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Parmesan-Basil Rice Pilaf

Parmesan-Basil Rice Pilaf

By

Thaw the peas while the rice is cooking

  • 1 teaspoon olive oil
  • 1 teaspoon bottled minced garlic
  • 2 cups uncooked long-grain rice
  • 1/2 cup water
  • 2 (14 1/4-ounce) cans fat-free chicken broth
  • 1 cup frozen green peas, thawed
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
  • 1/4 cup chopped green onions
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Paleo Creamy Butternut Squash Mac and Cheese

Paleo Creamy Butternut Squash Mac and Cheese

By

Preheat the oven to 350° Fahrenheit

  • 1⁄2 butternut squash, peeled, seeds removed, and diced
  • 1 cup cashews, soaked in water 1 cup water
  • 1⁄3 cup nutritional yeast
  • 1⁄3 red bell pepper, chopped
  • 1⁄2 celery stalk, chopped
  • 1 green onion, trimmed
  • 1⁄4 cup cornstarch
  • Juice of 1 lemon
  • 1 tablespoon yellow mustard
  • 1 tablespoon dried minced onion 1 garlic clove, peeled
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon sea salt
  • Pinch of ground black pepper
0/5 (0 Votes)

Paleo ‘Hail Merry’ Lemon Tart Knock-Off

Paleo ‘Hail Merry’ Lemon Tart Knock-Off

By

For the crust, process almonds in the food processor until you have a meal/flour consistency

  • CRUST:
  • 1 cup raw almonds
  • 1 cup unsweetened shredded coconut
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • Zest one lemon
  • Optional: Vanilla Creme Stevia to taste ( I used 5 drops)
  • FILLING:
  • 1 cup raw cashews, soaked a minimum of one hour, longer great!
  • 1/2 cup coconut oil
  • 1/3 cup full fat canned coconut milk or homemade thick and creamy nut milk
  • 1/3 cup lemon juice
  • 1/4 cup honey ( I replace half with liquid stevia equivalent)
  • 2 teaspoons vanilla
  • 1 teaspoon lemon extract (the lemon is optional, however it really heightens the lemon flavor)
  • Grated zest of 1-2 lemons (essential to the lemon flavor, don't leave out!)
  • 1/4 teaspoon salt
3.9/5 (104 Votes)

Snappy Smothered Chicken

Snappy Smothered Chicken

By

Preparation 1. Prepare noodles according to package directions

  • 1 (8-oz.) package wide egg noodles
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme leaves, crumbled
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 1 (16-oz.) package mushrooms, sliced
  • 2 teaspoons jarred minced garlic
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 cup milk
  • 1/3 cup dry white wine (optional)
  • 1 rotisserie chicken, cut into serving pieces
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

Paleo Black Walnut Tassies (grain free)

Paleo Black Walnut Tassies (grain free)

By

To make the dough, stir together the almond flour, arrowroot, and salt in a medium mixing bowl

  • 1 cup almond flour
  • 1/3 cup arrowroot powder
  • 1/8 teaspoon salt
  • 8 ounces full-fat cream cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons butter, melted
  • 2/3 cup black walnut pieces
4.4/5 (9 Votes)

APPLE PIE MOONSHINE COCKTAIL

APPLE PIE MOONSHINE COCKTAIL

By

While I’m serving this cocktail chilled, I think it would be amazing warm with fresh apple cider

  • Cinnamon Simple Syrup:
  • 4 oz apple pie moonshine
  • 4 oz apple juice
  • 2 oz cinnamon simple syrup (recipe follow)
  • 1 oz fresh squeezed lemon juice
  • apple slices, to garnish
  • cinnamon sticks, to garnish
  • 1 cup water
  • 1 cup granulated sugar
  • 2 cinnamon sticks
3.8/5 (26 Votes)

Raw Vegan "Cheese" Cake with cashew cream

Raw Vegan Cheese Cake with cashew cream

By

Raw Vegan "Cheese" Cake Crust: Evenly sprinkle coconut on the bottom of an 8 or 9" pie dish

  • Raw Vegan "Cheese" Cake Crust:
  • 2 cups raw walnuts
  • 6 Medjool dates, pitted
  • 1/4 cup unsweetened shredded coconut
  • 1 pinch sea salt
  • Raw Vegan "Cheese" Cake Filling:
  • 3 cups soaked cashews, drained (Soak in water for at least 4 hours or overnight.)
  • 1/2-3/4 cups lemon juice
  • 3/4 cups pure maple syrup
  • 1/2 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • Fresh fruit for garnish
4.6/5 (8 Votes)

Vidalia Onion Risotto with Feta Cheese

Vidalia Onion Risotto with Feta Cheese

By

This fusion risotto from our June 1995 issue incorporates tangy Greek feta cheese and Georgia's sweet Vidalia onion...

  • 2 teaspoons vegetable oil
  • 2 cups chopped Vidalia or other sweet onion
  • 2 large garlic cloves, minced
  • 1 1/2 cups uncooked Arborio or other short-grain rice
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1/2 cup (2 ounces) crumbled feta cheese, divided
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • Freshly ground pepper
  • .
0/5 (0 Votes)

Chicken Parmesan

Chicken Parmesan

By

Directions Heat oil to 350 degrees F

  • 2 quarts oil, for deep-frying
  • 1 tablespoon kosher salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cracked black pepper
  • 4 (6-ounce) pieces boneless, skinless chicken breast (pounded thin)
  • 3 tablespoons freshly chopped parsley leaves
  • 2 cups panko bread crumbs
  • 1/4 cup all-purpose flour
  • 2 eggs, slightly beaten
  • 1 quart favorite store-bought marinara sauce
  • White sauce, recipe follows
  • 8 slices mozzarella cheese
  • pepper
0/5 (0 Votes)

SHIITAKE BACON

SHIITAKE BACON

By

Preheat oven to 350. Place a silpat over a baking sheet, set aside

  • 1 TB olive oil
  • 1/4 tsp salt
  • 3/4 tsp liquid smoke
  • 1 tsp sesame oil
  • 1/2 tsp smoked paprika (optional)
  • 2 cups shiitake mushroom caps, sliced thinly
0/5 (0 Votes)