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Recipes
Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes
By angelahon
Zucchini-Farro Cakes with Herbed Goat Cheese and Slow-Roasted Tomatoes
- Tomatoes:
- 1 1/2 pounds grape tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cakes:
- 3 1/2 cups shredded zucchini (about 1 pound)
- 1 teaspoon kosher salt, divided
- 2 cups cooked farro
- 1 cup fresh breadcrumbs
- 3 tablespoons finely chopped green onions
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons whole-wheat flour
- 1 tablespoon chopped fresh thyme
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil, divided
- Cheese:
- 2.5 ounces goat cheese (at room temperature)
- 1 1/2 tablespoons 1% low-fat milk
- 1 teaspoon chopped fresh chives
- 1/2 teaspoon chopped fresh dill
- 1/2 teaspoon chopped fresh tarragon
- 1/4 teaspoon freshly ground pepper
Apple Slaw
By angelahon
Apple Slaw
- 2 Tbsp honey
- 1 1/2 Tbsp apple cider vinegar
- 1 tsp walnut oil
- 1/2 tsp table salt
- 2 cup(s) (shredded) uncooked savoy cabbage, or Napa, shredded
- 2 cup(s) uncooked jicama, thinly sliced
- 2 medium fresh apple(s), Granny Smith, cored and coarsely grated
- 2 medium uncooked shallot(s), minced or finely grated
- 1/2 cup(s) dried cranberries, chopped
- 1/4 cup(s) chopped walnuts
- 1/8 tsp black pepper, or to taste
Slow-Cooker Pork Tacos
By angelahon
Slow-Cooker Pork Tacos
- 3 whole ancho chiles
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 2 to 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish
Chicken with 40 Cloves of Garlic
By angelahon
Remove and discard giblets and neck from chickens
- 2 (3-pound) whole chickens
- 1 tablespoon butter
- 1 tablespoon extravirgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 40 garlic cloves, peeled
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 cup dry white wine
- Fresh flat-leaf parsley (optional)
Healthified Broccoli Cheddar Soup
By angelahon
Healthified Broccoli Cheddar Soup
- 1 bunch broccoli
- 1 small onion, finely chopped
- 1 medium red-skinned potato, diced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated extra-sharp Cheddar
- 1 teaspoon Worcestershire sauce
- One 12-ounce can fat-free evaporated milk
- Kosher salt and freshly ground black pepper
- 2 scallions, thinly sliced
Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
By angelahon
1. Heat the butter in a large nonstick skillet or saute pan over medium heat
- 1 tbsp butter
- 8 stalks asparagus, woody bottoms removed, chopped into 1" pieces add to shopping list
- salt and black pepper to taste
- 8 eggs
- 2 tbsp fat-free milk
- 1/4 cup crumbled fresh goat cheese
- 4 oz smoked salmon, chopped
Carrots with Chickpeas and Pine Nuts
By angelahon
Carrots with Chickpeas and Pine Nuts
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Cheesy Cauliflower Biscuits
By angelahon
Cheesy Cauliflower Biscuits
- 1 cauliflower head, leaves removed
- 3 garlic cloves, minced
- 1/3 cup nonfat Greek yogurt
- 1/2 cup cheddar cheese, shredded
- 2 eggs
- 2 egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Quinoa and Black Bean Chili
By angelahon
Quinoa and Black Bean Chili
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 (28 ounce) cancrushed tomatoes
- 2 (19 ounce) cansblack beans, rinsed and drained
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon minced chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 cup frozen corn
- 1/4 cup chopped fresh parsley
Roman-style Chicken
By angelahon
Roman-style Chicken
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves