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Recipes
Chickpea Fries with Yogurt Dipping Sauce
By angelahon
Chickpea Fries with Yogurt Dipping Sauce
- 4 cups water
- 2 cups chickpea flour
- 1 tablespoon kosher salt
- 1 teaspoon cumin (optional)
- 2 cups vegetable oil
- Sumac, for dusting
- Yogurt Mint Dipping Sauce
- 2/3 cups yogurt (thin -- not Greek style)
- 1 clove garlic, small and chopped fine
- 1 1/2 tablespoon mint, chopped fine
- 1/8 teaspoon kosher salt
- 1 . Combine all ingredients and mix well.
Roasted Tomato Bisque
By angelahon
Roasted Tomato Bisque
- Two 28-ounce cans whole tomatoes, drained of their juices
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 4 carrots, peeled and chopped
- 2 shallots, quartered
- Salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 to 2 cups chicken stock
- 1/4 cup heavy cream
Mexican Quinoa Patties
By angelahon
Mexican Quinoa Patties
- 4 cups of quinoa
- 1 red sweet pepper
- 1 tbsp. “The Gourmet Collection” roast vegetables and fries spice blend
- 1 1/2 cups of corn
- 1 white onion
- 4 cloves garlic
- 1 green pepper
- 2 limes
- 1 tbsp. chilli pepper
- 1 tsp. turmeric
- pinch of himalayan salt
- pinch of cayenne
- 1 oz. of goat cheese
- 2 tbsp. olive oil
- 2 avocado
Beef and Cheddar Casserole
By angelahon
Beef and Cheddar Casserole
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- Kosher salt
- 3 cups wide egg noodles (about 5 ounces)
- 1 1/2 cups sour cream
- 1/2 cup freshly grated Parmesan
- 12 ounces ground beef
- 1 red bell pepper, seeded and chopped
- 1 bunch scallions (white and green parts), finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- One 14 1/2-ounce can petite diced tomatoes
- 2 cups grated Cheddar
Mexican Stuffed Poblanos
By angelahon
Mexican Stuffed Poblanos
- 4 poblano chiles
- 1/2 cup organic vegetable broth
- 1/2 cup uncooked bulgur
- 1 tablespoon olive oil $
- 1 cup chopped onion $
- 3 garlic cloves, minced
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (4-ounce) can chopped green chiles, undrained
- 2 teaspoons cumin
- Cooking spray
- 3/4 cup shredded Monterey Jack cheese $
- 2 cups chopped seeded tomato (about 2) $
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 jalapeño pepper, seeded and finely chopped
Cheesy Mushroom and Broccoli Quinoa Casserole
By angelahon
Cheesy Mushroom and Broccoli Quinoa Casserole
- 3-3/4 cup chicken broth, divided
- 1-1/2 cups dry quinoa, rinsed very well under cold running water
- 2 cups small broccoli florets
- 4 Tablespoons butter, divided
- 8 oz sliced mushrooms
- 1 shallot or 1/4 small onion, chopped
- salt and pepper
- 3 cloves garlic, minced
- 2 Tablespoons gluten-free flour (see notes for brand used)
- 1 cup milk (I used 2%)
- 3 oz freshly shredded Monterey Jack cheese
- 3 oz freshly shredded sharp cheddar cheese
Farro Salad with Tomatoes and Herbs
By angelahon
Farro Salad with Tomatoes and Herbs
- 4 cups water
- 10 ounces farro (about 1 1/2 cups)
- 2 teaspoons salt, plus more to taste
- 1 pound tomatoes, seeded and chopped
- 1/2 sweet onion (recommended: Walla Walla) chopped
- 1/4 cup snipped fresh chives
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 large garlic clove, minced
- 2 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Spicy Kale and Corn Stuffed Chicken Breasts
By angelahon
Spicy Kale and Corn Stuffed Chicken Breasts
- 4 teaspoons olive oil
- 5 1/2 ounces frozen chopped kale (about 2 cups)
- 2 cloves garlic, finely chopped
- Kosher salt
- 1/3 cup frozen whole kernel corn
- 2 ounces pepper jack cheese, grated (about 1/2 cup)
- Four 8-ounce boneless skinless chicken breast halves
- Freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 1 teaspoon all-purpose flour
- 1 1/2 teaspoons fresh lemon juice
Wheatberry & Farro Salad
By angelahon
Wheatberry & Farro Salad
- 1/2 cup hard winter wheatberries
- 1/2 cup farro
- 1 cup finely diced red onion
- Good olive oil
- 1/4 cup balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 scallions, minced, white and green parts
- 1/2 red bell pepper, small-diced
- 1 carrot, small-diced
- 1/4 cup chopped flat-leaf parsley
Slow-Cooker Ropa Vieja
By angelahon
Slow-Cooker Ropa Vieja
- 1 15 -ounce can crushed tomatoes
- 3 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 jalapeno pepper, thinly sliced (with seeds)
- Kosher salt
- 1 1/2 pounds skirt steak or flank steak
- 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
- 1 small onion, thinly sliced
- 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
- Cooked white rice, for serving