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Recipes
Chicken Fricassee with Meatballs
By ngaldi
Season the chicken, giblets and extra wings with salt and pepper and saute in oil over medium heat in a Dutch oven
- 3-lb. chicken cut into 8 portions w/ giblets (except liver)
- 1 package extra giblets
- 6 wings (about 2 lbs.)
- salt and pepper to taste
- 1/4 cup vegetable oil
- 4 medium onions, peeled and finely chopped
- 1/2 onion, grated
- 2 cloves garlic, peeled
- 3 cups tomato sauce
- 1 cup water
- 2 lbs. ground beef
- 2 medium eggs
- 1/4 cup bread crumbs or matzah meal
Bulgur-Stuffed Summer Vegetables
By ngaldi
Preheat the oven to 350 degrees F
- 1 cup bulgur wheat
- 1 1/4 cups chicken broth
- 2 bell peppers (1 red, 1 yellow)
- 2 zucchini and/or yellow summer squash
- 2 tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1/4 pound crimini mushrooms, chopped
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh tarragon
- 1/4 cup grated Parmesan cheese
Watermelon Lemonade
By ngaldi
Stir it all together and serve over ice
- 1/4 cup (2 ounces) fresh-squeezed lemon juice
- 1/2 cup (4 ounces) fresh watermelon puree, strained through a coarse strainer to remove seeds
- 3 tablespoons (1 1/2 ounces) simple syrup*
- 3/4 cup (6 ounces) cold water
- Spritzy variation: If you’re looking for a spritzier version of this, swap one-third (1/4 cup) or more of the water with seltzer or sparkling water.
Champagne Mojitos
By ngaldi
Champagne? Mojito? Try the best of both world's in this refreshing drink!
- 3/4 cup sugar
- 3/4 cup water
- 1 1/2 cups packed mint leaves
- 12 mint sprigs, for garnish
- 6 limes, cut into wedges
- 2 cups light rum
- Cracked ice
- 3 cups Champagne or sparkling wine
Tomato Vegetable Casserole
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1 medium potato, peeled and cut into 1/2-inch pieces
- 1 medium yam, peeled and cut into 1/2-inch pieces
- 1 red bell pepper, seeded and cut into 1/2-inch pieces
- 2 carrots, peeled and cut into 1/2-inch pieces
- 5 tablespoons olive oil
- 1 red onion, thinly sliced into rings
- 2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
- Salt and pepper
- 2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
- 1/2 cup grated Parmesan
- 2 tablespoons dried Italian-style bread crumbs
- Fresh basil sprigs, for garnish
Fresh Salmon Tartare
By ngaldi
Cut the fresh salmon and the smoked salmon in 1/4-inch dice
- 1 pound skinless fresh salmon fillet
- 1/2 pound smoked salmon, thickly sliced
- 1/3 cup freshly squeezed lime juice (3 limes)
- 1/3 cup minced shallots (2 shallots)
- 2 tablespoons good olive oil
- 1/4 cup minced fresh dill
- 3 tablespoons drained capers
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 loaf seven-grain bread, thinly sliced and toasted, for serving
Eggplant Parmesan with Crisp Bread Crumb Topping
By ngaldi
In a large skillet, heat the 3 tablespoons of olive oil
- 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
- 1 onion, finely chopped
- 3 garlic cloves, very finely chopped
- Two 28-ounce cans whole, peeled Italian tomatoes, drained
- Kosher salt and freshly ground pepper
- 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
- 3 tablespoons coarsely chopped basil
- 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons dry bread crumbs
SHIITAKE AND CHANTERELLE PIZZAS WITH GOAT CHEESE
By ngaldi
There's enough dough for one more pizza, so freeze the extra
- Dough
- 2 1/2 cups unbleached all purpose flour or bread flour
- 1/2 cup white whole wheat flour or bread flour
- 3 tablespoons vital wheat gluten flour or bread flour
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon sugar
- 1 cup plus 2 tablespoons warm water (105°F to 115°F)
- 1 1/2 teaspoons active dry yeast
- 3 1/2 tablespoons extra-virgin olive oil, divided
- Additional unbleached all purpose flour (for kneading and shaping)
- Topping
- 3 tablespoons extra-virgin olive oil plus additional for brushing
- 6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
- 6 ounces fresh chanterelle mushrooms, thinly sliced
- 1 cup (packed) coarsely grated whole-milk mozzarella cheese
- 2/3 cup freshly grated Parmesan cheese
- 6 ounces chilled soft fresh goat cheese, coarsely crumbled
- 2 tablespoons sliced fresh chives
Spaghetti Aglio e Olio
By ngaldi
Combine the olive oil, oregano, and minced garlic in a small microwave-safe bowl
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon dried oregano
- 4 large garlic cloves, minced
- 4 quarts water
- 8 ounces uncooked spaghetti
- 1/2 cup fat-free, less-sodium chicken broth
- 2 tablespoons minced fresh parsley
Raspberry Ribbon Slices
By ngaldi
pouch Betty Crocker® sugar cookie mix Butter and egg called for on cookie mix pouch as directed for drop cookies...
- 1 1 12-inch 3 2 dough as directed on package for drop cookies, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
- 3 3 12 Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.