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Recipes
Paleo Sea Salt Pumpkin Butter Cups
By ROBandSEAN
Store in Fridge
- 2 cups dark chocolate
- 1/3 cup crunchy almond butter
- 3 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon honey
- Coarse sea salt, for sprinkling on top
Pumpkin Shepherd's Pie
By ROBandSEAN
Brilliant orange roasted pumpkin replaces the traditional mashed-potato topping here, giving new life to classic En...
- 2 1/2 pounds baking pumpkin, butternut or kabocha squash, cubed and peeled
- 2 tablespoons olive oil
- 2 pounds lamb stew meat, cut into bite-size pieces
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon pepper
- 1 medium onion, cut into wedges
- 3 garlic cloves, chopped
- 4 medium carrots, peeled and cut into 1/2-inch chunks
- 8 ounces medium mushrooms, stems removed
- 1/4 cup flour
- 1/2 cup red wine
- 1 cup beef or chicken broth
- 1/3 to 2/3 cup cream
- 2 tablespoons flat-leaf parsley, chopped
Penne with Italian Sausage, Spinach and Bread Crumbs
By ROBandSEAN
Pasta dishes are often an ideal way to entertain during the week
- Coarse salt, to taste
- 1 lb. penne
- 2 Tbs. extra-virgin olive oil
- 1 1/2 lb. sweet Italian sausage, casings removed
- 2 garlic cloves, thinly sliced
- 1/4 cup dry red wine
- 6 oz. baby spinach leaves
- 1/2 cup olive oil-packed sun-dried tomatoes, drained and chopped
- 2 tsp. fennel seeds, crushed
- 1/4 tsp. red pepper flakes
- 1/2 cup crushed seasoned croutons
- 1/2 cup shaved pecorino romano cheese, plus more for serving
- 1/2 cup heavy cream, warmed
- Freshly ground black pepper, to taste
Zucchini Bread
By ROBandSEAN
From Mom
- 1 cup sugar
- 1/2 cup oil (can use apple sauce)
- 1 teaspoon lemon peel
- 1/2 teaspoon orange extract
- 1 1/2 cup flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- 1 cup grated zucchini
- 1/2 cup chopped walnuts
Pancetta Risotto Cakes
By ROBandSEAN
Creamy pancetta risotto is formed into cakes, breaded and fried until golden brown and crisp
- 29 ounces, fluid Low Sodium Chicken Stock
- 5 ounces, weight Pancetta, Chopped
- 1 clove Garlic, Minced
- 2 Tablespoons Shallot, Minced
- 1 cup Arborio Rice
- 1/4 cups White Wine
- 1/4 cups Fresh Chopped Parsley
- 1/2 cups Fresh Grated Parmesan Cheese
- 1/4 teaspoons Ground Red Pepper
- Salt And Pepper, to taste
- 1-1/4 cup Panko Bread Crumbs Divided
- 4 whole Egg Whites, Divided
- 1 Tablespoon Water
- 1 cup sour cream
- 3 oz Pancetta
- Oil, For Frying
Corn Bacon Poblano Guacamole
By ROBandSEAN
Preheat the oven to 425 degrees
- 1 large poblano
- 1 1/4 teaspoons olive oil
- 2 garlic cloves, peeled and quartered
- 2 ears of Corn
- 1/4 pound bacon, cut into 1/2-inch pieces
- 3 large avocados
- 2 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1 Roma tomato chopped
- 2 scallions chopped
- Salt
Roasted Eggplant and Israeli Couscous Salad
By ROBandSEAN
Preheat the oven to 450°F
- Ingredients
- 1 large eggplant, quartered and cut into 1/4 inch slices
- 1 large red onion, quartered and cut into 1/4 inch slices
- 1/4 cup olive oil, divided
- 1 teaspoon salt, divided
- 1 teaspoon cumin
- 1 lemon, juiced
- zest of 1 lemon
- 1 garlic clove, minced
- 1 cup Israeli couscous
- 1/2 cup chopped cilantro leaves
Hot-and-Sour Soup with Shrimp, Napa Cabbage, and Shiitake Mushrooms
By ROBandSEAN
Preparation Heat oil in heavy large pot over medium heat
- 1 teaspoon vegetable oil
- 3/4 teaspoon Thai red curry paste
- 3 14-ounce cans low-salt chicken broth
- 2 kaffir lime leaves or 1 teaspoon finely grated lime peel
- 1 tablespoon minced peeled fresh ginger
- 1 pound uncooked deveined peeled medium shrimp, halved lengthwise
- 4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
- 8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices (about 4 cups)
- 1/4 cup fresh lime juice
- Chopped fresh cilantro
- Chopped fresh green onions
- print a shopping list for this recipe
Pumpkin Curry Empanadas
By ROBandSEAN
These handheld savory pies are perfect for a party, with your favorite chutney on the side
- 2 tablespoons vegetable oil, divided
- 12 ounces cubed peeled baking pumpkin or butternut or kabocha squash
- 1 small onion, chopped
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/4 cup currants, softened 10 minutes in hot water to cover
- 1 large egg, slightly beaten
- for pie dough
- 3 cups flour
- 1 tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 cup cold, cubed unsalted butter
Paleo Apple Pie (Grain-Free, Paleo, Gluten Free)
By ROBandSEAN
A few things to keep in mind when you’re baking a grain-free pie: Almond flour can brown quickly
- For the Crust:
- 2 cups almond flour
- 3 tablespoons coconut flour
- 1/2 teaspoon Celtic sea salt
- 1/2 teaspoon unflavored grass-fed gelatin
- 2 tablespoons coconut sugar, maple sugar or sucanat
- 8 tablespoons unsalted butter or 6 tablespoons ghee, cold, cut into tablespoons
- For the Apple Filling:
- 2 tablespoons unsalted butter or ghee
- 5 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
- 4 Pink Lady or Gala apples, peeled, cored and cut into 1/4-inch thick slices
- 1/4 cup coconut sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon Celtic sea salt
- 1/2 cup coconut milk or heavy cream
- For the Topping:
- 1 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1/2 teaspoon unflavored gelatin
- 1/3 cup coconut sugar
- 6 tablespoons unsalted butter or ghee