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Recipes
Quinoa Salad with Asparagus, Goat Cheese and Black Olives
By angelahon
Quinoa Salad with Asparagus, Goat Cheese and Black Olives
- Vinaigrette:
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon mustard
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- Quinoa Salad:
- 4 cups salted water or vegetable stock
- 2 teaspoons chopped fresh thyme
- 2 cups quinoa
- 16 spears asparagus, trimmed
- Olive oil, for brushing
- Kosher salt and freshly ground black pepper
- 1 cup pitted nicoise olives
- 4 ounces aged goat cheese, shaved
- 1/4 cup chopped fresh basil
- 1/4 cup fresh parsley leaves
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
By angelahon
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
- 1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
- 2 teaspoons coarse ground black pepper
- 3/4 teaspoon salt
- 3/4 teaspoon sweet paprika
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 3/4 teaspoon dried thyme leaves, crushed or
- 2 teaspoons minced fresh thyme
- 1 cup ready-to-serve beef broth
- 2 teaspoons cornstarch
Chicken Puttanesca
By angelahon
Chicken Puttanesca
- 1/4 cup (54g) extra virgin olive oil, divided (Buy Now)
- 4 each (681g) boneless chicken breasts (skin, optional)
- 4 each (12g) garlic cloves, minced
- 1 small (110g) red onion, diced
- 1/2 cup (90g) assorted italian olives, pitted and very coarsely chopped
- 1 tbsp (8g) capers, drained and coarsely chopped
- 4 each (8g) boneless anchovy filets, coarsely chopped
- 1/2 tsp (1g) crushed red chili flakes
- 1 lb (454g) assorted fresh tomatoes, diced
- salt and fresh cracked pepper, to taste
Quinoa Tabbouleh
By angelahon
Quinoa Tabbouleh
- For the Quinoa:
- 2 tablespoons canola oil
- 1/2 onion, diced
- 1 1/2 cups quinoa, rinsed under cold running wa-ter for 10 minutes
- 3 cups water
- 1 clove garlic
- 1 bay leaf
- 1 sprig thyme
- 2 teaspoons salt
- 2 tablespoons olive oil
- Zest and juice of one lemon
- For the Salad:
- 1/2 cup diced feta cheese
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- Fresh ground pepper to taste
Poblano Posole
By angelahon
Poblano Posole
- 2 large or 3 medium poblano peppers
- 2 ears corn or 1 cup frozen organic corn kernels
- Natural cooking spray
- 6 to 8 medium tomatillos, peeled and halved
- 2 tablespoons EVOO
- 1 red onion, cut into wedges
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin,
- 4 cloves garlic
- 4 cups vegetable stock
- 1 lime, juiced
- Handful fresh cilantro, chopped
- One 28- to 32-ounce can hominy, drained
- To serve: thinly sliced radishes, diced avocado dressed with lime, thinly sliced scallions cut on the bias, lime juice
Mock Risotto
By angelahon
Mock Risotto
- 1/2 cup (3 1/4 ounces) whole grain brown rice
- 1/2 cup (3 1/2 ounces) pearl barley
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- Pinch crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth
- 1 pound thin asparagus, trimmed and cut into 1-inch pieces, 3 cups
- 6 ounces cremini mushrooms, quartered, 2 cups
- 2 ounces 1/3 less fat cream cheese
- 1 tablespoon grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1/2 teaspoon grated lemon zest
Shortcut Vegetable Ragu
By angelahon
Shortcut Vegetable Ragu
- 2 Tablespoons extra virgin olive oil
- 1/2 onion, roughly chopped
- 3 cloves garlic
- 1 large carrot, peeled then roughly chopped
- 1 rib celery, roughly chopped
- 4 oz sliced mushrooms
- salt and pepper
- 1 lb ground beef (I used 85/15)
- 24 oz high quality marinara sauce (I used Gino's)
- 1/2 cup chicken broth
- 1/4 cup chopped fresh basil
- 1 lb gluten-free or regular spaghetti
Santa Fe Black Beans
By angelahon
Santa Fe Black Beans
- 1 (1-pound) package dried black beans $
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups finely chopped onion (about 1 large) $
- 1 tablespoon chopped chipotle chile, canned in adobo sauce
- 1 teaspoon salt
- 4 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 4 ounces crumbled queso fresco (about 1 cup)
- 1/2 cup chopped fresh parsley
- 1/2 cup unsalted pumpkinseed kernels
Pimento Cheese Burger with Bacon Jam
By angelahon
Pimento Cheese Burger with Bacon Jam - Big Green Egg
- 4 Nature’s Own 100% Whole Wheat Buns
- 4 seasoned burger patties
- 1 cup prepared pimento cheese spread
- 1-2 sliced plum tomatoes
- 2 cups romaine lettuce
- 1 ⁄2 cup sweet onion slices
- 1 cup crumbled bacon pieces
- 3 tablespoons maple syrup
- 1 tablespoon balsamic vinegar glaze
Crab and Heirloom Tomato Salad
By angelahon
Crab and Heirloom Tomato Salad
- 1/3 cup fresh cilantro leaves
- 4 mini sweet bell peppers, thinly diagonally sliced
- 1 large shallot, thinly sliced
- 1 jalapeño pepper, thinly diagonally sliced
- 12 ounces jumbo lump crabmeat, shell pieces removed
- 2 1/2 tablespoons canola mayonnaise $
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 2 pounds heirloom tomatoes, sliced
- 1 1/2 tablespoons extra-virgin olive oil $
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup small fresh basil leaves