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Recipes
Pear Bread
By Shawn
Adapted from LA Times recipe for pear cake from Euro Pane restaurant
- 3 cups flour (1/2 whole wheat, 1/2 white for bread)
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp cinnamon
- 4 eggs
- 3 cups sugar (reduce to 1.5 cups)
- 1 cup canola oil (1/2 cup oil and 1 serving applesauce)
- 7 ripe Anjou pear, peeled, cored and chopped into cubes (reduce to 5)
- 2 c chopped walnuts
Mom's Pecan Pie
By Shawn
Preheat oven to 375°F. Beat eggs and sugar together until thoroughly blended and foamy
- 1 cup light OR dark corn syrup
- 3 eggs, well beaten
- 1/2 cup brown sugar
- 4 tablespoons butter, melted
- 1 teaspoon Pure Vanilla Extract
- 1 cup (6 ounces) pecans
- 1 (9-inch) unbaked pie crust
Caesar Salad
By Shawn
For salad: In a food processor, process garlic, mayonnaise, anchovy fillets, lemon juice and Worcestershire sauce ...
- 2 garlic cloves pressed
- 1/4 cup mayonnaise
- 3 canned or jarred anchovy fillets rinsed, patted dry
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons grated Parmesan cheese plus
- 1/4 cup grated Parmesan cheese (preferably freshly grated)
- 1 medium romaine lettuce head cut bite sized or left whole
Cranberry, Coconut and Almond Oatmeal
By Shawn
Combine all ingredients in microwavable bowl
- 1/2 cup regular oats
- 1 cup vanilla almond milk
- 1 teaspoon cinnamon
- 1 tablespoon almond meal (raw almonds ground up in food processor) or chopped almonds
- 1/4 cup cranberries
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon pure maple syrup
- 2 teaspoons chia or flax seed (optional)
- pinch of salt
Hawaiian ginger dressing
By Shawn
Disneyland Tahitian Terrace
- 7 7 7 tbsp. Regina red wine vinegar
- 5 5 5 tbsp. salad oil
- 3 3 3 tbsp. cut up, peeled fresh ginger
- 1 1 1 tsp. garlic salt
- 8 8 8 tbsp. crushed pineapple
- 3 3 3 tbsp. sugar
Vegetarian bolognese with whole-wheat pasta
By Shawn
Five stars
- 1/4 cup dried porcini mushrooms (about 1/4 ounce)
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 1 (8-ounce) package cremini mushrooms, finely chopped
- 1/2 cup dry red wine
- 1/4 cup warm water
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can organic crushed tomatoes with basil, undrained
- 1 (2-inch) piece Parmigiano-Reggiano cheese rind
- 12 ounces uncooked whole-wheat penne (tube-shaped pasta)
- 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese
Tilapia Fish Tacos with Arugula
By Shawn
For the wonton cups: Put an oven rack in the center of the oven
- Wonton cups:
- 12 * 12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
- 1/4 * 1/4 cup canola or vegetable oil
- Filling:
- 3 * 3 tablespoons olive oil, plus more for drizzling
- 3 * 3 tilapia fillets (about 8 ounces total), cut into 3/4-inch pieces
- * Kosher salt and freshly ground black pepper
- 1 * 1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
- 1 * 1 mango, peeled and flesh cut into 1/2-inch cubes
- 3 * 3 green onions, finely chopped
- 3 * 3 cups coarsely chopped baby arugula
- Dressing:
- 3 * 3 tablespoons olive oil
- 2 * 2 tablespoons fresh lime juice (from about 2 limes)
- * Kosher salt
- Creme fraiche:
- 1/2 * 1/2 cup creme fraiche
- 1 * 1 tablespoon wasabi powder*
- 1/4 * 1/4 teaspoon kosher salt
The Creamiest, Butteriest, Tastiest Mashed Potatoes Ever
By Shawn
Directions For the mashed potatoes: Add the potatoes and 1 tablespoon salt to a large saucepan and cover with wate...
- 5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- 6 ounces cream cheese
- 1 stick (8 tablespoons) butter, softened, plus more for greasing dish
- 1 cup half-and-half, warmed
- 1/2 tablespoon cracked black pepper
- 2 cloves garlic, zested
- 1/2 stick (4 tablespoons) butter, melted
- 1/4 cup minced fresh chives
- 2 tablespoons fresh parsley, minced
Mediterranean Chicken and Farro Salad
By Shawn
In a large gallon size zip-top bag, combine the ingredients for the chicken and toss to combine
- CHICKEN
- 1/4 cup olive oil
- 4 cloves garlic minced or grated
- 1 tablespoon fresh chopped oregano
- 2 teaspoons smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- juice of 2 lemons
- 1 1/2 pounds boneless skinless chicken breast or tenders
- SALAD
- 1 cup dry farro
- 1 cup cherry tomatoes halved
- 1/2 cup kalamata olives pitted
- 1/4 cup pepperoncini chopped
- 1 ounce can cannelini beans drained + rinsed, 14
- 1 ounce jar marinated artichokes drained, 8
- 8 ounces fresh mozzarella torn OR bocconcini (mozz balls)
- ROASTED RED PEPPER SAUCE
- 1 ounce jar roasted red peppers 16, or 2 roasted red peppers
- 1/2 cup oil packed sun-dried tomatoes
- 2 cloves garlic
- 1 teaspoon kosher salt
- 1/4 cup toasted almonds or pine nuts
Southwest Turkey Hash
By Shawn
For the hash: Combine the red potatoes, sweet potato and broth in a large saute pan over medium-high heat
- 2 or 3 skin-on red potatoes (5 to 6 ounces total), cut into 1/2-inch dice (3 cups)
- 1/2 skin-on large sweet potato, scrubbed well, and cut into 1/2-inch dice (2 cups)
- 4 tablespoons canola oil
- 3/4 cup low-sodium turkey broth
- 1/8 teaspoon plus 1/4 teaspoon fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 1 medium red bell pepper, stemmed, seeded and cut into 1/2-inch pieces (1 1/2 cups)
- 1 small/medium green bell pepper, stemmed, seeded and cut into 1/2-inch pieces (1 cup)
- 1/2 large red onion, cut into 1/2-inch dice (1 cup)
- 1/2 large white onion, cut into 1/2-inch dice (3/4 cup)
- 2 ribs celery, cut into 1/2-inch dice (1/2 cup)
- 1 medium jalapeño pepper, minced and seeded
- 5 1/2 cups cooked, diced turkey breast (no skin; 1/2-inch pieces)
- Juice of 1/2 lime
- 2 Roma tomatoes, cut into 1/2-inch pieces (1 1/4 cups)
- 2 scallions, finely chopped
- Chopped cilantro, for garnish (optional)t
- FOR THE SAUCE
- Flesh of 2 ripe Hass avocados
- Packed 1 cup cilantro leaves and tender stems
- Juice of 1 lime
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Water (optional)