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Recipes
Smarter Tuna Salad
By Shawn
Created By Mollie Katzen - Chef and cookbook author, best known for her vegetarian cookbook, the Moosewood Cookbook
- 1 6-ounce can white meat tuna, packed in water
- 1 large stalk celery, minced
- 4 radishes, minced
- 1 tablespoon minced red onion
- 1/2 a granny smith apple, minced
- 2 to 3 tablespoons minced flat-leaf parsley
- 2 teaspoons fresh lime juice
- 3 to 4 tablespoons reduced-fat mayonnaise
- 1/4 cup minced walnuts, lightly toasted
Tex-Mex Quinoa
By Shawn
Calories 290 (3 servings)
- 1/2 medium orange bell pepper
- 1 medium jalapeño pepper (may substitute a pinch of ground cayenne pepper)
- 2 medium cloves garlic
- 3/4 cup canned, no-salt-added black beans
- 1/2 cup dried white quinoa
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup no-salt-added vegetable broth or water
- 3/4 cup canned, no-salt-added crushed tomatoes
- 1/2 cup frozen corn kernels (regular or fire-roasted)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Small handful parsley (may substitute cilantro)
- 1 lime, for serving
- Sour cream, for serving
Oatmeal Lace Cookies
By Shawn
addapinch
- 1 cup (2 sticks) butter
- 2 1/4 cups light brown sugar, packed
- 2 1/4 cups rolled oats
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 egg, lightly beaten
- 1 teaspoon vanilla
Savory Palmiers
By Shawn
Lightly flour a board and carefully unfold one sheet of puff pastry
- 1 package frozen Pepperidge Farm puff pastry, defrosted
- 1/4 cup prepared pesto, store bought or homemade (recipe follows)
- 1/2 cup crumbled goat cheese, such as Montrachet (I used feta cheese)
- 1/4 cup finely chopped sundried tomatoes in oil, drained
- 1/4 cup toasted pine nuts
- Kosher salt (optional)
Thai Curry Chicken and Vegetables
By Shawn
Season the chicken all over with 1/4 teaspoon of the salt
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1/2-inch-thick strips
- 3/4 teaspoon kosher salt
- 2 tablespoons canola oil
- 1/2 cup thinly sliced shallots
- 12 ounces thin green beans (haricots verts), trimmed
- 1 medium red bell pepper, seeded, then cut into thin strips
- 1 1/2 cups no-salt-added chicken broth
- 1/2 cup canned unsweetened light/low-fat coconut milk
- 2 teaspoons Thai red curry paste, or more as needed
- 2 cups loosely packed baby spinach leaves, coarsely chopped
- 2 tablespoons fresh lime juice
- 1/4 cup packed fresh cilantro leaves
Skillet Chicken Tortilla Pie
By Shawn
SAUCE: Heat the oil in a large skillet
- For the sauce:
- 2 tablespoons oil
- 1 yellow onion, roughly chopped
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 1/2 teaspoons salt
- 4 cloves garlic, roughly chopped
- 1 1/2 cups chicken broth
- 2 28-ounce cans diced tomatoes
- For the Chicken Tortilla Pie:
- 2 lbs. boneless skinless chicken breasts
- 2 tablespoons southwestern or taco seasoning - this is my favorite blend!
- 30 small corn tortillas
- 4 cups shredded Mozzarella cheese (Mozz melts the best!)
- cilantro and Cotija cheese for topping
Baked Parmesan Tomatoes | Eating Well
By Shawn
Preheat oven to 450° F. Place tomatoes cut-side up on a baking sheet
- 4 tomatoes, halved horizontally
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon chopped fresh oregano
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 4 teaspoons extra-virgin olive oil
Granola
By Shawn
Preheat oven to 250 degrees F
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup cashews
- 3/4 cup shredded sweet coconut
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 1 cup raisins
Mini Breakfast Soufflés
By Shawn
Only 95 calories each! Perfect to take to work for breakfast
- 8 large eggs
- sea salt (to taste)
- pepper (to taste)
- garlic powder (to taste)
- 2 large slices black forest ham, finely diced
- 3.5 oz shredded sharp cheddar cheese, (about 1 cup)
- 2 crimini mushrooms, finely diced
- 2 compari tomatoes, diced
- 1 or 2 jalapeño peppers, finely diced
- 1/2 orange or red bell pepper, finely diced
- 1/4 cup diced onion
- 1/4 cup fresh basil, chiffonade
- 1 tspn extra virgin olive oil
- cooking spray
- fresh chives for garnish
Scallop, Mango and Avocado Salad
By Shawn
To make the vinaigrette, in a small bowl, combine the jalapeño and lime juice
- For the chili-lime vinaigrette:
- 1/2 jalapeño chili, seeded and minced
- Juice of 2 limes
- 1/4 cup olive oil
- 1/2 tsp. coarse salt
- Freshly ground pepper, to taste
- 1 mango
- 1 avocado, halved, pitted, peeled and cut into 1/2-inch cubes
- Juice of 1/2 lime
- 2 Tbs. unsalted butter, melted
- 12 sea scallops
- Coarse salt and freshly ground pepper, to taste
- 6 cups mixed salad greens
- 2 green onions, including tender green tops,
- sliced diagonally