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Recipes
Positively The Best Potato Salad with Parsley Pesto
By Alqualonde
1. Bring a large pot of water to a boil; cook potatoes until soft but not falling apart, approximately 25 minu...
- 2 pounds small red new potatoes, scrubbed
- 1/2 cup fresh curly parsley, finely chopped plus more for garnish
- 1/3 cup fresh mint leaves, finely chopped
- 1/4 cup pine nuts
- 3 cloves garlic, minced
- 1/2 cup olive oil
- 2 teaspoons white balsamic vinegar
- 1/4 teaspoon curry
- 1/4 teaspoon chili powder
- sea salt and pepper, to taste
Potato Cheddar Perogies
By Alqualonde
The traditional (and indulgent) toppings of crispy crumbled bacon and sour cream really bring these perogies to lif...
- Filling:
- 2 tbsp (30 mL) butter
- 1 onion, sliced
- 1 lb (454 g) russet potatoes, peeled and cubed
- 2 tbsp (30 mL) butter
- 1/3 cup (75 mL) finely chopped onion
- 1/2 cup (125 mL) shredded Cheddar cheese
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Ethiopian Spiced Clarified Butter (Niter Kibbeh)
By Alqualonde
Niter kibbeh or nit'ir qibe is a clarified butter similar to ghee, and it's simple to make on your home stove
- Optional additional spices:
- Makes about 1 cup
- 1 pound butter
- 4-5 cloves garlic, minced
- 1 small yellow onion, chopped
- 1 tablespoon grated ginger
- 1 1/2 teaspoons coarsely ground black pepper
- 1/2 teaspoon ground turmeric
- 1 teaspoon cardamom seeds
- 1 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds or kalonji/nigella seeds
- 1 cinnamon stick
- 1 clove
Chicken with Cherry Tomatoes in White Wine Reduction
By Alqualonde
With a light butter and wine sauce, the tomatoes are allowed to shine in this simple yet tasty dish
- 4 boneless chicken breasts
- Salt and pepper
- 3 Tbsp olive oil
- 1 cup dry white wine
- 1 1/2 cups cherry tomatoes, whole
- 4 cloves garlic, sliced
- 2 Tbsp butter or margarine, cold
Grilled Flank Steak
By Alqualonde
12-24 hours before grilling, combine olive oil, sherry, soy, ginger, garlic and sugar in a baking dish and whisk
- 1 pound flank steak, about 1 inch thick
- 1/3 cup soy sauce
- 3 tablespoons olive oil
- 1/4 cup sherry wine
- 2 tablespoons brown sugar
- 3 garlic cloves, minced
- 1/4 teaspoon ground ginger
Spicy Chipotle Roasted Potatoes
By Alqualonde
Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers
- 1 1/2 pounds Yukon Gold or red potatoes, scrubbed (peeled, if desired), and cut into 1-inch wedges or pieces
- 4 teaspoons extra-virgin olive oil or canola oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle pepper (see Note), or 1/2 teaspoon chili powder
Black Bean and Tomato Quinoa
By Alqualonde
Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl
- 2 teaspoons grated lime zest
- 2 tablespoons fresh lime juice
- 2 tablespoons unsalted butter, melted and cooled
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1 cup quinoa
- 1 (14- to 15-ounce) can black beans, rinsed and drained
- 2 medium tomatoes, diced
- 4 scallions, chopped
- 1/4 cup chopped fresh cilantro
"Ham and Cheese" Breakfast Casserole
By Alqualonde
is one is baked in layers, like a strata, with the bread on the bottom, then the pancetta, cheese, and herbs
- 4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 medium onion, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 pound pancetta (thickly sliced), diced
- 6 eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons fresh thyme leaves
- Salt and freshly ground black pepper
- 1 cup grated Gruyère cheese, from about 4 ounces
Quick French Onion Soup
By Alqualonde
French onion soup is a favorite but it usually isn’t substantial enough to make a complete meal
- 1 tablespoon extra virgin olive oil
- 2 large sweet onions, sliced
- 2 cups spring onions or leeks, whites and light green parts only
- 2 tablespoons garlic, chopped
- 1 teaspoon fresh thyme, chopped or 1/4 teaspoon dried
- 1/4 cup dry sherry, (see Ingredient Note)
- 1/2 teaspoon freshly ground pepper
- 3 14-ounce cans reduced-sodium beef broth
- 1 15-ounce can chickpeas, rinsed
- 1/4 cup chives or scallions, minced
- 6 slices whole-wheat country bread
- 1 cup Gruyère or fontina cheese, shredded
Savoury Perogy Dough
By Alqualonde
In bowl, whisk flour with salt
- 3 cups (750 mL) all-purpose flour
- 1 tsp (5 mL) salt
- 1 egg
- 3/4 cup (175 mL) water, (approx)
- 2 tbsp (30 mL) vegetable oil