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Recipes
Choc Chip Almond Butter Granola Bars
By Shawn
1.OPTIONAL: Toast oats in a 350 degree oven for 15 minutes to give a toasted flavor
- 1 cup packed dates, pitted
- 1/4 cup honey (sub maple syrup or agave for vegan option)
- 1/4 cup almond butter (if unsalted, add a healthy pinch sea salt)
- 3/4 cup raw nuts (such as pecans and almonds)
- 1 1/2 cups rolled oats (GF for gluten free eaters)
- 1/4 cup semisweet or dark chocolate chips (dairy free to keep vegan)
Shrimp and Avocado Salad with Miso Dressing
By Shawn
Heat the butter in a small skillet over medium high heat
- For the salad:
- 1 teaspoon minced garlic
- 1/2 pound raw shrimp, tails removed
- 1/2 tablespoon butter
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne
- 1 1/2 cups sliced avocados (2 small)
- 1 cucumber
- 4 cups chopped spinach or baby kale
- fresh chopped cilantro for topping
- peanuts for topping
- For the dressing:
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoons oil
- 3 tablespoons lime juice (more to taste)
- 2 tablespoons agave nectar
- 1 1/2 tablespoons white miso (it's like a paste - you can buy it at many regular grocery stores)
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
Ranchero sauce for chile rellenos
By Shawn
Add the olive oil to a medium saute pan over medium heat
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic
- 1/2 cup chicken stock
- One 14-ounce can whole tomatoes, roughly chopped (juice included)
- 1 tablespoon fresh cilantro leaves
- 1 teaspoon white wine vinegar
- Kosher salt and freshly ground black pepper
Lasagna Stuffed Spaghetti Squash
By Shawn
Preheat the oven to 400°F
- 5 pounds spaghetti squash (2 medium-sized squash)
- 1 teaspoon olive oil
- 1 yellow onion, diced
- 2 to 3 cloves garlic, minced
- 1 pound ground beef
- 1 1/2 teaspoons salt, divided
- 1 (15-ounce) can crushed tomatoes
- 2 cups ricotta, whole or 2%
- 1/4 cup roughly chopped parsley
- 1 cup shredded mozzarella
- Chopped parsley or basil, to garnish
Butternut Squash Mac and Cheese
By Shawn
Preheat the oven to 400 degrees
- 1 butternut squash, peeled, Blade B
- olive oil cooking spray
- 2 tbsp vegan butter
- 1 tbsp coconut flour
- 1/3 cup plain almond milk
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup grated parmesan cheese
Green Chicken Chili
By Shawn
In a big pot, sauté onion and garlic in oil
- 2 Tbsps chopped garlic
- 1 medium onion, chopped
- 1 rotisserie chicken
- 3 jars Trader Joe's salsa verde
- 2 cans cannellini beans
- 1 Tbsp cumin
- 1-2 cups chicken broth
Roasted Butternut Squash and Bacon Soup
By Shawn
Preheat oven to 400 degrees F
- 1 butternut squash (about 3 pounds), peeled, seeded and cut in 1-inch chunks
- 1 onion, diced
- 1 red bell pepper, chopped
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- FOR THE SOUP
- 4 slices bacon, diced
- 1/2 teaspoon dried thyme
- 2 1/2 cups chicken stock, or more, to taste
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped chives
Mushroom and Spinach Skillet Strata
By Shawn
This is a wonderful and savory strata with a great smokey flavor
- 4 oz. baguette (about a 9-inch piece), cut into 1/2-inch cubes
- 1 Tbs. unsalted butter
- 1 medium yellow onion, halved and thinly sliced
- 4 oz. cremini mushrooms, trimmed and coarsely chopped (1-1/2 cups)
- 1 large clove garlic, minced
- 1 tsp. coarsely chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 4 oz. baby spinach (4 lightly packed cups)
- 4 large eggs
- 1 cup whole milk
- 3 oz. smoked Gouda, coarsely grated (about 3/4 cup)
Honey-Mustard Pork Roast with Bacon
By Shawn
For the pork: Put an oven rack in the lower 1/3 of the oven
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard (recommended: Maille)
- 2 tablespoons honey
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary leaves
- 1 (3 1/2-pound) center-cut, boneless, pork loin roast
- 12 slices bacon (about 1 pound)
Tomato and Chorizo Stew
By Shawn
Cut the onion in half, then into thin half-moons
- 1 medium white onion
- 7 ounces dry-cured chorizo (see headnote)
- 2 cloves garlic
- 1 can no-salt-added chickpeas (14 oz)
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme (may substitute dried oregano)
- 1/2 teaspoon crushed red pepper flakes
- 1 can no-salt-added diced tomatoes, preferably fire-roasted (14 oz)
- 1 bouillon cube (chicken or vegetable)
- 1 1/2 cups boiling water
- 1 teaspoon sugar
- 1 teaspoon distilled white vinegar
- Freshly ground black pepper
- 1/2 lemon
- Handful fresh flat-leaf parsley leaves, for garnish (optional)