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Recipes
Spaghetti with Kale
By Alqualonde
You might be surprised at the deliciousness of this simple dish, which relies almost entirely on kale for its flavo...
- 1 bunch (1 lb/500 g) kale
- 1 large white onion, coarsely chopped
- 6 cloves garlic
- 3/4 tsp (4 mL) salt
- 1 lb (500 g) whole wheat spaghetti or regular spaghetti, or linguine
- 1/2 cup (60 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) black pepper
- 1/3 cup (75 mL) grated Romano cheese
- Grated Romano cheese (optional)
Chicken & Pineapple Quesadillas
By Alqualonde
These quesadillas combine hearty chicken with sweet pineapple, spicy red pepper flakes (although you could use jala...
- 1 lg. chicken breast (3/4 lb.)
- 1 (15 oz.) can pineapple chunks in juice
- 1 (15 oz.) can black beans
- 3 whole green onions
- 1/4 bunch fresh cilantro
- 1/2 tsp cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 2 cups shredded mozzarella or monterrey jack
Thyme Roasted Shrimp
By Alqualonde
High heat and herb-infused oil make this simple dish some of the juiciest, crunchiest shrimp you’ll ever have the...
- 1/4 cup olive oil
- 12 sprigs thyme
- 2 whole cloves garlic, peeled
- 2 pounds large shrimp, (about 18 per pound), peeled and deveined
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Broccoli,Potato and Leek Soup
By Alqualonde
In cook pot, add 8 cups water and vegetable base, mix and bring to a simmer
- 8 cups water
- 8 teaspoons vegetable base
- 4 cups broccoli, bite size florets (about 1/2 pound)
- 1 tablespoon extra virgin olive oil
- 1/2 cup sweet onion, small diced
- 1 tablespoon garlic, fresh and finely chopped, (about 6 cloves)
- 3/4 pound leeks, white part only, washed and medium diced (about 2 cups chopped)
- 1 1/2 pounds yukon or Idaho potatoes, peeled and large diced
- 2 pounds broccoli, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
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South African Cheese, Grilled Onion & Tomato Panini (Braaibroodjie)
By Alqualonde
It may look like a simple cheese panini, but braaibroodjie is more than meets the eye both culturally and taste-wis...
- 2 scallions, trimmed and halved lengthwise
- 2 slices good-quality white bread
- 1/2 cup grated sharp white cheddar
- 1 small tomato, sliced
- Vegetable oil
- Chutney
- Softened butter
Easy Pork Chop Saute With Cranberries
By Alqualonde
Cranberries can be momentary pleasures, just around for late autumn - that is, unless you think to stock ahead
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 4 boneless pork loin chops, 1-1 1/4 pounds; trimmed of fat
- 2/3 cup cranberry juice cocktail , or orange juice
- 2 1/2-3 tablespoons clover or other mild honey
- 2 teaspoons canola oil
- 1/4 cup onion, chopped
- 1 cup cranberries, fresh or frozen, thawed, coarsely chopped
Chicken Shawarma for Two
By Alqualonde
Shawarma is a Middle Eastern sandwich made with sliced seasoned meat
- 1/2 cup shredded unpeeled English cucumber or peeled regular cucumber
- 2 tablespoons low-fat plain yogurt
- 1 1/2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/4 teaspoon salt, divided
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon freshly ground pepper
- 1 8-ounce boneless, skinless chicken breast, trimmed
- 1 1/2 teaspoons canola oil
- 2 6-inch whole-wheat pita breads or lavash
- 1 small tomato, chopped
- 1 cup thinly sliced romaine lettuce
Pork Medallions with Fig & Port Wine Sauce
By Alqualonde
This dish showcases how deliciously pork complements the sweet and tart tastes of fruit
- 16 small dried Mission figs, stemmed
- 1 cup tawny port, (see Note)
- 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided
- 1 cup onion, thinly sliced
- 1 cup reduced-sodium chicken broth
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon balsamic vinegar, or more to taste
- 1/2 teaspoon kosher salt, divided
- Freshly ground pepper, to taste
- 1 pork tenderloin, (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
- 1/4 cup all-purpose flour
Potato and Arugula Flatbread
By Alqualonde
1. Prepare the dough, following the preparation instructions in the recipe if you’ve made in advance
- 1 pizza dough
- One potato
- 2 cloves garlic
- Handful thyme and oregano (or fresh herbs of your choice)
- Fresh baby arugula
- Olive oil
- Kosher salt
Hungarian Meatballs
By Alqualonde
A few tips: mix the pork and beef before adding the rest of the seasonings
- For the meatballs
- 3/4 pounds ground pork
- 3/4 pounds ground beef (80/20 or 85/15)
- 1/4 pound pancetta, small dice
- 1/2 cup parmesean, grated
- 3/4 cups breadcrumbs
- 1/4 cup parsley, finely chopped
- 1 tablespoon garlic, minced
- 1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
- 2 eggs, lightly beaten
- 2/3 cups whole milk
- 2 tablespoons olive oil
- For the sauce
- 1 medium onion, chopped
- 1/4 pound cremini mushrooms, quartered
- 1 tablespoon garlic, minced
- 1 large banana pepper, chopped
- 1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
- 1/2 teaspoon hot or half-sharp paprika
- 1/4 teaspoon smoked paprika
- 1 teaspoon porcini mushroom powder
- 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
- 1/4 cup parsley, finely chopped
- 1/2 cup dry white wine
- 15 oz stewed tomatoes, chopped, with juices
- 2 cups chicken broth
- 1/2 cup sour cream