Pollin's profile page
Recipes
Sweet Potato Fries
By Pollin
Preheat the oven to 425 degrees F
- 4 sweet potatoes, cut into matchsticks
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1 teaspoon chili powder
- kosher salt and pepper
- 3 tablespoons butter, melted
- 1 clove garlic, minced or grated
- 2 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh basil or parsley
Balsamic Roasted Tomato Caprese Sandwich
By Pollin
Directions: 1. Pre-heat oven to 350 degrees
- Ingredients:
- 4 ripe tomatoes (cut in half)
- 2 cloves garlic, chopped
- salt and pepper to taste
- drizzle of olive oil
- drizzle of balsamic vinegar
- fresh mozzarella, sliced
- 1 handful basil leaves
- crusty bread, sliced into 1/2 inch slices (I used fresh sourdough from a local bakery)
Rigatoni with Sea Bass and Tomatoes
By Pollin
In a large pot of boiling salted water, cook the pasta until al dente
- 12 ounces rigatoni
- 1/4 cup extra-virgin olive oil
- 2 small onions, finely chopped
- 2 large garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
- 1 cup bottled clam juice
- 1-2 Tbl capers
- 1 pound skinless fish fillets, such as sea bass, halibut, snapper or swordfish, cut into 3/4-inch dice
- Salt
- 1/4 cup chopped flat-leaf parsley
- I added basil because I had it on hand instead of parsley
Savory Coeur a la Creme
By Pollin
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm...
- 12 * 12 ounces cream cheese, at room temperature
- 1 * 1 cup heavy cream
- 1 * 1 lemon, zested
- 1 * 1 tablespoon freshly squeezed lemon juice
- 1 * 1 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1 * 1 bottle chutney (recommended: Cross and Blackwell Major Grey's)
- * Crackers, for serving
Butternut Squash Soup Moroccan
By Pollin
Preheat the oven to 400 degrees F
- 1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
- 2 tablespoons coconut oil
- 1 red bell pepper, chopped
- 4 cups butternut squash, peeled + cubed
- 1 teaspoon spicy curry powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon fresh thyme, chopped (or 1/4 teaspoon dried)
- 1 (14 ounce) can coconut milk (I used full fat, but lite will work too)
- 2 cups veggie broth
- salt and pepper, to taste
- 4 ounces goat cheese, softened + more for topping
- roughly chopped cilantro + pistachios, for topping
- arils from one pomegranate, for topping
- naan, for serving
- Coconut Ginger Cream
- 1/2 cup cooled canned coconut milk
- 1-2 tablespoons fresh ginger
West Indies Mahimahi
By Pollin
Combine first 11 ingredients in a blender or food processor; process until smooth
- 1/4 * 1/4 cup fresh lime juice
- 1/4 * 1/4 cup fresh orange juice
- 3 * 3 tablespoons chopped fresh cilantro
- 3 * 3 tablespoons low-sodium soy sauce
- 2 * 2 tablespoons honey
- 2 * 2 teaspoons vegetable oil
- 3/4 * 3/4 teaspoon ground allspice
- 3/4 * 3/4 teaspoon ground cumin
- 2 * 2 finely chopped seeded jalapeño peppers
- 2 * 2 garlic cloves, peeled
- 2 * 2 green onions, chopped
- 4 * 4 (6-ounce) mahimahi fillets
- * Cooking spray
Manchego-Mushroom Quesadillas
By Pollin
1. In a large skillet cook bacon over medium heat until bacon starts to crisp, stirring often
- 4 * 4 slices bacon, chopped
- 1/4 * 1/4 cup chopped onion
- 1 * 1 clove garlic, minced
- 8 * 8 oz. portobello or button mushrooms, sliced into bite-size pieces
- 1/4 * 1/4 tsp. crushed red pepper
- 1/4 * 1/4 tsp. Worcestershire sauce
- 2 * 2 Tbsp. snipped fresh cilantro
- 1 * 1 Tbsp. butter, cut into 4 pieces
- 4 * 4 oz. Manchego or Monterey Jack cheese, shredded (1 cup)
- 4 * 4 7- or 8-inch flour tortillas
- 1/2 * 1/2 cup dairy sour cream
- 1/3 * 1/3 cup chopped tomato
- 1/3 * 1/3 cup chopped green sweet pepper
- 2 * 2 Tbsp. sliced green onion
Chicken Honey Siracha and Cashew Stir Fry
By Pollin
Stir honey, sherry, vinegar, sriracha and salt in a small bowl
- 1/4 cup honey
- 2 tablespoons dry sherry or Shao Shing cooking wine
- 1 tablespoon white vinegar
- 1 tablespoon sriracha, or to taste
- 1 1/4 teaspoon salt
- 1 tablespoon plus 2 teaspoons avocado oil or organic canola oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated ginger root
- 6 cups chopped green cabbage
- 1/4 cup reduced-sodium chicken broth
- 2 teaspoons corn starch
- 3 scallions, sliced or 3 tablespoons chopped cilantro leaves
- 1/2 cup chopped cashews, preferably roasted unsalted
Cauliflower Pizza with Basil Lemon Sauce
By Pollin
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper
- florets from 1 cauliflower
- 80 g / 3 oz / 3/4 cup ground almonds (almond flour)
- 1 tbsp dried oregano
- sea salt and freshly ground black pepper
- 3 organic eggs, beaten (or see tip for a vegan alternative)
- Topping
- 1 zucchini, shaved with a potato peeler
- 2 handfuls fresh spinach or leafy greens of your choice
- pecorino cheese, shaved with a potato peeler
- Basil & lemon sauce
- makes about 1 cup / 250 ml
- 2 cups tightly packed basil + extra for topping
- 1/2 cup cold-pressed olive oil
- 1/2 lemon, juice
- 2 tbsp shredded pecorino cheese
- 1 pinch of sea salt
Baked Beans
By Pollin
Freeze bacon for at least an hour, then cut into small 1/2 inch pieces, fry, and drain grease
- 1 lb bacon
- 1.5 lbs ground beef (Preferable ground chuck)
- 1 cup brown sugar
- 1 cup BBQ sauce
- 1 pkg lipton onion soup mix
- 1 12oz can of pork and beans
- 2 15oz cans great northern beans