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Recipes
Southwestern Stuffed Acorn Squash
By Alqualonde
Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese for creamy acorn ...
- 3 acorn squash (3/4 to 1-pound each)
- 5 ounces bulk turkey sausage
- 1 small onion, chopped
- 1/2 medium red bell pepper,chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cups chopped cherry tomatoes
- 1 (15-ounce) can black beans, rinsed (see Tip)
- 1/2 teaspoon salt
- Several dashes hot red pepper sauce, to taste
- 1 cup Swiss cheese, shredded
Roasted Eggplant & Feta Dip
By Alqualonde
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper
- 1 medium eggplant, (about 1 pound)
- 2 tablespoons lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 cup crumbled feta cheese, preferably Greek
- 1/2 cup finely chopped red onion
- 1 small red bell pepper, finely chopped
- 1 small chile pepper, such as jalapeño, seeded and minced (optional)
- 2 tablespoons chopped fresh basil
- 1 tablespoon finely chopped flat-leaf parsley
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon salt
- Pinch of sugar, (optional)
Tomato-Corn Pie
By Alqualonde
Tomatoes and corn have a natural affinity for one another: the slight acidity of tomatoes balances the sweetness of...
- 3/4 cup whole-wheat pastry flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup extra-virgin oil
- 5 tablespoons cold water
- 3 large eggs
- 1 cup low-fat milk
- 1/2 cup shredded sharp Cheddar cheese, divided
- 2 medium tomatoes, sliced
- 1 cup fresh corn kernels, (about 1 large ear) or frozen
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper
Souper Friday: Noodle Chicken Bowl
By Alqualonde
This is a filling one-pot soup for dinner
- 5 cups (1.25 L) dried rice noodles
- 2 to 4 Tbsp (30 to 60 mL) low-sodium soy sauce
- 2 Tbsp (30 mL) sesame oil
- 2 Tbsp (30 mL) rice vinegar
- 1 Tbsp (15 mL) palm sugar
- 1 garlic clove, minced
- Pinch of chili flakes (optional)
- 3 cups (750 mL) shredded Savoy cabbage
- 1 tsp (5 mL) extra-virgin olive oil
- 1 skinless, boneless chicken breast, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup (250 mL) thickly sliced shiitake mushrooms
- 4 baby bok choy, thinly sliced
- 1 cup (250 mL) low-sodium chicken broth
- 3 cups (750 mL) water
Lemon Garlic Potatoes
By Alqualonde
Here's a simple recipe for barbecue potatoes that requires little prep time
- 2 tbsp Butter
- 2 tsp. Lemon Juice
- Crushed Garlic
- Salt & Pepper (or Lemon Pepper)
Santa Fe Brown Rice Bake
By Alqualonde
Make this Southwestern-inspired rice dish as spicy or as mild as your taste buds prefer
- 2 cups raw brown rice, long or short grain
- 1 tablespoon extra virgin olive oil
- 4 cloves of garlic, chopped
- 1 sweet or red onion, diced
- 1 sweet bell pepper, red, yellow, or orange
- 1 fresh yellow tomato, chopped
- 3/4 cup roasted or frozen corn kernels
- 2 roasted or fresh green chilies of choice, seeded and chopped
- 2-3 tablespoons lime juice
- Sea salt, to taste
- 1-2 teaspoons chili powder
- 1 teaspoon cumin
- A touch of cinnamon -- my secret ingredient
- 2 tablespoons chopped fresh cilantro or Italian parsley
- A splash more of extra virgin olive oil to moisten the rice
- 1 14-oz can Fire Roasted Tomatoes with Green Chiles, with juice
Chipotle Picante Meat Loaf
By Alqualonde
Spice up a classic dinner with this flavorful spin on meat loaf that has only 15 grams of carb per serving
- 2/3 cup chipotle salsa (or 2/3 cup medium salsa with 1-1/2 teaspoons ground chipotle pepper mixed in)
- 1/4 cup refrigerated or frozen egg product, thawed
- 1/2 10 ounce package frozen cooked brown rice, thawed (about 1-1/2 cups)
- 2 tablespoons ground flax seed meal
- 3/4 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1 pound extra-lean ground beef
Roasted Veggie Smothered Baked Potato
By Alqualonde
Build your own recipe. Cut up whatever fresh veggies you have on hand, throw them in a roasting pan and toss with a...
- 2 large baking potatoes or sweet potatoes
- 1 sweet or red onion, cut into wedges
- 1 head broccoli, trimmed, cut into florets
- 1 cup carrots cut into matchsticks
- 1 each red, green & yellow pepper, cored and cut into strips
- 1 cup butternut squash, cubed
- 1 zucchini, cut into half moons
- 1 yellow squash, cut into half-moons
- 5 cloves garlic, chopped
- 3-4 tablespoons extra virgin olive oil, more as needed
- 3-4 tablespoons balsamic vinegar
- Sea salt and fresh ground pepper
- 1 teaspoon dried Italian Herb seasoning- oregano, sage, rosemary, thyme, basil
- 2 tablespoons extra virgin olive oil
- 2-4 tablespoons grated Parmesan, crumbled goat, feta or vegan cheese
Cauliflower, Sweet Onion and Leek Quiche
By Alqualonde
1. Position a baking sheet on the lower rack of the oven and preheat to 400 degrees
- 1 9-inch frozen whole wheat pie shell, thawed
- 1/2 cup packed shredded gruyere cheese (about 2 ounces)
- 1 teaspoon extra-virgin olive oil
- 1 cup thinly sliced sweet onion
- 3/4 cup thinly sliced leeks
- Salt and pepper
- 2 1/2 cups coarsely chopped cauliflower
- 3/4 cup low-sodium chicken broth
- 7 egg whites (about 1 cup)
Mexican Meatballs
By Alqualonde
Make these saucy beef and pork meatballs ahead and store in the refrigerator up to 3 days
- 1/2 cup masa harina
- 1/4 cup warm water
- 1 pound lean ground pork
- 1 pound lean ground beef
- 1 egg, beaten
- 4 cloves garlic, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 28-ounce can whole tomatoes, undrained
- 3 chipotle chili peppers in adobo sauce, drained
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon cooking oil
- 1-1/2 teaspoons instant chicken bouillon granules
- 1 teaspoon ground cumin