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Recipes
Skinny Chickpea Summer Salad
By angelahon
Skinny Chickpea Summer Salad
- Dressing:
- 1 can garbanzo beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can yellow sweet corn, drained
- 1 English cucumber, finely chopped
- 1 small pint red cherry tomatoes, sliced into halves
- 1/2 yellow sweet onion, finely diced
- 1/3 cup Extra Virgin Olive Oil
- 4 tbsp lime juice
- 1 tbsp cilantro paste or use finely chopped fresh cilantro
- 1 tbsp minced garlic
Summer White Bean Ragout
By angelahon
Summer White Bean Ragout
- 1/2 pound dried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya)
- 1/4 cup extra virgin olive oil
- 1-1/2 cups chopped yellow onions, from about one large or two small onions
- 3 large garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved
- 1-1/2 cups low sodium chicken or vegetable broth
- 1-1/2 teaspoons tomato paste
- 1-1/2 teaspoons balsamic vinegar
- Salt and pepper
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped mint
Chicken Chili with White Beans
By angelahon
Chicken Chili with White Beans
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon red pepper flakes (omit for milder chili)
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 teaspoons salt, divided
- 2 tablespoons vegetable oil
- 2 cups chopped yellow onions, from 2 medium onions
- 1 red bell pepper, diced
- 6 medium garlic cloves, minced
- 2 pounds ground chicken (not extra-lean breast meat)
- 2 (26 oz.) cartons Pomi chopped tomatoes or two 28 oz. cans chopped or diced tomatoes
- 2 cups low sodium chicken broth
- 1 teaspoon sugar
- 1 (15 oz.) can small Cannellini beans, drained and rinsed
Enchilada Soup
By angelahon
Enchilada Soup
- 2 cups cooked turkey, cubed or shredded
- 2 14 ounce cans chicken broth
- 1 14 ounce jar enchilada sauce (mine has 2 carbs per quarter cup)
- 1/2 head of cauliflower
- 1 bell pepper
- 1/4 onion
- 4 ounce can green chiles
- 1 cup black beans or black soy beans
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon Chipotle pepper powder
- 1 squirt lime juice
- 4 ounces cream cheese
Crock Pot Beef Carnitas Tacos
By angelahon
Crock Pot Beef Carnitas Tacos
- 2 lbs flank steak
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and chopped
- for spice rub—
- 2 tsp chili powder
- 1 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
- for serving—
- corn tortillas
- avocado slices
- parsley
- your favorite salsa
- limes
Maple-Bourbon Ham
By angelahon
Maple-Bourbon Ham
- Maple-Bourbon Paste (recipe follows)
- 10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
- 1/2-1 cup Maple Syrup
- Cherry and Apple Chunks
- Maple-Bourbon Paste
- 2 Tbls. pure Maple Syrup
- 2 Tbls. freshly ground Black Pepper
- 2 Tbls. Dijon or Honey-Dijon Mustard
- 1 Tbls. Bourbon
- 1 Tbls. Vegetable Oil
- 1 Tbls. Paprika
- 1 Tbls. Onion Powder
- 2 tsp. coarse Salt, either kosher or sea salt
Baked Italian-Style Cauliflower
By angelahon
Baked Italian-Style Cauliflower
- 1 tablespoon olive oil
- 1 cup chopped onion
- 4 garlic cloves, minced
- 6 ounces lean ground sirloin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
- 2 ounces pitted kalamata olives, coarsely chopped
- 1 1/2 pounds cauliflower, cut into florets
- Cooking spray
- 1 ounce French bread baguette, torn into 1-inch pieces $
- 1/4 cup (1 ounce) grated fresh pecorino Romano cheese $
Garlic Shrimp and Quinoa
By angelahon
Garlic Shrimp and Quinoa
- ◦For the quinoa:
- ◦1/2 tablespoon extra virgin olive oil
- ◦1/2 onion, finely chopped
- ◦1 clove garlic, minced
- ◦1/2 teaspoon chili powder
- ◦190 grams (1 cup) uncooked quinoa
- ◦salt and pepper
- ◦500 ml (2 cups) vegetable broth
- ◦2 tablespoons fresh parsley, finely chopped
- ◦For the shrimp:
- ◦1/2 tablespoon extra virgin olive oil
- ◦225 grams (1/2 lb) raw shrimp, tail-on
- ◦1 clove garlic, finely chopped
- ◦1/4 teaspoon chili powder
- ◦salt and pepper
- ◦You will also need:
- ◦fresh parsley. finely chopped
- ◦the juice of half lemon
Remoulade Sauce
By angelahon
Remoulade Sauce
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped green onions
- 1/4 cup chopped celery
- 2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons Creole whole-grain mustard
- 1/2 cup mayo
- 3 tablespoons prepared yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped parsley leves
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
Spicy Spaghetti Squash with Black Beans
By angelahon
Spicy Spaghetti Squash with Black Beans
- 1 medium spaghetti squash
- Filling
- 2 teaspoons olive or corn oil
- 1/2 cup red onion, chopped
- 1 jalapeño chili, seeded, minced
- 1/2 cup red pepper, chopped
- 1 cup black beans, rinsed and drained well
- 1/2 cup sweet corn, frozen or fresh
- 1 teaspoon chili powder
- All of the reserved cooked squash, about 4 cups
- 1/3 cup cilantro, minced
- 1 tablespoon lime juice
- 1 teaspoon sea salt