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Recipes
Chipotle-Lime Chicken Fajitas
By Alqualonde
the chipotle-lime really lends itself nicely to these fajitas
- 1 chipotle chile in adobo sauce, chopped (about 1 tbsp)
- 7 tsp fresh lime juice
- 6 tbsp olive oil
- 1 tbsp fresh cilantro leaves
- 1 1/4 tsp sugar
- Kosher salt
- black pepper
- 3 garlic cloves,minced or pressed through a garlic press (about 1 tablespoon)
- 2 tbsp water
- 3 boneless, skinless chicken breasts
- 1 red, orange, or yellow bell pepper, sliced into 1/2″ thick strips
- 1 green bell pepper, sliced into 1/2″ thick strips
- 1 red onion, peeled and sliced into 1/2″ thick strips
- 8 – 8 inch tortillas
- Vegetable oil
Falafel Plate With Tahini Dressing
By Alqualonde
Tahini Dressing: In small bowl, whisk together oil, tahini, lemon juice, vinegar, salt and pepper; set aside
- Tahini Dressing:
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1/4 cup (60 mL) chopped fresh cilantro
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) cayenne pepper
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/4 cup (60 mL) chickpea flour or all-purpose flour
- 4 tsp (18 mL) vegetable oil
- 2 heads boston lettuce, separated
- 2 cups (500 mL) chopped English cucumber
- 1 cup (250 mL) sprouts, (such as alfalfa or onion sprouts)
- 1 cup (250 mL) grape tomatoes
- 1/4 cup (60 mL) extra-virgin olive oil
- 3 tbsp (45 mL) tahini
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) vinegar
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Scrambled Egg Muffins
By Alqualonde
These aren't your ordinary muffins--they're made with plenty of eggs, a little milk, cheese, spinach, tomato, basil...
- 9 Eggs
- 1/2 cup Chopped Fresh Spinach
- 1/3 cup Skim Milk
- 1/3 cup Spelt Flour, or whole wheat pastry flour
- 1/4 cup 2% Grated Cheddar Cheese
- 1 Tbsp Chopped Fresh Basil
- 1 Small Tomato, chopped
- 1/2 tsp Sea Salt
- 1/2 tsp Cracked Black Pepper
DIY Garam Masala
By Alqualonde
The work involved in making your own spice mix is minimal, but the difference is always very noticeable
- 2 sticks of cinnamon
- 10 green cardamom pods
- 8 black cardamom pods
- 15 cloves
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 teaspoon grated fresh nutmeg
- 2 dried red chiles
Grilled Baby Carrot Wraps with Poblano Cream
By Alqualonde
About 15 slender baby carrots — grilled until charred, then tightly rolled inside a tortilla with poblano-spiked ...
- 2 Poblano chiles
- 1/4 cup(s) sour cream
- 1 1/2 teaspoon(s) ground cumin
- 1/4 cup(s) chopped cilantro
- Green hot sauce
- Salt
- 60 (4 to 5 bunches) assorted thin baby carrots, peeled
- Vegetable oil, for brushing
- 4 (10 inches each) flour tortillas
Coconut Chicken Tenders With Mango Yogurt Dip
By Alqualonde
The easy mango yogurt dip makes these coconut chicken tenders sing! There's a recipe for an alternate apricot ginge
- Mango Yogurt Dip:
- 1 lb (454 g) chicken tenders
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 2/3 cup (150 mL) panko bread crumbs
- 1/3 cup (75 mL) unsweetened shredded coconut
- 2 egg whites
- 1/4 cup (60 mL) cornstarch
- 3 tbsp (45 mL) vegetable oil
- 1/4 cup (60 mL) plain yogurt
- 3 tbsp (45 mL) mango chutney
- 1/2 tsp (2 mL) Dijon mustard
Almond Pancakes With Sour-Cherry Syrup
By Alqualonde
Pancakes say lazy-day lounging with friends
- 1/2 cup dried sweetened sour cherries
- 1 cinnamon stick
- 1/2 cup maple syrup
- 1 1/2 cups all-purpose flour
- 1/4 cup whole-wheat pastry flour
- 1/4 cup quick-cooking oats
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 eggs, beaten
- 2 cups lowfat buttermilk
- 1/4 teaspoon almond extract (optional)
- Oil or butter, for greasing pan
- 1/2 cup sliced almonds, divided
- 1/2 cup nonfat plain Greek yogurt (optional)
Coq au Vin Stew
By Alqualonde
Beefy onion soup mix and red wine combine with chicken thighs, mushrooms, and onions for a stew that's luscious and...
- Nonstick cooking spray
- 3 pounds chicken thighs, skinned
- 1 envelope beefy onion soup mix (1/2 of a 2.2-ounce package)
- 1 1/2 cups loose-pack frozen small whole onions
- 2 cups fresh button or wild mushrooms, quartered
- 1/2 cup dry red wine
- Hot-cooked mashed potatoes (optional)
- Snipped fresh basil or parsley (optional)
Miso Soup With Sweet Potato Dumplings
By Alqualonde
This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A
- 1 pound sweet potatoes
- 1 tablespoon canola oil
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups sliced bok choy
- 1 cup bean sprouts
- 1 cup edamame, shelled
- 12 wonton wrappers
- 3 tablespoons white miso, plus more to taste
- 2 scallions, thinly sliced
Fresh Clam Chowder
By Alqualonde
The base can be made ahead (up to one day) and kept chilled
- 4 4 4 pounds small, raw Manila clams in the shell
- 1 1 3 1/2-inch red potatoes (about 3 medium), chopped into 1/2-inch bite-size cubes
- 2 2 2 tablespoons olive oil
- 4 4 4 sprigs fresh thyme
- 1/2 1/2 1/2 pound pancetta, cubed or bacon, sliced
- 1 1 1 large red onion, thinly sliced
- 1 1 1 stalk celery, thinly sliced
- 3 3 3 cloves garlic, minced
- 2 2 2 large carrots, peeled and thinly sliced into rounds
- 1 to 3 1 to 3 to tablespoons chili paste, to taste
- 1 1/2 1 1/2 1/2 cups whole milk
- 1 1 1 cups heavy cream
- Freshly ground black pepper
- Italian flat leaf parsley, for garnish