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Recipes
Paleo Double Chocolate Walnut Brownies
By ROBandSEAN
These brownies use high fiber coconut flour and are based on a recipe by Michelle from Gluten Free Fix; her recipe ...
- 1/2 cup chocolate chunks
- 1/4 cup coconut flour
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup honey
- 1/4 cup grapeseed oil or palm shortening
- 1 tablespoon vanilla extract
- 1/2 cup chopped walnuts
- 1/3 cup chocolate chunks
ROASTED BONELESS LEG OF LAMB
By ROBandSEAN
This roasted boneless leg of lamb seasoned with rosemary, lemon juice, dijon mustard and garlic is a succulent East
- 5 cloves garlic, crushed
- 2 tbsp lemon juice, freshly squeezed
- 3 tbsp fresh rosemary, chopped
- 1 tbsp Dijon mustard
- 2 tsp olive oil
- 1 1/4 tsp kosher salt, more or less to taste
- fresh ground black pepper
- 3 1/2 – 4 lb uncooked trimmed lamb leg,
Crab Cakes
By ROBandSEAN
1 pound crabmeat, picked free of shells 1/3 cup crushed crackers (recommended: Ritz) 3 green onions (gr...
- 1 1 1 pound crabmeat, picked free of shells
- 1/3 1/3 1/3 cup crushed crackers (recommended: Ritz)
- 3 3 3 green onions (green and white parts), finely chopped
- 1/2 1/2 1/2 cup finely chopped bell pepper
- 1/4 1/4 1/4 cup mayonnaise
- 1 1 1 egg
- 1 1 1 teaspoon Worcestershire sauce
- 1 1 1 teaspoon dry mustard
- 1/2 1/2 1/2 lemon, juiced
- 1/4 1/4 1/4 teaspoon garlic powder
- 1 1 1 teaspoon salt
- Dash Dash cayenne pepper
- Flour, for dusting
- 1/2 1/2 1/2 cup peanut oil
- Favorite dipping sauce, for serving
- Directions
- In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Wild-Mushroom and Potato Stew
By ROBandSEAN
Preparation Heat oil in heavy large pot over medium-high heat
- 2 tablespoons olive oil
- 2 medium onions, coarsely chopped
- 1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), coarsely chopped
- 1/2 cup dry white wine
- 1 teaspoon dried thyme
- 2 1/2 cups vegetable broth
- 1 3/4 pounds white-skinned potatoes, peeled, cut into 3/4-inch cubes
- 2 large carrots, peeled, cut into 1/2-inch-thick rounds
- 1/4 cup soy sauce
- 1 large head of bok choy, cut crosswise into 1/2-inch-wide slices
- print a shopping list for this recipe
Immune Kickin’ Chicken Soup
By ROBandSEAN
Nearly every ingredient in this soup supports healthy immune function, from the beta-glucan loaded shiitake mushroo...
- 10 ounces organic shiitake mushrooms, sliced (fresh or frozen)
- 2 bunches organic green onions, thinly sliced and whites and greens separated
- 2 large organic red bell peppers, cut into 1/2-inch pieces
- 12 organic garlic cloves, minced
- 4-inch knob of organic ginger, grated
- 1/8 teaspoon Natural Grocers Brand Bulk Organic Chili Flakes, or up to 1/2 teaspoon
- Sea salt and pepper, to taste
- 2 pounds organic boneless-skinless chicken breast or thighs, if using breasts cut each breast in half crosswise
- 8 cups organic chicken bone broth
- 1 (13-ounce) can full-fat organic coconut milk
- 10 ounces organic spinach, (thawed and drained if using frozen)
- 4 tablespoons organic sweet white miso, or up to 6 tablespoons
Paleo Parsnip Mash
By ROBandSEAN
This parsnip side dish is great to accompany steak with veggies, chicken, turkey, and even fish! It is also a Thank...
- 4 medium parsnips, peeled and sliced
- 1/2 white onion
- 2 tablespoons olive oil
- 1/2 cup water
- Sea salt, to taste
- Freshly ground black pepper (to taste
Paleo Pumpkin Bars
By ROBandSEAN
Pumpkin bars are made Paleo style with coconut flour and oil
- 1/3 cup coconut flour
- 1/4 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 4 large eggs
- 1 cup fresh roasted pumpkin, or winter squash, will not work with canned pumpkin
- 1/3 cup honey
- 1/4 cup coconut oil
- 1/2 cup chocolate chips
Grape-and-Currant Tart with Fontina Cheese
By ROBandSEAN
Preparation Preheat oven to 350°
- 1/2 cup boiling water
- 1/4 cup dried currants
- 6 (3/4-ounce) slices white bread
- Vegetable cooking spray
- 1 1/2 cups skim milk, divided
- 1 1/4 cups (5 ounces) diced fontina cheese
- 1 1/4 cups seedless red grapes, halved
- 2 tablespoons all-purpose flour
- 1/3 cup sugar
- 2 tablespoons yellow cornmeal
- 1 teaspoon grated lemon rind
- 3 egg whites, lightly beaten
- 1 egg, lightly beaten
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon sugar
- 2 teaspoons chopped fresh rosemary
Roasted Lobster Tails with Ginger Dipping Sauce
By ROBandSEAN
Preparation Preheat oven to 425°
- Sauce:
- 3/4 teaspoon dry mustard
- 1/2 teaspoon water
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon plum sauce
- 1 tablespoon dry sherry
- 3/4 teaspoon minced peeled fresh ginger
- Lobster:
- 2 (8-ounce) frozen lobster tails, thawed
- Cooking spray
- 1 teaspoon vegetable oil
- 1/4 teaspoon dark sesame oil
- 1/4 teaspoon black pepper
- Sliced green onions (optional)
Mushroom and Fresh Herb Lasagna
By ROBandSEAN
For this intensely mushroomy lasagna, brawny portabellas and shiitakes cook down until their flavors are concentrat...
- 12 no-boil lasagna noodles (1/2 lb.)
- 1 qt. milk $$
- 1/2 cup unsalted butter
- 1/2 cup flour
- 1 1/2 About 1 1/2 tsp. kosher salt
- 1/2 About 1/2 tsp. pepper
- 1/2 teaspoon nutmeg
- 3 garlic cloves, minced
- 3 tablespoons chopped parsley, divided
- 1 tablespoon chopped fresh thyme leaves, divided
- 3 About 3 tbsp. olive oil, divided
- 2 medium leeks, sliced into thin rings
- 1 1/2 pounds portabella mushrooms, sliced
- 1/2 pound shiitake mushrooms, stemmed and sliced
- 1 cup finely shredded parmesan cheese
- 1 cup plus 2 tbsp. coarsely shredded asiago cheese