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Recipes
Spaghetti Squash Pad Thai
By angelahon
Spaghetti Squash Pad Thai
- 1 medium-sized spaghetti squash
- 2 cloves garlic, crushed
- 1/2 red onion, chopped
- 1/2 cup mushrooms, chopped
- 1/2 cup carrots, chopped
- 1/2 cup sprouts
- 1/2 cup scallions, chopped
- 10-20 large shrimps
- 2 chicken breasts, cooked and shredded
- 2-3 organic eggs
- Sauce
- 2 tbsp coconut aminos
- Optional: 2 tbsp oyster sauce or Coconut Aminos Teriyaki Sauce
- 3 tbsp seasoned rice vinegar
- 1 tsp red pepper flakes
- 1 tsp ground garlic
Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette
By angelahon
Whole Wheat Israeli Couscous with Ratatouille, Mozzarella and Balsamic Vinaigrette
- 1/2 cup balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3/4 cup olive oil
- 1 Japanese eggplant, halved lengthwise
- 1 yellow squash, sliced 1/4-inch thick lengthwise
- 1 red bell pepper, stemmed, seeded and quartered
- 1 yellow bell pepper, stemmed, seeded and quartered
- 1 zucchini, sliced 1/4-inch thick lengthwise
- 2 cups Israeli couscous
- 1 pint grape or cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons fresh oregano leaves
- 1 pound fresh mozzarella, finely diced
- 1/4 cup fresh parsley leaves
Spanish Chicken and Potato Roast
By angelahon
Spanish Chicken and Potato Roast
- 1 1/2 pounds large Yukon gold potatoes, cut into 1 1/2-inch pieces
- 4 cloves garlic, smashed and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/2 pounds skinless, boneless chicken thighs (5 to 6 thighs)
- 2 teaspoons smoked paprika
- Freshly ground pepper
- 4 tablespoons roughly chopped fresh parsley
- 2 lemons (1 juiced, 1 cut into wedges)
- 2 large or 3 medium red onions, halved and thinly sliced
Italian Baked Quinoa with Fresh Tomato Topping
By angelahon
Italian Baked Quinoa with Fresh Tomato Topping
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 lb ground beef or vegan beef substitute (I like Beyond Meat)
- 2 - 24 ounce jars tomato sauce
- 14.5 ounces fire roasted tomatoes
- 1/4 cup red wine vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper
- 1 teaspoon sea salt
- 12 ounces mozzarella, shredded or Daiya shreds
- 6 cups cooked quinoa
- 12 ounces provolone cheese, sliced or Daiya mozzarella shreds
- Fresh Tomato Topping
- 2 cups grape tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Chicken Tortilla Crockpot Soup Recipe
By angelahon
Chicken Tortilla Crockpot Soup Recipe
- 1 pound shredded, cooked chicken
- 1 (15 ounce) can whole peeled tomatoes, mashed
- 1 (10 ounce) can enchilada sauce
- 1 medium onion, chopped
- 1 (4 ounce) can chopped green chile peppers
- 2 cloves garlic, minced
- 2 cups water
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn
- 1 tablespoon chopped cilantro
- 7 corn tortillas
- vegetable oil
Honey Mustard Sauce
By angelahon
Honey Mustard Sauce
- 2 tablespoons olive oil
- 2 large shallots, chopped
- 1/2 teaspoons kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 3 cloves garlic, minced
- 1/2 cup white wine, such as pinot grigio
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh thyme
Southwestern Shrimp Salad
By angelahon
Southwestern Shrimp Salad
- 1 pound large shrimp, peeled and deveined (about 25)
- 3 tablespoons adobo sauce (from canned chipotles in adobo)
- 1/2 cup plus 2 tablespoons vegetable oil
- Kosher salt
- 1 cup pepitas ( pumpkin seeds)
- 1 1/4 cups grated cotija cheese
- 1 1/4 cups lightly packed fresh cilantro leaves, roughly chopped
- 3 limes, juiced (about 1/3 cup)
- 2 oranges, juiced (about 1 cup)
- 1 ripe Haas avocado, peeled, seeded and coarsely chopped
- 1 medium jicama, peeled and cut into 1/2-inch pieces
- 1 small head Napa cabbage, shredded
- 4 ears corn, shucked
- Lime wedges, for serving
Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice
By angelahon
Sweet Chili Coconut-Lime Grilled Chicken with Coconut-Lime Cauliflower Rice
- 3/4 cup unsweetened light coconut milk, divided
- 1/2 cup sweet chili sauce, plus more for dipping
- 1 lime
- salt and pepper
- 1-1/2 lbs chicken breasts
- 1 medium-sized head cauliflower, grated (6-8 cups)
- 1-1/2 Tablespoons coconut oil
- 1/4 cup fresh cilantro, chopped
Healthy Spicy Creamy Corn With Roasted Poblanos
By angelahon
Healthy Spicy Creamy Corn With Roasted Poblanos
- 4 ear of corn
- 2 poblano chiles (large, roasted, peeled, seeded and sliced into small strips)
- 1 purple onion (small, diced)
- 2 red bell pepper (diced)
- 1 jalapeno chilies (diced)
- 1/2 tbsp cayenne
- 1/2 tsp Spanish smoked paprika
- olive oil
- salt
- pepper
- 3 scallions (thinly sliced)
- 1/2 cup greek yogurt
- 1 lime (juiced)
Butternut Squash and Pork Lasagna
By angelahon
Butternut Squash and Pork Lasagna
- Pork Ragu:
- 4 cloves garlic, smashed
- 3 ribs celery, cut into 1/2-inch lengths
- 1 large Spanish onion, cut into 1-inch dice
- 1/2 fennel bulb, cut into 1/2-inch chunks
- Extra-virgin olive oil
- Kosher salt
- Pinch crushed red pepper
- 2 pounds ground pork
- 1 cup tomato paste
- 1 cup dry white wine
- 2 cups pureed canned tomatoes
- 4 bay leaves
- 1 cinnamon stick
- 1 fresh thyme bundle
- Lasagna:
- 3 large butternut squash, peeled, quartered lengthwise, seeded and cut into 1/8-inch-thick slices, preferably on a mandoline
- Extra-virgin olive oil
- Kosher salt
- 8 cloves garlic, smashed
- Pinch crushed red pepper
- 2 pounds assorted wild mushrooms, or any kind you like, stemmed and sliced
- 2 pounds washed baby spinach
- 1 1/2 pounds high-quality fresh ricotta
- 1 bunch fresh flat-leaf parsley, leaves picked and finely chopped
- 2 cups grated Parmesan