Pollin's profile page
Recipes
Roasted Broccoli
By Pollin
Instructions: Preheat oven to 450 F (or use 475 and shorten the cooking time slightly
- 1 lb. fresh broccoli florets (see trimming instructions)
- 1 1/2 T olive oil
- 1 T soy sauce
- 1 tsp. sesame oil
Barbeque Meatloaf
By Pollin
Preheat oven to 350 degrees F
- 1 1/2 * 1 1/2 pounds ground beef
- 1 * 1 cup fresh bread crumbs
- 1 * 1 onion, diced
- 1 * 1 egg, lightly beaten
- 1 1/2 * 1 1/2 teaspoons salt
- 1/2 * 1/2 teaspoon pepper
- 2 * 2 (8-ounce) cans tomato sauce
- 3 * 3 tablespoons vinegar
- 3 * 3 tablespoons brown sugar
- 2 * 2 tablespoons Dijon mustard
- 2 * 2 tablespoons Worcestershire sauce
- 1/2 * 1/2 cup water, to thin sauce if necessary
Pomodoro Fresco Sourdough Bruschetta
By Pollin
Preheat the oven to 350 degrees F
- 1 * 1 (12 to 16-inch) sourdough baguette
- 2 * 2 garlic cloves, halved plus 1 tablespoon minced garlic
- 5 * 5 tablespoons extra-virgin olive oil
- 1/4 * 1/4 cup grated Parmigiano-Reggiano, plus more for garnish
- 2 * 2 cups diced Roma tomatoes
- 1/3 * 1/3 cup thinly sliced fresh basil leaves, plus more for garnish
- 2 * 2 tablespoons balsamic vinegar
- 1/2 * 1/2 teaspoon sea salt
- 1 * 1 teaspoon freshly ground black pepper
Gazpacho Ultimate
By Pollin
To prepare your veggies, place your blender bowl, a medium serving bowl, and a small bowl on the counter
- 2 1/2 pounds ripe red tomatoes (about 4 large or 9 small)
- 1 small Vidalia onion (1/2 pound), peeled and cut into rough 1″ chunks
- 1 small cucumber (1/2 pound), peeled and seeded
- 1 medium red bell pepper, cored and seeded
- 1/4 cup fresh basil leaves, plus extra for garnish
- 1 large garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- 3/4 teaspoon fine sea salt
- Freshly ground black pepper
Taco Casserole Paleo
By Pollin
First combine all the taco seasoning ingredients in a small bowl – set aside In a frying pan add 2 tbs of a fat o...
- Taco Seasoning Mix
- 1 tbs chili powder
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- Casserole Ingredients
- 1 lb ground beef
- 1 large raw sweet potato, grated
- 1 egg, whisked
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 cup tomato sauce
- 1 green chili pepper, chopped
- Garnish
- Olives, diced tomatoes, sliced avocados - or whatever finishing toppings you like
Tilapia "Clubs"
By Pollin
1. Position a rack on the top shelf of the oven and preheat to 375°
- 8 * 8 slices bacon
- 1 * 1 cup flour
- 1 * 1 cup cornmeal
- 2 * 2 teaspoons dried or 2 tablespoons chopped fresh dill (eyeball it)
- 2 * 2 teaspoons ground coriander (about 2/3 palmful)
- 1 * 1 teaspoon chili powder (about 1/3 palmful)
- 4 * 4 large tilapia fillets (2 to 2 1/2 pounds total), halved crosswise
- * Salt and pepper
- 5 * 5 tablespoons extra-virgin olive oil (EVOO)
- 1 * 1 romaine lettuce heart, shredded
- 2 * 2 plum tomatoes, halved lengthwise and thinly sliced crosswise
- * Juice of 1 lemon
Crab Salad for Crepe
By Pollin
Whisk together all ingredients except for crab
- 1 pound jumbo lump crabmeat, picked over to remove any shell or cartilage
- 1 stalk celery, peeled, and cut into 1/8-inch dice
- 4 teaspoons finely sliced fresh chives/or green onion
- 1 teaspoon minced fresh tarragon leaves
- 1/3 cup prepared mayonnaise
- 3 tablespoons sour cream
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- Heavy squeeze ketchup
- Heavy squeeze siracha
- 1 tsp Worcestershire
- 4-5 Hard boil eggs chopped
- Avocado slices on side
- Plum tomato slices on side
- Lettuce to layer in between crepes
- Kosher salt and freshly ground pepper
Chicken Salad
By Pollin
Simply mix everything together well
- 3 cooked chicken breasts, chopped
- 1 or stalks celery, chopped- about 3/4 cup
- 2 green onions, chopped
- 1/2 cup seedless grapes, halved
- 3/4 cup dried cranberries
- 3/4 cup salad dressing, such as Miracle Whip brand
- 2 Tablespoons coleslaw dressing (Marzetti's is good)
- 3/4 teaspoon seasoning salt
- Coarsely ground black pepper, to taste
Cauliflower Puree
By Pollin
Simmer your cauliflower and garlic cloves in the bone broth until very tender
- 4 cups diced cauliflower
- 1 cup broth
- 5 cloves garlic, peeled
- 1 tsp salt, more to taste
- 1/2 tsp black pepper
- Pinch nutmeg
- 1/2 cup chopped cilantro
- juice of one lemon
- 2 egg yolks
- 1/2 cup coconut milk fat (from unsweetened canned coconut milk)
- #
Chicken Thighs Honey Porter
By Pollin
In a small bowl whisk together the garlic, honey, porter, red pepper flakes, mustard, soy sauce and pepper
- 2 cloves garlic, grated with a microplane (or minced)
- 1/3 cup honey
- 1/2 cup porter or stout beer
- 1 tsp red pepper flakes
- 1/2 tsp Dijon mustard
- 1/4 cup soy sauce
- 1/4 tsp pepper
- 1 tbs olive oil
- 1/4 cup chopped shallots (about 1 medium shallot)
- 6 boneless skinless chicken thigh fillets, cut into cubes
- oil for the grill
- Chopped cilantro for garnish (optional)