Alqualonde's profile page
Recipes
Baked Sriracha Potato Chips
By Alqualonde
- cooking spray or oil mister
- 1 tbsp. peanut oil (canola or vegetable oil would work too)
- 1 tsp. sriracha
- 1 large Russet potato, washed and cut into 1/8-inch slices (use a mandoline slicer if you have one)
- salt to taste
Ribollita Soup
By Alqualonde
Frozen spinach was used because it's what I had in the freezer, but kale and Swiss chard would work as well
- 2 tablespoons olive oil
- 4 large garlic cloves, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 dried bay leaf
- 10-ounce bag frozen spinach
- 2 cans cannellini beans with liquid
- 6 cups chicken stock (or vegetable stock, for a vegan adaptation)
- One 15-ounce can (1 3/4 cups) tomato pureé
- 9 ounces day old bread, torn in pieces, about 3 cups
- 1/4 cup fresh basil, chopped
- Parmesan, grated (optional)
Plum Tart
By Alqualonde
1. Heat the oven to 425 degrees
- 1 1/2 cup plus 2 tablespoons all-purpose flour
- 3/4 teaspoons kosher salt
- 3/4 cups plus 1 teaspoon sugar
- 1/4 cup olive oil
- 1/4 cup vegetable oil
- 2 tablespoons milk
- 1/2 teaspoon almond extract
- 2 tablespoons cold unsalted butter
- 20 small Italian plums (1 1/2 to 2 lbs)
Magic Crust Custard Pie
By Alqualonde
1 Put all ingredients into a blender
- 1/4 c margarine
- 4 eggs
- 3/4 c white sugar
- 1 pinch salt
- 2 c milk, 2%
- 2 tsp vanilla extract
- 1/2 c all purpose flour
Tomato, Zucchini and Goat Cheese Clafoutis
By Alqualonde
You can taste the summer harvest in each bite
- 2 tsp (10 mL) butter, softened
- 1 cup (250 mL) grated zucchini
- 2 green onions, minced
- 3 tbsp (45 mL) chopped fresh basil
- 3 eggs
- 1/2 cup (125 mL) whipping cream, (35%)
- 3 tbsp (45 mL) all-purpose flour
- 1 tsp (5 mL) maple syrup
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) hot pepper sauce
- 1 pinch nutmeg
- 1 pkg (140 g) soft goat cheese, crumbled
- 12 cherry tomatoes, halved
Spicy Chicken & White Bean Chili
By Alqualonde
Pureeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich,...
- 1 ripe avocado, cut in a medium dice
- 1 large white onion, finely diced
- Juice of 2 limes, about 6 tablespoons
- 1/2 cup chopped cilantro
- Kosher salt and freshly ground black pepper
- 2 15 ounce cans cannellini beans, rinsed and drained
- 1 14 1/2 ounce can diced tomatoes
- 1 1/2 chipotles, plus 2 tablespoons adobo sauce from a can of chipotles in adobo sauce
- 1 1/2 pounds boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 cup lager beer, such as Corona
- Sour cream, for garnish (optional)
Polish Coffee Cake - Placek z Kruszonka
By Alqualonde
Love these Polish Coffee Cakes! If you have a strong arm and wrists, I invite you to try making this by hand with a...
- 1 1/2 cups dark raisins (optional -- my grandmother didn't use raisins)
Panzanella with Cherry Tomatoes and Bell Peppers
By Alqualonde
If you’re not familiar, panzanella is an Italian bread salad that combines dried, crusty bread squares with fres...
- Crusty bread, cut into bite-size pieces (3 cups; substitute gluten-free bread if desired)
- 1 tablespoon extra-virgin olive oil
- 1 pint cherry tomatoes
- 3 bell peppers (one yellow, red, green)
- 1/2 red onion
- 1 garlic clove
- 1 tablespoon fresh basil leaves (chiffonade)
- 1/3 cup chopped almonds
- 3 tablespoons sherry vinegar
- 3 tablespoons olive oil
- Kosher salt
- Fresh ground pepper
New Mexico Spaghetti Squash with Black Beans and Lime
By Alqualonde
This is not your typical spaghetti squash recipe
- 1 medium spaghetti squash
- drizzle of fruity extra virgin olive oil, as needed
- sprinkle of cumin and good chili powder, , to taste (I added a sprinkle of minced garlic, as well)
- splash of water, as needed
- cubes of goat cheese or feta, (leave out for vegan)
- 1 medium sweet or red onion, diced
- 4 cloves garlic, chopped
- 2 ears fresh corn, kernels cut off [or try a red bell pepper, diced]
- 1 cup ripe and juicy grape or cherry tomatoes, halved
- 1 14 ounce can black beans, rinsed and drained well
- 2 whole roasted green chilies, mild or spicy, seeded, chopped
- 1 lime - for zest, and juice
- sea salt and ground pepper
- extra virgin olive oil
- cumin and chili powder to taste
- pine nuts or pumpkin seeds, toasted
- fresh chopped cilantro
- lime wedges
Pork Medallions in Mushroom Marsala Sauce
By Alqualonde
1. Trim the tenderloins of silverskin and any excess fat
- 2 pounds pork tenderloin (about 2 tenderloins)
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 2 medium shallots, finely diced
- 12 ounces Cremini mushrooms, thinly sliced
- 1 tablespoon all-purpose flour
- 1/2 cup dry Marsala
- 1 cup homemade or low-salt chicken broth
- 3 tablespoons heavy cream
- 1/4 cup chopped fresh flat-leaf parsley