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Recipes
Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
By angelahon
Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
- Spice blend:
- 2 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon cracked black pepper
- 1/2 teaspoon kosher salt
- Soup:
- 1 tablespoon canola oil, divided
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
- 2 cups chopped sweet onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 cup chopped yellow bell pepper
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 2 cups fresh corn kernels
- 1 (32-ounce) carton fat-free, less-sodium chicken broth
- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
- 2 tablespoons fresh lime juice
- Relish:
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped green onions
- 1 teaspoon grated lime rind
- 3 ounces queso fresco, crumbled
- 1 diced peeled avocado
- Cilantro sprigs (optional)
Apple and Rosemary Pork Roulade
By angelahon
Apple and Rosemary Pork Roulade
- 1 teaspoon olive oil
- 3/4 cup prechopped onion
- 3/4 cup chopped Fuji apple
- 2 teaspoons minced fresh garlic
- 1 tablespoon cider vinegar
- 1 teaspoon chopped fresh rosemary
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1/3 cup no-salt-added chicken stock (such as Swanson) $
- 3 tablespoons unfiltered apple cider $
- 1 teaspoon Dijon mustard
Coconut Curry Chicken
By angelahon
Coconut Curry Chicken
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- Salt and pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can diced tomato
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
Lentil Soup
By angelahon
Lentil Soup
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Peanut Butter Dog Bone Treats
By angelahon
Peanut Butter Dog Bone Treats
- Vegetable oil cooking spray
- 2 cups whole wheat flour, plus more for dusting
- 1/2 cup old fashioned oats
- 1 tablespoon baking powder
- 1 cup low sodium chicken broth
- 1 cup creamy peanut butter, at room temperature
- 1/4 cup grated Parmesan
Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce
By angelahon
Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce
- 1/4 cup soy sauce
- 3 tablespoons dark brown sugar, packed
- Zest of one lime
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 2-1/2 - 3 pounds boneless, skinless chicken breasts
- For the Coconut-Peanut Sauce
- 1 (13-oz) can coconut milk (do not use low fat)
- 1/4 cup peanut butter
- 1/3 cup dark brown sugar, packed
- 1-1/2 tablespoons soy sauce
- 1 tablespoon red curry paste
- 3 tablespoons fresh lime juice, from 2 limes
- For Serving
- 1 lime, cut into wedges (optional)
Dirty Rice
By angelahon
Dirty Rice
- 3/4 pound sausages (ground, mild or spicy, depending on your preferences)
- 1 onion (medium, minced)
- 2 stalks celery (minced)
- 51/2 cloves garlic (minced or pressed)
- 1 green bell pepper (seeded and chopped)
- 2 cups long grain white rice
- 1/4 tsp ground black pepper
- 10 dashes tabasco sauce
- 1/2 tsp salt (based Cajun or Creole Seasoning, like Tony Chachere’s; you may want more or less depending on how hot you want your rice to be)
- kosher salt (to taste, I used 1/2 teaspoon, but again, this will largely be to taste)
- 4 cups beef broth (high elevations may need up to 1/4 cup more)
- 1/2 cup green onions (chopped)
Grilled Pineapple Salsa
By angelahon
Grilled Pineapple Salsa
- 1 pineapple, peeled and cut crosswise into 1/2-inch slices
- 6 tablespoons olive oil
- 1/4 cup finely chopped red onion
- 1/4 cup minced red bell pepper
- 1/4 cup rice wine vinegar
- 2 jalapeno peppers, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon finely chopped fresh parsley leaves
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt, plus 1 teaspoon
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
By angelahon
Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette
- 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved
- 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
- 1 large red onion, thinly sliced
- Toasted Cumin Vinaigrette, recipe follows
- 2 cups arugula leaves
- 1 teaspoon ground cumin
- 1/4 cup freshly chopped parsley leaves
- 1/4 cup fresh lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon cumin seeds, lightly toasted
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup olive oil
- 1/4 cup canola oil
- Salt and freshly ground pepper
Farro and Shrimp Salad
By angelahon
Farro and Shrimp Salad
- 1 cucumber, peeled and sliced
- 1 tablespoon apple vinegar
- 3 tablespoons olive oil
- Juice of 1 lemon, strained
- 1 sprig flat-leaf parsley, chopped
- 1 spring tarragon, chopped
- Scant 1 1/4 cups cooked farro or spelt, drained
- 11 ounces cooked, peeled shrimp
- 1 carrot, finely grated
- Generous 1 cup shredded arugula
- Salt and pepper