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Recipes
Pasta, Kale and White Bean Soup
By angelahon
Pasta, Kale and White Bean Soup
- 3 slices bacon, chopped
- 1 small onion, diced
- 3 carrots, cut into 1/2-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 3/4 teaspoon chopped fresh thyme
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth
- 1/2 cup grated parmesan, plus 1 small piece rind
- 1 1/2 cups small pasta, such as ditalini (about 8 ounces)
- 1 15-ounce can white beans, drained and rinsed
- 1 cup frozen chopped kale, thawed and squeezed dry
Vegetable/meatball soup
By angelahon
Vegetable/meatball soup
- 8 oz. 99% fat-free raw ground turkey breast
- 8 oz. Turkey, ground, regular, raw
- 8 cups of homemade chicken broth (get low sodium if using pre-made)
- 1 egg
- 1/2 cup of Panko bread crumbs – plain
- 1 cup of broccoli
- 1 cup of carrot
- 2 cups of shredded kale
- 1 cup of celery
- 1 cup of diced tomatoes (fresh or canned with no salt added)
- 1 cup of onion
- 4 cloves of garlic
- 1 cup of summer squash
- 1 cup of zucchini
- 1 Tbsp of olive oil
Spiced Lentils
By angelahon
Spiced Lentils
- 1 cup dried small red lentils
- 3 cups water
- 1 bay leaf
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped tomato
- 1 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 garlic clove, minced
Coq au Vin (Chicken in Red Wine)
By angelahon
Coq au Vin (Chicken in Red Wine)
- One 6- to 8-pound capon, cut into 8 to 10 pieces (You can use regular chicken if you can't find a capon, but I highly recommend searching one out.)
- Kosher salt
- All-purpose flour, for dusting
- 8 ounces slab bacon, cut into lardons
- 3 ribs celery, cut into 1/2-inch dice
- 1 large onion, cut into 1/2-inch dice
- 1/2 pound carrots, cut diagonally in 1-inch pieces
- 2 cloves garlic, smashed
- 1 pound cremini or white button mushrooms, quartered
- 1/2 cup brandy
- 1/4 cup tomato paste
- 3 cups hearty red wine
- 8 ounces small cipollini onions (If you can't find cipollini onions, pearl onions are a good substitute.)
- 4 to 6 cups chicken stock
- 3 bay leaves
- 1 bundle fresh thyme
- 12 ounces fingerling potatoes, cut in 1-inch slices
- Fresh chives, finely chopped, for garnish
Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce
By angelahon
Smoked Jerk Chicken Wings with Honey-Tamarind Dipping Sauce
- Smoked Jerk Chicken Wings:
- 2 pounds chicken wings, split, wing tips removed
- 1/4 cup canola oil
- 1/4 cup brown sugar
- 1 tablespoon ground allspice
- 2 teaspoons ground cascabel chile
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- Honey-Tamarind Dipping Sauce:
- 1 cup orange juice
- 1/4 cup clover honey
- 1/4 cup ketchup
- 1/4 cup tamarind concentrate
- 1-inch piece ginger, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon red wine vinegar
- Special equipment: 1 cup pimento wood chips, soaked for at least 2 hours in cold water
Grilled Rosemary Chicken with Farro Risotto
By angelahon
Grilled Rosemary Chicken with Farro Risotto
- 3 tablespoons olive oil, divided
- 1 tablespoon chopped fresh rosemary
- 5 garlic cloves, minced
- 3 (6-ounce) skinless, boneless chicken breast halves
- 1 1/2 cups boiling water
- 1 ounce dried porcini mushrooms
- 2 3/4 cups unsalted chicken stock (such as Swanson)
- 1 1/2 cups finely chopped onion
- 1 tablespoon chopped fresh thyme
- 1 cup uncooked pearled farro
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt, divided
- 3 cups Lacinato kale, stemmed and sliced
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 2 tablespoons chopped fresh flat-leaf parsley
Mock Risotto
By angelahon
Mock Risotto
- 1/2 cup (3 1/4 ounces) whole grain brown rice
- 1/2 cup (3 1/2 ounces) pearl barley
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups
- 6 ounces cremini mushrooms, quartered, 2 cups
- 2 ounces 1/3 less fat cream cheese
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon grated lemon zest
Chicken and Rice Paprikas Casserole
By angelahon
Chicken and Rice Paprikas Casserole
- 2 pounds bone-in, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 5 cloves garlic, finely chopped
- 2 large onions, finely chopped
- 2 large red bell peppers, finely chopped
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper
- 2 tablespoons tomato paste
- 2 cups low-sodium chicken broth
- 3 cups frozen brown rice, thawed
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 tablespoons reduced-fat sour cream
Coconut Chicken Fingers
By angelahon
Coconut Chicken Fingers
- 4 (6-ounce) skinless, boneless chicken breast halves, cut into 1/2-inch-thick strips $
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 cup rice flour
- 1 cup whole buttermilk
- 1 large egg $
- 1 1/2 cups unsweetened flaked coconut
- 3 tablespoons canola oil
- Sweet chile sauce (optional)
Bake-tastic Butternut Squash Fries
By angelahon
Bake-tastic Butternut Squash Fries
- 1 butternut squash (large enough to yield 1 pound once peeled and sliced)
- 1/8 teaspoon coarse salt, plus more, optional
- Ketchup, as dip, optional