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Recipes
Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
By angelahon
Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
- Spice blend:
- 2 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cracked black pepper
- 1/2 teaspoon kosher salt
- Soup:
- 1 tablespoon canola oil, divided
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
- 2 cups chopped sweet onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow bell pepper
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 2 cups fresh corn kernels
- 1 (32-ounce) carton fat-free, less-sodium chicken broth
- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
- 2 tablespoons fresh lime juice
- Relish:
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped green onions
- 1 teaspoon grated lime rind
- 3 ounces queso fresco, crumbled
- 1 diced peeled avocado
Shrimp with Creamy Orange-Chipotle Sauce
By angelahon
Shrimp with Creamy Orange-Chipotle Sauce
- 2/3 cup half-and-half
- 1 large chipotle chile, canned in adobo sauce
- 1 teaspoon grated orange rind $
- Cooking spray
- 1 1/2 pounds peeled and deveined large shrimp $
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh cilantro
- Hot cooked linguine (optional) $
Chipotle Black Bean and Quinoa Crock-Pot Stew
By angelahon
Chipotle Black Bean and Quinoa Crock-Pot Stew
- for topping:
- Chipotle Black Bean and Quinoa Crock-Pot Stew – Vegan + Gluten-free
- serves 6-8
- ◾1-2 dried chipotle peppers
- ◾1lb of dried organic black beans, rinsed and picked over
- ◾3/4 cup uncooked quinoa, rinsed and picked over
- ◾1 28-ounce can organic diced tomatoes
- ◾1 red onion, diced
- ◾3 cloves garlic, minced
- ◾1 green bell pepper, chopped
- ◾1 red bell pepper, chopped
- ◾1 dried cinnamon stick
- ◾2 teaspoons chile powder
- ◾1 teaspoon coriander powder
- ◾1/4 cup fresh parsley
- ◾7 cups water
- ◾sea salt and pepper, to taste
- ◾parsley
- ◾green onions, thinly sliced
- ◾lime wedges
- ◾avocado
Cajun Crab and Quinoa Cakes
By angelahon
Cajun Crab and Quinoa Cakes
- 4 cups water
- 1/2 cup uncooked quinoa
- 1 thyme sprig
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1/4 cup plain fat-free Greek yogurt $
- 1/4 cup canola mayonnaise $
- 1/4 cup chopped sweet pickles
- 1 teaspoon Dijon mustard
- 8 ounces lump crabmeat, drained and shell pieces removed
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped celery $
- 1/4 cup chopped green onions
- 1/2 teaspoon kosher salt
- 1 large egg white $
- 2 tablespoons olive oil, divided $
Grilled Corn Orzo Salad with Chili Lime Vinaigrette
By angelahon
Grilled Corn Orzo Salad with Chili Lime Vinaigrette
- Ingredients •1 cup orzo, uncooked
- 2 ears sweet corn
- 1/2 pint cherry or grape tomatoes, halved
- 1 avocado, chopped
- 1/4 small red onion, minced
- 2 Tablespoons chopped basil
- For the Chili Lime Vinaigrette:•3 tablespoons extra virgin olive oil
- 1 Tablespoon honey
- Juice of 1/2 lime
- 1/4 teaspoon chili powder
- Salt & pepper
Thai Chicken Sauté
By angelahon
Thai Chicken Sauté
- 1 (3 1/2-ounce) bag boil-in-bag rice
- 1 1/2 pounds chicken breast tenders
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 4 teaspoons canola oil, divided $
- 1 cup sliced onion $
- 2 teaspoons bottled minced garlic
- 1 teaspoon bottled ground fresh ginger (such as Spice World)
- 1/2 cup light coconut milk $
- 2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
- 1 tablespoon sugar
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh parsley
- 4 lime wedges
Multipurpose Vinaigrette
By angelahon
Multipurpose Vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons finely chopped shallots
- 2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon light agave nectar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil $
Asian Quinoa Salad
By angelahon
Asian Quinoa Salad
- For the dressing:
- 1 cup quinoa
- 2 cups water
- 1/4 teaspoon salt
- 1 cup chopped red cabbage
- 1 cup shelled and cooked edamame
- 1 red bell pepper, chopped
- 1/2 cup shredded carrots
- 1 cup diced cucumber
- 1/4 cup lite soy sauce or tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons chopped green onion
- 1/4 cup chopped cilantro
- 1 tablespoon sesame seeds
- 1/4 teaspoon grated ginger
- 1/8 teaspoon red pepper flakes
- Salt and black pepper, to taste
Quinoa Egg & Spinach Scramble
By angelahon
Quinoa Egg & Spinach Scramble
- Small amount of butter or cooking spray
- 2 eggs
- 2 tsp 2% milk
- 1 cup quinoa, cooked
- 2 large handfuls of spinach
- salt and pepper, to taste
Cantonese-Style Shrimp and Napa Cabbage
By angelahon
Cantonese-Style Shrimp and Napa Cabbage
- 1/3 cup fat-free, lower-sodium chicken broth
- 2 tablespoons medium dry sherry
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 2 teaspoons dark sesame oil
- 2 teaspoons peanut oil
- 1 pound peeled and deveined large shrimp $
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 1 teaspoon bottled minced garlic
- 4 cups shredded Napa cabbage $
- 1/3 cup diagonally cut green onions