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Recipes
Spicy Shrimp Cakes with Corn and Avocado Salsa
By angelahon
Spicy Shrimp Cakes with Corn and Avocado Salsa
- Cakes:
- 1 pound medium shrimp, peeled and deveined $
- Cooking spray
- 1 cup finely chopped red bell pepper
- 1 garlic clove, minced
- 1/4 cup thinly sliced green onions
- 3 tablespoons reduced-fat mayonnaise $
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons hot sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1 large egg $
- 1/4 cup finely chopped fresh parsley
- 3/4 cup panko (Japanese breadcrumbs), divided
- Salsa:
- 1 cup frozen white corn, thawed
- 3/4 cup diced peeled avocado $
- 1/4 cup chopped fresh parsley
- 3 tablespoons finely chopped red onion
- 2 tablespoons finely chopped seeded poblano pepper
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
Smoky Chickpea, Red Lentil & Vegetable Soup
By angelahon
Smoky Chickpea, Red Lentil & Vegetable Soup
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 large carrot, diced
- Heaping 1/4 teaspoon smoked paprika
- 3/4 teaspoon cumin
- 4 cups low sodium vegetable or chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1/3 cup red lentils
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 cup cooked vegetables, frozen peas or chopped fresh greens (or any combination)
White Bean and Roasted Eggplant Hummus
By angelahon
White Bean and Roasted Eggplant Hummus
- 1 (1 1/2-pound) eggplant or 3 Japanese eggplants, trimmed and cut into 2-inch pieces
- Olive oil, for drizzling, plus 1/3 cup
- Kosher salt, for seasoning, plus 1/2 teaspoon
- Freshly ground black pepper, for seasoning, plus 1/4 teaspoon
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/3 cup loosely packed fresh flat-leaf parsley
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 clove garlic
- 1 hothouse cucumber, cut into 1/4-inch thick slices
Oven roasted/ Baked Chickpeas
By angelahon
Preheat oven to 425F If using fresh chickpeas, soak the chickpeas overnight
- Chickpeas - 1 can (or) 1 cup soaked overnight
- Olive Oil - 2 teaspoons (Any vegetable oil can be used)
- Coriander powder - 1/2 teaspoon
- Cumin powder - 1/2 teaspoon
- Chilli powder - 1 teaspoon
- Salt to taste
GARLIC PARSLEY MUSHROOMS
By angelahon
GARLIC PARSLEY MUSHROOMS
- 1 tbsp butter (15 mL)
- 1 lb mushrooms, sliced (0.45 kg)
- 1 cup chopped, fresh parsley (250 mL)
- (flat-leaf variety)
- 1 tsp crushed garlic (5 mL)
- 1/2 tsp seasoning salt (2 mL)
- 1/4 tsp black pepper (1 mL)
- 1/4 tsp onion salt (1 mL)
- 1/2 tsp lemon juice (2 mL)
- 1/2 cup grated Gouda cheese (125 mL)
- Fresh parsley for garnish
Kicked Up Corn Maque Choux (Emeril)
By angelahon
Kicked Up Corn Maque Choux
- Emeril's Creole Seasoning (Essence):
- 2 tablespoons unsalted butter
- 4 cups corn (about 6 ears)
- 1 cup chopped yellow onions
- 1/2 cup chopped red or green bell peppers
- 1 tablespoon minced jalapeno
- 2 teaspoons Emeril's Original Essence, recipe follows
- 1 teaspoon salt
- 1/2 cup heavy cream
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Thai Crunch Salad with Peanut Dressing
By angelahon
Thai Crunch Salad with Peanut Dressing
- For the Thai Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
- For the Salad
- 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
- 1 cup prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 small English cucumber, halved lengthwise, seeded and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced
- 1/2 cup loosely packed chopped fresh parsley
Chicken in Creamy Mushroom Sauce
By angelahon
Chicken in Creamy Mushroom Sauce
- 4 chicken thighs
- 12 oz white mushrooms, sliced
- 2 Tbsp butter
- 1/2 cup white wine
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cup half and half
- salt and pepper to taste
- parsley for garnish
Farmhand Salad with Goat Cheese
By angelahon
Farmhand Salad with Goat Cheese
- 1 fennel bulb, halved and cored
- 1 large carrot
- 1 small golden or chioggia beet, peeled
- 3 large radishes
- 1 endive, sliced crosswise 1/2 inch thick
- 1 cup baby arugula
- 1 tablespoon tarragon leaves
- 1 tablespoon dill
- 1 tablespoon flat-leaf parsley leaves
- 1 tablespoon snipped chives
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
- 3 ounces fresh goat cheese, crumbled
- 1/2 cup chopped marcona almonds
- 4 Medjool dates, pitted and thinly sliced
Lemon-Pepper Mushrooms
By angelahon
Lemon-Pepper Mushrooms
- 1 tablespoon unsalted butter or 1/2 tablespoon each unsalted butter and extra-virgin olive oil
- 20 ounces sliced white button mushrooms
- 1 tablespoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons minced or snipped fresh chives