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Recipes
Squash & Leek Lasagna
By Alqualonde
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-whea...
- 10 ounces
- lasagna noodles, preferably whole-wheat
- 2 tablespoons
- unsalted butter
- 4 large
- leeks, or 5 medium; pale green and white parts only, thinly sliced and washed thoroughly; about 6 cups
- 1/2 cup
- all-purpose flour
- 4 cups
- nonfat milk
- 1 teaspoon
- dried thyme
- 1 teaspoon
- salt
- 3/4 teaspoon
- nutmeg, freshly grated
- 1/2 teaspoon
- freshly ground pepper
- 2 2-pound
- butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater
- 6 ounces
- Parmigiano-Reggiano, grated using the large-hole side of a box grater
- 1/4 cup
- toasted pine nuts
Three Sisters Empanadas
By Alqualonde
This recipe for empanadas is a new favorite for a few reasons
- For the dough:
- 1 1/2 cups (225 grams) whole-wheat flour
- 3/4 cup (105 grams) all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 cup (8 tablespoons) unsalted cold butter, cubed
- 1 large egg
- 1/4 cup ice water, plus more as needed
- For the filling:
- 1/2 pound zucchini (2 medium), cut into 1/2–inch cubes
- 1 cup corn kernels (from 1 medium ear) or 1 cup frozen kernels, thawed
- 2 tablespoons extra-virgin olive oil
- Salt and freshly-ground black pepper
- 3/4 cup canned black or pinto beans, rinsed and drained
- 3/4 cup shredded cheddar cheese
- 1/2 cup thinly-sliced green onions
- 3 tablespoons chopped fresh cilantro, plus more for garnish
- 2 tablespoons diced green chiles
- 1 teaspoon ground cumin
- 1/4 teaspoon chile powder
- Sour cream, for serving, optional
- Salsa, for serving optional
- For the egg wash:
- 1 large egg, beaten
- 1 tablespoon water
No-Knead Sweet Potato Dinner Rolls
By Alqualonde
When it comes to large dinner parties and holiday buffets, we appreciate no-knead recipes more than ever
- Notes:
- 3/4 cup (6 ounces) warm water
- 1 scant tablespoon (1 package) active-dry yeast
- 1 cup (9 ounces) mashed sweet potatoes (see note below)
- 1 cup (8.5 ounces) milk - whole or 2% preferably
- 1/4 cup (2 ounces) unsalted butter - melted
- 2 Tablespoons brown sugar
- 2 teaspoons kosher salt
- 4 cups (20 ounces) all-purpose flour
- To make the mashed sweet potatoes, roast a medium-sized (roughly 9 ounce) sweet potato in a 400° oven until completely soft. Strip off the skin and mash.
- For extra richness, brush the tops with melted butter or egg yolk before baking. So good!
- These rolls can also be frozen if you're making them ahead of time. Allow the baked rolls to cool completely, wrap them in aluminum foil, and freeze them. To re-heat, let them thaw on the counter and then warm them in a 300° oven for 15 minutes
Fig, Olive Oil & Sea Salt Challah
By Alqualonde
This challah has been kicked up a notch with a sweet fig and orange filling
- BREAD:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup plus 1 teaspoon honey
- 1/3 cup olive oil, plus more for the bowl
- 2 large eggs
- 2 teaspoons flaky sea salt, such as Maldon, or 1 1/2 teaspoons table salt
- 4 cups all-purpose flour
- FIG FILLING:
- 1 cup dried figs, stemmed and roughly chopped
- 1/8 teaspoon orange zest, freshly grated, or more as desired
- 1/2 cup water
- 1/4 cup orange juice
- 1/8 teaspoon sea salt
- black pepper, to taste
- EGG WASH:
- 1 egg
Tracy's Brownies (Simply Divine Catering)
By Alqualonde
Beat eggs & sugar together, beat in butter
- 4 eggs
- 1 1/4 cups white sugar
- 1/2 lb melted butter
- 3/4 cup flour
- 1 cup cocoa
Flemish Beef Stew
By Alqualonde
For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a br...
- 4 teaspoons canola oil, divided
- 2 pounds bottom round, trimmed of fat and cut into 1-inch cubes
- 3/4 pound sliced cremini, or white button mushrooms
- 3 tablespoons all-purpose flour
- 2 cups brown ale, or dark beer
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon carraway seeds
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 bay leaf
Meatloaf Muffins
By Alqualonde
These little babies are so moist and so flavorful
- 1 tsp olive oil
- 1 cup onion, finely chopped
- 1/2 cup carrot, finely chopped
- 1 tsp dried oregano
- 2 cloves garlic, minced
- 1 cup ketchup, divided
- 1 1/2 lbs ground beef
- 20 saltine crackers, finely crushed (or 1 cup dry breadcrumbs)
- 2 tbsp mustard
- 1 tsp worcestershire sauce
- 1/4 tsp freshly ground black pepper
- 2 eggs
Carrot Avocado Salad
By Alqualonde
We loved the technique of roasting some of the citrus before adding it to the tart-sweet dressing, and the smatteri...
- 2 pounds small carrots (3 to 4 inches, 1/2 inch thick), or large carrots quartered and cut into 3-inch segments, peeled (about 4 cups)
- Kosher salt
- 1 orange
- 1 lemon
- 1 teaspoon cumin seeds
- 2 medium garlic cloves
- 1 tablespoon fresh thyme leaves
- 1/2 cup extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon red pepper flakes
- Freshly ground black pepper
- 1 tablespoon sugar
- 1 avocado, cut into 12 wedges
- 2 cups mixed baby sprouts, herbs, and microgreens
- 4 tablespoons crème fraiche
- 2 tablespoons toasted sunflower seeds
- 2 teaspoons toasted sesame seeds
Moroccan Aubergine & Chickpea Stew
By Alqualonde
It’s warm and comfy with large chunks of slow-cooked aubergine, super flavorful with sweetness from cinnamon, saf...
- 2 tbsp coconut oil or olive oil
- 2 onions, peeled
- 3 garlic cloves, peeled
- 1 large chunk fresh ginger
- 1 aubergine
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground paprika
- 1 tsp sea salt
- 3 tbsp tomato paste
- 1 x 14 oz / 400 g tin crushed tomatoes
- 3 cups vegetable stock
- 1/4 tsp / 0,5 g crushed saffron or approx. 6 saffron threads
- 1 x 14 oz / 400 g tin chickpeas / garbanzo beans (or 200 g cooked chickpeas)
- 3/4 cup / 100 g yellow or brown raisins
- 1 lemon, zest (save the rest of the lemon for the salad)
- Cooked Millet
- 1 cup / 200 g uncooked millet
- 2 cups / 500 ml water
- 1/2 tsp sea salt
Japanese Chicken Meatballs (Tsukune)
By Alqualonde
Chicken meatballs called tsukune are a Japanese-restaurant favorite—they’re essentially a chicken sausage mixtu...
- Chicken Meatballs
- 2 medium dried shiitake mushrooms
- 1 1/2 pounds ground chicken or 93%-lean ground turkey
- 1/2 cup coarse dry whole-wheat breadcrumbs or Japanese panko breadcrumbs (see Tips)
- 1 large egg white
- 2 tablespoons finely chopped scallion whites
- 2 teaspoons cornstarch
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Sweet Soy Glaze
- 1/4 cup mirin (see Note) or cream sherry
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 2 teaspoons minced fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Kebabs
- 18 scallions, trimmed
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds, toasted (To toast chopped nuts or seeds, cook in a small dry skillet over medium-low heat, stirring, until lightly browned, 2 to 4 minutes.)