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Recipes
Butternut Squash-and-Red Onion Pizza
By Alqualonde
1. Position racks in the upper and lower thirds of the oven and preheat to 475 degrees
- 1/3 butternut squash, peeled and cut into 1/2-inch cubes (about 1 1/4 cups)
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- 1 clove garlic, finely chopped
- 2 tablespoons chopped parsley
- 1/4 head radicchio, cored and cut into 1/2-inch strips
- 1/4 red onion, thinly sliced
- 1 pound refrigerated pizza dough, at room temperature
- 8 ounces mozzarella cheese, cut into 1/2-inch cubes
Wilted Spinach Salad With Chicken and Honey Mustard Dressing
By Alqualonde
A wilted spinach salad, simple and nourishing, offers an excellent way to incorporate fresh greens onto your supper...
- 4 slices bacon
- 1/4 cup prepared honey mustard dressing
- 4 cups baby spinach, fresh
- 1 small red onion, sliced into rounds
- 1 small apple, sliced thin
- 1 cup cooked chicken, chopped into bit-sized pieces
- 1/4 cup raw honey
- 2 tablespoons Dijon-style mustard
- 2 tablespoons unrefined extra virgin olive oil
- 2 tablespoons raw cider vinegar
Gougères (Cheese Puffs)
By Alqualonde
A silver tray holding burnished Gruyère pastry puffs called gougères, which arrived steaming from the ove...
- 1/2 cup milk
- 8 tbsp. unsalted butter, cubed
- 1/2 tsp. kosher salt
- 1 cup flour
- 4 eggs, at room temperature
- 6 oz. Gruyère cheese, grated
Sticky Buns
By Alqualonde
1. In bowl of a stand mixer stir together water and yeast; let stand until foamy
- Dough
- 1/4 cup warm water (105 degrees F to 115 degrees F)
- 1 package active dry yeast
- 3/4 cup milk
- 6 tablespoons unsalted butter, cut up
- 1/4 cup creme fraiche or dairy sour cream
- 2 eggs
- 4 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- Topping
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/4 cup mild honey
- Pinch salt
- 3 tablespoons water
- 1 cup pecan halves
- Filling
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons freshly ground Ceylon cinnamon or ground cinnamon
- Pinch salt
- 1/2 cup chopped pecans, toasted
- 1/2 cup pitted chopped Medjool dates
Spicy Beef Lettuce Wraps
By Alqualonde
This travel-friendly meal tastes great cold, but the filling can easily be heated up in the microwave, if you prefe...
- 450 g beef top sirloin grilling steaks
- 1/4 tsp (1 mL) each salt and pepper
- 3 tbsp (45 mL) lime juice
- 2 tbsp (30 mL) canola oil
- 2 tsp (10 mL) chili garlic sauce
- 1 tsp (5 mL) grated fresh ginger
- 1 tsp (5 mL) liquid honey
- 1 tsp (5 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) sesame oil
- 1 sweet red pepper, thinly sliced
- 1 cup (250 mL) julienned carrot, and cucumber
- 2 green onions, thinly sliced
- 12 large lettuce leaves, (leaf, iceberg, romaine or Boston)
Quinoa Taco Salad
By Alqualonde
My vegan quinoa taco salad is sans tomatoes
- 1 cup quinoa, cooked in two cups water
- as needed extra virgin olive oil
- juice from 2 limes
- to taste sea salt
- 2-3 tablespoons cilantro or parsley, fresh chopped
- 1 half small red or purple onion, diced fine
- 1 small yellow bell pepper, cored, seeded, diced fine
- 1 cup corn kernels, roasted (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)
- 1 large head of crisp romaine lettuce, washed, dried, sliced crosswise
- 1 large avocado, pitted, peeled, diced
- gluten-free tortilla chips
Peach Yogurt Cake with Cinnamon Glaze
By Alqualonde
This is a yogurt cake — just about the easiest cake of them all
- 1 1/2 pounds peaches, about 3 large, unpeeled
- 1 1/2 cups full-fat yogurt
- 1/2 cup olive oil
- 1 cup sugar
- 3 eggs
- 1 1/2 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- Cinnamon Glaze
- 1/4 cup cream
- 3/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- Whisk together all the ingredients. Thin, if necessary, with a dribble of water. Pour over the cake.
Quinoa-Stuffed Poblanos with Grilled Romesco Sauce
By Alqualonde
Grill both the stuffed poblanos and the vegetables for the romesco sauce
- 1/2 cup(s) red quinoa
- 6 large poblano chiles
- 2 ear(s) corn, shucked
- Extra-virgin olive oil, for grilling
- 1/2 cup(s) walnuts, toasted and finely chopped
- 3 scallions, thinly sliced
- 2 tablespoon(s) chopped cilantro, plus sprigs for garnish
- 1/4 cup(s) finely diced fresh mozzarella
- Salt
- Freshly ground pepper
- 1 1/2 cup(s) Grilled Romesco Sauce
- Romesco Sauce
- 2 large red bell peppers, halved, cored, and seeded
- 1 large tomato, halved
- 1/2 medium onion, thickly sliced
- 1/4 cup(s) almonds, raw
- 1/2 teaspoon(s) crushed red pepper
- Salt
Grilled Halloumi and Quinoa Salad
By Alqualonde
Traditional to Cyprus, halloumi is a briny, squeaky sheep and/or goat's milk cheese
- 2 teaspoons red wine vinegar
- 1/2 teaspoon sugar
- 1 small clove garlic, chopped
- 1/8 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 Persian cucumber or 1/2 regular cucumber, peeled and diced
- 1 scallion, chopped
- 1/2 cup quinoa, rinsed and drained
- 1 cup water
- 2 tablespoons extra virgin olive oil
- 1/2 lemon
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped mint
- 3 cups lettuce leaves, arugula, or other salad greens
- 8 ounces halloumi cheese, cut into 8 slices
Mexican Vegetable Soup with Lime and Avocado
By Alqualonde
Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion sof...
- 1 tablespoon light olive oil
- 1 medium red onion, finely diced
- 2 cloves of garlic, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 carrots, cut into 1/4-inch-rounds
- 8 ounces green beans, tipped and cut into 1 inch pieces
- 2 medium tomatoes, peeled, seeded, and chopped
- 6 cups of chicken stock
- 1/4 cup cooked hominy
- 2 teaspoons chilpotle chilies, minced
- 1 avocado, peeled and sliced
- cilantro leaves, for garnish
- 6 wedges lime