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Recipes
Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino
By angelahon
Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino
- 1 1/2 cups rye berries, wheat berries, spelt grains, or farro grains
- Kosher salt and freshly ground black pepper
- 1 medium bulb fennel, trimmed and cut into quarters
- 4 tablespoons extra-virgin olive oil, divided
- 1 small bunch arugula, cut into thick ribbons (about 3 cups)
- 2 tablespoons pitted chopped olives
- 1 1/2 ounces prosciutto, excess fat removed, sliced into thin ribbons (about 1/4 cup)
- 1 1/2 ounces pecorino or parmesan cheese, shaved into thin slices with a vegetable peeler (about 1/4 cup)
- 4 teaspoons juice and 1/2 teaspoon zest from 1 lemon
- 2 teaspoons whole grain or dijon mustard
P.F. Chang’s Lettuce Wraps
By angelahon
P.F. Chang’s Lettuce Wraps
- 1 lb ground chicken breast
- 1/2 onion, minced
- salt & pepper
- 2 garlic cloves, minced
- 1 ″ knob ginger, peeled & minced
- 2-1/2 Tablespoons soy sauce
- 1 Tablespoon + 1 teaspoon rice vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon peanut butter
- 1/2 Tablespoon water
- 1/2 Tablespoon honey
- 2 teaspoons chili garlic sauce (or more if you like it hotter)
- dash of pepper
- 3 green onions, chopped
- 1/2-8oz can sliced water chestnuts, drained & chopped
- 1/4 cup peanuts, chopped
- 10-12 large outer lettuce leaves, rinsed and patted dry
Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
By angelahon
Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
- Dressing:
- 2 tablespoons apple cider vinegar
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Salad:
- 1 (1 1/2 lbs/680 g) butternut squash, peeled, de-seeded, and cubed into 1/2-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/8 teaspoon black pepper
- 1 1/3 cups (315 ml) water
- 1 cup (170 g) whole wheat pearl couscous
- 1 medium sweet onion, diced
- 5 oz (150 g) kale, washed, de-stemmed, and finely chopped
- 1 (15.5 oz/439 g) can chickpeas, rinsed and drained
Lemon Chicken Soup and Salad
By angelahon
Lemon Chicken Soup and Salad
- 4 tablespoons extra-virgin olive oil
- 5 scallions, chopped (white and green parts separated)
- 4 cups low-sodium chicken broth
- 1/2 cup white rice
- 1 bunch baby carrots (about 4 ounces), cut into chunks
- 1 bunch baby turnips (about 4 ounces), quartered lengthwise
- Kosher salt and freshly ground pepper
- 2 large eggs
- 4 tablespoons fresh lemon juice
- 2 cups shredded rotisserie chicken, skin removed
- 3 tablespoons chopped fresh parsley (optional)
- 8 cups salad greens
Zesty Shrimp and Black Bean Salad
By angelahon
Zesty Shrimp and Black Bean Salad
- 1/4 cup(s) cider vinegar
- 3 tablespoon(s) extra-virgin olive oil
- 1 tablespoon(s) minced chipotle chile in adobo (see Tips), or more to taste
- 1 teaspoon(s) ground cumin
- 1/4 teaspoon(s) salt
- 1 pound(s) peeled and deveined cooked shrimp (see Tips), cut into 1/2-inch pieces
- 1 can(s) (15-ounce) black beans, rinsed
- 1 cup(s) quartered cherry tomatoes
- 1 large poblano pepper or bell pepper, chopped
- 1/4 cup(s) chopped scallions
- 1/4 cup(s) chopped fresh cilantro
Bulgur Salad with Edamame and Cherry Tomatoes
By angelahon
Bulgur Salad with Edamame and Cherry Tomatoes
- 1 cup uncooked bulgur
- 1 cup boiling water
- 1 cup frozen shelled edamame (green soybeans)
- 1 pound yellow and red cherry tomatoes, halved
- 1 cup finely chopped fresh flat-leaf parsley
- 1/3 cup finely chopped fresh mint
- 2 tablespoons chopped fresh dill
- 1 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Coconut Marinated Pork Tenderloin
By angelahon
Coconut Marinated Pork Tenderloin
- Coconut Marinated Pork Tenderloin:
- 1 can unsweetened coconut milk
- 3 tablespoons grated fresh ginger
- 1 heaping tablespoon mild curry powder
- 1 tablespoon fresh lime juice
- 1 teaspoon ground star anise
- 1 teaspoon Spanish paprika
- 1/4 teaspoon coarsely ground black pepper
- 2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
- 6 cloves garlic, finely chopped
- 2 pounds pork tenderloin, trimmed of excess fat
- 2 tablespoons canola oil
- Kosher salt
- Green Sauce:
- 1 cup packed fresh cilantro leaves
- 1/2 cup packed fresh parsley leaves
- 1/4 cup sliced green onion, green and pale green part
- 3/4 cup fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 2 cloves garlic, chopped
- 1/4 Scotch bonnet chile, chopped
- Honey, as needed
Smothered Creamed Spinach Chicken Recipe
By angelahon
Smothered Creamed Spinach Chicken Recipe
- FOR THE CREAMED SPINACH:
- 1 large bag of spinach leaves
- 4 ounces cream cheese
- 1/4 C shredded parmesan cheese
- 3 cloves garlic, minced
- 3 T red onion, minced
- 2 T olive oil
- Salt and pepper to taste
- FOR THE SAUTEED MUSHROOMS:
- 8 ounce package of mushrooms, sliced
- 1/2 stick butter
- 2 T olive oil
- 1/2 C white wine
- 2 cloves garlic, minced
- Salt and pepper to taste
- FOR THE CHICKEN:
- 5-6 boneless chicken breasts
- 8-10 slices Mozzarella cheese, cut into 1/8 inch slices
- 1 T garlic powder
- 2 T seasoned salt, like Lawry’s
- 3 teaspoon pepper
Skillet Hash and Eggs
By angelahon
Skillet Hash and Eggs
- 3 russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds)
- 2 tablespoons unsalted butter
- 1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups)
- 1 large sweet onion, chopped
- 1/2 teaspoon caraway seeds or dill seed
- 8 large eggs
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 2 scallions, sliced
Chicken Parmesan
By angelahon
Chicken Parmesan
- Tomato sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped (1/2 cup)
- 2 to 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes, preferably organic
- 1 tablespoon balsamic vinegar
- Salt to taste
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil leaves
- Chicken:
- Cooking spray
- 4 thin chicken cutlets (about 1 1/4 pounds total)
- Salt to taste
- 2 large egg whites
- 6 tablespoons dry Italian bread crumbs
- 2 tablespoons grated Parmesan
- 3 tablespoons all-purpose flour
- 4 to 5 teaspoons olive oil
- 1/2 cup part-skim shredded mozzarella cheese