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Recipes
Easy Cheese Danish
By Shawn
Preheat the oven to 400 degrees F
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 2 extra-large egg yolks, at room temperature
- 2 tablespoons ricotta cheese
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 tablespoon grated lemon zest (2 lemons)
- 2 sheets (1 box) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Seared Ahi Tuna Glazed With Wasabi Butter
By Shawn
1 Drizzle sesame oil on both sides of each tuna steaks
- 24 * 24 ounces ahi tuna steaks, around 1-inch thick
- 2 * 2 tablespoons dark sesame oil
- * salt and pepper
- 1/2 * 1/2 cup butter
- 3 * 3 tablespoons soy sauce
- 2 * 2 tablespoons wasabi paste
- 3 * 3 green onions, sliced
- 2 * 2 tablespoons fresh lemon juice
- * lemon slice (for garnish)
Crockpot or Instant Pot Chicken Encilada Soup
By Shawn
NUTRITION INFORMATION Yield: 6 Servings, Serving Size: 1 1/2 cups Amount Per Serving: Smart Points: 7 Points +: 8...
- For topping:
- 2 tsp olive oil
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups less sodium chicken broth
- 8 oz can tomato sauce
- 1-2 tsp chipotle chili in adobo sauce (or more to taste)
- 1/4 cup chopped cilantro (plus more for garnish)
- 15 oz can black beans, rinsed and drained
- 14.5 oz can petite diced tomatoes
- 2 cups frozen corn
- 1 tsp cumin
- 1/2 tsp dried oregano
- 3/4 cup shredded part skim cheddar cheese
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 4 oz (1 small) haas avocado, diced
- 6 tbsp reduced fat sour cream, optional
- Read more at http://www.skinnytaste.com/crock-pot-chicken-enchilada-soup/#5qfwAcr7uqqQA7uJ.99
- Read more at http://www.skinnytaste.com/crock-pot-chicken-enchilada-soup/#5qfwAcr7uqqQA7uJ.99
Coconut and Oat Banana Bread
By Shawn
Little Yellow Kitchen
- Ingredients:
- 1 heaping cup mashed banana (about 2 large or 3 medium)
- 1/3 cup honey
- 1/3 cup unsweetened applesauce
- 1 1/2 teaspoons pure vanilla
- 1 egg
- 3/4 cup unsweetened coconut milk (or your favorite nut milk, or regular)
- 1 1/4 cups white whole wheat flour
- 1 cup rolled oats, plus more for sprinkling on top
- 1/3 cup coconut flour
- 1/4 cup ground flaxseed meal (optional--can substitute more flour instead)
- 3/4 cup unsweetened shredded coconut
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 2 Tablespoons chia seeds (optional)
- 2 Tablespoons flax seeds (optional)
- 1/2 cup dark chocolate chips (optional)
- Nuts (optional)
- Need to add some oil-- too dry and dense otherwise
Vegan Empanada Dough
By Shawn
In a large bowl, combine the flour and salt
- Ingredients
- 3 cups unbleached flour
- 1 teaspoon salt
- 1/2 cup solid vegetable shortening (I use Spectrum Vegetable Shortening which is organic, non-hydrogenated, from 100% Columbian palm oil – so no Orangutan issues), at room temperature
- 1 teaspoon apple cider vinegar
- 3/4 cups water
Noodle Bowls with Peanut Dressing
By Shawn
For the noodles: Bring a pot of salted water to a boil over medium-high heat
- FOR THE NOODLES
- Kosher salt
- 8 ounces dried whole-wheat spaghetti
- 1 teaspoon peanut or canola oil
- 1/3 cup roasted unsalted peanuts, for garnish
- 4 ounces snow peas, trimmed and thinly sliced lengthwise (1 1/2 cups)
- 2 small carrots, scrubbed well and shredded into thin strips with a vegetable peeler
- 1 medium red bell pepper, seeded and sliced into thin strips
- 5 scallions (white and green parts), thinly sliced, 1/4 cup of sliced greens reserved for garnish
- FOR THE SAUCE
- 1/3 cup creamy natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons plain rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons peeled, finely grated fresh ginger root
- 1/4 cup water
- Chili garlic sauce, such as Sriracha
Nebraska Runzas (cabbage rolls)
By Shawn
For the dough: Combine the yeast and the 1/2 cup of warm water in small bowl, stirring until the yeast has dissolve...
- FOR THE DOUGH
- 1/4 ounce (1 packet) active dry yeast
- 1/2 cup warm water, plus 1/2 cup room-temperature water
- 3/4 cup low-fat milk
- 1/2 cup vegetable shortening
- 4 1/2 cups flour, plus more as needed
- 1/4 cup sugar
- 1 teaspoon salt
- 2 large eggs
- Oil, for greasing the proofing bowl
- FOR THE FILLING
- 1 1/4 pounds ground beef (80-20)
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
- 1 large white onion, cut into small dice (2 cups)
- 1 tablespoon minced garlic
- 5 cups chopped green cabbage (from 1/2 large head)
Baked Rigatoni with Bechamel Sauce
By Shawn
Can add panko + butter to top to make crunchy topping
- Bechamel sauce:
- 1 stick unsalted butter (4 ounces)
- 1/2 cup and 2 tablespoons all-purpose flour
- 1 quart whole milk (room temperature )
- Pinch fresh nutmeg
- Sea salt and white pepper
- 1 cup grated fontina
- 1/2 pound thinly sliced prosciutto, julienned
- 1 pound dry rigatoni
- 3 tablespoons unsalted butter, diced
Tender Greens Citrus Olive Oil Cake
By Shawn
Calories 241 (each of 18 cupcakes)
- 2 eggs at room temperature
- 1 1/2 About 1 1/2 cups (11 ounces) sugar
- 1 cup whole milk
- 1 cup good quality olive oil
- Zest of 2 oranges, or citrus fruits of your choice, plus more for garnish
- 1 1/2 cups (6 ounces) flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Hot Spinach and Artichoke Dip
By Shawn
Boil spinach and artichokes in 1 cup of water until tender and drain
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder