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Recipes
Sea Bass with Cannellini Bean Stew
By angelahon
Sea Bass with Cannellini Bean Stew
- 2 T olive oil
- 1 medium onion, diced
- 1 Cup peeled, diced carrot ( 2 carrots)
- 1 Cup diced celery ( 2 stocks)
- 3-4 smashed and rough chopped garlic cloves
- 2 Cups diced tomatoes ( or one 1 can diced)
- 3 Cups cannellini beans ( 2 Cans rinsed and drained,
- or 1 1/2 C dried and soaked overnight
- 4 Cups chicken Stock
- 1-2 Cups water, depending on if using canned or dried beans
- 2 Tablespoons fresh sage ( or thyme, or rosemary)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked pepper
- 4 four ounce sea bass fillets ( or thick-cut true cod, escolar, halibut, black cod)
- oil, salt and pepper for fish
- Italian parsley for garnish
Tomato/corn curry
By angelahon
Tomato/corn curry
- 2 tablespoons canola oil
- 1 small red onion, finely chopped
- 2 teaspoons Madras curry powder
- 1 large tomato, cored removed, finely chopped
- 3 cups fresh corn, (cut from approximately 3 ears of corn)
- 1 teaspoon kosher salt
- 2 tablespoons parsley, finely chopped
Berry and Banana Smoothies
By angelahon
Berry and Banana Smoothies
- 1 bananas (frozen sliced)
- 1/2 cup fresh orange juice (about 1 large orange)
- 1 cup strawberries (hulled)
- 1 cup blackberries
- 13/4 cups plain greek yogurt (fat-free)
- 1 tbsp honey
Tequila-Lime Shrimp and Quinoa Salad
By angelahon
Tequila-Lime Shrimp and Quinoa Salad
- gluten free30 minute meal
- Ingredients
- serves 6 as a side, 4 as a side
- 1 cup quinoa
- 1-3/4 cups chicken broth (could use vegetable broth or water)
- 15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
- 15oz can black beans, drained and rinsed
- 1 avocado, chopped
- 1/2 red onion, minced
- 1/4 cup chopped parsley
- For the Tequila-Lime Shrimp:3/4lb (12oz) raw peeled and de-veined shrimp
- 1/4 cup extra virgin olive oil
- 1/4 cup tequila
- juice of 2 limes
- 1 Tablespoon honey
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1/2 teaspoon cumin
- salt and pepper (LOTS!)
- For the Chili-Lime Vinaigrette:1/4 cup extra virgin olive oil
- 2 Tablespoons honey
- juice of 1 lime
- 1/2 teaspoon chili powder
- salt and pepper
Quinoa Black Bean Salad with Roasted Sweet Potatoes
By angelahon
Quinoa Black Bean Salad with Roasted Sweet Potatoes
- 2 1/2 cups quinoa, cooked
- 2 medium sweet potatoes
- 1 can black beans, drained
- 2 Tbsp maple syrup, divided
- 2 tsp thyme
- 2 tsp rosemary
- 1 tsp nutmeg
Chicken Marsala
By angelahon
Chicken Marsala
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Spinach-Feta Risotto Balls
By angelahon
Spinach-Feta Risotto Balls
- 1 1 1 tbsp olive oil
- 1/2 1/2 1/2 cup finely chopped yellow onion
- 3 3 2 minced plus 2 whole cloves garlic, divided
- 1 1 1 cup pearl barley
- 2 1/2 2 1/2 1/2 cups low-sodium chicken broth
- 1 10-oz 1 10-oz 10-oz pkg frozen chopped spinach, thawed and squeezed dry
- 1 1 1 tsp dried dill
- 1/4 1/4 1/4 tsp ground nutmeg
- 1/8 1/8 1/8 tsp fresh ground black pepper
- 2 2 2 tsp lemon zest
- 3 3 3 oz whole-wheat bread, sliced and toasted
- 2 2 2 eggs, lightly beaten
- 4 4 4 oz feta cheese, crumbled
- 1 1 1 cup nonfat plain Greek yogurt
- 2 2 2 tsp fresh lemon juice
- 1/4 1/4 1/4 tsp paprika
- 1/2 1/2 1/2 tsp ground coriander
- 1/2 1/2 1/2 tsp sea
Pasta with Chickpeas
By angelahon
Pasta with Chickpeas
- 1 Tbs. olive oil
- 1 medium onion, chopped (1 1/2 cups)
- 3 sprigs fresh rosemary
- 2 cloves garlic, minced (2 tsp.)
- 3 plum or Roma tomatoes, seeded and chopped (2 cups)
- 1 15-oz. can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 4 cups low-sodium vegetable broth
- 1/2 cup ditalini or tubetti
- 1/2 tsp. freshly ground black pepper
- 6 Tbs. grated Parmesan cheese
- 2 Tbs. finely chopped fresh basil or parsley, for garnish
Banana Crunch Muffins
By angelahon
Banana Crunch Muffins
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound unsalted butter, melted and cooled
- 2 extra-large eggs
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas (2 bananas)
- 1 cup medium-diced ripe bananas (1 banana)
- 1 cup small-diced walnuts
- 1 cup granola
- 1 cup sweetened shredded coconut
- Dried banana chips, granola, or shredded
Shrimp Kebabs with Lentil-Herb Salad
By angelahon
Shrimp Kebabs with Lentil-Herb Salad
- 1 cup dried brown lentils, picked through and rinsed
- 1 clove garlic, halved
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon ground cumin
- Juice of 1 lemon
- Freshly ground black pepper
- 8 ounces medium shrimp, peeled and deveined
- 16 grape tomatoes
- 1 small yellow squash, cut into 16 rounds or half-moons just under 1/2-inch thick
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked sweet paprika
- 2 tablespoons roughly chopped fresh dill or mint
- 2 tablespoons roughly chopped fresh parsley
- 2 scallions, thinly sliced
- Lemon wedges, for serving