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Recipes
Tomato-Lentil Soup
By angelahon
Tomato-Lentil Soup
- 1/2 cup dried brown lentils
- 4 cups fat-free chicken or vegetable broth
- 1 tablespoon olive oil
- 1 1/2 teaspoons black or yellow mustard seeds
- 1 pound plum tomatoes, peeled, seeded and chopped
- 3 tablespoons finely chopped, peeled fresh ginger
- 1 clove garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- Pinch cinnamon
- 1/4 cup chopped fresh parsley, without stems
- Salt to taste
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
By angelahon
Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette
- 3/4 pound orzo, cooked al dente
- 1 large cucumber, seeded, quartered lengthwise, and sliced
- 3 green onions, thinly sliced
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh dill, plus extra for garnish
- 1/4 cup white wine vinegar
- 3 tablespoons Dijon mustard
- 1/2 cup olive oil, plus additional for brushing shrimp
- Salt and freshly ground pepper
- 3/4 pound feta cheese, crumbled
- 16 medium shrimp, peeled and de-veined
Spicy Sausage Pasta
By angelahon
Spicy Sausage Pasta
- 1 tbsp olive oil
- 1 lb smoked sausage
- 1.5 cups diced onion
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
- 1/2 cup heavy cream
- 8 oz penne pasta
- 1/2 teaspoon salt and pepper, each
- 1 cup Monterey Jack cheese, shredded
- 1/3 cup thinly sliced scallions
Chicken-Corn Chowder
By angelahon
Chicken-Corn Chowder
- 2 tablespoons butter
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons all-purpose flour
- 3 cups 2% reduced-fat milk
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
- 1 1/2 cups fresh or frozen corn kernels (about 3 ears)
- 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1 (14 3/4-ounce) can cream-style corn
Taco Soup
By angelahon
Taco Soup
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Ham, Cheese, Triple Onion Egg Bites
By angelahon
Ham, Cheese, Triple Onion Egg Bites
- 5 Eggs, beaten
- 3-4 Green Onions, diced
- 1/4 lb (about 4 slices) Low Sodium Ham, diced
- 1/2 cup Gruyere Cheese. shredded (any you love can sub)
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Chives
- 1/2 teaspoon Thyme
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Salt
- a few twists of Black Pepper
Warm Artichoke and Bacon Dip
By angelahon
Warm Artichoke and Bacon Dip
- Pita Chips:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 3 to 4 pita breads
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Dip:
- Butter, for greasing the baking dish
- 5 strips thick-cut bacon
- 1 teaspoon extra-virgin olive oil, optional
- 2 shallots, chopped
- 2 cloves garlic, minced
- One 8-ounce bag frozen artichokes, thawed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups (16 ounces) mascarpone cheese
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh lemon juice (from 1 large lemon)
Spicy Beef Kebabs
By angelahon
Spicy Beef Kebabs
- 1 1/2 to 2 pounds boneless beef sirloin
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup red wine vinegar
- 1/2 cup olive oil
- Special equipment: 4 (12-inch) metal skewers
Wheat Berry Salad
By angelahon
Wheat Berry Salad
- 1 1/2 cups hard wheat berries
- 3/4 cup chopped walnuts
- 2 stalks celery, finely chopped
- 1/2 cup tart dried cherries, chopped
- 1 scallion, white and green parts, chopped
- 1/2 cup finely chopped parsley leaves
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper
Mexican Stuffed Peppers
By angelahon
Mexican Stuffed Peppers
- 2 large red bell peppers (or green is fine)
- 12 oz. ground beef
- Pinch each onion powder, garlic powder, and chili powder
- Pinch salt and black pepper
- 6 oz. zucchini grated
- 1/2 c. green onion, chopped
- 1 leftover low-carb biscuit (I used one of these: http://genaw.com/lowcarb/cq_cheddar_bay_biscuits.html
- 8 oz. Monterrey Jack Cheese (or mixture of jack and cheddar if you prefer)
- 1/2-1 whole dried Guajillo Chile, seeded and chopped (These are not hot!)