Angelahon's profile page
Recipes
Chicken and Rice
By angelahon
Chicken and Rice
- 12 ounces skinless, boneless chicken breast halves
- Cooking spray
- 11 1/2 cups chopped onion
- 1 cup red bell pepper strips
- 1 cup yellow bell pepper strips
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cumin
- 3/4 cup fat-free, lower-sodium chicken broth
- 8 ounces cubed processed pepper Jack cheese
- 2 cups cooked brown rice
- 2 ounces shredded Monterey Jack cheese
Mediterranean Salad
By angelahon
Mediterranean Salad
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cloves garlic, minced
- 1 (1-pound) box Israeli couscous (or any small pasta)
- 3 cups chicken stock
- 2 lemons, juiced
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil leaves
- 1/2 cup chopped fresh mint leaves
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
Shrimp and Couscous With Yogurt-Hummus Sauce
By angelahon
Shrimp and Couscous With Yogurt-Hummus Sauce
- 1 cup whole wheat couscous
- 1/4 cup dried apricots, chopped (or golden raisins)
- 2 tablespoons olive oil
- 1/2 cup 2-percent plain Greek yogurt
- 1 tablespoon prepared hummus
- 2 tablespoons chopped fresh mint or dill
- Kosher salt
- 1 1/4 pounds medium shrimp, peeled and deveined, tails removed
- 1 cup cherry tomatoes, halved
- 1/4 to 1/2 teaspoon hot paprika
- Juice of 1/2 lemon
Lemon Salmon With Lima Beans
By angelahon
Lemon Salmon With Lima Beans
- 1 lemon, halved
- 1/2 cup nonfat plain Greek yogurt
- 3/4 teaspoon paprika
- 2 teaspoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 3/4 teaspoon dried oregano
- Pinch of red pepper flakes
- 1 1-pound bag frozen baby lima beans
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 4 5-ounce skinless center-cut salmon fillets
California Pizza Kitchen Sedona White Corn Tortilla Soup
By angelahon
California Pizza Kitchen Sedona White Corn Tortilla Soup
- 3 tablespoons olive oil
- 1 1/2 small corn tortillas, cut into 1-inch squares
- 1 1/2 tablespoons minced garlic
- 2 tablespoons minced onion
- 1 1/2 teaspoons minced jalapeno pepper
- 1 pound white corn kernels (2 cups)
- 1 1/2 pounds chopped ripe tomatoes
- 1/3 cup tomato paste
- 2 1/2 teaspoons ground cumin
- 1 tablespoon kosher salt
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon chili powder
- 1 1/2 cups water
- 1 quart chicken stock
Crawfish Cornbread
By angelahon
BEAT EGGS, ADD CHOPPED ONIONS AND JALAPENO PEPPERS ADD CHEESE, OIL, CRAWFISH, AND CREAM CORN- MIX WELL ADD JIFFY ...
- 6 EGGS
- 2 MED CHOPPED ONIONS
- 2 BOXES JIFFY CORNBREAD MIX
- 2 15 OZ CANS CREAM STYLE CORN
- 2 POUNDS CRAWFISH TAILS *
- 1/2 CUP SEEDED AND CHOPPED JALAPENO PEPPERS
- 16 OZ GRATED CHEDDAR CHEESE
- 2/3 CUP OIL
Italian Braised Beef with Root Vegetables
By angelahon
Italian Braised Beef with Root Vegetables
- YIA YIA'S SUNDAY SAUCE:
- 3 pounds rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 carrot, cut into 1-inch chunks
- 1 small celery root, peeled and cut into 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 cup red wine
- 2 cups Yia Yia's Sunday Sauce, recipe follows
- 2 bay leaves, preferably fresh
- 1 1/2 pounds dried rigatoni, for serving
- 1/4 cup olive oil
- 1 large Spanish onion, finely diced
- 1 tablespoon kosher salt, or more as needed
- 6 cloves garlic, sliced
- Two 28-ounce cans San Marzano tomatoes, with their juice
- 2 pounds meaty beef bones
- 1 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
Spanish Quinoa Stuffed Peppers
By angelahon
Spanish Quinoa Stuffed Peppers
- PEPPERS
- 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
- scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
- 4 large red, yellow or orange bell peppers, halved, seeds removed
- 1/2 cup (120 g) salsa, plus more for serving
- 1 Tbsp (4 g) nutritional yeast (optional)
- 2 tsp cumin powder
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
- 1 cup (168 g) whole kernel corn, drained
- TOPPINGS optional
- 1 ripe avocado, sliced
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
Indian-Spiced Lentils and Lamb
By angelahon
Indian-Spiced Lentils and Lamb
- 2 teaspoons olive oil $
- 6 ounces lean ground lamb
- 1 teaspoon red curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt $
- 1/4 teaspoon ground red pepper
- 1 1/2 cups chopped onion $
- 3/4 cup chopped carrot $
- 1 jalapeño pepper, chopped
- 5 garlic cloves, minced
- 1 tablespoon tomato paste $
- 3/4 cup brown lentils
- 2 cups fat-free, lower-sodium chicken broth $
- 1 cup water
- 3/4 cup light coconut milk $
- 1 (15-ounce) can whole peeled tomatoes, drained and coarsely chopped $
- 1/4 cup 2% reduced-fat Greek yogurt $
- 1/4 cup parsley leaves
“Tortilla” Soup
By angelahon
“Tortilla” Soup
- 13 oz. cooked chicken meat (canned with juice is just fine in this)
- 1 qt. water + 2 c. chicken broth
- 1 oz. tomato paste
- 1 c. yellow squash, diced (about 1/2 med-large squash)
- 2 oz. yellow onion
- 2 oz. green bell pepper
- 1 oz. poblano pepper, seeded and chopped
- 1/2 tsp. chili powder
- dash chipotle chile powder (smoky)
- 1 small Guajillo chile, seeded and chopped (these are very mild and found in most stores’ produce dept. dried, sold in a bag)
- Dash cumin
- 1/4 c. heavy cream