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Recipes
Chocolate Macaroon Tunnel Cake
By ROBandSEAN
Preparation Preheat oven to 350°
- 1 1/4 cups sugar
- 6 tablespoons vegetable oil
- 2 large eggs
- 3 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup flaked sweetened coconut
- 1 1/2 teaspoons coconut flavoring, divided
- 1/3 cup unsweetened cocoa
- Cooking spray
- 3/4 cup sifted powdered sugar
- 1 tablespoon skim milk
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,
Paleo Cream of asparagus soup
By ROBandSEAN
I garnished mine with a drizzle of olive oil, a drizzle of coconut milk, kale microgreens, proscuitto crisps, and a...
- 2 tbsp. olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/4 tsp. crushed red pepper flakes (optional)
- 2 bunches of asparagus
- 32oz broth (chicken or vegetable broth)
- salt and pepper, to taste
- 1/4 cup full-fat coconut milk
- 1 tbsp. ghee
- FOR SERVING (OPTIONAL)
- 4-6 slices of prosciutto
- Olive oil for drizzling
- full fat coconut milk, to drizzle
- kale microgreens
- crushed red pepper flake
Paleo Fish Tacos with Pineapple Cilantro Salsa
By ROBandSEAN
Make pickled onions: Put onion slices in a pint-size jar
- PICKLED ONIONS
- 3/4 medium red onion, thinly sliced (reserve remaining 1/4 for the salsa)
- 1/2 cup apple juice
- 1/2 cup rice vinegar
- 1/2 teaspoon kosher salt*
- 1/2 teaspoon Thai or Vietnamese fish sauce
- 1/4 teaspoon red chile flakes
- FISH TACOS
- 1/4 cup plus 1 tbsp. extra-virgin olive oil or avocado oil
- 3 tablespoons fresh oregano, minced (or 1 tbsp. dried)
- Zest from 1 lime (about 2 tsp.)
- 1 1/2 pounds boned, skinned, firm white fish such as mahimahi, lingcod, California (white) sea bass, or rockfish (aka Pacific snapper)*, cut into approximately 1- by 5-in. strips
- 1 About 1 tsp. kosher salt*
- 1/4 teaspoon freshly ground pepper
- 1 head butter lettuce, leaves separated, rinsed, and dried
- 1 firm-ripe Hass avocado, peeled and sliced
- 1 lime, cut into wedges
- PINEAPPLE CILANTRO SALSA
- 1 cup fresh pineapple chunks
- 1/4 medium red onion, chopped
- 2 garlic cloves, chopped
- Juice from 1 lime (about 2 1/2 tsp.), plus more to taste
- 1 cup loosely packed cilantro (leaves and tender stems), chopped
- 1 jalapeño, stemmed, seeded, and chopped
- 1/2 About 1/2 tsp. kosher salt*
- 1/2 About 1/2 tsp. freshly ground pepper
Shrimp Newburg
By ROBandSEAN
Preparation: In a medium saucepan, melt butter; blend in flour and seasonings
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1 pinch cayenne pepper
- 1 dash nutmeg
- 2 cups half-and-half
- 3 tablespoons dry sherry
- 2 egg yolks, lightly beaten
- 2 cups peeled and cooked shrimp (about 1 1/2 to 2 pounds in shell)
- .
Mar-a-Lago Key Lime Pie
By ROBandSEAN
Directions To make graham cracker crust: Preheat the oven to 325°
- 3/4 pound graham crackers
- 4 Tbsp. granulated sugar
- 2 sticks melted butter
- 1/4 tsp. sea salt
- 4 egg yolks
- 1 can (14 ounces) condensed milk
- 2/3 cup fresh Key lime juice
- 1 lime , grated zest
- 1 cup heavy or whipping cream , chilled
- 2 Tbsp. confectioners' sugar
- 1/2 tsp. vanilla extract
CREPES…OR TORTILLAS…OR LASAGNA NOODLES (GRAIN-FREE, PALEO)
By ROBandSEAN
*
- 6 large eggs
- 1 cup unsweetened almond milk
- 3 tablespoons coconut flour, sifted
- 2 teaspoons coconut oil, melted
- 1 teaspoon arrowroot powder
- 1/4 teaspoon sea salt
- Coconut oil or butter for pan
Paleo TEXAS PECAN + CHOCOLATE CHIP SHORTBREAD
By ROBandSEAN
Preheat your oven to 350 Combine your ghee, shortening, sugar, syrup, egg, vanilla and salt in a mixing bowl Stir w
- 2 tablespoons brown butter ghee
- 1/4 cup sustainable palm shortening, melted
- 1/4 cup maple sugar
- 1/4 cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- Pinch sea salt
- 1 cup cassava flour
- 1/2 cup pecan pieces (or more)
- 1/2 cup dairy/soy free chocolate chunks (or more)
Paleo Pumpkin Bread
By ROBandSEAN
Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the side...
- 1 cup Thrive Market Almond Flour
- ½ cup Thrive Market Organic Coconut Flour
- ½ cup Thrive Market Organic Tapioca Flour
- 2 teaspoons Thrive Market Organic Ground Cinnamon
- ½ teaspoon Thrive Market Organic Ground Nutmeg
- ½ teaspoon Thrive Market Organic Ground Allspice
- ¼ teaspoon Thrive Market Organic Ground Cloves
- 1 ½ teaspoons Thrive Market Baking Soda
- 1 ½ teaspoons baking powder
- 1 teaspoon sea salt
- 1 (15-ounce) can Thrive Market Organic Pumpkin
- 4 large eggs
- ¾ cup Thrive Market Organic Maple Syrup
- ¼ cup Thrive Market Organic Virgin Coconut Oil, melted
- 2 teaspoons vanilla extract
- ¼ cup Thrive Market Organic Pumpkin Seeds
CANNELLONI WITH RICOTTA FROM HERE AND WILD MUSHROOMS
By ROBandSEAN
VEAL CANNELLONI In a large skillet, melt butter over medium-high heat and sauté the shallot and garlic
- VEAL CANNELLONI
- 12 OVEN-READY CANNELLONI*
- 30 ML (2 TBSP.) BUTTER
- 1 SHALLOT, FINELY CHOPPED
- 1 GARLIC CLOVE, CRUSHED
- 455 G (1 LB.) GROUND VEAL
- 250 ML (1 CUP) RICOTTA FROM HERE CHEESE
- 60 ML (¼ CUP) L’ANCÊTRE PARMESAN CHEESE, GRATED
- FINELY CHOPPED CHIVES, TO TASTE
- FRESH BASIL AND OREGANO, TO TASTE
- 125 ML (½ CUP) LE GRÉ DES CHAMPS CHEESE, OR ANOTHER FIRM CHEESE FROM HERE, GRATED
- SEA SALT AND FRESHLY GROUND PEPPER, TO TASTE
- BÉCHAMEL SAUCE
- 60 ML (¼ CUP) DRIED WILD MUSHROOMS (BOLETUS, SHIITAKE, ETC.)
- 250 ML (1 CUP) BOILING WATER
- 60 ML (¼ CUP) BUTTER
- 45 ML (3 TBSP.) FLOUR
- 250 ML (1 CUP) MILK
- 375 ML (1½ CUP) VEAL OR CHICKEN STOCK
- 15 ML (1 TBSP.) FRESH CHIVES, FINELY CHOPPED