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Recipes
Roasted Poblano & Corn Calzones
By Alqualonde
Calzones are best on a lazy afternoon or evening when you have a few hours to spare, but come together fairly easil...
- 4 poblano peppers
- 1 red onion
- 1 cob corn
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 2 cups monterey jack cheese, shredded
- 1 egg
- 1 pizza dough recipe
Braised Paprika Chicken
By Alqualonde
Sweet Hungarian paprika gives this creamy braised chicken the best flavor
- 3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed
- 3/4 teaspoon coarse salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola oil
- 1 tablespoon butter
- 4 cups onions, finely diced
- 1 pinch sugar
- 1 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon dried marjoram
- 1 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, dill and/or chives, finely minced
Peach & Pecan Oat Crumble Bars
By Alqualonde
They're sweet and buttery, chewy and a little crumbly, with a jammy filling of sweet summer peaches
- Base Dough
- 1 cup unsalted butter, softened at room temperature for 1 hour
- 1/2 packed cup dark brown sugar
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 1 teaspoon salt
- 1/2 teaspoon ginger
- 1/8 teaspoon cinnamon
- Peach Filling
- 2 pounds peaches, unpeeled (about 8 peaches)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- Pecan Oat Topping
- 1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
- 1 cup old-fashioned oats
- 1/2 cup flour
- 1 cup pecans, finely chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Glaze
- Juice of 1 lemon, about 3 tablespoons
- 1/2 to 1 cup powdered sugar
Scallop Piccata on Angel Hair Pasta
By Alqualonde
Superfine angel hair and delicate scallops are coated with a light lemon, white wine and caper sauce
- 1 pound dry sea scallops, tough muscle removed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 8 ounces whole-wheat angel hair pasta
- 1/2 cup white wine
- 1/2 cup clam juice
- 2 teaspoons cornstarch
- 1/4 cup garlic, chopped
- 3 tablespoons lemon juice
- 1 tablespoon capers, rinsed and chopped
- 2 teaspoons butter
- 2 tablespoons fresh parsley, chopped
Hummus And Cauliflower Tartines Recipe
By Alqualonde
Roasting cauliflower with spices brings out the very best in this vegetable — the golden, crispy florets are irre...
- 1/2 head cauliflower, washed, dried and broken into very small florets
- 2 teaspoons ground turmeric
- 1 teaspoon cumin
- 1 pinch freshly grated nutmeg
- 1 pinch cinnamon
- 1 sprig thyme, leaves only, 2 tablespoons extra virgin olive oil
- sea salt
- Hummus
- 1 2/3 cups canned chickpeas, drained (reserve the liquid)
- 2 tablespoons tahini
- juice of 1/4 lemon
- 1 tablespoon extra virgin olive oil
- To serve
- 4 slices sourdough bread
- 1 scallion (spring onion), chopped
- 2 tablespoons extra virgin olive oil
- 1 pinch of sea salt
Southwestern Egg Rolls
By Alqualonde
Hearty spinach and black beans, sweet, juicy corn, gooey cheese, green chiles for a little heat, and a tasty blend ...
- 2 cups frozen corn, thawed
- 1 (15 oz) can black beans, drained and rinsed
- 2 cups reduced fat shredded Mexican cheese blend (I used Weight Watchers brand)
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- 4 scallions (green onions), chopped
- 1 (4 oz) can of green chiles, drained
- 1 t ground cumin
- 1/2 t chili powder
- 1 t salt
- 1/2 t black pepper
- 1/4 t cayenne pepper
- 24 egg roll wrappers (1 package)
Vegetarian Shepherd’s Pies
By Alqualonde
These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topp...
- 1 pound Yukon Gold or white potatoes, peeled and cut into 1-inch chunks
- 1/2 cup buttermilk
- 1 tablespoon butter
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely diced
- 1/2 cup finely diced carrot
- 1 tablespoon water
- 3/4 cup frozen corn kernels, thawed
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- 3 tablespoons all-purpose flour
- 1 14-ounce can vegetable broth
- 1 1/2 cups cooked or canned (rinsed) lentils
Pappardelle with Lazy Meatballs
By Alqualonde
Sausage is an easy way to make a "lazy meatball," packed with flavor
- 6 sweet Italian sausage links, casings removed
- 2 cups Fabio's Marinara Sauce
- 1 cup chicken stock
- extra virgin olive oil
- 1 lb dry pappardelle pasta, or Fabio's Fresh Pasta, cut into wide ribbons
- 6-8 leaves fresh basil
- kosher salt and freshly ground black pepper
- fresh Parmesan cheese, for grating
Almond Chocolate Chip Cookies
By Alqualonde
These delicious cookies combine healthy almonds with the luxury of dark chocolate
- 1/2 cup (125 mL) unsalted butter, softened
- 1/3 cup (75 mL) packed brown sugar
- 1/3 cup (75 mL) granulated sugar
- 1/2 cup (125 mL) almond butter
- 1 egg
- 1/4 tsp (1 mL) vanilla
- 1-1/4 cups (300 mL) all-purpose flour
- 1/2 tsp (2 mL) each baking soda and baking powder
- Pinch salt
- 3/4 cup (175 mL) coarsely chopped almonds
- 3 oz (85 g) chopped semisweet chocolate
Lemon Tahini Sauce
By Alqualonde
This sauce is wonderfully versatile
- 1/2 cup (125 mL) tahini (sesame seed paste)
- 1/4 cup (60 mL) lemon juice
- 2 tsp (10 mL) lemon zest
- 2 garlic cloves, minced
- 1/2 tsp (2 mL) salt
- 2 tsp (10 mL) ground cumin
- 1/4 cup (60 mL) water, or more depending on desired use
- 1/4 cup (60 mL) parsley leaves, chopped
- 1 Tbsp (15 mL) lemon verbena, chopped (optional)
- 1/4 tsp (1 mL) sweet smoked paprika (optional)