Angelahon's profile page
Recipes
Whole-Grain Breakfast Porridge
By angelahon
Whole-Grain Breakfast Porridge
- 1/2 cup red or wild rice
- 1/2 cup steel-cut oats
- 1/4 cup pearl barley or farro
- 1/2 cup farina or wheat cereal
- 1 2-inch piece orange peel
- 1 cinnamon stick
- 1 to 2 tablespoons packed dark or light brown sugar
- 1/4 teaspoon salt
- 1/4 cup dried fruit (cranberries, cherries, raisins and/or chopped apricots)
- Chopped nuts, maple syrup and/or milk, for serving (optional)
Cauliflower Chowder
By angelahon
Cauliflower Chowder
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Summer Squash and Corn Chowder
By angelahon
Summer Squash and Corn Chowder
- 2 slices applewood-smoked bacon
- 3/4 cup sliced green onions, divided
- 1/4 cup chopped celery
- 1 pound yellow summer squash, chopped
- 1 pound frozen white and yellow baby corn kernels, thawed and divided
- 2 1/4 cups 1% low-fat milk, divided
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Grilled Chicken with Mom’s Barley Corn Salad
By angelahon
Grilled Chicken with Mom’s Barley Corn Salad
- 4 chicken breasts
- 3/4 cup medium barley or brown rice to make gluten-free
- 2 cups fresh or frozen-then-thawed sweet corn kernels
- 1-1/2 cups halved cherry tomatoes
- 1/2 cup minced red onion
- 4 slices bacon, chopped then chopped
- 1 avocado, chopped
- salt & pepper
- For the Tomato Vinaigrette:•1 cup halved cherry tomatoes
- 1 clove garlic
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons water
- 1 Tablespoon red wine vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon red onion
- salt & pepper
Fat-Free Slow Cooker “Refried” Beans
By angelahon
Fat-Free Slow Cooker “Refried” Beans
- 2 pounds dried pinto beans (approximately 5 cups), rinsed and sorted
- 1 medium to large yellow onion, diced
- 3 cloves of garlic, minced
- 2 teaspoons of salt (more to taste)
- 2 teaspoons ground black pepper
- 1 teaspoon ground cumin powder
- 1/2 teaspoon crushed red pepper flakes (more or less to taste)
- 1/4 teaspoon smoked paprika
- 9 + cups of water
Tomato Feta Pasta Salad
By angelahon
Tomato Feta Pasta Salad
- For the dressing:
- Ingredients
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Good olive oil
- 1 pound ripe tomatoes, medium-diced
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound good feta cheese, medium-diced
- 6 sun-dried tomatoes in oil, drained and chopped
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 1 teaspoon capers, drained
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed flat-leaf parsley, chopped
Tuscan-Style Roasted Asparagus Recipe
By angelahon
Tuscan-Style Roasted Asparagus Recipe
- 1-1/2 pounds fresh asparagus, trimmed
- 1-1/2 cups grape tomatoes, halved
- 3 tablespoons pine nuts
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/3 cup grated Parmesan cheese
- 1 teaspoon grated lemon peel
Low Carb Ham Egg Cups
By angelahon
Low Carb Ham Egg Cups
- 12 eggs
- 12 thin slices of deli ham (round)
- 1/2 cup of your favorite cheese (I used parmesan)
- 1/2 cup diced scallions
- Fresh cracked Sea Salt and Pepper
Easy Greek Tzatziki Chicken Salad
By angelahon
Easy Greek Tzatziki Chicken Salad
- 3/4 cup reduced fat greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 medium cucumber, chopped
- 4 cups shredded rotisserie chicken
- 6 cherry tomatoes, quartered
- 1/2 medium onion, chopped
- 3 oz feta cheese, crumbled
- 1/4 cup kalamata olives, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- Kosher salt, to taste
- 6 pitas, for serving
Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
By angelahon
Black Bean & Corn Salad with Chipotle-Honey Vinaigrette
- For the Salad
- 2 ears fresh corn
- 1 cup chopped red onion
- 1 (14.5 oz) can black beans
- 1 red bell pepper, diced (about 1 cup)
- 1/2 cup loosely packed fresh chopped parsley (plus a bit more for garnish, if desired)
- 1 avocado
- For the Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice, from 1-2 limes
- 2 tablespoons honey
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 large garlic clove, roughly chopped
- 1/4 teaspoon dried oregano
- 3/4 teaspoon cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 chipotle peppers in adobo sauce (from a can)