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Recipes
Almond Chai Cookies
By Alqualonde
Ground chai tea and some additional ground chai spices give these buttery almond cookies a subtle, pleasing flavour
- 1 cup (250 mL) unsalted butter, softened
- 3/4 cup (175 mL) granulated sugar
- 1-1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) ground almonds
- 1-1/2 tsp (7 mL) ground loose-leaf chai tea
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) ground cardamom
- 1/4 tsp (1 mL) ground ginger
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) salt
- 40 whole blanched almonds
Vichyssoise (Cold Leek and Potato Soup)
By Alqualonde
Peel and cut potato in 1/2 in (1
- 1 large russet potato
- 3 medium-sized leeks
- 3 Tbsp (45 mL) extra-virgin olive oil
- 1 tsp (5 mL) lemon juice
- 1 tsp (5 mL) freshly ground white pepper to taste
- 5 cups (1.25 L) low-sodium chicken or vegetable broth
- 3/4 cup (180 mL) 15% cream or homogenized milk
- Fresh chives
French Beef Stew
By Alqualonde
In France, this classic stew made with beef, vegetables and red wine would be known as a daube
- 2 teaspoons
- extra-virgin olive oil
- 4 slices
- turkey bacon, coarsely chopped
- 1 1/2 cups
- finely chopped onion, 2 medium
- 1 1/2 cups
- diced carrots, 2 medium
- 1/2 cup
- diced celery, 1 stalk
- 3 cups
- reduced-sodium beef broth
- 3 cups
- dry red wine, such as Merlot or Zinfandel
- 1 teaspoon
- fresh thyme leaves, or 1/2 teaspoon dried
- 2 2 1/2-inch-long strips
- orange zest
- 3 1/2-3 3/4 pounds
- sliced beef shank, trimmed
- 1/2 cup
- chopped watercress or parsley
- 2 2
- bay leaves
- freshly ground pepper, to taste
Fish Tacos with Mango-Avocado Salsa
By Alqualonde
Your kids might eat fish when it's coated with spices and served in a tortilla
- 1 mango, peeled, pitted and cut into 1/3-inch cubes
- 1 firm-ripe avocado, peeled, pitted and cut into 1/3-inch cubes
- 2 scallions, thinly sliced
- 1/2 cup coarsely chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1 3/4 teaspoons kosher salt
- 3 tablespoons cornmeal
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 pound white fish, such as halibut or flounder, skin and bones discarded, cut into 3/4-inch cubes
- 4 tablespoons canola oil
- 16 6 inches corn tortillas
- jalapenos, halved, ribs and seeds discarded, thinly sliced
- Hot sauce (optional)
Sweet & Smoky Eggplant Spread (Baklazhannaia Ikra)
By Alqualonde
It makes about 3 cups, which seems like a lot until you start – and can't stop – eating it on everything from R...
- 2 large eggplants (about 1 pound each)
- Olive oil, vegetable oil, or canola oil for cooking
- 2 medium onions, chopped
- 3/4 cup (6 ounces) tomato paste
- Kosher salt
- Freshly ground black pepper
Fire Roasted Tomato Pasta With Chickpeas and Arugula
By Alqualonde
1. Preheat the oven to 400°F
- 2 pounds
- plum tomatoes
- 1 14.5 ounce can
- chickpeas (garbanzo beans)
- 2 cloves
- garlic, minced
- 1/2 cup
- canola oil, plus 1 tablespoon
- 4 cups
- lightly packed arugula
- 1 tablespoon
- Italian seasoning
- 1/4-1/2 teaspoon
- crushed red pepper
- 10 ounces
- whole-wheat pasta, any shape
- zest of one lemon
- sea salt
- black pepper
- parmesan cheese, optional
Maple Pecan Blondies
By Alqualonde
Heat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper so that the ends fall over the long side...
- 2 cups all-purpose flour
- 3/4 cup pecans, finely chopped
- 1 cup packed light brown sugar
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 8 tablespoons unsalted butter, melted and cooled
- 1/2 cup grade B maple syrup
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ounces maple sugar candy, chopped
- Maple Butter Glaze
- 1/4 cup unsalted butter
- 1/2 cup grade B maple syrup
- 1/4 cup light brown sugar
Creamy salmon macaroni cheese
By Alqualonde
Use canned salmon or tuna in this hearty macaroni cheese recipe
- 500 g dried macaroni pasta
- 2 tbs olive oil
- 1 large leek, ends trimmed, washed, thinly sliced
- 80 g butter
- 50 g (1/3 cup) plain flour
- 1 L (4 cups) reduced-fat milk
- 65 g (3/4 cup) coarsely grated cheddar
- 2 tsp finely grated lemon rind
- 1 tsp Dijon mustard
- 1/4 cup chopped fresh dill
- 1 x 415g can pink salmon, drained, flaked into large pieces
- 70 g (1 cup) fresh breadcrumbs (made from day-old bread)
- 2 tbs chopped fresh curly parsley
- Mixed salad leaves, to serve
Almond Chai Cookies
By Alqualonde
Ground chai tea and some additional ground chai spices give these buttery almond cookies a subtle, pleasing flavour
- 1 cup (250 mL) unsalted butter, softened
- 3/4 cup (175 mL) granulated sugar
- 1-1/2 cups (375 mL) all-purpose flour
- 1 cup (250 mL) ground almonds
- 1-1/2 tsp (7 mL) ground loose-leaf chai tea
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) ground cardamom
- 1/4 tsp (1 mL) ground ginger
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) ground cloves
- 1/4 tsp (1 mL) salt
- 40 whole blanched almonds
Chocolate & Avocado Mousse
By Alqualonde
1. Halve avocado and scoop flesh into a food processor
- Enough for 2:
- 1 ripe avocado
- 1/4 cup unsweetened coconut cream, chilled
- 3-4 tablespoons cocoa powder (see note above)
- 1 tablespoon chia seeds, optional
- 1-2 teaspoons liquid stevia