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Recipes
Kale and Portobello Lasagna
By angelahon
Kale and Portobello Lasagna
- 1 cup coarsely chopped drained jarred roasted red peppers
- 1/2 teaspoon dried oregano
- One 28-ounce can no-salt-added whole plum tomatoes
- Kosher salt and freshly ground black pepper
- 1/4 teaspoon granulated sugar
- 1 1/2 cups grated part-skim mozzarella cheese
- 2 large egg whites
- One 15-ounce container part-skim ricotta cheese
- 1 tablespoon olive oil
- 4 portobello mushrooms, stems discarded, caps sliced 1/4-inch thick
- 1 small bunch kale, stems discarded, leaves coarsely chopped
- 1/4 teaspoon crushed red pepper flakes
- 2 cloves garlic, thinly sliced
- Nonstick cooking spray
- 9 sheets no-boil lasagna noodles, such as Barilla
- 2 tablespoons coarsely chopped fresh parsley
Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill
By angelahon
Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill
- 1 cup bulgur or light bulgur
- 1-1/2 teaspoons salt, divided
- 1/3 cup diced red onion
- 1 red bell pepper, diced
- 1 small English (or hothouse) cucumber, seeded and diced
- 1/2 cup finely chopped fresh dill
- 1/3 cup finely chopped fresh parsley
- 1 15-ounce can chick peas, drained and rinsed
- 1/4 cup fresh lemon juice, from 1-2 lemons
- 1/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
- 1 large garlic clove, finely minced
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1 teaspoon sugar
Lightened Shrimp Fried Rice
By angelahon
Lightened Shrimp Fried Rice
- 1 1/2 cups long grain brown rice
- 1/2 cinnamon stick
- 1 pound large peeled and deveined shrimp, halved lengthwise
- One 1 1/2-inch piece fresh ginger, peeled and thinly sliced into matchstick pieces (about 1/4 cup)
- 2 tablespoons dry sake
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- Cooking spray
- 2 large eggs
- 2 large egg whites
- 1 cup snow peas, halved
- 2 carrots, thinly sliced on an angle
- 2 cloves garlic, thinly sliced
- 1 small red onion, halved and sliced root to stem
- 1 tablespoon vegetable oil
- 2 tablespoons low-sodium soy sauce
- 2 scallions, white and green parts, thinly sliced
Warm Quinoa Salad with Carrots and Grilled Chicken
By angelahon
1.Put the quinoa in a small saucepan and cover with 2 cups of water
- 6 ounces red or black quinoa
- 1 cup Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, minced
- 1/2 medium red onion, finely chopped
- 2 medium carrots, halved lengthwise and sliced crosswise into half-moons
- 2 teaspoons ground cumin
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
- 2 tablespoons small mint leaves
Salmon with Olive Vinaigrette
By angelahon
Salmon with Olive Vinaigrette
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup pitted nicoise olives
- 1/4 teaspoon chile de arbol powder or cayenne pepper
- 2 cloves garlic, chopped
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 4 6-ounce salmon fillets
Moroccan-Inspired Swiss Chard Rolls
By angelahon
Moroccan-Inspired Swiss Chard Rolls
- 2 3/4 cups vegetable broth or stock
- Two 1/4-inch-thick slices fresh ginger, each about 1-inch in diameter
- 1/2 cup short or long-grain brown rice
- 1/2 cup wild rice
- 3 tablespoons vegetable oil or canola oil
- 1 cup sliced green onions (about 1 small bunch)
- 3 small carrots, peeled and chopped into 1/4-inch pieces
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- One 2-inch piece fresh ginger, peeled and grated
- 2 teaspoons mild curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup golden raisins
- 6 ounces extra-firm tofu (1/2 of one 12-ounce package), drained, patted dry, cut into 1/2-inch cubes
- 1/2 cup organic coconut milk
- 12 large fresh Swiss chard leaves (from 2 to 3 bunches)
- One 26-ounce jar arrabiata or tomato-basil sauce
Creamy Cheesy Chicken and Garlic Quinoa Bake
By angelahon
Creamy Cheesy Chicken and Garlic Quinoa Bake
- 3-3/4 cup chicken broth, divided
- 1-1/2 cups quinoa, rinsed and drained
- 2 chicken breasts, cut into hunks
- salt and pepper
- 2 Tablespoons butter
- 3 cloves garlic, minced
- 2 Tablespoons gluten-free or all purpose flour (I used brown rice flour)
- 1 cup milk
- 1 teaspoon Italian seasoning
- 3 Roma tomatoes, seeded then chopped
- 3 green onions, chopped
- 6 oz freshly shredded fontina cheese, divided
Marbled Banana Bread
By angelahon
Marbled Banana Bread
- Nonstick cooking spray
- 3/4 cup all-purpose flour, plus extra for dusting the pan
- 2 ounces bittersweet chocolate, chopped
- 2 medium very ripe bananas
- 2/3 cup sugar
- 1/4 cup canola oil
- 2 large eggs
- 3/4 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Eggplant Involtini
By angelahon
Eggplant Involtini
- 1 tablespoon extra-virgin olive oil $
- 2 pounds tomatoes, seeded and coarsely chopped (about 3 large) $
- 1/2 teaspoon kosher salt, divided
- 4 garlic cloves, crushed and divided
- 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium) $
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 2 tablespoons pine nuts, lightly toasted
- 1 ounce whole-wheat French bread, toasted and torn into pieces $
- 8 ounces part-skim ricotta cheese
- 1 teaspoon grated lemon rind
- 1 large egg $
- 3/4 cup chopped fresh basil leaves, divided
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided $
Arugula Salsa Verde
By angelahon
Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl
- 1 cup finely chopped arugula
- 2/3 cup finely chopped fresh flat-leaf parsley
- 1/4 cup olive oil
- 1/4 cup capers, rinsed and drained
- Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
- Zest of 1 large lemon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dried crushed red pepper