Alqualonde's profile page
Recipes
Sour Cream Pie Crust
By Alqualonde
This is an excellent multi-purpose crust that is surprisingly simple to make
- 2 1/2 2 1/2 1/2 cups unbleached all-purpose
- flour
- 1 1 1 tablespoon granulated sugar
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2" pound (2 sticks) butter, cut into 1/2" cubes
- 1 8-ounce 1 8-ounce 8-ounce container sour cream
- 1 to 2 1 to 2 2 tablespoons cold milk,
- optional
QUINOA AND PEA SPICE CROQUETTES
By Alqualonde
Serve these with nasturtium leaves and broccoli flowers both of which are in abundance in my veggie patch a...
- 2 large potatoes, boiled peeled and mashed
- 1 cup cooked quinoa
- 1/2 cup fresh or frozen peas
- 1/4 cup fresh coriander leaves, chopped
- 2 teaspoons ground cumin
- 1 teaspoon garama masala
- 2 cloves of garlic, finely chopped
- salt to taste
- few tablespoons olive oil for pan frying - See more at: http://www.cookrepublic.com/recipe-archive/quinoa-and-pea-spice-croquettes/#sthash.XE66eZBI.dpuf
Spinach Salad With Japanese Ginger Dressing
By Alqualonde
This spinach salad tossed with spunky ginger dressing was inspired by the iceberg salads served at Japanese steakho...
- 3 tablespoons onion, minced
- 3 tablespoons peanut, or canola oil
- 2 tablespoons distilled white vinegar
- 1 1/2 tablespoons fresh ginger, finely grated
- 1 tablespoon ketchup
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon salt
- 10 ounces fresh spinach
- 1 large carrot, grated
- 1 medium red bell pepper, very thinly sliced
- freshly ground pepper, to taste
Bean Burgers
By Alqualonde
This grilled bean burger makes a wholesome, healthy alternative to beef
- 2 cans (15.5 ounces each) pinto beans, drained and rinsed
- 1/2 cup dry fine bread crumbs
- 1/2 cup bottled salsa
- 1 egg
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 cup coarsely crushed baked tortilla chips
- 3 pitas (2 ounces each, 4-inch), halved
- 12 lettuce leaves
- 12 slices tomato
- Bottled salsa
Pork and Edamame Soup
By Alqualonde
Chunks of tender pork add filling protein to this ginger-spiced, Asian-inspired soup
- 2 pounds boneless pork shoulder roast
- 1 tablespoon cooking oil
- 2 14 ounce can chicken broth
- 1 12 ounce package frozen edamame (green soybeans)
- 1 8 ounce can sliced water chestnuts, drained
- 1 cup chopped red sweet pepper (1 large)
- 2 tablespoons light soy sauce
- 1 tablespoon bottled hoisin sauce
- 2 teaspoons grated fresh ginger
- 1/4 - 1/2 teaspoon crushed red pepper
- 6 cloves garlic, minced
- 1 3 ounce package ramen noodles, broken
Apple Cranberry Pudding Cake
By Alqualonde
Autumn fruit is the buried treasure at the bottom of this moist, golden pudding cake
- Cake:
- 1 cup (250 mL) packed light brown sugar
- 1/3 cup (75 mL) butter, melted
- 8 cups (2 L) peeled, cored and sliced apples, (about 6)
- 1 cup (250 mL) fresh cranberries or frozen cranberries
- 1 cup (250 mL) butter, softened
- 1 cup (250 mL) granulated sugar
- 4 eggs
- 1 tbsp (15 mL) vanilla
- 2 tsp (10 mL) grated orange rind
- 2-1/2 cups (625 mL) all-purpose flour
- 1/2 cup (125 mL) ground almonds
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 1-1/4 cups (300 mL) milk
- 1/2 cup (125 mL) sliced almonds, toasted
- 1 tbsp (15 mL) icing sugar
Chocolate Chip Brioche Pretzels
By Alqualonde
an insanely decadent breakfast treat: think pretzel meets chocolate meets the most tender brioche dough you've ever
- for the dough:
- 1/3 cup (80 ml) whole milk
- 1 teaspoon instant yeast
- 2 1/4 cups (280 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1/2 teaspoon table salt
- 2 large eggs, at room temperature, lightly beaten
- 8 tablespoons (115 grams or 1 stick) unsalted butter, at room temperature
- 1 cup (6 ounces or 170 grams) well- chopped chocolate (for the best chocolate flavor) or miniature chocolate chips
- 1/4 teaspoon freshly grated orange zest (optional, but lovely if you're into that
- chocolate-orange thing)
- for the glaze:
- 1 large egg
- 1/2 teaspoon table salt
- 1 teaspoon water
- Coarse or pearl sugar, for finishing
Bowtie Pasta with Yellow Squash and Tomatoes
By Alqualonde
1. Toss the squash with a tablespoon of kosher salt, then set in a colander over a large bowl for 30 minutes s...
- 1 pound whole wheat bowtie pasta
- 1 pint grape tomatoes, halved
- 3-4 small yellow squash, halved lengthwise and cut into half-inch chunks
- 1/2 cup fresh basil leaves, roughly chopped
- 3 tablespoons canola oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
- 1 large clove garlic, minced
- kosher salt
- grated parmesan cheese, optional
Gluten-Free Chicken Soup
By Alqualonde
This isn't your Grandma’s chicken soup
- as needed extra virgin olive oil
- 3-4 split chicken breasts, (free-range organic, if possible), rinsed, patted dry
- 8 cloves fresh garlic, chopped
- to taste sea salt and freshly ground pepper
- 2 heaping cups cabbage, thinly shredded (bagged coleslaw mix is fast and easy)
- 1 green bell pepper, cored, seeded, cut up
- 1 yellow summer squash, cut up
- 2 zucchini squash, cut up
- 6-8 baby Yukon Gold potatoes, cut up
- 1 14 ounce can green chilies, chopped-- mild or hot, to taste
- 1 teaspoon rubbed sage
- 1 14 ounce can fire roasted diced tomatoes
- 1 teaspoon each of: dried basil, oregano and parsley
- to taste shake hot red pepper flakes
- 2 or more cups chicken broth, as needed
- 1 or 2 dashes balsamic vinegar, to taste
Bay Leaf Pound Cake Recipe
By Alqualonde
This is a moist-crumbed, beautifully perfumed pound cake
- Orange Glaze:
- 6 tablespoons / 3 ounces / 85 g unsalted butter, cubed, at room temperature, plus 1 tablespoon butter, for piping
- 10 fresh or dried bay leaves
- 1 2/3 cups / 230g all-purpose flour
- 1 cup / 200 g granulated sugar
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon fine grain sea salt
- 3 large eggs, at room temperature
- 1/2 cup / 125 g sour cream
- finely grated zest of one orange
- 1/2 teaspoon vanilla extract
- 1 cup / 140 g powdered sugar
- 1 1/2 - 2 1/2 tablespoons orange juice
- 1 teaspoon orange liquor, such as Grand Mariner or Cointreau (optional)