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Recipes
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
By angelahon
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
- 1 cup quinoa, rinsed well
- scant 2 cups vegetable or chicken broth
- 9 oz shaved brussels sprouts (I used Green Giant brand)
- 1 Tablespoon extra virgin olive oil
- garlic salt & pepper
- 2 Tablespoons butter
- 2 cups 1/2 inch cubed butternut squash
- 1-1/2 Tablespoons brown sugar
- 1/3 cup grated parmesan cheese
- 1/4 cup pepitas
Flourless Peanut Butter Oatmeal Cookies
By angelahon
Flourless Peanut Butter Oatmeal Cookies
- 2/3 cup (58g) old-fashioned rolled oats*
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 large egg
- 1 cup (250g) peanut butter at room temperature or cold* (see notes)
- 6 Tablespoons (90g) light brown sugar (see notes)
- 1/2 cup (90g) semi-sweet or dark chocolate chips
Cheesy Veggie Quinoa Bites
By angelahon
Cheesy Veggie Quinoa Bites
- 1 cup cooked and cooled quinoa
- 1 cup (about 4 oz.) shredded cheddar cheese
- 1 cup chopped vegetables cooked {steamed, roasted, etc}
- 1/2 teaspoon kosher salt
- 1 egg
Roasted Pepper Salad with Feta, Pine Nuts & Basil
By angelahon
Roasted Pepper Salad with Feta, Pine Nuts & Basil
- 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1 small garlic clove, minced
- 3 tablespoons chopped fresh basil, divided
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts
- 2 ounces (a scant 1/2 cup) crumbled Feta
- 1/3 cup pitted kalamata olives
Veggie & Bean Quinoa Bites
By angelahon
Veggie & Bean Quinoa Bites
- 1 cup cooked quinoa
- 1 cup no-salt added chickpeas (if using low-sodium or salt-containing beans, drain and rinse prior to using)
- 1/2 cup frozen sweet peas
- 1/2 cup diced tomatoes
- 1/2 cup diced yellow peppers
- 1/2 cup chopped fresh basil
- 1 clove garlic, minced
- 1 whole egg
- 2 egg whites
- 1 cup shredded cheese (I used a mix of mozzarella and cheddar)
- 1/4 teaspoon Kosher salt
Quinoa, Beef, and Cheese Stuffed Peppers
By angelahon
Quinoa, Beef, and Cheese Stuffed Peppers
- 1 cup shredded cheese (sharp cheddar, mozzarella, jack, etc.)
Farro Risotto with Squash and Kale
By angelahon
Farro Risotto with Squash and Kale
- 1 butternut squash
- olive oil
- kosher salt
- pepper to taste
- 4 tablespoons butter, divided
- 2 quarts vegetable stock (or 1 quart stock plus 1 quart water, which is what I did)
- 1 onion, small or large, small diced
- 1 clove garlic, minced
- 1 cup farro, pearled or not (I used pearled, and it still took over an hour to cook)
- 1/2 cup dry white wine (I used sherry)
- kale, a small bunch (or more or less to taste), thinly sliced (chiffonade)
- 1 cup grated Parmigiano Reggiano
Zucchini and Caramelized Onion Quiche
By angelahon
Zucchini and Caramelized Onion Quiche
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) 1 tablespoon olive oil $
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- 4 cups (1/8-inch-thick) slices zucchini $
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- 3 garlic cloves, minced 3/4 teaspoon kosher salt, divided 1/2 cup finely chopped Basic Caramelized Onions 1 cup 1% low-fat milk $
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- 1 1/2 tablespoons all-purpose flour 1/2 teaspoon freshly ground black pepper 3 large eggs $
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- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Cauliflower Noodle Lasagna
By angelahon
Cauliflower Noodle Lasagna
- Cauliflower noodles
- 3 cups cauliflower rice, packed
- 3 eggs
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon ground black pepper
- Cauliflower bechamel sauce
- 3/4 cup / 180 ml milk (your choice of milk)
- 2 cups / 7 oz / 200 gr cauliflower florets
- 1 clove garlic
- 1 teaspoon fine grain sea salt
- A pinch of ground black pepper
- 3 free-range organic eggs
"Farrotto" with Butternut, Gruyère, and Hazelnuts
By angelahon
"Farrotto" with Butternut, Gruyère, and Hazelnuts
- 1 tablespoon olive oil
- 1 1/2 cups thinly sliced leek (about 1 large)
- 1 cup uncooked farro
- 1 garlic clove, minced
- 1/2 cup white wine
- 4 cups water, divided
- 4 cups (1/2-inch) cubed peeled butternut squash
- 1 tablespoon chopped fresh sage
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces Gruyere cheese, grated (about 1/2 cup packed)
- 1/2 cup chopped hazelnuts, toasted