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Recipes
Slow Cooker Mexican Quinoa
By angelahon
Slow Cooker Mexican Quinoa
- 1 and 1/2 pounds butternut squash ~4 cups
- 1 cup frozen corn
- 1 can (15.25 ounces) black beans drained and rinsed
- 1 cup uncooked quinoa rinsed
- 1 teaspoon minced garlic
- 1 can (14.5 ounces) fire-roasted petite diced tomatoes
- 1 small jalapeno optional
- 2 cans (19 ounces each) mild red enchilada sauce*
- 1 cup vegetable or chicken broth
- 1 package (1.25 ounces) taco seasoning
- Optional toppings: shredded cheddar cheese, fresh lime juice, sour cream, chopped parsley
Red Lentil Dal with Carrot Salad and Coriander Flatbreads
By angelahon
Red Lentil Dal with Carrot Salad and Coriander Flatbreads
- Dal:
- 5 cups water, divided
- 3/4 cup dried small red lentils
- 1 tablespoon canola oil
- 3/4 cup chopped onion $
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/2 teaspoon curry powder
- 2 serrano chiles, minced
- 2 ounces spinach (about 4 cups loosely packed)
- Salad:
- 2 tablespoons canola oil
- 1 teaspoon grated lime rind
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon sugar $
- 4 cups shaved carrot (about 2 large)
- 1 cup thinly vertically sliced onion $
- 1 cup parsley leaves
- Remaining ingredient:
- 1 1/3 cups hot cooked long-grain brown rice
Slow Cooker Tortilla Soup
By angelahon
Slow Cooker Tortilla Soup
- 3 chicken thighs, skin removed
- 10-ounce can diced tomatoes
- with green chiles
- 1 1/2 cups cooked black beans
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely minced
- 1 jalapeno, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Juice of 1/2 lemon
- 20 tortilla chips
- 3 tablespoons finely chopped fresh parsley
- 1/2 cup shredded Monterey Jack cheese
Roasted-Chicken Noodle Soup
By angelahon
Roasted-Chicken Noodle Soup
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup sliced celery
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 6 cups low-salt chicken broth
- 4 cups diced peeled baking potato
- 1 teaspoon salt
- 2 cups diced leftover roasted chicken
- 1 cup evaporated skim milk
- 4 ounces (2 cups) uncooked wide egg noodles
- Fresh thyme (optional)
Winter Farro
By angelahon
Winter Farro
- 1 medium butternut squash, peeled and cut in 1/2-inch cubes (about 3 1/2 cups)
- 1 tablespoon canola oil
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 2 tablespoons unsalted butter
- 1 small sweet onion, thinly sliced
- 2 medium carrots thinly sliced
- 1 (14-ounce) package farro
- 4 cups water
- 1 cup chopped kale, stems removed
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
Grilled Yellow Fin Tuna with Grilled Pineapple Salsa
By angelahon
Grilled Yellow Fin Tuna with Grilled Pineapple Salsa
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- Ingredients
- 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
- 4 (6-ounce) tuna steaks
- 1 tablespoon Essence, recipe follows
- Fresh parsley sprigs, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Kale and Brown Rice Gratin with Smoked Cheese Sauce
By angelahon
Kale and Brown Rice Gratin with Smoked Cheese Sauce
- 2 cups chicken broth
- 1 cup brown rice
- 1 Tablespoon extra virgin olive oil
- 1 jumbo sweet onion, cut in half then into thin slices
- 4 cloves garlic, minced
- 4 cups packed chopped lacinto kale (about 1/2 a big bunch)
- salt and pepper
- 1 Tablespoon butter
- 2 Tablespoons flour (I used brown rice flour)
- 1-1/2 cups milk (I used 2%)
- 3/4 cup shredded fontina cheese, divided
- 3/4 cup shredded smoked gouda cheese, divided
Chicken Parmesan Rollatini
By angelahon
Chicken Parmesan Rollatini
- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
- Kosher salt and freshly ground pepper
- 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
- 1/4 cup chopped fresh parsley
- 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg white
- Cooking spray
- Instant polenta, for serving (optional)
Cauliflower Recipes: Chicken Broccoli Casserole
By angelahon
Cauliflower Recipes: Chicken Broccoli Casserole
- 1 large head of cauliflower
- 1 large head of broccoli (or about 2–3 cups broccoli florets)
- 1 cup cooked chicken breast, chopped or shredded
- 1 1/4 cup low-fat cottage cheese (or low-fat Greek yogurt)
- 1/4 cup Parmesan cheese, grated
- 1/2 cup grated 2% cheddar or Colby cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1 teaspoon minced onion (or 1/2 teaspoon onion powder)
- Pinch salt and pepper (or to taste)
- For the topping
- 3/4 cup grated 2% cheddar or Colby cheese
- 1/8 cup grated Parmesan cheese
Easy Moist Banana Blueberry Muffins
By angelahon
Easy Moist Banana Blueberry Muffins
- 3 large ripe bananas
- 3 ⁄4 cup sugar
- 1 egg, slightly beaten
- 1 ⁄3 cup melted butter
- 1 cup blueberries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ⁄2 teaspoon salt
- 1 1⁄2 cups flour