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Recipes
Tuscan Style Bean Soup
By shammy
In a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic,minced
- 1 red bell pepper, chopped
- 3 cups low fat, low sodium chicken broth 1 cup canned whole tomatoes, chopped
- 1 1/2 cups kidney beans, cooked
- 2 teaspoons chopped fresh thyme
- 1/2 cup chopped spinach
- 1 cup seashell pasta
- ground black pepper to taste
Winter Vegetable Gratin
By shammy
Heat the oven to 400 degrees F
- 3 tablespoons unsalted butter, softened 1 (1 1/2) pound butternut squash, peeled and thinly sliced
- 1 pound red potatoes, peeled and thinly sliced*
- 1 pound bulb celery root (celeriac), peeled, cut in half and thinly sliced
- 1 bunch leek, washed well, white and green part only, thinly sliced
- 1 3/4 cups Swanson® Vegetable Broth (regular or Certified Organic)
- 1/2 cup heavy cream
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon ground nutmeg
- 1/3 cup grated Parmesan cheese
Tortilla Soup
By shammy
In a medium stock pot, heat oil over medium heat
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes
- 1 (10.5 ounce) can condensed chicken broth
- 1 1/4 cups water
- 1 cup whole corn kernels, cooked
- 1 (4 ounce) can chopped green chile peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 2 boneless chicken breast halves, cooked and cut into bite-sized pieces crushed tortilla chips
- sliced avocado
- shredded Monterey Jack cheese
- chopped green onions
Shredded Pork Shoulder
By shammy
Preheat the oven to 325 degrees
- 4 to 5 pound pork shoulder, bone-in
- 1 tablespoon brown sugar
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/2 tablespoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 2 medium yellow onions, peeled and cut into wedges
- 3 medium carrots, peeled and cut into large chunks
- 4 cloves of garlic, peeled
- 1 14-ounce can diced tomatoes
- 1 12-ounce beer (a basic lager works well)
Bok Choy, Carrots, & Green Beans
By shammy
Heat the oil in a wok or skillet over high heat
- 1 teaspoon peanut oil
- 3 tablespoons minced shallots
- 2 carrots, sliced diagonally
- 1 cup fresh green beans, cut into 1 inch pieces
- 1 cup chopped bok choy
- 1/3 cup low sodium, low fat vegetable broth
- 1 tablespoon light soy sauce
Pumpkin Muffins (paleo)
By shammy
Preheat oven to 350℉. Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconu...
- 1 1/2 cups almond flour
- 3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/8 tsp sea salt
- 1/4 cup raw honey (optional) or 1 pack of Stevia
- 2 tsp almond butter
- 1 Tbs sliced almonds
Oven Roasted Beets
By shammy
Heat the oven to 400 degrees F
- 3 1/2 pound(s) assorted medium-sized fresh beets, greens trimmed and washed
- 1/4 cup(s) olive oil
- 1 teaspoon(s) coarse sea salt, such as Maldon
- 1/2 teaspoon(s) freshly ground pepper
- 1 tablespoon(s) fresh lemon juice
Daikon with Chicken - Korean Style
By shammy
Peel daikon and cut into 1/2 inch half moons
- 1 medium daikon radish
- 2 boneless chicken legs with thigh (may substitute with chicken breast but taste might be less rich)
- 1/2 teaspoon chili flakes
- 1 tablespoon vegetable oil
- 1 crushed garlic clove
- 1 teaspoon sesame oil
- Cooking sauce
- 2 cups chicken stock
- 3 tablespoons soy sauce
- 2 tablespoons sake
- 1 tablespoon sugar
- 1/4 teaspoon mirin
- pepper
Roast in the Crock Pot
By shammy
Just throw all the ingredients including the frozen grass fed beef chuck in a crock pot set on low and cook all day...
- 3 lb frozen grass fed beef chuck or arm roast
- 3/4 liter burgandy
- 1 thinly sliced onion
- 1 beef or vegetable bullion
- 1 Tbs Worchester sauce
- 1 bay leaf
- 2 cups water
Kelp Noodle Salad
By shammy
- 16-oz pkg Sea Tangle Kelp Noodles
- 2 tbsp peeled, grated ginger
- 1 C carrots-grated
- 1/2 C coconut water
- 1 C each red and green cabbage shredded
- 1 tbsp sesame oil
- 2 C (about) shredded baby bok choy
- 2 tbsp lemon or lime juice
- 1/4 C shredded daikon radish, or regular red radish
- 1 1/2 tsp Celtic sea salt
- 6 tbsp almond butter*
- 1/2 tsp cayenne pepper, optional