Alqualonde's profile page
Recipes
Asparagus & Salmon Spring Rolls
By Alqualonde
These spring rolls are filled with smoked salmon, tender-crisp asparagus and plenty of fresh herbs
- 24 thick rolls or 36 thin rolls of asparagus, about 2 pounds
- 2 (3 to 4-ounce) smoked wild salmon slices
- 12 (8-inch) rice-paper wrappers
- 1 ripe avocado, cut into 24 slices
- 1 cup carrot, shredded
- 1/2 cup fresh basil, chopped
- 1/2 cup fresh mint, chopped
- 1/3 cup soy sauce, reduced-sodium
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons mirin
- 1/4 teaspoon red pepper, crushed, plus more to taste
Spaghetti in cherry tomato sauce
By Alqualonde
If you're stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients
- 2 x 250g punnets cherry tomatoes, halved
- 150 ml olive oil
- 6 garlic cloves, sliced
- 2 long red chillies, seeds removed, finely chopped
- 6 anchovy fillets in oil, drained
- 1 tbs capers, rinsed, drained
- 2 tbs white wine
- 400 g spaghetti
- Juice of 1 lemon
- 1/4 cup flat-leaf parsley, finely chopped
- Grated parmesan, to serve
Mexican Meat Loaves
By Alqualonde
You actually get three smaller loaves in this recipe, which uses canned chipotle peppers for a nice spicy kick
- 1 tbsp (15 mL) vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) ground cumin
- 1/2 tsp (2 mL) ground allspice
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 2/3 cup (150 mL) ketchup
- 2 tbsp (30 mL) canned chipotle peppers in adobo sauce, minced
- 3 eggs
- 1/2 cup (125 mL) fresh bread crumbs
- 1/2 cup (125 mL) chopped green onions
- 1/2 cup (125 mL) Balkan-style plain yogurt
- 2 lb (907 g) medium ground beef
Asparagus Risotto With Leeks
By Alqualonde
This risotto is vegan -- no butter, no cheese
- 1 bundle thin asparagaus, about 16 to 20 spears
- 4 cups fresh hot water or very light broth
- 2-3 teaspoons olive oil
- 1 leek, white part only, finely diced
- 1 cup Arborio rice
- 1/2 cup white wine
- sea salt, to taste
- 2 tablespoons fresh Italian Parsley, chopped
Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche
By Alqualonde
Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend
- 1/2 cup crème fraîche or sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon finely grated lemon peel
- 2 tablespoons (1/4 stick) butter, divided
- 1 tablespoon extra-virgin olive oil
- 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
- 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
- 3 large garlic cloves, pressed
- 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
- 1 2 x 2-inch piece Parmesan cheese rind (optional)
- 1 Turkish bay leaf
- 6 cups (or more) low-salt chicken broth
- 2 tablespoons chopped fresh chives (for garnish)
Turkey Albondigas Soup
By Alqualonde
Albondigas, Spanish for “meatballs,” star in the traditional broth-based Mexican soup
- 1 pound 93%-lean ground turkey
- 1 cup fresh whole-wheat breadcrumbs
- 1 large egg
- 2 teaspoons ground cumin, divided
- 2 teaspoons dried oregano, divided
- 3/4 teaspoon freshly ground pepper, divided
- 1/2 teaspoon salt, divided
- 1 tablespoon canola oil
- 1 large white onion, diced
- 2 carrots, diced
- 3 poblano peppers, (see Tip), diced
- 3 plum tomatoes, diced
- 6 cups reduced-sodium chicken broth
- 1/2 cup instant brown rice, or cooked brown rice
- 2 tablespoons lime juice
- 1 jalapeño, minced
- 2 tablespoons minced fresh cilantro
Roasted Vegetable Soup with Herb Dumplings
By Alqualonde
The dish I'm about to share is really two recipes in one – heavenly together but also good building blocks for ma...
- For the soup:
- 1/2 butternut squash
- 3 carrots
- 2 parsnips
- 1 sweet potato
- 2 leeks, white and light green parts only
- 1 yellow onion
- 4 cloves garlic, unpeeled
- Olive oil
- Salt
- Pepper
- Chile powder (optional)
- 7 cups vegetable stock
- 1 bay leaf
- For the dumplings:
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons chilled butter, cut into small pieces
- 1 tablespoon finely chopped marjoram
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped thyme
- 1/2 cup milk
- Chopped parsley, for garnish
Farro Spaghetti with Buttery Tomato Sauce & Farm Spinach
By Alqualonde
1. Bring a largo pot of water to a boil, salt it, add the pasta and cook until just shy of al dente
- Salt and pepper
- 1 pound farro spaghetti or whole wheat spaghetti
- 3 tablespoons butter
- 1 shallot, finely chopped
- 2 - 3 cloves garlic, chopped
- 1/4 cup dry sherry
- 1 can (28 to 32 oz.) san marzano tomatoes
- 1 bunch farm-fresh spinach, coarsely chopped (about 4 cups)
- A few grates nutmeg
- Freshly grated pecorino-romano, for topping
Braised Beef Stroganoff
By Alqualonde
Preheat the oven to 300°
- Vegetable oil or clarified butter
- 2 pounds braising beef (I used boneless shoulder)
- 3 tablespoons flour
- 1 cup red wine
- 2 cups unsalted beef broth
- 4 tablespoons butter
- 1 onion, diced
- 1 pound mushrooms (I used oyster, shitake, and cremini), cleaned and sliced
- 1 (8-ounce) carton sour cream (I used light)
- Kosher salt
- Freshly ground black pepper
- Cooked pappardelle
- Flat leaf parsley, to garnish (optional)
Quinoa Falafels with Tahini Sauce
By Alqualonde
The falafels themselves are very low in fat, so the sauce- or any sauce of choice is necessary
- 1/2 cup quinoa
- 1 cup carrot, chopped
- 1/2 cup, green onions, sliced, about 3
- 3 tablespoons parsley, chopped
- 1 15-ounce can garbanzo beans
- 2 eggs
- 2 tablespoons fresh lemon juice
- 1 teaspoon cumin
- 2 teaspoons corriander
- 2 tablespoons toasted sesame seeds
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 cup plain yogurt
- 1/4 cup tahini
- 1 tablespoon lemon zest
- 1 English cucumber, cut into matchsticks
- fresh chives, to taste
- salt
- pepper