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Recipes
Broccoli Soup with Cashew Cream
By Pollin
This rich and creamy gorgeous broccoli soup with swirls of cashew cream has a hint of spice that can be dialed up o...
- 1 pound onions, chopped (500g)
- 1 knob coconut oil
- 1/2 teaspoon sea salt
- 6 cloves garlic, minced
- 2 pounds broccoli, chopped into florets (1kg)
- 6 cups vegetable broth
- Fresh green chili, minced, to taste
- 1/2 cup nutritional yeast
- 1 cup flat-leaf parsley, leaves and tender stems only, packed
- 2 teaspoons lemon juice
- Sea salt, to taste
- Chili flakes for garnish, if desired
- Cashew cream
- 1 cup raw cashews (150g)
- 1 1/4 cups water (300ml)
- 2 cloves garlic
- 2 teaspoons lemon juice
- 1/4 teaspoons sea salt
Frank's Italian Sauce (Spaghetti Sauce)
By Pollin
For the meatballs: Combine all ingredients except the olive oil in a large bowl
- Meatballs:
- 2 * 2 pounds ground beef
- 4 * 4 eggs
- 1 1/2 * 1 1/2 cups plain bread crumbs
- 3/4 * 3/4 cups grated Pecorino Romano cheese
- 2 * 2 garlic cloves, chopped
- 1/2 * 1/2 teaspoon salt
- 1 * 1 teaspoon ground black pepper
- 1 * 1 tablespoon chopped fresh parsley leaves
- 1/4 * 1/4 cup olive oil
- Gravy (sauce):
- 1 * 1 medium onion, chopped
- 1 * 1 garlic clove, chopped
- 1 * 1 (6-ounce) can tomato paste
- 2 * 2 (28-ounce) cans ground tomatoes
- 3/4 * 3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon ground black pepper
- 1 * 1 teaspoon chopped fresh parsley leaves
Cucumber, Ginger, and Sake Sangria
By Pollin
Cut cucumber crosswise into three equal pieces
- 1 large (1-lb) seedless cucumber (usually plastic-wrapped)
- 2 cups water
- 2/3 cup sugar
- 1 tablespoon finely grated peeled fresh ginger
- 2 tablespoons fresh lemon juice, or to taste
- 1 (720-ml) bottle chilled dry sake
- 2 tablespoons finely chopped crystallized ginger (optional)
- Read More http://www.epicurious.com/recipes/food/views/Cucumber-Ginger-and-Sake-Sangria-232339#ixzz1uwyCydcd
Nonna Luna's Rice
By Pollin
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat
- 1 * 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 * 2 cups parboiled long-grain rice, such as Uncle Ben's
- 3 1/2 * 3 1/2 cups chicken stock
- 2 * 2 teaspoons kosher salt
- 1 * 1 clove garlic, minced
- 2 * 2 pounds small shrimp, peeled and deveined
- 1/2 * 1/2 cup lemon juice (about 2 lemons)
- 1 * 1 tablespoon hot sauce
- 1 * 1 cup whipping cream
- * Freshly ground black pepper
Caesar Roasted Garlic
By Pollin
Food Health Happiness Oprah Winfrey
- 1 medium head of garlic
- 1 Tablespoon drained capers
- 1 Clove raw garlic
- 1 Tablespoon lemon juice
- 2 Anchovy fillets
- 1 Teaspoon Dijon mustard
- 1 Teaspoon whole grain mustard
- 2 Tablespoons vegan mayo/Greek yogurt
- 1 Tablespoon grated Parmesan cheese
- 1/4 Teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- Sea salt and freshly cracked black pepper
- 1/3 Cup extra virgin olive oil
- 1 Head romaine lettuce, cut or torn into pieces
- 2 Tablespoons grated Parmesan cheese
Barbeque Beef Subs
By Pollin
1. In a small bowl, mix 2 1/2 teaspoons salt, 1 1/2 teaspoons black pepper and the cayenne
- * Salt and black pepper
- 1 * 1 teaspoon cayenne pepper
- 6 * 6 pounds beef brisket, cut into 2-inch cubes
- 2 * 2 tablespoons extra-virgin olive oil
- One * One 12-ounce bottle dark beer
- 1 * 1 cup ketchup
- 1/2 * 1/2 cup apple cider vinegar
- 1/2 * 1/2 cup brown sugar
- 2 * 2 tablespoons yellow mustard
- 2 * 2 baguettes
Brussel Sprouts Balsamic
By Pollin
Preheat oven to 400F
- 1 lb. Brussels sprouts, bottoms trimmed and halved
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon sea salt
- 1 tablespoon agave nectar
- 1/3 cup dried cranberries
- 1/4 cup pine nuts, toasted
- 4 leaves sage, chopped
- 1/2 cup shaved Parmesan cheese
Spaghettini with Tomatoes, Anchovies and Almonds
By Pollin
In a large bowl, combine the diced tomatoes with the shredded basil, scallions, olive oil and crushed red peppe...
- 1 1/2 pounds beefsteak tomatoes, cored and finely diced
- 1/4 cup finely shredded basil leaves
- 2 scallions, white and green parts, thinly sliced
- 1/3 cup extra-virgin olive oil
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 1/2 cup salted roasted almonds
- 3 large oil-packed anchovies
- 1 large garlic clove, smashed
- 1/2 cup grated fresh pecorino cheese, such as Fiore di Sardo, plus more for serving
- 2 tablespoons capers, drained
- 1 pound spaghettini
Gruyère and Cherry Compote
By Pollin
Combine sugar and water in a medium, heavy saucepan over high heat
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 cup water
- 1 * 1 pound fresh Bing cherries, pitted
- 1/4 * 1/4 cup fresh lemon juice
- 5 * 5 (1-inch-thick) slices Italian bread (about 5 ounces)
- 4 * 4 ounces Gruyère cheese, cut into 15 thin slices
- * Cooking spray
American-Italian all'Amatriciana
By Pollin
Heat water to boil for pasta, season with salt and cook pasta to al dente
- * Salt
- 1 * 1 pound whole-wheat cassarecci, rigatoni or penne pasta
- 1 * 1 tablespoon extra-virgin olive oil
- 6 * 6 slices lean peppered bacon, chopped
- 1 * 1 large red onion, chopped
- 4 * 4 cloves garlic, finely chopped or grated
- 1 * 1 cup chicken stock
- 1 * 1 (28-ounce) can crushed fire roasted tomatoes
- * Black pepper
- * A handful flat-leaf parsley, chopped
- * Shredded sharp white Cheddar, to pass at table