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Recipes
Fall Harvest Salad with Maple Vinaigrette
By angelahon
Fall Harvest Salad with Maple Vinaigrette
- 1 small butternut squash (1 1/2 pounds), peeled, seeded and diced
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper
- 3 cups mixed baby greens
- 1/2 head radicchio, thinly sliced
- 1 Belgian endive, thinly sliced
- 1 cup seedless red grapes, sliced in half
- 1/2 cup crumbled feta
- 1/2 cup chopped salted and roasted pistachios
- Maple Vinaigrette
- (makes about 1/2 cup)
- 1/2 small shallot, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon real maple syrup
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- kosher salt and freshly ground black pepper
Slow Cooker Chicken Curry
By angelahon
Slow Cooker Chicken Curry
- One 14.5-ounce can no-salt-added diced tomatoes
- 2 tablespoons plus 1 teaspoon red wine vinegar
- 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 2 teaspoons garam masala
- One 1-inch piece fresh ginger, peeled and cut into pieces
- 2 cloves garlic, halved
- Kosher salt and freshly ground black pepper
- 1 pound red skinned potatoes, cut into 1/2-inch pieces
- 2 pounds chicken thighs, skin removed and discarded (about 8 thighs)
- One 5-ounce package baby spinach
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- Serving suggestions: pita or naan bread, chutney and/or Greek yogurt
Pork Sausage
By angelahon
Pork Sausage
- 1 1/2 pounds pork shoulder, cubed
- 1/2 pound pork fatback, cubed
- 1 tablespoon sugar
- 3 cloves garlic, minced
- 1 1/2 teaspoons fennel seeds, toasted
- Kosher salt
- 1 4 1/2-foot hog casing, soaked in water 30 minutes and then flushed with water
- Coleslaw, for serving
Andouille, Crab, and Oyster Gumbo
By angelahon
Andouille, Crab, and Oyster Gumbo
- 1/2 cup(s) all-purpose flour
- 1/2 cup(s) vegetable oil
- 1 pound(s) andouille sausage, sliced 1/4 inch thick
- 3 large celery ribs, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 habanero chile, minced and most seeds discarded
- 3 clove(s) garlic, minced
- 1/2 pound(s) okra, sliced 1/4 inch thick
- 2 teaspoon(s) dried thyme
- 1 bay leaf
- 3 tablespoon(s) filé powder, see Note
- 5 cup(s) chicken stock or low-sodium broth
- 3 cup(s) bottled clam juice
- 3 tablespoon(s) Worcestershire sauce
- 3 large tomatoes, finely chopped
- 1 pound(s) lump crabmeat, picked over
- 24 shucked oysters and their liquor
- Salt
- Freshly ground pepper
- Steamed rice or crusty bread, for serving
Bacon Spinach Tomato Ricotta Frittata
By angelahon
Bacon Spinach Tomato Ricotta Frittata
- ◦5 eggs, beaten
- ◦1/2 cup liquid egg whites, I use the organic egg whites in the carton
- ◦1/2 cup whole ricotta cheese, or can use whole cottage cheese
- ◦1/2 tsp sea salt
- ◦1/4 tsp ground mustard spice
- ◦1/4 tsp black pepper
- ◦1/2 cup chopped fresh spinach
- ◦5 slices bacon, cooked and crumbled
- ◦6 slices from a medium size tomato
- ◦1/2 cup grated cheese of choice *optional
Quinoa Tabbouleh
By angelahon
Quinoa Tabbouleh
- 1/2 cup quinoa (red or white), rinsed
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- A pinch of freshly grated nutmeg
- 3 bunches of fresh flat-leaf parsley, finely chopped (about 4 cups), see Cook's Note*
- 1/2 cup finely chopped fresh mint leaves
- 1 pint cherry tomatoes, quartered
- 1 English cucumber, diced
- Small handful jarred peppadew peppers or roasted red peppers, finely chopped
Broiled Pork Tenderloin with Cranberry-Mustard Sauce
By angelahon
Broiled Pork Tenderloin with Cranberry-Mustard Sauce
- 1 each (1 1/4 to 1 1/2 lb.) Pork tenderloin, in one piece
- 2 teaspoons Olive oil
- 1/4 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- 1/2 lb frozen or fresh cranberries, about 2 cups
- 2/3 cup sugar
- 1/2 cup cider, or apple or orange juice
- 3/4 teaspoon dried thyme
- 3 tablespoons grainy dijon mustard
Tabouleh
By angelahon
Tabouleh
- For the dressing:
- 1/2 cup medium grain bulgur
- 1 1/4 cups water
- 4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
- 1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes,
- 1/4 cup green onions chopped, white and some of the green, about 2 green onions
- 1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon minced garlic
- Pinch kosher salt
- 1 tablespoon extra-virgin olive oil
Beets With Creamy Balsamic Vinaigrette and Mint
By angelahon
Beets With Creamy Balsamic Vinaigrette and Mint
- 3 cloves garlic, unpeeled
- 2 large beets (about 1 pound)
- 1/3 cup 2-percent plain Greek yogurt
- 1 tablespoon low-sodium vegetable broth or water
- 2 teaspoons white balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh small mint leaves
- 1 tablespoon roasted or raw unsalted pistachios, chopped
Almond Fried Chicken with Roasted Kale and Apples
By angelahon
Almond Fried Chicken with Roasted Kale and Apples
- 1 large bunch kale, stems removed, leaves cut into 2-to-3-inch pieces
- 2 apples, cut into thin wedges
- 3 tablespoons vegetable oil, plus more for frying
- Kosher salt
- 1/2 cup almond butter
- 1/3 cup milk
- 1 tablespoon honey
- 4 skinless, boneless chicken breasts (about 11/2 pounds)
- All-purpose flour, for dredging
- 2 cups panko breadcrumbs
- Lemon wedges, for serving