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Recipes
Edamame Salad
By angelahon
Edamame Salad
- 10 ounces frozen shelled edamame (green soybeans)
- 1/4 cup seasoned rice vinegar
- 1 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup fresh parsley, chopped
Lemon Chicken Orzo Soup
By angelahon
Lemon Chicken Orzo Soup
- 1 (4-pound) whole chicken
- 2 carrots, peeled, cut in 1-inch pieces
- 2 celery stalks, cut in 1-inch pieces
- 1 medium onion, peeled and sliced
- 6 garlic cloves, crushed
- 4 sprigs fresh flat-leaf parsley
- 2 teaspoons whole black peppercorns
- 2 bay leaves
- 6 cups water
- 1 1/3 cups chopped carrot
- 1 1/4 cups chopped onion
- 1 cup chopped celery
- 2 teaspoons salt
- 8 ounces uncooked orzo (rice-shaped pasta)
- 1/4 cup chopped fresh flat-leaf parsley
- 2 1/2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice
- Lemon wedges (optional)
- Coarsely cracked black pepper (optional)
Shrimp-Stuffed Eggplant
By angelahon
Shrimp-Stuffed Eggplant
- 10 oz. peeled shrimp, cut into thirds
- 1 whole 10 oz. eggplant, stem cut off
- 3 T. unsalted butter
- 1 c.love minced garlic
- 2 1/2 oz. each of chopped onion, celery and red bell pepper
- 1/4 oz (about 1/3 c.) chopped parsley
- 2 slices bacon, chopped
- 10 drops Tobasco
- 1/4 tsp. my Seafood Spice Blend (optional)
- 1/2 flax sandwich bun, crumbled (or other low-carb bun, or 1 T. flax meal + 1T. water)
- 1 T. parmesan cheese, grated, for topping
Cheesecake Factory White Chicken Chili
By angelahon
Cheesecake Factory White Chicken Chili
- Canola Oil (1/2 cup)
- Diced chicken breast (4 pounds)
- Cumin (1 Tbl)
- Chili Powder (1 Tbl)
- Salt (1 Tbl)
- Pepper (2 tsp)
- Canola oil (2 oz)
- Butter (2 oz)
- Yellow onions 1⁄4 inch dice (12 oz)
- Chopped garlic (2 Tbl)
- Roasted chili 1⁄4 inch (2 oz)
- Green chili 1⁄4 inch (1 oz)
- Flour (3 oz)
- Chicken Stock (8 cups)
- Salsa verde (1/4 cup)
- Chili garlic paste (1 Tbl)
- Chipotle tobasco (1 Tbl)
- Heavy cream (1 cup)
- White beans (2 cups)
- Pico de gallo (Garnish)
- White Rice (Garnish)
- Green onions (Garnish)
Chicken and Lentil Soup
By angelahon
Chicken and Lentil Soup
- 1 lb dried lentils
- 12 oz (3) boneless skinless chicken thighs, all fat trimmed
- 8 cups water
- 1 tbsp chicken Better than Bouillon
- 1 small onion
- 2 scallions
- 1/4 cup chopped cilantro
- 3 cloves garlic
- 1 medium ripe tomato
- 1 tsp garlic powder
- 1 tsp cumin
- 1/4 tsp oregano
- 1/4 tsp ground annato (or Spanish paprika, or even Sazon)
- salt, to taste
Pesto Quinoa with Local Tomatoes and Corn
By angelahon
Pesto Quinoa with Local Tomatoes and Corn
- 2 cup quinoa, cooked
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup Parmesan cheese
- 1/3 cup walnuts
- 4 garlic cloves, minced
- salt and pepper to taste
- 1 corn on the cob, cooked
- 1 cup cherry tomatoes
Crab Cakes with Spicy Rémoulade
By angelahon
Crab Cakes with Spicy Rémoulade
- Crab cakes:
- 1 pound jumbo lump crabmeat, shell pieces removed 2 tablespoons finely chopped green bell pepper 1 1/2 tablespoons canola mayonnaise $
- Click to see savings
- 1/4 teaspoon black pepper 2 green onions, finely chopped 1 large egg, lightly beaten $
- Click to see savings
- 1 cup panko, divided 2 tablespoons canola oil, divided $
- Click to see savings
- Remoulade:
- 1/4 cup canola mayonnaise $
- Click to see savings
- 2 teaspoons minced shallots 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh parsley 1 1/2 teaspoons Dijon mustard 3/4 teaspoon capers, chopped 3/4 teaspoon white wine vinegar 1/4 teaspoon ground red pepper Mixed Greens Salad
Carnitas Shredded Pork
By angelahon
Carnitas Shredded Pork
- 1 (4-5 lb) lean boneless pork roast, fat removed, cut in 3-4" chunks
- 1 teaspoon seasoned salt
- 2 tablespoons canola oil
- 1 cup low sodium, fat free chicken broth
- 2 teaspoons ground black pepper
- 4 garlic cloves, minced
- 1 large onion, minced
- 2 cups salsa verde (store bought or homemade)
Thai Shrimp Bisque
By angelahon
Thai Shrimp Bisque
- Marinade:
- 1 1/2 pounds medium shrimp
- 1 1/2 tablespoons grated lime rind
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons ground coriander
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- Shrimp stock:
- 2 cups water
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- Soup:
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 1 (14-ounce) can light coconut milk
- 1 tablespoon tomato paste
- 1/4 cup all-purpose flour
- 1 cup 2% reduced-fat milk
- 1 tablespoon grated lime rind
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon salt
Crawfish Etoufee (Sondra Edler)
By angelahon
Crawfish Etoufee
- 1 lb crawfish tails
- crawfish fat- ( you can use liquid from pack of crawfish tails)
- 1 to 1/2 stick butter
- 1/2 tsp flour
- 1 med onion chopped fine
- 1 tbsp bell pepper, chopped fine
- green onion tops, chopped
- parsley, chopped
- salt and pepper to taste
- cayenne papper to taste
- 2 or 3 pods garlic chopped