Angelahon's profile page
Recipes
Banana Nut Muffins
By angelahon
1. Preheat oven to 375°F
- 1 1/4 c oatmeal
- 1/2 c rice flour
- 1/4 c ground flaxseed
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs, beaten
- 1/4 c plain yogurt
- 3 medium, ripe bananas, mashed
- 1/2 c agave syrup
- 1/3 c grapeseed oil
- 1/4 c walnut pieces
Sloppy Joes
By angelahon
Sloppy Joes
- 1 pound extra-lean ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 jalapeno, minced
- 1 red pepper, diced
- 1 can small red beans or pinto beans, preferably low sodium drained and rinsed
- 1 1/2 cups no-salt-added tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 3/4 teaspoon salt
- Freshly ground black pepper
- 8 whole-wheat burger buns
Smoky Corn and Jalapeno Dip
By angelahon
Smoky Corn and Jalapeno Dip
- 2 large ears of corn, husks on
- 2 jalapeno peppers
- 1/2 cup mayonnaise (I prefer Duke's Light)
- 1/2 cup sour cream (I prefer light)
- 1/2 cup grated cheddar cheese
- 1/2 cup grated pepper jack cheese
- 1/4 teaspoon Pimentón de La Vera (smoked paprika)
- 1/4 teaspoon kosher salt, or to taste
Barbequed Lentils
By angelahon
Barbequed Lentils
- 1 tablespoon olive oil
- 1 cup chopped red onion
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon mustard powder
- 2 cups fat-free chicken or vegetable broth
- 3/4 cup tomato sauce
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons agave nectar or honey
- 1 1/2 cups dry (uncooked) brown lentils, rinsed
- Salt and pepper to taste
Chickpeas in Curried Coconut Broth
By angelahon
Chickpeas in Curried Coconut Broth
- 2 teaspoons canola oil
- 1 1/2 cups chopped onion $
- 2 garlic cloves, minced
- 2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 1 (13.5-ounce) can light coconut milk
- 1 tablespoon curry powder
- 2 tablespoons chopped pickled jalapeño pepper
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 6 cups hot cooked basmati rice
Beef with Broccoli
By angelahon
Beef with Broccoli
- 1 pound flat iron steak, cut into 1/4-inch thick strips (flank steak, skirt steak or hanger steak may be substituted, but won't be as tender)
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine (Chinese rice wine) or dry sherry
- 2 teaspoons corn starch
- 1/4 cup oyster sauce
- 1/3 cup low sodium chicken broth
- 1 tablespoon sugar
- 1 teaspoon Asian (or toasted) sesame oil
- 4 scallions, whites finely sliced, greens cut into 1/2-inch segments on the diagonal, reserved separately
- 3 cloves garlic, minced
- 1 tablespoon finely minced fresh ginger
- 3 tablespoons vegetable oil
- 1 pound bite-size broccoli florets, from about 1-1/2 pounds broccoli crowns
- 1/3 cup water
Steak Fajitas
By angelahon
SteakF ajitas
- Marinade (Mojo):
- Ingredients
- 1 orange, juiced
- 2 limes, juiced
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 3 chipolte chiles, in adobo sauce
- 3 tablespoon roughly chopped fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat cut into thirds or 8-inch pieces
- Salt and pepper
- 2 red bell peppers, thinly sliced
- 1 large onion, thinly sliced
- Lime juice, olive oil, optional
- 12 flour tortillas, warm
- Guacamole, recipe follows
- Good quality store bought salsa
Chicken Shawarma
By angelahon
Chicken Shawarma
- 3 chicken breasts sliced thin
- 1 tsp. of Kosher salt
- 1/2 tsp. of cumin
- 1/2 tsp. of turmeric
- 1/4 tsp. of ground garlic
- 1/4 tsp. of ground ginger
- 1/2 tsp. of cracked coriander seeds
- 1/4 tsp. of cayenne
- 1/2 cup of plain yogurt
- juice of 1 lemon
- 2 tbsp. olive oil
Spicy Lemon Shrimp Skewers
By angelahon
Spicy Lemon Shrimp Skewers
- 6 lemons
- Kosher salt
- 1 stalk lemongrass, finely chopped
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Sriracha (Asian chile sauce)
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 2 teaspoons packed light brown sugar
- 30 extra-large shrimp, unpeeled
- Vegetable oil, for the grill
- 2 tablespoons chopped fresh mint
Coconut Curry Chicken
By angelahon
Coconut Curry Chicken
- 2 pounds boneless skinless chicken breasts (cut into 1/2-inch chunks)
- salt
- pepper
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onions (thinly sliced)
- 2 cloves garlic (crushed)
- 14 ounces coconut milk
- 14 1/2 ounces diced tomatoes
- 8 ounces tomato sauce
- 3 tablespoons sugar