Angelahon's profile page
Recipes
Farro with Shrimp, Garlic, Lemon Zest and Parsley
By angelahon
Farro with Shrimp, Garlic, Lemon Zest and Parsley
- 1 c farro (2 1/2 c cooked)
- 1 3/4 c water
- 1/2 tsp salt, divided
- 2 Tbsp olive oil
- 1 lb lg shrimp, shelled and deveined
- 3 cloves garlic, minced
- 1/4 tsp freshly ground black pepper, divided
- 1/4 c white wine or reduced-sodium chicken broth
- 3 Tbsp minced parsley
- Freshly grated zest of 2 lemons
Chicken and Broccoli Stir-fry
By angelahon
Chicken and Broccoli Stir-fry
- 1 pound chicken breast (about 2 breasts), cubed
- 3 scallions, whites only, thinly sliced on an angle
- 2 cloves garlic, minced
- 1-inch piece peeled fresh ginger, minced
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon, plus 1 teaspoon cornstarch
- 1 1/4 teaspoons salt
- 1 tablespoon dry sherry
- 1 tablespoon dark sesame oil
- 1/3 About 1/3 cup water
- 3 tablespoons vegetable oil
- 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
- 3/4 to 1 teaspoon red chili flakes, optional
- 1 tablespoon hoisin sauce
- Garnish: toasted sesame seeds, optional
- Serving suggestion: Jasmine rice
Spicy Green Chicken Chili
By angelahon
Spicy Green Chicken Chili
- 1 tbsp (13.5g) olive oil
- 1 small (70g) onion, peeled and diced
- 2 each (6g) garlic clove, minced
- 1 1/2 lb (680g) whole boneless/skinless chicken breasts (or equivalent thigh meat)
- 2 each (130g) poblano chillies, seeds removed and diced
- 2 each (13.33g) jalepeno chillies, seeds removed and diced
- 1 lb (454g) tomatillos, leafy wrapper removed, washed and diced
- 2 each (133.33g) fresh limes
- 2 tsp (4g) cumin seed, ground
- 1 tsp (2g) coriander seed, ground
- 1/2 tsp (1.17g) guar gum (optional) (Buy Now)
- 1/2 tsp (1.5g) xanthan gum (optional) (Buy Now)
- 1 bunch (100g) cilantro, washed and chopped
- salt and pepper, to taste
Slow-Cooker Brisket
By angelahon
Slow-Cooker Brisket
- 2 tablespoons vegetable oil
- 1 5 -to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, smashed and peeled
- 1 12 -ounce bottle stout beer
- 4 stalks celery, cut into large pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika
Fall Salad
By angelahon
Fall Salad
- Maple-balsamic dressing:
- 2 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 1/2 cup raw pecans
- 1 small shallot, finely diced
- 1 teaspoon Dijon mustard
- 2 teaspoons balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons maple syrup
- Kosher salt and freshly ground black pepper
- 1 head endive, separated leaves
- 2 hearts frisee, hand torn
- 1 large radicchio, torn leaves
- 1 red pear, sliced
- 1/4 cup shaved Parmesan
Crustless Quiche Lorraine
By angelahon
Crustless Quiche Lorraine
- Olive oil spray
- 1 (6oz package) smoked ham, chopped
- 1/2 medium onion, chopped (2oz)
- 4 large eggs
- 1/2 cup heavy cream
- 1/8 teaspoon white pepper (black is fine, but speckles will show on the golden quiche)
- 1/8 teaspoon cayenne pepper
- 3 oz gruyere cheese, grated
Cheesy Taco Soup
By angelahon
Cheesy Taco Soup
- 1 lb lean ground beef
- 2 Tablespoons butter
- 2 Tablespoons gluten-free or all-purpose flour (I like Bob’s Red Mill White Rice Flour )
- 2-1/2 cups milk, divided
- salt & pepper
- 1 cup freshly shredded cheddar cheese, plus more for topping
- 1 package taco seasoning
- 10oz can Rotel, undrained
- 15oz can black beans, drained & rinsed
- Crushed tortilla chips
Cheesy Chicken & Wild Rice Casserole
By angelahon
Cheesy Chicken & Wild Rice Casserole
- 3 tablespoons olive oil
- 1 white onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 2 tablespoons garlic, minced
- 2 cups cooked chicken breast, shredded
- 1 cup white rice
- 16 ounces wild rice
- 3 tablespoons butter
- 1/4 cup whole wheat flour
- 1 cup vegetable broth
- 4 cups cheddar cheese, shredded
- Garlic salt
- Salt & pepper
Broccoli-Cheddar Soup
By angelahon
Broccoli-Cheddar Soup
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 3 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 4 7-inch sourdough bread boules (round loaves)
- 4 cups broccoli florets (about 1 head)
- 1 large carrot, diced
- 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Chicken with Chorizo and Tomato Salsa
By angelahon
Chicken with Chorizo and Tomato Salsa
- 2 ounces Mexican pork chorizo
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cumin seeds, crushed
- 1 1/2 teaspoons canola oil
- 1 cup chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 2 tablespoons finely chopped red onion
- 2 tablespoons lime juice
- 1 teaspoon chopped seeded jalapeño pepper
- 2 ounces queso fresco, crumbled (about 1/2 cup)