Angelahon's profile page
Recipes
White Bean Ragout
By angelahon
White Bean Ragout
- 1/2 pound dried cannellini beans, soaked and cooked (or two 15-ounce cans, drained and well-rinsed, preferably Goya)
- 1/4 cup extra virgin olive oil
- 1-1/2 cups chopped yellow onions, from about one large or two small onions
- 3 large garlic cloves, minced
- 1 pint cherry or grape tomatoes, halved
- 1-1/2 cups low sodium chicken or vegetable broth
- 1-1/2 teaspoons tomato paste
- 1-1/2 teaspoons balsamic vinegar
- Salt and pepper
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped mint
Slow Cooked Jerk Pork with Caribbean Salsa
By angelahon
Slow Cooked Jerk Pork with Caribbean Salsa
- For the Caribbean salsa:
- 3 lb boneless pork shoulder blade roast, lean, all fat removed
- 6 cloves garlic, crushed
- 2 - 3 tbsp Walkerswood Jerk Seasoning (I used mild)
- 1/2 tsp coarse salt
- 1 lime, squeezed
- 1/2 cup fresh orange juice
- 1 haas avocado, diced
- 2 large ripe mangos, peeled, seeded and coarsely chopped
- 1 1/2 tbsp chopped red onion
- 1-2 tbsp chopped fresh parsley
- 2-3 tbsp fresh lime juice
- salt and pepper, to taste
Spicy Chickpea Salad
By angelahon
Spicy Chickpea Salad
- 1 clove garlic, minced
- 1 serrano pepper, seeded, ribs removed and finely diced
- 1/2 small red onion, diced
- 1/2 lemon, juiced
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1/2 pint cherry tomatoes, halved
- 1/2 bunch mint, leaves roughly chopped
- 1/2 bunch parsley , leaves roughly chopped
- 1 head butter lettuce, shredded
Asparagus and Cheese Tart
By angelahon
Asparagus and Cheese Tart
- 1 pound asparagus, trimmed
- 1 sheet frozen puff pastry (about 1/2 pound), thawed
- All-purpose flour, for dusting
- 1 cup grated fontina cheese (about 3 ounces)
- 1 cup grated comte or gruyere cheese (about 3 ounces)
- 1 tablespoon minced shallot
- 2 large egg yolks
- 3 tablespoons whole milk
- 1/8 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
Refried Black Beans
By angelahon
Refried Black Beans
- Ingredients for cooking the dry beans:
- 1 lb dry black beans
- 1 Tbsp olive oil
- 1/2 teaspoon ground cumin
- 1/2 large white onion, chopped (about 1 1/2 cups)
- 1 garlic clove, minced
- 2 teaspoons salt
- 1/2 cup chopped fresh parsley (leaves and tender stems)
- Additional ingredients for frying the beans after they've been cooked:
- 1 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 large white onion, chopped (about 1 1/2 cups)
- 1 garlic clove, minced
- Green onion
- Parsley
- Crumbled cotija or queso fresco cheese
Multigrain Blueberry Waffles
By angelahon
1. Preheat the oven to 200°F
- 1 1/2 cups whole grain pastry flour add to shopping list
- 1/2 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 2/3 cups fat-free milk
- 2 egg whites
- 3 tablespoons packed brown sugar
- 1 tablespoon vegetable oil
- 2 cups blueberries
- 1 1/2 cups sliced strawberries
- 1/2 cup maple syrup
Chicken Tandoori
By angelahon
Chicken Tandoori
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Juice of 1 lemon
- Kosher salt
- 1/2 cup plus 2 tablespoons plain yogurt
- 1 tablespoon vegetable oil
- 1/2 small red onion, roughly chopped
- 3 cloves garlic, smashed
- 1 2-inch piece ginger, peeled and roughly chopped
- 4 teaspoons tomato paste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 3/4 teaspoons hot paprika
- 2 tablespoons chopped fresh parsley
- Cooked rice, for serving (optional)
Beef Chile Relleno Casserole
By angelahon
Beef Chile Relleno Casserole
- 2 large 6″-7″ long poblano chile peppers
- 10 oz. ground beef
- 2 oz. chopped onion
- 1 clove minced garlic
- 1 T. chili powder
- 4 oz. canned refried beans (Omit to lower carbs)
- 4 oz. shredded cheddar cheese
- 4 oz. shredded Monterrey Jack Cheese
Black Bean and Quinoa Enchilada Bake
By angelahon
Black Bean and Quinoa Enchilada Bake
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed,diced
- 1 red pepper, seeds removed, diced
- 1 orange pepper, seeds removed, diced
- 1 cup corn frozen kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 2 (15 oz) cans black beans, drained and rinsed
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese
- Toppings: Sliced green onions, avocado slices, sour cream, optional
Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
By angelahon
Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker + Stove Top)
- 1 lb 90% lean ground beef
- 1- 1/2 teaspoon kosher salt
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 28 oz can diced tomatoes
- 32 oz beef stock*
- 2 bay leaves
- 4 oz small pasta such as Acini di pepei*
- grated parmesan cheese, optional