Angelahon's profile page
Recipes
Honey, Lime & Sriracha Chicken Skewers
By angelahon
Honey, Lime & Sriracha Chicken Skewers
- 3 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime zest, from one lime
- 3 tablespoons fresh lime juice, from 2 limes
- 4 garlic cloves, peeled and roughly chopped
- 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
- 1-1/2 tablespoons Sriracha sauce
- 1-1/4 teaspoon salt
- 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
- 2 tablespoons chopped parsley, plus more for garnishing platter
- Limes, sliced into wedges, for garnishing platter (optional)
Avocado Chicken Salad
By angelahon
Avocado Chicken Salad
- 2 or 3 boneless, skinless chicken breasts
- 1 avocado
- 1/4 chopped onion
- juice of 1/2 a lime
- 2 Tbsp parsley
- salt and pepper to taste.
Salisbury Steak
By angelahon
Salisbury Steak
- Meat Mixture:
- 1 1/2 pounds lean ground beef
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon ketchup
- 2 teaspoons dry mustard
- 4 dashes Worcestershire sauce
- 1 cube beef bouillon, crumbled (or powdered beef base)
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- Gravy:
- 1 whole onion, halved and thinly sliced (or diced if you prefer)
- 2 cups beef broth, more if needed for thinning
- 1 tablespoon ketchup
- 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional
- 4 dashes Worcestershire
- 1 teaspoon cornstarch, optional
- Salt and pepper
Shakshuka
By angelahon
Shakshuka
- 1 yellow onion, sliced
- 1 cup fresh organic spinach
- 1 red bell pepper, sliced
- 1 can organic diced tomatoes
- 1 tbsp extra-virgin olive oil
- Optional: 2 gluten-free chicken sausages (I use spicy), sliced down the middle or cut into pieces
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp Himalayan sea salt
- Optional: 1/4 tsp cayenne pepper, more as desired
- Optional: 1/4 tsp turmeric
- 4 fresh organic, pasture-raised eggs
- Chopped parsley, for garnish
Goat Cheese, Lentil and Brown Rice Rolls
By angelahon
Goat Cheese, Lentil and Brown Rice Rolls
- Filling:
- Butter, for greasing the baking dish
- 6 large Swiss chard leaves (about 1 1/4 pounds)
- Salt
- 2 cups cooked short grain brown rice
- 1 packed cup baby arugula leaves, chopped
- 1 cup goat cheese, at room temperature (8 ounces)
- 1 cup cooked green lentils
- 1/2 cup chopped fresh mint leaves
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
- 2 cloves garlic, minced
- One 26-ounce jar marinara or tomato-basil sauce
- 1/2 cup grated Parmesan (2 ounces)
- 2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces
Sausage-and-Basil-Stuffed Tomatoes
By angelahon
Sausage-and-Basil-Stuffed Tomatoes
- 8 medium tomatoes, preferably with stems intact
- 4 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- 3/4 pound luganega or sweet Italian sausage, casings removed
- 1 teaspoon herbes de Provence
- 1 small green bell pepper, diced
- 1/2 large onion, diced
- 1 stalk celery, diced, plus a handful of celery leaves
- 1 small clove garlic, minced
- 2 cups bread cubes (from about 1/2 baguette)
- 1 cup fresh basil
- 1/2 cup walnut pieces
- 1/3 cup grated parmesan cheese
Salmon Cakes With Salad
By angelahon
Salmon Cakes With Salad
- 3 7.5-ounce cans salmon, drained
- 1 cup frozen corn, thawed
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs
- 5 tablespoons tartar sauce, plus more for serving (optional)
- 2 tablespoons minced jarred roasted red peppers
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon fresh lemon juice, plus wedges for serving
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 8 cups (about 8 ounces) mixed baby greens
Quinoa Burgers with Hummus & Roasted Red Peppers
By angelahon
In a small saucepan, bring 1 cup water to a boil
- 1/2 cup quinoa, well-rinsed under cold water
- 1 medium carrot, cut in large chunks
- 4 green onions, thinly sliced
- 1 15-ounce can white beans (e.g. cannellini or great northern beans), drained and rinsed
- 1/3 cup plain dried breadcrumbs
- 1 large egg, lightly beaten (or 1/4 cup silken tofu for a vegan burger)
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 4 whole grain or regular hamburger buns
- Accompaniments: purchased hummus, salad greens, jarred roasted red bell peppers
Teriyaki Fried Rice
By angelahon
Teriyaki Fried Rice
- 1-1/2 cups brown rice (long or short-grain)
- 3 cups chicken broth or water
- 2 teaspoons grapeseed, wok, or other high-heat oil, divided
- 8 oz chopped shrimp, chicken, pork, or steak
- garlic salt and pepper
- 1 cup sweet corn kernels
- 1/2 cup peas
- 2 green onions, chopped
- For the Teriyaki Sauce:•1/4 cup soy sauce or gluten-free Tamari
- 2 Tablespoons water
- 2 Tablespoons sugar
- 1 Tablespoon mirin (or sweet wine)
- 2 teaspoons brown sugar
- 2 cloves garlic, minced
- 1/4 teaspoon ground ginger
- 1 teaspoon cornstarch
- 2 teaspoons water
Mexican Chicken Quinoa Casserole
By angelahon
Mexican Chicken Quinoa Casserole
- 1 cup uncooked quinoa
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (about 2 large breasts)
- 1 tablespoon, plus 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon minced garlic (about 2 cloves)
- 1 (15-ounce) can fire-roasted diced tomatoes, well drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup plain Greek yogurt
- 3/4 cup freshly grated cheddar cheese, divided
- 3/4 cup freshly grated mozzarella cheese, divided
- Fresh parsley, for serving