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Recipes
Carrot Salad
By angelahon
Carrot Salad
- 6 large carrots, peeled
- 1/4 cup fresh lemon juice
- 2 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt, plus more for water
- 1/4 cup olive oil
- 1/4 cup finely chopped flat-leaf parsley
Thai-Style Halibut with Coconut-Curry Broth
By angelahon
Thai-Style Halibut with Coconut-Curry Broth
- 2 teaspoons vegetable oil
- 4 shallots, finely chopped (about 3/4 cup)
- 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder
- 2 cups low-sodium chicken broth
- 1/2 cup light coconut milk
- 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
- 4 (6-ounce) pieces halibut fillet, skin removed
- Steamed spinach**
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 scallions, green part only, thinly sliced
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- 2 cups cooked brown rice, for serving
Farro and Corn Salad
By angelahon
Farro and Corn Salad
- 1 cup farro or barley
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups fresh corn kernels (from 3 ears corn)
- 1 cup cherry tomatoes (any color), halved
- 3 scallions, sliced
- Kosher salt and freshly ground pepper
- 1 bunch arugula, chopped
- 1 teaspoon grated lemon zest
- Juice of 1 lemon
Turkey, Kale and Brown Rice Soup
By angelahon
Turkey, Kale and Brown Rice Soup
- 2 tablespoons extra-virgin olive oil
- 5 to 6 large shallots, chopped
- 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
- 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
- 8 ounces ground white turkey meat, broken into small chunks
- 1 tablespoon herbes de Provence
- 4 cups low-sodium chicken broth, plus more as needed
- One 15-ounce can diced tomatoes in juice, drained
- 1 cup cooked brown rice
- 1 small bunch kale, coarsely chopped (about 4 packed cups)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan, optional
Basil Shrimp with Feta and Orzo
By angelahon
Basil Shrimp with Feta and Orzo
- 1 regular-size foil oven bag
- Cooking spray
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 2 teaspoons olive oil, divided $
- 1 cup diced tomato $
- 3/4 cup sliced green onions
- 1/2 cup (2 ounces) crumbled feta cheese $
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 pound large shrimp, peeled and deveined $
- 1/4 cup chopped fresh basil
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
By angelahon
Quinoa Salad with Butternut Squash, Dried Cranberries & Pepitas
- For the Citrus Honey Dressing:
- 1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
- Olive oil
- Salt and freshly ground black pepper, for seasoning squash
- 2 cups quinoa
- 4 cups water
- Pinch of salt
- 1 cup dried cranberries
- 1 cup pepitas
- Juice of 3 large oranges
- Zest of 1 large orange
- 1/4 cup olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
Spicy Turkey and Green Bean Stir-Fry
By angelahon
Spicy Turkey and Green Bean Stir-Fry
- 1 1/2 cups basmati rice
- 1 1/2 pounds green beans, trimmed
- 3 tablespoons vegetable oil
- 1/2 teaspoon sugar
- 3/4 pound 99 percent lean ground turkey
- 1 clove garlic, minced
- 1 small half-sour pickle, finely chopped
- 2 teaspoons Asian chile paste, such as sambal oelek
- 1 cup fat-free low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry or rice vinegar (not seasoned)
- 2 teaspoons cornstarch
Pesto
By angelahon
Basil Pesto
- 1/2 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Chicken Power Bowls with Crispy Baked Garbanzo Beans
By angelahon
Chicken Power Bowls with Crispy Baked Garbanzo Beans
- 15oz can garbanzo beans (also called chickpeas)
- 2 teaspoons extra virgin olive oil
- 2 chicken breasts (12-14oz,) pounded to an even thickness
- extra virgin olive oil
- salt and pepper
- 4 eggs
- 9 oz baby spinach
- 1/2 cup shelled pistachios
- 1/2 cup dried cranberries
- 4 oz chevre (goat cheese)
- For the Lemon-Honey Vinaigrette:•Juice of 2 lemons
- 6 Tablespoons extra virgin olive oil
- 2 Tablespoons honey
- 1 garlic clove, microplaned or minced
- salt and pepper
Super Sloppy Joes
By angelahon
Super Sloppy Joes
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 1/4 pounds ground beef sirloin
- 1/4 cup brown sugar
- 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
- 1 medium onion, chopped
- 1 small red bell pepper, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 cups tomato sauce
- 2 tablespoons tomato paste
- 4 crusty rolls, split, toasted, and lightly buttered