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Recipes
Sicilian Fish Soup
By Shawn
Finely chop the onion, celery, fennel, garlic and chilli
- 1 red onion
- 2 sticks celery
- 1/2 small bulb fennel
- 2 cloves garlic
- 1 red chilli , deseeded
- 2 tablespoons olive oil , plus extra for drizzling
- 1 glass dry white wine
- 800 g chopped plum tomatoes or passata
- 1/2 butternut squash , peeled and grated
- 500 ml organic fish stock
- 200 g salmon fillet , from sustainable sources, ask your fishmonger, skinned
- 300 g halibut fillet , from sustainable sources, ask your fishmonger, skinned
- 12 raw peeled prawns or langoustine tails , from sustainable sources, ask your fishmonger
- 1/2 lemon
- 1 large handful fresh flat-leaf parsley , chopped
Spinach And Three Cheese Ravioli
By Shawn
Five stars
- FILLING:
- 1 recipe Pasta Dough for Ravioli (see recipe)
- 1 container ricotta cheese - (15 oz)
- 2 balls fresh buffalo mozzarella - (8 oz ea) water drained, and cheese shredded
- 1/2 cup freshly-grated Parmesan
- 2 cups fresh baby spinach finely chopped
- 1 large egg
- Kosher salt to taste
- Freshly-ground black pepper to taste
Cream of Tomato Basil Soup
By Shawn
Barefoot Contessa Recipe
- 3 T. olive oil
- 1 1/2 cups chopped red onions (2 onions)
- 2 carrots, unpeeled and chopped
- 2 T. minced garlic
- 5 large fresh or frozen from the garden tomatoes, chopped
- 1 T. tomato paste
- 1/4 cup packed chopped fresh basil leaves
- 3 cups chicken stock, preferably homemade
- 1 T. sea salt
- 1-2 tsp. freshly ground black pepper
- 3/4 cup heavy cream
Roasted Brussel Sprouts and Grapes
By Shawn
Heat the oven to 400F. On a baking sheet, toss the brussels sprouts and grapes in just 2 tablespoons of the olive o...
- Ingredients:
- Tip: The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfect.
- 1 pound brussels sprouts, halved
- 1/2 pound seedless red grapes, halved
- 3 tablespoons olive oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar freshly ground black pepper
Roman-style Chicken
By Shawn
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Egg and sausage casserole
By Shawn
Coat a 9-by-13-inch baking dish with cooking spray
- 5 ounces turkey breakfast sausage (4 small • links), casings removed
- • 1 teaspoon canola oil
- • 1 onion, chopped
- • 1 red bell pepper, chopped
- • 4 large eggs
- • 4 large egg whites
- • 2 1/2 cups low-fat milk
- • 1 teaspoon dry mustard
- • 1/2 teaspoon salt
- • 1/4 teaspoon freshly ground pepper
- • 2/3 cup shredded extra-sharp Cheddar cheese, divided
- • 10 slices white bread, crusts removed
Linguine With Shrimp Scampi
By Shawn
Five stars
- Vegetable oil as needed
- Kosher salt as needed
- 3/4 pound linguine
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp - (abt 16 shrimp) peeled, deveined
- 1/4 teaspoon freshly-ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon zest grated
- 1/4 cup freshly-squeezed lemon juice - (2 lemons)
- 1/4 lemon cut thin half-rounds
- 1/8 teaspoon hot red pepper flakes
Wok Fried Asparagus with Walnuts
By Shawn
Snap off and discard bottoms of asparagus, then cut into 2-inch pieces
- 1 1/2 pounds asparagus, pencil-size or medium
- 2 tablespoons vegetable oil
- Salt
- 1/2 teaspoon ground Sichuan peppercorns, or use black peppercorns
- 1/4 teaspoon five-spice powder
- 1 teaspoon grated garlic
- 2 teaspoons grated ginger
- 1 tablespoon palm sugar or dark brown sugar
- 1 to 2 bird’s-eye chiles, thinly sliced, or use serrano or Fresno chiles
- 2 teaspoons soy sauce
- 1/2 cup toasted walnut halves
- 1 teaspoon toasted sesame oil
- 3 green onions, slivered
- Cilantro sprigs, for garnish
Sweet Potato Oven Fries With Avocado Dip
By Shawn
1. Preheat your oven to 450 degrees F
- 2 *2 large sweet potatoes, unpeeled,cut into 4-inch long and 1/4 -inch thick fries
- 2 *2 tablespoons olive oil (or more)
- 1 * 1 teaspoon paprika
- 1/2 * 1/2 teaspoon chili powder
- 1/2 * 1/2 teaspoon ground coriander
- * coarse ground rock salt & freshly ground black pepper, to taste
- Avocado Dip
- 1 * 1 Hass avocado
- 1/3 * 1/3 cup mayonnaise
- 1/3 * 1/3 cup cream cheese
- 1 * 1 jalapeno, seeded and chopped
- 2 * 2 scallions, white and light green part only, chopped
- 1 * 1 lime, juiced
- * salt & freshly ground black pepper
Peanutty Noodles
By Shawn
These noodles become their own main dish when you add cooked shrimp or chicken
- 2 carrots, peeled
- 1 tablespoon vegetable oil, divided
- 2 teaspoons grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup natural-style peanut butter
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice or white wine vinegar
- 1 teaspoon chili garlic sauce (such as Lee Kum Kee)
- 1/4 teaspoon salt
- cooking spray
- 2 cups red bell pepper strips
- 1 pound snow peas, trimmed
- 8 cups hot cooked linguine (about 1 pound uncooked pasta)
- 1/2 cup chopped fresh cilantro