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Recipes
Layered Mashed Potato & Mushroom Casserole
By Alqualonde
Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallo...
- 3 1/2 pounds potatoes, preferably Yukon Gold, peeled and cut into 1-inch pieces
- 1 1/2 pounds cremini or white mushrooms, halved
- 1 tablespoon butter
- 1/2 cup nonfat buttermilk
- 1 large egg plus 1 large egg white, beaten
- 1 1/4 teaspoons salt, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 cup chopped shallots
- 3 cloves garlic, finely chopped
- 4 cups trimmed and finely chopped chard or spinach
- 1 cup mushroom broth or reduced-sodium beef broth
- 2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chopped fresh rosemary
- 1 cup freshly grated Parmesan cheese, divided
Honey & Goat Cheese-Filled Fig Muffins
By Alqualonde
Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins
- 3/4 cup crumbled soft goat cheese, or reduced-fat cream cheese; Neufchâtel
- 2 tablespoons honey
- 1 teaspoon lemon zest, freshly grated
- 1 1/4 teaspoons vanilla extract, divided
- 2 cups white whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 3/4 cup brown sugar, packed dark or light
- 1 cup buttermilk, low-fat or nonfat
- 1/3 cup extra-virgin olive oil
- 1 1/4 cup dried figs, chopped
- 3 tablespoons turbinado, or granulated sugar
Colombian Ajiaco (Chicken and Potato Soup)
By Alqualonde
The broth for this soup grows deep in flavor first by cooking the chicken, then the potatoes, then simmering the br...
- Toppings:
- 2 large chicken breasts, bone-in and skin on (about 1 1/2 pounds)
- 1 large yellow onion, roughly chopped
- 5 cloves garlic, roughly chopped
- 1 tablespoon coarse salt
- 1 tablespoon freshly ground pepper
- 2 tablespoons olive oil
- 4 cups chicken stock
- 1 1/2 pounds mixed potatoes (red, yukon gold, and russets), peeled and cut into bite-size chunks
- 2-3 ears fresh corn, cut crosswise into quarters, or 1 1/2 cups frozen corn kernels
- 1 bunch cilantro, with stems, washed very well and tied with twine
- 1 bunch green onions, washed and tied with twine
- 2 tablespoons dried guascas
- 2 avocados, pitted, peeled and thinly sliced
- 1/2 cup Crema Mexicana, sour cream or crème fraîche
- 1/2 cup chopped cilantro leaves
- 2 tablespoons drained capers, chopped
Sweet & Savory Bacon Jam
By Alqualonde
There are a million ways to serve bacon jam, and half the fun is seeing how crazy you can get
- 1 pound thick-cut bacon, cut into 3/4-inch pieces
- 2 small sweet onions, peeled and thinly sliced
- 1 large shallot (2 cloves), peeled and very thinly sliced
- 1/2 cup pure maple syrup
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Kosher salt and freshly ground black pepper
- Recipe Notes
- Some recipes call for discarding some of the bacon fat before adding the onions. I kept all of the fat but it is personal preference. Hey, if you are going to make bacon jam you might as well go all in!
Gluten-Free Bread That Doesn’t Suck!
By Alqualonde
Spray cooking spray into two 8-inch bread pans
- Basic Flour mix (next 4 ingredients)
- 1 1/3 cups brown rice flour
- 1 1/3 cups tapioca flour/starch
- 1 1/3 cups cornstarch
- 1 tablespoon potato flour
- 4 cups Brown Rice Flour Blend (see above recipe)
- 1 tablespoon xanthan gum
- 1 tablespoon gluten-free egg replacer
- 2 teaspoons salt
- 1/2 cup powdered milk
- 3 large eggs at room temperature
- 1/4 cup butter at room temperature
- 2 teaspoons cider vinegar
- 1/3 cup honey
- 1 package (2 1/4 teaspoons) active dry yeast (not INSTANT dry yeast)
- 2 cups warm water
Mrs. Garcia's Black Bean Soup
By Alqualonde
This soup does not disappoint
- To garnish:
- 1 pound dried black beans
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 cloves garlic, minced
- 1 ham bone or smoked ham hock
- 1/2 cup olive oil
- Salt and freshly-ground black pepper
- 1/3 cup white or cider vinegar
- Sour cream
- Chopped raw onion
- Chopped red pepper
Irresistible Citrus Shrimp
By Alqualonde
1. Place pasta in enough boiling water to cover by 1 inch in a large stockpot
- 8 ounces fettuccine
- 6 tablespoons butter, divided
- 1/4 cup chopped green onions
- 3/4 teaspoon ground cumin
- 1/4 teaspoon hot pepper sauce
- 1 pound medium shrimp, peeled, deveined (about 25 to 28 shrimp)
- 1/3 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 1/2 tablespoons grated orange zest
- 1 1/2 teaspoons grated lime zest
- 1/4 teaspoon salt
Roasted parsnip crisps
By Alqualonde
Parsnip dishes are a nutritious addition to any holiday meal
- 5 cups thinly sliced parsnip rings or raw “chips”
- 2 tbsp extra virgin olive oil
- Sea salt to taste
- Optional spices
- 1/4 tsp cardamom
- 1/4 tsp powdered ginger root
- 1/4 tsp curry powder
Red Potato Colcannon
By Alqualonde
1. Bring 1 inch of water to a boil in a Dutch oven
- 1 pound small red potatoes, scrubbed and cut in half
- 1 tablespoon butter
- 1/2 cup onion, thinly sliced
- 6 cups green cabbage, thinly sliced (about 1/2 head)
- 1 cup low-fat milk,
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Chicken Breasts With Mushroom Cream Sauce for 2
By Alqualonde
The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more...
- 2 (5-ounce) boneless, skinless chicken breasts, trimmed and tenders removed (see note)
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 medium shallot, minced
- 1 cup shiitake mushroom caps, thinly sliced
- 2 tablespoons dry vermouth, or dry white wine
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons fresh chives, or scallion greens, minced