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Recipes
Chicken Saute with Mango Sauce 6 Points
By Shawn
Trim visible fat from chicken breasts
- For the Sauce:
- 4 boneless, skinless chicken breast halves (1-1 1/4 pounds)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil or canola oil
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup orange juice
- 1 tablespoon brown sugar
- 3/4 teaspoon cornstarch
- 1 mango, cut into 1/2-inch dice (1 cup)
- 2 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro or mint
Thai RedCurry Pork
By Shawn
Cut the onion in half from top to bottom, then into 1/4-inch slices, separating them into slivers
- 1 small sweet onion
- 1 medium red bell pepper
- 1 lime
- 8 ounces pork loin, preferably well chilled
- 2 tablespoons raw sunflower seeds (may substitute unsalted peanuts)
- 2 teaspoons canola oil
- 1 tablespoon plus 1 teaspoon red curry paste (see headnote)
- 2 teaspoons light brown sugar
- 1 tablespoon fish sauce
- 13 1/2 to 14 ounces canned low-fat coconut milk
- Leaves from 12 sprigs Thai basil (see headnote)
Salad of Roasted Butternut Squash, Arugula, Dried Cranberries and Pine Nuts
By Shawn
For the squash: Preheat the oven to 450 degrees
- 4 cups peeled, seeded butternut squash in 1/2-inch cubes (from about one 1 1/2-pound squash)
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon dried crushed red pepper flakes
- Kosher salt
- FOR ASSEMBLY
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar, preferably aged
- 1/3 cup extra-virgin olive oil
- 5 ounces baby arugula
- Kosher salt
- Freshly ground black pepper
- 1/3 cup dried cranberries
- 1/4 cup pine nuts, lightly toasted, for garnish (see NOTE)
Raspberry Cheesecake
By Shawn
Five stars
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1 T sugar
- 6 T unsalted butter, melted
- For the Filling:
- 2 1/2 pounds cream cheese, at room temp
- 1 1/2 cups sugar
- 5 whole extra large eggs, at room temp
- 2 extra large egg yolks, at room temp
- 1/4 cup sour cream
- 1 T grated lemon zest (2 lemons)
- 1 1/2 tsp vanilla extract
- For the Topping-optional
- 1 cup red jelly (not jam) such as currant, raspberry or strawberry
- 3 half pints or fresh raspberries
Deeply Chocolate Gelato
By Shawn
Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to sim...
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup sugar, divided
- 1 cup unsweetened cocoa powder (recommended: Pernigotti)
- 2 ounces bittersweet chocolate, finely chopped
- 4 extra-large egg yolks
- 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
- 2 teaspoons pure vanilla extract
- Large pinch kosher salt
- 8 chocolates, roughly chopped, optional (recommended: Baci)
The best vegan Choc chip cookies
By Shawn
Preheat oven to 375 degrees (F)
- 1/2 cup coconut oil, solid (be sure it is not melted at all)
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
- 1/4 cup unsweetened applesauce
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
- Flaky sea salt, optional
Pear, Brie, and Arugala Quesadillas
By Shawn
Heat a grill pan over medium heat, preheat a gas grill to medium (350 to 375 degrees) or prepare a grill for direct...
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon honey
- 1/2 teaspoon freshly ground black pepper
- Four 8-inch flour tortillas
- 1 tablespoon canola oil (may substitute cooking oil spray)
- 10 ounces brie (rind removed), cut into 1/4-inch-thick slices
- 8 ounces Bosc pears, cored and cut into thin slices
- 2 packed cups baby arugula
Sweet potato and andouille sausage hash
By Shawn
Heat the oil in a medium skillet over medium heat
- 1 tablespoon canola oil
- 8 ounces cooked andouille sausage, coarsely chopped (may substitute cooked chorizo)
- 1/8 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 pound sweet potato, peeled and cut into small dice
- 1 small red onion, cut into small dice (1 cup)
- 1/2 jalapeño pepper, seeded and finely chopped
- Salt
- Freshly ground black pepper
- 1/2 cup finely chopped cilantro leaves, from about 1/3 of a bunch
Sweet Potato Tartlets
By Shawn
Preheat oven to 350 degrees F
- • 1/2 stick unsalted butter, softened
- • 1 cup brown sugar
- • 2 eggs
- • 1/4 cup whipping cream
- • 1 teaspoons vanilla extract
- • 3 tablespoons all-purpose flour
- • 1/2 teaspoon salt
- • 1/2 teaspoon ground cinnamon
- • 1/2 teaspoon allspice
- • 1/2 teaspoon freshly grated nutmeg
- • 2 large baked sweet potatoes
- • 3 store-bought rolled up dough
- • Nonstick cooking spray
- • Whipped Cream, for topping
Choc chip cookies, the best vegan
By Shawn
Preheat oven to 375 degrees (F)
- 1/2 cup coconut oil, solid (be sure it is not melted at all)
- 1 and 1/4 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work)
- 1/4 cup unsweetened applesauce
- 2 and 1/4 cups all-purpose flour (be sure not to pack your flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (use vegan chocolate chips if vegan), divided
- Flaky sea salt, optional