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Recipes
Lobster and Shells
By angelahon
Lobster and Shells
- Kosher salt
- Good olive oil
- 1 pound small pasta shells, such as Ronzoni
- Kernels from 8 ears of corn (about 6 cups)
- 12 scallions, white and green parts, thinly sliced
- 2 yellow or orange bell peppers, seeded and small-diced
- 2 pints cherry tomatoes, halved
- 2 pounds cooked fresh lobster meat, medium-diced
- 1 1/2 cups good mayonnaise
- 1 cup sour cream
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Freshly ground black pepper
- 1 1/2 cups minced fresh dill
Broken Lasagna With Zucchini-Tomato Sauce
By angelahon
Broken Lasagna With Zucchini-Tomato Sauce
- Kosher salt
- 2 large zucchini (about 1 3/4 pounds), coarsely grated
- 12 ounces lasagna noodles (not no-boil), broken into bite-size pieces
- 3 tablespoons unsalted butter
- 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
- 1/2 teaspoon finely grated lemon zest
- Freshly ground pepper
- 1/2 cup grated parmesan cheese, plus more for topping
- 1 small bunch chives, cut into 1-inch pieces
Grilled Scallops with Orange-Scented Quinoa
By angelahon
Grilled Scallops with Orange-Scented Quinoa
- Quinoa:
- 1 1/2 cups quinoa
- Zest of 1 large orange
- Kosher salt
- Scallops:
- Vegetable-oil cooking spray
- Eight een 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh orange juice (about 1 large orange)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- One 15-ounce can garbanzo beans, drained and rinsed
- 1/3 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper
- Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
Smoky Chickpea, Red Lentil & Vegetable Soup
By angelahon
Smoky Chickpea, Red Lentil & Vegetable Soup
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 large carrot, diced
- Heaping 1/4 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 4 cups low sodium vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/3 cup red lentils
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 cup cooked vegetables, frozen peas or chopped fresh greens (or any combination)
Eggs with Chickpeas, Spinach, and Tomato
By angelahon
Eggs with Chickpeas, Spinach, and Tomato
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons thinly sliced shallots (about 1)
- 1 teaspoon chopped fresh rosemary
- Dash of crushed red pepper
- 1 garlic clove, thinly sliced
- 1/2 cup lower-sodium marinara sauce $
- 1 (14-ounce) can chickpeas, undrained
- 2 cups fresh baby spinach
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 large eggs $
- 2 ounces pecorino Romano cheese, shredded (1/2 cup) $
Quinoa and Bean Stuffed Peppers
By angelahon
Quinoa and Bean Stuffed Peppers
- 2 large red bell peppers
- 2 large orange bell peppers
- 2 large yellow bell peppers
- 2 Tbs. olive oil
- 1 medium onion, finely chopped
- 3 large carrots, chopped
- 1 Tbs. ground cumin
- 2 cloves garlic, minced
- 1 large tomato, diced
- 1 15-oz. can black beans, rinsed and drained
- 1 15-oz. can red beans, rinsed and drained
- 1 cup quinoa
- 2 cups water
- 1 1/2 cups grated reduced-fat Colby jack cheese, divided
- 1/2 cup vegetable stock
Chicken and Feta Sausage
By angelahon
Chicken and Feta Sausage
- 2 pounds skinless, boneless chicken thighs, cubed
- 1 pound pork fatback, cubed
- 1 tablespoon coriander seeds, toasted and ground
- 2 cloves garlic, minced
- 1/4 cup chopped fresh mint
- Finely grated zest of 3 lemons
- Kosher salt
- 1/2 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1/4 cup white wine, chilled
- 1 8-foot hog casing, soaked in water 30 minutes and then flushed with water
- Sliced tomatoes, for serving
- Chopped fresh parsley, for serving
- Freshly ground pepper
MARYLAND CRAB CAKES
By angelahon
MARYLAND CRAB CAKES
- Ingredients:
- Crab Cake
- 1 large egg
- 2 1/2 tablespoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 cup finely diced celery (you’ll need one stalk)
- 2 tablespoons finely chopped fresh parsley
- 1 pound lump crab meat*
- 1/2 cup panko (I like the Whole Foods 365 brand for this recipe)
- Canola oil
- Quick Tartar Sauce
- 1 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- 1 tablespoon minced red onion
- 1-2 tablespoons lemon juice, to taste
- Salt and freshly ground black pepper, to taste
Ginger, Garlic & Chili Shrimp
By angelahon
Ginger, Garlic & Chili Shrimp
- For the Brine
- 1/4 cup kosher salt
- 2-1/2 tablespoons sugar
- 2-1/2 tablespoons chili powder
- 4 cups water
- 2 pounds shrimp, peeled and deveined (defrosted)
- For Cooking
- 1/4 cup vegetable oil
- One 4-inch x 1-inch piece fresh ginger, peeled and finely chopped (about 1/4 cup)
- 4 large garlic cloves, peeled and finely chopped (about 2 tablespoons)
- 4 teaspoons sugar
Skillet Pizza
By angelahon
Skillet Pizza
- 2 oz. pork sausage (breakfast or Italian)
- 1 oz. ground beef (or more pork sausage)
- 1/4 tsp. fennel seed
- Sprinkle of garlic and onion powder
- 1/3 can drained, canned mushrooms (or 2 fresh, sliced)
- 2 oz. bell pepper
- 3 T. low carb spaghetti sauce (I use Bello Vita)
- 2 oz. grated mozzarella cheese