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Recipes
Light and Fluffy Whole Wheat Waffles
By Shawn
Preheat waffle maker. In a large bowl, whisk together flour, baking powder and salt
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 1/3 cup canola oil
- 2 egg yolks
- 2 egg whites, stiffly beaten
Shrimp Scampi (Taste of Home)
By Shawn
In a 10-in. ovenproof skillet, saute garlic in butter and oil until fragrant
- 3 to 4 garlic cloves, minced
- 1/4 cup butter, cubed
- 1/4 cup olive oil
- 1 pound uncooked medium shrimp, peeled and deveined
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley
- Hot cooked angel hair pasta
Shrimp Spinach Salad with Berries and Feta
By Shawn
1. Whisk together vinegar, mustard, honey, hot sauce, 1/2 tsp
- 1/4 1/4 1/4 c. Champagne vinegar
- 2 2 2 T. Dijon mustard
- 2 2 2 tsp.honey
- 2 2 2 dashes hot sauce
- 3/4 3/4 3/4 tsp.sea salt, divided
- 3/4 3/4 3/4 tsp.grnd pepper, divided
- 2 2 2 minced garlic gloves divided
- 1/2 1/2 2 c + 2 T Olive Oil, divided
- 20 20 20 jumbo raw shrimp, peeled and deveined
- 1 1 1 T lemon juice
- 6 6 6 oz. baby spinach
- 1 1 1 c.sliced cherry tomatoes
- 1 1 1 c. Blueberries
- 1 1 1 c.sliced strawberries
- 1/4 1/4 1/4 c.feta cheese
Chicken or Turkey Pot Pie
By Shawn
Food Network, Cathy Lowe
- 2 tablespoons butter
- 1 onion, chopped
- 2 stalks celery, chopped
- 3 carrots, chopped
- 4 tablespoons flour (consider increase to 6 T to thicken)
- 4 cups chicken or turkey stock (decrease to 3 c)
- 2 potatoes, peeled and diced
- 2 cups shredded turkey
- 2 tablespoons chopped parsley
- 1/2 cup frozen peas, thawed
- 1 prepared pie crust
- 1 egg, lightly beaten
Pumpkin and Goat Cheese Risotto
By Shawn
Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat
- 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
- 1 cup canned pure pumpkin
- 4 slices applewood smoked bacon, chopped
- 2 tablespoons butter
- 1 leek (white and pale green part), thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon chopped fresh thyme
- 1 1/2 cups Arborio rice or medium-grain white rice
- 2/3 cup dry white wine, such as pinot grigio
- 1/2 cup freshly grated Parmesan
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon (generous) freshly grated nutmeg
- 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)
sloppy bombay joes
By Shawn
Directions Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers
- Sauce:
- Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1 (15-ounce) can tomato sauce
- 1 cup water
- Turkey:
- 3 to 4 tablespoons vegetable oil
- Small handful shelled pistachios, about 1/4 cup
- Small handful raisins, about 1/4 cup
- 1 teaspoon cumin seeds
- 1/2 large white onion, finely diced
- 1 red bell pepper, seeds and membrane removed, finely diced
- 1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
- Kosher salt
- 1 pound ground turkey
- 1/2 teaspoon honey
- 1/4 cup half-and-half
- Small handful chopped fresh cilantro (soft stems included)
- 4 to 6 hamburger buns
Cherry Compote Pressure Cooker
By Shawn
DIRECTIONS: Add 8 ounces of cherries, sugar, and lemon juice to pressure cooking pot; stir to combine
- 1 (16 ounce) package frozen dark cherries
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon almond extract
Apple Crisp Skinnytaste
By Shawn
Servings: 8 • Serving Size: 1/8th • Old Points: 5 pts • Points+: 7 pts Calories: 242
- 5 apples (medium, peeled and diced)
- 1 1/2 ozs raisins (small box)
- 1/2 tsp cinnamon
- 1/2 lemon (juiced)
- 3 tsps cornstarch
- 1/4 cup agave nectar
- 1 cup rolled oats (Quaker quick)
- 1/3 cup whole wheat flour
- 1/2 cup light brown sugar (not packed)
- 1 tsp cinnamon
- 1/4 cup stick butter (half, melted)
Vietnamese Shredded Chicken Salad
By Shawn
In a large salad bowl, combine all of the salad ingredients except for the peanuts
- For the Salad
- 2 heaping cups cooked shredded chicken, from one store-bought rotisserie chicken
- 4 cups shredded napa cabbage
- 4 scallions, thinly sliced
- 1 cup grated or matchstick carrots
- 1 red bell pepper, sliced into bite-sized pieces
- 1/2 cup roughly chopped fresh mint
- 1/2 cup roughly chopped fresh cilantro
- 1/2 cup chopped peanuts
- For the Dressing
- 1/4 cup fresh lime juice, from about 3 limes
- 2 teaspoons Sriracha sauce
- 3 cloves garlic, minced
- 2 tablespoons sugar
- 3 tablespoons fish sauce (preferably a brand imported from Thailand or Vietnam)
- 3 tablespoons vegetable oil
Island Pork Tenderloin Salad
By Shawn
Prepare pork: Preheat oven to 350°F
- For pork
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
- 2 tablespoons olive oil
- For glaze
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco (Brenda: use Thai garlic sauce)
- For vinaigrette
- 3 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- For salad
- 3 navel oranges
- 5 ounces baby spinach, trimmed (6 cups leaves)
- 4 cups thinly sliced Napa cabbage (from 1 medium head)
- 1 red bell pepper, cut lengthwise into thin strips
- 1/2 cup golden raisins
- 2 firm-ripe California avocados