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Recipes
Roasted Butternut Squash and Shallot Soup
By angelahon
Roasted Butternut Squash and Shallot Soup
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
Peanut Butter and Banana Bread
By angelahon
Peanut Butter and Banana Bread
- Cooking spray
- 1 1/4 cup(s) (5.35 ounces) all-purpose flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1/2 cup(s) creamy peanut butter (do not use "natural")
- 2/3 cup(s) sugar
- 3 large ripe bananas, mashed with a fork
- 2 large eggs, at room temperature, lightly beaten
- 1/2 cup(s) chopped walnuts or chopped pecans (optional)
- 1/2 cup(s) miniature chocolate chips (optional)
Bacon and Broccoli Rice Bowl
By angelahon
Bacon and Broccoli Rice Bowl
- 2 cups white rice (preferably short-grain or sushi rice)
- 6 slices bacon, chopped
- 1 head broccoli, florets cut into pieces, stems peeled and sliced
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- 4 large eggs
- Kosher salt
- 3 tablespoons chopped fresh parsley
- 2 scallions, sliced
- 2 tablespoons chopped pickled jalapenos
Restaurant-Style Chicken Tortilla Soup
By angelahon
Restaurant-Style Chicken Tortilla Soup
- 1 Tablespoon vegetable oil
- 2 large chicken breasts, cut into bite-sized pieces
- 1 small onion, chopped
- 2 Tablespoons taco seasoning or 1 recipe homemade taco seasoning (see notes for recipe)
- 1 Tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (or more or less)
- 3 Tablespoons fresh cilantro, chopped
- pepper
- 1 can pinto beans, drained and rinsed
- juice of 1/2 lime
- 32 oz gluten-free chicken broth, divided
- 2 Tablespoons gluten-free or regular masa (could use flour)
- Toppings: pico de gallo, chopped avocado, tortilla chips, fresh cilantro, lime wedges
Spaghetti Squash with Crème Fraîche Peas and Corn
By angelahon
Spaghetti Squash with Crème Fraîche Peas and Corn
- 1 medium spaghetti squash
- 1 cup water
- 1 1/2 cup frozen corn
- 1 1/2 cup frozen peas
- 6 oz Vermont Creamery Original Crème Fraîche
- 1/8 tsp red pepper flakes
- 1 tsp parsley flakes
- 1 cup mozzarella cheese, shredded
Kale and Tomato Eggs Benedict
By angelahon
Kale and Tomato Eggs Benedict
- Blender Mustard-Hollandaise Sauce:
- 2 tablespoons light mayonnaise
- 2 teaspoons whole grain mustard
- 1 teaspoon lemon juice
- Pinch cayenne pepper
- Eggs Benedict:
- 1/4 cup white vinegar
- 1 tablespoon olive oil
- 2 ounces Canadian bacon, cut into small chunks
- 1 shallot, thinly sliced
- 8 cups petite kale or baby spinach
- Freshly ground black pepper
- 2 whole wheat English muffins, split
- 1 large ripe tomato, cut into 4 slices
- 4 large eggs
Mediterranean Farro Salad
By angelahon
Mediterranean Farro Salad
- 10 ounces farro (about 1 1/2 cups)
- 1 1/2 teaspoons kosher salt, plus 1/2 teaspoon
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1/2 cup pitted black olives
- 1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)
- 3 ounces Parmesan, crumbled (about 3/4 cup)
- 1 small bunch chives, snipped (about 1/4 cup)
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
Triple Berry Spinach Smoothie
By angelahon
Triple Berry Spinach Smoothie
- 1 cup(s) orange juice
- 1 cup(s) frozen blueberries
- 1/2 cup(s) frozen strawberries
- 1/2 cup(s) frozen raspberries
- 1 1/2 cup(s) loosely packed spinach
- Honey or agave syrup, if necessary
- Ice (optional)
Crab Dip (Dana Childers)
By angelahon
Crab Dip (Dana Childers)
- 1 pound jumbo lump crabmeat
- 1 cup grater sharp cheddar
- 8 oz cream cheese
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 green onions minced
- 6 cloves roasted garlic minced
- 3 TB Worcestershire Sauce
- 2 TB fresh lemon juice
- 1 tsp tabasco
- horseradish
- 2 TB old bay seasoning
- Salt
- pepper
Asian Slaw with Ginger-Peanut Dressing
By angelahon
Asian Slaw with Ginger-Peanut Dressing
- For the Dressing
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir)
- 1/2 teaspoon salt
- 1/2 teaspoon Sriracha sauce (Thai hot sauce - optional)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- For the Slaw
- 4 cups prepared shredded coleslaw
- 2 cups prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 cup cooked and shelled edamame
- 2 medium scallions, finely sliced
- 1/2 cup chopped salted peanuts (or you can leave them whole)
- 1/2 cup loosely packed chopped fresh parsley