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Recipes
Eggplant Rollatini with Tomato-Basil Sauce
By angelahon
Eggplant Rollatini with Tomato-Basil Sauce
- 3 spray(s) cooking spray
- 2 medium uncooked eggplant(s), tops and bottoms removed, sliced lengthwise into four 1/4-inch-thick long slices each
- 1 tsp olive oil
- 2 clove(s) (large) garlic clove(s), sliced (about 2 Tbsp)
- 2 cup(s) canned crushed tomatoes
- 2 Tbsp basil, fresh, torn
- 1 spray(s) cooking spray
- 1/4 cup(s) minced onion
- 1 small uncooked zucchini, diced
- 1 clove(s) (large) garlic clove(s), chopped (about 1 Tbsp)
- 1/2 cup(s) part-skim ricotta cheese
- 1/2 cup(s) fresh parsley, fresh, chopped
- 2 Tbsp basil, fresh, chopped
- 3 Tbsp grated Parmesan cheese, divided
- 1 large egg(s)
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
Classic Egg Salad
By angelahon
Classic Egg Salad
- 8 hard-cooked eggs, peeled and coarsely chopped
- 1/2 cup mayonnaise
- 2 tablespoons celery, chopped
- 2 teaspoons Dijon mustard
- Few dashes hot-pepper sauce
- Salt and pepper
Crock Pot Balsamic Roast
By angelahon
Crock Pot Balsamic Roast
- 4-5 lb beef roast
- 1 1/2 c. beef broth
- 1/2 c. brown sugar
- 1/4 c. balsamic vinegar
- 1 Tbsp soy sauce
- 1 tsp salt
- 1/4 tsp crushed red pepper flakes
- 3 cloves garlic, pressed
- 1 lb baby carrots
- 2 lbs baby red potatoes, quartered
- Read more at http://www.julieseatsandtreats.com/2013/06/crock-pot-balsamic-roast/2/#pg7dZJdeY7DGE4vP.99
Tender Lamb Meatballs in Fragrant Tomato Sauce
By angelahon
Tender Lamb Meatballs in Fragrant Tomato Sauce
- 3/4 cup fresh soft breadcrumbs
- 2 Tbs. dry white wine or water
- 1 lb. ground lamb
- 1/3 cup freshly grated Parmigiano Reggiano, lightly packed
- 2 Tbs. finely chopped oil-packed sun-dried tomatoes
- 2 medium cloves garlic, minced
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 4 Tbs. olive oil
- 1/2 cup finely chopped onion
- 3 cloves garlic, crushed
- 1/2 cup dry white wine
- 1 cup homemade or low-salt chicken broth
- 1 14-oz. can whole peeled tomatoes
- 1 5-inch sprig fresh rosemary
- 1 tsp. balsamic vinegar
- 6 drops hot sauce
- 1/4 cup plain yogurt
- 1/4 cup chopped fresh flat-leaf parsley or mint, or a mix
Farro Risotto
By angelahon
Farro Risotto
- 1 cup farro
- 5 cups chicken stock
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Kosher salt
- 1/2 small onion, finely chopped
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan, plus more to taste
- Freshly ground black pepper
Poblano Corn Pudding
By angelahon
Poblano Corn Pudding
- 4 large poblano chiles (10 ounces)
- Cooking spray
- 1/2 cup 1% low-fat milk $
- 1/4 cup yellow cornmeal
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten $
- 1 (8 1/4-ounce) can cream-style corn $
- 2 cups frozen whole-kernel corn
- 4 ounces reduced-fat cheddar cheese with jalapeño peppers, shredded (about 1 cup)
Dijon Mustard Chicken Fricassee
By angelahon
1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss w...
- 1/4 cup Dijon mustard
- 1/4 cup chopped fresh parsley, divided
- 1 tablespoon chopped fresh thyme, divided
- 3 pounds chicken pieces, skinned
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion (about 1 large)
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
Chickpea Salad
By angelahon
Chickpea Salad
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 small red onion finely chopped
- 1 small red bell pepper, finely chopped
- A few ribs celery and leafy tops, chopped
- 1 clove garlic, minced or grated then grinded into a paste with salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons rosemary, finely chopped, a few sprigs
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Goat Cheese Ravioli with Orange and Fennel
By angelahon
Goat Cheese Ravioli with Orange and Fennel
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt
- Freshly ground pepper
- All-purpose flour, for dusting
- One 12-ounce package wonton wrappers
- 1 stick unsalted butter
- 2 tablespoons coarsely chopped fennel fronds
- 1/2 teaspoon finely grated orange zest
- Pinch of fennel pollen
- 11 ounces fresh goat cheese, softened
- 1/4 cup milk
- 1 tablespoon chopped flat-leaf parsley
- 1/4 teaspoon chopped sage
- 1/4 teaspoon chopped rosemary
- 1/4 teaspoon chopped thyme
- 1/4 teaspoon freshly grated nutmeg