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Recipes
Thai Butternut Soup
By Shawn
Ivy Manning, Cooking Light MARCH 2013
- 1 teaspoon canola oil
- 1 cup chopped onion
- 2 1/2 teaspoons red curry paste
- 1 1/2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 cup fat-free, lower-sodium chicken broth
- 2 teaspoons brown sugar
- 2 (12-ounce) packages frozen pureed butternut squash (or 4 cups cubed fresh squash)
- 1 (14-ounce) can light coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1/2 cup chopped unsalted, dry-roasted peanuts
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
Basic Waffle
By Shawn
Five stars
- 4 3/4 ounces all-purpose flour, approximately 1 cup
- 4 3/4 ounces whole-wheat flour, approximately 1 cup
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 whole eggs, beaten
- 2 ounces unsalted butter, melted
- 16 ounces buttermilk, room temperature
- Vegetable spray, for waffle iron
Banana Nut Bread
By Shawn
Whole whrat
- 1 1/2 c whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 4 medium sized ripe bananas, mashed (or use 3 + applesauce)
- 1/2 c sugar
- 1 large egg, lightly beaten
- 2 Tbsp canola oil
- 2 tsp vanilla
- 1/2 c chopped toasted walnuts
- Vegetable cooking spray
- Light whipped cream cheese (optional)
Buffalo Quinoa 'Mac' and Cheese
By Shawn
1. Preheat broiler. Cook quinoa according to package directions and set aside
- 1-1/4 cups quinoa, rinsed and drained
- salt & pepper
- 2 Tablespoons flour
- 1-1/2 cups skim milk, divided
- 2 green onions, sliced
- 1/4 cup + 2 Tablespoons Frank’s Buffalo Wing Sauce
- 1-1/2 cups shredded extra sharp cheddar cheese
- 1/4 cup blue cheese, crumbled
Ground Turkey, Asparagus and Basil Sir-fry
By Shawn
Scrub or peel the carrots, then cut them into thin matchsticks (about 2 inches long)
- 2 medium carrots
- 4 scallions
- 1 pound thin or medium-thick asparagus
- 4 cloves garlic
- 1 tablespoon plus 1 1/2 teaspoons sesame oil (toasted or not)
- 1 pound ground light-meat turkey (may substitute dark-meat ground turkey)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons apricot jam
- 1/4 to 1/2 teaspoon crushed red pepper flakes, or more as needed
- 1/2 cup packed fresh basil leaves
Pizza Dough by Bobby Fay
By Shawn
There is nothing like making pizza at home
- EASY PIZZA SAUCE:
- 3-1/2 to 4 cups bread flour, plus more if needed
- 1 teaspoon sugar
- 1 envelope instant dry yeast
- 2 teaspoon kosher salt
- 1-1/2 cups warm water (110 degrees)
- 2 tablespoons plus 2 teaspoons olive oil
- 2 tablespoons olive oil
- 1 small Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- Pinch of red chili flakes
- One 28-ounce can plum tomatoes with juices, pureed
- 2 tablespoons fresh basil, chopped
- Salt and black pepper
- Heat olive oil in a sauce pan over medium heat. Add onions and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat to high, and cook, stirring occasiona
Peruvian Chicken (Quinoa) Soup
By Shawn
Peel the onion and cut it into quarters
- 1 1 1 small onion
- 1 1 1 rib celery
- 1 1 1 clove garlic
- 1 1 1 small jalapeño pepper
- 8 8 8 stems flat-leaf parsley (may substitute cilantro)
- 1 1 1 tablespoon extra-virgin olive oil
- 2 2 2 cups chicken broth, preferably no-salt-added
- 1/4 1/4 1/4 cup dried quinoa
- 1 1 11 large boneless, skinless chicken breast half (tenderloin detached; about 11 ounces)
- 1/2 1/2 1/2 cup frozen peas (optional)
- Flaky sea salt
- Freshly ground black pepper
- 1 2 1 2 1 or 2 limes, for serving
Roast Duck
By Shawn
Five stars
- 2 ducks - (5 to 5 1/2 lbs ea) innards, and wing tips removed
- 6 quarts chicken broth
- Kosher salt as needed
- 1 teaspoon freshly-ground black pepper
Thai Coconut Noodle Salad
By Shawn
Bring a large pot of water to a boil and cook the noodles just until al dente, about 4-5 minutes
- 1 pound pad thai noodles (straight cut rice noodles)
- 1 6-ounce can roasted and salted almonds, about 1 cup, plus 1/3 cup almonds, chopped, for garnish
- 1 cup Almond Breeze Almondmilk Coconutmilk Original
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 cloves garlic, pressed or finely minced
- 1/2 inch knob of ginger, peeled and grated, about 1 tablespoon
- 1/2 lime, juiced
- 4 green onions, chopped
- 2 medium carrots, peeled and thinly slice
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped cilantro
- 1 teaspoon garlic chili sauce
- more lime for garnish
Mexican Coleslaw with Spicy Lime Vinaigrette
By Shawn
Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro
- 4 cups green cabbage, thinly sliced
- 2 cups red cabbage, thinly sliced
- 2 green onions, thinly sliced
- 1/2 cup cilantro, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons honey
- 3 tablespoons rice wine vinegar
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon chipotle in adobo sauce (optional)