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Recipes
Shrimp with Coconut Rice
By Pollin
Shell and devein the shrimp or buy them already prepped
- 1 lb. shrimp, shelled and deveined
- 2 tablespoons coconut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 1/2 lime, juiced
- Cauli Rice
- 1/2 - 1 cauliflower (depending on size), cut in florets
- 1 can unsweetened coconut milk, cream from top skimmed off
- 1/2 - 1 cup unsweetened shredded coconut
- sea salt to taste
- Pesto
- 2/3 cup unsalted peanuts
- 2 garlic cloves
- 2 teaspoons grated ginger
- 2 green chilies, seeded and coarsely chopped*
- 1/2 cup cilantro
- 1/4 cup mint leaves
- 1/4 cup basil
- 2 tablespoons soy sauce
- 1/2 lime, juiced
- 1 tablespoon agave nectar
Gingerbread Cookies (Chewy)
By Pollin
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 5 minu...
- 1 1
- cup plus 2 tablespoons unsalted butter, softened
- 1 1
- cup packed brown sugar
- 1 1
- egg
- 1/4 1/4
- cup plus 2 tablespoons molasses
- 2 1/2 2 1/2
- cups Gold Medal® all-purpose flour
- 2 1/4 2 1/4
- teaspoons baking soda
- 1/2 1/2
- teaspoon kosher (coarse) salt
- 1 1
- tablespoon ground ginger
- 1 1
- tablespoon ground cinnamon
- 2 2
- teaspoons ground cloves
- 1 1/2 1 1/2
- teaspoons ground nutmeg
- 1/2 1/2
- teaspoon ground allspice
- 2/3 2/3
- cup granulated or coarse sugar
Almond-Flour Chocolate Chip Cookies with Coconut
By Pollin
1. Whisk together almond flour, baking powder, flax seed meal, and salt in a large bowl
- 6 cups almond flour
- 2 teaspoons baking powder
- 4 tablespoons flax seed meal
- 1 teaspoon salt
- 2 cups chocolate chips (slightly heaping)
- 2 cups shredded coconut, unsweetened—make sure it is shredded and not ground or in flakes (slightly heaping)
- ⅔ cup coconut oil, melted
- 2½ cups maple syrup
- 4 tablespoons + 2 teaspoons vanilla
- shredded coconut, for the top
- chocolate chips, for the top
Eggplant Roasted with Cherry Tomatoes
By Pollin
Don’t Panic: Cutting the eggplant into cubes is a cinch, I promise
- 1 large eggplant (about 11/2 lbs.)
- 4 cloves garlic
- 1 pint cherry or grape tomatoes
- 6 sprigs thyme
- 1/2 c. extra virgin olive oil
- 3/4 tsp. kosher salt
- 1/4 tsp. crushed red pepper
- 1/4 tsp. freshly ground black pepper
- I added zucchini and sherry vinegar after done cooking.
Zucchini Spaghetti with Sun Gold Tomato Sauce
By Pollin
To make the zucchini spaghetti noodles: Attach the zucchini to a spiral slicer to slice the zucchini into thin stri...
- 4 medium zucchini
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red chili flakes
- 1 star anise
- 4 sprigs fresh thyme, plus 2 teaspoons chopped leaves for sprinkling
- 4 cups sun gold or cherry tomatoes, halved
- 1/2 teaspoon kosher salt, plus 1 teaspoon
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons sherry vinegar
Shrimp and Orzo Pasta Salad
By Pollin
Preheat the oven to 400 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound orzo pasta (rice-shaped pasta)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- Freshly ground black pepper
- 2 pounds (16 to 18 count) shrimp, peeled and deveined
- 1 cup minced scallions, white and green parts
- 1/4 Maximum cup chopped fresh dill
- 1 cup chopped fresh flat-leaf parsley
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 1/2 cup small-diced red onion
- 3/4 pound good feta cheese, large diced
Corn Casserole
By Pollin
Preheat oven to 350 degrees F
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
GRILLED AVOCADOS
By Pollin
1. Stir together olive oil and lime juice
- 1 Tbsp. olive oil
- 1 Tbsp. lime juice
- 2 large ripe avocados, halved, seeded,
- and peeled (about 1lb. total)
- 1/4 tsp. kosher salt or 1/8 tsp. salt
- 1/4 cup bottled picante sauce
- 1 oz. Monterey Jack or farmer cheese,
- shredded or crumbled (1/4 cup)
- Snipped fresh cilantro
- Salad greens (optional)
- Bottled picante sauce (optional)
- Dairy sour cream (optional)