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Recipes
Brussels Sprout Leaves with Bacon
By Pollin
In a small bowl, whisk together the vinegar, mustard, and garlic
- 2 Tbsp red wine vinegar
- 1/2 tsp grainy mustard
- 1 clove garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 lb brussels sprouts
- 2 Tbsp unsalted butter
- 6 slices bacon, cut into 1/4 inch pieces and cooked until crisp
Poulet a la Moutarde
By Pollin
Tie the bay leaf and thyme together with kitchen string to make a bouquet garni
- Read more at: http://norecipes.com/recipe/poulet-a-la-moutarde
- to images and text on this website are protected by copyright. Please do not post or republish this recipe or images without permission. If you want to share this recipe just share the link rather than the whole recipe.
Ramen Thai Peanut Chicken/30 Minute
By Pollin
1. In a large soup pot, combine the chicken broth, coconut milk, soy sauce, fish sauce, honey, peanut butter, and c...
- 4 cups low sodium chicken broth
- 1 can (14 ounce) coconut milk
- 1/4 cup low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 1/3 cup creamy peanut butter
- 1/4 cup Thai red curry paste
- 3/4 pound boneless, skinless chicken breasts
- 8 ounces cremini mushrooms, sliced
- 2 red bell peppers, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced or grated
- 2-4 squares ramen noodles
- juice of 1 lime
Balsamic Pasta
By Pollin
Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl using a spoon
- 1 lb mini penne pasta or macaroni
- Salt and freshly ground black pepper
- 3 large garlic cloves, crushed (NOT MINCED)
- 3 Tbsp balsamic vinegar
- 1/2 cup olive oil
- Parmesan cheese for serving
Squash Spaghetti Cheesy Baked
By Pollin
Preheat oven to 350 degrees F
- 1 medium spaghetti squash about 3 lbs, baked al dente (slightly undercooked from the directions linked)
- 1 tablespoon ghee or olive oil
- 1/4 cup yellow onion, finely minced
- 2 garlic cloves, minced
- 1 pound ground beef or uncooked Italian chicken sausage
- 2 cups tomato puree
- 1/4 cup water
- 2 tablespoons tomato paste
- 3/4 teaspoon parsley
- 1/2 teaspooon oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1 cup ricotta (use farmer’s cheese for SCD)
- 1 cup shredded raw mozzarella or smoked fontina cheese
- 1 egg, beaten
- 3 tablespoons freshly grated parmesan
Carrot Chipotle with Cashew Cream
By Pollin
Preheat the oven to 350 degrees
- Cooking Spray
- 1 TBL Olive Oil
- 1/2 cup diced onion
- 2 Garlic cloves minced
- Salt and Pepper
- 1 cup raw cashews
- 1 1/2 cups vegetable broth
- 2 chipotle chiles in adobo sauce finely chopped
- 2 TBL nutritional yeast
- 2 large carrots, peeled
Green Bean Salad with Cilantro and Soy-Glazed Almonds
By Pollin
Place almonds in small nonstick skillet
- 1/4 cup whole almonds (about 1-1/2ounces)
- 4 teaspoons low-sodium soy sauce
- 1 pound green beans, trimmed, cut into 1-inch pieces
- 2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 large garlic clove, pressed
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons thinly sliced green onions
- 1/3 cup fresh cilantro leaves
"Molten" Flourless Chocolate Cupcakes
By Pollin
Preheat the oven to 300 degrees F
- Vegetable spray, for greasing liners
- 8 ounces bittersweet chocolate, preferably Scharffen Berger
- 1 stick unsalted butter
- 1 cup heavy cream
- 4 large eggs, room temperature
- 1 1/3 cups sugar
- 1/2 cup mayonnaise
- 1/2 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon gray salt
Polenta Bites with Wild Mushrooms and Fontina
By Pollin
Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking she...
- 4 pounds prepared polenta, sliced into 1/2-inch-thick rounds (about 30 rounds)
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds assorted wild mushrooms (such as oyster, crimini, and/or stemmed shiitake), cut into thick slices
- 2 shallots, thinly sliced
- 1/4 cup Sherry vinegar
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup chopped parsley leaves
- 4 ounces Fontina cheese, coarsely grated (about 1 cup)
Pumpkin Butter Cake
By Pollin
Reserve 1 cup of yellow cake mix
- 1 Box yellow cake mix
- 1 jar of pumpkin butter
- 3 eggs
- 1/8 of a cup milk
- 3/4 cup butter
- 1 Tbs flour
- 1/4 cup sugar
- 1 tsp cinnamon