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Recipes
Mango Chutney
By Shawn
1. Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves
- 2 cups sugar
- 1 cup distilled white vinegar
- 6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
- 1 medium onion, chopped (about 1 cup)
- 1/2 cup golden raisins
- 1/4 cup crystallized ginger, finely chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds, whole
- 1/4 teaspoon red chili pepper flakes (hot)
Dominick's Spaghetti and Meatballs
By Shawn
In a nonstick skillet, heat the olive oil over medium-high heat until hot
- MEATBALLS
- 2 tablespoons olive oil
- 2 cups diced button mushrooms, from about 12 ounces of mushrooms
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 2 cloves garlic, chopped
- 1 tablespoon chopped Italian parsley
- 11/4 pounds ground pork
- 11/4 pounds ground beef
- 11/2 teaspoons fennel seeds, ground
- 1/2 teaspoon red pepper flakes
- 11/2 teaspoons porcini mushroom powder
- 2 cups bread crumbs
- 1 egg
- 11/2 teaspoons salt
- SPAGHETTI AND MEATBALLS
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 4 cloves garlic, chopped
- 2 tablespoons chopped Italian parsley
- 2 cups meatball mixture, crumbled
- 11/2 teaspoons salt, more to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 11/2 teaspoons tomato paste
- 3 (28-ounce) cans chopped tomatoes
- 3 to 4 sprigs fresh basil
- 3 to 4 sprigs fresh oregano
- Prepared meatballs
- 1 pound cooked spaghetti, tossed with butter
- Grated Parmesan, for serving
My Favorite Peanut Sauce
By Shawn
In a small saucepan, combine peanut butter, rice vinegar, soy, sesame oil, agave, and lime juice
- 2/3 cup natural peanut butter
- 2 tablespoons rice vinegar
- 2 1/2 tablespoons gluten-free Tamari (or soy sauce)
- 2 teaspoons sesame oil
- 3 teaspoons honey
- 1 teaspoon fresh lime juice
- 1 clove garlic, minced
- 1 teaspoon finely grated ginger
- Dash of red pepper flakes, to taste
- 1/3-2/3 cup water
Ginger sesame dressing
By Shawn
Epicurious bikini bootcamp
- 1/2 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar (consider rice wine vinegar instead or reduce basalmic to taste)
- 2 tablespoons low-sodium soy sauce
- 2 cloves garlic, chopped
- 2 tablespoons honey or brown sugar (reduce honey by half)
- 2 tablespoons peeled and minced ginger
- 1 teaspoon toasted sesame oil (can increase to taste)
Radiance Fruit Salad
By Shawn
Place all of the fruit into a large bowl
- Salad:
- 1/3 cantaloupe, cut into 3/4-inch chunks (about 2 cups)
- 1 (16 ounce) container strawberries, quartered (about 3 cups)
- 5 medium kiwis, peeled and cut into 3/4-inch chunks (about 2 1/2 cups)
- Dressing:
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 3 tablespoons finely chopped fresh mint leaves
Warm Apple And Goat Cheese Salad
By Shawn
Using a glass jar with a tight lid, combine the vinegar, mustard, garlic, salt, and pepper, and shake well to blend
- 2 tablespoons raspberry vinegar (or red wine vinegar)
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove minced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/3 cup olive oil
- 1 tablespoon chopped fresh parsley leaves
- 3 Belgian endives cored, and separated into leaves
- 1 bunch watercress or spinach washed
- 1 Granny Smith apple sliced
- 4 ounces mild goat cheese small log
- 1/4 cup chopped walnuts
Steakhouse Black Bread
By Shawn
1. Place all ingredients in bread machine pan in order suggested by manufacturer
- 1 1/3 cups strong brewed coffee, room temperature
- 1/4 cup vegetable oil
- 1/4 cup dark molasses
- 2 Tbsp. brown sugar
- 1 cup whole wheat flour
- 1 cup rye flour
- 2 cups bread flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons active dry yeast or bread machine yeast
Roasted Butternut Squash Salad with warm cider vinigertte
By Shawn
Five stars
- 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
- Good olive oil
- 1 tablespoon pure maple syrup
- Kosher salt and freshly ground black pepper
- 3 tablespoons dried cranberries
- 3/4 cup apple cider or apple juice
- 2 tablespoons cider vinegar
- 2 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 4 ounces baby arugula, washed and spun dry
- 1/2 cup walnuts halves, toasted
- 3/4 cup freshly grated Parmesan
Cheesy Yellow Squash Casserole
By Shawn
Directions Preheat the oven to 350 degrees F
- Ingredients
- 1 tablespoon vegetable oil
- 6 medium yellow summer squash, thinly sliced
- 1 large Vidalia onion, thinly sliced
- 1 tablespoon butter
- 1/2 cup grated Parmesan
- 1 cup shredded sharp Cheddar
- 1/2 cup sour cream
- Salt and freshly ground black pepper
- 1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Chocolate Banana Tofu Mousse
By Shawn
Food
- 1 cup semi-sweet chocolate chips
- 1 (10 ounce) box silken tofu, soft variety
- 2 large ripe bananas, sliced
- 1 teaspoon vanilla extract
- 2 -3 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1 teaspoon raspberry vinegar