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Recipes
Hungarian Beef Goulash
By Alqualonde
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a ri...
- 2 pounds beef stew meat, such as chuck, trimmed and cubed
- 2 teaspoons caraway seeds
- 1 1/2-2 tablespoons sweet or hot paprika, or a mixture of the two, preferably Hungarian
- 1/4 teaspoon salt
- 1 large or 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 1 14-ounce can diced tomatoes
- 1 14-ounce can reduced-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoon fresh parsley, chopped
- freshly ground pepper, to taste
Mushroom Pâté
By Alqualonde
Easy to make, this Mushroom Pâté is a vegetarian recipe that is packed-full of rich mushroom flavors and will imp...
- 3 tablespoons olive oil
- 8-ounces crimini mushrooms, sliced, about 1 cup
- 4-ounces white mushrooms, sliced, about 1/2 cup
- 2 cloves garlic, roughly chopped
- 1 tablespoon thyme, minced
- 1 tablespoon half and half
- 1 teaspoon truffle oil
- 1 shallot, roughly chopped
- salt and pepper to taste
Sweet and Spicy Pork Tenderloin
By Alqualonde
1. Preheat the oven to 350°F
- 1/2 teaspoon
- ground cumin
- 1/2 teaspoon
- ground cinnamon
- 1/2 teaspoon
- salt
- 1/4 teaspoon
- ground black pepper
- 1/4 teaspoon
- ground allspice
- 1/8 teaspoon
- garlic powder
- 1/8 teaspoon
- ground chipotle chile pepper
- 1 1
- pork tenderloin, 11⁄4 pounds; trimmed of visible fat
- 1 teaspoon
- extra-virgin olive oil
- 2 tablespoons
- honey
- 1 tablespoon
- garlic, minced
- 1 1/2 teaspoons
- hot-pepper sauce
Quinoa and Black Bean Salad with Citrus-Coriander Dressin
By Alqualonde
In addition to fresh orange segments, this quinoa and black bean salad has an orange-coriander dressing made with o...
- 1 cup uncooked quinoa (any color), rinsed and drained
- 2 cups water
- 2 large oranges
- 1/4 cup extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon honey or agave nectar
- 1/2 teaspoon coriander seeds, toasted and lightly crushed
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup chopped cilantro
- 1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
- 1/2 small red onion, thinly sliced
Yukon Gold and Sweet Potato Mash
By Alqualonde
The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes
- 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
- 1/2 cup low-fat milk
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 3/4 tablespoons salt
- 1/4 tablespoon freshly ground pepper
Dijon-laced Mashed Potatoes and Parsnip
By Alqualonde
Parsnips add a sweet and slightly earthy flavour twist to mashed potatoes
- 6 to 8 large Yukon Gold potatoes, coarsely chopped
- 5 parsnips, peeled and chopped
- 3/4 cup 1% buttermilk
- 1 tablespoon grainy Dijon mustard
- 1/2 cup cilantro or parsley, chopped
- 1/4 cup low-fat sour cream
- 1 tablespoon unsalted butter
- Sea salt to taste
Self-rising flour
By Alqualonde
Once in a while I will run across a recipe that requires “self-rising flour”
- To make one cup of self-rising flour:
- Sift together-
- 1 cup of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- Once again, that’s it. Which begs the question…..why would you buy a box or bag of this when you already have everything on hand to make it?? It’s a mystery I tell ya!
Quinoa Mushroom Pilaf
By Alqualonde
You can use either broth or water to cook this quinoa recipe
- 2 cloves garlic, finely chopped
- 1 small to medium yellow bell pepper, diced fine
- 1 small to medium green bell pepper, diced fine
- 2 cups sliced mushrooms
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Greek seasoning, mint, lemon, basil, oregano mix
- 2 scallions, spring onions, sliced- white and light green sections
- 1 squeeze fresh lemon juice
- extra virgin olive oil, to taste
- toasted pine nuts, option: for serving
- olive oil
- sea salt, to taste
- ground pepper, to taste
Root-Vegetable Gratin
By Alqualonde
Use a mandoline to cut the vegetables into thin slices; they will turn tender when baked with chicken broth and a l...
- 2 large sweet potatoes, peeled
- 1 butternut squash neck (2 1/4 pounds) from a large butternut squash, peeled
- 1 medium rutabaga (2 pounds), peeled and halved lengthwise
- Kosher salt and freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 3/4 cup panko (Japanese bread crumbs)
- 1 1/2 tablespoons extra-virgin olive oil
Green Monster Soup
By Alqualonde
The flavor of this no-fuss broccoli, pea and potato soup only gets better after a day or two, and it also freezes w...
- 1 tablespoon grapeseed oil
- 2 leeks, thinly sliced
- 2 garlic cloves, diced
- 1 tablespoon fresh ginger, minced
- 4 cups low-sodium vegetable broth
- 2 cups frozen peas
- 2 cups frozen broccoli florets
- 1 medium potato, diced
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne
- Salt and pepper to taste
- Juice of 1/2 lemon
- 1 cup plain, low-fat Greek yogourt