Alqualonde's profile page
Recipes
Hot Fudge Pudding Cake
By Alqualonde
Serve this dense, fudgy pudding cake with vanilla frozen yogurt
- Recipe Ingredients:
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup nonfat milk
- 1 large egg, lightly beaten
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1/4 cup pecan halves, toasted
- 3/4 cup brown sugar
- 1 1/3 cups hot strong coffee
Lemon-Poppy Seed Ricotta Pancakes
By Alqualonde
These aren’t very sweet AT ALL
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1 teaspoon of poppy seeds
- 1/2 cup all-purpose flour
- melted butter for brushing the griddle
- maple syrup as an accompaniment
Naan Flatbread
By Alqualonde
Soft bread, perfect for eating with your favorite curry dishes, or even better used as a pizza crust or as a base f...
- 1/2 cup warm water
- 1 Tbsp honey or agave syrup
- 2 tsp yeast
- 1/2 cup buttermilk or milk alternative (mixed with 1/2 tsp vinegar, let sit for 5 minutes)
- 3/4 cup rice flour
- 3/4 cup brown rice flour
- 6 Tbsp potato starch (plus extra for kneading)
- 6 Tbsp cornstarch
- 2 tsp xanthan gum
- 2 tsp salt
- 1/4 tsp baking powder
- 2 eggs
- 1/4 cup vegetable oil, for frying (divided
Meyer Lemon Macarons
By Alqualonde
A fresh, sunny filling brightens up the traditional almond macaron
- Meyer Lemon Curd
- 2 large eggs
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/3 cup Meyer lemon juice
- 1 tablespoon Meyer lemon zest (packed)
- 1/4 teaspoon Kosher salt
- 6 tablespoons unsalted butter, cubed
- Macarons
- 68 grams egg whites, aged at room temperature for 24 hours
- 34 grams granulated sugar
- 75 grams blanched almonds (can substitute almond meal exact weight)
- 136 grams confectioner's sugar
Beef And Black Bean Chili
By Alqualonde
A quick and easy beef and bean chili that makes for a tasty, healthy and hearty weeknight meal
- 1 lb ground beef
- 1 Tbsp oil
- 1 onion, diced
- 4 cloves garlic
- 2 tsps cumin, toasted and ground
- 1 Tbsp chipotle chili powder
- 1 Tbsp ancho chili powder
- 1 (28 oz) can diced tomatoes
- 2 (19 oz) cans black beans, drained and rinsed
- 1 cup beef broth, beer or coffee
- 1 chipotle chili in adobo sauce, chopped
- 1 tsp oregano
- salt and pepper to taste
- 1 handful cilantro, chopped
Quinoa Salad with Dried Cranberries and Apricots
By Alqualonde
Fruity flavours marry exceptionally well with the graininess of the quinoa
- Citrus Ginger Vinaigrette:
- 3/4 cups (175 mL) quinoa
- 1/3 cup (75 mL) dried cranberries
- 1/3 cup (75 mL) chopped dried apricots
- 6 green onions chopped
- 1/4 tsp (1 mL) each salt and pepper
- 1 tbsp (15 mL) grated orange zest
- 2 tbsp (30 mL) freshly squeezed orange juice
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) grated fresh ginger
- 1/4 cup (60 mL) extra virgin olive oil
- 1 pinch each salt and pepper
French Onion Tart
By Alqualonde
Not a fan of Swiss cheese, substitute gruyere
- For the filling
- 1 tablespoon extra virgin olive oil
- 2 pounds yellow onions, peeled & sliced thin
- 2 sprigs fresh thyme, leaves removed & stems discarded
- Sea salt and freshly ground pepper, to taste
- 1 large egg, lightly beaten
- 1 teaspoon sherry vinegar
- 2/3 cups (2 ounces) Swiss cheese, shredded
- For the Swiss cheese pastry crust
- 3/4 cups (110 grams) whole wheat pastry flour
- 1/4 teaspoon (2 grams) fine sea salt
- 1/4 teaspoon paprika
- 1 cup (3 ounces) Swiss cheese, shredded
- 4 tablespoons (2 ounces) very cold butter, shredded using a box grater
- 1 to 2 tablespoons cold seltzer
Sponge Toffee
By Alqualonde
This special childhood treat is fun to watch as it goes from granulated sugar to a molten confection
- 2-1/2 cups (625 mL) granulated sugar
- 2/3 cup (150 mL) white corn syrup
- 1/3 cup (75 mL) water
- 4 tsp (18 mL) baking soda
- 2 tsp (10 mL) vanilla
Vegan Mulligatawny Detox Soup
By Alqualonde
This soup is chock full of antioxidant vegetable goodness with detoxing spices to boot
- 1 tablespoon avocado oil
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 teaspoons mild GF organic curry powder
- 1 teaspoon organic turmeric
- 1/2 teaspoon cayenne pepper, more or less, to taste
- 1 medium sweet or red onion, peeled, diced
- 4 medium carrots, peeled and diced
- 1 cup cauliflower florets, chopped
- 2 large Granny Smith apples, peeled and diced
- 2 heaping cups cabbage, thinly shredded
- 1 quart fresh spring water
- 2 cups organic Super Veggie Juice
- 1 14-ounce can organic chick peas, drained
- small pinch of sea salt, to taste
- 1 14-ounce can coconut milk, stirred
- 1-2 teaspoons gluten-free brown rice syrup
- thin apple slices or shredded apple, for garnish
- chopped fresh cilantro, if desired, for garnish
- juice from 1 medium lime, or to taste
Chicken Tikka Masala
By Alqualonde
The perfection of the tikka masala sauce comes from its combination of Indian spices, diced tomatoes, and cream
- For the chicken:
- 1 to 1 1/2 1 to 1 1/2 1/2 pounds boneless, skinless chicken thighs
- 1/2 1/2 1/2 cup whole-milk yogurt
- 1/2 from 1/2 lemon
- 1 1 1 teaspoon cumin
- 1 1 1 teaspoon coriander
- For the sauce:
- 1/2 1/2 1/2 tablespoon ghee, butter, or olive oil
- 1 1 1 large onion, thinly sliced
- 3 3 3 cloves garlic, diced
- 1-inch 1-inch ginger, peeled and minced
- 2 2 2 tablespoons tomato paste
- 1 to 2 1 to 2 2 tablespoons garam masala
- 1 1 1 teaspoon paprika
- Pinch Pinch cayenne, optional
- 1 1 can 1 (28-ounce) can diced tomatoes
- 3/4 3/4 3/4 cup heavy cream
- 1/2 1/2 1/2 cup roughly chopped cilantro, plus extra for garnish