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Recipes
Black Bean Soup
By angelahon
Black Bean Soup
- 2 tbsp (28g) light olive oil
- 1 each (70g) small onion, peeled and diced
- 4 each (12g) garlic cloves, minced
- 2 tsp (4g) cumin seed, ground
- 1 tsp (2g) coriander seed, ground
- 2 (15-ounce) cans (850g) black soy beans, drained and washed (Buy Now)
- 1 medium (91g) tomato, diced
- 1 each (35g) chipotle pepper, packed in adobo, minced
- 2 tbsp (30.5g) lime juice, freshly squeezed
- 3 cup (705g) vegetable stock (recipe)
- salt and pepper, to taste
Asian Grilled Shrimp
By angelahon
Asian Grilled Shrimp
- 3 garlic cloves, whole, smashed
- 3 slices fresh ginger
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame seeds
- 2 teaspoons five spice powder
- 1 teaspoon sesame oil
- 1 pound shrimp
Herbed Bulgur-Lentil Pilaf
By angelahon
Lentils with bulgur wheat
- 1/2 cup green lentils
- 1 cup bulgur
- 4 cups low-sodium chicken broth
- 1 tablespoons plus 2 teaspoons olive oil
- 1 small red onion, finely diced (1 cup)
- 1 yellow pepper, seeded and finely diced
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped fresh chives
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Cauliflower Recipes: Gratin
By angelahon
Cauliflower Recipes: Gratin
- Ingredients
- 1 large head of cauliflower
- 1 cup plain low-fat Greek yogurt (or sour cream, or cottage cheese)
- 1/2 teaspoon mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon minced onion
- 1 packet stevia (or 1/4 teaspoon sweetener of choice)
- 1/4 cup grated Parmesan cheese
- 1/2 cup grated 2% cheddar cheese
- For the topping
- 1/2 cup grated 2% cheddar cheese
- 1/4 cup Parmesan cheese
Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño
By angelahon
Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño
- 1 pound boneless, skinless chicken breasts
- 3 cups salsa, divided
- 1 1/2 cups water
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 3 bell peppers, minced
- 1 14 ounce can corn, rinsed and drained
- 1 jalapeno pepper, minced (without ribs and seeds)
- 1 14 ounce can black beans, rinsed and drained
- 4 ounces light cream cheese
- 6 ounces Pepper Jack cheese
- cilantro for topping
- blue corn tortilla chips for yummy dippin'
Chicken Tikka Masala
By angelahon
Chicken Tikka Masala
- Chicken and Marinade:
- 1 whole chicken (3 to 4 pounds), cut into 10 pieces
- Kosher salt and freshly cracked black pepper
- 1 cup plain yogurt
- 2 tablespoons smoked paprika
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons cayenne pepper
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 3 cloves garlic, minced
- One 1-inch piece ginger, peeled and grated
- Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 large onion, sliced
- 1 tablespoon tomato paste
- 1 tablespoon smoked paprika
- 2 teaspoons garam masala
- One 14.5-ounce can fire-roasted diced tomatoes, such as Muir Glen
- 1 tablespoon red wine vinegar
- 1/4 cup chopped fresh parsely
Roasted Red Pepper and Walnut Dip
By angelahon
Roasted Red Pepper and Walnut Dip
- 3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
- 1/2 cup walnuts
- 3 tablespoons unseasoned bread crumbs
- 1 tablespoon lemon juice
- 1 (16-ounce) jar roasted red peppers, drained
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin, plus more for garnish
- 1 tablespoon olive oil, plus 1 teaspoon for garnish
- Salt
- Pita Toasts, for serving
Chicken and White Bean Soup
By angelahon
Chicken and White Bean Soup
- 2 smoked bacon slices, chopped
- 12 ounces skinless, boneless chicken breast, trimmed and cut into 2-inch pieces
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 cup chopped plum tomato
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon black pepper
- 2 cups water
- 2 cups fat-free, lower-sodium chicken broth
- 2/3 cup uncooked orzo (rice-shaped pasta)
- 1 (15-ounce) can organic white beans, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
Shrimp-Stuffed Eggplant
By angelahon
Shrimp-Stuffed Eggplant
- 10 oz. peeled shrimp, cut into thirds
- 1 whole 10 oz. eggplant, stem cut off
- 3 T. unsalted butter
- 1 c.love minced garlic
- 2 1/2 oz. each of chopped onion, celery and red bell pepper
- 1/4 oz (about 1/3 c.) chopped parsley
- 2 slices bacon, chopped
- 10 drops Tobasco
- 1/4 tsp. my Seafood Spice Blend (optional)
- 1/2 flax sandwich bun, crumbled (or other low-carb bun, or 1 T. flax meal + 1T. water)
- 1 T. parmesan cheese, grated, for topping
Perfect Apple Pie
By angelahon
Perfect Apple Pie
- Crust
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- Filling
- 6 cups thinly sli
- ced, peeled apples (6 medium)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 tablespoon lemon juice