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Recipes
Pecan-Crusted Chicken
By Alqualonde
This recipe coats tender chicken breasts with a buttery pecans flavored with spicy chipotle and zesty orange
- 4 boneless, skinless chicken breast, about 1-1 1/4 pounds, trimmed
- 1/2 cup pecan halves, or pieces
- 1/4 cup plain dry breadcrumbs
- 1 1/2 teaspoons orange zest, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground chipotle pepper
- 1 large egg white
- 2 tablespoon water
- 1 tablespoon canola oil
Corn, Tomato, and Scallion Salad
By Alqualonde
Foodgal has been making this amazing corn salad since it was first published in Gourmet magazine in 2000
- 4 ears fresh corn, shucked
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 1/2 tablespoons balsamic vinegar
- 1 lb cherry tomatoes, halved
- 1/2 cup coarsely chopped scallion greens
Roasted Cherry and Chocolate Ice Cream
By Alqualonde
With Bing cherries available locally and a few other simple ingredients nearby, I couldn’t help but combine a few...
- Custard Base
- 6 egg yolks
- 2/3 cup granulated sugar
- 1-1/2 cup whipping cream (35%)
- 1-1/2 cups milk
- Half vanilla bean (split and scrape seeds) or 2 tsp vanilla
- Roasted Cherries
- 2 cups Bing cherries
- 1/2 cup granulated sugar
- 2 tsp cornstarch
- 1 tbsp lemon juice
- Chocolate Ganache
- 1/2 cup whipping cream (35%)
- 4 oz (115 g) chopped good-quality dark chocolate
DIY Pumpkin Pie Spice
By Alqualonde
This recipe just takes a few ingredients you already have in your pantry to create this classic autumn spice mix
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
Chicken, Mushroom & Wild Rice Casserole
By Alqualonde
Chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup
- 2 cups water
- 1/2 cup wild rice
- 2 pounds chicken breasts, boneless, skinless, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 leeks, chopped and rinsed
- 1 1/2 pounds mushrooms, sliced
- 1 cup dry sherry
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 1/2 cup Parmesan cheese, grated
- 1/2 cup sour cream, reduced-fat
- 1/3 cup flat-leaf parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground pepper, freshly
- 2 cups green beans, French-cut; frozen
- 1/2 cup almonds, sliced
Polish Bow Cookies - Kruschiki Or Chruschiki
By Alqualonde
The word Kruschiki means twigs or brushwood
- 9 egg yolks
- 3 tablespoons sour cream
- 1 tablespoon rum
- 1 teaspoon vanilla
- 1 cup confectioners' sugar
- 3 cups flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 oil for deep frying
Southwestern Pumpkin Burgers
By Alqualonde
Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwe...
- 6 teaspoons extra-virgin olive oil, divided
- 1 medium onion, chopped
- 1/2 cup finely chopped red or green bell pepper
- 1/2 cup fresh or frozen corn
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- Tomato Salsa, optional (recipe follows)
- 1/2 cup canned unseasoned pumpkin puree
- 1/2 cup shredded Monterey Jack, or Cheddar cheese
- 1/2 cup toasted wheat germ
- 1/2 cup fine dry breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 6 8-inch flour tortillas, (soft-taco size)
- 2 cups shredded lettuce
- Tomato Salsa
- 2 medium tomatoes, seeded and diced
- 1-2 jalapeno peppers, seeded and minced
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro, or parsley
- 1 clove garlic, minced
- 1-2 teaspoons lemon juice
- 1/4 teaspoon salt
- Combine all ingredients in a small bowl. Serve within 1 hour
Corn and White Bean Chowder
By Alqualonde
White beans make this a more hearty chowder than most
- 1 yellow onion
- 1/2 red bell pepper
- 3 carrots
- 2 cloves garlic
- 1 pound red skinned potatoes
- 6 ears corn
- 1 can white beans
- A few sprigs fresh thyme
- 2 tablespoons butter
- 1 bay leaf
- 6 cups milk
- 1/4 cup cornmeal or masa
- 2 tsp kosher salt
- Fresh ground pepper
Apricot Flaky Scones
By Alqualonde
These not-too-sweet scones have a crispy exterior and a fluffy, buttery interior studded with dried apricots and pi...
- 3 cups all-purpose flour
- 1/3 cup granulated sugar, plus 2 tablespoons
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 ounces cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup plus 2 tablespoons moist dried apricots, finely diced to yield 3/4 cup
- 1/2 cup unsalted, shelled pistachio nuts, coarsely chopped, optional
- 2 teaspoons finely grated orange zest
- 1 cup well-shaken buttermilk, plus 2 tablespoons
- 3 tablespoons turbinado or other raw sugar
Quinoa Veggie Stir-Fry
By Alqualonde
Protein-packed quinoa takes the place of rice in this everyday quick-prep meal
- 1 tbsp (15 mL) olive oil
- 1 half sweet red peppers, chopped
- 2 cups (500 mL) packed baby spinach
- 1 cup (250 mL) cooked quinoa
- 2 cloves garlic, minced
- 1 tsp (5 mL) sodium-reduced soy sauce
- 1 tsp (5 mL) Asian chili garlic paste, (such as sambal oelek)