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Recipes
Country-Style Tomatoes Recipe
By ROBandSEAN
This is a superb vegetable course when tomatoes are in season, and they look great on a buffet table
- 4 large tomatoes
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup minced fresh parsley
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 cup panko (Japanese) bread crumbs
- 1 egg
- 1 tablespoon milk
- 3 tablespoons butter
- 3 tablespoons olive oil
Rack of Lamb and Cherry Tomatoes
By ROBandSEAN
Preparation Preheat oven to 425°F
- 1 2-pound rack of lamb (about 8 ribs)
- 3 tablespoons olive oil, divided
- 3 teaspoons chopped fresh rosemary, divided
- 2 12-ounce containers cherry tomatoes
- print a shopping list for this recipe
Paleo Chocolate Decadence Pie
By ROBandSEAN
Preheat oven to 350°F Combine dry crust ingredients with wet crust ingredients and press into the bottom of a roun
- Crust
- 2 cups almond flour
- 2 tbsp tapioca flour
- 1/4 cup grass-fed butter
- 1/4 cup pure maple syrup or raw honey
- 1 tsp vanilla
- 1 tsp sea salt
- Chocolate Filling
- 1/3 cup maple sugar or coconut palm sugar
- 2 tablespoons arrowroot flour
- Pinch of sea salt
- 1 teaspoon vanilla
- 3 cups full-fat coconut milk
- 1 9 oz. bag Enjoy Life Dark Chocolate Chips
- Dairy-Free Whipped Cream
- 1 can coconut milk
- 1/2 vanilla bean
- 2 tablespoons organic powdered sugar
- Optional Garnish
- Coarse sea salt
- Fresh berries
Orange-Sesame Biscotti
By ROBandSEAN
Preheat oven to 325°
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 1/4 cup sesame seeds
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 1 teaspoon vanilla extract
- 3 tablespoons grated orange rind
- 1 tablespoon thawed orange juice concentrate, undiluted
- Cooking spray
Paleo CAULIFLOWER RICE AVGOLEMONO (GREEK LEMON RICE SOUP) WITH ROASTED ASPARAGUS
By ROBandSEAN
Just top with a little roasted asparagus pieces and some green onion for freshness and you have the perfect spring ...
- 1 large shallot, minced
- 2 tablespoon olive oil, divided
- 2 cups vegetable broth
- 4 cups water
- 1 1/2 cup diced cauliflower (about half of one head)
- 2 eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- salt and pepper to taste
- 8 to 10 stalks of asparagus, woody ends removed
- 2 green onions, thinly sliced
Stacked Chicken Enchiladas with Salsa Verde and Cheese
By ROBandSEAN
print a shopping list for this recipe Preparation Char chiles directly over gas flame or in broiler until blacken...
- 6 tablespoons vegetable oil, divided
- 12 (5- to 6-inch-diameter) corn tortillas
- 4 cups salsa verde , divided
- 2 cups shredded roasted chicken, divided
- 3/4 cup sour cream, stirred to loosen, divided
- 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
- 3 tablespoons chopped fresh cilantro
- Pickled red onions
- Fresh green chiles; available at some supermarkets and at specialty foods stores and Latin markets..
Creamed Corn with Bacon and Leeks
By ROBandSEAN
Scraping the cut ears of corn releases the remaining starchy milk, giving the creamed corn its thick consistency
- 6 ears fresh corn
- 2 cups 1% low-fat milk
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 slices bacon
- 1 cup chopped leek
EASY TOMATO SOUP IN THE INSTANT POT
By ROBandSEAN
Easy Tomato Soup made in the instant pot with fresh tomatoes - just roughly chop your veggies, dump in the pot and ...
- 1 tablespoon olive oil
- 2 pounds tomatoes quartered
- 1 cup carrots chopped
- 2 medium stalks celery chopped
- 1 large red onion roughly chopped
- 6 large cloves garlic roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons nutritional yeast
- 1 tablespoon balsamic vinegar
- 1 cup vegetable stock aim for a low sodium stock
Blueberry Raspberry Deep Dish Pie
By ROBandSEAN
To prepare crust: Preheat oven to 350°F
- 1 cup yellow cornmeal
- 1 cup flour
- 3 Tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp butter
- 1/2 cup milk
- 1-1/4 lbs blueberries, rinsed and drained
- 3/4 lb raspberries, rinsed and drained
- 3/4 cup sugar, to taste
- 3 Tbsp flour
- 1 tsp lemon zest
Paleo CHOCOLATE, COCONUT, MACADAMIA NUT TART (GLUTEN-FREE, PALEO, VEGAN)
By ROBandSEAN
This dark chocolate coconut tart with its almond flour crust and macadamia nut topping is rich and silky and guaran...
- For the Crust
- ½ cup/40g unsweetened shredded coconut
- 1 ½ cups/190g almond flour
- 2 Tablespoons/ 30g coconut oil
- ¼ tsp salt
- 2 Tablespoons/30 g Maple Syrup
- For the Coconut Milk Ganache
- 1 cup/ 240ml full fat coconut milk
- 12 oz/280g bittersweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- For the Topping
- 1/2 cup/40g unsweetened coconut flakes
- ½ cup/68g raw macadamia nuts, coarsely chopped
- A pinch of sea salt