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Recipes
Cheesy Cauliflower Bake
By angelahon
Cheesy Cauliflower Bake
- 1 1/2 large heads cauliflower
- 6 tbsp. butter, plus more for buttering dish
- 1/2 c. heavy cream
- 3 cloves garlic, minced
- 2 c. shredded white Cheddar
- 1 c. grated Parmesan
- 1 tbsp. fresh thyme leaves
- kosher salt
- Freshly ground black pepper
Black Bean Lasagna
By angelahon
Black Bean Lasagna
- Tofu Ricotta:
- 28-ounce 28-ounce can One 28-ounce can fire-roasted diced tomatoes
- 12-ounce 12-ounce can One 12-ounce can tomato paste
- 1 1 1 tablespoon dried oregano leaves
- 2 2 2 teaspoons salt, plus more for pasta
- 1/2 1/2 1/2 teaspoon black pepper
- 1/4 1/4 1/4 teaspoon garlic powder
- 1 1 1 small onion, finely chopped
- 15-ounce 15-ounce cans Two 15-ounce cans black beans, rinsed and drained
- 8 8 8 ounces lasagna noodles
- 1 1 1 recipe Tofu Ricotta, recipe follows
- 1/4 1/4 1/4 cup raw cashews, finely ground
- 14 14 14 ounces extra-firm tofu, drained and pressed
- 1/4 1/4 1/4 cup nutritional yeast
- 3 3 3 tablespoons olive oil
- 2 2 1 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
- Salt and pepper
Quinoa with Asian Flavors
By angelahon
Quinoa with Asian Flavors
- 1 tablespoon extra-virgin olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger root
- 1 clove garlic, minced
- 2 green onions, chopped
Cheesy Broccoli Orzo
By angelahon
Cheesy Broccoli Orzo
- 1 cup orzo
- 1-1/2 cups chopped broccoli florets
- 1/4 cup shredded cheddar cheese
- 2 Tablespoons grated parmesan cheese
- 1 Tablespoon butter
- 1/4-1/2 cup 2% milk
- salt
Warm Brussels Sprout Salad with Mustard Vinaigrette
By angelahon
Warm Brussels Sprout Salad with Mustard Vinaigrette
- 1 pound frozen Brussels sprouts
- 2 ounces bacon, cut into 1/2-inch pieces
- 2 tbsp olive oil
- 2 tsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
Warm Bacon Vinaigrette
By angelahon
Warm Bacon Vinaigrette
- 4 slices center-cut bacon $
- Click to see savings
- 2 tablespoons chopped shallots 3 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon freshly ground black pepper 1/8 teaspoon sugar $
- Click to see savings
- 3 tablespoons olive oil
Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
By angelahon
Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
- 1 cup quinoa, rinsed (or pre-washed)
- 1/2 teaspoon salt
- 1 red bell pepper, cut into bite-sized strips
- 1 carrot, peeled and grated
- 1 English cucumber, seeded and diced
- 2 scallions, white and green parts, finely sliced
- 1/4 cup freshly chopped cilantro
- 2 tablespoons fresh chopped mint or basil (optional)
- For the Dressing
- 1/4 cup freshly squeezed lime juice, from 3-4 limes
- 2-1/2 teaspoons Asian fish sauce
- 1-1/2 tablespoons vegetable oil
- 2 tablespoons sugar
- 1/4 teaspoon crushed red pepper flakes (use less if you don't like heat)
Bulgur Salad with Edamame and Cherry Tomatoes
By angelahon
Bulgur Salad with Edamame and Cherry Tomatoes
- 1 cup uncooked bulgur
- 1 cup boiling water
- 1 cup frozen shelled edamame (green soybeans)
- 1 pound yellow and red cherry tomatoes, halved
- 1 cup finely chopped fresh flat-leaf parsley
- 1/3 cup finely chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Shepherd's Pie
By angelahon
Shepherd's Pie
- 1 pound lean ground beef (90 percent lean or higher)
- 2 teaspoons olive oil
- 2 medium onions, chopped (about 3 cups)
- 3 medium carrots, diced (about 1 1/2 cups)
- 1/2 pound white mushrooms, sliced
- 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- 1 teaspoon salt
- Freshly ground black pepper
- 1 cup frozen peas
- 1 large head cauliflower (about 2 pounds), cut into florets
- 2/3 cup 1 percent lowfat milk
- 2 tablespoons butter
Onion-Braised Beef Brisket
By angelahon
Onion-Braised Beef Brisket
- 1 5-6 pound first cut (a.k.a. flat cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over-trim!)
- 1 heaping tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1-1/2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 8 medium yellow onions, peeled and sliced 1/2-inch thick
- 3 tablespoons tomato paste
- 3 cloves garlic
- 6 carrots, peeled and halved
- Handful fresh chopped parsley, for garnish (optional)