Angelahon's profile page
Recipes
California Chipotle Chopped Salad
By angelahon
California Chipotle Chopped Salad
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave nectar
- 1/4 cup freshly squeezed lime juice
- 1 15 ounce can black beans, rinsed, drained
- 1 garlic clove, minced
- 1/4 teaspoon chipotle chile powder
- 1/2 teaspoon salt
- 1 head romaine lettuce, cut or torn into bite-size pieces
- 1 large tomato, finely chopped
- 1/4 red onion, finely chopped
- 1 avocado, pitted, peeled and diced
- 1/2 cup cooked quinoa
- 2 tablespoons finely chopped cilantro
Chicken and Wild Rice Soup
By angelahon
Chicken and Wild Rice Soup
- 1 cup uncooked quick-cooking wild rice
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves, minced
- 3 cups fat-free, less-sodium chicken broth
- 1 1/2 cups cubed peeled baking potato
- 3 cups 2% reduced-fat milk
- 1/3 cup all-purpose flour
- 10 ounce light processed cheese, cubed (such as Velveeta Light)
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh parsley (optional)
Caribbean-Style Pork
By angelahon
Caribbean-Style Pork
- 1 (2-pound) boneless center-cut pork loin roast, trimmed $
- 1 teaspoon olive oil $
- 2 cups chopped red bell pepper
- 6 green onions, cut into 1-inch pieces
- Cooking spray
- 2 tablespoons hoisin sauce
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon fresh lime juice
- 2 tablespoons creamy peanut butter $
- 1 teaspoon cumin seeds, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 4 1/2 cups hot cooked basmati rice
- 2 tablespoons diagonally sliced green onions
Indian Chicken Salad Pockets
By angelahon
Indian Chicken Salad Pockets
- 1 1/2 tablespoons low-fat mayonnaise
- 1/2 teaspoon curry paste
- 1 teaspoon lime juice
- 3/4 cup (4 ounces) chopped grilled chicken breast
- 1 1/2 tablespoons seeded, chopped cucumber
- 1 1/2 tablespoons chopped red onion
- 1 whole wheat pita (6 1/2” diameter), cut in half
- 2 leaves green leaf lettuce
Potato Soup
By angelahon
Cook the bacon pieces over medium heat in a medium skillet until crisp
- 6 slice(s) bacon, cut into 1-inch pieces
- 3 pound(s) (about 5 large) russet potatoes
- 3 1/2 teaspoon(s) salt
- 1 cup(s) sour cream
- 1/4 pound(s) (1 stick) butter
- 2 2/3 cup(s) whole milk
- 1/2 teaspoon(s) black pepper
- 4 scallions, thinly sliced
- 3/4 cup(s) shredded sharp Cheddar cheese
Roasted Poblano, Sweet Corn and Potato Stoup
By angelahon
Roasted Poblano, Sweet Corn and Potato Stoup
- 2 poblano peppers
- 6 slices bacon, chopped
- 2 leeks, white and light green parts only, cut in half then thinly sliced
- salt and pepper
- 2 cloves garlic, minced
- 1 medium-sized potato, peeled then chopped into 1/2" dice (about 1 cup)
- 2 cups chicken broth
- 2 cups milk (I used unsweetened almond milk but would recommend 2% if using cow's milk,) divided
- 1 cup sweet corn, fresh or frozen
- 2 Tablespoons gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
- fresh chopped cilantro, for garnish (optional)
Crab Cakes with Spicy Cream
By angelahon
Crab Cakes with Spicy Cream
- Canola oil cooking spray
- 2 teaspoons canola oil
- 2 scallions, thinly sliced, green and white parts
- 1 medium green bell pepper, finely diced
- 1 jalapeno pepper, finely diced
- 1 tablespoon finely grated fresh ginger root
- 2 cloves of garlic
- 1 pound of crab claw meat, picked over
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped fresh parsley leaves, plus 18 whole parsley leaves
- 1 large egg, beaten to mix
- 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
- 3 tablespoons canola mayonnaise
- 1/2 teaspoon salt
- 1/3 cup nonfat, plain Greek-style thickened yogurt
- 1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste
Signature Spicy, Smoky, Sweet Chili
By angelahon
Signature Spicy, Smoky, Sweet Chili
- 1 lb ground beef
- 1 large shallot or 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 29oz can tomato sauce
- 15oz can Bush’s Vegetarian Baked Beans
- 15oz can black beans, drained and rinsed
- 3 Tablespoons chili powder
- 1-2 heaping Tablespoons brown sugar
- 1 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or more or less)
- Toppings: shredded cheddar cheese, chopped green onions, tortilla chips, sour cream
Breakfast Casserole
By angelahon
Breakfast Casserole
- 11 eggs
- 1 red bell pepper, chopped
- 1/2 cup onions, chopped
- 1 lb breakfast sausage
- 3/4 lb bacon
- 1 cup cheddar cheese
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
Veal Sausage
By angelahon
Veal Sausage
- 2 teaspoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup minced shallot
- 1 1/2 pounds veal shoulder, cubed
- 1/2 pound pork fatback, cubed
- 1 tablespoon red pepper flakes
- 2 teaspoons fennel seeds, toasted
- 2 tablespoons coriander seeds, toasted and ground
- 1 teaspoon sugar
- Kosher salt
- 1 4 1/2-foot hog casing, soaked in water 30 minutes and then flushed with water
- Cornichons, for serving
- Whole-grain mustard, for serving
- Toasted or grilled bread, for serving