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Recipes
White Bean Burgers with Tomato-Olive Relish
By angelahon
White Bean Burgers with Tomato-Olive Relish
- 1/4 cup fresh basil leaves, plus 12 small leaves
- 1 large clove garlic
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater)
- 1 15-oz. can navy beans, drained and rinsed
- 1/2 cup plain panko
- 1 large egg
- Kosher salt
- 1 medium tomato, finely diced
- 8 Kalamata olives, pitted and chopped
- 2 Tbs. finely diced red onion
- 1 tsp. balsamic vinegar
- 2 Tbs. olive oil
- 4 whole-wheat hamburger buns, toasted
Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce
By angelahon
Sweet Potato Noodles with Roasted Red Pepper “Cream” Sauce
- Ingredients:
- 2 large sweet potatoes, peeled (save 1/2 potato for sauce)
- 1 tablespoon butter or coconut oil
- 1 cup chopped asparagus
- 1/2 cup sliced mushrooms
- Roasted Red Pepper “Cream” Sauce (recipe follows)
- sea salt, to taste
- Roasted Red Pepper “Cream” Sauce
- Makes about 2 cups
- 1 cup steamed sweet potato chunks
- 1 cup nut milk (or nondairy
- milk of choice)
- 1 teaspoon dried basil
- 2 cloves raw garlic
- 1 roasted red pepper
- 1/2 teaspoon of sea salt
- Directions:
- Throw all ingredients into a highpowered
- blender and blend until smooth and creamy. Adjust
- seasonings to taste.
- If your sweet potato is freshly steamed, be careful when using the blender– the steam pressure can
- make the lid pop off! I used very cold nut milk, to cool it down a bit.
Tabbouleh with Edamame and Feta
By angelahon
Tabbouleh with Edamame and Feta
- 2 1/2 cups water
- 1 1/4 cups bulgur
- 1/4 cup lemon juice
- 3 tablespoons basil pesto
- 2 cups fresh or frozen edamame, thawed
- 2 cups cherry tomatoes cut up
- 1/3 cup thinly sliced green onions
- 2 tablespoons snipped fresh parsley
- 1/4 teaspoon black pepper
- 1/3 cup crumbled feta cheese
Cheesy Polenta
By angelahon
Cheesy Polenta
- 9 cups water
- 1 tablespoon salt, plus extra for seasoning
- 2 1/2 cups yellow cornmeal or polenta
- 1 1/2 cups freshly grated Parmesan
- 1 1/2 cups whole milk, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Lemon-Garlic Shrimp and Grits
By angelahon
Lemon-Garlic Shrimp and Grits
- 3/4 cup instant grits
- Kosher salt and freshly ground black pepper
- 1/4 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 2 large cloves garlic, minced
- Pinch of cayenne pepper (optional)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons roughly chopped fresh parsley
Grown Up Mac and Cheese
By angelahon
Mac and Cheese with Bacon
- 4 ounces thick-sliced bacon
- Vegetable oil
- Kosher salt
- 2 cups elbow macaroni or cavatappi
- 1 1/2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Gruyere cheese, grated
- 3 ounces extra-sharp Cheddar, grated
- 1/4 teaspoon freshly ground black pepper
- Pinch nutmeg
- 2 slices white sandwich bread, crusts removed
- 2 tablespoons freshly chopped basil leaves
Smoked Salmon Chowder
By angelahon
Smoked Salmon Chowder
- 2 cups (448g) chicken stock or broth (recipe)
- 1 small (110g) onion, diced
- 2 each (101g) celery ribs, diced
- 4 each (12g) garlic cloves, minced
- 1 each (0g) bay leaves
- 4 slices (100g) raw bacon, chopped (for bits)
- 1 cup (116g) hubbard squash, cut into 1/4-to-1/2 inch cubes
- 1 small (74g) red bell pepper, seeded and diced
- 1 tsp (2g) smoked paprika
- 2 1/2 cups (595g) cream, heavy whipping
- 8 oz (227g) smoked salmon, cut into cubes
- salt and fresh cracked pepper, to taste
Mushroom and Pea Quinoa Risotto
By angelahon
Mushroom and Pea Quinoa Risotto
- 2 tablespoons olive oil
- 1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
- 1 tablespoon minced garlic
- 1/4 cup chopped fresh Italian parsley leaves
- Salt & freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 cup couscous
- 4 cups low-sodium chicken stock or vegetable stock,simmering and covered
- 1/2 teaspoon ground tumeric
- 1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket)
- 1 cup finely chopped scallions
- 2 cups frozen petite peas
- Fresh parsley leaves for garnish
- Freshly grated Parmesan, to taste
Spicy Poblano and Corn Soup
By angelahon
Spicy Poblano and Corn Soup
- (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
- 2 cups fat-free milk, divided $
- 4 poblano chiles, seeded and chopped (about 1 pound)
- 1 cup refrigerated prechopped onion $
- 1 tablespoon water
- 3/4 teaspoon salt
- 1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese $
Cheesy Baked Cauliflower Tots
By angelahon
Cheesy Baked Cauliflower Tots
- 1/2 large head caulflower, coarsely chopped
- 1/3 cup reduced-fat sharp cheddar
- 1/4 cup coarsely grated Parmesan cheese
- 2 T almond flour
- 1/2 tsp. Vege-Sal (or a slightly smaller amount of salt)
- 1/2 tsp. Spike Seasoning (Probably optional, but it does add flavor. You can substitute another all-purpose seasoning blend that tastes good with cauliflower)
- fresh-ground black pepper to taste
- 1 egg