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Recipes
Gluten Free Empanada Dough
By Shawn
In a medium saucepan, place the wine, water, butter and shortening and stir to combine
- 1/2 cup dry white wine (e.g., Pinot Grigio, Chardonnay)
- 1/2 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons nonhydrogenated vegetable shortening
- 2 cups high-quality all-purpose gluten-free flour
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 3 to 4 tablespoons milk or cream (low-fat is fine, nonfat is not, nondairy substitute is fine)
Avgolemono: Chicken Soup with Egg-Lemon Sauce
By Shawn
Place the chicken in a large pot with 2 quarts cold water, enough to cover the chicken
- 1 (3 pound) free range chicken
- 2 quarts water
- 2 tablespoons olive oil
- 1 onion, finelydiced
- 2 bay leaves
- 1 leek, cleaned and quartered
- 1 carrot, peeled and quartered
- 2/3 cup aborio rice
- 2 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon salt
- 1 teaspoon ground pepper
Cinnamon-Apple Baked Oatmeal
By Shawn
1. Adjust oven rack to middle position and preheat oven to 350°F
- 1 pound Granny Smith apples (3 to 4), peeled, cored, chopped into 1/2-inch pieces
- 1 1/2 cups rolled oats
- 1/2 cup walnuts, chopped
- 1/3 cup plus 3 tablespoons light brown sugar, divided, plus more for serving
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 1 3/4 cups milk
- 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish
Creme Brulee
By Shawn
1. Put the rack in the middle of the oven and heat the oven to 300 degrees
- 1 1/2 cups heavy cream
- 2 cups milk
- 3/4 cup sugar, divided
- 1/4 teaspoon kosher salt
- 6 egg yolks (save the whites for meringue, ice cream or another purpose)
- 1 vanilla bean, halved
Apricot Raspberry Crisp with Almonds
By Shawn
STEP 1 Heat the oven to 375 degrees
- 8 cups pitted, sliced apricots (about 2 1/2 pounds)
- 1 cup raspberries
- 1/3 cup honey
- 1/3 to 2/3 cup granulated sugar
- 2 tablespoons fresh orange juice
- 2 tablespoons cornstarch
- 1 1/2 cups flour
- 1 1/2 cups light brown sugar
- Pinch salt
- 3/4 cup cold butter, cubed
- 1 cup toasted sliced almonds
- Oats (optional 1/2 c for every cup of flour in the topping)
Avgolemono Soup
By Shawn
Chicken Soup with Egg-Lemon Sauce Yields: 4 servings
- 1 rotisserie chicken, diced into large cubes
- 8 cups chicken stock
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 bay leaves
- 1 leek or celery, cleaned and quartered
- 1 carrot, peeled and quartered
- 2/3 cup orzo
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon salt
- 1 teaspoon ground pepper
Flank Steak Tacos with Avocado and Red Onion Salad
By Shawn
Sunset Magazine
- 1 flank steak (about 1 lb.)
- 3 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon pepper, divided
- 1/2 teaspoon smoked paprika
- 2 ripe avocados, peeled, quartered, and thickly sliced crosswise
- 1/2 medium red onion, thinly sliced
- 1/2 jalapeño chile, thinly sliced
- 1/4 cup loosely packed cilantro leaves
- 2 tablespoons lime juice
- 12 corn tortillas (6 in. wide)
Peach Baked Oatmeal
By Shawn
Preheat the oven to 350 degrees and spray a 9x13 baking dish with nonstick spray or grease with coconut oil
- For the oatmeal:
- 2 cups old fashioned oats (for gluten-free, be sure to use gluten-free oats)
- 1 tablespoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- pinch of sea salt
- 2 tablespoons coconut oil, melted
- 1 1/2 cups Almond Breeze almond milk
- 1 mashed banana (small-medium)
- 1 teaspoon vanilla
- For the peaches:
- 2 large peaches, pitted and sliced
- Juice of 1/2 lemon
- 1/4 cup brown sugar
Roasted potato peels
By Shawn
Heat the oven to 400°F: Line a large baking sheet with a Silpat, if desired
- Potato peels
- Olive oil
- Salt and pepper
- Cheese and scallions(optional)
Big Bread French Toast
By Shawn
In a large bowl, combine the cinnamon with the eggs, cream, milk, sugar, and vanilla, whisking thoroughly after eac...
- 2 tablespoons ground cinnamon
- 3 large eggs
- 1-1/2 cups heavy cream
- 1-1/2 cups whole milk
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 1 loaf brioche bread, unsliced
- Maple syrup, to serve