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Recipes
Roasted Sicilian Potatoes
By Alqualonde
Here's an easy side dish recipe you can bake or grill in foil packets
- 2 lbs. baby Yukon gold potatoes, washed, quartered or cut up
- 1 smallish onion, diced
- 4 cloves garlic, chopped
- 1 bell pepper, chopped
- 1/3 cup raisins- dark or golden
- Handful of grape or cherry tomatoes, halved
- Handful of baby spinach leaves, washed, patted dry
- Handful of black olives
- 1/4 cup olive oil
- 1/2 to 3/4 cup light broth- as needed
- 1 14-oz. can diced tomatoes with spicy green chiles
- 1 teaspoon thyme
- A sprig of fresh rosemary, chopped
- Sea salt and fresh ground pepper
- Hot red pepper flakes, to taste
Baked Ratatouille
By Alqualonde
This colorful dish is a layered casserole of thinly sliced summer squash, zucchini, eggplant, mushroom, and because...
- 1 medium zucchini
- 1 medium yellow summer squash
- 1 medium sized skinny eggplant
- 2 cloves of garlic
- 1 handful of white mushrooms
- 1 red bell pepper or 1/2 a jalapeno pepper
- 1 can of crushed tomatoes (I used Muir Glen Fire Roasted, they are my fave!)
- a handful of grated parmesan cheese
- 1 tsp herbs de provence
- 1/2 tsp salt
- 1 TB olive oil
Mediterranean Smothered Chicken
By Alqualonde
I cannot tell you how mouthwatering this dish was! The pasta soaked up that yummy, decadent-tasting sauce (which is...
- 4 small chicken breasts
- extra virgin olive oil, garlic salt, pepper
- 8 oz angel hair pasta
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, chopped
- 3 garlic cloves, minced
- salt & pepper
- 1 cup marinated roasted tomatoes, chopped
- 1 can quartered artichoke hearts, drained
- 2 Tablespoons capers
- 1 teaspoon lemon zest
- 1/2 cup chicken broth
- 1/4 cup half & half (or heavy cream)
- juice from 1/2 lemon
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped basil
Queso Fundido
By Alqualonde
This cheesy dip is super decadent for sure, so I usually save it for colder weather occasions
- 2 poblano peppers
- 1 small jalapeño pepper
- 2 tablespoons canola oil
- 12 ounces Mexican pork chorizo sausage
- 1 yellow onion, finely chopped
- 16 ounces (about 4 cups) shredded Mexican melting cheese (See Recipe Notes)
- Corn tortillas, for serving
Zucchini and Feta Fritters
By Alqualonde
Golden brown zucchini fritters with the salty tang of feta cheese
- 2 cups finely shredded zucchini
- 1/2 tsp salt
- 1/2 cup golden flax seed meal
- 2 tbsp coconut flour
- 2 tsp dried oregano
- 1 tsp ground marjoram
- 3/4 tsp pepper
- 1/2 tsp kosher salt
- 1 cup crumbled feta
- 1/4 cup scallions, chopped
- 2 large eggs
- 6 tbsp oil or butter (I used grapeseed)
- 1/4 cup Greek yogurt for garnish (optional)
Beef and Bean Chili
By Alqualonde
This hearty beef and bean chili is one of my new all-time favorites
- Canola oil, or another high heat cooking oil
- 2 1/2 - 3 pounds boneless boneless chuck or sirloin, cut into 3/4-inch cubes
- 1 small sweet onion, diced
- 3 garlic cloves, minced
- 1 (12 ounce) bottle lager-style beer
- 1 (28 ounce) can diced, fire-roasted tomatoes
- 1 cup chicken stock
- 2 tablespoons good-quality chili powder
- 1 teaspoon ground cumin
- 2 ounces bittersweet chocolate, such as Lindt EXCELLENCE 70% Cocoa Bar
- 2 (15.5 ounce) cans dark red kidney beans, drained
- 3/4 teaspoon sugar, or to taste
- Cayenne pepper, to taste
- Kosher salt and freshly ground pepper, to taste
Roasted vegetable and caramelised garlic barley risotto
By Alqualonde
Pearl barley makes a great alternative to arborio rice in risotto as it doesn't require constant stirring and has a...
- 2 onions
- 12 garlic cloves, unpeeled
- 2 carrots, roughly chopped
- 1 bunch baby beetroot, cut into wedges
- 250 g peeled butternut pumpkin, chopped
- 2 sprigs each of thyme and rosemary
- 1/3 cup (80ml) extra virgin olive oil
- 350 g pearl barley
- 100 ml white wine
- 1 L (4 cups) vegetable stock
- 25 g finely grated parmesan, plus extra to serve
- 2 tbs chopped basil, plus leaves to serve
Artichoke Dip with Crispy Shallots
By Alqualonde
Chef Michael White’s version of the classic cheesy, warm dip makes great use of frozen artichokes
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 2 large shallots—1 minced, 1 thinly sliced
- 2 garlic cloves, minced
- One 9-ounce package frozen artichoke hearts, thawed and drained
- 1/4 cup dry white wine
- 8 ounces cream cheese, softened
- 1 cup shredded Gruyère cheese (3 ounces)
- 2 tablespoons finely chopped parsley
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Tabasco
- 1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Kosher salt
- Freshly ground pepper
- 1/4 cup panko
- Toast points and assorted crudités, such as blanched broccoli or romanesco florets, red bell pepper strips and fennel wedges, for serving
Savory Bread Pudding with Spinach & Mushrooms
By Alqualonde
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert
- 4 large eggs
- 2 cups low-fat milk
- 1/2 teaspoon hot sauce, such as Tabasco
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
- 3 1/2 cups cubed stale whole-wheat country bread
- 1 10-ounce package frozen spinach
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion, (1 medium)
- 1 cup chopped red bell pepper, (1 small)
- 4 cups sliced mushrooms, (12 ounces)
- 1 clove garlic, minced
- 1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided
Quinoa Zucchini Meatballs
By Alqualonde
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper
- 1 cup cooked quinoa
- 1 tsp. olive oil
- 1 small chopped onion
- 3 minced garlic cloves
- 1 cup finely diced zucchini
- 1 tsp. oregano
- 2 tbsp. tomato paste
- 1 egg
- 1 egg white
- 1/2 cup whole wheat bread crumbs
- Salt and pepper