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Recipes
Greek-Style Stuffed Peppers
By angelahon
Greek-Style Stuffed Peppers
- 1 pound lean ground beef
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 medium zucchini, coarsely grated (about 2 cups)
- 1 small onion, minced (about 1 cup)
- 1/2 cup bulghur
- 1 egg, lightly beaten
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Freshly ground black pepper
- 3 red bell peppers, halved lengthwise, cores and ribs removed
- 2 (14 1/2-ounce) cans low-sodium stewed tomatoes, finely chopped
- 1/3 cup crumbled feta cheese
Red Lentils
By angelahon
Red Lentils
- Lentils (Dal):
- 1 cup masoor dal red lentils, picked through for stones
- 2 cups water
- 1 onion, diced
- 4 cloves garlic, thinly sliced
- 1 (1/2-inch) piece ginger, peeled and minced
- 2 medium tomatoes, diced
- 1 serrano chile, sliced in 1/2, optional
- Tempering oil (bagaar):
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- Generous 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika or bafaat powder
- 1 tablespoon vegetable oil
- Handful chopped fresh cilantro leaves
Crawfish Etouffée
By angelahon
Crawfish Etouffée
- 2 tablespoons canola oil
- 3 cups minced onions (2 large onions)
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 1 pound cooked cleaned crawfish tail meat or chopped shrimp
- 1/4 cup chopped scallions
- 2 tablespoons chopped parsley
Southwest Quinoa and Grilled Corn Salad
By angelahon
Southwest Quinoa and Grilled Corn Salad
- 4 cobs fresh corn
- 2 cups quinoa, white or red or a combo
- kosher salt
- 1/2 red onion, chopped, about 1/2 cup
- 1 6-ounce jar tri-color Pepperazzi™ peppers(sweet pickled peppers), chopped
- 2 15-ounce cans black beans, rinsed and drained
- Juice of 6 limes
- 1/4 cup vegetable oil
- 2 tablespoons honey
- 1 tablespoon cumin
- 4 ounces Mexican queso or feta cheese
- 1/2 cup chopped parsley
Black Bean-Quinoa Burgers
By angelahon
Black Bean-Quinoa Burgers
- 1/2 cup quinoa
- 1 small onion, finely chopped (1 cup)
- 6 oil-packed sun-dried tomatoes, drained and finely chopped (1/4 cup)
- 1 1/2 cups cooked black beans, or 1 15-oz. can black beans, rinsed and drained, divided
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. dried steak seasoning
In-N-Out Burger
By angelahon
In-N-Out Burger
- 2 tablespoons vegetable oil, plus more for brushing
- 2 large onions, finely chopped
- Kosher salt
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon white vinegar
- 2 pounds ground beef chuck (preferably 60 percent lean)
- 4 hamburger buns, split
- 1/4 cup sliced dill pickles
- 3/4 cup shredded iceberg lettuce
- 4 to 8 thin slices tomato
- Freshly ground pepper
- 1/4 cup yellow mustard
- 8 slices American cheese
Chopped Salad with Lemon Chipotle Dressing
By angelahon
Chopped Salad with Lemon Chipotle Dressing
- 1 roasted chicken
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil
- 1/4 cup freshly minced basil
- 1 Small shallot (peeled and minced)
- 2 teaspoons chipotle chilies (from a can of chipotle chilies with adobo, minced with sauce)
- salt and pepper to taste
- 1 cucumber (cut in half lengthwise and sliced 1/4 inch)
- 12 cherry tomatoes (diced)
- 1 red bell pepper (diced)
- 1 Large romaine lettuce heart (chopped)
- 1 Large avocado (diced)
Thai Peanut Chicken Quinoa Bowls
By angelahon
Thai Peanut Chicken Quinoa Bowls
- 1 cup quinoa, rinsed
- 1-3/4 cups chicken broth
- 2 teaspoons peanut oil, divided
- 1 large chicken breast, thinly sliced
- salt and pepper
- 1 cup coleslaw mix
- 1/2 cup frozen shelled edamame
- 2 green onions, chopped
- 1 egg
- 1/2 teaspoon sesame oil
- 1/2 cup salted peanuts, chopped and divided
- For the Thai Peanut Sauce:•1/4 cup gluten-free tamari or soy sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons water
- 1 Tablespoon + 1 teaspoon sugar
- 1 Tablespoon + 1 teaspoon peanut butter
- 2 teaspoons gluten-free chili garlic sauce
Buffalo Chicken Wing Sauce
By angelahon
Buffalo Chicken Wing Sauce
- 2/3 cup hot pepper sauce (such as Frank's RedHot®)
- 1/2 cup cold unsalted butter
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon Worcestershire
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- salt to taste
Bacon Jalapeno Deviled Eggs
By angelahon
Bacon Jalapeno Deviled Eggs
- 12 large eggs, hard boiled and peeled
- 1 cup mayonnaise
- 1 1/2 tsp rice vinegar
- 3/4 tsp ground mustard
- 1/2 tsp sugar
- 2 jalapenos, seeded and chopped
- 6 pieces bacon, cooked, crisp, and crumbled
- paprika