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Recipes
Cauliflower Tots
By Alqualonde
If you need a way to get your family to eat more vegetables, give these a try
- 2 cups cooked cauliflower florets, finely chopped *see note
- 1 large egg
- 1 large egg white
- 1/2 cup onion, minced
- 3 tbsp minced fresh parsley
- 1/2 cup reduced fat sharp cheddar cheese, grated
- 1/2 cup seasoned breadcrumbs
- salt and pepper to taste
- cooking spray
German Potato Soup
By Alqualonde
With just five ingredients and 10 minutes of prep, this sausage-and-potato soup makes a convenient weeknight supper
- 1 pound cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
- 1/2 28 ounce package frozen loose-pack diced hash brown potatoes with onion and peppers (about 4 cups)
- 1 16 ounce jar sauerkraut, rinsed and drained
- 2 tablespoons stone ground mustard
- 3 14 ounce can chicken broth (5-1/4 cups)
No-Cream Clam Chowder
By Alqualonde
We used just two slices of smoked bacon, which adds rich flavor without a lot of extra fat; corn and carrots provid...
- 4 dozen clams in shells, scrubbed
- 2 slices smoked bacon, chopped
- 2 carrots, chopped
- 1 medium-size onion, chopped
- 1 celery rib, with leaves, chopped
- 1 (8-ounce) bottle clam juice
- 1 large ear fresh corn, kernels removed, or 1 cup frozen whole kernel corn
- 3/4 pound red potatoes, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 3 cups 2% reduced-fat milk
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh Italian parsley
Chocolate Meringues
By Alqualonde
You have to be mindful of the weather conditions when you make meringues: don't attempt to them if it's really humi...
- 1 tsp cream of tartar
- 1 tsp cornflour
- 1 tbsp espresso coffee powder
- 1 tbsp Dutch process cocoa power, plus extra for dusting
- 1/2 lemon
- 6 free range egg whites, at room temperature
- 300 g caster sugar
- 1 tsp white vinegar
- Whipped cream, to serve
Cheese Enchiladas with Red Chile Sauce
By Alqualonde
Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most ele...
- Red Chile Sauce
- 2 teaspoons canola oil
- 1/2 cup minced white onion
- 1 clove garlic, minced
- 1/2 cup mild-to-medium-hot red New Mexican chile powder
- 2 cups vegetable broth or reduced-sodium chicken broth
- 1 cup water
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon salt
- Enchiladas
- 1 15-ounce can pinto beans, rinsed and mashed, or nonfat refried beans
- 2 tablespoons low-fat plain yogurt
- 12 6-inch corn tortillas, blue corn if available
- 2 cups shredded sharp Cheddar cheese, (8 ounces), divided
- 1/4 cup minced white onion, plus more for garnish
Organic Broccolini & Spinach Soup
By Alqualonde
This soup is delicious in winter and summer and is a great way to eat your greens! If you can't find broccolini at ...
- 1 1/2 pounds of organic broccolini
- 2 tablespoons extra-virgin olive oil
- 1 cup diced onion
- 1 cup chopped leek
- 1 1/2 tablespoons minced garlic
- Salt and freshly ground pepper
- 1 teaspoon of fresh basil chopped
- 1 teaspoon of fresh marjoram chopped
- 1 teaspoon of fresh Italian parsley chopped
- 5 cups organic vegtable stock (you can also use chicken stock)
- 2 cups of packed organic spinach washed, and trimmed
- 2 teaspoons of fresh grated lemon zest
- 2 tablespoons of Meyer Lemon juice
- 1 cup organic soy or almond milk, or 1/4-1/2 cup of cream if preferred
Roasted Pepper and Tomato Soup
By Alqualonde
A squirt of lime gives the soup a lively note, like salsa, and with that extra added layer of complexity, you seem ...
- 1 1 1 tablespoon olive oil, plus additional for drizzling
- 1 1 1 medium yellow onion, finely chopped
- 2 2 5 to 8 minced, or 5 to 8 cloves roasted garlic
- 1/4 1/4 1/4 teaspoon salt
- 1 1 2 1 (28-ounce) can diced tomatoes, with juice; or 2 pounds fresh tomatoes, chopped
- 1 1 1 cup sliced roasted red peppers
- 1 1 4 1 (32-ounce) box chicken broth, or 4 cups homemade chicken stock
- 1/2 1/2 1/2 teaspoon chili powder (optional)
- 1/4 1/4 1/4 teaspoon paprika
- 1 1 1 lime cut into wedges
- Sea salt and freshly ground black pepper
Roasted Fall Vegetable and Ricotta Pizza
By Alqualonde
Roasted butternut squash, new potatoes, red onions, and carrots make a surprising and sophisticated pizza topping
- Olive oil, for baking sheet and drizzling
- Flour, for dusting surface
- 1 pound store-bought pizza dough, fresh, or thawed if frozen
- 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
- 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
- 1 cup part-skim ricotta cheese
- 1 tablespoon fresh rosemary leaves, (optional)
- Coarse salt and ground pepper
Vegetarian Quinoa & Squash Casserole
By Alqualonde
An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and s...
- 3 tablespoons extra-virgin olive oil, divided
- 1 large onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon paprika
- 2 1/2 teaspoons ground cumin, divided
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground allspice
- 2 (15 ounce) cans chickpeas, rinsed
- 1 (28 ounce) can tomatoes, diced
- 2 cups frozen spinach, chopped
- 1 cup quinoa or whole-wheat couscous
- 1/2 cup golden raisins
- 1 cup water
- 1/2 teaspoon salt, divided
- 2 (10 to12-ounce) boxes frozen pureed squash, thawed (use fresh, if desired)
- 1/3 cup fresh cilantro, finely chopped
French Bread Pudding
By Alqualonde
1. Cut bread in 1-inch cubes and place in a bowl
- 1 loaf of stale French bread
- 1 quart milk
- 3 eggs
- 1 1/2 cups sugar
- 2 tablespoons pure vanilla extract
- 1 cup dried cherries
- Heavy cream, for serving