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Recipes
Savannah-Style Crab Soup
By angelahon
Savannah-Style Crab Soup
- 1/2 cup all-purpose flour
- 1 tablespoon butter
- Cooking spray
- 2 cups chopped carrot
- 1 cup chopped celery
- 1 cup chopped onion
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 garlic clove, minced
- 1 tablespoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 4 cups clam juice
- 1 1/2 cups whole milk
- 1/2 cup half-and-half
- 1 pound lump crabmeat, shell pieces removed
Pasta Bolognese
By angelahon
Pasta Bolognese
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Slow Cooker Shredded Pork
By angelahon
Slow Cooker Shredded Pork
- 1 (15-ounce) can tomato sauce
- 3 tablespoons chili powder
- 3 tablespoons light brown sugar
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 (3-pound) pork shoulder (or butt), trimmed of excess fat
- Kosher salt and freshly cracked black pepper
- 5 cloves garlic, minced or grated
- 2 yellow onions, diced
- 1/4 cup fresh lime juice
Beef and Cannellini Bean Minestrone
By angelahon
In a large saucepan or Dutch oven, add the oil and heat over medium heat
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, peeled and diced into 1/4-inch pieces
- 1 rib celery, trimmed and diced into 1/4-inch pieces
- Kosher salt and freshly ground black pepper
- 8 ounces lean (8 percent fat) ground beef
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 dried bay leaf
- 1/2 cup grated Parmesan
Homemade Chicken Noodle Soup
By angelahon
Homemade Chicken Noodle Soup
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 1 large or 2 medium carrots, peeled then sliced
- 1 stalk celery, sliced
- 1 shallot or 1/2 small onion, chopped
- salt and pepper
- 2 cloves garlic, minced
- 64 oz chicken broth, plus more for reheating
- 1 chicken breast, chopped into bite-sized pieces
- 8 oz gluten-free spaghetti, broken into pieces (or any short-cut pasta)
Mac and Cheese
By angelahon
Mac and Cheese
- Sauce
- 2 tablespoons unsalted butter
- 3-1/2 tablespoons all-purpose flour
- 1-1/2 cups whole milk {or 3/4 cup evaporated milk and 3/4 cup water}
- 1-3/4 cup sharp cheddar cheese, grated
- 1/4 cup Jack cheese, grated
- 1/2 teaspoon coarse salt {or sea salt}
- 1/4 to 1/2 teaspoon chili powder
- 1/8 teaspoon garlic powder
- Pasta
- 3-1/4 cups penne pasta
- 1/4 cup sharp cheddar cheese, grated
- 1/4 cup Jack cheese, grated
- 1/2 teaspoon chili powder
- Instructions
Roasted Eggplant Spread
By angelahon
Roasted Eggplant Spread
- 2 medium eggplants, peeled
- 1 red bell pepper, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons chopped parsley, plus extra for garnish
Greek-Style Shrimp Sauté
By angelahon
Greek-Style Shrimp Sauté
- Cooking spray
- 4 tablespoons light olive oil vinaigrette, divided (such as Ken's Steak House Lite) $
- 1 1/2 pounds peeled and deveined large shrimp $
- 1 cup grape tomatoes, halved
- 12 chopped pitted kalamata olives
- 1/4 cup chopped fresh basil
- 1 1/2 ounces crumbled reduced-fat feta cheese $
- Chopped fresh basil (optional)
- Lemon wedges (optional)
Honeycrisp Salad with Crispy Sage and Maple Vinaigrette
By angelahon
Honeycrisp Salad with Crispy Sage and Maple Vinaigrette
- 10 to 12 fresh sage leaves
- 3 tablespoons unsalted butter
- 6 cups baby romaine or spring greens
- 2 honeycrisp apples, sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 garlic clove, minced or pressed
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
Chicken Verde Stew with Hominy
By angelahon
Chicken Verde Stew with Hominy
- 2 Anaheim chiles
- Cooking spray
- 1 1/2 pounds tomatillos
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups fat-free, lower-sodium chicken broth, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups finely chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons all-purpose flour
- 4 teaspoons finely chopped garlic
- 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 (29-ounce) can golden hominy, rinsed and drained
- 6 tablespoons reduced-fat sour cream