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Recipes
Pot Roast Cranberry
By Pollin
Preheat the oven to 275 degrees F
- 1 (4-5) pound chuck roast
- salt + pepper
- 2 tablespoons olive oil
- 1 onion quartered
- 6 inch carrots cut into 1- pieces
- 1 cup red wine or another cup beef broth
- 2-3 cups low-sodium beef broth
- 8 ounces cremini mushrooms sliced
- 2 tablespoons worcestershire sauce
- 2 tablespoons balsamic vinegar
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 12 ounces fresh cranberries
- 2 tablespoons honey
- Cauliflower mash for serving
- I would use less liquid next time add veggies last hour and cranberries last 30 minutes.
Pico de Gallo
By Pollin
Combine the tomatoes, cilantro and onion together in a bowl
- 1 * 1 pint grape tomatoes, quartered
- 2 * 2 tablespoons roughly chopped cilantro leaves
- 3 * 3 tablespoons finely chopped white onion
- * coarse salt
- * squeeze of lime
- * as many finely chopped red jalapeños as you’d like (optional)
Chicken Tacos
By Pollin
In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper
- 2 pounds boneless, skinless chicken thighs (about 6)
- 4 garlic cloves, thinly sliced
- 1/2 cup prepared tomato salsa, plus more for serving (optional)
- 1 to 2 tablespoons chopped canned chipotle chiles in adobo
- 1 tablespoon chili powder
- Coarse salt and ground pepper
- 8 hard corn taco shells
- Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional
Sweet Potato Noodles with Peanut Sauce
By Pollin
In a food processor or blender, place the coconut oil, peanut butter, soy sauce, garlic cloves, ginger nub, and aga...
- 2 T. coconut oil, melted
- 2 T. natural peanut butter
- 1 T. soy sauce
- 2 garlic cloves
- 1 nub ginger (about 1 t.)
- 1 T. agave nectar
- Noodles
- 1 large sweet potato, spiralized, blade C
- 1 T. coconut oil
- 1/8 t. salt
- 2 T. water
- 1/2 cup chickpeas, drained and washed
- 2 scallions, chopped
- 1 T. mint, chopped
- 1/4 cup peanuts (optional)
Shrimp Scampi with Linguini
By Pollin
For the pasta, put a large pot of water on the stove to boil
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Peanut Butter Brownie Cupcakes
By Pollin
Preheat the oven to 350 degrees F
- 1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
- 1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups
Cheesy Vegan Roasted Cauliflower
By Pollin
Roasted cauliflower prepared vegan style is a great side dish or main dish that even non-vegan eaters will love!
- 1 large head cauliflower chopped into florets
- 3 tablespoons olive oil
- 3 tablespoons nutritional yeast
- 1/2 teaspoon sea salt to taste
- 1/2 teaspoon paprika
- Pinch cayenne pepper optional
Tomato Sauce With Onion And Butter
By Pollin
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat
- 28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
- 5 tablespoons (70 grams) unsalted butter
- 1 medium-sized yellow onion, peeled and halved
- Salt to taste
Nutella S'more Bars
By Pollin
Preheat oven to 350 degrees F
- 1/2 cup butter softened
- 1/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/3 cups flour
- 3/4 cup graham cracker crumbs
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup Nutella
- 1 (7 oz.) jar marshmallow creme/fluff
Avocado Toast
By Pollin
1. First, toast the bread
- 1 slice country bread
- 1/4-1/2 avocado, depending on size
- 1 small Armenian cucumber
- 1/4 teaspoon finely grated meyer lemon zest
- 6 fresh mint leaves, roughly torn
- 1-2 tablespoons crumbled feta, optional
- sea salt and pepper to taste
- olive oil and lemon juice to taste
- marash chili (or your favorite chili) to taste