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Recipes
Thai Chicken Salad with Ginger Lime Dressing
By angelahon
Thai Chicken Salad with Ginger Lime Dressing
- 1 tablespoon coconut oil
- 1 small red onion, chopped fine
- 1 teaspoon minced garlic
- 1 pound boneless skinless chicken
- 4 tablespoons lime juice
- 3 tablespoons fish sauce (Red Boat brand)
- 1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
- 2 teaspoons red pepper flakes
- Honey, to taste
- 3 tablespoons extra virgin olive oil
- 4 cups shredded Napa cabbage
- 3 carrots, grated
- 2 scallions, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raw cashews, toasted and chopped
Black Bean Soup
By angelahon
Black Bean Soup
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions, roughly chopped
- 4 large garlic cloves, crushed and peeled
- 2 carrots, peeled and roughly chopped
- 2 (15-ounce) cans black beans, drained and rinsed
- 5 cups low sodium chicken broth (I like Swanson)
- 3/4 teaspoon oregano
- 1 teaspoon ground coriander
- 1-3/4 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh lime juice
- 1/3 cup sour cream
- Handful chopped fresh cilantro
Black Bean Cakes
By angelahon
Black Bean Cakes
- Cakes:
- 3 tablespoons canola oil, divided
- 5 large eggs, divided $
- 1 (15-ounce) can black beans, rinsed and drained $
- 1/2 cup panko, divided
- 1/4 cup finely chopped green onions $
- 2 tablespoons chopped fresh cilantro
- 3/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, minced
- Salad:
- 1 1/2 tablespoons olive oil $
- 1 1/2 teaspoons fresh lime juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 6 cups mixed baby lettuce
Mini Scalloped Potatoes
By angelahon
Mini Scalloped Potatoes
- Unsalted butter, softened, for the ramekins
- 1 1/4 cups grated sharp white cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon all-purpose flour
- Large pinch of cayenne pepper
- 1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup plus 2 tablespoons heavy cream
Light Sloppy Joes
By angelahon
Light Sloppy Joes
- 1 pound extra-lean ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 red pepper, diced
- 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
- 1 1/2 cups no-salt-added tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 3/4 teaspoon salt
- Freshly ground black pepper
- 8 whole-wheat burger buns
Chicken “Pollo Poblano”
By angelahon
Chicken “Pollo Poblano”
- 10 oz. deboned skinless chicken breast meat
- 2 T. olive oil
- 2 oz. chopped onion
- 3 oz. poblano pepper, seeded and cut in half lengthwise
- 1 c. chicken broth
- 2 oz. heavy cream
- 1 clove minced garlic
- 4 oz. grated Monterey Jack cheese
- Dash of ground cumin and chili powder
- Dash pepper
Avocado and Jicama Salad
By angelahon
Avocado and Jicama Salad
- 2 ripe avocados
- 1/2 cup thinly sliced jicama
- 1/4 cup thinly sliced radish
- 3 tablespoons hulled pumpkin seeds, lightly toasted
- 1/4 cup light sour cream
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 3 tablespoons sugar
- 2 tablespoons olive oil kosher
- salt and freshly ground black pepper
- 1/4 cup pomegranate seeds
Cauliflower Crust Pizza
By angelahon
Cauliflower Crust Pizza
- 2 cups of grated cauliflower
- 1/2 c of finely chopped basil
- 1/3 c of liquid egg whites
- 1 egg
- 2 c of fat free shredded mozzarella cheese
Middle Eastern Chicken Kebabs
By angelahon
Middle Eastern Chicken Kebabs
- 1 cup plain whole milk Greek yogurt
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
- Zest from one lemon
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1-3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
- 1 large red onion, cut into wedges
- Vegetable oil, for greasing the grill
Antipasto Salad
By angelahon
Antipasto Salad
- Red Wine Vinaigrette:
- 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
- 1/4 cup red wine vinegar
- 1 clove garlic
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Antipasto Salad:
- 1 pound fusilli pasta
- 1/2 cup hard salami, cut into strips (about 3 ounces)
- 1/2 cup smoked turkey, cut into strips (about 3 ounces)
- 1/4 cup provolone cheese, cut into strips
- 1/4 cup grated Asiago cheese
- 2 tablespoons black olives, halved and pitted
- 1/4 cup sun dried tomatoes
- 2 tablespoons roasted red peppers, cut into strips
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper