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Recipes
Roasted Eggplant & Feta Dip
By Alqualonde
his 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
Fast & Easy Turkey Tortilla Soup
By Alqualonde
In a medium pot or Dutch oven, heat the broth until simmering
- garnish:
- 4 4 4 cups homemade turkey broth (or chicken broth)
- 2 2 2 large garlic cloves
- 1 to 2 1 to 2 2 tablespoons chipotle chiles in adobo sauce or homemade chili puree (see below)
- 2 2 2 small carrots, peeled and cut into bite-sized pieces
- 1 1/2 1 1/2 1/2 cups cooked, shredded turkey or chicken meat
- 1 1 1 lime, juiced
- to and pepper to taste
- Diced avocado
- Crumbled tortilla chips
- Fresh cilantro leaves, chopped
- Lime wedges
- Crumbled queso fresco
Cheddar Cornmeal Biscuits with Chives
By Alqualonde
These chive-flecked cornmeal biscuits taste best made with extra-sharp Cheddar, but any type of Cheddar will work
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal, preferably stone-ground (see Shopping Tip)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded extra-sharp Cheddar cheese
- 2 tablespoons cold butter, cut into 1/2-inch cubes
- 3/4 cup reduced-fat sour cream
- 1/4 cup finely chopped fresh chives
- 1 tablespoon honey, (optional)
- 3-5 tablespoons low-fat milk
Slow-Cooker Black Bean-Mushroom Chili
By Alqualonde
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a...
- 1 pound dried black beans, (2 1/2 cups), rinsed
- 1 tablespoon extra-virgin olive oil
- 1/4 cup mustard seeds
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin seeds, or ground cumin
- 1/2 teaspoon cardamom seeds, or ground cardamom
- 2 medium onions, coarsely chopped
- 1 pound mushrooms, sliced
- 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
- 1/4 cup water
- 5 1/2 cups mushroom broth, or vegetable broth
- 1 6-ounce can tomato paste
- 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
- 1 1/4 cups grated Monterey Jack, or pepper Jack cheese
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
Three-Cheese Spinach and Pasta Bake
By Alqualonde
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray
- 8 oz sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 1 package (7 oz) small pasta shells, cooked and drained
- 2 boxes (9 oz each) Green Giant® frozen spinach, thawed, squeezed to drain
- 1 cup Original Bisquick® mix
- 1 cup shredded mozzarella cheese (4 oz)
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 3/4 cups milk
- 1 package (4 oz) crumbled tomato-basil feta cheese (1 cup)
Winter Greens & Gruyere Tart with Cornmeal-Millet Crust
By Alqualonde
Maybe the nicest thing about this tart, though, is its versatility
- For the crust:
- 1/2 cup fine cornmeal
- 3/4 cup white-whole-wheat flour (or all whole-wheat flour)
- 3/4 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into 1/4 - inch cubes, plus more for pan
- 3-4 tablespoons ice water
- 1/4 cup raw millet
- For the filling:
- 1/2 pound winter greens (like kale/mustard greens) - about 1 medium bunch, ribs and stems removed and torn into large pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced shallots (about 3 shallots)
- 2 cloves garlic, minced
- 1 cup whole milk
- 1/4 cup crème fraîche (or full-fat sour cream)
- 1/2 cup grated Gruyere (about 2 ounces)
- 3 eggs, beaten
- 2 teaspoons thyme
- Generous pinch nutmeg
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly-ground black pepper
Baked Lemon Pudding Cake
By Alqualonde
his is an old-fashioned family dessert
- 2 tablespoons butter (no-fat or low-trans fat margarine can be substituted)
- 6 tablespoons sugar substitute
- 6 tablespoons super-fine granulated sugar
- 2 large eggs
- 1/3 cup lemon juice
- 1 finely chopped lemon zest
- 1/2 cup unbleached flour
- 1 1/4 cups low-fat milk
- canola cooking spray
- powdered sugar
Honey and Balsamic-Onions Chicken Skillet
By Alqualonde
Honey and Balsamic-Onions Chicken Skillet is a mouthwatering chicken dinner
- 1 Tablespoon extra virgin olive oil
- 1 large sweet onion, cut in half then sliced
- 3 Tablespoons balsamic vinegar, divided
- 2 chicken breasts, pounded thin then cut in half
- garlic salt
- pepper
- 1/4 cup chicken broth
- 1-1/2 Tablespoons honey
Green Goddess Grilled Cheese Sandwich
By Alqualonde
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’r...
- 2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
- 2-3 tablespoons Green Goddess Herb Pesto (recipe below)
- 2 slices mild white melty cheese like mozzarella
- handful fresh baby spinach
- 1/4 avocado, sliced
- 2 tablespoons goat cheese, crumbled
- olive oil (and butter if you’re so inclined)
- Green Goddess Herb Pesto
- 1 clove garlic
- 1 (or 2 if you’re ballsy) anchovy fillet (in oil)
- 1/2 small shallot, chopped (about 1 tablespoon)
- 1 teaspoon lemon juice
- handful chopped fresh Italian parsley
- handful chopped kale
- 2-3 tablespoons chopped fresh tarragon
- 1 tablespoon chopped chives
- 1/4 cup olive oil
- salt and pepper to taste
Cherry Tomato Confit
By Alqualonde
Recipe can be doubled, tripled, or halved
- 2 cups assorted cherry tomatoes
- 2 garlic cloves
- 1/2 lemon, sliced thinly into half moons
- 1 teaspoon Herbes de Provence
- 2 Tablespoons olive oil
- Salt and pepper