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Recipes
Soft Ginger Molasses Cookies
By Alqualonde
A family favorite, these yummy Ginger Molasses Cookies have an amazing soft and chewy texture
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, room temperature
- 3/4 cup turbinado raw cane sugar
- 1 large egg
- 1/2 cup molasses
- Extra sugar for rolling
Spatchcock Chicken With Mustard-Glazed Parsnips and Crispy Kale
By Alqualonde
Cook a whole chicken in an hour? Definitely! Spatchcocking a chicken (or cutting it open so it lies flat) allows ho...
- Mustard-Glazed Parsnips:
- 2 tbsp (30 mL) butter, melted
- 2 tsp (10 mL) liquid honey
- 1/2 tsp (2 mL) herbes de Provence
- 1/4 tsp (1 mL) each salt and pepper
- 1 whole chicken, (about 1.35 kg)
- 900 g parsnips, peeled
- 2 tsp (10 mL) olive oil
- Pinch each salt and pepper
- 2 tbsp (30 mL) grainy mustard
- Crispy Kale:
- 8 cups (2 L) torn stemmed kale
- 1 tsp (5 mL) olive oil
- Pinch salt and pepper
Vegan Coconut Raspberry Ice Cream
By Alqualonde
Ice cream made with coconut milk, sugar, vanilla, and raspberries
- 2 (13.66 oz) cans chilled Thai coconut milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup raspberries (fresh or frozen)
Southwestern Three-Bean & Barley Soup
By Alqualonde
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 large stalk celery, diced
- 1 large carrot, diced
- 9 cups water
- 4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
- 1/2 cup pearl barley
- 1/3 cup dried black beans
- 1/3 cup dried great northern beans
- 1/3 cup dried kidney beans
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
Chicken Tagine
By Alqualonde
A tagine is a Moroccan stew made with dried fruit and an array of spices
- 8 boneless, skinless chicken thighs (about 1-3/4 pounds total), cut into 1-inch pieces
- 2 large onions, halved and thinly sliced
- 4 large carrots, peeled and thinly sliced
- 1/2 cup raisins
- 1/2 cup dried apricots, coarsely chopped
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 2 tablespoons flour
- 2 teaspoons garlic salt
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 3/4 teaspoon black pepper
- 2 cups couscous, cooked
- Toasted pine nuts for garnish, optional
Southwest Skillet Ragu
By Alqualonde
Up the pasta, swap out the meat for more mushrooms, stir in some leftover ricotta — no matter what, it's going to...
- 1 cup elbow macaroni
- 1 to 1 1/2 pounds ground beef or turkey
- 1 large yellow onion, diced
- 1 red (or green, orange, or yellow) bell pepper, chopped
- 8 to 12 ounces (one package) white or baby bella mushrooms, quartered
- 2-3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne or red pepper flakes (optional)
- 1 28-ounce can diced tomatoes with juices
- 1 cup shredded cheddar cheese, plus extra to serve
- Salt and pepper
Slow Cooker Cassoulet
By Alqualonde
This traditional braised French country classic works well in the slow cooker
- 4 cans (14 oz/398 mL each) no-salt- added navy beans, drained and rinsed (or 6 cups cooked)
- 1 can (28 oz/796 mL) no-salt-added whole tomatoes, drained
- 2 onions, diced
- 1 carrot, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- 2 bay leaves
- 2 fresh thyme sprigs
- 2 fresh parsley sprigs
- 1/4 tsp (1 mL) pepper
- 1 smoked ham hock, (12 oz/340 g)
- 1 pkg (375 g) fully cooked smoked Polish sausages, cut diagonally in 1-1/2-inch (4 cm) thick slices
- 3 strips sodium-reduced bacon, sliced
- 3/4 cup (175 mL) sodium-reduced chicken broth
- 3/4 cup (175 mL) white wine
Penne alla Vodka
By Alqualonde
Heat the olive oil in a large Dutch oven over medium-high heat until very hot but not smoking
- 2 tablespoons olive oil
- 3 ounces thinly sliced prosciutto, finely chopped (optional)
- 1/2 sweet onion, finely chopped
- 1 tablespoon tomato paste
- 3-4 garlic cloves, pressed
- 1 28-ounce can diced tomatoes (I like chef's cut)
- 1/4 teaspoon red pepper flakes, to taste
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/3 cup vodka
- 1/2 cup heavy cream
- 1 pound (16 ounces) penne pasta
- Parmesan cheese, for serving
- Chopped parsley, for serving
One Bowl Mung Bean Meal
By Alqualonde
Just allow your system to breathe, and take refuge in a bowl of clean food
- 1 cup sprouted mung beans
- 3 cups water or broth
- 4 chopped green onions, white and pale green parts only
- 2 ribs celery, trimmed and sliced cross-wise into c-shapes
- 1 apple, diced
- 1 ripe avocado, sliced
- 1/3 cup chopped almonds
- 1/4 cup tablespoons olive oil
- 3 tablespoons loosely packed chopped Italian parsley
- 2 tablespoon lemon juice
- sea salt and freshly ground black pepper, to taste
Avocado Egg Rolls
By Alqualonde
These egg rolls are extremely tasty and so easy to throw together if you have some friends coming over and need an ...
- AVOCADO EGG ROLLS:
- 3 large ripe Avocados, sliced
- 1 tablespoon cilantro, chopped
- 1/4 cup sun dried tomatoes, packed in olive oil, chopped
- 1/2 teaspooon salt
- Egg roll wrappers
- Water (for sealing edges of eggrolls)
- Oil (for frying)
- CREAMY CILANTRO RANCH DIP:
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 teaspoon gourmet garden garlic (or 1 teaspoon minced garlic)
- Juice of 1 lime
- 1/4 cup cilantro, chopped
- 1 green onion
- 1/2 jalapeno
- 1/2 teaspoon salt
- 1 tablespoon ranch mix