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Recipes
Poppy Seed Pinwheels
By ngaldi
Recipe courtesy Paula Deen
- 1 (8-ounce) package light or fat-free cream cheese, softened
- 1 teaspoon dried parsley flakes
- 1 teaspoon dried chives
- 1/2 teaspoon garlic powder
- 1 can refrigerated crescent rolls
- Cooking spray
- 1 egg, slightly beaten (or egg substitute equivalent)
- 2 teaspoons poppy seeds
Halibut with Tomatoes, Rosemary, and Zucchini in Foil Packets
By ngaldi
Caroline Wright, Coastal Living JULY 2011
- 2 medium zucchini, quartered and cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1/4 cup pitted kalamata olives, halved
- 4 (6- to 8-ounce) skinless halibut fillets
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, thinly sliced
- 4 sprigs fresh rosemary
- 2 tablespoons olive oil
- Hot cooked couscous
TRUFFLE BROWNIES
By ngaldi
Position rack in center of oven and preheat to 350 degrees
- 12 ounces bittersweet chocolate (do not exceed 61% cacao),
- chopped, divided
- 11 Tablespoons unsalted butter (1 stick plus 3 Tablespoons)
- 1 & 1/4 cups sugar
- 3 large eggs
- 1 & 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 1 cup flour
- 1 cup walnuts, toasted, coarsely chopped (but I used pecans)
- 3/4 cup heavy whipping cream
Penne Tricolore
By ngaldi
In a large pot of boiling, salted water, cook the penne rigate until almost done, about 11 minutes
- 3/4 pound penne rigate
- 1 small zucchini, seeded and cut into 2-inch-long matchstick strips
- 1 small summer squash, seeded and cut into 2-inch-long matchstick strips
- 2 carrots, peeled and cut into 2-inch-long matchstick strips
- 1/2 cup Kalamata or other black olives, pitted
- 1/2 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup olive oil
- Grated zest from 1 lemon
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
Adobe Nido Calabacitas
By ngaldi
Preheat oven to 350º Prepare squash and zucchini by quartering lengthwise and then chopping into 1/4 to 3/8″ ch...
- 1 yellow squash 8-9″ or so
- 1 zucchini 8-9″ or so
- 1 cup frozen sweet corn
- 1/2 cup sweet yellow onion chopped
- 1/2 cup grated cheese ( I always use queso fresco if I can – after all , this is a classic Mexican Dish. If you have a Mexican market in town – get the queso fresco Mexican cheese – otherwise use any other mild white cheese, like mozzarella.)
- 1 or 2 cloves of garlic (I keep dried granulated garlic around so I use about 1/2 tsp of that.)
- 1/4 cup prepared roasted/chopped green chili
- 1 tbsp olive oil
- salt and pepper to taste
Lemon & Olive Chicken
By ngaldi
Sprinkle the chicken with 1 teaspoon each salt and pepper
- 8 bone-in chicken breast halves
- Salt and pepper
- 3 tablespoons olive oil
- 2 lemons
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 cup green olives, pitted and halved
- 2 cups chicken stock or reduced-sodium broth
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
Chicken with Tomatoes and Mushrooms
By ngaldi
Season chicken with salt and pepper
- 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 pound mushrooms, trimmed and quartered
- 2 garlic cloves, minced
- 1 can (14.5 ounces) stewed tomatoes
- 1/4 teaspoon dried oregano
Veggie Crudites with Light Dip
By ngaldi
Recipe courtesy Paula Deen
- 1 (3-ounce) package light cream cheese, softened
- 1/2 cup light mayonnaise
- 1/2 cup light sour cream
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- Pepper
- 1/2 cup crumbled Roquefort cheese
- Salt, for blanching water
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 3 carrots, peeled and sliced into sticks
- 1 red bell pepper, cut into sticks
- Cherry tomatoes
Beef-and-Chicken Fajitas with Peppers and Onions
By ngaldi
The meat and vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other season...
- MARINADE:
- 1/4 cup olive oil
- 1 teaspoon grated lime rind
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarsely ground black pepper
- 2 garlic cloves, minced
- 1 (14.25-ounce) can low-salt beef broth
- FAJITAS:
- 1 (1-pound) flank steak
- 1 pound skinned, boned chicken breast
- 2 red bell peppers, each cut into 12 wedges
- 2 green bell peppers, each cut into 12 wedges
- 1 large Vidalia or other sweet onion, cut into 16 wedges
- Cooking spray
- 16 (6-inch) fat-free flour tortillas
- 1 cup bottled salsa
- 1/4 cup low-fat sour cream
- 1/2 cup chopped fresh cilantro
- Fresh cilantro sprigs
Apple-Cinnamon Bundt Cake
By ngaldi
Preheat oven to 350 degrees
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, melted
- 1 1/2 cups packed light-brown sugar
- 4 large eggs
- 6 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- 1 cup confectioners' sugar
- 1 to 2 tablespoons water