresh nutmeg for garnish
One-Pot Mexican Quinoa
By sandycon
Add the oil to a medium saucepan and set over medium-high heat
- {Note: You can substitute vegetable broth for chicken broth to make this a vegetarian dish.}
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 3 jalapeños, seeds and ribs removed, finely chopped
- 1 cup uncooked quinoa, rinsed well and drained
- 1 1/4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 cup frozen corn
- 1/2 teaspoon kosher salt
- 1/3 cup chopped fresh parsley
- 2-3 teaspoons fresh lime juice