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Recipes
Homemade Blackening Seasoning
By Alqualonde
Whenever possible create your own spice blends at home
- 1 tsp. black pepper
- 3 tbsp. paprika
- 3 tbsp. smoked paprika
- 2 tsp. cumin
- 1 tsp. coriander
- 2 tsp. oregano
- 2 tsp. garlic powder
- 1-2 tsp. cayenne pepper
- 1-2 tsp. salt
Creamy make-ahead mashed potatoes
By Alqualonde
1. Cook potatoes in large saucepan of boiling water 10 to 15 minutes or until tender; drain
- 4 pounds white or Yukon Gold potatoes (about 10), peeled, cubed
- 1 cup BREAKSTONE'S Sour Cream
- 1/2 cup (1/2 of an 8-ounce tub) PHILADELPHIA 1/3 less fat than cream cheese
- 2 teaspoons onion powder
- 1 slice OSCAR MAYER Bacon, cooked, crumbled
- 2 green onions, sliced
Mango Habanero Pot Stickers
By Alqualonde
The filling features ground chicken (but turkey or pork would work beautifully as well) with chunks of sweet mango ...
- For Dipping Sauce:
- 2 tablespoons soy sauce
- 1 teaspoon TABASCO® HABANERO SAUCE
- 4 tablespoons brown sugar
- 1/2 teaspoon sesame oil
- 1 1/2 teaspoon rice vinegar
- For Pot Stickers:
- 1/2 pound ground pork, chicken, or turkey
- 2 green onions, thinly sliced (about 1/4 cup sliced)
- 1 tablespoon minced fresh ginger
- 3 garlic cloves, finely chopped (about 2 teaspoons chopped)
- 1/2 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon TABASCO® HABANERO SAUCE
- 1/2 mango, very finely diced (about 1/2 cup diced)
- 3 large leaves napa cabbage, shredded (about 3/4 cup shredded)
- 36 round gyoza/wonton wrappers
- 2 to 3 tablespoons vegetable oil for frying, divided
Tomatillo and Black Bean Soup
By Alqualonde
That said, this is a lovely soup, and really doesn’t take too much time to put together, though it’s not a quic...
- 12 small tomatillos
- 2 red onions
- 2 jalapeno peppers
- 3 garlic cloves
- Olive oil
- Kosher salt
- 1 quart vegetable broth
- 1 can beans
- 1 can hominy
- 3 sprigs cilantro + more for garnish
- 8 radishes
- 3 green onions
- Kosher salt
- Fresh ground pepper
- One lime
Mac and cheese
By Alqualonde
Preheat the oven to 350º
- 1 pound penne pasta
- 1 cup 2 percent or skim milk
- 1 pound shredded cheddar cheese (or a mixture of your favorite melting cheeses)
- 1/2 head cauliflower, cut into florets
- 1/4 cup Parmesan cheese
- 3 tablespoons chopped flat-leaf parsley
- Salt and pepper to taste
- 1 tablespoon melted butter
- 1/2 cup bread crumbs
Scottish Bap
By Alqualonde
The Scottish bap bread is a soft roll, usually round, sometimes oval, sometimes square
- 6 fluid ounces tepid milk
- 6 fluid ounces water
- 2 teaspoons dried yeast
- 1 teaspoon granulated sugar
- 1 pound strong white flour
- 1 1/2 teaspoons salt
- 1 tablespoon milk, to glaze
Golden Quinoa Salad with Radish, Dill & Avocado
By Alqualonde
The secret ingredient, besides well-cooked quinoa, is smoke
- 1 cup golden quinoa
- 1 3/4 cups chicken or vegetable broth
- 8 small red radishes, well-cleaned and tops removed
- 1/3 seedless English cucumber, about 1/4 pound, unpeeled
- 1 large shallot
- 2/3 lightly filled cup dill fronds, without stems
- 1/2 lemon, zested and juiced, about 1 1/2 tablespoons
- 3 tablespoons extra-virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/8 teaspoon liquid smoke*
- 1/2 cup sliced raw almonds
- 1/2 cup pitted dates, roughly chopped
- 1/2 cup grated Parmesan cheese (omit for a vegan adaptation)
- Flaky sea salt and freshly ground black pepper
- 1 ripe avocado, to serve
Pan-Seared Butternut Squash with Balsamic & Parmigiano Shards
By Alqualonde
In the end, this tumbling pile of squares with their caramelized edges that stick in your teeth in a very good way,...
- 2 tablespoons vegetable or canola oil
- 5 fresh sage leaves, sliced into a very thin chiffonade
- Leaves of 4 fresh thyme sprigs
- 1 medium (2 pound) butternut squash, peeled and cut into uniform 3/4-inch cubes, about 5 cups worth (if buying pre-cut squash, you’ll need about 1 1/4 pounds)
- 1 teaspoon pomegranate molasses (See Recipe Note)
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly ground black pepper
Kolhrabi Carrot Fritters with Avocado Cream Sauce
By Alqualonde
1. Cut the leaves off of the kohlrabi, and peel the bulb
- 2 kohlrabi
- 1 carrot
- 1 egg
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 1/2 cup grapeseed or vegetable oil (enough for 1/4-inch depth in a large skillet)
- 1/2 avocado
- 1/4 cup plain yogurt
- 1/2 lemon
- 1/4 teaspoon kosher salt
- Green onions (for garnish)
Squash Boats With Quinoa
By Alqualonde
1. Preheat oven to 425°F
- 1 kabocha squash
- 2 tablespoons honey
- 1 tablespoon olive oil
- 3/4 cup quinoa
- 1 teaspoon ground cardamom
- 1 shallot, minced
- 1 pear, diced (any type you prefer, but a firm one)
- 1/3 cup basil, chopped
- 3 tablespoons Meyer lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon agave nectar/honey
- 2 cups baby spinach and or mache lettuce
- salt and pepper, to taste