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Recipes
Vegetable Skillet Supper With Turkey Meatballs Recipe
By ROBandSEAN
Directions Place potatoes in a large skillet; cover with water, and bring to a boil
- 6 to 8 small red potatoes (about 1 pound), thinly sliced
- Turkey Meatballs
- 2 medium Vidalia or other sweet onions (about 1 pound), cut into thin wedges
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 English cucumber, halved lengthwise and sliced
PRESSURE COOKER BONE BROTH RECIPE
By ROBandSEAN
Dump the veggies in the pressure cooker (make sure it’s at least 6-quarts)
- 2 medium leeks, cleaned and cut in half crosswise
- 1 medium carrot, peeled and cut into three pieces
- 2.5 pounds of assorted bones (I use a mixture of chicken and pork bones from the freezer or cross shanks and oxtails)
- 8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)
- 1 teaspoon apple cider vinegar
- 2 tablespoons of Red Boat fish sauce
Paleo CHOCOLATE PUDDING PIE (GRAIN-FREE, PALEO)
By ROBandSEAN
Place almond flour, coconut flour, salt, gelatin and sugar in the bowl of a food processor
- For the Crust:
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon unflavored, grass-fed gelatin
- 2 tablespoons coconut sugar
- 1 large egg yolk
- 8 tablespoons unsalted butter or 6 tablespoons frozen palm shortening, cut into tablespoons
- For the Pudding:
- 1/4 cup arrowroot flour
- 1/3 cup coconut sugar
- 3 tablespoons cacao or cocoa powder
- 1/4 teaspoon Celtic sea salt
- 3 cups whole milk or full-fat, canned coconut milk
- 4 ounces dark chocolate or chocolate chips , chopped
- 1 teaspoon vanilla extract
- For the Whipped Cream:
- 1 cup heavy cream or coconut cream (use this method to whip the coconut cream)
- 2 tablespoons maple syrup or raw honey
Garlicky Brown Rice
By ROBandSEAN
1 Heat oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 2 cups short-grain brown rice, uncooked
- 6 garlic cloves, minced
- 1 1/2 cups water
- 2 (13 3/4 ounce) cans chicken broth
- 1/2 teaspoon salt
- 4 tablespoons green onions, thinly slic
Paleo Shrimp Pad Thai
By ROBandSEAN
This gluten free and Paleo Shrimp Pad Thai gives the Thai classic dish a low carb makeover using spiralized carrots
- 4 Tbsp Lime Juice about 2 limes
- 2-3 cloves Garlic minced
- 1 tsp Crushed Red Pepper Flakes
- 1 Tbsp Coconut Aminos of gluten-free soy sauce
- 1 piece " of Fresh Ginger finely chopped
- 1 tsp Rice Vinegar
- 1/2 cup Cashew Butter
- 3 Medjool dates soaked *see notes*
- 4-5 drops fish sauce
- 1/2 cup Coconut Milk canned, shaken to combine
- 2 tbsp coconut oil divided
- 1 lb raw peeled and deveined shrimp preferably wild-caught
- 1 package of Green Giant® Veggie Spirals Carrot or about 4 cups of spiralized carrots
- 1/2 onion sliced
- 2 eggs whisked
- 2 green onions cut into 1 inch pieces
- Cilantro for garnish
- 1 cup mung bean sprouts
Fried Brussels Sprouts with Creamy Mustard and Cider Dressing
By ROBandSEAN
"These Brussels sprouts make an amazing side dish, but I'd also serve it as a main dish meal"
- 2/3 cup creme fraiche
- 1/3 cup whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Kosher salt and freshly cracked black pepper
- Canola oil, for frying
- 2 pounds Brussels sprouts, quartered or cut into sixths, depending on size
- 1 Granny Smith apple, cut into matchsticks
Thai Shrimp Bisque
By ROBandSEAN
Preparation To prepare marinade, peel shrimp, reserving shells
- Marinade:
- 1 1/2 pounds medium shrimp
- 1 1/2 tablespoons grated lime rind
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons ground coriander
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- Shrimp stock:
- 2 cups water
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- Soup:
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 1 (14-ounce) can light coconut milk
- 1 tablespoon tomato paste
- 1/4 cup all-purpose flour
- 1 cup 2% reduced-fat milk
- 1 tablespoon grated lime rind
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon salt
Loretto Lemonade
By ROBandSEAN
Fill a chilled highball glass with ice cubes
- 2 Parts Bourbon
- 2 Parts Apple Juice, Fresh Pressed
- 3/4 Part Lime Juice
- 1/2 Part Melon Liqueur
- Ginger Beer
- 1 Wheel Lime
Pomegranate Margaritas
By ROBandSEAN
These pomegranate margaritas, featuring a blend of pomegranate juice, lime juice, and orange liqueur, are the ideal...
- 1/4 cup sugar
- 1/4 cup hot water
- 1 1/2 cups pomegranate juice
- 3/4 cup tequila
- 1/2 cup fresh lime juice (about 6 limes)
- 1/4 cup orange liqueur
- Ice cubes
- Garnishes: orange and lime slices
Savory Mediterranean Cheesecake
By ROBandSEAN
1. Preheat oven to 325 2
- 1 1/2 c. panko
- 6 Tbsp. butter, melted
- 1/4 c. butter
- 1/4 c. minced green onion
- 1/4 c. chopped parsley
- 2 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 3 (8oz) packages cream cheese, softened
- 1/4 c. heavy whipping cream
- 4 large eggs
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 (2.5 oz) cans sliced black olives, drained
- 1 c. grated Parmesean
- 1 c. crumbled feta cheese
- assorted crackers for dipping